Chocolate Crinkle Cookies (from Scratch)

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

Ingredients

• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet chocolate, finely chopped
• 2 3/4 cups sugar, divided
• 1/3 cup canola oil
• 2 tablespoons light corn syrup
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 cup confectioners' sugar

Recipe

• 1 in a medium bowl, beat together well the flour, baking powder, and salt, and set aside.
• 2 melt the chocolate in the microwave on 50% power for 1 minute, stir, and microwave for 15 seconds more and stir.
• 3 in a mixer with the paddle attachment, beat together 2-1/2 cups (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. beat in the eggs, egg yolk, and vanilla. then on low, beat in the melted chocolate. add the flour mixture and beat in on low speed.
• 4 wrap the dough in plastic and refrigerate for several hours or overnight.
• 5 about 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325°f/163°c line a baking sheet with release foil (nonstick side up).
• 6 take out about one-quarter of the dough at a time to shape. roll the dough into 1-1/2 to 2-inch (3.8 to 5 cm) balls. pour the remaining 1/4 cup (1.8 oz/51 g) granulated sugar into one bowl and the confectioners' sugar in another bowl. roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (by rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.).
• 7 arrange cookies 2 inches (5 cm) apart on the foil. for crisp cookies, bake 12 to 14 minutes. you can have several sheets of foil covered with cookies ready.
• 8 when one sheet is done, you can pull off the foil and cookies to a cooling rack. rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
• 9 tips :.
• 10 by rolling the dough balls in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.
• 11 corn syrup in the dough helps prevent crystallization to produce the soft chocolate center.
• 12 oil greases flour proteins to produce a tender to the point of gooey chocolate center.

Chunky Apple Cinnamon Oatmeal

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

Ingredients

• Servings: 1
• 1/3 cup quick-cooking oats
• 1 apple, chopped with peel
• 2/3 cup water
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup skim milk (optional)

Recipe

• 1 place oatmeal, water, cinnamon, and apple in a large microwave container and microwave on high for 2 minutes.
• 2 stir and let stand for another 2 minutes or until it is of the desired consistency.
• 3 serve with skim milk if needed or desired.

5 Minute Pita Pizza

Total Time: 8 mins Preparation Time: 3 mins Cook Time: 5 mins

Ingredients

• 8 pita breads
• 1 cup bolognese sauce (leftover)
• 1 cup cheese, grated

Recipe

• 1 put grill on at hottest temperature.
• 2 heat up leftover sauce in microwave for approximately 3 minutes.
• 3 spread sauce over pita.
• 4 cover with cheese.
• 5 grill approximately 4 or 5 minutes.
• 6 adapt recipe using anything from sliced vegetables on top of sauce before adding cheese.
• 7 we used a mix of cheddar and mozzarella cheese.
• 8 go ahead; give the kids their choice; really does make a quick,easy snack.

Cooling Leg Gel - Aaaaah!

Total Time: 3 mins Preparation Time: 1 min

Ingredients

• 1/2 cup aloe vera gel
• 1 1/2 teaspoons cornstarch
• 1 tablespoon witch hazel
• 4 drops peppermint extract

Recipe

• 1 combine the aloe vera gel, cornstarch and witch hazel in a small micro safe bowl and microwave until the consistency of honey, for about 2 minutes, stopping to stir every 30 seconds.
• 2 let cool and then stir in peppermint oil.
• 3 pour into and keep in airtight container.
• 4 to use: massage on legs and feet.

Chocolate Crinkle Cookies

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

Ingredients

• 2 cups semisweet chocolate morsels, divided
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 6 tablespoons butter or 6 tablespoons margarine (softened, not melted)
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 1/2 cup powdered sugar

Recipe

• 1 microwave 1 cup of chocolate morsels in microwave safe bowl on high power for 1 minute; stir.
• 2 microwave at additional 20 second intervals, stirring until smooth.
• 3 let cool.
• 4 combine flour, baking powder, and salt in small bowl.
• 5 beat granulated sugar, butter and vanilla extract in large mixer bowl until crumbly.
• 6 beat in melted chocolate.
• 7 add eggs, one at a time, beating well after each addition.
• 8 gradually beat in flour mixture.
• 9 stir in remaining morsels.
• 10 cover; refrigerate until firm.
• 11 preheat over to 350 degrees.
• 12 shape firm dough into 1 1/2 inch balls; roll in powdered sugar.
• 13 place on ungreased baking sheets.
• 14 bake for 10-15 minutes or until edges are set but centers are still slightly soft.
• 15 cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Butternut Squash Dessert

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1/2 cup butter (melted)
• 3/4 cup sugar (or3-6 t honey)
• 2 eggs
• 1 (5 ounce) can evaporated milk (or 1/3 c milk)
• 1 teaspoon vanilla
• 2 cups squash
• 1/2 cup crispy rice cereal
• 1/4 cup brown sugar (packed)
• 1/4 pecans (chopped)

Recipe

• 1 mix with beaters, pour into greased 9x11 pan.
• 2 bake in preheated 350* oven on the middle rack for 35-40 mins.until the center is set (test with a toothpick).
• 3 while this is baking, mix the topping below.
• 4 remove from oven and top with: 1/2 c crispy rice cereal, 1/4 c packed brown sugar, 1/4 chopped pecans. mix these together, sprinkle over top, then pour 2t melted butter over top.
• 5 return to oven for 5 mins or until bubbly.
• 6 this is a thin mixture and cooks quickly.
• 7 you could bake it in a slightly smaller pan, just keep an eye on it so it doesn't burn.
• 8 you can cook the squash whole in the microwave to get it to the mashing consistency. just stab it a couple of times so it won't explode and put it on a plate to microwave. check it every 5 minutes for doneness - good idea to roll it. gets very hot!
• 9 if you have left over squash, i mash it all and measure the left overs and freeze. then i can take out a 1 cup or 2 cup bag to make a batch when i'm in a hurry. a 1 cup batch (1/2 recipe) is a good size for two people. if you double the recipe, don't double the topping!

Chocolate Cream Pots

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 140 g dark chocolate
• 3/4 cup cream
• 300 g mascarpone cheese
• 5 tablespoons baileys irish cream
• chocolate shavings, to decorate

Recipe

• 1 break chocolate into a bowl and microwave on high (100 %) for 2 - 3 minutes or until melted. stir and set aside.
• 2 whisk cream to soft peaks.
• 3 wisk mascarpone cheese and baileys together.
• 4 fold cream into mascarpone mixture.
• 5 pour in cooled chocolate (it should be the same temperature as cream mixture) and stir lightly to make a swirly pattern.
• 6 spoon mixture into two 300 ml glasses.
• 7 cover generously with chocolate shavings and chill.

Cranberry Pancakes

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

Ingredients

• 3/4 cup milk
• 2 tablespoons melted butter
• 1 egg
• 1 cup flour
• 2 teaspoons baking powder
• 2 tablespoons sugar
• 1 teaspoon sugar (for cranberries)
• 1/2 teaspoon salt
• 1/2 cup fresh cranberries or 1/2 cup frozen cranberries

Recipe

• 1 beat milk, melted butter, and egg together in a bowl.
• 2 mix flour, baking powder, 2 tbls sugar, and salt together in a separate bowl and add them to the wet ingredients mixing just enough to wet the flour.
• 3 cut cranberries in half, place in microwave safe bowl and sprinkle in the 1 tsp of sugar. microwave on high and stir every 15 seconds till cranberries start to bubble. let cool and add to pancake mixture.
• 4 preheat griddle with a pat of butter on each side till water droplets dance on the surface.
• 5 put 1/4 cup of cranberry batter on griddle and cook till surface bubbles and edges get crusty. flip and cook on other side.

Chocolate Crinkle Top Cookies

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

Ingredients

• 2 cups semisweet chocolate morsels or 12 ounces semisweet chocolate morsels, divided
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 6 tablespoons butter or 6 tablespoons margarine, softened
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 1/2 cup powdered sugar

Recipe

• 1 microwave 1 cup morsels in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. cool to room temperature. combine flour, baking powder and salt in small bowl. beat granulated sugar, butter and vanilla extract in large mixer bowl. beat in melted chocolate. add eggs one at a time, beating well after each addition. gradually beat in dry ingredients. stir in remaining 1 cup morsels. cover; refrigerate just until firm.
• 2 preheat oven to 350°f.
• 3 shape dough into 1 1/2-inch balls; roll in powdered sugar. place on ungreased baking sheets.
• 4 bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Cream Pots

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 5 ounces good quality dark chocolate or 5 ounces semisweet chocolate
• 1/2 cup whipping cream
• 5 tablespoons baileys irish cream
• 8 ounces mascarpone cheese
• chocolate shavings

Recipe

• 1 break up the chocolate and microwave on high for about 2 minutes or until melted, stir and set aside to cool.
• 2 beat the cream until soft peaks form, whisk the bailey's into the cream.
• 3 in a seperate bowl, beat the mascarpone until smooth, then beat in the bailey cream mixture.
• 4 pour in the cooled chocolate and stir lightly to form a swirl pattern.
• 5 spoon into 1/2 cup ramkins or small stemmed wine glasses and cover generously with chocolate shavings.
• 6 serve or refrigerate.

Black Bean, Spinach And Mushroom Burritos (gourmet Magazine)

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

Ingredients

• Servings: 3
• 1 onion (chopped)
• 1/2 lb mushroom (chopped)
• 1 tablespoon olive oil
• 1 lb fresh spinach
• 1 teaspoon instant minced garlic
• 1/4 cup water
• 1 cup canned black beans (rinsed and drained)
• 1/2 teaspoon lemon juice
• 2 scallions (finely chopped)
• 3/4 cup grated monterey jack pepper cheese
• salt
• 8 ounces green enchilada sauce
• 3 (10 inch) whole wheat tortillas
• 3 tablespoons sour cream (optional)

Recipe

• 1 in a heavy skillet, cook onion and mushrooms over moderate heat, stirring, until golden.
• 2 add spinach and garlic and cook, until wilted.
• 3 stir in water, beans, lemon juice, scallions (use 4 green onions if you can't find scallions), pepper jack cheese, and salt to taste.
• 4 cook, stirring until cheese is melted.
• 5 microwave tortillas on high for 15 seconds.
• 6 place a few tablespoons of filling in center of burrito, fold sides and roll.
• 7 top with sauce and sour cream.

Butternut Squash Bread

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

Ingredients

• 1 1/2 cups no calorie artificial sweetener (splenda)
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon clove
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ginger (optional)
• 1/2 cup applesauce
• 1 cup water
• 3 1/2 cups flour
• 2 cups pumpkin or 2 cups butternut squash, cooked & cooled
• 4 eggs or 4 cholesterol free egg beaters egg substitute

Recipe

• 1 when making butternut squash bread- take the butternut squash and cut in half. put one half in the microwave for 10-12 minutes or until soft inside. repeat for the other half of the squash.
• 2 mix together dry ingredients. add to it the water, oil, eggs and pumpkin or squash. pour 1/2 full into 3 greased and floured 9"x5" loaf pans.
• 3 bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.

Babychops' Bomb Diggity Cheddar Herb Biscuits

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

Ingredients

• Servings: 20
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 tablespoon mccormick's french herb roasting rub
• 1 cup butter, cold and cut into bits
• 1/4 cup butter (melted)
• 1 1/2 cups buttermilk
• 2 cups cheddar cheese (shredded)
• 1 cup cheddar cheese (shredded)

Recipe

• 1 preheat oven to 450.
• 2 combine first 6 ingredients.
• 3 pulse in cold butter bits until coarse meal texture with some pea sized butter bits.
• 4 add buttermilk & pulse until moistened.
• 5 mix in 2 cups cheese.
• 6 turn onto lightly floured surface and knead to combine.
• 7 roll out to about 3/4" and cut into circles, if you don't have a cutter take the top & bottom off a soup can, works just as well.
• 8 place biscuits onto a nonstick cookie sheet, spoon melted butter onto each & top w/remaining cheese.
• 9 bake in upper rack so bottoms don't burn for about 20 minutes until golden & cheese is melty.
• 10 enjoy! we couldn't get enough of them -- this recipe makes a mess of biscuits and they're even better re-heated (2 in the microwave for 30 seconds is perfect).

Chunky Caramel Popcorn

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

Ingredients

• Servings: 38
• 12 cups popped popcorn
• 2 cups whole cashews
• 1 1/2 cups pecan halves
• 1 cup firmly packed brown sugar
• 3/4 cup butter
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 cup dark chocolate chips
• 1 1/2 teaspoons shortening, divided
• 1/2 cup chocolate chips

Recipe

• 1 heat oven to 250 degrees. place popcorn, cashews and pecans in a large roasting pan. combine brown sugar, butter and corn syrup n a 2-quart saucepan. cook over medium heat until mixture comes to a full boil (7 to 8 minutes). continue boiling 2 minutes. remove from heat; stir in baking soda (mixture will be foamy).
• 2 pour butter mixture over popcorn mixture in pan; stir well. bake for 1 hour, stirring every 15 minutes. remove from oven; place onto waxed paper or parchment paper. cool completely. do not break into pieces.
• 3 melt the chocolate chips and 1 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
• 4 separately, melt baking chips with 1/2 tsp of shortening in a small bowl in the microwave for 30 to 45 seconds or in a small saucepan over low heat until melted.
• 5 with a fork or spoon, drizzle over popcorn mixture. let stand until chocolate in set (3 to 4 hours). break popcorn mixture into pieces. store in a container with tight-fitting lid or resealable plastic food bag.

Chocolate Cream Puff Ring

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

Ingredients

• Servings: 6
• 1/2 cup water
• 4 tablespoons butter
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1/2 cup flour
• 2 large eggs
• 1/2 cup butter (no substitutes)
• 1/2 cup sugar (extra fine if you have it)
• 2 ounces unsweetened chocolate, melted and cooled
• 1 teaspoon real vanilla extract
• 3 large eggs (use fresh eggs and only large)
• 2 ounces semisweet chocolate or 2 ounces bittersweet chocolate
• 2 tablespoons butter

Recipe

• 1 cream puff. preheat oven to 400°f lightly butter a cookie sheet, set aside.
• 2 in medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. turn heat to low and add flour. stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
• 3 beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). you can also transfer the dough to your ka mixer and use your paddle to beat in each egg.
• 4 drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
• 5 bake 35-40 minutes or until golden brown and firm. pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper).
• 6 cool on a rack. ring can be prepared 1 day ahead and wrapped when cool.
• 7 filling. prepare while baking the ring or earlier in the day.
• 8 cream butter and sugar until light and fluffy. beat in chocolate and vanilla.
• 9 add eggs one at a time, beating well after each. continue to beat until sugar is thoroughly dissolved. chill for a least one hour.
• 10 glaze. in top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave).
• 11 assembly. slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. drizzle glaze over the top of the ring. chill until ready to serve.
• 12 serves 6. double the recipe for 12 servings.
• 13 for bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. to fill- snip open tops and pipe in filling, drizzle on glaze.
• 14 i have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.

Cole's Easy Jalapeno & Pea Soup

Total Time: 40 hrs Cook Time: 40 hrs

Ingredients

• Servings: 8
• 16 ounces split peas
• 1 bay leaf
• 2 tablespoons honey
• 2 garlic cloves
• salt
• 6 sliced jalapenos
• 2 teaspoons olive oil

Recipe

• 1 combine all ingrediance in a microwave safe bowl. add enough water to cover all the ingrediance. microwave for 10 minutes. stir, add water to again cover the ingrediance. microwave for another 10 minutes. stir and repeat a third time. the fourth and final round do not add more water. stir until peas are mushy. you can freeze portions now or stir in some milk until it is the consistance that you like. top with cheese -- one more short trip back to the microwave until cheese is melted.

Black Beans Over Dirty Rice

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

Ingredients

• Servings: 4
• 2 (15 ounce) cans black beans
• 1/2 cup canned corn (frozen works too)
• 2 large tomatoes
• 2 (8 ounce) boxes of zatarains dirty rice mix

Recipe

• 1 cook rice according to directions on the box.
• 2 while the rice is cooking, drain the cans of beans.
• 3 cut tomatoes into chunks and boil with 1/2 cup of water.
• 4 mix together the boiled tomatoes, 1/2 cup of corn and beans in large bowl.
• 5 microwave on high for 5-7 minutes stirring occasionally.
• 6 serve bean mixture over rice.

5 Minutes Chocolate Mud Cake

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

Ingredients

• 4 tablespoons flour
• 5 tablespoons sugar
• 2 tablespoons cocoa
• 1 teaspoon baking powder (i used 1/2 tsp and it turned out fine)
• 1/2 teaspoon instant coffee powder (optional)
• 1 pinch salt
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips
• 1 drop vanilla extract

Recipe

• 1 mix all the dry ingredients in a big bowl.
• 2 next, add in the milk, oil, vanilla extract, egg and mix well.
• 3 pour mixture into mugs (at the halfway mark).
• 4 microwave one mug at a time. cook for 1 minute on medium heat. it will bubble and rise as it cooks, so make sure you provide ample room for that. leave it for a few seconds, then microwave for another 30 seconds on medium again. the mixture will solidify, but still look a little molten. that is fine because it will continue cooking on residual heat. (great tip, lorraine!) overcook it and you get a chocolate rubber ball.
• 5 allow to cool a little and start digging inches of course, nothing is stopping you from embellishing your cake and eating it too!

Cool-rise Sweet Dough

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

Ingredients

• 5 -6 cups flour
• 1 3/4 tablespoons yeast
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/2 cup margarine, softened
• 2 eggs
• 1/4 cup margarine
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 cup butter
• 2 1/2 ounces softened cream cheese
• 1 teaspoon vanilla or 1/2 teaspoon maple flavoring
• 2 cups powdered sugar
• 3/4 cup sugar
• 1/4 cup margarine
• 2 tablespoons water

Recipe

• 1 combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. add 1/2 cup margarine. add 1 1/2 cups warm water (105-115 degrees fahrenheit).
• 2 stir well with a paddle attachment. beat at a medium speed for two minutes.
• 3 add eggs and 1 cup flour.
• 4 beat at a high speed for one minute or until thick and elastic.
• 5 switch to dough hook and beat in gradually only enough remaining flour to make a soft dough.
• 6 turn onto floured board.
• 7 knead for two to three minutes or until smooth and elastic.
• 8 shape into a rectangle and roll cut dough to 1/4 inch.
• 9 melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan.
• 10 mix 1/2 cup sugar with 1/2 teaspoons cinnamon. sprinkle on the dough over the melted margarine.
• 11 roll dough starting with the long side; pinch dough closed.
• 12 cut cinnamon rolls with thread approximately 1-inch thick.
• 13 place cut side down in bakin pan and lightly cover with plastic wrap. (for the caramel variety, put topping in the bottom of the pan before adding dough.).
• 14 refrigerate overnight (up to 48 hours).
• 15 on baking day, preheat oven to 375 degrees fahrenheit. remove rolls from the refrigerator and let stand for five minutes at room temperature.
• 16 bake for 30 minutes or until rolls test done.
• 17 remove from pand immediately. cool slightly. frost while still warm.
• 18 for frosting: beat cream cheese and butter until smooth. mix in flavoring. add enough powdered sugar to make a smooth frosting. refrigerate overnight. spread on cinamon rolls hot out of the oven. (you may need to slightly warm the frosting in the microwave.)
• 19 for caramel topping: combine ingredients in a saucepan. bring to a boil. cook three minutes, stirring constantly. pour into greased 9- by 13-inch pan. cool. you may sprinkle 1/4 cup walnuts in the pan before adding dough pieces.
• 20 refrigerate dough overnight as instructed in cool-rise sweet dough recipe. bake at 375 degrees for about 30 minutes. flip rolls onto a cookie sheet so that the caramel is on top.

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).

Caribbean Coco-almond Bars

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

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar, firmly packed
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3/4 cup toasted almond, finely chopped (about 3 ounces)
• 1 tablespoon dark rum
• 1 1/2 cups medium shred unsweetened coconut
• 1/2 cup sweetened condensed milk
• 2 tablespoons unsalted butter
• 2 tablespoons dark rum
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 4 ounces bittersweet chocolate, chopped (at least 60% cocoa)
• 2 tablespoons heavy cream or 2 tablespoons evaporated milk
• 1 cup shredded coconut
• additional sliced almonds

Recipe

• 1 preheat oven to 350 degrees.
• 2 line an 8x8-inch square pan with heavy-duty foil that extends over edges of pan and butter foil.
• 3 in a food processor fitted with a metal blade or in a large bowl with a pastry blender, combine first 5 ingredients; add butter in small intervals while mixing until texture resembles coarse cornmeal.
• 4 add nuts and rum; blend.
• 5 press dough firmly and evenly into pan.
• 6 bake until crust deflates (it will puff at first) and edges are barely firm to touch, about 15 minutes.
• 7 cool slightly on wire rack.
• 8 as crust cools, blend filling ingredients together in a bowl.
• 9 when crust is firm and still warm, spoon on filling; spread evenly.
• 10 return pan to oven and bake until edges turn golden, about 15 minutes.
• 11 remove and cool in pan on wire rack.
• 12 make chocolate layer by combining all ingredients in a small saucepan over low heat or microwave-safe bowl.
• 13 heat (in 30-second intervals, if in microwave) while whisking until melted and smooth.
• 14 pour hot topping over filling; spread evenly.
• 15 if desired, sprinkle coconut and/or almonds evenly over top while chocolate layer is still hot.
• 16 refrigerate for 4 hours or overnight before bringing to room temperature and cutting into bars.

Babysitter's Chicken Fried Rice

Total Time: 33 mins Preparation Time: 3 mins Cook Time: 30 mins

Ingredients

• 1 chicken breast
• 1 1/2 cups brown rice
• 1/4 cup corn
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon garlic salt

Recipe

• 1 mix the two spices together in a bowl with a spoon.
• 2 place chicken breast on grill or skillet, and cook thoroughly. when done, pour half of the spice mixture over the top side of the chicken. when you can't see the powder any more, and it's turned into a sort of glaze, flip the chicken, and pour the rest on that side. turn the stove/grill on warm or low and let sit while rice cooks.
• 3 prepare rice as direction on box say.
• 4 cook the corn either in the microwave or in a sauce pan. when warm, and rice is done, mix the rice and corn in a medium sized bowl.
• 5 pull the chicken off of the grill/stove, and cut into cubes, 1/2 x 1/2 is best, but it doesn't really matter.
• 6 mix the chicken in with the rice and corn, and serve.

Butternut Squash Lasagna With Smoky Marinara

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh basil, chopped (or 4 tsp. dried)
• 2 tablespoons fresh parsley, chopped (or 2 tsp. dried)
• 2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (28 ounce) can fire-roasted tomatoes (undrained)
• 1 (28 ounce) can crushed tomatoes (undrained)
• 1/2 teaspoon crushed red pepper flakes (optional)
• cooking spray
• 3 cups onions, chopped
• 10 ounces frozen chopped spinach, thawed and well drained
• 3/4 cup italian cheese blend, shredded
• 1/2 cup fresh flat-leaf parsley, chopped (or 8 tsp. dried)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1 (32 ounce) carton cottage cheese, low-fat (2%)
• 3 cups butternut squash, peeled and diced
• 12 lasagna noodles (oven-ready i use barilla no-boil noodles)
• 1 cup parmesan cheese, grated

Recipe

• 1 make the sauce: heat oil in a large saucepan over medium heat. add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. stir in vinegar and remaining ingredients. reduce heat to the lowest simmer setting while you're making the lasagna.
• 2 make the lasagna: preheat oven to 375°.
• 3 in a medium bowl, combine the onions and the spinach. separate the spinach with a fork, making sure it is combined well with the onion pieces.
• 4 combine cheese blend, parsley, salt, pepper, eggs, and cottage cheese in a large bowl.
• 5 place squash in a microwave-safe bowl. cover and cook on high 5 minutes or until tender.
• 6 coat the bottom and sides of 2 (9-inch-square) baking dishes with cooking spray. spread 1/2 cup smoky marinara in the bottom of one prepared dish. arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
• 7 arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
• 8 arrange 2 noodles over sauce; spread 1 cup smoky marinara evenly over noodles. sprinkle with 1/2 cup parmesan. repeat procedure with remaining ingredients in remaining pan.
• 9 cover each pan with foil that has been sprayed with cooking spray.
• 10 bake at 375° for 30 minutes. uncover and bake an additional 30 minutes.
• 11 to freeze unbaked lasagna: prepare through step 8. cover with plastic wrap, pressing to remove as much air as possible. wrap with heavy-duty foil. store in freezer for up to 2 months.
• 12 to prepare frozen unbaked lasagna: thaw completely in refrigerator (about 24 hours). preheat oven to 375º. remove foil; reserve foil. remove plastic wrap; discard wrap. cover lasagna with reserved foil; bake at 375º for 1 hour. uncover and bake an additional 30 minutes or until bubbly.

Chicken And Mushroom Spud Pies (twice Baked Potatoes)

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

Ingredients

• Servings: 4
• 4 large baking potatoes
• 2 teaspoons olive oil
• 9 ounces brown button mushrooms, quartered
• 1 teaspoon cornflour
• 3 1/2 ounces milk
• 3 tablespoons milk
• 2 cooked boneless skinless chicken breasts, chopped up
• 1/4 cup fresh parsley, chopped

Recipe

• 1 microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
• 2 meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
• 3 stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce.
• 4 season to taste, then stir in the chicken and parsley.
• 5 scoop most of the potato from the skins and then mash with the remaining milk and some seasoning.
• 6 spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
• 7 serve with green veg or a salad.

Chicken, Pesto Pasta With Roast Potatoes

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

Ingredients

• 3 medium potatoes
• 6 medium mushrooms
• 3 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon italian seasoning
• 1 1/2 cups milk
• 2 tablespoons flour
• 2 tablespoons butter
• 3 tablespoons shredded mozzarella cheese
• 2 pesto sauce, mixes
• 2 colorful bell peppers
• 1 red onion
• 4 garlic cloves
• 1 (8 ounce) box whole wheat pasta
• 2 1/2 lbs chicken breasts
• 2 garlic cloves
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 tablespoons brown sugar
• salt
• 1/2 cup red wine

Recipe

• 1 1. for the roast potatoes, slice 3 medium potatoes, skin on, and 6 medium sized mushrooms into a large bowl with a lid. add 3 tbsp olive oil, and dried parsley, oregano, salt, and italian seasoning mix to taste. shake vigorously until potatoes are coated.
• 2 2. transfer to microwave safe container, and microwave for 3 minutes.
• 3 3. bake for 20 minutes in 350 degree oven, in an open top baking dish.
• 4 4. for the pesto pasta, begin with a roux. whisk together 1 1/2 cups milk and 2 tbsp flour in a small saucepan. add 2 tbsp butter as you stir. add approx 3 tbsp shredded mozzarella cheese, stirring constantly. remove from heat once the sauce thickens.
• 5 5. prepare two knorr brand pesto sauce mixes according to directions, set aside.
• 6 6. slice two colorful bell peppers into strips, use two different colors of your choosing. slice up 1 red onion, and mince 4 cloves of garlic.
• 7 7. in a large saucepan or a wok, sautee the garlic until they begin to become translucent. add the peppers and onions, sautee for at least five minutes, stirring occasionally.
• 8 8. add sauce and pesto and salt to taste. cook for another 5 mins, remove from heat.
• 9 9. boil a box of whole wheat pasta, any variety of your choosing.
• 10 10. for the chicken, slice 2.5 lbs of boneless chicken breasts into thin strips. sautee 2 cloves minced garlic in 2 tbsp olive oil, then fry the chicken until the outside is cooked but not all the way through (about halfway).
• 11 11. take chicken off heat and transfer to bowl. rub the chicken in either chili powder or paprika (your preference) to taste, approx 2 tbsp brown sugar, and salt to taste.
• 12 12. transfer back to frying pan, add 1/2 c red wine, finish cooking until chicken is cooked through, wine has reduced, and chicken has taken on a slight purple hue.

5 Minute Chocolate Lava Cake

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

Ingredients

• Servings: 1
• 1/3 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 6 tablespoons milk
• 1 teaspoon vanilla
• 2 tablespoons brown sugar
• 1 tablespoon granulated sugar
• 1 tablespoon cocoa
• 3 tablespoons coffee, hot or cold

Recipe

• 1 in a microwave-safe 2-cup measure, stir together a heaping 1/3 cup granulated sugar, 1/2 cup king arthur unbleached all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 tablespoons unsweetened cocoa powder. add 6 tablespoons (3 ounces) milk, and a teaspoon of vanilla. stir till smooth.
• 2 mix 2 tablespoons brown sugar, 1 tablespoon granulated sugar, 1 tablespoon cocoa, and 3 tablespoons hot or cold coffee. pour into the cup.
• 3 gently swirl it in; don’t mix thoroughly.
• 4 cook in the microwave for 2 1/2 to 3 minutes, depending how powerful your microwave is. when done, it’ll look set on top, and kind of mushy around the edges.
• 5 turn the cake onto a plate. it’ll be layered with… well, let’s call it sauce. it’s actually semi-baked batter, but since there are no eggs in here, it’s fine.

Chocolate Cream Sponge

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

Ingredients

• Servings: 6
• 6 ounces caster sugar
• 6 ounces margarine
• 3 medium eggs
• 5 ounces self raising flour
• 1 1/2 ounces pure cocoa powder
• 1 1/2 ounces milk chocolate
• 300 ml double cream
• chocolate, decorations (as prefered, i used aero bubbles)

Recipe

• 1 preheat your oven to 180c / 350f and prepare 2 x 18cm (7") cake tins.
• 2 beat together the sugar and butter until evenly creamed. slowly add pre-beaten eggs and a little of the flour while still beating.
• 3 sift in the cocoa powder and remaining flour, folding until all ingrediants are combined. pour mix into the prepared cake tins and bake for approx 30 minutes until risen and firm to the touch.
• 4 break up the milk chocolate into a microwaveble bown and heat until it is melted (this depends on your microwave, you can alternately melt the chocolate on the stove).whip the cream until it is stiff and peaks but can still be stirred easily. mix the melted chocolate into the cream and whip to your prefered thickness.
• 5 removed the sponges from the oven once well risen and firm to the touch. you should be able to insert a slim knife and remove it clean. allow tins to cool for 5 minutes and them leave sponges to cool fully on a wire rack.
• 6 spread the chocolate cream on one of the sponges and sandwich with the other, thinly spread the remaining cream on top and decorate as you please. enjoy!

Chocolate Creme Brulee'

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

Ingredients

• Servings: 10
• 3 cups half & half light cream
• 1/2 cup unsweetened cocoa powder
• 2/3 cup sugar
• 6 large eggs (or egg substitute equal to 6 eggs)
• 4 tablespoons mini chocolate chips
• 1/2 cup sugar
• 1 cup fresh raspberry (optional)

Recipe

• 1 in a microwave safe bowl, whisk together the half&half and cocoa, this will be slightly lumpy.
• 2 microwave on high for 1 to 1 1/2 minutes, or until the half&half is slightly warm.
• 3 whisk the mixture again to disolve lumps.
• 4 whisk the eggs and 2/3 cup sugar into the cocoa mix.
• 5 pour one cup of the mixture into each of ten 6 ounce custard cups (make sure they are broiler proof).
• 6 spoon 1 teaspoon of chocolate chips into the middle of each cup.
• 7 place the cups on a 17x12 baking sheet or a large baking pan that can hold all of them.
• 8 fill the sheet half full with warm water (or to a depth of 1 inch).
• 9 bake in a preheated 325f oven for 30-35 minutes, or until the center doesn't giggle when gently shaken.
• 10 carefully move the cups to a cooling rack and let them rest for 15 minutes.
• 11 then cover and refrigerate for 2 hours to 2 days before serving.
• 12 when ready to serve, preheat the broiler.
• 13 sprinkle 2 teaspoons of sugar over each serving.
• 14 put the cups on a broiler-safe pan.
• 15 broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes or until the sugar is caramelized.
• 16 careful not to burn!
• 17 to serve, garnish with raspberries and enjoy!

Chocolate Cream Pie

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

Ingredients

• 2 regular 9-inch pie shells, baked
• 2 cups sugar
• 1/4 cup cornstarch
• 1/3 cup cocoa powder
• 2 cups milk
• 6 extra large eggs, separated
• 1/2 cup butter
• 2 teaspoons vanilla
• 1/2 teaspoon cream of tartar (optional)
• 3/4 cup sugar

Recipe

• 1 leave oven on from baking pie shells. whisk together the 2 cups sugar, cornstarch and cocoa powder in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch and cocoa. in a separate bowl, whisk together the milk and egg yolks. pour the milk mixture into the sugar mixture and whisk together until smooth. place the stick of butter on top of the mixture.
• 2 microwave on high for 3 minutes. whisk thoroughly. continue microwaving for 3 minutes and whisking until the consistency is like pudding. whisk in the vanilla. divide the filling between the 2 pie shells.
• 3 beat egg whites and cream of tartar (if using) until foamy and slightly holding shape. turn beaters on low speed. add 3/4 cup sugar. after sugar is mixed in, turn beaters on high again. beat until meringue is hard to shake off a spoon (or it stays on beater when you turn off mixer and pull beaters out of bowl. spread meringue on filling all the way to the edges.
• 4 bake about 10 minutes or until brown. watch closely. turn off oven, open door slightly, and let pies cool for 1 hour in oven. let pies cool completely on counter.
• 5 spray plastic wrap with pam, cover pies, and refrigerate.

Chocolate Crinkle Cookies

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 20
• 175 g chocolate, chopped
• 4 tablespoons unsalted butter
• 175 g plain flour
• 1/2 teaspoon baking powder
• 2 eggs, at room temperature
• 150 g caster sugar
• 1 teaspoon vanilla extract
• 60 g icing sugar
• 1/2 teaspoon salt

Recipe

• 1 heat oven to 160 degrees.
• 2 melt chocolate and butter over a small pan of simmering water or in a microwave until smooth.
• 3 cool slightly.
• 4 in a seperate bowl, mix flour, baking powder and salt.
• 5 beat eggs and sugar with electric mixture until pale, about 2 minutes.
• 6 reduce speed and add chocolate mix and vanilla extract.
• 7 add flour mixture until blended together.
• 8 cover bowl and put in fridge for 1 1/2 hours, or even up to 2 days.
• 9 put icing sugar in a small bowl.
• 10 shape the dough into 4cm balls and roll in the sugar.
• 11 put them on baking sheets lined with baking paper and press down lightly with your hand to flatten.
• 12 bake for 12-15 minutes for soft centres and set edges.
• 13 let cool on a baking sheets for 5 minutes.
• 14 turn on to wire rack to cool.

Cranberry Pistachio Bark

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb good quality chocolate
• 1 cup dried cranberries
• 1 cup unsalted shelled pistachio

Recipe

• 1 melt chocolate in the top of a double boiler.
• 2 i have melted in the microwave with excellant results by keeping a close eye on it.
• 3 let cool to room temperature.
• 4 roast pistachios at 350f for 5-7 minutes. set aside to cool.
• 5 stir cranberries and pistachios into melted chocolate.
• 6 pour onto foil-lined 10x15" edged cookie sheet.
• 7 refrigerate for atleast 1 hour, then break into pieces.

Cranberry Pistachio Bark

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 2 (11 ounce) packages vanilla chips
• 1 (14 -16 ounce) package chocolate candy melts (such as wilton's or merckens)
• 1 (6 ounce) package dried sweetened cranberries
• 1 1/4 cups shelled pistachios, roasted and chopped

Recipe

• 1 line a 15x10x1 inch baking sheet with foil and set aside.
• 2 in a microwave safe bowl melt chips and candy melts on medium high heat for 1 minute then stir.
• 3 continue to melt at 30 second intervals stirring each time until all candy is melted.
• 4 stir in cranberries and pistachios, mixing well.
• 5 spread on prepared pan and let sit until firm about 2 hours.
• 6 when firm remove foil and break into pieces.
• 7 alternatively, refrigerate for 20 minutes and using a sharp knife score surface of candy making diamond shapes about 1/8 inch deep.
• 8 refrigerate 40 minutes longer or until set.
• 9 cut along scored lines into diamonds.
• 10 store in airtight container in cool location.

Chula Bula

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

Ingredients

• Servings: 12
• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
• 2 (8 ounce) packages cream cheese (softened, microwave for approximately 30 secs.)
• 1 egg (separated beat slightly)
• 1 teaspoon vanilla
• 1 cup sugar
• 1/2 cup sugar
• 1/2 cup pecans
• 1 teaspoon cinnamon

Recipe

• 1 grease a 9 x 13 pan and preheat oven at 350 degrees.
• 2 roll out one package of crescent rolls and place in bottom of pan. brush with 1/2 the egg .
• 3 in a bowl mix until blended the sugar, vanilla, the softened cream cheese and egg yolk. spread this mixture on top of crescent rolls in the pan.
• 4 cover with the other can of crescent rolls and brush with the remaining egg .
• 5 combine topping and sprinkle over crescent rolls.
• 6 bake at 350 degrees for 30 minutes or until golden brown. best served warm.

Black Bottom Banana Cream Pie

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

Ingredients

• 35 vanilla wafers, finely crushed (about 1 1/4 cups crumbs)
• 2 tablespoons sugar
• 6 tablespoons butter, melted and divided
• 4 (1 ounce) semi-sweet chocolate baking squares
• 2 large bananas, sliced
• 2 cups milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 cup frozen whipped topping, thawed

Recipe

• 1 stir together wafer crumbs, sugar, and 4 tablespoons butter; set aside 2 tablespoons mixture. press remaining mixture into a 9-inch pieplate. set aside.
• 2 microwave chocolate and remaining 2 tablespoons butter in a glass bowl on high 1 minute; stir until smooth. spread mixture evenly onto crust; top with bananas.
• 3 whisk together milk and pudding mix in a large bowl 2 minutes; pour evenly over bananas.
• 4 cover and chill at least 4 hours.
• 5 just before serving, spread whipped topping over pudding, and sprinkle with reserved crumb mixture.

Cool/cold Bag For First Aid, Better Than Ice

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1/2-1 lb cherries, pips (250-500g)
• 1 small cloth, bag

Recipe

• 1 eat the cherries, keep the pips but discard the stems.
• 2 soak the cherry pips in water for an hour to soften the residue on them, then boil them until they are clean.
• 3 cool and dry them well.
• 4 sew a square or rectangular pillow from a soft cotton fabric, leaving a small opening so that you can fill it with the cherry pips.
• 5 fill and then sew the opening closed.
• 6 keep the bag in your freezer to use on all swellings and bruises.
• 7 excellent for painful insect bites because it's cold enough to give relief but not enough to burn with cold. it's amazingly comfortable too. can not be used as a heat pad, so don't microwave it.

Butternut Squash And Tahini Salad

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

Ingredients

• Servings: 4
• 1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (about 2 to 2 1/2 lb.)
• 1 medium garlic clove, pressed
• 1/2 teaspoon ground allspice
• 2 tablespoons olive oil
• salt
• one 15-ounce can chickpeas, drained and rinsed
• 1/4 of a medium red onion, finely chopped
• 1/4 cup coarsely chopped cilantro leaf
• 1 medium garlic clove, finely minced with a pinch of salt
• 3 1/2 tablespoons lemon juice
• 3 tablespoons well-stirred tahini
• 2 tablespoons water
• 2 tablespoons olive oil, plus more to taste

Recipe

• 1 preheat the oven to 425 degrees fahrenheit.
• 2 in a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. using a large spoon or your hands, toss until the squash pieces are evenly coated.
• 3 turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft. remove from the oven and cool.
• 4 meanwhile, make the tahini sauce. in a small bowl, whisk together the garlic and lemon juice.
• 5 add the tahini, and whisk to blend. add the water and olive oil, whisk well, and taste for seasoning. the sauce should have plenty of nutty tahini flavor, but also a little kick of lemon.
• 6 to assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl.
• 7 add tahini sauce to taste, and toss carefully.
• 8 serve, with additional salt for sprinkling.
• 9 note: this salad, lightly dressed, keeps beautifully in the fridge. (hold a little of the tahini sauce on the side, for dressing at the table.) before serving, warm slightly with quick jolt in the microwave.

Cop Cakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• 1 cup low-fat vanilla yogurt
• 2/3 cup packed brown sugar
• 4 tablespoons oil
• 1 teaspoon vanilla
• 1/4 cup butter, melted
• 1/8 cup granulated sugar
• 1/8 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/2 cup butter, softened
• 2 1/2 cups powdered sugar
• 1 tablespoon unsweetened cocoa
• 1/4 cup whipping cream
• 1 teaspoon instant coffee granules
• 1 teaspoon kahlua

Recipe

• 1 to make cupcakes:.
• 2 preheat oven to 400-degrees f. line a standard muffin pan with paper cups.
• 3 whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. in a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. add flour mixture and mix with light strokes until the dry ingredients are just moistened. do not overmix; batter will not be smooth.
• 4 divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
• 5 while the muffins are baking, melt butter and place in a bowl just large enough to hold a muffin. combine sugar and cinnamon in a small, shallow bowl. as soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. set on a rack to cool.
• 6 to make buttercream:.
• 7 beat butter, powdered sugar and cocoa at medium speed until fluffy.
• 8 microwave whipping cream until warm (do not boil), about 15-20 secs. stir together warm cream and coffee granules until dissolved; cool. slowly add coffee-cream mixture in 1 tsp increments and liqueur to butter mixture, beating until smooth. you may not use all of the coffee/cream mixture, just use what you need until you get the consistency you like.

Cool Whip Candy

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 3 (8 ounce) hershey's milk chocolate candy bars
• 2 (8 ounce) containers cool whip
• 1 -2 cup cookie crumbs (you might need more. i always use the fudge-striped cookies, but anything works!)

Recipe

• 1 melt the chocolate in the microwave, starting with 30 seconds; stir.
• 2 microwave in 30 second intervals and stir after each until melted totally.
• 3 cool slightly.
• 4 fold in the cool whip.
• 5 drop by tablespoonfuls into the crumbs and roll around to coat.
• 6 place on waxed paper.
• 7 refrigerate to harden.
• 8 store, covered, in the refrigerator.

Butterscotch Brownies

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

Ingredients

• 1/4 cup melted butter or 1/4 cup oil
• 1 cup brown sugar
• 1 egg
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup nuts

Recipe

• 1 melt butter and remove from heat.
• 2 (can use microwave.).
• 3 blend in sugar.
• 4 let cool enough that it won't cook the egg.
• 5 stir in egg.
• 6 mix dry ingredients together.
• 7 add dry ingredients.
• 8 add vanilla and nuts.
• 9 spread in a well-greased 8x8 pan.
• 10 bake at 350 degrees for 25 minutes.
• 11 do not overbake.

Cheese And Tomato Rarebit

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup soft breadcrumbs
• 1/2 lb grated cheddar cheese
• 1 cup strained tomato
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 put everything in a double boiler and cook until smooth, stirring constantly. alternatively, cook in the microwave.
• 2 serve immediately.

Chocolate Cookie Truffles

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

Ingredients

• 5 soft chocolate cookies
• 3 ounces cream cheese, softened
• 2 ounces semisweet baking chocolate, divided
• 6 ounces chocolate bark, coating
• 1 tablespoon cream or 1 tablespoon milk

Recipe

• 1 place softened cream cheese in a medium sized bowl, set aside.
• 2 chop 1 square of baking chocolate into small pieces and melt in the microwave in a microwave-safe bowl, 30 - 45 seconds, stir until smooth, cool slightly.
• 3 stir chocolate into cream cheese, mix well.
• 4 crumble chocolate cookies into the cream cheese/chocolate mixture, stir until very well combined.
• 5 scoop by teaspoonfuls and roll into balls between your palms, stirring in a few dribbles of cream or milk into mixture if the balls don't hold together.
• 6 cover and chill balls at least an hour.
• 7 chop 1 square baking chocolate and the chocolate bark, melt together in a microwave safe bowl until smooth, stirring after the 1st minute and every 20-30 seconds until smooth.
• 8 with a toothpick dip balls into melted chocolate mixture, using a spoon to coat tops and wipe excess from bottoms, place on large, foil-lined plate or cookie sheet. allow the chocolate coating to set until firm, store in the refrigerator in a zip baggie.

Chocolate Cookie Slices

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 10 ounces semisweet chocolate, chopped
• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 2 teaspoons vanilla extract
• 1 1/2 cups butter cookies, chopped into 1/2-inch pieces

Recipe

• 1 line an 8 1/2 x 4 1/2 - inch loaf pan with plastic wrap.
• 2 place chocolate and sweetened condensed milk in a heat-proof bowl. bring water to a boil in a saucepan. remove from heat. place bowl containg chocolate mixture over water, making sure water doesn't touch bottom of the bowl. stir occasionally until chocolate is melted and combined with sweetened condensed milk.
• 3 remove bowl from saucepan and stir in cookies.
• 4 add mixture to loaf pan, pressing it down slightly. chill in refrigerator until set, about 3 hours. cut into 1/4-inch slices.
• 5 tips: to prepare in the microwave, place chocolate and sweetened condensed milk in a large microwaveable bowl. cook on high power for about 2 minutes, stirring every 30 seconds until melted and smooth.

Chocolate Covered Caramels

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

Ingredients

• 1 cup sugar
• 1 cup butter
• 1 cup dark corn syrup (i used light)
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla
• 2 1/2 cups semi-sweet chocolate chips
• 2 tablespoons shortening (i use 1/8 block shredded paraffin)

Recipe

• 1 over medium heat, bring first 3 ingredients to a boil in a saucepan; cook for 7 minutes, without stirring.
• 2 stir in condensed milk, and bring back to boil. cook, stirring constantly until a candy thermometer reaches 245.
• 3 remove from heat, and stir in vanilla.
• 4 pour into lightly greased 8x8 greased baking dish.
• 5 let stand 8 hours at room temperature.
• 6 cut caramel into 1/2 inch squares. if you like, you can shape into balls. (i skipped the shaping).
• 7 melt chocolate and shortening or paraffin in saucepan over medium heat. (i melted mine in the microwave for about 1-1/2 to 2 minutes, stirring every 30 seconds). remove from heat.
• 8 dip balls into melted chocolate mixture; place on greased sheet. chill 8 hours.

Cool Summer Pasta Salad

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

Ingredients

• Servings: 2
• 2 cups penne pasta (est)
• 1 jalapeno, seeded and diced
• 1 roma tomato
• 1/2 cup frozen corn
• 2 tablespoons fresh parsley
• 1/4 cup olive oil (est)
• 2 tablespoons lemon juice (est)
• salt and pepper
• 1 dash garlic powder

Recipe

• 1 cook the pasta as directed. once cooked to taste, drain and rinse quickly with cold water.
• 2 while the pasta is cooking, dice the jalapeno and cube the tomato. add to a bowl.
• 3 put the corn in a microwave-safe bowl, cover with cling wrap, and heat for 2 minutes, until thawed and tender. remove the cling wrap (be careful of the steam) and put it into the refrigerator for five minutes.
• 4 chop the parsley, and add to the bowl.
• 5 add the corn and pasta, and toss gently with a spoon.
• 6 add the olive oil, toss with a spoon, and then the lemon juice.
• 7 season with salt and pepper to taste.
• 8 put it back in the fridge until use, or cover for longer-term refrigeration.

Apricot Wings

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 3 lbs chicken drummettes
• 1 cup apricot jam
• 3 tablespoons wine vinegar
• 2 teaspoons soya sauce
• 1/4 teaspoon onion powder
• 1/4 teaspoon ginger powder

Recipe

• 1 bake drumettes on a foil lined tray for 30 minutes at 350.
• 2 drain.
• 3 mix jam, vinegar, soya and spices into a bowl.
• 4 microwave until warm so it spreads easier.
• 5 brush over chicken, continue to turn and brush with sauce every 2 minutes for 20 minutesor till tender.

Chickpea Tostadas

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

Ingredients

• Servings: 4
• 1 (15 ounce) can chickpeas, drained (garbanzos)
• 1/4 cup vegetable broth or 1/4 cup chicken broth or 1/4 cup water
• 2 -6 teaspoons fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste)
• salt
• pepper
• 1/2 cup cooking oil
• 4 (6 inch) flour tortillas or 4 (6 inch) corn tortillas
• 1 1/2 cups lettuce, shredded (iceberg is good)
• 1 avocado, peeled and thinly sliced
• 1 large tomato, chopped
• 3/4 cup cheddar cheese, shredded
• 3/4 cup monterey jack cheese, shredded
• 1/3 cup green onion, sliced
• 1/3 cup black olives, sliced or 1/3 cup green olives
• sour cream
• salsa
• guacamole

Recipe

• 1 heat the drained beans with vegetable broth in a saucepan or microwave. place in a blender or food processor with chilies. process until coarsely chopped, or puree if you want it smooth. season to taste with salt and peppers; set aside.
• 2 to cook tostadas:.
• 3 heat oil in skillet to about 365°f.
• 4 fry tortillas in hot oil, one at a time, on both sides just until crisp, about 2 minutes. drain.
• 5 to assemble tostadas:.
• 6 place one tortilla on each plate.
• 7 top each tortilla with shredded lettuce, spoonfuls of chickpea mixture and equal amounts of remaining ingredients, as desired.
• 8 serve with desired toppings. enjoy!