Made these quite a few times and exactly what you get on Carnival. ******I serve mine in the ramekins like Carnival does Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.

I posted an Iced Tea Syrup on Tuesday (recipe below) and I made it yesterday. I cut it in half, and since I don't like sweetened tea, I cut back the sugar. I used a little less than 1 1/2 cups sugar. It's very good! Still too sweet for me, so I'll tweak it to my taste. ICED TEA SYRUP Add 28 tea bags to 7 cups of boiling water. Steep for 15 minutes. Remove tea bags and add 4 1/2 cups sugar. Bring to a boil to melt sugar. Remove from heat and cool. Store in refrigerator in a closed jar. Makes 2 quarts of syrup. When ready to make tea, mix 1 cup syrup to 2 quarts of water. Add lemon to taste. You can also add orange juice. I use 3 cups of sugar because 4 1/2 cups is too sweet for me.

New potato and green bean salad 1 (3-pound) bag new potatoes, quartered 1 pound fresh green beans, cut into bite-sized pieces 1/3 cup olive oil 2 1/2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1/4 teaspoon dried dill 1/2 teaspoon salt 1/2 teaspoon ground black pepper Directions In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly. Place potatoes and green beans in a serving bowl. In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.

Chicken burrito soup 7 cups chicken broth 1 cup water 1 (16-ounce) jar salsa 1 pound boneless, skinless chicken breast, cut into �-inch chunks 1/2 cup sliced black olives 4 (6-inch) flour tortillas, cut into 1/4-x 3-inch strips 1/2 cup (2 ounces) finely shredded Cheddar cheese Instructions In a soup pot, bring chicken broth, water, and salsa to a boil over high heat. Add chicken and cook 4 to 6 minutes, or until no pink remains in the chicken. Stir in olives and tortilla strips and cook 2 to 3 minutes, or until heated through. Sprinkle each portion with cheese just before serving.