Cabernet Chocolate Covered Strawberries

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 6 ounces semi-sweet chocolate chips
• 1 tablespoon butter, softened
• 1 tablespoon cabernet sauvignon wine
• 1/2 teaspoon vanilla
• 1/2 pinch salt
• 1/4 cup heavy cream
• 1 lb strawberry

Recipe

• 1 melt chocolate chips in microwave or double boiler being careful not to burn. if microwaving, start with about 45 sec., stir and continue in 10 sec. increments., stirring after each.
• 2 whisk in butter, cream, salt and vanilla one at a time.
• 3 dip berries in glaze and place on wax paper.
• 4 chill for 20 minutes or until set.

Antipasto Pocket Sandwich

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

Ingredients

• 1/4 cup chopped pepperoncini pepper
• 1/4 cup chopped marinated artichoke hearts
• 1/4 cup chopped green olives or 1/4 cup black olives
• 3 slices deli ham, sliced in strips
• 1 slice american cheese or 1 slice cheddar cheese or 1 slice provolone cheese
• 1 burrito-size flour tortilla (i used flour)

Recipe

• 1 -preheat oven to 375°f.
• 2 -place a piece of foil on a sheet pan, and treat with nonstick cooking spray.
• 3 -microwave tortilla for 20 seconds on high power.
• 4 -place vegetables in center of warm tortilla and roll up egg roll-style, and place seam-side down on sheet pan.
• 5 -cut two slits in top of sandwich.
• 6 -bake for 20 minute.
• 7 -let stand for a couple of minutes.
• 8 -cut in half and enjoy.

Baked Chicken With Mushroom Gravy

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

Ingredients

• Servings: 4
• 4 tablespoons butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon seasoning salt, divided
• 1 teaspoon garlic powder, divided
• 1 whole chicken, cut up (about 3-1/2 pounds)
• 2 -3 tablespoons oil (or as needed) or 2 -3 tablespoons butter (or as needed)
• 1 large onion, sliced (can use two medium onions)
• 1/2 lb sliced fresh mushrooms
• 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
• 1 pinch cayenne pepper (optional)
• 1 (5 ounce) can evaporated milk
• 3/4 cup grated cheddar cheese
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 1/4 teaspoon paprika

Recipe

• 1 in a large bowl combine two cans cream of mushroom soup with 1/2 teaspoon garlic powder, cayenne pepper (if using) evaporated milk, 3/4 cup cheddar cheese, 1/2 teaspoon seasoned salt and 1/2 teaspoon ground black pepper; mix until well combined; place in refrigerator until ready to use.
• 2 set oven to 425°f (set oven rack to lowest position).
• 3 pour the melted butter into a 13 x 9-inch baking pan.
• 4 in a bowl combine flour with 1/2 teaspoon seasoned salt and 1/2 teaspoon garlic powder.
• 5 dredge the chicken pieces in the flour mixture one piece at a time to coat completely.
• 6 place the chicken in the pan skin-side down.
• 7 bake uncovered at 425°f for 20 minutes.
• 8 turn the chicken over skin-side up and continue baking for 20 minutes.
• 9 while the chicken is cooking heat 2-3 tablespoons oil or butter in a skillet over medium-high heat; add in sliced onions and mushrooms; sauté until tender, then mix in with the mushroom soup mixture.
• 10 after the last 20 minutes of cooking the chicken remove from oven and drain all fat from pan.
• 11 slightly warm the soup mixture in the microwave then then pour the soup mixture in the pan on top and around the chicken.
• 12 sprinkle the top lightly with paprika.
• 13 reduce oven heat to 325°f.
• 14 cover pan with foil and continue baking for about 20 minutes.

Christmas In Vermont Bread

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

Ingredients

• Servings: 12
• 3/4 cup milk, lukewarm
• 6 tablespoons butter
• 3 3/4 cups all-purpose flour
• 1/4 cup nonfat dry milk powder
• 2 teaspoons instant yeast
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 1/2 teaspoons salt
• 2 large eggs
• 1 egg yolk, reserve the egg
• 3/4 cup brown sugar
• 3/4 cup all-purpose flour
• 1 cup pecans, finely ground
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 2 tablespoons butter
• 2 tablespoons milk
• 1/2 cup confectioners' sugar

Recipe

• 1 to make dough -melt butter in the milk and let cool to lukewarm. combine flour, dry milk, yeast, vanilla extract, brown sugar, salt and eggs plus yolk by hand, mixer or bread machine, until you have a soft, shiny, slightly sticky dough. place in a lightly greased bowl and allow it to rise for 1 1/2 hours.
• 2 to make filling - stir together brown sugar, flour, ground pecans and melted butter, until it forms a coarse crumb. set aside.
• 3 grease a large tube pan. scoop about 1/2 the dough into the pan. sprinkle with about 2/3 of the filling and top with remaining dough.
• 4 beat remaining egg until foamy. brush over dough and sprinkle with remaining filling crumbs. cover lightly with greased plastic and let rise for 1 1/2 hours, or until puffy.
• 5 bake bread in preheated 350°f oven for 30-35 minutes, until golden brown. let bread cool in pan for 10 minutes and then turn out onto rack to finish cooling.
• 6 to make glaze - mix brown sugar, butter, milk and confectioners sugar and heat in saucepan or microwave, until the sugar dissolves. place the loaf on a serving plate and brush with the warm glaze. cool completely and slice with serrated knife to serve.

Creamy And Spicy Sweet Potatoes

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

Ingredients

• Servings: 6
• 4 extra large sweet potatoes
• 1/4-1/2 cup chicken broth (or vegetable broth)
• 6 ounces cream cheese, softened and cut into bits
• 6 ounces sour cream
• 2 tablespoons chipotle chiles in adobo
• 3 tablespoons butter

Recipe

• 1 in a preheated 350 degree oven, roast the sweet potatoes until very soft, about 1 hour.
• 2 remove from oven and when cool enough to handle, peel the potatoes.
• 3 in a large mixing bowl, mash the potatoes and add the butter.
• 4 in a blender, mix all the other ingredients and blend until the peppers are all chopped up and blended into the creamy mixture.
• 5 mix the creamy mixture into the potatoes and pour into a casserole dish and reheat either in the oven or in the microwave.

Creamy Alfredo With Tofu Shirataki

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

Ingredients

• Servings: 1
• 1 ounce neufchatel cheese
• 1 tablespoon milk
• 1 -1 1/2 teaspoon dried chives
• 1/8 teaspoon garlic salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon fresh ground pepper
• 1 (8 ounce) package tofu shirataki noodles, rinsed drained and patted dry

Recipe

• 1 drain and rinse shirataki noodles. cook in microwave for 1 minute then rinse, drain, pat dry and chop noodles into manageable lengths.
• 2 melt reduced fat cream cheese and milk in the microwave on medium heat for 1-3 minutes. stirring every 30 seconds until smooth and warm.
• 3 add chives, garlic salt, lemon juice, ground pepper and tofu noodles.
• 4 return to microwave, heating for another 1-2 minutes stirring every 30 seconds until desired temperature is reached.

Cornish Miners' Pasties

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

Ingredients

• 1 lb ground beef (turkey or venison)
• 2 cups diced potatoes
• 2 cups diced carrots
• 1 cup diced turnip
• 1 medium onion, chopped
• 2 teaspoons salt
• 6 -8 tablespoons butter
• 6 -8 tablespoons water (see ** description)
• 2 tablespoons milk (more or less)
• 1 (10 ounce) can cream of mushroom soup (or leftover beef or chicken gravy)
• 0.5 (10 ounce) can milk
• thyme, to taste
• tarragon, to taste

Recipe

• 1 prepare pastry according to pasty pastry for cornish miners' pasties , set aside; preheat oven to 350.
• 2 mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside.
• 3 divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick.
• 4 on one half of each circle, place equal amount of meat-veg mixture.
• 5 carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. if there is a thin edge of crust, fold it over on itself to make a nice crust.
• 6 transfer each pasty to a large baking sheet (i use two).
• 7 with a paring knife, poke a hole straight into just the top crust, shaped like an x, each leg should be about a half-inch long, then fold the little corners back (like a flower).
• 8 melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step).
• 9 more butter-water can be added about half-way through the baking, if you didn't use it all at this point.
• 10 brush tops of pasties with the milk.
• 11 pop it all into the oven; bake for one hour; tops should be golden brown (you won't be able to let them in there much longer anyway--as the aroma is beyond this world!).
• 12 serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole.
• 13 also -- you might want to let these "rest" for a few minutes before eating---the insides will be very hot!
• 14 tips on eating these: miners would've carried these in a lunch pail (wrapped in a dishtowel!) -- we serve 'em on plates and slather on the gravy after cutting them open to release the steam & heat; the crust is especially delish with the gravy!

Coconut Tofu Snack Cake (vegan

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1/4 cup coconut oil, melted
• 1 1/2 cups flour (i use at least 1/2 whole wheat)
• 1/4 cup arrowroot (aka arrowroot powder or starch)
• 1/4 teaspoon sea salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 300 g coconut dessert tofu (i get them in a package that is 2 x 150g)
• 3/4 cup organic sugar
• 2 tablespoons vanilla soymilk (or other vegan milk)
• 1 cup unsweetened dried shredded coconut
• 1 teaspoon sugar

Recipe

• 1 preheat oven to 350 degrees. lightly grease a square baking pan (8x8 ish).
• 2 melt the coconut oil so that it is completely liquid. i do this using the microwave on about half of it, and then mixing in other half which melts in and reduces the overall temperature. set aside to cool (but not reharden).
• 3 in a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. set aside.
• 4 empty the tofu into a large mixing bowl. using a whisk, mix it with the sugar, and soy milk, followed by the oil which should be cooled down enough by now.
• 5 add the dry ingredients into the wet, combine well but don't overmix. fold in the shredded coconut.
• 6 pour the batter into the prepared pan, sprinkle about a tsp of sugar overtop. bake for about 35 minutes - do the toothpick test to be sure.

Chicken Cordon Bleu Pockets

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• 48 rolls crescent roll dough
• 1/3 cup sour cream
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded swiss cheese
• 2/3 lb chicken breast, cooked and diced (about 2 cups)
• 1/3 lb ham, cooked and diced (about 1 cup)

Recipe

recipe

• 1 assembly directions:.
• 2 remove rolls from package and connect triangles to form rectangles.
• 3 preheat oven to 375 degrees. in a mixing bowl, mix the sour cream, parmesan cheese, and swiss cheese. add the diced chicken and ham and toss until coated. evenly divide the filling between the pockets using about 1/4°c of mixture per pocket. fold one side of the pocket over the other side. seal the edges by pressing with the tines of a fork. transfer the pockets to a cookie sheet. bake at 375 for 12 minutes or until golden brown.

recipe

• 4 freezing directions:.
• 5 allow to cool on the baking sheet. place in rigid containers or freezer bags. seal, label and freeze.

recipe

• 6 serving directions:.
• 7 thaw in the refrigerator overnight. microwave on high for 2 to 4 minutes or until the pockets are hot. place in a warmed thermos and close lid.
• 8 you can use the flaky biscuit dough. peel each biscuit in half and flatten with palm of your hand. fill with stuffing and fold in half.

Cacciatore Vegetarian Style

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons balsamic vinegar
• 1 1/2 cups seitan or 1 1/2 cups bean curd
• 1 cup mushroom
• 1 stalk celery, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 large onion, coarsely chopped
• 2 sweet bell peppers, 1 green & 1 red, coarsely chopped
• 3 fresh garlic cloves (or 1 t dried minced)
• 28 ounces chunky tomato sauce
• 1/3 cup dry wine or 1/3 cup sherry wine
• 2 teaspoons dried oregano
• 2 teaspoons artificial sweetener (succanat, sugar or substitute)
• 1/8 teaspoon freshly-ground pepper
• 1/2 teaspoon salt

Recipe

• 1 in a large skillet, saute mushrooms, celery, carrot, onion, peppers and garlic in balsamic vinegar until tender (add a small amount of water, if needed).
• 2 add tomato sauce, bean curd, wine, oregano, salt, black pepper, and sugar.
• 3 bring to boil; reduce heat. cover and simmer for 20 minutes. serve over rice or pasta.
• 4 notes: if you are lacto use a bit of feta cheese mixed in as well as some cheddar or mozzarella on top.
• 5 when i made it last time, i used stir fry vegetables. mix of peppers [yellow, red and green] also added some lemon pepper mrs. dash. nicely done.
• 6 will also work in microwave.

Biscuits And Gravy Low-fat

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup smart balance butter spread
• 1/2 cup wheat flour
• 1 1/2 cups skim milk
• 1 (9 5/8 ounce) package jimmy dean turkey breakfast sausage
• salt and pepper
• 16 ounces roll pillsbury grands whole wheat biscuits

Recipe

• 1 cook biscuits according to package directions. in medium saucepan on medium heat, melt butter completely. mix in flour slowly until fully mixed. add milk slowly as you keep stirring the mixture with a whisk. keep stirring over medium heat until mixture gets thick and bubbly. add salt and pepper. cut sausage links into small 1/2 inch peices and heat for 1 minute in microwave. add to flour mixture. cook biscuits according to package directions. serve gravy over biscuits and enjoy!

Choco-cream Cheese Cookies

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

Ingredients

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 1/2 cups chocolate chips (14 oz.)
• 1/2 cup soft margarine
• 1 1/2 cups sugar
• 2 1/2 cups flour
• 1 1/2 teaspoons baking soda

Recipe

• 1 heat oven to 350f/180°c.
• 2 beat cream cheese, butter, egg and sugar until light and fluffy.
• 3 melt 1 cup chocolate chips in microwave/stovetop and stir into batter.
• 4 stir in flour, baking soda and remaining chocolate chips.
• 5 drop 1 tablespoon at a time onto ungreased cookie sheets.
• 6 bake one dozen at a time for 8 - 10 minutes.
• 7 let cool.

Chicken Cordon Bleu-my Way

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

Ingredients

• 1/4 cup reduced-sodium fat-free chicken broth
• 5 teaspoons butter, melted
• 1 large garlic clove, minced
• 1/2 cup italian seasoned breadcrumbs
• 1 tablespoon grated fresh parmigiano-reggiano cheese
• 1 teaspoon paprika
• 4 boneless skinless chicken breast halves
• 1/4 teaspoon sea salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 4 slices maple honey-roasted ham
• 4 slices mozzarella cheese

Recipe

• 1 preheat oven to 350°.
• 2 place the broth in a microwaveable bowl at high 15 seconds.
• 3 stir in the butter and garlic.
• 4 combine the breadcrumbs, parmigiano cheese and paprika in a shallow bowl; set aside.
• 5 place the chicken on a cutting board and pound with a meat mallet to 1/4 inch thick.
• 6 sprinkle both sides of chicken with the salt, oregano and pepper.
• 7 top each breast with one slice of ham and one slice of cheese.
• 8 roll up each breast jelly-roll fashion.
• 9 dip each roll in chicken broth mixture; roll in breadcrumbs.
• 10 place rolls, seam side down in an 8-inch square pan coated with cooking spray.
• 11 pour remaining broth over the chicken.
• 12 bake at 350° for 35 minutes or tops are golden brown.

Creamy & Chunky Corn Soup

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

Ingredients

• Servings: 8
• 1 quart traders joe's creamy corn and roasted pepper soup
• 1 (15 ounce) can organic cut corn
• 2 yellow onions
• 2 -3 tablespoons olive oil
• 2 yellow squash
• 2 zucchini
• 1/4 cup water
• celtic sea salt
• lawry's seasoning
• cayenne pepper
• worcestershire sauce

Recipe

• 1 put creamy corn and roasted pepper soup in pot with canned corn (don't drain it!) and turn stove on med-low heat.
• 2 chop onions and put in microwave safe dish with olive oil and microwave on high for 8-10 minutes until clear.
• 3 add onions to pot.
• 4 chop squash and zucchini into bite-sized pieces and put in microwave-safe dish with the water and microwave on high for 8-10 minutes until soft.
• 5 add squash and zucchini to pot.
• 6 season to taste.
• 7 simmer for until flavors blend (10 min).

A Hug And A Kiss

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• 1 bag round pretzel (the hug)
• 1 bag hershey chocolate kiss (the kiss)
• 1 bag m&m's plain chocolate candy

Recipe

• 1 place the pretzels on a baking sheet or microwaveable dish.
• 2 pur one unwrapped kiss in the middle of each pretzel.
• 3 place in a 350 degree oven for 4 minutes (or microwave for 20 seconds) to soften (almost melt) the kisses.
• 4 remove from the oven and immediately push an m& m down on the top of the kiss to flatten it.
• 5 let cool.

Chips My Eye - Variation

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

Ingredients

• 2 eggs
• 5 -6 french fries

Recipe

• 1 bake the french fries and then turn off the oven. keep them inside the oven so they stay warm. you could also heat them up in the microwave or even use a deep fryer, if you'd prefer.
• 2 whisk the eggs.
• 3 preheat a skillet on medium heat.
• 4 pour the whisked eggs in the skillet and swish them around to coat the bottom, just like you're making a regular omelet.
• 5 when the omelet is nearly completely cooked, put the fries on one side, and fold the omelet over it.
• 6 cook for about 10-20 second more, then remove from the skillet onto a plate.
• 7 serve with salt, pepper, and ketchup.

Christmas Mincemeat And Oat Squares/slices

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

Ingredients

• 5 ounces butter or 5 ounces margarine
• 3 ounces soft brown sugar
• 8 ounces whole wheat flour
• 4 ounces porridge oats
• 12 -16 ounces mincemeat

Recipe

• 1 preheat the oven to 200°c or 400°f.
• 2 grease a shallow baking tin, 11 x 7 inches.
• 3 melt the butter or margarine gently in a large saucepan. add the sugar and mix well.
• 4 while the butter and sugar are being heated up, mix the porridge oats & flour together in a bowl.
• 5 when the butter & sugar mixture have turned to liquid, take the pan off the heat and add the flour & oat mixture gradually, stirring all the time.
• 6 when it is all thoroughly mixed and blended, spoon half the mixture into a well greased shallow baking tin.
• 7 with the flat of your hand, press the mixture down firmly all over - making sure it gets into all the corners!
• 8 the firmer you press, the less crumbly it will be when it has been cooked & therefore easier to pick up and eat!
• 9 next, using a tablespoon, spread all the mincemeat over the top - making sure it is evenly spread and goes into all those corners again! press it down with the back of the spoon.
• 10 then spread the remaining oat & flour mixture over the top - again pressing down firmly and making sure it is evenly spread.
• 11 bake the mincemeat slices in the centre of the oven for about 20 minutes or until the top is tinged brown - not too dark and brown.
• 12 remove from the oven & with a sharp knife, cut into 12 squares - but make sure to leave them in the tin until they are cold. it is easier to remove them this way.
• 13 sprinkle with icing sugar if you want and store in an airtight tin, that's if they are not gobbled up straight away!
• 14 these can be re-heated in a warm oven or microwave - then serve with cream or brandy butter as a nice, festive dessert.
• 15 be careful not to overheat in the microwave as mincemeat can really burn your mouth if it gets too hot!

Chive And Parsley Mashed Potatoes

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

Ingredients

• 1 cup chopped fresh chives
• 3/4 cup chopped fresh flat-leaf parsley
• 1/2 cup olive oil plus 3 tablespoons olive oil
• 1/4 teaspoon salt
• 5 lbs yukon gold potatoes (or other yellow fleshed potatoes)
• 1 1/2 cups milk
• 1/2 cup unsalted butter, cut into 1/2-inch pieces
• 1 1/4 teaspoons salt
• 3/4 teaspoon vreshly ground black pepper

Recipe

• 1 make oil:.
• 2 purée chives and parsley with oil and salt in a blender until smooth. pour herb oil through a fine strainer into a glass cup, pressing on and discarding solids.
• 3 prepare potatoes:.
• 4 peel and quarter potatoes. cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• 5 while potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.
• 6 drain potatoes in a colander and return to pot. add the hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons of the herb oil.
• 7 if desired, serve potatoes drizzled with some of remaining oil. enjoy!
• 8 note:.
• 9 oil can be made 4 days ahead and covered and chilled. bring to room temperature before using.
• 10 potatoes can be made 1 day ahead and chilled, covered. bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.

Cheesy Pita Salad Sandwiches

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 1 medium tomato, chopped corasely
• 1/2 cup sliced cucumber
• 1/2 cup alfalfa sprout
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped green pepper
• 1/4 cup celery
• 1/8 tablespoon coarsely ground pepper
• 1/4 cup reduced-calorie italian dressing
• 1/2 cup shredded swiss cheese
• 2 whole whole wheat pita bread, cut in half crosswise

Recipe

• 1 combine tomato, cucumbers, sprouts red and green peppers, celery, pepper.
• 2 and italian salad dressing in a medium bowl.
• 3 toss well, set aside.
• 4 divide cheese evenly into pita halves.
• 5 cover with paper towels and microwave at medium-high power for 30 seconds.
• 6 to 1 minute or until cheese melts.
• 7 open sandwiches and stuff with equal amounts of vegetable mixture.
• 8 serve immediately.

Cheesy Salmon Breakfast Burrito Bake

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

Ingredients

• Servings: 8
• 1/2 medium bell pepper, diced (i used red. it really brightens up the dish.)
• 1/4 cup red onion, chopped
• 1 tablespoon butter
• 1 (6 ounce) can pink salmon, drained, flaked
• 6 eggs
• 2 -3 tablespoons prepared horseradish (this will depend on your taste buds.)
• 3 tablespoons evaporated milk
• salt
• pepper
• 8 flour tortillas
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 1/4 cups chicken stock, divided
• 1/4 cup evaporated milk
• 1/4 cup heavy whipping cream
• 4 teaspoons prepared mustard
• 1/2 teaspoon dried tarragon
• 1/2 cup shredded monterey jack cheese
• spanish paprika

Recipe

• 1 preheat oven to 375 degrees.
• 2 melt 1 tablespoon butter in a heavy bottom pan. when melted add in the onions and peppers. cook until vegetables are crisp tender; stir in salmon and cook until warm.
• 3 beat together the eggs, horseradish and evaporated milk. add to pan and as eggs began to set, gently pull cooked portion to the center and repeat process until eggs are set; season to taste with salt and pepper.
• 4 warm the flour tortillas either wrapped in foil in the oven until warm or a few at a time in the microwave. once soft and pliable, spoon a couple of spoons egg mixture slightly off center, tuck in ends and roll up burrito style. place the filled tortillas in an oven proof dish that has been sprayed with non-stick cooking spray.
• 5 in a medium saucepan melt the butter and stir in flour, salt and cayenne. cook over medium until flour begins to brown. whisk in the 1 cup stock, cream, mustard and tarragon. cook over medium heat until slightly thickened, 2 to 3 minutes; remove from heat and stir in shredded cheese. if sauce becomes to thick, thin with remaining 1/4 cup stock.
• 6 pour the sauce over the burritos, sprinkle with spanish paprika and place in preheated oven for 15 minutes or until heated through. serve immediately.

Choco Lots Of Cheesecake Chocolate No Bake

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 8
• 1 1/2 cups semi-sweet chocolate chips
• 1 (8 ounce) package cream cheese
• 1 (3 ounce) package cream cheese (any will do, even fat free, in the mix its all good!)
• 1/2 cup sugar or 1/2 cup splenda sugar substitute, sugar sub. it actually taists the same but is better fo you
• 1/4 cup butter
• 2 cups frozen whipped topping, like coolwhip
• 1 9-inch oreo cookie pie crust

Recipe

• 1 melt chocolate chips in microwave until melted and mixture is smooth when stirred.
• 2 set aside for cooling.
• 3 in a blender, mix cream cheese, sugar, and butter until smooth.
• 4 then blend in the melted chocolate.
• 5 and then cool whip.
• 6 dump it all into the crust crust and smooth down cover and chill.
• 7 once chilled, add topping of choise, cherry pie feeling, cool whip, chocolate ice cream topping, or my fav, hardening turtel ice cream topping.
• 8 i hope you enjoy.

Christmas Green Bean Casserole

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 (10 1/2 ounce) can cream of mushroom soup
• 3/4 cup milk
• 1 teaspoon soy sauce
• 1/4 teaspoon pepper
• 1 teaspoon onion powder
• 1 (24 ounce) package frozen cut green beans
• 1/2 cup fresh mushrooms, sliced
• 6 ounces dried sweetened cranberries
• 1 cup of canned french-fried onions
• 1/2 cup almonds, slivered (optional)

Recipe

• 1 prepare green beans in microwave until tender (approx. 10 minutes). then drain.
• 2 mix soup, milk, soy sauce, pepper, onion powder, beans, mushrooms, cranberries and almonds together in a 3 quart casserole dish.
• 3 cover and bake at 350 degrees for 30 minutes. uncover and stir. sprinkle french fried onions over the top and bake uncovered for another 10-15 minutes to desired color.

Banana Almond Baked Oatmeal Cups

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

Ingredients

• Servings: 12
• 1/2 cup almond butter
• 1 1/2 cups mashed bananas or 4 -5 bananas
• 3 cups old fashioned oats
• 1 1/2 cups plain unsweetened almond milk
• 1/4 cup maple syrup or 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup raw sliced almonds
• additional raw sliced almonds, sprinkle on top before baking
• 12 slices bananas, add on top before baking
• almond butter
• maple syrup or honey

Recipe

• 1 preheat oven to 375. grease muffin tin with baking spray, coating bottoms and sides.
• 2 if almond butter is thick, microwave it for about 30 seconds to soften it up.
• 3 combine all ingredients in a large bowl and stir until thoroughly combined. spoon into muffin cups.
• 4 top with a few sliced almonds and a slice of banana.
• 5 bake 20 minutes.
• 6 cool a few minutes before running a knife around the edges and removing them from the tin. serve with a dab of almond butter on top and a drizzle of maple syrup.

Christmas Mice On Shortbread

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 15 maraschino cherries, drained
• 2/3 cup chocolate chips or 2/3 cup chocolate chips
• 1/2 teaspoon vegetable oil
• 1 (5 1/3 ounce) package shortbread, triangles
• 30 sliced almonds
• 15 chocolate chips or 15 chocolate chips
• shredded coconut
• 15 red cinnamon candies

Recipe

• 1 cover work area with piece of waxed paper 18 inches long.
• 2 dry cherries with paper towels.
• 3 place 2/3 cup chips and the oil in 6oz custard cup.
• 4 microwave uncovered on high 1 minute to 1 minute 10 seconds, or until chips are softened; stir until smooth.
• 5 hold 1 cherry by stem (mouse tail), and dip into melted chips, covering completely-- even stem (tail).
• 6 immediately place on shortbread triangle, with tail at 45-degree angle.
• 7 place 2 of the sliced almonds against front of cherry to form mouse ears.
• 8 repeat with remaining cherries, shortbread and almonds.
• 9 using the remaining melted chips as glue and a toothpick to spread the melted chips, attach the flat side of a whole chip (flat side back) to the base of the almonds to form the mouse head.
• 10 using melted chips as glue, attach a few shreds of coconut for the whiskers and a red hot for the nose.
• 11 let cool without moving 50-60 minutes or until the melted chip mixture is firm and completely set.
• 12 store in cool place up to one week.

Cheesy Potato Corn Chowder

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

Ingredients

• Servings: 3
• 1 tablespoon butter
• 1/4 onion, chopped
• 1/2 russet potato, peeled, cut into 1/2-inch cubes
• 5 pieces canadian bacon, chopped
• 1 cup milk, heated in microwave for one minute
• 3/4 cup cream-style corn
• 1/2 cup frozen corn kernels, heated in microwave for 30 seconds
• 1/4 teaspoon dried thyme

Recipe

• 1 1. melt butter in a medium saucepan over medium heat. add onion and cook until tender, about 3 minutes, stirring occasionally.
• 2 2. increase heat to medium high and add potato and chopped canadian bacon. sauté until the potatoes start to brown and are tender, about 3-5 minutes.
• 3 3. add milk and stir continuously.
• 4 4. when milk boils, add creamed corn, corn kernels and thyme to soup and simmer until heated through.
• 5 5. add shredded cheese ¼ cup at a time and stir until the cheese is melted.
• 6 6. season with salt and pepper as desired.

Cheesy Potatoes With Corned Beef

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

Ingredients

• Servings: 4
• 4 big potatoes (leftover baked)
• 8 ounces cheese
• 1 (12 ounce) can corned beef

Recipe

• 1 microwave potatoes if they aren't already baked.
• 2 chop potatoes and fry a bit over medium heat.
• 3 crumble the canned corned beef over the potatoes.
• 4 slice the cheese and arrange artistically over the potatoes and corned beef.
• 5 cover and let sit until the cheese is melted and everything is hot through.

Chicken Cordon Bleu Casserole

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 lb red potatoes, cut in 1-inch cubes
• 1 lb chicken breast tenders
• 1 (12 ounce) bag frozen broccoli florets
• 10 1/2 ounces cream of chicken soup
• 8 ounces ham, cut into 1/2-inch chunks
• 1 cup swiss cheese, shredded
• 1/2 cup milk
• 2 tablespoons chopped fresh parsley leaves
• 1 garlic clove, minced
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350 degrees.
• 2 meanwhile, in microwave safe bowl, place potatoes and 2 tblsp water. cover with waxed paper and microwave on high for 3-4 minutes until potatoes are tender.
• 3 add remaining ingredients and toss to mix.
• 4 put in 13x9 baking dish and bake, uncovered, 50-55 minutes until chicken is done and cheese begins to brown.

A Healthy Chocolate Smoothie!

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 1 banana
• 1/2 cup ovaltine (more or less according to taste)
• 2 scoops vanilla ice cream

Recipe

• 1 chop up bananas (easier to blend).
• 2 put bananas on a plate and sprinkle ovaltine and stick in microwave for about 6-10 seconds.
• 3 put all ingredients in blender and mix till creamy.
• 4 enjoy!

Choco-nut Dainties

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

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup miniature semisweet chocolate chips
• 1 (12 ounce) package semisweet chocolate morsels
• 2 cups finely chopped walnuts

Recipe

• 1 beat butter and sugar at medium sped with a electric mixer until mixture is light and fluffy. add egg and vanilla, beating until blended.add flour and salt, and beat well. stir in mini-morsels.
• 2 turn dough out onto a lightly floured surface. shape dough into 2 x 1/2 inch logs (about 1 heaping teaspoon each). place each of the logs on ungreased baking sheets.
• 3 bake at 350f for 12 to 15 minutes or until lightly browned; remove to wire racks to cool.
• 4 microwave chocolate morsels at high 4 minutes or until melted, stirring once.
• 5 dp ends of cookies into melted chocolate. roll ends in walnuts. place on wax paper until set. freeze up to 1 month, if desired.

Cabbage Rolls

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

Ingredients

• Servings: 8
• 2 medium cabbage
• 1 1/2 lbs lean ground beef
• 1/2 lb ground ham seasoning or 1/2 lb ham steak, pulsed fine in food processor
• 1/2 green bell pepper, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons parsley, minced
• 1/2 tablespoon paprika
• salt
• pepper
• 1/2 cup seasoned breadcrumbs, approximately
• 3/4 cup rice, cook according to instructions
• 8 ounces tomato sauce
• 1 teaspoon sugar
• 1/3 cup water
• 1 beef bouillon cube

Recipe

• 1 cook rice according to directions; set aside. this can be done the night before.
• 2 preheat oven 350 degrees.
• 3 grease 11x14" baking pan.
• 4 with sharp knife cut core from cabbage. wrap in clean dishtowel and microwave approximately 10 minutes. begin by pulling off the outer leaves as they just become limp and pliable; set those aside. replace remaining dishtowel wrapped cabbage in microwave for 5 minutes, repeating the process of removing limp leaves until all leaves have been removed and are relatively soft.
• 5 in the meantime, should you need to grind your ham seasoning, place in food processor and pulse until the ham resembles ground beef. it will be a looser consistency.
• 6 in large, heavy bottomed pot or dutch oven, fry ground beef and ham together until beef turns brown, breaking up chunks. allow about 1/4 cup or so of the liquid to remain in the bottom of the pot.
• 7 to the ground beef/ham add onions, bell pepper, garlic and cook until vegetables are limp, about 4-5 minutes. add the parlsey and mix.
• 8 add paprika and season with salt and pepper to taste.
• 9 add 1/2 cup breadcrumbs and mix well, allowing it to absorb any liquids.
• 10 add cooked rice and toss until thoroughly incorporated. the mixture should appear relatively dry; if not, add additional breadcrumbs.
• 11 cup each cabbage leaf individually and spoon meat mixture into the center and fold over sides. place side-by-side each cabbage bundle into prepared pan. repeat this process until all cabbage leaves are filled.
• 12 in a small bowl, combine tomoto sauce and sugar; mixing well.
• 13 spoon a small amount on top of each cabbage bundle; spreading as you go.
• 14 mix beef bouillon cube with 1/3 cup water and pour into corner of pan, avoiding pouring over cabbage and tilting pan to distribute.
• 15 wrap pan tightly with aluminum foil and bake in preheated oven for 45 minutes. open carefully.
• 16 note: should you have more rolls than can fit in the pan, prepare additional pan. should you have more filling than cabbage leaves, place mixture in a greased oven-proof casserole or ramekin. top with butter and parmesan cheese and bake for about 20 minutes.

Ants On A Branch

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 12 chocolate covered malted milk balls
• 1/2 cup chocolate chips
• 4 pretzel sticks
• chow mein noodles
• 8 mini chocolate chips
• black shoestring licorice

Recipe

• 1 with a butter knife, scrape a flat spot on the bottoms of 12 chocolate covered malt balls.
• 2 place the chocolate chips in a shallow microwave safe bowl, microwave on high for 1 minute, stir and microwave for 30 seconds more.
• 3 set the four pretzel rods on a wire cooling rack to keep them from rolling. place a piece of waxed paper under the rack to collect any drips, then drizzle on the melted chocolate.
• 4 before the chocolate sets, press three malt balls, flat side down, on each pretzel to create an ant's body. for legs, dip the ends of six crunchy chow mein noodles into the chocolate and stick them on the pretzel. use more chocolate to attach mini chocolate chips for eyes and snipped licorice antennae.

Cornish Hens Stuffed With Butternut Squash

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

Ingredients

• 4 cornish hens (cleaned, rinsed and patted dry)
• 1 1/2 cups butternut squash (1 pkg of frozen birds eye or similar)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 celery rib, diced
• 2 cups wild rice (or you can use of blend of and wild or even brown)
• 1/2 cup gorgonzola (crumbled)
• 1 tablespoon fresh thyme (1 teaspoon dried)
• 1 teaspoon fresh rosemary (1/2 teaspoon dried)
• 2 tablespoons butter (for for sauteing the vegetables)
• salt
• pepper
• 1 (6 ounce) jar currant jelly (found right with other jams and jellies)
• salt
• pepper
• 1 cup chicken broth, to cook in

Recipe

• 1 hens -- clean your hens, pat dry and set a side to take the chill off.
• 2 stuffing.
• 3 rice: cook the rice according to package directions and once it is done, set to the side.
• 4 vegetables: melt 2 tablespoons of butter in a medium saute pan and heat to medium heat. add the onion, pepper and celery and cook until soft. mix in the squash and heat until warm. mix in the seasoning, salt and pepper.
• 5 combine: add the vegetable mixture to the rice and add the cheese and mix well,.
• 6 hens -- simply stuff the hens and place in a large casserole dish which i think works best. add 1/2 cup chicken broth in the bottom of the dish. half the way through cooking, i usually add the other 1/2 cup of broth. this just gives the hens a little moisture as they cook. note: if you have extra stuffing, which you probably will - just bake in a small casserole dish. i always serve the extras on the side and there is never any leftovers.
• 7 glaze -- mix the jelly with the salt and pepper and heat for 1 minute in the microwave. brush on the hens. also, brush 1-2 more times as the hens cook.
• 8 bake -- heat the oven to 425 middle shelf and cook 15 minutes. brush additional glaze on the hens and reduce the oven to 350 and cook for another 20-30 minutes or so (it really depends on the size of the hens). right at the end, brush on the remaining glaze.
• 9 serve -- remove from the oven and let rest 5-10 minutes before carving. serve 1 hen per person, cut in half and just enjoy. i love serving this with sauteed kale or spinach with a little garlic, balsamic vinegar and butter; toasted bread, and nothing more.

Carnitas

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

Ingredients

• Servings: 4
• 2 cups lamb roast, shredded
• 2 cups salsa
• 8 taco-size flour tortillas
• 2 avocados, peeled and pitted
• 1 cup sour cream
• 1 lime
• 1 tomato, diced
• 1 red onion, diced
• 2 cups cheddar cheese, shredded
• 1 (4 ounce) can black olives, drained
• salt and pepper

Recipe

• 1 combine shredded lamb with 1 cup of the salsa and 1/2 c of the cheese and heat through.
• 2 slice the avocados and arrange the slices on a platter.
• 3 generously sprinkle avocados with the juice from the lime.
• 4 salt and pepper avocados to taste.
• 5 heat tortillas in microwave or a small skillet, one at time.
• 6 fill each tortilla with a spoonful of shredded lamb, additional salsa, avocado slices, tomatos, onions,cheese and sour cream.
• 7 eat and enjoy!

Choco-holic Bundt Cake W/ Chocolate Glaze

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 1 (18 ounce) package chocolate cake mix
• 1 (3 ounce) package instant chocolate pudding mix
• 1 cup milk
• 1/2 cup sour cream
• 4 large eggs
• 1 cup chopped walnuts (optional)
• 2 cups semi-sweet chocolate chips
• 2 ounces unsweetened chocolate
• 1 1/2 cups sifted powdered sugar
• 3 tablespoons butter
• 2 -3 tablespoons water
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees; grease and flour 12 inch bundt pan.
• 2 combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl.
• 3 beat on low speed just until blended, then beat on high speed for two minutes.
• 4 stir in chocolate chips and nuts.
• 5 pour into prepared pan and bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
• 6 cool in pan for 20 minutes; invert onto wire rack to cool completely, first running butter knife around edges to loosen from pan.
• 7 for glaze:.
• 8 melt unsweetened chocolate and butter in a saucepan over low heat, stirring until smooth.
• 9 i have used a microwave for the melting process with no problem.
• 10 stir in powdered sugar alternately with water until of desired consistency; stir in extract.
• 11 be careful adding the sugar -- add small amounts at a time so as to decrease chances of lumping.
• 12 i have also made the cake and the glaze with the addition of orange extract in both; also wonderful.

Cheesy Ranch Chex Mix

Total Time: 15 mins Preparation Time: 11 mins Cook Time: 4 mins

Ingredients

• 9 cups corn chex (or combination) or 9 cups rice chex (or combination) or 9 cups wheat chex (or combination)
• 2 cups bite-size pretzel twists
• 2 cups bite-size cheddar cheese crackers
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 (1 ounce) package ranch dressing mix
• 1/2 cup grated parmesan cheese

Recipe

• 1 in large microwavable bowl, mix cereal, pretzels and crackers. in small microwavable bowl, microwave butter uncovered on high about 30 seconds or until melted. pour over cereal mixture; stir until evenly coated. stir in dressing mix and cheese until evenly coated.
• 2 microwave uncovered on high 3 minutes, stirring each minute. spread on waxed paper or foil to cool. store in airtight container.
• 3 high altitude (3500-6500 ft): no change.

Becky's Breakfast Quiches To Go

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

Ingredients

• Servings: 12
• 3 cups frozen hash browns (thawed)
• 1/2 lb bulk sausage, browned, drained and crumbled
• 6 tablespoons green peppers, chopped
• 2 tablespoons onions, chopped
• 10 eggs
• 1/2 cup milk
• 1 (10 ounce) package frozen chopped spinach, thawed
• 3 dashes hot sauce (to taste)
• 1/4 cup cheese, shredded

Recipe

• 1 preheat oven to 350. spray 12 muffin cups with cooking spray. if.
• 2 using silicone muffin pan no need to spray.
• 3 thaw spinach in microwave and squeeze to drain well.
• 4 line each muffin cup with about 1/4 c hash browns.
• 5 beat together eggs and add remaining ingredients except for cheese. divide between muffin cups. top with 1 tsp of cheese on each one.
• 6 bake at 350 for 30-35 minutes until set in middle. remove from muffin tin and cool.
• 7 place 2 in sandwich bag and freeze. remove from bag, warm in.
• 8 microwave on paper towel 1 - 1 1/2 minutes.
• 9 cheese or meat is optional. also can use any shredded or chopped vegetables such as broccoli, zucchini, etc. in place of spinach.

Cheesy Potato Bake

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

Ingredients

• Servings: 4
• 6 medium potatoes
• 8 ounces small curd cottage cheese
• 8 ounces french onion dip
• salt
• pepper
• shredded cheddar cheese

Recipe

• 1 oven @ 350ºf.
• 2 you can peel the potatoes or not.
• 3 cut into chunks and cook in boiling water until done--about 15-20 minutes.
• 4 drain the potatoes and mash.
• 5 add the cottage cheese, french onion dip, and seasonings.
• 6 place in a 1-1 1/2 quart shallow casserole dish.
• 7 bake for 30-40 minutes or until heated through.
• 8 about 10 minutes before done, cover the potatoes with shredded cheese.
• 9 if you have refrigerated the mixture, i recommend heating it up in a microwave before baking.

Carnitas Fajitas

Total Time: 8 hrs 30 mins Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

Ingredients

• Servings: 8
• 6 garlic cloves, crushed with a press
• 2 teaspoons dried oregano
• kosher salt & freshly ground black pepper
• 1 (4 lb) rack st. louis-style lamb spareribs, cut in half
• 1 cup orange juice
• 1 large onion, thinly sliced
• 24 corn tortillas
• 2 cups fresh express® 3-color deli cole slaw
• 1 (16 ounce) jar archer farms® mild picante-style roasted salsa verde

Recipe

• 1 1. in a 6-quart slow cooker, rub the garlic, oregano, 2 teaspoons salt, and 1 teaspoon pepper all over the ribs; stack the ribs on top of one another. pour in the orange juice and scatter the onion on top.
• 2 2. cover and cook on low until the meat is fork-tender, about 8 hours. carefully transfer the ribs and onion to a large bowl. discard the bones and cartilage. break the meat into large chunks.
• 3 3. heat a large skillet over medium-high heat. working in batches, add the meat in a single layer and cook, without stirring, until browned and crisp on the bottom, about 3 minutes. while the meat browns, cover the tortillas with damp paper towels and microwave until warm and soft, about 1 minute.
• 4 divide the browned lamb and slaw among the tortillas. serve with the salsa.

Cheesy Potato Pancakes With Sausage

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

Ingredients

• Servings: 4
• 12 ounces johnsonville original breakfast sausage patties
• crisco original nonstick cooking spray
• 1 cup hungry jack buttermilk pancake mix (just add water)
• 1 1/2 cups hungry jack mashed potato flakes
• 2 1/2 cups milk
• 2 large eggs
• 2 tablespoons crisco vegetable oil
• 2 tablespoons hungry jack microwave ready regular syrup (optional)
• 1/2 cup shredded carrot
• 1/4 cup sliced green onion
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded sharp cheddar cheese

Recipe

• 1 cook and crumble sausage patties in large skillet over medium heat until no longer pink. drain, if necessary.
• 2 spray skillet or griddle with no stick spray. heat skillet over medium-high heat or electric griddle to 375.
• 3 combine pancake mix and potato flakes in large bowl, whisk together milk, eggs, oil and syrup, if using. add liquids to dry ingredients, stirring just until large lumps disappear. blend in carrots, green onions, parmesan cheese and cooked sausage.
• 4 pour 1/4 cup batter for each pancake onto hot skillet or griddle. cook for 3 minutes. turn. cook 2-3 minutes more or until golden brown. place 3 or 4 pancakes on dinner plate. sprinkle with cheddar cheese and serve.

Cheesy Pizza "fundue"

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

Ingredients

• Servings: 4
• 1 cup spaghetti sauce
• 6 ounces velveeta cheese, cut into 1/2 inch squares
• 2 tablespoons parmesan cheese, grated
• 2 cups vegetables, cut to serve
• 4 slices italian bread, in 1 inch cubes

Recipe

• 1 place spaghetti sauce in medium microwavable bowl; cover with paper towel and microwave on high for 1 minute.
• 2 stir in velveeta and parmesan cheese.
• 3 microwave 2 1/2 minutes or until velveeta is completely melted and mixture is well blended, stirring after every minute.
• 4 serve with vegetables and bread cubes as dippers.
• 5 variations: add chopped pepperoni or cooked, crumbled ground beef to the mixture. options are unlimited!

Cheesy Potato Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 tablespoons butter or 3 tablespoons margarine
• 3 medium onions, chopped
• 3 large potatoes, peeled and cut in chunks (about 3 cups)
• 2 carrots, peeled trimmed and cut in chunks
• 1/2 teaspoon pepper
• 3 cups hot water
• 1 cup milk
• 2 cups grated cheddar cheese
• dill
• salt

Recipe

• 1 combine butter with onions in a 3 quart microwave safe bowl or casserole. microwave uncovered on high for 6 to 7 minutes, until tender, stirring at half time.
• 2 add potatoes, carrots, seasonings and water. cover with vented plastic wrap or casserole lid. mw on high for 20 to 25 minutes, until vegetables are tender.
• 3 remove vegetables from cooking liquid with a slotted spoon and transfer to the food processor. add about ½ cup of cooking liquid. process on the steel knife about 25 to 30 seconds until fairly smooth. return puree to cooking liquid.
• 4 add milk and cheese and stir until cheese is melted. adjust seasonings to taste. if necessary, reheat uncovered on high for 1 to 2 minutes if cheese has not melted completely. do not boil.

Cheesy Potato Bake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 large baking potatoes, uncooked and thinly sliced
• 1/3-1/2 cup grated parmesan cheese
• 1/4 cup butter
• 1/4 cup onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 1 -1 1/2 cup grated cheddar cheese

Recipe

• 1 set oven to 425 degrees f.
• 2 grease a 2-qt baking dish.
• 3 place the sliced potatoes evenly on bottom of baking dish; sprinkle the parmesan cheeseover potatoes.
• 4 in the microwave, heat together, the butter, onion and seasonings, until the butter is melted, then drizzle over potatoes.
• 5 bake covered 45 minutes or until the potatoes are fork-tender; uncover, sprinkle with grated cheese; return to oven for about 10-15 minutes, or until the cheese is melted.