Bacon And Cheddar Smashed Potatoes

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

Ingredients

• 4 (6 ounce) baking potatoes, peeled, and cut into 1 inch pieces
• 1/2 cup reduced- fat sour cream
• 1/2 cup low-fat milk
• 2 tablespoons minced fresh chives
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 ounce shredded reduced fat-free sharp cheddar cheese, divided into the 4 potatoes
• 1 slice center-cut bacon, cooked and crumbled

Recipe

• 1 place potato pieces in a large microwave-safe bowl.
• 2 cover bowl with plastic, and cut a 1 inch slit in the center of plastic wrap.
• 3 microwave 10 minutes, and let stand for 2 minutes.
• 4 add sour cream, and remaining ingredients to a bowl, and mash with a potato masher to desired consistancy.

Butternut Squash Souffle Or Kugel

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

Ingredients

• Servings: 10
• 1/2 cup flour
• 1/4-1/2 cup sugar
• 1/2 cup oil
• 3 eggs
• 1 1/2 cups milk
• 1 -1 1/2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
• 2 tablespoons cinnamon sugar (optional)

Recipe

• 1 preheat oven to 350.
• 2 if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
• 3 scrape flesh from skin- should be 3-4 cups.
• 4 beat together flour, sugar, oil, eggs, and milk.
• 5 add squash and mix well.
• 6 bake in 9x13 glass or ceramic baking dish for 60 minutes.
• 7 can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

Barb's Chicken Pot Pie

Total Time: 2 hrs 40 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 25 mins

Ingredients

• 1/2 cup chopped onion
• 1/4 cup butter
• 2 tablespoons flour
• 6 tablespoons chicken broth
• 1 egg
• 2 tablespoons cooking sherry
• 3 cups cubed chicken (3 large breasts)
• 1/2 cup sliced carrot (about 1 1/2 carrots)
• sliced cheddar cheese
• 1 frozen pie shell (9-inch )

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook chicken breasts in preheated oven until they reach 190 degrees (about 45 minutes).
• 3 thaw frozen pie shell (about 20 min).
• 4 bake pie shell at 375 degrees for 8 minutes.
• 5 peel and slice carrots and microwave (w/ 1 t water) in cassrole dish for 2 minute 20 sec.
• 6 whisk egg to use later.
• 7 saute chopped onion in butter.
• 8 stir in flour and chicken broth. cook until thickened.
• 9 add egg and cooking sherry.
• 10 add cooked chicken, cooked carrots.
• 11 turn into crust.
• 12 top with 8 wedge shaped slices cheddar cheese.
• 13 bake at 375 degrees for 20-25 minutes.

Copycat Little Caesars Breadsticks

Total Time: 16 mins Preparation Time: 8 mins Cook Time: 8 mins

Ingredients

• Servings: 10
• 1 (10 5/8 g) box of refrigerated italian style breadsticks with garlic sauce
• 3 teaspoons garlic powder
• 2 tablespoons butter or 2 tablespoons margarine
• grated parmesan cheese

Recipe

• 1 preheat oven to 425 degrees.
• 2 open box of breadsticks; discard garlic sauce.
• 3 lightly grease a cookie sheet.
• 4 unroll breadsticks across pre-made perforation so that you have 2 even sets of 5 breadsticks.
• 5 place both sets of breadsticks flat on cookie sheet and bake for 6-8 minutes, or until the top turns a light golden brown.
• 6 meanwhile, melt the butter in a microwave-safe bowl.
• 7 add the garlic powder and stir until dissolved.
• 8 you might want a little more or a little less garlic, depending on your tastes.
• 9 remove breadsticks from oven.
• 10 with a spoon, coat the breadsticks with the garlic-butter mixture.
• 11 use as much, or as little, as you like for your preference.
• 12 i used the entire mixture.
• 13 sprinkle the grated parmesan cheese over the breadsticks as desired.

Chocolate Dipped Hazelnut Crescents

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

Ingredients

• Servings: 12
• 125 g butter
• 1 teaspoon vanilla essence
• 1/4 cup caster sugar
• 1/4 cup brown sugar
• 1 egg
• 2 tablespoons cream
• 1/2 cup hazelnut meal
• 1/2 cup self-raising flour
• 1 1/4 cups plain flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup icing sugar, approx for decoration
• 250 g dark chocolate or 250 g milk chocolate or 250 g chocolate, your choice

Recipe

• 1 beat butter, essence, caster sugar, brown sugar and egg in a small bowl with electric mixer until smooth.
• 2 stir in cream, hazelnut meal, flours and cinnamon.
• 3 turn dough onto floured board and knead gently until smooth.
• 4 cover and refridgerate for 30 minutes.
• 5 shape level tablespoons of dough into crescents by rolling between hands and making horseshoe shapes.
• 6 place about 3 cm apart on greased oven trays.
• 7 bake in moderate oven for about 15 minutes or until browned.
• 8 lift onto wire racks and cool.
• 9 melt chocolate in a double saucepan or in the microwave.
• 10 be careful when melting chocolate in the microwave.
• 11 it burns very easily.
• 12 cook on low for 15 seconds at a time and stir each time until it is melted.
• 13 transfer chocolate into a deep bowl.
• 14 dip crescents, open end first, into chocolate and drain well.
• 15 place onto baking paper to set.
• 16 dust with icing sugar and serve.

Copycat Of T.g.i. Friday's Hot Artichoke And Spinach Dip

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

Ingredients

• Servings: 4
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1/2 cup cubed mozzarella cheese
• 1 -2 teaspoon minced garlic
• 1 (10 ounce) package frozen spinach, thawed and squeezed of its juices
• 1 (14 ounce) can artichoke hearts, chopped (can also use thawed frozen hearts)

Recipe

• 1 combine all ingredients.
• 2 place in shallow casserole dish.
• 3 you can either bake dip about 15 to 20 minutes at 325°, or heat in microwave a few minutes.

Butternut Chicken Curry Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 cups butternut squash, roasted
• 1 cup potato, baked and mashed
• 2 large chicken breasts
• 2 cups 2% low-fat milk
• 2 cups chicken broth (i use no salt added)
• 2 teaspoons butter or 2 teaspoons oil
• 1/2 onion, larged diced
• 10 ounces fresh green beans (cut into 1/4 to 1/2 inch pieces)
• 1 teaspoon garlic powder
• 1 teaspoon curry powder, red
• 1 teaspoon curry powder, hot madras yellow
• 1/2 teaspoon ginger powder
• salt, to taste

Recipe

• 1 cut the squash in half, and clean. roast in 350 oven, cut side down,for 30 to 45 min, until squash is tender. at the same time, cook the potato (i like to use the microwave) or use leftover mashed potatoes.
• 2 while the squash and potato are cooking, blanch the cut green beans in boiling water for about 5 min, and set aside.
• 3 cook the chicken breasts in a skillet with 1 tsp butter until done (about 10 to 15 min).
• 4 when chicken is done, remove it to let it cool and add the other tsp butter to pan, and saute the onion for a few min, then add green beans, garlic powder and cook for about 5 more minutes, and remove from heat.
• 5 puree the squash and potato with a little of the milk in a blender or food processor then put in a soup pot. add a 1/2 cup or so of the chicken broth to skillet with onion and green beans, to get out all the flavor, then add to soup pot. add the rest of the broth and milk to the pot, along with the curry powders and ginger.
• 6 dice chicken into 1/4 to 1/2 inch cubes and add to soup pot.
• 7 simmer for 1/2 hour or so. add more broth or milk to desired consistency, as well as salt to taste.

Chocolate Dipped Crescents

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1 1/2 cups powdered sugar
• 1 cup softened butter
• 1 egg
• 2 teaspoons vanilla
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 2 tablespoons shortening
• finely chopped pecans or walnuts

Recipe

• 1 combine powdered sugar, butter, egg, and vanilla in a large bowl. beat at medium speed, scraping the sides of the bowl often, until creamy. reduce speed to low; add flour, cream of tartar, and baking soda. beat until well mixed. divide dough into fourths, cover, and refridgerate for one hour.
• 2 heat oven to 375 degrees fahrenheit. roll each fourth into four 10-inch pieces. cut each rope into four 2.5 inch pieces and shape into a crescent. place onto ungreased cookie sheet and bake for 8-10 minutes. cookies will not brown. cool comepletly.
• 3 combine choc. chips and shortening in sm microwaveable bowl. microwave on high for 1-2 min or until melted. dip half of each cookie into chocolate and sprinkle with chopped nuts. let stand until set.

Andrea's Pecan Divines

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

Ingredients

• 2 cups melted butter (4 sticks, one pound)
• 3 cups sugar
• 1 1/2 cups brown sugar
• 4 teaspoons vanilla
• 4 teaspoons baking soda
• 2 teaspoons salt
• 4 beaten eggs
• 5 cups flour (no need to sift)
• 3 cups chocolate chips
• 4 cups chopped pecans

Recipe

• 1 preheat oven to 350 degrees f., rack in the middle position.
• 2 melt the butter. (nuke it for 3 minutes on high in a microwave-safe container, or melt it in a pan on the stove.) mix in the sugar and the brown sugar. add the vanilla, the baking soda, salt and mix. add the eggs abd stir it all up. add half the flour, the chocolate chips, and the chopped pecans. stir well to incorporate, add the rest of the flour and mix throughly.
• 3 drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. if the dough is too sticky to handle, chill it slightly and try again. bake at 350 degrees f. for 10-12 minutes or until nicely browned.
• 4 let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

Chunky Chicken Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 1/2-2 cups chicken breasts, cooked and cubed into 3/4 inch pieces (see note)
• 1/8 cup onion, chopped small
• 1/8 cup celery, chopped small,optional
• 1 tablespoon sweet pickle relish
• 3 -4 tablespoons mayonnaise (i use hellmann's light)
• paprika
• salt and pepper, to taste

Recipe

• 1 in a medium bowl, combine mayo, onions, relish and 2 dashes or so of paprika.
• 2 add chicken and fold into mayo mixture until well combined.
• 3 taste and then add salt and pepper as needed.
• 4 chill well and serve over lettuce or on your favorite bread.
• 5 note: i microwave 2 boneless chicken breast halves sprinkled with salt, pepper, italian seasoning, garlic powder and onion powder for 5- 6 minutes for this salad.
• 6 if you are using left-over chicken, you may need to adjust the seasonings in the ingredients list.

Aromatic Basmati Pilaf

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

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 large cinnamon stick
• 2 whole cloves
• 3/4 cup minced onion
• 1/2 teaspoon ground cardamom
• 2 cups uncooked basmati rice, washed
• 1 cup water
• 2 cups chicken broth
• 1/4 cup raisins or 1/4 cup chopped dates
• 1/2-1 teaspoon salt
• 1 tablespoon orange zest or 1 tablespoon lemon, rind of
• 1/4 cup unsalted pistachios, toasted

Recipe

• 1 heat oil and butter in a 3 quart pan over high heat.
• 2 add cinnamon and cloves, stirring until cinnamon puffs up,1-2 minutes.
• 3 reduce heat, add onion, cardamom, saute until onion is clear, about 3 minutes.
• 4 stir in rice, mix to coat all grains with other ingredients.
• 5 cook until it starts to be aromatic, 1-2 minutes.
• 6 add water, chicken broth, rest of ingredients, except.
• 7 pistachios.
• 8 bring to boil, reduce heat to low, cover.
• 9 simmer until all liquid is absorbed, 13-15 minutes.
• 10 remove from heat, let stand for 10 minutes.
• 11 uncover, fluff with fork before serving.
• 12 remove cinnamon and cloves.
• 13 may hold covered in a 200f low oven for 30 minutes.
• 14 it.
• 15 may also be reheated covered in microwave.
• 16 garnish with pistachios.

Chocolate Cream Pie

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

Ingredients

• 1 2/3 cups water
• 3 tablespoons cornstarch
• 5 tablespoons cocoa
• 1 (14 ounce) can eagle brand sweetened condensed milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 (9 inch) baked pastry shells

Recipe

• 1 mix water and cornstarch and cocoa until smooth.
• 2 sir in eagle brand milk and egg yolks.
• 3 cook until thick in saucepan or microwave.
• 4 stir in 2 tablespoons butter.
• 5 add vanilla.
• 6 cool slightly (stirring occasionally).
• 7 pour into baked pie shell.
• 8 for meringue: preheat oven to 400°.
• 9 top with meringue and brown.
• 10 or may top with whipped cream after chilling pie.

College Chili Mac Salad

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

Ingredients

• 1 (8 ounce) can chili (your choice brand or spice or ect.)
• 1 (16 ounce) macaroni (the little short macaroni ones are the best)
• 3 tablespoons mayonnaise
• 1 dash cracked pepper or 1 dash even just normal pepper

Recipe

• 1 bowl noodles.
• 2 drain noodles.
• 3 add mayonnaise (just enough *like the amount you put in tuna*).
• 4 add pepper.
• 5 refrigerate for like 20mins or however long you want.
• 6 cook chili,.
• 7 pull macaroni out of fridge,.
• 8 put in bowl,.
• 9 add warm chili.
• 10 mix a little.
• 11 and enjoy :-).

Chocolate Dipped Fruit / Treats

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 tablespoon shortening
• 2 cups pretzels (for example)

Recipe

• 1 in a medium bowl, melt chips and shortening in a microwave; stir until smooth.
• 2 while that is melting, tear off rectangles of waxed paper (dipped items will rest here until set).
• 3 using a fork or a dipping tool, dunk half or entire pretzel into chocolate, slightly scrape bottom of item (don't want to waste chocolate dripping off!); set on waxed paper.
• 4 continue until chocolate is gone (gather other dip-able tidbits as suggested in the description).
• 5 unused chocolate can be scraped into a small container and chilled until another batch is made.
• 6 store dipped treats in a covered tin--kept away from heat or water.
• 7 gift ideas: add a handful to your christmas cookie trays or tins; add 1/4°c dipped fruit to junior's lunch box (counts as a fruit and as "love"--all in one); fill a pretty jar tied with a festive seasonal bow and give to the mail carrier or hair dresser!
• 8 dipstick: dip stick/rod pretzels, candy-canes, or lollipops/suckers then sprinkle with decorative sprinkles (you really should let the kids do this--it's just fun!).

Butternut Apple Bake

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 cups apples, cored and sliced (about 1 pound)
• 3 tablespoons granulated sugar
• 1 tablespoon butter
• 3 lbs butternut squash
• 1/4 cup butter, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1 dash pepper
• 1/2 cup corn flakes, crushed
• 1/3 cup pecans, chopped
• 1/4 cup brown sugar, firmly packed
• 1 tablespoon butter, melted

Recipe

• 1 lightly coat 2-quart glass baking dish with no-stick cooking spray.
• 2 apple layer: in saucepan, combine apples, sugar and 1 tablespoon butter over medium heat. stir often until just tender, about 5 minutes. layer on bottom of baking dish.
• 3 butternut layer: pierce squash several times with 2-tine fork. microwave for 10 minutes on high; cool slightly. cut into thick slices, remove seeds, cut off peel. chop into 1 inch pieces. place in a baking dish and microwave squash for 10 minutes or until fork-tender. add butter, brown sugar, salt and pepper. mash until mixture is smooth. pour over apple layer in glass baking dish.
• 4 topping: stir together cornflakes, pecans, brown sugar and butter. sprinkle over squash and apple mixture.
• 5 bake in a 350 degree oven until heated through for 20 to 25 minutes.

Chocolate Dipped And Stuffed Strawberries

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 2 lbs strawberries
• 8 ounces cream cheese
• 1 (8 ounce) package chocolate, candy melts (i use "dolci frutta" which is found in the produce dept)
• 1/2 cup confectioners' sugar
• 1/4 cup chocolate syrup (i use hershey's)

Recipe

• 1 wash and thoroughly dry the strawberries.
• 2 using a small melon baller (or a paring knife) scoop out the top of the strawberry removing stem and some of the center.
• 3 melt chocolate in microwave at medium heat. use small intervals like 30 - 45 seconds. mix between each interval, do not overheat.
• 4 dip strawberries in chocolate and place on wax paper to dry.
• 5 while they are drying mix the cream cheese, sugar and syrup using an electric mixer.
• 6 you can either scoop the filling into the strawberries with the melon baller or pipe it in using a pastry bag for a nicer presentation.

Collin's Applesauce Oatmeal

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 1/4 cup plain instant oats, uncooked
• 1/2 cup water
• 1/2 cup applesauce
• cinnamon (optional)

Recipe

• 1 combine oats and water in a microwave safe bowl. heat on high for one minute.
• 2 stir in applesauce.
• 3 add cinnamon to taste if desired.

Chocolate Dipped Citrus Biscotti

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 2 cups all-purpose flour
• 3/4 cup fine ground yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs
• 1 cup sugar
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 1 3/4 cups semi-sweet chocolate chips
• 2 tablespoons unsweetened cocoa powder

Recipe

• 1 preheat the oven to 325 degrees f.
• 2 line a large baking sheet with parchment paper.
• 3 stir the flour, cornmeal, baking powder, and salt in a large bowl.
• 4 using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes.
• 5 add the orange and lemon zests to the dry ingredients.
• 6 add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). let stand for 5 minutes.
• 7 using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.
• 8 moisten your hands with water and shape the dough into two 11 by 4-inch logs.
• 9 bake until lightly brown, about 35 minutes. cool the logs for 5 minutes.
• 10 using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. arrange the biscotti cut side down on the same baking sheet.
• 11 bake until the biscotti are pale and golden, about 25 minutes. cool the biscotti on the baking sheet for 5 minutes.
• 12 using a metal spatula, transfer the biscotti to a rack and cool completely.
• 13 melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total.
• 14 dip 1 cut side of each biscotti into the melted chocolate. gently shake off the excess chocolate. place the biscotti, chocolate side up, on the baking sheet.
• 15 refrigerate until the chocolate is firm, about 35 minutes. dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
• 16 the biscotti can be made ahead. store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Chocolate Double Nut Caramel Ladyfinger Torte (no Bake)

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 1/2 cups semi-sweet chocolate chips
• 2 (3 ounce) packages ladyfingers
• 1 (13 ounce) jar nutella, hazelnut spread
• 20 caramels, wrapped
• 1/3 cup whipping cream (unwhipped)
• 1 1/2 cups chopped pecans
• 1/3 cup confectioners' sugar (for a sweeter taste use 1/2 cup)
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons creme de cacao (can add a tablespoon more)
• 2 cups whipping cream (unwhipped)
• 3 (1 ounce) semi-sweet chocolate baking squares
• 3 tablespoons confectioners' sugar (or to taste)

Recipe

• 1 prepare a 9-inch springform baking pan.
• 2 microwave chocolate chips on high until melted, stirring every 30 seconds; cool 5 minutes and set aside.
• 3 split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
• 4 line the bottom of the pan with the remaining ladyfingers (reserving any remaining ones for other uses).
• 5 spread the nutella spread evenly over the ladyfingers on the bottom of the pan.
• 6 cook the caramels and 1/3 cup whipping cream in a medium heavy saucepan over low heat, stirring constantly just until melted; remove from heat and stir in chopped pecans until coated.
• 7 spoon the caramel/nut mixture evenly over the nutella spread in the pan.
• 8 in a medium bowl beat 1/3 cup confectioners sugar with softened cream cheese at medium speed with an electric mixer until fluffy about 4 minutes) then add in the creme de cacao; beat until blended, then add in the melted chocolate chips.
• 9 beat the remaining 2 cups whipping cream in a medium bowl with an electric mixer until stiff; fold into the cream cheese mixture, then spoon evenly over the caramel mixture in the pan.
• 10 shave the baking squares using a veggie peeler evenly on top, then sprinkle with about 3 tablespoons confectioners sugar (or to taste).
• 11 chill for 3 hours before serving.
• 12 delicious!

Boys Eat Broccoli Casserole

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

Ingredients

• Servings: 8
• 1 cup durkee onions
• 1 pinch salt
• 1 lb frozen broccoli cuts
• 3 eggs
• 2 (10 ounce) cans cream of mushroom soup
• 1 cup cheddar cheese (grated)
• 1/2 cup velveeta cheese (grated)
• 1 cup mayonnaise
• 1 -1 1/2 cup cooked rice (i used leftover rice)

Recipe

• 1 preheat oven to 350 degrees f. steam broccoli until slightly tender in microwave or on stovetop. drain and combine with all other ingredients reserving durkee onions for the top only. spread broccoli mixture in a 9 x 13 glass dish. sprinkle durkee onions on top. bake uncovered for 30 minutes.

Chocolate Drops

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1/2 cup margarine or 1/2 cup butter
• 1 (12 ounce) package chocolate chips
• 1 (10 ounce) can sweetened condensed milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup flour
• 1 cup chopped nuts

Recipe

• 1 in top of double boiler, over boiling water, melt margarine, chocolate bits, condensed milk, vanilla and salt (i do this in the microwave). stir until blended. add nuts.
• 2 drop by teaspoons on a lightly greased cookie sheet.
• 3 bake at 350°f for 9 minutes.

Cranberry Relish

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

Ingredients

• 1/4 cup brown sugar, firmly packed
• 1/4 cup molasses
• 1/4 cup honey (use a rich flavored one if you can find it, mint, buckwheat, whatever, plus extra as needed)
• 2 cups fresh cranberries
• 1 granny smith apple, cored,peeled if desired,and coarsely chopped
• 1 large orange, unpeeled,coarsely chopped,and seeded
• 1 cup dried apricot, coarsely chopped
• 1 lemon, zest of, grated or chopped
• 1 lemon, juice of, including pulp,seeds removed

Recipe

• 1 combine all ingredients in a medium microwave-safe bowl.
• 2 microwave on high for 3 minutes, and stir thoroughly.
• 3 repeat two more times for a total of 9 minutes, by which time the cranberries whould should have popped and the mixture should be close to boiling; if not, repeat one more time.
• 4 taste, and adjust sweetness with more honey.
• 5 in the unlikely event that the relish is too sweet, add a little more lemon juice.
• 6 the relish will probably be a little bit runny, at this point, but it will jell as it cools.
• 7 serve at room temperature or slightly chilled as an accompaniment to turkey or anything else.
• 8 it’s also great with cream cheese on toasted bagels or english muffins.

7 Layer Dip

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 4 (15 ounce) cans fat-free refried beans
• 1 (1 1/4 ounce) package taco seasoning
• 1 1/2 cups shredded cheddar cheese
• 1 cup sour cream
• 2 cups shredded lettuce
• 2 chopped tomatoes
• 1 (3 7/8 ounce) can sliced black olives
• 3 -4 sliced green onions
• tortilla chips

Recipe

• 1 mix refried beans and taco seasoning in a baking dish, top with cheese and bake in oven (or microwave if using microwave safe dish) until cheese has melted. spread sour cream over cheese, then top with lettuce, tomatoes, olives and onions.
• 2 for once a month cooking: mix beans and seasoning in freezer safe baking dish or disposable pan. top with cheese, cover and freeze. thaw the night before serving, then bake and finish as above.

Butternut And Apple Soup

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

Ingredients

• 36 ounces frozen butternut squash, thawed and drained cooked and mashed or 4 1/2 cups butternut squash, cooked and mashed
• 2 (14 1/2 ounce) cans chicken broth
• 1 medium golden delicious apple, peeled, cored, and chopped
• 2 tablespoons onions, minced
• 1 tablespoon light brown sugar
• 1 teaspoon fresh sage, minced or 1/2 teaspoon ground sage
• 1/4 teaspoon ground ginger
• 1/2 cup heavy cream or 1/2 cup half-and-half

Recipe

• 1 combine squash, broth, apple, onion, brown sugar, sage, and ginger in a slow cooker.
• 2 cover and cook on low about 6 hours or high for 3 hours.
• 3 purèe soup in blender, food processor or with electric mixer.
• 4 add cream right before serving soup.
• 5 for a thicker soup only use 3 cups of broth when we serve this at thanksgiving we use turkey broth instead of chicken and we pass around a gravy boat with cream in it so ever one can add as much as they like in stead of it being added to the whole pot of soup so if there are any left overs it can be reheated in the microwave and the cream can be add after that also.

Chicken-vegetable Soup With Orzo

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

Ingredients

• Servings: 6
• 5 cups water
• 2 lbs chicken drumsticks, skinned
• 2 cups small broccoli florets
• 2 cups presliced mushrooms
• 1 1/2 cups sliced carrots
• 1 cup chopped onion
• 1/4 cup chopped fresh basil
• 1/4 cup uncooked orzo pasta (rice-shaped pasta)
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tablespoons grated fresh parmesan cheese (1-1/2 ounces)

Recipe

• 1 combine water and chicken in a 3-quart casserole.
• 2 cover with lid; microwave at high 30 minutes or until chicken is done, stirring after 15 minutes.
• 3 drain in a colander over a bowl, reserving cooking liquid.
• 4 cool chicken slightly.
• 5 remove chicken from bones, and discard bones.
• 6 shred chicken with 2 forks to measure 2 1/2 cups.
• 7 combine broccoli and next 4 ingredients (broccoli through basil) in casserole.
• 8 cover; microwave at high 8 minutes or until tender, stirring after 4 minutes.
• 9 add the reserved cooking liquid, chicken, pasta, salt, and pepper.
• 10 cover; microwave at high 6 minutes or until pasta is tender.
• 11 ladle soup into 6 bowls.
• 12 sprinkle each serving with cheese.

Cheese & Onion Enchiladas

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

Ingredients

• 12 corn tortillas
• 5 cups shredded colby-monterey jack cheese or 5 cups mexican blend cheese, divided
• 1 cup chopped onion
• 1 (2 1/4 ounce) can sliced ripe olives
• 2 (10 ounce) cans red enchilada sauce

Recipe

• 1 soften tortillas in a hot pan or the microwave.
• 2 combine onion, olives, and 4 cups of cheese.
• 3 top each tortilla with equal amount of mixture.
• 4 roll and insert toothpick to hold in place, or place seam side down in a greased 13" x 9" pan.
• 5 pour enchilada sauce over top.
• 6 sprinkle with extra 1 cup of cheese.
• 7 bake at 350 degrees, uncovered, for 35 minutes.

Chocolate Dipped Potato Chips

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (12 ounce) bag semisweet chocolate morsels
• 1 (12 ounce) bag milk chocolate chips
• 1 (12 ounce) bag chocolate chips
• 1 (12 1/4 ounce) bag ridged potato chips

Recipe

• 1 line 2 cookie sheets with wax paper.
• 2 melt chocolate morsels in microwave on medium power for 2 1/2 minutes, stirring every 30 seconds, or until melted and smooth.
• 3 dip half of each chip in chocolate to coat.
• 4 allow excess to drip back into bowl.
• 5 transfer chips to prepared cookie sheets.
• 6 refrigerate for 15 minutes, or until chocolate is set.
• 7 variation: dip hard pretzel knots or sticks in melted chocolate, and decorate with chocolate sprinkles.

Butternut Leek Soup

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 1 butternut squash
• 2 small leeks
• 1 head garlic
• 2 (15 ounce) cans chicken broth
• 2 cups water
• 1 tablespoon pumpkin pie spice
• 3 tablespoons olive oil

Recipe

• 1 remove the papery covering from garlic, cut the top off but do not separate or peel the cloves.
• 2 roast garlic in the oven for an hour.
• 3 pre-cook the squash in the microwave for 15 minutes and let cool. cube and put into crockpot.
• 4 slice and clean the leeks well. add to crockpot.
• 5 add water, olive oil, and broth.
• 6 when garlic has cooled about 10 minutes, squeeze garlic into the soup.
• 7 add pumpkin pie spice.
• 8 salt and pepper to taste. if broth is low sodium, you'll want a little salt.
• 9 cook on low for 6 hours.
• 10 put small batches into a food processor, food mill, or blender and puree.
• 11 serve garnished with a bit of sour cream, some nutmeg, or even a few red pepper flakes.

Chocolate Dipped Kettle Chips (rachael Ray)

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 ounces dark chocolate
• 1 teaspoon vegetable oil
• 9 ounces salted kettle-cooked potato chips
• chopped pistachios
• coase salt
• cayenne pepper

Recipe

• 1 line 2 cookie sheets with wax paper.
• 2 in a small bowl, break up chocolate, microwave chocolate and oil on high power,stirring every 30 seconds until smooth.
• 3 set a rack over the cookie sheets lined with wax paper.
• 4 working with one chip at a time, dip the chips into the hot chocolate and set on the rack.
• 5 sprinkle chopped pistachios over one-third of chips.
• 6 sprinkle coarse salt over one third.
• 7 sprinkle cayenne pepper over one third.
• 8 refrigerate for 30 minutes before serving.

Butternut Pear Soup

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

Ingredients

• Servings: 8
• 1 onion, sliced
• 2 tablespoons butter
• 1 tablespoon light brown sugar
• 1 large butternut squash (for easy roasted check pureed squash butternut, acorn any hard winter squash!)
• 1 cup chicken broth or 1 cup vegetable broth
• 1 (15 ounce) can pears in light syrup
• 1/2 teaspoon curry powder
• 2 cups low-fat milk or 2 cups nonfat milk
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 teaspoon crystallized ginger, diced
• salt
• sherry wine
• roasted butternut squash seeds
• roasted pumpkin seeds (spicy roasted butternut seeds / pumpkin seeds )

Recipe

• 1 slice butternut into 4 and remove seeds and fiber.
• 2 place in a microwave oven and cook till tender for 10-15 minutes.
• 3 meanwhile saute onions in butter for 10 minutes till golden brown then add brown sugar and spices cook for 5 more minutes over low heat. add broth to deglaze the pot!
• 4 cube squash and if you have a good blender like a vita mix you don`t have to peel just put it in you blender along with all the ingredients and process till smooth.
• 5 in a pot add all ingredients and simmer 10 minutes.
• 6 taste and season with salt and sherry if desired.

Cheerios Marshmallow Bars

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

Ingredients

• Servings: 24
• 3 tablespoons butter
• 1 (10 1/2 ounce) bag miniature marshmallows (6 cups)
• 5 cups cheerios toasted oat cereal

Recipe

• 1 in large bowl, microwave butter and marshmallows uncovered until smooth (about 2 minutes). stir every minute.
• 2 immediately stir in cereal until evenly coated. press mixture firmly into sprayed pan.
• 3 cut into 24 bars.

Chocolate Dipped Strawberries

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

Ingredients

• 24 -30 strawberries, green caps in tact
• 6 ounces chocolate, coarsely chopped (your favorite chocolate or what is on hand, can use sweet, semisweet, bittersweet or )
• toothpick

Recipe

• 1 rinse strawberries, drying them with paper towels.
• 2 melt chocolate in top of double boiler or in microwave (full power in 30 second intervals, until chocolate is melted, stirring often).
• 3 note 1: chocolate should not be too hot - if it gets too hot it will drip on the berries instead of adhering to the berries.
• 4 note 2: be careful--over heating chocolate may cause scorching and keep it from blending properly.
• 5 insert toothpick into stem end of strawberry and dip 3/4 of berry into chocolate, leaving green cap and some of the red berry showing.
• 6 spear free end of toothpick into a piece of styrofoam or grapefruit to allow strawberry to dry upside down (alternatively dry strawberries on waxed paper).
• 7 note 3: if chocolate becomes too thick to work with reheat chocolate gently.
• 8 note 4: after chocolate hardens dip tip of berry into contrasting melted chocolate.
• 9 after the chocolate hardens discard toothpicks.
• 10 these berries are best if eaten within 24 hours, for longer storage refrigerate but serve at room temperature.

Chocolate Cream Pie

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

Ingredients

• Servings: 6
• 1 1/2 cups miniature marshmallows
• 1/2 cup milk
• 7 ounces hersheys milk chocolate
• 2 cups heavy whipping cream
• 1 chocolate wafer pie crust

Recipe

• 1 combine marshmallow and milk in microwavable bowl and melt completely.
• 2 slowly add chocolate and stir until completely melted.
• 3 in separate bowl pour whipping cream and whip with a blender on high speed until it thickens.
• 4 add whipping cream to chocolate mixture and stir until completely mixed.
• 5 pour into pie shell; cover and refrigerate for four hours or until firm.

Copycat Subway Golden Creamy Broccoli Soup

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

Ingredients

• Servings: 4
• 2 tablespoons smart balance light butter spread
• 1 medium onion
• 2 stalks celery
• 2 carrots
• 2 tablespoons all-purpose flour
• 3 cups reduced-sodium fat-free chicken broth
• 1 cup 1% low-fat milk
• 1 (10 ounce) bag frozen broccoli
• 1 1/2 cups reduced-fat cheddar cheese

Recipe

• 1 saute onion, celery and carrots in margarine until tender.
• 2 add flour to make roux. cook 5 minutes.
• 3 add chicken stock slowly and stir to avoid lumps.
• 4 add frozen broccoli. i usually use the steam fresh and cook it in the microwave first.
• 5 let simmer 15 minutes.
• 6 add milk slowly, make sure your soup is not boiling hot because your milk will curdle.
• 7 add shredded cheddar.
• 8 simmer 30 minutes and enjoy!
• 9 makes 4 hearty servings.

Barb's Chili Dip

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can chili with beans
• 1 (8 ounce) package cream cheese
• 1 bag tortilla chips

Recipe

• 1 place chilli in microwavable bowl.
• 2 cube cream cheese and add to chili.
• 3 microwave on high for 2 minutes.
• 4 stir.
• 5 microwave on high for 2 more minutes.
• 6 serve with tortilla chips.

Braised Lamb Shanks With Wilted Ginger And Honey Chard And Green

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 6 lamb shanks
• 1 large onion (sliced)
• 2 garlic cloves, minced
• 1/2 tablespoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 30 ml sunflower oil
• 2 fresh bay leaves
• 1 teaspoon cracked black peppercorns
• 2 tablespoons lemon juice
• salt
• 2 large onions, chopped fine
• 200 g tomatoes, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoons cayenne pepper
• 1 tablespoon green peppercorn, in brine
• 50 ml cream (optional)
• 50 ml thick yogurt
• 1/2 cup chopped cilantro
• salt
• 2 bunches swiss chard (washed and chopped)
• 15 ml oil
• 1 tablespoon chopped ginger
• 2 teaspoons honey
• salt
• 250 g yukon gold potatoes (boiled and mashed)
• 2 lemons, juice of
• 1/4 cup chopped scallion
• 1/4 cup chopped cilantro
• 100 ml buttermilk
• salt

Recipe

• 1 wash and clean lamb shanks under cold running water.
• 2 rub with the dry spice mixture and lemon juice (keep for 15 minutes).
• 3 in a pan heat oil and sauté the onions with bay leaves about 5 minutes.
• 4 add the ginger, garlic and add the dry rubbed lamb shanks.
• 5 sauté over low heat and allow the excess fate to render down.
• 6 when the shanks are brown all over, remove from the pan and set aside.
• 7 drain excess fat and add in the rest of the onions and tomatoes.
• 8 sauté till the mixture is fairly thick and moisture has reduced (12 minutes).
• 9 add in the dry spices, ginger and garlic paste at once and sauté till the mixture starts sticking to the bottom (5 minutes).
• 10 add the lamb shanks and cover completely with water.
• 11 add the salt and cook covered in a 350°f oven for 2 hours or till tender and falling off the bone.
• 12 remove the shanks and keep warm. reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
• 13 check for seasoning and keep aside.
• 14 in a hot pan heat oil and sauté ginger briefly. add in the washed chard and wilt it down. cook covered for about 6 minutes; add in the honey and salt and pepper.
• 15 for the mashed potatoes, combine all ingredients in a microwave-proof dish and season with salt and pepper; enrich with buttermilk if desired.
• 16 on a plate:.
• 17 scoop mashed potatoes in the center.
• 18 place sautéed chard in front of the potatoes. serve 1 shank per person neatly arranged over the chard and sauce served on the side.
• 19 you can garnish this dish with plantain chips to make a real hotel-style look.

Chunky Banana Bombs

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 80 g buckwheat groats
• 200 ml simply egg whites
• 40 g chocolate whey protein powder
• 30 ml coffee
• 15 ml walden farms caramel syrup
• 1 frozen bananas, sliced up or 100 g frozen bananas
• 1 tablespoon fat free greek yogurt
• 30 ml unsweetened chocolate almond milk

Recipe

• 1 pre-heat oven at 450°f.
• 2 put the buckwheat, egg whites and whey protein inside magic bullet.
• 3 blend for about 1 minute.
• 4 pour the content inside a bread pan.
• 5 microwave for 1 minute.
• 6 stir the content for a few seconds and leave the mix on the side for now.
• 7 put the caramel syrup, coffee, fat free yogurt, and almond milk into magic bullet.
• 8 blend for about 1 minute.
• 9 pour content into the bread pan and stir it up with the first mix.
• 10 pour content into a muffin pan.
• 11 spread the chopped up frozen bananas across all muffins.
• 12 place muffin tray into oven for about 20-25 minutes.

Barb's Spinach Queso Dip

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

Ingredients

• Servings: 8
• 10 ounces frozen chopped spinach, only use about 3/4 of the contents
• 1 (16 ounce) package velveeta cheese, diced (mexican flavor if possible)
• 1 (15 ounce) can diced tomatoes with mild green chilies (about 2 cups)

Recipe

• 1 thaw spinach briefly- just enough to break it up into small pieces.
• 2 (if your spinach has already thawed or is almost thawed, drain off any liquid).
• 3 melt cheese in a large oval microwaveable dish according to package directions, about 5 minutes or so, stirring as needed.
• 4 add chopped spinach and the can of tomatoes with chilies and stir well.
• 5 pop back into the microwave and cook, stirring occasionally, until everything has blended together and is heated through, maybe another 5-10 minutes.

Butternut Squash Ravioli

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• 1 teaspoon olive oil
• 1 small onion, finely chopped (4-6oz)
• 12 ounces frozen winter squash
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 pinch nutmeg
• salt
• fresh ground black pepper
• 1 large egg
• 1 teaspoon water
• 12 ounces wonton wrappers (50 wrappers)
• 3 tablespoons butter
• 1 tablespoon thinly sliced fresh sage leaf

Recipe

• 1 in small nonstick skillet, heat oil on medium 1 minute. add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. cook squash in microwave as label directs; cool slightly.
• 2 in medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. in small bowl, whisk together egg and water.
• 3 place 1 wonton wrapper on work surface. with pastry brush, brush egg along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. place ravioli on cookie sheet. repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
• 4 ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
• 5 add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
• 6 meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
• 7 with large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. transfer ravioli to saucepan with butter; gently stir to coat.

Chunky Chocolate- Chocolate-espresso Cookies

Total Time: 1 hr 21 mins Preparation Time: 1 hr Cook Time: 21 mins

Ingredients

• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 (3 1/2 ounce) dark chocolate bars with finely ground espresso beans, divided and chopped (ghirardelli espresso escape)
• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 (4 ounce) chocolate baking bar, chopped (ghirardelli)
• 1 cup coarsely chopped pecan halves, toasted

Recipe

• 1 preheat oven to 350°.
• 2 beat butter and sugar at medium speed with an electric mixer until blended.
• 3 add eggs and vanilla, beating just until blended.
• 4 microwave half of the dark chocolate in a small bowl, at high, 50 seconds to 1 minute or until melted, stirring after 30 seconds.
• 5 add melted chocolate to butter mixture, beating just until blended.
• 6 combine flour and next 3 ingredients; gradually add to butter mixture, beating just until blended after each addition.
• 7 stir in remaining dark chocolate, chocolate, and pecans.
• 8 drop dough by 1/3 cupfuls, 2 inches apart onto lightly greased baking sheets.
• 9 bake at 350° for 21 minutes; cool on baking sheets 5 minutes; remove to wire racks to cool completely.

Chunky Chocolate Bars

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 350 g chocolate, chopped into small pieces
• 115 g unsalted butter
• 400 g condensed milk
• 225 g chocolate hazelnut chocolate chip biscuits or 225 g your favourite biscuits, broken
• 165 g mixed dried fruit, of your choice (eg raisins, dried peaches,dried apple, dried apricots)
• 50 g your favourite nuts, roughly chopped (eg hazelnuts, macadamias, cashews, slivered almonds, pecans etc)

Recipe

• 1 line a 28x18cm cake tin with clear film (cling wrap).
• 2 melt the chocolate and butter in a large bowl over a pan of simmering water or microwave.
• 3 stir until mixed.
• 4 pour the condensed milk into the chocolate and butter mixture.
• 5 beat with spoon until creamy.
• 6 add the broken biscuits, fruit, nuts.
• 7 mix well until all combined.
• 8 tip the mixture into prepared pan leaving top rough.
• 9 cool then chill til set.
• 10 lift out of tin using the clear film and then peel off.
• 11 cut into bars and serve at once.
• 12 leave refrigerated.

Coleslaw With Honey

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 cups cabbage, finely chopped (about 1 head)
• 1/4 cup carrot, shredded (1 medium carrot)
• 2 tablespoons minced sweet onions
• 1/2 cup mayonnaise
• 1/3 cup honey
• 2 tablespoons milk
• 2 tablespoons buttermilk
• 1 1/2 tablespoons vinegar
• 2 1/2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 chop cabbage, carrot and onion into very small pieces, set aside.
• 2 in large bowl, combine remaining ingredients and beat until smooth.
• 3 add slaw and mix well.
• 4 cover and refrigerate for at least 2 hours before serving. (don't skip this step, the flavor needs time to set into the slaw).
• 5 btw, i like to make the dressing up and keep it in a squirt bottle in the fridge. when i use it, i have to microwave it a little to thin the honey, but it works since i always refrigerate the slaw before eating anyway.
• 6 also, when we're dieting, i use less than half the dressing and it's still quite good!