curried chicken and broccoli casserole

Ingredients

• Servings: 6
• cooking spray (such as pam®)
• 1 bunch broccoli, cut into chunks - or more to taste
• 1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
• 2 (10.75 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1/4 cup lemon juice
• 1 teaspoon curry powder
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup crushed corn flakes cereal
• 1/4 cup slivered almonds (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. carefully remove lid and spread broccoli into the bottom of the prepared baking dish. spread cooked chicken in a layer over the broccoli.
• whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. spread the cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

chocolate mousse pie

Ingredients

• Servings: 1
• 1 (.25 ounce) package unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1/2 cup white sugar
• 1/4 cup cocoa
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups heavy cream, chilled
• 1 teaspoon vanilla extract
• 1 teaspoon flavored extract
• 1 (9 inch) chocolate cookie crumb crust
• 1 cup heavy cream, chilled
• 2 tablespoons confectioners' sugar
• 2 teaspoons flavored extract

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• in a small bowl, sprinkle gelatin cold water; let stand 1 minute to soften. stir in boiling water until gelatin is completely dissolved. it must be in liquid form when you add it to the pie filling. if it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
• in a large bowl, combine sugar, cocoa, and pudding mix. stir in 2 cups cream, vanilla, and 1 teaspoon extract. beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. gradually mix in gelatin mixture until blended. pour filling into pie crust.
• in a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons extract until stiff peaks form. spread over chocolate filling. chill at least 2 hours before slicing and serving.

Peanut Butter Crunch Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 3 cups chopped peanut butter filled sandwich cookies
• 4 ounces milk chocolate, chopped
• 4 ounces white chocolate, chopped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• spread the chopped cookies out on a dinner plate. roll caramel apples in the cookies and place on the aluminum foil. place the milk chocolate and white chocolate into separate microwave-safe bowls. heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. refrigerate until ready to serve.

Far East Tuna (canapes)

Ingredients

• Servings: 2
• 1 (6 ounce) can tuna, drained and flaked
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped pecans
• 1/4 cup crushed pineapple, drained
• 1/8 teaspoon curry powder
• 24 buttery round crackers

Recipe

Preparation Time: 14 mins Cook Time: 1 min Ready Time: 15 mins


• in a medium bowl, mix tuna, mayonnaise, pecans, crushed pineapple and curry powder. top buttery round crackers with the mixture, and arrange in a single layer on a large, microwave safe dish.
• microwave topped crackers on high for approximately 1 minute, until toppings are warm.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

Carrot Cake With Butter Sauce

Ingredients

• Servings: 1
• 1 1/3 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 cup shredded carrots
• 3/4 cup raisins
• 1/2 cup butter
• 1/2 cup orange juice
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1 tablespoon vanilla extract

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. set aside.
• in a large bowl, cream brown sugar and 1/2 cup margarine. add eggs and mix in. add shredded carrots, raisins and orange juice.
• stir in flour mixture, and beat until well combined. pour into ungreased 8x8 inch pan.
• bake at 325 degrees f (165 degrees c) for 35 to 40 minutes.
• butter sauce: in a saucepan over low heat, combine 1/2 cup butter or margarine, sugar, cornstarch, water and vanilla. cook and stir. when mixture comes to a boil, continue to boil for 1 minute. serve warm over carrot cake squares (can be reheated in microwave).

cream cheese basil summer squash

Ingredients

• Servings: 4
• 3 yellow squash, cubed
• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese, cubed
• 1 tablespoon dried basil leaves
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a glass serving dish, combine the squash pieces and garlic. season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. stir after every 3 to 4 minutes.
• sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. stir until the cheese is smooth and blended into the squash. let set for a minute or two before serving.

skewered grilled potatoes

Ingredients

• Servings: 8
• 2 pounds red potatoes, quartered
• 1/2 cup water
• 1/2 cup light mayonnaise
• 1/4 cup dry white
• 2 teaspoons crushed dried rosemary
• 1 teaspoon garlic powder
• wooden skewers, soaked in water for 30 minutes

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• place potatoes and water in a microwave safe bowl. cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. drain potatoes and allow to steam for a few minutes to dry.
• in a large bowl, stir together mayonnaise, , rosemary, and garlic powder. mix in drained potatoes and toss to coat. marinate, covered, in the refrigerator for 1 hour.
• preheat an outdoor grill for high heat and lightly oil grate.
• remove potatoes from marinade, and skewer. grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. remove potatoes from skewers and serve hot.

Shorecook's Cashew Brittle

Ingredients

• Servings: 15
• 1 tablespoon butter
• 1 1/2 cups salted cashews
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• grease a baking sheet with 1 tablespoon butter.
• combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
• stir 1 tablespoon butter and vanilla extract into cashew mixture. microwave until hot, about 2 1/2 minutes more. stir baking soda into cashew mixture until light and foamy. spread mixture on prepared baking sheet. cool completely and break into pieces.

grilled chicken

Ingredients

• Servings: 4
• 1 (3 pound) chicken, split in half lengthwise
• garlic powder to taste
• ground black pepper to taste
• 1 pinch seasoned salt
• 1 (12 fluid ounce) can or bottle
• 1/2 cup butter
• 2 tablespoons garlic powder
• 1 tablespoon seasoned pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat grill for high heat.
• in a microwave-safe bowl, combine the , butter, 1 tablespoon garlic powder and seasoned pepper. heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. set aside.
• season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.
• brush the grilling surface with oil. place chicken the grill bone side down. close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister.
• turn the chicken over, so it is bone side up. they will be black and charred, but the chicken meat will be fine. pierce the membrane of the bone with a fork, and ladle some of the mixture into the 'cup' formed by the bones. throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents.
• repeat ladling the mixture into the chicken, and throwing garlic powder the coals every 5 minutes, until the mixture is gone. the chicken should be tender and juices should run clear.

buttermilk whole wheat bread

Ingredients

• Servings: 12
• 1 1/2 cups buttermilk
• 3 tablespoons honey
• 2 tablespoons butter
• 2 1/3 cups whole wheat flour
• 1 cup all-purpose flour
• 2 1/2 tablespoons vital wheat gluten
• 2 teaspoons active dry yeast
• 1/2 teaspoon powdered lecithin
• 1/2 teaspoon salt
• 1 pinch ground ginger
• 1 pinch vitamin c powder
• cooking spray

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs 50 mins


• combine buttermilk, honey, and butter in a microwave-safe bowl; heat in microwave in 30 second increments until temperature is just below 110 degrees f (43 degrees c).
• pour buttermilk mixture into the bowl of a stand mixer and add whole wheat flour, all-purpose flour, wheat gluten, yeast, lecithin, salt, ginger, and vitamin c powder; mix, using the dough hook attachment on low speed, until dough just holds together and sides of bowl are clean. let dough rest in bowl for 2 minutes; mix again with the dough hook attachment for 2 minutes more.
• remove dough from bowl and knead by hand on a work surface until dough is warm and elastic, 2 to 3 minutes.
• spray a large bowl with cooking spray and place dough in the bowl, turning it to coat all sides with oil. spray a piece of plastic wrap with cooking spray and cover bowl with sprayed-side down. let dough rise until doubled in size, about 1 hour.
• gently deflate dough by pressing with your fingers and let rise 10 to 15 minutes more.
• turn dough a work surface and roll into an 8 1/2x11-inch rectangle. starting with the short end, roll dough tightly into a roll, pinching the seams shut. fold the ends underneath the loaf, pinching the edges to form a smooth top.
• spray a loaf pan with cooking spray and place loaf in the pan. cover dough loosely with the sprayed-plastic wrap. let dough rise 1 1/2 to 2 inches above the pan, 30 to 45 minutes.
• preheat oven to 350 degrees f (175 degrees c). remove plastic wrap from loaf.
• bake in the preheated oven for 35 to 40 minutes. flip bread out of pan using hot pads; internal temperature should read 190 degrees f (88 degrees c). allow loaf to cool on wire rack before slicing.

turtles® cheesecake from karo®

Ingredients

• Servings: 16
• 5 tablespoons butter, divided
• 1 1/4 cups chocolate graham cracker crumbs
• 1 (9 ounce) package werther's® original caramels, divided
• 1/4 cup karo® light corn syrup
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon spice islands® pure vanilla extract
• 2 eggs
• 1/4 cup semi-sweet chocolate chips
• 1 teaspoon mazola® corn oil
• 1 tablespoon cream or milk
• 1/4 cup finely chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 38 mins Ready Time: 4 hrs 58 mins


• preheat oven to 350 degrees f.
• melt 3 tablespoons butter; combine with graham crackers crumbs. press evenly into bottom of 8 x 8-inch baking pan. set aside.
• reserve 10 caramels. microwave remaining caramels, corn syrup and 2 tablespoons butter in a microwave-safe bowl for 1 to 2 minutes, stirring frequently until melted. remove and let cool 5 minutes.
• beat cream cheese and vanilla in a large bowl with an electric mixer until creamy. add eggs one at a time until well blended. gradually beat in melted caramel mixture. the caramel will cool and streak throughout.
• pour filling over crust. bake for 32 to 38 minutes until just set. remove from oven and let cool on rack 10 minutes. chill for at least 4 hours or overnight. melt chocolate chips and oil in a microwave-safe bowl for 30 seconds or until melted. drizzle over cheesecake.
• microwave reserved caramels and cream in a microwave-safe bowl for 1 minute; stir. continue to microwave in 15 second increments until sauce is creamy. drizzle over cheesecake and sprinkle with pecans.
• great caramel flavor in a creamy cheesecake.

Chinese Microwaved Tofu With Minced Lamb

Ingredients

• Servings: 2
• 3/4 cup ground lamb
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white sugar
• 1 teaspoon cornstarch
• 1 dash ground black pepper
• 1 dash crushed red pepper flakes
• 1 (14 ounce) package tofu, drained
• 1 green onion, chopped
• 1 tablespoon chopped carrots
• 1 chile pepper, chopped

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 30 mins


• in a bowl, mix the ground lamb with the soy sauce, sesame oil, sugar, cornstarch, black pepper, and red pepper flakes. marinate at least 10 minutes.
• place the tofu in a microwave-safe dish. place the lamb over the tofu. discard any remaining marinade. top with green onion, carrots, and chile pepper. cover with microwave-safe plastic wrap. cut a small slit in the plastic wrap to vent steam.
• cook 5 minutes on high in the microwave, or until vegetables are tender and lamb is cooked to desired doneness.

Chocolate Pecan Tassies

Ingredients

• Servings: 3
• crust:
• 1/2 cup butter
• 1 (3 ounce) package cream cheese
• 1 cup all-purpose flour
• filling:
• 1 tablespoon margarine
• 1 (1 ounce) square unsweetened chocolate
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 tablespoons confectioners' sugar (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium bowl, cream together the butter and cream cheese. stir in the flour until well blended. wrap dough in plastic wrap and refrigerate for at least one hour.
• preheat oven to 350 degrees f (175 degrees c). melt chocolate and margarine together in the microwave, stirring frequently until smooth. beat in the brown sugar, egg and vanilla until well blended. stir in the pecans.
• roll the chilled dough into 1 inch balls and press them into the bottom and up the sides of ungreased mini muffin tins. spoon about 1 teaspoon of filling into each cup.
• bake for 20 minutes in the preheated oven, until edges are browned. cool in pans on wire racks for 15 minutes before removing from muffin tins.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

Cherries And Chocolate Fudge

Ingredients

• Servings: 60
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) package semisweet chocolate chips
• 1/2 cup chopped almonds
• 1/2 cup chopped candied cherries
• 1 teaspoon almond extract
• 1/4 cup pecan halves
• 1/4 cup candied cherries, halved

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 2 hrs 13 mins


• line an 8 x 8 inch square pan with aluminum foil.
• in a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. stir until smooth. stir in chopped almonds, chopped cherries and almond extract. pour into prepared pan and spread evenly. place pecan halves and cherry halves on top.
• cover and refrigerate for 2 hours, or until firm. cut into 1 inch squares. store, covered, in refrigerator.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

the truly most fantastic chocolate brownies

Ingredients

• Servings: 1
• 5 (1 ounce) squares unsweetened chocolate
• 2/3 cup butter
• 4 teaspoons hot water
• 2 teaspoons instant coffee granules
• 3 egg yolks
• 3 egg
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup walnuts, toasted and chopped
• 3 (1 ounce) squares unsweetened chocolate, chopped
• 1/3 cup sour milk
• 1 tablespoon white sugar
• 1 teaspoon (optional)
• 1 cup walnuts, toasted and chopped

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch square pan.
• in a double boiler, or in the microwave, melt 5 squares of unsweetened chocolate with 2/3 cup butter. combine hot water and instant coffee, stir into the melted chocolate. set aside to cool.
• in a medium bowl, beat in eggs, egg yolks, and 1 cup sugar until smooth. stir in vanilla. sift together flour, baking powder, and cocoa; mix into the egg mixture. next, mix in the cooled chocolate mixture. stir in 1/2 cup walnuts. spread the batter into the prepared pan.
• bake for 30 to 35 minutes in the preheated oven. cool completely before frosting.
• to make the frosting, melt the remaining 3 squares of unsweetened chocolate in a double boiler. stir in sour milk, and 1 tablespoon sugar; stir until smooth. remove from heat, and stir in the . spread over the cooled brownies, and sprinkle with remaining walnuts. allow the frosting to set before cutting into bars.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

million dollar bars

Ingredients

• Servings: 15
• 1 pound caramels
• 2 1/2 cups crispy rice cereal
• 1 cup chopped peanuts
• 2 cups milk chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in the microwave, or in a saucepan over medium heat, melt caramel, stirring frequently until smooth. stir in the crispy rice cereal and peanuts. spread the mixture out to an even thickness a buttered baking sheet. set aside to cool.
• in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. remove from heat. spread over the cooled caramel slab. chill to set, then cut into squares or bars.

microwave banana cake in a bowl

Ingredients

• Servings: 2
• 6 tablespoons whole wheat flour
• 4 1/2 tablespoons white sugar
• 1/8 teaspoon baking powder
• 1/2 banana, mashed
• 3 tablespoons milk
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons chocolate-hazelnut spread (such as nutella®), or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• mix flour, sugar, and baking powder together in a bowl. stir banana, milk, oil, and vanilla extract together in a microwave-safe bowl; stir in flour mixture until batter is smooth.
• cook in microwave until cake is cooked through, about 2 minutes. cool slightly and spread chocolate-hazelnut spread cake.

Applesauce Brownies Ii

Ingredients

• Servings: 1
• 1/2 cup shortening
• 2 (1 ounce) squares unsweetened chocolate
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch pan. in a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. set aside to cool.
• in a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. stir in the chocolate mixture. combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. spread evenly into the prepared pan.
• bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. cool in pan before cutting into squares.

passover double chocolate almond torte

Ingredients

• Servings: 1
• 1/2 teaspoon unsweetened cocoa powder for dusting, or as needed
• 2 (8 ounce) packages semi-sweet chocolate squares, coarsely chopped
• 1/2 cup butter
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 1/4 cup white sugar
• 1/4 cup chocolate chips
• 1/4 cup crushed almonds
• 1 teaspoon confectioners' sugar for dusting, or as needed
• 1/2 teaspoon unsweetened cocoa powder for dusting, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• whisk egg yolks and vanilla extract together in a large bowl.
• gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• fold 1/3 of the egg white mixture into chocolate mixture. gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• spread batter evenly into prepared springform pan.
• bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. stir the chips. continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. do not overheat.
• drizzle melted chocolate chips torte. sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, the torte before serving..

curried stuffed acorn squash

Ingredients

• Servings: 4
• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil, or as needed
• 1/2 cup diced red bell pepper
• 1/2 cup sliced daikon radish
• 1/4 cup sliced leek
• 1/4 cup diced celery
• 1 jalapeno pepper, diced
• 1 tablespoon minced garlic
• 2 cups vegetable stock
• 1 cup brown rice
• 1 cup chopped collard greens
• 1 tablespoon curry powder
• 1 1/2 teaspoons red curry paste
• 1/4 cup chopped walnuts
• 1/2 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• wrap each squash half with plastic wrap.
• place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. leave squash wrapped while preparing filling.
• heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. add vegetable stock and rice; stir to combine. cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• unwrap squash and set halves, cut sides up, into 4 soup bowls. spoon about 2 tablespoons feta cheese into each squash half. add a large scoop of rice mixture atop feta layer. top rice mixture layer with any leftover feta.

Green Beans With Hazelnuts And Lemon

Ingredients

• Servings: 8
• 1 1/2 pounds fresh green beans, washed and trimmed
• 2 tablespoons olive oil
• 1 1/2 teaspoons lemon zest
• 1/3 cup chopped toasted hazelnuts
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. drain and place in a large bowl.
• add olive oil, lemon zest, hazelnuts, salt and pepper. beans may be made 1 day ahead, chilled and covered. reheat beans, preferably in a microwave.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

Peanut Butter Crunch Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 3 cups chopped peanut butter filled sandwich cookies
• 4 ounces milk chocolate, chopped
• 4 ounces chocolate, chopped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• spread the chopped cookies out on a dinner plate. roll caramel apples in the cookies and place on the aluminum foil. place the milk chocolate and chocolate into separate microwave-safe bowls. heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. drizzle milk chocolate over the apples, then drizzle the chocolate over the milk chocolate. refrigerate until ready to serve.

Wild Rice Micro Chicken

Ingredients

• Servings: 8
• 2 teaspoons salt
• 4 cups water
• 2 cups uncooked rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 (6 ounce) package wild rice
• 1 (4.5 ounce) can sliced mushrooms
• 2 skinless, boneless chicken breast halves, cut into bite size pieces

Recipe

• in a medium saucepan add salt to water and bring to a boil. add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). meanwhile, prepare wild rice according to package directions (do not drain); set aside.
• in a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. slowly stir in the parboiled rice and cooked wild rice (with liquids). add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. if desired, cover and store in refrigerator at this point.
• to cook in microwave: cook on high for 15 minutes, stirring every 5 minutes. cook unti chicken is no longer pink and rice is cooked through.
• to cook in conventional oven: preheat oven to 375 degrees f (190 degrees c). bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.

gingerbread pancakes with warm lemon sauce

Ingredients

• Servings: 8
• 1 (14.5 ounce) package gingerbread mix
• 1 1/4 cups warm water
• 1 egg
• 1 (3.4 ounce) package jell-o lemon flavor instant pudding
• 2 1/2 cups milk

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• mix gingerbread mix, water and egg in large bowl until batter is smooth.
• heat griddle or large skillet sprayed with cooking spray on medium heat. pour batter griddle, using scant 1/4 cup batter for each pancake. cook until form on tops, then turn to brown other sides.
• meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. microwave on high 1-1/2 min. or until heated through, stirring after 1 min. serve pancakes with warm lemon sauce.

kanafa

Ingredients

• Servings: 1
• 1 (16 ounce) box shredded phyllo dough (kataifi)
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup sugar
• 12 ounces unsalted butter
• for the syrup:
• 1 cup sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 1/8 teaspoon rose water (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat an oven to 400 degrees f (200 degrees c).
• use a food processor to finely chop the frozen, shredded phyllo dough. the strands should be about the size of a grain of rice. pour the dough into a large mixing bowl. in a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
• place the butter in a large liquid measuring cup or bowl with a spout. heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick foam has formed on top. clarify the butter by using a spoon to skim off the foam.
• carefully pour the butter into the bowl of phyllo dough. avoid pouring in the milk solids at the bottom of the clarified butter. use your hands to mix the butter and dough together. make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
• evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. spread the cheese mixture the dough, avoiding the edges of the pan.
• bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
• while the kanafa is baking, prepare the syrup. combine the water and 1/2 cup sugar in a small saucepan. bring the mixture to a boil over medium-high heat. reduce the heat to medium and stir in the lemon juice. simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (do not let the mixture turn golden and caramelize.) remove from heat and add the rose water; set aside.
• remove the kanafa from the oven. place a large platter or baking sheet over the baking dish. using oven mitts, carefully invert the baking dish the platter so the phyllo is on top. pour the syrup over the kanafa. cut into pieces and serve while hot.

charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

philly chocolate turtles® cheesecake

Ingredients

• Servings: 16
• 1 1/4 cups finely chopped toasted pecans
• 2 tablespoons non-hydrogenated margarine, melted
• 2 tablespoons sugar
• 32 kraft caramels, chopped
• 3 tablespoons milk
• 3 (250 g) packages philadelphia brick cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 (8 ounce) package bakers semi-sweet chocolate, melted, cooled slightly
• 1/2 cup pecan halves, toasted

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 5 hrs 10 mins


• heat oven to 350 degrees f. cover bottom of 9 inch springform pan with parchment paper. combine chopped pecans, margarine and 2 tablespoon sugar; press bottom of pan. microwave caramels and milk in microwaveable bowl on medium 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. spread over crust to within 1 inch of edge; cool.
• beat cream cheese and remaining sugar with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. stir in chocolate; pour over caramel layer.
• bake 45 to 50 minutes or until centre is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. refrigerate 4 hours. sprinkle with pecans halves just before serving.

Chocolate Hockey Pucks

Ingredients

• Servings: 16
• 16 chocolate sandwich cookies (such as oreo®)
• 16 chocolate-covered peanut butter cups (such as reese's®)
• 1 (12 ounce) bag semi-sweet chocolate chips
• 2 tablespoons shortening

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 48 mins


• line a baking sheet with waxed paper.
• split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. arrange cookies on a microwave-safe plate. place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
• heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
• place chocolate chips and shortening in a microwave-safe bowl. microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
• dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. allow excess to drip off before placing on waxed paper-lined baking sheet. hide any finger prints on the cookies with extra melted chocolate. freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

Sweet And Salty Caramel Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons coarse sea salt
• 1 cup semisweet chocolate chips

Recipe

• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan. place on the aluminum foil. sprinkle lightly with the coarse salt and chill.
• put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.

new orleans stew with smoked andouille chicken sausage

Ingredients

• Servings: 6
• 1 (12 ounce) package al fresco® smoked andouille chicken sausage
• 2 tablespoons extra virgin olive oil
• 3/4 cup fresh onion, chopped
• 2 cloves fresh garlic, minced
• 2 tablespoons chopped fresh thyme
• 1 1/2 teaspoons dried, ground cayenne pepper
• 1 medium fresh sweet potato, cubed 1/2*
• 1 1/2 cups frozen, cut okra
• 1 cup frozen corn
• 3 cups low fat, unsalted chicken broth
• 3/4 pound raw shrimp, deveined
• 1/4 teaspoon salt

Recipe

Ready Time: 30 mins


• place a large sauce pan over medium heat and coat with the olive oil. saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes.
• meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
• add the okra and corn to the onion mixture, and saute for 3 - 4 minutes. stir in the smoked andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. bring to a boil and reduce to a simmer for 5 minutes.
• add the shrimp. cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.

individual egg tarts

Ingredients

• Servings: 1
• 1/2 pound lamb sausage
• 1 1/4 cups biscuit baking mix
• 1/4 cup butter, softened
• 3 tablespoons boiling water
• 3 tablespoons chopped green onions
• 2 eggs, slightly beaten
• 1 cup half-and-half cream
• 1 1/2 cups shredded swiss cheese

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
• combine baking mix, butter and boiling water. divide biscuit mixture between muffin cups. spread covering bottom and up the sides a little. sprinkle sausage and onions.
• stir together eggs and cream. pour equal amounts of egg mixture into muffin cups. cover with swiss cheese.
• bake in preheated oven for 25 minutes, until eggs are set.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

Tina's Halloween Quesadillas

Ingredients

• Servings: 6
• 2 sweet potatoes, scrubbed
• 6 (10 inch) tomato flavored tortillas
• 2 cups shredded sharp cheddar cheese, divided
• 1 (15 ounce) can black beans, rinsed and drained, divided
• 1 cup salsa (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c). cut several slashes into each sweet potato.
• bake the potatoes in the preheated oven until tender, about 45 minutes. mash the hot sweet potatoes in a bowl. reduce oven heat to 200 degrees f (95 degrees c).
• heat a skillet over medium heat, and warm a tortilla in the skillet until pliable, about 2 minutes. flip the tortilla over, and sprinkle the tortilla to about 1/2-inch of the edge with 1/3 cup of shredded cheddar cheese. allow the cheese to melt, and spread about 1/3 cup of mashed sweet potato over the melted cheese. spread 2 or 3 tablespoons of black beans over the sweet potatoes. fold the tortilla in half, enclosing the filling. repeat with the rest of the tortillas; keep filled quesadillas warm in the oven.
• serve in wedges topped with salsa.

Hazelnut Toffee Crunch

Ingredients

• Servings: 1
• 1 1/2 cups milk chocolate chips
• 1/2 cup sugar
• 1/2 cup butter (no substitutes)
• 1 1/2 cups chopped hazelnuts
• 2 tablespoons light corn syrup

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
• place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. spread the melted chocolate in the bottom of the prepared pan. set aside in the refrigerator to cool while you make the candy part.
• in a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. bring to a boil, stirring to blend as the butter melts. heat the mixture to 250 to 265 degrees f (121 to 129 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball.
• pour over the cooled chocolate, and spread into an even layer. return to the refrigerator to cool. when completely cool, break into bite size pieces, and store in an airtight container.

Grand Finale Cake

Ingredients

• Servings: 16
• 2 pints fresh strawberries, hulled and sliced
• 1/2 cup sugar
• 1 (.25 ounce) envelope plain unflavored gelatin
• 2 pints fresh blueberries
• 1/2 cup sugar
• 1 (.25 ounce) envelope plain unflavored gelatin
• 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
• 2 (8 ounce) tubs frozen whipped topping, thawed

Recipe

Preparation Time: 45 mins Ready Time: 8 hrs 45 mins


• mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. stir to blend in the gelatin and then mix in the remaining strawberries.
• in a separate bowl, mash 1 cup of the blue berries with the back of a fork. stir in 1/2 cup of sugar, and 1 envelope of gelatin. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. mix in the remaining blueberries.
• cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
• pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. spread 1 container of whipped topping over the first cake layer. make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. finish the dessert with a final layer of angel food cake.
• the layered cake will be higher than the edges of your pan. carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. invert the cake, press the cake firmly the baking sheet. weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
• soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. remove the towel. holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. open the springform ring carefully, or pull back the sides of the tube pan. do not force the cake to release. if it continues to stick, repeat the procedure with the hot towel.

charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.