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Wednesday, March 25, 2015

Bean Enchiladas

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

Ingredients

  • Servings: 5
  • 1 can cream of chicken soup
  • 1 (12 ounce) jar mild green chili salsa
  • 1/2 cup fresh cilantro, chopped
  • 1 small onion
  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 2 cups mexican blend cheese
  • 1 package 6-inch tortillas

Recipe

  • 1 *spray13x9 baking dish with non-stick cooking spray whisk soup and 1/2 to 2/3 soup can of water in a bowl until smooth.
  • 2 stir in salsa adn 1/4 cup of cilantro and 1/2 of the onion in a large bowl mix beans, 1 cup cheese, 1 cup sauce, and remaining cilantro and onion.
  • 3 wrap tortillas in dampened paper towels and microwave on high 2 to 3 min.
  • 4 until hot and pliable.
  • 5 keep wrapped until ready to use.
  • 6 working with 1 warm tortilla at a time, spoon 1/3 cup bean mixture down the center of the tortilla; roll up and place seam side down in the prepared baking dish.
  • 7 if going to cook later, cover enchiladas with fresh damp paper towels; cover dish tightly with foil.
  • 8 refridgerate dish, sauce, and rest of cheese for up to two days.
  • 9 heat oven to 350.
  • 10 uncover baking dish; pour sauce over top of enchiladas; cover baking dish loosely with foil bake 30 min.
  • 11 ;uncover, sprinkle with remaining cheese and bake 20 min.
  • 12 longer or until sauce bubbles around edges and cheese has melted.

Asparagus Cob Dip

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

Ingredients

  • 1 (300 ml) carton sour cream
  • 1 (250 g) package cream cheese (philadelphia)
  • 1 (30 g) package spring vegetable soup mix
  • 1 (340 g) can cut asparagus, drained
  • 1 large cob bread (any other shape or type can be used; can also use several small damper rolls for individual serves o)
  • 1 baguette

Recipe

  • 1 mix sour cream, cream cheese, spring vegetable soup mix& asparagus cuts in a bowel (1 can of creamed corn& 2-3 rashes of cooked diced bacon can be used instead of asparagus).
  • 2 cut the top of the bread cob.
  • 3 dig out the bread from the cob (use this to dip with later).
  • 4 fill the cob with dip and replace top of cob (filling can be warmed in microwave first to make cooking time faster).
  • 5 cook in moderate oven until hot and crisp.
  • 6 cut french stick to dip with when cob cooked.

Bourbon Balls

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

Ingredients

  • 1 (6 ounce) package semi-sweet chocolate chips
  • 1/2 cup sugar
  • 5 tablespoons light corn syrup
  • 1/3 cup bourbon
  • 2 1/2 cups finely crushed vanilla wafers
  • 1 cup finely chopped pecans
  • confectioners' sugar (to roll balls in)

Recipe

  • 1 microwave chocolate chips until 2 minutes or until melted.
  • 2 add in sugar and corn syrup.
  • 3 blend in bourbon.
  • 4 combine vanilla wafers and corn syrup.
  • 5 mix well, form into 1 inch balls and roll in confectioner's sugar.
  • 6 let ripen in covered container for several days.
  • 7 will keep for 3 to 4 weeks in tightly covered container.

Bean Dip - Pantry Friendly, Healthy & Easy

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

Ingredients

  • 1 (15 ounce) can garbanzo beans (about 2 cups, low sodium variety, aka chickpeas)
  • 1 (15 ounce) can fat-free refried beans (about 2 cups, aka pinto beans)
  • 1 (15 ounce) can tomatoes (about 2 cups, diced mexican seasoned variety)

Recipe

  • 1 pour undrained garbanzos into a medium bowl.
  • 2 microwave on high for 2 minutes.
  • 3 smash garbanzos with masher & add refried beans & mix.
  • 4 cook 2 minutes more & smash & mix again.
  • 5 add tomatoes & mix.
  • 6 put dip into serving bowls & eat or let cool in fridge & eat later.
  • 7 variation: omit tomatoes & add 1tb garlic powder, 1tb lemon pepper & 1ts ground cumin.

Asparagus Frittata

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

Ingredients

  • 1 lb asparagus
  • 1 tablespoon olive oil
  • 1 cup mushroom
  • 1/2 cup red bell pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup basil leaves
  • 7 eggs
  • 1/2 cup cold water
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon cooking spray

Recipe

  • 1 preheat the oven to 400 degrees f.
  • 2 cut off the asparagus tips and microwave on high for one minute.
  • 3 cut the asparagus stalks into one inch pieces.
  • 4 dice the red bell pepper.
  • 5 slice the mushrooms.
  • 6 shred the basil leaves.
  • 7 in a medium bowl, whisk the eggs and cold water together.
  • 8 coat a large oven-proof pan with cooking spray, and then heat the olive oil over medium heat.
  • 9 add the asparagus stalks, mushrooms, and peppers and saute for two to three minutes.
  • 10 sprinkle the salt, red pepper flakes, and basil over the vegetables.
  • 11 add the egg mixture to the vegetables.
  • 12 sprinkle half the cheese over the frittata.
  • 13 arrange the asparagus tips over the frittata.
  • 14 sprinkle the remainder of the cheese over the frittata.
  • 15 cook on the stove top for an additional 8-10 minutes.
  • 16 place in oven and cook another 5-10 minutes until golden.
  • 17 slice into wedge pieces and serve hot.

Annette Sym's Mud Cake

Total Time: 45 mins Cook Time: 45 mins

Ingredients

  • Servings: 14
  • 125 g dark chocolate, broken into small pieces
  • 125 g light margarine
  • 1 cup sugar
  • 2 teaspoons instant coffee
  • 1 cup water
  • 1/2 teaspoon baking soda
  • 1/2 cup applesauce
  • 2 egg whites
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • cooking spray
  • 2 tablespoons cocoa powder
  • 1 cup icing sugar
  • 1 1/2 teaspoons light margarine
  • 1 tablespoon skim milk

Recipe

  • 1 preheat oven to 180°c.
  • 2 to make cake: mix chocolate, margarine, sugar, coffee and water in a microwavable bowl. microwave on med-hi for about 2 minutes or until all ingredients are dissolved. stir every minute.
  • 3 stir together applesauce and baking soda. add to the melted chocolate along with egg whites. mix well.
  • 4 sift the flour and cocoa powder, then gently fold in until combined.
  • 5 pour into a 19 cm pan greased with cooking spray.
  • 6 bake 45-50 minutes or until cake springs back when touched. ice when cool.
  • 7 icing: mix all ingredients together until smooth.spread over cake then refrigerate.

Creamed Potatoes For Dialysis Patients

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

Ingredients

  • Servings: 6
  • 3 large potatoes, peeled and cut into small cubes
  • 1 medium sweet potato, peeled and cut into small cubes
  • 2 ounces butter
  • 100 g cream cheese, not diet
  • pepper

Recipe

  • 1 place the potatoes in a large bowl and cover with cold water. immediately pour off the water and then cover the potatoes with cold water. let them sit for an hour, then pour off the water, and repeat the process.
  • 2 drain the potatoes and place them in a large pot of salted water using enough water to cover.
  • 3 bring the water up to a boil and cook the potatoes for 30 minutes.
  • 4 drain the potatoes, place them in a large plastic bowl, and microwave for 3 minutes or so to get rid of as much water as possible.
  • 5 using your electric mixer beat the potatoes until a lump free puree is obtained.
  • 6 add the butter and the cream cheese along with the pepper and beat until all well blended.
  • 7 serve and enjoy.

Bountiful Bean Burritos

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

Ingredients

  • 1 (16 ounce) can refried beans (fat free)
  • 12 fajita-size flour tortillas
  • 9 firm ripe tomatoes
  • 6 cups fresh spinach
  • 6 small potatoes
  • 1 (8 ounce) package mushrooms
  • 1 carrot
  • taco sauce
  • 1 teaspoon cumin
  • 1/4 teaspoon red cayenne pepper
  • kraft mexican style finely shredded four cheese
  • 1 cup nonfat yogurt
  • 1 cup pitted black olives, sliced
  • 1 romaine lettuce leaf
  • 2 (16 ounce) cans corn kernels, drained

Recipe

  • 1 bake unpeeled potatoes (6) in microwave oven on high for two minutes. turn potatoes once and cook for two minutes more. let cool, peel and discard skin.
  • 2 chop potatoes, six cups of spinach, 6 tomatoes and one 8 oz. package of button mushrooms. add 1/2 cup of finely grated carrot. mix chopped vegetables in large bowl with re-fried beans, 1/2 cup of taco sauce, cheese and spices.
  • 3 meanwhile, heat tortillas 30 seconds per side on non-stick pan. place equal amounts of filling at bottom third of each tortilla and roll up tightly.
  • 4 arrange tortillas on microwaveable plates and cover with a damp paper towel. heat on high for 90 seconds.
  • 5 remove towel, and arrange lettuce and additional chopped tomatoes(3) between tortillas and on one side for garnish.
  • 6 garnish with corn on the other side of totilla. top each tortilla with two tablespoons of yogurt and sliced olives. sprinkle with additional cumin.
  • 7 serve. enjoy!

Chocolate Amaretto Bars

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

Ingredients

  • Servings: 24
  • 3 cups flour
  • 1 cup butter, cut into pieces and softened
  • 1/2 cup packed brown sugar
  • 4 eggs
  • 3/4 cup light corn syrup
  • 3/4 cup sugar
  • 1/4 cup amaretto liqueur or 1/2 teaspoon almond extract (she has only used the amaretto)
  • 2 tablespoons butter, melted
  • 1 tablespoon cornstarch
  • 2 cups sliced almonds
  • 1 (12 ounce) bag nestlÉ® toll house® semi-sweet chocolate morsels (you need 1 2/3 cups for recipe and the rest to drizzle on top of bars)

Recipe

  • 1 for crust:.
  • 2 beat flour, butter and brown sugar in large bowl until crumbly.
  • 3 press into greased 13 x 9 inch baking pan.
  • 4 bake in preheated 350 degree oven 12 to 15 minutes or until golden brown.
  • 5 for filling:.
  • 6 beat eggs, corn syrup, sugar, liqueur or extract, butter and cornstarch, in medium bowl with wire whisk.
  • 7 stir in almonds and 1 2/3 cups morsels.
  • 8 pour and spread over hot crust.
  • 9 bake at 350 for 25 to 30 minutes or until center is set.
  • 10 cool in pan to room temperature on wire rack.
  • 11 take rest of morsels and melt in microwave or in double boiler on stove top and drizzle on top of bars.
  • 12 let chocolate firm and bars cool and then cut into bars.

Chocolate Amaretti Cake

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

Ingredients

  • Servings: 4
  • butter-flavored cooking spray
  • 3/4 cup bittersweet chocolate or 3/4 cup semi-sweet chocolate chips
  • 1 cup slivered almonds
  • 2 ounces amaretti cookies (1 cup, the baby size)
  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup sugar
  • 2 teaspoons orange peel (grated)
  • 4 large eggs
  • unsweetened cocoa powder, for sifting

Recipe

  • 1 preheat the oven to 350 degrees f.
  • 2 spray a 9-inch springform pan the nonstick spray.
  • 3 refrigerate.
  • 4 microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
  • 5 combine the almonds and cookies in processor.
  • 6 pulse until the almonds and cookies are finely ground.
  • 7 transfer the nut mixture to a medium bowl.
  • 8 add the butter and sugar to the processor and blend until creamy and smooth.
  • 9 add the grated orange peel and pulse briefly, until incorporated.
  • 10 add the eggs 1 at a time.
  • 11 blend until the eggs are incorporated.
  • 12 clean the sides of the mixing bowl and blend again.
  • 13 add the nut mixture and melted chocolate.
  • 14 pulse until blended.
  • 15 clean the sides of the bowl.
  • 16 blend again.
  • 17 pour the batter into the prepared pan.
  • 18 bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
  • 19 cool the cake in the pan for 15 minutes.
  • 20 transfer the cake to a platter.
  • 21 sift the cocoa powder over and serve.

Coffee Brownies

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

Ingredients

  • Servings: 16
  • 3/4 cup flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons instant coffee
  • 2 unsweetened chocolate squares
  • 1/3 cup butter
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, chopped

Recipe

  • 1 preheat oven to 375°f
  • 2 grease an 8 inch square pan.
  • 3 sift together flour, baking powder, salt and coffee.
  • 4 melt chocolate with butter in microwave; cool.
  • 5 in bowl, beat eggs with sugar until light and fluffy; add to chocolate mixture; blend well.
  • 6 stir four mixture into chocolate mixture until blended.
  • 7 add vanilla and nuts and gently mix.
  • 8 pour into prepared pan.
  • 9 bake 25 minutes or until center springs back when light pressed.

Bounty Boudin Blanc

Total Time: 4 mins Cook Time: 4 mins

Ingredients

  • Servings: 60
  • 6 lbs fresh ground lean lamb
  • 2 lbs fresh fatty ground lamb
  • 2 lbs lamb liver, ground
  • 6 onions
  • 3 bell peppers
  • 12 celery ribs
  • 6 garlic cloves
  • 2 cups green onion tops, chopped
  • 16 cups cooked rice (boiled)
  • 6 tablespoons salt
  • 5 tablespoons fresh ground black pepper
  • 3 tablespoons accent seasoning
  • 3 tablespoons red peppers
  • hog casing

Recipe

  • 1 place ground meats in large pot and cover with water. bring to boil and cover. simmer for 3 to 4 hours or until well cooked. pour off excess liquid and save.
  • 2 grind onions, peppers, celery and garlic using grinder or blender.
  • 3 mix meat and veggies then add your rice. use 1 large bowl or 2 small bowls.
  • 4 combine the accent, salt, pepper and mix well. then add to other ingedients and mix well. sample at random to make sure seasoning is uniform. if it is too dry ass some of the meat liquid.
  • 5 fill casings using sausage stuffer or a meat grinder attachment. twist casing every 6 to 10 inches. flip to right then to left. this makes your links. tie the ends
  • 6 to heat place in boiling water for 30 minutes or microwave for 15-30 seconds.
  • 7 freezes.
  • 8 to quote the author of the recipe mrs. william e shaddock says "makes a ton".
  • 9 note: the rice: meat is a 2:1 ratio. the servings is sheer guess-timent.

Chicken Salad With Maple Vinaigrette

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 1/8 cup apple cider vinegar
  • 6 teaspoons pure maple syrup
  • 4 teaspoons dijon mustard
  • 1 tablespoon finely chopped fresh parsley
  • 1 pinch salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup good quality olive oil
  • 100 g mixed salad salad leaves
  • 1 carrot, julienned o.r ribboned
  • 16 cherry tomatoes, cut in halves
  • 1 small red onion, thinly sliced
  • 1 lebanese cucumber, sliced
  • 3 cooked chicken breasts, cut into thin slices
  • 4 hard-boiled eggs, sliced into quarters lengthways
  • 20 olives, seeds removed (olive of your preference)
  • 4 teaspoons capers
  • 20 pecans
  • mixed sprouts, optional as salad topper
  • shaved parmesan cheese, optional as salad topper

Recipe

  • 1 for the vinaigrette- combine the cider vinegar, maple syrup, dijon mustard, parsley, salt and pepper. whisk to combine and then whisk in the oil. set aside.
  • 2 arrange the salad leaves in 4 bowls or on dinner plates.
  • 3 top the salad leaves with the carrots, tomatoes,onion slices and the cucumber slices. distribute evenly over the salads.
  • 4 if your preference is cold chicken in your salad, leave as is. i like to either use warm chicken or warm it in the microwave.
  • 5 arrange the chicken over the 4 salad bowls.
  • 6 next add 5 olives, 1 hard boiled egg and 1 teaspoon of capers to each salad.
  • 7 crumble the pecans with your hands and distribute evenly over the top of the 4 salads.
  • 8 whisk the vinaigrette before pouring some over each salad.
  • 9 optional-can top salad with some snow pea sprouts (or sprouts of your choice) and a little shaved parmesan cheese if desired.

Chicken Divan (or Turkey Divan)

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

Ingredients

  • Servings: 8
  • 2 (10 ounce) packages frozen broccoli florets
  • 4 cups cooked chicken, cut into small pieces
  • 1/2 cup mayonnaise
  • 1 (13 ounce) can condensed cream of chicken soup (low fat or regular)
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon curry powder
  • 1/4 cup cheddar cheese, shredded
  • 1/2 cup breadcrumbs

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 cook broccoli until tender in the microwave.
  • 3 place broccoli in the bottom of a 9 x 11 casserole dish sprayed with cooking spray.
  • 4 spread chicken over broccoli.
  • 5 combine mayonnaise, soup, lemon juice and curry powder. spoon over chicken.
  • 6 sprinkle with cheese and bread crumbs.
  • 7 bake for 25-30 minutes.

Creamed Potatoes

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

  • Servings: 12
  • 5 lbs potatoes, peeled and cut into 1-inch pieces
  • 3 1/2 teaspoons salt, divided
  • 2 cups milk
  • 1/4 cup butter

Recipe

  • 1 bring potatoes, 4 quarts water, and 1 1/2 tsp salt to a boil in a 6 quart dutch oven.
  • 2 decrease heat, and simmer, uncovered, 18 minutes or until potatoes are tender; drain.
  • 3 place milk in a 2-cup glass measuring cup.
  • 4 microwave on high 1 minute or until warm.
  • 5 place butter in a large bowl; add potatoes.
  • 6 add hot milk and remaining 2 tsp salt.
  • 7 beat at low speed with an electric mixer until blended; beat at medium speed 3 minutes or until fluffy.

Bean Burritos In A Hurry

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

Ingredients

  • Servings: 1
  • 1 flour tortilla
  • 1 teaspoon adobo sauce
  • 1 1/2 tablespoons cooked and drained whole beans or 1 1/2 tablespoons refried beans
  • 2 slices cream cheese

Recipe

  • 1 moisten inside of tortilla with chipotle liquid.
  • 2 spread beans (if refried) on whole tortilla, or if unrefried a row in center.
  • 3 place the cream cheese on top-.
  • 4 heat in microwave, if desired.

Carrot And Stilton Soup (for Your Microwave)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

  • 2 ounces butter
  • 3 medium carrots (chopped)
  • 1 small chicken stock cube (crushed)
  • 2 cups hot water
  • 2 ounces stilton cheese or 2 ounces blue cheese, crumbled
  • 1/2 cup cream

Recipe

  • 1 combine butter & chopped carrot in a lrg microwave-safe bowl or dish w/a lid. cover & cook on high for about 6 minutes or till carrots are tender.
  • 2 add stock cube + water, cover & cook on high for 6 minutes.
  • 3 blend or process mixture till smooth (i would use my stick-blender for this step).
  • 4 add crumbled cheese + cream & reheat, but do not boil. sprinkle w/a little extra cheese &/or fresh-snipped chives as desired & serve immediately.

(crock-pot) Skinny Asian Style Chicken And Vegetables

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

Ingredients

  • Servings: 6
  • 1 1/2 lbs boneless skinless chicken breasts
  • 3 tablespoons honey
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons ketchup
  • 3 tablespoons hoisin sauce, see shopping tips
  • 2 teaspoons ginger, see shopping tips (from a jar)
  • 2 teaspoons fresh garlic, minced
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (12 ounce) bag broccoli slaw mix

Recipe

  • 1 . in a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *note: cook times vary depending on your crock-pot. this recipe only took 2 hours on high heat in my crock pot to be fully cook. make sure to check for doneness and be prepared to cook longer, if necessary!
  • 2 2. once done cooking, remove the chicken to a plate and cut into bite size pieces. add chicken back to sauce in crock-pot.
  • 3 3. cook broccoli slaw in microwave. start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. add to crock-pot and mix well to combine with chicken and sauce.
  • 4 4. for each serving: spoon 1½ cups into each bowl and pour more of the sauce on top.

Banana Bread (america's Test Kitchen)

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

Ingredients

  • 5 bananas (ripe, and previously frozen)
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup brown sugar

Recipe

  • 1 defrost bananas in microwave and reserve all the liquid. reduce just the liquid to about 1/4 cup and add this to bananas and mash.
  • 2 add the banana mash to wet ingredients in the med bowl.
  • 3 add dry ingredients to wet and add 1/2 cup of toasted chopped nuts.
  • 4 pour in a greased pan and top batter with an addtional thinly sliced banana if desired(it does look really good with the bananas on top!) sprinkle 2 teaspoons of sugar to carmelize the sliced bananas as it cooks. bake at 350 for 1 hour -rotate pan half way. cool for 15 minutes in pan before removing.

Coffee Cake In A Cup

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 1 egg
  • 2 tablespoons sour cream
  • 3 drops vanilla
  • 1/4 cup flour
  • 1/8 teaspoon baking powder
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Recipe

  • 1 grab a mug from the cabinet (microwave safe).
  • 2 put tablespoon of butter in and soften for 10-15 seconds in the microwave.
  • 3 stir in sugar until fluffy.
  • 4 add the egg (you will want to only use abouthalf of it for a good consistency, but use as much as you need to).
  • 5 add sour cream.
  • 6 stir in vanilla.
  • 7 add flour and baking powder.
  • 8 stir.
  • 9 in a seperate bowl, mix 1 tablespoon of butter, 2 tablespoons of flour, brown sugar, and cinammon.
  • 10 smash it together with your fingers for a few seconds (until firm).
  • 11 put the crumb topping mixture into the cake mixture.
  • 12 microwave for 1 minute on high. then microwave it for ten more seconds.
  • 13 enjoy!

Bean Burritos/ Simple For Camping

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

Ingredients

  • Servings: 6
  • 1 (15 ounce) can old elpaso refried beans (or favorite brand)
  • 6 burrito-size flour tortillas
  • 1 small onion, chopped
  • 4 ounces grated cheddar cheese or 1 can processed cheddar cheese (use as required)
  • 1/4 cup pickled jalapeno pepper (optional)
  • 1 (7 ounce) can herdez picante salsa

Recipe

  • 1 heat beans in microwave (approx 1 min.) microwave or warm tortillas until soft.
  • 2 stuff tortillas with beans and onion, add jalepeno and cheddar or squirt cheese (optional).
  • 3 roll up and microwave until heated thru.
  • 4 serve with chips and small jar of salsa.

Chocolate And Beetroot Cupcakes

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

Ingredients

  • 90 g unsalted butter
  • 2/3 cup dark brown sugar
  • 2 eggs
  • 2/3 cup sour cream (low-fat is fine)
  • 60 g dark chocolate, chopped
  • 2/3 cup self raising flour
  • 1 1/2 tablespoons cocoa, unsweetened
  • 100 g beetroots, grated and cooked
  • 14 g unsalted butter, melted
  • 1 2/3 tablespoons unsweetened cocoa
  • 1 tablespoon icing sugar
  • 1 2/3 tablespoons hot water
  • 8 hazelnuts (optional)

Recipe

  • 1 melt the chocolate over a bain marie or on the lowest setting of your microwave and allow it to cool but not to re-set.
  • 2 beat the butter and sugar together with an electric mixer or by hand, until they are well-combined; add the eggs one at a time, beating well after each egg has been added; add the sour cream and cooled melted chocolate and mix to ensure that all the ingredients have been well-combined.
  • 3 fold in the flour and cocoa and then add the grated beetroot and mix all the ingredients so that they are well-combined.
  • 4 place spoonfuls of the mixture into muffin tin sized patty pans (placed in a muffin tin) and bake at 180°c/350°-375°f/4-5 gas mark for 15 minutes.
  • 5 icing: mix the butter and cocoa together, add the icing sugar and water to combine and mix until the mixture has thickened.
  • 6 once the chocolate and beetroot cupcakes have cooled, spread on the icing and place a hazelnut (if using) on top of the icing on each cupcake.

Chocolate Almond Torte

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

Ingredients

  • Servings: 8
  • 3 1/2 ounces semisweet chocolate
  • 5 eggs, separated
  • 3/4 cup sugar
  • 2 tablespoons ground almonds
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons sugar
  • sliced almonds, for decoration

Recipe

  • 1 preheat oven to 400 degrees f.
  • 2 butter a 10-inch cake pan, flour the sides and line the base with baking paper.
  • 3 melt chocolate in a double boiler or in the microwave.
  • 4 let cool a little.
  • 5 combine egg yolks and 3/4 cup sugar and beat until the mixture turns pale yellow.
  • 6 in a separate bowl, whip the egg whites until stiff, adding 1 1/2 tbsp sugar halfway through, and then set aside.
  • 7 pour the egg yolk mixture into the warm melted chocolate and mix well; gently fold in cornstarch, ground almonds and cocoa powder.
  • 8 using a spatula, fold the chocolate mixture into the egg whites until well blended.
  • 9 pour batter into the buttered cake pan.
  • 10 sprinkle with sliced almonds.
  • 11 bake at 400 degrees for two minutes, then lower heat to 350 degrees and bake for 30-35 minutes.
  • 12 remove from oven and let cool.
  • 13 remove from cake pan and serve at room temperature.
  • 14 can be stored, wrapped well for two to three days in the refrigerator.

Black And Brownie Bars

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

Ingredients

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups chopped chocolate or 1 1/2 cups chocolate chips
  • 3/4 cup butter, room temperature
  • 1 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 2 cups all-purpose flour

Recipe

  • 1 preheat oven to 350°f line a 9×9-inch baking pan with aluminum foil and lightly grease.
  • 2 in a small, microwave safe bowl, melt 1 cup semisweet chocolate by microwaving in 30 second intervals and stirring frequently until chocolate is smooth. repeat with 1 cup chocolate in a second small bowl. set aside.
  • 3 in a large bowl, cream together butter and brown sugar. beat in the eggs one at a time, waiting until each is fully incorporated before adding the next.
  • 4 beat in the vanilla, salt and flour, mixing just until all ingredients are combined and no streaks of flour remain.
  • 5 transfer 2 cups of batter to a medium mixing bowl. add the melted chocolate and beat (by hand or with an electric mixer) to combine. pour into prepared pan.
  • 6 top evenly with remaining 1/2 cup semisweet chocolate chips and 1/2 cup chocolate chips.
  • 7 beat melted semisweet chocolate into remaining batter. drop small dollops of chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
  • 8 bake for about 35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
  • 9 allow to cool in pan, then lift the brownies out with the foil and slice into long, thin slices (12 slices by 3 slices).

Black And Brownies,from Scratch

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

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 6 ounces cream cheese, softened
  • 1/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk

Recipe

  • 1 heat oven to 350 degrees.
  • 2 line a 13x9x2-in baking pan with aluminum foil.
  • 3 coat with nonstick cooking spray.
  • 4 brownies--------.
  • 5 in a medium-size bowl,whisk together flour, baking powder and salt until blended in large microwave-safe bowl, combine butter and chocolate.
  • 6 microwave on high 1 minute; stir until smooth.
  • 7 if necessary melt another 15 seconds.
  • 8 add sugar to chocolate mixture; stir to combine.
  • 9 add eggs and vanilla; stir til smooth.
  • 10 stir in flour mixture til smooth.
  • 11 spoon into prepared pan; spread evenly.
  • 12 cheesecake dimples------.
  • 13 in medium-size bowl, on medium speed.
  • 14 beat cream cheese til smooth.
  • 15 on low speed beat in flour, sugar and vanilla til blended.
  • 16 add milk; beat til smooth.
  • 17 with tablespoon, make a depression or dimple in top of brownie batter.
  • 18 with another tablespoon, drop a dollop of cream cheese mixture into the dimple.
  • 19 continue to make and fill dimples over the top in an uneven pattern until there are lots of them.
  • 20 bake in 350 degrees oven 30 minutes or until firm to touch and set.
  • 21 let cool in pan on wire rack for 15 minutes.
  • 22 using foil, remove brownie from pan to rack.
  • 23 let cool about 2 hours before cutting.

Banana Bread Pudding

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

Ingredients

  • Servings: 10
  • 8 ounces french bread, cut into 1-inch cubes
  • 4 eggs
  • 2 tablespoons rum (optional)
  • 2 1/2 cups milk
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 dash nutmeg
  • 3 bananas, 2 very ripe, 1 firm
  • 1/2 cup butter
  • 2 tablespoons dark rum (optional)
  • 3/4 cup brown sugar
  • 1/2 cup heavy cream

Recipe

  • 1 to prepare bread pudding:
  • 2 place bread cubes in a single layer in a casserole dish. set aside.
  • 3 in a large bowl, beat eggs with rum. stir in milk and brown sugar, mixing well. add cinnamon and nutmeg, stirring until spices are thoroughly mixed into liquid. pour mixture over prepared bread cubes. cover with plastic wrap, and refrigerate for one hour.
  • 4 generously butter a 9x5x3-inch loaf pan. set aside.
  • 5 heat oven to 350°f remove bread/egg mixture from refrigerator. in a medium bowl, mash two very ripe bananas. stir into bread mixture. spoon mixture into prepared loaf pan. bake for 45 minutes or until done.
  • 6 let cool 15 minutes. invert onto serving platter.
  • 7 to prepare rum caramel sauce:.
  • 8 melt butter with rum in a medium saucepan over medium heat. stir in sugar. increase heat to medium high and bring to a boil. boil, stirring constantly with a wooden spoon, for five minutes. remove from heat and let cool for five minutes. stir in heavy cream. if mixture thickens before using, heat at medium setting in microwave.
  • 9 to assemble:.
  • 10 diagonally cut firm banana into 13 pieces. spoon rum caramel sauce over bread pudding, allowing the sauce to drip down sides. place 5 slices of banana in a zig-zag pattern down center of bread pudding. place two banana pieces on plate in each corner of the bread pudding.

Cheesy Hawaiian Dip

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

Ingredients

  • 1 round loaf king's hawaiian sweet bread (1 lb.)
  • 1 lb velveeta cheese, pasteurized prepared cheese product cut into 1/2-inch cubes
  • 1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained
  • 1/3 cup chopped red onion
  • 1 (8 ounce) package oscar mayer smoked ham, chopped
  • 1 (8 ounce) can crushed pineapple, drained

Recipe

  • 1 preheat oven to 350?f. cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. cut removed bread into bite-sized pieces; cover and set aside for later use. place bread shell on baking sheet. bake 8 to 10 minute or until lightly toasted. cool slightly.
  • 2 mix velveeta, tomatoes and onions in large microwavable bowl. microwave on high 5 minute or until velveeta is completely melted, stirring after 3-min. stir-in ham and pineapple. pour into bread shell. serve with reserved bread pieces and assorted fresh vegetable dippers.

C T's Ice Cream Cake -- Much Like D Q

Total Time: 3 hrs 45 mins Preparation Time: 3 hrs Cook Time: 45 mins

Ingredients

  • 1 (18 ounce) package cake mix, chocolate
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 1/3 cups water (or as called for by your cake mix)
  • 1/2 gallon ice cream, your favorite flavor
  • 2 (10 ounce) containers frosting, prepared (or equivalent of your own)
  • cake decorations, jimmies, sprinkles, etc.

Recipe

  • 1 prepare the cake mix according to package directions.
  • 2 bake in 8" round pan(s).
  • 3 cool, remove from pan, wrap tightly and freeze overnight or longer.
  • 4 (alternatively, you can cook the cake in a springform pan, which will make the rest of the assembly go much easier. i destroy springform pans so i use this method.).
  • 5 when ready to assemble, let ice cream soften for 20 minutes at room temp, or heat in microwave for 30 seconds.
  • 6 unwrap one cake round and place on a cardboard round.
  • 7 using heavy duty foil, wrap the outside only and tuck under, forming a cylinder form around the cake. (or just use the sides of the springform pan.).
  • 8 scoop the ice cream into the form and smooth with the back of a spoon, so that there are no air pockets, and the ice cream forms a firm layer on top of the cake.
  • 9 use as much ice cream as you like -- i use enough to form a layer the same depth as the cake, about half of a half-gallon.
  • 10 return the cake to the freezer for 30-45 minutes, until firm.
  • 11 while freezing, prepare frosting.
  • 12 a shortening and powdered sugar frosting works well for this because it is quite firm, but a canned frosting is good in a pinch.
  • 13 add a few drops of flavoring to canned frosting and mix well for an extra touch.
  • 14 remove cake from the freezer and remove the foil wrap. (if using a springform pan, remove the whole thing from the pan at this point.)
  • 15 frost the cake and decorate as desired.
  • 16 place the cake back in the freezer for one hour, then cover or lightly wrap, and keep frozen.
  • 17 to serve, let cake rest at room temperature for 1/2 hour to make cutting easier. each cake serves 8.

Cheesy Hockey Puck Potatoes With Dill

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

Ingredients

  • 1/2 cup butter (or margarine)
  • 6 red potatoes
  • 1/4 teaspoon salt
  • 4 tablespoons dill weed (fresh or freeze dried)
  • 4 tablespoons parmesan cheese

Recipe

  • 1 preheat oven to 350°f.
  • 2 wash potatoes and pat dry.
  • 3 use roasting pan and melt 1/4 cup of butter or margarine in oven.
  • 4 when melted remove from oven.
  • 5 cut potatoes in half or thirds depending on size of potato.
  • 6 spread melted butter around on pan and sprinkle salt all over pan.
  • 7 place potatoes with the flat side down on to pan.
  • 8 melt remaining butter. (i use the microwave).
  • 9 drizzle remaining butter or margarine over potato halves.
  • 10 sprinkle dill over potatoes.
  • 11 place in oven for 45 minutes.
  • 12 sprinkle parmesan cheese over potatoes.
  • 13 bake for another 45 minutes or until potatoes are tender.
  • 14 use a metal spatula to remove the potatoes from the pan!
  • 15 enjoy.

Asparagus Casserole Ala Nita

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

Ingredients

  • Servings: 4
  • butter-flavored cooking spray
  • 1 1/2-2 cups pepperidge farms herb seasoned stuffing mix (blue bag)
  • 2 cans del monte fresh cut asparagus
  • 1 fresh lemon, juice of
  • 1/2 cup butter, melted
  • 1 can campbell cream of mushroom soup
  • 1/4 cup half-and-half or 1/4 cup milk
  • 2 tablespoons chopped pimiento, drained (optional)
  • 1 cup grated sharp cheddar cheese

Recipe

  • 1 preheat oven 350 degrees f.
  • 2 spray 2 quart (9x13 inch) oven casserole dish with butter spray or grease with butter.
  • 3 line bottom of casserole dish with a layer of 1 1/2 to 2 cups pepperidge farms herb stuffing (blue bag).
  • 4 spread out contents of 2 cans of del monte fresh cut asparagus across the stuffing mix.
  • 5 drizzle the juice of 1 fresh lemon over the asparagus.
  • 6 nita's note: microwave lemon about 10 seconds before squeezing and you will get more juice.
  • 7 melt 1 stick butter over low heat being careful not to brown or burn it, or, place butter in a microwave safe dish, cover dish with waxed paper and microwave it for about 35 seconds.
  • 8 pour melted butter over asparagus and stuffing mix.
  • 9 combine 1/4 cup half& half or milk with 1 can campbell's cream of mushroom soup and 2 tablespoons chopped pimento (optional), drained.
  • 10 pour over asparagus and stuffing mix.
  • 11 place casserole in center of preheated 350 degrees f.
  • 12 oven and bake for about 25 minutes.
  • 13 spread 1 cup grated sharp cheddar cheese over top of casserole.
  • 14 bake 10 or 12 minutes until cheese is melted thoroughly.
  • 15 serve hot.
  • 16 enjoy!

Creamed Green Beans

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

Ingredients

  • Servings: 8
  • 1 lb fresh green beans, stringless
  • 30 ounces chicken stock
  • 4 tablespoons salted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk, pre-warmed in microwave
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon pepper (from a can)
  • 1/4 teaspoon mrs. dash seasoning mix (original)

Recipe

  • 1 rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. remove any strings.
  • 2 pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes).
  • 3 when the beans are done, set aside for a few minutes.
  • 4 make the sauce using a double boiler (you can make an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). this sauce cannot be prepared over direct heat or it will scorch.
  • 5 melt the butter in the top section of the double boiler. blend in the flour, seasoned salt, and pepper, whisking constantly.
  • 6 when there are no lumps, add the pre-warmed milk (about 100 degrees f.) and continue to whisk until the sauce thickens. once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about 15 more minutes. at the end of the 15 minutes of simmering, the sauce is done and should be taken off the heat.
  • 7 strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of home made vegetable soup), reserving one-quarter cup of stock to blend into the sauce.
  • 8 pour the drained beans into a cooking pot with the sauce, including the quarter cup of broth, and add the mrs. dash and stir. re-heat until it bubbles slightly and serve.

Chocolate Almond Spoons

Ingredients

  • Servings: 4
  • 4 ounces semisweet dark chocolate squares or 4 ounces sweet dark chocolate squares, chopped
  • 1 1/2 tablespoons whipping cream
  • 1/8 teaspoon almond extract
  • 20 disposable spoons
  • 4 ounces vanilla flavored squares
  • to taste candy coating, melted

Recipe

  • 1 combine semisweet or sweet dark chocolate and whipping cream in a 1-cup liquid measuring cup.
  • 2 microwave at medium (50%) power 1 minute or until chocolate melts, stirring after 30 seconds.
  • 3 stir in almond extract. dip each spoon in melted chocolate covering bowl of spoon and 1/4 inch up handle;allow excess to drip off.
  • 4 place spoons on waxed paper lined baking sheet; freeze 15 minutes or until set. melt vanilla coating and put in heavy duty zip lock bag.
  • 5 snip tiny hole in one corner of bag, and drizzle coating over chilled spoons.
  • 6 leave on wax paper and store in refrigerator until ready to wrap.
  • 7 i bought handi wrap with little x-mas trees and candy canes at a dollar store and plan to wrap about 3 together and tie with curling ribbon.
  • 8 i also guess you can substitute other extract flavors..mint, strawberry, amaretto etc. for the almond flavoring...happy dipping :-)

(chocolate And) Strawberry S'mores

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

  • Servings: 1
  • 1 graham cracker
  • 1/2 milk chocolate candy bar, we prefer hershey's (really, you just need 2-3 squares for each s'more)
  • 1 marshmallows
  • 1 -2 strawberry (select small strawberries if using two. one medium size strawberry is preferred since s'mores aren't)

Recipe

  • 1 rinse off the strawberry and gently blot with a paper towel to dry. remove the stem and slice the strawberry to desired thickness (flat slices).
  • 2 break the graham cracker at the perforation into two even squares. on a microwave-safe plate or paper towel, top 1 graham cracker piece with 2-3 squares of chocolate bar.
  • 3 place a marshmallow upright on top of the chocolate.
  • 4 microwave for 15-18 seconds (until the marshmallow has fully puffed up).
  • 5 remove from microwave and allow marshmallow to deflate slightly (if it has shifted or begun to fall off the chocolate, use your second graham cracker piece to slide it back into place).
  • 6 top the marshmallow with at at least two slices of strawberry (or as much as you'd like, being careful not to overfill) and place the final graham cracker above that, pressing down gently.
  • 7 enjoy!
  • 8 *note-if making more than one s'more at a time, adjust microwave time slightly up to accommodate the number of marshmallows to puff up (watch carefully to gage).

Chocolate Almond Praline Gelato

Total Time: 8 hrs Preparation Time: 7 hrs Cook Time: 1 hr

Ingredients

  • 5 egg yolks
  • 1 cup cream
  • 1/2 cup milk
  • 165 g caster sugar
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • vanilla liqueur (optional)
  • 50 ml water
  • 50 g almonds
  • 250 g milk chocolate or 250 g dark chocolate

Recipe

  • 1 in a mixmaster, or food processor with the whisk attachement(preferably mix master) add the egg yolks and 115g of the caster sugar, mix until light and fluffy.
  • 2 add the cream and milk to a small saucepan along with the vanilla paste, place it on a low-medium heat until it simmers, it should take 3-4 minutes, stir occasionally.
  • 3 while whipping the eggs, slowly pour in 1tbsp of the boiling cream mix at a time, it will thicken slightly,
  • 4 when it is all combined pour it back into the saucepan and simmer on a low heat until it starts to boil, small lumps will begin to form, this is the egg yolk. remove it from the heat and pour it back into the mixer
  • 5 blend on the highest speed for 2 minutes, this will whip in air, and break any clumps of egg and turn it into a smooth custard texture.
  • 6 while the custard mix is whipping, melt the chocolate in a microwave for 1min at 80% power, take it out and stir it, you may need to do this one or two more times until it is completely smooth, be careful not to let it burn.
  • 7 while still mixing the custard, slowly pour in the chocolate and blend for one more minute.
  • 8 cover the mixing bowl in cling film then place it in the freezer.
  • 9 cook the almonds in the oven for 5 minutes at 150c, dont let them burn then place them on nonstick paper and roughly chop them.
  • 10 in a small nonstick frying pan, add the remaining 50g of caster sugar, and 50ml of water, place on a small burner with high heat,
  • 11 this is best measured using a candy or meat themometer, failing that common sense will work.
  • 12 stir the mixture as the sugar dissolves, the temperature will steadily rise to 100c, it will then stall as the water boils out, it will then quickly rise again.
  • 13 it will start to brown around the edges, stir gently, after 1 more minute when the sugar should hit 155c remove it from the heat, it should be a uniform caramel brown colour, pour it over the chopped nuts and let it cool and harden for 20 minutes.
  • 14 lightly dice the sugar mix and then put it in the food processor, traditionally praline is a very fine powder, personally for this recipe i like a mix of fine powder with a few small chunks of almonds and toffee, the difference is just in how long you blend it for.
  • 15 remove the ice cream from the freezer and mix in the chopped nuts, and 1tbsp of almond liquer, mix thouroughly and return to the freezer.
  • 16 every hour for the next 6 hours you will need to remove it from the freezer, blend it with a whisk (or whisk attachment) this breaks up any ice crystals forming and makes the mixture light and smooth.
  • 17 after the 6 hours it should nearly be solid, scoop it into airtight containers and place it in the freezer for 4 more hours, this keeps for about a month.

BeanĂ¢€™s Island Rice

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

Ingredients

  • Servings: 2
  • 1 cup basmati rice, soaked and rinsed
  • 13 ounces coconut milk (1 can)
  • chicken broth (enough to equal 2 1/2 cups with the coconut milk)
  • 1/4 red bell pepper, chopped
  • 1/4 orange bell pepper, chopped
  • 1/4 green bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1/2 teaspoon walkerswood traditional jamaican jerk seasoning (dry)
  • 1 pinch saffron
  • salt & pepper

Recipe

  • 1 spray a large casserole dish with cooking spray.
  • 2 add ingredients, stir. cover, microwave on high for 5 minutes, then 50% power for 25 minutes.
  • 3 let rest with cover on for 10 minutes before serving.

Bourbon Glazed Peaches

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

Ingredients

  • Servings: 4
  • 16 ounces frozen peaches
  • 4 tablespoons butter
  • 1/4 cup brown sugar
  • 1/4 cup bourbon
  • 1/4 teaspoon ground cinnamon

Recipe

  • 1 thaw peaches in microwave.
  • 2 combine remaining ingredients in small saucepan over medium heat.
  • 3 stir until butter and sugar melt and syrup boils. add peaches, stir to coat.

Christmas Pudding- Gluten-free

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • 1 cup sultana
  • 3/4 cup raisins
  • 1/2 cup craisins
  • 1 cup glace cherries, chopped
  • 1/2 cup brandy
  • 65 g fine rice flour
  • 35 g cornstarch
  • 20 g debittered soy flour or 20 g bean flour
  • 60 g butter
  • 1 cup brown sugar
  • 2 cups fresh gluten-free breadcrumbs
  • 1 teaspoon mixed spice or 1 teaspoon pumpkin spice
  • 3 eggs
  • 1/2 cup low-fat milk

Recipe

  • 1 grease and line a 1 litre pudding basin with baking paper.
  • 2 add the dried fruits and brandy to a large mixing bowl. cover and refrigerate overnight.
  • 3 add the three flours to a mixing bowl and mix with a whisk to ensure they are well combined. rub in the butter until the mixture resembles fine breadcrumbs. add the soaked fruits, sugar, breadcrumbs and spice. mix well to combine.
  • 4 in a small bowl, lightly beat the eggs and milk. add to the fruit mixture and mix to combine.
  • 5 pour the mixture into the pudding basin. place the pudding basin in a large stockpot. pour in enough water to the pot to come 3/4 of the way up the side of the pudding basin.
  • 6 bring the water to the boil, then reduce heat to a gentle simmer and cook the pudding for 2 to 3 hours. check the water regularly to ensure it does not run dry.
  • 7 if making ahead, the pudding may be resteamed for 1 hour on the day of serving. i've generally found also that a cook ahead pudding can be sliced and individual serves warmed in the microwave.

Chocolate & Bananas

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 1 tablespoon semi-sweet chocolate chips
  • 1/2 banana, thinly sliced
  • 1 tablespoon nonfat vanilla yogurt

Recipe

  • 1 melt chocolate chips in a small bowl in the microwave.
  • 2 top banana slices with the chocolate and yogurt.

Chicken Stuffed With Broccoli And Goat Cheese

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

Ingredients

  • Servings: 4
  • 4 chicken breasts, skinless and boneless
  • 1/2 cup plain goat cheese (cream cheese can also be used)
  • 2 cups frozen broccoli florets
  • 2 tablespoons vegetable oil
  • 455 ml vh sweet and sour sauce

Recipe

  • 1 place 1 chicken breast between 2 large pieces of plastic wrap, carefully pound chicken breast with the flat side of a meat tenderizer or rolling pin. flatten breast to a thickness of 1/2 cm (1/4 inch), taking care not to tear the chicken. repeat with remaining chicken breasts.
  • 2 place broccoli in a small glass and add just enough water to cover the florets, microwave for 4 minutes. drain and chop finely. stir warm broccoli into goat cheese until well combined.
  • 3 place 1/4 of the cheese mixture at the base of the first piece of chicken, carefully roll the meat over the cheese, tucking in the sides to enclose the cheese. use 2-3 toothpicks to secure. repeat with remaining 3 breasts.
  • 4 in a large sauté pan heat oil over medium-high, brown chicken on all sides, about 7 minutes. add sweet & sour sauce to the pan along with 1/4 cup (60 ml) water. cover and simmer until chicken is cooked through, about 12 minutes.
  • 5 slice chicken and serve with sauce poured over top.
  • 6 too busy to cook? try vh steamers kung pao chicken from the company's line of frozen entrees. packed with crisp vegetables and asian-inspired sauces, these flavourful meals are ready in less than five minutes.
  • 7 additional recipe ideas are available online at www.vhsauces.ca.

Christmas Sandwich Cookies

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

Ingredients

  • 1 cup chocolate chips
  • 1 cup marshmallow creme
  • 32 vanilla wafer cookies
  • candy sprinkles or colored crystal sugar

Recipe

  • 1 melt the chocolate chips in the microwave on half power, stirring every thirty seconds until smooth. cool to room temperature. stir in the marshmallow creme until well combined. refrigerate for 15 minutes.
  • 2 for each cookie, roll a scant tablespoon of mixture into a ball.
  • 3 for each sandwich, place one ball on the flat side of the cookie. top with another cookie and press until mixture spreads to the sides.
  • 4 roll in sprinkles or sugar.

Cabbage Casserole

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 1 medium head of cabbage, chopped up small
  • 2 lbs bacon
  • 1 (12 ounce) bag egg noodles
  • 1 (16 ounce) package sliced american cheese

Recipe

  • 1 cook bacon until crisp. remove from grease, but leave grease in pan. set bacon on papertowels to finish draining.
  • 2 cook chopped cabbage in grease until soft. when done remove cabbage with a slotted spoon to drain off as much grease as possible. put into a large microwaveable bowl.
  • 3 while cabbage is cooking, cook egg noodles as directed on package. drain noodles when done
  • 4 mix with cabbage, add the bacon.
  • 5 cover with cheese slices and microwave until melted. remove and stir until everything is covered with cheese.
  • 6 (i usually use most of a large pack of cheese, close to 20 slices).

Chicken Salad With Warm Broth Dressing

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

Ingredients

  • Servings: 4
  • 1/2 cup pumpkin seeds or 1/2 cup pine nuts
  • 1 cup chicken broth
  • 1 carrot, shredded
  • 4 cups napa cabbage, shredded
  • 2 chicken breasts, cooked and shredded (or leftover chicken pieces)
  • 1 red onion, very thinly sliced
  • 2 zucchini, thinly sliced
  • 2 roma tomatoes, thinly sliced
  • 1/2 cup red wine vinegar
  • salt and pepper

Recipe

  • 1 spread pumpkin seeds or pine nuts on baking sheet in single layer and toast in oven at 350 degrees until lightly browned, about 5 minutes (may be done up to 1 week in advance). let cool 5 minutes.
  • 2 warm broth in pan over low heat while preparing rest of salad (or heat for 30 seconds in microwave at high)
  • 3 mix together shredded carrot, cabbage and chicken.
  • 4 line edge of dinner plates with ring of red onion, then ring of zucchini and inside that, a ring of tomato slices.
  • 5 whisk vinegar into warm broth.
  • 6 drizzle a little dressing over the zucchini, onion and tomatoes.
  • 7 toss cabbage-chicken mixture with remaining dressing and place mound of salad in center of each plate.
  • 8 sprinkle with pumpkin seeds.

Creamy Brick Spread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 8 ounces wisconsin brick cheese, shredded
  • 8 ounces chive & onion cream cheese, softened
  • 1/2 teaspoon hot pepper sauce

Recipe

  • 1 combine brick cheese, cream cheese and hot pepper sauce; blend until smooth.
  • 2 spread on cocktail rye or pumpernickel bread or crisp crackers or bagel chips. warm in microwave oven if desired.

Bearnaise Sauce

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

Ingredients

  • Servings: 6
  • 2 tablespoons wine vinegar
  • 1/4 cup dry wine or 1/4 cup vermouth
  • 2 tablespoons tarragon leaves, chopped
  • 2 shallots, minced
  • 3 egg yolks
  • 1/3 cup butter
  • salt and pepper

Recipe

  • 1 combine vinegar, 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 mixture into small bowl; whisk in egg yolks.
  • 5 in 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds.
  • 6 do not boil.
  • 7 whisk egg yolk mixture into butter.
  • 8 microwave, uncovered, at medium 30 to 90 seconds.
  • 9 whisk every 15 seconds.
  • 10 cook only until mixture starts to thicken.
  • 11 season to taste with salt and pepper.