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Sunday, March 8, 2015

Chocolate Covered Mints

Total Time: 2 hrs 50 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 20 mins

Ingredients

  • 1 lb confectioners' sugar
  • 3 tablespoons butter (softened)
  • 3 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup evaporated milk
  • 12 ounces semi-sweet chocolate chips (2 cups)

Recipe

  • 1 in a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
  • 2 add evaporated milk and mix well.
  • 3 drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
  • 4 dust fingers with the sugar for easier rolling.
  • 5 roll into small balls and place on a waxed paper lined cookie sheet.
  • 6 chill for 20 minutes.
  • 7 flatten with a glass to 1/4 inch thickness.
  • 8 chill for 30 minutes.
  • 9 in a double boiler or microwave-safe bowl, melt chocolate chips.
  • 10 dip patties and place on a waxed paper to harden.

32k Caramel Cake

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

Ingredients

  • Servings: 8
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup brown sugar (packed)
  • 3/4 cup butter
  • 3 eggs
  • 2 cups finely grated carrots (or ground)
  • 1/2 cup finely chopped pecans
  • 10 caramels
  • 3 cups icing sugar
  • 3 tablespoons brown sugar (packed)
  • 3 -4 tablespoons milk
  • 1/4 cup butter
  • 15 caramels
  • 1/4 cup butterscotch chips
  • 1/2 cup chocolate chips

Recipe

  • 1 preheat the oven to 350 degres f.
  • 2 spray two 8" round pans throughly with cooking spray.
  • 3 sift the flour, baking powder and salt together and set aside.
  • 4 melt the 3/4 cup butter and 10 caramels, until liquid and integrated.
  • 5 i usually do this in the microwave but it can be done stovetop.
  • 6 do not burn.
  • 7 mix the brown sugar and the caramel butter mixture with an electric mixer until well integrated.
  • 8 add the eggs one at a time and beat well, until smooth and lighter in colour.
  • 9 mix in the flour mixture until blended and then beat at high speed for three or four minutes until batter is smooth and light in colour.
  • 10 mix in the carrots and pecans until well blended and spread evenly between the two cake pans.
  • 11 bake for about 30 minutes until browned and just pulling away from the sides of the pan.
  • 12 cool cakes on racks.
  • 13 melt 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth (about 2 minutes in microwave, don't forget to stir!) mix the melted caramels with the icing sugar and 3 tablespoons milk with an electric mixer until smooth.
  • 14 if required add an extra tablespoon milk to reach a good consistency for the icing.
  • 15 spread icing on top of one cake layer, top with the other layer and cover sides and top evenly with the remaining icing.
  • 16 melt the butterscotch and chocolate chips together (about 1 minute in microwave) stir well until smooth (heat longer if required).
  • 17 spread a thin layer of chocolate mixture over the top of the cake (if desired let a bit drip down the sides as decoration).

Apricot Party Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (8 ounce) jar apricot preserves
  • 1 lb bacon, fried crisp and crumbled
  • 2 cups pecans, toasted and chopped
  • 1 -2 tablespoon soy sauce

Recipe

  • 1 spread cream cheese in the bottom of a 2 quart casserole dish.
  • 2 mix soy sauce (to taste) and apricot preserves. spread over cream cheese.
  • 3 evenly sprinkle toasted, chopped pecans over the apricot mixture.
  • 4 top with crumbled bacon.
  • 5 warm in oven or microwave before serving.
  • 6 (note: i like halving the amounts and making 8 layers instead of 4. if you make it in a clear dish, it's very attractive.).

Banana-praline Muffins

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

Ingredients

  • 1/3 cup chopped pecans, toasted
  • 3 tablespoons brown sugar
  • 1 tablespoon light sour cream
  • 3 small ripe bananas
  • 1 large egg
  • 1 1/2 cups pancake mix
  • 1/2 cup sugar
  • 2 tablespoons vegetable oil
  • cooking spray

Recipe

  • 1 stir together pecans, brown sugar and sour cream. set aside.
  • 2 mash bananas in a medium bowl , add egg and next 3 ingredients, stirring just until dry ingredients are moistened.
  • 3 place paper baking cups in muffin pans and coat cups with cooking spray.
  • 4 spoon batter into muffin cup, filling three fourths full. carefully spoon pecan mixture evenly in center of each muffin.
  • 5 bake at 400f for 18-20 minutes or until golden. remove from pans immediately and cool on wire racks.
  • 6 note; you can freeze muffins, if desired. to reheat, microwave at high 1 minute.

Chocolate Covered Dipped Strawberries

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1 quart fresh strawberries
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon shortening
  • 1/2 cup chocolate wafers
  • assorted chopped nuts or coconut or candy sprinkles, etc

Recipe

  • 1 wash strawberries and allow to dry completely.
  • 2 place the chocolate chips and shortening in a microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
  • 3 place the chocolate coating wafers in another microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
  • 4 holding by the leaves, dip half the strawberries in the chocolate mixture and half in the chocolate. allow excess to drip off.
  • 5 place on wax paper and sprinkle with chopped nuts or coconut or sprinkles or drizzle with the opposite color or chocolate.
  • 6 allow to harden. (i place mine in the frig and they are ready in about 30 minutes).
  • 7 place in foil cups if desired.
  • 8 serve that day or place in the refrigerator for storage for a day or two.

Apricot Pancakes

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

Ingredients

  • 2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
  • 1 cup oatmeal (old-fashioned or quick-cooking)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 1 teaspoon vanilla
  • 1/4 cup molasses
  • 2 tablespoons fresh lemon juice
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 cup chopped dried apricot
  • 1/8 cup walnuts, finely chopped
  • additional milk (optional)

Recipe

  • 1 mix dry ingredients together thoroughly.
  • 2 add lemon juice to cream and let sit for 2 minutes.
  • 3 while cream sits, beat eggs into the milk. combine with cream, molasses, and vanilla.
  • 4 toss apricots and walnuts with the dry mix. be sure to break up clumps.
  • 5 preheat lightly-greased griddle medium to medium-high.
  • 6 pour liquid mix into dry mix and stir together well to make a thick but fluid batter. do not overmix or pancakes will not be as light.
  • 7 ladle batter onto griddle to make pancakes about 4 inches in diameter. turn when bubbles appear all over the pancake.
  • 8 cook until done in the middle – adjusting heat if necessary to avoid burning.
  • 9 continue, greasing griddle as necessary, until all pancakes are cooked.
  • 10 batter may thicken as it stands. it may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
  • 11 leftovers can be reheated in the microwave or toaster oven. do not use regular toaster because of the fruit.
  • 12 leftovers can be eaten cold for breakfast or snacks.
  • 13 leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

Caramilk Slice

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

Ingredients

  • Servings: 24
  • 400 g canned caramel topping
  • 500 g biscuits (wine or arrowroot are best)
  • 3/4 cup desiccated coconut
  • 250 g butter (melted)
  • 25 g butter
  • 250 g cooking chocolate (or nestle milky bar)

Recipe

  • 1 crush the biscuits roughly. add the coconut.
  • 2 set aside approximately 1/4 c of the caramel (for the icing).
  • 3 mix the remaining caramel and butter through the biscuit/coconut mix. this should be a bit sticky and form into a ball easily. if not, mix a little condensed milk or extra melted butter through.
  • 4 press into a slice tin and place into the fridge.
  • 5 put the chocolate, caramel and butter into a bowl and melt in the microwave on low heat (i like to do it in 1 min blasts and stir so the chocolate doesn't scorch).
  • 6 keep heating until, when stirred briskly, the icing is smooth and glossy.
  • 7 spread over the base immediately and replace in the fridge. leave to set for 1-2 hours.
  • 8 cut into squares and enjoy!

Chocolate Cinnamon Muffin In A Minute

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

Ingredients

  • 1 tablespoon coconut oil, melted
  • 1/4 cup flax seed, ground
  • 1/8 cup almond flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons splenda sugar substitute
  • 2 teaspoons cocoa
  • 1 teaspoon cinnamon
  • 1 egg

Recipe

  • 1 place coconut oil in microwave-safe mug. melt in microwave on high, takes about one minute. add dry ingredients to melted oil, then add the egg. mix with a fork until completely blended.
  • 2 microwave on high for one minute.

Cold Chicken With Curry Mayonnaise

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

Ingredients

  • Servings: 10
  • 10 chicken thighs
  • salt and pepper
  • 3 large onions
  • 25 ml curry powder
  • 50 ml smooth apricot jam
  • 25 ml vinegar
  • 12 1/2 ml cornflour
  • 250 ml mayonnaise

Recipe

  • 1 season the chicken thighs with salt and pepper. place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. turn over from time to time. remove the chicken from the dish and allow to cool. skim the fat from the liquid in the dish.
  • 2 peel and slice the onions in rings. place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power.
  • 3 combine the apricot jam, curry powder, vinegar and cornflour. stir into the onion mixture. microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. allow to cool. stir the mayonnaise into the cold onion mixture. arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. chill well.

Caraway Rye Bread

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

Ingredients

  • 1 1/4 cups coffee
  • 1 1/4 cups water
  • 2 teaspoons brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons caraway seeds
  • 1 tablespoon yeast
  • 2 tablespoons oil
  • 2 teaspoons salt
  • 2 cups rye flour
  • 5 -5 1/2 cups bread flour

Recipe

  • 1 heat water and coffee in microwave to 110 degrees; pour into large mixing bowl.
  • 2 add sugar, molasses, caraway seeds, and yeast and stir to dissolve yeast.
  • 3 let sit for a few minutes for yeast to proof.
  • 4 stir in oil, salt, and rye flour.
  • 5 add 2 cups of bread flour and beat for 2 minutes.
  • 6 stir in enough remaining flour to make stiff dough and knead for about 10 minutes until dough is smooth and elastic (dough will be heavier than plain bread dough).
  • 7 place in an oiled bowl and turn to coat all sides of dough; cover and let rise until doubled in size.
  • 8 punch down and shape into 3 loaves.
  • 9 place in greased non-stick loaf pans (dark pans help the bottoms brown properly) and let rise until doubled in size.
  • 10 bake in 375 degree oven for 30 to 40 minutes.
  • 11 remove from pans immediately and cool on wire rack.

Cranberry-glazed Sweet Potatoes

Total Time: 28 mins Preparation Time: 3 mins Cook Time: 25 mins

Ingredients

  • 6 sweet potatoes, medium cut into 1-inch cubes (about 3 lbs)
  • 1/2 cup brown sugar, firmly packed
  • 2 tablespoons margarine
  • 2 tablespoons orange juice, unsweetened
  • 1/2 teaspoon salt
  • 1 cup whole berry cranberry sauce
  • orange rind (optional)

Recipe

  • 1 place potatoes in 2 qt microwaveable safe baking dish: cover and micro on high 12 min or until pototatoe is tender.
  • 2 combine sugar and next 3 ingredients in a 2 c glass measuring cup. microwave on high for 3 min, stirring every minute add sugar mixture and cranberry mixture to potatoes, toss gently. microwave on high 10 min or until thouroughly heated, basting with sauce tice uring cooking.
  • 3 garnish with orange rind.

Bacon And Chicken Pastry Pockets

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

Ingredients

  • 1 (2 sheet) box puff pastry (found in freezer section usually near desserts and frozen doughs)
  • 1 (8 ounce) container philadelphia chive & onion cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 1/2 cups shredded cooked chicken breasts
  • 1/3 cup cooked crumbled bacon
  • 3 tablespoons finely chopped sun-dried tomatoes
  • 1 egg
  • 1 tablespoon water

Recipe

  • 1 lay pastry puffs out to defrost while you are cooking chicken and bacon.
  • 2 preheat your oven to 400 degrees.
  • 3 warm cream cheese in the microwave for 30 seconds to soften it so it's easier to stir. place the cream cheese into a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. stir well to combine thoroughly and set aside.
  • 4 lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. cut 4, 3 inch strips each direction to make 16 squares, 3 x 3′ each. cut other pastry puff the same way making a total of 32 squares.
  • 5 place about 2 teaspoons of cream cheese mixture onto each square.
  • 6 with your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.
  • 7 press edges together and crimp with a fork to seal.
  • 8 after stuffing and folding each pastry, place on a baking sheet. whisk egg and 1 tablespoon water together and brush over the top of each pastry.
  • 9 bake in preheated oven for 15 minutes or until puffed and golden brown.
  • 10 cool 10 minutes before serving. can also be served at room temperature.

Cranberry Walnut Bark

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

Ingredients

  • 12 ounces chocolate chips (or almond bark)
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1/2 cup pretzel, crumbled

Recipe

  • 1 melt chocolate chips in a double boiler or use a microwave. (microwaves vary, approximately one minute for microwave).
  • 2 add cranberries, walnuts and pretzel pieces.
  • 3 drop by teaspoons onto wax paper.
  • 4 store in a covered air tight container once hardened.

Cider Snap

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

Ingredients

  • Servings: 1
  • 2 cups apple cider
  • 4 teaspoons red cinnamon candies
  • 4 slices apples, thinly sliced

Recipe

  • 1 in a 4-cup measure combine apple cider and cinnamon candies.
  • 2 microwave, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once.
  • 3 serve in mugs.
  • 4 garnish with apple slices, if desired.

Banana-oatmeal Hot Cakes With Spiced Maple Syrup

Total Time: 34 mins Preparation Time: 20 mins Cook Time: 14 mins

Ingredients

  • Servings: 6
  • 1/2 cup maple syrup
  • 1/2 cinnamon stick
  • 3 whole cloves
  • 1/2 cup old fashioned oats
  • 1 cup water
  • 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons canola oil
  • 1/2 cup whole wheat flour (whole-meal)
  • 1/2 cup all-purpose flour (plain)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup 1% low-fat milk
  • 1/4 cup plain fat-free yogurt
  • 1 banana, peeled and mashed
  • 1 egg, lightly beaten

Recipe

  • 1 in a small saucepan, combine the maple syrup, cinnamon stick and cloves.
  • 2 place over medium heat and bring to a boil.
  • 3 remove from heat and let steep for 15 minutes.
  • 4 remove the cinnamon stick and cloves with a slotted spoon.
  • 5 set the syrup aside and keep warm.
  • 6 in a large microwave-safe bowl, combine the oats and water.
  • 7 microwave on high until the oats are creamy and tender, about 3 minutes.
  • 8 stir in the brown sugar and canola oil.
  • 9 set aside to cool slightly.
  • 10 in a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon.
  • 11 whisk to blend.
  • 12 add the milk, yogurt and banana to the oats and stir until well blended.
  • 13 beat in the egg.
  • 14 add the flour mixture to the oat mixture and stir just until moistened.
  • 15 place a nonstick frying pan or griddle over medium heat.
  • 16 when a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan.
  • 17 cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes.
  • 18 turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer.
  • 19 repeat with the remaining pancake batter.
  • 20 place the pancakes on warmed individual plates.
  • 21 drizzle with the warm syrup and serve immediately.

Angels Easy Breakfast Burritos

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

Ingredients

  • Servings: 12
  • 12 soft taco-size flour tortillas
  • 12 large eggs
  • shredded cheese
  • 2 lbs jimmy dean sausage
  • 1 (8 ounce) bag frozen tater tots
  • salsa
  • salt
  • cooking spray

Recipe

  • 1 heat oven to temp as instructed on package. line a baking sheet with foil then spray with cooking spray to prevent sticking. lay tater tots on pan and sprinkle with salt. cook until done, set aside to cool completely.
  • 2 brown sausage in a skillet until done. drain to remove fat then set aside to cool completely.
  • 3 scramble eggs and cook until desired doneness. set aside to cool completely.
  • 4 once all cooked ingredients are cooled completely, begin making burritos. lay sausage, then eggs, then cheese, then tater tots on a tortilla. roll tortilla into a burrito. set aside.
  • 5 once all burritos are rolled, cover each in plastic wrap. use a freezer safe plastic bag to store burritos inches.
  • 6 use salsa when you reheat burritos. burritos take 2-3 minutes to reheat, depending on your microwave.

4 Baguettes 450g ( 80% Hydration)

Total Time: 72 hrs 46 mins Preparation Time: 72 hrs Cook Time: 46 mins

Ingredients

  • 480 g bread flour, poolish
  • 480 g bottled water
  • 1 tablespoon sourdough starter
  • 665 g bread flour
  • 436 g bottled water
  • 22 g salt
  • 1 teaspoon instant yeast

Recipe

  • 1 wednesday make a poolish. warm the flour and water in a microwave. mix all ingredients in a plastic bowl (allow room for activation) place in warm area 70 to 80 degrees until mixture is very frothy transfer poolish to stainless steel bowl (to assist retardation) and refrigerate overnight.
  • 2 thursday transfer poolish to a plastic bowl add warm water, yeast,warm flour, mix then allow to rest twenty minutes, pour on to work surface and using a dough scraper french knead for 10 to 15 minutes or until the dough starts to come together and you see the gluten developing. rest for twenty minutes, now add salt and continue to french knead for a further 10 minutes place in a fermentation box and leave for 1 hour pour out on to work surface and french knead 10 minutes. place in fermentation box and leave 1 hour remove, french knead 10 minutes until the dough loses its stickiness. shape into 4 baguettes and place in metal baguette pans and place in fridge.
  • 3 friday remove from fridge and place in warm area 70 to 80 degrees. at the same time switch on oven highest heat placing lava rocks in a roasting pan put wet flannels on to make steam using a fan heater on cool, gently dry the tops to ensure good slashing surface bake two baguettes at a time first 5 minutes at highest heat 10 minutes at 190 turn baguettes and bake further 10 minutes at highest heat.

Black Bean Quesadillas

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

Ingredients

  • 1/4 cup canned black beans, drained and rinsed, mashed with a fork
  • 1 whole wheat tortilla
  • 1/4 cup frozen spinach, thawed and squeezed dry
  • 1/4 cup shredded monterey jack pepper cheese
  • 1/4 cup salsa

Recipe

  • 1 spread black beans on half of the tortilla.
  • 2 spread the spinach on top of the black beans.
  • 3 spread the cheese on top of the spinach.
  • 4 fold tortilla in half.
  • 5 when time to heat up, cover tortilla with a napkin and heat in the microwave until heated through 1 - 1.5 minutes.
  • 6 top with salsa and enjoy :).

Chicken And Broccoli Casserole - Gluten Free

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

  • 2 cups cooked chicken breasts, chopped
  • 1 small head of broccoli, chopped
  • 1 (18 ounce) can cream of mushroom soup (progresso)
  • 2/3 cup gluten-free light sour cream
  • 2 tablespoons sherry wine
  • 1/2 cup gluten-free breadcrumbs
  • 2 ounces swiss cheese, shredded
  • butter (optional) or margarine (optional)

Recipe

  • 1 wash the broccoli and chop into desired size. steam in a microwave steamer for two minutes on high.
  • 2 cook cream of mushroom soup on low until it begins to thicken. stir frequently. when soup has thickened, remove from heat.
  • 3 fill 7x11" baking dish with cooked, chopped chicken and steamed broccoli.
  • 4 stir sour cream and sherry into thickened soup. spoon mushroom pieces over the chicken and broccoli and pour remaining soup evenly over casserole.
  • 5 cover casserole with shredded swiss cheese.
  • 6 top with gluten free bread crumbs and dot with butter if desired.
  • 7 place in 350 f oven and heat for 30 minutes or until bubbly.

Cranberry-coconut Bread Pudding Pie

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

  • Servings: 10
  • 1 cup dried sweetened cranberries
  • 1/2 cup spiced rum
  • 3 large eggs
  • 3 large egg yolks
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 cups heavy cream
  • 1 3/4 cups milk
  • 8 ounces loaf italian bread (preferably day-old)
  • 1 cup sweetened flaked coconut
  • 1 cup canned jellied cranberry sauce
  • 2 tablespoons spiced rum (use the reserved liquid from soaking the cranberries)
  • 2 tablespoons water
  • 1/2 teaspoon vanilla

Recipe

  • 1 put dried cranberries and spiced rum in a microwave-safe bowl. microwave on high 1 minute or until hot. remove and let stand 15 minutes or until cranberries are softened and plumped. drain, reserving liquid for the cranberry-rum sauce (about 2 tbsp).
  • 2 meanwhile, heat oven to 350ºf. you’ll need a greased 9-in. deep-dish pie plate and a large roasting pan. bring about 8 cups water to a boil in microwave or on stove.
  • 3 . whisk eggs, egg yolks, sugar, vanilla, salt and nutmeg in a large bowl until blended. whisk in heavy cream and milk. set aside.
  • 4 slice bread into 3/4-in. slices. reserve 10 of the nicest (for the “crustâ€?), then cut remaining into bite-size chunks.
  • 5 dip each of the 10 slices of bread into the egg mixture until generously and evenly moistened. arrange the slices vertically around the edge of the dish. (the slices should extend a little above the rim.) press the bottoms of the slices against the dish to fit its shape.
  • 6 in a large bowl, toss remaining bread chunks, the drained cranberries and 3/4 cup of the coconut. fill center of pie plate with mixture. pour egg mixture evenly over top, making sure to soak all the bread pieces. sprinkle with remaining 1/4 cup coconut.
  • 7 put pie plate into roasting pan; place on oven rack. pour hot water into pan to come about halfway up sides of pie plate.
  • 8 bake 50 to 60 minutes, until golden and firm in center. serve warm with cranberry-rum sauce.
  • 9 cranberry-rum sauce: in a microwave-safe bowl, whisk cranberry sauce, spiced rum , water and vanilla extract. microwave on high 2 minutes. whisk and microwave 1 minute more until smooth and hot.

Chocolate Covered Katie's Mint Chocolate Fudge Pie

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • 12 1/3 ounces silken tofu or 12 1/3 ounces firm tofu
  • 1 teaspoon cocoa powder
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk, of choice
  • 1/8 teaspoon salt
  • 1/8-1/4 teaspoon pure peppermint extract (start with 1/8 and add more if desired)
  • 8 -10 ounces chocolate chips (a bit over 1 1/3 c (or more)
  • 2 -3 tablespoons agave or 2 -3 tablespoons other artificial sweetener

Recipe

  • 1 melt the chocolate (either on the stove or in the microwave).
  • 2 throw everything into a food processor and blend until super-smooth.
  • 3 pour into a prepared pie crust, or serve in bowls.
  • 4 fridge until chilled. this gets firmer and firmer, the longer it sits. (it’s firmer if you use firm tofu and more like mousse pie if you use silken.).

Chocolate Cinnamon Parfait

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

  • Servings: 4
  • 300 ml whipping cream
  • 1 teaspoon cinnamon
  • 1 egg yolk
  • 75 ml sugar
  • 50 ml water
  • 50 g semisweet chocolate
  • 1 egg yolk
  • 3 tablespoons cocoa powder

Recipe

  • 1 whip cream until stiff peaks form.
  • 2 transfer 1/3 of the whipped cream into another bowl, add cinnamon (to the 1/3) and stir to combine.
  • 3 beat one egg yolk well.
  • 4 measure sugar and water into a small saucepan and bring the mixture slowly to a boil, stirring.
  • 5 as soon as the the mixture begins to boil, remove from heat.
  • 6 slowly pour half of the hot sugar-water mixture on the beaten egg yolk, stirring constantly.
  • 7 allow the mixture to cool.
  • 8 add the cinnamon-flavoured whipped cream to the egg-sugar mixture, stir to combine.
  • 9 spoon the mixture into four small drinking glasses and place in the freezer.
  • 10 melt chocolate in a water bath or microwave.
  • 11 beat the remaining egg yolk well.
  • 12 reheat the remaining sugar-water mixture, and slowly add it to the egg yolk, stirring constantly.
  • 13 allow to cool.
  • 14 add cocoa powder and melted chocolate to the mixture, stir.
  • 15 add the remaining whipped cream, stir to combine.
  • 16 spoon the mixture on top of the cinnamon parfait and return the glasses to the freezer until frozen and ready to serve.
  • 17 bring to room temperature some 10 minutes before digging in.

Cheese Blintz

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 3
  • 1 1/2 cups all-purpose flour
  • 2 cups milk
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • additional butter (for pan)
  • 1 cup cottage cheese
  • 1 cup farmer cheese, soft or 1 cup softened cream cheese
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla
  • sour cream
  • strawberry jam or preserves
  • powdered sugar

Recipe

  • 1 use an electric mixer to blend together all the crêpe ingredients (except the butter for the pan) in a large bowl. blend just until smooth. the batter will be very thin.
  • 2 combine the filling ingredients in a medium bowl and mix by hand. keep the filling nearby.
  • 3 preheat a 10-inch frying pan over medium heat. (this size pan tapers to about 8 inches at the bottom.) when the pan is hot, add about ½ teaspoon butter.
  • 4 when the butter has melted, pour 1/3 cup batter into the pan. swirl the batter so that it entirely coats the bottom of the pan. cook for 1½ to 2 minutes or until golden brown on one side.
  • 5 use a spatula to lift an edge of the crêpe. grab it with your finger, slip the spatula underneath, and quickly flip it over. cook for another 1½ minutes or until a bit lighter shade of brown than the first side, and then slide it out of the pan. repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm.
  • 6 heat the cheese filling in the microwave for 1 to 2 minutes or until hot. when ready to fill the crêpes, place each crepe, dark side down, on a plate. pour 2 to 3 tablespoons of cheese filling across the center of the crêpe. fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate.
  • 7 serve 2 to 3 blintzes on each plate with one dollop of sour cream and two of strawberry preserves. sprinkle with powdered sugar.

Cookies And Cream Treats

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 10
  • 2 (12 ounce) bags chocolate chips
  • 1 (18 ounce) package oreo cookies

Recipe

  • 1 line a 9x13 baking tin with greased waxed paper.
  • 2 smash the cookies into coarse bits.
  • 3 melt the chocolate chips in a large microwave-safe bowl.
  • 4 fold the cookie bits into the melted chocolate.
  • 5 spread mixture evenly into tin.
  • 6 use another piece of wax paper to press it down flat.
  • 7 refrigerate 1-3 hours. remove from tin and place on cutting board. cut into bite size pieces.
  • 8 store in an airtight container. freezes well.

Cheese Dip

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

Ingredients

  • Servings: 4
  • 2 (8 ounce) cream cheese (fat free or regular)
  • 1 lb sausage, cooked and drained
  • 1 (10 ounce) can tomatoes and green chilies

Recipe

  • 1 mix all ingredient together in a microwave-safe bowl.
  • 2 heat in microwave 3 minutes. stir.
  • 3 repeat until warm.
  • 4 serve with chips of your choice.

Chocolate Citrus Biscotti

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 3/4 cups semi-sweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder

Recipe

  • 1 preheat the oven to 325 degrees f.
  • 2 line a large baking sheet with parchment paper. stir the flour, cornmeal, baking powder, and salt in a large bowl. using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. add the orange and lemon zests to the dry ingredients. add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). let stand for 5 minutes.
  • 3 using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. moisten your hands with water and shape the dough into two 11 by 4-inch logs. bake until lightly brown, about 35 minutes. cool the logs for 5 minutes. using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. arrange the biscotti cut side down on the same baking sheet. bake until the biscotti are pale and golden, about 25 minutes. cool the biscotti on the baking sheet for 5 minutes. using a metal spatula, transfer the biscotti to a rack and cool completely.
  • 4 melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. dip 1 cut side of each biscotti into the melted chocolate. gently shake off the excess chocolate. place the biscotti, chocolate side up, on the baking sheet. refrigerate until the chocolate is firm, about 35 minutes. dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
  • 5 the biscotti can be made ahead. store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Butterscotch Pear Trifle With Pecans

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

  • Servings: 15
  • 2 (3 1/2 ounce) packages instant butterscotch pudding mix
  • 3 cups skim milk
  • 1 cup pecan pieces or 1 cup chopped pecans
  • 1 (10 1/2 ounce) frozen all-butter poundcake
  • 4 (15 ounce) cans pear halves in natural juice or 4 (15 ounce) cans pears in light syrup
  • 1 (12 ounce) carton cool whip reduced-fat whipped topping
  • 7 1/2 tablespoons caramel topping

Recipe

  • 1 place both packages of pudding mix and 3 cups milk in a 2-quart mixing bowl. (note that you are using less milk than the package indicates.).
  • 2 whisk for 1 min until all the powder mix disappears.
  • 3 set aside. the pudding will be thin but will thicken as it stands.
  • 4 pour the pecan pieces onto a microwave safe plate and microwave on high, uncovered, about 1 minute, stopping halfway through to stir. set aside to cool.
  • 5 open the pears and drain them, reserving liquid from one of the cans.
  • 6 pour the pears into a small bowl and coarsely chop them using 2 knives. set aside.
  • 7 remove the pound cake from its packaging and place it on a cutting board.
  • 8 cut into slices about 1/4 inch thick.
  • 9 place cake slices into a trifle bowl (or glass bowl with 16-cup capacity) until the bottom of the bowl is covered. (you may have to tear the slices to make them fit.).
  • 10 spoon just a little of the reserved pear juice over the cake slices to moisten them slightly.
  • 11 spoon about 1/3 of the pears over the cake, and spread it as evenly as possible, making sure some of the puree reaches the edges of the bowl so it will show through the glass.
  • 12 spread about 1/3 of the pudding evenly over the pears, spreading it to the edges of the bowl.
  • 13 spread about 1/3 of the cool whip over the pudding layer, making sure some of it reaches the edges of the bowl.
  • 14 drizzle 2 tbsp of the caramel sauce over the topping.
  • 15 sprinkle 1/3 of the nuts over the sauce.
  • 16 repeat these layers two more times in this order: cake, pear juice, chopped pears, pudding, cool whip, 2 tbsp of caramel sauce, and pecans.
  • 17 before sprinkling the pecans over the cool whip on the final layer, drizzle the remaining caramel sauce in a decorative pattern over the cool whip.
  • 18 then sprinkle the remaining pecans evenly on top.
  • 19 cover with plastic wrap and refridgerate at least 6 hours to let the flavor develop.
  • 20 7 points per serving.

Black Bean & Corn Enchiladas

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

  • 2 -3 tablespoons chili powder
  • 2 tablespoons flour
  • 2 teaspoons cocoa powder
  • 1 teaspoon oregano, mexican
  • 1 teaspoon cumin
  • 2 garlic cloves, crushed
  • 3 -5 tablespoons water
  • 1 cup vegetable stock
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon salt (to taste)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 4 garlic cloves, minced
  • 4 -5 chipotle peppers, seeded and minced
  • 1 (15 ounce) can black beans, undrained
  • 1 (10 ounce) can corn, drained
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano, mexican
  • 1/2 teaspoon salt
  • 1 tablespoon lime juice (about one lime half)
  • 1/2 cup cilantro, chopped
  • 10 (8 -9 inch) flour tortillas, warmed in the microwave for 30 seconds just before using
  • 4 ounces cotija cheese, crumbled or grated

Recipe

  • 1 make the enchilada sauce: combine chili powder, flour, cocoa powder, oregano, cumin and garlic in a small saucepan. while whisking, slowly add water one tablespoon at a time until a fairly thick paste forms. whisk in stock, bring to boil and then lower hit and simmer for 5 minutes, or until the mixture thickens. now whisk in the tomato sauce, bring to a boil, then lower heat and simmer for 10 minutes, uncovered. you can add salt at this point, but if your chili powder has salt (as most do) you might want to skip it or use only a small amount. remove from heat and set sauce aside for now.
  • 2 preheat oven to 350f.
  • 3 heat the olive oil in a saucepan over medium-high heat, then add the onion and bell pepper. saute for about five minutes, then add the garlic and chipotle peppers and cook for 2-3 minutes longer.
  • 4 stir in the black beans with can liquid. stir well. now add the drained corn, cumin, oregano and salt. bring to a boil, then lower heat and simmer uncovered for 30 minutes, while stirring every 10 minutes. you want most of the flavorful can liquid to get absorbed/evaporate.
  • 5 once the beans & corn are done, remove from heat and stir in lime juice and cilantro.
  • 6 finally, construct your enchiladas! spray a 13x9inch baking dish with cooking spray. spread about a third of the enchilada sauce over the bottom of the dish.
  • 7 spoon about 1/2 cup bean & corn mixture in the middle of a tortilla. roll up; place seam side down in baking dish. repeat one by one with remaining tortillas.
  • 8 spoon the remaining sauce over the enchiladas evenly. place in oven and bake for 40-45 minutes.
  • 9 let enchiladas cool for at least 5 minutes before eating. sprinkle with cotija cheese just before serving.

Chicken And Broccoli

Total Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 3 chicken breasts, cooked, diced
  • 1 bunch broccoli, cut up, steamed
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 1/2 cup milk
  • 1 tablespoon margarine
  • 1/3 cup parmesan cheese
  • 1/4 cup breadcrumbs

Recipe

  • 1 cook chicken in microwave; cool; dice.
  • 2 cook broccoli; drain.
  • 3 mix together cream of chicken soup, lemon juice, soy sauce, milk and diced chicken.
  • 4 plce broccoli in bottom of baking dish. spoon chicken mixture over the top.
  • 5 melt margarine and add bread crumbs nad parmesan cheese. sprinkle over the top
  • 6 cover with wax paper. cook for 15 minutes in microwave.
  • 7 serve with rice.

Bacon And Herb Popcorn

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

Ingredients

  • Servings: 3
  • 1/4 cup fresh grated parmesan cheese
  • 2 teaspoons bacon bits
  • 1 1/2 teaspoons parsley flakes
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon sugar
  • 1/2 teaspoon paprika

Recipe

  • 1 chop up bacon bits in mini-chopper.
  • 2 add to parmesan.
  • 3 add all spices.
  • 4 mix together.
  • 5 this will make 10 t of mixture.
  • 6 add only half of the mixture (5 t) to 1 bag prepared microwave popcorn.

Bacon And Eggs Casserole

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

  • Servings: 8
  • 4 slices bacon
  • 18 eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Recipe

  • 1 in a large skillet, cook bacon over medium heat until crisp. or use the ready made bacon that takes about 40 seconds in the microwave to cook.
  • 2 in a large bowl, beat eggs. add milk, cheese, sour cream, salt and pepper.
  • 3 pour into a greased 13-in. x 9-in. x 2-in. baking dish.
  • 4 crumble bacon and sprinkle on top.
  • 5 bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. let stand for 5 minutes before serving.

35 Second Microwave Protein Cake

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 1 scoop protein powder (champion chocolate stack recommended)
  • 1 tablespoon dark cocoa
  • 1 tablespoon vanilla
  • 3 tablespoons vegetable oil
  • 4 tablespoons splenda sugar substitute
  • 1/4 teaspoon baking powder
  • 1/8-1/4 cup water (1/8 cup recommended)

Recipe

  • 1 mix and put in a 16 oz bowl.
  • 2 microwave for35 seconds.

Cooking Pasta In The Microwave

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

Ingredients

  • Servings: 1
  • 1 -2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon vegetable oil
  • 2 ounces pasta

Recipe

  • 1 pour 1 cup of water into a microwaveable pot for short pasta like elbow and ziti. pour 2 cups of water for long pasta like linguine and spaghetti.
  • 2 cook in the microwave at full power until water boils (2:30 minutes for 1 cup and 5 minutes for 2).
  • 3 add all the other ingredients except pasta. stir.
  • 4 if adding short pasta, cook for 12 minutes at 350 watts (50% power if your microwave is 700 watt), until water is absorbed. serve however you like it.
  • 5 if adding long pasta, the ends will stick out of the pot. cook for 1 minute at full power. the pasta in the water will have softened, and you can then push the ends into the pot.
  • 6 cook another minute at full power, then stir, making sure all the pasta is covered by water.
  • 7 cook 6 to 8 minutes, depending on how wide the pasta is, at 350 watts until the pasta is done.
  • 8 drain the water away and serve however you like it.
  • 9 to increase the recipe, add 1 cup water for each additional 2 oz of pasta. cook the water until it boils, then follow the recipe above exactly, because all the other cooking times remain the same.

Black Bean Fudge -- Low Carb And Healthy

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1 (15 ounce) can canned black beans, drained and rinsed
  • 6 tablespoons coconut oil, melted or 6 tablespoons butter
  • 3/4 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1 -4 tablespoon agave nectar, brown rice syrup, honey, maple syrup or 1 -4 tablespoon coconut nectar, to taste
  • 1/4-1/2 teaspoon stevia powder, to taste
  • 1 pinch sea salt (i like using maldon salt flakes, pretty and tasty!)

Recipe

  • 1 put all ingredients (except salt) in high-powered blender (like a vitamix) or food processor and process until totally smooth. i do not recommend using a normal blender, because mixture will be very thick and really hard to process.
  • 2 line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly. if forming on a plate, form a rectangle and smooth edges as much as possible. sprinkle with a little bit of coarsely ground sea salt. place in the refrigerator, and let set for at least 1 hour, or until totally firm. slice into 24 squares (approx 1" squares), and serve!
  • 3 store in the refrigerator for up to 5-6 days (but it won't last that long!). for longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed. do not microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt!
  • 4 variation:.
  • 5 mint fudge: add 1/2-1 tsp mint extract along with other ingredients, and blend as directed.
  • 6 nutty fudge: add 2-4 tbsp chopped nuts to mixture after blending or substitute 1-2 tbsp of coconut oil with nut/seed butter.

Cookies N' Cream Cake

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

Ingredients

  • Servings: 10
  • 2 3/4 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1/2 cup dutch-processed cocoa powder (you can use regular, but the flavor is just not the same)
  • 1 (3 1/2 ounce) box instant vanilla pudding
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 1/4 cups milk
  • 1 cup vegetable oil
  • 3 tablespoons chocolate chips, plus
  • 2 tablespoons chocolate chips
  • 1/2 cup milk
  • 1 cup shortening, at room temperature
  • 2 1/2 cups powdered sugar
  • 15 oreo cookies, crushed into crumbs

Recipe

  • 1 cake:.
  • 2 preheat oven to 340f (yes 340f) then grease and very lightly flour two 9" round cake pans, set aside.
  • 3 in a large bowl, stir together the flour, sugar, cocoa powder, pudding mix, baking soda, and salt.
  • 4 in a medium bowl, whisk together the eggs, buttermilk, milk, and oil then add the mixture to the dry ingredients and stir until just combined.
  • 5 pour equal amounts of batter into each cake pan and bake in the oven for 25-30 minutes.
  • 6 let cool for 10 minutes in the pan then turn out onto cooling racks.
  • 7 icing:.
  • 8 in a small bowl, add the 3 tablespoons of chocolate chips and the 1/2 cup milk.
  • 9 microwave on 50% for 1 minute then stir the chocolate until melted into milk.
  • 10 add the 2 tablespoons of chocolate chips and stir until melted.
  • 11 in a medium bowl, with an electric mixer, beat the shortening for about 30 seconds.
  • 12 add 1 1/4 cups of the powdered sugar and beat until about combined.
  • 13 add the chocolate mixture and beat until combined.
  • 14 add the last 1 1/4 cups powdered sugar (and maybe a bit more milk if it looks to thick) and beat until combined.
  • 15 fold in the oreo's.
  • 16 to assemble:.
  • 17 place one of the cake pieces, bottom side (flat side) up on your cake platter or wherever you want it to stay.
  • 18 spread of a thin layer of the icing and top with the other piece of cake, bottom side up.
  • 19 pour the rest of the icing on top of the cake and gently work it out and over the sides (it will see like there is not enough and will take a long time, but don't worry, it is the perfect amount).

Cheese Dip - Spicy

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

Ingredients

  • Servings: 6
  • 1 lb velveeta cheese (or cheese of your choice)
  • 1 (10 ounce) can rotel tomatoes
  • 1 lb sausage, browned (i prefer tennessee pride mild)

Recipe

  • 1 cube the cheese and place into a microwave safe bowl.
  • 2 add the tomatoes and sausage.
  • 3 microwave for three minutes.
  • 4 stir then if needed microwave two more minutes.
  • 5 serve with tortilla chips.

Cider Snap

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 2 cups apple cider or 2 cups apple juice
  • 4 teaspoons red cinnamon candies
  • 4 slices apples, thinly sliced (optional)

Recipe

  • 1 in a 4-cup measure combine apple cider and cinnamon candies. micro-cook, uncovered, on 100% power for 4 to 5 minutes or until candies dissolve and the cider is steaming hot, stirring once.
  • 2 serve in mugs.
  • 3 garnish with apple slices, if desired.

Chocolate Covered Cherry Pie

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

Ingredients

  • Servings: 8
  • 14 ounces sweetened condensed milk (not evaporated milk!)
  • 1 cup semi-sweet chocolate chips
  • 1/2 teaspoon salt
  • 21 ounces cherry pie filling
  • 1/4 teaspoon almond extract
  • 1 (9 inch) graham cracker pie crust
  • chocolate whipped cream (to garnish)
  • maraschino cherry (to garnish)

Recipe

  • 1 in a saucepan, combine milk, chocolate chips & salt.
  • 2 cook and stir over very low heat just until chocolate melts. (can also use microwave to do this easily & quickly).
  • 3 combine chocolate mixture with pie filling & extract.
  • 4 pour into pie crust & chill 2-3 hours or until firm.
  • 5 garnish with chocolate whipped cream (cool whip makes a chocolate flavor) & cherries.

Chicken And Broccoli Alfredo Casserole

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

Ingredients

  • Servings: 8
  • 2 1/2 cups uncooked pasta (any kind)
  • 2 tablespoons olive oil
  • 1 1/2 lbs boneless skinless chicken breasts
  • 2 cups broccoli (fresh or frozen)
  • 1 (16 ounce) jar alfredo sauce
  • 2 cups shredded italian cheese blend
  • 1 teaspoon garlic powder (or to taste)
  • 1/2 teaspoon dried basil (or to taste)
  • 1/2 teaspoon salt, & pepper to taste
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons butter, melted

Recipe

  • 1 cook pasta per package. drain & place into large mixing bowl.
  • 2 on medium-high heat, warm up olive oil in skillet. cut chicken breasts into bite-sized pieces. cook 8-10 minutes or until chicken is cooked through.
  • 3 cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
  • 4 place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. mix together.
  • 5 spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
  • 6 in a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. sprinkle over the top of the casserole.
  • 7 bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.

30 Minute One Dish Meal: Mashed Potato, Turkey & Vege #sp5

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • 1 lb ground turkey
  • 12 ounces turkey gravy
  • 16 ounces frozen vegetables
  • 24 ounces simply potatoes traditional mashed potatoes
  • 3 ounces turkey stuffing mix

Recipe

  • 1 on medium heat, cook the ground turkey in a large dutch oven or pot. stirring every few minutes.
  • 2 turn oven on to 350°f.
  • 3 when the turkey is cooked add the turkey gravy; frozen vegetables and turkey stuffing mix. cover and cook for 5 minutes (stir after 3 minutes and then again at 5 minutes).
  • 4 in the meantime while the turkey, gravy. vegetables and stuffing cook; heat the simply potatoes in the microwave. (as per simply potatoes package instructions => microwave: peel film at corner to vent. heat in container on high for 3 minutes. completely remove film and stir. microwave on high for 1 additional minute or until product has reached a minimum temperature of 160 degrees f. let stand for 2 minutes prior to serving.).
  • 5 keep the turkey mixture in the pot (if oven safe) or transfer to a casserole dish. spoon the simply potatoes on top and spread to cover the top of the mixture.
  • 6 bake for 10 minutes.

Cranberry Turkey Rolls

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 cup packaged herb seasoned stuffing mix
  • 1/2 cup whole cranberry sauce
  • 1/4 cup walnuts, coarsely chopped
  • 1 tablespoon water
  • 4 turkey breast, slices
  • 1/2 teaspoon sage, crumbled

Recipe

  • 1 combine 1/4 cup cream of celery soup, stuffing mix, cranberry sauce, walnuts and water in a small bowl.
  • 2 place about 1/3 cup stuffing mixture on narrow end of each slice of turkey fillet.
  • 3 roll up tightly; fasten with wooden toothpicks.
  • 4 arrange one roll-up along each edge of an 8x8x2-inch square microwave-safe baking dish.
  • 5 combine remaining soup and sage in a small bowl; pour over roll-ups; cover baking dish with plastic wrap.
  • 6 microwave on high 8 minutes, or until turkey is tender, rotating dish 1/2 turn after 4 minutes.
  • 7 let stand, covered, 2 minutes before serving.

Chocolate Chunk-caramel Pie

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

Ingredients

  • Servings: 8
  • 24 oreo cookies, finely crushed (about 2 cups)
  • 1/4 cup margarine, melted
  • 20 kraft caramels
  • 1/4 cup half-and-half
  • 1 1/2 cups planters pecan pieces, toasted
  • 3 baker's semi-sweet chocolate baking squares, divided

Recipe

  • 1 preheat oven to 350°f mix cookie crumbs and margarine in 9-inch pie plate. press firmly onto bottom and up side of pie plate. bake 10 min.; cool.
  • 2 place caramels and half-and-half in medium microwaveable bowl. microwave on high 3 minute or until caramels are completely melted, stirring after 1-1/2 minute stir in pecans; spread into crust. refrigerate 10 minute or until set. chop 2 of the chocolate squares; sprinkle over caramel layer in crust.
  • 3 melt remaining chocolate square in separate microwaveable bowl. microwave on high 30 sec.; stir until chocolate is completely melted. drizzle over pie. refrigerate 1 hour or until chocolate is firm. store leftover pie in refrigerator.

Apricot Raisin Nut Swirls

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

  • Servings: 7
  • 3 cups bread flour or 3 cups whole wheat pastry flour
  • 2 1/2 teaspoons dry yeast
  • 1/2 cup warm water
  • 3 tablespoons powdered milk
  • 1/4 cup granulated sugar, plus
  • 1 1/2 tablespoons granulated sugar, divided
  • 1/4 cup butter, melted,plus
  • 2 tablespoons butter, melted,divided
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup dried apricot, sniped
  • 1/4 cup raisins
  • 1 tablespoon lemon juice
  • 2 tablespoons cashews, chopped
  • 1/2 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1 -2 tablespoon orange juice or 1 -2 tablespoon apricot nectar

Recipe

  • 1 mix powdered milk with warm water and stir in sugar until disolved
  • 2 sprinkle the yeast over sugar water and allow to sit until bubbly, about 5 minutes
  • 3 in a large bowl, beat the eggs until lemon colored
  • 4 add salt, 2 tablespoons melted butter, and 2 cups of flour
  • 5 stir in yeast mixture and enough flour to make a moderately soft dough
  • 6 turn onto lightly floured surface and knead for 3 to 5 minutes or until smooth and elastic
  • 7 shape the dough into a ball and place in a lightly greased bowl, turning once to grease suraface of the dough
  • 8 cover and let rise in a warm place until double in size, about 1 hour
  • 9 in a small microwave safe dish, mix the apricots, raisins, and lemon juice; microwave for 30 seconds, cover and allow to cool
  • 10 punch down dough, turn onto a lightly floured surface, cover and let rest about 10 minutes
  • 11 mix the 1 1/2 tablespoons sugar with nutmeg
  • 12 roll the dough into a 12x8 inch rectangle
  • 13 spread dough with remaining 1/4 cup melted butter, sprinkle with nutmeg mixture, spread with apricots and raisins, sprinkle with chopped cashews
  • 14 roll-up jelly roll fashion and slice with bread knife into 7 equal slices
  • 15 spray a non-stick round 9-inch cake pan with cooking spray
  • 16 place dough slices in prepared pan, cover and allow to rise about 30 minutes
  • 17 preheat oven to 375 degrees, place rolls in oven and bake for 20 to 25 minutes or until golden brown
  • 18 mix the ingredients for glaze and drizzle oven warm rolls, serve immediately
  • 19 please note the cooking time reflects time to allow the rolls to rise and bake

Chicken And Broccoli Microwave Magic

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

Ingredients

  • Servings: 2
  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 tablespoons easy-blend flour
  • 3/4 cup chicken broth
  • 1/3 cup milk
  • 1/2 teaspoon curry powder
  • salt and pepper
  • 1/4 cup sour cream
  • 2 1/2 cups cooked chopped chicken
  • 2 cups chopped cooked broccoli
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded provolone cheese

Recipe

  • 1 melt butter in microwave dish. add shallot and microwave until tender, about 2 minutes.
  • 2 mix in flour and slowly stir in chicken broth.
  • 3 microwave 2 minutes.
  • 4 stir in the milk and microwave 4 minutes until sauce begins to thicken stopping after 2 minutes to stir.
  • 5 add curry, salt and pepper to taste.
  • 6 microwave 1 more minute. stir in sour cream.
  • 7 place cooked chicken on bottom of casserole. add broccoli over the chicken. pour sauce evenly over the broccoli. combine cheeses, and sprinkle half over the casserole.
  • 8 loosely cover casserole an microwave for 8 minutes.
  • 9 remove from microwave and sprinkle with remaining cheese.
  • 10 allow to set for 5 minutes, until cheese melts.
  • 11 tip: if you want a golden topping set under broiler for a few minutes.
  • 12 if you add rice or pasta to this dish you should microwave an extra 4 minutes.

Bacon And Sun-dried Tomato Alfredo Pasta (ww Recipe)

Total Time: 15 mins Preparation Time: 1 min Cook Time: 14 mins

Ingredients

  • 8 ounces uncooked multi-grain penne
  • 1 (10 ounce) package refrigerated low-fat alfredo sauce, sauce (such as buitoni)
  • 1/2 cup sun-dried tomato, packed without oil cut into strips
  • 10 slices of precooked bacon
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon freshly grated black pepper

Recipe

  • 1 cook pasta according to package directions; omitting salt and oil.
  • 2 drain pasta and keep warm.
  • 3 while pasta cooks, combine alfredo sauce and sun-dried tomatoes in sauce pan. cook over low heat stirring occasionally. 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump.
  • 4 while sauce cooks, microwave bacon according to package directions. crumble bacon and set aside.
  • 5 combine cooked pasta and alfredo sauce in a large bowl. top with bacon, basil and black pepper.

Apricot Jam - Microwave

Total Time: 43 mins Preparation Time: 10 mins Cook Time: 33 mins

Ingredients

  • 4 cups apricots
  • 3 1/2 cups sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 whole cloves

Recipe

  • 1 put the apricots, water, lemon juice and cloves in a large bowl.
  • 2 cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.
  • 3 remove cloves and add the sugar, stirring well.
  • 4 cook covered on high for 15 minutes, stirring every 5 minutes.
  • 5 put a spoonful of jam on a cold plate.
  • 6 if a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.
  • 7 if jam is still liquid, cook for a further 2-3 minutes on high, pour into hot sterilized jars, .cover with seal and ring; cool completely listening for the seal to snap. any that do not snap seal need to be used with in a week. or alternately pour into freezer containers; cool completly and freeze.".

Cheese Cookies

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

Ingredients

  • Servings: 10
  • 1 (18 ounce) box yellow cake mix
  • 1 egg
  • 1/2 cup butter
  • 2 eggs (beaten)
  • 8 ounces cream cheese
  • 3/4 lb confectioners' sugar (box)

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 grease and flour a 9"x13" pan.
  • 3 mix together the first three ingredients. do not use a mixer.
  • 4 pour mixture into pan.
  • 5 spread out evenly on bottom of pan with your hands.
  • 6 make sure that the mixture is even, and packed pretty firm on the bottom of the pan.
  • 7 set pan aside.
  • 8 soften your 8 oz. cream cheese in the microwave. (i soften mine at 50% power for 30 seconds.).
  • 9 using a mixer, combine the softened cream cheese, eggs, and confectioners sugar. (gradually adding in the sugar so that it is easier to mix).
  • 10 beat until smooth.
  • 11 pour this mixture over the top of the crust already inside the pan.
  • 12 bake in oven for 40-45 minutes.
  • 13 sprinkle top with confectioners sugar.