Bear Knees Sauce

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

Ingredients

• Servings: 6
• 2 tablespoons wine vinegar
• 2 tablespoons fresh tarragon leaves, chopped
• 3 egg yolks
• 2 fluid ounces vermouth or 2 fluid ounces dry wine
• 2 shallots, minced
• 1/3 cup unsalted butter
• salt and pepper

Recipe

• 1 combine the vinegar, vermouth or wine, shallots and tarragon in 2-cup glass measure.
• 2 microwave, uncovered, at high for 1 to 2 minutes or until boiling.
• 3 set aside to cool to lukewarm.
• 4 strain the mixture into a small bowl; whisk in the egg yolks.
• 5 in a 2-cup glass measure or similar microwaveable bowl, melt the butter at medium for about 40 to 60 seconds; do not boil.
• 6 whisk the egg yolk mixture into the butter.
• 7 microwave, uncovered, at medium for 30 to 90 seconds; whisk every 15 seconds.
• 8 cook only until mixture starts to thicken.
• 9 season to taste with salt and pepper.

Chicken Confetti Spaghetti

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

Ingredients

• Servings: 6
• 8 ounces spaghetti
• 2 tablespoons unsalted butter
• 18 ounces canned chicken breast meat
• 4 ounces pimientos (diced, drained)
• 8 ounces mixed vegetables (diced onion, bell pepper and celery)
• 10 3/4 ounces cream of mushroom soup
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 14 ounces chicken broth
• 1 1/4 cups sharp cheddar cheese (shredded)
• 1 cup breadcrumbs (progresso panko)

Recipe

• 1 preheat oven to 425.
• 2 break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
• 3 meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. combine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
• 4 drain pasta and stir into veggie mixture. transfer mixture evenly into 2qt baking dish. stir cheese & bread crumbs into butter. mix with finger tips until blended and crumbly; spread evenly over chicken mixture. bake 15-20 minutes or until golden and bubbly around edges.
• 5 let stand 5 minutes before serving.

Cheesy Pepper Meatballs

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

Ingredients

• Servings: 5
• 1 lb ground beef
• 1 (30 count) package saltine crackers, crushed fine
• 1 egg
• 1/2 teaspoon ground pepper
• 1/2 cup parmesan cheese or 1/2 cup romano cheese, grated

Recipe

• 1 preheat oven to 350f lightly oil a baking sheet.
• 2 mix well.
• 3 (this is the time to taste) cook a small amount of mixture (either on a plate in the microwave or in a small fry pan) taste and adjust salt/pepper and cheese.
• 4 (cheese and crackers usually contribute enough salt for this recipe) form into 15 meatballs place on baking sheet bake for 10 minutes on one side turn meatballs w/ spatula and bake another 10 minutes.
• 5 more freshly ground pepper may be added when still hot out of the oven if you wish.

Cheesy Mushroom Sausage Bake !

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 4 links hot sausage
• 1 cup rice
• 1 celery, finely chopped
• 1/2 red pepper, finely chopped
• 3 green onions, chopped
• 1 (10 1/2 ounce) can cream of mushroom soup
• 2/3 cup milk
• 1/2 cup velveeta cheese, cut into 1 inch cubes
• 6 -8 mushrooms, sliced

Recipe

• 1 fry the sausages until cooked thoroughly -- about 10 minutes.
• 2 drain the sausages and then cut into bite size pieces.
• 3 fry the celery, red pepper, green onions and mushrooms.
• 4 microwave the rice in a 2 quart dish (large enough to hold all of the ingredients).
• 5 when the rice has cooked, add the sausages, celery, peppers and onions to the dish.
• 6 add the mushroom soup to heat in the frying pan.
• 7 add the cut up velveeta and milk to the pan.
• 8 stir until all have blended.
• 9 pour the cheese and soup mixture over the sausage mixture.
• 10 pop in a 350f over for 20-25 minutes.
• 11 enjoy!

Cornmeal-crusted Peach Tarts

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

Ingredients

• 1/3 cup flour
• 3 tablespoons sugar
• 2 tablespoons cornmeal, yellow
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 -1 1/2 tablespoon ice water
• 3 tablespoons peach preserves
• 1 teaspoon flour
• 2 peaches, small and cut into 1/4 inch slices
• 2 teaspoons milk
• 1 teaspoon sugar

Recipe

• 1 preheat oven to 400. for crust, combine flour, sugar, cornmeal and salt. mix well. add butter and blend thoroughly. sprinkle 1 tablespoon water over mixture and toss gently with a fork. add additional water, 1 teaspoon at a time until mixture is moist enough to form into a ball when pressed with hands.
• 2 gather pastry into a ball and knead dough 5 times. divine dough in half, flatten into 2 1/2 inch thick disks. flatten until you get a 6 inch circle. repeat.
• 3 for filling, combine preserves and flour until well blended. cover and microwave on high for 30 seconds. add peaches, toss lightly. spoon half of fruit mixture into each dough circle to within 1 inch of edge. fold edges of dough in toward center. brush crust with milk and sprinkle with sugar. transfer tarts to small pan. bake 32 to 34 minutes, or until crust is deep golden brown. serve at room temperature.

Baked Blue Cheese Stuffed Colossal Black Olives

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

Ingredients

• 2 (15 ounce) cans pitted black colossal olives
• 3 ounces blue cheese (softened)
• 3 ounces cream cheese (softened)
• 2 minced garlic cloves
• 1 tablespoon grated shallot
• 1/8 cup walnuts (fine chopped)
• 1 pinch red pepper flakes
• fresh ground black pepper (to taste)

Recipe

• 1 filling -- just mix the cheeses, garlic, shallot, red pepper, and black pepper. no salt needed as the cheese and olives provide enough salty flavor. mix well breaking up the bleu cheese and make sure that the filling is creamy.
• 2 stuffing -- you can use a pastry bag, but i personally use a small ziplock or plastic baggie. then cut a tip off of one of the corners, squeeze the bag, and stuff the olives.
• 3 walnuts -- you can sometimes find them chopped, but if not, just use a small food processor or you can chop them by hand. you want them fine chopped.
• 4 after you have stuffed the olives. i dip the two ends with the cheese into the ground nuts to give a little crunch.
• 5 skewers -- before i skewer them i let the olives chill after stuffing. then, depending on what size skewer you use, add as many olives as you want. i prefer to use the small skewers and add 3 olives per skewer for a nice bite size appetizer.
• 6 heat them up, either in the microwave (1-2 minutes on 60% power) or in the oven, 350 for about 5-7 minutes. just until warm and the cheese is heated through.
• 7 enjoy!

bourbon glazed chicken and peaches

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

Ingredients

• Servings: 4
• 1/3 cup bourbon
• 1/4 cup honey
• 3 tablespoons soy sauce
• 1 tablespoon oil
• 1/2 teaspoon ground ginger
• 1 pinch red pepper
• fresh ground pepper
• 4 boneless skinless chicken breasts
• 2 peaches, cut in half and pitted
• cooking spray

Recipe

• 1 mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
• 2 heat a non stick grill pan coated with cooking spray over med hi heat.
• 3 remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
• 4 spoon sauce over chicken and peaches.

Baked Creamy Chicken Taquitos

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

Ingredients

• 1/3 cup cream cheese
• 1/4 cup green chili salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon granulated garlic or 1/4 teaspoon garlic powder
• 3 tablespoons chopped cilantro
• 2 tablespoons sliced green onions
• 2 cups shredded cooked chicken
• 1 cup grated monterey jack pepper cheese
• 16 small corn tortillas
• kosher salt
• cooking spray

Recipe

• 1 heat oven to 425. line a baking sheet with foil and lightly coat with cooking spray.
• 2 heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. stir to combine and then add cilantro and green onions. add chicken and cheese and combine well.
• 3 you can prepare up to this step ahead of time. just keep the mixture in the fridge.
• 4 the corn tortillas are harder to roll without cracking. for the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. it helps to place them between damp paper towels. usually 20-30 seconds will do it. if you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
• 5 place 2-3 t of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
• 6 then roll it up as tight as you can.
• 7 place seam side down on the baking sheet. lay all of the taquitos on the baking sheet and make sure they are not touching each other. spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
• 8 place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. makes around 16 taquitos.

Cheesy Oats

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

Ingredients

• Servings: 1
• 1/4 cup quick oats
• 1 teaspoon baking soda
• 1 pinch salt
• 1/2 cup water
• 1 stick mozzarella string cheese

Recipe

• 1 take the microwave safe bowl we all have somewhere.
• 2 combine your oats, water, baking soda and salt mixing it in a sloppy way.
• 3 place your slice of cheese on top. or if your using the better suggestion of a stick cheese, place it in the middle. the stick or string cheese most kids love in their lunches for school is what i use. it can be any combination of the yellow or or whatever you've got to try.
• 4 put a cover, just setting on top of the bowl and heat in the microwave for about 45 seconds.
• 5 take and stir the contents together until all looks like a gooey mostly oat concoction.
• 6 now you can let it cool or add what you wish to it and eat up.
• 7 my suggestions include salt, pepper, crackers for dipping, salsa, peppers, and the list could go on.

Cheesy Pasta & Veggies

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

Ingredients

• Servings: 10
• 1 (16 ounce) package rotini pasta
• 1 (16 ounce) package frozen vegetables (i use broccoli, cauliflower & carrots)
• 1 (10 3/4 ounce) can cream of celery soup
• 0.5 (15 1/4 ounce) jar salsa con queso (cheese sauce)

Recipe

• 1 boil pasta according to package directions. cut a corner of the vegetable bag and microwave until veggies are warm. mix soup, cheese sauce, and vegetables, and mix with rotini. heat on the stove until warm through.

Baltimore’s Berger Finest Cookies

Total Time: 41 mins Preparation Time: 30 mins Cook Time: 11 mins

Ingredients

• 1 cup unsalted butter
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 1 1/2 cups sugar
• 3 large eggs
• 4 1/2 cups unbleached all-purpose flour
• 1 cup milk
• 3 1/2 cups semi-sweet chocolate chips
• 4 ounces unsweetened baking chocolate
• 2 tablespoons light corn syrup
• 4 tablespoons unsalted butter
• 1 1/2 cups heavy cream

Recipe

• 1 preheat the oven to 400°f
• 2 lightly grease (or line with parchment) two baking sheets.
• 3 to make the cookies: in a large mixing bowl, cream together the butter, salt, vanilla, and baking powder.
• 4 beat in the sugar, then the eggs, one at a time, beating well after each addition.
• 5 add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour.
• 6 do this gently; there’s no need to beat the batter.
• 7 using a muffin scoop, or a 1/4-cup measure, drop the dough onto the prepared cookie sheets.
• 8 flatten each mound of dough to a circle about 3" across; wet your fingers or a knife, or grease the bottom of a drinking glass or measuring cup to do this. leave 2" to 2 ½" between each cookie, for expansion.
• 9 bake the cookies for about 11 minutes, or until they’re a mottled brown on the bottom (carefully tilt one up to look), but not colored on top.
• 10 you may see the barest hint of browning around the edges, but these cookies are supposed to be soft and cake-like, so don’t over-bake them. cool the cookies on the pan for 5 minutes, then transfer them to a rack to cool completely.
• 11 to make the icing: place the chocolate chips, baking chocolate, corn syrup, butter, and cream into a large microwave-safe bowl, or into a large saucepan.
• 12 heat the mixture till it’s very hot; the cream will start to form bubbles.
• 13 remove from the heat, and stir until smooth.
• 14 let cool to room temperature; this will take at least a couple of hours, so plan accordingly.
• 15 when completely cool, beat with an electric mixer for 6 to 7 minutes, until the icing lightens in color just a bit, and thickens just slightly.
• 16 spread each cookie with a generous 3 tablespoons icing (about 42g, about 1 1/2 ounces), leaving ¼" bare around the outside edge of each cookie.
• 17 a heaped tablespoon cookie scoop works very well here.
• 18 it’ll feel like you’re piling on a lot of icing; that’s precisely the point!
• 19 allow to set, then store airtight in a single layer.
• 20 yield: 2 dozen 3 ½" cookies.

Chocolate Dipped Lavender Cookies

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

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar (i use splenda blend)
• 1 egg, beat slightly
• 1 1/2 cups self-rising flour
• 1 tablespoon lavender flowers, snipped
• 1 (8 ounce) package semisweet chocolate pieces

Recipe

• 1 put parchment paper on a cookie sheet or butter and flour well.
• 2 beat butter well with a mixer. add sugar and beat till combined.
• 3 beat in eggs and as much flour as you can get combined with the mixer, then stir in the rest including lavender flowers.
• 4 drop by teaspoon onto cookie sheet. space about 2" apart.
• 5 bake at 350ºf. for 15 to 18 minutes. cool.
• 6 in a saucepan melt chocolate stirring constantly (or melt in the microwave oven on high until well melted.) remove from heat.
• 7 dip half of each cookie in the chocolate and set aside to cool for about 1 hour. mmmmm -- !

Coconut-pecan Sweet Potatoes

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

Ingredients

• Servings: 8
• 1 (16 ounce) can coconut pecan frosting
• 1 (18 ounce) can yams, drained
• 2 tablespoons butter, cut into small cubes

Recipe

• 1 preheat the oven to 350 degrees.
• 2 in an oven-safe casserole, place the potatoes in and dot with the cubes of butter.
• 3 microwave the frosting for approximately 30-45 seconds on med. power until easily stirred and is "goopy". drizzle over potatoes and cover with foil.
• 4 bake 30-45 minutes or until the potatoes are thoroughly heated.
• 5 these will be very hot; let cool until just warm.

Cheesy Hot Pizza Dip

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

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon italian seasoning
• 1 cup shredded mozzarella cheese (4 oz)
• 3/4 cup grated parmesan cheese
• 1 (8 ounce) can pizza sauce
• 2 tablespoons chopped green peppers
• 2 tablespoons thinly sliced green onions
• tortilla chips

Recipe

• 1 in a mixing bowl, beat cream cheese and italian seasoning.
• 2 spread in an ungreased 9-inch microwave-safe pie plate.
• 3 combine mozzarella and parmesan cheeses; sprinkle half over the cream cheese.
• 4 top with the pizza sauce, remaining cheese mixture, green pepper and onion.
• 5 microwave, uncovered, on high for 3-4 minutes or until cheese is almost melted, rotating a half turn several times.
• 6 let stand for 1-2 minutes.
• 7 serve with tortilla chips.

Creamy Broccoli & Mushroom Casserole

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

Ingredients

• Servings: 8
• 3 (10 ounce) bags frozen broccoli florets
• 2 tablespoons olive oil
• 8 tablespoons unsalted butter, divided
• 8 ounces mushrooms, thinly sliced
• 1 1/2 cups panko breadcrumbs
• 2 teaspoons dried sage
• salt & pepper, to taste
• 3 garlic cloves, finely chopped
• 1 yellow onion, finely chopped
• 3 tablespoons flour
• 2 cups milk
• 2 teaspoons mustard powder
• 1/4 teaspoon nutmeg
• 3 ounces cream cheese, softened
• 2 cups shredded cheddar cheese, divided
• 1/2 cup mayonnaise (i use the light kind- works fine)
• 2 eggs, lightly beaten

Recipe

• 1 cook the broccoli according to your package's directions (i usually just microwave it in a bowl with a few tablespoons of water until it's done). drain and transfer to a 9" x 13" baking dish and set aside.
• 2 heat oil and 2 tablespoons butter in a 10" skillet over medium-high heat. add mushrooms, and cook, stirring, until browned, about 5 minutes; transfer to a bowl and set aside.
• 3 add 3 tablespoons butter to skillet and melt. remove from heat add bread crumbs and sage; season with salt and pepper and set aside.
• 4 heat remaining butter in a 2-qt. saucepan over medium-high heat. add garlic and onion, and cook until soft, about 4 minutes. add flour, and cook, stirring, for 2 minutes. add milk, mustard, and nutmeg, and bring to a boil. reduce heat to medium and cook, stirring often, until sauce is slightly thickened, about 3 minutes. remove from heat and stir in cream cheese, 1 cup cheddar, mayonnaise, and eggs until smooth; season with salt and pepper and set sauce aside.
• 5 heat broiler to high. pour sauce evenly over the top of the broccoli; sprinkle with mushrooms, bread crumbs and remaining cheddar. broil until cheese is melted and lightly browned, about 2 minutes.

Chocolate -glazed Pumpkin Cookies (from Everyday Food)

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

Ingredients

• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 (15 ounce) can pure pumpkin puree
• 4 ounces semisweet chocolate

Recipe

• 1 preheat oven to 375°f.
• 2 whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
• 3 using an electric mixer, beat together butter and sugar until light and fluffy.
• 4 add egg to butter/sugar and beat until smooth.
• 5 with mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one. (begin and end with flour mixture). mix just until combined.
• 6 drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. bake until cookies are puffed and golden, 15 to 20 minutes, rotating sheets once during baking.
• 7 when done, immediately transfer cookies to wire racks and cool completely.
• 8 when cookies have cooled, set the racks of cookies over wax paper and melt the chocolate. (microwave, double boiler, or small heavy sauce pan).
• 9 using a large tablespoon or serving spoon, drizzle the chocolate over the cookies, then refrigerate the cookies until the chocolate is firm--about 20 minutes.

Asparagus Lasagna

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

Ingredients

• Servings: 8
• 4 lbs asparagus
• 1/3 cup butter
• 1/2 cup all-purpose flour
• 5 cups milk
• 8 ounces cream cheese
• 1 teaspoon grated fresh lemon rind
• 1 tablespoon lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 15 lasagna noodles
• 2 cups shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 bend asparagus spears gently to snap off tough end.
• 2 cut tender parts into 1" pieces.
• 3 wash under cold running water.
• 4 shake off excess water and place in microwaveable container.
• 5 microwave on hi for 3 minutes (alternately, cook in boiling water for 3 minutes).
• 6 drain and rinse under cold water, drain again.
• 7 set aside 1 1/2 cups asparagus tips.
• 8 in saucepan, melt butter over medium heat.
• 9 gradually whisk in flour and cook, stirring constantly, for 1 minute.
• 10 whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
• 11 remove from heat.
• 12 stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
• 13 meanwhile, cook noodles in boiling water until tender (about 10 minutes).
• 14 place 3 noodles in a 13x9 baking dish.
• 15 spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
• 16 repeat layers 3 more times then top with final layer of noodles and sauce.
• 17 sprinkle with parmesan cheese.
• 18 bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
• 19 sprinkle reserved asparagus tips over top.
• 20 bake for an additional 5 minutes.
• 21 let sit for 10 minutes before serving.

Asparagus And Corn Bake

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

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, drained or 340 g asparagus, cuts and tips drained
• 8 slices bread
• 1 cup grated tasty cheese
• 3 green shallots, sliced
• 5 eggs
• 300 g creamed corn
• 1 1/2 cups milk
• 1 teaspoon mild prepared mustard
• 15 g butter, melted
• extra chopped shallot, to serve

Recipe

• 1 steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
• 2 trim crusts from bread, cut bread into 3-4cm squares.
• 3 place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
• 4 sprinkle bread with half the cheese.
• 5 top with asparagus and shallots.
• 6 beat eggs in bowl; beat in corn, milk and mustard.
• 7 pour mixture over shallots; sprinkle with remaining cheese.
• 8 brush exposed bread edges with melted butter.
• 9 bake at 180c for about 50mins, or until just set in centre.
• 10 stand 5-10mins before cutting into squares.
• 11 serve warm, sprinkled with extra shallots.

Black And Whites

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

Ingredients

• 2 cups chocolate chips
• 3/4 cup butter
• 2 cups brown sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups flour (not sifted)
• 1/2 cup confectioners' sugar (in a small bowl)

Recipe

• 1 do not preheat oven yet - dough mush chill before baking.
• 2 melt chocolate chips with butter. (microwave on high power for 2 minutes, then stir until smooth).
• 3 mix in sugar.
• 4 allow to cool.
• 5 add eggs, one at a time, mixing well after each addition.
• 6 mix in vanilla, baking powder and salt.
• 7 add flour & mix well.
• 8 chill dough for at least 4 hours (overnight is even better).
• 9 preheat oven to 350 degrees with rack in middle position.
• 10 roll walnut-sized dough balls with you hands (this is messy, you might want to wear plastic gloves).
• 11 drop the balls into the bowl of confectioners' sugar & roll them around until they are covered.
• 12 if dough gets too warm, stick it back into the fridge until you can handle it again.
• 13 place the balls on a cookie sheet (12 to a standard sheet works best).
• 14 do not flatten - they will flatten as they bake.
• 15 bake at 350 degrees for 12-14 minutes.
• 16 let them cool on the cookie sheet for 2 minutes and then remove to a wire rack to finish cooling.
• 17 eat and enjoy.

Chocolate Almond Biscotti

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup mixed chocolate chips, and
• milk chocolate chips
• 1/8 cup sliced almonds
• 2 large eggs
• 1/4 cup butter (not margarine,melted)
• 1 teaspoon vanilla extract
• 1/4 cup milk chocolate, melting waffers
• 1/4 cup chocolate, melting waffers

Recipe

• 1 pre-heat oven to 350 degrees, making sure the rack is in the centre position. line a baking sheet with parchment or wax paper *very important*.
• 2 combine flour, cocoa, sugar, baking powder, salt, first measurement of chocolate chips in a large bowl.
• 3 in a smaller bowl whisk eggs, butter and vanilla. pour mixture into a well in the center of the dry ingredients. mixing with a spatula until mixture is crumbly.
• 4 knead mixture together in bowl until combined. dough will be crumbly, but should hold together.
• 5 form dough into a fat cigar shape and cut into two even halves.
• 6 form halves into 2 long cigar shapes approx 1" thick, 2" wide and 12" long each and place onto cookie sheet.
• 7 bake for 25 minutes turning the baking sheet half way through. when removed dough should be hard to touch and slightly browned.
• 8 reduce oven temperature to 300 degrees and allow biscotti to cool for 15 minutes.
• 9 with a serrated knife, either cut biscotti on an angle into 1/2" pieces (smaller biscotti) or cut into half and then thirds (larger pieces). place back onto cookie sheet with cut side up.
• 10 bake for another 12 minutes, then flip so other cut side is facing up and baking 12 more minutes.
• 11 remove from oven and allow to cool on cooling rack approximately 30 minutes.
• 12 melt milk chocolate waffers in the microwave 20 seconds, stir and another 30 seconds.
• 13 13. place cooling rack on top of the cookie sheet used to bake on with parchment paper still in place. drizzle melted chocolate over biscotti pieces, with the tops facing up.
• 14 repete with chocolate.
• 15 allow to set for 2 hours and serve. store in an air tight container.

Biore Strips-copycat, Facial Mask And Bonus Amazing Pore Refiner

Total Time: 30 mins Preparation Time: 5 mins

Ingredients

• 1 tablespoon unflavored gelatin
• 1 1/2 tablespoons milk
• milk of magnesia, plain

Recipe

• 1 note additional non-food ingredients that food.com wouldn't let me post in the recipe section:.
• 2 -dried out strong and cloth-like baby wipes cut into various sizes.
• 3 -hairdryer-for impatient people that like to speed up the process.
• 4 -microwave safe small glass jar with lid.
• 5 -optional: one drop of your favorite skin-safe essential oil (this is to mask the unpleasant smell of the warmed liquid).
• 6 this is super easy and the steps i intially found online were:.
• 7 mix gelatin and milk together. microwave 10 seconds and apply.
• 8 if that's good enough for you by all means go for it but if you want to see what works for me after all my trying and tweaking, read my details below.
• 9 i'm going to give you all the tips i use because i love to share great ideas!
• 10 i took a lot of time to share this because it works and i have looked for a long time for somethign that works and doesn't cost a lot to use.i figured if i was looking, someone else probably is too so i took the time to share and post. i appreciate helpful reviewers that take time to share their positive additions! if you try a different cloth, or add something that seems to work -- tell me about it! but please- if you change a bunch of stuff and don't use this as i describe and then have bad results, please don't give me a bad review!
• 11 ok here we go. start with a makeup free and newly cleaned face. pull your hair back with a headband. keep product away from the hairline and eyebrows. this will remove hairs but before you get too excited, this isn't strong enough to qualify as a waxing job. it'll just sting when you get remove strips where fine hairs usually grow like on your cheeks and upper lip because some fine hairs will be removed. you've been warned, lol!
• 12 in your jar, mix your gelatin and milk (and any essential oil you may be using) until well combined. scrape any residual off your mixing device into the jar.
• 13 microwave for 10 seconds (mix should be comfortably warm and be the consistancy of warm honey).
• 14 with your clean fingers, apply the warm liquid to your problem areas. immediately apply a baby wipe strip and press into the gel well by rubbing back and forth. the wipe should not slide around very much.
• 15 working quickly, continue applying liquid and your strips until finished. if gel thickens too much, microwave another five seconds until warm.
• 16 you can also just spread the liquid on your skin and let dry without using any strips. i think this feels great but is hard to remove and doesn't work as well.
• 17 use a hairdryer on the cool setting for a nice cooling sensation and to dry it quicker. or, just do something like read, surf the net, watch tv or cook while the strip dries.
• 18 the liquid will eventually dry stiff on your face-takes about 20-30 minutes. resist the urge to remove the strip before it feels stiff. if you are using the liquid without the strip then you can remove it while slightly tacky and will peel well or when it is stiff.
• 19 when ready to peel, make sure you are in a well lit area so you can examine the mask when you remove it to note where you got the best results. warning, this is gross but also fun! if you have a kid or friend near that you can gross out with the end result, all the better!
• 20 now just grab an edge of the fabric or mask and start peeling! the first couple of times in new areas, i do a quick yank because those darn fine hairs just sting when they come off. if you do this often, you will find that those hairs just don't become a problem because you are essentially removing them at the same time. a nice bonus!
• 21 for stubborn areas, just get a terry cloth rag wet with warm water and rub off the mask. no biggie and useful especially if you accidentally get it in your hairline.
• 22 when done, wash your face with a gentle cleanser and moisturize.
• 23 when your moisturizer has been thoroughly absorbed, apply a light coat of milk of magnesia to your face wherever oil and large pores are a problem. i have seen no issues with using it around my eyes and my eyes are very sensitive to all sorts of makeup, lotions, etc. the milk of magnesia is great for a makeup primer as it fills in pores and makes them look smaller and also helps some makeup go on smoother. i haven't tried it with mineral makeup yet but let me know how that turns out! avoid using multiple coats. one should do the trick. i also apply to my face right before bed. wash off in the morning and re-apply under makeup and over sunscreen.
• 24 notes: copycat biore' mix can be refridgerated and re-used a couple of times. the milk eventually goes bad and you can smell when it is getting old. throw it out and make a new batch!
• 25 you may want to know that gelatin is made of an animal by-product (look it up if you want specific details) so if this offends you then perhaps you can try using the other recipe online that calls for elmer's glue. i've tried that bunches of times and i never get results like i get with this but some people really feel it works! it's worth a try!

Chicken Cobb Wrap

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 -3 tablespoons wine vinegar (flay uses 3 t, but i like 2 t)
• 2 tablespoons mayonnaise
• 1 tablespoon dijon mustard
• 3 tablespoons extra virgin olive oil
• 1/4 lb blue cheese, sliced and crumbled or 1/4 lb feta cheese, crumbled
• salt & freshly ground black pepper
• 3 cups thinly sliced romaine lettuce (about 1/2 to 3/4 inch)
• 8 slices bacon, cooked until crisp and coarsely chopped (can use turkey bacon)
• 2 cups coarsely shredded chicken, and dark meat (from a store-bought rotisserie chicken,)
• 4 sandwich wraps (, whole wheat, tomato or spinach) or 4 flour tortillas, large

Recipe

• 1 whisk together the vinegar, mayonnaise, dijon mustard and olive oil in a large bowl until combined.
• 2 2. put the romaine, bacon, chicken and blue cheese in a large bowl and toss to combine. add half of the dressing from the above and combine.
• 3 3. heat the wraps in a dry sauté pan over low heat, or place on a plate, cover with a damp paper towel and microwave for 25 seconds to make more pliable. place the wraps on a flat surface and spread some of the dressing in the middle surface. divide the mixture among the wraps, fold like a burrito, slice in half diagonally and drizzle top with more dressing, if desired.

Chicken Stuffed Shells

Total Time: 1 hr 50 mins Preparation Time: 45 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 (12 ounce) box jumbo pasta shells
• 4 boneless skinless chicken breasts
• 1 (6 ounce) box chicken flavor stuffing mix
• 3/4 cup mayonnaise
• 2 (10 1/2 ounce) cans cream of chicken soup

Recipe

• 1 cook chicken breasts and cut up into small pieces.
• 2 cook jumbo shells as instructed on box and set on paper towels to dry.
• 3 cook stuffing mix as instructed on box (best in microwave).
• 4 mix stuffing with mayonnaise, add chicken.
• 5 stuff shells with this mixture.
• 6 mix cans of soup with 1 1/4 cups of water.
• 7 pour 1/2 of soup mix into the bottom of a 9" x 13" pan.
• 8 put shells on top of soup mixture.
• 9 pour the rest of the soup mixture on top of the shells.
• 10 bake at 350 degrees (covered) for 50 minutes. uncover and bake for an additional 15 minutes.
• 11 enjoy!

Chocolate Almond Brownies With Cherry Flavored Filled Delightful

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

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup butter
• 1 cup nestlã‰â® toll houseâ® semi-sweet chocolate morsels (6 oz.)
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups nestlã‰â® toll houseâ® delightfulls cherry flavored filled morsels, divided (9-oz. pkg.)
• 1/2 cup toasted slivered almonds
• cream cheese, topping (recipe follows)

Recipe

• 1 preheat oven to 350° f. line 13 x 9-inch baking pan with foil. lightly grease.
• 2 combine flour, baking powder and salt in small bowl.
• 3 melt butter and semi-sweet morsels in large, microwave-safe bowl on 100% (high) power for 45 seconds. microwave at additional 15-second intervals, stirring vigorously after each interval until morsels are melted. stir in sugar, eggs and vanilla extract. gradually stir in flour mixture. fold in 1 cup delightfulls morsels and almonds. spread into prepared baking pan. sprinkle 1/4 cup delightfulls morsels over top.
• 4 bake for 30 minutes or until wooden pick near center comes out slightly sticky. cool completely in pan on wire rack. lift out by foil edges to cutting board. carefully remove foil. cut into bars. store in airtight container.
• 5 to serve, coarsely chop remaining 1/4 cup delightfulls morsels. spoon 1 teaspoon of cream cheese topping onto each brownie bar. sprinkle with chopped delightfulls morsels.
• 6 for cream cheese topping:.
• 7 whisk together 4 ounces room temperature 1/3 less fat cream cheese (neufchâtel) and 2/3 cup powdered sugar in small bowl until creamy.

A Little Chocolate Cake

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

Ingredients

• Servings: 9
• 2 ounces unsweetened chocolate
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup sugar
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup semi-sweet chocolate chips

Recipe

• 1 melt chocolate in microwave; cool.
• 2 mix flour, baking soda, and salt.
• 3 in lg bowl, beat egg and sugar.
• 4 beat in water and oil.
• 5 stir in chocolate and dry ingredients.
• 6 pour into greased 8x8 baking pan.
• 7 sprinkle with chocolate chips.
• 8 bake at 350* for 35 minutes.

Christmas Pudding

Total Time: 5 hrs Cook Time: 5 hrs

Ingredients

• 1 1/2 cups raisins, chopped
• 2/3 cup dates, pitted and chopped
• 1 cup soft dried fig, chopped
• 1 cup currants
• 3/4 cup golden raisin
• 1/2 cup brandy
• 1 cup unsalted butter
• 1 cup dark brown sugar, firmly packed
• 1 grated lemon, zest of
• 1 grated orange, zest of
• 4 eggs, beaten
• 1 cup blanched almond, chopped
• 3/4 cup all-purpose flour, sifted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 1/2 cups fresh breadcrumbs

Recipe

• 1 grease a 2-quart ceramic mold or casserole.
• 2 in a large bowl, place all the fruit and pour the brandy over it. stir well to disperse the brandy. cover with a towel and set aside to macerate 12 to 24 hours.
• 3 in a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. beat in the zests and eggs. fold in the fruit and almonds. add the flour and spices, combining well, then fold in the bread crumbs.
• 4 spoon the mixture into the prepared mold, press down well, and level the surface. cut a sheet of wax paper 2 inches larger than the top of the mold. pleat the wax paper twice through the center to allow for expansion as the pudding rises. place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. tie foil securely to the edge of the mold with string.
• 5 place the mold on a rack in a dutch oven or other large covered pot. pour boiling water into the dutch oven until it is halfway up the side of the mold. keep water at a gentle boil. steam for 4 hours, topping the boiling water to the same level when necessary.
• 6 remove the mold from the dutch oven and set on a rack to cool. when thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.
• 7 steam again for 2 hours or microwave to reheat before serving.

Banan Bread Truffles

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1/2 banana bread (i used half a 9x15 loaf)
• 2 -3 tablespoons cream cheese (low-fat is fine)
• 150 g semisweet chocolate (i used about 60 % cocoa chocolate)
• candy sprinkles (optional)
• cocoa (optional) or coconut (optional) or chopped nuts, for sprinkling on top (optional)

Recipe

• 1 first mash your banana bread up by using either a potato masher/ricer or a food processor. i found that the crust was easy to break up so i didnt bother cutting it off, but you can do that before you mash your bread.
• 2 add the cream cheese and mix it in until your dough is pliable and holds together well. depending on how moist your bread is you might need more or less cream cheese.
• 3 roll the dough into balls (mine were the size of a walnut, but you can go as small or big as you like).
• 4 melt the chocolate (in the microwave or over a water bath) and dip your truffles into it until well coated. a fork works nicely for this.
• 5 sprinkle on desired toppings.
• 6 set the truffles down onto a piece of parchment paper and allow to dry for a few hours (putting them into the fridge will speed up the process, but the chocolate might get cloudy).
• 7 enjoy!

Any Flavor Microwave Cake In A Mug

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

• 3/4 cup cake mix
• 1 egg
• 3 tablespoons oil
• 3 tablespoons milk
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Recipe

• 1 mix dry ingredients with wet and mix well. microwave for 3 minutes. enjoy warm with homemade whipped cream. (add ingredients into power mixer and whip until lost peaks are formed.).
• 2 we especially liked spice, lemon, and carrot varieties for the cake. the skies the limit. :o).

Bourbon Fudge

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup bourbon
• 1/2 teaspoon orange extract
• 1 (1 3/4 ounce) package slivered almonds

Recipe

• 1 combine chocolate chips and milk in large bowl and cover loosely.
• 2 cook in microwave for 3 minutes on high.
• 3 remove from microwave and stir until smooth.
• 4 add bourbon and orange extract; mix well.
• 5 grease an 8-inch square pan and sprinkle bottom of pan with almonds.
• 6 pour mixture in pan; let stand until firm or chill in refrigerator.

Bearnaise Sauce

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

Ingredients

• Servings: 4
• 1/4 cup dry wine or 1/4 cup vermouth
• 2 tablespoons wine vinegar
• 2 shallots, minced
• 3 egg yolks
• to taste salt & pepper
• 1/3 cup butter
• 2 tablespoons tarragon leaves, sliced

Recipe

• 1 mix vinegar, wine, shallots, & tarragon.
• 2 microwave, uncovered at high for 1 to 2 min or until boiling.
• 3 set aside to cool lukewarm.
• 4 strain mixture into small bowl; whisk in egg yolks.
• 5 melt butter.
• 6 whisk egg yolk mixture into butter.
• 7 microwave 30-90 seconds.
• 8 whisk every 15 seconds.
• 9 cook only until mixture starts to thicken.
• 10 spice up to taste with salt & pepper.

Chocolate & Pear Jalousie

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

Ingredients

• Servings: 8
• 150 g butter, at room temperature
• 1/2 cup caster sugar
• 3 egg yolks
• 1 cup hazelnut meal (see notes)
• 200 g dark chocolate, melted (see notes)
• 1/2 cup toasted hazelnuts, coarsely chopped
• 2 sheets puff pastry, thawed
• 800 g pear halves in natural juice, drained, sliced thinly
• 1 egg , lightly beaten
• 1 tablespoon raw sugar
• whipped cream, to serve

Recipe

• 1 preheat oven to hot, 200°c, and lightly grease and line a baking tray.
• 2 in a small bowl, using an electric beater, beat the butter and sugar together, until they are light and fluffy; add the egg yolks, one at a time, beating well after each egg is added; gently stir in the hazelnut meal, melted chocolate and hazelnuts.
• 3 cut one sheet of pastry into a 22cm x 24cm; and, leaving a 2cm border around all sides, cut 6 even slits across the remaining pastry sheet.
• 4 place the trimmed pastry sheet on the prepared tray, spread with the chocolate mixture, leaving a 2cm border, top evenly with pear slices.
• 5 brush around the border with egg and place the remaining pastry sheet over the filling, press the edges of the pastry together to seal; brush the jalousie with the remaining egg and sprinkle with sugar.
• 6 bake for 25-30 minutes, until the jalousie is golden and serve hot, sliced, with whipped cream.
• 7 notes: (1) if you cannot find hazelnut meal, make your own by processing 11/4 cups of hazelnuts until they are very finely chopped. (2) melt chocolate in a microwave-safe bowl in microwave oven, on medium, in 30-second bursts, stirring after each burst, until melted.

Caribbean Quesadillas

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

Ingredients

• Servings: 6
• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 1 teaspoon garlic, minced
• 1/2 teaspoon pumpkin pie spice (or 1 tsp pumpkin pie spice)
• 2 teaspoons vegetable oil
• 30 ounces black beans, rinsed and drained
• 1/2 cup chicken broth
• 12 flour tortillas (8 inch)
• 1 1/2 cups monterey jack cheese, shredded
• 4 ounces green chilies, chopped
• sour cream
• salsa

Recipe

• 1 place the sweet potato in a microwave safe dish. cover and microwave on high for 5 minutes or until tender and set aside.
• 2 meanwhile, in a large skillet, saute the onion, garlic, and pumpkin pie spice in oil until vegetables are tender. stir in beans and broth.
• 3 bring to a boil. reduce the heat, simmer uncovered, for 3 minutes or until thickened.
• 4 mash beans slightly with a fork and stir in the sweet potato. cook until heated through.
• 5 layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese, and a rounded tablespoonful of chilies.
• 6 top each with another tortilla.
• 7 cook the quesadillas on a greased griddle or in two large greased skillets for 3 to 4 minutes on each side or until browned.
• 8 cut into wedges, serve with sour cream and salsa if desired.

Cabbage Comfort Casserole

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

Ingredients

• Servings: 6
• 1 medium cabbage
• 2 cooked potatoes, and cut into quarters
• 2 (10 ounce) cans of healthy low-sodium cream of mushroom soup
• 1 cup velveeta cheese
• 1 (1 lb) package turkey kielbasa
• 1/2 cup breadcrumbs
• 3 tablespoons margarine

Recipe

• 1 microwave potatoes for about 6 minutes, quartered and set aside.
• 2 roughly chop cabbage and place in a large mixing bowl. add soup and mix thoroughly/ add cheese sliced and mix. make large slices of kielbasa and fold into mix.
• 3 preheat oven to 375°f.
• 4 pour ingredients into an 11x13 baking dish top with potatoes. in a small bowl mix bread crumbs, margarine with a fork-top casserole.
• 5 bake for 45 minutes or until bubbly.

Anytime S'mores

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 1 whole graham cracker, split in half
• 1 tablespoon nutella
• 8 mini marshmallows

Recipe

• 1 spread nutella on one half of the cracker place on a microsafe plate, add the marshmallows on top of the nutella. microwave 10 - 15 seconds or until you see the marshmallows puff up.
• 2 top with the other cracker half and eat up!

Chocolate & Vanilla Swirled Cheese Pie

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

Ingredients

• Servings: 8
• 2 (8 ounce) packages low-fat cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 graham cracker crumb crust
• 1 cup dark chocolate chips
• 1/4 cup low-fat milk

Recipe

• 1 preheat oven to 350 degrees.
• 2 beat cream cheese, sugar and vanilla in mixer bowl until well blended.
• 3 add eggs; mix thoroughly. spread 2 cups batter in crumb crust.
• 4 place chocolate chips in medium microwave-safe bowl. microwave on high 1 minute; stir. if necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth.
• 5 drop chocolate batter by tablespoonfuls onto vanilla batter. gently swirl with knife for marbled effect.
• 6 bake 30 to 45 minutes or until center is almost set.
• 7 cool; refrigerate several hours or overnight.
• 8 cover; refrigerate leftovers.

Anzac Biscuits (cookies)

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

Ingredients

• 2 cups rolled oats, dry uncooked oats
• 1 3/4 cups desiccated coconut
• 2 cups plain flour
• 1 3/4 cups sugar
• 1/4 cup brown sugar (can use more sugar here if you dont like brown sugar)
• 250 g butter (1 cup butter)
• 2 tablespoons golden syrup (8 teaspoon equivelant)
• 3 teaspoons bicarbonate of soda (bicarb soda)
• 3 tablespoons boiling water

Recipe

• 1 preheat oven to 160c (if using fan-forced oven) or 180°c line biscuit trays with a quality baking paper or lightly grease with butter.
• 2 using a large mixing bowl -- combine the oats, coconut, flour and sugars.
• 3 using a small saucepan or microwave -- melt the butter and golden syrup together. set aside.
• 4 using a cup -- mix the boiling water and bicarb soda together. add this mixture to the melted butter. the mixture will foam up.
• 5 add the butter to the dry ingredients and combine thoroughly.
• 6 note -- if the mixture is too crumbly the biscuits will not hold together -- add a small amount of water. i've posted a photo of how i like my mixture to look. you should be able to get a tablespoon of the mixture and roll it together/push into shape of a cookie. add too much water and your biscuits will flatten out totally during cooking.
• 7 using your hands. roll into balls and flatten slightly. these cookies do spread whilst baking -- so i usually place 12 to a cookie sheet/baking tray.
• 8 place on baking trays and bake for 15-20 minutes or until golden brown. cooking longer will give a crunchier biscuit or less time a softer biscuit. i like mine to be crisp. total cooking time will depend on how many cookies/trays can fit in your oven at a time.
• 9 cool on trays for 5 to 10 minutes before moving to a rack to cool.
• 10 if biscuits are too soft they can be returned to the oven and cooked further.

Chocolate Almond Brittle

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/8 teaspoon salt
• 1 cup coarsely chopped almonds
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 3/4 lb dark chocolate confectionary coating or 3/4 lb milk chocolate confectionary coating

Recipe

• 1 in a 1 1/2 quart microwavable bowl,combine sugar,corn syrup and salt.
• 2 mix well.
• 3 microwave on high for 4 minutes.
• 4 stir in almonds,microwave on high for 4 minutes.
• 5 add the butter and vanilla,microwave on high for 1 and 1/2 minutes.
• 6 stir in baking soda.
• 7 as sson as mixture foams,quickly pour onto a greased metal baking sheet.
• 8 cool completely.
• 9 break into 2 inch pieces.
• 10 melt chocolate in a double boiler or microwave.
• 11 dip one side of brittle in chocolate and place on waxed paper to harden.

Coconut-fudge Cream Pie

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

Ingredients

• Servings: 16
• 1 cup sweetened flaked coconut, divided
• 1 (13 ounce) package macaroons, crushed and mixed with
• 2 tablespoons melted butter
• 1 quart heavy cream, divided
• 1/4 cup sugar, plus
• 4 tablespoons sugar
• 3 (3 1/2 ounce) packages instant vanilla pudding
• 2 1/4 cups cold milk (i use 2 cups to have it set up better)
• 1 1/2 teaspoons coconut extract
• 1 (11 3/4 ounce) jar hot fudge

Recipe

• 1 preheat oven to 350 degrees.
• 2 spread 1/2 cup coconut on cookie sheet (ungreased). bake 8 minutes, stirring occasionally.
• 3 lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
• 4 bake crust at 350 degrees for about 10 minutes. cool.
• 5 in mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 t sugar until almost stiff. reserve.
• 6 in large bowl, mix dry pudding with milk and extract. stir in toasted coconut. fold whipped cream into pudding mixture.
• 7 heat fudge sauce until just warm. (two minutes in microwave). spread 2 cups pudding mixture into crust. spread 1/2 of fudge sauce over pudding layer. top with remaining pudding mix; then top with rest of fudge sauce. cover with plastic wrap and chill at least two hours.
• 8 just before serving, beat remaining cream and sugar until stiff peaks form. spread over pie. sprinkle with toasted coconut.

Coconut-in-the-mud Cake (gluten- And Potentially Dairy-free)

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

Ingredients

• 1 cup pecans, chopped
• 1 cup butter or 1 cup coconut oil
• 4 (1 ounce) semi-sweet chocolate baking squares
• 2 cups sugar
• 1 1/2 cups coconut flour (available at health food stores)
• 1/2 cup unsweetened cocoa
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 (10 ounce) bag miniature marshmallows
• 1/2 cup butter (substitute coconut oil for a dairy free version)
• 1/3 cup unsweetened cocoa
• 1/3 cup almond milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Recipe

• 1 place pecans in a single layer on a baking sheet. bake at 350 for 8-10 minutes until toasted.
• 2 microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.
• 3 whisk sugar and next 5 ingredients into chocolate mixture. pour batter into a greased 15x10x1 inch jelly roll pan.
• 4 bake at 350 for 20 minutes. remove from oven and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until marshmallows are golden brown.
• 5 drizzle warm cake with warm chocolate frosting (recipe follows), and sprinkle evenly with toasted pecans.
• 6 chocolate frosting: 1/2 cup butter (try substituting coconut oil for a dairy free version), 1/3 cup unsweetened cocoa, 1/3 cup almond milk, 2 cups (16 oz. box) powdered sugar, 1 t. vanilla extract.
• 7 stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

Christmas Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 8 cups fresh spinach, cleaned
• 1/2 cup dried cranberries (craisins)
• 1/4 cup sliced almonds
• 1/4 cup feta
• 1/4 cup green onion (scallions)
• 6 slices bacon
• hot bacon salad dressing or sweet and sour dressing

Recipe

• 1 microwave bacon for about five minutes (cover with paper towel) or until almost crisp.
• 2 reserve bacon grease for hot bacon dressing (if making).
• 3 microwave almonds for two minutes (stirring once) in same plate used for cooking bacon.
• 4 while those items are being microwaved, wash and chop green onions finely.
• 5 put spinach in large serving bowl.
• 6 explain that it represents the christmas tree which will later be made into the cross of christ.
• 7 add green onions.
• 8 add dried cranberries.
• 9 explain that the red symbolizes christ's blood shed on the cross to pay the price for our sin.
• 10 crumble in bacon.
• 11 crumble in feta.
• 12 explain that the stands for christ's innocent blood washing away our sins and making us pure.
• 13 sprinkle with almonds.
• 14 stir in dressing (there are many great recipes for hot bacon and sweet and sour dressings on zaar, but if you're in a hurry, just mix up vinegar, oil or bacon drippings, sugar, salt).
• 15 toss well and serve immediately.

Creamy Bean Dip With Tomato-avocado Topping

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

Ingredients

• Servings: 18
• 1 (16 ounce) can refried beans
• 4 ounces cream cheese, softened
• 3/4 cup salsa
• 1/2 cup mexican-style four cheese blend, shredded
• 2 avocados, chopped
• 2 plum tomatoes, chopped
• 1 small onion, chopped
• 4 tablespoons cilantro, chopped

Recipe

• 1 combine refried beans, cream cheese, salsa, and shredded cheese in a medium-sized microwaveable bowl.
• 2 microwave on high in 30 second intervals, stirring between, until cheese is melted and the dip is heated through, approximately 4 minutes total.
• 3 combine avocados, tomato, onion, and cilantro, mixing well.
• 4 when bean dip is hot, top with avocado-tomato topping and serve with tortilla chips and veggies!

Cheesy Pierogie Casserole

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

Ingredients

• Servings: 8
• 2 cups instant potato flakes
• 1 3/4 cups water
• 1 cup milk
• 3 tablespoons butter
• 3/4 teaspoon salt
• 1 onion, chopped
• 12 slices american cheese
• 1 cup cheddar cheese, grated
• 4 cups egg noodles

Recipe

• 1 combine water, butter, salt, milk, onion, and potato flakes in a microwave-safe bowl. cover and microwave 4-5 minutes.
• 2 cook noodles according to package directions, then drain.
• 3 layer half of the noodles on the bottom of a glass baking dish. put on 6 slices of american cheese.
• 4 then spread on top half of the mashed potatoes. sprinkle with all of the cheddar cheese.
• 5 layer on the remaining potatoes.
• 6 top with the remaining noodles. cover the dish with foil.
• 7 cook 20 minutes at 350 degrees, while covered.
• 8 then uncover and place 6 slices of american cheese on top. bake an additional ten minutes uncovered.

Chocolate Almond Biscotti

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

Ingredients

• 1/2 cup butter, softened (1 stick)
• 2 eggs
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup almonds, sliced
• 1 cup semi-sweet chocolate chips
• 1 tablespoon shortening (do not use butter, margarine or oil)
• 1/4 cup chocolate chips
• 1 teaspoon shortening (do not use butter, margarine or oil)
• to taste almonds, sliced (optional)

Recipe

• 1 heat oven to 350f.
• 2 beat butter and sugar until blended.
• 3 add eggs and almond extract; beat well.
• 4 stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth.
• 5 (dough will be thick.) stir in almonds using wooden spoon.
• 6 shape dough into two 11-inch-long rolls.
• 7 place rolls 3 to 4 inches apart on large ungreased cookie sheet. bake 30 minutes or until rolls are set. remove from oven; cool on cookie sheet 15 minutes.
• 8 using serrated knife, cut rolls diagonally using sawing motion, into 1/2-inch-thick slices.
• 9 arrange slices, cut sides down, close together on cookie sheet. bake 8 to 9 minutes.
• 10 turn slices over; bake an additional 8 to 9 minutes; cool on cookie sheet on wire rack.
• 11 prepare chocolate glaze. place 1 cup semi-sweet chocolate chips and 1 tablespoon shortening (do no t use butter, margarine or oil) into small microwave-safe bowl. microwave at high (100%) 1 to 1 1/2 minutes or until smooth when stirred. makes about 1 cup glaze.
• 12 dip end of each biscotti in glaze or drizzle over entire cookie.
• 13 prepare glaze. place 1/4 cup chips and 1 teaspoon shortening (do not use butter, margarine or oil) into small microwave-safe bowl. microwave at high (100%) 30 to 45 seconds or until smooth when stirred. makes about 1/4 cup glaze.
• 14 drizzle glaze over chocolate glaze.
• 15 garnish with additional almonds, if desired.

Beautiful Christmas Fudge

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

Ingredients

• 1 (18 ounce) package chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1/2 cup candied red cherries
• 1/2 cup green glazed cherries
• 1/2 cup nuts, chopped

Recipe

• 1 in a 2-quart microwave safe bowl melt chips in microwave (about 2 minutes) stir till smooth.
• 2 add rest of ingredients and mix well.
• 3 pour into a platter either sprayed with butter spray or buttered.
• 4 chill.
• 5 refrigerate.