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Hand Over the Chocolate & No One Gets Hurt!

The Chocolate-Lover’s Cookbook

The perfect cookbook for chocoholics everywhere—78 decadent chocolate dessert recipes: like Death By Chocolate Cookies, Chocolate Truffle Pie, Rich Chocolate Gravy & Chocolate Mocha Punch, plus a few tasty mixes to give as gifts. Includes chocolate history, amusing quotes & interesting trivia plus fun ideas for chocolate theme parties, games, activities, decorations & guest favors. A delightful cookbook no true chocolate-lover should be without! Size: 5.5”X8.5”, paperback, 76 pages. ISBN 978-0-9802244-2-9 $7.95 Also Available as an E-Book $5.95

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Text Box: Chocolate Cherry Nut Cake 2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, slightly beaten 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 (21-oz.) can cherry pie filling 1 cup semi-sweet chocolate chips 1 cup chopped pecans Preheat oven to 350°. In a large bowl, blend flour, sugar, cinnamon, baking soda & salt. Stir in eggs, oil & vanilla. Add pie filling, chocolate chips & nuts. Pour into a 10” greased & floured tube pan. Bake 55-60 minutes or until done. Cool 15 minutes on rack before removing from pan.

Text Box: Cappuccino Chocolate Chunk Muffins 2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 large egg, slightly beaten 1/2 cup milk 2 teaspoons instant coffee granules dissolved in 1 tablespoon hot water 1/2 cup butter or margarine, melted 1 cup semi-sweet chocolate chunks or chocolate chips Preheat oven to 375°. In a large bowl, blend together first 5 ingredients. Stir in egg, milk, coffee and butter; blend well. Stir in chocolate chunks. Spoon batter into greased muffin pan cups, filling each about 2/3 full. Bake 15-20 minutes or until done. Cool 5 minutes before removing from pan. Cool on a wire rack. Makes about 1 dozen.

Creative How-To Books

The Secret Ingredient: Tasty Recipes with an Unusual Twist

Recipes using common ingredients in unexpected combinations like Apple Pie with Ketchup, Cola Sloppy Joe’s, Chicken Wings with Beer & Peanut Butter, Pork n’ Bean Bread, Cheesy Fudge, Twinkie Ice Cream Shake & Popcorn Salad. Includes more than 90 tasty recipes for beverages, soups, salads, breads, sauces, main dishes, side dishes, sandwiches and desserts. Size: 5.5” X 8.5”, Paperback, 76 pages. ISBN 978-0-980224-1-2 $7.95 Also Available as an E-Book $5.95

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Text Box: Cheesy Pita Pockets from The Secret Ingredient 2-1/2 cups green or red seedless grapes 1/2 cup pecans, chopped 1/2 cup shredded cheddar cheese 1 (8 oz.) pkg. cream cheese, softened
2 tablespoons mayonnaise
1/2 teaspoon grated orange zest (optional)
1/4 teaspoon ground cinnamon
4 small pitas, halved
Lettuce (optional)
Blend together first 7 ingredients; mix well. Spread mixture inside pita pockets. Add lettuce if desired. Serves 4.

Text Box: Chuck Wagon Roast Beef from The Secret Ingredient 1 (3-4 lb.) beef rump roast 1 can cream of mushroom soup 1 can cream of celery soup 1 small onion, chopped 1 cup milk 1 cup coffee Place roast in a 4-1/2 quart crock pot. Sprinkle with salt and pepper. Combine remaining ingredients in a large bowl and blend well. Pour over roast and cook on LOW 8-10 hours or on HIGH 4-5 hours or until tender.

Quick Gifts From the Kitchen: No Cooking Required

More than 50 recipes for mixes—no cooking required. Help cut your gift-giving budget with these inexpensive, handmade gifts. With tasty recipes like Orange Spice Cappuccino Mix, Cranberry Cornbread Muffin Mix, Chicken Tortilla Soup Mix and Chocolate-Cinnamon Popcorn Spice, you’ll find something for everyone on your list. Also includes a helpful guide for assembling gift baskets, plus directions for making fabric gift bags & decorating paper gift sacks to hold your mixes, creative ideas for packaging & cooking instruction tags to photocopy and cut out. Size: 5.5” X 8.5”, soft cover, perfect binding, 72 pages. ISBN 978-0-9802244-6-7. $6.95

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Text Box: Cowboy Cookie Mix from Quick Gifts From the Kitchen

1-1/3 cups all purpose flour
1-1/3 cups quick cooking oats

1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup pecans, chopped

1/2 cup shredded coconut
1 cup semi-sweet chocolate chips

In a large bowl, combine all ingredients until well blended. Place mix in a plastic zipper-type bag. Place bag in the center of a red bandana. Draw corners together and tie closed with jute or raffia. Attach cooking instruction tag.

Cowboy Cookie Mix

To Prepare: Preheat oven to 350°. Empty mix into a large bowl. Add 1/2 cup butter or margarine, melted; 1 egg, slightly beaten; and 1 teaspoon vanilla extract Stir to blend thoroughly. Shape into 1” balls and place on a greased baking sheet. Bake 11-13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet then remove to racks to cool completely. Makes about 3 dozen cookies.

Your Favorite Meals in a Muffin

What could be better than homemade muffins right out of the oven! But these muffins aren’t just for breakfast—they make a hearty treat for lunch or dinner, including all the fixings from your favorite meals, like Philly Cheese Steak Muffins, Chicken Pot Pie Muffins, Beef Taco Muffins, Ham & Zucchini Quiche Muffins and Baked Bean Muffins. 22 recipes for tasty muffins that you can stir up in a jiffy and keep in the freezer for a quick meal anytime. 32 pages.

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Text Box: Barbecue Chicken Muffins from Your Favorite Meals in a Muffin 1-1/2 cups all-purpose flour 1/2 cup chopped onion 1 teaspoon baking powder 1 large egg 1/2 teaspoon baking soda 1/4 cup barbecue sauce 1/2 teaspoon salt 3/4 cup milk 1/4 teaspoon ground black pepper 2 tablespoons melted butter or margarine 1 tablespoon brown sugar, packed 2 cups chopped, cooked chicken 1/4 teaspoon garlic powder Preheat oven to 375°. Lightly grease 12 standard size muffin cups. In a small skillet, cook onion in a small amount of vegetable oil until tender. Let cool. In a large bowl, combine flour, baking powder, baking soda, salt, black pepper, brown sugar and garlic powder. In a separate bowl, whisk together egg, barbecue sauce, milk and butter. Add to flour mixture and stir just until moistened. Stir in chicken. Fill muffin cups and bake for 20-25 minutes or until done. Serve with sides of potato salad and baked beans for a hearty meal.

40 Favorite Impossible Pies: Main Dishes & Desserts

A popular invention from the 1970’s, these main dish pies are made using baking mix in a batter that is poured over cooked meat, cheese & vegetables in a pie plate. The pie forms its own crust as it bakes. The book has 30 Impossible Main Dish Pies, like Impossible Sausage & Pepperoni Pizza Pie, Impossible Chicken Pot Pie and Impossible Tuna Casserole Pie, plus 10 Impossible Dessert Pies, like Impossible Chocolate Cream Pie, Impossible Pecan Pie and Impossible Cheesecake Pie. Size: 5.5”X8.5”, paperback, 56 pages. ISBN 978-0-9802244-7-4 $6.95

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Text Box: Impossible Chicken Quesadilla Pie from 40 Favorite Impossible Pies 2 cups chopped, cooked chicken 1/2 cup finely chopped onion 1 (4 oz.) can chopped green chilies, well drained 1-1/2 cups shredded Monterey Jack cheese (6 oz.) (or use Colby/Monterey Jack) 1/2 cup Bisquick® baking mix 1 cup milk 2 large eggs 1/2 teaspoon salt 1/4 teaspoon garlic powder Preheat oven to 400º. Spray a 9” X 1-1/2” glass pie plate with cooking spray. Mix together chicken, onion, green chilies and cheese. Spread mixture in pie plate. In a small bowl, beat remaining ingredients together with a wire whisk until well blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve warm with a tossed green salad or sour cream and salsa if desired.

Vertical Scroll: Secret Ingredient: Coffee

Vertical Scroll: Secret Ingredient: Grapes

A Taste of Memories: Comforting Foods From Our Past

More than 100 recipes for favorite American comfort foods, spanning a period from the early 1900s to 1980s, plus a bit of history about popular food trends during each decade and family comfort food stories and photos that will warm your heart as well as your tummy. These recipes are simple, hearty fare, but all are tried and true family favorites, like meatloaf, macaroni and cheese, chicken pot pie, banana pudding and more. Size: 8.25”X8.25”, paperback, 108 pages. ISBN 978-0-9802244-8-1 $8.95

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Text Box: Chicken Pot Pie from A Taste of Memories: Comforting Foods From Our Past Two frozen, deep-dish 9-inch pie crust shells, thawed (or use homemade pie crust for a two-crust pie in your own pie plate)
2 cups, chopped, cooked chicken
3 tablespoons butter or margarine
1/2 cup chopped onion 1/2 cup chopped celery
3 tablespoons all-purpose flour Preheat oven to 425º. In a large saucepan, melt butter and sauté onions and celery until tender. Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Stir in chicken broth and milk. Heat to boiling; stirring constantly until thickened. Stir in chicken and peas and carrots. Heat to boiling; remove from heat and let cool for 10 minutes. Pour into pie crust shell. Cover with top pastry, seal edges and cut slits in top crust to vent. Place pie on cookie sheet and bake 35-40 minutes or until golden brown. Cover edges with strips of foil if they become too brown during baking. Let pie stand 15 minutes before serving.

Text Box: Get More FREE Recipes on the Blue Sage Press Website on the following pages: Easy Microwave Desserts in a Mug Page Tea Party Page Cooking & Crafting with Lavender Page Gift Ideas Page

Quick & Tasty Foil Packet Meals

20 recipes for tasty foil packet meals that you can put together in a jiffy. Each recipe makes 4 individually wrapped meals, like Chicken a la King, Teriyaki Salmon & Pepper Steak, that you can bake in the oven & most can be cooked on the grill. Perfect for families on the go or make-ahead meals for no-fuss after-work dinners. 32 pages.

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Text Box: Pepper Steak Packets from Quick & Easy Foil Packet Meals 4 sheets aluminum foil (12 X 18-inches each) 1 cup green bell pepper strips 1 pound boneless beef sirloin steak, 1/2-inch thick 1 cup red bell pepper strips 1/2 teaspoon garlic powder 1/2 cup finely chopped onion 1/2 teaspoon salt 1/2 cup teriyaki sauce 1/4 teaspoon ground black pepper Hot cooked rice Preheat oven to 450º or preheat grill to medium-high. Cut steak lengthwise in half and then crosswise into 1/8” thick strips and sprinkle with garlic powder, salt and black pepper. Combine steak strips, pepper strips and onion with teriyaki sauce. Place one-fourth of the mixture in the center of each sheet of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake 13-15minutes on a cookie sheet in oven or grill 7-9 minutes in covered grill. Serve over cooked rice.

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1 teaspoon salt
1/8 teaspoon ground black pepper

1/4 teaspoon dried thyme (optional)

3/4 cup chicken broth (or use 1 teaspoon chicken bouillon

granules dissolved in 3/4 cup hot water)

3/4 cup milk

1 cup frozen peas and carrots

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