Butterscotch Bubbleloaf

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

Ingredients

• 24 rhodes dinner rolls, thawed but still cold
• 1 (3 ounce) box butterscotch pudding, non-instant
• 1/2 cup pecans, chopped
• 1/2 cup brown sugar
• 1/2 cup butter

Recipe

• 1 thaw dinner rolls on a large baking pan, covered with plastic wrap, in the fridge overnight.
• 2 cut dinner rolls in half and dip in dry pudding mix.
• 3 arrange rolls in sprayed bundt pan, alternately with pecans.
• 4 sprinkle any remaining pudding mix over the top.
• 5 combine brown sugar and butter. heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes).
• 6 pour syrup over rolls.
• 7 cover with sprayed plastic wrap.
• 8 let rise until double in size or even with top of bundt pan in a warm oven (170 degrees) for about 30 minutes. carefully remove wrap.
• 9 bake at 350°f for 30-35 minutes. cover with foil the last 15 minutes of baking.
• 10 immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Butterscotch Cheesecake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 1 cup water
• 1 tablespoon plain gelatin
• 1 (16 ounce) package philadelphia cream cheese, cut into cubes (12g)
• 8 (1 g) packets equal sugar substitute
• 2 teaspoons sugar-free instant butterscotch pudding mix (4g)

Recipe

• 1 in large bowl, microwave water until hot. dissolve gelatin in the hot water. add the cream cheese cubes and stir until the cream cheese is softened. blend well with electric mixer. add the equal and pudding mix and blend well.
• 2 pour into paper lined muffin tins and chill until firm.

Banana Walnut Crepes

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• 1 banana
• 30 g walnut pieces
• 10 ml maple syrup
• 2 crepes, frozen
• ice cream

Recipe

• 1 slice banana, put 1/2 in each crepe with a splash of maple syrup and 1/2 the walnuts. wrap up like a burrito and hit it in the microwave for 30 sec (x1) or 1 min for both. serve with icecream and a drizzle of maple syrup over the top. stylish but simple.

Cheese And Spinach Stuffed Portobellos

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

Ingredients

• 6 large portobello mushroom caps, stems removed
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon fresh ground pepper, divided
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach
• 2 minced garlic cloves
• 1/4 cup finely shredded parmesan cheese
• 2 tablespoons finely chopped kalamata olives
• 1 tablespoon finely minced chives (may substitute green onion)
• 1/2 teaspoon italian seasoning
• 1 cup prepared marinara sauce
• 1/2 cup shredded mozzarella cheese

Recipe

• 1 preheat oven to 450°f coat a rimmed baking sheet with cooking spray.
• 2 place mushroom caps, gill-side up, on the prepared pan. sprinkle with seasoning salt and 1/8 teaspoon pepper. roast until tender, 20 minutes.
• 3 meanwhile, mash ricotta, spinach, parmesan, olives, chives, garlic, italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
• 4 place marinara sauce in a small bowl, cover and microwave on high until hot, 30 to 90 seconds depending on your microwave.
• 5 when the mushrooms are tender, carefully pour out any liquid accumulated in the caps. return the caps to the pan gill-side up. spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
• 6 mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
• 7 return stuffed mushrooms to the top rack of the oven and broil on high for 3-5 minutes until top is browned. remove from oven and let stand for 3-5 minutes prior to serving. serve with the remaining marinara sauce.

Cilantro Mexican Rice

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• 2 cups long grain rice
• 4 cups water
• 1 tablespoon butter
• 2 chicken bouillon cubes
• salt
• 1 (10 ounce) can rotel mexican lime and cilantro
• 1 (10 ounce) can black beans
• 2 (10 ounce) cans corn

Recipe

• 1 in large saucepan, bring rice, water, butter, bouillon, and salt to boil.
• 2 cover tightly and cook on low heat for 8 minutes.
• 3 in separate bowl, cook corn in microwave while rice simmers.
• 4 mix rotel and black beans into bowl with cooked corn.
• 5 stir in corn mixture with cooked rice, and cook for an additional 5 minutes.

Cranberry-orange Fudge

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

Ingredients

• 1 cup dried cranberries
• 2 tablespoons orange juice
• 2 cups sugar
• 1 cup whipping cream
• 1 tablespoon light corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/2 cup finely chopped candied orange peel

Recipe

• 1 combine cranberries and orange juice in a small microwave-safe bowl.
• 2 cover and microwave on high 2 minutes, stirring after 1 minute.
• 3 allow to stand covered 10 minutes.
• 4 coarsely chop cranberries.
• 5 line and 8" square baking pan with greased foil that extends over on two sides.
• 6 butter sides of a heavy large saucepan.
• 7 combine sugar, whipping cream and corn syrup.
• 8 stirring constantly, cook over medium-low heat until sugar dissolves.
• 9 using a pastry brush dipped in hot water, wash down any sugar crystals on the sides of the pan.
• 10 attach a candy thermometer to pan, make sure it does not touch the bottom of the pan.
• 11 increase heat to medium and bring mixture to a boil.
• 12 cook, without stirring, until mixture reaches soft ball stage (234-240 degrees).
• 13 test 1/2 tsp mixture in ice water (mixture will form a ball in the water but will flatten in your hand).
• 14 place pan in 2" of cold water in the sink.
• 15 add butter and vanilla; do not stir.
• 16 cool to approximately 110 degrees.
• 17 remove from sink.
• 18 using medium speed of and electric mixer, beat until fudge thickens and begins to lose its gloss.
• 19 stir in orange peel and cranberries.
• 20 pour into prepared pan.
• 21 cover and chill two hours.
• 22 cut into 1" pieces.

Chicken And Asparagus Bundles

Total Time: 29 mins Preparation Time: 10 mins Cook Time: 19 mins

Ingredients

• Servings: 4
• 12 -16 thin asparagus spears, trimmed
• 1/4 cup water
• 1 sheet frozen puff pastry, thawed according to package directions
• 4 teaspoons chopped fresh herbs (such as basil, rosemary and thyme)
• 1 cup shredded roasted chicken meat
• 1/2 cup gouda cheese, cubed

Recipe

• 1 preheat oven to 425f degrees and line a baking sheet with parchment paper, set aside. place asparagus in a small dish with 1/4 cup water; microwave on high for 1 minute, then drain. unfold pastry and cut into 4 equal pieces; place on prepared sheet. top each pastry piece with equal amounts of herbs, chicken, asparagus and cheese, in that order. fold in 2 points of each pastry bundle and jpress to seal. bake for about 16-18 minutes or until pastry is golden brown.

Chocolate Covered S'mores Candy

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

Ingredients

• Servings: 30
• 1 (24 ounce) package chocolate bark
• 2 (12 ounce) bags semisweet chocolate morsels
• 1 (7 ounce) jar marshmallow cream
• 1 (14 ounce) box graham crackers
• wax paper

Recipe

• 1 melt the chocolate first, preferably on the stovetop in a double boiler. you can also melt it in the microwave in a microwave-safe bowl.
• 2 while the chocolate is melting, make sandwiches with the graham crackers (broken along the preforations) and marshmellow cream. i prefer using the cinnamon graham crackers with the cinnamon coating on the inside of the sandwiches.
• 3 once the chocolate has melted, drop a sandwich into the chocolate and roll it around with a pair of tongs. once evenly covered, drop the sandwich onto the wax paper to cool.
• 4 you may have to reheat the chocolate midway through to make it easier to work with.

Cheese Con Queso Dip

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

Ingredients

• Servings: 12
• 1 (1 lb) package velveeta cheese, cut into cubes
• 1 cup butter, cubed (i use 1 stick)
• 1 (16 ounce) can whole canned tomatoes
• 1 (4 ounce) can jalapeno peppers

Recipe

• 1 in microwave or on stove top, melt together and stir velveeta and butter.
• 2 do this slowly on medium heat and stir frequently to combine.
• 3 use a wire whisk near the end of this process to completely mix these two ingredients.
• 4 in blender, blend tomatoes and jalapenos.
• 5 add this mixture to cheese mixture.
• 6 combine thoroughly, re-heat, and serve warm in a fondue pot or chafing dish.

Chicken And Asparagus Casserole

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

Ingredients

• 2 boneless skinless chicken breasts
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container cream cheese with chives
• 1 cup sour cream
• 1/2 cup half-and-half
• 1 (12 ounce) package frozen asparagus spears or 1 lb fresh asparagus spear, trimmed
• 1 (3 ounce) can french-fried onions
• 1/2 teaspoon sage
• 1/4 teaspoon black pepper

Recipe

• 1 poach skinless boneless chicken breasts in enough water to cover, just until cooked through and no longer pink. remove breasts and reserve water to cook rice or noodles. cool and cube chicken.
• 2 coat an 8x8 baking pan with cooking spray. layer frozen asparagus spears evenly on bottom of pan. top with cubed chicken.
• 3 soften flavored cream cheese in microwave 60 seconds. whisk together cream cheese, sour cream, condensed soup, and half and half until smooth. stir in sage and black pepper. pour over top of chicken.
• 4 top with french fried onions and bake at 350 for 45 minutes.

Chicken And Avocado Tortilla Cups

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

Ingredients

• 1 cup cooked chicken (shredded)
• 1 1/2 cups iceberg lettuce (shredded)
• 1 avocado (finely chopped)
• 1 tomato (medium finely chopped)
• 1/3 cup mayonnaise (egg type)
• 1 tablespoon sweet chili sauce
• 1 tablespoon basil (finely chopped)
• basil (leaves extra to serve)
• 4 flour tortillas
• mixed salad green (to serve)

Recipe

• 1 preheat oven to 200c (180c fan forced).
• 2 lightly grease 4 holes of a 6 hole (3/4 cup capacity) texas muffin tray.
• 3 combine chicken, lettuce, avocado, tomato, mayonnaise, chilli sauce and basil in a large bowl.
• 4 microwave tortillas on high (100%) in 15 second bursts until pliable and carefully place in prepared muffin holes, shaping into cups and then bake for 5 minutes or until golden and crisp.
• 5 place tortilla cups on serving plates and fill with chicken mixture and top with extra basil leaves.
• 6 serve with salad mix.

Anje's Apple Crisp

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

Ingredients

• 3 -4 apples
• cinnamon
• nutmeg
• ginger
• allspice
• lemon juice
• 2 tablespoons cornstarch
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup oatmeal
• 1/2 cup flour

Recipe

• 1 preheat your oven to 350 degrees.
• 2 peel and then slice apples into thin slices. fill your favourite pan until it's about 1/2 an inch from the top. i usually use 3-4 apples for a small glass loaf pan.
• 3 make sure to toss apple slices with lemon juice to prevent browning.
• 4 when all the apples have been cut, toss the slices with enough cinnamon to lightly coat. add a little less ginger, and then a little less nutmeg and allspice, if desired. sometimes i leave out the allspice.
• 5 next, make the crumble topping by combining the flour, brown sugar, and oatmeal in a bowl. add cinnamon and ginger to the topping.
• 6 melt the butter in the microwave and then mix with the dry ingredients. you might need a little more butter; i use enough to make sure that the topping is saturated and sticks together.
• 7 before adding the topping, mix in the cornstarch with the apples. this prevents the crisp from becoming runny. make sure it's well mixed inches.
• 8 lastly, add the topping to the apples. make sure that no apples are showing.
• 9 bake in the oven for about 30-45 minutes or until bubbling and the topping is browned.
• 10 i eat this plain, but it can be good with ice cream, whipped cream, or even chocolate sauce.

Bramley Apple And Sticky Toffee Puddings

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 100 g softened butter
• 100 g light brown sugar
• 100 g self raising flour
• 2 medium eggs
• 4 tablespoons milk
• 225 g bramley apples, peeled, cored and diced
• 100 g toffee pieces
• 150 ml double cream

Recipe

• 1 place butter, sugar, flour, eggs and milk together in a large bowl. use an electric whisk to beat together until smooth. stir in the apples.
• 2 divide the mixture between 4 greased microwave proof ramekins or teacups. arrange the cups in a circle on the turntable and microwave on high for 3-3 ½ mins or until the surface of the sponges looks almost dry. stand for 5mins.
• 3 place the toffees and cream together in a bowl. microwave on high for 2-3 mins, stirring occasionally until the toffees have melted and a spoon sauce forms.
• 4 turn out the sponges on four dessert plates, spoon over the sauce and serve hot with custard.
• 5 to cook conventionally: preheat the oven to 180oc/fan 160oc/350of/gas mark 4. spoon the mixture into 4 (175ml/6floz) buttered dariole moulds. cover with folded pleated baking parchment and foil and stand in a roasting tin. pour boiling water to come half way up the outside of the moulds and bake for 30mins. heat the toffees and the cream together in a small pan until smooth sauce forms.

Chocolate Covered Strawberries

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

Ingredients

• 24 strawberries
• 4 ounces melting chocolate or 4 ounces chocolate chips

Recipe

• 1 melt chocolate in the microwave on 50% power, 30 seconds at a time, stirring after each interval. (i melted mine in a teacup since i wasn't melting a ton, and it worked great!).
• 2 choose firm strawberries for dipping -- no mushy spots or bruises! make sure they're completely dry after washing them.
• 3 hold the strawberries by the leaves/stem and dip into the melted chocolate. place on a wax paper-covered cookie sheet, and allow to cool until the chocolate is firm.

Chocolate Covered Strawberries

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

Ingredients

• 1 lb fresh strawberries
• 1 (11 1/2 ounce) package ghiradelli bittersweet chocolate chips (60% cacao)
• 1 (12 ounce) package nestle' toll house premier chocolate chips
• wax paper or parchment paper

Recipe

• 1 go through strawberries, and pick only the best looking strawberries. set aside the remainder of berries for nibbling later. this recipe is enough for 16 -20 strawberries, depending on the size of the berries.
• 2 leaving the leaves/stems on the strawberries, wash them and lay out on either paper towels or clean dish towels. put another paper or dish towel over berries and dry gently.
• 3 place berries on clean paper towels or wax paper, to dry. it is very important that the berries are totally dry, when being dipped in the melted chocolate, as the chocolate will not stick or will flake off later, if the berries are not dry. depending on the humidity in the room, it will take at least 20 minutes for the berries to dry.
• 4 place contents, of the package of dark chocolate baking bits, in a heat proof glass bowl + approximately 1/2 cup chocolate baking bits. melt the chocolate in your microwave, for 30-60 seconds, depending on your microwave. watch the chocolate, stirring every 30 seconds, just until melted. you don't want to make it too hot, as it will then need to be cooled a bit, to dip the berries in it. it should have a glossy smooth appearance, when stirred.
• 5 once the two chocolates are melted, place a sheet of wax paper on a baking/cookie sheet.
• 6 taking the berries by the leaves (gently), dip them, one at a time, in the chocolate - to cover. slowly lift the berry out of the chocolate, holding it over the chocolate, for a few seconds, until it stops dripping. gently place the chocolate covered berry on the wax paper, keeping the leaves off the paper a bit. the chocolate will "puddle" under the strawberry - this is fine.
• 7 repeat until all the berries are done. set in cool area until the chocolate firms. this will take 20-30 minutes at least. you also could put the baking sheet in the refrigerator or freezer for 5-15 minutes.
• 8 while the strawberries are setting, place the remaining chocolate chips in a glass, heat proof bowl, and place in microwave. as before, heat on high heat for 30-60 seconds, stirring after 30 seconds, until just melted. it should be smooth and creamy, when ready.
• 9 once the strawberries are set, place a dinner fork in the chocolate, and slowly drizzle over the chocolate covered berries. you might want to practice doing this over some wax paper, before doing it on the berries, to get a feel for it.
• 10 once again, set aside until the chocolate sets up.
• 11 these are best served fresh, within a few hours. if you aren't able to serve right away, it is best to refrigerate. they are best if served within 24 hours, as humidity excelerates deterioration.

April Fool's Fake Baked Potato

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 scoops vanilla ice cream
• 2 tablespoons cocoa powder
• 3 tablespoons whipped topping
• 1 yellow starburst candy

Recipe

• 1 take 2 large scoops of vanilla ice cream and place on a large piece of plastic wrap. wrap up and mold with hands into a potato shape. put in freezer to set (about 20 minutes).
• 2 put cocoa powder into a bowl and roll unwrapped ice cream potato in the powder until completely covered. slice the top of your ice cream potato and pull back edges a bit to make room for your whipped topping (cool whip) and starburst candy butter. shake off excess cocoa powder and place on a plate. top with a dollop of cool whip for the "sour cream".
• 3 place your unwrapped yellow starburst candy in the microwave for 10 seconds to soften - then press the edges out to make a larger "pat of butter". top your potato and enjoy!

Cranberry-apple Relish

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 1 cup fresh cranberries
• 1/2 cup apple juice
• 2 tablespoons sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 granny smith apples, peeled, cored and cut into 1/2-inch chunks

Recipe

• 1 in a 2-quart microwave-safe dish, combine all ingredients except apples.
• 2 cover and microwave on high (100 percent) until half of the cranberries have popped open (about 3 to 4 minutes), stirring once.
• 3 stir in apples; microwave on high , stirring once, until apples are soft enough to crush with spoon (3 1/2 to 4 1/2 minutes).
• 4 use spoon to lightly crush apples, leaving some chunks whole.
• 5 store in a lidded container in the refrigerator for up to 4 or 5 days.
• 6 serve chilled.

Chocolate Coffee Toffee Chex Mix

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 cups chocolate chex cereal
• 2 cups cinnamon chex cereal
• 1 cup bite size pretzel twists
• 1 cup pecan halves
• 1/2 cup toffee pieces
• 1 tablespoon instant coffee granules
• 1 teaspoon hot water
• 1 cup semi-sweet chocolate chips
• 1/4 cup powdered sugar

Recipe

• 1 1. in a large bowl, mix the cereals, pretzels and pecans. sprinkle toffee bits on top of the cereal mixture.
• 2 2. in a small microwavable bowl, stir coffee granules and water until coffee is dissolved. add chocolate chips and butter. microwave uncovered on high 1 1/2 minutes, stirring after 1 minute, until mixture is smooth. pour over cereal mixture; stir until evenly coated. pour in 2 gallon food storage plastic bag.
• 3 3. add powered sugar. seal bag; shake evenly until well coated. spread on wax paper or foil to cool. store in airtight cotainer.

5 Minute Chocolate Mug Cake

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• 1/2 teaspoon vanilla extract

Recipe

• 1 add dry ingredients to a large coffee mug, and mix well. add the egg and mix thoroughly. pour in the milk and oil and mix well. add the chocolate chips (if using) and vanilla extract, and mix again.
• 2 put your mug in the microwave and cook for 3 minutes at 1000 watts (high). the cake will rise over the top of the mug, but don't be alarmed! allow to cool a little, and tip out onto a plate if desired.

Caramelized Onion Frittata

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

Ingredients

• Servings: 6
• 1 cup diced baking potato
• 3 tablespoons water
• 1 lb onion, sliced
• 1/3 cup water
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated parmesan cheese, divided
• 2 tablespoons skim milk
• 6 egg whites, lightly beaten
• 4 eggs, lightly beaten

Recipe

• 1 place potato and 3 tbs water in a small bowl. cover with plastic wrap, vent and microwave 4 minutes or until tender, stirring once. set aside.
• 2 heat a 10" skillet over med-high heat. coat pan with cooking spray and add onion.
• 3 cover and cook 10 minutes or until lightly browned, stirring occasionally.
• 4 uncover and cook 10 minutes or until golden brown, stirring frequently. while onions cook, add 1/3 cup water, 1 tbs at a time to prevent sticking.
• 5 stir in potato, sage, salt and pepper. spoon into bowl and cool.
• 6 combine 1/4 cup cheese, milk, egg whites and eggs in a bowl.
• 7 add egg mixture to potato mixture and stir well.
• 8 preheat broiler.
• 9 pour mixture into skillet coated with cooking spray.
• 10 cook over medium heat for 7 minutes or until bottom of frittata is browned and top is almost set.
• 11 sprinkle remaining cheese on top and broil for 5 minutes or until cheese melts and top is set.

Ani's Simple Wine Tasting Wraps!

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

Ingredients

• 2 flour tortillas
• 8 leaves baby spinach
• 4 slices bell peppers (thin slices)
• 4 slices prosciutto
• 4 slices provolone cheese
• 1 slice red onion

Recipe

• 1 lay your tortilla flat & place 2 slices provolone so that one comes close to edge, add 4 leaves spinach, 2 thin slices bell pepper (any color), 2 slices prosciutto (or more if you like) and a thin strip of red onion lay all ingredients lenghtwise from top to bottom to the left side of your tortilla with the 2nd slice of provolone almost touching the right edge. roll from left to right & secure with toothpick.
• 2 repeat with second tortilla.
• 3 place both in microwave & nuke for 1 minute to wilt spinach & gently melt cheese.
• 4 slice into 1 or 2 inch pieces, place in tupperware & take with you to the nearest winery! goes great with black seedless grapes!
• 5 if onion bothers you omit, these are awesome either way -- .

Cool Peppermint Pattie Pie

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 8 peppermint patties, broken into quarters
• 1/4 cup milk
• 1 (8 ounce) container frozen non-dairy topping, thawed
• 1 keebler ready chocolate wafer pie crust

Recipe

• 1 place peppermint patties in a microwave-safe bowl and add milk.
• 2 microwave high (100%) 30-45 seconds.
• 3 stir until candy is melted and mixture is smooth.
• 4 cool 5 minutes.
• 5 fold in non-dairy whipped topping.
• 6 spread into crust.
• 7 cover and place in freezer for at least and hour.

Apricot Yoghurt Ice

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 200 g dried apricots (cut with scissors into small pieces)
• 2 pieces orange rind (2 4cm strips)
• 1 teaspoon mixed spice
• 1 cup water
• 1 tablespoon honey
• 200 g low-fat yogurt (natural)
• 1 tablespoon walnuts (crushed)
• extra walnuts (crushed to serve)

Recipe

• 1 place the dried apricots, orange zest and mixed spices in a microwave safe glass jug and pour water over.
• 2 leave uncovered and cook on high (100%) for 7 minutes.
• 3 allow to cool, add the honey to the yoghurt and then add to the apricot mix and then using a food processor, blender or stick blender puree till smooth.
• 4 place the apricot puree in a freezer proof bowl (or muffin tins), lined with plastic wrap on the inside of each mould.
• 5 sprinkle a few pieces of walnuts into the plastic lined moulds.
• 6 pour yoghurt puree into each mould halfway up.
• 7 sprinkle remaining walnuts evenly amongst the moulds onto the yoghurt puree.
• 8 pour remaining yoghurt into each mould.
• 9 seal with another layer of plastic wrap over the top.
• 10 cover and freeze the apricot yoghurt until required.
• 11 serve prinkled with extra crushed nuts.
• 12 conventional method -.
• 13 if you don't have a microwave - place dried apricots, orange zest and mixed spices in a saucepan and cover with boiling water, leaving them to soak overnight.
• 14 next day check that there is enough water in the pan (add more if necessary to cover the fruit), cover with lid and cook on stove top on medium heat until apricots are soft.
• 15 continue from step 3 as above.

Chocolate Cognac Cake

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

Ingredients

• Servings: 12
• 9 ounces thin ginger snaps
• 2 3/4 ounces dark chocolate
• 1/2 cup butter
• 8 ounces dark chocolate
• 1 1/4 cups mascarpone cheese
• 2 eggs, separated
• 3 tablespoons cognac
• 1 1/4 cups heavy cream
• 4 tablespoons superfine sugar
• 1/2 cup whipped cream
• chocolate-covered coffee beans

Recipe

• 1 place the cookies in a plastic bag and crush them with a rolling pin.
• 2 transfer them to a mixing bowl.
• 3 place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
• 4 place in microwave and melt them in 15 second increments.
• 5 stirring a few times.
• 6 give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
• 7 put this mixture into a 9-inch springform pan and press down to form a base.
• 8 place in the refrigerator while preparing the filling.
• 9 place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
• 10 beat in the mascarpone, egg yolks and brandy.
• 11 whip the cream until it just holds its shape and fold it into the chocolate mixture.
• 12 using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
• 13 add the sugar, a little at a time, and beat until the whites are thick and glossy.
• 14 fold the whites into the chocolate mixture in two batches, until just mixed.
• 15 spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
• 16 to serve:.
• 17 carefully remove the cake from the pan and transfer to a serving plate.
• 18 pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
• 19 cut into 12 wedges and serve.

5 Min Baked Bean Nachos (great For Kids)

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

Ingredients

• Servings: 4
• 2 (16 ounce) cans baked beans in tomato sauce
• 1 (28 ounce) corn chips
• 1 cup grated cheddar cheese

Recipe

• 1 fill a casserole or oven proof dish with baked beans.
• 2 slightly crumble corn chips and lay on top.
• 3 cover with cheese.
• 4 this can either be cooked in the microwave for a few minutes or place in oven till the beans are hot and cheese is melted.
• 5 so easy & quick!

Cilantro Lime Lamb Roll Ups With Caramelized Onions

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

Ingredients

• 2 teaspoons lime zest
• 1/4 cup fresh lime juice
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh cilantro
• 1/2 teaspoon crushed red pepper flakes
• 5 tablespoons olive oil
• 1 lb boneless lamb, cut into 1/2-inch cubes
• 2 small onions, thinly sliced
• 1 (16 ounce) can fat-free refried beans
• 1 (11 1/2 ounce) package flour tortillas (8 burrito-sized tortillas)
• 2 cups finely shredded monterey jack pepper cheese (8 oz) or 2 cups monterey jack cheese (8 oz)
• 1 -1 1/2 cup salsa
• 1 (8 ounce) container sour cream

Recipe

• 1 in large resealable food-storage plastic bag, mix lime peel, lime juice, garlic, cilantro, red pepper flakes and 1 tablespoon of the oil.
• 2 add lamb; seal bag and turn to coat with lime mixture.
• 3 refrigerate 30 minutes to 2 hours to marinate.
• 4 in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.
• 5 add onions; cook 7 to 10 minutes, stirring frequently, until onions turn golden brown.
• 6 remove onions from skillet; keep warm.
• 7 heat oven to 375°f
• 8 remove lamb from marinade; drain lamb on paper towels to remove excess moisture.
• 9 discard marinade.
• 10 in same skillet, heat 1 tablespoon of the oil over medium-high heat.
• 11 add lamb; cook 5 to 7 minutes, stirring occasionally, until no longer pink in center.
• 12 remove skillet from heat; set aside.
• 13 brush 1 tablespoon oil on bottom and sides of 13x9-inch (3-quart) glass baking dish or 2 (8-inch square) glass baking dishes.
• 14 in medium microwavable bowl, place refried beans.
• 15 cover with microwavable paper towel; microwave on high about 1 minute or until warm.
• 16 to assemble, spoon 2 tablespoons beans down center of each tortilla.
• 17 top with lamb, onions and cheese.
• 18 roll up tortillas; place seam sides down in baking dish.
• 19 lightly brush remaining 1 tablespoon oil over tortillas.
• 20 bake uncovered 18 to 24 minutes or until edges of tortillas are golden brown.
• 21 serve with salsa and sour cream.

5 Minute Chocolate Mug Cake

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• 1 small splash vanilla extract
• 1 large coffee, mug

Recipe

• 1 add dry ingredients to mug, and mix well. add the egg and mix thoroughly.
• 2 pour in the milk and oil and mix well. add the chocolate chips (if using) and vanilla extract, and mix again.
• 3 put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
• 4 the cake will rise over the top of the mug, but don't be alarmed!
• 5 allow to cool a little, and tip out onto a plate if desired.
• 6 eat! (this can serve 2 if you want to feel slightly more virtuous).

Banana Zucchini Applesauce Bread

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 cup zucchini, grated
• 3 medium bananas
• 1 egg
• 1/2 cup applesauce
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2/3 cup all-purpose flour
• 1/2 cup wheat germ
• 1 cup quick-cooking oatmeal
• 1/4 teaspoon cocoa powder
• 1/4 teaspoon salt
• 1 tablespoon real maple syrup
• 1 teaspoon milk

Recipe

• 1 1oven at 350°f
• 2 2spray bread pan with non-stick cooking spray.
• 3 3mix banana and zucchini. add egg and applesauce.
• 4 4 in a seperate bowl, combine flour, baking soda, baking powder, oatmeal, and salt
• 5 5add dry ingredients to wet ingredients, stirring until just combined.
• 6 6bake about 45 minutes.
• 7 7let rest for 5 minutes, and then cool on rack.
• 8 8 make glaze by heating in microwave for about 15 seconds.

Cold Mushrooms On Spinach

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

Ingredients

• Servings: 4
• 4 large mushrooms (large field type)
• 1 (2 lb) bag spinach (6-8 small bunches)
• 1/2 teaspoon garlic, crushed
• 3/4 teaspoon ginger, crushed or chopped (fresh is good or powdered will do)
• 1 tablespoon coriander, crushed (fresh or powdered, americans call this cillantro i think, it's a fragrant herb with a leaf rather li)
• 1 -2 tablespoon light soya sauce (medium will do)
• 2 -3 tablespoons oil (for stir frying with)

Recipe

• 1 pick and wash leaves of spinach.
• 2 blanche the spinach (let it sit in the hot water a minute and then another minute in the ice water).
• 3 place the spinach on a plate ready to drain.
• 4 drain the spinach and squeeze it to get rid of excess water.
• 5 in a frying pan on a medium to low heat add oil and garlic.
• 6 stir the spinach in small bunches in the garlic letting it dry off.
• 7 add soya sauce and stir through.
• 8 lay spinach in a ring on a serving dish. (set aside to cool).
• 9 slice mushrooms in 2/8-3/8 inch thicknesses.
• 10 oil the pan.
• 11 add ginger and coriander (if you are using dry spices use a little more oil).
• 12 add the mushrooms and stir fry.
• 13 place the mushrooms at the centre of the spinach. (chill for a great summer dish).
• 14 (if you are serving this hot, reheat the spinach in the microwave before adding the mushrooms).

Cool Couscous Salad

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

Ingredients

• Servings: 4
• 2 cups chicken stock
• 2 tablespoons butter
• 1 1/2 cups couscous
• 2 cups pecans, toasted and rough chopped
• 1/2 cup black beans, drained
• 1/2 cup celery, minced
• 1/2 cup red bell pepper, chopped
• 1/4 cup sweet onion, minced
• 2 tablespoons orange zest, grated
• 1/2 cup fresh parsley, chopped
• 2 cups orange sections, rough chopped
• 3 tablespoons fresh lemon juice
• 1/3 cup fresh orange juice
• 1/2 cup olive oil
• kosher salt
• freshly cracked black pepper

Recipe

• 1 in a saucepan or in a microwaveable dish bring the stock and butter to a boil.
• 2 remove from heat and stir in the couscous, cover and let stand 5 minutes.
• 3 fluff gently with a fork and place in the refrigerator to chill.
• 4 in a large bowl stir together the pecans, black beans, celery, bell pepper, onion, zest, and orange segments.
• 5 whisk the lemon juice, orange juice and olive oil together and season to taste with salt and pepper.
• 6 combine all ingredients and reseason with salt and pepper.
• 7 chill and serve later or serve immediately.

Cranberry-pecan Brown Rice Stuffing

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup brown rice
• 1/2 cup dried cranberries
• 1 teaspoon dried orange peel
• 1/2 cup vegetable broth
• 1 tablespoon margarine
• 1/2 cup celery, finely chopped
• 2 tablespoons shallots, finely chopped (substitute with onions if you want)
• 1/4 cup parsley, chopped
• 1 teaspoon poultry seasoning
• 1/2 cup toasted pecans, chopped
• salt & pepper

Recipe

• 1 prepare rice according to package directions.
• 2 in a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. set aside.
• 3 heat a large sauce pan over high heat and add margarine. stir in celery,shallots and poultry seasoning. sauté for 3 minutes.
• 4 stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.

Braised Spinach And Onion (with Variations)

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

Ingredients

• Servings: 4
• 1 bunch spinach, washed, stemmed (or 1 package frozen, thawed and squeezed dried)
• 2 large onions, chopped
• 1 cup low sodium chicken broth
• 2 1/4 tablespoons butter
• 1/4 cup fresh parmesan cheese, grated
• 1/8 teaspoon red pepper flakes (optional)

Recipe

• 1 in a large saucepan, combine onions and chicken broth. cook onion until stock has reduced to 1/4 cup, about 7 - 9 minutes, stirring constantly. remove onions from heat. set aside.
• 2 in a large skillet spray with pam. with some water still clinging to the spinach, add to skillet and cook until just wilted. remove from heat and cool slightly. squeeze out excess liquid and chop.
• 3 melt butter over low heat or in microwave. add butter, spinach to the braised onions and combine. salt, pepper to suit taste. place in casserole dish.
• 4 bake in preheated 350 oven for 20 minutes or until heated through.
• 5 note: if using beet greens or swiss chard, use caution with pepper.

Chocolate Covered Pretzels With Marshmallows

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup dark chocolate wafers
• 1 (8 1/2 ounce) bag pretzels (any size, any shape, even broken!)
• miniature marshmallow
• colored sprinkles (optional)

Recipe

• 1 spread out pretzels on 2 waxed paper covered cookie sheets.
• 2 sprinkle marshmallows over pretzels.
• 3 in 2 cup measuring cup, microwave 1 cup dark choco wafers approximately 60 seconds, stirring after 30 seconds.
• 4 remove chocolate from microwave and quickly stir melted chocolate and drizzle over pretzels in trays.
• 5 reheat chocolate 10-12 seconds if it thickens from cooling down if you choose to add sprinkles, this is the time for it so they'll stick to the chocolate before it hardens.
• 6 cool at room temperature. store at room temperature. refrigeration not necessary at any point.
• 7 the amounts above make 2 cookie sheets' worth.

Chocolate Covered Cherries

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• 2 1/2 cups confectioners' sugar
• 1/4 cup butter or 1/4 cup margarine, softened
• 1 tablespoon milk
• 1/2 teaspoon almond extract
• 2 (8 ounce) jars maraschino cherries, with stems well drained
• 2 cups semi-sweet chocolate chips (12 ounces)
• 2 tablespoons shortening

Recipe

• 1 in a mixing bowl, combine sugar, butter, milk and extract; mix well.
• 2 knead into a large ball.
• 3 roll into 1-inch balls and flatten each into a 2-inch circle.
• 4 wrap around cherries and lightly roll in hands.
• 5 place with stems up on waxed paper-lined baking sheet.
• 6 cover loosely and refrigerate 4 hours or overnight.
• 7 melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
• 8 holding on to stem, dip cherries into chocolate; set on waxed paper to harden.
• 9 store in a covered container.
• 10 refrigerate 1-2 weeks before serving.
• 11 yield: about 3 dozen.

Cheese Beanos

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

Ingredients

• Servings: 2
• 4 slices of good bread
• 1 (8 ounce) can vegetarian baked beans, in tomato sauce
• 100 g of strong cheese

Recipe

• 1 toast both sides of the bread.
• 2 heat the beans up in a pot or the microwave.
• 3 grate or slice the cheese.
• 4 spoon the heated beans on top of the toast.
• 5 place the cheese over the beans and grill until melted.

Bacon Chocolate Cupcake Frosting

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup milk chocolate chips
• 16 ounces powdered sugar
• 1 cup unsalted butter, softened
• 1/4 cup milk
• 1 teaspoon maple extract
• 1/4 cup bacon, crispy and chopped

Recipe

• 1 melt milk chocolate chips in microwave and cool slightly.
• 2 in separate bowl, beat powdered sugar, butter, milk and maple extract until smooth.
• 3 add chocolate and beat until smooth.
• 4 fold in bacon.
• 5 spread frosting over cupcakes, or other dessert.

Cheese Batter Bread

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

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups grated sharp cheddar cheese
• 2 tablespoons granulated sugar
• 2 (1/4 ounce) envelopes fast rising yeast (instant yeast)
• 1 1/2 teaspoons salt
• 1 cup whole milk
• 1 cup water
• 2 tablespoons butter or 2 tablespoons margarine
• 1 large egg

Recipe

• 1 preheat oven to 375°f.
• 2 in a large bowl, combine 1 1/3 cups flour, cheese, sugar, un-dissolved yeast and salt.
• 3 combine milk, water and butter and heat until very warm (microwave).
• 4 gradually stir the wet ingredients into the dry ingredients.
• 5 mix for 2 minutes at medium speed with mixer.
• 6 add the egg and 1 cup flour.
• 7 mix thoroughly at high speed.
• 8 stir in the remaining flour to make a stiff batter.
• 9 cover batter and let rest for 10 minutes.
• 10 turn the rested batter into 2 greased 2 1/2 inch loaf pans.
• 11 cover and let rise in a warm place for about 1 hr or until doubled in size.
• 12 bake in oven for 20-25 minutes or until done.
• 13 remove from pan after 5 minutes and cool on wire rack.

Chicken And Biscuit Kabobs

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

Ingredients

• Servings: 4
• 12 cooked breaded chicken nuggets, frozen
• 1 (4 1/2 ounce) package refrigerated buttermilk or 1 (4 1/2 ounce) package country biscuits
• 1 medium zucchini, and cut into 3x3/4-inch strips or 1 medium summer squash, cut into 3x3/4-inch strips
• 1/3 cup butter, melted
• 3 tablespoons honey

Recipe

• 1 preheat oven to 400 degrees f.
• 2 arrange chicken chunks in a single layer on a microwave-safe plate. microwave, uncovered, on 100 percent power (high) for 1 minute (chicken will not be heated through but allows the skewer to be easily inserted).
• 3 use a kitchen scissors to snip or a knife to cut each biscuit in half.
• 4 on each of four metal or wooden skewers alternately thread chicken pieces, biscuit halves, and squash, leaving about 1/4 inch space between pieces.
• 5 place skewers on ungreased baking sheet. bake for 10 minutes or until biscuits are golden brown and chicken is heated through.
• 6 meanwhile, whisk together melted butter and honey. drizzle some of the mixture over kabobs. pass remainder for dipping.

Cranberry-cherry Steamed Pudding

Total Time: 2 hrs 40 mins Preparation Time: 20 mins Cook Time: 2 hrs 20 mins

Ingredients

• 3 cups cranberries (either fresh or frozen)
• 3/4 cup sugar
• 1/4 cup orange juice
• 1/8 teaspoon ground cinnamon
• 8 tablespoons unsalted butter, room temperature
• 1 cup brown sugar, firmly packed
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/3 cup dried cranberries
• 1/3 cup dried cherries
• 1/3 cup chopped pecans

Recipe

• 1 butter a 7 1/2 cup steamed pudding mold and set aside. in a medium saucepan combine the cranberries, sugar, orange juice and cinnamon. set over medium-high heat, and bring to a boil. reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 minutes, or until cranberries break down and mixture thickens. remove from heat and cool completely.
• 2 evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. reserve remaining cooked cranberry mixture for batter. meanwhile, prepare the hot-water bath: fill a large, 11-by-5 1/4-inch pot one-third full with water. set over high heat, and bring to a boil. reduce heat to low, and keep at a simmer until pudding is ready to cook.
• 3 in a large bowl beat together the butter and brown sugar with an electric mixer until creamy and smooth, about 3 minutes. add the eggs and vanilla and beat well. add the remaining cooked cranberry mixture and beat well. stir together the flour, baking powder and salt. alternate adding the flour mixture and the milk to the batter, beating well after each addition. by hand stir in the dried cranberries, dried cherries and pecans.
• 4 place a folded towel in the bottom of the water bath pot. pour batter into prepared pudding mold to within a 1/2 inch of the top. put cover on mold or if there is no cover, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band. carefully place mold in water bath on towel. water should come about half way up the sides of the mold. cover the water bath and keep water at a simmer for 2 hours 20 minutes or until a cake tester inserted into pudding comes out clean. watch water levels and add more hot water to water bath as needed to keep water level half way up the sides of the mold.
• 5 remove mold from water and cool on a wire rack. run a knife around edge of pudding in mold to loosen. invert onto a platter and serve warm. alternately, pudding may be unmolded, covered with plastic and chilled overnight. serve cold or reheat cut slices lightly in microwave before serving.

Cool Cucumber And Black Bean Summer Salad

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 1 english cucumber, diced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 1 1/2 tablespoons lime juice
• 1 tablespoon cilantro
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper

Recipe

• 1 make sure everything is drained well, mix everything in a bowl and serve! great alone, as a salsa for chips, or on a taco salad!
• 2 (if you find your red onions garlic a little too spicy and hot, separately microwave them for 20-30~ seconds or longer depending on the strength of your microwave, and then add them.).

Chocolate Cover Strawberries With A Surprise Filling

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 16
• 8 ounces semisweet chocolate
• 1 mandarin orange, zest and segments
• 2 ounces unsalted butter
• 16 ounces fresh strawberries, washed, dried and a small slice at the tip
• 1 -2 ounce almond paste, cut into the same amount of strawberries
• almonds, toasted (optional)

Recipe

• 1 melt chocolate zest and butter in microwave oven for 1 minute, stir till melted.
• 2 place parchment paper sprayed with a nonstick spray, on a chilled cookie sheet pan.
• 3 flatten the past a little and push into the dried strawberry.
• 4 dip the berries into the chocolate holing by the leaves, place on prepared pan. repeat till all are coated.
• 5 dip the segments of the mandarin into chocolate.
• 6 if any remaining chocolate dip almond into coat and place on prepared pan.
• 7 chill to harden.

Chocolate Covered Oreo Balls

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

Ingredients

• 1 (18 ounce) package oreo cookies
• 1 (8 ounce) package cream cheese (softened and room temp)
• 1 (12 ounce) bag chocolate chips (or milk chocolate)

Recipe

• 1 crush the oreos to bits, either in a processor or plastic bag. you don't want a powder, but you don't want chunks.
• 2 mix the room temperature, softened cream cheese and oreo bits together. if you use a hand mixer, be prepared for the mixture to get "stuck" in the paddles. we finished off using a spatula.
• 3 roll mixture into bite-sized (large grape/chestnut) pieces.
• 4 chill the balls on waxed paper for about an hour, or until firm to the touch.
• 5 melt the () chocolate chips in double boiler or in the microwave as instructed by the packaging.
• 6 stick a toothpick in each ball, then dip into the melted the () chocolate. spin/roll excess off (slowly).
• 7 optional - if you want to add additional decorations such as sprinkles, etc - now is the time to do it.
• 8 allow to harden on wax paper, approximately 15-20 minutes.
• 9 optional - drizzle with more chocolate and allow to harden again.
• 10 optional - remove toothpick and refrigerate.

Cheese Burritos

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

Ingredients

• 2 flour tortillas
• 1 1/2 cups of your choice cheese
• 1/2 cup taco meat

Recipe

• 1 put 3/4 cup of cheese on each tortilla (and optional meat).
• 2 place each tortilla on a microwave safe plate, on top of 2 paper towels.
• 3 set a paper towel on top of the tortillas and microwave for 2 1/2 minutes in a 1100 watt microwave.
• 4 let cool and eat.

Chocolate Covered Pretzels

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1 (15 ounce) bag pretzels
• 2 (12 ounce) bags chocolate chips
• 2 tablespoons butter, melted

Recipe

• 1 pour melted butter over chocolate chips and microwave on high for two minutes. stir until chocolate is creamy.
• 2 dip pretzels in chocolate and coat well. drain excess chocolate off of pretzels and place on a piece of wax paper.
• 3 cool until chocolate hardens. store in airtight container.

Chocolate Covered Apricots

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

Ingredients

• Servings: 30
• 30 dried apricots
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon solid shortening

Recipe

• 1 in a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
• 2 add shortening; stir until blended.
• 3 dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. let chocolate set, then refrigerate.

Chocolate Cookies With Chocolate Covered Raisins

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

Ingredients

• Servings: 30
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 8 tablespoons unsalted butter
• 6 ounces bittersweet chocolate, finely chopped
• 2 large eggs
• 1 large egg yolk
• 1 cup firmly packed light brown sugar
• 2 teaspoons pure vanilla extract
• 10 ounces chocolate-covered raisins

Recipe

• 1 whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
• 2 melt the butter in a saucepan over medium heat or in the microwave oven. remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
• 3 whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
• 4 stir in the flour mixture to make a loose dough. don't over work the dough. fold in the chocolate covered raisins. cover with plastic wrap and refrigerate until firm, about 2 hours.
• 5 alternate method for food processor owners:.
• 6 melt butter in micro.
• 7 finely chop chocolate in food processor with metal blade.
• 8 pour in warm melted butter and process till smooth.
• 9 add vanilla, brown sugar, pulse to blend. add slightly beaten eggs and yolk pulse to blend.
• 10 whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
• 11 remove dough and and fold in chocolate covered raisins.
• 12 cover with plastic wrap and refrigerate until firm, about 2 hours.
• 13 preheat oven to 350°f.
• 14 line a baking sheet with parchment paper. form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. bake about 13 to 15 minutes. cool on a rack.