World Best Food Recipes in Microwave: 03/06/15

Friday, March 6, 2015

Cranberry Upside-downer Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

Servings: 8
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
14 tablespoons unsalted butter, at room temperature (1 3/4 sticks)
1 cup minus 2 tbsp sugar
1/4 cup chopped walnuts or 1/4 cup chopped pecans
2 cups cranberries, fresh or frozen (if frozen, don't thaw)
2 large eggs
1 teaspoon vanilla extract or 1 teaspoon almond extract
1/3 cup whole milk
1/3 cup red currant jelly, for glazing the cake (optional)

Recipe

1 center a rack in the oven and preheat the oven to 350°f put a 8x2 inch round cake pan on a baking sheet.
2 whisk together the flour, baking powder, salt and cinnamon.
3 melt 6 tablespoons butter in a small saucepan. sprinkle in 6 tablespoons sugar and cook, stirring, until the mixture comes to a boil. pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the cranberries, smoothing the layer and pressing it down gently with your fingertips. set aside.
4 working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick of butter on medium speed until smooth. add the remaining 1/2 cup of sugar and continue to beat until pale and creamy, about 3 minutes. add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. pour in the vanilla. reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. mix in the milk, then the rest of the dry ingredients. spoon the batter over the cranberries and smooth the top with a rubber spatula.
5 bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. remove it from the oven and run a blunt knife between the sides of the pan and the cake. carefully turn the cake out onto a serving platter. if any of the berries stick to the pan-as they might-just scrape them off with a table knife and return them to the cake.
6 if you want the glaze, warm the jelly in a small saucepan over low heat, or in a microwave. gently brush the glaze over the hot cake. let the cake cool at least 20 minutes before serving.

Caramelized Onion-stuffed Baked Potato

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

Servings: 4
2 potatoes (medium sized)
1/2 cup shredded gruyere cheese (divided)
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter
2 cups red onions (sliced thin)
2 teaspoons sugar
2 tablespoons sherry wine
1 teaspoon worcestershire sauce
1/2 teaspoon thyme (dried)
1 garlic clove (minced)

Recipe

1 pierce potatoes with a fork; arroange on paper towels in microwave.
2 microwave on high for 10 minutes or until done.
3 cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell.
4 combine potato pulp, 1/4 cup cheese, sour cream, salt& pepper.
5 spoon potato mixture evenly into shells.
6 melt butter in a nonstick skillet over medium heat.
7 add onion and sugar; saute 8 minutes or until browned.
8 stir in sherry, worcestershire sauce, thyme,& garlic.
9 cook 1 minute or until liquid evaporates scraping pan to loosen browned bits.
10 top each potato half with about 2 tablespoons onion mixture and 1 tablespoon of cheese.
11 microwave on high 1 minute or until thoroughly heated.
12 (note: can also warm potatoes in oven for a few minutes if you're already using your oven.).

Butterscotch Chai (hot)

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

Ingredients

Servings: 1
7 2/3 teaspoons skim milk powder
1/2 teaspoon powdered sugar
1 1/2 teaspoons brown sugar
3 teaspoons instant butterscotch pudding mix
1/4 teaspoon ground cinnamon
1/16 teaspoon ground nutmeg
1/16 teaspoon ground cardamom
1/16 teaspoon ground ginger
1/16 teaspoon ground cloves

Recipe

1 place mix in standard 8 oz mug.
2 add cold water until cup is 3/4 full (this will dissolve the skim milk powder).
3 microwave for 1.5 minutes.
4 stir to blend.
5 add water (hot or cold to desired temp).
6 enjoy!

Ciambotta (italian Vegetable Stew)

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

Ingredients

Servings: 6
1/3 cup chopped fresh basil
1/3 cup fresh oregano leaves
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
12 ounces eggplants, peeled and cut into 1/2-inch pieces
salt
4 tablespoons extra-virgin olive oil
1 large onion, chopped
1 lb russet potato, peeled and cut into 1/2-inch pieces
2 tablespoons tomato paste
2 1/4 cups water
1 (28 ounce) can whole canned tomatoes, drained with juice reserved, solids coarsely chopped
2 zucchini, seeded and cut into 1/2-inch pieces (8 ounces each)
2 bell peppers, stemmed, seeded, and cut into 1/2-inch pieces (red or yellow)
1 cup shredded fresh basil

Recipe

1 pestata: process all ingredients in food processor until finely ground, about 1 minute, scraping sides as necessary. set aside.
2 stew: toss eggplant with 1½ teaspoons salt in a bowl. line surface of large plate with double layer of coffee filters or some parchment and lightly spray with vegetable oil spray. spread eggplant in even layer over coffee filters. microwave eggplant, uncovered, until dry to touch and slightly shriveled, 8 to 12 minutes, tossing once halfway through to ensure that eggplant cooks evenly.
3 heat 2 tablespoons oil in dutch oven over high heat until shimmering. add eggplant, onion, and potatoes; cook, stirring frequently, until eggplant browns and surface of potatoes becomes translucent, about 2 minutes. push vegetables to sides of pot; add 1 tablespoon oil and tomato paste to clearing. cook paste, stirring frequently, until brown fond develops on bottom of pot, about 2 minutes. add 2 cups water and chopped tomatoes and juice, scraping up any browned bits, and bring to boil. reduce heat to medium, cover, and gently simmer until eggplant is completely broken down and potatoes are tender, about 20 to 25 minutes.
4 meanwhile, heat remaining 1 tablespoon oil in 12-inch skillet over high heat until smoking. add zucchini, bell peppers, and ½ teaspoon salt; cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. push vegetables to sides of skillet; add pestata and cook until fragrant, about 1 minute. stir pestata into vegetables and transfer vegetables to bowl. add remaining ¼ cup water to skillet off heat, scraping up browned bits.
5 remove pot from heat and stir reserved vegetables and water from skillet into vegetables in dutch oven. cover pot and let stand for 20 minutes to allow flavors to meld. stir in basil and season with salt to taste; serve.

Chocolate Coconut Crunch

Total Time: 5 mins Cook Time: 5 mins

Ingredients

Servings: 8
1/2 cup sweetened condensed milk
1/2 cup chocolate chips
1/4 cup sweetened flaked coconut
1 1/2 cups special k cereal

Recipe

1 combine chocolate and condensed milk in a bowl and microwave for 30 seconds or until melted. stir until smooth.
2 combine coconut and special k in a 8x8 pan. add chcolate mixture and stir until well mixed.
3 wait 20 minutes until set, or just grab a spoon and dig in like we did!

Butterscotch Cookies(cook's Country)

Total Time: 2 hrs 22 mins Preparation Time: 2 hrs 12 mins Cook Time: 10 mins

Ingredients

1/2 cup butterscotch chips
3 tablespoons unsalted butter
9 tablespoons unsalted butter, cut into 9 pieces and chilled
2 teaspoons vanilla extract
3/4 cup dark brown sugar, packed
1/2 teaspoon salt
1 large egg yolk
1 3/4 cups flour
1 teaspoon baking powder

Recipe

1 microwave 1/2 cup butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. whisk in vanilla until mixture is smooth. let it cool for 10 minutes.
2 in bowl whisk flour and backing powder. set aside.
3 cream remaining butter and brown sugar with your stand mixer on medium high speed until pale and fluffy. about 3 minutes. scrape the bowl down during this time. add cooled butterscotch mixture and beat until combined, about 1 minute. add egg yolk and beat until incorporated. reduce speed to low and add in the flour/baking powder and mix for a minute, or until the dough is formed.
4 turn dough out on to the counter and shape it into a 9 inch roll to form an even cylinder. wrap it in parchment paper, roll it again until you feel like it’s a good cylinder shape. refrigerate for 2 hours.
5 heat the oven to 325 degrees. line two baking sheets with parchment and slice the chilled dough into 1/4 inch rounds and place on baking sheet, and bake for 10-12 minutes.

Chocolate Coconut Brownies (easy Microwave Fix)

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

5 ounces self-rising flour
1/2 teaspoon baking soda
6 ounces light brown sugar (must be soft)
4 ounces desiccated coconut
4 tablespoons cocoa powder
4 ounces margarine (diced)
2 eggs (beaten)
5 ounces milk

Recipe

1 grease & line an 8-9 in square dish. mix the flour, baking soda, sugar, coconut & cocoa powder in a lrg bowl.
2 place the margarine in a bowl & microwave on high for 1 minute. beat into dry ingredients w/eggs + milk (till smooth) & pour into prepared dish.
3 cook on high for 8 minutes. allow to stand for 5 minutes & turn out onto a wire rack to cool. cut into squares to serve.

Coffee Toffee Tart

Total Time: 4 hrs 10 mins Preparation Time: 3 hrs 30 mins Cook Time: 40 mins

Ingredients

Servings: 8
3/4 cup crisco butter shortening, chilled
1/2 cup sugar
1/2 teaspoon vanilla extract
1 3/4 cups pillsbury best all-purpose flour
1 1/4 cups heavy cream, divided
1 tablespoon crisco butter shortening
1 (12 ounce) package semi-sweet chocolate chips
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
4 teaspoons folgers instant coffee crystals
1 tablespoon cocoa powder
1/2 cup powdered sugar
3/4 cup toffee pieces, divided

Recipe

1 heat oven to 350°f spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
2 combine shortening and sugar until light and fluffy. add vanilla. sift flour into small bowl; add to shortening mixture. mix on low speed until mixed.
3 transfer to lightly floured surface; shape into disk. press onto bottom and up sides of prepared pan (make sure the finished edge is flat). chill until firm.
4 place a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat. bake 20 minutes. remove foil and beans; bake about 20 minutes longer or until lightly browned. cool.
5 heat 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). add chocolate chips; whisk until smooth. set aside.
6 reserve 1/2 cup chocolate mixture. pour remainder into cooled crust. refrigerate 1 hour. remove from refrigerator. beat cream cheese in large bowl with electric mixer until fluffy.
7 add remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder, and powdered sugar. beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
8 stir in 1/2 cup toffee bits. spread over chocolate layer. refrigerate 2 hours (or overnight, if desired). spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits.
9 cut tart into 8 slices; place slices on serving plates. place remaining chocolate mixture in small resealable plastic food storage bag. microwave until warm. cut small corner off bag; squeeze to drizzle over tart slices; serve.

Brandi Candi's Famous Spinach Artichoke Dip

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

Ingredients

Servings: 5
2 (10 ounce) packages frozen chopped spinach
1/2 cup shredded parmesan cheese
2 (10 ounce) jars five brothers alfredo sauce
1 cup diced artichoke heart
1 teaspoon tabasco sauce
1/2 teaspoon lemon juice

Recipe

1 thaw, drain and squeeze dry the spinach.
2 mix all ingredients together thoroughly, and heat in microwave until hot, stirring frequently.
3 serve with tortilla chips.
4 serves 5.

Chocolate Coconut Balls

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

1 3/4 cups confectioners' sugar
1 3/4 cups flaked coconut (chop if the stands are long)
1 cup finely chopped almonds
1/2 cup sweetened condensed milk (not evaporated milk)
2 cups semi-sweet chocolate chips
2 tablespoons shortening

Recipe

1 in a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
2 shape into 1-inch balls.
3 place in refrigerator until firm.
4 in a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
5 dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
6 place on waxed paper; let stand until set.
7 store in refrigerator.

Chickpea Chocolate Brownies

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

10 ounces bittersweet chocolate chips
1 (15 1/2 ounce) can chickpeas, drained and rinsed
1 tablespoon butter
3/4 cup sugar
4 eggs
1/2 teaspoon baking powder

Recipe

1 melt chocolate chips with butter, either over double boiler on stove or very carefully in microwave, heating only for 40 seconds at a time then stirring until melted.
2 put all ingredients in food processor and blend until chickpeas are smooth.
3 pour in to greased 6 x 6 baking pan.
4 bake in preheated 350 oven for 30 minutes or until toothpick comes out clean.
5 cool and cut into squares.

Bran Bowl

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

Ingredients

Servings: 1
1/2 cup all-bran cereal
1/2 cup vanilla-flavored soymilk
1/2 cup fat-free cottage cheese
1/4 cup raisins or 1/4 cup other dried fruit
garnish with fresh fruit

Recipe

1 mix all in bowl
2 microwave on high for 1 1/2 minutes
3 serve with fresh fruit on top.

Cheese Log

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

16 ounces cream cheese, softened (can microwave 50% 2 minutes)
10 ounces cheddar cheese, shredded (sharper the better)
1 tablespoon red bell pepper, chopped (or pimento)
1 tablespoon onion, finely chopped
2 teaspoons worcestershire sauce
4 teaspoons lemon juice
1 dash red pepper, ground
1 dash salt
pecans, chopped for garnish
parsley, chopped for garnish

Recipe

1 beat cream cheese and cheddar with electric mixer at medium until well blended. add bell pepper, onion, worcestershire, lemon, red pepper and salt. mix well.
2 chill several hours or overnight.
3 shape into log.
4 garnish with pecans and parsley.
5 serve with crackers.

Coffee Topping

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

Ingredients

1 ounce fresh ground espresso or 1 ounce vacuum-sealed flavored ground coffee
1 tablespoon brown sugar or 1 tablespoon confectioners' sugar
1 teaspoon splenda granular
1 tablespoon of flavored coffee creamer (optional)
1 tablespoon cocoa (optional)
pam butter cooking spray (1 spray, adds a nice caramel flavor)

Recipe

1 -spread coffee on paper towel.
2 -spray for one second with pam.
3 -shake on splenda, then cocoa, creamer and sugar.
4 -gather paper towel, shake briefly.
5 -put it in a microwave-safe container and nuke for 20 sec.
6 -then throw it in the freezer.
7 *great for coffee, blended drinks, granola, or with chopped nuts on muffins.
8 *do not attempt to brew finished product as coffee.
9 variation 1:.
10 - add 1 tablespoons water.
11 - add 1 tablespoons cornstarch.
12 -add 1 egg
13 -whip over low heat on stovetop to make a paste/filling. double ingredients for a batch of filled muffins or pastries.
14 variation 2:
15 -add water, cornstarch and egg .
16 -add another tbsp of confectioners sugar.
17 -add another tablespoons of cocoa.
18 -add 1 tbsp of cream, half and half, etc.
19 -heat and beat on low to make a nifty frosting. add more splenda while mixing to taste- i recommend the granulated product.
20 mocha cupcakes, anyone?

Chocolate Coconut Candies

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

Ingredients

1 3/4 cups confectioners' sugar
1 3/4 cups flaked coconut
1 cup chopped almonds or 1 cup nuts, of your choice
1/2 cup sweetened condensed milk
2 cups semi-sweet chocolate chips or chocolate, candy bark
2 tablespoons shortening

Recipe

1 in a large bowl, combine the confectioner's sugar, coconut, nuts and milk.
2 shape into 1-inch balls.
3 refrigerate until firm, about 20 minutes.
4 in a microwave-safe bowl, melt chocolate chips and shortening.
5 stir until smooth.
6 dips balls in chocolate.
7 allow excess to drip off.
8 place on waxed paper.
9 let stand until set.
10 store in an airtight cntainer.

Cheese Enchiladas W/sour Cream Sauce

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

Ingredients

Servings: 8
32 ounces light sour cream or 32 ounces single cream
1 (10 1/2 ounce) can cream of chicken soup
2 (4 ounce) cans chopped green chilies (sometimes i substitute chopped jalapenos for 1 can of chiles)
vegetable shortening
20 corn tortillas
4 -6 cups shredded cheese (i use cheddar, colby longhorn, "or" cheddar or jack)
1 onion, chopped

Recipe

1 preheat oven to 350.
2 combine sour cream, soup, and chilis (and/or jalapenos) in a large sauce pan over medium heat.
3 when sauce is well heated, set aside.
4 tortillas (step 1): completely, but lightly cover both sides of one tortilla with shortening (don't be afraid to use your hands), then place the tortilla on a microwave-safe plate.
5 tortillas (step 2): completely but lightly cover one side of the next tortilla and place it atop the first tortilla, shortening side up.
6 repeat step 2 until all tortillas are stacked, then microwave the entire stack on high for 4-5 minutes.
7 allow to cool.
8 combine shredded cheese and chopped onion in a bowl and gently mix together using your hands.
9 lightly cover the bottom of a baking dish with some of the sauce (this will prevent the tortillas from becoming stiff and chewy as they cook).
10 place a generous portion of the cheese/onion mixture onto a tortilla, then roll the tortilla like a cigar (not too tight though).
11 place into the baking dish, seam side down to prevent the enchilada from unrolling.
12 repeat until all tortillas have been stuffed, rolled, and placed into the baking dish (it may take more than one baking dish for 20 enchiladas).
13 cover the enchiladas with the sour cream sauce and any leftover cheese/onion stuffing.
14 bake uncovered for 25-30 minutes, depending on your oven.
15 allow to cool for 5 minutes before serving.

Chicken And Cheese Enchiladas

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

Ingredients

Servings: 4
1 1/2-2 lbs boneless skinless chicken breasts
2 lbs medium cheddar, grated
2 -3 dozen corn tortillas, approximately
2 (14 ounce) cans red enchilada sauce
1 bunch green onion, finely minced

Recipe

1 in a shallow pan cook the chicken in water until fully cooked, approximately 5-10 minutes.
2 lightly toast tortillas on an open flame until very lightly charred and pliable (alternately place in damp paper towel and microwave for 30-45 seconds, do in batches of 12).
3 pull or cut the chicken into small pieces.
4 dip the tortillas in enchilada sauce, making sure to coat both sides. place a small amount of the chicken, cheese and onion in the tortilla and roll up tightly. place in a 9x13 pan seam side down. repeat with the remaining tortillas and when the pan is full pour any remaining sauce over the enchiladas and sprinlke with cheese. bake in a 350 degree farenheit oven for 15-20 minutes. serve with sour cream, guacamole and hot sauce.

Bananas Foster Crunch Mix

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

Ingredients

3 cups honey nut chex
3 cups cinnamon, chex
2 1/4 cups pecan halves
1 1/2 cups dried banana pieces
1/3 cup butter, cubed
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon banana extract
1/2 teaspoon rum extract

Recipe

1 in a large microwave-safe bowl, combine cereals, pecans and banana chips. in a small microwave-safe bowl, combine the butter, brown sugar and cinnamon.
2 microwave, uncovered, on high for 2 minutes, stirring once.
3 . stir in extracts; pour over cereal mixture and toss to coat.
4 cook, uncovered, on high for 3 minutes, stirring after each minute.
5 spread onto waxed paper to cool.
6 store in an airtight container.

Cookies 'n' Creme Filled Chocolate Cake

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

Ingredients

Servings: 12
1/2 cup butter, softened
1 1/2 cups sugar
1 (8 ounce) container sour cream
2 eggs
1 teaspoon vanilla extract
2 cups flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup water
8 ounces cream cheese, softened
1/2 cup sugar
1 egg
2 tablespoons flour
1 teaspoon vanilla extract
1/8 teaspoon salt
21 hershey cookies 'n' creme nugget decorative candies, unwrapped
1/4 cup butter (optional)
2 cups powdered sugar (optional)
2 -3 tablespoons hot water (optional)
1 teaspoon vanilla extract (optional)

Recipe

1 make the filling first: in a small bowl, beat the cream cheese, sugar, egg, flour, vanilla, and salt until smooth and well blended.
2 microwave the nuggets on high power for 30 seconds; stir.
3 if necessary, microwave on high in 10 second intervals, stirring after each heating, until melted.
4 blend into the cream cheese mixture; set aside.
5 make the cake:preheat oven to 350*f.
6 grease and flour a 12" fluted tube pan.
7 cream together the butter and sugar.
8 add the sour cream, egg, and vanilla; blend well.
9 combine the flour, cocoa powder, baking soda, and salt.
10 add alternately to the butter mixture with the water; blend well.
11 pour and spread batter into the prepared pan.
12 drop the filling by teaspoonfuls onto the batter, forming a large circle that is within 1/2" from each edge.
13 do not mix into the batter.
14 bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
15 cool in pan 20 minutes; loosen cake from edges of pan, and invert onto a wire rack and cool completely.
16 make the glaze: (if desired) melt the butter in a medium saucepan; remove pan from heat.
17 gradually stir in the powdered sugar, 2-3 tbsp.
18 hot water, and the vanilla; beat with a wire whisk until smooth and slightly thickened.
19 pour glaze over cake, letting it drip down the sides.
20 cover, refrigerate several hours or until thoroughly chilled.
21 allow to stand at room temperature about 20 minutes before serving.
22 store, covered, in the refrigerator.
23 pour and spread batter evenly.

Cookie Dough Truffles

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

1/2 cup butter, softened
3/4 cup packed dark brown sugar
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1 1/2 lbs semi-sweet chocolate candy coating, chopped

Recipe

1 in a mixing bowl, cream the butter and brown sugar until light and fluffy.
2 add the flour, sweetened condensed milk, and vanilla; mix well.
3 stir in chocolate chips.
4 refrigerate for a few hours or until you can handle the dough. it will still be somewhat sticky.
5 shape into 1 inch balls; place on waxed paper-lined baking sheets.
6 loosely cover and refrigerate for 1-2 hours or until firm.
7 melt the chocolate in the microwave or double broiler. stir often so chocolate won't burn.
8 using toothpicks, dip balls in melted chocolate and place on waxed paper-lined baking sheets.
9 refrigerate until firm, about 15 minute.
10 store in refrigerator.
11 enjoy!

Cookies And Cream Bubble Tea Slushie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

1 tablespoon crushed oreo cookies
1/4 cup chocolate chips
1/2 cup water
1/4 cup fat-free half-and-half
1 -2 tablespoon sugar syrup
2 -4 tablespoons prepared tapioca
1 cup ice (16 oz)

Recipe

1 to make oreos from scratch i used a recipe called "faux-reos" from www.kingarthurflour.com under recipes.
2 melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. mix 1/4 cup of water with melted chocolate until sauce is formed.
3 mix crushed oreos with 1/4 cup of water.
4 crush ice until partially crushed.
5 pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
6 place tapioca pearl at bottom of tall glass and serve with bubble tea straw.

Butterscotch Fudge Cake

Total Time: 1 hr 12 mins Preparation Time: 35 mins Cook Time: 37 mins

Ingredients

Servings: 8
100 g dark chocolate
50 ml oil
150 ml water
100 g margarine
225 g caster sugar
300 g self-raising flour
100 g butter
100 g soft brown sugar
3 tablespoons milk
1 teaspoon vanilla essence
350 g icing sugar, sieved
cocoa powder (for sprinkling)

Recipe

1 break the chocolate into a bowl.
2 add oil, water and margarine.
3 heat on high flame for 4 minutes, stirring every minute.
4 beat the rest of the ingredients till the mixture is smooth, turn into a medium lined souffle dish and cook on low flame for 20 minutes.
5 leave to stand for 10 minutes, turn onto a rack and cool.
6 for the frosting, put the butter into a microwave-proof bowl with the sugar and put on high flame for 3 minutes, stirring every minute.
7 stir in the milk and vanilla essence.
8 microwave on full for a minute.
9 beat in the icing sugar and continue beating until thickened.
10 split the cake in half and sandwich the layers together with a layer of the frosting.
11 cover the cake with the remaining frosting, swirling it with a knife blade.
12 dust the top with cocoa powder.

Bananas Foster Style Cottage Cheese

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

Ingredients

Servings: 1
1 banana, sliced
2 tablespoons sugar-free maple syrup
1/2 cup low fat cottage cheese

Recipe

1 coat a small skillet with cooking spray and place on stove at medium heat.
2 add sliced bananas and fry for 1 minute, making sure to stir frequently.
3 add maple syrup to pan and coat the bananas. cook for 1 more minute.
4 place cottage cheese on small plate and microwave for 20 seconds.
5 top cottage cheese with bananas.
6 serve and enjoy!

Cookie Mud

Ingredients

Servings: 4
1 container refrigerated chocolate chip cookie dough, straight from the fridge
measuring cup

Recipe

1 get together a bunch of people who won't mind hearing each other moan in orgasmic-like pleasure.
2 put your batch of cookie dough in a largish pyrex measuring container (4 or 8 cup unit with handle) or other microwave safe dish and nuke in the microwave - if you have a really high powedred microwave do it for about 2 minutes then check it, if you have a lower powered machine do it for for 3 minutes and then check it; it's done when the texture is rather foamy - kind of half-cooked but not cake-y; increase the time by 30 seconds to a minute if it's not quite done, yet, remembering that it's not supposed to be completely cooked.
3 the first time you make cookie mud you might have to do a little experimentation to get the amount of time and done-ness to your liking, but it's worth the effort!
4 when it's ready, hand spoons to your friends, put the container on a hot pad within reach of them all, and back away quickly... if they've never had it before, they might be a briefly dubious - but if they've had it before, you might lose a finger if you don't get away from it fast enough.

35 Second Lemon Cake

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

Servings: 1
2 tablespoons flour
2 teaspoons cornstarch
2 tablespoons splenda sugar substitute
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons milk
1 teaspoon oil
1/8-1/4 teaspoon lemon extract
1 drop yellow food coloring (optional)

Recipe

1 spray a coffee cup or ramekin with vegetable cooking spray (don't even need to do this -- ) and combine the flour, cornstarch, splenda, baking powder, and salt, until well mixed.
2 with a fork stir in the milk, oil, and extract.
3 microwave for 35 seconds. it should still be moist and will continue cooking for a few seconds after taking it out. if it's very wet, micro for 5 more seconds -- but don't over cook or it will be rubbery.

Cookie Dough Truffles

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

Ingredients

Servings: 54
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup thawed egg substitute
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup miniature semisweet chocolate chips
3/4 cup chopped pecans or 3/4 cup walnuts
1 (12 ounce) package semi-sweet chocolate chips
1 1/2 tablespoons shortening

Recipe

1 beat butter at medium speed with an electric mixer till creamy;gradually add sugars,beating well.
2 add egg substitute and vanilla;beat well.
3 add flour to butter mixture;beat well.
4 stir in mini chocolate chips and nuts.
5 cover and chill 30 minutes.
6 shape dough into one-inch balls.
7 cover and freeze till very firm.
8 place 12 oz bag of chocolate chips and shortening in a glass bowl;melt in microwave per package directions.
9 using 2 forks,quickly dip frozen truffles into melted chocolate, coating completely.
10 place on wax paper to harden.
11 store in fridge for 3 days.
12 makes 4 1/2 dozen.
13 (i have not made these but would add that when shaping the balls of dough i would flatten the bottom for easy stacking on a plate. i would also use a toothpick for dipping in the chocolate--).

Coffee Shop Fudge

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

Ingredients

1 cup chopped pecans
18 ounces semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tablespoons strong brewed coffee (room temperature)
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 teaspoon vanilla extract

Recipe

1 line an 8" square pan with foil. butter the foil and set aside.
2 place pecans in a microwave-safe pie plate. microwave, uncovered, on high for 4 minutes, stirring every minute; set aside.
3 in a 2 quart microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon, and salt.
4 microwave, uncovered, on high for 1 1/2 minutes, and stir until smooth.
5 stir in vanilla and pecans.
6 immediately spread into the prepared pan.
7 cover and refrigerate until firm, about 2 hours.
8 remove from pan; cut into 1" squares.
9 cover and store at room temperature.

Butterscotch Coffee Cake

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

Servings: 9
1 (12 ounce) package butterscotch chips
2 (3 ounce) packages cream cheese, softened
2 tablespoons milk or 2 tablespoons half-and-half cream
3 cups flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup cold butter (no substitutions)
2 eggs, slightly beaten
1 cup buttermilk
1 teaspoon vanilla
1/2 cup flour
1/2 cup sugar or 1/2 cup brown sugar
1/4 cup butter (no substitutions)
1/2 cup chopped pecans

Recipe

1 set oven to 350 degrees f.
2 grease a 13" x 9" baking pan.
3 in the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips).
4 in a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside.
5 combine flour, sugar, baking soda and baking powder.
6 cut in cold butter, until mixture resembles fine crumbs.
7 in another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten.
8 in prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan.
9 spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping.
10 bake for 40-45 minutes.
11 to make the topping: combine the flour and sugar; cut in butter until mixture resembles fine crumbs, stir in pecans; sprinkle over top of cake before baking.

Butterscotch Cream Cheese Bars

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

Ingredients

11 ounces nestlã‰â® toll houseâ® butterscotch flavored morsels (1 2/3 cups)
6 tablespoons butter or 6 tablespoons margarine
2 cups graham cracker crumbs
2 cups walnuts, chopped
16 ounces cream cheese, softened (2 8oz packages)
1/2 cup granulated sugar
4 large eggs
1/4 cup all-purpose flour
2 tablespoons lemon juice

Recipe

1 preheat oven to 350°f
2 microwave morsels and butter in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir.
3 microwave at additional 10- to 20-second intervals, stirring until smooth.
4 stir in crumbs and nuts.
5 reserve 2 cups crumb mixture; press remaining mixture into ungreased 15 x 10-inch jelly-roll pan; bake for 12 minutes.
6 beat cream cheese and sugar in large mixer bowl until creamy.
7 add eggs one at a time, beating well after each addition.
8 beat in flour and lemon juice.
9 pour over crust; sprinkle with reserved crumb mixture.
10 bake for 20 to 25 minutes or until set.
11 cool in pan on wire rack.
12 cut into bars or diamonds; refrigerate.

Bacon Beer Cheese Dip (aka: Game Day Dip)

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

Ingredients

Servings: 8
6 -8 pieces bacon, crumbled
4 -5 green onions, greens and whites, minced
8 ounces light cream cheese
8 ounces velveeta reduced fat cheese product (1/2 block)
1 tablespoon garlic powder
1/2 tablespoon dried red pepper flakes
6 ounces beer (1/2 can)

Recipe

1 cook bacon crisply, remove from pan to drain on paper towels; reserve grease.
2 in hot grease, saute green onions until bright green and soft - drain on paper towels.
3 in your crock pot insert or microwavable bowl, combine cream cheese, velveeta, garlic powder and pepper flakes.
4 microwave on high for 3 minutes.
5 remove from oven and stir to combine and microwave again for 3 minutes or until cheese is completely melted.
6 add beer and stir to "loosen" to a dippable consistency.
7 stir in bacon and green onions and serve hot with corn chips or crackers.

Chutney Chicken

Total Time: 11 mins

Ingredients

Servings: 1
1/4 cup water
2 tablespoons dried apples
7 ounces chicken drumsticks
2 tablespoons water
4 ounces tomato sauce with onion
2 tablespoons raisins
1/4 teaspoon cornstarch
1/4 teaspoon orange rind, finely shredded
1 dash clove, ground
1 dash bottled hot pepper sauce
rice, hot cooked (optional)

Recipe

1 in a 1-cup measure, microwave the 1/4 cup water, uncovered, on 100% power for 45 seconds or till boiling.
2 stir in dried apple.
3 let stand for 5 minutes.
4 drain off excess water.
5 meanwhile, place chicken drumsticks in a shallow baking dish.
6 pour the 2 t water over the drumsticks.
7 cover with vented clear plastic wrap.
8 micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute.
9 drain off liquid.
10 transfer chicken drumsticks to a plate.
11 cover and keep warm while preparing tomato sauce.
12 for tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple.
13 micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly. stirring every 30 seconds.
14 spoon over chicken drumsticks.
15 if desired, serve with hot cooked rice.

Chicken And Cheese Burritos

Total Time: 9 mins Preparation Time: 8 mins Cook Time: 1 min

Ingredients

1 rotisserie roasted deli chicken
2 -3 large flour tortillas
1 (4 ounce) can diced jalapenos
sharp cheddar cheese, to taste

Recipe

1 shred chicken by tearing it up into small shreds.
2 get tortilla and place on a plate.
3 put shredded chicken on tortilla.
4 add your cheese and jalapenos.
5 fold tortilla into a buritto.
6 microwave 1 minute and enjoy.

Cookies And Cream Bonbons

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

Ingredients

Servings: 36
1 (18 ounce) package devil's food cake mix
1/4 cup vegetable oil
2 eggs
18 chocolate candies, aluminum foil wrapped with chocolate cookie bits, unwrapped
1 ounce chocolate
1/2 teaspoon vegetable oil

Recipe

1 mix cake mix, oil and eggs until dough forms. some dry mix will remain. cut each candy crosswise in half.
2 shape 1 tbsp dough around each candy half, covering completely. place 2 inches apart on greased cookie sheet.
3 bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. cool 1 minute, remove from cookie sheet to wire rack and cool completely.
4 for glaze, microwave the chocolate and oil for 20 seconds and stir until melted and smooth.
5 place glaze into plastic sandwich bag, cut off tip and drizzle over cookies.

Coffee Toffee Chunk Cookies

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

3 3/4 cups all-purpose flour
1/2 teaspoon salt
4 ounces chocolate, finely chopped (such as callebaut or ghiradelli)
1 1/2 cups unsalted butter, at room temperature, cut into tablespoon-sized pieces
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chunks
7 ounces chocolate-covered english toffee bars, such as heath bars, chopped (5, 1.4 oz bars cut into1/2-inch pieces)

Recipe

1 preheat oven to 325 degrees. line 2 cookie sheets with parchment paper.
2 whisk flour and salt together in a small bowl to aerate and combine; set aside.
3 melt the chocolate in top of double boiler or microwave; stir until smooth.
4 in a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. dissolve the instant powder in the vanilla, then beat into butter mixture. beat in melted chocolate. add about one-third of flour mixture and mix on low speed. gradually add remaining flour mixture, mixing just until blended. stir in chocolate chunks and chopped toffee bars. (you may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).
5 drop by generously rounded tablespoon 2 inches apart on cookie sheets. flatten cookies with palm of hand to about 1/2-inch thickness.
6 bake for about 25 minutes or just beginning to turn light golden brown. the centers will still be a bit soft. place sheets on racks to cool cookies for 2 minutes, then remove cookies from sheets and place directly on racks to cool.

3-2-1 Cake

Total Time: 8 mins Preparation Time: 7 mins Cook Time: 1 min

Ingredients

1 (16 ounce) box angel food cake mix
1 (18 ounce) box cake mix (any flavor)
3 tablespoons of the cake mix
2 tablespoons water

Recipe

1 mix angel food cake mix and your choice flavor cake mix (i used devils' food).
2 put both in zip lock bag and mix well.
3 when ready for your quick cake snack attack, take 3 tablespoons cake mix.
4 put in microwavable small ramekin or bowl.
5 mix in 2 tablespoons water; mix well.
6 microwave on high, 1 minute.
7 cool and top with whipped cream or icing of your choice or just eat it plain.
8 just enough for that quick fix, snack attack!
9 prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
10 enjoy!

Bananas In Chocolate Mud

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

Ingredients

Servings: 3
3 bananas, peeled
2 tablespoons butter, melted
1 tablespoon brandy
3 tablespoons brown sugar
250 g dark chocolate, for mud sauce chopped (8 oz)
20 g butter, for mud sauce (1/2oz)
1 drop vanilla essence, for mud sauce
2 tablespoons light sour cream, for mud sauce
2 tablespoons chocolate shavings, for garnish
whipped cream, for garnish
strawberry, for garnish

Recipe

1 preheat oven to 180*c/375*f.
2 place whole peeled bananas in an ovenproof dish.
3 combine melted butter, brandy and brown sugar together in pan, stir until sugar has dissolved. pour over bananas and bake 10 minute.
4 (microwave directions: microwave on high for 3 minutes).
5 chocolate mud sauce:.
6 melt chocolate over pan of hot water, stir in butter and remove from heat. add vanilla and sour cream.
7 (microwave directions: combine chocolate, butter and vanilla and cook on high 1 - 2 minutes, add sour cream).
8 to serve, pour chocolate mixture into serving dish, carefully lift 1 banana on top and drizzle with the butter mixture (from cooking the banana). top with shaved chocolate and a strawberry
9 serve while warm.

Bacon And Vegetable Slice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 4
4 slices bacon, rashers trimmed of fat and rind
1 leek, sliced
2 zucchini, grated
2 carrots, peeled and grated
100 g reduced-fat tasty cheese, grated
1 cup self-raising flour, sifted
5 eggs, lightly beaten
1/4 cup olive oil
2 teaspoons dijon mustard
1/2 cup low-fat yogurt, natural
baby spinach leaves

Recipe

1 wrap the bacon and leek in paper towel and cook in the microwave on high for 2 minutes. dice the bacon.
2 combine the zucchini, carrot, cheese, flour, bacon and leek in a large bowl. stir in the combined eggs, oil and mustard. mix gently to combine.
3 coat a microwave safe quiche dish with cooking spray.
4 pour the mixture into the prepared dish and place in the microwave. cook on 50% power for 15 minutes until the edges are firm and mixture is set, time depends on how powerful your microwave is. place under a grill for 4-5 minutes or until top is golden and firm.
5 serve on top of the baby spinach leaves with a dollop of yoghurt.

Apricot Raisin Bread (bread Machine)

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

Ingredients

Servings: 20
1 cup milk
1/3 cup butter
2 eggs
1/3 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
3 3/4 cups flour
2 1/4 teaspoons bread machine yeast
1 cup chopped dried apricot
1/4 cup raisins

Recipe

1 heat cold milk for 30 seconds in the microwave; hold eggs under tap water for a minute to warm.
2 add ingredients according to your manufacturer's directions.
3 set cycle: sweet, size, 2lb.
4 after about 5 minutes, check your dough: add a tablespoon of water if too dry, or a tablespoon of flour if too wet, until dough is smooth.
5 alternatively, set cycle to dough, take dough out and shape as desired.
6 i like to divide the dough in half, then divide each half into three, roll into ropes and braid, joining the dough ends together to create a braided circle.
7 leave to rise until doubled, bake in a preheated 350 degree oven until golden brown, about 20-25 minutes.

Butterscotch Cream Brownie #a1

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

Ingredients

1 cup all-purpose flour
1/3 cup cocoa powder
6 ounces dark chocolate, chopped
2/3 cup mayonnaise
1/2 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons a.1. original sauce
1 cup toasted walnuts, chopped
1/2 cup butterscotch chips
3 ounces cream cheese
1/2 cup powdered sugar
2 ounces semisweet chocolate, chopped
1 teaspoon shortening

Recipe

1 preheat oven to 350°f line 8x8-inch baking pan with aluminum foil; grease foil and set aside.
2 combine flour and cocoa; set aside. melt 4 ounces dark chocolate in a large glass bowl set over simmering water. remove from heat; cool slightly. add mayonnaise, sugar and brown sugar; whisk to combine. whisk in eggs one at a time just until mixed. add vanilla and a1 original steak sauce; stir until incorporated. add flour mixture; stir just combined. fold in remaing dark chocolate and walnuts.
3 pour batter in prepared pan. bake for about 30 minutes or until toothpick inserted in center comes out with a few moist crumbs. cool completely.
4 melt butterscotch chips in a medium glass bowl set over simmering water. remove from heat; add cream cheese and powdered sugar. beat with mixer until smooth. spread butterscotch mixture over cooled brownie.
5 melt semiweet chocolate and shortening in microwave on high for about 1 minute, stirring every 30 seconds. drizzle over butterscotch-topped brownie. cover and chill for 2 hours or until set. cut into 20 bars.

3-minute Microwave Brownies

Total Time: 6 mins Preparation Time: 3 mins Cook Time: 3 mins

Ingredients

2 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup flour
1/2 cup cocoa

Recipe

1 beat eggs until light (about 1 minute on high).
2 beat in sugar and salt. add the vanilla. mix in the melted butter.
3 add the cocoa and flour using the low speed on mixer.
4 pour into a microwave safe dish (8 x8 or a round cake pan -- your microwave time will depend on what you use.).
5 microwave on high for 3 to 5 minutes on a turntable, preferably. do not let the center get totally dry or it will be overcooked. i took mine out when there was just a small moist spot in the center, but next time i will probably let it bake for maybe 10 seconds less. it finishes cooking as it cools.
6 you can frost if you like, but i prefer my brownies unfrosted.

Apricot Sticky Muffins

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

Ingredients

Servings: 12
1 cup grape juice
1/2 cup dried apricot, finely chopped
1 3/4 cups flour
1/3 cup cream of wheat, uncooked
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter, melted
1 teaspoon vanilla extract
3 large egg whites, lightly beaten
1 (8 ounce) carton vanilla yogurt
2 tablespoons sugar

Recipe

1 preheat oven to 400°.
2 combine juice and apricots in a microwave-safe bowl.
3 cover with heavy-duty plastic wrap, and vent.
4 microwave at high 3 minutes or until apricot mixture boils.
5 let stand, covered; cool completely.
6 drain apricots in a colander over a bowl, reserving juice.
7 lightly spoon flour into dry measuring cups, and level with a knife.
8 combine the flour and the next 5 ingredients in a medium bowl, and make a well in center of mixture.
9 combine 3 tablespoons reserved grape juice, butter, vanilla, egg whites, and yogurt; stir well with a whisk.
10 add to flour mixture, stirring just until moist.
11 stir in reserved apricots.
12 spoon batter into 12 muffin cups coated with cooking spray.
13 bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
14 remove muffins from pans immediately; place on a wire rack.
15 dip muffin tops in remaining apple juice; sprinkle each with 1/2 teaspoon sugar.

Chocolate Coconut Neapolitans

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

1 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
1/2 cup flaked coconut, finely chopped
4 1/2 teaspoons chocolate syrup
1/2 cup semi-sweet chocolate chips
1 1/2 teaspoons shortening

Recipe

1 line a 9x5x3 inch loaf pan with wax paper,set aside.
2 in a mixing bowl cream butter and sugar.
3 beat in egg and vanilla.
4 combine the flour,baking powder and salt,gradually add to creamed mixture and mix well.
5 divide dough into thirds.
6 add almond extract and red food coloring to one portion,spread evenly into prepared pan.
7 add coconut to second portion,spread evenly over first layer.
8 add chocolate syrup to third portion,spread evenly over second layer.
9 cover with foil,freeze for 4 hours or overnight.
10 unwrap loaf and cut in half lengthwise into 1/4 inch slices.
11 place 2 inches apart onto ungreased baking sheet.
12 bake at 350 for 12-14 minutes.
13 remove to wire racks to cool.
14 in microwave melt chocolate chios and shortening,stir until blended and smooth.
15 dip one end of each cookie into chocolate.
16 place on wire racks until set.

Caramelized Pears With Dark Chocolate Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

3 pears, not peeled, firm but ripe
2 tablespoons lemon juice
1/4 cup sugar, divided
1/2 cup fat-free half-and-half
1 (3 1/2 ounce) dark chocolate bars, coarsely chopped
1/2 teaspoon vanilla
1 1/2 cups fat-free frozen yogurt or 1 1/2 cups low-fat vanilla yogurt

Recipe

1 cut pears in half vertically. gently cut or scrape out core. dip cut edges in lemon juice. sprinkle about ½ tablespoon sugar over the cut edges of each pear half.
2 place each pear, cut side down, in a large, heavy skillet over medium heat. sprinkle 1 tablespoon sugar in skillet around pears. cook 7 to 9 minutes or until sugar is melted and golden and cut surface of pears is golden. remove pears from skillet.
3 meanwhile, heat half-and-half in a 2-cup glass measuring cup in microwave oven on high (100 percent power) 45 to 60 seconds or until steaming hot but not boiling. (watch carefully so it does not boil.) immediately add chocolate to hot half-and-half. allow to stand 3 to 5 minutes or until chocolate melts. stir to blend and melt chocolate. (if necessary, return to microwave oven and heat on high power in 15 second intervals, stirring after each, until melted.) stir in vanilla.
4 place a small scoop of frozen yogurt in each dessert bowl. place pear halves on yogurt. drizzle any collected caramelized sugar over pears. drizzle with dark chocolate sauce. serve immediately.

Caramelized Onions

Total Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 4
1/2 cup butter (or other fat)
3 onions, sliced

Recipe

1 put the onions in the bowl with the fat or butter. cover the bowl and microwave for 10 minutes on high.
2 take off the cover, and stir the onions--there should be good bit of liquid in the bowl. microwave (uncovered) for approximately 10 more minutes, but keep an eye on it. it should get brown around the edges, so stir it periodically.
3 eventually it'll be a brown mass of onions. if you like them crispy, microwave them a bit longer but, again, keep an eye on them--it's a real short moment between crispy and burnt.
4 you can do this in a conventional oven too, but it takes longer; say around 20 minutes at 350°f with the cover on and another 20 min with the cover off, stirring periodically. once again, keep an eye on it.

Cookie Mix Baklava Bars

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

Servings: 24
1 (17 1/2 ounce) betty crocker sugar cookie mix
1/2 cup butter, softened
1/2 teaspoon grated lemon peel
1 egg
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen miniature phyllo cups (from 2.1-oz package)
1/3 cup honey
2 tablespoons butter, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
5 tablespoons honey

Recipe

1 heat oven to 350°. spray bottom only of 9x13-inch pan with pam.
2 stir cookie base ingredients in large bowl until soft dough forms.
3 press in bottom of pan and bake 15 minute.
4 meanwhile in medium bowl, stir filling ingredients together (except phyllo) until well mixed & crumbly.
5 sprinkle mixture evenly over partially baked base.
6 crumble frozen phyllo shells evenly over nut mixture. bake 18-20 minutes or golden.
7 in a small microwaveable bowl, zap all glaze ingredients except vanilla for 1 minute on high, or until bubbly. stir in vanilla.
8 drizzle honey mix over phyllo. cool completely.
9 cut into 6 rows by 4 rows. drizzle each bar with 1/2 teaspoon honey before serving.

30 Minute Fresh Mozzarella Cheese Homemade

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

Ingredients

1/2 rennet tablet
1/4 cup cool chlorine-free water (most bottled waters are chlorine-free)
1 gallon 2% low-fat milk (1%, or skim)
2 teaspoons citric acid
1 teaspoon salt (optional)

Recipe

1 crush the rennet into the water and stir to dissolve.
2 pour milk into a non-reactive pot (no aluminum or cast iron).
3 place over medium heat. sprinkle the citric acid over the milk and stir a few times. heat milk to 88°f; milk will begin to curdle.
4 at 88°f, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105°f turn off the heat. large curds will appear and begin to separate from the whey (the clear, greenish liquid).
5 with a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (if it's still too liquid, let it set for a few more minutes). press the curds gently with your hand and pour off as much whey as possible.
6 microwave curds on high for 1 minute, then drain off all the excess whey.
7 with a spoon, press curds into a ball until cool.
8 microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball.
9 in the meantime, place the whey over medium heat and let it heat to about 175°f.
10 when cheese is cool enough to touch, knead it like bread dough until smooth. when you can stretch it like taffy, it is done. you can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. the cheese will become stretchy, smooth and shiny. if it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. then pick it up again and stretch it into a long rope. fold over and stretch again. dip in hot whey as needed to make the cheese pliable.
11 when the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.

Corn Lemon Salad

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

Ingredients

1 cup frozen corn kernels or 1 cup fresh corn kernels
1/4 medium onion, finely chopped
1/2 medium lemon, juice of
1 tablespoon cilantro leaf, chopped
salt
pepper

Recipe

1 if using frozen corn kernels, cook them in a medium bowl in the microwave for 3 minutes on medium power (650 watts).
2 if using fresh corn kernels, cook them for about 1 to 1 1/2 minutes.
3 set aside to cool.
4 season the chopped onions with the salt and pepper.
5 add the seasoned onions to the bowl of corn and mix well.
6 pour the lemon juice over the corn-onion mixture and toss to coat.
7 garnish with chopped cilantro and serve, or refrigerate for 1-2 hours and serve cold.

Cheese Enchiladas (vegetarian/meatless)

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

Ingredients

Servings: 4
8 -10 small corn tortillas (5-6 inches)
1 cup cheddar cheese, shredded (or other cheese of your choice)
1 cup monterey jack cheese, shredded (or other cheese of your choice)
1 cup sour cream
1 teaspoon onion powder
1 garlic clove, crushed
1 (8 ounce) can tomato sauce
1/2 small green bell pepper, diced very fine (can even use food processor to grate)
1/4 teaspoon ground cumin (or more if you really like cumin!)
1/4-1 teaspoon cayenne pepper, to taste
1/2 cup additional cheddar cheese (or cheese of your choice) or 1/2 cup monterey jack cheese, shredded (or cheese of your choice)

Recipe

1 preheat oven to 350 degrees.
2 mix the first 2 cups of cheese with the sour cream, onion powder, and garlic.
3 moisten tortillas and warm slightly in the microwave or oven. spoon some of the cheese mixture down center of each tortilla. roll up; place seam sides down in lightly greased or parchment lined oblong baking dish.
4 mix tomato sauce, bell pepper, cayenne pepper and cumin. spoon tomato mixture lengthwise down center of each enchilada.
5 sprinkle remaining 1/2 cup cheese over tomato mixture. you can freeze them at this point or bake immediately. if frozen, thaw before baking.
6 bake uncovered at 350 degrees until cheese is melted and filling is bubbly, about 25 minutes. let cool 10 minutes and serve immediately, or cover and keep warm in oven with temperature lowered to 200 degrees to serve later.

Chicken And Vegetable Tortilla Roll-ups

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

Ingredients

Servings: 6
1 lb boneless skinless chicken breast, cooked
1 cup chopped broccoli
1 cup diced carrot
1 (10 3/4 ounce) can 98% fat free condensed cream of celery soup, undiluted
1/4 cup 2% low-fat milk
1 tablespoon dry sherry
1/2 cup grated parmesan cheese
6 (10 inch) fat free tortillas

Recipe

1 preheat oven to 350 degrees. spray 13x9 inch baking dish with nonstick cooking spray; set aside. cut chicken into 1 inch pieces; set aside.
2 combine broccoli and carrots in 1 quart microwavable dish. cover and microwave at high 2 to 3 minutes or until vegetables are crisp-tender; set aside.
3 combine soup, milk and sherry in small saucepan over medium heat; cook and stir 5 minutes. stir in parmesan cheese, chicken, broccoli and carrots. cook 2 minutes or until cheese is melted. remove from heat.
4 spoon 1/4 cup chicken mixture into each tortilla. roll up and place, seam side down, in prepared baking dish. cover dish and bake 20 minutes or until heated through.

Brazilian Baked Bananas

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

Servings: 4
3 tablespoons butter, cut into small pieces
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
2 medium bananas, firm and ripe
2 cinnamon sticks
rind of one lime, cut into thin strips
1/3 cup sweetened flaked coconut

Recipe

1 in a shallow microwavable glass baking dish or pie plate, mix butter, brown sugar and lemon juice. microwave, uncovered, on high for 1 minute. stir well.
2 peel bananas and cut them in half crosswise. slice each lengthwise. arrange 8 pieces in a single layer in the sugar mixture, turning them over once to coat. put cinnamon sticks and lime peel around the banana pieces.'.
3 microwave on high, uncovered for 2 minutes. baste the bananas with the sauce. microwave on high for 1 or 2 more minutes, or until the bananas are soft.
4 let stand for 3 minutes.
5 garnish with coconut and serve warm with the sauce.

Cranberry Swirl Loaf

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

3 -3 1/2 cups flour
1/3 cup sugar
1 (1/4 ounce) package fast rise yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed
1 cup fresh cranberries or 1 cup frozen cranberries
1/4 cup brown sugar
1/4 cup water
1 tablespoon butter, cubed
1/2 cup walnuts, chopped
1 tablespoon lemon juice
2 tablespoons flour
2 tablespoons sugar
2 tablespoons butter, cold and divided

Recipe

1 in large mixing bowl, combine 1 cup flour, sugar, yeast and salt. in saucepan, heat water, milk, and butter to 120-130 (i did this in the microwave). add to dry ingredients, beat until combined. stir in enough remaining flour to form a soft dough.
2 turn onto a floured surface, knead until smooth and elastic, about 5-7 minutes. place in a greased bowl, turning once to grease top. cover and let rise in a warm place until doubled, about 1 hour.
3 for filling, combine cranberries, brown sugar, and water in small saucepan. cook over medium heat until berries pop, about 15 minutes. remove from heat, stir in butter, walnuts, and lemon juice. cool.
4 punch dough down. turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. spread cooled filling to within 1/2 inches of edges. roll up jelly-roll style, starting with a long side; pinch seam to seal. place in a zigzag pattern in a greased 9-in. x 5-in. x 3-in. loaf pan.
5 for topping, combine flour and sugar in a small bowl; cut in 1 tablespoon butter until crumbly. melt remaining butter; brush over dough. sprinkle with topping. cover and let rise until doubled, about 40 minutes. bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. cool in pan for 10 minutes then carefully remove from pan to a wire rack to cool.