Chicken And Spinach Lasagna

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

Ingredients

• Servings: 8
• 4 medium chicken breasts
• 1 medium onion, finely chopped
• 8 ounces sliced mushrooms
• 1 head garlic, crushed
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) soup can filled with milk
• 9 lasagna noodles, boiled
• 1/2 cup mozzarella cheese
• 1 pinch basil
• 2 teaspoons tony chachere's seasoning
• 1 (16 ounce) bag spinach
• 16 ounces ricotta cheese
• 1 (16 ounce) jar alfredo sauce

Recipe

• 1 saute garlic and onion in a large skillet.
• 2 add chicken.
• 3 heat spinach in microwave for 5 minutes and drain well.
• 4 once chicken is cooked, add spinach, cream of chicken, can of milk, and sesonings.
• 5 mix well.
• 6 add the ricotta cheese and 1/2 the cheese.
• 7 stir over medium heat until melted.
• 8 layer 9x13 with 3 noodles then sauce alternately.
• 9 cover with the alfredo sauce and the other half of mozzarella cheese.
• 10 bake covered at 325 for 35 minutes or until bubbly.

Buttermilk Mashed Potatoes With Country Mustard

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

Ingredients

• 4 lbs russet potatoes, peeled, cut into 1-inch pieces
• 3/4 cup unsalted butter
• 2 tablespoons coarse-grained dijon mustard
• 1 1/2 cups buttermilk (or more)
• chopped fresh parsley

Recipe

• 1 cook potatoes in large pot of boiling salted water until tender, about 20 minutes; drain.
• 2 transfer potatoes to large bowl.
• 3 melt butter in medium saucepan over medium heat.
• 4 whisk in dijon mustard.
• 5 remove from heat and whisk in 1 1/2 cups buttermilk.
• 6 using handheld electric mixer, beat potatoes until smooth.
• 7 gradually beat in buttermilk mixture.
• 8 season to taste with salt and pepper.
• 9 beat in additional buttermilk if dry.
• 10 note: can be prepared 2 hours ahead. cover and let stand at room temperature. rewarm in microwave-safe bowl until heated through, about 5 minutes.
• 11 sprinkle chopped fresh parsley around edge.

Cheesecake Coffee Cups

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 3/4 cup brewed strong coffee
• 12 ounces poundcake, premade
• 8 ounces cream cheese, softened
• 1 (14 ounce) can condensed milk
• 1/2 cup raspberry preserves
• 1 (3 ounce) box cheesecake flavor instant pudding and pie filling mix

Recipe

• 1 pour the strong 3/4 cup of coffee into a mixing bowl.
• 2 crumble the pound cake into the coffee and mix until the coffee soaks through.
• 3 press the pound cake mixture into the bottom of a muffin pan, approx 1/2 full.
• 4 blend the cream cheese and condensed milk until smooth.
• 5 add the pudding powder and whip until firm.
• 6 spoon the cheesecake mixture on to the pound cake mixture in the muffin pan.
• 7 place the pan in the freezer for 4-6 hours.
• 8 remove the cheesecakes by running a knife around the edges, and let sit for 10 minute.
• 9 microwave the raspberry preserves for 30-40 secs and drizzle over the cheesecake cups.

Colorado Simply Luvs Potatoes

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

Ingredients

• 20 ounces simply potatoes, potatoes with diced onion
• 1 cup sharp cheddar cheese
• 1 cup sharp cheddar cheese
• 6 tablespoons butter, cubed
• 6 tablespoons butter, melted for topping
• 8 ounces sour cream
• 7 slices bacon, cooked until crispy
• 1 1/4 ounces alfredo sauce
• 12 ounces chicken broth
• 1/2 cup half-and-half cream
• 15 1/4 ounces corn
• 1 cup lightly crushed corn flakes
• 1 teaspoon salt
• 1 teaspoon paprika

Recipe

• 1 preparation.
• 2 cook 7 slices bacon until crispy, break into pieces and set-aside for topping.
• 3 shred 1 cup sharp cheddar cheese.
• 4 shred 1 cup sharp cheddar cheese.
• 5 crush corn flakes.
• 6 pour simply potatoes diced potatoes with onion into 9 x 13 casserole dish. then stir in the following ingredients together:.
• 7 1 cup shredded sharp cheddar cheese.
• 8 1 cup shredded sharp cheddar chees.
• 9 1/3 cup (6 tablespoons) cubed butter or margarine.
• 10 1 15.25 oz. can corn.
• 11 8 ounces sour scream.
• 12 1.25 ounce packet alfredo sauce.
• 13 1 can chicken broth.
• 14 1/2 cup milk or half & half.
• 15 topping:.
• 16 for topping, start by melting the remaining 1/3 cup (6 tablespoons) butter or margarine in microwave.
• 17 evenly distribute lightly crushed corn flakes on top.
• 18 evenly distribute bacon pieces on top.
• 19 drizzle melted butter or margarine on top.
• 20 place in oven at 350 for 1-hour.

1-2-3 Enchiladas

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

Ingredients

• Servings: 14
• 1 (15 ounce) can chili without beans
• 14 corn tortillas
• 1 teaspoon diced onion, more if desired
• 1 lb ground turkey
• 2 cups shredded cheddar cheese
• 1 (8 ounce) can tomato sauce

Recipe

• 1 preheat oven to 350f degrees. warm the tortillas in the microwave for about 15-20 seconds. (when i made them the first time the shells fell apart, maybe warm each tortilla 15-20 seconds).
• 2 cook the ground turkey, if you are adding it to the enchiladas. put 2 spoonfuls of the turkey in the middle of each tortilla and top with shredded cheese (if you are making cheese enchiladas, skip the ground turkey and just put extra cheese in the middle. if you are adding onions, add them to the middle of each tortilla as well).
• 3 roll the tortillas and place in a baking pan seam side down. mix tomato sauce and chili. spoon the chili mixture over the enchiladas and top with lots of shredded cheese.
• 4 bake at 350f degrees for about 10-15 minutes until cheese is nice and melted. watch carefully as if you over cook, the tortillas will become hard. i sometimes add diced chilies on the top along with the cheese if it is for a party.

Caramel Macchiato Brownies

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

Ingredients

• 1 cup semi-sweet chocolate chips
• 1/2 cup butter, softened
• 4 -5 teaspoons instant coffee granules
• 2 tablespoons water
• 1 cup granulated sugar
• 3 eggs, beaten
• 1 teaspoon vanilla
• 1 1/3 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butterscotch chips
• 1 1/2 cups icing sugar
• 1/3 cup butter
• 1 teaspoon vanilla
• 5 teaspoons light cream
• 1/4 cup butterscotch chips
• 1/4 cup icing sugar
• 1 tablespoon light cream

Recipe

• 1 preheat oven to 350f and grease a 9x9 square pan.
• 2 in a medium (microwave safe) bowl combine semi-sweet chips, butter, instant coffee and water. micro. on med-hi until chips just begint o melt. stir until smooth, then stir in sugar and let cool.
• 3 once cooled, stir in eggs and vanilla. in a small bowl mix together flour, baking powder and salt; stir into chocolate mixture. stir in butterscotch chips. pour into pan and bake 25-30 min's. when cool, top with icing and drizzle.
• 4 icing: sift icing sugar into a small bowl then blend in butter and vanilla. add cream and stir until soft.
• 5 drizzle: melt butterscotch chips in microwave on med. until soft; stir till smooth. mix in icing sugar and cream. spoon into a sandwich baggy and push drizzle into corner. snip a small piece of corner and squeeze over icing.

Cheesecake Cottage Cheese Pancakes

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1/2 cup cottage cheese
• 1 egg
• 3 tablespoons whole wheat flour or 3 tablespoons multigrain pancake mix
• 1 tablespoon sugar free cheesecake pudding mix
• water (optional)
• 1 tablespoon sugar free jelly or 1 tablespoon jam

Recipe

• 1 whiz in a food processor first 4 ingredients. add a little water to make batter thinner if too thick.
• 2 spray pan with non stick spray.
• 3 spoon mixture on to hot pan (make sure you make then small it is better for flipping. cook on low till bubbles appear, and looks a little dry, then flip and cook till done.
• 4 microwave jelly and drizzle on pancakes.

1 Minute Stromboli

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

Ingredients

• Servings: 1
• 1 tortilla
• 2 tablespoons mozzarella cheese, shredded (i just put enough shredded mozzarella to fit the tortilla)
• 5 slices pepperoni
• 1 slice provolone cheese
• 1 slice ham

Recipe

• 1 layer onto the tortilla the ingredients in the order they are listed.
• 2 roll up, face seam side down.
• 3 microwave for 35 seconds on high.
• 4 enjoy!

1 Minute Chili Cheese Burritos

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

Ingredients

• 1 (16 ounce) can spicy fat-free refried beans
• 1 (8 ounce) jar ortega hot taco sauce
• 1 (2 cup) bag shredded taco cheese or 1 (2 cup) bag mexican blend cheese
• 10 -12 flour tortillas (low carb ones taste surprisingly good!)

Recipe

• 1 take one flour tortilla (i use taco size, my husband takes burrito size), put it on a microwaveable plate and spread a layer of refried beans in the middle of the tortilla leaving lots of room free on the sides for easy rolling.
• 2 i put on about 2t, my husband maybe 3t of beans.
• 3 (i just use a butter knife to scoop the beans out of the can and spread it around a little).
• 4 pour a strip of taco sauce long ways down the beans, about 1-2t.
• 5 grab a handful of cheese and put on top of the beans and sauce, about 1/4 cup.
• 6 microwave 30 seconds on high.
• 7 roll it up like a burrito (make it secure!) and microwave 20-30 seconds more.
• 8 repeat for remaining tortillas, or for however many you can eat.
• 9 all ingredients can stay in fridge for later.
• 10 enjoy while piping hot!

Cinnamon Bun Popcorn

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

Ingredients

• Servings: 12
• 12 cups popped popcorn (about 1/2 cup kernels or 2 bags of microwave popcorn)
• 1 cup pecan halves, roughly chopped
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup light corn syrup
• 1/2 cup real butter (= 1 stick)
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 2 pieces almond bark or 2 pieces chocolate chips

Recipe

• 1 preheat oven to 250 degrees.
• 2 pop your popcorn according to directions. be sure and check for any un-popped kernels, those are the worst to bite into unexpectedly.
• 3 place popcorn and chopped pecans in a large bowl and set aside.
• 4 combine brown sugar and cinnamon, butter and karo in a medium sized pan and cook over medium heat, stirring constantly, until the mixture comes to rolling boil. remove from heat and add your vanilla and baking soda. the baking soda will make your caramel mixture foam up and rise, don't be alarmed, it's suppose to (this is why you need to use a tall sided pot if you have one).
• 5 pour your caramel mixture over your popcorn and pecans and stir well.
• 6 spread popcorn mixture onto a foil-lined cookie sheet. place in oven and bake for 30 minutes. stir every 10 minutes.
• 7 remove from oven and let cool down. break into bite size pieces. store in an air tight container.

Cinnamon Carrot Bake

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

Ingredients

• Servings: 4
• 1 1/2 lbs carrots, sliced
• 1/3 cup butter
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup boiling water

Recipe

• 1 set oven to 350 degrees.
• 2 butter a 1-1/2-quart casserole dish.
• 3 place the sliced carrots in the baking dish.
• 4 mix together the butter, sugar, salt and cinnamon in a heat proof bowl; stir in boiling water; mix to combine.
• 5 pour over the carrots; toss to coat.
• 6 bake for about 45-60 minutes or until the carrots are desired tenderness (the time will vary depending how the thickness of the carrot slices).

Caramel Macchiato Thumbprints

Total Time: 1 hr 25 mins Preparation Time: 55 mins Cook Time: 30 mins

Ingredients

• 2 teaspoons instant espresso coffee powder
• 1 tablespoon hot water
• 1 (17 1/2 ounce) envelope betty crocker sugar cookie mix
• 1/4 cup gold medal all-purpose flour
• 1/2 cup butter or 1/2 cup margarine, melted
• 2 teaspoons vanilla
• 1 egg
• 18 caramels, unwrapped (from 14-oz bag)
• 2 tablespoons milk
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon shortening

Recipe

• 1 heat oven to 375°f in large bowl, dissolve coffee powder in hot water. stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
• 2 shape dough into 1 1/2-inch balls. on ungreased cookie sheets, place balls 2 inches apart. using thumb or handle of wooden spoon, make indentation in center of each cookie.
• 3 bake 8 to 10 minutes or until edges are light golden brown. cool 2 minutes; remove from cookie sheets to cooling racks.
• 4 in small microwavable bowl, microwave caramels and milk uncovered on high 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. spoon 1/2 teaspoon caramel into indentation in each cookie. cool 15 minutes.
• 5 in another small microwavable bowl, microwave chocolate chips and shortening uncovered on high 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. drizzle chocolate over cookies. let stand about 30 minutes or until chocolate is set.

Black Olive And Fig Tapenade

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup pitted kalamata olive
• 1/2 cup green olives
• 1/4 cup dried fig
• 2 teaspoons capers
• 2 teaspoons anchovy paste
• 2 minced garlic cloves
• 1/4 cup fresh basil
• 1/4 cup fresh parsley

Recipe

• 1 this is a very easy recipe. simply add the olives, dried figs (softened - microwave them with a bit of water), and capers in a food processor. add the anchovy paste, garlic, and fresh herbs. pulsate until semi pureed, but still chunky.

Cheesecake à La Orange

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

Ingredients

• Servings: 12
• 1 1/2 cups chocolate graham cracker crumbs (about 10 crackers)
• 1/3 cup butter or 1/3 cup margarine, melted
• 3/4 cup real nestle semi-sweet and chocolate swirled chocolate morsels, divided
• 1/2 cup orange juice
• 1 (7 g) envelope unflavored gelatin
• chocolate chips
• 2 (8 ounce) packages cream cheese, softened
• 1/3 cup granulated sugar
• 2 cups frozen whipped topping, thawed
• 2 tablespoons orange zest

Recipe

• 1 preheat oven to 350°f combine graham cracker crumbs and butter in medium bowl. press crumb mixture onto bottom of 9-inch springform pan.
• 2 bake for 10 minutes. cool completely in pan on wire rack. sprinkle 1/2 cup swirled morsels over cooled crust.
• 3 combine orange juice and gelatin in small saucepan over low heat until gelatin dissolves. remove from heat; set aside.
• 4 melt morsels in uncovered, microwave-safe bowl on medium-high power for 1 minute; stir. morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. cool slightly.
• 5 combine cream cheese and sugar in large mixer bowl until creamy. gradually beat in gelatin mixture, melted morsels and orange peel. gently fold in whipped topping. pour filling over morsels; smooth top. sprinkle with remaining swirled morsels. cover; refrigerate for 6 hours or overnight. remove side of pan.

Cinnamon Caramel Swirl Bars

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

Ingredients

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups brown sugar, firmly packed
• 1/2 cup butter, melted
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1 cup pecans, chopped
• 1 (14 ounce) package caramels, unwrapped
• 1/4 cup milk

Recipe

• 1 preheat oven to 350°f mix flour, baking powder, cinnamon and salt in medium bowl; set aside.
• 2 mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. add flour mixture; mix well. reserve 1 cup of the batter. spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. bake 15 minutes or until firm.
• 3 microwave caramels and milk in microwavable bowl on high 2 to 3 minutes or until caramels are completely melted, stirring every minute. pour over baked layer in pan, spreading to within 1/2 inch of edges. drop reserved 1 cup batter by spoonfuls over caramel layer. cut through batter with knife several times for marble effect.
• 4 bake 15 to 20 minutes longer or until center is set. cool in pan on wire rack. lift from pan; remove foil. cut into 24 bars.

Caramel Madness Cookies

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

Ingredients

• 1/2 cup sweetened coconut
• 24 reduced fat vanilla wafers
• 12 chewy caramels
• 1/4 cup skim milk
• 3 tablespoons semi-sweet chocolate chips
• parchment paper

Recipe

• 1 heat oven to 300.
• 2 on a baking sheet, toast coconut, turning every 5 minutes, until golden, about 15-20 minutes. let cool.
• 3 cover a cookie sheet with parchment paper, set wafters on top.
• 4 in a bowl, microwave caramels and milk on high, stirring often until smooth, 2-3 minutes.
• 5 with spatula, fold coconut into caramel mixture.
• 6 spread 1 tbsp of caramel mixture onto each wafer.
• 7 let cookies cool, 5 minutes.
• 8 microwave chocolate chips, stirring often, until melted, 1-2 minutes.
• 9 transfer into a small resealable bag, snip off corner.
• 10 drizzle cookies with chocolate.
• 11 let cool.

Bread Pudding In The Microwave

Total Time: 21 mins Preparation Time: 5 mins Cook Time: 16 mins

Ingredients

• Servings: 6
• 4 cups lightly packed bread, cut in cubes (about 4 or 5 slices of bread)
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup raisins
• 2 cups milk (not skim)
• 1/4 cup butter or 1/4 cup margarine
• 2 large eggs, beaten

Recipe

• 1 spread bread cubes evenly in an 8-inch round glass pan.
• 2 sprinkle with the sugar, salt, and raisins.
• 3 place milk in a 4-cup glass measuring cup and add the butter.
• 4 microwave on high for four minutes, until butter melts and milk is warm.
• 5 rapidly, stir in eggs with a fork or small whisk and combine well.
• 6 pour over bread.
• 7 microwave on medium-high for 9 to 12 minutes.
• 8 when cooked, centre may still be slightly soft, but does set up as pudding cools.
• 9 serve warm or chilled; your preference.

Chicken With Rosemary, Brie, And Sun-dried Tomato On Corn Mash

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

Ingredients

• Servings: 4
• 1 tablespoon finely chopped rosemary, fresh
• 30 g sun-dried tomatoes, finely chopped
• 60 g firm brie cheese, quartered
• 4 single chicken breast fillets, about 680 g
• 1 kg medium new potato, quartered
• 2 garlic cloves, crushed
• 2 tablespoons nonfat milk
• 2 tablespoons light sour cream
• 1 (310 g) can creamed corn

Recipe

• 1 combine tomatoes and rosemary in a small bowl.
• 2 using a sharp knife cut a pocket in one side of each chicken fillet.
• 3 divide tomato mixture and brie and stuff into pockets; secure the openings with toothpicks.
• 4 cook chicken on a lightly oiled grill plate or on the bbq until browned and cooked through; cover to keep warm.
• 5 while cooking chicken, boil or steam or microwave the potatoes until tender and then drain.
• 6 mash potato in large bowl with garlic, milk and sour cream; fold in the corn.
• 7 serve chicken with the mash.

Chocolate Chip Cookie Dough Brownies

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

Ingredients

• 4 ounces unsweetened chocolate, finely chopped
• 1 cup butter, at room temperature
• 2 cups light brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 cup butter
• 3/4 cup light brown sugar, packed
• 3/4 cup granulated sugar
• 3 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups semi-sweet chocolate chips
• 6 ounces semisweet chocolate, chopped
• 1/3 cup whole milk

Recipe

• 1 preheat oven to 325°f use a 13×9 inch metal baking pan. put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (this will make it easy to remove the bars from the pan after they have baked.).
• 2 place chocolate in a 1 cup glass measuring cup. microwave for 1 minute and stir. continue to microwave in 30 second increments until chocolate has completely melted; set aside to cool slightly.
• 3 in the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar until combined, about 2 minutes. beat in eggs and vanilla extract until combined, about 30 seconds. mix in melted chocolate until combined. mix in flour mixture until just incorporated.
• 4 scrape batter into prepared pan and bake 25 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. transfer pan to wire rack and cool completely.
• 5 to make the cookie dough layer, in the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and sugar until light and fluffy, about 3 minutes. beat in milk and vanilla until combined, about 1 minute. mix in flour just until combined. stir in chocolate chips.
• 6 spread cookie dough over the cooled brownies.
• 7 to make the chocolate ganache, heat semisweet chocolate and milk in the microwave for 30 seconds then stir. continue to microwave in 15 second increments until smooth. pour over cookie dough layer. transfer pan to the refrigerator to let chocolate ganache set up completely.

Colorful Corn Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 16
• 2 (10 ounce) packages frozen corn, thawed
• 2 cups diced green peppers
• 2 cups diced sweet red peppers
• 2 cups diced celery
• 1 cup minced fresh parsley
• 1 cup chopped green onion
• 1/2 cup shredded parmesan cheese
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 3 tablespoons olive oil or 3 tablespoons vegetable oil (i used olive)
• 2 cloves garlic, minced (i used about 1 tbs.+)
• 6 tablespoons lime juice

Recipe

• 1 in large bowl, combine first 12 ingredients.
• 2 in microwave safe dish, combine oil and garlic.
• 3 microwave, uncovered, on high for 1 min.
• 4 (i cut this about 15 sec. short in mine).
• 5 cool.
• 6 whisk in lime juice.
• 7 pour over the corn mixture and toss to coat.
• 8 cover, and refrigerate until serving.
• 9 yield: 16-18 servings.

Bread Pudding With Bourbon Sauce (microwave Recipe)

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 eggs
• 1 cup milk
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups french bread, day old, cut into 1-inch cubes
• 1/4 cup raisins
• 1/2 cup sugar
• 3/4 cup water
• 2 tablespoons bourbon (or rum)
• 1 tablespoon cornstarch
• 2 tablespoons butter

Recipe

• 1 for the bread pudding, in a 1 quart casserole, micro-melt the butter for 30-40 seconds.
• 2 add eggs and beat well.
• 3 blend in milk, sugar, raisins, vanilla and salt.
• 4 stir in bread cubes and let stand for 5 minutes.
• 5 gently stir the mixture and micro-cook, uncovered until set, about 5 1/2 to 6 minutes, stirring after 3 minutes.
• 6 for the bourbon sauce, in a 4 cup, glass cooking container, stir together the sugar and cornstarch; stir in water.
• 7 cook, uncovered, until thick and bubbly, about 3 minutes. cook 1 minute more and stir in butter and bourbon or rum. this makes about 1 1/4 cups sauce.
• 8 serve the warm bread pudding with this sauce.

Chicken And Sweet Potato Casserole

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 red onions, large, thinly sliced
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 1 kg chicken thigh fillet, halved crossways
• 1 large fennel bulb, thinly sliced
• 6 sprigs lemon thyme
• 2 garlic cloves, crushed
• 1/2 cup dry wine
• 2 tablespoons mustard, wholegrain
• 400 g sweet potatoes, peeled, roughly chopped
• 1 cup chicken stock
• 1/2 cup thickened cream

Recipe

• 1 caramelised onions: heat 1 tablespoon olive oil in a large frying pan over low heat. add onions. cook, stirring occasionally, for 30 minutes or until soft. add brown sugar and balsamic vinegar. cook, stirring, for 5 minutes.
• 2 heat oil in a frying pan over medium-high heat. add chicken. cook for 2 minutes each side or until golden. remove to a plate.
• 3 add fennel, thyme and garlic to pan. cook, stirring, for 5 minutes or until soft. add wine and mustard. cook for 3 minutes. add sweet potato and stock. bring to the boil. return chicken to pan. cover and reduce heat to low. simmer for 30 minutes.
• 4 add cream. cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). stir in caramelised onions. serve.
• 5 notes:.
• 6 to freeze: allow to cool for 1 hour. spoon into a 4 cup-capacity airtight container. freeze for up to 3 months.
• 7 to reheat: thaw in the fridge for 24 hours. microwave, uncovered, on medium (50%) for 15 to 18 minutes, stirring every 5 minutes, or until heated through.