Total Time: 1 hr 20 mins
Preparation Time: 25 mins
Cook Time: 55 mins
Ingredients
0.5 (15 ounce) package refrigerated pie crusts
1 cup semi-sweet chocolate chips
3 tablespoons whipping cream
8 ounces cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 cup light corn syrup
3 tablespoons butter, melted
1 1/2 cups pecan halves
chocolate syrup (optional)
Recipe
1 preheat oven to 350 degrees.
2 unrool piecrust; fit into a 9-inch pie plate according to package directions. fold edges under and crimp.
3 microwave chocolate chip and whipping cream in a small glass bowl at medium power 1 to 1 1/2 minutes or until chips begin to melt. whisk until smooth; set aside.
4 beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. pour chocolate mixture into piecrust, spreading evenly. pour cream cheese mixture over the chocolate layer.
5 whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. stir in pecans and pour over cream cheese layer.
6 bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. cool completely on a wire rack. drizzle each slice with chocolate syrup if desired.
1 in a large saucepan over medium heat, combine the sugar, corn syrup, water and salt. heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
2 beat the egg whites until they are stiff and form peaks. don't use a plastic bowl for this.
3 when the sugar solution comes to 270 degrees f, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. continue to mix until the candy begins to harden to the consistency of dough. this may take as long as 20 minutes.
4 at this point, add the semisweet chocolate chips. remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
5 when the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.
6 refrigerate until firm, about 30 minutes. with a sharp knife, cut the candy in half down the middle of the pan. then cut across into 7 segments to create a total of 14 bars.
7 melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. melt completely, but be careful not to overheat. resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.
8 cool until firm at room temperature, 1 to 2 hours. makes 14 candy bars.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
1 cup sugar
1 tablespoon light corn syrup
1/4 cup water
1/2 cup heavy cream (heated until warm)
2 tablespoons unsalted butter (softened)
1/2 teaspoon fine grain sea salt
1 teaspoon pure vanilla extract
Recipe
1 in a heavy bottom saucepan (5 cup pan or larger), stir together the sugar, corn syrup and water. let the water soak into the sugar until completely moist.
2 heat, stirring constantly, until sugar dissolves and mixture is bubbling.
3 stop stirring and allow mixture to boil undisturbed until it turns a deep amber color (about the color of an amber beer).
4 once you have achieved the desired color, immediately remove mixture from heat. slowly add in your warmed heavy cream.
5 use a wooden spoon or rubber spatula and begin to slowly stir the mixture until smooth. make sure to scrape the thicker parts at the bottom and mix in so you get a nice smooth consistency. if you begin to get lumps, put mixture back on stove and heat for a moment. remove and re-stir. when mixture is complete add in vanilla and salt.
6 notes: will keep at room temperature for up to 3 days. will keep when refrigerated for about 3 weeks. to reheat- place in microwave and heat for 30 to 40 seconds. stir well and serve.
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (8 ounce) package processed cheese, cubed
1/4 cup butter
6 -10 pickled jalapeno chilies, slices minced
6 green onions, chopped
1 teaspoon garlic powder
corn chips
Recipe
1 mash peas coarsely with a fork or potato masher in a microwave-safe bowl. stir in cheese and next 4 ingredients; microwave at medium high about 2 1/2 minutes, stirring every 30 seconds until melted. serve with corn chips.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
1/2 cup unsalted butter
1 (10 ounce) bag miniature marshmallows
6 cups crispy rice cereal
2 teaspoons pumpkin pie spice
1/2 teaspoon cardamom
1 tablespoon pure vanilla extract
1/2 cup unsalted cashews, chopped or 1/2 cup roasted sunflower seeds
1 cup golden raisins, soaked in rum or 1 cup brandy, until soft and plumped
Recipe
1 coat a 9x13 inch pan with butter or non-stick cooking spray. measure out the cereal and set aside. pour the marshmallows into a large bowl and set aside.
2 to make the browned butter: melt the butter in a small pot over medium heat. continue to cook, swirling the pan occasionally until the butter boils and turns golden brown and smells slightly nutty. keep an eye on it because you don't want it to burn. this could take 5-10 minutes.
3 once the butter is brown and nutty, remove from heat and immediately pour it into the large bowl over the marshmallows- some brown bits may go with it, and that's okay. stir to combine then place the entire bowl in the microwave for 30 seconds. stir and reheat for an additional 30 seconds until the marshmallows have completely melted. be careful because the mixture will be hot. repeat if necessary.
4 stir the spices and vanilla extract into the marshmallow mixture and mix until combined. add in the raisins and nuts. add the cereal to the marshmallow-spice mixture and stir until everything is well coated. scrape the mixture into the buttered pan. with buttered hands, press the cereal evenly into the corners and smooth the top.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1/2 cup pecans, chopped finely
2 1/2 cups cooking apples, chopped medium coarse (such as granny smith or northern sprys)
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 cup flour
3/4 cup butter
1 1/2 cups brown sugar
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup heavy cream
Recipe
1 preheat oven to 350 degrees.
2 in a large bowl, cream the butter.
3 add the sugar and beat until fluffy.
4 add egg and beat until blended, then mix in the baking soda, salt, cinnamon, and nutmeg.
5 add the flour and stir just until blended.
6 stir in the apples and nuts.
7 pour into an oiled 9 inch round cake pan (i use a glass pie plate) and bake for 30 minutes or until the top springs back when touched lightly in the center.
8 prepare sauce.
9 in a saucepan, melt the butter, brown sugar, and salt.
10 bring to a boil, stirring with a whisk, then remove from heat and whisk in the vanilla and the cream.
11 (the sauce can be made ahead of time and reheated over hot water.) serve the cake warm with the hot caramel sauce and a dollop of whipped cream.
12 the cake gets better as it ages, keeps for a week in the refrigerator, and also freezes well.
Total Time: 11 mins
Preparation Time: 10 mins
Cook Time: 1 min
Ingredients
2 tablespoons applesauce
1 tablespoon vegetable oil
1 tablespoon buttermilk
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour, plus 1 tbsp
2 1/2 tablespoons packed light-brown sugar
3/4 teaspoon ground cinnamon
1 dash ground nutmeg (optional)
1/4 teaspoon baking powder
1/8 teaspoon scant salt
1 tablespoon cream cheese or 1 tablespoon neufchatel cheese, softened
2 tablespoons powdered sugar
1 teaspoon milk
Recipe
1 cream cheese icing:.
2 prepare cream cheese icing by combine all ingredients in a small bowl and whisk with a fork until smooth, set aside.
3 cake:.
4 combine all ingredients in a mug then whisk together with a fork until combine and nearly smooth. microwave mixture on high power for 1 minute then check cake for doneness. if it is not fully cooked microwave for an additional 15 seconds.
2 microwave 1 cup morsels and vegetable shortening in small, dry, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. the morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3 dip chips and/or pretzels into melted morsels, tilting bowl to easily dip. (i use a measuring cup.) use side of bowl to remove excess. place on prepared baking sheets. sprinkle with toppers. refrigerate for 15 - 20 minutes or until set. store in airtight container at room temperture. potato chips are best when eaten within a few hours of preparation.
4 pretzels and chips may be dipped and drizzled in any variety of melted chocolate for different looks. for example, dip them in semi-sweet chocolate and drizzle them with melted morsels. or dip them in milk chocolate and drizzle them with melted semi-sweet chocolate. don't forget the sprinkles--that's the best part!
Total Time: 39 mins
Preparation Time: 15 mins
Cook Time: 24 mins
Ingredients
Servings: 6
3 tablespoons flour
3 tablespoons whole wheat flour
2 tablespoons wheat germ
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup brown sugar
1/4 cup canola oil
1/2 cup corn
1/4 cup chocolate chips (optional) or 1/4 cup shredded low-fat cheese (optional)
2 cups cauliflower, cut into florets
1 medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1 -2 tablespoon water, if necessary
Recipe
1 steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
2 while waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). drain the cooked cauliflower. working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. puree on high until smooth. stop occasionally and push contents from the top to the bottom. if necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
3 makes about 2 cups of puree. double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.
4 preheat oven to 350 degrees and line a muffin tin with paper liners.
5 in a mixing bowl, whisk together the flour blend, cornmeal, baking powder, baking soda, and salt. in another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, puree, and pureed corn. fold the wet ingredients into the dry and mix until flour is just moistened (don’t over-mix or the muffins will be dense).
6 scoop the batter into muffin tins, filling just over the top. if you’re using mini muffin cups, scale back quantities to fit into the smaller sized cups. top with a few chocolate chips, or sprinkle with shredded cheese, and bake for 22 to 24 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
Total Time: 45 mins
Preparation Time: 5 mins
Cook Time: 40 mins
Ingredients
Servings: 6
1 cup rice
4 cups water
1/2 cup almonds
1/2 cup raisins
1/2 teaspoon of yellow powdered food coloring
8 cardamoms
1 cup sugar
6 -7 tablespoons oil
Recipe
1 take a coffee mug fill it with water and add almonds to it and then put it in the microwave for 2 min , this will make it easier for you to take the skin off , cut them length wise across. keep aside.
2 take another coffee mug, fill it with water and add raisins to it and place it in microwave for 1 minute drain the water and keep aside.
3 for rice: put 4 cups of water in a sauce pan, add 3 cardamoms (break them with the back of the knife to release the pods/seeds –note, we want the whole thing in not just the pods) and food color, bring to boil, add the rice in.keep the heat on high.
4 when rice is half way cooked turn the heat off and drain the water. keep the rice aside. (in order to know if the rice is half cooked, with a spoon take three grains of rice and you will notice three lines in the middle of the grain; this means that the rice is half cooked.
5 in a separate sauce pan , heat the oil, break 5 cardamoms add them in, cook for few seconds, add little less than ½ cup of water (caution: make sure you have a lid near by before adding water) cover the sauce pan with lid as soon as you add water. then add sugar and stir around till it’s well dissolved, add raisins and rice and almonds inches mix the rice so that it’s covered with the sugar syrup and the raisins and almonds are evenly distributed.
6 keep the heat medium for 5 min or till all the liquid in the rice is gone. add 2 teaspoon of oil on the top of rice for a little gloss. now, cover the top of sauce pan with a foil paper and put the lid on, place the pan on a tawa (the one you make indian pita bread on ) and cook it on a lower heat for 5 minute reduce the heat further to the lowest for another 6-7min. and you are done!
7 this can be served hot or at room temperature. some people like it with some crème fraîche -- but i like to eat it as it is with some apple and cinnamon green tea. yummy!
1 in a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.
2 heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.
3 beat the egg whites until they are stiff and form peaks.
4 when the sugar solution comes to 270 degrees f, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.
5 continue to mix until the candy begins to harden to the consistency of dough.
6 add the semisweet chocolate chips.
7 once thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.
8 refrigerate until firm.
9 with a sharp knife, cut the candy in half down the middle of the pan. then cut across into 7 segments to create a total of 14 bars.
10 melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time.
11 resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper.
12 cool till firm at room temperature, 1 to 2 hours.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 6
1 kg chicken thigh, boneless and large dice
100 g bacon, smoky, big dice
1 onion, small, diced
1 celery rib, diced
150 g canned mushrooms, thick sliced
1/2 cup plain flour
1 1/2 tablespoons oil
1 leek, chopped, only
1/2 cup wine, not too dry
2 -3 cups chicken stock
1 teaspoon salt
2 -3 teaspoons lemon pepper
2 teaspoons lemon juice
1/2 teaspoon pepper, black, course
2 teaspoons mixed italian herbs, the kind that has chili and garlic in it
2 tablespoons italian parsley, chopped
cayenne pepper, a couple of shakes (optional)
cornflour, to mix
Recipe
1 cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
2 add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
3 return the chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. thicken with some cornflour mixed with a small amount of water if necessary.
4 you can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
Servings: 16
1 cup quick-cooking oats
1 cup light brown sugar, packed
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 teaspoons instant espresso or 2 teaspoons instant coffee
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
2 tablespoons unsalted butter
1 large egg
Recipe
1 for the crust and topping: adjust an oven rack to the middle position and heat the oven to 325 degrees. line an 8 inch square baking pan with a foil sling and grease the foil.
2 whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.
3 stir in the melted butter until combined.
4 reserve 3/4 cup of the oat mixture for the topping.
5 sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup.
6 bake the crust until light golden brown, about 8 minutes.
7 let the crust cool completely on a wire rack, about 1 hour.
8 for the filling: whisk the flour, sugar, instant espresso, and salt together in a medium bowl.
9 melt the chocolate chips and butter together in a microwave, stirring often, 1 to 3 minutes.
10 transfer the chocolate mixture to a large bowl and let cool slightly.
11 whisk in the egg until combined.
12 stir in the flour mixture until just incorporated.
13 adjust an oven rack to the middle position and heat the oven to 325 degrees.
14 spread the filling evenly over the cooled crust and smooth the top.
15 sprinkle with the reserved oat topping.
16 bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 25 to 30 minutes, rotating the pan halfway through baking.
17 let the bars cool completely in the pan, set on a wire rack, about 2 hours.
18 remove the bars from the pan using the foil, cut into squares, and serve.
12 -14 slices bacon (1 slice for each lamb medallion)
2 lamb tenderloin, trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces, thinner end pieces scored and (1 to 1 1/4 pounds each)
kosher salt & fresh ground pepper
2 tablespoons vegetable oil
Recipe
1 place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. transfer bacon to paper towels until cool, 2 to 3 minutes.
2 wrap each piece of lamb with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side, (see illustration of bacon 'twine' below).
3 season lamb with pepper. heat oil in 12-inch skillet over medium-high heat until shimmering. add lamb cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. turn lamb and brown on second side, 3 to 5 minutes more. reduce heat to medium. using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. transfer lamb to platter and tent lightly with foil; let rest while making pan sauce, then serve.
2 beat cream cheese at medium speed with an electric mixer until fluffy. add melted chocolate, beating until smooth. stir in crumbs and preserves. cover and refrigerate 2 hours or until firm.
3 shape mixture into 1 inch balls, and place on wax paper-lined baking sheets. refrigerate 1 hour.
4 place chocolate candy coating in a microwave-safe bowl; microwave at high 3 to 4 minutes, stirring at 1-minute intervals.
5 dip each ball into chocolate coating, letting excess coating drip off. place balls on wax paper-lined baking sheets. chill about 10 minutes or until coating hardens.
6 place vanilla candy coating in a microwave-safe bowl; microwave at high 2 minutes, stirring after 1 minute. spoon coating into a small, heavy-duty zip-top plastic bag; seal. snip a tiny hole in a one corner of bag, and gently squeeze bag to drizzle coating over balls. keep balls refrigerated. yield: 7 dozen bon bon balls.
7 note: if tree will be consumed, refrigerate balls. a light mist caused from moisture condensation will mark the surface of the balls. this will not harm the candy.
8 bon bon tree directions:.
9 brush chocolate candy coating on foam cone, spreading evenly. to dry, let stand at room temperature or refrigerate.
10 place cone on serving platter. starting 3/4 inch from base of cone, insert wooden picks in a row around cone one at a time, place bon bon candy onto wooden pick. continue around base of cone and up the cone trying to place bon bons as close as possible to each other until cone is full.
11 insert a wooden pick in top of cone. brush chocolate coating on back side of a sugar cookie star. gently place a cookie against wooden pick, and press another sugar cookie star (the same size) against wooden pick and cookie. gently press together until coating hardens.
12 sugar cookie star directions:.
13 roll dough to 1/8 inch thickness on a well floured surface, cut with star shaped cutters dipped in flour, and place on greased baking sheets.
14 bake at 350 degrees for 7 minutes or until lightly browned. cool on pans 1 minutes; remove cookies to wire rack to cool completely.
15 dip cookies in chocolate or vanilla coating, or drizzle cookies with coatings:.
16 yield about 5 dozen -- place leftover cookies around bottom of bon bon tree -- .
Total Time: 14 mins
Preparation Time: 10 mins
Cook Time: 4 mins
Ingredients
Servings: 2
2 cooking apples
2 tablespoons raisins
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 teaspoon butter
Recipe
1 core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting.
2 place the apples in two 10-oz custard cups.
3 pack the raisins into the apples.
4 mix the honey and cinnamon, pour over the raisins and into the apples.
5 top with butter.
6 cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. if you prefer, they can also be baked at 375°f for 30 minutes.
Total Time: 1 hr 12 mins
Preparation Time: 1 hr
Cook Time: 12 mins
Ingredients
Servings: 12
2 cups lily self-rising flour, not packed
1/4 cup crisco, packed
7/8 almost a cup buttermilk
Recipe
1 preheat oven to 450 degrees. lightly grease a heavy bottom baking sheet with canola oil.
2 combine your dry ingredients in a large mixing bowl.
3 cut the fat into the flour with your fingers or a pastry cutter until it resembles course meal and there are no pieces of fat bigger than a pea.
4 stir in the buttermilk until just combined.
5 let this sit out to proof for 20 minutes.
6 turn the dough out onto a well floured work surface and sprinkle the top lightly with flour.
7 form dough into a rectangle with the narrow side facing you, about 1 inch thick.
8 fold the dough in half, folding the far side of the dough toward you.
9 turn the dough clockwise, gently pat back out in a rectangle and repeat this three more times, careful not to pat out the air pockets created by the folding, as these are essential to a light, tall, flaky biscuit.
10 after the forth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out.
11 using a rolling pin gently "bounce" your dough out from the middle until about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick.
12 using a floured biscuit cutter of your choice, cut the biscuits out starting from the sides.
13 do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent rising.
14 gently place biscuits onto your greased sheet pan.
15 let proof again once cut for another 20 minutes.
16 depending on the size of your biscuits bake for 8-12 minutes.
17 check them often the first time, baking until just golden.
18 if your biscuits are done on the outside and doughy on the inside, your oven is too hot.
19 brush tops with butter if desired.
20 *cool biscuits completely before storing in an air tight container. to reheat biscuits, lightly wet tops and microwave or put in the oven. reheating in the oven will make them dryer.
8 ounces bittersweet chocolate, broken into pieces
1/4 cup heavy cream
2 tablespoons butter
4 1/2 tablespoons black sambuca
1 cup toasted pignolis, chopped
Recipe
1 place chocolate in food processor; process until the chocolate is chopped.
2 combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
3 with food processor running, pour hot cream mixture through food tube, process until chocolate melts.
4 add the black sambuca.
5 pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
6 shape chcolate mixture into 1" balls and roll into toasted nuts.
7 store in airtight container in refrigerator.
8 let stand at room temperature 2 to 3 hours before serving.
Total Time: 26 mins
Preparation Time: 10 mins
Cook Time: 16 mins
Ingredients
1/4 cup liquid honey
1/2 teaspoon ground cinnamon
2 cups almonds
3/4 teaspoon salt
Recipe
1 in a big microwave bowl, heat honey at low power (10 %) for 1 minute or until melted. add cinnamon and almonds and mix well to coat them. spread almonds on a baking sheet with greased parchment paper.
2 bake in a preheated oven of 350 f for about 15 minutes or until almonds are golden (shake one time). put the baking sheet on a grill and shake the almonds. let cool completely (the mixture will get hard). broke the almond mixture in pieces and put in a bowl. add salt and mix.
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
4 teaspoons vegetable oil
1 medium onions, chopped or 1 cup onion
2 medium garlic cloves, diced or 1 tablespoon garlic
1/2 teaspoon ground cumin
1 1/2 cups chicken broth
1 lb boneless skinless chicken breast
1 1/2 lbs tomatillos, husks and stems removed, rinsed well and dried
3 medium poblano chiles, halved lengthwise, stemmed, and seeded
1 -2 teaspoon sugar
1 dash table salt
1/2 cup coarsely chopped fresh cilantro leaves
2 cups monterey jack cheese, grated
8 -10 corn tortillas (depending on size and personal preference) or 8 -10 flour tortillas (depending on size and personal preference)
1 pinch scallion, to garnish
sour cream, to garnish
avocado, to garnish
cilantro (to garnish)
Recipe
1 adjust oven racks to middle and highest positions and heat broiler. heat 2 tsp oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently until golden, 6-8 minutes. add 2 tsp garlic and cumin; cook stirring frequently until fragrant, about 30 seconds. decrease heat to low and stir in broth. add chicken breast, cover, and simmer until instant-read thermometer registers 160 degrees, 15 - 20 minutes, flipping chicken halfway through cooking. transfer chicken to large bowl; place in refrigerator to cool. remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
2 meanwhile, toss tomatillos and poblanos with remaining 2 tsp oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. broil until vegetables blacken and start to softened, 5-10 minutes, rotating pan halfway through cooking. cool 10 minutes then remove skin from poblanos (leave tomatillo skin intact). transfer tomatillos and chiles to a food processor. turn off broiler and set oven temperature to 450 degrees.
3 add 1 tsp sugar, 1 tsp salt, remaining tsp garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about 8 1-second pulses. taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 tsp at a time. set aside sauce (you should have 3 cups).
4 when chicken is cool, pull into shreds using hands or 2 forks. combine chicken with cilantro and 1 1/2 cups cheese, season with salt.
5 spread 3/4 cup sauce on the bottom of a 13x9 baking dish. place tortillas on microwave plate and microwave for 15-25 seconds, until soft. place warm tortillas on counter top and spread 1/3 cup filling down the center of each tortillas. roll each tortillas tightly and place in baking dish, seam side down. pour remaining tomatillo sauce over top of enchiladas. use the back of a spoon to spread sauce so that it coats the top of each tortilla. sprinkle with remaining 1/2 cup cheese. cover baking dish with foil.
6 bake enchiladas on middle rack until heated through and cheese is melted, 15-20 minutes. uncover and sprinkle with scallions and serve immediately. garnish with avocado, sour cream, cilantro, and scallions.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 8
1/2 lb french bread, cut into 1-inch cubes (about 10 cups)
1/2 cup pecans, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1 quart half-and-half or 1 quart milk
1/2 cup brown sugar, firmly packed
6 eggs
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 cup store-bought caramel topping
whipped cream (optional) or non-dairy whipped topping (optional)
Recipe
1 spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. toss lightly.
2 preheat oven to 425 degrees.
3 whisk together half and half, eggs, sugar, cinnamon and nutmeg.
4 pour evenly over bread cubes and let stand 5 minutes.
5 microwave on medium (50% power) 10-12 minutes, until mixture is just beginning to set.
6 place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
7 remove from oven to wire rack; let stand 15 minutes to cool slightly.
8 soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
9 to serve, cut into squares or spoon into dessert dishes.
10 serve, if desired, with whipped cream or thawed non-dairy whipped topping.
Total Time: 11 mins
Preparation Time: 5 mins
Cook Time: 6 mins
Ingredients
26 caramels
104 pecan halves (about 2 cups)
1 cup milk chocolate chips
Recipe
1 preheat oven to 325.
2 grease a large cookie sheet well.
3 arrange 4 pecan halves in a cluster, flat side down on cookie sheet.
4 repeat with the rest of the pecan halves.
5 place one caramel on top of each cluster.
6 heat in oven until caramels are softened, about 4-6 minutes.
7 press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky).
8 remove caramels evenly onto waxed paper.
9 melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted.
Total Time: 20 mins
Preparation Time: 15 mins
Cook Time: 5 mins
Ingredients
1 cup whipping cream
1 1/2 cups firmly packed brown sugar
1/4 cup butter
2 tablespoons brandy
1 teaspoon pure vanilla extract
Recipe
1 bring whipping cream to a light boil in a large saucepan over medium heat; stirring occasionally. add sugar and cook; stirring occasionally, 4-5 minutes or until sugar is dissolved and mixture is smooth. remove from heat, and stir in butter, brandy, and vanilla. let cool for 10 minutes.
2 store in airtight container in refrigerator. to reheat, let stand to room temperature for 30 minutes. place mixture in a microwave-safe bowl, and microwave on high for 1 minute, stirring after 30 seconds.
1 position a rack in the lower third of the oven and preheat to 350 degrees . wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.
2 2. using a food processor, grind the ladyfingers into fine crumbs. add the butter and espresso and pulse until incorporated. transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. bake until set, 8 to 10 minutes; let cool. lower the oven temperature to 325 degrees .
3 3. meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. gradually beat in the sugar at high speed until smooth. beat in the mascarpone, vanilla and salt. add the eggs 1 at a time, beating well after each addition. stir in 1/2 cup chocolate chips.
4 4. set the springform pan in a roasting pan. pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. bake until the top is golden and the center is set but still jiggly, about 1 hour. let cool in the water bath for 15 minutes, then transfer to a rack to cool completely. refrigerate for 6 hours or up to 2 days. remove the cheesecake from the springform pan. in a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth. transfer the chocolate to a resealable plastic bag. snip a hole in the corner of the bag and drizzle the chocolate over the cake.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 2
1/8 cup water
1 lb fresh asparagus, about
Recipe
1 thoroughly rinse asparagus spears.
2 place 1/8 cup of water in an 11" by 7" pyrex baking pan.
3 break off tough stems and place spears in pan in alernating order with the larger pieces at the outside.
4 cook for minimum amount of time, based on your cooking guide (i am lucky, my 20 year plus oven has an autocook setting that i can use to cook things like asparagus along with many other things.) when finshed splash with a small amount of fresh (not re-consituted) lemon juice.
2 in a large mixing bowl, combine cake mix, pudding mix, eggs, milk, and yogart. mix with a electic mixer, slow at first, and then beat for 2 minutes or until combined. add butterscotch chips, toffee chips, and walnuts, and stir.
3 fill 2/3 full in muffin tin that is lined with paper cups, or spray with non-stick spray. bake until tootch pick comes out clean (about 30 minutes). remove from oven and let cool completely on wire rack.
4 for the frosting combine butter, brown sugar, and milk in a microwave safe bowl. put in microwave for 1 minute. if butter is melted completely add the powdered sugar. if the butter is not, put back in microwave for another 30 seconds. spread a tablespoon of the frosting over each cooled cupcake. additional toffee or butterscotch chips can go ontop of frosting if desired.
