Brandy-walnut Sauce (microwave)

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

Ingredients

• 2/3 cup dark brown sugar
• 1/4 cup unsalted butter
• 1/4 cup half-and-half
• 2 tablespoons light corn syrup
• 2 tablespoons brandy
• 1 cup walnuts (coarsley chopped)

Recipe

• 1 combine first four inrgedients in a 4 cup microwaveable dish.
• 2 cook, uncovered on high for 2 minutes; stir.
• 3 cook again on high 1-3 minutes or more until boiling.
• 4 stir in brandy and walnuts; cook one minute more.
• 5 spoon warm over icecream or whatever desired.

3 C's Soup #4 (celery, Canadian Bacon, Couscous)

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

Ingredients

• Servings: 8
• 8 stalks fresh celery, finely chopped with leaves
• 8 -12 slices canadian bacon, cut in thin strips
• 2 quarts water
• 3/4 cup dry couscous
• 2 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 1 (12 ounce) can green beans, drained cut in small pieces
• 1 tablespoon cilantro
• 1 tablespoon italian seasoning

Recipe

• 1 in medium microwaveable bowl add two cups of water, couscous and cover. heat at 50% power for about 10 minutes. check. make sure all water is absorbed, set aside.
• 2 heat in large stockpot, 2 quarts of water. add celery and margarine and salt. cook about 15 minutes on simmer.
• 3 add cilantro and italian seasoning. add bacon and green beans. simmer about 10 minutes.add couscous. stir and blend into the soup. serve.
• 4 note: feel free to add a can of stewed tomatoes, any flavor to this soup. it is good with it but children sometimes like just plain tomato soup without the chunks.

Chocolate Christmas Tree

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

Ingredients

• 300 g milk chocolate melts or 300 g milk chocolate, broken into pieces
• 1 1/2 cups rice bubbles or 1 1/2 cups rice krispies
• 3/4 cup shredded coconut
• icing sugar, for dusting
• 1 shortbread cookie, star shape (optional)

Recipe

• 1 place chocolate in a microwave-proof bowl. melt on medium (50% power)for 3-4 minutes, stirring every minute. add rice bubbles and coconut. stir to combine.
• 2 on a sheet of baking paper, spoon or pipe mixture into a cross shape. you will need 6 crosses in graduation sizes. chill in refrigerator for 20 minutes, until firm. reserve ramaining chocolate mixture.
• 3 place the largest cross on a flat board or serving plate. spoon a little of the remaining chocolate into the centre. sit the next cross on top, pressing down lightly to secure. (place each cross in different directions). continue with remaining crosses, finishing with the smallest. chill in refrigerator for 20 mins to set.
• 4 dust with icing sugar. top with a shortbread star if desired.

Chocolate Chip-toffee Cheesecake

Total Time: 6 hrs 5 mins Preparation Time: 45 mins Cook Time: 5 hrs 20 mins

Ingredients

• Servings: 12
• 1 1/4 cups chocolate graham crackers, finely chopped (18 squares)
• 2 tablespoons sugar
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups skor english toffee bits (from two 8-oz bags)
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons whipping cream

Recipe

• 1 preheat oven to 300ºf.
• 2 in a medium bowl mix crumbs, 2 tablespoons sugar and the butter.
• 3 in ungreased 9" springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up the side.
• 4 in large bowl beat cream cheese, 1/2 cup sugar and the vanilla with mixer on medium speed until smooth.
• 5 add eggs, one at a time, beating until smooth after each addition.
• 6 reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture.
• 7 pour mixture into crust.
• 8 bake 50 to 60 minutes or until set.
• 9 turn off oven; leave door open 4 inches.
• 10 cool cheesecake in oven for 30 minutes.
• 11 remove cheesecake from oven; place on cooling rack.
• 12 without releasing or removing side of pan, remove metal spatula carefully along side of cheesecake to loosen.
• 13 cool 30 minutes.
• 14 run metal spatula along side of cheesecake to loosen again.
• 15 refrigerate uncovered until thoroughly chilled, at least 3 hours.
• 16 in a small microwavable bowl, microwave chocolate chips and whipping cream uncovered on high 20-30 seconds or until chips are melted and can be stirred smooth.
• 17 cool 5 minutes. spread topping evenly over top of cheesecake.
• 18 sprinkle reserved 2 tablespoons toffee bits around outer edge.
• 19 refrigerate until topping is set, about 15 minutes.
• 20 remove side of pan before serving.

Caramel Popcorn Balls

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 10 cups popped popcorn (about 2 bags popped microwave popcorn)
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 1 teaspoon vinegar
• 1/2 cup butter

Recipe

• 1 set popcorn aside in a large bowl.
• 2 in a 2 quart saucepan combine sugars, corn syrup, water, salt, and vinegar.
• 3 using a candy thermometer, heat until a boil and stir regularly until temperature reaches 260 degrees f.
• 4 this will take about 15 minutes.
• 5 stir in butter until melted.
• 6 pour caramel sauce over popcorn and stir until well coated.
• 7 spread popcorn on clean countertop and let it set up for a few minutes.
• 8 form popcorn into balls and allow to cool (or just spread it out and let cool.).
• 9 store in tupperware or in ziplock bags.
• 10 recipe may be doubled.

Corn Flakes Honey Cups (a-must-try)

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

Ingredients

• 1 1/4 cups corn flakes
• 3/4 cup honey, additional
• 2 tablespoons honey
• 3/4 cup butter
• 1 cup almonds, nibs toasted

Recipe

• 1 preheat the oven to 150ºc.
• 2 in a saucepan, melt butter & honey (3/4 cup + 2 tablespoons) over low heat, stirring constantly until butter is melted.
• 3 remove from heat & let cool.
• 4 add corn flakes and mix evenly.
• 5 add in toasted almond nib & mix evenly.
• 6 spoon in small paper cups & bake in the preheated oven for 10 minutes. don't overcook them.
• 7 enjoy!

Caramel Pecan Cheesecake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 32
• 1 1/2 cups graham cracker crumbs
• 1 cup coarsely chopped pecans, divided
• 2 tablespoons granulated sugar
• 1/4 cup butter, melted
• 32 ounces cream cheese, softened
• 1 cup firmly packed brown sugar
• 2 tablespoons flour
• 1 tablespoon vanilla
• 1/2 cup sour cream
• 3 eggs
• 1 (14 ounce) bag caramels, divided
• 2 tablespoons water, divided

Recipe

• 1 mix crumbs, 1/2 cup pecans, granulated sugar and butter.
• 2 line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan.
• 3 bake at 350 degrees for 10 minutes.
• 4 beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended.
• 5 mixture will be pretty thick.
• 6 add sour cream; mix well.
• 7 add eggs, one at a time, mixing on low speed after each addition just until blended.
• 8 place 36 caramels and 1 tablespoon water in microwavable bowl.
• 9 microwave on high 1 minute or until caramels are completely melted when stirred.
• 10 add melted caramels to cream cheese batter; stir until well blended.
• 11 the caramel will become kind of stringy through the batter as the caramels cool.
• 12 pour over crust.
• 13 bake at 350 degrees for 40 minutes or until center is almost set.
• 14 sprinkle cheesecake with remaining 1/2 cup pecans.
• 15 refrigerate 4 hours or overnight.
• 16 ****the recipe calls for melting the remaining caramels and 1 tbsp of water and drizzling over it, but i did this when i made it and found that the caramel immediately cools and becomes very very sticky.
• 17 i think next time i make it, i will use some caramel ice cream topping to drizzle on top instead.

Caramel Pecan Cheesecake

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

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 35 caramels
• 1/4 cup milk
• 1 cup pecans, chopped
• 24 ounces cream cheese, softened
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 1 semi-sweet chocolate baking square

Recipe

• 1 pre-heat oven to 325 degrees.
• 2 combine graham cracker crumbs and butter.
• 3 press mixture onto the bottom and about 2 inches up the side of a 9-in. springform pan.
• 4 put caramels & milk into a small microwave safe bowl.
• 5 microwave on high for 2-2 1/2 minutes or until completely melted when it it stirred, (please stir once every minute microwaved!).
• 6 mix in pecans.
• 7 put 1/2 cup of caramel mixture aside for the topping.
• 8 drizzle the rest of the caramel mixture all over the bottom of the crust.
• 9 place in the refridgerator for 12 minutes.
• 10 beat cream cheese, vanilla and sugar on med. speed until blended well.
• 11 put eggs in one at a time, each time mixing on low speed until blended.
• 12 pour this over the caramel mixture on the crust.
• 13 bake at 325 degrees for 1 hour-1 hour and 10 minutes or until the center of the cake is close to being set.
• 14 use knife around the edges of the pan to help loosen the cake.
• 15 cool the cake before taking the side of the pan off.
• 16 refridgerate 5 hours or overnight.
• 17 use the leftover caramel mixture to top the cake just before you serve it.
• 18 melt chocolate as directed on it's package and drizzle over the cake.

Chicken With Honeyed Vegetables Over Penne

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

Ingredients

• Servings: 4
• 1/2 cup zucchini, sliced
• 1/2 cup celery, sliced
• 1 cup red pepper, sliced
• 1 cup green pepper, sliced
• 1 cup broccoli, broken into small flowerettes
• 1 cup cauliflower, broken into small flowerettes
• 1 cup cooked sliced chicken
• 8 ounces penne pasta
• 4 tablespoons honey
• 4 tablespoons vinegar
• 2 tablespoons oil
• 1 1/2 tablespoons finely grated fresh ginger

Recipe

• 1 cook pasta according to package directions.
• 2 slice chicken and set aside.
• 3 starting with the harder veggies, stir-fry the vegetables for 8 to 10 minutes or until tender but still slightly crisp.
• 4 mix all the honey dressing ingredients together and gently heat in a saucepan or the microwave until the honey is melted.
• 5 toss the chicken into the pan with veggies.
• 6 pour the hot dressing over the warm vegetables and chicken.
• 7 serve over hot pasta.

Chicken And Zucchini Soup

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• Servings: 3
• 1 chicken carcass
• 4 cups water
• 2 sprigs fresh thyme
• 2 tablespoons oil
• 1 medium onion
• 1 stalk celery
• 2 small carrots
• 1 garlic clove
• 2 cups pasta shells
• 2 zucchini
• 1 cooked chicken breast
• salt
• pepper

Recipe

• 1 take the chicken breast off the roast chicken and put the chicken bones, wings and any other bits in a large microwave dish with the water and thyme. cover and cook on high for 10 minutes.
• 2 while that is cooking, start on the prep of the veg.
• 3 finely chop the onion and fry in the oil. add a little salt to help season the veg as they are cooking.
• 4 cut the celery into strips lengthways and then chop into small cubes. add to the onion.
• 5 peel and cube the carrot to about the same size as the celery. add to the pot.
• 6 add crushed garlic.
• 7 by this time the stock should be finished - unless you are particularly fast at veg prep!
• 8 strain the stock over the vegetables.
• 9 add the pasta shells or whatever pasta you happen to have.
• 10 slice the chicken breast and pick off any good bits of chicken from the drained bones. add to the pot.
• 11 simmer for as long as it takes to cook the pasta – 13 minutes for my pasta shells.
• 12 season to taste with salt and pepper.
• 13 add more water if necessary. i needed to add a little more water after about 10 minutes.
• 14 add the zucchini/courgette in the last 5 minutes of cooking. slice the zucchini lengthways. cut into triangular pieces. i find cutting the zucchini this way helps keep them in one piece in a soup where they may get overcooked when the soup is reheated.
• 15 enjoy!

Caramel Pecan Brownies

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

Ingredients

• Servings: 16
• 1/2 cup sugar
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons water
• 2 cups chocolate chips, divided
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup pecan pieces
• 1 bag of werthers caramel
• 1/4 cup butter
• 2 tablespoons milk

Recipe

• 1 heat oven to 350°f line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.
• 2 combine sugar, 2 tb of butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. remove from heat; immediately add 1 cup chocolate chips, stirring until melted. beat in eggs and vanilla until well blended. stir together flour, baking soda and salt; stir into chocolate mixture. spread batter in prepared pan.
• 3 bake 15 to 20 minutes or until brownies begin to pull away from sides of pan.
• 4 5 minutes before brownies are done, prepare caramel topping. combine caramels, 1/2 stick of butter, and 2 tb milk in a microwave safe bowl. heat in 1 min intervals. stir in between minutes. it should take about 3 minutes.
• 5 remove brownies from oven; with wooden skewer poke holes into brownie. immediately and carefully spread caramel topping over brownie surface. sprinkle remaining 1 cup chips and pecans over topping; cool completely in pan on wire rack, being careful not to disturb chips while soft. lift out of pan; cut into bars. about 16 bars.

Cheese Scalloped Baby Carrots-n-corn Casserole

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

Ingredients

• Servings: 8
• 8 cups thickly sliced baby carrots
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cheddar cheese soup
• 2 cups fresh yellow and corn, can sub frozen
• 1/2 cup finely chopped onion
• 2 (8 ounce) garden spread cream cheese
• 8 ounces extra-sharp cheddar cheese, grated
• 2 cups finely crushed butter flavored crackers
• 8 tablespoons melted butter
• 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley

Recipe

• 1 boil carrots til just tender, drain, add corn, set aside.
• 2 in large bowl combine well the rest of ingredients except the crackers, butter and parsley.
• 3 add carrots and corn to cream mixture. *folding in gently so as not to turn the carrots into mush!
• 4 pour into ungreased or greased, either way, glass 13x9 baking dish.
• 5 smooth top flat and even.
• 6 in small microwave-safe bowl, melt butter.
• 7 stir in cracker crumbs and parsley.
• 8 sprinkle over casserole evenly.
• 9 bake in 350º oven for about 40-45 minutes or til bubbly!
• 10 enjoy!

Butter-fudge Fingers

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

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 2 ounces unsweetened chocolate squares, melted
• 1 cup sugar
• 2 large eggs
• 1/2 cup chopped pecans, toasted
• 1/4 cup butter, melted
• 2 cups confectioners' sugar
• 2 tablespoons heavy whipping cream
• 1 tablespoon vanilla extract
• 1 ounce semisweet chocolate, melted
• 1 tablespoon butter, melted

Recipe

• 1 chocolate layer: heat oven to 350 degrees.
• 2 line an 8 inch baking pan with foil.
• 3 grease foil.
• 4 whisk together flour, baking powder and salt in a medium bowl.
• 5 set both aside.
• 6 melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
• 7 transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
• 8 reduce speed to low; beat in flour mixture just until combined.
• 9 fold in pecans.
• 10 pour batter into prepared pan.
• 11 bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
• 12 cool completely on wire rack.
• 13 buttercream topping: beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
• 14 reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
• 15 chocolate drizzle: stir chocolate and butter together in small bowl until smooth.
• 16 cool slightly and transfer to a heavy duty plastic storage bag.
• 17 lift chocolate layer out of pan.
• 18 peel off foil.
• 19 transfer to a flat surface lined with waxed paper.
• 20 spread buttercream evenly over top of cookie.
• 21 snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
• 22 let stand until chocolate is set, 30 to 60 minutes.
• 23 cut into 3 1/2 x 1 inch bars.

Chocolate Chunk Cheesecake

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

Ingredients

• Servings: 12
• 24 chocolate wafer cookies
• 2 tablespoons sugar
• 1/4 cup butter, melted
• 2.5 (4 ounce) semisweet chocolate, baking bars divided
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 5 large eggs
• 1 (11 1/2 ounce) package chocolate chunks, divided
• 3/4 cup whipping cream

Recipe

• 1 preheat oven to 350°; process cookies and 2 t sugar in a food processor until cookies are coarsely crushed.
• 2 with the processor running, pour butter through food chute; process until cookies are finely crushed.
• 3 press mixture firmly on bottom of a lightly greased 9-inch springform pan.
• 4 place springform pan in a shallow baking pan.
• 5 bake for 10 minutes; let cool.
• 6 decrease oven temperature to 325°.
• 7 break 1 baking bar into squares and place in a microwave safe bowl; microwave on high 1 minute; stir until smooth.
• 8 beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.
• 9 gradually beat in melted chocolate; beat in 1 cup sugar and flour.
• 10 add eggs, 1 at a time, beating just until yellow disappears.
• 11 stir in 1 cup chocolate chunks.
• 12 pour batter into baked crust; sprinkle with remaining chocolate chunks.
• 13 bake for 1 hour until set.
• 14 remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.
• 15 cover and chill 8 hours.
• 16 remove sides and bottom of pan; place cheesecake on a serving plate.
• 17 chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on high 1 minute.
• 18 stir until blended and smooth; let stand 5 minutes.
• 19 pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.
• 20 chill at least 1 hour before serving.

Cook My Chicken

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

Ingredients

• Servings: 4
• 4 bone in chicken breasts
• 1 (6 ounce) box chicken flavor stuffing mix
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 1 2/3 cups water
• 2 tablespoons butter
• 2 (10 1/2 ounce) cans franco-american chicken gravy
• 3/4 cup wine
• 1/2 teaspoon dried fresh rosemary needles

Recipe

• 1 preheat oven to 350°f.
• 2 add water to a 1 1/2-quart microwavable bowl, cook on high until water comes to a boil.
• 3 add onion, celery and butter, microwave on high 2 minutes.
• 4 add stuffing mix and stir.
• 5 spoon stuffing into a non-stick baking dish creating 4 mounds, mold into patty shapes using the back of the spoon.
• 6 place a chicken breast on top of each mound.
• 7 combine gravy, wine and rosemary, pour over chicken and bake for 60 minutes.
• 8 to serve, slide a spatula under stuffing using a fork to steady the chicken and transfer to dinner plates.
• 9 stir the gravy and any remaining stuffing bits together and spoon over chicken.

Ashleigh's Carmel Corn Personal Size

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

Ingredients

• 2 (33 g) bags microwave popcorn (i buy the 94 percent fat free orville reddenbaker kettle corn mini bags)
• 1 tablespoon butter
• 1 tablespoon karo corn syrup
• 2 tablespoons brown sugar
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1/4 teaspoon vanilla

Recipe

• 1 combine butter, karo, brown sugar and salt and boil 2-3 or until it forms soft ball stage. remove from heat.
• 2 add: 1/8 teas baking soda and 1/4 teas vanilla, stir in with spatula until "foamy",
• 3 pour over popped corn - stir until coated.

Caramel Pecan Turtles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 cup butter flavor crisco (or 1 butter flavor crisco stick)
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 2 tablespoons milk
• 3 eggs
• 1 teaspoon vanilla
• 4 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon salt
• 28 caramels
• 2 tablespoons milk
• 3 cups pecan halves
• 1 (6 ounce) package semi-sweet chocolate chips

Recipe

• 1 cream butter flavor crisco and sugars together. add milk. beat in eggs one at a time; add vanilla.
• 2 combine flour, baking soda, cream of tartar and salt. mix into creamed mixture.
• 3 chill for one hour.
• 4 heat oven to 350ºf.
• 5 roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface.
• 6 cut out with 2 1/4-inch cookie cutters. place 2 inches apart on un-greased baking sheet. bake for 5-6 minutes, or until edges are slightly golden. remove immediately to cooling rack.
• 7 caramel and chocolate topping.
• 8 combine caramels and milk in microwave-safe bowl. cover with waxed paper. microwave at 50%(medium). stir after 1 minute. repeat until smooth (or melt on rangetop in small saucepan on very low heat).
• 9 drop rounded teaspoonfuls on top of each cookie. place 3 pecan halves around edge of caramel to resemble turtles.
• 10 place chocolate chips in microwave-safe cup. microwave at 50% (medium)for 1 minute. stir after 1 minute. repeat until smooth (or melt on rangetop in small saucepan on very low heat).
• 11 place melted chocolate in a small plastic baggie. cut the corner off the bag and drizzle a small amount of chocolate in the center of the cookie. do not cover the pecans. cool completely.

American Fudge Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 125 g butter
• 225 g dark brown sugar
• 2 eggs
• 142 ml sour cream
• 175 g plain flour
• 5 ml baking powder
• 2 1/2 ml bicarbonate of soda
• 50 g cadbury bournville cocoa
• 40 ml cadbury bournville cocoa
• 125 g butter
• 150 g icing sugar, sieved
• vanilla essence
• 200 g bar of cadbury bournville chocolate
• 40 ml cadbury bournville cocoa
• 142 ml double cream

Recipe

• 1 * two 20 cm (8-inch), shallow cake tins, greased and base-lined.
• 2 for the cake, cream together the butter and sugar until the mixture is light in colour anti texture. gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). sieve together the dry ingredients and fold them into the mixture. divide the mixture equally between the tins. bake at gas mark 5/190ºc:/375ºf for 30 – 35 minutes, until cooked. turn out on to a wire tray to cool.
• 3 make the filling by mixing the cocoa with 40 ml (2 tbs) of boiling water to a smooth paste, allow to cool. beat together the butter, sieved icing sugar and essence, until light and fluffy. beat in the cocoa. slice the cake in half and then sandwich the halves together with the filling.
• 4 for the frosting, melt the chocolate carefully. make the cocoa into a paste with water as before and mix with the chocolate. slowly whisk the cream into the chocolate until smooth and thickened. spread the frosting evenly over the cake with a palette knife.
• 5 serve in slices, with whipped cream or ice-cream. if possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.

Caramel Pudding Pumpkin Cupcakes (hungry Girl)

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

Ingredients

• 2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
• 1 cup canned pumpkin puree
• 1/3 cup fat-free liquid egg substitute or 1/3 cup energ egg substitute
• 2 tablespoons sugar-free maple syrup (or not)
• 2 teaspoons cinnamon
• 2 teaspoons sugar, in the raw or 2 teaspoons stevia, equivalent
• 1/8 teaspoon salt
• 3 cubes chewy caramels (about 1 ounce)
• 2 teaspoons light vanilla soymilk

Recipe

• 1 preheat oven to 350 degrees.
• 2 combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. whip with a whisk or fork for 2 minutes until well blended.
• 3 spray a 12-cup muffin pan with nonstick spray or line with baking cups. evenly spoon batter into muffin cups.
• 4 place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
• 5 once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
• 6 microwave at medium power for 1 1/2 minutes. stir mixture vigorously until smooth and thoroughly blended. (return to microwave for 30 seconds at medium heat if caramel has not fully melted.) immediately drizzle caramel sauce over cupcakes.

Craze-e Marshmallow Treat

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• Servings: 24
• 8 cups pretzels, hard (any small shape)
• 16 ounces marshmallows (mini)
• 3 tablespoons butter (or margarine)
• 1/2 cup almonds (sliced)
• 1/2 cup coconut (shredded)
• 2 teaspoons pumpkin pie spice
• 1/2 cup semisweet chocolate (morsels)
• pam cooking spray

Recipe

• 1 break hard pretzels into small pieces in a food processor (set aside).
• 2 in a microwave safe bowl, combine the marshmallows and butter together and microwave in one to three 30 second intervals or until marshmallows melt. (stir after each 30 second interval.).
• 3 remove from microwave.
• 4 stir in the pretzel pieces, coconut, almonds, pumpkin pie spice and chocolate until well mixed.
• 5 pat into a 13-in. x 9-in. pan coated with cooking spray.
• 6 let cool and cut into bars.

Bacon Wrapped Stuffed Jalapeno Peppers

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

Ingredients

• Servings: 6
• 12 -24 large jalapeno peppers (as large as possible)
• 16 ounces cream cheese, room temp. (2 packages philadelphia works best)
• 4 large garlic cloves, minced
• 1/4 cup finely chopped sun-dried tomato
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon coarse sea salt (to taste)
• 1 lb bacon
• toothpick, soaked for about 15 minutes in water

Recipe

• 1 mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. you can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
• 2 you'll want to wear some kitchen gloves for this step! slice the jalapeños lengthwise, being careful not to slice them in half. then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (this step will probably take some practice). now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. i like to do about half and half so that you can please everyone. anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
• 3 separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. then pat dry with paper towels. just to soak up some of the grease. set it aside to cool.
• 4 fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
• 5 wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
• 6 place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. i find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
• 7 let them sit for about 5 to 10 minutes and serve them up! don't forget which ones have the seeds!

Chocolate Chipper Cake (microwave)

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

Ingredients

• 1/2 cup water
• 1/2 cup chopped dates
• 1/2 teaspoon baking soda
• 1/3 cup vegetable oil
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup flour
• 1 tablespoon cocoa
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate or 1/2 cup milk chocolate chips
• 1/4 cup chopped nuts

Recipe

• 1 heat water on high for 2 to 2 1/2 minutes in microwave oven.
• 2 add baking soda.
• 3 let cool 5 minutes.
• 4 in mix-n-pour bowl or large mixing bowl, blend together oil and sugar.
• 5 beat in egg and vanilla.
• 6 stir in warm date mixture.
• 7 add flour, cocoa, salt.
• 8 mix until just smooth.
• 9 lightly grease a 9-inch glass cake pan.
• 10 pour batter into pan and microwave at 50% (medium) for 7 to 8 minutes.
• 11 top with chocolate chips and nuts.
• 12 microwave on high for 2 to 3 minutes or until center is set.
• 13 serve warm or cold.

Chocolate Chunk Caramel Brownies

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

Ingredients

• Servings: 10
• 3/4 cup unsalted butter
• 4 ounces unsweetened chocolate
• 4 eggs
• 2 cups sugar
• 1 1/4 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1 (12 ounce) bag semisweet chocolate chunks
• 1 (14 ounce) bag soft caramels
• 1/4 cup heavy cream

Recipe

• 1 heat oven to 350 degrees. line a 13x9x2 pan with nonstick foil. in a large bowl, melt butter and chocolate in microwave for 2 minutes. stir until smooth.
• 2 whisk in eggs, sugar, flour and vanilla. spread half of the batter into pan. sprinkle 1 cup chocolate chunks over batter.
• 3 melt caramels and cream over medium-low heat until smooth (about 5 minutes). pour evenly over batter and chocolate chunks. spread remaining batter. sprinkle with remaining 1 cup chocolate chunks.
• 4 bake at 350 degrees for 35 minutes or until top is dry.

Conversation Heart Fudge

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

Ingredients

• 1 1/4 cups semi-sweet chocolate chips
• 1/2 cup sweetened condensed milk
• 1 dash salt
• 1 1/4 cups chocolate chips
• 1/2 cup sweetened condensed milk
• 1 dash salt

Recipe

• 1 line an 8-inch square pan with aluminum foil. set aside.
• 2 in a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients. microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. when the mixture's smooth, use a spatula to spread it evenly into the prepared pan.
• 3 in another medium-size microwave-safe bowl, combine the chocolate layer ingredients. repeat the melting process as described in step 2, but stir at 20-second intervals, as chocolate tends to scorch easily. spread the chocolate evenly over the dark chocolate layer.
• 4 while the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.
• 5 chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
• 6 place each fudge square into a foil bonbon cup or mini muffin cup. center the cup on a cellophane square and wrap it using 1-inch pieces of pipe cleaner to secure the ends. makes 64 bite-size pieces. store at room temperature or in the refrigerator for added firmness.

Bacon Wrapped Brussels Sprouts

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

Ingredients

• Servings: 6
• 10 brussels sprouts, cut in half lengthwise
• 10 slices bacon
• pepper
• 1/2 cup sour cream
• 2 teaspoons whole grain mustard
• 1 teaspoon brown sugar
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees. microwave 10 bacon slices in batches, between paper towels at high for 1 1/2 minutes. cut slices in half crosswise.
• 2 wrap bacon piece around each brussels sprout half; secure with a wooden pick. place sprouts, cut sides down, on a lightly greased wire rack on a baking sheet. sprinkle with pepper to taste. bake for 20 to 25 minutes or until bacon is crisp and brussels sprouts are tender. serve with creamy mustard.
• 3 creamy mustard sauce: stir together all ingredients. makes 1/2 cup.

Cinnamon And Honey Popcorn

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

Ingredients

• 75 g unpopped popcorn (1/3 cup)
• 2 teaspoons honey
• 1 teaspoon ground cinnamon

Recipe

• 1 spoon the popcorn into a brown paper bag and fold over the open end of the bag twice to seal and place the bag in a microwave oven and cook on high (100%) for 2 minutes and then remove the bag and shake it and then return bag to microwave and cook on high (100%) for a further 1 to 1 1/2 minutes or until the corn stops popping (will vary depending on the wattage of your microwave),.
• 2 transfer the popped popcorn to a large bowl and drizzle the honey over and sprinkle with the cinnamon and toss to combine.
• 3 divide the popcorn between small bowls and serve straightaway.

America's Test Kitchen Breakfast Burritos

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

Ingredients

• Servings: 6
• 8 large eggs
• 1/4 cup half-and-half
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons vegetable oil
• 6 ounces chorizo sausage, chopped medium
• 1 red onion, chopped fine
• 1 red bell pepper (stemmed, seeded, and chopped medium)
• 1 jalapeno chile (stemmed, seeded, and minced)
• 1 tablespoon unsalted butter
• 6 ounces cheddar cheese (shredded)
• 3 scallions, sliced thin
• 6 flour tortillas (8 to 9 inch)
• 1 cup sour cream (optional)
• 1 cup salsa (jarred or fresh)

Recipe

• 1 whisk together the eggs, half and half, salt, and pepper.
• 2 heat the oil in a 12 inch skillet over medium-high heat until shimmering.
• 3 add the chorizo and cook until lightly browned, about 1 1/2 minutes.
• 4 add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes.
• 5 transfer the chorizo mixture to a medium bowl and cover to keep warm.
• 6 wipe the skillet clean and return to the heat.
• 7 melt the butter in the skillet, swirling to coat the pan.
• 8 add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes).
• 9 quickly fold in the cheddar and scallions, then remove the mixture from the pan.
• 10 fold in the chorizo mixture.
• 11 place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds).
• 12 distribute the eggs evenly among the tortillas and roll into burritos.
• 13 slice the burritos in half and serve, passing the sour cream and salsa separately.

Banana Split 4 Ww Points

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

Ingredients

• 1 small banana
• 2 strawberries, roughly chopped
• 1/4 cup breyers double churn free creamy fat free vanilla ice cream
• 1/4 cup breyers double churn free fat free chocolate ice cream
• 3 tablespoons cool whip free, thawed
• 2 teaspoons hershey's light chocolate syrup
• 4 tablespoons fat free reddi-wip topping
• 1 g artificial sweetener (like splenda!)

Recipe

• 1 mash the strawberries until a puree is achieved (warming them for a few seconds in the microwave, if needed, will help). in a small dish, mix the puree with the cool whip until completely blended. for a swee ter flavor (optional), mix in half or all of a no-calorie sweetener packet. place mixture in the freezer until just frozen (do not over-freeze, or it will be hard to scoop).
• 2 peel the banana, and then cut it in half lengthwise. place halves in a long dessert dish with the flat sides facing inwards. scoop the frozen strawberry/cool whip mixture into the center of the banana "boat".
• 3 place the chocolate ice cream on one side of the strawberry scoop and the vanilla ice cream on the other side.
• 4 drizzle chocolate syrup over the entire banana split, and then squirt the reddi-wip over the whole dessert as well. now dig in!

Bacon Wrapped Parmesan Breadsticks

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

Ingredients

• Servings: 4
• 1 (10 ounce) package breadsticks
• 1/2 lb bacon
• 1/2 cup parmesan cheese, grated

Recipe

• 1 slice bacon stips in half, lengthwise.
• 2 dredge in grated parmesan cheese.
• 3 wrap bacon, in spirals, around the breadsticks.
• 4 place on microwave safe paper towel on microwave safe tray, so that breadsticks are not touching (usually 6-8 ).
• 5 cover with 2 layers of paper towels.
• 6 microwave on high for approximately 5 minutes.
• 7 if not done, cook in 1 minute intervals until done.

Chocolate Chocolate Chip Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 3/4 cup butter
• 2 cups chocolate graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup chopped almonds (toasted for 10 mins at 350 degrees, prior to using)
• 6 (8 ounce) packages cream cheese
• 3 eggs
• 2 cups sugar
• 1 pint sour cream
• 2 teaspoons vanilla
• 2 tablespoons all-purpose flour
• 8 ounces semi-sweet chocolate chips
• 1/4 cup heavy whipping cream
• 1 (12 ounce) package mini chocolate chips
• 8 ounces semi-sweet chocolate chips
• 1/4 cup whipping cream

Recipe

• 1 for the crust:.
• 2 melt butter and mix together with other crust ingredients.
• 3 spray an 11-inch springform pan with nonstick cooking spray and press crumb mixture in bottom and up the sides of the pan.
• 4 for the filling:.
• 5 beat cream cheese with sugar and eggs until well blended.
• 6 add sour cream, vanilla and flour.
• 7 melt 8 ounces of semi-sweet chips in a microwave for 1-2 minutes with 1/4 cup of whipping cream(watch carefully:)).
• 8 stir to blend.
• 9 add to cream cheese mixture, beating with a mixer for 2-3 minutes.(i often do this by hand because of fear of overbeating at this stage in the game.).
• 10 fold in the 12 ounce package of mini chocolate chips.
• 11 pour mixture into prepared springform pan and bake at 350 degrees for 45 minutes or until center is no longer wobbly.
• 12 remove from oven and let cool.
• 13 for the topping:.
• 14 combine semisweet chocolate chips with whipping cream.
• 15 melt in the microwave for 1-2 minutes(watch carefully).
• 16 stir and spread on top of cooled cake.
• 17 place in refrigerator for 8-24 hours before serving.
• 18 *please note again this requires an 11-inch springform pan.
• 19 *if desired you can run a butter knife along the edges of the cheesecake after it has cooled and before it goes into the refrigerator, so that it will release more cleanly and easily from the pan later on.
• 20 *please note again--this requires 8-24 hours of refrigeration time.

Chocolate Chocolate Mousse Torte

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

Ingredients

• 100 g milk chocolate
• 160 g dark chocolate
• 125 g unsalted butter
• 5 eggs
• 75 ml greek yogurt
• 1 tablespoon vanilla
• 60 g blanched roasted almonds
• 1 tablespoon soft plain flour
• 100 g sugar
• 500 g dark chocolate
• 250 g unsalted butter
• 8 eggs
• 2 tablespoons sugar
• 125 ml double cream
• 250 ml double cream, well chilled
• 1 tablespoon icing sugar
• 1 teaspoon vanilla

Recipe

• 1 chocolate torte:.
• 2 preheat oven to 180°c/350°f/gas 4 and grease a 25cm/10in springform tin.
• 3 melt the chocolate and butter together in a large bowl in the microwave.
• 4 while the chocolate and butter are melting separate the eggs:whites in a smaller bowl, yolks in the mixer bowl.
• 5 add the yoghurt and vanilla to the yolks and whisk until smooth.
• 6 grind the nuts and flour finely together in a food processor or blender.
• 7 when the chocolate-mix is completely melted, whisk until smooth then remove from heat. then whisk it into the egg-yolk mixture and then add the nut and flour mixture to that. whisk well!
• 8 whisk the egg whites at high speed. as the foam turns to fine bubble,slowly shake the sugar into the bowl in a fine shower. continue whisking until the whites are stiff and glossy but not dry.
• 9 fold the egg whites one third a a time into the chocolate mixture with a large rubber spatula to make a smooth mixture.
• 10 scrape the mix into prepared baking tin and bake for 40 minutes.
• 11 let it cool in the tin for 10minutes, then remove the sides from the tin and cool completely (very important!).
• 12 dark chocolate mousse:.
• 13 melt the chocolate
• 14 while the chocolate is melting, cut the butter into small chunks and separate the eggs.
• 15 whisk the chocolate until smooth and add the butter chunks (not on heat). whisk till smooth.
• 16 whisk in the egg yolks until smooth.
• 17 whisk the egg whites, adding the sugar slowly as they reach soft peak stage. stop when they are stiff but not dry.
• 18 fold the egg whites in one third at a time to the chocolate mixture.
• 19 whip the cream until stiff, then fold into the mousse.
• 20 refrigerate at least two hours!
• 21 whipping cream:.
• 22 whip until the first faint ridges appear on the surface of the cream then add in first the icing sugar then the vanilla.
• 23 whip to texture appropriate for use intended.
• 24 refrigerate until needed.
• 25 to assemble the cake:.
• 26 trim the overhanging torte edges and treat yourself to the scraps!
• 27 carefully slice into 2 equal horizontal layers with a long serrated knife (it will be very crumbly and delicate, but don't worry eventually the mousse will cement it).
• 28 slide a flan or cake tin base into the bottom and lift the top layer.
• 29 the mousse should be chilled for at least 2 hours before using it. because it has to set and not be runny.
• 30 lift half of the mousse on to the first cake layer using a rubber spatula. smooth with a palette knife trying not to disturb the texture of the mousse.
• 31 put the other cake layer on top and spread the other half of the chocolate mousse on the top and smooth with a palette knife after running it under hot water.
• 32 refrigerate until firm.
• 33 pipe strips of whipped cream all the way around the cake, topping with a row of rosettes at the top or if you still an inexperienced cook simply take knife and spread the cream onto the edges of the cake.
• 34 enjoy! it's worth every calorie!

Chocolate Christmas Trees

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 36
• 1 cup semi-sweet chocolate chips
• 1 teaspoon shortening
• edible glitter or colored sprinkles
• wooden toothpick
• wax paper

Recipe

• 1 draw multiple christmas tree outlines (1 1/2 to 2 inches high) on a piece of paper. you can also trace around a cookie cutter.
• 2 put the paper with the drawings on a cookie sheet. lay a piece of wax paper on top. you don't have to use a cookie sheet, but it allows you to move the trees before they are set.
• 3 heat the chocolate and shortening in a saucepan over lot heat (or microwave). stirring frequently until melted. pour into decorating bag with a plain tip or into a ziploc bag with a corner snipped.
• 4 pip chocolate tree outline and fill in center with random branches. immediately place a toothpick at the bottom of the tree, about 1/3 - 1/4 inch into the base of the tree.
• 5 sprinkle with edible glitter or colored sprinkles if desired.
• 6 refrigerate until chocolate hardens.

Cook Bacon In Microwave Or Frypan

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

Ingredients

• Servings: 1
• 2 slices bacon
• salt and pepper (to taste optional)

Recipe

• 1 microwave - put a layer of kitchen paper on a microwave proof plate and top with the bacon slices and place another layer of kitchen paper on top and cook in microwave on high for 2 to 3 minutes. season with salt and pepper if desired.
• 2 frypan - place bacon in a cold frying pan and turn the heat on and cook until crisp (by placing in a cold pan ensures that the fat renders out while the pan is warming, therefore there is no need for oil). season with salt and pepper if desired.

Cinnamon Apple Delight

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 apple
• 1 tablespoon cinnamon
• 1/2 cup sugar
• 1/2 cup water

Recipe

• 1 first, core the apple.
• 2 after the apple is cored, separate the pieces into two equal groups (if your corer makes 6 slices, separate them into groups of 3 pieces each, etc).
• 3 chop the pieces of one group into 1/4ths.
• 4 slice off the skin from each little piece, and keep the skin.
• 5 mix 3/4 of the chopped up pieces of apple with the sugar and water in a blender.
• 6 on its highest setting, blend the mixture for about 1 second.
• 7 in a small bowl, place the other 1/4 of the chopped up pieces at the bottom of the bowl.
• 8 pour half of the apple mush evenly over the pieces.
• 9 chop the rest of the other group into very tiny pieces.
• 10 put these tiny pieces on top of the mush, and then pour the rest of the mush on top of them.
• 11 on top of the bowl, line the top layer of mush with the apple skin pieces you saved from before.
• 12 in the middle of the top of the mush, pour the cinnamon evenly.
• 13 optional- microwave on high for 20 seconds.
• 14 enjoy your cinnamon apple delight!

Caramel Pecan Cheesecake Bars

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

Ingredients

• 1 cup pecan pieces, divided (planter's were used)
• 1 1/2 cups crushed vanilla wafers (about 50 nilla wafers)
• 1/4 cup butter, melted
• 32 ounces cream cheese, softened (philadelphia was used)
• 1 cup sugar
• 1 cup sour cream (breakstone's or knudsen was used)
• 3 tablespoons flour
• 1 tablespoon vanilla
• 4 eggs
• 24 caramels (kraft's were used)
• 1 tablespoon water
• 3 semi-sweet chocolate baking squares (baker's was used)

Recipe

• 1 preheat oven to 325°f
• 2 line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• 3 remove 1/2 cup of the pecans; set aside.
• 4 finely chop remaining pecans.
• 5 mix wafer crumbs, chopped pecans and butter.
• 6 press firmly onto bottom of prepared pan.
• 7 refrigerate until ready to use.
• 8 beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
• 9 add sour cream, flour and vanilla; mix well.
• 10 add eggs, one at a time, mixing on low speed after each addition just until blended.
• 11 pour over crust.
• 12 bake 45 minute or until center is almost set.
• 13 cool completely.
• 14 place caramels in microwaveable bowl.
• 15 add water.
• 16 microwave on high 1 minute or until caramels are completely melted when stirred.
• 17 pour over cheesecake; top with the reserved pecans.
• 18 melt chocolate as directed on package; drizzle over cheesecake.
• 19 refrigerate at least 4 hours or overnight.
• 20 use foil handles to remove cheesecake from pan before cutting into pieces to serve.
• 21 store in tightly covered container in refrigerator.

Black Russian Truffles

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

Ingredients

• 8 ounces premium bittersweet chocolate, broken into 2 inch pieces
• 1/4 cup whipping cream
• 2 tablespoons butter
• 3 1/2 tablespoons coffee-flavored liqueur
• 1 1/2 tablespoons vodka
• 1 cup chopped toasted walnuts

Recipe

• 1 place chocolate in food processor; process until chocolate is chopped.
• 2 combine cream and butter in 1-cup glass measuring cup and microwave at high 1-1/2 minutes or until butter is melted and cream begins to boil.
• 3 with food processor running, pour hot cream mixture through food tube, process until chocolate melts.
• 4 add liqueur and vodka, process until blended.
• 5 pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
• 6 shape chocolate mixture into 1-inch balls and roll in walnuts.
• 7 store in airtight container in refrigerator.
• 8 let stand at room temperature 2 to 3 hours before serving.

Butter-scotchies

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups flour (don't sift, packed down)
• 2 cups butterscotch chips (11 oz package)
• 1 1/2 cups rolled oats (quaker's quick oats are fine)

Recipe

• 1 preheat oven to 350 degrees, rack in the middle position.
• 2 melt the butter in a large microwave-safe bowl for about 90 seconds on high.
• 3 add the sugars and let it cool for a bit.
• 4 then add beaten eggs, baking powder, baking soda, salt and vanilla extract.
• 5 mix in the flour and then the butterscotch chips.
• 6 add the rolled oats and mix in thoroughly.
• 7 let the dough rest, uncovered for 10 minutes, allowing the butter to solidify.
• 8 you can either drop by rounded tablespoons, or roll in to a ball with your hands, pushing them down a bit to prevent rolling, onto a greased cookie sheet, 12 to a sheet.
• 9 bake at 350 for 12 to 15 minutes.
• 10 cool on the cookie sheet for 2 minutes, then remove them to a wire rack to cool completely.
• 11 these freeze well if you roll them in foil and put them in a freezer bag.

Caramel Pretzel Sticks

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup butter, cubed
• 1 (14 ounce) can sweetened condensed milk
• 1 (10 ounce) package pretzel sticks
• 6 -12 ounces candy coating
• 6 -12 ounces milk chocolate confectionary coating
• 3/4 cup finely chopped walnuts (optional)

Recipe

• 1 in heavy saucepan, combine sugar, corn syrup and butter. bring just to a boil over medium heat, stirring constantly. continue boiling, without stirring, at a moderate-steady rate for 4 minutes. remove from the heat; stir in milk. return to the heat. reduce to medium-low; cook and stir until a candy thermometer reads 245 (firm ball stage). keep warm.
• 2 pour 1 cup caramel into a 1 cup glass measuring cup. quickly dip each pretzel halfway into caramel. allow excess to drip off. place on waxed paper lined baking sheets; let stand until hardened.
• 3 in a microwave-safe bowl or measuring cup, melt candy coating. dip half of the caramel-coated pretzels into coating. melt milk chocolate coating; dip remaining pretzels.
• 4 drizzle coated pretzels with milk chocolate coating; drizzle milk chocolate coated pretzels with coating. sprinkle with walnuts if desired. store in an airtight container.

Chicken And Wild Rice Casserole

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

Ingredients

• Servings: 6
• 1 (6 ounce) box uncle ben's chicken-flavored wild rice
• 1 tablespoon butter
• 2 1/3 cups water
• 1 (10 1/2 ounce) can condensed cream of chicken with herbs soup
• 1/2 cup skim milk
• 1 (12 ounce) can chicken
• 1/4 cup parmesan cheese

Recipe

• 1 preheat oven to 375.
• 2 combine 1st 3 ingredients in a microwave safe casserole dish. cook according to package directions.
• 3 crumble chicken over cooked rice and then add the milk and soup. stir to combine.
• 4 bake uncovered for 20 minutes.
• 5 add parmesan cheese and return to oven set on broil long enough to heat the cheese (it takes 3 minutes in my oven).

Corn Chowder (crock Pot)

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 6 slices bacon, sliced
• 1/2 cup onion, chopped
• 2 cups potatoes, diced, peeled
• 20 ounces frozen whole kernel corn, broken apart
• 16 ounces cream-style corn
• 1 tablespoon sugar
• 1 teaspoon worcestershire sauce
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 cup water

Recipe

• 1 in skillet or microwave, fry bacon until crisp; remove and reserve.
• 2 add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.
• 3 combine all ingredients in crock pot. stir well.
• 4 cover and cook on low setting for 6 - 7 hours.

Chocolate Chunk Cookies

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 (18 1/4 ounce) box devil's food cake mix
• 1/2 cup butter, melted
• 1/4 cup water
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chunks
• 1/4 cup chocolate chips

Recipe

• 1 heat oven to 350 degrees f (you'll need baking sheets lined with nonstick foil or parchment paper).
• 2 beat cake mix, butter, water, egg and vanilla in a medium bowl with mixer on medium speed 1 minute or until blended.
• 3 stir in chocolate chunks.
• 4 drop heaping tablespoons of dough about 3 inches apart on baking sheets.
• 5 bake 12-14 minutes until puffed and set (cookies will sink when cool).
• 6 cool on pan 2 minutes before transferring to wire rack to cool completely.
• 7 for garnish, put chips in a small zipper top bag; microwave on high, kneading bag every 10 seconds, until chips are melted.
• 8 snip a tip off a corner and drizzle chocolate on cookies, let set.

Caramelized Banana Sundaes

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

Ingredients

• Servings: 4
• 1 1/2 firm bananas (green tipped works best.)
• 1 lemon, juice of
• 1 tablespoon unsalted butter
• 2 tablespoons brown sugar
• 1 1/2 cups vanilla frozen yogurt or 1 1/2 cups vanilla ice cream
• 1/8 cup walnuts, toasted and chopped
• 4 maraschino cherries
• 1/4 cup semi-sweet chocolate chips
• 1/8 cup half-and-half
• 1/4 teaspoon cinnamon
• 1 teaspoon kahlua

Recipe

• 1 peel and slice the bananas into 1/4 inch diagonal slices. place cut bananas in a shallow dish and toss with lemon juice.
• 2 melt the butter and brown sugar in a heavy skillet and cook on medium high heat for one minute or until butter is melted. stir in the bananas tossing to coat. when bananas are nicely glazed remove from heat.
• 3 place the chocolate chips and half-and-half in a microwave safe measuring cup. microwave for 20 seconds, stir and microwave again for 10 to 20 seconds if needed. stir until smooth. add cinnamon kahlua or kahlua substitute.
• 4 place a scoop of vanilla ice cream in an ice cream dish, top with the warm bananas spooning any of the brown sugar glaze over each individual serving. drizzle with chocolate sauce and sprinkle with toasted chopped walnuts. garnish each with a maraschino cherries.

Chocolate Chocolate Chip Muffins

Total Time: 40 mins Preparation Time: 17 mins Cook Time: 23 mins

Ingredients

• 6 ounces semi-sweet chocolate chips
• 1/3 cup butter
• 3/4 cup buttermilk
• 1/2 cup sugar
• 1 egg, lightly beaten
• 1 1/2 teaspoons pure vanilla extract
• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces milk chocolate chips

Recipe

• 1 preheat oven to 400f.
• 2 place semi-sweet chocolate chips and butter in a microwave safe bowl.
• 3 microwave on medium (50% power) for 1 minute, and stir; microwave at additional 30 second intervals, stirring each time, until chocolate is melted, but do not scorch (cooking time may vary with different ovens, but about 3 minutes total).
• 4 allow chocolate to cool about 10 minutes.
• 5 stir chocolate together with buttermilk, sugar, egg, and vanilla.
• 6 separately, sift together the flour, baking soda, and salt.
• 7 add the chocolate mixture to the center of the flour mix, stirring just until combined.
• 8 fold in the milk chocolate chips.
• 9 place batter into a greased 12-cup muffin tin 2/3 full.
• 10 bake 20-23 minutes or until a toothpick can be removed clean.
• 11 cool for 5 minutes in the pan, then finish cooling on a wire rack.

Amazingly Easy Microwave Breakfast Ring!

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1/3 cup firmly packed brown sugar
• 3 tablespoons butter
• 1 tablespoon water
• 1/4-1/2 cup chopped pecans or 1/4-1/2 cup almonds or 1/4-1/2 cup macadamias, etc
• 1 (8 ounce) can refrigerated biscuits
• 1 teaspoon vanilla extract or 1 teaspoon almond extract or 1 teaspoon rum extract, etc

Recipe

• 1 in an 8 inch round cake dish (or better yet, a small, microwave bundt pan), combine the brown sugar, butter, and water, and heat about 1 minute, on high.
• 2 stir in the nuts and extract.
• 3 separate the biscuits, dip them in the syrup mixture, and then overlap them in the pan.
• 4 if using the glass dish, spoon remaining syrup over the bisquits, and then place a small glass in the center of the dish (to simulate a bundt pan).
• 5 cook 2-3 minutes on high, rotating 1/4 turn, halfway through cooking time (if you don't have a turntable).
• 6 the biscuits should be firm and no longer doughy, but not tough.
• 7 allow the dough to rest for about 2 minutes; remove the glass (if using), and then invert the ring onto a serving plate.

Artichoke Fajitas

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

Ingredients

• Servings: 8
• 1 large onion, sliced and quartered
• 1 bell pepper, sliced and quarted
• 1 (7 ounce) can artichoke hearts, quarted
• 8 tortillas, whole grain (i use latortilla multi grain)
• 1 1/3 cooked brown rice (cooked in broth)
• 2/3 cup smoked gouda cheese, grated
• 1/2 cup fat free sour cream
• 1/2 cup salsa

Recipe

• 1 saute onions and bell pepper until tender. add artichoke hearts and continue to saute until artichokes are hot.
• 2 warm tortillas, we just place on a gas burner for a few seconds and then place in a tortilla warmer. you can also warm in the microwave and then wrap in plastic to retain moisture.
• 3 layer rice, artichoke heart mixture, cheese, sour cream, and salsa on warm tortilla. roll up and serve immediately.

Chocolate Chip Ice Cream Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup chocolate syrup
• 1/3 cup semi-sweet chocolate chips
• 2 cups crisp rice cereal
• 1/4 cup sour cream
• 1 quart chocolate chip ice cream, softened

Recipe

• 1 coat bottom of an 8 inch pie plate lightly with butter.
• 2 combine chocolate syrup and chocolate chips in a small microwave-safe bowl.
• 3 microwave on high until hot, about 45 seconds.
• 4 stir until smooth.
• 5 reserve 1/4°c of chocolate mixture.
• 6 combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.
• 7 press mixture over bottom and up sides of prepared pie plate.
• 8 freeze until firm, about 15 minutes.
• 9 combine reserved chocolate mixture and the sour cream in a small bowl and mix well.
• 10 spread half the ice cream in the prepared pie plate.
• 11 drizzle with half the sour cream mixture.
• 12 top with remaining ice cream and drizzle with remaining sour cream mixture.
• 13 freeze pie, covered, until firm, about 1 hour.

2 Ways With Oatabix

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 2 oatabix biscuits
• 1/4 cup milk (approx)
• 1/4 cup hot water (approx)
• 1 tablespoon sugar
• 2 oatabix biscuits
• 1/4 cup milk
• 1/4 cup dried mixed fruit or 1/4 cup sliced strawberry

Recipe

• 1 hot way:.
• 2 place your biscuits in a bowl.
• 3 pour hot water over the biscuits.
• 4 sprinkle sugar over.
• 5 heat milk in microwave on high about 30-40 seconds until it is hot.
• 6 pour milk over and enjoy.
• 7 cold way:.
• 8 place oatabix in a bowl.
• 9 pour over sufficient milk.
• 10 top with mixed fruit and enjoy.

Chocolate Chip Mexican Wedding Cakes

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

Ingredients

• 1 cup butter, 2 sticks softened
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup nuts, finely chopped
• 2 -2 1/2 teaspoons ground cinnamon
• 2 cups chocolate chips, divided (12-ounce package)

Recipe

• 1 preheat oven to 350º f. in a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. gradually add flour, nuts, and cinnamon. stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. roll dough into one inch balls and place on ungreased cookie sheets.
• 2 bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
• 3 microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. stir chips or knead bag. microwave at 10- to 15-second intervals, stirring or kneading until smooth. if using a bowl to melt chips, pour chocolate into a plastic bag. snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. refrigerate cookies for about 5 minutes or until chocolate is set. store cookies at room temperature in airtight container.

Caramelized Apple Sundaes

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

Ingredients

• Servings: 4
• 2 medium granny smith apples
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup packed brown sugar
• 1/4 cup dried sweetened cranberries, if desired
• 1/8 teaspoon ground cinnamon
• 1/4 cup apple juice
• 1 pint vanilla frozen yogurt (2 cups) or 1 pint ice cream (2 cups)

Recipe

• 1 peel and core apples.
• 2 cut into thin slices; cut each slice in half crosswise.
• 3 in medium skillet, melt butter over medium heat.
• 4 add apples; cook 2 minutes, stirring frequently.
• 5 add brown sugar, cranberries, cinnamon and apple juice; cook 6 to 8 minutes or until apples are tender and sauce is desired consistency, stirring occasionally.
• 6 to serve, spoon frozen yogurt into individual dessert dishes.
• 7 spoon apple mixture over frozen yogurt.
• 8 1 serving calories 300 (calories from fat 60); total fat 7g (saturated fat 4g); cholesterol 20mg; sodium 105mg; total carbohydrates 57g (dietary fiber 2g); sugars 51g; protein 4g.
• 9 % daily value: vitamin a 6%; vitamin c 6%; calcium 20%; iron 4%.
• 10 exchanges: 1 starch, 1 fat, 3 other carbohydrates.
• 11 quick fix: the caramel-apple sauce can be made ahead and reheated in the microwave at serving time.

Caramelised Onion Tart

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 eggs
• 3 red spanish onions
• 500 g sweet potatoes
• 100 g feta cheese
• 1 sheet puff pastry
• 1 teaspoon olive oil
• 1 teaspoon fresh thyme sprig
• 1 pinch pepper

Recipe

• 1 preheat ovent to 180°c line a 22cm loose bottom flan tin with the thawed pastry. let rest for 10-15 mins before you trim the edges. this should solve the problem of shrinkage.
• 2 blind bake for 15 minutes (line with baking paper and weight down with rice or baking beads) remove baking paper and rice or baking beads and return to oven for further 10 minutes set aside.
• 3 heat the oil in a large frying pan, add add the thinly sliced onions. cook over medim heat for 15 mins stirring occasionally until caramelised.
• 4 peel the sweet potato and cut into 2cm cubes.
• 5 steam or microwave until tender. do not boil as the potato will take on water.
• 6 fill the tart shell with the onions, sweet potato and crumbled feta.
• 7 add a pinch of pepper to eggs and lightly beat. pour into tart shell. sprinkle the thyme over top.
• 8 bake for 40-45 mins, until egg has set.
• 9 if serving hot/warm let stand sit for 10 mins to allow to settle.

Caramelized Apple Bites

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 6 caramels, individually wrapped, unwrapped and chopped
• 2 tablespoons light corn syrup
• 2 apples, peeled, cored and diced

Recipe

• 1 in a medium microwave safe bowl, place the caramels and light corn syrup. microwave on high heat approximately 30 seconds, until melted.
• 2 place apples in the bowl, and toss until coated with the caramel and light corn syrup mixture. allow to cool before serving.

Chocolate Chip Kisses Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 48
• 48 hershey chocolate kisses
• 1 cup butter or 1 cup margarine, softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup semisweet mini chocolate chips
• 1/4 cup semisweet mini chocolate chips
• 1 teaspoon shortening

Recipe

• 1 heat oven to 375°f remove wrappers from chocolates.
• 2 beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
• 3 add flour to butter mixture; blend until smooth.
• 4 stir in small chocolate chips.
• 5 mold scant tablespoon dough around each chocolate piece, covering completely. shape into balls; place on ungreased cookie sheet.
• 6 bake 10 to 12 minutes or until set. cool slightly; remove from cookie sheet to wire rack.
• 7 cool completely.
• 8 prepare chocolate drizzle; drizzle over each cookie.
• 9 chocolate drizzle: place 1/4 cup hershey's mini chips semi-sweet chocolate chips and 1 teaspoon shortening in small microwave-safe bowl. microwave at high (100%) 30 seconds; stir. if necessary, microwave at high an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

Chicken Bbq Pizza Pie

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

Ingredients

• 2 pillsbury pie crusts (from refrigerated section of your grocer)
• 1 chicken breast, cut into small cubes
• 1 small onion, chopped
• 1/4 cup shredded cheddar cheese
• 1/4 cup mozzarella cheese
• 1/2 cup barbecue sauce, to taste (or more, your favorite kind)

Recipe

• 1 preheat oven to 450°f according to pie crust instructions.
• 2 according to pie crust instructions, nuke each pie crust roll (by itself) in microwave on defrost or 30% power for 15-25 seconds or let stand at room temperature for 15 minutes.
• 3 spray round pizza pan with nonstick and unroll pie crust onto pan. prick all over several times with a fork. bake in center of oven for approximately 5 minutes or until pie crust is no longer moist and is starting get a light golden color. do not overcook.
• 4 meanwhile, chop small onion and cube (small cubes) one chicken breast (i use kitchen scissors to make chopping chicken quicker)and sauté together for about 5 minutes or until chicken is done and onions are starting to get clear.
• 5 take pie crust out of oven, spread cheddar cheese on bottom pie crust, then spread chicken and onions on top of cheese, then spread mozzarella cheese on top of the chicken and onions.
• 6 now, drizzle your favorite barbecue sauce back and forth over the entire pizza. start with 1/2 cup and if it isn't mostly covered with that much, use more.
• 7 unroll last pie crust, and place on top of the other pie crust and other ingredients. press edges of top crust to bottom edge. it wont stick completely because you cooked the bottom crust a little already. prick top crust with a fork. broil about 4 inches away from heat for about 5 minutes (keep checking because your oven may be different from mine) until crust starts to lose that moist look, then bake at 450°f in center of oven for another 4 minutes or until edges of crust start to get golden and top looks flaky and done.
• 8 cut with pizza cutter and serve with a spatula. you eat this pizza with a fork.