Artichoke Spinach Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can artichoke hearts
• 1 tablespoon butter
• 3 (10 ounce) packages frozen chopped spinach
• 1 (8 ounce) package cream cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup onion (chopped)
• 1 cup swiss cheese (shredded)
• 1/2 teaspoon paprika

Recipe

• 1 drain and halve artichoke hearts; saute in butter,then cool.
• 2 cook spinach as directed on package (microwave or stovetop); drain well.
• 3 mix spinach with artichoke hearts,cream cheese, salt, pepper and onions.
• 4 pour into a 2 quart baking dish.
• 5 top with swiss cheese and paprika.
• 6 bake at 350 for 30 minutes.

Buttermilk Bacon Pralines

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup buttermilk
• 1 tablespoon light corn syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter (1/2 stick)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon grated orange zest (optional)
• 1 cup chopped pecans
• 4 slices bacon, cooked crisp and crumbled (microwave to make it easy)

Recipe

• 1 in a heavy-bottomed pot or saucepan, combine the sugar, brown sugar, corn syrup, buttermilk, baking soda and kosher salt. cook over medium heat for about 20 minutes (do not stir or it will become grainy) or until the mixture reaches the soft-ball stage, 235 degrees on a candy thermometer. note: check your thermometer prior to making.
• 2 remove from heat and stir in the butter, vanilla, pecans, orange zest and bacon. beat vigorously with a wooden spoon until creamy and smooth. careful, it's hot.
• 3 drop the praline mixture by teaspoonfuls onto a silicone baking mat; if you don't have one, simply use buttered parchment or wax paper. let stand at room temperature for 30 minutes or until cooled. store in an airtight container.

Crash Hot Potatoes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 16 baby potatoes, scrubbed
• salt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• fresh ground black pepper
• 1 tablespoon thyme (or crushed rosemary sprigs)

Recipe

• 1 heat oven to 230degc (459degf).
• 2 don't peel the potatoes, boil or cook in microwave until they are cooked, without being too soft.
• 3 drain, and arrange on a paper lined baking tray, use a potato masher to squash each potato flat, until it is twice its original diameter.
• 4 brush the tops with olive oil and scatter with sea salt, pepper and herbs.
• 5 bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.

Confetti Stuffed Bell Peppers

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 4 medium green bell peppers
• 1 lb ground round
• 1 cup chopped onion
• 1 cup frozen corn kernels
• 1 cup cooked rice
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 teaspoon worcestershire sauce
• 1 teaspoon dried basil
• 1/2-1 teaspoon garlic powder
• black pepper, to taste
• 1 cup shredded sharp cheddar cheese

Recipe

• 1 slice off the top of each bell pepper; use a spoon to scoop out the seeds and membranes.
• 2 put the peppers, open side up, in an 8-inch square casserole dish that has a lid.
• 3 pour 2 cups of water into the casserole (do not get any water inside the pepper cavities).
• 4 microwave the peppers, covered, on high, for about 5 minutes or until the peppers are crisp-tender.
• 5 place a large nonstick skillet over high heat--let skillet get heated.
• 6 add in ground beef and chopped onion; cook until meat is browned, stir and break up meat as you cook.
• 7 add in the corn, rice, and tomatoes; stir to combine.
• 8 add in the worcestershire sauce, basil, garlic, powder, and pepper to taste.
• 9 stir and cook about 2 minutes or until the corn and rice are heated through.
• 10 stir in 2/3 cup cheddar cheese and remove from heat.
• 11 remove peppers from dish using a slotted spoon; drain off any water.
• 12 pour all water out of the dish.
• 13 fill the peppers with stuffing and return them to the casserole dish.
• 14 spoon any remaining stuffing around the peppers.
• 15 sprinkle the remaining cheese over all.
• 16 microwave the peppers, uncovered, on high, for about 1 minute or until the cheese melts.

Cheese Steak Dip

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 32
• 1 (17 ounce) package refrigerated beef roast au jus sauce
• 1 1/4 cups coarsely chopped onions
• 1 (15 ounce) jar process cheese whiz
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon pepper
• 1 cup chopped red bell pepper (optional)
• keebler town house flipsides original cracker
• keebler town house flipsides cheddar cracker

Recipe

• 1 remove cover from beef package. place onion on top of beef. microwave beef and onion, uncovered, on high for 2 1/2 minutes. drain beef and onion, reserving juices. use two forks to shred beef.
• 2 add beef and onion to 2- to 3 1/2-quart slow cooker coated with cooking spray. stir in 1/3 cup of the reserved juices, cheese dip, worcestershire sauce and pepper. cover and cook on high for 1 to 2 hours.
• 3 stir in red pepper, if desired. serve immediately with keebler town house flipsides original crackers. (or, keep warm in slow cooker on low setting for up to 2 hours.).

2-minute Eggless Microwave Chocolate Cake

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 3 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons vegetable oil
• 3 tablespoons milk or 3 tablespoons water, for vegan
• 2 tablespoons granulated sugar
• 1 tablespoon light brown sugar or 1 tablespoon granulated sugar
• 1/8 teaspoon baking powder
• 1 pinch salt

Recipe

• 1 mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
• 2 happy microwaving!

Caramel Turtle Tart

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 unbaked 9-inch pie shell, thawed
• 2 1/4 cups sugar
• 3/4 cup water
• 1 1/2 tablespoons light corn syrup
• 3/4 cup heavy cream
• 1 tablespoon heavy cream
• 1 cup pecans, coarsely chopped
• 1/2 teaspoon pure vanilla extract
• 1 ounce semisweet chocolate, finely chopped
• 1/2 teaspoon vegetable oil

Recipe

• 1 fit pie shell dough into 9 inch tart pan with a removable bottom.preheat oven and bake tart shell according to package directions. let cool completely.
• 2 combine sugar, water and corn syrup in a small, heavy saucepan. bring to a boil over medium heat without stirring. continue cooking without disturbing until mixture turns golden, reduce heat to low, carefully drizzle in 3/4 cup cream and then stir until smooth.
• 3 stir in pecans and vanilla extract into caramel mixture and then scrape into prepared tart shell. chill for at least 30 minutes (or up to 2 days if you want to).
• 4 place chocolate, remaining 1 tbsp cream and vegetable oil in a small microwavable bowl; cook mixture for 2 minutes at medium power.
• 5 stir until smooth (if it doesn't melt after 2 minutes microwave and additional 30 second intervals until smooth).
• 6 place chilled tart to a serving platter. scrape melted chocolate into a corner of a small, sturdy plastic bag.
• 7 cut off tip and drizzle chocolate on top of tart. chill again until ready to serve.

Butterkuchen (quick And Easy Pastry)

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 2 (1/4 ounce) packets dry yeast
• 1/2 cup lukewarm water
• 1 pinch sugar
• 3/4 cup milk
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup butter
• 4 cups flour
• 3 eggs, slightly beaten
• 1/2 cup butter
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1 pinch salt

Recipe

• 1 in a pyrex mixing bowl, combine milk, 1/2 c sugar, salt and 1/2 c butter. heat in microwave until butter is melted.
• 2 meanwhile, in a small bowl, dissolve both packets of yeast into warm water with the pinch of sugar.
• 3 measure flour into another mixing bowl. add eggs and stir to just combine. when butter has melted, add the liquid to the flour mixture and stir a little. then add yeast and stir enough so that all ingredients are combined.
• 4 grease a 10x13 pan and spread dough in pan. let rise in a warm place for 45 minutes.
• 5 while dough is rising, preheat oven to 375 degrees. also, mix together the topping ingredients and sprinkle over the dough.
• 6 place in oven over a halfsheet to catch any syrup that runs over the top. bake for 22-27 minutes or until the top is golden and syrupy. be careful not to overbake.

2 Minute Fudge

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 1 (1 lb) box confectioners' sugar
• 1/2 cup cocoa
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 tablespoon vanilla
• 1/2 cup butter
• 1 cup chopped nuts

Recipe

• 1 stir together sugar, cocoa, salt, milk, and vanilla in a 1 1/2 quart dish until blended.
• 2 (this will be very stiff.) top with butter.
• 3 microwave on high 2 minutes.
• 4 stir.
• 5 blend in nuts.
• 6 pour into an 8-inch dish lined with wax paper.
• 7 chill.

Blackberry Barbecue Sauce (slow Cooker)

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• 1 tablespoon vegetable oil
• 1 small sweet onion, diced
• 2 garlic cloves, minced
• 1/4 cup red wine
• 1/4 cup apple cider vinegar
• 2 1/2 lbs blackberries
• 1/4 cup light brown sugar, packed
• 1 tablespoon worcestershire sauce
• 1 lemon
• salt, a pinch
• red pepper flakes, a pinch

Recipe

• 1 add the oil and onion to a microwave-safe bowl.
• 2 cover and microwave on high for 1 minute or until the onion is transparent.
• 3 stir in the garlic; cover and microwave on high for 30 seconds.
• 4 add the onion-garlic mixture to the slow cooker along with the wine, vinegar, blackberries, brown sugar, worcestershire sauce, grated zest from the lemon, salt, and red pepper flakes; stir to combine.
• 5 cover and cook on low for 8 hours or until thickened.
• 6 stir in the lemon juice, from the lemon.
• 7 strain through a mesh strainer if desired.
• 8 can be refrigerated in covered containers for up to 2 weeks.

Confetti Taco Chili For 16

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

Ingredients

• Servings: 16
• 3 lbs lean ground beef
• 2 cups chopped onions
• 2 (1 1/4 ounce) packages taco seasoning mix
• 4 (15 1/2 ounce) cans diced tomatoes and green chilies, undrained
• 2 (15 ounce) cans tomato sauce
• 1 (1 lb) package frozen corn
• 4 (15 1/2 ounce) cans black beans with cumin and chili powder, undrained
• 4 cups chili cheese-flavored corn chips
• 8 ounces shredded cheddar cheese

Recipe

• 1 in 8-quart dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. drain. stir in taco seasoning mix, tomatoes, tomato sauce and corn. bring to a boil. reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.
• 2 stir in beans; return to a boil. reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.
• 3 serve or freeze.
• 4 freeze.
• 5 spoon 6 cup of the chili into each of four 6-cup freezer/microwave-safe containers. cool 30 to 45 minutes. cover; refrigerate up to 3 days or freeze up to 2 months.
• 6 thaw 1 containier of the chili in refrigerator for 48 hours, or uncover and thaw in microwave on defrost for 30 to 40 minutes.
• 7 to heat refrigerated or thawed chili, cover loosely and microwave on high for 6 to 8 minutes or until thoroughly heated, stirring once or twice. spoon into 4 individual serving bowls. sprinkle each serving with about 1/4 cup chips and 2 tablespoons cheese.

Caramel-chocolate Drizzles

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 3 cups corn chex
• 3 cups rice chex
• 2 tablespoons milk
• 2 tablespoons butter or 2 tablespoons margarine
• 0.5 (14 ounce) bag caramels (25)
• 1/4 cup semi-sweet chocolate chips

Recipe

• 1 heat oven to 300°f grease 15x10x1-inch pan. in large bowl, mix cereals.
• 2 in 2-quart saucepan, heat milk, butter and caramels over low heat, stirring constantly, until caramels are melted. pour over cereals, stirring until evenly coated. spread in pan.
• 3 bake 20 to 24 minutes, stirring after 10 minutes, until golden brown. spread on waxed paper to cool, about 15 minutes.
• 4 in microwavable bowl, microwave chocolate chips uncovered on high about 1 minute or until chocolate can be stirred smooth (bowl will be hot). drizzle chocolate over snack. refrigerate about 30 minutes or until chocolate is set. store in airtight container.
• 5 1 serving: calories 130 (calories from fat 35); total fat 4g (saturated fat 2 1/2g, trans fat 0g); cholesterol 5mg; sodium 160mg; total carbohydrate 23g (dietary fiber 0g, sugars 9g); protein 2g percent daily value*: vitamin a 4%; vitamin c 0%; calcium 6%; iron 20% exchanges: 1/2 starch; 1 other carbohydrate; 0 vegetable; 1/2 fat carbohydrate choices: 1 1/2
• 6 *percent daily values are based on a 2,000 calorie diet.
• 7 love pretzels? add 1 cup small pretzel twists to the mixture.
• 8 for easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. cut a small hole in one bottom corner and squeeze the chocolate over the cereal mixture.

Caramel-apple Walnut Cake

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• 1/2 cup walnuts
• 1 pinch salt
• 1/3 cup caramel (either cut from a block or about 12 to 15 unwrapped candies)
• 3 tablespoons heavy cream or 3 tablespoons whole milk
• 1 cup sugar
• 1/2 cup butter
• 1/2 teaspoon ground cinnamon
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream or 1/2 cup yogurt
• 2 cups king arthur unbleached all-purpose flour
• 2 large apples, peeled, cored, cut into 8 wedges each
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Recipe

• 1 preheat the oven to 350 degrees. lightly grease a 9" round cake pan at least 2" deep; or a 9" springform pan.
• 2 spread the walnuts in a single layer in an ungreased pan, and bake them for 8 to 10 minutes, until they're a light golden brown. remove them from the oven, and sprinkle very lightly with salt. set them aside.
• 3 beat together the sugar, butter, cinnamon, baking powder, salt and vanilla till smooth.
• 4 add the eggs. beat till thoroughly combined.
• 5 stir in the sour cream or yogurt alternately with the flour, using the low speed of your mixer. the batter will be stiff.
• 6 spoon the batter into the prepared pan, smoothing the top with a spatula as best you can.
• 7 toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.
• 8 arrange the apples atop the cake, pushing them into the stiff batter gently so they're partially submerged.
• 9 bake the cake for 65 minutes, till it's golden brown on top and a toothpick or cake tester inserted into the center comes out clean.
• 10 remove the cake from the oven, and turn it out onto a rack, apple-side up.
• 11 place the caramel and cream in a microwave-safe bowl, and heat till the cream is showing bubbles, and the caramel is soft.
• 12 stir the caramel and cream till smooth.
• 13 spoon the caramel over the cake, dripping it down into the crevices around the apples.
• 14 scatter the walnuts on top. serve warm, or at room temperature.

Chicken Boodles O' Noodles Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1/2 lb boneless chicken, uncooked, cubed (i use chicken breast)
• 2 slices onions, chopped (large onion)
• 1 -2 stalk celery, chopped
• 2 (15 ounce) cans chicken broth
• 2 carrots, sliced or diced
• 3 tablespoons chicken soup base
• 8 ounces kluski noodles
• pepper
• 5 cups water

Recipe

• 1 in large kettle, mix the chicken broth with the uncooked diced chicken, onions, carrots and celery. add a few shakes of pepper.
• 2 bring to a boil and add 5 cups of water and the chicken soup base; mix well. stir while bringing to a boil again; reduce heat, cover and simmer on low for approximately 1 hour.
• 3 meanwhile, in a separate pan, follow package directions to cook the kluski noodles. boil the noodles for about 17 minutes; drain.
• 4 add noodles to the soup mixture and bring to a boil. reduce heat, cover and simmer approximately 30 minutes, stirring occasionally. serve immediately.
• 5 note: if leftovers are refrigerated, the noodles have a tendency to soak up most of the broth overnight. you can add a little water and reheat in the microwave without affecting the flavor.

Caramel-macchiato Brownies -- Southern Living

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 4 (1 ounce) unsweetened chocolate squares
• 3/4 cup butter
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed brown sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup miniature marshmallow
• 1/2 cup caramel, bits
• 1 1/2 teaspoons instant espresso powder, to
• 1 tablespoon instant espresso powder

Recipe

• 1 preheat oven to 350°. line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• 2 microwave chocolate squares and butter in a large microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
• 3 whisk in granulated and brown sugars.
• 4 add eggs, 1 at a time, whisking just until blended after each addition.
• 5 whisk in flour, vanilla, and salt.
• 6 stir miniature marshmallows, caramel bits, and instant espresso into batter.
• 7 pour mixture into prepared pan.
• 8 bake for about 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
• 9 cool completely on a wire rack. lift brownies from pan, using foil sides as handles. gently remove foil, and cut brownies into 16 squares.

Caramel-chocolate Chex Cereal Drizzles

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 cups corn chex
• 3 cups rice chex
• 2 tablespoons milk
• 2 tablespoons butter or 2 tablespoons margarine
• 25 caramels (about 1/2 bag)
• 1/4 cup semi-sweet chocolate chips

Recipe

• 1 heat oven 300 degrees f. grease 15x10x1-inch pan. in large bowl, mix cereals.
• 2 in 2-quart saucepan, heat milk, butter, and caramels over low heat, stirring constantly, until caramels are melted. pour over cereals, stirring until evenly coated. spread in pan.
• 3 bake 20 to 24 minutes, stirring after 10 minutes, until golden brown. spread on waxed paper to cool, about 15 minutes.
• 4 in microwavable bowl, microwave chocolate chips uncovered on high about 1 minute or until chocolate can be stirred smooth (bowl will be hot). drizzle chocolate over snack. refrigerate about 30 minutes or until chocolate is set. store in airtight container. enjoy. =).
• 5 f you want, you can even add 1 cup small pretzel twists to the mixture. mmmmm -- :) :) :).

Chocolate Chip Mug Cookie

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• 1 tablespoon butter
• 1 tablespoon sugar
• 1 tablespoon brown sugar, packed
• 1/8 teaspoon vanilla
• 1 pinch salt
• 1 egg yolk
• 3 1/2 tablespoons flour
• 1 tablespoon semi-sweet chocolate chips

Recipe

• 1 melt butter in microwave. add sugars, vanilla, salt, egg yolk and stir. add flour, mix well until fully combined. stir in chocolate chips. microwave for 30-50 seconds depending on your microwave wattage.

Chocolate Chip Mousse Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 6 ounces semi-sweet chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (8 ounce) carton frozen whipped topping, thawed
• 1 (9 inch) graham cracker crust

Recipe

• 1 in a microwave safe dish melt chocolate chips,stir until smooth and cool for 20 minutes.
• 2 while the chocolate is cooling, mix together cream cheese and vanilla until smooth.
• 3 beat in melted chocolate,mixing well.
• 4 fold in whipped topping.
• 5 pour into pie crust, and add extra topping if desired.
• 6 chill for 4 hours.

Cheese Stuffed Garlic Rolls

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 lb pizza dough
• 36 mozzarella cheese cubes
• 2 tablespoons butter
• 1/2 teaspoon italian seasoning
• 1 garlic clove, minced
• 1/4 cup parmesan cheese

Recipe

• 1 lightly grease a large baking sheet.
• 2 divide the dough into 18 equal pieces. flatten a piece of dough and place 2 chunks of cheese inside, sealing the dough around the cheese tightly. place on the baking sheet seam side down and continue with the remaining dough. cover and let rise until puffy, about 30 minutes.
• 3 meanwhile, preheat the oven to 375°f.
• 4 combine the butter, italian seasoning, and garlic in a small bowl and microwave until the butter is melted. brush all over with the butter mixture. sprinkle evenly with the parmesan cheese. bake for 20 minutes, or until golden brown. serve very warm.

Chicken Biryani In Microwave

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 500 g basmati rice
• 4 tablespoons ghee or 4 tablespoons oil
• 2 tablespoons onions
• 2 cardamoms
• 2 cloves
• 1 bay leaf
• 1 teaspoon rose water
• 1 liter hot water
• salt (according to taste)
• 1 kg chicken, with bones
• 4 tablespoons ghee or 4 tablespoons oil
• 3/4 cup onion (sliced)
• 1/2 teaspoon garlic paste
• 2 tablespoons ginger paste
• 1 tablespoon onion paste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garam masala
• 1 tablespoon almond paste
• 1 tablespoon poppy seed paste
• 1/2 cup yoghurt (sour)
• 6 prunes (aloo bukhara)
• 4 -5 saffron strands (soaked in milk)
• 1 tablespoon powdered milk
• salt (according to taste)

Recipe

• 1 directions for the rice:.
• 2 soak the rice in water for half an hour.
• 3 take two tbsp of oil in a microwaveable bowl and add the onions. heat this for about 4 mins on high heat. (depends on the microwave, until the onions are browned).
• 4 take out the browned onions, add the rice and everything else except the rose water and hot water. heat for about 2 minutes.
• 5 now take out the flavoured rice and add the hot water, and cook for about 10 minutes stirring once in between. take out and sprinkle the rose water.
• 6 directions for the chicken:.
• 7 as per the rice, add the sliced onions in 2 tbsp of oil and cook the onions for about 4 minutes.
• 8 with a knife make slits in all the chicken pieces, and marinate with yoghurt, garlic, ginger, almond, onion and poppy seed paste along with the black pepper, garam masala, ghee, salt and prunes. set aside to marinate for 20 minutes.
• 9 in a microwaveable bowl, cook the chicken along with the marinated spices for about 20 mins, stirring occasionally. then heat with the cover on for about 8 minutes.
• 10 now add the prepared rice, powder milk and saffron to the chicken. heat for another 5 minutes, or until the liquid is absorbed.
• 11 serve garnished with fried onions.

Confetti Cauliflower

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• vegetable oil cooking spray
• 1 medium cauliflower, break into florets
• 1 -2 teaspoon water (or just the water left on the cauliflower from washing)
• 3 -4 green onions, chopped
• 1/2 cup sweet red pepper, chopped
• 1/2 cup sweet green pepper, chopped
• 1/2 cup yellow sweet pepper, chopped
• cayenne pepper
• salt
• 2 -3 tablespoons black olives, chopped
• 1/2 cup parmesan cheese, shredded

Recipe

• 1 spray a microwave safe casserole with veggie oil.
• 2 place cauliflower florets in casserole.
• 3 add water if needed.
• 4 chop all the peppers and green onion and sprinkle over the cauliflower.
• 5 sprinkle salt and cayenne over to taste.
• 6 mix a little to distribute everything evenly.
• 7 cover and microwave on high for about 4 minutes or until the cauliflower is tender crisp.
• 8 (depends on how much cauliflower is used).
• 9 if you do not have a turntable in the micro, you might want to stir once, halfway through.
• 10 remove from oven and sprinkle olives and cheese over top.
• 11 cover and microwave for 10 to 20 seconds or just until the cheese barely melts.
• 12 remove from oven and let stand covered for 5 minutes before serving.
• 13 i cook this in the serving dish, it does not have a lid, so i cover it with plastic wrap, with just one tiny steam vent, cut in the centre.
• 14 don't want to loose too much cooking steam.

Cheese Tab Biscuit Balls

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

Ingredients

• 1 (10 count) package refrigerated biscuits
• 2 slices american cheese
• nonstick cooking spray (i use olive oil)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 cut buscuits lengthwise into three, and then the middle strip widthwise, making four pieces.
• 3 roll into balls.
• 4 spray a baking sheet with nonstick spray, and place balls 1 1/2 half inches apart on sheet in rows.
• 5 cook about 10-15 minutes until golden brown.
• 6 while cooking, cut the american cheese slices into little half inch squares.
• 7 remove the biscuits from the oven, and immediately put the cheese squares on top, one per ball. if the cheese doesn't melt, pop them in the microwave for about 20 seconds to melt it.

Caramel-chocolate Oat Squares - Microwave

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 16
• 3/4 cup butter, cubed
• 1 1/4 cups all-purpose flour
• 1 1/4 cups quick-cooking oats
• 3/4 cup brown sugar, packed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 24 caramels
• 1/4 cup milk
• 1 cup semi-sweet chocolate chips
• 1/2 cup walnuts, chopped (optional)

Recipe

• 1 in a microwave-safe bowl, heat butter, uncovered, on high for 20-30 seconds or until softened.
• 2 combine flour, oats, brown sugar, baking soda and salt; stir into butter until blended.
• 3 set a third of the mixture aside for topping.
• 4 press remaining mixture onto the bottom of an 8-in. square microwave-safe dish.
• 5 cook, uncovered, on high for 1-2 minutes or until crust is raised and set(crust will be uneven), rotating a half turn after each minute.
• 6 in a 1-qt. microwave-safe dish, heat the caramels and milk, uncovered, on high for 1 minutes or until melted and smooth, stirring every minute.
• 7 sprinkle chips and nuts if desired over crust.
• 8 pour caramel mixture over all.
• 9 sprinkle with reserved oat mixture; press down lightly.
• 10 microwave,uncovered, on high for 2-3 minutes or until the caramel is bubbly, rotating a quarter turn every minute.
• 11 cool before cutting.
• 12 yield: 16 servings.

Caramel-drizzled Pumpkin Poke Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 18 ounces yellow cake mix
• 1 cup pumpkin
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs
• 2 teaspoons pumpkin pie spice
• 14 ounces sweetened condensed milk
• 24 ounces hot fudge topping (2 jars)
• 12 ounces frosting
• 1/4 cup pecans, toasted and chopped
• 2 tablespoons caramel topping

Recipe

• 1 heat oven to 350 (325 for dark or nonstick pan). grease or spray bottom of 13x9" pan.
• 2 in a large pan, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on low speed until moistened.
• 3 beat 2 minutes on medium speed. pour into pan.
• 4 bake 25 to 30 minutes or until cake springs back when touched lightly in center.
• 5 immediately poke cake with handle of wooden spoon halfway into cake.
• 6 drizzle condensed milk evenly over top of cake and let stand until milk has been absorbed into cake (about 5 minutes).
• 7 meanwhile, place hot fudge in medium microwavable bowl.
• 8 microwave uncovered on high 15 to 30 seconds or until smooth.
• 9 spoon and spread over cake, pressing slightly into holes.
• 10 run knife around sides of pan to loosen cake. cover and refrigerate about 2 hours or until chilled.
• 11 spread frosting over top of cake. sprinkle with pecans.
• 12 just before serving, drizzle caramel sauce over each serving of cake. store cake loosely covered in refrigerator.

Artichoke-brie Focaccia

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 8 ounces brie cheese (1 round)
• 1 (14 ounce) can artichoke hearts, water packed, drained and chopped
• 4 slices bacon, cooked, drained & crumbled
• 1 loaf italian focaccia bread, round loaf about 2 inches thick
• fresh rosemary (optional)

Recipe

• 1 split focaccia (to make a top and bottom, like a sandwich).
• 2 place focaccia in a warm oven and heat just until crisp; remove and set aside.
• 3 preheat oven to 400 degrees.
• 4 trim and discard rind from cheese; cut cheese into large pieces.
• 5 place in a medium microwave-safe bowl; microwave on high for 30 to 45 seconds or until cheese begins to melt.
• 6 stir in artichoke hearts and bacon.
• 7 microwave cheese mixture on high for 1 to 1 1/2 minutes or until heated through, stirring once or twice.
• 8 spread mixture on focaccia bottom.
• 9 place focaccia top over mixture.
• 10 place on baking sheet.
• 11 bake, uncovered, 8 to 10 minutes or until heated through.
• 12 cut into 4 x 1 inch strips or wedges. garnish with rosemary if desired.

Bacon Cornbread Stuffing With Raisins & Nuts

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 9
• 1 1/2 cups yellow self-rising cornmeal
• 1 large egg
• 1 tablespoon oil
• 1 cup milk
• 6 slices bacon, cut crosswise into pieces
• 4 celery ribs, diced
• 1/2 large sweet onion, diced
• 1/3 cup raisins, chopped
• 2 tablespoons toasted nuts
• 2 teaspoons dried sage
• 1/3 cup butter
• 3/4 cup plus more if needed chicken broth or 3/4 cup stock
• salt and pepper

Recipe

• 1 preheat oven to 425ºf. prepare cornbread according to package directions; cool to room temperature. in a large skillet, cook bacon until crisp. remove from skillet and set aside. add celery, onion and sage to skillet with rendered bacon fat and cook until onion turns translucent and celery has softened slightly. tear cornbread into pieces and add to skillet with vegetables. stir in the nuts, raisins and cooked bacon. cook another minute or two to warm everything through. meanwhile, combine the butter and chicken broth. microwave on high until butter is completely melted; stir into stuffing, adding more chicken broth if the mixture seems dry. salt and pepper to taste.

2 Minute Microwave Fudge

Total Time: 1 hr 17 mins Preparation Time: 1 hr 15 mins Cook Time: 2 mins

Ingredients

• 1 lb powdered sugar
• 2/3 cup cocoa
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 teaspoons vanilla
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup chopped nuts (optional)

Recipe

• 1 sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
• 2 stir in milk and vanilla.
• 3 mix well.
• 4 place butter on top.
• 5 microwave on high, 2 minutes.
• 6 beat with wooden spoon until smooth.
• 7 stir in nuts (optional).
• 8 spread in 8 x 8 x 2 inch baking pan.
• 9 chill about 1 hour or until firm.
• 10 cut into 36 pieces.

Confetti Chicken Wraps

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon canola oil
• 1 large orange bell pepper, cut into 1-inch strips
• 1 lb boneless skinless chicken breast half, sliced into thin strips
• 1/2-1 teaspoon ground cumin
• 1/2-1 teaspoon chili powder
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 cup shredded reduced-fat cheddar cheese
• 3/4 cup salsa
• 6 -8 flour tortillas (8 inch)
• 1/2 cup reduced-fat sour cream (optional)

Recipe

• 1 heat the oil in a large nonstick skillet over medium-high heat. add bell pepper and cook, stirring frequently, until tender, about 5 minute.
• 2 add the chicken, cumin, and chili powder and cook until the chicken is no longer pink, 4-5 minutes.
• 3 stir in the beans, corn, cheese, and salsa and cook until heated through and the cheese melts, about 2 minutes.
• 4 meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30-45 seconds.
• 5 assemble by placing the chicken mixture down the center of each tortilla. wrap burrito-style and serve with sour cream as desired.

Cilantro Rice And Black Beans

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 2 cups cooked brown rice
• 2 cups canned black beans
• 1/4 teaspoon salt
• 2 cups packed cilantro leaves
• 2 garlic cloves
• 1/3 cup extra virgin olive oil
• 1/8 teaspoon salt

Recipe

• 1 puree cilantro, garlic, olive oil, and 1/8 t salt in food processor.
• 2 combine "pesto" with remaining ingredients in microwavable bowl.
• 3 microwave on high 2-3 minutes or until heated through.

2 Minute Corn On The Cob

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

• 1 ear of corn
• 1 paper, towel

Recipe

• 1 take the outer layer of the husk off of the corn and discard, leaving the clean part of the husk and silk intact.
• 2 wrap the damp paper towel over the ear of corn and place it in the microwave.
• 3 microwave the corn on high for exactly 2 minutes.
• 4 take it out of the microwave and peel the husk away and carefully remove the silk.
• 5 season to your taste and enjoy.
• 6 note: for two ears heat them on high for 4 minutes, add two minutes for each additional ear of corn.

Banana Split Cupcakes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 cup mashed ripe banana
• 3 eggs
• 1 cup chopped drained maraschino cherry
• 1 1/2 cups miniature semisweet chocolate chips, divided
• 1 1/2 cups prepared vanilla frosting
• 1 cup marshmallow creme
• 1 teaspoon shortening
• 30 maraschino cherries, drained and patted dry

Recipe

• 1 preheat oven to 350°f line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
• 2 reserve 2 tablespoons cake mix. combine remaining cake mix, water, bananas and eggs in large bowl. beat with electric mixer at low speed about 30 seconds or until moistened. beat at medium speed 2 minutes. combine chopped cherries and reserved cake mix in small bowl. stir chopped cherry mixture and 1 cup chocolate chips into batter.
• 3 spoon batter into prepared muffin cups, filling 2/3 full. bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. cool in pans on wire racks 10 minutes. remove cupcakes to racks; cool completely.
• 4 combine frosting and marshmallow creme in medium bowl until well blended. frost cupcakes.
• 5 combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. microwave on high 30 to 45 seconds, stirring after 30 seconds, or until smooth. drizzle chocolate mixture over cupcakes. place one whole cherry on each cupcake.

Confetti Twice Baked Potatoes

Total Time: 13 mins Cook Time: 13 mins

Ingredients

• Servings: 8
• 4 medium potatoes
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons butter
• 1/4 cup fresh parsley
• 2 green onions, chopped
• 2 garlic cloves, minced or 2 -3 dashes garlic salt
• 2 plum tomatoes, chopped
• 1/2 cup cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 wash potatoes and stick them a few times with a fork.
• 3 wrap them in a paper towel and cook them in the microwave under tender.
• 4 cool potatoes, slice in half and scoop out the insides into a mixing bowl.
• 5 mix in sour cream, milk, butter and 1/2 cup cheese then parsley, onions and garlic.
• 6 spoon the mixture into potatoes halves and then sprinkle with a little more cheese and the tomatoes.
• 7 bake for about 10 minutes.

Artichoke Spinach Strata

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 7 ounces baby spinach leaves
• 6 1/2 ounces marinated artichoke hearts, drained
• 1 1/2 cups milk (2% or whole)
• 1/2 cup dry wine
• 1 loaf italian bread (10 ounce size, day old is best!)
• 6 large eggs, beaten
• 1 teaspoon oregano, dried
• 1/2 cup asiago cheese, grated

Recipe

• 1 start preparation either the night or morning before (depending upon when you are serving, see note above in description).
• 2 spray a 9 x 13 rectangular glass baking pan with cooking spray.
• 3 place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. drain in colander in your sink and let cool. then coarsely chop.
• 4 drain jar of artichoke hearts but do not rinse. chop into small pieces.
• 5 mix the milk and wine in a shallow bowl. tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. gently squeeze as much liquid as possible from the bread without tearing it. do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! spread the prepared bread in the 9 x 13 pan. continue dip, squeeze and spread until all the bread is distributed nicely around the pan. reserve any leftover milk mixture.
• 6 sprinkle the prepared spinach and artichokes on the bread – distributing evenly. push the vegetables into the bread mixture.
• 7 beat 6 large eggs and mix with remaining milk & wine mixture. add oregano and beat well. pour over the bread & vegetable mixture in the pan.
• 8 sprinkle the asiago cheese on top of the strata.
• 9 cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
• 10 preheat oven to 350 degrees f.
• 11 remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. serve immediately.

Caramel, Chocolate & Almond Gooey Butter Cake

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

Ingredients

• 1/3 cup toasted almond
• 1 (18 ounce) box duncan hines caramel cake mix
• 1 cup butter, melted, divided
• 4 eggs, divided (1 and 3)
• 1/3 cup toffee pieces
• 1/3 cup mini chocolate chip
• 8 ounces cream cheese, softened
• 1 (13 1/2 ounce) can dulce de leche (recommend nestles)
• 1 teaspoon vanilla
• 2 cups powdered sugar
• 1 -2 tablespoon heavy cream
• 1/2 cup mini chocolate chip
• 2 tablespoons toffee pieces

Recipe

• 1 preheat the oven to 350 degrees. spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
• 2 toast the almonds at 350 degrees for 8 minutes or until golden. set aside to cool.
• 3 in a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
• 4 press the mixture evenly into the bottom of the prepared baking dish.
• 5 on top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
• 6 in the same mixing bowl, mix together the softened cream cheese and the dulce de leche until combined.
• 7 beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
• 8 whip on medium high speed so that all of the ingredients are well blended.
• 9 pour the filling over the crust and place into the oven.
• 10 bake for 40-45 minutes. when you remove it from the oven, the cake will still appear a little "jiggly." this means you did not over bake the cake!
• 11 allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
• 12 serve with a dollop of whipped cream.
• 13 glaze:.
• 14 melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.

Caramel Truffles

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• 26 caramels
• 1 cup milk chocolate chips
• 1/4 cup heavy whipping cream
• 1 1/3 cups semi-sweet chocolate chips
• 1 tablespoon shortening

Recipe

• 1 line an 8 inch square dish with plastic wrap and set aside.
• 2 in a microwave safe bowl, combine the caramels, milk chocolate chips and cream.
• 3 microwave, uncovered, on high for 1 minute; stir.
• 4 microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth.
• 5 spread into prepared dish; refrigerate 1 hour or until firm.
• 6 using plastic wrap, lift candy out of pan.
• 7 cut into 30 pieces, rolling each piece into a 1 inch ball.
• 8 cover and refrigerate for 1 hour or until firm.
• 9 in microwave safe bowl, melt semisweet chips and shortening; stir until smooth.
• 10 dip caramels in chocolate and place on waxed paper-lined baking sheets.
• 11 refrigerate until firm.

Caramel Tarts

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

Ingredients

• Servings: 36
• 5 macintosh toffee bars
• 1/2 cup evaporated milk
• 1 teaspoon butter
• 36 miniature tart shells
• 36 rosebuds

Recipe

• 1 pre-cook tart shells as directed on package.
• 2 melt the toffee, milk and butter in microwave in container with spout.
• 3 fill tart shells.
• 4 allow to cool slightly.
• 5 top with rosebud.

Caramel-fudge Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/2 cup sugar
• 2 tablespoons light corn syrup or 2 tablespoons dark corn syrup
• 2 tablespoons water
• 3/4 cup heavy cream
• 4 tablespoons unsalted butter
• 4 ounces good quality bittersweet chocolate, finely chopped (i used 4 oz semi-sweet chocolate chips)
• 1 teaspoon pure vanilla extract
• 1 pinch salt

Recipe

• 1 put the sugar, corn syrup, and water in a medium saucepan.
• 2 cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.
• 3 continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.
• 4 pull pan from the heat and carefully add the cream and butter. take care; it may spatter. whisk until smooth.(you may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!).
• 5 stir the chocolate, vanilla, and salt into the hot caramel until smooth. serve sauce warm.
• 6 store in a sealed container in the refrigerator for up to 1 week. reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. be careful not to over heat or butter can separate from the caramel sauce.

Corn Cakes With Walnuts And Sage

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

Ingredients

• 1/4 cup butter
• 1 1/2 cups water
• 1 cup cornmeal
• 2 eggs
• 1/2 cup sugar
• 1/2 cup milk
• 1 teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons fresh sage, slivered
• 2 ounces walnuts
• honey, for serving

Recipe

• 1 heat a nonstick skillet over moderate heat. in a small saucepan, metl butter and transfer to a small mixing bowl. (i would do this in the microwave).
• 2 wipe out pan and return to heat with 1 1/2 cups water. bring water to a boil.
• 3 add cornmeal to large mixing bowl and scald it with the boiling water; stir to combine.
• 4 beat eggs, sugar and milk with melted butter and stir this mixture into the cornmeal.
• 5 sprinkle a little salt into the bowl. pour flour into a sifter. sift flour into corn cake mix.
• 6 add sage to butter and stir to combine.
• 7 grease a griddle pan. place small ladles of corn cake batter onto grill; make cakes 3 inches wide and allow a bit of space between them in the pan.
• 8 drop a few walnut buts into wet batter as the cakes begin to cook. cook cakes 2-3 minutes on each side, until golden brown.
• 9 serve with butter and honey.

Caramel-almond Popcorn

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 bag micro-wave popcorn
• 2 cups almonds
• 1 1/4 cups brown sugar
• 1/4 cup unsalted butter
• 1/4 cup corn syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Recipe

• 1 preheat oven to 250 degrees f.
• 2 pop popcorn according to directions.
• 3 generously butter a heavy large baking pan. mix warm popcorn and almonds in prepared pan. place in oven while preparing syrup.
• 4 in a large microwave-safe bowl, combine brown sugar, butter and syrup - microwave until the butter is almost melted, stir until sugar is no longer grainy. microwave about 3 minutes, watch carefully, allow it to boil, but you may have to start/stop it to keep it from boiling over. each microwave seems to have a different power. carefully remove from microwave, stir in remaining ingredients, the soda will make it foam up. pour this mixture over the popcorn and nuts. stir well. bake for about an hour, stiring every 20 minutes or so. remove from oven, stir and allow to cool. after the popcorn cools, store it in an air-tight container or a ziplock bag.

Amazingly Easy Layered Cherry Coffee Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (21 ounce) can cherry pie filling
• 1 cup brown sugar, firmly packed
• 2 tablespoons ground cinnamon
• 4 (12 ounce) cans refrigerated buttermilk biscuits
• 1/2-1 cup unsalted butter or 1/2-1 cup margarine, melted

Recipe

• 1 preheat oven to 375°f.
• 2 spoon pie filling into a greased 10" tube pan and set aside.
• 3 mix cinnamon with sugar and place in a shallow bowl; place melted butter in another shallow bowl (tip: you might want to just melt half of the butter in the microwave and see if that is enough for you- then melt more if needed).
• 4 squash flat each biscuit, then dip into first the butter, then dredge in the sugar mixture (you might not need all of the butter or the sugar mixture- save for another use or discard).
• 5 arrange in flat layers over the pie filling.
• 6 bake at 375 f for 30-35 minutes.
• 7 let stand 10 minutes in pan upright, then invert onto a serving plate.
• 8 cut into wedges to serve.

2 Ingredient " Fudge"

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (12 ounce) can of ready to spread frosting, any flavor
• 1 (12 ounce) package chocolate chips, any flavor (ie. chocolate chips)

Recipe

• 1 make sure you have complimentary flavors.
• 2 melt the chips in a microwave safe bowl, stirring every 30 seconds until smooth.
• 3 melt frosting until pourable, about 30 seconds.
• 4 mix together the chips and frosting and pour into a greased 8x8 pan.
• 5 chill until set, about an hour.
• 6 makes a very soft, smooth fudge.
• 7 do not use the toffee chips, as they don't melt very well.
• 8 try any other flavor combo you can think of.

Brazil, Hearts Of Palm Risotto

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 5 ounces arborio rice
• 1/4 cup dry wine
• 3 cups vegetable stock
• 2 -3 hearts of palm, sliced
• 1 tablespoon parmesan cheese, freshly grated
• 1 tablespoon flat leaf parsley, chopped
• 1 tablespoon butter, cold
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 bring stock to a boil in a medium saucepan.
• 2 in a large pan, heat olive oil and butter over high heat. add the onion and cook until it’s transparent.
• 3 pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed.
• 4 add the stock a 1/4 cup measure at a time, and stir constantly until it's absorbed. repeat this step until the rice is al dente, or still a little bit hard.
• 5 one minute before it’s ready, add the hearts of palm and mix well.
• 6 remove from heat, add butter, parsley and cheese and mix well. add salt and pepper to taste, if desired. risotto should be a little creamy, not dry.
• 7 serve immediately.
• 8 *note: the hearts of palm need to be soft, because they don't cook long at all. if using canned and they are salty, rinse them. if they aren't soft or fresh, zap them in the microwave for 45 seconds on 500.

Black Forest Brownies

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 20 ounces fudge brownie mix (to fit 13'x9-inch pan)
• 1/2 cup oil (or follow package directions)
• 1/4 cup water (or follow package directions)
• 2 eggs (3 for a more cakey brownie, or follow package directions)
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1/3 cup whipping cream (heavy)
• 1 (21 ounce) can cherry pie filling
• 2 ounces semi-sweet chocolate baking squares (or 2 oz. chocolate chips)

Recipe

• 1 prepare and bake brownies, following pkg. directions, using a 13"x9" pan. cool on a wire rack.
• 2 in a large bowl, beat the cream cheese, sugar and vanilla until smooth.
• 3 in a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
• 4 spread over the brownies. top with pie filling.
• 5 in a microwave or small heavy saucepan, melt chocolate; stir until smooth. drizzle the chocolate over the brownies.
• 6 refrigerate for about 10 minutes to set chocolate. enjoy!
• 7 yield: 2 dozen.

Cheese, Prosciutto And Asparagus Crusted Bundles

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 lb asparagus, ends trimmed (not the pencil thin)
• crescent roll (1 can rolled out flat and press the cuts together, pillsbury or any brand name, pillsbury even makes)
• 6 slices prosciutto, thin sliced
• 3 ounces herb cheese spread (boursin or any herb soft cheese)
• 2 tablespoons butter, melted
• 1/3 cup grated parmesan cheese

Recipe

• 1 asparagus -- pre cook the asparagus just 1 1/2 minutes in the microwave just lay flat on a paper towel and cover with a damp paper towel. just to get a head start.
• 2 rolls -- spread out the crescent rolls and press the pre cut seems together to form one large sheet. cut in half top to bottom and then cup each half in 3 strips. spread with some of the boursin or herb cheese. (thin layer, not heavy).
• 3 wrap -- 4-5 asparagus spears with prosciutto. i like to alternate the spears going in different directions to make sure they cook evenly. then wrap in the strips of crescent rolls a spiral pattern around the asparagus and prosciutto. make sure you leave the tips and the very ends open (a inch or more) but the rest should be wrapped with the crescent roll.
• 4 bake -- place the wrapped asparagus bundles on a cookie sheet lined with foil or parchment paper. melt the butter in the microwave and brush with butter. sprinkle with parmesan and bake in a 400 degree oven for 14-16 minutes until golden brown.

Corn And Potato Chowder

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 3/4 ounces canned corn, drained
• 1 (10 ounce) can creamed corn
• 3 -5 potatoes, peeled, parboiled, and diced
• 1 (10 ounce) can cheddar cheese soup
• 1 (10 ounce) can cream of potato soup
• 8 ounces sour cream
• 1 (16 ounce) can chicken broth
• 2 cups milk
• 4 tablespoons butter
• 2 cups shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 4 -6 slices bacon, crumbled (optional)
• 1 red bell pepper, diced (optional)

Recipe

• 1 1. cook frozen corn in microwave for a minute less than what the bag directions are; drain.
• 2 (if you use canned corn, ignore this).
• 3 2. in a big pot, combine all of the ingredients, on medium heat. stir occasionally to avoid scorching.
• 4 3. continue to cook on medium heat, until it starts to boil. once it begins to bubble, turn it on low, and simmer, covered, for 30-45 minutes, stirring occasionally.
• 5 serve with a piece of crusty bread and a salad. enjoy!
• 6 p.s.-i actually cooked this in a crock pot, on low, for 8 hours, so you can cook it either way. :) also, don't be dismayed if it tastes very sweet, at first. the potatoes and the broth will absorb some of the sweetness. also, don't be afraid that the soup will be "too cheesy". surprisingly, it wasn't.
• 7 *= you can use a combination of the listed soups, or use all of the same flavor.
• 8 **optional** for those that may need it "kicked up a notch", shake about 2-4 shakes of hot sauce, or 1 diced jalepeño, in the soup mixture, at the beginning, (this allows the flavor of the hot sauce or jalepeno to blend in with the other ingredients better).

Con Queso Bean Dip (microwave)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (15 1/2 ounce) can light kidney beans, drained and rinsed (can use low-sodium)
• 3/4 cup salsa (mild or medium)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt, to taste (optional)
• 1 cup shredded cheddar cheese (can use lows-fat)
• 1/2 cup sour cream (can use fat-free)
• 2 tablespoons chives or 2 tablespoons green onions

Recipe

• 1 in a 1-qt. microwave-safe casserole,, mash the beans with a fork.
• 2 stir in the salsa, chili powder, cumin, and salt, if desired. stir to mix well. stir in the cheese.
• 3 cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. remove from the microwave. stir to mix in the melted cheese. spread the sour cream on top. sprinkle with the chives.
• 4 serve warm with tortilla chips (can use fat-free chips). cover and refrigerate leftovers, which will keep 4 to 5 days.

Cream Cheese Pizza Dip

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 16
• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons italian spices
• 1 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1 cup pizza sauce

Recipe

• 1 mix cream cheese with italian seasonings.
• 2 spread cream cheese mixture on a pie plate or shallow dinner plate.
• 3 sprinkle 1/2 cup of both the parmesan cheese and the mozarella cheese on top of the cream cheese layer.
• 4 top with the pizza sauce.
• 5 sprinkle the remaining cheeses on top of the pizza sauce.
• 6 cover with plastic wrap.
• 7 microwave for 5 minutes.
• 8 (it will be hot!) serve it with crusty french bread or crackers.
• 9 tip: you can double this recipe and put it in a glass casserole dish for parties.

Caramel-cloaked Chocolate Hazelnut Torte

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 10
• 2 cups hazelnuts
• 6 large eggs, separated
• 1/2 cup sugar
• 3 tablespoons fine dry breadcrumbs or 3 tablespoons cake crumbs
• 1 tablespoon vanilla extract
• 1 1/2 cups bittersweet chocolate or 1 1/2 cups semisweet chocolate, chopped
• 1 cup whipping cream
• 1 cup firmly packed brown sugar
• 1 cup light corn syrup
• 1 cup whipping cream
• 1/2 cup butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Recipe

• 1 chocolate ganache:.
• 2 in a 2-3 quart pan over low heat, stir 1-1/2 cups chopped chocolate and 1 cup whipping cream until melted and smoothly blended, 8 to 10 minutes.
• 3 let cool, stirring occasionally, until ganache no longer flows when pan is tilted, about 2 to 2-1/2 hours.
• 4 cake:.
• 5 preheat oven 350ºf.
• 6 place nuts in a 10x15-inch baking pan; roast, shaking pan occasionally, until golden beneath skins, about 10-12 minutes.
• 7 pour nuts into towel and rub to remove loose skins.
• 8 let cool at least 15 minutes.
• 9 set aside 8 completely skinned nuts.
• 10 whirl remaining nuts in food processor until finely ground.
• 11 in a bowl, with mixer on high speed, beat egg yolks and 1/4 cup sugar, scraping bowl occasionally, until very thick and light colored, about 4 minutes.
• 12 stir in ground nuts, bread or cake crumbs, and vanilla extract.
• 13 in a large bowl, with clean beaters, beat egg whites on high speed until they hold soft peaks.
• 14 gradually, add remaining 1/4 cup sugar and continue to beat until egg whites hold short, distinct peaks, about 3 minutes total.
• 15 add half the whites to nut mixture and stir to blend well.
• 16 gently fold in remaining whites, spread batter level in buttered and floured 9-inch cheesecake pan with removable rim.
• 17 bake until cake is golden brown and springs back in the center when lightly pressed, 25-30 minutes.
• 18 let cool in pan for 10 minutes.
• 19 run a knife between cake and pan rim.
• 20 lat cake cool on a rack about 45 minutes.
• 21 with a long serrated knife, split cake in half horizontally.
• 22 gently slide a baking sheet under top cake layer and lift it off.
• 23 spread bottom cake layer evenly with chocolate ganache, slide top layer, cut side down, back in place over ganache.
• 24 caramel cloak:.
• 25 in a 3-4 quart pan, combine 1 cup each firmly packed brown sugar, light corn syrup and whipping cream; 1/2 cup butter and 1/4 teaspoon salt.
• 26 bring to a boil over medium-high heat and stir occasionally until mixture reaches 240ºf, 12-14 minutes.
• 27 pour into a 1 qt glass measure and stir occasionally until mixture cools to 150ºf, about 25 minutes.
• 28 stir in 1 teaspoon vanilla.
• 29 pour over cake immediately.
• 30 set cake on rack in a 12x17-inch pan.
• 31 pour about1-1/2 cups warm caramel cloak over cake--enough to coat it--starting at the center and spiraling to edges, letting caramel drip down sides to cover completely.
• 32 arrange reserved hazelnuts evenly around top edge of cake.
• 33 let stand until caramel stops dripping and it is firm enough to cut, about 30 minutes.
• 34 scrape caramel drips from pan back into the measuring cup containing caramel cloak.
• 35 cook, uncovered in microwave at 30% power, stirring occasionally, until warm and fluid, about 2 minutes.
• 36 pour into a nice gravy boat for serving.
• 37 place cake on plate.
• 38 cut into wedges with a sharp knife.
• 39 offer remaining caramel cloak to spoon over portions.
• 40 enjoy, you've earned it!

Cinnamon Glazed Carrots

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (16 ounce) package baby carrots (fresh or frozen)
• 1/4 cup honey
• 2 tablespoons butter (or stick margarine)
• 1 teaspoon ground cinnamon

Recipe

• 1 cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender.
• 2 in a separate saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend.
• 3 drain carrots and place in serving dish.
• 4 drizzle honey mixture over carrots and serve.

Cheese Topped Meat Loaves

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1 egg
• 2 tablespoons picante sauce, divided
• 1/3 cup picante sauce, divided
• 1/4 cup old fashioned oats
• 1 teaspoon dried onion flakes
• 1/4 teaspoon chili powder
• 1/8 teaspoon salt
• 1/2 lb ground beef
• 1/4 cup shredded cheddar cheese

Recipe

• 1 in a small bowl, combine the egg, 2 tablespoons picante sauce, oats, onion, chili powder and salt.
• 2 crumble beef over mixture and mix well. shape into two loaves. place in microwave safe dish. cover and microwave on high about 6 minutes or until meat reaches 160 degrees f.
• 3 place the remaining picante sauce in a bowl; cover and microwave 30 seconds to warm. pour over meat loaves. sprinkle with cheese. cover and microwave on high for 45 seconds or until cheese is melted.
• 4 (note: i doubled recipe and microwaved for 13 minutes in 4 loaves. microwaves vary so watch toward the end the first time trying.).