Bacon, Egg And Cheese Biscuit

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 6 biscuits, baked and cooled (i used sourdough whole wheat biscuits.)
• 6 slices canadian bacon
• 5 eggs
• 1/4 cup milk
• salt
• pepper
• 1/4 cup cheddar cheese, grated

Recipe

• 1 preheat oven to 425 degrees.
• 2 spray a 6 cup muffin tin with non-stick cooking spray and set aside.
• 3 in a small bowl, beat together the eggs and milk; salt and pepper to taste.
• 4 divide the egg mixture evenly between the prepared muffin tins and place in preheated oven.
• 5 bake for 8 to 10 minutes or until eggs are set; immediately sprinkle with grated cheese.
• 6 remove from muffin tin and allow eggs to cool completely.
• 7 split the biscuits and top each with a slice of the canadian bacon.
• 8 when the eggs are cooled, place one on top of each slice of bacon.
• 9 wrap in foil and freeze until ready to enjoy.
• 10 when ready to reheat, place in the refrigerator the night before, in the morning, wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated, turning after 30 seconds.
• 11 please note that the microwave times are only estimates. each microwave is different.

Caramel Pecan Banana Sundae

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 2 medium bananas, sliced
• 2 tablespoons sugar-free caramel sauce
• 2 tablespoons chopped pecans

Recipe

• 1 warm caramel sauce in the microwave for 15 seconds (30 if it has been refrigerated). pour sauce over bananas and top with pecans.

Bacon Wrapped Tater Tots

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 (32 ounce) bag frozen tater tots
• 12 ounces bacon (each slice cut in 1/2)
• 16 ounces pickled jalapeno peppers or 2 jalapenos, sliced
• 1 cup cheddar cheese, to sprinkle on top
• 1/2 cup ranch dressing
• toothpick, to hold together

Recipe

• 1 slightly defrost tator tots to allow toothpick to go through.
• 2 hold jalapeno slice around tator tot then wrap 1/2 slice of bacon around and secure together with toothpick.
• 3 make as many as you can then deep fat fry them at 375 degrees for about 3-4 minutes or untill brown and crispy looking. ( i think it cooks a little better after they have been frozen together and it's great to keep some frozen for on the spot snack needing)
• 4 immediately sprinkle with cheddar cheese (you can microwave a little so the cheese gets melted more) and provide a side of ranch for dipping.

Banana Pancakes

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

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups low-fat buttermilk
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 egg
• 3 tablespoons honey
• 1/2 teaspoon vanilla
• 3/4-1 cup mashed ripe banana (about 2 lg.)

Recipe

• 1 combine both flours, baking powder, baking soda and salt; set aside.
• 2 in a separate bowl, whisk together buttermilk, butter, egg, honey, mashed banana, and vanilla.
• 3 add to dry ingredients, stirring just until moistened.
• 4 spray a large skillet or electric griddle with nonstick spray, or brush with butter.
• 5 heat over medium heat.
• 6 for each pancake, drop 1/2 cup batter onto skillet, spreading it out to make a 4-inch circle.
• 7 cook until it is lightly browned underneath and bubbles are starting to pop on top. (check often, as the sugar in these may cause them to burn more quickly; adjust the heat as needed.).
• 8 turn over and cook other side until lightly browned.
• 9 serve immediately.
• 10 leftover pancakes can be frozen and reheated in the microwave for quick weekday breakfasts.

10 Minute Chocolate Self-saucing Pudding

Total Time: 10 mins Preparation Time: 4 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 tablespoons butter, melted
• 1 cup self-raising flour
• 3/4 cup sugar
• 2 tablespoons cocoa
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla essence
• 1/2 cup brown sugar
• 1 tablespoon cocoa
• 2 tablespoons desiccated coconut
• 1 1/2 cups boiling water
• 1 piece of baking paper

Recipe

• 1 in a bowl, combine flour, 2 tbsps cocoa, salt and 3/4 cup sugar. stir in milk, melted butter and vanilla.
• 2 spoon batter into a microwave ring mold or a microwave-proof casserole dish. combine brown sugar, 1 tbsp cocoa and coconut and sprinkle over the batter.
• 3 pour hot water gently over the top. cover with a sheet of baking paper.
• 4 cook on high for 6 minutes.
• 5 leave to cool for 4-5 minutes before serving.
• 6 serve with a little whipped cream or vanilla ice cream, if you like.

Caramel Pecan Bourbon Sauce

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

Ingredients

• 1 cup pecans, chopped
• 2 cups light brown sugar, packed
• 1 cup light corn syrup
• 1 cup heavy cream
• 1/2 cup butter
• 1/4 cup bourbon
• 2 teaspoons vanilla extract

Recipe

• 1 preheat over to 325 degrees.
• 2 spread pecans on a baking sheet and bake until lightly browned. this takes approximately 5-8 minutes. watch them carefully so they don't burn. set aside toasted pecans.
• 3 in a large heavy sauce pan, combine brown sugar, corn syrup, heavy cream and butter. bring to a boil over medium heat. reduce heat to medium low and continue cooking. stir constantly so it doesn't burn. cook until mixture is reduced to 3 cups. this takes about 10-15 minutes.
• 4 remove from heat. stir in bourbon, vanilla and pecans. let cool.
• 5 notes: if made in advance, cover and refrigerate up to 2 weeks. to reheat in microwave use 30% power for a minute or two. for the power notation--adjust to your microwave. the goal is to bring this to a room temperature or slightly warm temperature.

Amish Market Oatmeal Oamc

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups rolled oats, old fashioned (not quick cooking)
• 1 1/2-2 cups milk (adjust volume to your preference) or 1 1/2-2 cups water (adjust volume to your preference)
• 1 cinnamon stick, about 3-inch piece
• 1 teaspoon salt

Recipe

• 1 combine all ingredients in a large saucepan.
• 2 stir to combine, cook over medium heat until mixture begins to boil. watch the texture and add additional liquid as needed to suit your preference as this will thicken as it cooks.
• 3 turn heat down to low and allow to simmer, stirring often, approximately 20 minutes.
• 4 serve immediately with your favorite toppings.
• 5 oamc: allow mixture to cool in the saucepan. it will thicken. spray a muffin tin with non-stick spray, preferably unflavored. if you are using silicone molds or a silicone muffin pan, spray them lightly too. ladle single portions, i use a 1/4-cup because my daughter and i are not big eaters. cover with plastic wrap and freeze. when frozen, remove from muffin tin or molds, and store in a resealable freezer bag.
• 6 to reheat: microwave on high for 1 to 1-1/2 minutes (or in a small saucepan on low heat) with a tablespoon or two of additional liquid. add your favorite toppings and enjoy.

Caramel Macchiato Venti

Total Time: 6 mins Preparation Time: 6 mins

Ingredients

• Servings: 1
• 2 tablespoons chocolate syrup (best quality)
• 2 tablespoons monin vanilla-flavored syrup
• 1/2 cup brewed espresso
• 8 ounces milk or 8 ounces half-and-half cream, heated in the microwave until bubbles form at the edge
• sweetened whipped cream
• 1/4 cup caramel syrup

Recipe

• 1 put 1 tablespoon chocolate syrup into 16-20oz coffee mug.
• 2 add vanilla syrup to mug .
• 3 pour in the coffee.
• 4 put hot milk in blender and carefully blend until very frothy.
• 5 make sure cover is on tight! start the blending on low and move up to high. there will be a good inch of foam on the top if it is hot and done correctly. be careful though.the steam can cause pressure to build in the blender and the top to pop off.
• 6 carefully pour the steamed milk over the coffee.
• 7 drizzle with half the caramel syrup.
• 8 pile on the whipped cream.
• 9 drizzle with the remaining caramel syrup.
• 10 drizzle with remaining chocolate syrup.
• 11 yummy!

Comfort & Joy - Philadelphia New York Style-strawberry Swirl

Total Time: 5 hrs 45 mins Preparation Time: 15 mins Cook Time: 5 hrs 30 mins

Ingredients

• 6 honey graham crackers, crushed (about 1 cup of crumbs)
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 3 tablespoons flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 eggs
• 1/3 cup seedless strawberry jam

Recipe

• 1 preheat oven to 325 degrees f.
• 2 line 13x9-inch baking pan with foil. leave extra foil on all sides so that you can make "handles" to pull the dessert out of the pan when cooked.
• 3 mix cracker crumbs, 3 tablespoons sugar and the butter; press firmly onto bottom of prepared pan.
• 4 bake 10 minute.
• 5 beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
• 6 add sour cream; mix well.
• 7 add eggs, one at a time, mixing on low speed after each addition just until blended.
• 8 pour over crust.
• 9 microwave jam in a microwaveable bowl on high 30 sec.
• 10 gently drop small spoonfuls of jam over batter; cut through batter several times with knife for swirl effect.
• 11 bake 40 minute or until center is almost set.
• 12 cool completely.
• 13 refrigerate at least 4 hours or overnight.
• 14 lift cheesecake from pan using foil handles.
• 15 store leftover cheesecake in refrigerator.

Cream Cheese Brownies

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

Ingredients

• 2/3 cup unbleached all-purpose flour
• 1/4 teaspoon table salt
• 1/2 teaspoon baking powder
• 2 ounces unsweetened chocolate
• 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate
• 1/2 cup unsalted butter (8 ounces)
• 1 1/4 cups granulated sugar
• 2 1/2 teaspoons vanilla extract
• 3 large eggs
• 8 ounces cream cheese, room temperature
• 1 egg yolk

Recipe

• 1 adjust oven rack to lower-middle position, and preheat oven to 325 degrees. whisk flour, salt, and baking powder in a small bowl; set aside. coat an 8-inch-square baking pan with cooking spray, and, fit an 8-by-16-inch sheet of aluminum foil in bottom of pan. (foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) coat foil with cooking spray.
• 2 in a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (alternatively, melt chocolate and butter in microwave oven.) remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; then whisk in 3 eggs, one at a time, fully incorporating each before adding the next. continue whisking until mixture is completely smooth. add dry ingredients; whisk until just incorporated.
• 3 in a small bowl, beat cream cheese with remaining 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until of even consistency.
• 4 pour half the brownie batter into prepared pan. drop half the cream cheese mixture, by spoonfuls, over batter. repeat layering and swirling with remaining brownie batter and cream cheese filling. use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.
• 5 bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
• 6 cool brownies in pan on a wire rack for 5 minutes. use foil sling handles to lift brownies from pan. place brownies on wire rack; allow them to cool to room temperature. refrigerate until chilled, at least 3 hours. (to hasten cooling, place brownies in the freezer for about 1 1/2 hours.) cut into squares and serve. (do not cut brownies until ready to serve. whole bar can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.).

Chicken With Parmesan Cream Sauce

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/2 cup flour
• 6 tablespoons butter, - divided (i use unsalted)
• 16 mushrooms, sliced
• 1 cup heavy whipping cream
• salt and pepper
• 2/3 cup grated parmesan cheese
• paprika

Recipe

• 1 melt 3 t. of the butter over low heat (or in the microwave).
• 2 coat the chicken in the flour then dip in the butter.
• 3 arrange the chicken in a 9x13 baking dish.
• 4 melt remaining 3 t. butter in a skillet.
• 5 add mushrooms and saute until softened.
• 6 spread the mushrooms over the chicken.
• 7 pour in the cream.
• 8 season with salt and pepper.
• 9 top with the parmesan cheese.
• 10 chill, covered with plastic wrap, in the refrigerator for about 12 hours.
• 11 preheat oven to 400 degrees.
• 12 sprinkle paprika over the chicken.
• 13 bake, uncovered, 20 to 30 minutes.

Caramel Macchiato...just Like Starbucks

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

Ingredients

• Servings: 2
• 6 ounces coffee (brewed)
• 6 ounces milk (steamed)
• 1 -2 teaspoon sugar (to taste) or 1 -2 teaspoon splenda sugar substitute (to taste)
• 3 teaspoons caramel syrup
• 1/2 teaspoon artificial vanilla flavoring
• reddi whipped cream
• caramel syrup, drizzled

Recipe

• 1 to make a strong coffee, you can brew a ratio of 3 heaping tbsp of coffee to 6 cups water.
• 2 add vanillin to the coffee grinds before making the coffee, that way it will infuse while brewing.
• 3 once coffee is done brewing, place milk in a large cup and microwave until hot.
• 4 in a tall glass combine the coffee, milk, and caramel syrup and stir well.
• 5 add sugar in small increments until desired sweetness is achieved, don't forget that the caramel will sweeten this beverage as well.
• 6 top with whipped cream and drizzle caramel.
• 7 enjoy!

10 Minute Chocolate Fudge Topping

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

• 1 (12 ounce) can evaporated milk
• 1 cup granulated sugar
• 1/2 cup salted butter (or 1 stick)
• 3 semi-sweet chocolate baking squares

Recipe

• 1 place all ingredients in a large pot over high heat (there aren't many ingredients, but a large pot will help to prevent the chocolate from splattering everywhere as it boils). bring to a boil and stir the mixture constantly for 8-10 minutes. cover and refrigerate any unused fudge topping.
• 2 the fudge topping will become firm in the refrigerator. reheat on the stovetop over medium-low heat, stirring occasionally. or reheat in the microwave - start with 30 seconds; stir, then continue heating and stirring in 10 second increments until desired temperature is reached.
• 3 1 serving equals 2 tablespoons.

Cinnamon Carrot Casserole

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

Ingredients

• Servings: 4
• 1 lb carrot, sliced
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 cup hot water

Recipe

• 1 mix melted butter, brown sugar, cinnamon and salt in a small bowl. stir in hot water. if microwaving use 1/4 cup hot water.
• 2 place carrots in baking dish and pour butter mixture over carrots. stir to coat.
• 3 spray or grease a 1 1/2 quart baking dish. bake 50 to 60 minutes in a 350 degree oven until tender or microwave for approximately 15 minutes. (tenderness will depend on size of sliced carrots.).
• 4 serve hot or cold.
• 5 enjoy!

10 Minute Rocky Road

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

Ingredients

• 2 (250 g) cadbury chocolate candy bars (crunchie if available or dairy milk)
• 1 packet gummy worms
• 1 packet marshmallows

Recipe

• 1 melt chocolate; add chopped jelly snakes; mix quickly into chocolate; add marshmallows.
• 2 (mix very quickly as marshmallows may melt into hot chocolate) spread into greased swiss roll tray and put into fridge to set; when set, chop into squares and put into patty cases (optional); serve as sweet with coffee.
• 3 ps.
• 4 you can also add chopped nuts or chopped licorice to this recipe as well.

Caramel Nut Tart

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

Ingredients

• Servings: 12
• 1 1/4 cups honey maid graham cracker crumbs
• 1/4 cup butter or 1/4 cup margarine, melted
• 3 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 35 kraft caramels
• 1/3 cup whipping cream
• 1 tablespoon maxwell house instant coffee
• 3 cups coarsely chopped pecans, toasted
• 2 baker's semi-sweet chocolate baking squares, melted

Recipe

• 1 preheat oven to 325°f mix crumbs, butter, sugar and cinnamon. press firmly onto bottom and 1 inch up side of 9-inch springform pan. bake 10 minute or until lightly browned. cool.
• 2 combine caramels, cream and coffee granules in large microwaveable bowl. microwave on medium 2 to 3 minute or until caramels are completely melted, stirring after each minute stir in pecans; spread evenly over crust.
• 3 refrigerate 1 hour or until firm. drizzle with melted chocolate. cut into 12 slices to serve. store leftover tart in refrigerator.

Chocolate Chip Cake With Chocolate Frosting

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 16
• 2 1/4 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups mini chocolate chips
• 2 cups butter, at room temperature
• 1 2/3 cups sugar
• 4 eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup milk
• 2 cups confectioners' sugar
• additional mini chocolate chip (optional)
• 60 hershey chocolate kisses, unwrapped (hershey's kisses and hugs)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 butter and flour 2 (9 inch) round cake pans.
• 3 mix 2 1/4 cups flour, baking powder, baking soda and salt.
• 4 toss 3/4 cup mini chocolate chips with remaining 2 t flour; reserve.
• 5 in bowl on medium-high speed, beat 1 cup butter and sugar until fluffy, 2 minutes.
• 6 beat in eggs, one at a time.
• 7 beat in sour cream and vanilla until combined.
• 8 alternately beat in flour mixture with milk.
• 9 stir in reserved flour-chocolate chips mixture.
• 10 divide evenly between pans.
• 11 bake 35 minutes or until toothpick inserted into centers comes out clean.
• 12 cool 10 minutes.
• 13 transfer from pans to racks.
• 14 cool completely.
• 15 meanwhile, in microwave-safe bowl, microwave remaining 1 1/2 cups chocolate chips on high, stirring often, until melted, about 1 minute.
• 16 stir until smooth.
• 17 cool to room temperature, 10 minutes.
• 18 on medium, beat remaining 1 cup butter until fluffy; beat in melted chocolate, then gradually beat in confectioners' sugar, until fluffy.
• 19 place one cake layer on serving plate; spread with 1 cup frosting.
• 20 top with remaining cake layer.
• 21 spread cake top and side with remaining frosting.
• 22 if desired, press additional chocolate chips along bottom edge of cake.
• 23 cover top with kisses and hugs candies.

Chocolate Chip Caramel Cake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 (18 1/4 ounce) package cake mix
• 1 1/2 cups vanilla yogurt
• 4 egg whites
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup miniature semisweet chocolate chips
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup brown sugar, packed
• 2 -3 tablespoons evaporated milk
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/4 cup pecans, chopped
• 1/4 cup semi-sweet chocolate chips
• 1/2 teaspoon shortening

Recipe

• 1 preheat oven to 350 degrees and grease and flour a 10" bundt pan.
• 2 in a large mixing bowl, combine the first five ingredients. beat on medium speed for 2 minutes.
• 3 stir in chocolate chips.
• 4 spread into a well-greased and floured 10" bundt pan.
• 5 bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• 6 cool for 10 minutes, then invert onto a wire rack to cool completely.
• 7 for topping, combine the butter and brown sugar in a saucepan and bring to a boil, stirring constantly. boil for 2 minutes.
• 8 stir in milk and vanilla. return to a boil.
• 9 remove from the heat and cool slightly. add sugar; beat on high with a portable mixer for 30 seconds or until thickened. drizzle over cake. sprinkle with nuts.
• 10 in a microwave, melt chocolate and shortening; stir until smooth. drizzle over top.

Black Raspberry Granola Bars

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• 2 cups oatmeal
• 1 cup flour
• 1/2 cup wheat bran or 1/2 cup oat bran
• 1/2 cup powdered milk
• 2 tablespoons ground flax seeds
• 1 teaspoon baking powder
• 1/2 cup pecans, chopped
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup honey
• 2 teaspoons vanilla
• 1/4 cup canola oil
• 1/2 cup black raspberry preserves, melted
• 2 tablespoons brandy

Recipe

• 1 preheat oven to 350 and grease a 9x9 pan.
• 2 mix dry ingredients in a large bowl.
• 3 add eggs, milk, honey, vanilla, and canola oil. mix thoroughly â?? it will be evenly moist, but lumpy and a bit stiff.
• 4 pack about 2/3 of the granola mixture into the bottom of the pan.
• 5 mix brandy with melted blackberry preserves. pour evenly over the granola mix.
• 6 top with spoonfuls of the granola mixture.
• 7 bake at 350 25-30 minutes or until lightly browned.
• 8 cool and cut into bars or squares as desired.
• 9 tip -- melt the preserves in a pyrex measuring cup in the microwave on medium power to save getting a pot dirty. but cover it with plastic or a saucer to keep it from spattering.

Cream Cheese Chocolate Chunk Pastries

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

Ingredients

• Servings: 12
• 2 frozen puff pastry sheets (2 sheets)
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 (8 ounce) package semisweet chocolate, chopped
• 4 (1 ounce) chocolate baking squares, chopped
• 2 (1 ounce) chocolate baking squares, for decoration

Recipe

• 1 thaw pastry sheets at room temperature 30 minute preheat oven to 375°f mix cream cheese, sugar and vanilla.
• 2 unfold one pastry sheet on lightly floured surface. roll into 14" x 10" rectangle. spread half the cream cheese mixture on pastry sheet to edges, except leave 1" border on one long side.
• 3 sprinkle half the chopped semi-sweet and chocolates over cream cheese. starting at long side covered with cream cheese, roll up like a jelly roll. press edges to seal. repeat with second pastry sheet. cover and refrigerate rolls for 1 hours.
• 4 cut each roll into 12 (1") slices. place 2" apart on greased baking sheets.
• 5 bake 20 minute or until golden. remove from baking sheets and cool on wire racks. decorate pastries with chocolate. makes 24 pastries.
• 6 tip: *to decorate: place chocolate in heavy-duty zipper-style plastic sandwich bag. close bag tightly. microwave on medium (50% power) about 1 minute or until chocolate is melted. fold down top of bag tightly and snip a tiny piece off one corner (about 1/8"). holding top of bag, drizzle chocolate over pastries.

Bacon Wrapped Shrimp With Jalapeno

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

Ingredients

• Servings: 24
• 24 shrimp, medium size shelled and deveined
• 1/3 cup balsamic vinaigrette dressing
• 12 slices bacon
• 24 pickled jalapeno peppers
• 24 wooden toothpicks
• 1/2 cup mayonnaise
• 1 tablespoon chili sauce
• 1 tablespoon sweet pickle relish
• 1 tablespoon red pepper, minced
• 1 tablespoon water

Recipe

• 1 place shrimp and vinaigrette into a large resealable plastic bag; refrigerate for 15 mn.
• 2 microwave bacon for 1 mn on high. cut slices in half crosswise (for a total of 24 pieces) and let cool.
• 3 heat broiler. coat a large broiler pan with nonstick cooking spray.
• 4 remove shrimp from marinade, reserving marinade.
• 5 put one piece of bacon on a work surface. place a shrimp at one end; tuck a jalapeno slice into curl of shrimp. roll bacon up tightly to enclose filling, securing with toothpick. repeat using all bacon, shrimp and jalapenos.
• 6 stir together mayo, chili sauce, pickle relish, red pepper and 1 tbl water in a small bowl.
• 7 place shrimp rolls on prepared pan. brush with reserved marinade.
• 8 broil 3 mn. turn, brush with marinade and broil 2 mn more.
• 9 serve with sauce for dipping.

Chocolate Chip Caramel Cake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 (18 1/4 ounce) package cake mix
• 1 1/2 cups vanilla yogurt
• 4 egg whites
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup miniature semisweet chocolate chips
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup brown sugar, packed
• 2 -3 tablespoons evaporated milk
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/4 cup pecans, chopped
• 1/4 cup semi-sweet chocolate chips
• 1/2 teaspoon shortening

Recipe

• 1 preheat oven to 350 degrees and grease and flour a 10" bundt pan.
• 2 in a large mixing bowl, combine the first five ingredients. beat on medium speed for 2 minutes.
• 3 stir in chocolate chips.
• 4 spread into a well-greased and floured 10" bundt pan.
• 5 bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• 6 cool for 10 minutes, then invert onto a wire rack to cool completely.
• 7 for topping, combine the butter and brown sugar in a saucepan and bring to a boil, stirring constantly. boil for 2 minutes.
• 8 stir in milk and vanilla. return to a boil.
• 9 remove from the heat and cool slightly. add sugar; beat on high with a portable mixer for 30 seconds or until thickened. drizzle over cake. sprinkle with nuts.
• 10 in a microwave, melt chocolate and shortening; stir until smooth. drizzle over top.

Caramel Nut Tart

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

Ingredients

• Servings: 12
• 1 1/4 cups honey maid graham cracker crumbs
• 1/4 cup butter or 1/4 cup margarine, melted
• 3 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 35 kraft caramels
• 1/3 cup whipping cream
• 1 tablespoon maxwell house instant coffee
• 3 cups coarsely chopped pecans, toasted
• 2 baker's semi-sweet chocolate baking squares, melted

Recipe

• 1 preheat oven to 325°f mix crumbs, butter, sugar and cinnamon. press firmly onto bottom and 1 inch up side of 9-inch springform pan. bake 10 minute or until lightly browned. cool.
• 2 combine caramels, cream and coffee granules in large microwaveable bowl. microwave on medium 2 to 3 minute or until caramels are completely melted, stirring after each minute stir in pecans; spread evenly over crust.
• 3 refrigerate 1 hour or until firm. drizzle with melted chocolate. cut into 12 slices to serve. store leftover tart in refrigerator.

Cream Cheese Corn

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

Ingredients

• Servings: 10
• 2 (15 ounce) cans kernel corn, drained
• 1 (8 ounce) package cream cheese
• 3 green onions, chopped (or 1 jalapeno)

Recipe

• 1 drain corn and chop up green onions.
• 2 combine all ingredients.
• 3 heat in a microwaveable dish for 3 minutes on high or in a pot over medium heat until bubbly.
• 4 my cousin prefers jalapenos to green onions. if you wish you can finely chop a jalapeno and substitue it for the green onion.

Cream Cheese Brownies

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

Ingredients

• 2/3 cup unbleached all-purpose flour
• 1/4 teaspoon table salt
• 1/2 teaspoon baking powder
• 2 ounces unsweetened chocolate
• 4 ounces bittersweet chocolate or 4 ounces semisweet chocolate
• 1/2 cup unsalted butter (8 ounces)
• 1 1/4 cups granulated sugar
• 2 1/2 teaspoons vanilla extract
• 3 large eggs
• 8 ounces cream cheese, room temperature
• 1 egg yolk

Recipe

• 1 adjust oven rack to lower-middle position, and preheat oven to 325 degrees. whisk flour, salt, and baking powder in a small bowl; set aside. coat an 8-inch-square baking pan with cooking spray, and, fit an 8-by-16-inch sheet of aluminum foil in bottom of pan. (foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) coat foil with cooking spray.
• 2 in a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (alternatively, melt chocolate and butter in microwave oven.) remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; then whisk in 3 eggs, one at a time, fully incorporating each before adding the next. continue whisking until mixture is completely smooth. add dry ingredients; whisk until just incorporated.
• 3 in a small bowl, beat cream cheese with remaining 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until of even consistency.
• 4 pour half the brownie batter into prepared pan. drop half the cream cheese mixture, by spoonfuls, over batter. repeat layering and swirling with remaining brownie batter and cream cheese filling. use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.
• 5 bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
• 6 cool brownies in pan on a wire rack for 5 minutes. use foil sling handles to lift brownies from pan. place brownies on wire rack; allow them to cool to room temperature. refrigerate until chilled, at least 3 hours. (to hasten cooling, place brownies in the freezer for about 1 1/2 hours.) cut into squares and serve. (do not cut brownies until ready to serve. whole bar can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.).