Cheesy Onion Garlic Bread

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

Ingredients

• Servings: 10
• 1 loaf sourdough bread, sliced lengthwise in half
• 1/2-1 cup of chopped yellow onion
• 1/2 cup butter
• 2 teaspoons garlic, crushed or 2 teaspoons finely chopped garlic
• 1 tablespoon italian seasoning
• 1 cup of shredded mozzarella cheese
• 1/2 cup of shredded parmesan cheese
• olive oil

Recipe

• 1 preheat oven to 350°f.
• 2 slice sourdough loaf lengthwise and place on cookie sheets.
• 3 spread olive oil lightly over the top of the bread coating it slightly.
• 4 mix onions, garlic, butter and italian seasoning in microwave safe dish.
• 5 place mixture in microwave until butter is completely melted.
• 6 stir mixture.
• 7 spread mixture over both halves of the loaf.
• 8 sprinkle even mixtures of parmesan and mozzarella over both halves.
• 9 sprinkle for taste italian seasoning over the top of cheese.
• 10 bake in oven until cheese is completely melted.
• 11 slice in 1/2 inch pieces and serve hot.

A Fun And Frolic Kind Of Avocado, Bacon, And Tomato Wrap Yippee!

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

Ingredients

• Servings: 2
• 2 slices cooked bacon or 2 slices optional vegetarian bacon
• 1 medium tomato, sliced
• 1 green onion, sliced
• 1 tablespoon shredded cheddar cheese (or any your prefer) or 1 tablespoon monterey jack cheese (or any your prefer) or 1 tablespoon brie cheese (or any your prefer)
• 1 teaspoon sour cream (mayonnaise could be subed as well.)
• nice crispy lettuce (2 leaves)
• 1 dash salt
• 1 dash pepper
• avocado, sliced (optional)
• 1 dash tabasco sauce (optional)

Recipe

• 1 cook bacon your preferred method. could be in microwave, iron skillet, or baked.
• 2 warm tortilla's or pita in microwave for 10 seconds, or in oven wrapped in foil for 10 minutes at 350degrees.
• 3 as tortilla's (or pitas) are warmed, spread sour cream, or mayonnaise thinly on inner part.
• 4 add cheese lightly.
• 5 add lettuce, tomato, bacon (blotted from excess grease), green onion, and avocado (if using) nicely and roll carefully.
• 6 add salt and pepper, and devour at one end.
• 7 make sure your shoes are off, and you have a candle lit. it makes this extra special.
• 8 try it and see.

A Fabulous Vinegar Pudding

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 210 g cake flour
• 100 g butter
• 20 ml apricot jam
• 200 g sugar
• 2 eggs
• 250 ml milk
• 5 ml bicarbonate of soda
• 250 ml water
• 200 g sugar
• 50 ml vinegar

Recipe

• 1 preheat oven to 160°f.
• 2 mix together the flour, sugar and butter and bi-carb.
• 3 in separate bowl beat together milk, apricot jam and eggs.
• 4 lastly add the milk; mix to the flour mix.
• 5 keep the dough aside and finish the following sauce:
• 6 bring to boil in saucepan or microwave oven the water sugar and vinegar.
• 7 put sauce in ovenproof deep glass dish. pour the dough into the sauce and bake in preheated oven for about 45 minutes or until light brown in colour.
• 8 optional: serve with custard.

Bird's Strawberry Cake With Lemon Filling

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

Ingredients

• 1 (20 ounce) can lemon pie filling
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 egg yolks
• 1 pint half-and-half
• 3 tablespoons lemon juice
• 3 tablespoons butter, room temperature
• 1/2 teaspoon vanilla
• 1 (18 1/4 ounce) box strawberry cake mix (duncan hines)
• 3 eggs
• 1/3 cup oil
• 1 1/3 cups water
• 12 ounces cool whip
• fresh strawberries (garnish)

Recipe

• 1 lemon curd: in a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. whisk until blended.
• 2 place in the microwave and cook on high for 2 minutes. remove and whisk to smooth. repeat this two times until pudding has thickened.
• 3 add in the butter and vanilla. mix well until the butter is melted.
• 4 cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best).
• 5 cake: make cake according to package directions. (you can either make a 9x13 cake or a layer cake. i usually use 3 round cake pans, and make a tri-tier cake). cool completely.
• 6 assembly: spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake.
• 7 spread cool whip over top (and sides if making a layer cake). refrigerate 4-8 hours.
• 8 garnish with fresh strawberry slices. serve. (keep leftovers refrigerated).

Beautiful Vegetable Lasagna

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 3 cups grated zucchini
• 3 cups grated carrots
• 1 tablespoon olive oil
• 3 large eggs
• 1 cup grated parmesan cheese
• 2 (10 ounce) packages frozen chopped spinach, cooked 4 minutes in microwave and drained
• 2 1/2 cups marinara sauce
• 1/2 lb lasagna noodle, cooked
• 8 ounces provolone cheese, shredded

Recipe

• 1 saute zucchini and carrots separately in 1/2 tb oil each under tender-crisp.
• 2 combine eggs and parmesan.
• 3 place each veggie in a bowl.
• 4 add 1/3 of egg-cheese mixture to each veggie.
• 5 spoon 2/3 cup sauce into 9 inch squre baking dish.
• 6 place half of noodles over sauce.
• 7 spread spinach over noodles.
• 8 top with 1/3 of provolone cheese, carrots, 2/3 c sauce, another 1/3 of provolone and zucchini.
• 9 top with remaining noodles, then sauce.
• 10 cover tightly with foil.
• 11 bake at 350* for 30 minutes.
• 12 remove foil and sprinkle with remaining provolone.
• 13 bake 10 minutes more, uncovered.
• 14 let rest 10 minutes before cutting.

Chocolate Almond Bacon Bars

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• 1 1/2 cups heavy cream, divided
• 10 ounces dark chocolate
• 10 ounces chocolate
• 12 ounces semisweet chocolate
• 12 ounces bacon
• 4 ounces almonds, blanched and crushed
• 1/2 cup vegetable oil

Recipe

• 1 heat 1 cup heavy cream almost to boiling.
• 2 melt dark chocolate in double boiler or microwave.
• 3 mix melted chocolate and cream. stir in almonds.
• 4 pour mixture onto greased cookie sheet and freeze until firm.
• 5 fry bacon until crisp and chop finely.
• 6 heat 1/2 cup cream almost to boiling.
• 7 melt chocolate in double boiler or microwave.
• 8 combine cream, melted chocolate, and bacon.
• 9 spread over dark chocolate layer.
• 10 place in freezer one hour.
• 11 cut bars to desired size and freeze.
• 12 melt semi-sweet chocolate in double boiler or microwave.
• 13 whisk in vegetable oil.
• 14 arrange bars on wire rack over pan and pour melted chocolate over to cover.
• 15 freeze before coating other side.
• 16 store in refrigerator.

Beautiful Baby Girl Bib Cake

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

Ingredients

• Servings: 30
• 2 (18 1/4 ounce) boxes cake mix
• 2 pints raspberry-chocolate chip ice cream, melted
• 6 eggs
• 1/2 cup seedless raspberry preserves
• 2 tablespoons chambord raspberry liquor
• 2 bittersweet chocolate squares
• 2 tablespoons butter
• 4 1/2 ounces prepared rolled fondant (wilton skin color)
• 2 (8 ounce) cream cheese, room temperature
• 8 ounces unsalted butter, softened
• 8 ounces vegetable shortening
• 4 lbs powdered sugar, sifted
• 1/2 cup seedless raspberry preserves
• 4 tablespoons chambord raspberry liquor
• 1 pint fresh raspberry
• fresh edible flower (and decorative ducks, teddy bears, baby rattles)

Recipe

• 1 cake:.
• 2 preheat oven to 350°f.
• 3 coat a 14 x 2 inch round cake pan with butter the dust with flour, shake out excess.
• 4 with electric mixer, beat 1 box cake mix, and 1/2 melted ice cream, & eggs in a bowl for 3 minutes on medium speed. scrape into a large measuring bowl. repeat with the remaining and scrape in the pan with the rest. be sure not to put more then 10 cups of prepared cake mix.(unless you have an industrial mixer you can mix all in one step, or if you are cutting the recipe in half one step is all you need).
• 5 bake at 350°f for 60 minutes (be sure to turn pan for even baking) or until tooth pick comes out clean. cool pan on wire rack 20 minutes. cut 2 small triangle (2 x 3 1/2 x 4 inches this 4 inch side will have a rounded edge) out of cake along side the neck. take note of picture.
• 6 save cut pieces for hubby since he won`t be going to the shower.
• 7 chambord glaze:.
• 8 melt preserves and chambord just till soft and mix thoroughly.
• 9 pierce wholes throughout cake with a fork and spread chambord mixture over cake. chill in refrigerator.
• 10 chocolate glaze:.
• 11 melt chocolate and butter in microwave just till melted and mix to blend.
• 12 spread a thin layer on over the chilled raspberry glaze, chill.
• 13 fondant:.
• 14 roll the fondant into a circle and place where the neck would be.
• 15 frosting:.
• 16 in a large bowl, beat cream cheese, butter, shortening & liqueur on medium speed until light & creamy (2 min or so). on low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. remove some to pipe stars over the section as shown in picture. to the rest of the frosting add the raspberry preserves and chambord.
• 17 mix in food coloring of choice into the frosting. add a light pink food coloring to all and set aside a 1/3. add a brighter pink to the remaining frosting and remove 1/2 set aside, and with the last add a vibrant pink or just more drops of pink.
• 18 with color you will least use. using tip # 7 along the outer top rim of cake where the ruffle will go pipe a row of icing so the ruffle will be supported.
• 19 using color of your choice. using tip # 125 or 127 start at the base a ruffle around the side of cake making row, around and overlapping slightly an other row, ending with a top ruffle which is piped over the row of icing and coming over the cake edges.
• 20 trim the border of the ruffle where it meets the piped stars, and trim between piped stars and fondant, and along the bottom of cake where sides meet the cake dish with color of choice. using the same color make the bow. with fat side of tip #104 down at cake holding the bag sideways.
• 21 decorate cake with things of your choice (flowers, bottle, ducks, teddy bears, clowns) dot the bow with frosting using tip # 2.
• 22 garnish with fresh raspberries. refrigerate until ready to serve.

Christmas Snowman Cupcakes

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 24 small cupcakes
• 26 chocolate coins (or flat circles)
• 24 round chocolate pieces
• 250 g icing sugar
• 125 g butter
• 1 -2 tablespoon hot water
• 24 marshmallows
• 12 chocolate sticks
• 40 g black icing
• 40 g green icing
• 40 g red icing

Recipe

• 1 melt 2 chocolate coins in the microwave or in in a bowl over a pan of simmering water, until liquified.
• 2 dip each cylindrical/round chocolate into the melted chocolate and 'glue' to the coins of chocolate, to look like tophats.
• 3 sieve icing sugar and add to soft butter and hot water.
• 4 mix slowly for 2 minutes, then fast, until light and creamy.
• 5 spread buttercream over each cupcake, leaving a little over to 'glue' the hats on later.
• 6 place a marshmallow in the middle of each cupcake.
• 7 snap each chocolate stick in half and place into the cupcake for arms.
• 8 pipe on a green scarf around the marshmallow.
• 9 pipe on black eyes and red or orange nose and buttons (if it doesn't stick very well, slightly dampen the side of the marshmallow with a wet finger).
• 10 "glue" on the tophat with remaining buttercream.

Christmas Plum Pudding

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• 2 cups sultanas (golden raisins)
• 1 1/2 cups raisins (chopped)
• 1 cup prune (chopped)
• 1 cup mixed peel, chopped (mixed candied fruit)
• 1 lemon, zest of
• 1 orange zest
• 1/2 cup blanched almond, chopped
• 1 large carrot, grated
• 250 g butter
• 2 cups soft breadcrumbs
• 1 cup brown sugar
• 1 cup plain flour
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon mixed spice (i think pumpkin pie spice is similar)
• 4 eggs
• 1/2 cup milk
• 200 ml stout beer (guiness is ok)
• 50 ml brandy

Recipe

• 1 grease 2 large pudding basins.
• 2 bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
• 3 (i actually use two old pottery saucers in the bottom of mine) mix all dry ingredients together.
• 4 rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
• 5 mix egg, milk, stout, brandy and rinds together.
• 6 mix the moist and dry ingredients together.
• 7 (i find this easier to do with my hands).
• 8 place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
• 9 cover with greasproof paper, then two thicknesses of aluminum foil.
• 10 tie securely with string.
• 11 place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
• 12 as the water boils away replace with more boiling water.
• 13 on the day the pudding is to be served, boil for 1 hour mmore.
• 14 serve with cream, icecream, custard or brandy sauce (or all of these!).
• 15 last year, i discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
• 16 we also love the leftovers cold or re-fried in butter!

Creamy Berry Pie

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

Ingredients

• Servings: 12
• 6 tablespoons unsalted butter (i use smart balance)
• 12 graham crackers, finely crushed
• 1 tablespoon sugar
• 1 pinch salt
• 1 (1/4 ounce) envelope unflavored gelatin
• 3 tablespoons water
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container sour cream
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup strawberry jelly
• 1 (6 ounce) package raspberries
• 1 cup blueberries
• 1 cup strawberry (hulled and halved or quartered)
• 1/2 ounce chocolate
• 1/2 teaspoon vegetable oil

Recipe

• 1 crust: melt butter in microwave oven on high 20 seconds. in a medium-sized bowl, stir graham cracker crumbs, sugar, and salt. add butter; stir until crumbs are evenly moistened.
• 2 press up sides and into bottom of a 9-inch pie plate. use the bottom of a glass to firmly pack crumbs. refrigerate crust while making filling.
• 3 filling: pour water into a small microwave-safe bowl, sprinkle gelatin over water. let stand 3 minutes.
• 4 in a large bowl, combine softened cream cheese, sour cream, sugar and vanilla. beat with an electric mixer until smooth.
• 5 transfer softened gelatin to microwave; heat 15 to 30 seconds on high. stir until smooth.
• 6 with mixer running, pour gelatin into cream cheese mixture and beat until smooth.
• 7 pour mixture into chilled crust and smooth top. cover with plastic wrap and refrigerate at least 3 hours or overnight.
• 8 berries: melt jelly in microwave on high for 10 seconds. gently toss with berries in a large bowl. remove plastic from pie; top pie with berries.
• 9 microwave chocolate and oil on high 20 seconds. drizzle over pie.
• 10 slice and serve.

Anzac Biscuits

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• 1 cup plain flour
• 1 cup rolled oats
• 1 cup desiccated coconut
• 3/4 cup caster sugar
• 1 teaspoon finely grated lemon rind
• 125 g butter
• 2 tablespoons golden syrup
• 1 teaspoon bicarbonate of soda
• 1 tablespoon boiling water

Recipe

• 1 preheat oven to 180°c/160°c fan-forced. line 2 baking trays with baking paper. sift flour into a bowl. add oats, coconut, sugar and lemon rind. stir to combine. make a well in centre.
• 2 place butter and golden syrup in a microwave-safe bowl. microwave on high (100%) for 30 seconds or until butter has melted. stir to combine. combine bicarbonate of soda and boiling water in a bowl. add to butter mixture. stir to combine. add to flour mixture. stir to combine.
• 3 roll level tablespoons of mixture into balls. place balls, 3cm apart, slightly flattened, on prepared trays. bake for 13 to 15 minutes, swapping trays halfway during cooking, or until golden. stand on trays for 5 minutes. transfer to a wire rack to cool. serve.

Cortney’s Christmas Crack

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• 18 ounces chocolate (bar or chips)
• 2 1/2 ounces popped unflavored popcorn
• 12 5/8 ounces milk chocolate, m&ms (one bag)
• 1/2 lb pretzel stick
• 4 1/2 ounces wheat chex cereal
• 6 1/2 ounces regular chex cereal

Recipe

• 1 melt while chocolate in a ceramic dish in the microwave for approximately 2 minute.
• 2 mix all remaining ingredients in a large bowl.
• 3 stir chocolate to finish melting and remove lumps.
• 4 fold in chocolate into the mix in the large bowl, thoroughly.
• 5 line 2 regular cookie sheets with wax paper.
• 6 pour mix over lined cookie sheets, to about 1 inch thick.
• 7 move sheets into fridge to cool.
• 8 once cool break apart into small chunks and store in zip top bags.

Christmas Snowballs

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 (14 ounce) bag caramels
• 1/4 lb butter (must be the real thing)
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) bag large marshmallows
• 6 cups rice krispies

Recipe

• 1 place cereal in a large bowl and set aside. in a large microwave proof bowl, place unwrapped caramels, butter and sweetened condensed milk. microwave on high, at 60 second intervals, until completely melted and blended together. stir after each 60 second interval. remove from microwave. immediately dip marshmallows, one at a time, into the warm caramel to completely coat. remove marshmallows from caramel mixture and drop into cereal and toss to thoroughly coat. once coated with cereal, place on wax paper to "set". continue with remaining marshmallows. if any remaining caramel is left, it makes a great apple dip!

Chocolate Almond Cherry Crisps (no-bake)

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

Ingredients

• 1 cup semi-sweet chocolate chips
• 3/4 cup chocolate chips
• 1 1/2 cups oven-toasted crispy rice cereal (such as rice krispies)
• 3/4 cup dried cherries
• 1/3 cup slivered almonds
• 1/2 teaspoon vanilla

Recipe

• 1 cover a large baking sheet with wax paper.
• 2 place semisweet and chocolate chips in a medium glass bowl; microwave at high 45 seconds. stir, and microwave an additional 45 seconds or until almost melted. stir until smooth.
• 3 add cereal and remaining ingredients; stir quickly to combine. drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.

Beautiful Chocolate Disks With Seeds And Fruits

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

Ingredients

• 50 g semi-sweet chocolate, chopped (1.76 oz.)
• 50 g milk chocolate, chopped (1.76 oz)
• 3/4 teaspoon cinnamon, ground
• 1/8 teaspoon ginger, ground
• 1 dash nutmeg, freshly grated
• 1 dash chili powder
• 1/2 tablespoon dried cranberries, cut into pieces
• 1/4-1/2 teaspoon poppy seed
• 1/2 tablespoon sunflower seeds
• 1/2 tablespoon vanilla baking chips, crushed

Recipe

• 1 melt both chocolates in one bowl over a hot-water bath (i boil water in a kettle, pour it into a small sauce pan, let it cool for 1 1/2 minute and then add the bowl with the chocolate inside. stir with a spoon to speed up melting. this will take about 5 minutes.) or using the microwave.
• 2 stir in all of the spices (you might want to adjust them to your personal preference) until well distributed.
• 3 for each chocolate disk drop 1 tbs of the melted chocolate mixture onto a paper-lined baking sheet. using a spatula (or the back of a spoon) pat the mixture into a disk-shape. you should not make them too thin as they might not carry the topping then.
• 4 sprinkle with dried cranberry pieces, poppy seeds and sunflower seed kernels as well as the crushed vanilla baking chips. it is up to you how much topping you place on your disks, but i think you wont be able to fit more than what i have written above as a guideline.
• 5 variation: do not crush the vanilla baking chips, but instead melt them with ¾ ts of cream. dot the dark chocolate disks with this mixture and use a toothpick to swirl the two together. now you can apply the above toppings or opt for some coloured sprinkles.
• 6 set your baking sheet aside and allow the chocolate disks to harden. this will take approximately 2-3 hrs(do not place in the fridge as this will cause chocolate to turn whiteish).

Chicken Stuffed Potatoes

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

Ingredients

• 4 large potatoes
• 1/2 teaspoon garlic salt
• 1 1/2 cups chicken breasts, cooked, and cubed
• 2/3 cup barbecue sauce
• 1 (16 ounce) can chili beans, undrained
• 1 (2 1/4 ounce) can ripe olives, sliced and drained
• 2 green onions, sliced
• 8 ounces reduced-fat colby monterey cheddar cheese
• 2 plum tomatoes, chopped
• 1/2 cup reduced nonfat sour cream

Recipe

• 1 scrub, and pierce potatoes, and coat with cooking spray.
• 2 rub with garlic salt, and parsley, and place on a microwave safe plate.
• 3 microwave uncovered on high for 20 minutes.
• 4 cut each potato in half, lengthwise, and scoop out the pulp, leaving 1/2 inch shells.
• 5 discard pulp, or save for another use.
• 6 in a large bowl, combine chicken and barbecue sauce.
• 7 spoon into potato shells.
• 8 top with beans, olives, and green onions, and sprinkle with cheese.
• 9 place on a baking sheet. bake uncovered at 375 degrees for 10-12 minutes, or until heated through.
• 10 serve with tomatoes, and sour cream.

Christmas Toffee

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 36
• 1 lb butter
• 2 cups sugar
• 4 tablespoons water
• 2 tablespoons karo
• 1 1/2 cups chopped pecans
• 10 ounces hershey bars

Recipe

• 1 to make this recipe you must use two things, a wooden spoon, and a candy thermometer. do not stir with anything else.
• 2 grease a jelly roll pan( cookie sheet with sides).
• 3 put butter in 4 quart saucepan. melt over low heat. set off fire.
• 4 stir in sugar. place back on fire. low heat. bring to a bubbly boil.
• 5 add water and karo syrup. insert candy thermometer. cook until temperature reads 290 degrees.
• 6 set off the fire, remove thermometer and add nuts.
• 7 pour into greased pan. let cool completely, so that toffee is cold to the touch.
• 8 melt one chocolate bar in microwave. pour the chocolate over the toffee spreading to cover the entire top of it. let cool completely. if need be, refrigerate if in warm or humid climate.
• 9 when completely cold, remove toffee from pan and coat the other side with the other melted chocolate bar.
• 10 let cool completely again.
• 11 break cooled toffee into pieces.
• 12 store in parchment paper layers in plastic container with tight fitting lid.

Chocolate Almond Crescent Cookies

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

Ingredients

• 1 (15 ounce) package any brand ready-made pie crusts (2 crusts) or 2 pie crusts, your favorite recipe for
• 1 cup ground almonds
• 1/4 cup powdered sugar
• 1/2 teaspoon almond extract
• 1 egg
• 1/3 cup chocolate chips
• 1/2 cup powdered sugar
• 1/4 teaspoon almond extract
• 3 -4 teaspoons milk

Recipe

• 1 heat oven to 350º.
• 2 in a small bowl, combine ground almonds, powdered sugar, and almond extract.
• 3 stir in egg .
• 4 melt chocolate in a small dish and stir into almond mixture, mixing in well.
• 5 allow crust to come to room temperature (or if you can't wait to get started, heat for about 20 seconds on defrost in your microwave).
• 6 unfold/ unroll both pie crusts as directed on package (if you are making your own pie crusts, form both of them in a round circle measuring 11" across).
• 7 place one pie crust on top of the other (this is just to simplifiy the amount of cutting you will do, you can do it one layer at a time if you like) and place on cutting board.
• 8 cut crusts in half, in half again making 4 sections, in half again, making 8 wedges, and then each of the eight wedges, cut in thirds, creating 24 wedges.
• 9 place about 1/2 teaspoon of almond filling at the wide end of each wedge.
• 10 if you chose to stack the crusts, roll the top layer first, roll up starting with widest end of wedge, rolling to opposite point.
• 11 place point side down on ungreased cookie sheet.
• 12 repeat with second layer.
• 13 these cookies can be placed quite close to each other as the will shrink just a little while baking.
• 14 i usually have 24 cookies on one cookie sheet.
• 15 bake in preheated oven for 10 minutes or until very light golden brown.
• 16 remove from cookie sheet to a wire cooling rack that has waxed paper underneath.
• 17 cool completely.
• 18 in a small bowl, make glaze by mixing powdered sugar, almond extract and stirring in milk gradually to reach desired glazing consistency (i like mine a little thicker).
• 19 drizzle glaze over cooled cookies.

Cornmeal-pumpkin Dessert Souffles

Total Time: 2 hrs 35 mins Preparation Time: 1 hr Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 2 cups 1% low-fat milk
• 1/2 cup granulated sugar, plus
• 6 teaspoons granulated sugar
• 1 piece orange zest, 3 by 1 inch
• 1/2 cup yellow cornmeal
• 2/3 cup canned pumpkin puree
• 1/4 teaspoon ground nutmeg
• 4 large egg whites
• 1/4 teaspoon salt
• confectioners' sugar, for dusting

Recipe

• 1 in a large heavy saucepan, combine milk, 1/4 cup sugar and orange zest; bring to a simmer over medium heat.
• 2 discard orange zest.
• 3 whisking constantly, add cornmeal in a thin, steady stream.
• 4 cook, whisking, until thickened, about 2 minutes.
• 5 whisk in pumpkin puree and nutmeg.
• 6 simmer, stirring constantly, until very thick, about 10 minutes.
• 7 scrape mixture into a large mixing bowl.
• 8 place a sheet of plastic wrap directly over the surface.
• 9 let cool to room temperature, about 45 minutes.
• 10 (the soufflé base will keep, covered, in the refrigerator for up to 2 days. before continuing, bring to room temperature: place bowl over a pan of simmering water or microwave at medium power for 1 to 2 minutes.) preheat oven to 400 degrees.
• 11 lightly oil six 8-ounce soufflé dishes or ramekins or coat them with nonstick spray.
• 12 coat the inside of each dish with 1 teaspoon sugar, tapping out the excess.
• 13 line a small roasting pan with a folded kitchen towel.
• 14 put a large kettle of water on to boil.
• 15 shortly before serving, in a large mixing bowl, combine egg whites and salt; beat with an electric mixer at high speed until foamy and opaque, forming very soft peaks.
• 16 add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until slightly firm peaks form.
• 17 whisk one-fourth of the egg whites into pumpkin mixture until smooth.
• 18 with a rubber spatula, gently fold in remaining whites.
• 19 divide among prepared dishes.
• 20 place dishes in prepared pan.
• 21 pour in enough boiling water to come halfway up the sides of the dishes.
• 22 bake for 25 to 35 minutes, or until well risen and golden.
• 23 remove from pan.
• 24 dust with confectioners' sugar.
• 25 serve immediately.

Chicken Stuffed Acorn Squash

Total Time: 1 hr 7 mins Preparation Time: 15 mins Cook Time: 52 mins

Ingredients

• Servings: 2
• 1/2 cup water
• 1 medium acorn squash, cut in half, seeds removed
• vegetable oil cooking spray
• 1/2 lb ground chicken, ground breast
• 1/4 cup red onion, chopped
• 1/4 cup fennel bulb, chopped
• 1/4 cup dried cranberries
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/2 teaspoon pepper, fresh ground
• 1/2 cup plain fat-free yogurt
• 1/2 cup sharp cheddar cheese, grated

Recipe

• 1 preheat oven to 400f degrees.
• 2 add water to a casserole that will hold the two haves of the squash; microwave on high for 5 minutes or until squash meat is fork soft; drain water out and set aside in casserole.
• 3 spray a non stick frypan with veggie spray; add ground chicken, onion and fennel bulb, scramble fry until the chicken is no longer pink, about 10 minutes.
• 4 add the dried cranberries, cumin, coriander, salt and pepper; scramble fry for 5 minutes.
• 5 add the yogurt and stir thourgh, cook for another 2 minutes.
• 6 fill the squash halves with the filling; bake at 400f degrees for 20 minutes.
• 7 sprinkle cheese over tops and return to oven for a further 10 minutes.

Birthday Cake Batter Popcorn

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 cups popped popcorn
• 1 1/2 cups chocolate, melted (or almond bark)
• 1 cup dry cake mix (yellow or cake)
• 1/4 cup vegetable shortening
• assorted candy sprinkles

Recipe

• 1 melt the chocolate in the microwave. i put it in the microwave in 30 second intervals stirring between each 30 seconds until it is fully melted.
• 2 add the vegetable shortening and stir until it is melted. i usually don't have to put it back in the microwave to completely melt it but you can if you have to.
• 3 then add the cake mix.
• 4 pour onto the popcorn and coat evenly.
• 5 pour the popcorn out onto cookie sheets to cool/harden. sprinkle immediately with your choice of sprinkles.
• 6 wait until fully hardened (if you can) and enjoy!

Corny Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 12 cups popcorn
• 1 (15 ounce) package corn pops cereal
• 1 (15 ounce) package corn chips (fritos)
• 2 (16 ounce) packages vanilla or 2 (16 ounce) packages chocolate chips

Recipe

• 1 1. combine first three ingredients in a large bowl.
• 2 2. melt chocolate chips in the microwave until melted.
• 3 3. pour melted chips over mixture in bowl. stir until coated.
• 4 store in a container or in storage bags.

Cheesy Panamanian Tortillas

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

Ingredients

• 1 slice cheese
• 1 panamanian tortilla

Recipe

• 1 slit open the tortilla.
• 2 use the knife or your fingers to open the rest of the inside of the tortilla to create a pocket--making sure not to cut the entire tortilla in two!
• 3 place the cheese in the pocket.
• 4 wrap the tortilla and cheese in a slightly damp paper towel or napkin, making sure to completely cover it.
• 5 place the bundle on a plate in the microwave and microwave on high for 30 seconds or until heated throughout.
• 6 unwrap the bundle and enjoy!

Chicken Stuffed With Feta, Basil, Pinenuts & Capsicum

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

Ingredients

• 1 tablespoon pine nuts
• 2 chicken fillets, skin removed
• 40 g feta cheese
• 1/2 grilled capsicum, all skin removed and cut into strips
• 20 g parmesan cheese
• 20 basil leaves, shredded
• 40 g plain flour
• 1 egg
• 1 cup panko breadcrumbs (breadcrumbs can be substituted)
• 1 tablespoon olive oil or 1 tablespoon cooking spray
• 1 teaspoon cornflour
• 1/3 cup water
• 1 cup wine
• 1 cup chicken stock
• 1 teaspoon garlic granules

Recipe

• 1 pre-heat the oven to about 200°c.
• 2 toast the pine nuts until golden. set aside to cool. (note: i often do this in the microwave - spray some oil over the pine nuts and cook for about 2 minutes on high, checking them after 1 minute).
• 3 between two pieces of cling film, pound the chicken fillets until a few mm thick all over.
• 4 lay the capsicum strips the length of chicken, then place the feta, basil leaves, parmesan and pine nuts in the centre of the fillet.
• 5 carefully roll the fillets and secure at the end with a toothpick. secure the side with toothpicks to ensure the filling doesn't drop put.
• 6 add the flour to a small plastic or ziplock bag. one at a time, place the secured chicken fillets inside the bay, and gently shake to coat the fillets with the flour.
• 7 break the egg into a shallow bowl, and whisk so the and yolk are combined. gently coat the floured fillets in the egg mixture.
• 8 place the panko or breadcrumbs in a bowl and roll the fillets in the panko until completely covered.
• 9 in a heavy based saucepan, add the oil and heat to medium-hot temperature.
• 10 add the chicken bundles and cook all sides until golden brown, being careful not to burn the panko. retain the chicken juices and brown bits in the pan for use with the sauce.
• 11 transfer the fillets to an oiled oven tray and bake for about 20 minutes.
• 12 while the chicken is baking, place the saucepan back on the heat, and add the wine, cook until boiling. add the stock and garlic granules, reduce heat and simmer uncovered for at least 15 minutes. if the sauce needs thickening, combine the cornflour and water in a small cup, mix well and then add to the sauce mixture.
• 13 once the chicken is cooked, place on serving plates and pour the sauce over the chicken, garnish with spring onion or chives.

Birthday Cake With Chocolate Buttercream

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

Ingredients

• Servings: 10
• 2 cups unbleached all-purpose flour, plain (9 oz./250 g)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk, at room temperature (4 fl.ozs. /110 ml)
• 2 teaspoons vanilla extract (essence)
• 1 cup unsalted butter, at room temperature (8 oz./225 g)
• 1 1/2 cups sugar (10 1/2 oz./300 g)
• 4 large eggs, at room temperature (lightly beaten)
• 1 1/2 cups unsalted butter, at room temperature (12 oz./335 g)
• 1/2 cup whole milk (4 fl.ozs. /110 ml)
• 3/4 cup sugar (6 oz./160 g)
• 5 large egg yolks
• 4 ounces bittersweet chocolate (110 g)

Recipe

• 1 preheat the oven to 350°f (180°c). line the bottoms of two 9-by-2-inch (23-by-5cm) round cake pans with parchment (baking) paper.
• 2 sift the flour, baking powder, and salt together onto a sheet of waxed paper; set aside. in a small bowl, combine the milk and vanilla; set aside.
• 3 using a stand mixer, beat the butter with the paddle on medium speed until creamy. add sugar and beat until mixture is pale and fluffy. drizzle in the eggs beating each addition until incorporated before continuing (stop frequently to let the batter absorb the egg. if the batter begins to look curdled , increase the mixer speed to high and beat until batter looks smooth again.). reduce the speed to medium low and add the dry ingredients in 3 additions alternately with the milk mixture in 2 additions, starting and ending with dry ingredients. beat just until combined.
• 4 pour the batter into prepared pans and spread it evenly. bake until the cakes are puffed and a skewer inserted into the centers comes out clean, 20-25 minutes. let cool completely on a wire rack. run a table knife around the edges of the pans and invert the cakes unto plates.
• 5 to make the frosting, melt the chocolate and let cool to room temperature (to melt chocolate, chop it into small pieces and put it in a stainless steel bowl. set the bowl in a saucepan over, but not touching, barely simmering water. heat until the chocolate melts, stirring occasionally. do not allow any water or steam to come in contact with the chocolate, or it will become stiff and grainy. or, chop the chocolate in a large pieces, place in a microwave-safe dish, and microwave on low for 1 minute. continue to microwave if necessary, checking every 20 seconds, until the chocolate looks softened, then stir until smooth and liquid.).
• 6 using a stand mixer, beat the butter with the paddle on medium speed until it is the consistency of mayonnaise. it should not be melted. transfer to another bowl and thoroughly wash and dry the mixer bowl. in a saucepan over medium heat, heat the milk and 1/4 cup (2 oz./60 g) of the sugar, stirring occasionally, until small bubbles appear along the edge of the pan.
• 7 meanwhile, using the stand mixer, beat the egg yolks and the remaining 1/2 cup (4 oz./100 g) sugar with the whisk on medium-high speed until the mixture is pale and thick, about 3 minutes. reduce the speed to low and pour in the hot milk mixture in a thin stream. return the mixture to the saucepan. thoroughly wash and dry the mixer bowl and whisk.
• 8 cook over medium heat, whisking constantly until it registers 170°f (77°c) on an instant read thermometer 5-7 minutes. pour the mixture back into the mixer bowl and heat with the whisk on medium speed until cool, 5-10 minutes. beat in the melted chocolate. add the butter in 4 additions, incorporating each addition before adding another.
• 9 to frost the cake, put one layer, top side down, on a serving plate (to protect the plate, place paper strips under and along the edges of the bottom layer.). peel off the parchment paper. using a straight frosting spatula, spread evenly with about one third of the buttercream. invert the other layer, top side down, on the first layer peel off the paper. refrigerate the cake 30 minutes to firm the frosting; keep the remaining buttercream at room temperature. spread the buttercream on the top and sides cake (put the frosting in the center of the top of the cake and smooth it evenly. the frosting will cover the top in a thick layer. evenly smooth the frosting from the top of the cake down the sides, turning the cake as you work. as you cover the side, hold the spatula almost perpendicular to the top of the cake. holding the spatula almost horizontal to the cake's top, smooth the top with long strokes. then run the spatula around the sides, making the frosting as smooth as possible. using short strokes, remove excess frosting from the edge of the top. discard the waxed paper strips.). refrigerate the cake until 30 minutes before serving to set the frosting.

Anytime Spinach Casserole

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

Ingredients

• Servings: 4
• 2 (10 ounce) boxes spinach (or 1 16 oz bag)
• 6 eggs, beaten
• 1/4 cup milk (optional)
• 1 cup shredded cheese
• 6 crackers
• butter
• salt & pepper

Recipe

• 1 thaw spinach in microwave or on stove top.
• 2 in a bowl beat 6 eggs and add milk (optional). mix in 1 cup of your favorite cheese, we like co jack, mozzarella or a blend of the two.
• 3 next place thawed and drained spinach in casserole dish and pour egg/cheese mixture over the top. do a light stir and then sprinkle crushed crackers and top with pats of butter and a light layer of cheese.
• 4 place in 350°f oven until casserole is firm in the center. about 35-45 minutes depending on oven. casserole will settle upon cooling.
• 5 flavor with salt and pepper, a dash of cayenne pepper or hot sauce. i have not tried variations of this dish because we like it as is but i think using pepper jack cheese or jack cheese with chilies would taste great. yum!

Caribbean Style Sancocho

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

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 1 1/2 lbs top round beef, cubed or 1 1/2 lbs beef short ribs or 1 1/2 lbs chicken, cut up
• 1/3 cup onion, chopped
• 1/3 cup green pepper, chopped
• 1/3 cup celery, chopped
• 1 aji bell peppers, seeded and minced (dulce) (optional)
• 5 sprigs fresh cilantro, chopped (use the stems)
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 4 tomatoes, seeded and chopped
• 1 quart beef stock
• 3 quarts chicken broth
• 1 green plantains or 1 yellow plantain, peeled and sliced crosswise into 1/2 inch rounds
• 1 sweet potatoes (or 1 batata, peeled and diced) or 1/2 lb butternut squash, peeled and diced (or 1 batata, peeled and diced)
• 3 new potatoes, quartered or 1/2 cup yucca root, diced or 1/2 cup yautia, peeled and diced
• 1 chayote, peeled cored and diced
• 1 ear of corn, sliced crosswise into 6 rounds (so everyone gets one)

Recipe

• 1 heat the oil in a large dutch oven over medium to low heat; add garlic, meat, and onions, cooking until meat is well browned and onions start to caramelize, about 5 minutes.
• 2 stir in the green pepper, celery, aji dulce (if using), cilantro, salt, pepper, and beef stock; cook until liquid is reduced by half, about 1 hour (if using chicken you will not need to cook this long).
• 3 add remaining ingredients and continue to cook until meat is tender and vegetables are soft, an additional 30 minutes.
• 4 note: you may find the corn difficult to cut into rounds. what i do is cook it first either by boiling or in the microwave. this softens the cob so it is easier to cut. i add the corn at serving.

Chocolate Almond Coffee

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/4 cup ground coffee
• 2 tablespoons granulated sugar
• 2 1/2 cups cold water
• 1/4 teaspoon almond extract
• 1 cup half-and-half (or you can use whole milk)
• 2 ounces semi-sweet chocolate baking squares, chopped
• whipped cream (optional)
• chocolate curls (optional)

Recipe

• 1 if you have a separate decanter/glass pot: place the coffee in the filter in the brew basket of the coffee maker. place the sugar in the empty pot of the coffee maker. prepare the coffee with the cold water. when the brewing is complete, stir in the almond extract until mixed well. go to step 3.
• 2 if you have an internal system, follow these: place the ground coffee in the brew basket. prepare the coffee with the cold water. place the sugar in a medium-large saucepan or a glass pitcher. when the brewing is complete, pour the brewed coffee into the saucepan with the sugar and add the almond extract and stir until well mixed.
• 3 step 3: microwave the half-and-half and chocolate in a medium microwavable bowl on high for 1 minute. stir until the chocolate is completely melted and mixture is smooth. stir this into the brewed flavored coffee (if using the saucepan) or add the coffee to this bowl if using a decanter.
• 4 pour into large cups or mugs.
• 5 if desired, top each serving with whipped cream and chocolate curls.
• 6 serve immediately.

Cheesy Mushroom Crescent Puffs

Total Time: 47 mins Preparation Time: 35 mins Cook Time: 12 mins

Ingredients

• Servings: 16
• 3/4 lb fresh button mushroom, coarsley chopped
• salt and pepper
• 3 -4 tablespoons fresh parsley, finely chopped
• 1/4 cup onion, finely chopped (can use yellow or green onion)
• 3 tablespoons butter
• 2 (8 ounce) cans crescent roll dough
• 16 tablespoons finely grated mozzarella cheese (can use a bit more) or 16 tablespoons cheddar cheese, divided (can use a bit more)
• 32 teaspoons grated parmesan cheese (can use a bit more)
• 3 -4 tablespoons butter, melted
• 1/4 cup sesame seeds or 1/4 cup grated parmesan cheese

Recipe

• 1 set oven to 350 degrees.
• 2 in a skillet over medium heat, melt 2-3 tablespoons butter.
• 3 saute the chopped mushrooms, onion and parsley until the mushrooms loose there moisture and the onions are soft; drain and set aside.
• 4 season with salt and pepper to taste.
• 5 separate the two rolls of crescent dough into 8 rectangles.
• 6 cut each rectangle in half forming 16 squares.
• 7 arrange the squares on one or two lightly sprayed baking sheets.
• 8 place about 1-1/2 tablespoons of the sauteed mushroom mixture on top of each square.
• 9 top with about 2 teaspoons grated parmesan cheese.
• 10 then top with 1 tablespoon grated mozzarella cheese.
• 11 fold each square into rectangles.
• 12 melt about 3-4 tablespoons butter in the microwave or in a small saucepan.
• 13 brush each triangle with melted butter, then sprinkle with sesame seeds.
• 14 bake for about 12-15 minutes, or until triangles are golden brown.
• 15 serve warm.
• 16 delicious!

Christmas Tamales

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

Ingredients

• 8 ounces dried guajillo chilies
• 8 ounces dried ancho chilies
• 32 ounces chicken stock
• 2 lbs masa harina flour, mix (maseca tamale mix)
• 1 quart corn oil
• 1 cup fresh cilantro (washed in a colander)
• 2 onions, chopped
• 2 lbs ground beef
• 5 tablespoons ground cumin
• 5 tablespoons dried oregano
• 5 tablespoons dried onion
• 5 tablespoons dried ground cayenne
• 5 tablespoons pepper
• 16 ounces tomatoes & chili peppers (ro-tel)
• 8 ounces dried corn husks

Recipe

• 1 soak the ancho and guajillo chilis in water overnight or for 3 hours at least. the seeds should float to the top and are discarded. go over chili each pepper and clean off any dirt and remove stems and pods. meanwhile, saute the onion in 2 tablespoons of corn oil till translucent and soft, on a medium heat, stirring often. turn down the heat and add all the ancho and guajillo peppers, and saute to bring out the flavors. keep stirring on a medium-low heat making sure not to burn anything. after the chili peppers are sizzling, add in the fresh cilantro and saute for 3 minutes more, then add the ro-tel, on a low heat, cover and simmer for 20 minutes, stirring occasionally.
• 2 cook the ground beef till browned and drain off the liquid. transfer the ground beef to a mixing bowl and with a wooden spoon, mix in 2 tablespoons each of cumin, oregano, dried onion, cayenne, and pepper, and set aside. back to the chili pepper mixture: let it cool, then put it all in the blender with 2 cups more chicken stock and blend till it forms a smooth sauce. combine the blended peppers with the seasoned ground beef & incorporate everything well. this filling mixture should sit and marinate in the refrigerator overnight, or at least 3-4 hours.
• 3 now do the mixing: the first step to mixing the batter is to season the masa mix. open the package and in a large mixing bowl sift together the mix with 3 tablespoons each of the dried onion, cumin, cayenne, oregano, and pepper. for the actual mixing, start by pouring 3 cups of corn oil into the seasoned masa mix, then take an electric mixer on a low speed and as you mix by machine in one hand, use the other hand to slowly pour in a super-small amount chicken stock. you want to keep machine-mixing till it forms a paste. if it doesn't seem to be holding together, add in more oil as you machine-mix. if it's too dry, simply add a larger amount of chicken stock. once it forms a reasonably batter-like paste, it is ready to be assembled with the filling. or, it can be folded up and wrapped in plastic, just like a dough, and sit in the refrigerator for up to 2 weeks, for whenever you are ready to assemble and fill the tamales.
• 4 soak the corn husks in water, overnight, or until 3 hours before tamales are ready to be assembled. the husks should be just slightly damp when ready to be assembled and filled.
• 5 after the filling has sat, marinating in the refrigerator, it needs to be briefly heated to make sure all the flavors have incorporated. this can be done in the microwave, stirring frequently, or on the stove.
• 6 fill a large stock pot that has a steamer insert, with a small amount of water. the water should not touch the bottom of the insert. set aside.
• 7 to start assembling, take a damp corn husk and spread the batter over it. take a large spoonful of the ground beef filling and put in the middle. now close up the husk, just like an envelope and wrap in parchment paper, cut to size. place the filled, parchment-papered tamale, upright, standing up, inside the steamer on top of the steamer insert. repeat these steps until you use up all the filling and the steamer is lined with tamales standing up. you may place a second layer of filled tamales on top of the first layer, as long as they are standing up. if the stock pot is deep enough, and a large enough amount of tamales to be filled, you might end up having 3 or 4 layers going up the sides of the steamer.
• 8 the tamales steam on low for about 3 hours. check by simply taking one and opening up the parchment to make sure the batter is firm and done. serve with my homemade salsa (see different recipe).

Caribbean Spice Chicken

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

Ingredients

• Servings: 4
• 1 (20 ounce) can pineapple
• ginger, curry powder, garlic powder
• 1/4 teaspoon ground red pepper
• 1 teaspoon cornstarch
• approx. 4 boneless skinless chicken breast
• olive oil, for drizzling
• shredded coconut and green onion

Recipe

• 1 preheat oven to 400 degrees.
• 2 drain pineapple juice into a measuring cup.
• 3 combine spices into a small bowl.
• 4 stir 1/4 teaspoon of spice mixture and cornstarch into pineapple juice and set aside.
• 5 sprinkle remaining spice mixture over chicken.
• 6 drizzle olive oil onto chicken.
• 7 place on a pan and bake for 15 minute.
• 8 add pineapple and bake an additional 5 minutes.
• 9 microwave the pineapple juice mixture for 2-4 minutes until sauce boils and thickens.
• 10 arrange chicken and pineapple onto plates (i made a bed of rice and put the pineapple and chicken on top).
• 11 spoon with pineapple sauce, sprinkle with coconut and green onion.

Caribbean Sweet Potato Pudding

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

Ingredients

• Servings: 8
• 4 cups cooked mashed sweet potatoes
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons butter
• 1/2 cup coconut milk
• 1 grated lime, rind of
• 1 tablespoon fresh lime juice
• 2 tablespoons sherry wine or 2 tablespoons rum
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 tablespoon seedless raisin

Recipe

• 1 cut sweet potatoes in half, wrap in microwave-safe paper and cook on high power about 20 minutes; 1/4 turn every 5 minutes.
• 2 remove skin and mash in a large mixing bowl; discard skins.
• 3 preheat oven, 350 degrees f (180c or gas mark 4).
• 4 to mashed sweet potatoes, add sugar gradually, mixing all the while.
• 5 add 2 whole eggs one at a time, mixing well after each addition.
• 6 mix in butter with a fork.
• 7 add milk, blend well.
• 8 mix in grated rind of lime and fresh lime juice.
• 9 add rum, and mix well.
• 10 sift together salt, baking powder and cinnamon; add sifted ingredients and mix well.
• 11 mix in raisins.
• 12 pour this mixture into a large greased pan or casserole dish and place in preheated oven.
• 13 bake for about 50 minutes, or until done.

Bourbon-chocolate Cake With Praline Frosting

Total Time: 1 hr 45 mins Preparation Time: 55 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 cup butter
• 1/4 cup unsweetened cocoa
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups semisweet chocolate morsels
• 1/3 cup whipping cream
• 1/4 cup butter, cut into pieces
• 1/2 cup chopped pecans
• 2 tablespoons butter
• 1/2 cup firmly packed light brown sugar
• 3 tablespoons whipping cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/3 cup bourbon

Recipe

• 1 1. grease bottoms of 3 (8-inch) round cake pans; line with wax paper. grease and flour wax paper and sides of pans; set pans aside.
• 2 2. cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
• 3 3. beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. add butter mixture to buttermilk mixture, beating until blended. combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (batter will be thin.) pour batter evenly into prepared pans.
• 4 4. bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. cool in pans on wire racks 10 minutes. remove from pans, and cool completely on wire racks. (cake layers will appear thin.).
• 5 5. spread about 1/2 cup chocolate ganache between each cake layer; spread remaining chocolate ganache on sides of cake. (do not frost top of cake.) chill cake 30 minutes. pour warm praline frosting slowly over top of cake, spreading to edges. (cover and let stand up to 24 hours, if desired.).
• 6 6. pierce about 25 holes in top of cake using a wooden or metal skewer. pour warm bourbon glaze over cake.
• 7 chocolate ganache:.
• 8 1. microwave chocolate morsels and cream in a glass bowl on medium (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. gradually add butter, whisking until smooth. cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
• 9 praline frosting:.
• 10 1. bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
• 11 2. bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. remove from heat, and whisk in powdered sugar and vanilla until smooth. add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
• 12 bourbon glaze:.
• 13 1. melt 4 tablespoons butter in a skillet over medium-high heat; stir in sugar, brown sugar, and vanilla. cook, stirring constantly, 1 minute. remove skillet from heat, and stir in bourbon. carefully ignite the fumes just above liquid mixture with a long match or long multipurpose lighter. let stand until flames disappear.

Bourbon-orange Chicken - Rachael Ray

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons butter, cut into small pieces
• 1 lb boneless skinless chicken breast
• salt
• fresh ground black pepper
• 1 (6 ounce) can frozen orange juice concentrate
• 1/4 cup whole smoked almonds, chopped
• 3 tablespoons bourbon
• 1 baguette or 3 french dinner rolls
• 2 tablespoons orange marmalade
• 2 tablespoons butter
• 2 teaspoons hot sauce

Recipe

• 1 to make the chicken: preheat a nonstick skillet over med-high heat; add in oil and butter.
• 2 when the butter has melted and is hot, add in the chicken.
• 3 season with salt and pepper; brown for 3-4 minutes on each side.
• 4 decrease heat to medium low; add in juice concentrate and spoon over chicken as it melts down.
• 5 simmer 5 minutes; transfer chicken to dinner plates, leaving most of the sauce in the pan; top chicken with almonds.
• 6 increase heat on the sauce and add in bourbon; cook sauce until it is slightly browned, 2-3 minutes; spoon over chicken and serve.
• 7 to make the butter: place bread in a warm oven or toaster oven to crisp the crust.
• 8 in a small bowl, microwave the marmalade and butter 15 seconds on high.
• 9 add in hot sauce and stir; spread or brush the sweet-hot butter on the crusty hot bread and serve alongside the chicken.

Choco-swirl Sour Cream Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 2 1/3 cups all-purpose flour
• 1 cup sugar
• 1/2 cup splenda sugar substitute
• 8 ounces fat free sour cream
• 3/4 nonfat milk
• 1/2 cup fat-free margarine
• 1 large egg
• 1/4 cup egg beaters egg substitute
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 cup chocolate fudge topping
• 1 1/2 cups semisweet chocolate morsels

Recipe

• 1 preheat over to 350 degrees and spray cooking spray on a 13x9 inch baking pan for cake: beat flour, sugar, sour cream, milk, butter, egg& egg beaters, baking soda, vanilla extract and baking powder in medium mixer bowl until well mixed.
• 2 reserve 1/2 cup batter.
• 3 spread remaining batter into prepared baking pan.
• 4 combine reserved batter and hot fudge in a small bowl.
• 5 drop mixture by heaping teaspoon evenly over batter.
• 6 pull knife through batter to marble.
• 7 bake for 40 to 50 minutes or until wooden tooth pick inserted in center comes out clean and top springs back when touched lightly in center.
• 8 cool completely in pan on wire rack.
• 9 for topping: microwave morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 2 minutes; stir.
• 10 thr morsels may retain some of their original shape.
• 11 if necessary, microwave at additional 10 to 15 second intervals stirring just until morsels are melted.
• 12 then spread on top of cake and serve.

Chicken Chili Nachos

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 1 lb boneless skinless chicken breast, cubed
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (rotel)
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can chili beans, undrained
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 (13 1/2 ounce) package tortilla chips
• 1 1/2 cups shredded mexican blend cheese, divided

Recipe

• 1 in a large skillet coated with cooking spray, saute the chicken until no longer pink.
• 2 add the tomatoes; cook over med-high heat for 3 minutes or until tomato juice is reduced.
• 3 stir in the beans, paprika, cumin, and cayenne; cook for 5 minutes or until heated through.
• 4 taste and adjust seasoning with salt and pepper or whatever.
• 5 arrange the tortilla chips on two large microwave-safe plates; sprinkle each with 1/4 cup cheese.
• 6 top with chicken mixture and remaining cheese.
• 7 microwave, uncovered, on high for 25-30 seconds or until cheese is melted.

Choco-hoto-pots - Nigella Lawson

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

Ingredients

• Servings: 4
• butter, for ramekins
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 2 large eggs
• 3/4 cup superfine sugar
• 3 tablespoons flour
• 1/2 cup chocolate chips

Recipe

• 1 place a baking sheet in an preheated oven 400° butter four 2/3-cup ramekins and set aside.
• 2 using a microwave or double boiler, melt together the semisweet chocolate and the butter,set aside to cool.
• 3 in a bowl combine eggs,sugar and flour add cooled chocolate mixture and mix well.
• 4 fold in chips.
• 5 divide mixture evenly among ramekins and place on baking sheet.
• 6 bake until tops are shiny and cracked and chocolate beneath is hot and gooey about 20 minutes.
• 7 serve on plates this is very hot.

Cheesy Meatballs In Spicy Tomato Sauce

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

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 slices bacon, chopped
• 500 g beef mince
• 1/4 cup breadcrumbs
• 2 tablespoons parsley, roughly chopped
• 1 egg, lightly beaten
• salt & freshly ground black pepper, to taste
• 125 g cheddar cheese, cut into 1cm cubes
• 2 (400 g) cans diced roma tomatoes
• 1/2 cup roughly torn basil leaves
• 1 garlic clove, finely chopped
• 2 tablespoons tomato paste
• 1 small red fresh chili pepper, seeded and finely chopped (optional)
• salt & freshly ground black pepper, extra, to taste
• crusty bread or roll, to serve

Recipe

• 1 cook the onion and bacon in a large bowl on high for 3-4 minutes approx 850w. remove from microwave, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well.
• 2 take 1 tablespoon of the mixture and flatten into a patty shape.
• 3 place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball.
• 4 refrigerate meatballs for 10-15 minutes.
• 5 place meatballs in a 3 litre casserole dish. cook uncovered on medium to high approx 650w for 4-6 minutes. turn meatballs over and cook for a further 4-6 minutes.
• 6 meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl.
• 7 drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs.
• 8 cook uncovered on medium high approx 650w for 10-12 minutes, stirring occasionally.
• 9 serve with on their own with crusty bread or over pasta.

Bourbon-cream Cheese Brownies

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

Ingredients

• Servings: 16
• 4 (1 ounce) unsweetened chocolate squares
• 3/4 cup butter
• 1/2 cup firmly packed light brown sugar
• 1 3/4 cups granulated sugar, divided
• 4 large eggs, divided
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons all-purpose flour
• 1/4 cup bourbon

Recipe

• 1 preheat oven to 350°. line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
• 2 microwave chocolate squares and butter in a large microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. whisk in brown sugar and 1 1/2 cups granulated sugar. add 3 eggs, 1 at a time, whisking just until blended after each addition. whisk in vanilla, salt, and 1 cup flour. spread half of batter in prepared pan.
• 3 beat cream cheese at medium speed with an electric mixer until smooth; add 2 tablespoons flour and remaining 1/4 cup granulated sugar, beating until blended. add bourbon and remaining 1 egg, beating until blended.
• 4 pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together.
• 5 bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. cool completely in pan on a wire rack (about 1 hour). lift brownies from pan, using foil sides as handles. gently remove foil; cut into squares.

Chicken Strips With Cheddar

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

Ingredients

• 3 chicken breast fillets
• 500 g cheddar cheese
• 250 g bacon
• 1 cup flour
• 2 cups breadcrumbs
• 2 eggs, beaten
• 1/2 teaspoon paprika
• 1/3 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• salt

Recipe

• 1 cut the chicken fillets in strips.
• 2 place each strip first into the egg mixture, then in the flour, again in the egg mixture and at last into the bread crumbs.
• 3 place them on foil, sprinkle with the spices.
• 4 bake them in a preheated oven 350f for 30 minutes. turn them around ocassionally.
• 5 fry the bacon or microwave and cut in pieces.
• 6 melt the cheddar and then add the bacon to it.
• 7 spoon the sauce over the chicken and serve immediately!

Asian-style Chicken Wraps

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

Ingredients

• Servings: 4
• 1 (2 1/2 lb) cooked chicken
• 8 crepes (4.5 ounce package)
• 2/3 cup hoisin sauce
• 6 scallions, slivered lengthwise and then cut into 3 inch lengths

Recipe

• 1 preheat oven to 400°.
• 2 place chicken on a baking sheet; cook until skin is very dark and crispy, 20 to 25 minutes. transfer to a cutting board.
• 3 when cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin.
• 4 stack crêpes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds.
• 5 divide sauce, scallions, and chicken evenly among the crepes. roll up and eat.

Choco-holic Cake

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (3 1/2 ounce) package chocolate flavor instant pudding and pie filling mix
• 1 cup milk
• 1/2 cup sour cream
• 4 large eggs
• 1 cup chopped walnuts
• 2 cups semi-sweet chocolate chips
• 1 (2 ounce) bar unsweetened baking 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. grease and flour 12-inch bundt pan or tube pan.
• 2 combine cake mix, pudding mix, milk, sour cream,and eggs in large mixing bowl. beat on low speed just until blended. beat on high speed for 2 minutes. stir in morsels and nuts. pour into prepared pan.
• 3 bake for 55-65 minutes or until tooth pick comes out clean.
• 4 cool in pan for 20 minutes. invert onto wire rack and cool completely.
• 5 glaze:.
• 6 melt baking chocolate and butter in a saucepan on low heat stirring until smooth.(if you want to do this in the microwave i would use shortening). remove from heat. stir in powdered sugar alternately with water until desired consistency. stir in vanilla extract.
• 7 pour glaze over cake.

Choco-mallow

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

Ingredients

• 2 2/3 cups dark chocolate, chopped or 2 2/3 cups chocolate chips
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla
• 1 teaspoon espresso powder
• 13 marshmallows, halved around the circumference
• 1/2 cup walnuts, chopped, toasted if desired

Recipe

• 1 line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. if you don't have parchment, use waxed paper or plastic wrap.
• 2 combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.
• 3 heat the mixture in the microwave (or in a saucepan set over low heat on the stove) until the cream is hot and the chocolate has softened.
• 4 remove from the heat, and stir until the chocolate has melted and everything is smooth.
• 5 spread about 3/4 cup of the melted chocolate in the bottom of the pan.
• 6 space the marshmallow halves atop the chocolate. distribute the walnuts evenly in the spaces between the marshmallows.
• 7 spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.
• 8 refrigerate for an hour or so, to set the chocolate. remove from the refrigerator, and loosen the candy from the edges of the pan.
• 9 bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.