Week 30 - Tuesday

Chicken Tenders with Buffalo Sauce
6 boneless chicken breasts
½ cup butter, melted
salt and pepper
1 cup Franks Red Original Hot Sauce

Brush chicken with butter.  Sprinkle with salt and pepper. Cut into strips.   Place on foil-lined baking sheet coated with cooking spray.  Bake at 400  for 20 minutes until chicken is cooked through. Arrange chicken in serving dish.

Stir together remaining butter and hot sauce.  Pour over chicken.

Potato Skins
6 baked potatoes
salt and pepper
shredded cheddar cheese
bacon bits
sour cream

Half potatoes and scoop pulp out, leaving 1/8-inch potato around peel.  Lightly salt and pepper inside.  Sprinkle with cheddar cheese and bacon bits.  Bake at 425 for 5 minutes.  Serve with sour cream.

Bleu Cheese Dip
½ cup sour cream
¼ cup crumbled bleu cheese

Mix together.

Chocolate Molten Cake
1 ¼ cup semi sweet chocolate chips
10 tablespoons butter
½ teaspoon cardamom (optional)
½ teaspoon coriander (optional)
½ teaspoon cinnamon
¼ teaspoon cloves
6        large eggs
6        large egg yolks
1 teaspoon vanilla
1 ½ cups powdered sugar
½ cup flour

Melt chocolate, butter and spices over low heat, stirring until smooth.  Cool slightly.  Whisk eggs, yolks and vanilla in large bowl to blend.  Stir in powdered sugar, then chocolate mixture and then flour.  Pour into well-greased cupcake pan, filling to top.  Bake at 425 for 10 minutes.  Batter should rise slightly above pan, top edges turn dark brown and centers are soft and runny.  Run small knife around cakes to loosen.  Let rest 5 minutes.  Place cookie sheet atop muffin tin and invert to remove cakes.  Place on individual plates and serve with vanilla ice cream.

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