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.

This was posted on the Cooking Forum and the recipe sounded so good I could almost smell them. BASIC BLOND BROWNIES WITH TOASTED PECANS (Booberry85@The Cooking Forum) 1 cup whole pecans plus 1 T. butter 1 1/2 sticks (180 grams) butter 1 pound light brown sugar (440 grams) 2 1/4 cups 3 large eggs 2 tsp vanilla 2 2/3 cups all-purpose flour (360 grams) 1/2 tsp salt 2 1/2 tsp baking powder 1 cup butterscotch chips Preheat oven to 350 degrees F. Line a 13 x 9 inch pan with foil and spray bottom with cooking spray. Lay the pecans flat in a rimmed pan and bake at 350 for 10 minutes. Remove from oven and toss with the 1 T. butter. Let pecans cool, then chop. Melt butter in a microwave safe bowl for about a minute. Add the brown sugar and heat for another 30 -60 seconds; stir well. Let cool for 5 minutes, then with a spoon or whisk, beat in the eggs and vanilla. Stir together flour, salt, and baking powder and add to sugar mixture, stirring until almost blended. Stir in the nuts and chips (if using) and stir until all flour has disappeared Pour into pan and spread flat. Bake for 25 minutes or until brownies appear set. Let cool, then lift from pan and cut into squares. Makes 32.

Popeye's Fried Chicken *Copycat recipe* This is a copycat recipe, to expect it to be "exactly" like Popeye's is a little unrealistic. 1 frying chicken, with skin cut up 6 cups vegetable oil 2 tablespoons white pepper 1 teaspoon cayenne pepper 2/3 cup all-purpose flour 2 teaspoons paprika 1 tablespoon salt 3 eggs Directions Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove. In a large bowl, combine flour, salt, peppers, and paprika. Break the eggs into a separate bowl and beat until blended. Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready. Dip each piece of chicken into the egg, then coat generously with the flour mixture. Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken. To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly. Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly. As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain. If you like crunchy chicken or Popeye's chicken you will like this recipe.

This is a Whole Foods recipe I found when searching for a Mexican corn on the cob recipe. I had similar to this the 4th. Mexican corn on the cob 4 ears fresh corn on the cob 2 TBS extra virgin olive oil 2 tsp red chili powder 4 tsp lime juice salt, black pepper, and cumin powder to taste Directions: Bring 2 cups of water to a boil in a steamer with a tight fitting lid. Do not salt water. Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam for 5 minutes. While corn is steaming, mix together olive oil, lime juice, chili powder, cumin, salt and pepper. Remove corn from steamer, brush with oil mixture, and serve hot. Serves 4 Here's another, and I think I can edit both and come up with my own version Mexican corn on the cob 3 tablespoons mayonnaise (fat free is fine) 2 teaspoons fresh lime juice (optional) 2 tablespoons finely grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears corn, shucked Directions: 1Prepare grill.2Combine mayo and juice (if using) in a small bowl.3Combine cheese and seasonings in another small bowl.4Place corn on grill rack that has been sprayed with cooking spray.5Grill corn 12 minutes or until tender, turning frequently.6Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.7Serve immediately.