Cookies And Cream Chocolate Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 18
• 18 ounces chocolate cake mix (i recommend betty crocker super moist)
• 1/3 cup oil
• 3 eggs
• 1 1/4 cups water
• 3 1/2 ounces chocolate pudding mix
• 6 ounces jell-o oreo instant pudding & pie filling mix
• 1 (8 ounce) container whipped topping, thawed
• 1 1/4 cups milk
• 8 ounces semi-sweet chocolate chips
• 2 tablespoons butter

Recipe

• 1 prepare a 13x9 cake pan by greasing the bottom (and the sides if using margarine).
• 2 preheat oven to 350 degrees if using a glass or shiny pan. 325 degrees if using non-stick or dark pans.
• 3 in a large bowl, mix cake mix, box of chocolate pudding, water, eggs and oil.
• 4 blend on medium speed for 2 minutes.
• 5 pour cake batter into prepared pan.
• 6 bake for 35 minutes.
• 7 in the meantime --
• 8 mix large box of cookies and cream pudding with one cup of milk. (pudding will be more stiff than normal.)
• 9 whip in with wire wisk a half (approximately 4 oz) of the thawed whipped topping until smooth. refrigerate.
• 10 in the microwave, heat butter and 1/4 cup of milk until butter is completely melted.
• 11 wisk in 8 oz of chocolate chips to melted butter and milk. (use as much chocolate chips until you reach a smooth consitancy.)
• 12 add in the remaining 4 oz of whipped topping to the chocolate chip mixture and wisk until smooth. refrigerate.
• 13 remove cake from oven, check for doneness.
• 14 allow cake to cool for 30 minutes.
• 15 spread chocolate/cool whip mixture on cooled cake.
• 16 spread cookies and cream pudding frosting on top of the chocolate mixture.
• 17 refrigerate remaining cake.

Chocolate Chunk/ Chocolate Chip Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 3/4 cup brown sugar
• 3/4 cup butter or 3/4 cup margarine
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 6 ounces semisweet chocolate chunks
• 5 ounces hershey vanilla chips
• 1/4 cup chopped walnuts

Recipe

• 1 preheat oven to 375-400 degrees.
• 2 soften brown sugar and butter in microwave for 1 minute on high.
• 3 cool the mixture.
• 4 add eggs and vanilla.
• 5 mix well.
• 6 add flour and baking soda to sugar/egg mixture.
• 7 when well mixed, add chocolate chunks, vanilla chips, and walnuts.
• 8 place by well rounded teaspoonfuls on ungreased insulated cookie sheet.
• 9 bake for 10-12 minutes or until slightly brown on top.
• 10 note: as the reviewer discovered, it is important to cool the butter/sugar mixture prior to adding the eggs. i have added that in the instruction and i thank her for her input. : ).

Chocolate Chunk Pecan Cookies

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

Ingredients

• 7 ounces dark chocolate, broken into squares
• 4 ounces butter, chopped
• 2 ounces light brown sugar
• 3 1/2 ounces superfine sugar
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 4 ounces whole pecans
• 4 ounces all-purpose flour
• 1 teaspoon bicarbonate of soda

Recipe

• 1 heat oven to 350°f melt half the chocolate in the microwave on high for 1 min or over a pan of simmering water.
• 2 beat in the butter, sugars, vanilla and egg until smooth, then stir in three-quarters of both the nuts and remaining chocolate, then the flour and bicarbonate of soda.
• 3 heap 12 spoonfuls, spaced far apart, on 2 baking sheets (don't spread the mixture), then poke in the reserved nuts and chocolate.
• 4 bake for 12 mins until firm, then leave to cool on the sheets. can be stored in a tin for up to 3 days.

Cranberry Whole-grain Muffins

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

Ingredients

• 1 1/2 cups whole wheat flour (king arthur traditional or king arthur 100% whole wheat flour)
• 3/4 cup quick-cooking rolled oats
• 1/4 cup dry buttermilk or 1/4 cup nonfat dry milk powder
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup cranberries, chopped (fresh or frozen)
• 1/2 cup pecans (optional) or 1/2 cup walnuts, chopped (optional)
• 1 tablespoon orange zest (finely grated orange peel)
• 2 large eggs (or 4 egg whites)
• 3/4 cup milk
• 1/3 cup vegetable oil or 1/3 cup melted butter
• 2 tablespoons orange juice
• 3 tablespoons sugar

Recipe

• 1 preheat oven to 450 degrees.
• 2 in a medium bowl, whisk together the dry ingredients, then stir in the cranberries and nuts.
• 3 whisk together the orange zest, eggs, milk, and oil or melted butter.
• 4 add the wet ingredients to the dry ingredients, stirring until blended; don't beat or your muffins will be tough!
• 5 fill 12 greased muffin cups or paper liners about 3/4 full.
• 6 bake the muffins for 18-20 minutes, until they're golden brown.
• 7 remove them from the oven, leave them in the pan for 5 minutes, then transfer them to a rack.
• 8 in a small saucepan or the microwave, stir together the glaze ingredients. bring just to a boil to dissolve the sugar.
• 9 dip the tops of the warm muffins into the glaze.
• 10 notes: for a sweeter muffin, substitute 1 cup sweetened dried cranberries.

Angel's Black Bean Burritos

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

Ingredients

• 8 ounces chunked stew meat (cut into smaller pieces)
• 1/2 cup chopped onion
• 3 teaspoons olive oil (for frying)
• 1 (14 1/2 ounce) can black beans, drained
• 1 (4 ounce) can green chilies, drained
• 5 tablespoons pace picante sauce (or your favorite brand)
• 6 whole wheat tortillas
• 4 ounces monterey jack and cheddar cheese blend, blend grated
• 1/3 cup sour cream

Recipe

• 1 2 teaspoons olive oil in medium skillet.
• 2 cut stew meat into smaller pieces.
• 3 fry cut up stew meat, just 'till almost done; still showing pink.
• 4 remove to paper plate to hold for a few minutes.
• 5 a teaspoon more olive oil into pan to fry onion until soft.
• 6 turn flame to low.
• 7 add black beans, green chilies and piquante sauvce.
• 8 blend gently with spatula.
• 9 cook on low for just 10 minutes, turn off heat.
• 10 plate 2 tortillas, heat in microwave for 30 seconds.
• 11 remove and place 1 heaping teaspoon of sour cream down center of tortilla.
• 12 scoop 1/4 cup from skillet and follow sour cream down center.
• 13 top with cheese, fold over or fold like burrito.
• 14 serve with rice or quacamole and corn chips.

Chocolate Chunkers

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

Ingredients

• Servings: 24
• 1/3 cup flour
• 1/4 cup cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, cut into 3 pieces
• 6 ounces bittersweet chocolate, coarsely chopped
• 1 ounce unsweetened chocolate, coarsely chopped
• 2 eggs
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
• 1 cup chocolate chips
• 1 1/2 cups nuts, coarsely chopped
• 1 cup raisins (or dried cranberries)

Recipe

• 1 preheat oven to 350.
• 2 sift together flour, cocoa, salt, and baking powder.
• 3 place butter, bittersweet and unsweetened chocolate in microwave safe bowl, and heat at 50% power for 60 seconds, then stir until smooth. set aside to cool slightly.
• 4 beat eggs and sugar on med-high for about 2 minutes, or until pale and foamy.
• 5 beat in vanilla, then scrape down bowl.
• 6 put mixer on low and add melted chocolate, then scrape down bowl.
• 7 add dry ingredients, mixing just until incorporated.
• 8 with a wooden spoon, mix in chocolates, nuts, and raisins.
• 9 drop by generous teaspoonfuls onto baking sheet lined with parchment paper or silpat.
• 10 bake for 10-12 minutes. tops of cookies should look dry, but middles should still be soft. let sit on baking sheet for a few minutes, then cool on rack.

Chocolate Chunk Cookies (one Bowl)

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

Ingredients

• 3/4 cup semisweet chocolate chunk
• 1/4 cup butter
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup flour
• 1/4 teaspoon baking powder
• 3/4 cup chocolate chips
• 1 cup pecans, chopped

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 partially melt chocolate chunks in a large microwave bowl for 3 to 4 minutes on high power.
• 3 add butter, brown sugar, eggs, flour and baking powder, mixing well.
• 4 add chocolate chips and pecans.
• 5 drop by heaping spoonful onto an ungreased baking sheet.
• 6 bake at 350 degrees fahrenheit for about 12 to 13 minutes.

4 Ingredient Easy Chocolate Fudge

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

Ingredients

• 2 cups semi-sweet chocolate chips (one 12 oz bag)
• 1 (14 ounce) can sweetened condensed milk
• 1 cup chopped almonds or 1 cup walnuts
• 1 teaspoon vanilla extract

Recipe

• 1 line an 8 or 9-inch square baking pan with foil or parchment paper.
• 2 conventional method: in a double boiler, melt chips and milk. stir until smooth. add nuts and vanilla.
• 3 microwave method: melt chocolate chips and milk on 50 percent power, 3 to 5 minutes. stirring twice while microwaving and once at the end until smooth. stir in nuts and vanilla.
• 4 pour into prepared pan and chill until set.

Cookies And Cream Slice

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

Ingredients

• 1 (8 ounce) packet plain chocolate cookies, crushed
• 175 g unsalted butter, melted
• 75 g dark chocolate, chopped
• 25 g butter
• 3 teaspoons gelatin
• 1/4 cup cold water
• 1 (12 ounce) package cream cheese, softened
• 2 teaspoons vanilla essence
• 1/2 cup caster sugar
• 300 ml thickened cream, whipped
• 100 g chocolate, melted
• 150 g cream-filled chocolate sandwich cookies, roughly chopped

Recipe

• 1 grease a 20cm x 30cm baking tin (lamington pan).
• 2 line the base and 2 long sides with a sheet of baking paper.
• 3 extend paper 5cm above pan edges.
• 4 process cookies until finely crushed and add the butter.
• 5 mix to combine.
• 6 press mixture evenly over the base of the prepared pan and refrigerate.
• 7 to make the filling, sprinkle gelatine over water in a small heatproof jug and stand it in a pan of simmering water until gelatine has dissolved.
• 8 stir to help combine it and allow to cool slightly.
• 9 beat the cream cheese, essence and sugar in a small bowl with electric mixer until smooth.
• 10 beat in the gelatine.
• 11 fold in the whipped cream, cooled melted chocolate and chopped cookies.
• 12 spread the filling over the base in pan.
• 13 cover and refrigerate for several hours until firm.
• 14 this is best if made the day before serving.
• 15 to serve the slice, cut into small squares.
• 16 melt the remaining dark chocolate and butter by placing them in a small heatproof jug and standing them over a pan of simmering water or you can melt them very carefully in the microwave on medium heat, stirring regularly until melted and combined.
• 17 drizzle or pipe the chocolate over the squares in a squiggly pattern and refrigerate squares until chocolate has set.
• 18 this slice should be stored, covered, in the fridge.

Chocolate Chubbies

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

Ingredients

• Servings: 60
• 1/2 lb bittersweet chocolate, cut in chunks
• 6 cups semisweet chocolate morsels, divided usage
• 1/2 lb unsalted butter
• 8 eggs
• 3 cups sugar
• 4 teaspoons vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 9 cups walnut pieces, chopped (that's right, 9 cups!)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 line a baking sheet with parchment paper.
• 3 in the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter.
• 4 stir until smooth.
• 5 remove from heat and allow to cool (i do this in the microwave).
• 6 in an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed.
• 7 add the cooled chocolate mixture.
• 8 in a separate bowl, sift the flour, salt and baking powder.
• 9 add to the chocolate-egg mixture and mix just until combined.
• 10 fold in the chopped walnuts and the other 3 cups of chocolate chips.
• 11 using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies.
• 12 bake for 10 to 12 minutes.
• 13 the cookies should be slightly underdone, with soft, chewy centers and a cracked surface.
• 14 remove to a rack to cool.
• 15 definitely don't overbake these cookies, or they get dry and hard.
• 16 don't make the dough ahead of time, because it will solidify and become difficult to work with.
• 17 ideally, you'll make the cookies one day and eat them within 24 hours — if they last that long.
• 18 store the cookies in a sealed container, or freeze for up to three months.

Chocolate Cigars

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

Ingredients

• Servings: 12
• 1 cup flour
• 2 3/4 cups milk
• 3 eggs
• 2 tablespoons cocoa, unsweetened
• 1 tablespoon sugar
• 1 pinch salt
• 8 3/4 ounces mascarpone (8 oz cream cheese would work just increase cream a bit)
• 4 ounces chocolate (60-80% cocoa)
• 1 cup cream, whipped
• 3 tablespoons powdered sugar
• 1 tablespoon butter
• raspberries (optional)

Recipe

• 1 in a bowl, stir together the flour, cocoa, salt, sugar.
• 2 whisk in milk and add the eggs until well blended. set aside.
• 3 for the filling, melt chocolate and butter at 40% power in the microwave, about 90 seconds.
• 4 whip the creme.
• 5 after a few minutes add the mascarpone and icing sugar and mix well.
• 6 fold in the chocolate and butter. put in fridge.
• 7 heat a lightly greased frying pan over medium heat. pour a little batter into the pan, tilt and rotate the pan until the batter coats the bottom evenly. cook for a few minutes then flip it and cook the other side as well for a couple of minutes.
• 8 there will be 12-15 pancakes from this batter.
• 9 place a pancake on a board and spread with the cream.
• 10 place in a row seam side down. spread a thin layer of cream on the top.
• 11 sprinkle the top with cocoa or grated chocolate.
• 12 if you want, put a raspberry on one end to simulate the burning end.
• 13 serve creatively.

Caramelized Tofu And Brussel Sprouts With Cilantro And Nuts

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

Ingredients

• 200 g extra firm tofu, cubed
• 10 brussels sprouts
• 1/3 cup walnuts (or mix of both) or 1/3 cup pecans (or mix of both)
• 4 -6 garlic cloves, peeled
• 1/4 cup fresh cilantro, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons brown sugar

Recipe

• 1 brown tofu and garlic in olive oil until crispy one side. add butter, brown sugar, nuts, chili, and stir. separately cut brussels sprouts in half lengthways and steam in pot or microwave. when tofu is caramelized, drain brussels sprouts and add to mix. toss, remove from heat, then add cilantro, salt, and lemon juice. serve hot.

3-way Fudge

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 cup chocolate chips
• 1 cup milk chocolate chips
• 14 ounces can sweetened condensed milk
• 6 tablespoons butter

Recipe

• 1 line an 8-inch square pan with wax paper or with foil, and spray the foil with cooking spray.
• 2 you can make this fudge in the microwave.
• 3 combine ingredients in a 2-cup cook for 70 seconds on high. stir the chocolate chips to be sure they're melted.
• 4 melt together the following: 1 cup semisweet chocolate chips, scant half cup sweetened condensed milk, 2 tbsp butter.
• 5 stir to make sure everything's melted and then spread it out in the bottom of the 8-inch square pan. let it sit until it's cool and slightly hard to the touch.
• 6 then melt together the following: 1 cup chocolate chips, scant half cup sweetened condensed milk, 2 tbsp butter. stir to be sure it's melted, then spread the second layer on top of the first in the pan.
• 7 let it sit and cool until cool to the touch and slightly hardened.
• 8 then melt together the following: 1 cup milk chocolate chips, remaining sweetened condensed milk, 2 tbsp butter.
• 9 spread the third layer on top of the other two, smooth with a rubber spatula and let harden in the fridge for at least 2 hours (overnight is better) turn it out onto a cutting board and cut into bite sized squares.
• 10 you can also add nuts to the layers. (either between the first and second or the second and third) macadamia nuts are good, as are pecans.

Cookies And Cream-cheese Icing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 ounces chocolate
• 1 cup oreo cookie crumbs
• 1 (8 ounce) package cream cheese or 1 (8 ounce) package reduced-fat cream cheese
• 1/2 cup powdered sugar

Recipe

• 1 melt the chocolate using a double boiler or in the microwave.
• 2 mix the cookie crumbs and melted chocolate into the softened cream cheese. as it cools quickly, the chocolate make form small pieces in the icing, which adds texture.
• 3 add powdered sugar until the icing reaches the desired consistancy.

35-second Chocolate Cake

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• Servings: 1
• 2 tablespoons flour
• 1 1/2 tablespoons splenda sugar substitute or 1 1/2 tablespoons whey, low powdered
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon instant coffee crystals (but brings out the chocolaty yum!) (optional)
• 1 pinch salt
• 2 tablespoons milk
• 1 teaspoon olive oil
• 1 drop vanilla extract

Recipe

• 1 spray a coffee cup or ramekin with vegetable cooking spray. in the cup combine the flour, splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain. stir in the milk, olive oil, and vanilla until smooth.
• 2 bake in the microwave on high for 35 seconds. you may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery! it should be moist on the bottom and will continue cooking as it sets.
• 3 serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.
• 4 (use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.).

Banana-cinnamon Snack Mix

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

Ingredients

• 2 cups banana nut cheerios
• 1 cup cinnamon chex cereal
• 1 cup pretzel twists, small ones that are fat free
• 1/2 cup walnut halves
• 1 egg
• 1 tablespoon orange juice (or water)
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 4 cups microwave popcorn (the 94% fat free kind, any flavor)
• 1 cup apple chips, crispy ones broken into pieces

Recipe

• 1 heat oven to 300°f spray large roasting pan with cooking spray or grease with shortening. in large bowl, mix cereals, pretzels and walnuts; set aside.
• 2 in medium bowl, beat egg , orange juice, sugar and cinnamon with wire whisk until well blended. pour over cereal mixture, stirring until evenly coated. stir in popcorn. spread in pan.
• 3 bake 25 to 30 minutes, stirring every 10 minutes, until light brown and crisp. remove from oven; stir in apple chips. cool completely, about 10 minutes.

Chocolate Christmas Mice Cookies

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 24 oreo double stuff cookies
• 6 ounces semisweet chocolate
• 1/2 teaspoon butter
• 1 ounce paraffin wax, chopped (see notes)
• 1/2 cup chocolate chips (see notes)
• 1/2 cup sliced almonds
• 1 (3 ounce) package red decorating gel (clear)
• 1 (3 ounce) package green decorating gel (clear)
• 24 cherries
• 1 (8 ounce) package , hershey's kisses

Recipe

• 1 carefully twist oreo cookies apart. set aside the ones with the cream filling on them; save plain halves for another use. (you could make crumbs for pie crust).
• 2 in microwave, melt chocolate chip, paraffin and butter; stir until smooth.
• 3 holding cherry by stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss.
• 4 place cherry and kiss onto the cream filling of the cookie. let stem extend over the edge.
• 5 make ears for your mouse by placing sliced almonds between the cherry and the kiss (before the chocolate sets).
• 6 place in refrigerator until chocolate sets.
• 7 with green decorative gel, pipe holly leaves on cream of cookie by the mouse.
• 8 pipe holly berries between the leaves with the red gel.
• 9 pipe eyes on each chocolate kiss.
• 10 store in airtight container at room temperature.
• 11 tips:.
• 12 i used almond bark instead of the chocolate chips and eliminated the need for shortening.
• 13 maraschino cherries need to have stems and be well-drained.
• 14 keep chocolate hot by putting in a bowl over a steaming pan of water.
• 15 i used a teapot, took the lid off and placed my bowl over it after melting chocolate in microwave.
• 16 you can use a clean eyebrow tweezer or something else to grasp the cherries by the stems to dunk in chocolate.
• 17 make extras because everyone at your party will want one to take home to show around and to use as a pattern to make their own!

Cooking For One- Mexican Salsa Chicken Dinner

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 4 ounces boneless skinless chicken breasts
• 2 tablespoons italian dressing
• 1/2 cup salsa
• 1/4 cup 2% mexican blend cheese
• 1/2 cup cooked brown rice
• 2 cups raw spinach
• 1 dash garlic salt

Recipe

• 1 slice chicken breast in half and place on baking dish.
• 2 spoon italian dressing over chicken.
• 3 bake in oven at 375 for 25-30 min, flip over halfway.
• 4 cover chicken with salsa and sprinkle with cheese.
• 5 change oven to broil and broil for 2-5 min, watch carefully so cheese doesn't burn.
• 6 meanwhile microwave spinach on high for 2-3 min, sprinkle with garlic salt.
• 7 place chicken on top of rice and spinach.
• 8 enjoy!

Caramels By Jacques Pepin

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 8 tablespoons butter
• 1/2 cup heavy cream
• 3 tablespoons water
• 1/4 cup light corn syrup
• 1 cup sugar

Recipe

• 1 prepare a standard loaf pan either by buttering it or lining it with lightly oiled parchment paper.
• 2 place the butter, cut into pieces, and the cream in a glass bowl and microwave until butter is melted and mixture is hot, about 90 seconds. set mixture aside, close enough to be reached quickly.
• 3 combine water, corn syrup, and sugar in a straight-sided pan. stir just enough to moisten the sugar, but not so vigorously as to slosh any sugar onto the sides of the pan, where it is likely to crystalize.
• 4 heat over medium-high heat until mixture begins to boil, then put on a tight-fitting lid and continue to cook for one to two minutes. the steam will condense in the lidded pan and run down the sides, washing away any sugar crystals that have formed.
• 5 remove the lid and attach a candy thermometer. cook to 320 degrees f or until the sugar begins to turn amber around the edges. this may take five to six minutes, but it can happen fast, so do not allow your attention to be diverted at this point or you will have a smoking black mess on your hands.
• 6 as soon as the thermometer hits 320 f, or you see the edges turning amber, pour the butter and cream mixture slowly into the sugar mixture, stirring to combine. temperature will drop to just above 200°f.
• 7 continue cooking until the mixture reaches your desired temperature: 240 degrees f for very soft caramels, 245 for soft-but-chewy, 250 for hard.
• 8 when the desired temperature is reached, pour the mixture immediately into the prepared loaf pan. allow to cool until they are just slightly warm to the touch, then turn out onto parchment or waxed paper and cut to desired size. they're very rich, so i like small pieces.
• 9 wrap in squares of waxed paper to store. the softer ones will need to be refrigerated, the medium and hard ones will not. these also freeze well if you want to store them longer-term.

30 Day Health Muffins

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• 1/2 cup oil
• 2 eggs
• 1 1/2 cups soft brown sugar
• 1 teaspoon vanilla essence (optional)
• 2 cups milk
• 1 teaspoon salt
• 2 1/2 cups plain flour
• 2 cups digestive natural bran
• 1 cup mixed dried fruit
• 1 cup chopped dates
• 2 teaspoons bicarbonate of soda

Recipe

• 1 whisk the oil, eggs, sugar, vanilla essence and milk together.
• 2 add the remaining ingredients and mix well.
• 3 allow to stand overnight in the refrigerator in an airtight container.
• 4 spoon into well greased muffin tins and bake at 180°c (350°f for 10-15 minutes.
• 5 or microwave in a 6 muffin ring for 3.1/2 minutes on medium and 30 seconds on high.
• 6 stir well each time before using.

Cheese Danish

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

Ingredients

• Servings: 10
• 2 teaspoons ground cinnamon
• 5 flour tortillas, 6-7 inches diameter
• cooking spray, we use a pump you fill with olive oil
• 1 cup milk, cold
• 1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix, 4 serving size
• 8 ounces cream cheese, room temperature
• 2 cups cool whip, thawed
• 1 ounce semisweet baking chocolate

Recipe

• 1 heat oven to 350.
• 2 spray tortillas with cooking spray on both sides.
• 3 sprinkle with cinnamon on both sides.
• 4 cut each tortilla into 4 wedges.
• 5 stand rounded edges of each tortilla wedge in bottom of muffin cup by curling in sides.
• 6 bake 8 minutes or until lightly browned and crispy.
• 7 cool in pan.
• 8 pour milk into large mixing bowl.
• 9 add pudding mix.
• 10 beat on low until blended well, about 2 minutes.
• 11 beat in cream cheese on medium speed smooth.
• 12 gently stir in whipped topping.
• 13 refridgerate 1 hour.
• 14 using pastry bag fill each cooked tortilla wedge with filling from refridgerator.
• 15 place chocolate in zip lock bag and heat on high in microwave until chocolate is melted, about 1 minute.
• 16 cut corner of the bag to make about 1/8 inch hole.
• 17 hold bag tightly at top, drizzle chocolate over danished.
• 18 refridgerate about 1 hour.
• 19 enjoy.

Cheese Crisps

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

• 2 ounces cheese (grated)
• 1 paper, towel

Recipe

• 1 sprinkle cheese evenly in one large or several small circles on the plate.
• 2 microwave for 45 seconds, then in 15-20 second intervals until done.
• 3 crisp is done when an even golden tone is reached. usually, the majority of the fat is rendered from the cheese, and the surface is evenly pockmarked.
• 4 remove crisps from plate with spatula or butter knife. drain on paper towels.
• 5 crisps become crispier as they cool.
• 6 they are pliable when warm and be shaped over objects to create small "bowls" or even taco shells. simply remove from plate and drape over an appropriately-shaped bowl, spice jar, etc. again, they crisp up while cooling.

Cranberry-almond Cereal Mix, Diabetic Friendly

Total Time: 20 mins Preparation Time: 8 mins Cook Time: 12 mins

Ingredients

• 1 cup rolled oats (old fashioned)
• 1 cup quick-cooking barley
• 1 cup bulgur (cracked wheat, or amaranth seeds)
• 1 cup dried cranberries (or mix the choices) or 1 cup snipped dried apricots (or mix the choices) or 1 cup raisins (or mix the choices)
• 1/2 cup sliced almonds, toasted
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• splenda sugar substitute ( or brown, to taste optional)
• nonfat milk (optional)

Recipe

• 1 in a large bowl stir together oats, barley, bulgur, cranberries, almonds, cinnamon, and salt.
• 2 cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).
• 3 for 2 breakfast servings:.
• 4 in a small saucepan bring 1-1/3 cups water to boiling. add 2/3 cup of the cereal mix.
• 5 reduce heat.
• 6 simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally.
• 7 sweeten with splenda or splenda brown blend and serve with milk if desired.
• 8 microwave directions:.
• 9 for 1 breakfast serving, in a 1-quart microwave-safe bowl combine 3/4 cup water and 1/3 cup cereal mix. microwave, uncovered, on 50% power (medium) for 8 to 11 minutes or until cereal reaches desired consistency, stirring once.
• 10 stir before serving.

Chocolate Chunk Cheesecake

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 2 cups finely crushed cream-filled chocolate sandwich cookies, about 20 cookies, such as oreos
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 1/2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla
• 1 (11 1/2 ounce) package semisweet chocolate chunks, divided
• 1 1/2 cups coarsely crushed chocolate sandwich style cookies, about 14 cookies, such as oreos
• 1/3 cup whipping cream

Recipe

• 1 stir together 2 cups cookie crumbs and butter and press into bottom and 1/2 inch up sides of a 9-inch springform pan.
• 2 beat cream cheese and sugar at medium speed with an electric mixer until blended.
• 3 add eggs, 1 at a time, beating just until blended after each.
• 4 stir in vanilla, 1 cup chocolate chunks, and 1 1/2 cups crushed cookies.
• 5 pour into prepared crust.
• 6 bake at 325º for 55 minutes or until center is almost set.
• 7 turn off oven; let cheesecake stand in oven with oven door partially open, 20 minutes.
• 8 remove cheesecake from oven and cool in pan on wire rack 30 minutes.
• 9 cover cheesecake and chill for 8 hours.
• 10 release sides of pan.
• 11 microwave remaining 3/4 cup chocolate chunks and whipping cream in a glass bowl at high for 1 minute.
• 12 stir until chocolate melts.
• 13 chill this mixture for 30 minutes.
• 14 pour evenly over cheesecake and serve.

Cranberry Walnut Jam

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

Ingredients

• 5 cups cranberries, washed
• 1 cup water
• 1 cup orange juice (must be 100% juice not 'orange drink')
• 2 -3 tablespoons orange zest
• 1/2 cup walnuts, chopped and toasted
• 4 1/2 cups sugar, set the 1/2 cup off to the side
• 1 (1 7/8 ounce) box sure-jell

Recipe

• 1 wash jars and screw bands in the dishwasher on the 'hot water' or 'sterilize' cycle and heated dry cycle. leave them in there until ready to use so they stay heated which reduces the chance of jars cracking when you add the hot jam. alternatively you can wash them in hot, soapy water and then fill each with clean hot water to keep them warm while you are making the jam.
• 2 fill a heavy bottomed stock pot or canner about half-full with water and bring to simmer.
• 3 put lids in a small saucepan and bring to a 'near boil' for about 5 minutes to get them gummy for sticking. let stand in hot water until ready to use.
• 4 place cranberries, juice and water in a large saucepot. bring to boil.
• 5 reduce heat to low; add orange zest, cover and simmer 10 minutes.
• 6 stir in toasted walnuts.
• 7 stir pectin into the 1/2 cup sugar you set aside. stir this into the fruit/walnut mix. this reduces clumping and it seems to mix better.
• 8 bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. this can take 5-10 minutes.
• 9 quickly stir in the rest of the sugar.
• 10 return to full rolling boil and boil hard for 1 minute, stirring constantly.
• 11 remove from heat. skim off any foam with metal spoon.
• 12 time to test the jell: i like to keep a metal spoon in a glass of ice water on the counter, or you could keep one in the freezer. put about half a spoonful of jam on it and let it cool to room temperature. if it is the consistency you want, move on to the next step. if it is too runny, you can add a bit more pectin (1/4 to 1/2 a box) and bring back up to a boil for 1 more minute before canning.
• 13 carefully ladle the hot jam into the prepared jars, (a funnel would be a big help) filling to within 1/4 inch of tops.
• 14 wipe jar rims and threads clean. cover with two-piece lids. screw bands tightly but not with all your strength.
• 15 place jars on elevated rack in canner. lower rack into canner. if you do not have a rack, simply place a tea towel in the bottom of the pot to keep the jars from rattling and lower each jar individually using your tongs or jar tongs.
• 16 water must cover jars by 1 to 2 inches; add more boiling water if needed. i like to bring my teapot to a boil and then let sit on low so hot water is readily available.
• 17 cover; bring water to gentle boil and set your timer for 10 minutes. (see below for other altitudes.) do not overprocess as this can lead to runny and discolored jam.
• 18 remove jars carefully with tongs or jar tongs and place upright on a towel in a place they won't be bumped to completely cool. i usually let mine sit overnight.
• 19 after jars cool, check seals by pressing middle of lid with finger. if the lid springs back, lid is not sealed and refrigeration is necessary.
• 20 according to the national center for home preservation, homemade jams and jellies that have been processed in a canner for the recommended time, should retain best quality and flavor for up to one year. all home-canned foods should be stored in a cool, dark, dry place, between 50-70°f
• 21 once opened, jam should be kept in the refrigerator where it is good for 1-3 months. just watch for any signs of mold or other nasties.
• 22 if your walnuts were not purchased toasted, i highly recommend you take a moment to toast them yourself. here are three ways it can be done: oven: bake on a cookie sheet at 350 degrees for about 8-10 minutes, checking frequently. microwave: spread walnuts in a single layer in a microwave safe plate. microwave on high for 5-6 minutes, stirring every 2 minutes. stove top: cook walnuts in a dry skillet on medium high heat for 3-5 minutes, stirring frequently.
• 23 at altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet: increase processing time by 5 minutes. 3,001 to 6,000 feet: increase processing time by 10 minutes. 6,001 to 8,000 feet: increase processing time by 15 minutes. 8,001 to 10,000 feet: increase processing time by 20 minutes.

Cola French Onion Soup

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

Ingredients

• Servings: 4
• 1/4 cup butter or 1/4 cup margarine
• 4 cups onions, thinly sliced
• 4 cups beef broth
• 3/4 cup coca-cola
• 1 teaspoon salt
• 1/2 teaspoon vinegar
• 1/8 teaspoon pepper
• crouton
• 4 slices swiss cheese
• parmesan cheese, grated

Recipe

• 1 in a heavy saucepan, melt the butter/margarine. add onions and cook until they are golden, do not brown.
• 2 add the undiluted beef broth, 1 soup can of water, coca-cola, salt, vinegar, and pepper. if the beef taste is not quite there you might want to add some beef boulon to this. cover and simmer 20 to 25 minutes.
• 3 in deep bowls add croutons, ladle soup and top with swiss cheese and sprinkel on parmesan cheese.
• 4 microwave for 25 seconds to melt cheese.
• 5 makes 4 servings or about 6 cups.

Bacon And Pea Stuffed Potatoes

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

Ingredients

• Servings: 4
• 4 (6 ounce) baking potatoes
• 2 tablespoons unsalted butter
• salt and pepper
• 1/2 cup milk
• 1/2 lb bacon, cooked until crisp, crumbled
• 1 1/2 cups frozen peas, thawed (6 oz.)
• 2 cups grated cheddar cheese (8 oz.)

Recipe

• 1 preheat oven to 450°f scrub potatoes, dry well and pierce several times with a fork. microwave for 4 minutes on high.
• 2 turn potatoes over and cook for 4 more minutes. turn again, cook on low for 2 minutes, turn and cook another 2 minutes. transfer potatoes to a work surface and cover with a bowl. let sit for 5 minutes.
• 3 slice a 1/4-inch "lid" off top of each potato; discard. with a small spoon scoop out flesh, leaving a shell with a 1/4-inch "wall" of flesh.
• 4 mix scooped-out potato with butter, salt, pepper and milk in a large bowl. mash with a fork until blended (mixture should be chunky). stir in bacon, peas and 1 cup cheese.
• 5 fill potato skins with equal amounts of potato mixture. top with remaining cheese and bake until cheese has melted and filling is warmed, about 10 minutes.

Bacon And Mushroom Pastabake

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 400 g breadcrumbs
• 200 g grated cheese
• 10 -12 mixed mushrooms
• 2 -3 slices bacon (diced)
• mushroom soup
• 400 g pasta

Recipe

• 1 boil pasta and allow to simmer on a low heat for 5-10 minutes.
• 2 bring soup to the heat (this can be any soup, microwave/pot/whatever you have to hand).
• 3 fry bacon and cut into small pieces.
• 4 cut mushrooms into quarters and fry gently with bacon.
• 5 drain pasta and pour into a deep baking dish.
• 6 pour soup into dish.
• 7 add mushrooms and bacon and mix well.
• 8 place in oven at 180c for 5 minutes.
• 9 add layer of breadcrumbs and place back in oven for another 5 minutes.
• 10 add cheese and leave until cheese starts to melt.
• 11 serve.

Brandied Custard Crepe Filling

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 eggs, beaten
• 1/4 cup brandy, room temperature (optional)
• 1 teaspoon vanilla extract

Recipe

• 1 in a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
• 2 add ¼ of the hot milk mixture to the beaten eggs and blend well.
• 3 add the egg mixture to the remaining hot milk mixture in the saucepan and add stir over medium heat (or microwave for 2 minutes or until thick). remove pan from heat; stir in the brandy (if using) and vanilla. chill completely.
• 4 for use as a crepe filling - recipe makes enough filling for 10 crepes. place 3 tablespoons of custard in the center of each crepe. add about 1/3 cup of sliced strawberries, if you wish. then gently roll each crepe and place on a plate. top each crepe with whipping cream and fresh strawberries.

4 Cheese Macaroni And Cheese

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

Ingredients

• Servings: 12
• 500 g whole wheat elbow macaroni (about 4 cups)
• 1 liter skim milk
• 30 ml margarine
• 60 ml flour
• 15 ml salt (or to taste)
• 5 ml pepper (or to taste)
• 225 g low-fat cheddar cheese
• 225 g lowfat mozzarella cheese
• 100 g low-fat monterey jack cheese
• 250 ml low-fat cream cheese

Recipe

• 1 this dish is baked in a 9 x 13 corning wear dish. if you have a microwave big enough to accommodate this dish, you can make the whole thing in this dish from scratch. otherwise, prepare the ingredients in a large microwavable bowl and then transfer them to the baking dish afterward.
• 2 in microwavable dish, melt the margarine. add the milk, salt and pepper, and flour, stirring as for sauce. heat till almost boiling. dice the cream cheese and stir it into the milk mixture, then microwave again to soften.
• 3 grate or crumble the other cheeses into the sauce mixture. (this is a lot of cheese to grate. to save time and energy, i measure and cut my cheeses ahead of time and freeze them. then thaw them in the fridge for at least 8 hours. they will easily crumble.).
• 4 meanwhile, cook the macaroni in a pot of boiling water till soft. drain.
• 5 add the macaroni to the cheese mixture in the 9 x 13 pan.
• 6 bake at 350 for about 30 minutes. the mixture will be bubbling. do not overcook as it loses its creamy texture and gets dry.
• 7 let dish sit 10 minutes or so before serving; sauce will thicken.

Caramely Popcorn

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1/4 cup brown sugar
• 1/8 cup corn syrup
• 1/3 cup fat-free sweetened condensed milk
• 5 cups popped popcorn

Recipe

• 1 pop popcorn.
• 2 microwave the mixed butter, brown sugar and syrup for 30 secs.
• 3 mix ingredients and repeat.
• 4 mix in milk and heat for 1 minute.
• 5 stir the mixture one last time.
• 6 and pour over the popcorn!

Chocolate Chunk Muffins

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

Ingredients

• 6 ounces bittersweet chocolate
• 20 ounces semi-sweet chocolate chips (5 cups)
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla
• 1 1/3 cups whole milk
• 1 cup butter
• 2 cups light brown sugar
• 4 large eggs

Recipe

• 1 preheat oven to 350 f.
• 2 spray 3 dozen muffin cups.
• 3 melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
• 4 combine dry ingredients.
• 5 combine milk and vanilla.
• 6 in bowl of an electric mixer cream butter and brown sugar.
• 7 add the eggs one at a time mixing in thoroughly.
• 8 add the melted chocolate.
• 9 alternately add the flour and the milk mixtures beginning and ending with the flour.
• 10 fold in remaining chocolate chips.
• 11 drop the batter into prepared cups with muffin scoop.
• 12 bake 25 minutes.
• 13 remove from muffin tins immediately to cooling rack.
• 14 makes 3 dozen muffins.

Chicken And Black Bean Nachos

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 cup canned black beans
• 1 cup velveeta cheese
• 8 ounces boneless chicken breasts (chopped)
• 1 cup salsa

Recipe

• 1 place cheese and salsa in a bowl, microwave until melted.
• 2 fry chicken in a skillet over medium heat, turning until both sides are slightly golden.
• 3 chop chicken, add to cheese and salsa mixture.
• 4 cook black beans in a small pot over medium heat, stirring occasionally, for 5-10 minutes.
• 5 pour chicken, cheese, and salsa into the pot with the black beans.
• 6 stir.
• 7 serve over tortilla chips or use as dip.

Cranberry Walnut Sandwich Bread

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

• 1 cup buttermilk
• 1/4 cup water
• 2 1/4 teaspoons active dry yeast
• 1 large egg
• 1 1/2 tablespoons butter, softened
• 3 tablespoons honey
• 1/4 cup quick oats (not old fashioned)
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 4 cups bread flour
• 3/4 cup dried cranberries, chopped
• 1/2 cup walnuts, chopped
• 1 tablespoon butter, melted

Recipe

• 1 pour buttermilk and water into a small bowl and warm in microwave for 45 seconds to 1 minute (temperature should be approximately 105-110 degrees). stir in the yeast and set aside for 5 minutes.
• 2 pour mixture into bowl of stand mixer and add the egg, softened butter and honey. mix well, then add the oats, salt, baking soda and cinnamon. mix well, then add about 3 cups of the flour one cup at a time, mixing well after each addition. hold back about a cup of flour, to add later if needed.
• 3 add the dried cranberries and nuts and knead with dough hook for about 6 minutes, adding flour as needed until dough is smooth and elastic and has left the sides of the bowl.
• 4 place dough into an oiled bowl and let rise for 1 1/2 hours.
• 5 deflate and shape into a loaf. place dough into a greased 9 x 5-inch loaf pan and let rise for 1 hour or until doubled in size. preheat oven to 350 degrees. slash top of loaf 3 times diagonally and bake for 40-45 minutes or until golden brown. immediately brush with the melded butter, if desired, and turn bread onto a wire rack to cool.

Butterscotch Coffee

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

Ingredients

• 1 cup butterscotch chips, divided
• 8 cups hot brewed coffee
• 1/2 cup half-and-half
• 5 -8 tablespoons sugar (to taste)
• whipped cream

Recipe

• 1 in a small bowl, heat 1/2 cup butterscotch chips at about 70% power until melted, stirring occasionally.
• 2 cut a small hole in the corner of a small plastic bag (or use a pastry bag fitted with a #4 round tip) and fill with the melted chips.
• 3 pipe eight little garnishes onto a waxed paper lined baking sheet and refrigerate until set (10 to 15 minutes).
• 4 in a large pitcher, stir the hot coffee and remaining butterscotch chips until chips are melted.
• 5 stir in cream and sugar.
• 6 pour into mugs and top each serving with whipped cream and a garnish.

Caramelized Secret Chocolate Cake With Fudge Icing

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 6 ounces unsweetened chocolate
• 1 cup yellow onion, finely diced
• 1 cup vegetable oil, divided
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk, soured with
• 1 tablespoon vinegar
• 8 ounces unsweetened chocolate
• 1/2 cup butter
• 1/2 cup hot water
• 5 cups powdered sugar

Recipe

• 1 melt, chocolate in saucepan, stirring over low heat, or in microwave oven.
• 2 caramelize onion by sautéing over medium low heat for 8-10 minutes in 2 tablespoons oil in skillet until soft.
• 3 in large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes.
• 4 beat in warm melted chocolate and caramelized onions.
• 5 mix flour with baking soda and salt; stir into batter alternately with milk.
• 6 divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans.
• 7 bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry.
• 8 cool 15 minutes then invert onto wire racks to thoroughly cool.
• 9 spread on icing or use chocolate pudding on first layer.
• 10 top with second layer and frost top and sides with the remaining icing.
• 11 easy fudge icing: melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat.
• 12 mix in 1/2 cup hot water then turn into mixing bowl.
• 13 beat in about 5 cups powdered sugar, a portion at a time.
• 14 (adjust as needed to make a good consistency.) quickly fill and frost cake while icing is still warm.
• 15 if some icing gets too cool to spread easily, place it in microsafe bowl and microwave shortly just until softened and lustrous.
• 16 makes about 3-1/2 cups.

3-citrus Hollandaise Sauce

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 8 tablespoons unsalted butter
• 2 tablespoons fresh lime juice
• 2 teaspoons fresh lemon juice
• 1 pinch salt
• 4 large egg yolks
• 1 dash hot red pepper sauce
• 2 tablespoons fresh orange juice

Recipe

• 1 place butter, lime juice, lemon juice and salt in a microwave safe bowl.
• 2 microwave on high power until butter melts, about 1 minute.
• 3 whisk to cool slightly.
• 4 add egg yolks and whisk until well blended.
• 5 cover with plastic wrap and microwave on medium (50%) 15 seconds.
• 6 whisk until blended.
• 7 repeat twice until sauce is thickened.
• 8 whisk in red pepper sauce and orange juice.
• 9 serve warm.

Butterscotch Cashew Bars

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

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 (11 ounce) bag butterscotch chips, divided
• 1 (14 ounce) can sweetened condensed milk
• 1 cup salted cashew halves

Recipe

• 1 preheat oven to 350 degrees. in a medium bowl, combine graham cracker crumbs and sugar. stir in melted butter. press mixture firmly into bottom of a 13 x 9 pan. in a small bowl, combine 1 cup morsels with condensed milk. microwave on high in 30 second intervals, stirring after each, until melted and smooth (about 2 minutes). pour mixture over crumbs. sprinkle remaining morsels and cashews on top. bake 20 to 22 minutes, til lightly browned. let them cool completely before cutting into bars.

Butterscotch Fudge Bars

Total Time: 37 mins Preparation Time: 10 mins Cook Time: 27 mins

Ingredients

• 1/2 cup unsalted butter, cubed
• 1 (1 ounce) unsweetened chocolate square
• 2/3 cup brown sugar, packed
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 dash salt
• 1 cup butterscotch chips

Recipe

• 1 in a microwave, melt butter & chocolate, then stir until totally melted & blended.
• 2 stir in brown sugar until dissolved, then cool to lukewarm, before stirring in the egg & vanilla.
• 3 preheat oven to 350 degrees f, then grease a 9" square baking pan.
• 4 in another bowl, whisk together the flour, baking powder & salt, then stir this mixture into the chocolate mixture until blended.
• 5 stir in the butterscotch chips before spreading the entire mixture into the prepared baking pan.
• 6 bake 22 to 27 minutes or until a toothpick comes out with moist crumbs.
• 7 cool in the pan on a wire rack before cutting & serving.

Chocolate Cloud Cake

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

Ingredients

• Servings: 8
• 250 g dark chocolate, chopped into button sized pieces
• 1/2 cup butter, room temperature
• 6 eggs (2 whole, 4 separated)
• 3/4 cup sugar, plus
• 2 tablespoons sugar
• 2 tablespoons cointreau liqueur (optional)
• grated orange zest (optional)
• 2 cups 35% cream
• 1 teaspoon vanilla extract
• 1 tablespoon cointreau liqueur (optional)
• unsweetened cocoa powder, for sprinkling

Recipe

• 1 preheat oven to 350 degrees f. line the bottom of a 9 inch springform pan with parchment paper.
• 2 melt the chocolate in a double boiler or microwave, then let the butter melt in the warm chocolate.
• 3 beat the two whole eggs and the four egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, cointreau and orange zest.
• 4 in another bowl, whisk the four egg whites until foamy, then gradually add the remaining 1/2 cp sugar and whisk until the whites are holding their shape, but not too stiff. lighten the chocolate mixture with a dollop of egg whites, then fold in the rest of the whites.
• 5 pour mixture into the prepare pan and bake for 35 to 40 minutes or until the cake has risen and cracked and the centre is no longer wobbly.
• 6 cool the cake in its pan on a wire rack; the middle will sink as it cools.
• 7 when ready to eat, place the cake on a cake stand and carefully remove it from its springform pan. don't worry about cracks or rough edges; it's the crater look that you want to go for.
• 8 whip the cream until soft, then add vanilla and cointreau and continue whisking until the cream is firm but not stiff.
• 9 fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a strainer.

Bananas Foster Fudge Cake

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/2 cup packed brown sugar
• 3 tablespoons butter
• 1 1/2 cups finely chopped firm ripe bananas
• 1/2 teaspoon rum extract
• 1/4 teaspoon ground cinnamon
• 1 (18 1/4 ounce) package devil's food cake mix
• 1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
• 2 large eggs
• 8 ounces sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 cup semi-sweet miniature chocolate chip
• 3/4 cup heavy whipping cream
• 2 cups semisweet chocolate morsels
• 1 (16 ounce) container prepared cream cheese frosting
• 2 ounces chocolate, made into curls

Recipe

• 1 preheat oven to 350º f. lightly coat three 9-inch-round cake pans with non-stick cooking spray.
• 2 for bananas foster:.
• 3 combine brown sugar and butter in medium, microwave-safe bowl. microwave uncovered, on high (100%) power for 1 minute. add chopped bananas, rum extract and cinnamon; stir. microwave an additional 4 minutes, stirring once. cool completely.
• 4 for cake:.
• 5 combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. beat on medium speed until well blended (batter will be thick). pour about 1 1/2 cups of batter into each prepared cake pan. sprinkle each with a heaping tablespoon of mini morsels.
• 6 bake for 20 minutes or until wooden pick inserted near center comes out clean. cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
• 7 for chocolate frosting:.
• 8 heat cream in uncovered, medium microwave-safe bowl on high (100%) power for 1 1/2 minutes or just until boiling. add morsels; let stand 5 minutes. stir until smooth. cover; cool for 30 minutes.
• 9 to assemble:
• 10 place one cake layer on serving platter. spread half the cream cheese frosting on cake. spread half the banana mixture to 1/2-inch of edges. top with second cake layer. spread with remaining cream cheese frosting followed by remaining banana mixture. top with remaining cake layer. spread chocolate frosting over top and side of cake. sprinkle with premier curls around top edge of cake. refrigerate until chocolate is set. refrigerate leftover cake up to 24 hours.
• 11 note: if using two cake pans, pour about 1 1/2 cups batter into each prepared cake pan. refrigerate remaining batter. bake as stated above. bake remaining batter in clean pan.
• 12 hint: to make premier curls, carefully draw a vegetable peeler across a bar of nestlé toll house premier baking bar. vary the width of your curls by using different sides of the bar.