Cheesy Garden Stuffed Baked Potatoes

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 russet potatoes
• 2 (10 ounce) packages frozen broccoli, carrots and cauliflower in cheese sauce
• 1/2 cup parmesan cheese
• 1/4 cup butter or 1/4 cup margarine
• 6 -8 drops hot pepper sauce

Recipe

• 1 preheat oven to 425°f.
• 2 microwave pierced potatoes on high for about 12 minutes, bake for 5 minutes and cool slightly.
• 3 slice off potatoe tops, scoop out pulp, keeping 1/4" shell intact.
• 4 set shells aside and mash pulp in a medium bowl.
• 5 cook frozen vegetables according to package directions.
• 6 add parmesan, butter and hot pepper to vegetables, mix, and add to mashed potatoes.
• 7 stir well and spoon into shells.
• 8 wrap individually in foil and refrigerate up to 24 hours to allow flavors to mix.
• 9 preheat oven to 350f, and bake potatoes in foil for 30 minutes.
• 10 open foil and broil 6" from heat source for 3-4 minutes or until golden brown.

Asparagus With Cheese Sauce

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

Ingredients

• Servings: 2
• 1 lb fresh tender asparagus
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup warm milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt (or to taste)

Recipe

• 1 in a large micro-wave safe glass bowl, heat butter about 50 seconds on high, or until melted.
• 2 whisk in the 2 tablespoons of flour and 1 cup of heated milk.
• 3 add 1 cup shredded cheddar cheese.
• 4 place in microwave and cook on high for 2 minutes, pausing to whisk thoroughly every 30 seconds.
• 5 season to taste with salt and whisk again.
• 6 set cheese sauce aside.
• 7 bend asparagus until they break at a natural point; discard ends.
• 8 place asparagus spears in a microwavable glass covered dish, with half the spears going one way, and half the spears going the other way.
• 9 add 1/4 cup water to the dish.
• 10 cook, covered, for 6-7 minutes on high, pausing to turn dish every 2 minutes and checking asparagus for doneness.
• 11 reheat sauce for 1 minute on high before adding to asparagus, if necessary (you may not need all the sauce).

Asparagus Tip Soup With Jalapeno Cream

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

Ingredients

• Servings: 6
• 1 1/2 lbs asparagus, trimmed
• 2 tablespoons unsalted butter
• 5 cups chicken stock or 5 cups vegetable stock
• 2 tablespoons chopped cilantro
• 1/2 teaspoon ground coriander
• 1 teaspoon lime juice
• salt
• pepper
• 3 tablespoons sliced almonds, toasted
• 3 tablespoons light cream cheese
• 3 tablespoons nonfat yogurt
• 1/2 teaspoon minced jalapeno
• 1 teaspoon maple syrup
• 1 teaspoon lime juice

Recipe

• 1 cut off asparagus tips and set aside.
• 2 cut remaining spears into pieces.
• 3 combine stock, asparagus, cilantro and coriander in saucepan and bring to a boil.
• 4 reduce heat and simmer until asparagus is tender.
• 5 puree in a blender or food processor until smooth.
• 6 if you like a smoother soup, pour through a fine mesh sieve, pressing to get as much liquid as possible.
• 7 reheat gently and stir in lime juice.
• 8 cook aspargus tips in boiling water or microwave.
• 9 garnish soup with tips.
• 10 for the jalapeno cream, combine all ingredients in small bowl and mix thoroughly.
• 11 serve a dollop in the soup.

Chocolate Banana Porridge (oatmeal)

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

Ingredients

• Servings: 1
• 1/3 cup oats
• 1/2 banana, mashed
• 1 tablespoon chocolate chips
• 2/3 cup water
• milk or cream or yoghurt, to serve

Recipe

• 1 combine 1st 4 ingredients, cook on high in the microwave for 1 1/2 mins stirring after 1 minute.

Creamed Spinach Or Broccoli Or Chard - Low Carb

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 (7 ounce) boxes frozen chopped spinach or 2 (7 ounce) boxes broccoli or 2 (7 ounce) boxes one bunch chard leaves, stems chopped and cooked with the leaves
• 1 (8 ounce) package reduced-fat cream cheese (more or less, depending on how creamy you like your vegetables)
• 1 tablespoon butter or 1 tablespoon olive oil
• 1/2 onion
• 2 garlic cloves
• 1 teaspoon lemon pepper
• salt
• 3 dashes fresh nutmeg (3 gratings)
• 1/2 cup grated parmesan cheese

Recipe

• 1 microwave spinach addording to package directions and drain the spinach well.
• 2 meanwhile, finely chop the onion and garlic and saute them in the oil.
• 3 lower the heat, add the spinach, the cream cheese and the seasonings and stir until the cream cheese melts.
• 4 turn the mixture into a microwaveable- or oven-proof dish and top with the parmesan cheese.
• 5 heat until cheese melts and serve.
• 6 if any is left over- stir in a beaten egg and top with cheese - microwave until just firm.

Chocolate Banana Mousse

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1/2 pint whipping cream
• 2 medium bananas
• 8 ounces dark chocolate or 8 ounces milk chocolate (depending on taste)

Recipe

• 1 whip cream with electric beaters.
• 2 mash the bananas with a fork.
• 3 place chocolate in a jug and microwave for 15 to 20 seconds at a time, until melted and smooth.
• 4 stir frequently while it's melting.
• 5 mix cream and mashed bananas together.
• 6 add melted chocolate and fold together lightly for a marbled effect.
• 7 serve in glass dishes.

Asparagus With Butter And Parmesan Cheese

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 2 lbs fresh asparagus
• 1/4 cup water
• 1/2 cup grated parmesan cheese
• 1/4 cup melted butter
• salt and pepper

Recipe

• 1 snap off the tough ends of the asparagus and discard. wash the asparagus thoroughly.
• 2 put the tips of the asparagus together evenly and, with a sharp knife, cut off any parts extending beyond about 6 inches.
• 3 cut these trimmings into 1-inch pieces. place them in a covered casserole with the water.
• 4 cook in the microwave oven for 2 to 3 minutes, depending upon their toughness. add the remaining asparagus, putting the butt end toward the outer edges of the baking dish. cover and cook until barely tender. (this should take about 6 to 8 minutes.).
• 5 remove asparagus to a serving dish, putting the cut pieces in the bottom of the dish and placing the spears attractively on top.
• 6 melt the butter in a small container in the microwave oven. pour evenly over the asparagus. sprinkle on the parmesan cheese, salt and pepper. return to the microwave oven to reheat for 30 seconds. serve.

Another Microwave Fudge Recipe

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

Ingredients

• 1 package sweet chocolate, morsals
• 1 cup sweetened condensed milk
• 1 pinch salt
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 cup chopped walnuts

Recipe

• 1 microwave chocolate and milk on high for two minutes.
• 2 after one minute stir to keep from burning.
• 3 after the two minutes add the butter and whip really good till creamy.
• 4 then add the salt, vanilla, and walnuts.
• 5 mix well, then add to a 9x5 greased pan and refrigerate for two hours.
• 6 you can use wax paper if you prefer.
• 7 then cut into bite size pieces and serve.

Coffee Cup Scramble

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

Ingredients

• 2 eggs
• 2 tablespoons milk
• 2 tablespoons shredded cheddar cheese
• salt and pepper

Recipe

• 1 coat 12 oz microwave safe coffee mug with cooking spray. add eggs and milk; beat until blended.
• 2 microwave on high 45 seconds; stir. microwave until eggs are almost set, about 30-45 seconds longer.
• 3 top with cheese; season with salt and pepper.

Coffee Cup Flax Seed Bread

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

Ingredients

• 1/4 cup flax seed meal
• 1/2 teaspoon baking powder
• 1 g splenda sugar substitute
• 1 teaspoon cinnamon
• 1 egg
• 1 teaspoon butter

Recipe

• 1 mix all dry ingredients in a straight-sided coffee mug.
• 2 once mixed, add egg and butter and beat until smooth.
• 3 microwave for 1-2 minutes until done (watch carefully, as it can dry out quickly and get really brick-like).
• 4 allow to cool slightly, then remove from coffee cup and cut into slices.

Asparagus With Butter Lemon And Mint Drizzle

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

Ingredients

• Servings: 4
• 1 -1 1/2 lb fresh asparagus
• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons lemon juice
• 2 tablespoons fresh mint leaves (chopped as large or fine as you like)
• lemon zest, grated for garnish (optional)

Recipe

• 1 simmer, steam or roast the asparagus until tender but still firm.
• 2 use a paper towel to remove any residual water from the asparagus.
• 3 place the butter in a microwave proof container (i use a glass measuring cup) along with the lemon juice and chopped mint.
• 4 while the asparagus is cooking warm the butter to the point where it's not quite all melted.
• 5 remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together.
• 6 drizzle the butter mixture over the still hot asparagus.
• 7 sprinkle the lemon zest over the top if using.

Cheesy Fries

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (32 ounce) package frozen french fries
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Recipe

• 1 bake the french fries according to the package directions.
• 2 add garlic powder and salt to can of soup and stir.
• 3 pour mixture over fries and bake for an additional three or minutes or until soup is hot.
• 4 you can also warm the soup and spices in microwave and pour over fries.

Chocolate Black Bean Brownies With Delicious Sweet Potato Frosti

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

Ingredients

• Servings: 6
• 19 ounces black beans, drained and rinsed or 19 ounces about 1 1/2 cups of freshly cooked black beans
• 2 tablespoons almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well)
• 2 cups pitted dates, soaked for an hour and drained
• 1 cup cocoa powder
• 2 tablespoons coconut oil
• 1/4 teaspoon sea salt
• chopped nuts (optional)
• 2/3 cup baked sweet potato (just bake a sweet potato in the oven or microwave until very soft, let it cool, cut it in half and s)
• 1/2 cup pitted dates, soaked for an hour and drained
• 1/4 cup cocoa powder
• 4 tablespoons almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well)
• 1/2 cup coconut milk
• 1 teaspoon pure vanilla extract

Recipe

• 1 for the brownies: preheat your oven to 350 degrees.
• 2 throw all of the ingredients into a powerful food processor or blender. blend until it makes a smooth, thick batter.
• 3 add chopped nuts and pulse a few times, just so that they are distributed through the batter (optional).
• 4 spoon the batter evenly into an oiled baking pan.
• 5 bake for 25 minutes, and then let it cool completely before you add the frosting.
• 6 for the frosting: in a food processor or blender, blend milk, dates, almond butter and vanilla extract, until smooth.
• 7 add sweet potato and cocoa powder; blend until smooth and fluffy.
• 8 use a spatula to spread the chocolate frosting on to the cooled brownies.
• 9 ensure no one is looking, and proceed to lick the remainder of the frosting off of the spatula.
• 10 sprinkle the frosted brownies with chopped nuts (optional).

Coffee Chocolate Cheesecake (lightened Version)

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

Ingredients

• Servings: 10
• 2 cups crushed chocolate graham crackers (about 18)
• 1/3 cup reduced-fat butter, melted
• vegetable oil cooking spray
• 4 (8 ounce) packages reduced-fat cream cheese, softened
• 1 cup sugar
• 1/4 cup coffee liqueur (such as kahlua)
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 4 large eggs
• 4 (1 ounce) bittersweet chocolate squares
• 1 cup semisweet chocolate morsel
• 1/4 cup half-and-half
• 2 teaspoons reduced-fat butter
• 3 tablespoons strong brewed coffee

Recipe

• 1 stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9" springform pan coated with cooking spray.
• 2 bake at 350°f for 10 minutes. cool on a wire rack. reduce oven temperature to 325°f.
• 3 beat cream cheese and sugar at medium speed with an electric mixer until blended. add liqueur, vanilla, and coffee granules, beating at low speed until well blended. add eggs, 1 at a time, beating just until yellow disappears after each addition.
• 4 remove and reserve 1 cup cream cheese mixture. pour remaining batter into prepared crust.
• 5 microwave chocolate in a medium size, microwave safe bowl 1 minute or until melted, stirring after 30 seconds. stir reserved 1 cup cream cheese mixture into melted chocolate, blending well (mixture will be thick). spoon mixture in lines on top of batter in pan; gently swirl with a knife.
• 6 bake at 325°f for 1 hour or until almost set. turn oven off. let cheesecake stand in oven, with door closed, 30 minutes. remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (do not remove sides of pan.) cool 1 hour on a wire rack. cover and chill at least 4 hours.
• 7 remove sides of springform pan. serve with mocha sauce.
• 8 for mocha sauce:.
• 9 cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. remove from heat and stir in coffee. serve warm.

Chocolate Birthday Cake And Double Chocolate Sour Cream Frosting

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

Ingredients

• Servings: 2
• 1/4 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 3 tablespoons buttermilk
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted and cooled
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup sugar
• 6 ounces milk chocolate, finely chopped (1 cup)
• 3 ounces bittersweet chocolate (1/2 cup) or 3 ounces semisweet chocolate, finely chopped (1/2 cup)
• 1/4 cup sour cream, plus
• 3 tablespoons sour cream, at room temperature
• 1 pinch salt

Recipe

• 1 preheat the oven to 325°f.
• 2 grease and flour the insides of two 14-14.5 ounce cans.
• 3 place the cans on a baking sheet, and set aside.
• 4 whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
• 5 gradually pour the melted butter into the buttermilk mixture, whisking constantly.
• 6 sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
• 7 add the buttermilk mixture and whisk just until the dry ingredients are moistened.
• 8 divide the batter between the prepared cans.
• 9 bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• 10 place the cans to a wire rack to cool for 15 minutes.
• 11 run a knife around the edge of each can and invert them to release the cakes.
• 12 turn the cakes upright and let them cool completely on the rack.
• 13 meanwhile, make the frosting: place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (may also do this in the microwave.).
• 14 let the chocolate mixture cool for 5 minutes. then add the sour cream, vanilla, and salt, and whisk to blend well.
• 15 let the frosting cool to room temperature, stirring it occasionally.
• 16 when frosting and cakes have cooled, cut each cake in half horizontally.
• 17 spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
• 18 frost the top and sides of the cake.
• 19 repeat with the remaining cake and frosting.
• 20 store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.

Chicken Curry Stuffed Potatoes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 medium baking potatoes
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon onion salt
• 1 tablespoon oil
• 2 cups fresh broccoli florets or 2 cups frozen chopped broccoli
• 1/4 cup chopped red bell pepper
• 1 cup sour cream
• 2 teaspoons lemon juice
• 1 cup chopped cooked chicken
• 1/2 cup shredded cheddar cheese

Recipe

• 1 heat oven to 400°f pierce potatoes with fork. bake at 400 f for 45 to 55 minutes, or until tender.
• 2 meanwhile, in a small bowl using wire whisk, blend broth, flour, curry powder and onion salt. heat oil in large skillet over medium-high heat until hot. gradually add frozen broccoli and bell pepper; cook and stir 5 to 7 minutes, or until broccoli is crisp-tender. reduce heat to medium.
• 3 gradually stir in chicken broth mixture; cook and stir until sauce is thickened and bubbly. remove from heat. stir in sour cream, lemon juice and chicken. cook over low heat 2 minutes, or until thoroughly heated.
• 4 to serve, cut potatoes in half lengthwise, cutting to but not through bottom of potatoes. mash slightly with fork. place potatoes on 4 individuals plates; spoon chicken mixture over hot potatoes. sprinkle with cheese.

recipe

• 5 microwave directions:.
• 6 pierce potatoes with fork; place on microwave-safe roasting rack. microwave on high for 5 minutes; turn potatoes. microwave on high for an additional 5 to 7 minutes, or until tender; cover to keep warm.
• 7 in 2-quart microwave-safe casserole, cook broccoli with bell peppers as directed on broccoli package; drain.
• 8 in 4-cup microwave-safe measuring cup using wire whisk, blend broth, curry powder and onion salt. microwave on high for 3 1/2 to 4 1/2 minutes, or until mixture boils and thickens, stirring once half way through cooking. stir in sour cream, leamon juice and chicken. add to cooked broccoli; mix well. microwave on high for 3 to 4 minutes, or until thoroughly heated, stirring once halfway through cooking. serve as directed above.

Creamed Spinach

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

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen chopped spinach
• 1/2 teaspoon vegetable oil
• 4 teaspoons flour
• 1/2 cup milk
• 1/2 cup ranch dressing or 1/2 cup fat free ranch dressing
• 1/8 teaspoon black pepper (to taste)
• 1/8 teaspoon garlic powder (to taste)

Recipe

• 1 cook spinach in microwave as package directs, then drain.
• 2 meanwhile, mix the oil, flour and milk in a saucepan, stirring to remove any lumps.
• 3 heat over low to medium heat stirring constantly until mixture thickens, or about 10 minutes.
• 4 remove from heat.
• 5 add hidden valley® original ranch® fat free dressing, black pepper and garlic powder (if using), and cooked spinach.
• 6 stir to combine.

Cheesy Green Bean Microwave Side-dish

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

Ingredients

• 1 (16 ounce) package frozen green beans
• 8 ounces velveeta cheese, cut into 1/2-inch cubes
• 1 (4 ounce) jar pimientos, diced or 1 roasted red pepper, from a jar, diced

Recipe

• 1 put the beans in a bowl with 2 tablespoons of water, cover with a paper towel and microwave for the amount of time suggested on the package.
• 2 add the cheese & pimentos.
• 3 microwave again for 1 or 2 minutes or until the cheese is completely melted.
• 4 stir and serve.

Cheesy Garlic Cauliflower Mock Breadsticks (low Carb)

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

Ingredients

• 1 head cauliflower
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 3 eggs, beaten
• 1 cup mozzarella cheese, divided
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1 dash pepper

Recipe

• 1 chop the cauliflower into chunks and place into microwave for about 8 minutes or until soft. it is easier to work with if you then let it cool a bit.
• 2 preheat oven to 450.
• 3 place the cauliflower and garlic into a food processor and blend, drizzle in olive oil and continue blending until cauliflower is the texture of mashed potatoes.
• 4 in a large bowl, stir together cauliflower, eggs, 1/2 cup cheese, onion powder, salt and pepper.
• 5 spray a baking pan, 11.5" x 7", with oil and pat mixture into pan. it should be abour 1/2 inch thick.
• 6 bake at 450 degrees for 25 minutes or until the top starts to brown.
• 7 add remaining cheese to the top and melt.
• 8 cool slightly, then cut and serve.

Bistro Apple Panini

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

Ingredients

• Servings: 6
• 12 thick slab bacon, slices cut in half
• 1 medium apple, thinly sliced
• 1 tablespoon ginger ale
• 1 teaspoon lemon juice
• 1/4 cup apple jelly
• 4 teaspoons minced fresh tarragon
• 12 slices sourdough bread
• 6 slices reduced-fat havarti cheese
• 2 tablespoons dijon mustard
• 3 tablespoons butter, softened

Recipe

• 1 in a large skillet, cook bacon over medium heat until crisp. remove to paper towels to drain. in a small bowl, toss apple with ginger ale and lemon juice; set aside.
• 2 place jelly in a small microwave-safe bowl; microwave on high for 20-30 seconds or until softened. stir in tarragon.
• 3 spread jelly mixture over six bread slices. top with cheese, apple and bacon. spread mustard over remaining bread; place over bacon. spread outsides of sandwiches with butter.
• 4 cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Chocolate Bark With Lots Of Bite

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

Ingredients

• 4 cups pecan halves (1 pound)
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (or less to taste)
• 1/2 teaspoon dried ancho chile powder (or less to taste)
• 1 (12 ounce) package semi-sweet chocolate chips
• 4 1/2 tablespoons vegetable oil, divided
• 1 (11 1/2 ounce) package milk chocolate chips
• 1 (10 ounce) package chocolate chips
• 3/4 cup dried cherries

Recipe

• 1 preheat oven to 325 degrees. place the pecans in a bowl; add butter and toss. combine the sugar, salt, cinnamon, cayenne and chili powder; sprinkle over pecans and toss to coat. spread in a single layer on a baking sheet. bake for 25 minutes or until golden brown. cool leaving pecans on the pan.
• 2 in a double-boiler (or microwave) combine the semisweet chocolate chips and 1 1/2 tablespoons oil, stirring until melted and smooth; then immediately drizzle over pecans distributing evenly and making a pattern over the surface of the nuts.
• 3 repeat the process with the milk chocolate and vanilla chips, melting each package with 1 1/2 tablespoons oil. when drizzling over the pecans, make sure all colors of the chocolate are visible. sprinkle with cherries if desired. let stand until set. break into serving-size pieces. store in an airtight container.

Butterscotch Sticky Buns

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

Ingredients

• Servings: 12
• 3/4 cup whole milk
• 1 tablespoon active dry yeast
• 1/2 teaspoon active dry yeast
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, 6 tablespoons softened, 2 tablespoons melted
• 2 large eggs
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1 cup light brown sugar
• 2 teaspoons cinnamon
• 1 cup pecan halves
• 1/2 cup packed dark brown sugar
• 6 tablespoons unsalted butter
• 3 tablespoons scotch whiskey
• 2 1/2 tablespoons sweetened condensed milk
• 2 tablespoons water
• 2 tablespoons creme fraiche
• 1 1/2 teaspoons corn syrup
• 1/4 teaspoon salt
• 1/8 teaspoon pure vanilla extract
• 1/8 teaspoon baking powder

Recipe

• 1 make the dough: in a glass measuring cup, heat the milk in the microwave until warm, 1 minute. in the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. beat in the eggs, one at a time. add the flour and salt and mix at low speed until incorporated, about 2 minutes. scrape down the side of the bowl. increase the speed to medium and mix the dough for 2 minutes longer. scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature for 30 minutes.
• 2 preheat the oven to 325 degrees f. spray a standard 12-cup muffin tin with nonstick cooking spray.
• 3 on a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. in a small bowl, mix the light brown sugar with the cinnamon. brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. cover and let stand in a warm place for 30 minutes.
• 4 set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. spread the pecans in a pie plate and toast for 10 minutes, until fragrant. let cool, then coarsely chop the nuts.
• 5 meanwhile, make the glaze: in a small saucepan, bring the brown sugar, butter, scotch, condensed milk, water, crème fraîche, and corn syrup to a boil. simmer over moderate heat until thickened slightly, about 2 minutes. remove from the heat and stir in the salt, vanilla, and baking powder.
• 6 unmold the buns. pour the glaze over the hot buns and sprinkle with the pecans. let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. serve warm.

Bean And Cheese Enchiladas

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

Ingredients

• Servings: 6
• 12 corn tortillas
• 2 (15 ounce) cans ranch style beans or 2 (15 ounce) cans chili beans (ranch style is a brand. if not available in your area, use any brand of chili beans)
• 3 -4 cups of shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend
• 1 medium onion, diced (optional)
• sour cream
• jalapeno
• guacamole
• lettuce
• tomato

Recipe

• 1 completely, but lightly cover both sides of one tortilla with shortening (don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
• 2 completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
• 3 repeat step 2 until all tortillas are stacked, then microwave the entire stack on high for about 4 minutes and allow to cool.
• 4 place shredded cheese in a bowl (if using diced onions, mix them in with the cheese now).
• 5 lightly cover the bottom of a baking dish (mine is 13x9, i think) with some of the juice from the beans (this will prevent the tortillas from becoming stiff and chewy as they cook).
• 6 place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
• 7 place into the baking dish, seam side down to prevent the enchilada from unrolling.
• 8 repeat until all tortillas have been stuffed, rolled and placed into the baking dish.
• 9 cover the enchiladas with the beans and any leftover cheese/onion mixture.
• 10 bake at 350 for 20-30 minutes, depending on your oven.
• 11 allow to cool for 5 minutes, top with any, all, or none of the optional toppings, and serve.

Carolina Chili Dogs (oamc)

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

Ingredients

• 8 hot dogs
• 8 hot dog buns
• 1 1/4 lbs extra lean ground beef
• 1 cup chopped onion
• 1 (6 ounce) can tomato paste
• 1/2 cup ketchup
• 1 tablespoon chili powder
• 2 teaspoons worcestershire sauce
• 1 teaspoon cider vinegar or 1 teaspoon distilled vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper (optional)

Recipe

• 1 begin making the carolina chili. (to avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe). place the beef and 2 cups of water in a 4 1/2-quart dutch oven or soup pot over high heat. bring the water to a boil.
• 2 add the chopped onion to the beef. when the water boils again, reduce the heat to medium. stir to begin breaking up the meat.
• 3 add the tomato paste, ketchup, chili powder, worcestershire sauce, vinegar, salt, and pepper, if using. stir well until the tomato paste has dissolved and the meat is mostly broken up.
• 4 continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. as the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking.
• 5 many southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. to try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
• 6 while the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
• 7 place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. heat the buns on the grill, if desired. to serve, place each hot dog in a bun and smother with chili.
• 8 make-ahead: the chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. * if the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat. * to reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through.

Chicken Cutlets With Porcini Sauce

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

Ingredients

• 1/2 ounce dried porcini mushrooms (about 3/4 cup, see note)
• 1 cup low sodium chicken broth
• 1/4 cup plus 1 teaspoon unbleached all-purpose flour
• table salt & fresh ground pepper
• 4 boneless skinless chicken breasts (6 to 8 ounces each)
• 2 tablespoons vegetable oil, plus 1 teaspoon
• 1 small shallot, minced (about 2 tablespoons)
• 1/4 cup dry vermouth
• 1 teaspoon tomato paste
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 2 tablespoons cold unsalted butter
• 1/2 teaspoon minced fresh thyme leave
• 1 teaspoon lemon, juice of

Recipe

• 1 rinse mushrooms in large bowl of cold water, agitating them with hands to release dirt and sand. let dirt and sand settle in bottom of bowl, then lift mushrooms from water and transfer to microwave-safe 2-cup measuring cup. add chicken broth, submerging mushrooms beneath surface of liquid. microwave on high power 1 minute, until broth is steaming. stand 10 minutes. using tongs, gently lift porcini out of broth and transfer to cutting board, reserving broth. chop porcini into ¾-inch pieces and transfer to medium bowl. strain broth through fine-mesh strainer lined with large coffee filter into bowl with chopped porcini.
• 2 combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper in pie plate. working one piece at a time, dredge chicken in flour, shaking gently to remove excess. set aside on plate.
• 3 heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. place 4 cutlets in skillet and cook without moving until browned, about 2 minutes. flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. transfer to large plate. add 1 tablespoon oil to now-empty skillet and repeat to cook remaining cutlets. tent plate loosely with foil.
• 4 add remaining teaspoon oil to now-empty skillet and return pan to medium heat. add shallot and cook, stirring often, until softened, about 30 seconds. add remaining teaspoon flour and cook, whisking constantly, 30 seconds. increase heat to medium-high and whisk in vermouth, soaked porcini and their liquid, tomato paste, soy sauce, and sugar. simmer until reduced to 1 cup, 3 to 5 minutes.
• 5 transfer cutlets and any accumulated juices to skillet. cover and simmer until cutlets are heated through, about 1 minute. remove skillet from heat and transfer cutlets to serving platter. whisk butter, thyme, and lemon juice into sauce and season with salt and pepper. spoon sauce over chicken and serve immediately.

Carol Fay's Famous Meatloaf

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 2 teaspoons vegetable oil
• 1 large egg
• 1/3 cup steak sauce
• 2 teaspoons garlic powder
• 2 teaspoons seasoning salt
• 1 teaspoon pepper
• 2 lbs ground round
• 3/4 cup drained petite diced tomato
• 1/2 cup uncooked quick-cooking oats
• 1/2 cup barbecue sauce

Recipe

• 1 preheat oven to 350°.
• 2 saute onion and garlic in hot oil in a small skillet over medium heat 5 minutes or until tender.
• 3 whisk together egg and the next 4 ingredients in a big bowl.
• 4 add ground beef, tomatoes, and oats; combine using hands.
• 5 shape mixture into a 9 x 5 inch loaf; place on a lightly greased rack in a foil-lined broiler pan.
• 6 bake for 1 hour and 5 minutes or until no longer pink in center.
• 7 place barbecue sauce in a small bowl; cover and microwave in high 30 seconds or until warm.
• 8 spread barbecue sauce evenly on top of meatloaf; let stand 10 minutes before serving.

Chicken Curry With Chickpeas

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

Ingredients

• Servings: 4
• 2 cups quick-cooking rice or 4 cups leftover cooked rice
• 1 lb chicken breast, cooked and cut into 1/2-inch pieces
• 1 (15 ounce) can chickpeas, drained
• 1 cup plain yogurt
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/4 cup cilantro leaf, chopped
• salt
• pepper

Recipe

• 1 if using uncooked rice, cook according to pacakge directions. if using leftover rice, warm in microwave.
• 2 transfer chicken to a medium saucepan. add chickpeas, yogurt, curry powder, and cumin. mix well.
• 3 set pan over medium-high heat and cook for 3 to 5 minutes or until heated througl.
• 4 remove from heat and stir in colantro.
• 5 season to taste with salt and pepper. serve with rice.

Creamed Spinach

Total Time: 17 mins Preparation Time: 7 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g frozen spinach
• 1/2 cup light cream
• 2 1/2 tablespoons cream cheese
• 1/2 teaspoon chicken stock
• 1 cup parmesan cheese

Recipe

• 1 cook time reflects the total cook time if you boil spinach and it is not already thawed.
• 2 either thaw spinach or you can boil (also fresh may be used i use frozen in this to save on time, you don't have to wash and chop it down.) if boiling spinach drain and rinse under cold water to cool, then take spinach in handfuls and squeeze out all excess water and place in microwave safe bowl. if you thawed the spinach just make sure all excess liquid is squeezed out.
• 3 add the half cup of cream and chicken stock and microwave for 1 minute on high, remove and stir. add the cream cheese and mix, again cook for one minute on high. remove from microwave and stir, add the parmesan in about 3 lots, melting in the microwave after each addition. finally once cheese has melted just make sure heated through.
• 4 this process can also be done on the stove in a saucepan, i just find it quicker in the microwave you can also make this ahead of time as it reheats fine.
• 5 for a photo visit http://the-best-recipes.blogspot.com/.

Chocolate Bavarian Pie

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

Ingredients

• Servings: 8
• 180 g malt biscuits
• 80 g butter
• 1/4 cup milk
• 100 g chopped marshmallows
• 200 g good quality chopped dark chocolate
• 1 teaspoon unflavored gelatin, powder
• 300 ml whipped thickened cream
• 200 ml extra for decoration thickened cream
• chocolate shavings, to decorate

Recipe

• 1 grease the base of a 20cm springform cake pan. place biscuits in food processor and process to fine crumbs. add melted butter and process to combine. press crumbed mixture into base of pan and refrigerate for 30 minutes or until firm.
• 2 combine milk, marshmallows and chocolate in heatproof bowl. place mixture over a saucepan of simmering water. stir mixture until smooth. remove bowl from pan.
• 3 (or if you are careful you can use the microwave on low for step 2 ).
• 4 combine gelatine and 1 tablespoon of cold water in heatproof cup. stand cup in simmering water and stir until gelatine completely dissolved, stir the gelatine into chocolate mixture, cool mixture for 30 minutes.
• 5 (when mixture is cool). gently fold through whipped cream into chocolate mixture, when blended pour over biscuit base. cover and refrigerate for 4 hours or until set.
• 6 spread extra cream over pie and top with shaved chocolate to serve.

Creamed Spinach

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

Ingredients

• Servings: 2
• 10 ounces frozen chopped spinach
• 3 ounces light cream cheese
• 1 tablespoon butter, melted
• 1/8 teaspoon nutmeg
• 1 tablespoon parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook spinach according to package directions and drain well (i microwave it in an uncovered container for about 4.5 minutes).
• 3 place spinach in a large bowl, and stir in softened cream cheese, melted butter and nutmeg.
• 4 spoon into small casserole coated in cooking spray.
• 5 sprinkle with parmesan cheese and bake, uncovered, for 20 minutes (or cook in covered dish in microwave for 5 minutes on high).

Butterscotch Pie My Way

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• Servings: 6
• 1 cup brown sugar
• 4 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 cups milk
• 2 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 pie crust, baked

Recipe

• 1 in a large microwave safe bowl, combine the brown sugar, cornstarch, salt, and milk. combine well, then cook on high in the microwave for 8 minutes. remove the bowl from the microwave.
• 2 pour a small amount of the mixture into a small bowl. add the egg yolks to the smaller bowl, mixing until well-combined. pour the egg mixture back into the large bowl, combining well.
• 3 return the bowl back to the microwave and cook on high for and additional 1-2 minutes, until the mixture has thickened. remove from the microwave and stir in the butter and vanilla. stir until the butter has melted.
• 4 pour into the prepared pie shell and chill for at least 2 hours.

Abby's Buttermilk Pancakes

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

Ingredients

• Servings: 4
• 1 1/2 cups flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon butter, melted
• 1 egg, beaten
• 1 1/2 cups buttermilk (or milk)

Recipe

• 1 combine the flour, sugar, baking powder and salt.
• 2 melt the 1 t butter in the microwave. add the beaten egg and the buttermilk fold the wet ingredients into the dry and mix until no flour is showing.
• 3 heat a griddle until hot.
• 4 pour approx 1/4 cup onto the griddle. when bubbles appear on surface, turn over and cook the other side.

Creamed Spinach

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

Ingredients

• Servings: 6
• 1/2 cup hidden valley® original ranch® light dressing
• 1/2 cup milk
• 1/2 teaspoon vegetable oil
• 1/8 black pepper, to taste
• 1/8 teaspoon garlic powder, to taste
• 2 (10 ounce) packages frozen spinach
• 4 teaspoons flour

Recipe

• 1 cook spinach in microwave as package directs, then drain.
• 2 meanwhile, mix the oil, flour, and milk in a sauce pan, stirring to remove any lumps. heat over low to medium heat stirring constantly until mixture thickens, or about 10 minutes. remove from heat.
• 3 add hidden valley® the original ranch® light dressing, black pepper and garlic powder (if using), and cooked spinach.
• 4 stir to combine.

Chocolate Beer Cake

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

Ingredients

• Servings: 6
• 6 ounces cream cheese
• 4 ounces semi-sweet chocolate chips
• 1 cup beer (pale ale or ipa)
• 2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking soda

Recipe

• 1 put the cream cheese and half the chocolate (2 oz) into a bowl. heat in microwave until soft and mix them to an even consistency.
• 2 add the sugar, and mix well. add the beer, the flour, and finally the rest of the chocolate chips, while continuing to mix.
• 3 add the baking soda. mix quickly; the beer will start to trigger the soda immediately.
• 4 pour the batter into a cake pan and bake at 350 f for 35 minutes, or the usual knife-comes-out-clean test.

Cheesy Garlic Bread For 2

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

• Servings: 2
• 1 hoagie roll, split in half
• 1 -2 tablespoon butter
• 1 -2 teaspoon minced garlic clove
• 2 slices cheddar cheese
• black pepper

Recipe

• 1 melt butter with garlic in microwave (about 20-40 seconds, depending on your microwave.).
• 2 mix well.
• 3 pour mixture over each half of sub roll.
• 4 top with cheddar cheese (i use the block cheddar cheese and slice it into 4 skinny slices, put 2 of each slices on the bread -- or you can use pre-sliced cheese, one big piece for each half of the roll.).
• 5 broil for 2-4 minutes until edges are brown and cheese is bubbly.
• 6 top with black pepper.
• 7 enjoy with pasta, meat, or even as a snack.

Creamed Spinach A La Lawry's

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

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 5 slices bacon
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1 1/4 teaspoons lawry's seasoned salt
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 2 cups milk

Recipe

• 1 drain spinach well and squeeze out excess moisture with hands; chop finely and set aside.
• 2 fry bacon in heavy skillet until crisp; remove, drain and chop.
• 3 sauté onion and garlic in bacon drippings.
• 4 add flour, lawry’s seasoned salt and pepper.
• 5 blend thoroughly.
• 6 slowly add milk, stirring constantly.
• 7 until thickened.
• 8 add spinach and bacon; heat thoroughly.
• 9 for a healthier, but still very tasty version i microwaved the bacon wrapped in paper towels and used 1 tbs smart choice oil to saute.

Chicken Curry Casserole

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 boneless skinless chicken breasts
• 2 (8 ounce) cans fat-free cream of chicken soup
• 1 cup fat-free mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon curry powder
• 1 cup grated cheddar cheese
• 2 (10 ounce) packages frozen broccoli

Recipe

• 1 cook chicken in water with salt and pepper.
• 2 microwave or steam broccoli until crisp-tender.
• 3 arrange chicken over broccoli in greased casserole dish.
• 4 in bowl combine soup, mayonnaise, lemon juice, curry powder, and cheese.
• 5 add salt and pepper to taste.
• 6 spread sauce over chicken and broccoli.
• 7 bake at 350 for 45 minutes or until bubbly.
• 8 serve with or wild rice.

Baked Cheese Fries

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

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen french fries
• 4 ounces processed cheese, product (like velveeta)
• 1 tablespoon milk
• 2 slices bacon or 2 slices vegetarian bacon, cooked
• 1 jalapeno
• 2 roma tomatoes
• ranch dressing, to taste

Recipe

• 1 prepare french fries according to package directions.
• 2 while fries are cooking, chop bacon, jalapeno, and tomatoes. prepare the jalapeno according to your tastes - remove and discard seeds and ribs, if you prefer it less hot, or leave them in, if you like.
• 3 combine cheese product and milk in a microwaveable container and follow package directions to melt in microwave, stirring occasionally during heating process.
• 4 when fries are ready, place on a serving platter and drizzle with the cheese sauce.
• 5 sprinkle with the bacon, jalapeno and tomatoes.
• 6 serve with ranch dressing.

Butterscotch Pumpkin Pie

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

Ingredients

• Servings: 8
• 1 refrigerated pie crust (from 14.1-ounce package or your favorite recipe)
• 1 cup butterscotch chips
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 1 (12 ounce) can evaporated milk

Recipe

• 1 preheat oven to 425°f. prepare pie crust as directed on package for one-crust pie using 9-inch deep dish pie plate. microwave chips in medium bowl on high 1 minute, stirring every 15 seconds until completely melted. set aside.
• 2 mix eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl with wire whisk until well blended. stir in pumpkin, milk and melted chips until well blended and smooth. pour into crust.
• 3 bake 15 minutes. reduce oven temperature to 350°f. bake 40 to 45 minutes longer or until knife inserted 1 inch from crust comes out clean. cool on wire rack.

Absolute Best Potatoes #5fix

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1/2 cup butter
• 2 cups half-and-half cream
• 1/2 lb velveeta cheese
• sour cream

Recipe

• 1 1. melt butter, velveeta, and half & half in a microwave safe bowl.
• 2 2. mix potatoes and cheese mixture and pour into a 9 x 13 baking dish.
• 3 3. cook at 350 degrees for about 45 minutes.
• 4 4. spread with a thin layer of sour cream.

Christmas Coffee

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 1
• 5 ounces coffee
• 1/4-1/2 cup mint chip ice cream (more as needed)

Recipe

• 1 stir ice cream into freshly brewed coffee, taste for sweetness, and add more ice cream if needed.
• 2 stir well to keep chocolate chips from sticking to the bottom of the cup.
• 3 you may drink it like this, but if you want it hot, put it in the microwave for 30 seconds and stir again.

Carolyn's Favorite Hot Wings

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs chicken wings
• 1/2 cup frank hot sauce or 1/2 cup crystal hot sauce
• 1 cup flour
• salt
• pepper
• cajun seasoning
• oil (for deep frying)
• 1/2 cup frank hot sauce or 1/2 cup crystal hot sauce
• 1/2 cup butter
• ranch dressing or blue cheese dressing
• celery rib

Recipe

• 1 cut wings into pieces discarding tips.
• 2 wash and pat dry with paper towels.
• 3 place pieces into a dish or a large baggie, add ½ c hot sauce and seal.
• 4 marinate at least 30 minutes or overnight is good too.
• 5 heat oil in deep fryer to 350°.
• 6 place flour, salt, pepper and cajun seasoning in a large baggie.
• 7 drain wings but do not pat dry.
• 8 add wings a few at a time to baggie, shaking to cover, then remove.
• 9 continue until all pieces are well coated with the flour mixture.
• 10 make up more if you need it.
• 11 discard the bag.
• 12 slowly add 1/2 of the wing pieces to hot oil.
• 13 fry until golden brown.
• 14 remove and drain on paper towel.
• 15 cook remaining wings and drain.
• 16 in the meantime, melt butter in microwave.
• 17 add remaining ½ c hot sauce.
• 18 toss fried wings in sauce mixture and serve with your choice of ranch or blue cheese dressing and celery sticks.

Carolina Rotisserie Or Roasted Apple Chicken

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

Ingredients

• Servings: 4
• 1 (3 1/2-4 lb) broiler-fryer chickens
• 1 sweet onion, cut into large chunks
• 1 small apple, unpeeled and cut into large chunks
• 2 small celery ribs
• fresh herb (optional)
• salt
• freshly grated black pepper
• 1 tablespoon oil
• 2 tablespoons apple juice (optional)
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/2 teaspoon paprika (i used hungarian hot paprika)
• 1/4 teaspoon sea salt

Recipe

• 1 wash the chicken and pat dry. sprinkle salt and pepper in the cavity. stuff the onion, apple and celery in the cavity and tie legs (and wings if using a rotisserie) with cooking string.
• 2 mix all glaze ingredients in small bowl (warm in microwave if your honey does not blend).
• 3 pour a small amount of glaze on chicken while holding over sink and rub the chicken all over. make sure it is covered. reserve remaining glaze.
• 4 place in rotisserie oven and pour the remaining glaze in the oven's catch pan. set timer to 75 minutes and periodically baste the chicken with the juices in the pan (you can pull the pan out a little bit and tip it to fill the baster). check your oven's manual for correct size/time as each rotisserie oven is different.
• 5 for oven: place chicken on rack in roasting pan and roast about 2 hours at 325 degrees until golden and fragrant, basting every twenty or thirty minutes with glaze and any juices in the pan.
• 6 chicken is fully cooked when the juices run clear and the meat is , with no pink remaining. the temperature in the dark meat should be 180 degrees on the meat thermometer. if the chicken is not fully cooked, reset the timer for an additional 10 minutes and test again.
• 7 if you are not serving immediately, tent chicken with foil and let it rest for about 10-15 minutes before carving.

Coffee Mousse Pie

Total Time: 1 hr 1 min Preparation Time: 1 hr Cook Time: 1 min

Ingredients

• Servings: 8
• 2 teaspoons instant coffee
• 1/4 cup water
• 1 (7 g) packet unflavored gelatin
• 300 ml eagle brand condensed milk
• 2 cups cool whip
• 1 (9 inch) graham cracker pie crusts
• chocolate, grated (obtional)

Recipe

• 1 in a small bowl, mix coffee and water. sprinkle with gelatine and let soften 5 minutes. cook in microwave for about 15 seconds. stir and repeat the same step, if needed, until gelatine has completely melted and coffee is dissolve. let rest for 5 minutes.
• 2 in a large bowl, mix eagle brand and gelatine mixture. with a spatula, add the cool whip to the cool whip mixture by folding delicately. pour the mixture in the graham crust and put in the fridge for 45 minutes or until the filling is set. sprinkle with chocolate if wanted.