The Love Chef


Pasta Recipes


Here's a collection of some of my favorite treats, all in one easy to find location.
Happy Holidays to all my fans!

- Your Love Chef


            ½ cup firmly packed lite brown sugar
            ½ cup honey
            ½ cup peanut butter
            3 cups spoon size shredded wheat/coarsely crushed
            ¾ cup raisins
            ½ cup chopped unsalted dry roasted peanuts

Heat brown sugar and peanut butter in honey using medium heat. Then stir in shredded wheat, raisins and nuts. Press into greased pan. Cool and cut into desired shape.



            1 cup peanut butter chips
            1 cup white chocolate chips
            2 cups shredded wheat, coarse

Yield: Approximately 1½ dozen

Melt chips, mix in shredded wheat and spoon onto wax paper. Cool.



            1½ cups flour
            1 cup sugar
            3 tablespoons unsweetened cocoa
            ½ teaspoon salt
            1 teaspoon baking soda
            3 tablespoons butter
            1 tablespoon vanilla
            1 tablespoon vinegar (white)
            1 cup cold water (8 ounces)

Yield: Approximately 16 to 18 cupcakes

Hand mix well all ingredients. Bake 30 to 40 minutes at 350°F. Cool and frost with your favorite frosting/decoration.


(Quick Way)

            1 bottle red wine (inexpensive)
            ½ cup brandy
            ½ cup honey

            Spices to Taste: Wrap and tie in cheesecloth

            Orange zest
            Cinnamon sticks
            Whole cloves

Mix wine and brandy. Honey in Crock Pot, or stainless steel pot. Heat, do not boil; let steep at least 20 minutes before serving.

Option: Hang a candy cane on a mug for the Christmas Season.



            ½ cup butter
            2/3 cup unsweetened cocoa
            1 teaspoon vanilla
            1 tablespoon instant coffee granules
            1/3 cup milk
            4 cups confectioner’s sugar
            1 cup finely chopped almonds

Yield: Approximately 40 slices

In a large mixer bowl combine butter, cocoa and vanilla. Dissolve coffee granules in 1/3 cup milk; add alternately with 3 cups confectioner’s sugar to cocoa mixture. Remove from mixer, knead in remaining confectioner’s sugar and chopped almonds. Shape into two 10-inch rolls. Wrap and chill; cut each roll into twenty ½ inch slices.



            2 sticks butter
            1½ cups sifted confectioner’s sugar
            1 egg
            1 teaspoon vanilla extract
            2½ cups sifted all purpose flour
            1 teaspoon baking soda
            1 teaspoon cream of tartar
            ¼ teaspoon salt
            ¾ cup toffee chips, ground

Preheat oven to 400°F. Bake for 10-12 minutes.

Cream butter and fold in sugar gradually; cream until fluffy. Add unbeaten egg and vanilla. Beat well, then sift together dry ingredients. Add toffee chips to dry ingredients. Divide dough into manageable pieces. Rollout to approximately ¼ inch thickness.

Cut/stamp out various shapes, such as: Candy canes, stars, Christmas trees, Santas, etc. Frost as desired/Decorate.



            16 to 18 fig cookies
            1 cup vanilla yogurt
            One 4-serving package of instant or regular chocolate pudding
            One can (16 oz.) pear halves, with juice
            2 oz. sliced almonds
            2 oz. brickle candy bits (or use 1 crushed Heath candy bar)

Serves 8-10

Prepare chocolate pudding as package directs, using low fat milk. Cover bottom on 7-inch by 9-inch clear plastic or glass dish with closely spaced layer of Fig Cookies. Pour enough pear juice over them to moisten. Spread yogurt evenly over all. Place pear halves on top of yogurt. Evenly sprinkle on almonds and candy bits. Spread prepared chocolate pudding over all.

“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at and/or visit his website “Cooking With Love” and “The Love Chef” are registered trademarks.


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