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Friday, March 13, 2015

Black Bottom Vanilla Creme Pie

Total Time: 4 hrs 12 mins Preparation Time: 12 mins Cook Time: 4 hrs

Ingredients

  • Servings: 8
  • 9 inches baked pie crusts (system won't allow me to add this should be a gingersnap cookie crust)
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 1 large egg
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 2 ounces semisweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar

Recipe

  • 1 prepare crumb crust. then combine first 6 ingredients in a medium saucepan, whisking well to blend. bring to a boil over medium heat, whisking constantly, for about 8 minutes. remove from heat and stir in the butter and vanilla.
  • 2 place chopped chocolate in a small microwavable bowl. microwave at medium power for 1 minute. stir and repeat. stir and cook the chocolate 30 seconds more if necessary, or until smooth.
  • 3 remove 1 cup of custard from saucepan and stir into melted chocolate. spread chocolate custard evenly in bottom of pie shell. spoon remaining vanilla custard on top. cover top of tart with a sheet of wax paper to prevent skin from forming. chill vanilla cream pie at least 3 hours or overnight.
  • 4 to serve, whip cream and confectioners' sugar until stiff. spoon or decoratively pipe whipped cream on top of tart.

Chunky Chocolate Caramel Pecan Brownies

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

  • 4 ounces unsweetened baking chocolate
  • 3/4 cup butter or 3/4 cup margarine
  • 2 cups sugar
  • 4 eggs
  • 1 cup flour
  • 1 (14 ounce) bag caramels, unwrapped
  • 1/3 cup whipping cream
  • 2 cups pecan halves, divided
  • 1 (12 ounce) package semi-sweet semisweet chocolate chunks, divided

Recipe

  • 1 preheat oven to 350 degrees farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray.
  • 2 (cut the foil long enough so that you can fold the ends over the edge of the pan on each end) in a large, microwave-safe bowl, microwave chocolate squares and butter on high until melted (2 minutes) stir in sugar, blend well.
  • 3 add the eggs, blend well.
  • 4 stir in flour, blend well.
  • 5 spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm.
  • 6 don't turn the oven off yet!
  • 7 while they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream.
  • 8 microwave on high for about 2 minutes, the caramels should be partially melted.
  • 9 stir to help them melt completely.
  • 10 stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies.
  • 11 sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed.
  • 12 it's ok if some of the caramel is showing.
  • 13 sprinkle the rest of the chocolate chunks on top and then the rest of the pecans.
  • 14 bake for another 30 minutes or until the brownies are firm.
  • 15 let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up.
  • 16 these would make a decadent gift for someone who loves the flavor combination!
  • 17 you could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day!
  • 18 or, depending on your mood, you could hide them and eat them all yourself!

Chunky Beef Chili

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

Ingredients

  • Servings: 8
  • 2 lbs sirloin steaks, cut into 1/2-inch cubes
  • 12 ounces sweet italian sausage, casings removed
  • 1 onion, coarsely chopped
  • 1 -2 jalapeno chile (ribs and seeds removed for less heat, if desired)
  • salt & freshly ground black pepper
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (28 ounce) can whole canned tomatoes
  • 1 tablespoon yellow cornmeal
  • 1 cinnamon stick
  • 3 dried bay leaves
  • 1 (15 ounce) can kidney beans, drained and rinsed

Recipe

  • 1 heat a dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. in three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. set aside.
  • 2 add sausage, breaking it up into small pieces; add onion and jalapenos. season with salt and pepper. cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
  • 3 return sirloin to pot. stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. bring to a boil; reduce to a simmer. cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
  • 4 stir in beans; cook until heated through, about 5 minutes. discard cinnamon and bay leaves. serve, or let cool completely before freezing in airtight containers, leaving 1 inch of space at the top. to reheat, thaw in the microwave or overnight in the refrigerator, then warm over low heat.

Chicken And Mushroom Sauce

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

  • 1 onion, minced
  • 1/2 ounce dried porcini mushrooms, rinsed and minced
  • 6 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme (or 1 t. dried)
  • 1 lb mushroom, trimmed and sliced thin
  • 1 1/2 cups low sodium chicken broth
  • 1/2 cup dry wine
  • 2 tablespoons minute tapioca
  • 1 1/2 lbs boneless skinless chicken thighs, trimmed
  • salt
  • pepper
  • 1/4 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons minced fresh parsley

Recipe

  • 1 microwave onion, porcini, garlic, oil, tomato paste, and thyme in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
  • 2 stir mushrooms, broth, wine, and tapioca into slow cooker.
  • 3 season chicken with salt and pepper and nestle into slow cooker.
  • 4 cover and cook until chicken is tender, 4-6 hours on low.
  • 5 transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  • 6 let sauce settle for 5 minutes, then remove fat from surface using large spoon.
  • 7 stir shredded chicken and cream into sauce and let it sit until heated through, about 5 minutes.
  • 8 stir in parmesan.
  • 9 before serving, stir in parsley and season with salt and pepper to taste.
  • 10 enough sauce for 1 pound pasta.

Chocolate Crunch Granola

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

Ingredients

  • Servings: 8
  • 3 cups rolled oats, preferably old-fashioned
  • 1 cup crispy rice cereal (like rice krispies)
  • 1/2 cup brown sugar, packed
  • 1/3 cup pecans, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup honey
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 ounces bittersweet chocolate, finely chopped
  • 1/2 cup dried cranberries (or raisins)

Recipe

  • 1 preheat oven to 300°f.
  • 2 cover a rimmed baking sheet with parchment paper.
  • 3 in a large mixing bowl, combine oats, rice krispies, brown sugar, pecans, salt and cinnamon. set aside.
  • 4 place the honey and oil in a microwave safe dish, like a 2 cup glass measuring cup, and microwave on high for 30-60 seconds until warm. add vanilla and chocolate. stir with a whisk until chocolate is melted and mixture is smooth. if necessary, microwave at 50-70% power for 30-45 seconds to completely melt chocolate. alternatively, heat the honey and oil in a small pot on the stovetop until warm, remove from heat and stir in vanilla and chocolate.
  • 5 pour chocolate mixture over oat mixture and gently mix until combined.
  • 6 bake at 300f for 20-30 minutes, stirring every 10 minutes.
  • 7 let granola cool on pan. stir in cranberries.

Andes Candies Chocolate Mint Cheesecake

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

Ingredients

  • Servings: 12
  • 1 cup chocolate wafer crumbs
  • 3 tablespoons granulated sugar
  • 3 tablespoons butter, melted
  • 32 ounces cream cheese, softened (this is the correct amount)
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 28 andes mints candies or 1 cup andes mint baking chips
  • 3 tablespoons whipping cream or 3 tablespoons whole milk
  • 28 andes mints candies or 1 cup andes mint baking chips, divided

Recipe

  • 1 for the crust: mix crumbs and 3 tablespoons sugar in small bowl.
  • 2 add butter, mixing well.
  • 3 press on bottom of 9-inch springform pan.
  • 4 bake at 325* (f) for 10 minutes.
  • 5 for the filling: beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
  • 6 add eggs and vanilla, mixing on low until well combined, do not overmix.
  • 7 stir in 1 package of chopped andes candies (28 pieces) and pour into crust.
  • 8 bake: 325* (f) for 1 hour and 5 minutes or until center is almost set.
  • 9 run a knife between pan and cheesecake.
  • 10 set cake on cooling rack till room temperature.
  • 11 remove sides of pan.
  • 12 for topping:.
  • 13 set aside 10 or 12 andes candies for decorating cake top.
  • 14 in a microwavable bowl, mix remaining candies with cream (or milk).
  • 15 on high, microwave 45 seconds.
  • 16 stir till candies melt and mixture is smooth.
  • 17 spread over cheesecake and let drizzle down sides.
  • 18 decorate with reserved andes candies.
  • 19 refrigerate, at least, 3 hours or until serving time.
  • 20 refrigerate any leftovers.

Copycat Applebee's Chicken Quesadilla Grande

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

Ingredients

  • Servings: 1
  • 1/2 ounce shortening
  • 2 (12 inch) flour tortillas
  • 2 tablespoons chipotle hot sauce
  • 4 ounces grilled chicken (seasoning optional)
  • 1 cup lettuce, shredded
  • 4 ounces sour cream
  • 2 ounces green onions
  • 4 ounces salsa

Recipe

  • 1 brush one side of each tortilla with shortening.
  • 2 place one tortilla, shortening side down on work surface. spread chipotle sauce evenly on one tortilla.
  • 3 if chicken was not freshly grilled, then microwave chicken approximately 45 seconds, then distribute evenly on top of sauce on tortilla.
  • 4 evenly put quesa filling on top of chicken. then, cover with the other tortilla, shortening side up.
  • 5 brown on griddle or in non stick pan evenly on both sides until internal filling is thoroughly heated.
  • 6 use shredded lettuce, sour cream, green onion and salsa as accompaniments. i like to add crumbled bacon on top.

Barbara's Rosemary Red Potatoes

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

Ingredients

  • Servings: 8
  • 12 red potatoes, scrubbed and cut in wedges
  • 6 tablespoons butter
  • 6 tablespoons vegetable oil
  • 2 tablespoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Recipe

  • 1 preheat oven to 375°f.
  • 2 in a small sauce pan or in microwave, melt butter.
  • 3 stir oil into the butter,before pouring mixture into glass baking dish.
  • 4 place the potatoes into the glass baking dish, and stir until coated.
  • 5 sprinkle with rosemary, salt and pepper.
  • 6 cover the baking dish with aluminum foil.
  • 7 bake for 30 minutes or until potatoes are tender.
  • 8 stir occasionally to ensure even cooking.

6 Minute Literal Cup-cake

Total Time: 6 mins Preparation Time: 3 mins Cook Time: 3 mins

Ingredients

  • 4 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder
  • 4 tablespoons sugar
  • 3 tablespoons milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 egg

Recipe

  • 1 combine dry ingredients in a large microwaveable mug.
  • 2 stir in the egg.
  • 3 add oil, vanilla extract and milk and mix well taking care to ensure any dry ingredients aren't sticking to the sides and bottom of the mug.
  • 4 microwave on medium/high for 3 minutes.
  • 5 allow to cool and then enjoy on its own or with a bit of whipped cream or ice cream!

Chicken And Mushroom Stew

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

Ingredients

  • Servings: 2
  • 1/4 lb chickpeas (garbanzos, ceci)
  • 1 lb chicken, cubed
  • 2 tablespoons olive oil
  • 1 large onion, minced
  • 3 garlic cloves, smashed
  • 2 tablespoons flour
  • 2 cups water
  • 2 cups wine (or beef broth)
  • 2 carrots, sliced on the diagonal
  • 2 parsnips, sliced on the diagonal
  • 1 lb cremini mushroom, quartered (baby portabllo)
  • 1 lb red potatoes, quartered
  • 2 bay leaves
  • 3 sprigs thyme
  • 6 leaves sage
  • 1 sprig rosemary
  • 8 whole black peppercorns
  • 4 whole allspice
  • 3 whole coriander seeds
  • 1 cardamom pod, split open
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon basil

Recipe

  • 1 the night before, or at least 6 hours in advance, soak the chickpeas then rinse well.
  • 2 another method is to rinse the chickpeas, cover them with plenty of water, place in the microwave, set on high, for 10 minutes, then let soak in the hot water for an hour.
  • 3 simmer (do not boil) the chickpeas for an hour and a half and drain.
  • 4 do not add salt to any dry bean while cooking; beans do not soften in the presence of salt.
  • 5 do not allow to boil or they will lose their skins and fall apart.
  • 6 you may simmer them with a bay leaf if you like.
  • 7 heat the oil in a heavy-bottomed stew pot and brown the meat on all sides.
  • 8 add the onion and garlic and stir until.
  • 9 caramelized.
  • 10 stir in the flour and work it into the oil until it is all absorbed.
  • 11 allow to brown slightly.
  • 12 add the water, wine, cooked chickpeas, carrots, red potatoes and parsnips.
  • 13 whack the tied cheesecloth 2-3 times with the flat side of a meat cleaver or meat pounder to bruise the spices; add to the pot.
  • 14 bring to just under a boil, then reduce heat and simmer 30 minutes.
  • 15 add mushrooms and bring to just under a boil.
  • 16 reduce heat and simmer 30-45 minutes, or until the meat and root vegetables are tender.
  • 17 taste and add salt.
  • 18 transfer the stew to a tureen and sprinkle on plenty of chopped fresh herbs.

5 Minute Spice Cake In Microwave

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

Ingredients

  • Servings: 2
  • 4 tablespoons flour
  • 1 teaspoon cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1 teaspoon ginger
  • 1 1/2 teaspoons cinnamon
  • 1/16 teaspoon nutmeg, ground
  • 1/16 teaspoon clove, ground
  • 3 tablespoons brown sugar
  • 2 tablespoons oil
  • 1 tablespoon molasses, unsulfured
  • 3 tablespoons water
  • 1 egg

Recipe

  • 1 put the flour, cocoa, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and brown sugar into a 4 cup microwaveable bowl; mix well.
  • 2 add oil, molasses, water and egg; mix well.
  • 3 microwave for 3 minutes.
  • 4 cool slightly, and serve with ice cream, whipping cream, or raisin sauce.

Chunky Vegetable Lasagna

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

Ingredients

  • Servings: 8
  • 6 cups giardiniera, sauce veggie marinara sauce (for pasta)
  • 1/4 cup tomato paste
  • 2/3 cup feta cheese, crumbled
  • 3 1/3 cups mozzarella cheese, grated
  • 1 1/2 cups milk
  • 1 cup cream or 1 cup half-and-half
  • 1 pinch pepper
  • 1 pinch thyme
  • 1 pinch nutmeg
  • 1 pinch basil
  • 3 tablespoons butter
  • 1/3 cup flour, plus
  • 1 tablespoon flour
  • 1/3 cup parmesan cheese, plus
  • 1 tablespoon parmesan cheese
  • 3 tablespoons romano cheese
  • 12 cooked noodles
  • 1/4 cup unseasoned breadcrumbs
  • 2 tablespoons parmesan cheese
  • 1 teaspoon very finely chopped parsley

Recipe

  • 1 mix together mozzarella and feta cheeses and set aside.
  • 2 to make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
  • 3 melt butter in large saucepan.
  • 4 add flour and cook for 2 minutes on medium-low heat.
  • 5 gradually stir in hot milk and cream mixture.
  • 6 raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
  • 7 add parmesan and romano cheeses and whisk until smooth.
  • 8 to make topping: mix together bread crumbs, parmesan, and parsley.
  • 9 to assemble and bake:.
  • 10 preheat oven to 400°f.
  • 11 spread 3 tablespoons of the giardiniera sauce in bottom of 9x13 pan.
  • 12 put in one layer of lasagna noodles.
  • 13 spoon on 3 cups of sauce.
  • 14 spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
  • 15 top with 2 cups of cheese mixture.
  • 16 lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
  • 17 top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of sauce in pan).
  • 18 using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
  • 19 be sure to completely cover noodles so that they do not dry out in baking.
  • 20 sprinkle evenly with bread crumb mixture.
  • 21 bake lasagna at 400°f for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
  • 22 if top browns too quickly, cover with foil.
  • 23 if baking lasagna straight from the freezer, add about 20 minutes to cooking time.
  • 24 once out of oven, let lasagna set up for about 20 minutes before cutting.
  • 25 serves 8-10.

Chunky Chicken Nachos

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

Ingredients

  • Servings: 6
  • 2 cups diced cooked chicken
  • 4 cups tortilla chips
  • 1 1/2 cups shredded taco cheese, seasoned (or cheddar, divided)
  • 1/3 cup salsa
  • 1/4 cup pitted ripe sliced ripe olives

Recipe

  • 1 arrange chips on a large microwavable platter.
  • 2 top with 1 cup of cheese, chicken, salsa, olives and remaining cheese.
  • 3 microwave on high 3 to 4 minutes or until cheese is melted, turning platter halfway through cooking time.

Chicken And Noodle Casserole

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

Ingredients

  • Servings: 6
  • 1 1/2 lbs cooked cut up chicken breasts
  • 2 (10 1/2 ounce) cans cream of chicken soup
  • 1 (12 ounce) package egg noodles
  • 1 (16 ounce) bag frozen chopped broccoli
  • 4 ounces shredded cheddar cheese
  • salt and pepper
  • 1 dash texas pete, hot sauce (optional)

Recipe

  • 1 pre-heat oven to 350°f.
  • 2 cook egg noodles acording to instructions on package.
  • 3 heat broccoli in microwave until done; drain.
  • 4 mix the 2 cans of cream of chicken soup, broccoli, chicken, cooked hot egg noodles, salt, and pepper.
  • 5 put into casserole dish.
  • 6 cover top with shredded cheddar cheese.
  • 7 put in 350f oven for about 15 minutes or until throughly heated and cheese is melted.

5 Minute Chocolate Cake

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

Ingredients

  • 4 tablespoons cake flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 2 teaspoons pure vanilla extract

Recipe

  • 1 mix in a microwave safe cup.
  • 2 mix flour, sugar and cocoa.
  • 3 spoon in 1 egg.
  • 4 pour in milk, oil, and pure vanilla extract, and mix well.
  • 5 put in microwave for 3 minutes on maximum power (1000watt).
  • 6 wait until it stops rising and sets in the mug.
  • 7 tip contents out of mug onto saucer and enjoy!

Baby's Baked Bean Mash

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

Ingredients

  • Servings: 5
  • 3 medium potatoes, peeled and cut into chunks
  • 1 (130 g) can vegetarian low-sodium baked beans

Recipe

  • 1 steam, microwave or boil potatoes until soft.
  • 2 drain and then mash potatoes with the baked beans.

Babzy's Parmesan Popcorn

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 1 (3 ounce) bag microwave popcorn (i always use light, ha ha... it's not very light by the time i'm done with it!)
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 1/4 teaspoon garlic powder
  • 1 dash hot pepper sauce (your favorite brand)
  • 1/4 cup parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese, can be sprinkled on the popcorn before adding the hot butter mixture

Recipe

  • 1 prepare popcorn according to the microwave directions and dump into a large bowl.
  • 2 mix garlic powder and hot sauce with the melted butter and drizzle about half of it over the popcorn.
  • 3 sprinkle about half of the parmesan cheese over the popcorn and shake the bowl to mix it up.
  • 4 drizzle the rest of the butter mixture over the popcorn and sprinkle the remaining parmesan cheese over top, shake the bowl again to combine.
  • 5 yum -- enjoy!

5 Minute Chocolate Cake In A Mug (microwave)

Andes Fudge Cookies

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

Ingredients

  • 1/4 cup brown rice
  • 1/4 cup rice flour
  • 1/8 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 ounces bittersweet chocolate, chopped (i use ghiradelli 60% cocoa, 4oz is one baking bar)
  • 2 ounces semi-sweet chocolate chips (about 1/3 cup)
  • 2 ounces chocolate, unsweetened bakers chocolate
  • 2 tablespoons unsalted butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 ounces chocolate chips (about 1/3 cup)
  • 4 ounces andes mints candies, chopped (about 18 mints)

Recipe

  • 1 preheat oven for 350ã‹å¡f. prepare baking sheets with silpat mat or parchment paper (two if you have them).
  • 2 whisk together the rice flours, xanthan gum, baking soda, and salt. set aside.
  • 3 melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl. or if you have a double boiler use that. microwaving chocolate can be tricky, the key is short intervals. i do it in 15-20 second intervals (the closer to completely melted, the shorter the time). it took about 6 times or so. stir in between every go in the microwave. the chocolate should be smooth without any noticeable chunks. allow to cool slightly, but still fluid.
  • 4 while you're melting the chocolate, beat together the eggs, sugar, and vanilla. beat on high until light and frothy, about 5 minutes. this step is what will make the cookies have that shiny, crackly exterior.
  • 5 turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.
  • 6 add the flour mixture. scrape down sides of the bowl to make sure everything is evenly incorporated.
  • 7 mixture should be silky and shiny. slightly thick but with fluidity.
  • 8 mix in the chocolate chips and the chopped andes mints.
  • 9 drop the cookies onto a baking sheet about 2 inches apart.
  • 10 if you only have one baking sheet, prescoop the rest of the dough as well. due to the chocolate content, this dough will harden up pretty quickly. it's perfectly fine to bake once they've hardened, but they're more difficult to scoop.
  • 11 bake for 10 minutes, turning half way. bake until the top looks glossy and cracked.
  • 12 cool on the baking sheet at least 5 minutes. transfer parchment or mat onto a cooling rack and cool until you can easily peal the cookies off the mat. cool on cooling rack for another 20-30 minutes until completely cooled. you want to allow the cookies to set.
  • 13 these cookies are great when cooled, you can also warm them. they stay great for a few days in an airtight container.

Copycat - Moxies Chocolate Brownie

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

Ingredients

  • Servings: 9
  • 8 ounces chopped chocolate
  • 1 tablespoon vanilla extract
  • 1/2 cup butter, softened
  • 1 1/4 cups flour
  • 2 eggs
  • 3/4 teaspoon salt
  • 1/3 cup sugar
  • 1 cup semi-sweet chocolate chips

Recipe

  • 1 preheat oven to 350. grease a 9x9" pan.
  • 2 melt chocolate and butter in the top of a double boiler, or in microwave on med power. set aside to cool.
  • 3 in a large bowl, beat eggs until foamy.
  • 4 gradually add the sugar and vanilla, mixing constantly.
  • 5 drizzle in the melted chocolate mixture.
  • 6 combine the flour and salt and fold into the chocolate mixture.
  • 7 fold in chocolate chips.
  • 8 spread the batter into the prepared pan.
  • 9 bake for 30 minutes or until a toothpick comes out clean. do not over-bake.
  • 10 4. serve heated. top with a scoop of vanilla ice cream, some real whipped cream and a drizzle of chocolate sauce.

Copycat Dq Ice Cream Cake

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

Ingredients

  • Servings: 8
  • 2 quarts of your 2 favorite flavors ice cream, softened (dq uses chocolate and vanilla)
  • 1 (1 lb) package chocolate sandwich style cookies, crushed (oreos)
  • 1 (11 3/4 ounce) jar microwavable chocolate fudge topping
  • 12 ounces non-dairy whipped topping

Recipe

  • 1 butter the cake pan of your choice, then press wax paper over the bottom of the pan.
  • 2 allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.
  • 3 sprinkle with crushed oreo cookies.
  • 4 heat the hot fudge in the microwave until pourable; let cool slightly then spoon hot fudge sauce over the top of this. set in freezer until frozen.
  • 5 fifteen minutes before removing the pan, soften the second quart of ice cream. smooth it evenly with the top of the cake pan. return to the freezer and freeze until very hard.
  • 6 remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. return to freezer until serving time.

Chocolate Covered Strawberries

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

Ingredients

  • 6 ounces semisweet chocolate, chopped
  • 3 ounces chocolate, chopped
  • 1 lb strawberry, with stems washed and dried very well (about 20)

Recipe

  • 1 put the semisweet and chocolates into 2 separate heatproof medium bowls. fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. turn off the heat; set the bowls of chocolate over the water to melt. stir until smooth. (alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
  • 2 once the chocolates are melted and smooth, remove from the heat. line a sheet pan with parchment or waxed paper. holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. set strawberries on the parchment paper. repeat with the rest of the strawberries. dip a fork in the chocolate and drizzle the chocolate over the dipped strawberries.
  • 3 set the strawberries aside until the chocolate sets, about 30 minutes.

Copycat - Flying Biscuit Raspberry French Toast

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

  • Servings: 2
  • 1 loaf french bread (4 slices)
  • 1 egg
  • 2/3 cup whole milk
  • 1 teaspoon vanilla flavoring
  • cinnamon
  • nutmeg
  • allspice
  • 1/2-1 teaspoon orange zest
  • 1 teaspoon golden rum (optional)
  • 1 tablespoon condensed milk
  • 1 -1 1/2 tablespoon raspberry preserves
  • 1 tablespoon butter
  • chopped pecans

Recipe

  • 1 slice the french bread into about 2-inch thick slices and set aside.
  • 2 in a medium bowl, add egg, milk, vanilla flavoring, the cinnamon, nutmeg and allspice and orange zest.
  • 3 if using, add the rum.
  • 4 whisk ingredients together.
  • 5 dip each slice in the mixture for a few seconds on each side, then set them aside.
  • 6 in a skillet, add a tablespoon of butter and heat until it begins to foam.
  • 7 add as many slices of your soaked bread to the pan as you can fit.
  • 8 cook until golden brown on each side.
  • 9 remove and place individual servings on plates.
  • 10 drizzle each slice with the condensed milk and the raspberry preserves (give the preserves a few seconds in the microwave to make them more fluid).
  • 11 top each slice with a sprinkling of pecans.
  • 12 note: i like my french toast on the eggy side – makes for a bit of a crust when it cooks – but you can play with the egg-to-milk ratio to find what you like.

Cheese And Hot Dog Burritos

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

Ingredients

  • Servings: 8
  • 8 flour tortillas
  • 8 hot dogs
  • 8 ounces cheddar cheese, shredded
  • 1/2 cup ketchup or 1/2 cup taco sauce

Recipe

  • 1 heat wieners as directed on package.
  • 2 heat tortillas.
  • 3 (nuke in the microwave until warm or flip over in a hot skillet to warm through) place 1 hot wiener on lower third of each tortilla.
  • 4 sprinkle each wiener with 1/4 cup of the cheese, and about 1 tbs ketchup or taco sauce.
  • 5 fold in sides and roll up.

Baby Teriyaki Potatoes

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

Ingredients

  • Servings: 4
  • 10 tiny new potatoes
  • 1 tablespoon butter, cut into pieces
  • 1 tablespoon teriyaki sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon italian seasoning, crushed
  • 1/8 teaspoon fresh ground black pepper
  • 1/8 teaspoon red pepper
  • 1 pinch rosemary
  • sour cream

Recipe

  • 1 wash potatoes then scrub thoroughly with a vegetable brush.
  • 2 cut potatoes into quarters then place in microwave safe casserole dish.
  • 3 add butter, teriyaki sauce, garlic salt, italian seasoning, black pepper and red pepper.
  • 4 toss to combine then cover and microwave on high for 15 minutes stirring twice.
  • 5 stir before serving then garnish with rosemary and serve with sour cream.

Cheese & Spinach Stuffed Meatloaf

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 1 lb ground beef (or any meatloaf mix you like!)
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 2 tablespoons italian seasoning
  • 1/4 cup chili sauce
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic (powder or salt)
  • 1/4 cup chopped onion
  • 8 -12 ounces cooper sharp cheese (i like the sharp cheeses, alter depending on your own taste)
  • 1 frozen chopped spinach
  • 1 (8 ounce) can tomato paste

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 mix meatloaf ingredients in a large bowl.
  • 3 flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
  • 4 cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter).
  • 5 microwave frozen spinach according to package information, then drain.
  • 6 place spinach on top of cheese making sure to leave perimeter empty.
  • 7 take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
  • 8 after you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
  • 9 cover entire meatloaf with the can of tomato paste. (you may want to add some italian seasoning to the tomato paste as it is slightly bland).
  • 10 bake covered for about 35 - 45 minutes or until desired temperature.

Chocolate Crackle-top Biscuits

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

Ingredients

  • 50 g butter, chopped
  • 100 g good-quality dark chocolate
  • 1 egg, at room temperature
  • 1/2 cup brown sugar
  • 2/3 cup plain flour
  • 3/4 teaspoon baking powder
  • 1 tablespoon cocoa powder
  • 2/3 cup icing sugar

Recipe

  • 1 place butter and 50g chocolate in a heatproof, microwave-safe bowl. microwave, uncovered, on medium-high (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth.
  • 2 using an electric mixer, beat egg and brown sugar in a small bowl on high speed until thick. stir in chocolate mixture.
  • 3 sift flour, baking powder and cocoa over chocolate mixture. mix well.
  • 4 chop remaining chocolate into small pieces. stir into dough. cover and refrigerate for at least 1 hour or until firm enough to roll.
  • 5 preheat oven to 180°c line 2 baking trays with baking paper. roll heaped teaspoonfuls of dough into balls. roll in icing sugar to coat. place biscuits on trays, allowing room to spread.
  • 6 bake biscuits for 12 minutes or until firm. stand on trays for 10 minutes before transferring to a wire rack to cool. serve.

Butternut Squash Soup (easy)

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

Ingredients

  • Servings: 8
  • 4 cups butternut squash (2)
  • 3 garlic cloves
  • 2 medium onions
  • 3/4 cup whipping cream
  • 3 cups vegetable broth

Recipe

  • 1 1. cut butternut squash into 4ths, and place in bowl of water under water cover and microwave. about 10 mins per two pieces.
  • 2 2. place broth, cut onion, dash thyme, dash parsley, and garlic in pot bring to boil then lower to simmer.
  • 3 3. add squash after softened in micowave.
  • 4 4. simmer all together for about 10 min when the squash and everything is fully soft.
  • 5 5. blend with hand blender or place in a blender to puree.
  • 6 6. add salt, some pepper and a piece of bread and enjoy!

Chocolate Crème Brûlée

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

  • Servings: 8
  • 1 teaspoon unsalted butter
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 4 ounces chopped milk chocolate
  • 1/4 cup cocoa powder (such as ghiradelli)
  • 3/4 teaspoon espresso powder
  • 3/4 teaspoon ground cinnamon
  • 4 eggs
  • 3 egg yolks
  • 2 tablespoons kahlua
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 pinch salt
  • 1/2 cup granulated sugar
  • 1 tablespoon finely grated orange zest, plus
  • 1 teaspoon finely grated orange zest

Recipe

  • 1 preheat oven to 300°f
  • 2 lightly brush eight 3-inch ramekins with melted butter and place in large roasting pan.
  • 3 heat the combined cream and milk in microwave to piping hot, about 1 1/2 minutes. to the hot milk, add the chocolate, cocoa powder, espresso powder and cinnamon. whisk until the chocolate is completely melted into the liquid. (you may need to heat for a few more seconds to encourage chocolate melting). let mixture cool to room temperature.
  • 4 whisk eggs and yolks until slightly thickened. when well blended, stir in the chocolate/cream mixture, liqueur, sugar, vanilla and salt. pour this mixture into the prepared ramekins.
  • 5 carefully pour enough hot water into the baking pan to reach half-way up the sides of the ramekins. bake about 30 minutes, until barely set when you gently giggle them. it will still look runny in the middle.
  • 6 remove pan from oven and let cool. when cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. the custard will remain slightly soft in the center even when cool.
  • 7 to finish, preheat broiler and place a rack as close to the flame as possible.
  • 8 use a fork to toss the granulated sugar lightly wit the orange zest. sprinkle an even layer across each custard to cover completely, about 1 tbsp each.
  • 9 place the sugared ramekins on a baking sheet and place under the broiler until the sugar caramelizes (colors) and bubbles, about 2-4 minutes. you may need to rotate them to let them color evenly. remove and let cool. the sugar top will harden. the cremes may be served immediately or may chill for up to 1 hour - but no more than 3 hours or the sugar crust will begin to weep.

5 Minute Chocolate Cake

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

Ingredients

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

Recipe

  • 1 this recipe is essentially made in a microwave safe mug and can be prepared right in the mug. a bowl provides a larger work surface, but it's your choice.
  • 2 if you plan on taking the cake out of the mug, spray non-stick cooking spray in the mug.
  • 3 mix your flour, cocoa powder, and sugar together first.
  • 4 then add in your egg, oil, milk, and vanilla.
  • 5 at this time, you would add in your chocolate chips. i actually found that butterscotch chips tasted really well. it almost gave it a caramel factor.
  • 6 make sure your ingredients are mixed throughly if you are mixing it directly in the mug.
  • 7 cook in the microwave on high for 3 minutes or until it's spongey to the touch.
  • 8 you can take this out of the mug to enjoy or simply eat it directly out of the mug!

Baby Veggie Quiche

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 1 cup frozen chopped spinach
  • 1/2 cup frozen corn
  • 1/2 cup frozen onion and three pepper blend
  • 2 eggs
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1 1/4 cups 1% low-fat milk
  • 3/4 cup low-fat baking mix
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic, minced
  • 1 cup cheddar cheese, made with 2% milk
  • cooking spray

Recipe

  • 1 preheat oven to 350, spray muffin pan with cooking spray.
  • 2 sauté spinach, corn & pepper/onion mix with cooking spray, set aside.
  • 3 mix egg, flax seed, water, milk, baking mix, cayenne, garlic, salt and pepper.
  • 4 divide egg mixture between 12 greased muffin tins.
  • 5 divide vegetable mix between muffin tins (will be just shy of ¼ cp each) and cover with cheese.
  • 6 bake 23-25 minutes or until tooth pick inserted comes out clean.
  • 7 remove from oven and let set for 5 minutes. they should come out easy, can separate from pan with a spoon.
  • 8 leftovers can be frozen and microwaved to reheat.

Copycat Andes Mints

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

Ingredients

  • Servings: 32
  • 12 strong peppermint candies, such as altoids
  • 8 ounces best-quality semisweet chocolate, coarsely chopped or 8 ounces semisweet chips
  • 4 ounces chocolate, coarsely chopped or 4 ounces chocolate chips
  • 1 drop green food coloring

Recipe

  • 1 line an 8x8-inch pan with aluminum foil.
  • 2 crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
  • 3 carefully melt the semisweet chocolate and chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting for about 1 1/5 minutes, then stir to fully melt.
  • 4 pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
  • 5 add the crushed peppermints and the drop of green food coloring to the melted chocolate and stir until the color is evenly distributed; add more color if desired. pour the mixture over the cold semisweet chocolate layer. freeze for 5 minutes or until set.
  • 6 pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
  • 7 place the finished pan in the freezer for another 5 minutes or until set.
  • 8 to cut, remove the foil from pan and slice the layered chocolate into desired shaped. the mints will keep for several days in an airtight container in the fridge. separate each layer with waxed paper.

6 Points Plus - Fetuccine With Gorgonzola And Toasted Walnuts

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

Ingredients

  • Servings: 6
  • 0.5 (16 ounce) box fettuccine pasta
  • 1/4 cup milk, 1% low fat
  • 1/2 cup ricotta cheese, fat free
  • 1/4 cup gorgonzola, crumbled
  • 1/4 cup walnuts, toasted, coarsely chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 1 strip lemon zest, thinly sliced on diagonal (3 inch long)

Recipe

  • 1 cook fettucine according to package directions, omitting salt.
  • 2 drain noodles, keep warm.
  • 3 heat milk in microwave on high until warm, about 30 seconds.
  • 4 combine ricotta and gorgonzola in medium bowl.
  • 5 stir in warm milk until almost smooth. some of the gorgonzola should be slightly lumpy.
  • 6 spoon cheese sauce over noodles and toss well.
  • 7 sprinkle with walnuts, parsley, and lemon zest.
  • 8 6 points plus yeilds 2/3 cup.

5 Minute Chocolate Cake

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

Ingredients

  • 4 tablespoons whole wheat flour
  • 2 tablespoons raw sugar
  • 2 tablespoons cocoa powder
  • 1 egg
  • 3 tablespoons vanilla-flavored soymilk
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon vegetable oil
  • 1 dash vanilla extract
  • 2 tablespoons dark chocolate chips (optional)

Recipe

  • 1 place dry ingredients into a microwave safe mug and stir well.
  • 2 add egg and stir.
  • 3 add soy milk, apple sauce, vegetable oil, and vanilla and stir.
  • 4 add chocolate chips and stir.
  • 5 place in microwave and cook for 3 minutes at full power (1000 watts). the batter will rise/inflate while cooking -- don't worry - it won't spill over.
  • 6 let cool and eat right out of the mug!
  • 7 note: original recipe called for all purpose flour, 4 tablespoons of sugar, 3 tablespoons of oil, and a greased mug so the cake can slide out after cooling. to be honest, i found the serving a bit too large, but i'm not accustomed to eating such big servings of dessert!

Butternut Squash And Sweet Pea Casserole

Total Time: 2 hrs 10 mins Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ingredients

  • Servings: 8
  • 2 butternut squash, roasted
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 lb frozen peas, cooked in microwave
  • 1 cup roma tomato, chopped
  • 1 bell pepper, sliced in rings
  • 1/2 vidalia onion, sliced in rings
  • 2 tablespoons mrs. dash seasoning mix, original blend
  • 2 tablespoons dried parsley

Recipe

  • 1 cut squash in half lengthwise. remove seeds. fill seed wells with chopped onions, celery , and bell peppers and 1 tbsp of water. roast in oven at 350 for 1 hour until squash is fork tender. remove skin and puree. use 1 cup fat free sodium free chicken broth to thin puree as it mixes in frood processor. (if desired, you can prepare squash the day before and store in fridge until ready to use).
  • 2 cook frozen peas in microwave per directions on bag. slice your onions and bell peppers into rings. while peas are cooking, place pureed squash in a 9x12 rectangular glass baking dish. chop roma tomatoes and gently stir into squash.
  • 3 when peas are done, stir into squash gently with mrs. dash extra spicy seasoning blend. layer your pepper and onion rings across the top of your squash. sprinkle with dried parsley and a bit more mrs. dash original seasoning blend.
  • 4 bake at 350 for 30 to 40 minutes until hot, but still moist.

Copycat Cheesecake Factory's Avocado Egg Rolls By Todd Wilbur

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

Ingredients

  • 3 -4 teaspoons vinegar
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon tamarind pulp
  • 1/2 cup honey
  • 1 pinch powdered saffron
  • 1/2 cup chopped cashews
  • 2/3 cup fresh cilantro
  • 2 garlic cloves
  • 2 green onions
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1/4 cup olive oil
  • 1 large avocado, peeled, pitted, & diced
  • 2 tablespoons sun-dried tomatoes packed in oil, chopped
  • 1 tablespoon minced red onion
  • 1/2 teaspoon fresh cilantro, chopped
  • 1 pinch salt
  • 3 egg roll wraps
  • 1 egg, beaten

Recipe

  • 1 stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
  • 2 stir until tamarind is dissolved.
  • 3 in a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
  • 4 pour mixture into a bowl and stir in oil.
  • 5 refrigerate until ready to use.
  • 6 gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  • 7 distribute filling evenly onto center of each egg roll wrapper.
  • 8 position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  • 9 brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
  • 10 repeat with remaining wrappers.
  • 11 continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  • 12 drain on brown paper bags.
  • 13 slice egg rolls diagonally across middle and serve with prepared dipping sauce!
  • 14 enjoy!

Chocolate Crunch Mud Pie

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

Ingredients

  • 3 ounces cream cheese, slightly softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup cocoa
  • 1/3 cup milk
  • 8 ounces cool whip
  • 1/3 cup butter
  • 1/2 cup semi-sweet chocolate chips
  • 2 1/2 cups rice krispies
  • heavy cream, whipped
  • chocolate shavings or a dusting cocoa powder

Recipe

  • 1 make the crust first. melt chocolate and butter in the microwave.
  • 2 mix in rice krispies. quickly press mixture into a 9 inch pie plate. the bottom and up the sides.
  • 3 freeze for 1-2 hours or until hard.
  • 4 then blend first five filling ingredients well.
  • 5 fold in cool whip and pour into frozen crust.
  • 6 top with real whipped cream and chocolate shavings or a dusting of cocoa powder.
  • 7 serve cold.

Barbara's Fruit Roll

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • 1 lb marshmallows
  • 2 (14 ounce) boxes crushed graham crackers
  • 3/4 cup chopped candied red cherries
  • 3/4 cup chopped candied pineapple
  • 1 lb chopped dates
  • 1/2 cup apricot brandy
  • 1/2 cup whipping cream
  • 1 lb coconut
  • 3 cups chopped pecans
  • 1 1/2 cups ground pecans

Recipe

  • 1 melt marshmallows. (i use the microwave). in a large bowl, combine melted marshmallows, graham cracker crumbs, whipping cream, and brandy. stir in coconut. stir in fruit and chopped pecans, reserving ground pecans for later. you will need to mix with your hands. mix well. shape into 6 inch rolls. roll in ground pecans. wrap in waxed paper; slide into ziplock bags. refrigerate. rolls will keep in refrigerator for several weeks.

6-minute Banana And Caramel Sponge Pudding

Total Time: 2 mins Cook Time: 2 mins

Ingredients

  • Servings: 2
  • 1 egg, beaten
  • 1 ounce sugar
  • 2 ounces self-raising flour
  • 1 ounce butter or 1 ounce margarine or 1 ounce sunflower oil
  • 1 banana, sliced
  • 2 tablespoons thick caramel sauce

Recipe

  • 1 in a bowl mix the egg, sugar, flour and butter (or butter substitute) together until light.
  • 2 in a 1 pint microwave safe bowl put the sliced banana and spoon the sauce over.
  • 3 spoon the sponge mix over the banana and caramel.
  • 4 cover with cliingfilm and pierce and microwave for 2 and a half minutes (mine is 850w oven).
  • 5 the sponge should rise beautifully - it should be firm to the touch on top but still have a bit of a wobble.
  • 6 leave it sit for 3 minutes (this for me is the hard part).
  • 7 serve hot with custard (my preference is cold with a hot pudding), a scoop of good vanilla ice cream or whipped or pouring cream.
  • 8 alternatives: i've done this with roasted rhubarb (with a little powdered ginger). would be good with golden syrup, fruit jam, perhaps sliced tinned pear and chocolate desert sauce. the possibilities abound.
  • 9 i've also done this with half oz sunflour and half oz apple sauce and felt very virtuous.

5 Minute. Low-fat Tex Mex Enchiladas

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

  • Servings: 4
  • 1 (15 ounce) can fat-free refried beans
  • 1 (15 ounce) can fat-free turkey chili
  • 1 (8 ounce) can mexican-style corn, drained
  • 1 (15 ounce) can diced mexican tomatoes
  • 1 (10 ounce) can fat-free cream of mushroom soup
  • 1 (8 ounce) bag shredded low-fat mexican cheese blend
  • 5 (8 inch) tortillas

Recipe

  • 1 spray a 9x13 pan with pam.
  • 2 preheat oven to 375.
  • 3 warm the tortillas in the microwave with wet paper towels for about 45 seconds.
  • 4 mix together the chili, beans, corn and 1/2 of the cheese.
  • 5 put 1/5 of the filling in the middle of each tortilla, fold both sides over and place in pan seam side down.
  • 6 mix together the soup, tomatoes and the rest of the cheese and pour over the enchiladas.
  • 7 bake for about 45 or 50 minutes, until cheese is browning and mixture is hot and bubbly.
  • 8 enjoy!

Chocolate Creme Brulee

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

Ingredients

  • Servings: 6
  • 5 ounces best-quality dark chocolate
  • 7 egg yolks
  • 1/4 cup sugar
  • 2 1/2 cups whipping cream
  • 5 tablespoons brown sugar

Recipe

  • 1 preheat the oven to 250 degrees f.
  • 2 melt the chocolate in a microwave oven or in a bowl over hot water, then leave to cool slightly.
  • 3 beat the egg yolks with the sugar using an electric mixer until the mixture is pale. add the melted chocolate, then the cream, beating constantly.
  • 4 pour the mixture into individual gratin dishes or ramekins and bake for about 30 minutes. keep a close eye on them -- the creamy mixture should be firm at the edges but not yet set in the middle.
  • 5 remove the ramekins from the oven and leave to cool before placing them in a refrigerator for several hours.
  • 6 just before serving, set the oven to broil, sprinkle the cream-filled ramekins with brown sugar, caramelize them under the broiler and then return them to a cool place.

Chicken And Apricots

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 1 (1 lb) can apricot halves in light syrup
  • 2 tablespoons olive oil
  • 4 lbs chicken pieces
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 1 tablespoon soy sauce
  • 2 teaspoons cumin
  • salt and pepper
  • 1/4 cup chopped fresh parsley

Recipe

  • 1 drain apricots, reserving syrup.
  • 2 in a large skillet, heat oil and brown chicken pieces with garlic; drain off any fat.
  • 3 stir together syrup, stock, soy sauce, cumin and season to taste.
  • 4 pour over chicken.
  • 5 cook, covered, over low heat for about 30 minutes, or until chicken is tender.
  • 6 put chicken in heatproof casserole and reduce liquid in skillet to ½ cup on stove.
  • 7 pour over chicken and place apricots on top.
  • 8 when food stops steaming, cover and refrigerate for 2-3 days.
  • 9 for longer storage, freeze, thaw in refrigerator overnight before continuing with recipe.
  • 10 reheat in microwave or on top of stove over medium-low heat, until heated through, stirring often.
  • 11 alternatively, reheat in 375f (175c) oven for about 20 minutes, or until heated through.
  • 12 to serve: sprinkle with chopped parsley.
  • 13 serve with steamed rice.

Chicken And Pineapple

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

Ingredients

  • Servings: 5
  • 1 onion
  • 1 tablespoon ginger
  • 1 large chicken breast
  • 1 -2 green pepper (use 2 if small)
  • 1 -2 red pepper (use 2 if small)
  • 1 -2 large carrot
  • 1/2 cup mushroom
  • 1 (8 ounce) can sweetened pineapple chunks (reserve juice)
  • 3 tablespoons soya sauce
  • 1 cup water
  • 2 teaspoons chicken bouillon
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup vinegar

Recipe

  • 1 cut chicken and bell peppers and onions into bite size pieces.
  • 2 slice carrots into 1/4 inch disks.
  • 3 grated (or minced) ginger (grating is easily done when ginger is frozen).
  • 4 slice mushrooms.
  • 5 mix together reserved pineapple juice, water, chicken bouillon and soya sauce.
  • 6 heat to a boil on stove top or in microwave.
  • 7 mix the vinegar and cornstarch together in a small container.
  • 8 set aside.
  • 9 while waiting for the sauce to boil, saute onions and ginger for one minute, add chicken.
  • 10 cook until pink colour is gone.
  • 11 add remaining vegetables including pineapple pieces.
  • 12 stir fry until tender crisp.
  • 13 once pineapple juice mixture comes to a boil, add vinegar/cornstarch mixture to it.
  • 14 heat (stirring occasionally) until thickened.
  • 15 add pineapple juice mixture to vegetables and mix thoroughly.
  • 16 serve plain or on rice.
  • 17 note: other vegetables such as brocolli, snow peas and bean sprouts can be added or substituted in this recipe.
  • 18 note: if using unsweetened pineapple, add 1 tablespoon of brown sugar to pineapple/bouillon mixture.

Chocolate Crinkles

Total Time: 3 hrs Preparation Time: 2 hrs 30 mins Cook Time: 30 mins

Ingredients

  • 4 ounces unsweetened chocolate
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 cup confectioners' sugar

Recipe

  • 1 melt chocolate over a double boiler or in a microwave; cool.
  • 2 in a mixing bowl beat together eggs, granulated sugar. cooled melted chocolate, oil and vanilla.
  • 3 in another bowl combine baking powder and flour.
  • 4 beat flour mixture into chocolate mixture.
  • 5 cover and chill 1 to 2 hours for easier handling.
  • 6 shape dough into 1-inch balls.
  • 7 roll balls in confectioner's sugar.
  • 8 place balls 1-inch apart on an ungreased cookie sheet.
  • 9 bake at 375f for 8-10 minutes or until adges are set and tops are crackled.
  • 10 transfer to a wire rack to cool.
  • 11 sprinkle with additional confectioner's sugar if desired.

5 Step Easy Cheesy Omelet

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

Ingredients

  • 2 nature's promise extra large brown eggs
  • 2 tablespoons 2% low-fat milk
  • 1/2 cup bell pepper
  • 1/2 cup onion
  • 1/2 cup mozzarella cheese
  • 1 tablespoon ketchup

Recipe

  • 1 1. crack eggs in a bowl, add the milk, and whisk until yolks break.
  • 2 2. add milk, peppers, and onions and whisk again.
  • 3 3. put bowl in microwave and cook for 1 minute, checking occasionally.
  • 4 4. take out bowl, put omelet on a plate, sprinkle cheese and cook for 30 seconds to melt cheese.
  • 5 5. take out and enjoy!

Butternut Squash Macaroni & Cheese

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

Ingredients

  • Servings: 4
  • 1 butternut squash
  • 6 cups whole wheat pasta
  • 1/2 cup fresh chives, chopped
  • 4 large tomatoes, diced
  • 1 cup cheese (goat, cheddar, swiss, or mix)
  • 1/2 cup plain yogurt
  • vanilla yogurt

Recipe

  • 1 1. put a pot of salted water on the boil for pasta. take a butternut squash and stab it a few times, making sure you get in deep enough to penetrate the seed cavity. put in the microwave on high for 7 minutes, turn and cook for another 7 or until soft.
  • 2 2. cook pasta.
  • 3 3. remove butternut squash, cut it in half, and scoop out seeds.
  • 4 4. scoop out the flesh - it should be nice and soft.
  • 5 5. combine the squash flesh with about 1 1/2c skim milk and lots of salt and pepper. whisk the mixture together and bring to a simmer adding a pinch of cayenne. stir in your cheese until nice and melty.
  • 6 6. remove from heat and stir in the tomatoes and chives. combine with noodles and yogurt.
  • 7 7. put in a casserole and bake at at 425 for ten minutes.
  • 8 8. broil for five minutes.

5-minute Cheesy Crunch

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

Ingredients

  • 5 tablespoons parkay margarine
  • 1/2 teaspoon salt
  • 6 cups chex cereal (your favorite)
  • 1/3 cup grated parmesan cheese

Recipe

  • 1 melt margarine in large skillet over low heat. stir in salt. add chex. stir until all pieces are coated. continue to heat and stir for 5-6 minutes or until chex are lightly toasted. sprinkle on cheese; stir to coat all pieces. spread on absorbent paper to cool.

recipe

  • 2 microwave directions: melt margarine in large bowl on high 50-60 seconds. stir in salt. add chex; stir to coat all pieces. microwave high 2 1/2 - 3 minutes, stirring every 30 seconds. sprinkle on cheese; stir to coat evenly. spread on absorbent paper to cool.

5 Star Bars

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

  • 1/4 cup margarine, melted
  • 2 cups graham cracker crumbs
  • 2 cups unsweetened coconut or 2 cups sweetened coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla
  • 4 aero chocolate candy bars
  • 1/4 cup cooking oil (i use crisco)

Recipe

  • 1 mix the margarine, cracker crumbs, coconut, condensed milk and vanilla together; press into an ungreased 9 x 9 pan.
  • 2 bake in a 350 degree fahrenheit oven for 10 minutes.
  • 3 for the icing, in a microwave proof bowl break up bars into smaller chunks, add to oil.
  • 4 microwave for 1 minute or longer until the chocolate melts.
  • 5 stir and carefully spread over squares.
  • 6 store squares in the refrigerator.
  • 7 can also be frozen.

Chocolate Crinkle Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

  • 1 3/4 cups spooned and leveled all-purpose flour, 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 pure 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 percent 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 degrees f/163 degrees celsius 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 move 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.

Cold-brewed Coffee

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

Ingredients

  • Servings: 2
  • 1/3 cup ground coffee
  • 1 1/2 cups water

Recipe

  • 1 stir together the coffee grounds and water.
  • 2 cover and let sit overnight.
  • 3 strain through cheesecloth or a fine mesh strainer. strain 2-3 times to remove grounds and silt.
  • 4 this creates a concentrate; to dilute to appropriate proportions, add one part water to one part coffee (i.e., use 1/2 cup coffee concentrate and 1/2 cup water). add water or coffee concentrate to adjust to your personal tastes.
  • 5 for hot coffee, put it in the microwave for 1-2 minutes.
  • 6 for iced coffee, refrigerate and serve over ice.