Banoffee Muffins

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

Ingredients

• Servings: 12
• 12 ginger nuts (or one per muffin)
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 cup brown sugar
• 2 bananas (mashed)
• 1/2 cup caramelised condensed milk
• 1/4 cup canola oil
• 1 egg
• 1/4 cup milk
• sliced almonds

Recipe

• 1 if you need to caramelise your condensed milk, here is the technique i used. firstly, measure out your 1/2 c into a small pie plate. cover this with tinfoil. place this pie dish inside a larger one and fill that with water. cook in the oven for about an hour at 425 degrees f. this should make it thick and caramel coloured. it is not recommended to heat it in the tin. there are other techniques available using the stove top or the microwave.
• 2 place your gingernuts in the bottom of the muffin pans. a slight spray of cooking oil might help here as they proved a little difficult to extract intact without it.
• 3 preheat your oven to 425 degrees f.
• 4 sift together flour and baking powder and stir in the sugar. make a well in the centre.
• 5 mix together the caramelised condensed milk and mashed bananas in a separate bowl.
• 6 whisk together oil, egg and milk and combine with caramel bananas.
• 7 fold these into the dry ingredients and spoon into muffin trays. mixture is quite runny.
• 8 sprinkle almonds on top of each muffin, to taste.
• 9 bake for 12-15 minutes.
• 10 eat and enjoy.

Cheddar Scalloped Potatoes

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

Ingredients

• Servings: 4
• 1 medium onion, sliced
• 1 (10 ounce) can broccoli cheese soup (or any cheese soup)
• 1/3 cup milk
• 4 medium potatoes
• crumbled bacon (optional)

Recipe

• 1 puncture potatoes with fork.
• 2 microwave potatoes on high for about 8 minutes. (time may vary).
• 3 cool then chop into bit size pieces or scallop.
• 4 cook onion until tender in 2 tbs margarine in a med size pot or fry pan.
• 5 stir in soup, potatoes and pepper to taste.
• 6 boil then reduce heat to low, cover and simmer 5 minutes.
• 7 sprinkle with bacon and parsley if desired.

Chocolate Crispy Rice Clusters

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 1 cup semisweet baking chips
• 1/2 teaspoon vanilla extract
• 1 dash cinnamon
• 1 cup rice krispies (approx, see directions)

Recipe

• 1 line a mini-muffin pan with mini-muffin paper cups. fill each cup about halfway with rice krispies. no real measurement required here.
• 2 carefully melt the chocolate chips (can also use bar chocolate for baking, candy melts would also work but already have a lot of added flavor thus taking away from the vanilla-cinnamon combo) either on stovetop or in the microwave. if microwaving, be very careful because culinary chocolate can burn if nuked too hard!
• 3 when it's a nice stirring consistency, stir in the vanilla and cinnamon.
• 4 while the chocolate is still hot, spoon over the rice krispies, coating them well.
• 5 gently re-microwave if mixture begins to stiffen.
• 6 freeze the pan for at least 2 hours prior to eating.

Chocolate Dipped Toffee Moons

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

Ingredients

• 1/2 cup powdered sugar
• 1 cup butter (softened)
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 cup finely chopped or ground almonds
• 1/2 cup toffee pieces
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 2 teaspoons shortening

Recipe

• 1 preheat oven to 325 ° f.
• 2 mix 1/2 cup powdered sugar, butter, and vanilla in a large bowl.
• 3 add flour, almonds, toffee bits, and salt, and mix well.
• 4 roll dough itno 1 inch balls, then into the shape of a log, bend to make a crescent shape.
• 5 place 1 inch apart on ungreased cookie and bake for 13-15 minutes.
• 6 make glaze.
• 7 in a microwave safe dish mix glaze ingredients.
• 8 microwave on high for 45-60 seconds, stirring once halfway through.
• 9 after glaze is finished cooking, stir until smooth.
• 10 dip half of each cookie into glaze and place on waxed paper.

Arrowroot Custard

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

Ingredients

• 3 cups whole milk
• 5 teaspoons arrowroot
• 1/2 cup sugar
• 4 egg yolks
• 1 1/2 teaspoons vanilla
• 1/2 vanilla bean (optional)

Recipe

• 1 mix the arrowroot powder and sugar together in a large, microwave-safe glass measuring cup (at least 4 cup size, but 8 cup is better to ensure no spillover). slowly whisk in the milk and heat in the microwave until it begins to thicken, whisking occasionally to keep the mixture smooth. if you have a vanilla bean and want to increase the vanilla flavour, put 1/2 bean in before you heat and remove at the end. meantime, beat the yolks in a small bowl, add the hot custard mixture to the eggs and return this mixture to measuring container, whisking in and continuing to heat in microwave another 1-3 minutes or once it reaches a thin custard consistency. stir in the vanilla and cool before refrigerating.

Chicken-bacon-ranch Wraps

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 3 cups coarsely shredded roasted deli chicken
• 1 cup monterey jack cheese (4 oz.)
• 8 slices cooked bacon, chopped (about 1/2 cup)
• 1/4 cup chopped green onion (4 medium)
• 1 cup ranch dressing
• 8 flour tortillas, 8 inch
• 4 cups shredded romaine lettuce

Recipe

• 1 in large bowl, gently mix all ingredients except tortillas and lettuce.
• 2 to make 1 wrap, in small microwavable bowl, microwave generous 1/3 cup chicken mixture, loosely covered, on high 30 to 45 seconds or until hot. spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce; roll up.
• 3 can keep mixture refrigerated in bowl up to 3 days.

Chicken And Green Bean Casserole

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

Ingredients

• 1 1/2 cups chopped cooked chicken
• 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 1 (14 1/2 ounce) can cut green beans, drained
• 1/2 cup shredded sharp cheddar cheese
• 1/3 cup chicken broth
• 1/2 teaspoon worcestershire sauce
• 6 servings instant mashed potatoes
• 1/2 cup french fried onion rings

Recipe

• 1 in a 2-quart microwave safe casserole, combine first 6 ingredients.
• 2 microwave on high power for 3 minutes; stir to blend liquids.
• 3 return to microwave and continue cooking on high power for another 2-3 minutes or until mixture is hot and bubbly and cheese is melted.
• 4 top with mashed potatoes and spread to cover chicken mixture; sprinkle with onion rings.
• 5 return casserole to microwave and heat on high power for 2-3 minutes until mixture is hot and bubbly.

Chicken And Dumplings

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

Ingredients

• Servings: 6
• 5 lbs bone-in skin-on chicken thighs
• table salt
• fresh ground pepper
• 4 teaspoons vegetable oil
• 4 tablespoons unsalted butter (1/2 stick)
• 4 carrots, peeled and sliced 1/4-inch thick
• 2 celery ribs, sliced 1/4-inch thick
• 1 large onion, minced
• 6 tablespoons wondra flour or 6 tablespoons all-purpose flour
• 1/4 cup dry sherry
• 2 (4 1/2 cup) cans low sodium chicken broth
• 1/4 cup half-and-half
• 1/2 teaspoon dried thyme leaves
• 2 bay leaves
• 1 cup frozen green pea
• dumplings
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 3 tablespoons reserved chicken fat or 3 tablespoons butter

Recipe

• 1 stew: pat the chicken dry with paper towels, then season with salt and pepper. heat 2 tsp of the oil in a large dutch oven over medium-high heat until just smoking. add half of the chicken, skin side down, and cook until golden on both sides, about 10 minutes. transfer the chicken to a plate and remove the skin. pour off the chicken fat and reserve. return the pot to medium-high heat and repeat with the remaining two tsp oil and the remaining chicken. pour off and reserve the chicken fat in the pot.
• 2 add the butter to the dutch oven, and melt over medium-high heat. add the mirepoix or the carrots, celery and onion and 1/4 tsp salt and cook until softenened, about 7 minutes. stir in the wondra or flour and cook for about a minute, or until it smells slightly nutty and browns a little. whisk in the sherry, scraping the bottom to incorporate browned bits. stir in the broth, half and half, thyme and bay leaves. nestle the chicken, with any juices, into the pot. cover and simmer until the chicken is fully cooked and tender, about an hour.
• 3 transfer the chicken to a cutting board. discard the bay leaves. allow the sauce to settle for a few minutes, then skim the fat from the top. shred the chicken, discarding the bones and return it to the stew.
• 4 dumplings: stir the flour, baking powder and salt together. microwave the milk and fat in a bowl until warm, about a minute. add the milk mixture to the flour mixture, stirring well until incorporated. drop by golf ball sized spoonfuls into the simmering stew and cover. cook without lifting the lid until the dumplings are steamed and double in size, about 15 minutes. serve hot.

Chocolate Croissant

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 1
• 1 large croissant
• 1 -2 hershey's miniature chocolate candy bar

Recipe

• 1 microwave croissant on high for 15 seconds and set aside.
• 2 microwave chocolate in a small bowl on high for 30 seconds. stir. if not completely melted, heat for 15 more seconds.
• 3 slice open croissant and spread on melted chocolate.
• 4 fold back together and enjoy!

Cheery Cranberry Chocolate Chip Bread

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 cup hershey's semi-sweet chocolate chips
• 1 cup fresh cranberries or 1 cup frozen cranberries, coarsely chopped
• 1/2 cup pecan pieces
• 2 teaspoons freshly grated orange rind
• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3/4 cup orange juice
• 1 egg, slightly beaten
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon cocoa or 1 tablespoon hershey's dutch-processed cocoa
• 1 tablespoon water
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 heat oven to 350°f.
• 2 grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.
• 3 stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
• 4 stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.
• 5 stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
• 6 bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
• 7 cool 15 minutes; remove from pans to wire rack.
• 8 cool completely.
• 9 drizzle cocoa drizzle glaze over top.
• 10 -----------chocolatedrizzle glaze--------------.
• 11 microwave butter in small microwave-safe bowl at high (100) 20 to 30 seconds until melted.
• 12 stir in cocoa and water.
• 13 microwave at high 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.
• 14 do not boil.
• 15 gradually add powdered sugar and vanilla, beating with whisk until smooth.
• 16 if necessary, add water, a few drops at a time, until of desired consistency.
• 17 makes about 1/4 cup glaze.

Copycat Taco Bell Chicken Enchilada Bowl

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

Ingredients

• Servings: 1
• 1 cup cooked chicken breast
• 5 tablespoons refried beans
• 1 cup cooked rice
• 3 -4 tablespoons enchilada sauce (i prefer pace brand)
• 1 tablespoon taco seasoning
• 4 tablespoons enchilada sauce
• 1/2 cup of shredded cheese
• 1 tablespoon green onion
• 1/2-1 tablespoon sour cream

Recipe

• 1 lightly season and cube chicken and cook in a medium pan with a little bit of water,olive oil, and taco seasoning.
• 2 add 3-4 tbsp of enchilada sauce to cooked rice and mix well.
• 3 layer in a salad bowl (or similiar) in this order.
• 4 refried beans on bottom layer,next a layer of rice,chicken, enchilada sauce, green onions, cheese.
• 5 then microwave for about 2 to 3 minutes.
• 6 top with sour cream.
• 7 this recipe can be tripled and made in a 8x8 pan to make more servings.
• 8 hot peppers and tomatoes and lettuce can be added within the layers.
• 9 enjoy!

Cranberry Rum Sauce

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

Ingredients

• 1 (16 ounce) can whole berry cranberry sauce
• 1/3 cup apple jelly
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 3 tablespoons dark rum

Recipe

• 1 place cranberry sauce in a medium mixing bowl; break up sauce with a fork.
• 2 stir in apple jelly.
• 3 heat in microwave on high for 45 seconds.
• 4 stir in remaining ingredients.
• 5 chill to thicken.
• 6 best if served at room temperature.

Colorful Corn & Veggie Casserole

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

Ingredients

• Servings: 8
• 1/4 cup margarine
• 8 ounces frozen mixed vegetables
• 1 (19 ounce) can cream-style corn
• 1 1/2 teaspoons baking powder
• 1/2 cup flour
• 3 eggs, beaten
• 1/2 cup milk
• 1 teaspoon salt
• 1 teaspoon garlic, minced
• 1/2 teaspoon black pepper (or to taste)
• 2 jalapenos, seeded & diced small
• 2 ounces of drained pimientos (optional)
• 8 ounces muenster cheese, grated (reserve 2 oz)
• 1 tomato, very thinly sliced
• cooking spray

Recipe

• 1 heat oven to 350. spray rectangular glass casserole pan with cooking spray.
• 2 place margarine & frozen mixed vegetables into glass mixing bowl. microwave 2 minutes until vegetables are thawed & butter is melted.
• 3 add everything except the cheese & tomatoes. stir until blended.
• 4 stir in 6 oz of the cheese. pour mixture into prepared pan.
• 5 top with thin slices of tomatoes in a pretty pattern. sprinkle with reserved cheese.
• 6 bake in the center of the oven 25-30 minutes or until casserole is set and cheese is melted.
• 7 let set 5 minutes before cutting.

Chocolate Double Dipped Strawberries

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

Ingredients

• 36 strawberries, unhulled (about 1 quart)
• 1 1/2 cups dark chocolate chips (or semisweet)
• 1 tablespoon vegetable shortening
• 1 1/2 cups chocolate sprinkles (about 6 oz.)
• pistachios, chopped fine (optional)

Recipe

• 1 line a cookie sheet with waxed paper. wipe strawberries clean and dry with paper towels.
• 2 stir chocolate chips and shortening in top of a double boiler set over simmering water until chocolate melts and mixture is smooth(or melt in the microwave).
• 3 place chocolate sprinkles in shallow bowl. holding 1 strawberry by its green top, dip 3/4 of the strawberry into melted chocolate. let the excess drip off, then dip into chocolate sprinkles. place on waxed paper-lined sheet. repeat, dipping remaining strawberries into chocolate, then into sprinkles and/or chopped pistachios.
• 4 refrigerate until chocolate coating is firm, about 1 hour. this can be prepared 8 hours ahead and kept refrigerated. enjoy!

Cranberry Stuffed Acorn Squash

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

Ingredients

• Servings: 4
• 2 medium acorn squash
• 3 cups fresh cranberries (or frozen)
• 3/4 cup apple juice, divided
• 3/4 cup sugar
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2 teaspoons cornstarch
• 2 tablespoons walnuts, chopped

Recipe

• 1 preheat oven to 350°f.
• 2 coat a baking sheet with non-stick cooking spray.
• 3 cut squash in half; remove seeds and fibers. place cut side down on baking sheet and bake about 1 hour.
• 4 combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. cook over low heat until cranberry skins pop.
• 5 combine remaining apple juice with cornstarch, mixing well. gradually stir into cranberry mixture. heat just until thickened.
• 6 spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. return to oven and bake until heated through, about 20 minutes.
• 7 to microwave: cover squash halves with plastic wrap. microwave on 100% power 12-18 minutes, until soft to touch.
• 8 cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
• 9 fill squash halves and heat in oven as above, or microwave until heated through.

Bacon And Bagels (low Fat)

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

Ingredients

• Servings: 4
• 4 miniature bagels (i get the 100 calorie ones)
• 4 slices turkey bacon
• 4 tablespoons fat-free cream cheese
• 1 whole tomato (cut in to 4 slices)
• 1 teaspoon cooking oil (choose your favorite)

Recipe

• 1 add a bit of oil in a frying pan at medium high heat. fry the turkey bacon to desired crispiness, (i like it a bit crispier for this recipe) you can also cook the bacon in the microwave is you wanted to. while cooking the bacon, slice and open the bagels and toast in toaster or toaster oven. when bacon is done to desired crispiness, drain off excess grease. cut bacon strips in half (width wise). spread cream cheese, on one or both halves (i do it on both). add 1 slice of tomato and both bacon halves and make in to sandwiches and they are ready to serve.

Butternut Squash And Corn Soup

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

Ingredients

• Servings: 4
• 1 medium butternut squash
• 1 small onion, chopped
• 3 -4 garlic cloves, crushed (more if you really like garlic)
• 2 tablespoons butter
• 1 cup half-and-half
• 2 cups chicken or 2 cups vegetable broth
• 2 cups frozen corn (or drained canned corn)
• salt and pepper

Recipe

• 1 cut the stem off of the squash and split it in half.
• 2 scoop out and discard the seeds, wrap each half in aluminum foil and bake it in the oven for 1 hour at 400 degrees.
• 3 when the squash is done, scoop it out of the shell while still hot and place the flesh in a blender or food processor.
• 4 in a small pan, sautee the garlic and onions in the butter until the onion becomes translucent.
• 5 place the onion, garlic, and butter also in the blender or processor.
• 6 add 1 cup of half and half to the mixture and blend until smooth.
• 7 microwave the corn in a glass bowl for about 3-4 minutes.
• 8 add half of the corn to the mixture and blend until smooth.
• 9 pour the mixture into a large saucepan add the rest of the corn and 2 cups of chicken or vegetable broth.
• 10 simmer on medium low heat, stirring frequently until entire mixture is heated but do not bring to a boil.
• 11 salt and pepper to taste and serve.
• 12 bon appetit!

Butternut Squash And Pecan Gratin Perfect For The Holidays!

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

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter, divided use
• 3/4 cup pecans
• 3 lbs butternut squash
• 2 teaspoons olive oil
• 1 cup yellow onion, finely chopped
• 2 garlic cloves, finely minced
• 1 cup heavy cream
• 1 cup milk
• 1 teaspoon kosher salt
• 3/4 teaspoon fresh ground black pepper
• 4 ounces fresh mild goat cheese
• 2 tablespoons italian parsley, chopped

Recipe

• 1 preheat oven to 350º.
• 2 generously grease a 2-quart casserole dish with one tablespoon of butter and set aside.
• 3 spread pecans on a baking sheet and toast in oven for 5-7 minutes, or until fragrant and deepened in color. set aside to cool and chop coarsely.
• 4 to make a whole squash easier to cut, pierce in several places with a paring knife.
• 5 microwave at high for 2 minutes, then rotate and repeat.
• 6 remove from the oven and set aside 5 minutes.
• 7 cut the ends off of the squash, then cut into large chunks, seed, peel and slice 1/4 inch thick.
• 8 heat remaining tablespoon butter with 2 teaspoons oil in a deep 12 inch skillet or dutch oven on medium heat.
• 9 when sizzling, add onion and sauté 5 minutes until lightly browned.
• 10 add garlic and sauté 1 minute.
• 11 add cream, milk, salt and pepper, bring to a simmer.
• 12 add squash and simmer gently 5 minutes, stir in pecans.
• 13 transfer half of the squash mixture to prepared pan and dot with half of the goat cheese.
• 14 spoon remaining squash mixture on top and dot with remaining goat cheese.
• 15 place on a sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed.
• 16 remove from oven and sprinkle with parsley.
• 17 let rest 10 minutes before serving.

Cheese & Onion Pull Apart Loaf

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 0.5 (500 g) packet frozen chopped onions
• 2 cups self raising flour
• 1 teaspoon salt
• 60 g butter, diced
• 1 egg, lightly beaten
• 3/4 cup milk
• 1 tablespoon grainy mustard
• 2/3 cup grated tasty cheese
• 2 tablespoons chopped fresh parsley

Recipe

• 1 place the frozen onions in a microwave safe bowl and heat in the microwave on high for 4 minutes.
• 2 sift the flour and salt into a mixing bowl; add the butter and rub it in with your fingertips to resemble fine breadcrumbs.
• 3 mix the egg, milk and mustard together; add them to the flour mixture and mix to form a soft dough.
• 4 turn the dough out onto a well-floured surface and knead lightly; and then divide the mixture into approximately 14 uneven pieces.
• 5 line a greased 14cm x 22cm loaf pan with baking paper; and place half the dough in pieces over the base.
• 6 sprinkle with half of the onion, cheese and parsley; then cover it with the remaining dough and the remaining onion, cheese and parsley.
• 7 bake the loaf in a preheated oven at 200°c /400°f for 40-45 minutes or until it is a rich golden brown.
• 8 notes: this is best eaten hot straight from the oven. add chopped kalamata olives or diced bacon with the onion for a tasty addition.

Cheerios Treats

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

Ingredients

• 1/2 cup light corn syrup
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla
• 4 cups cheerios toasted oat cereal

Recipe

• 1 heat the corn syrup in a large saucepan until boiling and remove from heat.
• 2 stir in vanilla and chocolate chips until melted.
• 3 add cheerios and stir until well coated.
• 4 press mixture into a buttered 8 inch square pan.
• 5 cool completely and slice into 2 inch squares.

Chunky Tomato 'n' Grilled Corn Bisque

Total Time: 1 hr 27 mins Preparation Time: 15 mins Cook Time: 1 hr 12 mins

Ingredients

• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 2 large shallots, chopped
• 2 garlic cloves, pressed
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can peeled whole tomatoes, undrained and chopped
• 2 tablespoons domino granulated sugar
• 1 tablespoon mccormick gourmet collection mediterranean basil leaves
• 2 (14 ounce) cans chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup whipping cream, divided
• 3 ounces blue cheese, crumbled
• 3 ears fresh corn, husks removed
• crisco nonstick cooking spray
• fresh basil sprig

Recipe

• 1 melt 1 tablespoons butter with oil in a dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender.
• 2 stir in garlic and tomato paste, and sauté 1 minute.
• 3 add tomatoes, sugar, and basil, and sauté 3 minutes.
• 4 add chicken broth, salt, and pepper.
• 5 cover and bring to a boil.
• 6 reduce heat to low; uncover and simmer, stirring often, 30 minutes.
• 7 stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
• 8 meanwhile, combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.
• 9 microwave at high 25 seconds or until cheese melts.
• 10 whisk until well blended.
• 11 brush mixture evenly onto corn.
• 12 coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°).
• 13 arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
• 14 let stand 5 minutes.
• 15 hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• 16 discard cobs.
• 17 stir kernels into soup.
• 18 ladle soup into bowls, and drizzle evenly with remaining cream.
• 19 garnish, if desired.

Chunky Nut Brownies 2008

Total Time: 39 mins Preparation Time: 15 mins Cook Time: 24 mins

Ingredients

• 3/4 cup unsalted butter, melted
• 1 cup cocoa powder
• 1/4 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped chocolate
• 1 cup toasted chopped brazil nut
• 20 soft caramels, melted

Recipe

• 1 heat oven to 350 degrees.
• 2 butter a 9x7 brownie pan, line with parchment or foil and butter that also.
• 3 in a large bowl whisk together the melted butter, and cocoa until smooth.
• 4 with electric mixer on low speed, beat in the two sugars until combined.
• 5 add in both eggs and the vanilla.
• 6 combine until smooth.
• 7 whisk in the flour and salt, stir to blend.
• 8 fold in the chips, and chopped chocolate along with the toasted chopped nuts.
• 9 spread evenly into prepared pan.
• 10 in a covered bowl melt the caramels in the microwave with two tablespoons water, until smooth .
• 11 drizzle the melted caramel over the chocolate brownie batter, and using the tip of knife swirl lightly.
• 12 bake 350 oven for 24 to 30 minutes, until edges are set. don not over bake.
• 13 remove from oven to wire rack and cool completely in the pan.

Chicken And Green Beans Amandine

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

Ingredients

• Servings: 4
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• 1 -2 tablespoon olive oil
• 1 -2 tablespoon salted butter
• 3 boneless skinless chicken breasts, sliced into 1/2 inch strips
• 1 small onion, sliced
• 24 ounces fresh green beans (supermarket brand in produce section)
• 1/3 cup sliced almonds
• 1/2 lemon

Recipe

• 1 to make paula deen's house seasoning:.
• 2 mix all ingredients and store in a shaker.
• 3 to make the chicken and green beans:.
• 4 melt the butter and olive oil together in large saute pan over med-high heat.
• 5 season the chicken strips with house seasoning.
• 6 add the chicken strips, sliced onion, and more seasoning to the pan and sauté until chicken is just cooked through.
• 7 in the meantime, per the package instructions, cook the green beans in the microwave until tender-crisp.
• 8 add the cooked green beans and almonds to the chicken mixture and toss until green beans are coated with juices and almonds are slightly toasted. squeeze lemon over top.
• 9 season one last time, to taste.
• 10 serve immediately with salad, warm bread with goat cheese, and cold grapes.

Chocolate Cupcakes With Spinach And Blueberries

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

Ingredients

• 1 cup frozen chopped spinach
• 1 cup blueberries (fresh or frozen)
• 4 tablespoons butter
• 1/3 cup chocolate chips
• 1 egg
• 2 teaspoons vanilla
• 1/2 cup sugar
• 1/3 cup flour
• 1/3 cup whole wheat flour
• 1/3 cup wheat germ
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• powdered sugar (optional)

Recipe

• 1 make sneaky chef purple puree (this recipe calls for 3/4 cup) by cooking the spinach and blueberries until soft. i microwave them for 4 minutes, but you could also put them in a pan and gently cook (covered). take the cooked spinach and blueberries and puree them in the food processor or blender. i find that the liquid that cooked off from the spinach is the right amount to make the puree work. process until smooth. you don't want the texture to give away the presence of the veggies! 1 cup of each makes approximately 3/4 cup of "purple puree" and i find that whatever the yield has worked in this recipe.
• 2 preheat oven to 350°f and prep your pan(s) with cooking spray or liners.
• 3 melt the butter and chocolate chips together. i use 30 seconds in the microwave, but you could do this over the stove.
• 4 stir together the wet ingredients (melted butter and chocolate, pureed spinach and blueberries, egg, vanilla, and sugar).
• 5 whisk together the dry ingredients ( flour, whole wheat flour, wheat germ, cocoa powder, baking powder, and salt). if you follow sneaky chef, the original recipe called for 1 cup of her flour blend.
• 6 mix the dry ingredients into the wet ingredients until combined.
• 7 pour into cupcakes or mini-bundt pans. i got 16 of the little silicon mold cupcakes or 6 of the wilson mini-bundt pan size.
• 8 bake at 350°f for 23 to 25 minutes for the cupcakes. i baked at 340°f for 25 minutes. you'll know they are done when the top springs back to the touch, or when a toothpick comes out clean.
• 9 cool completely before tasting. if you taste these while warm, you can kind of smell the spinach even though you can't taste it. the large amount of vanilla helps cover any spinach smell that might linger.

Butternut Squash And Tomato Gratin

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

Ingredients

• Servings: 12
• 1 -2 medium butternut squash
• 2 tablespoons olive oil
• 2 (14 ounce) cans diced canned tomatoes (plain or with basil, oregano)
• 2 cups cheddar cheese, shredded

Recipe

• 1 place rack in center of oven and preheat to 400 degrees.
• 2 using a sharp knife, trim off and discard the ends of the squash, then slice it in half lengthwise.
• 3 scoop out the seeds and discard them.
• 4 place the squash halves, cut side up, in a microwave oven, cover them with waxed paper and cook on high until soft, yet still firm enough to cut into cubes, about 8 minutes.
• 5 place the squash on a large cutting board and let cool until you can handle it, then peel and cut into 1-inch cubes.
• 6 place the squash in a 13 x 9 inch dish, drizzle the olive oil on it, then scatter the tomatoes, followed by the cheese evenly on top.
• 7 bake until the cheese melts and squash and tomatoes are heated through, about 20 to 25 minutes.

Copycat Pancho's Cheese Dip

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

Ingredients

• Servings: 8
• 1 lb block american cheese, cut into cubes
• 1 -1 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1 (10 ounce) can rotel tomatoes & chilies

Recipe

• 1 melt cheese until smooth in a double boiler or microwave, stirring throughout.
• 2 puree rotel in blender or small processor.
• 3 stir into the cheese the rotel, cumin and garlic.
• 4 if too thick, add a little water.
• 5 serve with tortilla chips.
• 6 enjoy.

College Student Faux-casserole

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

Ingredients

• Servings: 1
• 1 cup frozen broccoli and cauliflower
• 1/2 cup seriously sharp cheddar cheese
• 1 medium potato
• butter
• breadcrumbs (optional)

Recipe

• 1 put vegetables in a small sauce pan and bring to a boil. simmer according to package directions until cooked.
• 2 while vegetables are boiling, poke potato with a fork, wrap in a damp paper towel and microwave 4 minutes, 5 for larger potatoes.
• 3 melt a little butter in a sauce pan and add cheese over low heat so it will melt but not brown.
• 4 drain vegetables and cut up the potato.
• 5 pour cheese over vegetables and potatoes and sprinkle breadcrumbs on top for a little extra texture.

Chocolate Dipped Pretzels

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

Ingredients

• Servings: 6
• 1 (16 ounce) bag pretzels (mini, rods, or standard)
• 1 (14 ounce) bag milk chocolate melts (wilton candy melts)
• 2 1/2 teaspoons shortening (optional)
• 1 cup red candy melts (wilton candy melts) (optional)
• 1 cup green candy melts (wilton candy melts) (optional)

Recipe

• 1 double boiler method: fill lower pan with water to below level of top pan. bring water to simmer, then remove from heat. put candy melts in top pan and set in position on lower pan. stir constantly, without beating, until smooth and completely melted.
• 2 microwave method: in microwave-safe container, microwave 1 package of candy melts at half power or defrost setting for 1 minute. stir throughly. continue to microwave and stir at 30 second intervals until smooth and completely melted.
• 3 with a fork or dipping spoon, place pretzels into completely melted chocolate. roll around gently but quickly with the dipper until well covered. carefully remove and allow excess to drip off and then place on waxed paper to set.
• 4 drizzle with coloring melts (red & green) for added decoration.
• 5 leave pretzels to sit for 30 minutes until firm.

Angel Cordial Delight

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

Ingredients

• 8 ounces crushed pineapple
• 8 ounces maraschino cherries
• 4 ounces mini marshmallows
• 1 cup blanched slivered almond
• 1 pint heavy cream
• 1 tablespoon knox unflavored gelatin or 1 (1 ounce) packet unflavored gelatin
• 1 angel food cake

Recipe

• 1 cut drained cherries in fours and slice marshmallows in half.
• 2 drain pineapple and add to marshmallows, cherries and nuts.
• 3 allow to sit for 1- 2 hours.
• 4 save out a few cherry halves to decorate top.
• 5 dissolve knox gelatin in 1/2 cup cold milk. let sit for a few minutes and then warm in microwave to dissolve. stir well and add to fruit mixture and allow to set.
• 6 whip heavy cream and fold into fruit.
• 7 cut angel food cake into 3 layers and fill.
• 8 you should have enough to top with filling and decorate with extra cherry halves and almonds.
• 9 chill until serving time.
• 10 (can be made a day ahead and kept in refrigerator).

Chocolate Crunch Cake (no Bake)

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

Ingredients

• Servings: 8
• 12 ounces plain dark chocolate (i actually use half plain and half milk)
• 4 ounces butter
• 14 ounces condensed milk
• 8 ounces digestive biscuits (broken)

Recipe

• 1 line a cake tin with clingfilm/greaseproof paper. i vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday.
• 2 melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
• 3 pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
• 4 add the broken biscuits and mix well.
• 5 pour the mixture into the cake tin and press it well into the corners.
• 6 leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).

Cheddar Tomato Eggs

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

Ingredients

• Servings: 3
• 6 eggs
• 1/2 cup shredded cheddar cheese
• 1 1/2 cups diced tomatoes
• 6 tablespoons onions, diced fine
• salt and pepper

Recipe

• 1 note: i made this in college in a very low-powered microwave. the amount of eggs you use will depend on how long to cook the eggs, especially in a newer microwave. i prepared this the other night in my new convection oven and only used two eggs. the time was about 2-3 minutes and i stood there and watched them closely, stopping a couple of times to stir them. remember, microwaves vary in power and when changing the ingredient amounts, the time might change too. novice cooks might not realize that, so if you screw up a couple of eggs, just try it again. this is delicious and worth the few minutes.
• 2 stir together ingredients. place in a microwave-safe dish and cover with plastic wrap. microwave on medium heat for 3 minutes. microwave 3 more minutes after turning. let stand 1 minute.

Chicken-broccoli Au Gratin

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

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 cup fresh mushrooms, sliced
• 1 small onion, sliced (1/2 cup)
• 10 ounces frozen cut broccoli in cheese sauce
• 2/3 cup ricotta cheese
• 1 cup cooked chicken, chopped
• 4 ounces refrigerated crescent dinner rolls

Recipe

• 1 heat oven to 375°f
• 2 in 10-inch skillet, heat oil over medium-high heat.
• 3 add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender.
• 4 meanwhile, microwave broccoli with cheese sauce as directed on box.
• 5 spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles.
• 6 top each evenly with chicken, mushroom mixture and broccoli with cheese sauce.
• 7 unroll dough; separate into 2 rectangles.
• 8 place 1 rectangle over top of each dish, tucking corners into dish as needed.
• 9 place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly.

College Guy Microwave Potato Skins - Easy!!!

Total Time: 15 mins Preparation Time: 3 mins Cook Time: 12 mins

Ingredients

• 3 potatoes
• 3 tablespoons bacos bacon bits
• 9 ounces shredded cheddar cheese, 1-3 oz per potato
• 1 tablespoon margarine (optional) or 1 tablespoon butter (optional)
• salt

Recipe

• 1 slice potatoes lengthwise.
• 2 lay out on a microwave plate, skins down. carve a vertical line about halfway through the potato. this helps it cook even and is not necessary for smaller or thinner potato strips. you could also carve an "x" shape instead.
• 3 microwave on high for 10 minutes.
• 4 take out of microwave and if you want to, spread out margarine or butter thinly over the potatoes. top each potato with a good handful of shredded cheddar cheese. sprinkle with bacos.
• 5 microwave on high an additional 2 minutes or until cheese is completely melted.
• 6 let potatoes sit for a few minutes. they are usually extremely hot. also, be careful handling the plate. after they have cooled, salt to taste and enjoy!

Chocolate Dipped Smoked Almond Bacon Brittle

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

Ingredients

• 1/4 lb bacon
• 2 cups smoked almonds
• 1 1/4 cups sugar
• 1/4 cup plus 2 tablespoons light corn syrup
• 1/4 cup plus 2 tablespoons water
• 1 cup unsalted butter, cut into 1/2-inch cubes, at room temperature
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon crushed pink peppercorns
• 8 ounces chocolate, chopped

Recipe

• 1 cut bacon into bite-size pieces. place pieces in large saute pan and cook over medium heat until crispy, about 10 minutes. drain and set aside. coarsely chop smoked almonds and set aside. line baking sheet with silicone liner or waxed paper.
• 2 in large saucepan, combine sugar, corn syrup and water. cook mixture on medium-high heat about 4 minutes or until sugar turns thick and syrupy. slowly add softened butter and continue stirring until mixture emulsifies. keep cooking and stirring until mixture is golden brown, about 4 minutes longer.
• 3 remove pan from heat. if mixture is not smooth, whisk until it is. stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. quickly but carefully pour brittle onto prepared baking sheet. when cool and hard, break brittle into bite-size pieces.
• 4 melt chocolate in microwave in a microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. cool chocolate to room temperature, then either dip pieces of brittle in the chocolate or drizzle the chocolate on top. chill brittle until chocolate is set. store in a tightly sealed container for up to 1 week.

Chocolate Drops (aka Macaroons)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 36
• 2 cups sugar
• 4 tablespoons cocoa
• 1/2 cup milk
• 1/2 cup margarine
• 3 cups oats
• 1 cup coconut
• 1 cup chocolate chips
• 1 teaspoon vanilla

Recipe

• 1 in a microwave safe bowl mix, sugar, cocoa, milk and margarine. microwave (or cook in sauce pan) until boiling.
• 2 add oats, coconut, chocolate chips and vanilla.
• 3 drop tbsp sized cookies on a waxed paper covered cookie sheet. chill in fridge until firm.

Copycat Warm Delights Mini - Low Calorie, Low Fat

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• 8 g betty crocker whipped cream cheese frosting (1/2 tbl)
• 7 g nestle toll house milk chocolate chips (1/2 tbl)
• 22 g pillsbury reduced sugar devil's food cake (approx 3 unpacked tbl)
• 1 1/2 tablespoons water

Recipe

• 1 if you have a digital scale, use it, if not then just use your measuring spoons.
• 2 put cake mix in a small bowl (i usually don't use any nonstick spray, but you can try it if you want).
• 3 mix water into cake mix.
• 4 microwave on high for 40 seconds.
• 5 top with chocolate chips (they will melt).
• 6 top with small dollups of frosting.
• 7 devour it! (yes it's only 135 calories and 6 grams of fat!).

Chocolate Drizzled Almonds

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

Ingredients

• 3 cups whole natural almonds
• 2 ounces baking chocolate

Recipe

• 1 spread whole almonds in a single layer in shallow pan. place in cold oven, roast at 350f for 12 to 20 minutes, stirring occasionally, until fragrant.
• 2 place roasted almonds on foil, parchment paper or a serving platter.
• 3 melt chocolate in a small bowl in microwave for one minute at medium high power. stir well. microwave in additional 10-20 second intervals stirring until smooth.
• 4 pour melted chocolate into a baggie. cut a small hole in a corner of the bag. drizzle chocolate over the almonds in a decorative pattern.
• 5 place in the fridge to harden.
• 6 ** try drizzling your almonds with bittersweet, milk or chocolate -- or a combination of all three!

Chocolate Dipped Potato Chips

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 12
• 1 (24 ounce) package almond bark (12 sq.)
• 1 (12 1/4 ounce) bag wavy potato chips

Recipe

• 1 melt almond bark in microwave.
• 2 dip potato chips in chocolate or drizzle chocolate over chips and set on tin foil to cool.
• 3 for gifts or chips not to be eaten immediately (or those with brown edges): cover the chip completely with chocolate to prevent staleness and hide imperfections.

Chocolate Easter Bunny Pie

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

Ingredients

• 2 ounces ghirardelli bittersweet chocolate
• 1 ounce hershey's milk chocolate
• 1/4 cup butter or 1/4 cup margarine, softened
• 8 ounces neufchatel cheese or 8 ounces light cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon milk or 1 teaspoon half-and-half or 1 teaspoon cream
• 2 cups frozen whipped topping, thawed ( nondairy is okay, store brand is okay too)
• 1 (9 inch) prepared chocolate crumb crusts
• pastel colored m&m', for sprinkling on top (plus head and ears from a small chocolate rabbit for decoration)

Recipe

• 1 chunk chocolates and put together in a small microwaveable bowl; heat on high power in thirty second increments until chocolate is melted and smooth when stirred together, about 1 1/2 minutes.
• 2 in a large bowl, cream together the butter and cream cheese; cream in the sugar, vanilla and milk until all is smooth and well incorporated.
• 3 stir the melted chocolate into the cheese mixture until well blended.
• 4 fold in the thawed whipped topping until thoroughly mixed, being careful not to beat out the fluffiness of the topping.
• 5 scoop the filling into the prepared crust, mounding and smoothing to fit it all inches.
• 6 stand the ears in the center, at a little angle if desired; sprinkle some of the m & m's around to give it some color.
• 7 chill the pie at least one hour before serving and refrigerate any leftovers.
• 8 can be made ahead and frozen up to a couple of months.
• 9 *the better the chocolate, the better the result! use bittersweet or unsweetened here, anything else is too sweet.

Banoffee Pie

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 275 g butter
• 250 g ginger biscuits (or digestive, butter etc)
• 150 g caster sugar
• 400 g sweetened condensed milk
• 5 bananas
• 500 ml double cream
• chocolate (for grating)

Recipe

• 1 crush the gingernut biscuits so they resemble breadcrumbs.
• 2 melt 4oz of the butter and mix with the biscuits.
• 3 press mixture into a dish about 28cm diameter and about 6-7 centimeters deep.
• 4 chill.
• 5 place remaining butter and sugar in a non stick saucepan and melt.
• 6 add the condensed milk and gently bring to the boil stirring continuously so mixture does not burn.
• 7 boil for 5 minutes exactly to make a light caramel.
• 8 or place remaining butter, sugar and condensed milk in a large glass bowl and microwave 2-3 minutes, stirring occasionally.
• 9 it should change colour to a light caramel.
• 10 don't over do it as it will make the toffee too hard.
• 11 allow to cool slightly and then pour over biscuit base.
• 12 chill.
• 13 slice the bananas over the caramel.
• 14 beat the cream until stiff and cover bananas.
• 15 top with grated chocolate be warned this is very sweet.

Chocolate Dipped Neapolitan Cookies

Total Time: 4 hrs 44 mins Preparation Time: 4 hrs 30 mins Cook Time: 14 mins

Ingredients

• 1 cup butter, softened (no substitutes)
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon peppermint extract
• 6 drops red food coloring
• 4 1/2 teaspoons chocolate syrup
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 teaspoons shortening

Recipe

• 1 line a 9x5x3 inches loaf pan with waxed paper; set aside.
• 2 in a mixing bowl, cream butter and sugar. beat in egg and vanilla. combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
• 3 divide dough into thirds. add peppermint extract and red food coloring to one portion and mix well; spread evenly into prepared pan.
• 4 spread one plain layer evenly over first layer.
• 5 to last portion add chocolate syrup; spread over second layer.
• 6 cover with foil; chill for 4 hours or overnight.
• 7 unwrap loaf and cut in half lengthwise. cut each portion widthwise into 1/4 in slices.
• 8 place 2 inches apart on ungreased baking sheets.
• 9 bake at 350 for 12-14 minutes or until edges are lightly browned. remove to wire racks to cool.
• 10 in a microwave, melt chocolate chips and shortening; stir until blended and smooth.
• 11 dip one end of each cookie into chocolate. place on wire racks until set.

Brainy Brownies

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

Ingredients

• Servings: 10
• 6 tablespoons unsalted butter
• 3/4 cup semi-sweet chocolate chips
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup sugar
• 1/4 cup flour, plus
• 2 tablespoons flour
• 1/4 cup rolled oats, ground in a food processor
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon salt
• butter or nonstick cooking spray
• 3 cups baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
• 1 1/2 cups blueberries
• 1 teaspoon lemon juice
• 3 -4 tablespoons water
• 1 cup all-purpose unbleached flour
• 1 cup whole wheat flour
• 1 cup unsweetened wheat germ

Recipe

• 1 if using raw spinach, thoroughly wash it, even if the package says “prewashed.â€? bring spinach or collards and water to boil in a medium pot. turn heat to low and allow to simmer for 10 minutes.
• 2 if using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
• 3 fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 2 tablespoons of water, and puree on high until as smooth as possible. stop occasionally to push top contents to bottom. if necessary, add the rest of the water to make a fairly smooth puree.
• 4 this amount of spinach and blueberries makes only about 1 cup of puree. double the recipe if you want to store another cup of the puree. it will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
• 5 combine this purple egg mixture with the cooled chocolate mixture.
• 6 combine the flours and wheat germ in a bowl. this blend can be stored in a sealed, labeled plastic bag for months.
• 7 preheat the oven to 350 degrees.
• 8 butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
• 9 melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). remove from heat and allow mixture to cool a bit.
• 10 meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and purple puree.
• 11 in a mixing bowl, stir together flour blend, cocoa powder, oats, and salt. add this to the chocolate mixture and blend thoroughly. mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
• 12 bake for 30 to 35 minutes, until a toothpick comes out clean. allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. dust with powdered sugar, if desired.
• 13 keeps for a week in the refrigerator, covered tightly.

Chocolate Dipped Almond Anise Biscotti

Total Time: 1 hr 13 mins Preparation Time: 30 mins Cook Time: 43 mins

Ingredients

• Servings: 32
• 2 1/2 cups flour
• 1 cup sugar or 1 cup splenda granular
• 2 teaspoons baking powder
• 2 teaspoons anise seed (or more to taste)
• 1 cup sliced almonds
• 1/4 teaspoon salt
• 3 eggs or 3/4 cup egg beaters egg substitute
• 2 teaspoons fat-free evaporated milk
• 2 teaspoons pure vanilla extract
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate
• 2 teaspoons vegetable oil

Recipe

• 1 preheat oven to 350°f.
• 2 mix flour, sugar, baking powder, anise seed, almonds and salt in large bowl.
• 3 beat eggs, vanilla and milk in separate bowl. gradually add to dry ingredients, when mixed you may need to knead the dough a few times.
• 4 divide dough in half.
• 5 roll each half into a 12-inch long log. transfer logs to greased baking sheet. flatten log to 1-inch thickness.
• 6 bake 30 minutes or until slightly risen and firm to touch.
• 7 cool logs on wire rack 15 minutes.
• 8 transfer to cutting board.
• 9 using a sharp serrated knife, cut logs diagonally into 3/4-inch thick slices. place slices in single layer on ungreased baking sheets.
• 10 bake 10 to 13 minutes or until crisp and golden.
• 11 cool on baking sheets.
• 12 place chocolate and oil in small microwaveable bowl.
• 13 microwave on high 1 minute.
• 14 stir; microwave additional 30 seconds. microwave additional 30 seconds, if needed. stir until completely melted.
• 15 dip each biscotti halfway into chocolate mixture.
• 16 let stand at room temperature or refrigerate on wax paper-lined tray 15 minutes or until chocolate hardens.
• 17 store in covered container.

7-ingredient 5-minute Apple Dessert

Total Time: 5 mins Preparation Time: 4 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 1 apple
• 2 tablespoons apple cider
• 1 sheet low-fat cinnamon graham crackers (crumbled)
• 2 teaspoons instant oatmeal
• 2 teaspoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Recipe

• 1 core the apple, then dice into small chunks.
• 2 mix apple, graham cracker, oatmeal, brown sugar, cinnamon, and nutmeg in microwave safe container.
• 3 pour apple cider over the top.
• 4 microwave on high for 40-70 seconds (50 should work for the average microwave).
• 5 serve in cute little mugs.

Chocolate Decadence With Sweetened Cream

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

Ingredients

• Servings: 10
• 2 cups semi-sweet chocolate chips, divided
• 3/4 cup butter or 3/4 cup margarine, divided
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1/4 cup milk
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees f.
• 2 line 9-inch round baking pan with foil; lightly grease.
• 3 microwave 1 cup chocolate chips in medium, uncovered, microwave-safe bowl on high power for 1 minute.
• 4 stir.
• 5 chips may retain some of their original shape.
• 6 if necessary, microwave at additional 10-15-second intervals, stirring until smooth.
• 7 cool to room temperature.
• 8 beat butter and sugar in large mixer bowl until creamy.
• 9 add eggs, beat on high speed for 2-3 minutes.
• 10 beat in melted chocolate.
• 11 gradually beat in flour alternately with milk.
• 12 stir in remaining chocolate chips.
• 13 spoon into prepared baking pan.
• 14 bake for 40-45 minutes or until wooden pick in center comes out slightly sticky.
• 15 cool completely in pan on wire rack.
• 16 lift cake from pan; remove foil.
• 17 top with sweetened whipped cream.
• 18 to make cream: beat heavy whipping cream, confectioners' sugar and vanilla extract in small mixer bowl until soft peaks form.

Bacon And Cheese Oven Omelet

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

Ingredients

• Servings: 6
• 12 slices bacon
• 6 slices processed cheese
• 8 large eggs, beaten
• 1 cup whole milk

Recipe

• 1 fry bacon and drain; chop into pieces. (i make mine in the microwave).
• 2 arrange cheese slices in the bottom of a lightly-buttered 9 inch pie pan. (i use glass.).
• 3 beat together eggs and milk with a fork. add chopped bacon and pour over cheese.
• 4 bake at 350° for 45 to 50 minutes, until eggs are set in the middle.
• 5 let stand 5 minutes before cutting.
• 6 note: you can reheat left-over portions in the microwave upside down, with cheese on the top.
• 7 you might want to add some herbs on the top, too!

Cheese & Bacon Spread

Total Time: 10 mins Preparation Time: 6 mins Cook Time: 4 mins

Ingredients

• 8 ounces cream cheese
• 1/2 cup miracle whip
• 1 cup shredded cheddar cheese
• 2 tablespoons green onions, sliced
• 8 slices bacon, cooked, crumbled
• 1/2 cup crushed cracker (buttery kind like ritz or town house)

Recipe

• 1 -microwave cream cheese 30 sec.
• 2 -mix cream cheese, miracle whip, cheddar and onions till blended; spoon into a 9" pie plate.
• 3 -microwave until thoroughly heated - approx 3 to 4 minutes, turning halfway through.
• 4 -sprinkle with bacon and cracker crumbs. serve with crackers.