Molten Chocolate Cakes

Prep Time:
15 min

Total Time:
30 min

Makes:
8 servings, one half molten cake each

4 squares BAKER'S Semi-Sweet Baking Chocolate

1/2 cup (1 stick) butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

1/2 cup thawed COOL WHIP Whipped Topping (I used vanilla ice cream instead)

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Jambalaya

My partner in crime and I made a dope birthday/super bowl Jambalaya using Lynn's famous recipe. It came out fantabulous!

1 lb. chicken

1 lb. sweet italian sausage

1 green pepper

1 onion

5 scallions

4 celery stalks

2 cups rice

3 16 oz. cans chicken broth

2 bay leaves

2-3 tbsp. worcestershire sauce

2 tsp. tobasco sauce

2 tsp. basil

2 tsp. thyme

2-3 tbsp. oil

Add oil to large pot. add sausage, cool til done, do not drain.

add chicken & cook til done. add onions, scallions, celery and green pepper. let it cook down til there's a lot of juice.

add everything else except 1.5 cans of broth and rice. simmer for 1 hour.

add rice and simmer over low heat. add broth if needed.