Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 8
48 ounces ore ida frozen cubed sweet potatoes, thawed
1/2 cup firmly packed brown sugar
2 tablespoons light butter
3 tablespoons orange juice
1/4 teaspoon salt
14 ounces ocean spray whole cranberry sauce
orange zest
Recipe
1 cook potatoes according to package directions. do not mash. cover, and keep warm.
2 in a 2-cup microwave-safe glass measuring cup, combine sugar, butter, orange juice, and salt. microwave at high for 3 minutes, stirring every minute.
3 add sugar mixture and cranberry sauce to potatoes, tossing gently to coat. garnish with orange zest, if desired.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups canned black beans, drained well
1 cup walnuts, chopped
1 tablespoon vanilla extract
1/4 cup instant coffee
1/4 teaspoon sea salt
4 large eggs
1 1/2 cups splenda granular, sugar substitute
Recipe
1 preheat the oven to 325°f line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
2 melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. stir with a spoon to melt the chocolate completely. place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. blend about 2 minutes, or until smooth. the batter should be thick and the beans smooth. set aside.
3 in a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. mix well and set aside.
4 in a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. add the agave nectar and beat well. set aside.
5 add the bean/chocolate mixture to the coffee/chocolate mixture. stir until blended well.
6 add the egg mixture, reserving about 1/2 cup. mix well. pour the batter into the prepared pan. using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. drizzle over the brownie batter. use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. bake for 30 to 40 minutes, until the brownies are set. let cool in the pan completely before cutting into squares. (they will be soft until refrigerated.).
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 (15 ounce) can black beans
1 large onion
2 sweet potatoes or 2 yams
2 chipotle peppers
2 garlic cloves
1 tablespoon ground cumin
light vegetable oil cooking spray
4 flour tortillas
Recipe
1 peel the sweet potatoes with a vegetable peeler and chop them into 1/2 inch cubes.
2 place the sweet potatoes in a glass casserole dish with a lid and 2 tablespoons of water. microwave on high with the lid on for 7 minutes or until the sweet potatoes are soft.
3 chop the onion and mince the garlic.
4 drain the can of black beans, rinsing once.
5 spray a non-stick frying pan with oil and put on medium heat. add all the ingredients except the tortillas. cook 2-3 minutes, stirring.
6 once the ingredients are heated through, mash with a fork until you get the consistency you want. you don't have to mash it all if you like chunky burritos.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
1/2 cup unsalted butter (4 oz)
2 ounces unsweetened chocolate, chopped up
2 tablespoons instant coffee, crystal
1 cup drained black beans, from a can -rinsed
1/2 cup walnuts, chopped
1/2 tablespoon vanilla extract
1/8 teaspoon salt
2 large eggs
3/4 cup agave nectar
Recipe
1 preheat oven to 325 degrees f. line an 8 or 9 inch square metal pan with parchment paper or release foil or regular foil sprayed with cooking spray.
2 melt the butter and chocolate in a microwave-safe mixing bowl. add the coffee crystals to the melted chocolate and stir well; set aside.
3 process everything in a food processor except the walnuts. when mixture is smooth, add walnuts and pulse a few times to mix inches.
4 pour batter into the pan. bake for 33-40 minutes or until the brownies are set. let cool in the pan completely before cutting into squares. (they will be soft until refrigerated.).
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butterscotch chips
1/2 cup butter, softened
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup uncooked old fashioned oats
1/2 cup sliced almonds
Recipe
1 preheat oven to 350 degrees f.
2 lightly grease cookie sheets and set aside.
3 combine flours, salt and baking soda in medium bowl.
4 place butterscotch chips in a small microwaveable bowl. microwave on high for 1 minute. stir. microwave an additional 30 seconds if chips are not melted and smooth.
5 beat butter and sugars in a large bowl. add egg, melted butterscotch, and vanilla. beat until well blended.
6 add flour mixture, and beat until just blended.
7 stir in oats and sliced almonds.
8 shape tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
9 bake 10-12 minutes or until edges are lightly browned.
10 cool 1 minute on cookie sheets, then move to wire racks until cooled completely.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
Servings: 12
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded cheddar cheese
1 tablespoon mustard
Recipe
1 1. place eggs in a saucepan, and cover with cold water. bring water to a boil and immediately remove from heat. cover, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and cool. to cool more quickly, rinse eggs under cold running water.
2 2. meanwhile, place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. crumble and set aside.
3 3. peel the hard-cooked eggs, and cut in half lengthwise. remove yolks to a small bowl. mash egg yolks with mayonnaise, crumbled bacon and cheese. stir in mustard. fill egg halves with the yolk mixture and refrigerate until serving.
4 my note: if you use real from the farm eggs you will get a more deeper yellow/orange yolk -- but if you use store bought as i did when i first made these, i added a touch of red or yellow food coloring to deeping the texture a bit on the filling. also, be sure and use older eggs, not too fresh of eggs do to the fact that fresh eggs can tear off the in chunks when peeled, and you will think you did not cook them long enough. hope this helps!
5 i allways made a couple adjustments to deviled eggs. i added a little bit of finely choppedd onion and i used bacon bits b/c it was a lot easier. my family really liked them! they said it was a nice change to the typical deviled eggs. i also used light mayo ot lighten it up a little and reduced fat cheese.
6 one time i made these for a party and now everyone wants me to bring them everytime! the most interesting part - many times people that swear they don't like deviled eggs will take 2-3 of these! i also add a little sour cream to make it smoother. and, for decorating purposes, i put the yolk mixture into a bag, cut the corner off and pipe it into the eggs! i sprinkle it all with slices of green onion!
7 a neighbor of my did it, but due to time constraints she used premade bacon that you can cook in the microwave by oscar meyer. it worked really well and crumbled better than the regular bacon, with less mess! (you may ahve to use more than 4 though as they are much smaller.) i also crushed an extra bacon slice into a fine pulp and sprinkled in on top of the eggs. for a decorative twist i put the yolk in a pastry bag and used a wide tip to put the filling in the whites instead of spooning them in like usual. i also used light mayo, lowfat cheddar and i didn't know if i was supposed to use powedered mustard or yellow mustard, i used the yellow mustard and it worked great and added color.
8 i also added a little chopped chives and green onion and dusted the tops with paprika. edited: i've made this deviled egg recipe many times now and every single time it turns out fantastic. this is also just as good with turkey bacon or pre-packaged bacon bits and i've found that this is wonderful with just about any cheese, especially cheddar cheese or pepperjack. i like to add a little hot sauce to the filling as i'm mixing it, too. for easy piping, i used a ziploc bag that i spooned the filling into, then cut a corner out of the side of the bag. i just squeezed the egg filling carefully into the egg. when i'm finished, i just throw out the bag. nom. my neighbors fought over the last one. these are definetly making an appearance for my next holiday dinner. have to make more next time.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
6 spring onions
100 g fresh spinach
3 tablespoons fresh coriander, chopped
400 g black beans, drained (240g when drained)
100 g cheddar cheese, grated
8 small flour tortillas
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups vegetable broth
3/4 cup sour cream
2 jalapenos, seeded and minced
1/2 teaspoon garlic powder
1 pinch kosher salt
1 pinch fresh ground black pepper, to taste
1/4 cup chopped fresh cilantro
Recipe
1 place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds). set aside to cool.
2 chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
3 when the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture. mix well.
4 to make the sauce, melt the butter in a large saucepan. whisk in the flour until lightly browned, about 1-2 minutes. gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. stir in the sour cream. add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. remove from heat and stir in the cilantro.
5 to assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese. roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,. repeat with remaining tortillas and bean mixture.
6 pour remainder of the jalapeño cream sauce evenly over the top. place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
1 keebler ready crust reduced fat graham cracker crust
Recipe
1 in microwave save measuring cup heat water on high for 45 seconds to 1 1/2 minutes or until boiling. whisk in gelatin until dissolved.
2 in large bowl whisk together gelatin mixture and yogurt. fold in whipped topping. carefully spread in crust. refrigerate at least 4 hours or until set.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
8 boneless skinless chicken thighs
salt and pepper
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb asparagus spear, trimmed
1 small summer squash, halved crosswise & cut into 1/2-inch strips
4 green onions, cut in 2-inch pieces
Recipe
1 sprinkle chicken with salt and pepper. in 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. carefully add broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink (180 degrees f).
2 meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 tablespoons water. sprinkle with salt and pepper. cover with vented plastic wrap. cook on 100% power (high) 3-5 minutes, until vegetables are crisp-tender, stirring once. transfer to plates. drizzle with cooking liquid; stop with chicken, bacon, and onions.
1 in large microwavable bowl, mix cereal and walnuts; set aside.
2 in 2-cup microwavable measuring cup, microwave brown sugar, orange juice concentrate and oil on high 1 minute; stir. microwave about 1 minute longer, stirring after 30 seconds, until mixture is hot. pour over cereal mixture, stirring until evenly coated.
3 microwave uncovered on high 5 minutes, stirring every 2 minutes. stir in cranberries. spread on waxed paper or foil to cool. store in tightly covered container.
Total Time: 5 mins
Preparation Time: 2 mins
Cook Time: 3 mins
Ingredients
3 1/2 tablespoons chai tea mix (or use black tea or non-dairy milk)
35 g bittersweet chocolate
3 1/2 tablespoons whole wheat flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 tablespoon chocolate chips, of choice (optional)
Recipe
1 in a mug combine tea and bittersweet chocolate. melt in the microwave at 680 w for about 1:30 (this may vary depending on your microwave). it should look like hot chocolate.
2 then using a fork whisk in flour, baking powder and baking soda. if you like add in chocolate chips. the mixture should look like a thicker muffin batter. if needed, add more tea by the ts.
3 microwave for another minute at 765 w until the cake has risen and is no longer pudgy.
4 let cool a bit and enjoy (great with frozen soy yogurt on top).
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
2 cups sugar
1 cup butter, melted
4 eggs
1 cup flour
1 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, chopped and well drained
1/2 cup semi-sweet chocolate chips
1 -2 tablespoon heavy whipping cream
Recipe
1 in large mixing bowl, combine sugar and butter. beat in eggs. combine flour, cocoa, baking powder and salt; add to egg mixture and beat until smooth.
2 pour into greased 13 x 9 x 2 inch baking pan. bake at 350 for 28 minutes. sprinkle with marshmallows. bake 1-2 minutes longer or until marshmallows are soft but now browned. sprinkle with cherries. cool on wire rack.
3 in microwave safe bowl, melt chocolate chips and cream; stir until smooth. drizzle over brownies. let stand until chocolate is set.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
2 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
3/4 cup cooking oil
2 eggs
1 teaspoon vanilla
3 ounces unsweetened chocolate, melted
Recipe
1 preheat the oven to 375 degrees.
2 mix the flour, baking soda, and salt in a bowl and set aside.
3 in another bowl or mixer, combine sugar and oil. mix in the eggs and vanilla, combining completely.
4 melt chocolate in a microwave safe bowl in the microwave. be careful not to scorch or burn it. (i suggest microwaving for 15 seconds at a time and stirring in between).
5 add 2 tbsp of the wet mixture to the chocolate and stir well. add another 2 tbsp and stir again. this will ensure the chocolate is well incorporated in the dough and prevent problems with the texture of the cookies.
6 add chocolate mixture to wet ingredients and mix well. add the dry mixture and mix again.
7 shape dough into 1 inch balls and coat in additional sugar.
8 place the dough on a lined cookie sheet about 2 inches apart. using a fork, gently press down each ball. rotate fork 90 degrees and press down again making a criss cross pattern.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
1 (17 1/2 ounce) package sugar cookie mix
1/2 cup butter, melted
1 egg
1 cup apricot jam
1 tablespoon lemon juice
2/3 cup walnuts, chopped fine
Recipe
1 in a medium bowl, combine sugar cookie mix, melted butter, and egg. stir until smooth.
2 cover and chill for 1 hour.
3 press into bottom of two lightly greased 8 inch round pans or one 9x13 inch pan.
4 combine apricot jam and lemon juice in a small bowl and microwave for 20-30 seconds to warm slightly.
5 stir well. pour over crust and smooth to the edges.
6 chop walnuts and sprinkle over apricot mixture.
7 bake at 375 degrees for 25 minutes for 8" rounds and 35 minutes for 9x13" pan. (mixture will be bubbly all the way to the center and edges will look caramelized.
8 cool in pan on wire rack until completely cool. run a knife around edge carefully to loosen the edges.
9 if doing 2 rounds, cut each round into pie shaped wedges. for 9x13 pan, cut into bars or diamond shapes.
10 cover any leftover bars with plastic wrap so they don't dry out.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
4 large portabella mushroom caps
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper, divided
1 cup part-skim mozzarella cheese
1 cup fresh spinach, finely chopped
1/2 cup parmesan cheese, shredded, divided
2 tablespoons kalamata olives, finely chopped
1/2 teaspoon italian seasoning
3/4 cup marinara sauce
Recipe
1 preheat oven to 450 degrees. coat a rimmed baking sheet with cooking spray.
2 place mushroom caps, gill-side up, on the prepared pan. sprinkle with salt and 1/8 teaspoons pepper. roast until tender, 20-25 minutes.
3 meanwhile, mash ricotta, spinach, 1/4 cup parmesan, olives, italian seasoning and the remaining 1/8 tsp pepper in a medium bowl. place marinara sauce in a small bowl, cover and microwave on high until hot, 30 seconds to 1 minute.
4 when the mushrooms are tender carefully pour out and liquid accumulated in the caps. return the caps to the pan, gill-side up. spread 1 tablespoon marina into each cap. mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup parmesan.
5 bake until hot, about 10 minutes. serve with the remaining marinara sauce.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 8
6 slices of cooked crisp bacon
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup carrot
1/2 cup celery
1/2 cup onion
1/2 cup green bell pepper
4 cups half-and-half cream
2 cups milk
1 (15 ounce) can chicken broth
3 cups sharp cheddar cheese, shredded
3 tablespoons butter or 3 tablespoons margarine
Recipe
1 put the celery, carrots, onion, and bell pepper in food processor and grate until the vegetables are chopped into tiny pieces. set aside.
2 cook bacon in a large skillet or in microwave until crisp and chop finely. save drippings.
3 add vegetables to drippings and cook over low heat until tender. drain.
4 vegetables in colander. in a large pot melt butter. slowly stir in flour and mix well. slowly add milk, half and half, and chicken broth. add salt and pepper.
5 add vegetables and chopped bacon; then cheese. heat until cheese is melted and soup is hot (but do not let boil).
1 (24 ounce) box hostess twinkies (they come in a 10 pack)
1 (16 ounce) package milk chocolate confectionary coating (your choice) or 1 (16 ounce) package candy coating (your choice) or 1 (16 ounce) package dark chocolate confectionary coating (your choice)
10 candy apple sticks
colored sprinkles or toasted coconut or miniature m&m baking bits or chopped oreo cookies or drizzle with chocolate
Recipe
1 unwrap twinkies and place a candy apple stick into each one so it looks like a popsicle.
2 place each on a waxed paper lined cookie sheet and freeze until firm.
3 melt the chocolate on top of a double boiler or in the microwave until smooth.
4 dip twinkies, one at a time, coating completely and returning to waxed paper. top with desired topping before the chocolate dries (that is why it important to do one at a time).
5 continue until all are dipped and decorated.
6 allow to dry completely before wrapping or serving.
7 note: if you have chocolate left you can save it for another use or dip something else you may have on hand like pretzels, oreos or marshmallows.
Total Time: 48 mins
Preparation Time: 3 mins
Cook Time: 45 mins
Ingredients
2 lbs butternut squash
2 (14 ounce) cans vegetable broth
1/8 teaspoon allspice
2 tablespoons butter or 2 tablespoons margarine
1 (9 ounce) package refrigerated cheese ravioli
1/2 cup milk or 1/2 cup cream
1 tablespoon molasses
Recipe
1 cut squash lengthwise into 4 sections. place in a microwave safe bowl along with 1/3 cup of water. cover and microwave for 10-15 minutes (until flesh is tender ).
2 let squash cool enough that it does not burn your fingers to handle it. remove skin by either peeling or scraping it off with a small knife. place peeled chunks into a large saucepan and crush using your hands or a potato masher until quite smooth.
3 add broth and spices, butter, molasses and milk and cook on low-medium heat.
4 cook ravioli according to package directions.
5 once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth.
6 add cooked ravioli and stir together. let cook on low-medium heat for 10 more minutes.
1 shred or dice cooked chicken. add the mayonaise, dijon, cumin, lime juice, salt and pepper; stir to incorporate. mix in red onion, jalapeno and cilantro. refrigerate for several hours to let flavors meld. serve mounded in avocado halves.
2 note: chicken breasts may be cooked by first drying with a paper towel. season well with salt and pepper (or mexican spice mix) then placing in a flat microwavable dish. cover loosely (i just place the splatter lid over.) microwave high for about 5-10 minutes, testing at intervals for doneness. do not over cook.
Total Time: 35 mins
Preparation Time: 30 mins
Cook Time: 5 mins
Ingredients
Servings: 30
16 ounces small pretzels
24 ounces chocolate almond bark
candy sprinkles
Recipe
1 melt chocolate in microwave 3 minutes; stirring after each minute. stir until smooth.
2 dip pretzels into chocolate and lay on wax paper. sprinkle with candy sprinkles while they are still wet. allow to cool completely at room temperature.
