Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 cup chicken broth
2 tablespoons lemon juice
10 ounces chicken breasts, cooked, cut into pieces
16 ounces cheese tortellini
1 lb broccoli floret
2/3 cup italian cheese, shredded
Recipe
1 fill a pot with water and place over high heat. bring to a roiling boil.
2 in a microwave-safe dish, combine oil, garlic, chicken broth, and lemon juice. add chicken and microwave on high for 1 minute and 30 seconds.
3 when water boils, add tortellini to pot and stir. when water returns to a gentle boil, add broccoli and stir. stir occasionally until tortellini is done, approximately 8-11 minutes drain tortellini and broccoli in a colander. do not rinse.
4 add sauce and chicken to pot. add tortellini and 1/3 cup shredded cheese. toss well to coat tortellini and broccoli and sauce.
5 to serve, divide pasta and sauce between 4 bowls. garnish with remaining cheese. if desired, season with salt, pepper, and crushed red pepper.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 4
nonstick cooking spray, for ramekins
1/2 cup cornmeal
2 cups milk
1 -12 oz.can peaches and cream corn kernel, drained
salt and pepper
4 eggs, beaten until thick and airy
3/4 cup parmesan cheese, freshly grated
2 tablespoons chopped chives
2 tomatoes, skinned, seeds removed and diced
Recipe
1 preheat oven to 375.
2 spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. set aside.
3 whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
4 stir and continue to cook another 2 minutes until thickened.
5 stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup parmesan cheese.
6 divide this mixture among the ramekins, sprinkle with the remaining parmesan cheese.
7 bake until puffed and set, about 25 minutes.
8 mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 rotisserie-cooked chicken (bbq'd)
500 g potatoes, peeled and thinly sliced
1/4 cup water
30 g butter, melted
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons plain flour
1 cup chicken stock
1 teaspoon french mustard
1/2 cup cream
3/4 cup tasty cheese, grated
1/4 teaspoon paprika
Recipe
1 remove all skin from bbq chicken and all chicken meat from bones.
2 boil potatoes until cooked and drain. combine chicken and potatoes and set aside.
3 add onion and garlic to melted butter and microwave on high for 1-2 minutes. add flour and stir until combined. gradually add stock and blend to a smooth paste. cook on high for another 2-3 minutes.
4 add mustard and cream to butter mixture and stir well. pour sauce over chicken and potato mixture and place in a casserole dish. sprinkle with cheese and paprika.
5 cook in oven at 180 degrees for around 15-20 minutes or until cheese melts and browns.
Total Time: 32 mins
Preparation Time: 20 mins
Cook Time: 12 mins
Ingredients
1/2 cup unsalted butter
3/4 cup dark brown sugar, packed
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
12 ounces chocolate chips
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Recipe
1 position oven rack in middle of oven. heat oven to 375. line baking sheets with parchment paper or silicone sheets.
2 melt butter, either on stovetop or microwave. cool slightly. whisk sugar, eggs, butter, and vanilla in large bowl until smooth.
3 whisk the flour, baking soda, and salt in another bowl. stir the dry ingredients into the wet ingredients with a wooden spoon; do not overmix. stir in the chocolate chips or desired mixins.
4 scoop heaping tablespoons of the dough on prepared sheets. wet hands and slightly roll the dough into balls. space the cookies about 2 inches apart on sheets. bake until slightly golden brown and still soft in the center, about 12-16 minutes.
Total Time: 11 mins
Preparation Time: 5 mins
Cook Time: 6 mins
Ingredients
1 (360 g) box corn pops cereal
1/4 cup softened butter
1/2 cup sugar (or splenda)
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
Recipe
1 in a microwavable bowl, add the butter, sugars, syrup and condensed milk.
2 cook in microwave for 2 minutes. remove and stir.
3 cook for another 2 minutes. remove and stir.
4 cook for a final 2 minutes. remove and stir, adding vanilla.
5 allow to cool slightly. then, begin adding corn pops cereal. the amount who will need depends on how much caramel you want coating the cereal.
6 add the mixture in spoonfuls to either greased muffin tins, or into muffin tins with liners. (alternatively, you can just put them in heaping lumps on greased wax paper).
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
Servings: 4
1 1/2 cups mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons fresh cracked black pepper
2 tablespoons wine worcestershire sauce
1 (2 1/2-3 lb) broiler-fryer chickens, quartered
Recipe
1 combine: first 6 ingredients in a small bowl, stirring with a wire whisk.
2 arrange: chicken in a dish. pour 1 cup sauce over chicken; turn to coat. cover chicken and remaining sauce; chill 8 hours, turning chicken once.
3 prepare: fire by piling charcoal or lava rocks on sides of grill; leave center empty. place a drip pan between coals.
4 microwave: chicken, discarding marinade; arrange n an 11x7x1&1/2" basking dish with thickest portions toward outside. cover with wax paper. microwave at high 12 minutes.
5 coat food rack with vegetable cooking spray; place on grill over med.-hot coals. place chicken immediately on rack over coals, and cook, without grill lid, 5 minute on each side.
6 rearrange: chicken over drip pan. cook covered with grill lid, 20 minutes or until done, turning occasionally.
1 place potatoes in a microwave safe bowl and cook on defrost for 3 minutes, cube chicken in 1 ½ inch cubes, cut the brussels sprouts in half and finely shred the asiago cheese.
2 in a deep nonstick oven proof pan sprayed with cooking spray on medium heat cook chicken 5 minutes turn chicken pieces and cook additional 3 minutes. add brussels sprouts and chicken broth cover and let simmer until brussels sprout are fork tender add potatoes mix until well incorporated top with cheese.
3 place skillet in oven turn oven on broil and broil until cheese has melted and has started to turn a golden color.
1/3 cup kirsch (or other cherry liquor or light golden rum)
3/4 cup raw cashews
3/4 cup water
2 teaspoons vanilla extract
1/2 cup honey
10 ounces firm tofu
3 ounces semisweet chocolate (melted)
16 ounces pitted cherries (from a jar or frozen, drained...not maraschino)
Recipe
1 for the cake:.
2 preheat oven to 350'f. combine the liquid ingredients in a large bowl and whisk well.
3 sift together the dry ingredients and whisk into the liquid ingredients. pour into a 9 in greased and floured cake pan and bake for about 35 minutes. it should be springy to the touch.
4 cool completely (i left mine over night) and remove from pan. cut into 3 thin horizontal layers.
5 for the syrup:.
6 combine the water, honey and citrus slices in a small pan and oil for 3 minutes. let cool, then add the kirsch or rum.
7 set aside.
8 for the icing:.
9 in a blender (like a vita mix) combine the cashews, water and vanilla. blend well until smooth and creamy.
10 add the honey and tofu and blend again. remove 2 cups of this mixture and set aside for the vanilla icing that will go on the top and sides of the cake.
11 to the mixture left in the blender add the 3 ounces of melted chocolate. i used a 72% dark chocolate bar and melted the chocolate in the microwave.
12 blend it well and chill both of the icings before using. i put them in the fridge overnight.
13 to assemble the cake:.
14 carefully remove the cake from its tin and with a gentle hand slice into 3 layers. brush some syrup onto the bottom layer and spread half the chocolate icing on top of it.
15 place the middle cake layer on top of the bottom layer and brush it with more syrup and the rest of the chocolate icing. put down a layer of cherries and dot with the vanilla icing to act as a glue. put the top layer on.
16 brush it with the cherry syrup. frost with the remaining cashew icing and decorate with the rest of the cherries.
17 chill for several hours before serving. the cake may be kept covered if your not serving it until the following day. after 3 days the icing may discolor.
Total Time: 53 mins
Preparation Time: 20 mins
Cook Time: 33 mins
Ingredients
Servings: 16
8 ounces bittersweet chocolate (62% cacao, broken into pieces)
1 (8 ounce) package cream cheese, at room temperature
1 cup granulated sugar, divided
4 large eggs, room temperature, divided
1 1/2 teaspoons vanilla extract, divided
3/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup butter, softened
1/2 cup milk
Recipe
1 preheat oven to 350º f. grease 9-inch-square baking pan.
2 microwave chocolate pieces in medium, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir.
3 if pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted; cool to room temperature.
4 beat cream cheese and 1/4 cup sugar in small mixer bowl until smooth. beat in 1 egg and 1/2 teaspoon vanilla extract.
5 combine flour and salt in small bowl.
6 beat remaining 3/4 cup sugar and butter in medium mixer bowl until creamy.
7 add remaining 3 eggs, milk and remaining teaspoon vanilla extract; beat until well mixed.
8 beat in melted chocolate.
9 stir in flour mixture until blended.
10 spread into prepared baking pan.
11 drop tablespoons of cream cheese mixture randomly over chocolate mixture.
12 swirl mixtures deeply with spoon, pulling chocolate mixture up to surface.
13 bake for 33 to 38 minutes or until wooden pick inserted in center comes out slightly sticky.
1 tablespoon nestle toll house baking cocoa, for dusting (optional)
Recipe
1 preheat oven to 350.
2 prepare cookies following package directions; however, bake for 14-18 mins until crisp and golden brown, but not burnt. let cookies cool completely on wire racks.
3 line baking sheet with wax paper.
4 crumble cookies into food processor container; cover. process until mixture resembles coarse meal. add cream cheese; process until mixture begins to hold together. mixture will be dark in color. (if smaller food prcessor is being used, half the cookies and half the cream cheese can be prcessed. transfer mixture to medium bowl, then repeat with remaining cookies and cream cheese.).
5 roll or scoop mixture into 1 inch balls and place on prepared baking sheet. refrigerate for 1 hour.
6 microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on high power for 1 minute, stir. morsels may retain some of their shape. if necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.
7 dip balls completely into melted choclate with fork. use side of bowl or shake gently to remove excess chocolate. return to baking sheet; dust truffles with cocoa. refrigerate for 30 mins or until set. store in tightly ocvered container in refrigerator.
8 tips: instead of using food processor, cookies can be crumbled or finely chopped with a knife. this will result in a less ground cookie truffle. instead of cocoa, drizzle colored icing or candy sprinkles over truffles.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
Servings: 36
1 ounce bittersweet baking chocolate, chopped
2/3 cup semi-sweet chocolate chips
3 1/3 tablespoons butter (lower amount at high altitude)
3 ounces cream cheese, softened
1/4 cup butter, softened
3/4 cup sugar
2 eggs
2/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup chopped nuts
1/2 teaspoon peppermint extract
3 -5 drops green food coloring
1 ounce bittersweet baking chocolate
1 tablespoon butter
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
Recipe
1 preheat oven to 350°f.
2 in a microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup butter; microwave on high, stirring every 30 seconds, until melted and smooth (cool slightly - 5 minutes).
3 cream together cream cheese, 1/4 cup butter and sugar; beat in eggs.
4 stir together flour, baking powder and salt; stir into creamed mixture.
5 spoon half the batter into the melted chocolate, and stir in nuts.
6 drop chocolate by tablespoonsful, checkerboard fashion, into a greased & floured 9" square pan.
7 add peppermint extract and green food coloring to remaining batter, and spoon green batter into spaces between chocolate batter.
8 swirl to marbleize (do not over mix).
9 bake for 15-20 minutes.
10 to prepare chocolate glaze melt the butter and chocolate over low heat, stirring constantly; remove from heat, and stir in remaining ingredients until crumbly.
11 blend in boiling water until glaze is of a pourable consistency (about 2 tablespoons).
12 remove brownies from oven and pour chocolate glaze over top.
1 (18 ounce) package chocolate chip cookies, small
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries
Recipe
1 crush half the cookies (about 20) to make crumbs. combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. stand remaining cookies around edge of pan. spread 3/4 cup fudge topping over crust. freeze 15 minutes.
2 meanwhile, soften 1 quart of ice cream in microwave or on countertop. after crust has chilled, spread softened ice cream over fudge layer. freeze 30 minutes.
3 scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. freeze until firm, 4 hours or overnight. to serve, garnish with remainder of fudge topping, whipped cream and cherries.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 12
2 (3 1/2 ounce) bags microwave popcorn, popped (i use light butter flavored)
1/2 cup butter
1 cup packed dark brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla
1 -2 cup nuts (optional)
Recipe
1 preheat oven to 250°f spray large baking sheet or roasting pan with cooking oil spray and set aside.
2 in a large sauce pan, melt butter over low heat. add next 3 ingredients and bring to a boil, stirring constantly. cover, reduce heat and gently boil without stirring for 4-5 minutes.
3 remove from heat and carefully add soda and vanilla (it will froth and foam). mix real well.
4 remove unpopped kernels from popcorn (see tip below). spread popcorn (& nuts if using) out on pan. pour caramel mixture over popcorn and mix well. don't worry if every kernel isn't coated. it will get better distributed when you stir it while it is baking.
5 bake 1 hour, stirring every 15 minutes. cool completely. break apart and store in tightly sealed container.
6 tip: the easiest way to get the kernels out is to put all the popcorn in a large bowl. shake it slightly so the kernels settle to the bottom of the bowl, then transfer the popcorn, handful by handful to the roasting pan, leaving the kernels behind.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
4 cups corn, fresh kernels
2 tomatoes, large seeded and chopped
2 scallions, thinkly sliced ( and green parts)
2 tablespoons minced fresh flat-leaf parsley
1/2 teaspoon sugar
salt
2 teaspoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon thyme, fresh or 1/2 teaspoon a pinch thyme, dried
fresh ground black pepper
1/2 cup cornmeal
1 teaspoon salt
fresh ground black pepper
1 lb okra, fresh cut into 1/4-inch rounds
frying oil
Recipe
1 place the corn kernels in a microwave-safe bowl, and microwave on high power for 1 minute: stir, and microwave just until crisp-tender, up to 1 minute longer. toss the corn in a mixing bowl with the tomatoes, scallions, and parsley.
2 whisk the sugar and 1/4 tsp salt with the vinegar in a small bowl until dissolved. then whisk in the olive oil and thyme leaves until the dressing is thick and well blended. pour the dressing over the salad, tossing to coat it well. season with pepper, and additional salt if needed. set the salad aside to allow the flavors to mellow while you fry the okra.
3 combine the cornmeal, salt, and pepper to taste in a bowl, and toss the okra slices in the mixture. warm 1/3 inch of oil in a large skillet, preferably cast iron, over medium-high heat.
4 drop a cornmeal-coated okra slice into the hot oil to test the temperature. when it sizzles energetically, add half of the remaining okra, without crowding. fry until ver crisp and lightly browned, about 5 minutes. remove them with a slotted spatula and place them on paper towels to drain. repeat with the second batch.
5 just before serving, taste the salad and adjust the seasonings if needed. top each dish of salad with a generous mound of fried okra.
Total Time: 3 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 3 hrs
Ingredients
1 cup butter
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons cornstarch
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 cup firmly packed dark brown sugar
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 -1 1/4 tablespoon vanilla extract
1 large egg
1 large egg yolk
2 cups chocolate chips
2 tablespoons milk (optional)
Recipe
1 preheat oven to 375°.
2 whisk together cornstarch, flours, soda and salt.
3 melt the butter completely, but do not burn it, in the microwave or in a saucepan.
4 cream the butter extremely thoroughly with all three sugars. cream until you can cream no more.
5 add egg and egg yolk, beat for an excessive time again.
6 add vanilla (yes, that really is a tablespoon) and milk, if using. again, cream together thoroughly.
7 add flour mixture slowly, stirring together. add more all-purpose flour if the dough is liquidy, but it shouldn't be as firm as a traditional cookie dough.
8 stir in chocolate chips.
9 chill for 2-4 hours or until quite firm.
10 drop by scant 1/4 cups or by a cookie dropper onto greased baking sheets, bake in your 375° oven for about 13-16 minutes, until done puffing and pale golden brown.
Total Time: 13 mins
Preparation Time: 8 mins
Cook Time: 5 mins
Ingredients
Servings: 6
250 g stale bread, crusts removed
2 cups milk
2 eggs
3 tablespoons sugar or 3 tablespoons sugar substitute
75 g raisins
50 g sliced almonds (optional) or 50 g cashews (optional)
1 teaspoon vanilla extract
1 teaspoon butter
cooking spray, for the glass bowl
2 tablespoons apricot jam or 2 tablespoons marmalade
Recipe
1 in a bowl add the milk, break the bread into very small pieces and let it soak for 3 to 5 minutes. with your ( clean hands) mash the bread up. add the sugar and mix thoroughly. add the egg and mix again. finally add the vanilla, the raisins and nuts. blend well.
2 use a microwavable glass bowl ( i use a fluted pyrex dish used for jello). spray the bowl with the cooking spray. pour the mixture and dot it with butter.
3 microwave on high for 8 minutes. the pudding is ready when you touch the middle and find it firm,yet soft.
4 remove and turn over on a plate and serve with the apricot or marmalade jam.
1 pint strawberry sorbet (or flavors of your choice)
1 (6 ounce) ready-to-fill graham cracker crust (reserve plastic lid)
raspberries
nectarine, sliced
kiwi, peeled and sliced
Recipe
1 to soften the sorbets until spreadable, let them stand at room temperature 5 to 15 minutes or microwave 1 pint at a time on defrost or medium-low 5 to 10 seconds.
2 let stand 3 minutes or until soft, but not melting (if too soft to work with, return to freezer briefly).
3 layer sorbets in crust as shown, mounding slightly in the middle.
4 cover with reserved lid, or with foil if sorbet is too high for lid to snap back in place.
5 freeze at least 6 hours or up to 1 week.
6 about 30 minutes before serving: remove pie from pan (it should lift out easily) to a serving plate.
7 arrange fruit attractively on top, leaving a band of sorbet showing.
Total Time: 2 hrs 12 mins
Preparation Time: 2 hrs
Cook Time: 12 mins
Ingredients
1 2/3 cups dried tart cherries, coarsely chopped
1/2 cup kirsch (it will be sweeter with the liqueur) or 1/2 cup cherry flavored liqueur (it will be sweeter with the liqueur)
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature (2 sticks)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
3 cups bittersweet chocolate chips (15 oz)
Recipe
1 microwave the cherries and kirsch on high for about a minute. let them sit for 15 minutes to plump the cherries and cool down.
2 whisk flour, baking soda, and salt together in a medium bowl.
3 in a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes.
4 add sugars gradually, beating until light and fluffly, about 3 minutes. scrape down the bowl as needed.
5 beat in extracts and then eggs.
6 turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. do not overmix - i usually turn off the mixer and hand mix the last remains.
7 stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!).
8 cover the bowl and chill for at least 2 hours
9 preheat the oven to 375°f line two cookie sheets with parchment paper or grease them.
10 drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets.
11 bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. remove from the oven, cool for several minutes, and enjoy!
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
Servings: 8
3 (3/4 lb) lamb tenderloin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons dried ancho chile powder
1 teaspoon fresh coarse ground black pepper
8 slices bacon, thick cut
4 ears fresh corn, husks removed
2 teaspoons olive oil
1 pint grape tomatoes, halved
3 green onions, sliced
1/4 cup fresh basil, chopped
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
Recipe
1 cut lamb into 8 (3 inch thick)slices. place meat, cut sides up, between 2 sheets of heavy duty plastic wrap, and flatten to 2 inch thickness, using a rolling pin or flat side of a meat mallet.
2 whisk together oil and next 3 ingredients. rub mixture evenly over lamb; cover and chill 3 hours.
3 microwave bacon at high 2 minutes or until bacon is partially cooked. wrap sides of each lamb slice with one bacon slice, and secure with a wooden pick.
4 light 1 side of grill, heating to medium-high heat(350-400); leave other side unlit.
5 arrange lamb over lit side; grill, covered with grill lid, 5 minutes on each side.
6 move lamb to unlit side; grill,covered with grill lid, 30-35 minutes or until a meat thermometer reads 160 degrees. let stand 10 minutes. serve with tomato-corn salsa.
7 tomato corn salsa:.
8 brush corn evenly with oil. grill covered with grill lid, over medium high heat(350-400)8 minutes, turning every 2 minutes or until done. cut kernels from cobs;discard cobs.
9 combine corn, tomatoes, and next 5 ingredients, tossing to coat.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 bbq chicken
4 -5 potatoes, thickly sliced
15 g butter
30 g extra butter
1 garlic clove
2 tablespoons plain flour
1 teaspoon chicken stock powder
1/2 cup cream
1/3 cup water
2 teaspoons french mustard
1 tablespoon mayonnaise
1 cup of grated cheese
1/2 teaspoon sweet paprika
Recipe
1 place potatoes in the base of a casserole dish and dot with 15g butter. cover and cook in the microwave until tender - most microwaves have an auto feature for root vegetables.
2 break bbq chicken into bite size pieces and put on top of potato and set aside.
3 place 30g butter and garlic in a small bowl. microwave on high for 30 seconds.
4 mix in flour and chicken stock powder to form a paste. slowly add the water, stirring constantly to avoid lumps. then do the same with the cream. cook in microwave for 3 minutes.
5 add mayonnaise and mustard and stir to mix well.
6 place the sauce on top of the chicken. sprinkle on cheese and then paprika.
7 place in microwave for 5 minutes to heat through.
Total Time: 1 hr 50 mins
Preparation Time: 40 mins
Cook Time: 1 hr 10 mins
Ingredients
1/2 cup semi-sweet chocolate chips
1/2 cup butter
1 teaspoon water
1/2 teaspoon instant coffee granules
1 cup graham cracker crumbs
1/3 cup brown sugar, firmly packed
1 teaspoon cinnamon
5 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar, granulated
5 large eggs
1 teaspoon vanilla extract
1/2 cup semisweet chocolate morsel
1 teaspoon water
1 teaspoon instant coffee granules
1 (16 ounce) jar maraschino cherries, divided, juice reserved
2 teaspoons cornstarch
cherry juice, reserved from maraschinos
3 tablespoons semisweet chocolate morsels
Recipe
1 preheat oven to 500 degrees.
2 set a roasting pan half full of water on the lower rack.
3 grease a 10-inch spring-form pan.
4 for crust:.
5 melt chocolate morsels and butter in medium, uncovered, microwave-safe bowl on high for 1 minute.
6 morsels may retain some of their shape.
7 if necessary, microwave at additional 10 to 15 second intervals until melted.
8 combine water and coffee granules in a very small bowl and stir to dissolve.
9 add coffee, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture and mix well.
10 press in bottom of the spring-form pan and 1 inch up the side of the pan.
11 for filling:.
12 beat cream cheese in a large mixer bowl until light and fluffy.
13 add sugar, mix well.
14 add eggs, one at a time, beat well after each addition.
15 amy says not to over-beat the filling after adding the eggs.
16 stir in vanilla extract.
17 reserve 1/3 cup batter.
18 pour remaining batter into prepared crust.
19 melt morsels in uncovered microwave-safe bowl on high power for 1 minute, stir if necessary, microwave at additional 10 to 15 second intervals until melted.
20 combine water and coffee granules in a very small bowl and stir to dissolve.
21 combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee.
22 stir until smooth using wire whisk.
23 spread mixture on top of batter.
24 sprinkle with 1/2 cup finely chopped cherries.
25 gently swirl with a thin knife.
26 place cheesecake on baking sheet.
27 bake for 10 minutes.
28 reduce temperature to 200 degrees and bake for 1 hour or until knife inserted in center comes out with a creamy coating.
29 turn off oven and let cake cool in oven for 1 1/2 hours.
30 remove cake from oven.
31 cool on wire rack for 30 minutes.
32 refrigerate for 2 to 3 hours or overnight.
33 for topping:.
34 combine cornstarch and reserved cherry juice in small saucepan.
35 cook over medium heat, stirring frequently, until thickened.
36 cool completely.
37 stir in remaining cherries.
38 remove side of spring-form pan.
39 cover top of cheesecake with cherry topping.
40 place morsels in small, heavy-duty plastic bag.
41 microwave on high power for 30 seconds: knead.
42 microwave at additional 10 to 15 second intervals, kneading until smooth.
Total Time: 6 mins
Preparation Time: 5 mins
Cook Time: 1 min
Ingredients
Servings: 1
1/3 cup pancake mix
1/3 cup water
2 teaspoons ground cinnamon
1 tablespoon honey
Recipe
1 mix all the ingredients, except the honey, together in a microwave safe bowl. microwave on high for one minute in a 600 watt microwave (obviously adjust cooking time to microwave power).
2 when fresh out of the microwave, drizzle the honey all over the top of the cake. wait one minute for the honey to sink in, and enjoy.
1 tablespoon nestle toll house baking cocoa, for dusting (optional)
Recipe
1 preheat oven to 350ºf (175ºc).
2 prepare cookies following package directions; however, bake for 14 to 18 minutes until crisp and golden brown but not burnt. (crisp cookies will make it easier to grind the cookies later.) let cookies cool completely on wire racks.
3 line baking sheet with wax paper.
4 crumble cookies into food processor container; cover. process until mixture resembles coarse meal. add cream cheese; process until mixture begins to hold together. mixture will be dark in color. (if smaller food processor is being used, half the cookies and half the cream cheese can be processed. transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.).
5 roll or scoop mixture into 1-inch balls and place on prepared baking sheet. refrigerate for 1 hour.
6 microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on high (100%) 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 morsels are melted.
7 dip balls completely into melted chocolate with fork. use side of bowl or shake gently to remove excess chocolate. return to baking sheet; dust truffles with cocoa. refrigerate for 30 minutes or until set. store in tightly covered container in refrigerator.
8 tips: if you do not have a food processor, the cooled, crisp cookies can be finely chopped with a knife, placed in bowl and then mixed with cream cheese. this will result in a less ground cookie truffle. to dust the truffles, place cocoa in a small, fine mesh strainer and tap over the dipped truffles.
1 toast the coconut: preheat the oven to 300 degrees f. line a baking sheet with parchment paper. spread the coconut in an even layer on the baking sheet and toast, tossing and turning every 4 minutes or so, until the coconut just starts to turn golden, about 12 minutes total. remove the coconut from the oven and set aside to cool.
2 make the cookie base: increase the oven temperature to 350 degrees f. lightly spray a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to overhang on two sides. lightly spray the parchment paper.
3 in a medium bowl, whisk together the flour and salt.
4 in the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, approximately 2 minutes. add the vanilla and the flour mixture and beat just until combined.
5 turn the dough out into the prepared baking pan and, with lightly floured hands, press the dough into an even layer on the bottom of the pan (do not press up the sides). prick the top of the dough with the tines of a fork and bake the crust for 25 to 30 minutes, rotating the pan halfway through the baking time, until golden. remove the pan from the oven and place on a wire rack to cool.
6 make the caramel layer: in a medium saucepan, combine the corn syrup, both sugars, and 2 tablespoons of water and stir gently so you don’t splash any of it up on the sides of the pan. set the saucepan over low heat and continue to stir gently until the sugar dissolves. clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. turn the heat up to medium-high and wait without stirring for the mixture to reach 240 to 245 degrees f, about 7 minutes. keep a watchful eye on the temperature while you proceed with the next step—you do not want the mixture to exceed 250 degrees f.
7 meanwhile, in a small saucepan over medium heat, stir together the cream and sweetened condensed milk. gently warm the mixture; do not let it boil.
8 once the sugar mixture turns amber, remove it from the heat and stir in the butter and the warm cream mixture until completely combined (be careful as it will bubble up when you add the cream mixture). place the pan back over medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees f.
9 remove the pan from the heat, stir in the vanilla, and fold in 2 cups of the toasted coconut.
10 pour the caramel directly onto the cookie base and, working quickly, spread it into an even layer with an offset spatula. sprinkle the remaining 1 cup of toasted coconut over the caramel. let cool to room temperature, about 2 hours, then place in the refrigerator to chill for at least 1 hour.
11 line a baking sheet with parchment paper. use a knife to loosen the chilled bars from the sides of the pan, then lift the bars out using the parchment paper overhang. spray a sharp knife with nonstick cooking spray and cut the bars into twenty-four 3-by-1 1/2-inch rectangles and place on the prepared baking sheet. refrigerate until ready to assemble.
12 assemble the bars: melt both chocolates together in the bowl of a double boiler over medium heat or in the microwave (in a microwave-safe bowl, cook the chocolate at 50% power (medium) for 15-seconds bursts, stirring between each blast, until melted).
13 dip half of each individual bar in the melted chocolate, scrape off the excess chocolate with an offset spatula, and place the bar back on the baking sheet. repeat with the remaining bars.
14 alternatively, dip the bottom of each bar in the remaining melted chocolate, scrape off the excess chocolate with an offset spatula. return to the baking sheet to set. once set, squeeze the chocolate into one corner of the zippered plastic bag and twist the other end of the bag a few times to form a makeshift pastry bag. use a kitchen scissor to snip off the small corner of the bag where the chocolate has collected (you don’t want too large a snip or the chocolate will ooze out).
15 working quickly, drizzle the chocolate in a zigzag pattern across all of the bars. place the pan of bars back into the refrigerator for 15 minutes to let the chocolate set up. serve immediately. the bars can be stored in the refrigerator, tightly covered, for up to 4 days. they taste really good directly from the refrigerator as well as at room temperature—entirely up to you.
