Chocolate Covered Cherries - Simple Style

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

Ingredients

• 1/2 cup butter
• 7 ounces marshmallow creme
• 36 -40 long stem maraschino cherries
• 4 cups powdered sugar
• 12 ounces milk chocolate chips

Recipe

• 1 cream butter and beat in marshmallow creme and salt.
• 2 add powdered sugar.
• 3 turn and kneed until mixed thoroughly.
• 4 refrigerate the mixture for 2 hours .
• 5 de-stem, drain and dry the cherries.
• 6 cover each individual cherry with some of the marshmallow mixture until completely covered and freeze solid. (usually about an hour).
• 7 melt chocolate in double broiler. (you can also use your microwave on a very low power setting, just be careful not to burn the chocolate).
• 8 dip marshmallow covered cherries in chocolate and place an a wax paper-lined cookie sheet.
• 9 refrigerate for 2 hours and serve.

Bacon Cream Cheese Bagel Sandwich

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 bagel (plain)
• 1 tablespoon cream cheese
• 1 tablespoon blueberry preserves (or any flavor you like)
• 2 slices bacon

Recipe

• 1 cut bagel if not already split.
• 2 toast on medium setting.
• 3 while bagel is toasting, cut bacon slices in half and cook in microwave.
• 4 spread one side of bagel with cream cheese and the other with the preserves.
• 5 put two halves together with the bacon in the middle.

Chihuahuas In A Blanket

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

Ingredients

• 6 all-beef franks (nathan's)
• 6 burrito-size flour tortillas (mission)
• 12 ounces mild cheddar cheese or 12 ounces velveeta cheese
• 15 ounces thick chili beans (1 can)
• 1/2 cup chunky salsa
• 2 green onions, sliced thin
• taco sauce
• nacho cheese sauce
• sliced olive (to garnish)

Recipe

• 1 heat franks in gently boiling water about 2 minutes.
• 2 grate the cheddar cheese or slice the velveeta into 1/4" x 1" x 4" strips.
• 3 warm the stack of tortillas in microwave oven for 15-30 seconds.
• 4 place 1/8 cup of cheese lengthwise along center of each tortilla; sprinkle 1 teaspoon onions evenly over the cheese.
• 5 spoon 1 tablespoon salsa evenly over the onions; ladle 3 tablespoons chili evenly over the salsa.
• 6 place one hot dog over the chili; ladle 3 tablespoons chili evenly over the hot dog.
• 7 spoon 1 tablespoon salsa evenly over the chili; sprinkle 1 teaspoon onion over the salsa.
• 8 place 1/8 cup of cheese evenly over the entire mound; compact each mound tightly and uniformly with hands.
• 9 fold the sides of tortillas envelope-style; roll tortillas up tightly like a burrito.
• 10 to fry: fry up to four chihuahuas at a time in a medium-hot skillet with a little oil or butter, turning each until evenly golden-browned and crisp (drain on paper towels and allow to cool for 3 minutes). to bake: brush each chihuahua with oil or melted margarine or butter, or spray with non-stick cooking spray, then bake at 400 degrees for 25 minutes or until golden. serving suggestions: serve as is, or top with taco sauce and/or warm nacho cheese sauce and garnish with olives; garnish plate with sliced avocado. these go very well with fritos brand corn chips or tortilla chips. snap your fingers and shout,"ole!".

Chocolate Covered Cherries

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 60 maraschino cherries, with stems
• 2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 3 tablespoons light corn syrup
• 1/4 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 2 tablespoons shortening

Recipe

• 1 pat cherries dry with paper towels; set aside. in a small mixing bowl, combine the sugar, butter, corn syrup and salt; mix well. knead until smooth. cover and refrigerate for 1 hour.
• 2 roll into 1/2-in. balls; flatten each into a 2-in. circle. wrap each circle around a cherry and lightly roll in hands. place cherries with stems up on waxed paper-lined baking sheets. cover loosely and refrigerate for 1 hour.
• 3 in a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. holding onto the stem, dip each cherry into chocolate; set on waxed paper. refrigerate until hardened. store in a covered container. refrigerate for 1-2 weeks before serving.

Caramelized Milk (cajeta Or Dulce De Leche)

Total Time: 28 mins Cook Time: 28 mins

Ingredients

• 1 can sweetened condensed milk
• pancakes or toast, for serving

Recipe

• 1 empty the sweetened condensed milk into a large microwave safe bowl.
• 2 microwave on medium power for two minutes and stir with a wire whisk.
• 3 microwave on medium power for another two minutes and stir.
• 4 return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color, stirring every few minutes.
• 5 be careful, this will get very hot.
• 6 let cool and serve over pancakes, toast, etc.

Cranberry, Fontina And Walnut Stuffed Chicken Breasts

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 6 chicken breasts, thin sliced and flattened (medium size)
• 1/2 cup chopped onion, chopped fine
• 1/2 cup chopped celery, chopped fine
• 1 teaspoon minced garlic
• 1/2 cup dried cranberries, chopped
• 1/4 cup walnuts, chopped fine
• 1 cup fontina cheese, grated (you can also use gruyere or swiss)
• kosher salt
• ground black pepper
• 2 tablespoons olive oil to saute the chicken
• 2 tablespoons butter to saute the chicken
• 1 teaspoon butter to saute the vegetables
• 1 cup flour
• 1 cup plain breadcrumbs
• 2 eggs, beaten
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup apple jelly
• 1 teaspoon dried sage

Recipe

• 1 chicken -- now i like to take advantage of the frozen chicken breasts for this. they tender to be a bit smaller and once thawed are are bit easier to flatten out. i found some of the fresh boneless skinless breasts are so big they are actually too big for me, but use what ever you have. i just flatten mine with my mallet in between saran wrap, but you can use what method you like best.
• 2 filling -- in a medium sauce pan (use a oven proof pan) add 1 tablespoon of the butter and melt on medium heat. add the celery, onion and garlic and just sweat on medium until they get nice and soft. cook 4 minutes, then add in the cranberries and cook another 2 minutes and then the walnuts. mix all until everything is soft and well combined. remove and let cool slightly.
• 3 stuffing the chicken -- just lay out your chicken breasts flat, salt and pepper and then add a little of the cranberry and vegetable stuffing. top it with some fresh grated cheese. as i said, i love fontina, but you can use a gruyere or even swiss if you want. then roll up the chicken. just roll up and try to tuck in the sides as you go. i like to use a couple of tooth picks to secure it at the end.
• 4 dredging the cooking -- add flour, breadcrumbs, salt and pepper to a small bowl and the egg to a second bowl, now dredge each chicken in the egg and then the flour/breadcrumb mixture to coat well. now, in the same pan you cooked the vegetables in add the remainder of the butter and olive oil and bring to medium high heat. cook each chicken breast on all sides just a couple minute until lightly brown.
• 5 glaze -- keep the chicken in that pan, it is going in the oven. but first, mix the apple jelly and sage and heat in the microwave in a measuring cup just 20 seconds to thin out. then brush on the chicken on all sides. transfer the pan to oven and cook on 375 for about 10-15 minutes, turn the chicken over half way through and brush on more glaze. until golden brown.
• 6 remove the chicken cover and let set a few minutes until the juices re distribute. then slice into pretty slices and serve with my apple and onion wild rice. a nice farmers market green beans or roasted beets make this perfect.

Butternut Squash Soup Using Skim Milk & Tomato Soup

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

Ingredients

• 2 cups butternut squash
• 1 (10 1/2 ounce) can condensed tomato soup
• 2 cups skim milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon rosemary

Recipe

• 1 add can of tomato soup and milk to butternut squash in a large microwave safe bowl. use a hand held mixer to mix up all these ingredients. add dried rosemary to taste. microwave for 3-5 minutes, stirring in between. add salt and pepper to taste.

Chocolate Covered Pretzels

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

Ingredients

• 6 ounces milk chocolate chips
• 2 tablespoons shortening (or 1/8 block paraffin wax)
• 24 pretzels (3 inch)

Recipe

• 1 melt chocolate and shortening or wax over a double boiler or in the microwave.
• 2 stir until smooth and combined.
• 3 remove from heat, leaving mixture over hot water if using a double boiler.
• 4 if using microwave you may need to reheat if mixture gets too thick for dipping.
• 5 dip each pretzel in chocolate, allowing excess to drip off.
• 6 place on wax paper lined cookie sheets and chill until firm.

Banana-nut Sandwich Cookies

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

Ingredients

• Servings: 12
• 1 (8 ounce) package banana muffin, mix (use between a 7 and 8.1 ounce banana-nut muffin mix package)
• 3/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup butter, melted and cooled slightly
• 1 -2 tablespoon milk (optional)
• nonstick cooking spray
• 1 1/2 cups sifted powdered sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 1/2 cup chocolate chips or 1/2 cup semisweet chocolate piece
• 2 teaspoons shortening

Recipe

• 1 for cookies: in a large bowl, stir together muffin mix, flour and brown sugar.
• 2 add the melted and slightly cooled butter all at once.
• 3 using a fork, stir just till a soft dough forms (if necessary, add enough milk to form dough).
• 4 turn dough out onto a lightly floured surface.
• 5 pat or lightly roll till 1/8 to 1/4 inch thick.
• 6 cut out cookies using a cookie cutter.
• 7 place two inches apart of cookie sheets, lightly coated with nonstick cooking spray.
• 8 bake in a 350 degree oven for 9 to 10 minutes or till cookies begin to brown.
• 9 remove cookies to a wire rack to cool.
• 10 for butter cream filling: in a medium bowl, beat powdered sugar, the 1/2 cup softened butter and vanilla with an electric mixer till creamy.
• 11 spread a scant tablespoon of filling on the bottom of 1 cookie, put together with another cookie, bottom sides together, to make a cookie sandwich.
• 12 repeat with the remaining cookies and filling.
• 13 place or chocolate pieces and shortening in a small microwave-safe bowl and microwave on 50% power (medium) for 1 to 2 minutes or till pieces are melted and smooth.
• 14 cool slightly (about 5 minutes).
• 15 transfer to a heavy resealable plastic bag.
• 16 cut off tip of one corner of bag.
• 17 pipe melted chocolate onto cookies to resemble laces on footballs, or whatever design you'd like based on what shape you made the cookies.
• 18 makes 12 (2 1/2 inch) sandwich cookies.

Butterscotch Applesauce Bars

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 16
• 3 cups vanilla wafers
• 1/2 cup raisins
• 1 cup butterscotch chips
• 1/4 cup wheat germ
• 2 cups applesauce
• 1/2 cup chopped nuts or 1/2 cup sunflower seeds

Recipe

• 1 spray the bottom of an 8x8 or 9x9 pan with cooking spray.
• 2 crush the wafers into large chunks. place half the wafers in the pan.
• 3 in a bowl, mix the raisins, butterscotch bits, wheat germ and applesauce. add the nuts or sunflowers seeds is desired.
• 4 spread over the wafers in the pan.
• 5 press the rest of the wafers over the applesauce mixture.
• 6 cook on high in the microwave for 8 minutes.
• 7 let cool for at least 15 minutes before cutting into bars.
• 8 store in the refrigerator.

Banana-cashew Melt

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 slices whole wheat bread
• 1 small banana (great way to use up over-ripe ones!)
• 1 -2 tablespoon smooth cashew butter
• generous sprinkle cinnamon

Recipe

• 1 put your bread in the toaster, and meanwhile --
• 2 mash the banana, add the cashew butter and cinnamon, and mash it up some more till well combined.
• 3 i reccommend: microwave this mixture for just 20-30 sec. - then it's really warming for chilly mornings!
• 4 when toast pops up, dollop the melty banana spread on the toast and devour!

Cool Barbecue Chicken Pizza

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 1 cup ketchup
• 1 (2 ounce) envelope onion soup mix
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 garlic clove, pressed
• 2 cups coarsely chopped cooked chicken
• 4 cups thinly sliced iceberg lettuce
• 3/4 cup diced green bell pepper
• 1/4 cup shredded cheddar cheese
• 1/4 cup pitted ripe olives, sliced (optional)

Recipe

• 1 preheat oven to 370°f.
• 2 unroll crescent dough, separate into 16 triangles.
• 3 arrange 14 of the triangles in a circle on lightly floured pan with wide ends even with edge of baking pan and points toward the center.
• 4 place the remaining two triangles in the center, pinching seams to seal.
• 5 roll dough to create a smooth surface using a lightly floured roller.
• 6 bake 15-18 minutes or until golden brown.
• 7 remove from oven; cool completely.
• 8 in a bowl, mix ketchup, soup mix, brown sugar, vinegar and garlic pressed.
• 9 add chicken and toss to coat.
• 10 microwave on high 2-3 minutes.
• 11 spoon over crust.
• 12 top pizza with lettuce, bell pepper, cheese and olives.
• 13 serve immediately.

Cheese Broccoli Soup

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

Ingredients

• Servings: 10
• 1 (16 ounce) bag frozen chopped broccoli
• 1 pint half-and-half cream (i use fat-free)
• 1 lb velveeta cheese
• 2 cups water
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 dash cayenne pepper (optional)
• 1/2 cup cornstarch, mixed with
• 1 cup cold water

Recipe

• 1 steam the broccoli till tender.
• 2 (i simply throw the unopened bag of broccoli in the microwave, and cook 3 minutes, turning after each minute. works for me and my microwave, hope it works for you).
• 3 place half-n-half and water in a dutch oven over low heat.
• 4 (or you can use a double boiler).
• 5 add the cheese, cut in chunks, and the salt and pepper (and cayenne if using).
• 6 heat, stirring, until all the cheese is melted.
• 7 add broccoli.
• 8 mix the cornstarch and water, then stir into the cheese mixture, again cooking over low heat until soup thickens.

Cold Blueberry Peach Soup

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 10 ounces frozen peaches
• 10 ounces frozen blueberries
• 8 ounces fat free greek yogurt (i used vanilla flavor)
• 1/4-1/2 teaspoon cinnamon
• 5 g sugar substitute (i used 4 packets of suncrystals brand)

Recipe

• 1 measure out 10 ounces of each frozen fruit. allow to thaw a bit either on the countertop or microwave on 50% power for 2 minutes. do not drain off the small amount of liquid that you will see in the slightly thawed fruit unless it is more than 2t. combine all ingredients in a food processor and blend to desired consistency.

Cooks Country St. Louis-style Pizza

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

Ingredients

• 1 (8 ounce) can tomato sauce
• 3 tablespoons tomato paste
• 2 tablespoons fresh basil, chopped
• 1 tablespoon sugar
• 2 teaspoons dried oregano
• 2 cups american cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 3 drops liquid smoke
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup water, plus 2 tablespoons
• 2 tablespoons olive oil

Recipe

• 1 whisk together tomato sauce, tomato paste, basil and 1t sugar and oregano in a small bowl; set aside.
• 2 toss cheeses with liquid smoke in a medium bowl; set aside.
• 3 combine flour, cornstarch, 2 tsp sugar, baking powder and salt in a large bowl. combine water and olive oil in measuring cup. stir water mixture into flour mixture until dough starts to come together. turn dough onto slightly floured surface and knead 3 or 4 times, until cohesive.
• 4 adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack and heat oven to 475 degrees.
• 5 divide dough into 2 equal pieces. working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. using rolling pin, roll and stretch dough to form 12" circle, rotating parchment as needed. lift parchement and pizza off work surface onto inverted baking sheet (not one in the oven).
• 6 top each piece of dough with half of the sauce and half of cheese. carefully pull parchment off of baking sheet onto hot oven stone. bake until underside is golden brown and cheese is completely melted, 9-12 minutes. remove pizza and parchment from oven. transfer pizza to cooling rack and let cool a few minutes. assemble and bake second pizza. cut into 2" squares. serve.
• 7 note - dough can be made in advance. once mixed tightly wrap dough in plastic and refrigerate up to 2 days.
• 8 variation - if you would like to add pepperoni arrange them on a paper towel lined plate, cover with paper towl and microwave 2 minutes. let cool. add to pizza either before or after cheese.

4 Ingredient Crunchy Celery Casserole

Total Time: 47 mins Preparation Time: 10 mins Cook Time: 37 mins

Ingredients

• 10 celery ribs, thinly sliced
• 2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (2 7/8 ounce) can french-fried onions

Recipe

• 1 in a bowl, combine the celery, soup and water chestnuts.
• 2 pour into a greased microwave-safe 8-in. square dish.
• 3 cover and microwave on high for 27 minutes or until the celery is tender, stirring every 5 minutes.
• 4 sprinkle with onions.
• 5 microwave, uncovered, 5 minutes longer.

Chocolate Crackle Sundae Sauce

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 cup chopped pecans
• 4 ounces baker's semi-sweet chocolate
• ice cream

Recipe

• 1 melt butter in small heavy saucepan over low heat.
• 2 add nuts and sauté, stirring constantly, until light golden brown.
• 3 remove from heat; add chocolate and stir until melted and smooth.
• 4 serve warm over ice cream.
• 5 hint:sauce may be made in advance and reheated on top of stove or in microwave oven on medium power until warm.

Chocolate Covered Krispies

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 8 ounces milky way bars, cut up
• 3/4 cup butter, divided
• 3 cups rice krispies
• 1 cup semi-sweet chocolate chips

Recipe

• 1 in a saucepan over low heat or in a microwave safe bowl, melt candy bars and 1/2 cup butter.
• 2 stir until blended.
• 3 stir in cereal.
• 4 pat into a greased 11x7 inch pan.
• 5 in another saucepan or microwave safe bowl, melt the chocolate chips and remaining butter.
• 6 stir until smooth.
• 7 spread over cereal mixture.
• 8 refrigerate until firm.

Chocolate Covered Espresso Beans

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

Ingredients

• 1/2 cup chocolate chips
• 1/3 cup roasted espresso beans

Recipe

• 1 melt 1/2 cup chocolate chips in a double boiler over low heat to keep from burning the chocolate. you can also melt it in the microwave, but remember to stir it every 15-30 seconds.
• 2 after it is smooth, turn off the heat and let it cool for a minute, then mix in about 1/3 cup of the roasted coffee beans and stir.
• 3 with a spoon or fork, lay the coffee beans out on some wax paper on a tray, making sure they are all separated from each other.
• 4 let them cool there, or put them in the freezer to speed things up. if you would like more chocolate on them, or just for looks, drizzle some or other chocolate over them. let them cool completely.
• 5 separate them into a bowl or bag, and then dust them with powdered sugar or cocoa powder if you chose.
• 6 chocolate covered coffee beans are a quick way to melt your valentine’s heart. find a cute heart shaped tin or some lovely red ribbon to tie up a bag and you are well on your way to the perfect gift. whip up a batch and indulge yourself!

Chicken And Bean Burritos

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

Ingredients

• 1/2 lb dried pinto bean
• 2 1/2 cups water
• 1 small onion, diced small
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon msg
• 1 lb boneless skinless chicken thighs, cooked and shredded
• 0.5 (1 ounce) packet taco seasoning
• 2 tablespoons water
• 1/2 cup crumbled queso fresco
• 104 inches flour tortillas

Recipe

• 1 make the refried beans.
• 2 in a medium dutch oven or heavy sauce pan, combine the pinto beans, diced onion, and 2 1/2 cups water.
• 3 bring to a boil, covered, then remove from heat and let soak, still covered, for 2 hours.
• 4 after 2 hours, stir the beans and bring back to a boil.
• 5 reduce to a simmer, and let cook until the beans are very tender. this will take between two and three hours.
• 6 add the kosher salt. taste the beans for seasoning, and if necessary, add the msg. (i find fat free beans to be a bit bland, so i include this. you may omit if you wish.).
• 7 use a potato masher to crush some of the beans, and stir to thicken the liquid remaining in the pan. if you like your beans smoother, crush as many as makes you happy.
• 8 set beans aside.
• 9 chicken mixture.
• 10 in a bowl large enough to hold all of the chicken, combine the water and taco seasoning.
• 11 add the chicken, and toss until all of the pieces are coated with the taco mixture.
• 12 taste a piece for seasoning, and if needed add salt or pepper to taste.
• 13 wrap the tortillas in plastic wrap and heat them in the microwave (or a low oven) until they are pliable enough to wrap without breaking.
• 14 set one tortilla on a workspace.
• 15 add about two tablespoons of the refried beans.
• 16 top with about 1 teaspoon of queso fresco.
• 17 top with chicken mixture.
• 18 roll up the burrito and place on a serving platter.
• 19 repeat with the remaining ingredients.
• 20 top with whatever garnishes you like, and serve.
• 21 note: these freeze very well. place individual burritos in snack size zipper bags, and freeze in a freezer safe container. remove from wrapper and heat in the microwave until hot.

Black Bean And Corn Salsa Dip

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

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) jar corn and black bean salsa
• 1 cup refried beans
• 2 cups shredded sharp cheddar cheese
• black olives
• 2 chopped roma tomatoes

Recipe

• 1 spread cream cheese in bottom of 8-in baking dish.
• 2 in a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
• 3 pour salsa over beans.
• 4 sprinkle cheese on top.
• 5 cover and bake 20 minutes. remove cover and continue baking until cheese melts (about 10 minutes.).
• 6 garnish with black olives and tomatoes. serve with tortilla chips.

Cranberry-kissed Sweet Potatoes

Total Time: 37 mins Preparation Time: 20 mins Cook Time: 17 mins

Ingredients

• Servings: 8
• 4 medium sweet potatoes, cooked,peeled and cut into 3/4 inch pieces
• 1/3 cup orange juice
• 1/4 cup butter, cut into small cubes
• 1 1/4 cups fresh cranberries
• 1/4 cup packed brown sugar
• 1/2 orange, zest of
• 1/2 cup toasted slivered almonds (optional)

Recipe

• 1 combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap and heat on high (100 percent power), stirring occasionally, 12 minutes.
• 2 stir in cranberries and brown sugar; cover and heat on high until potatoes are tender and cranberries burst, about 5 minutes.
• 3 toss mixture with orange zest; stir in almonds if desired.

Black Bean & Bacon Stuffed Potato Skins

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 2 large potatoes, already baked
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• salt & pepper
• 1/2 cup canned black beans, drained & rinsed
• 4 slices bacon, cooked in microwave till crisp
• 1 cup shredded cheddar cheese
• sour cream
• salsa

Recipe

• 1 cut pre-baked potatoes in half lengthwise and scoop out potato leaving about 1/4 to 1/2 inch in skin.
• 2 lay them out on a baking sheet with scooped out sides facing up. (or if microwaving, place on a plate)
• 3 sprinkle about 1/2 teaspoon each of chili powder and garlic powder over each potato.
• 4 salt and pepper to taste.
• 5 crumble one slice of bacon inside each (but this is also delicious without the bacon!)and fill with about 1-2 tablespoons of black beans.
• 6 sort of press down so it doesn't all fall out.
• 7 top with shredded cheese.
• 8 bake at 475° until cheese has melted, or microwave on high for about 1 minute (or until cheese melts).
• 9 serve with dollop of sour cream and salsa on top.

Chocolate Covered Strawberry Turkey Treats

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 6 medium strawberries
• 8 ounces chocolate candy melts
• 12 pieces candies, pearl candy,
• 12 pieces candies, heart-shaped, orange
• 42 pieces candy corn, divided

Recipe

• 1 place the chocolate candy melts in a small microwave-safe bowl. microwave on high in increments of 30 seconds, stirring in between, until the chocolate is completely melted. allow the chocolate to cool for a few minutes before using as it is easier to work with chocolate that is slightly thickened.
• 2 cut off the tops of the strawberries and reserve the tops (these will be used for the wattles). place a strawberry in the bowl of melted chocolate and stir it around with a spoon until it is completely coated. lift the strawberry up out of the chocolate and allow some of the excess to fall off. place the strawberry onto wax paper. repeat with the remaining strawberries.
• 3 assemble the "eyes". place two pearl candies side-by-side on the top part of the "face" of the turkey and hold them there for a few seconds, until they stay on their own. dip the tip of a toothpick in the melted chocolate and dot the center of the pearl candies with the chocolate to complete the eyes. repeat with the remaining strawberries.
• 4 make the "feet". place two orange candy hearts at the bottom where feet would go and hold them there for a few seconds, until they stay on their own. repeat with the remaining strawberries.
• 5 make the "beak". take 6 pieces of the candy corn and cut the yellow and parts off, so you have just the orange portion remaining. cut each orange piece into a triangular shape. dip the tip of a toothpick in the melted chocolate and apply some of the melted chocolate to the backside of a "beak". place the beak onto the strawberry under the eyes and hold it there for a few seconds, until it stays on its own. repeat with the remaining "beaks".
• 6 make the "wattle". using a sharp paring knife, cut very thin slivers off of the reserved strawberry tops. drape the strawberry sliver over the beak and gently press it into the chocolate. repeat with the remaining "wattles".
• 7 place the turkeys in the freezer for 5 minutes, to allow the chocolate to slightly set. allowing the chocolate to slightly set at this point helps the candy corn (feathers) stick to the chocolate and strawberry easier.
• 8 make the "feathers". this is the hardest part but after a little practice, it really is easy. 6 total pieces of candy corn go into the top of each strawberry to make the "feathers", 4 on the top and 1 on each side. with your toothpick, poke four small holes in the very top edge of the strawberry where the 4 top candy corn would go. gently and carefully press the pieces of candy corn into the holes. i find that this is easiest if you steady the strawberry with your other hand by placing the toothpick in the backside of it as you press the candy corn pieces inches for the remaining 2 side "feathers", you must cut the candy corn at an angle to make them fit more easily into the sides. make small holes with the toothpick for the side "feathers" and press the candy pieces in as you did with the others. roll your toothpick around into the melted chocolate and spread a thin layer of the chocolate at the base of the "feathers". this will give some extra support for the candy corn. hold the candy corn in place for a few moments, until they stay on their own.
• 9 return the turkeys to the freezer for 15 to 20 minutes, to allow the chocolate to completely set.
• 10 enjoy!

Chocolate Covered Cherry Almond Fudge

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

Ingredients

• 2/3 cup finely chopped candied cherry (fruit cake type)
• 1/2 cup butter
• 3 2/3 cups powdered sugar
• 1/2 cup cocoa
• 1/4 cup evaporated milk
• 1/3 cup chopped almonds
• 1 1/2 teaspoons almond extract
• candied cherry, halves (to garnish)
• sliced almonds (to garnish)

Recipe

• 1 line 8-inch square pan with foil.
• 2 in medium bowl microwave butter 1 minute on high until melted.
• 3 stir in powdered sugar, cocoa, and evaporated milk till well blended.
• 4 microwave 1 1/2 minutes.
• 5 stir vigorously.
• 6 microwave on high 30 seconds at a time until hot,slightly thickened and smooth when stirred, do not boil.
• 7 stir in almonds chopped cherries and extract.
• 8 spread into prepared pan.
• 9 garnish with cherry halves and almond slices.
• 10 cover, refrigerate till firm.
• 11 remove foil.
• 12 cut into squares.
• 13 serve cold, refrigerate leftover fudge.

Colcannon Potatoes A La Chef Tim James

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

Ingredients

• Servings: 4
• 1 1/2 lbs roughly chopped cooked potatoes
• 1/2 lb finely chopped cabbage
• 1/2 lb leftover corned beef, cut into small pieces
• 1/2 teaspoon minced garlic
• 4 tablespoons butter
• 1/2 cup heavy cream, warmed (milk is ok, but will not be as rich)
• pepper, to taste
• 2 green onions, sliced

Recipe

• 1 reheat potatoes, cabbage, and beef in a microwave (or a large pan with a small amount of water or stock).
• 2 in a sauté pan, cook garlic with butter until softened.
• 3 in a large bowl, add cream, pepper, potatoes and sautéed garlic (with the butter), mash until mixed, but still chunky.
• 4 fold in cabbage, corned beef and green onion.

Butterscotch Bars

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

Ingredients

• 1 pint dulce de leche ice cream
• 2 1/2 cups flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon baking powder
• 1 1/4 cups butterscotch chips
• 1 teaspoon vegetable oil
• 1/4 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/2 cup stick butter, softened
• 1/4 cup sugar
• 12 ounces vanilla frosting

Recipe

• 1 let ice cream melt at room temperature.
• 2 heat oven to 350* -- coat a jelly roll pan with spray.
• 3 line with foil -- extending over the edges and sides --
• 4 coat foil with spray.
• 5 in medium bowl, whisk flour, salt, baking powder, allspice, and nutmeg --
• 6 beat in melted ice cream, scraping down sides of bowl.
• 7 at low speed, beat in flour mixture until smooth.
• 8 fold in 1 cup butterscotch chips.spread batter in prepared pan --
• 9 bake at 350* until dry to touch.
• 10 about 25 minutes.
• 11 let cool in pan on rack.
• 12 smoothly spread bar with frosting --
• 13 melt remaining 1/4 cup butterscotch chips with oil in glass bowl, in microwave oven for about 45 seconds on high --
• 14 stir till smooth.
• 15 pipe in lines over frosted bars.lightly drag knife across lines --
• 16 refrigerate and cut into bars to serve -- .

Chocolate Crackle Cookies

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

Ingredients

• Servings: 24
• 3 1/2 ounces semisweet chocolate, broken up (we used ghirardelli baking bar)
• 1/2 cup unsalted butter, cut in small pieces
• 1 cup firmly packed light-brown sugar
• 1 extra-large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/3 cups self-rising flour
• 1/2 teaspoon baking soda
• 2 tablespoons confectioners' sugar

Recipe

• 1 heat oven to 400. have baking sheets ready.
• 2 microwave chocolate, butter and sugar in a large bowl, stirring occasionally, until melted and smooth. stir in egg and vanilla, then flour ad baking soda until blended. cover and refrigerate 20 minutes or until firm.
• 3 put confectioners' sugar in a shallow dish. roll dough into 24 walnut size balls, then roll in confectioners' sugar to coat. place 2" apart on ungreased baking sheets.
• 4 bake 10 minutes or until just set. cool on baking sheet on a wire rack 2 minutes before transferring to wire rack to cool completely.

Cooking Light Beef Fajitas

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

Ingredients

• 1/4 cup olive oil
• 1 teaspoon lime rind, grated
• 2 1/2 tablespoons lime juice
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fresh coarse ground black pepper
• 3 garlic cloves, minced
• 1 (14 1/4 ounce) can low sodium beef broth
• 1 (3/4 lb) flank steak
• 1 red bell pepper, each cut into wedges
• 1 green bell pepper, each cut into wedges
• 1 large sweet onion, cut into wedges
• 8 (6 inch) fat free tortillas
• 1 cup salsa
• 1/2 cup chopped fresh cilantro
• skewer

Recipe

• 1 to prepare marinade, combine first 10 ingredients in a large bowl; set aside.
• 2 to prepare fajitas, trim fat from steak and cut against the grain into strips. combine 1 1/2 cups marinade and steak in a large zip-top plastic bag. seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
• 3 combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
• 4 prepare grill.
• 5 remove steak from bag; discard marinade.
• 6 remove vegetables from bag; reserve marinade. place reserved marinade in a small saucepan; set aside.
• 7 place steak and vegetables on skewers (soak them in water for a bit so they do not burn)cook until desired degree of doneness.
• 8 wrap tortillas in a damp paper towel and microwave until soft.
• 9 bring reserved marinade to a boil.
• 10 take the steak and vegetables off the skewers and onto a serving platter; drizzle with reserved marinade.
• 11 serve the meat and veggies with the flour tortillas and let people make their own fajitas. pass chopped cilantro.

Apricot-mustard Glazed Lamb Chops (bone-in)

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• 4 lamb chops
• 2 teaspoons olive oil
• 1 small onion, cut in thin wedges
• 1/2 cup apricot preserves
• 1/4 cup water
• 1 tablespoon honey mustard
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg

Recipe

• 1 season lamb with salt and pepper. in skillet, heat olive oil over medium-high heat; add chops and onion. cook 3-6 minutes; turn and cook an additional 3-6 minutes.
• 2 meanwhile, in a small microwave-safe bowl combine preserves, mustard, 1/4 cup water, paprika, and nutmeg. heat in microwave for 1 minute or until melted. pour over lamb in skillet. reduce heat to medium. cook, covered, 10 minutes or until lamb is cooked through.

Butterscotch Bars

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

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 2 egg yolks
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 cup finely chopped walnuts, divided
• 1/2 cup flaked coconut
• 1 (12 ounce) package nestle butterscotch chips

Recipe

• 1 preheat oven to 350 degrees. in a bowl, combine butter, sugar and brown sugar; beat until creamy. add egg yolks and vanilla; beat well. gradually blend in flour. stir in oats, 1/2 cup nuts and coconut. spread into a lightly greased 15 x 10 inch pan. bake for 20 minutes.
• 2 cool. melt over hot (not boiling) water (or microwave) butterscotch chips; remove from heat. spread evenly over cookie layer. sprinkle with remaining 1/2 cup nuts. chill for 10 minutes. cut into 2 inch x 1 inch bars.

Chihuahua Dogs (hot Dog Tacos)

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

Ingredients

• 1 (10 ounce) can hot dog sauce
• 1 (10 count) package frankfurters
• 10 preformed taco shells
• 2 cups shredded cheddar cheese
• chopped onion (optional)
• diced tomato (optional)
• shredded lettuce (optional)

Recipe

• 1 put hot dog sauce in a saucepan and cook at medium heat until hot.
• 2 place a frank in each taco shell. top with the heated chili sauce and cheese.
• 3 place in microwave and and heat for 30 seconds or until the frankfurters are warm.
• 4 top franks with onions, tomatoes and lettuce (optional).

Braised Red Cabbage With Cider & Apples

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 kg red cabbage
• 2 onions, chopped
• 4 granny smith apples, peeled and cored and chopped
• 1 orange, zest of (or 2 clementines)
• 2 teaspoons ground mixed spice
• 100 g light brown sugar
• 3 tablespoons cider vinegar
• 300 ml dry cider
• 25 g butter

Recipe

• 1 peel off the outer leaves from the cabbage and discard.
• 2 quarter the cabbage, removing the tough stem, then thinly slice.
• 3 arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning.
• 4 continue to create layers until you have used up the ingredients.
• 5 pour over the vinegar and cider and dot the butter on top.
• 6 bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender.
• 7 the cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month.
• 8 reheat in either a pan or in the microwave.

Chocolate Covered Oreo Cookie Cake

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

Ingredients

• Servings: 16
• 1 (18 ounce) package devil's food cake mix
• 1/4 cup oil
• 2 eggs
• 4 baker's semi-sweet chocolate baking squares
• 1/4 cup butter, cut up
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1/2 cup sugar
• 2 cups thawed cool whip topping
• 12 oreo cookies, coarsely crushed

Recipe

• 1 preheat oven to 350°f prepare and bake cake mix in two (9-inch) round cake pans as directed on package. cool in pans 5 minute invert onto wire racks; remove pans. cool layers completely.
• 2 place chocolate and butter in small microwaveable bowl. microwave on high 2 minute or until butter is melted. stir until chocolate is completely melted. cool 5 minute.
• 3 beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. add the whipped topping and cookie crumbs; mix lightly. place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. cover with the remaining cake layer, top-side up. spoon glaze over top of cake. let stand until set. store in refrigerator.

Banana-buttermilk Muffins

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

Ingredients

• Servings: 12
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup sugar (i use 1/4 cup sugar and 1/4 cup splenda.)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1 cup mashed ripe banana
• 2 tablespoons canola oil
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts (i use pecans)

Recipe

• 1 preheat oven to 375°f.
• 2 spray 12 regular muffin cups with non-stick cooking spray.
• 3 in a large bowl, mix together the flours, sugar, baking powder and baking soda.
• 4 in separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
• 5 pour wet ingredients over dry ingredients and stir just until blended.
• 6 spoon batter into muffin cups, filling about three-fourths full.
• 7 sprinkle tops evenly with nuts.
• 8 bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
• 9 allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
• 10 these muffins freeze well and can be warmed in microwave.

Cheese Fondue

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• 1 1/2 lbs swiss cheese, grated
• 1/4 cup flour
• 1 clove garlic
• 3 cups dry wine
• 1/4 cup kirsch liqueur
• 2 tablespoons fresh lemon juice
• 1 dash salt
• 1 dash nutmeg
• fresh ground pepper
• french bread, cut into 1 in chunks

Recipe

• 1 combine cheese and flour.
• 2 rub bottom and sides of a 2-qt micosafe casserole with a clove of garlic.
• 3 discard garlic clove.
• 4 add wine, kirsh and lemon juice.
• 5 microwave 6-7 mins, just until bubbles start to appear; do not boil.
• 6 stir in cheese and seasonings, microwave, uncovered 2-3 mins longer until smooth, whisking every 2 mins.
• 7 transfer to a fondue pot, or a round casserole dish.
• 8 serve with chunks of french bread to dip in cheese mixture.
• 9 note: leftover fondue makes a delicious topping for boiled or baked potatoes, cauliflower or brocolli, also any leftover sauce can be frozen; just thaw at room temp then heat.

Bacon And Egg Empanadas

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

Ingredients

• 6 ounces cream cheese, softened
• 1 teaspoon dried parsley
• 3/4 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 2/3 cup sharp cheddar cheese, shredded
• 2 tablespoons butter
• 5 eggs, beaten
• 1 (7 1/3 ounce) can refrigerated jumbo flakey biscuits
• 8 slices bacon, cooked and crumbled
• 1 egg , slightly beaten
• 1 -2 teaspoon sesame seeds (optional)

Recipe

• 1 preheat oven to 375.
• 2 stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
• 3 melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom. draw spatula across bottom of skillet to form large curds. continue cooking until eggs are slightly thickened but still moist. (do not stir constantly).
• 4 remove from heat and let cool.
• 5 flatten each bisquit into about a 5 inch circle.
• 6 spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
• 7 top evenly with eggs and bacon.
• 8 fold dough circles in half over mixture, pinching edges to seal.
• 9 place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
• 10 brush top of doughs evenly with egg .
• 11 press sealed edges with the tines of a fork.
• 12 sprinkle with sesame seeds.
• 13 bake at 375 14-16 minutes until golden brown.
• 14 remove empanadas with a spatula onto a wire rack.
• 15 serve warm.
• 16 leftovers store in a ziplock bag after completely cooled.
• 17 to reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
• 18 *these are good for oamc*.

Cheese Dip

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

Ingredients

• Servings: 24
• 1 lb velveeta reduced fat cheese product, cut up,room temp.
• 8 ounces fat free cream cheese, room temp,room temp.
• 1 (1 ounce) can green chili, drain
• 1 can diced tomato, drain

Recipe

• 1 microwave or use mixer to smooth cheeses add chiles and tomatoes.
• 2 mix well.
• 3 serve warm with tortilla chips.
• 4 can also be used to top baked potatoes.

Chicken And Black Bean Burritos

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

Ingredients

• 1/2 lb boneless chicken breast half
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 (15 ounce) can black beans, rinsed & drained
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1/2 cup salsa, thick & chunky
• 1 green bell pepper, diced
• 6 (6 inch) flour tortillas
• light sour cream
• salsa

Recipe

• 1 brown chicken in a skillet that has been sprayed with non-stick cooking spray. add all but the tortillas and continue to cook until the chicken is done. heat tortilla's in a covered microwave-safe container in the microwave for 1 minute rotating 1/4 turn halfway through cooking.
• 2 to serve, spoon 3/4 cup of chicken mixture onto a tortilla. fold end in & roll up burrito style. serve as is, or with salsa and light sour cream.
• 3 feeds 6 people eating one burrito -- or 3 people eating 2 burrito's. or anything in between!

Chickety-chick Pita Pockets

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• 4 boneless skinless chicken breast halves
• 1/2 cup chicken broth
• 1/2 cup wine (i used a riesling)
• water
• 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
• 4 teaspoons lime juice (approximately the juice of 1 small lime)
• 2 teaspoons olive oil
• 1 teaspoon soy sauce (i use low sodium)
• 2 teaspoons honey
• 6 drops tabasco sauce (optional)
• 1 teaspoon garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4 tablespoons parmesan cheese, shredded (not grated)
• 1 (8 ounce) can tomato sauce
• 6 pita pockets (i used homemade)
• fresh lettuce leaf

Recipe

• 1 preheat oven to 350°.
• 2 lay chicken breasts in a single layer in a baking dish big enough to not have to overlap them. pour in the broth, wine and then enough water to cover the chicken. bake uncovered for 20 minutes or more, until juices run clear and no pink remains in the middle.
• 3 while chicken is cooking, mash garbanzo beans in a medium bowl with a fork and then stir in the next 11 ingredients. mix well.
• 4 when chicken is cooked, shred it with two forks into bite-sized pieces and stir into bean mixture.
• 5 start adding tomato sauce in 1-2 ounce increments, mixing well until you have a consistency that holds everything together and is not soupy. you may not need all of the tomato sauce, depending on the size of chicken breasts you are using.
• 6 warm the pita bread per package directions or if they're homemade they're still warm from the oven, and then slice each pita pocket either in half or just across the top, about an inch down, and gently open them up. stuff with the chicken and chickpea filling.
• 7 serve immediately or bake them on a cookie sheet for about 3-4 minutes at 350 degrees or microwave them for about 20-30 seconds. the filling is also great cold and the sandwich can be packed as a brown bag lunch. adding some fresh lettuce leaves to the pocket after heating will provide a nice crunch.

Cooking Light Loaded Potato Soup

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

Ingredients

• Servings: 4
• 4 red potatoes
• 2 teaspoons olive oil
• 1/2 cup onion, chopped
• 1 1/4 cups reduced-sodium fat-free chicken broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 slices bacon, halved
• 1/3 cup cheddar cheese, shredded
• 4 teaspoons green onions, thinly sliced

Recipe

• 1 pierce potatoes with a fork.
• 2 microwave on high 13 minutes or until tender.
• 3 cut in half and cool slightly.
• 4 while potatoes cook, heat oil in a saucepan over medium-high heat.
• 5 add onion and saute 3 minutes.
• 6 add broth.
• 7 combine flour and 1/2 cup milk.
• 8 add to pan with 1 1/2 cups milk.
• 9 bring to a boil and stir often.
• 10 cook 1 minute.
• 11 remove from heat and stir in sour cream, salt, and pepper.
• 12 arrange bacon on a paper towel on microwave-safe plate.
• 13 cover with a paper towel and microwave on high for 4 minutes.
• 14 crumble bacon.
• 15 discard potato skins.
• 16 coarsely mash potatoes into soup.
• 17 top with cheese, green onions, and bacon.

Cranberry-filled Squash (microwave Only!)

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

Ingredients

• Servings: 4
• 2 (1 lb) acorn squash
• 3/4 cup fresh cranberries or 3/4 cup frozen cranberries
• 3 tablespoons orange juice or 3 tablespoons orange marmalade
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 1 teaspoon lemon juice

Recipe

• 1 with a fork, pierce the whole squash on each side. place on a paper towel in the microwave oven. microwave 12 to 15 minutes or until fork-tender, turning over after 5 minutes.
• 2 let stand 5 to 10 minutes.
• 3 meanwhile, in a one-quart casserole, combine the remaining ingredients. cover with waxed paper. microwave for 3 to 5 minutes or until berries have popped, stirring after 2 minutes.
• 4 cut the squash in half. remove the seeds. place cut side up on a microwave-proof platter. spoon cranberry mixture into the hollowed-out squash.
• 5 cover with waxed paper and microwave for 1 to 3 minutes to heat through.