several ivy, lemon, rose or other non-toxic leaves
1/2 cup semisweet chocolate chips
1 teaspoon vegetable shortening
Thoroughly wash and dry leaves. In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) 45 seconds to 1 minute or until chips are melted when stirred.
With small soft-bristle brush, brush melted chocolate onto backs of leaves being careful not to drip over edges; place on wax paper covered tray or rack.
Refrigerate until very firm. Carefully peel fresh leaves from chocolate leaves; refrigerate until ready to use.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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