Chocolate Cream Cupcakes(cook's Counrty)

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• cupcake
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup boiling water
• 1/3 cup cocoa powder
• 1/3 cup semi-sweet chocolate chips
• 1 tablespoon instant espresso
• 3/4 cup sugar
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• cream
• 3 tablespoons water
• 3/4 teaspoon unflavored gelatin
• 4 tablespoons unsalted butter, softened (1/2 stick)
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 1/4 cups marshmallow cream (see note)
• glaze
• 1/2 cup semi-sweet chocolate chips
• 3 tablespoons unsalted butter

Recipe

• 1 make batter adjust oven rack to middle position and heat oven to 325 degrees. grease and flour 12-cup muffin tin. combine flour, baking soda, and salt in bowl. whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. add sugar, sour cream, oil, eggs, and vanilla and mix until combined. whisk in flour mixture until incorporated. divide batter evenly among muffin cups. bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.
• 2 prepare filling combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. stir in butter, vanilla, and salt until combined. let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
• 3 assemble cupcakes microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. cool glaze to room temperature, about 10 minutes. insert the tip of a paring knife at a 45-degree angle about 1/4 inch from the edge of the cupcake. cut out and remove the cake cone. cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake. discard—better yet, eat!—the bottom of the cone. using a spoon, fill each cupcake with 1 tablespoon of the marshmallow mixture. replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. using pastry bag, pipe curlicues across glazed cupcakes. serve. (cupcakes can be stored in airtight container at room temperature for 2 days.).

Barb's Chocolate Walnut Biscotti

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

Ingredients

• 1 cup flour
• 1/4 cup unsweetened dutch cocoa
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 1/2 cups sugar, plus
• 2 tablespoons sugar (i use splenda sugar blend for baking, use half the amount of sugar)
• 1 large egg
• 1 tablespoon freshly grated orange zest
• 1 tablespoon fresh orange juice
• 1/2 cup chopped walnuts, toasted

Recipe

• 1 toast walnuts in oven or microwave; set aside.
• 2 preheat oven to 350 degrees and butter a large cookie sheet.
• 3 in a bowl whisk together flour, cocoa powder, baking powder, and salt.
• 4 in another bowl with an electric mixer beat together butter and sugar until light and fluffy; add egg, zest and orange juice and beat until well combined; stir in flour mixture until a soft dough is formed, stir in walnuts.
• 5 on a baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. cool biscotti on baking sheet on a rack for 15 minutes.
• 6 on a cutting board with serrated knife cut logs diagonally into 1/2-inch- thick slices; arrange biscotti, cut side down, on baking sheet and bake until crisp, about 15 minutes.
• 7 cool biscotti on rack: biscotti may be made 1 week ahead and kept in airtight containers, or 1 month and frozen.

Copycat Kobe Style Fried Rice With " Shrimp Sauce"

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

Ingredients

• Servings: 2
• 2 cups cooked rice, cooled
• 1/4 cup frozen peas
• 1/4 cup frozen corn
• 1/4 cup carrot, cut into pea size pieces
• 1 small onion, finely chopped
• 1 -2 tablespoon soy sauce
• 1 tablespoon butter
• 1/2 quart dukes mayonnaise (any brand will do)
• 1/2 teaspoon garlic powder
• 1/16 teaspoon tabasco sauce
• 3/4 teaspoon paprika
• 1/4 teaspoon pepper
• 6 1/2 ounces water
• 1 dash salt
• 1 1/2 tablespoons catsup
• 1/4 teaspoon black pepper
• 6 teaspoons sugar

Recipe

• 1 fried rice:.
• 2 cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). cool and add to rice.
• 3 place 1 - 2 t oil in wok or non-stick pan.
• 4 sauté rice, vegetables and onion briefly.
• 5 top with 1t butter and cook until hot.
• 6 add soy sauce and sauté until incorporated.
• 7 serve immediately; top with shrimp sauce.
• 8 shrimp sauce:.
• 9 add ingredients, in order given, to food processor or blender.
• 10 process until smooth.
• 11 store in refrigerator for up to 2 weeks.

Andes Cheesecake Supreme

Total Time: 4 hrs 30 mins Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

Ingredients

• Servings: 12
• 1 cup chocolate cookie crumb
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 cup andes mint baking chips (28 candies) or 1 (4 2/3 ounce) package andes creme de menthe thin candies, chopped (28 candies)
• 1 (4 2/3 ounce) package andes creme de menthe thin candies (28 candies)
• 3 tablespoons whipping cream or 3 tablespoons milk

Recipe

• 1 crust:.
• 2 mix crumbs and 3 tablespoons sugar in a small bowl.
• 3 add butter; mix well.
• 4 press onto bottom of 9-inch springform pan.
• 5 bake at 325°f, 10 minutes.
• 6 filling:.
• 7 beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended.
• 8 add eggs and vanilla; mix on low speed just until well combined.
• 9 stir in 1 cup andes baking chips or 1 package of chopped andes candies (28 pieces);
• 10 pour into crust.
• 11 bake:.
• 12 bake at 325 f, 1 hour and 5 minutes or until center is almost set.
• 13 run knife between rim of pan and cheesecake. cool to room temperature.
• 14 topping:.
• 15 set aside 10-12 candy pieces, any flavor, for decorating top of cake.
• 16 place remaining andes candies and whipping cream in microwaveable bowl.
• 17 microwave on high 45 seconds.
• 18 stir until candies are melted and mixture is smooth.
• 19 pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. decorate with reserved andes candies.
• 20 refrigerate cheesecake 3 hours or until serving time.

6 Ingredient Cheese Enchiladas

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

Ingredients

• Servings: 4
• 1 lb shredded monterrey jack cheese
• 2 (7 3/4 ounce) cans el pato salsa de chile fresco, hot tomato sauce (or 16 oz can red enchilada sauce)
• 10 corn tortillas
• 1/2 onion, finely chopped
• 1/4 cup black olives, sliced
• 1/4 cup chives

Recipe

• 1 preheat oven at 400 degrees.
• 2 spray 9x13 baking dish with cooking spray. pour half can of sauce into bottom.
• 3 create an assembly line by having 2 pie tins out, one with 1/2 lb cheese, the other with chopped onion.
• 4 in small sauce pan, heat 1 can of sauce and microwave tortillas until soft and warm.
• 5 dip both sides of each tortilla into warm sauce, add cheese and chopped onion inside, roll, and set into pan.
• 6 pour any remaining sauce into pan over rolled tortillas.
• 7 sprinkle remaining cheese, chives, and olives over enchiladas.
• 8 bake for 15 minutes until cheese is melted.

Chocolate Cream Cheese Frosting

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 12
• 3 ounces cream cheese, softened
• 2 cups powdered sugar
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Recipe

• 1 place chopped chocolate in a small microwave-safe bowl; nuke for 30 sec in high, stir, nuke again, stir- repeat until chocolate is completely melted; set aside and cool.
• 2 beat cream cheese and sugar together until light and fluffy.
• 3 add melted chocolate, milk and vanilla, beat at low speed until smooth.
• 4 if necessary, add additional milk 1 tsp at a time for desired speading consistency.
• 5 frost cakes, cupcakes or bars; store frosted items covered in refrigerator.

Chocolate Cream Cheese Whispers In Raspberry Sauce

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

Ingredients

• 1 cup raspberry juice, from fresh or frozen berries
• 1 tablespoon cornstarch
• 1/2 cup chocolate chips
• 1 1/2 tablespoons butter
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1 (15 count) package miniature phyllo cups (2.1 ounces,)
• chocolate leaves, dessert decorations (optional)

Recipe

• 1 prepare raspberry sauce by bringing juice to a boil in a small saucepan.
• 2 add cornstarch and whisk to blend; cook until thickened.
• 3 sauce may be made in advance and refrigerated.
• 4 in a small microwave-safe bowl, combine chocolate chips and butter.
• 5 microwave on high, stirring at 20-second intervals until melted and smooth.
• 6 in another small bowl, combine cream cheese and confectioners sugar; beat until smooth.
• 7 assemble by placing 2 tablespoons of raspberry sauce on each dessert plate.
• 8 place 1 or 2 phyllo shells on sauce.
• 9 in each shell place a teaspoon of cream chees mixture and a teaspoon of chocolate mixture.
• 10 serve immediately, or store in refrigerator up to 1 hour.
• 11 if desired, decorate with shaved chocolate, or betty crocker's real chocolate dessert decorations (available in most grocery stores).

Copycat Domino's Cheesy Bread

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

Ingredients

• 1 roll pilsbury french bread, unbaked (you could probably also use pizza dough)
• 1/4 cup real butter
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 2 tablespoons yellow cornmeal
• 2 tablespoons parmesan cheese
• 1 cup mexican blend cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1/2 teaspoon parsley
• 1 cup marinara sauce, for dipping

Recipe

• 1 preheat oven according to french bread package.
• 2 take dough out and flaten and stretch out a little bit to make a rectangle on a large cookie sheet.
• 3 melt butter in microwave and add garlic salt and garlic powder, brush over the top, flip and brush other side.
• 4 sprinkle corn meal on top and then flip over.
• 5 put all cheese on top over entire surface, sprinkle with 1/2 of parmesean, parsley, and remaining butter.
• 6 bake according to french bread package until cheese is melted and bubbly and bread is a light golden brown.
• 7 remove from oven and sprinkle with remaining parmesean cheese. allow cheese to set for a minute or two.
• 8 cut widthwise into 1 inch slices, serve hot with warm marinara sauce.

Chunky Caramel Popcorn Clusters

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

Ingredients

• Servings: 38
• 12 cups popped popcorn
• 1 (9 3/4 ounce) can whole cashews (2 cups)
• 1 (5 ounce) bag pecan halves (1 1/2 cups)
• 1 cup firmly packed brown sugar
• 3/4 cup butter (land o lakes)
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 cup dark chocolate chips
• 1/2 teaspoon shortening
• 1 1/2 cups chocolate chips

Recipe

• 1 heat oven to 250°f place popcorn, cashews and pecans in large roasting pan.
• 2 combine brown sugar, butter and corn syrup in 2-quart saucepan. cook over medium heat until mixture comes to a boil (7 to 8 minutes). continue boiling 2 minutes. remove from heat; stir in baking soda.
• 3 pour butter mixture over popcorn mixture in pan; stir well. bake for 60 minutes, stirring every 15 minutes. remove from oven; place onto waxed paper or parchment paper. cool completely. (do not break into pieces.).
• 4 place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. microwave on high (100% power) for 30 to 45 seconds; knead bag. continue microwaving at 15 second intervals, kneading until smooth. cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. repeat with baking chips and remaining 1/2 teaspoon shortening, microwaving on medium-high (70% power). drizzle over popcorn mixture. let stand until chocolate is set (3 to 4 hours). break popcorn mixture into pieces.
• 5 store in container with tight-fitting lid or resealable plastic food bag.
• 6 recipe tip
• 7 chocolate and baking chips can be melted separately with shortening in a small bowl in microwave or in small saucepan over low heat until melted. drizzle chocolate mixtures with fork or spoon.

Chocolate Crackles

Total Time: 3 hrs 10 mins Preparation Time: 3 hrs Cook Time: 10 mins

Ingredients

• 1 (6 ounce) package semi-sweet chocolate chips, 1 cup
• 1 cup brown sugar, firmly packed
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup powdered sugar

Recipe

• 1 melt chocolate chips in a microwave safe bowl on medium (50% power) for 2 minutes; stir until smooth. combine with brown sugar, oil and vanilla in medium bowl. mix well.
• 2 add eggs, one at a time, mixing well after each addition. stir in flour, cocoa, baking powder and salt. cover and refrigerate about 3 hours.*
• 3 heat oven to 350ºf. lightly spray a baking sheet with no-stick cooking spray.
• 4 place powdered sugar in shallow dish or large resealable food storage bag. shape dough into 1-inch balls. roll in powdered sugar or add to bag and shake to coat.
• 5 place about 2 inches apart on prepared baking sheet. bake 10 minutes, or until almost no indentation remains when touched lightly. cool on wire rack.
• 6 tip* chilling the dough before baking is an important step to ensure the crackled finish.

Chocolate Cream Cheese Pudding

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

Ingredients

• Servings: 6
• 8 ounces cream cheese
• 1 tablespoon cocoa powder
• 3 tablespoons splenda sugar substitute
• 2 teaspoons vanilla extract
• 1 cup heavy cream, divided

Recipe

• 1 place the cream cheese in a microwave safe bowl and warm for about 20 seconds to soften it.
• 2 then beat it with a hand mixer on low speed aproximately 30 seconds, slowly add 1/2 cup of the cream and beat for about for another 30 seconds.
• 3 add the cocoa, splenda and vanilla and continue to beat until very well blended scrape down the sides of the bowl with a spatula as needed.
• 4 then slowly add the remaining 1/2 cup of the cream and beat until very well blended.
• 5 place in 6 individual serving dishes; cover each with plastic wrap and refrigerate for at least 1 hour.
• 6 best served chilled.

Chicken, Ham, & Mushroom Paninis

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 1 cup sour cream
• 1 tablespoon mrs dash onion & herb seasoning mix
• 1/2 tablespoon citrus and dijon seasoning
• 1/4 teaspoon hickory flavored bacon salt
• 1/4 teaspoon maple flavored bacon salt
• 1/4 teaspoon cheddar flavored bacon salt
• 1 teaspoon dijon mustard
• 4 basil leaves, minced
• 4 ounces fresh sliced mushrooms
• 8 slices swiss cheese
• 8 slices deli ham
• 4 large tortillas

Recipe

• 1 cook the chicken in covered dish for 6 minutes in the microwave.
• 2 while the chicken is cooking, whisk together the sour cream, dijon mustard, basil, and seasonings.
• 3 slice and shred the cooked chicken, leaving some larger chunks.
• 4 mix chicken and mushrooms into the sour cream mixture.
• 5 in the middle of a large tortilla, place 2 t of the chicken mixture.
• 6 cover with 1-2 slices of ham and 1-2 slices of swiss cheese.
• 7 fold sides in, then roll to close.
• 8 place in grill pan, with folded sides down and top with panini press.
• 9 grill approximately 4 minutes, then turn and grill an additional two minutes.
• 10 cut each panini in half and serve.

Cheese And Chicken Enchiladas

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

Ingredients

• Servings: 6
• 2 cups shredded cooked chicken (or browned ground beef)
• 1 (8 ounce) package shredded mexican blend cheese (2 cups)
• 1 cup shredded cheddar cheese (4 oz)
• 2 sweet red peppers, chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon cumin
• 12 (6 inch) corn tortillas
• 1 (19 ounce) can red enchilada sauce
• 3/4 cup half-and-half

Recipe

• 1 heat oven to 350°f
• 2 place cooked chicken in a large bowl. add 1 cup of the mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
• 3 wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. alternatively, wrap tortillas in aluminum foil and warm in heated 350°f oven for 10 minutes.
• 4 whisk together enchilada sauce and half-and-half in a small bowl. spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
• 5 dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. place, seam side down, in sauce in baking dish.
• 6 repeat with remaining tortillas and filling. pour remaining sauce mixture in bowl over enchiladas in dish.
• 7 chop remaining 1/2 cup red peppers. sprinkle remaining 1 cup mexican cheese over encholadas in dish. top with chopped peppers. cover baking dish with aluminum foil.
• 8 bake enchiladas in heated 350 oven for 15 minutes. remove foil. bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.

Butternut Squash Ravioli With Sage Brown Butter Sauce

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

Ingredients

• 5 slices pancetta
• 5 1/2 tablespoons butter
• 3 tablespoons shallots (minced)
• 1 cup butternut squash (mashed, approx 1 1/2 lb butternut squash)
• 1 pinch salt
• 1 pinch pepper
• 1/2 cup chicken broth
• 5 tablespoons parmesan cheese (grated)
• 1 pinch nutmeg
• 1 lb pasta dough or 32 wonton wrappers
• 12 fresh sage leaves
• 1 tablespoon fresh parsley leaves (finely chopped)
• amaretti cookie

Recipe

recipe

• 1 directions:.
• 2 in a sauté pan, over medium heat cook 5 slices of pancetta until crispy. remove the pancetta from the pan and set aside.
• 3 in the same pan, melt ½ tablespoon of butter. add the shallots and sauté for 1 minute. add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. stir in ¼ cup chicken broth and continue to cook about 3 minutes. remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. season with salt and pepper. cool completely (before putting the filling into the ravioli).
• 4 make pasta, roll and cut into 3-inch rectangles. place a teaspoon of the filling in the center of each pasta/wonton rectangle. fold in half and seal completely.
• 5 start boiling a pot of salted water.
• 6 in a sauté pan, melt the remaining 5 tablespoons of butter. add the sage to the butter and continue to cook until the butter starts to brown. add ¼ cup of chicken broth and cook another 10 minutes. remove from the heat.
• 7 add the pasta to the pot of boiling salted water. cook until al dente. this will take about 5 minutes or until the pasta floats. tip: even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
• 8 crumble the pancetta.
• 9 remove the pasta from the water and drain well.
• 10 single servings: place some of the pasta in the center of each serving plate. spoon the butter sauce over the pasta. sprinkle each plate with remaining cheese and parsley.
• 11 family style: put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. sprinkle remaining cheese and garnish with parsley.
• 12 give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
• 13 note:
• 14 i’m still working on ‘perfecting’ this recipe.
• 15 you can roast the squash or microwave it. if you microwave it use the ‘fresh vegetable’ setting. it takes me about 10 min, but every microwave is different. you can peel the squash or cook it in it’s skin, it’s doesn’t make a difference. you may want to put it in for a couple minutes before you slice it in half.
• 16 to speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
• 17 if using a kitchen aid pasta roller, roll out to level 4. the 5th setting is a little thin.
• 18 while you’re stuffing/folding the ravioli start the water boiling and the butter sauce. every so often swirl around the butter to prevent it from burning.
• 19 add some oil to the boiling water to prevent the ravioli from sticking.
• 20 the wontons will boil quicker than the pasta.
• 21 if you cook the ravioli a day or two later: make sure you dust them with flour right after you finish your folding. the next day, don’t let the ravioli sit on the counter while boiling the water, they’ll get mushy; keep them in the fridge until the last moment.
• 22 if you have left over pasta from cutting your ravioli and extra squash filling….boil the pasta, drain it and mix in the squash. it makes a great snack/lunch.

60-second Lunch: Cheese Roll-ups

Total Time: 1 min Cook Time: 1 min

Ingredients

• 8 inches whole wheat tortillas
• 1 ounce mozzarella string cheese

Recipe

• 1 roll cheese stick up in tortilla. place seam-side down on microwave safe plate. cook on high for thirty seconds or until cheese melts.

Andes Brownie-mint Pie

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

Ingredients

• 1 box brownie mix (or homemade brownies, use a springform pan with removeable sides)
• 1 cup chopped andes mints candies or 1 cup after dinner mints
• 6 eggs, separated
• 3/4 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/4 cup half-and-half
• 1 package andes mints candies or 1 package after dinner mints
• 1 cup chopped andes mints candies or 1 cup after eight after dinner mints
• 1 cup semi-sweet chocolate chips

Recipe

• 1 prepare brownies, either home made or boxed.
• 2 cool on a wire rack.
• 3 do not remove side yet.
• 4 to prepare mint mousse: in the microwave melt the 1 cup chopped mints.
• 5 in a double broiler over boiling water whisk the yolks until pale and frothy.
• 6 slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
• 7 the mix will stiffen.
• 8 quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
• 9 quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
• 10 fold well and set aside 1/4 the mousse.
• 11 top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
• 12 chill.
• 13 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
• 14 whisk well until you have a smooth chocolate sauce.
• 15 carefully top the mint mousse with the melted chocolate sauce.
• 16 cool.
• 17 decorate top with unwrapped, whole mints.
• 18 top with 10 dollops of the remaining mousse.
• 19 chill well.
• 20 melt remaining 1 cup semi sweet chocolate chips.
• 21 remove side of pan.
• 22 brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped andes or after eight mints.
• 23 sprinkle the remaining chopped mints on top.
• 24 serve.

Copycat Fettuccine Alfredo

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

Ingredients

• Servings: 4
• 1/2 cup butter (1 stick)
• 3/4 cup cream cheese (1 package)
• 3/4 cup half-and-half cream
• 1 -2 pinch garlic salt (or to taste)
• 1 -2 pinch lemon pepper (or to taste)
• 1 (16 ounce) package fettuccine
• 10 -12 whole baby carrots (optional)
• 2 stalks fresh broccoli (just the florretts) (optional)
• 1 yellow squash, sliced (optional)
• 20 large pre- cooked shrimp, thawed (optional)

Recipe

• 1 bring a large pot of water with a pinch of salt to a rolling boil.
• 2 in the meantime, melt butter & cream cheese in half & half in a small sauce pan on medium heat stirring constantly. this could be done in a microwave as well. whisk until smooth and creamy. add garlic and lemon pepper.
• 3 cook fettucine according to the directions on the box & combine with sauce.
• 4 for a nice kick, add shrimp or grilled chicken slices. i usually add steamed broccoli florrets, yellow squash slices and baby carrots too.
• 5 searve with your favorite wine and garlic bread. enjoy!
• 6 hint: a salad spinner works really well for drying your freshly washed veggies and thawed shrimp.

Cranberry Pumpkin Scones

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

Ingredients

• 2 1/2 cups flour (i mix 1/2 with 1/2 whole wheat)
• 1/4 cup brown sugar (i use brown sugar spenda)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ginger, ground
• 3 tablespoons butter, cut into small pieces
• 1 cup pumpkin, canned
• 1 egg, beaten
• 1/2 cup dried cranberries
• 1/4 plus 1 tablespoon low-fat milk (1%)
• 1 tablespoon raw sugar (turbinado)

Recipe

• 1 preheat oven to 400 degrees f. line baking sheet with parchment paper.
• 2 in a large bowl combine dry ingredients (flour - ginger).
• 3 with two knives or a pastry blender cut in the butter until mixture is crumbly. stir in next 4 ingredients (pumpkin - 1/4 cup milk), stirring until moistened.
• 4 sprinkle work surface with flour and then turn dough out on board and knead lightly.
• 5 divide dough in half and pat each each into a 6 inch round.
• 6 cut each round into 6 wedges to equal 12 pieces. transfer wedges to baking sheet and brush scones with remaining 1 tablespoon milk) and sprinkle with the raw sugar.
• 7 bake in preheated oven for 15-20 minutes or until toothpick inserted into center comes out clean.
• 8 transfer to wire rack and let cool for 5 minutes - serve warm.
• 9 ***to store and serve later: let scones cool on rack and then place in ziplock bags and freeze for up to 3 months. to reheat: place one scone on a microveable plate, cover with wax paper and microwave on high for 30 seconds or until heated through.

Chunky Chocolate Drops

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

Ingredients

• 175 g chocolate
• 1/2 cup butter or 1/2 cup margarine
• 2 eggs
• 1/2 cup light muscovado sugar
• 1/4 cup molasses
• 1/3 cup plain flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• vanilla essence
• 1 cup hazelnuts, slightly crushed
• 2 cups milk chocolate chips
• 1 cup chocolate chunks

Recipe

• 1 preheat the oven to 160c gas 3. you need 2 baking trays, measure and cut to size 2 greaseproof paper sheets, then greas them.
• 2 melt the chocolate and butter over a low heat (do not use the microwave for this), remove from the heat and allow to cool slightly.
• 3 mix the egg and sugar together until creamy. gradually add the chocolate mixture. add the dry ingredients and vanilla essence. finally add the nuts and choc chips.
• 4 drop heaped tablespoons of the mixture on the sheets approx 4-6 on each tray and flatten spaced well apart. bake for 8-10mins. remove from the oven and allow to cool slightly on the tray before transfering to a wire rack. if they're not cooled on the tray first they will break.

Chocolate Cream Drops

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

Ingredients

• 1/4 cup shortening
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 unsweetened chocolate square, melted
• 1/2 cup sour cream or 1/2 cup evaporated milk
• 1/2 teaspoon vanilla
• 1 1/4 cups flour, plus
• 2 tablespoons flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup nuts
• icing
• 1 tablespoon butter
• 1 ounce chocolate, melted
• 1 cup powdered sugar

Recipe

• 1 mix thoroughly shortening, sugars and egg. stir in melted chocolate. next stir in sour cream (or milk) and vanilla. sift flour, soda, and salt together and stir into batter. mix nuts into dough. chill dough if soft.
• 2 heat oven to 375°f
• 3 drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
• 4 for icing, melt chocolate and butter together (about 1 minute on high in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. if you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. spread icing on cookies when cool.

Barbacoa

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 8 garlic cloves, unpeeled
• 1/4-1/3 cup ground dried ancho chile powder
• 1/2 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 3 tablespoons vinegar (cider vinegar is common in mexico)
• 1 teaspoon salt
• 1/2 cup water for marinade (plus more for the slow cooker)
• 3 lbs bone-in chuck roast
• 1/2 cup finely chopped onion, for garnish
• 1/2 cup chopped cilantro, for garnish
• 1 lime, cut into 6 wedges for serving

Recipe

• 1 cut a slit in the side of each garlic clove. place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. cool until handleable, then slip off the papery husks.
• 2 one by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
• 3 place the meat in a large crock pot. scrape the marinade onto the meat, then spread it sloppily over the top and sides. pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. cover and slow cook on high for 6 hours or until meat is tender. carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
• 4 degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. ladle it over the meat and garnish with the onions and cilantro.

5-spice Tea

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

Ingredients

• Servings: 2
• 2 tablespoons green tea leaves (or 2 bags)
• 16 ounces water
• 6 ounces milk (or soy milk)
• 1 teaspoon chinese five spice powder

Recipe

• 1 bring water to a boil in saucepan.
• 2 add tea leaves and simmer for 10 minutes.
• 3 place milk in microwavable container and microwave until steaming.
• 4 add milk to tea mixture, and stir in 5-spice powder. simmer 1 minute.
• 5 strain tea into mugs, or refrigerate for iced tea. (strain into glasses over ice).
• 6 sweeten to taste, with sweetener of choice.

Cheese And Broccoli Tart

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

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pie shells
• 1 cup frozen chopped broccoli
• 2 cups swiss cheese, grated
• 1/4 red onion, peeled and finely chopped
• 3 eggs
• 1/4 cup low-fat milk
• 1/2 teaspoon salt
• 1 pinch black pepper

Recipe

• 1 preheat oven to 425 degrees. bake pie shell for 5 minutes, then remove from oven and set aside. reduce heat to 375 degrees.
• 2 microwave broccoli in a microwave-safe bowl for about 3 minutes at full power, or until thawed. drain well in colander.
• 3 sprinkle 1 cup of swiss chees over pie shell. top with broccoli and onion.
• 4 in a small bowl, beat eggs until blended. stir in milk, salt, and pepper, and pour over broccoli. sprinkle on remaining cheese.
• 5 bake for 25 minutes, or until tart is golden brown and puffy.
• 6 let stand for about 10 minutes before serving warm.

Butternut Squash Soup

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

Ingredients

• Servings: 6
• 1 large butternut squash
• 1 medium onions or 1 large onion, chopped
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup flour
• 6 cups water
• 4 chicken bouillon cubes
• 2 -3 teaspoons brown sugar (or to taste)
• 1/2 teaspoon nutmeg (or to taste)
• salt or pepper

Recipe

• 1 cut squash in half, scoop out seeds and salt and pepper.
• 2 cover baking pan in foil and spray with cooking spray. place squash on pan, cut side down and bake at 400 degrees for about 30 mins or until soft. take out of oven and cool.
• 3 microwave 3 cups water to boil and add chicken cubes to dissolve. then add 3 more cups of water to the mix.
• 4 melt butter in a saucepan, add onions and cook until softened. add flour and cook about 1 minute. add the 6 cups of chicken flavored water and cook over med heat until thickened.
• 5 scoop out squash into soup and cook about 5 minutes add nutmeg and brown sugar to taste. also salt and pepper to taste.
• 6 once the soup is cooled, puree in batches in blender or in pot with hand held type blender. if using a blender, it is very important to cool soup first.

Bacardi Double-chocolate Rum Cake

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

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) box chocolate cake mix
• 1 (12 ounce) package semi-sweet chocolate chips, divided
• 1 (3 1/2 ounce) box chocolate instant pudding
• 1 cup divided bacardi dark rum
• 1 cup raspberry preserves
• 3/4 cup water
• 2 tablespoons shortening
• 1/2 cup canola oil
• 1 ounce vanilla flavored square
• 4 eggs

Recipe

• 1 preheat oven to 350°f.
• 2 combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• 3 using an electric mixer, beat at low speed until moistened.
• 4 beat at medium speed for 2 minutes.
• 5 stir in 1 cup of chocolate pieces.
• 6 pour batter into a greased 12-cup bundt pan.
• 7 bake 50 to 60 minutes or until cake tests done.
• 8 cool in pan for 15 minutes.
• 9 remove from pan and cool on a wire rack.
• 10 heat raspberry preserves and remaining 1/2 cup of rum.
• 11 strain through a sieve to remove seeds.
• 12 place cake on a serving platter.
• 13 prick surface of cake with a fork.
• 14 brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• 15 repeat until all the glaze has been absorbed.
• 16 combine remaining 1 cup of chocolate pieces and shortening.
• 17 microwave on high for 1 minute or until melted. stir until smooth.
• 18 spoon chocolate icing over cake. let stand 10 minutes.
• 19 combine vanilla baking bar and 1 tsp water.
• 20 microwave on high for 30 seconds or until melted.
• 21 drizzle on top of icing.

Chicken, Broccoli And Rice Casserole

Total Time: 56 mins Preparation Time: 30 mins Cook Time: 26 mins

Ingredients

• Servings: 8
• 4 teaspoons butter
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped onion
• 1 lb boneless skinless chicken breast (cut into small pieces)
• 2 garlic cloves, minced
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 cup diced velveeta cheese
• 2 cups cooked instant rice
• 1 (10 ounce) box frozen broccoli, cut, thawed, drained
• 1/2 cup sour cream
• 1/4 teaspoon ground black pepper
• vegetable oil cooking spray
• 2 cups shredded cheese (your preference)

Recipe

• 1 melt butter over high heat, add chopped mushrooms.
• 2 cook and stir for about 2 minutes.
• 3 add onion and chicken pieces.
• 4 reduce heat to medium high and cook until chicken is just cooked through.
• 5 stir in garlic and cook for about a minute longer.
• 6 add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
• 7 remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
• 8 spoon mixture together and spoon into casserole dish sprayed with cooking oil.
• 9 spread shredded cheese over top and bake for 20 minutes at 350 degrees.
• 10 note: instant rice makes this a quick and easy recipe.
• 11 instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
• 12 if you prefer other rice then make it ahead of time.

Copycat Mcdonald’s Maple Brown Sugar & Fruit Oatmeal

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• 1/2 cup rolled oats
• 1 cup water
• 1 tablespoon raisins
• 1 tablespoon golden raisin
• 1 tablespoon dried cranberries
• 1 tablespoon brown sugar
• 2 tablespoons half-and-half
• 1/4 apple

Recipe

• 1 place oats, dried fruit, sugar and cream in jar and cover with one cup of water.
• 2 screw on the lid and shake to mix.
• 3 if you’re using a bowl, stir it with a spoon and then cover with a plate before microwaving.
• 4 dice the apple and store in a plastic bag.
• 5 when ready to prepare remove the jar’s lid and microwave the jar for one minute, and stir the contents.
• 6 then microwave again for about 1minute and 5 seconds.
• 7 stir in the apples and you’re ready to go!
• 8 of course, you don’t have to use apples at all. nuts are a great addition, as are tons of other mix-ins. i am so happy about making it!

Butternut Squash Pot Stickers

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

Ingredients

• Servings: 6
• 1 medium sweet onion, diced
• 3 tablespoons extra virgin olive oil
• 1 cup frozen corn
• 1 large butternut squash
• 1/2 tablespoon garlic, minced (from jar)
• 1/4 cup parmesan cheese, grated
• 1 (14 ounce) dumpling wrappers (package of pot sticker wrappers)
• 1/4 tablespoon salt
• 1 cup water
• soy sauce
• chinkiang vinegar

Recipe

• 1 peel the squash and cut it in half. remove the seeds and discard. cut squash into large cubes.
• 2 bring large pot of water to boil and add squash. cook until soft. (could also bake, steam, microwave, whatever method you like best for getting squash soft).
• 3 remove squash from water and place in a large bowl. mash up squash until there are no more lumps.
• 4 meanwhile, in a small skillet, heat oil. add onion, garlic and corn and cook until onion is soft and translucent. scoop veggies out of skillet and try to leave any oil behind in the pan. gently fold veggies into butternut squash mash.
• 5 stir some parmesan cheese into squash mix. add salt and more cheese to taste. **it's important to make sure the filling is flavored enough at this stage.
• 6 add squash mix to center of wrapper. use finger or brush to wet outer edge of wrapper. fold wrapper in half and press edges together.
• 7 in large nonstick skillet, heat oil and sprinkle a little salt. fill skillet with pot stickers so they all rest on the bottom of the pan, without overlapping each other. the filled side of the pot sticker should be on the bottom of the pan, the pressed edges should be facing up. cook for 3-5 minutes without lid.
• 8 add 1 cup water to the skillet and cover when water starts to boil. cook about 12 minutes then remove cover and let water boil itself away, careful not to burn bottom of pot stickers. if pot stickers do not seem done, add a little more water and let it boil away again.
• 9 to make the dip: mix equal parts of soy sauce and chinkiang vinegar in a bowl.

Black Bottom Mini Brownie Cups

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

• Servings: 24
• 1 (3 ounce) package cream cheese, slightly softened and cut into chunks
• 2 1/2 tablespoons granulated sugar
• 1 lb unsalted butter, melted
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup unsalted butter, cut into chunks
• 2 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup granulated sugar
• 1/2-1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 large egg
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f.
• 2 grease 24 mini muffins pans or coat with nonstick spray.
• 3 for the cream cheese layer:.
• 4 in a food processor, process the cream cheese, sugar, butter, egg yolk and vanilla until well blended and completely smooth. by hand, stir in the chocolate mini morsels; set aside.
• 5 alternately in a large bowl with mixer on low speed, beat the cream cheese and sugar until completely smooth. add the butter, egg yolk, and vanilla and continue beating until completely smooth. stir in the mini-morsels.
• 6 for the chocolate layer:.
• 7 in a medium microwave safe bowl, microwave the butter and chocolate on 50% power for 1 minute. stir well, continue microwaving on 50% power, stirring at 30 second intervals. stop microwaving before the chocolate completely melts and let the residual heat finish the job. stir the sugar into the chocolate mixture until well blended. let cool to warm.
• 8 in a small bowl, thoroughly stir together the flour, salt, and baking soda; set aside. beat the egg, 1 tbs water and vanilla into the chocolate mixture until the mixture is well blended and the sugar dissolves.
• 9 stir in the flour mixture until evenly incorporated.
• 10 spoon about 1/2 tbs of the chocolate mixture into each mini-muffin cup. spoon about 1 tsp of the cream cheese mixture over the tops, dividing it equally among the cups. spoon the remaining chocolate mixture evenly over the cream cheese mixture. set the muffin tins on a baking sheet.
• 11 bake in the middle of the oven for 11-14 minutes or until a toothpick inserted in the center comes out clean except for the bottom 1/4-inch, which may still look moist.
• 12 transfer the muffin tins to a wire rack and let stand until the brownie cups are completely cooled.
• 13 gently loosen the brownie cups with the point of a table knife, then remove from the pans. store in an airtight container for up to 4 days. or freeze for up to 1 month.

Chocolate Crackles (no Copha, No Hassle)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 200 g chocolate chips (dark or semi-sweet)
• 100 g unsalted butter (or margerine)
• 100 g crispy rice cereal (rice krispies)
• 1/3 cup shredded coconut (unsweetened)
• 1 tablespoon honey

Recipe

• 1 arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best).
• 2 place cereal and coconut in a large mixing bowl and set aside.
• 3 place the chocolate and butter in a microwave dish and melt in microwave on low heat
• 4 add honey and stir quickly to ensure chocolate mixture is smooth and completely melted.
• 5 stir chocolate mixture into cereal mixture and blend evenly.
• 6 drop spoonfuls of chocolate-cereal mixture into paper muffin cups.
• 7 place in freezer for 10 minutes uncovered.
• 8 serve at room temperature.
• 9 store remaining crackles in airtight container in the freezer for up to 5 days.

5-minute Mug Chocolate Cake

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

Ingredients

• 4 tablespoons cake flour (plain flour, not self-rising)
• 4 tablespoons sugar
• 2 tablespoons baking cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (you can add more or less)
• 1 dash vanilla

Recipe

• 1 add dry ingredients to a coffee mug and mix well.
• 2 add the egg and mix thoroughly.
• 3 pour in the milk and oil and mix well.
• 4 add the chocolate chips and vanilla essence, mix again.
• 5 put your mug in the microwave and cook for 3 minuter at 1000 watts.
• 6 the cake will rise over the top of the mug, but don't be alarmed!
• 7 allow to cool a little and you can tip onto a plate if you want.

Cole Slaw For A Crowd-mayo Free

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 50
• 40 lbs shredded cabbage
• 4 cups oil
• 8 cups vinegar
• 12 1/2 cups sugar
• 2 tablespoons worcestershire sauce (to taste)
• 1 cucumber, thinly sliced

Recipe

• 1 mix vinegar and sugar, microwave till hot and sugar is dissolved.
• 2 add veg. oil and worcestershire sauce (surprise ingredient), mix.
• 3 mix slaw, oil mix and cucumbers well.
• 4 enjoy.

Butternut Squash Soup - America's Test Kitchen

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

Ingredients

• 2 1/2 lbs butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups)
• 2 tablespoons unsalted butter
• 1 leek, and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups)
• salt and pepper
• 4 cups vegetable broth
• 1 -2 cup water
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 pinch cayenne pepper
• sour cream (for garnish)

Recipe

• 1 place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.
• 2 melt butter in dutch oven over medium-high heat. add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.
• 3 add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. increase heat to high and bring to simmer. reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.
• 4 remove and discard bay leaf and thyme sprigs. working in batches, process soup in blender until smooth, 1 to 2 minutes. return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. season with salt and pepper to taste; serve with dollop of sour cream. (soup can be made up to 2 days in advance.).

Chicken, Broccoli & Angel Hair Pasta

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

Ingredients

• Servings: 4
• 4 chicken breasts (skinned and cubed)
• 1 head broccoli
• 1/2-1 cup butter
• 3 tablespoons chopped garlic
• 1 lb angel hair pasta
• salt & pepper
• 1 -2 tablespoon olive oil
• freshly grated parmesan cheese

Recipe

• 1 saute' chicken in olive oil for 5-10 minutes or until no longer pink.
• 2 while this is saute'ing cook your pasta.
• 3 set aside.
• 4 steam broccoli appox 3 minutes (microwave is fine).
• 5 melt garlic, and butter in pan, then add chicken and broccoli.
• 6 stir till coated with butter& garlic.
• 7 toss with pasta and sprinkle with parmesan cheese.

5-minute Chocolate Fudge

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

Ingredients

• 2 cups confectioners' sugar (regular sugar will work too)
• 1/2 cup cocoa
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 tablespoon vanilla extract
• 1/2 cup butter
• 1 cup nuts (chopped) (optional)

Recipe

• 1 place the sugar, cocoa, salt, milk and vanilla in a microwave dish.
• 2 mix it up, don't worry, it's supposed to look grainy.
• 3 place the butter on the center.
• 4 microwave for 2 minutes.
• 5 blend it, then put it on a buttered square dish.
• 6 when cold place in freezer for 30 minutes.
• 7 enjoy!

Chunky Fudge Cookies

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

Ingredients

• 1 1/2 cups dove brand milk chocolate, coarsely chopped
• 1/4 cup firmly packed brown sugar
• 1/4 cup butter
• 2 eggs
• 1 teaspoon almond extract
• 1 cup flour
• 1/4 teaspoon baking powder
• 1 cup chopped snickers candy bars

Recipe

• 1 melt chocolate in a bowl on top of a double boiler or in the microwave for 1 to 1 1/2 minutes. add the sugar, butter, eggs and almond extract. stir in the flour, baking powder and snickers® bars, blend.
• 2 drop heaping tablespoons of batter on an ungreased cookie sheet. bake in a preheated oven at 350°f for 10 to 12 minutes.
• 3 cool on the cookie sheet.

Chicken And Macaroni Pasta Bake!

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

Ingredients

• Servings: 6
• 2 -3 chicken breasts (sliced)
• 2 cups macaroni or 2 cups elbow macaroni, cooked
• 1 large carrot, chopped
• 1 -2 zucchini, chopped
• 1 onion, chopped
• 1 (14 ounce) can tomato soup
• 1 (14 ounce) can whole tomatoes, diced
• 2 tablespoons sour cream
• 2 cups cheddar cheese, shredded
• 2 tablespoons oil

Recipe

• 1 heat oven to 180 degrees celcius.
• 2 heat oil in fry pan, add chicken in two batches, cook until lightly browned.
• 3 once finished leave pan out ready for the next ingredients.
• 4 while the chicken is cooking cook pasta, following cooking instructions on packet.
• 5 using the pan cook the onion for about 2 minutes and then add the rest of the chopped vegetables (if you do not like your vegetables crunchy then put them in the microwave for 5 minutes in a microwave safe dish, with enough water to cover them) , also add the tomato soup and whole or diced tomatoes.
• 6 simmer for about 15mins or until vegies are cooked.
• 7 in a large mixing bowl put the tomato mixture in followed by the pasta and chicken. stir making sure everything is coated with the sauce.
• 8 add the sour cream to the mixture. if the sauce goes a nice orange, creamy colour then it should be right, if not add a bit more. the amount of sour cream you add can vary depending on your taste, thats just how i like it.
• 9 once the sour cream is thoroughly mixed through, put into a baking dish and sprinkle the cheese evenly over the top.
• 10 bake for 20 - 25 minutes or until cheese goes golden brown.

Andes Mint Pie

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

Ingredients

• 1 cup andes mints candies, chopped
• 6 eggs, separated
• 3/4 cup heavy cream
• 1 box brownie mix
• 1 cup semi-sweet chocolate chips
• 1/4 cup milk
• 1 package andes mints candies

Recipe

• 1 in microwave, for about 15 seconds, melt mints.
• 2 put egg yolks in top of double boiler and whisk until pale yellow and frothy.
• 3 add melted mints and mix until combined.
• 4 the mix will get stiff.
• 5 in a seperate bowl using a mixer, beat egg whites until stiff.
• 6 fold the egg whites into the mint and egg yolk mixture a little at a time.
• 7 whip up the heavy cream with a mixer until thick.
• 8 fold this into the mint mixture a little at a time.
• 9 prepare brownies according to package directions.
• 10 pour batter into lightly greased springform pan.
• 11 bake according to package directions.
• 12 to assemble pie: top cooled brownie with mint mousse and refrigerate.
• 13 heat the milk in a pan on the stove.
• 14 add the chocolate chips and melt, constantly stirring over low heat until it makes a chocolate sauce.
• 15 top the cooled pie with the chocolate sauce.
• 16 decorate with andes mints.

Chunky Fresh Spinach Dip

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 6 ounces fresh spinach
• 8 ounces water chestnuts, drained
• 3 green onions, sliced in 1/8-inch pieces
• 16 ounces sour cream
• 8 ounces mayonnaise or 8 ounces whipped cream cheese
• 1 teaspoon celery salt
• 1 teaspoon seasoning salt
• 1 tablespoon parsley, fresh or dried

Recipe

• 1 cut spinach leaves into 1" wide strips, place in microwave on high power for approx 1 minute to wilt leaves slightly. drain very well on paper towels, squeezing as much water out as possible.
• 2 cut water chestnuts into small chunks (don't mince, about 1/4" pieces, i use a manual food chopper).
• 3 mix all ingredients in medium size bowl. refrigerate several hours to blend flavor. dip is better made the day before and left to set overnight. if this is done, stir well before serving.

Copycat Cinnabon' For The Bread Machine

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 1 cup milk
• 1 egg, beaten
• 4 tablespoons melted butter
• 4 tablespoons water
• 1 (3 1/2 ounce) box instant vanilla pudding
• 4 cups bread flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 1/2 teaspoons bread machine yeast
• 1/2 cup butter, softened
• 1 cup brown sugar
• 2 teaspoons cinnamon
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins (optional)

Recipe

• 1 place all ingredients in your machine in order recommended by your machine's manufacturer.
• 2 place the pan in your machine.
• 3 select the dough cycle and press start.
• 4 when cycle is finished, remove the dough, knead enough to punch down and roll to 17x10.
• 5 combine first three filling ingredients and mix well.
• 6 heat in microwave 10 seconds to make it spreadable.
• 7 spread over rolled out dough with rubber spatula.
• 8 get as close to the edges as possible.
• 9 sprinkle nuts or raisins over dough.
• 10 starting with widest end, roll the dough into tight log.
• 11 cut into 1/2-1" slices.
• 12 place in a lightly greased baking dish with sides.
• 13 put in warm draft free place and allow them to raise until double.
• 14 (i turn my oven on warm and place them inside. when the temperature light goes off, turn off the oven. i let them rise 20-30 minutes this way. take out to heat oven to baking temp.) bake at 350 for 15-20 minutes.
• 15 when the rolls are done top with frosting of your choice.
• 16 note: for a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries.
• 17 yield: a full 9x13 pan.

Black Bottom Banana Cream Pie

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

Ingredients

• Servings: 8
• 6 tablespoons butter or 6 tablespoons margarine, divided
• 25 vanilla wafers, finely crushed
• 2 tablespoons sugar
• 4 baker's semi-sweet chocolate baking squares
• 2 bananas, sliced
• 1 (3 1/2 ounce) box vanilla instant pudding mix, 4 serving size
• 1 3/4 cups milk
• 1 cup cool whip, thawed

Recipe

• 1 melt 4 tablespoons of the butter; place in medium bowl.
• 2 add wafer crumbs and sugar; mix well.
• 3 remove 2 tablespoons of the crumb mixture; set aside for later use.
• 4 press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.
• 5 microwave chocolate and 2 tablespoons butter on high 1 minute or until butter is melted; stir until chocolate is completely melted.
• 6 drizzle evenly onto bottom or crust; top with bananas. set aside.
• 7 prepare dry pudding mix as directed on package for pie; pour evenly over bananas.
• 8 refrigerate at least 4 hours up to 24 hours.
• 9 top with cool whip just before serving; sprinkle with 2 tablespoons crumb mixture.

Chocolate Covered Tuxedo Strawberries

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

Ingredients

• 2 (16 ounce) cartons strawberries
• 1 (8 ounce) package semi-sweet chocolate chips
• 1 (12 ounce) package almond bark
• cooking paraffin wax (optional)
• wax paper, lined cookie sheets
• toothpick
• shortening (optional for emercency response plan) or vegetable oil (optional for emercency response plan)

Recipe

• 1 wash strawberries and allow to dry 2-3 hrs before dipping.
• 2 place 3 or 4 (depending on the amount you are making) almond bark bars in a microwave safe bowl. microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.
• 3 dip strawberries up to leaves by holding stem/leaves, place on wax paper lined cookie sheet.
• 4 place strawberries in refrigerator for 15-20 minutes to allow chocolate to harden. for a faster alternative, place in freezer for 2 minutes.
• 5 melt 3 or 4 bars or 1/2 to 1 cup chocolate chips and wax in a microwave safe bowl. microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted. (wax is optional but it gives the finished product a shiny finish rather than a dull finish).
• 6 dip strawberries up to leaves on the left and right side, forming a "v" in the center w/ almond bark, by holding stem/leaves, place on wax paper lined cookie sheet.
• 7 with a toothpick or shishkabob scewer dip end in chocolate and make dots/buttons up the middle of the strawberries.
• 8 allow to set up in refrigerator or freezer as instructed above.
• 9 serve cold, i put mine on a glass,crystal serving tray.
• 10 hints: (emergency response plan) if your chocolate becomes firm in the microwave, add a little bit of shortening or vegetable oil until it
• 11 softens.
• 12 also, make strawberries the day that you are planning to serve them, with the chocolate shell the strawberries can't breathe and will shrivle up.

6 Points Plus - Smoky Buffalo Chicken Tenders

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

Ingredients

• Servings: 8
• 1/2 cup hot sauce
• 1 teaspoon hot pepper sauce
• 3 tablespoons butter, unsalted
• 1/2 teaspoon liquid smoke, hickory flavor
• 2 lbs chicken tenders
• 4 carrots, cut into matchsticks
• 4 celery ribs, cut into matchsticks
• 1/2 cup blue cheese dressing, fat-free

Recipe

• 1 spray grill with nonstick spray and preheat to medium.
• 2 combine hot sauce with hot pepper sauce in small saucepan over medium heat; cook 1 minute.
• 3 remove sauce from heat, swirl 1-1/2 tbsp butter into the sauce.
• 4 put remaining 1-1/2 tbsp butter in microwave on high until melted.
• 5 stir liquid smoke into the microwaved butter.
• 6 toss chicken and butter/liquid smoke mixture in large bowl.
• 7 place chicken on grill rack and cook through, 4-5 min on each side.
• 8 transfer chicken to another large bowl, toss with hot sauce mixture.
• 9 serve with carrots, celery and dressing.
• 10 6 points plus yields 2 tenders, a few veggie sticks and 1 tbsp dressing.

5 Minute Banana Bread

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

Ingredients

• Servings: 6
• 2/3 of small banana (or live dangerously and use the whole thing!)
• 3 tablespoons wheat flour
• 2 tablespoons ground flax seeds
• 2 tablespoons sugar-free syrup (i used davinci caramel)
• 2 tablespoons splenda sugar substitute
• 1/4 teaspoon vanilla extract
• 1 scoop protein powder (vanilla advant edge recommended)
• 3 tablespoons skim milk
• 1 dash salt
• 1 1/2 tablespoons chopped pecans

Recipe

• 1 mix everything but the nuts in blender/bullet-- stir in nuts with a spoon. pour into pyrex measuring cup, small bowl or small loaf pan (glass loaf pan -- do not put metal in the microwave, precious) sprayed with a little non-stick spray. microwave on high for 5 minutes. when cool, cut into thin slices with sharp knife and store in tupperware.
• 2 and seriously? 5 minutes in the microwave. don't tell me you don't have time.

Cheese And Bacon Pasties (makes About 8)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 8 ounces flour
• 2 ounces butter
• 1 egg
• 4 tablespoons water
• 1 teaspoon salt
• 8 ounces cheese (grated)
• 2 eggs
• 8 ounces bacon
• milk
• oil (for frying)
• butter, for greasing

Recipe

• 1 for dough.
• 2 place flour into mixing bowl.
• 3 add 1 egg and mix it inches.
• 4 melt butter in microwave and add to mixture.
• 5 add water gradually until dough is produced.
• 6 place in the fridge
• 7 for the filling.
• 8 pre-heat oven to 180°c (350°f).
• 9 heat oil in pan.
• 10 cut bacon into small pieces and fry until cooked.
• 11 beat eggs in a mixing bowl.
• 12 add bacon and grated cheese.
• 13 cut dough into 8 equal pieces.
• 14 roll the dough into pasty sized rounds.
• 15 place a dessert spoon of filling into each pasty
• 16 with a pastry brush, go round the edge of the round with milk.
• 17 fold over, sealing the edges by pressing down round the edges with a fork.
• 18 prick the top of each pasty with a fork.
• 19 glaze the top of each pasty with milk.
• 20 use a spatula to place the pasties on a greased baking tin.
• 21 bake for 30 mins, or until golden.

April's Russian Tea

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

Ingredients

• 3 tea bags, family size (or 9 small tea bags)
• 3 quarts water (96 ounces)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (46 ounce) can pineapple juice
• 1 (12 ounce) can frozen orange juice, thawed
• 2 tablespoons lemon juice
• 1 1/2 cups splenda brown sugar blend

Recipe

• 1 in a pot or stock pot (should hold 2 gallons), boil water and tea bags for 5 minutes (time from point that water starts to boil).
• 2 remove tea bags and add spices, juice, and sugar.
• 3 simmer for 15 minutes.
• 4 remove and drink or refrigerate.
• 5 heat in microwave to desired temperature or drink cold.