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Thursday, March 26, 2015

A1 Cowboy-up Tart #a1

Total Time: 41 mins Preparation Time: 15 mins Cook Time: 26 mins

Ingredients

  • Servings: 6
  • 1 sheet puff pastry, thawed
  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup a.1. original sauce, divided
  • 3/4 cup sliced cooked steak, chopped
  • 1/4 cup cold roasted potatoes
  • 1/2 cup cherry tomatoes, sliced
  • 1 ear of corn, cooked and cut off ear
  • 1/2 cubanelle pepper, sliced
  • 1/4 cup cheddar cheese, shredded
  • 1/3 teaspoon salt and pepper (to taste)

Recipe

  • 1 preheat oven to 400 degrees and line baking sheet with parchment paper.
  • 2 roll out pastry to 9 x 11 rectangle . place on baking sheet and bake 20-25 minutes until golden.
  • 3 remove from oven and cool on wire rack.
  • 4 beat cream cheese, sour cream and 3 tablespoons of a1 original sauce together until smooth. using a spatula the cooled tart.
  • 5 place the steak and potatoes on a microwave dish and heat 30 -60 seconds to warm. sprinkle onto tart. now add the tomatoes, corn ,and peppers. sprinkle with the cheddar cheese and drizzle with the reserve4d a1 original sauce. season to taste.

Chicken Salsa Dip

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

  • 5 ounces swanson chicken meat packed in water, drained
  • 10 ounces mild chunky salsa
  • 1 1/4 ounces taco seasoning (use only half)
  • 2 cups shredded cheddar cheese

Recipe

  • 1 mix all ingredients together in a safe microwave bowl.
  • 2 microwave about 2 minutes or until cheese is melted.
  • 3 serve with tostitos scoop chips.

Chicken Divan Tonight, Chicken Tetrazzini Next Week

Total Time: 29 mins Preparation Time: 5 mins Cook Time: 24 mins

Ingredients

  • Servings: 4
  • 1 quart chicken stock
  • 8 boneless skinless chicken breasts
  • 2 shallots, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup dry wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • salt and pepper
  • 1 lb broccoli stem
  • 8 ounces gruyere, shredded to 2 cups
  • 2 tablespoons butter
  • 12 mushrooms, sliced
  • 1/2 lb wide egg noodles, cooked to al dente and hot
  • 1/2 cup breadcrumbs
  • 1/4 cup grated parmigiano (a couple of handfuls)
  • 2 ounces slivered almonds, toasted
  • 1 (10 ounce) bay baby greens
  • wine vinegar, and
  • extra virgin olive oil, for dressing
  • salt and pepper
  • bread, and
  • butter, for the table
  • 1 (10 ounce) bay baby greens
  • 1 baby zucchini or 1/4 cucumber, seedless
  • 1 carrot, peeled
  • 1/2 red bell pepper
  • 2 scallions
  • 3 tablespoons fresh herbs, mix from what you have on hand
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • bread, and
  • butter, for the table

Recipe

  • 1 bring 1 quart chicken stock to a boil in a wide, deep skillet with lid.
  • 2 add chicken breasts. return broth to a boil.
  • 3 reduce heat to medium low, cover, and poach the chicken 8 minutes.
  • 4 remove the chicken from the pot and set aside.
  • 5 reserve the broth for the sauce.
  • 6 in a skillet, saute shallots in oil and butter for 2 minutes.
  • 7 sprinkle in 3 tablespoons flour and cook 1 minute.
  • 8 whisk in 1 cup wine and reduce by half, 1 minute.
  • 9 ladle in chicken broth, whisking sauce as you do.
  • 10 stir in 1/2 cup heavy cream. season sauce with nutmeg, salt, and pepper. bring to a bubble and reduce heat to low.
  • 11 slice the chicken into 1/2-inch strips and add to the pan. coat chicken in sauce.
  • 12 at this stage, in order to have enough for 2 meals, remove half of the chicken in sauce and transfer to a container with a tight fitting lid.
  • 13 cool the chicken, cover, and freeze for the tetrazzini, recipe follows.
  • 14 to assemble divine divan:.
  • 15 simmer broccoli spears in 1-inch water, covered, for 5 minutes. drain and transfer to a 9 by 13-inch baking dish. top with half the grated gruyere and half of the base chicken recipe. top chicken with remaining gruyere and brown until bubbling and golden under preheated broiler, about 2 minutes. serve with dressed salad greens and bread.
  • 16 to assemble tetrazzini: reheat defrosted base chicken recipe in microwave oven. melt 2 tablespoons butter in a small pan. saute mushrooms 5 minutes, until tender. toss drained hot egg noodles with chicken and mushrooms. transfer mixture to a baking dish and top with bread crumbs, cheese, and almonds. brown under preheated broiler until topping is even golden brown. place pan 6 inches from heat source. topping will brown in 2 to 3 minutes.
  • 17 serve with salad and bread. place greens in a bowl. using a vegetable peeler, peel strips of zucchini or cucumber into the salad bowl. repeat with carrot. the vegetables will look like party streamers. finely chop pepper, scallions, and fresh herbs to make colorful confetti. sprinkle chopped vegetables into bowl. toss salad at the table with oil, vinegar, salt, and pepper, to your taste. serve with bread and butter.

Cottage Cheese Meatloaf

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

Ingredients

  • Servings: 4
  • 1 lb ground beef
  • 1 cup cottage cheese (i use no fat)
  • 1 egg
  • 1/2 cup quick oats
  • 1/4 cup catsup
  • 1 tablespoon prepared mustard
  • 1 tablespoon instant minced onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup parmesan cheese

Recipe

  • 1 combine all ingredients except parmesan cheese.
  • 2 mix ingredients lightly till well blended.
  • 3 press lightly into an 8 by 8 pan.
  • 4 cover with waxed paper & microwave on high for 12 to 14 minutes, turning dish once (if no turntable).
  • 5 drain fat, if needed.
  • 6 sprinkle top with parmesan cheese & cook uncovered on high for 1- 2 minutes or till cheese melts.
  • 7 let stand 5 minutes before serving.

Asparagus Omelets With Goat Cheese - Healthy, South Beach Diet,

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

  • Servings: 4
  • 1 cup liquid egg substitute
  • 4 eggs
  • 1/4 cup nonfat milk
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon ground black pepper
  • sea salt
  • 1/2 lb asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup water
  • 4 tablespoons crumbed reduced-fat goat cheese
  • chives, for garnish

Recipe

  • 1 in medium bow, whisk together the eggs and milk. stir in scallions, thyme, parsley, pepper and salt.
  • 2 place asparagus and water in large microwaveable bowl. cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender. stop and stire after 2 minutes. drain, pat dry, and add to egg mixture.
  • 3 heat medium nonstick skillet coated wtih cooking spray over medium heat. pour one-quarter of egg mixture into skillet, allowing it to cover the bottom of the pan. cook for 2-3 minutes, or until bottom just begins to set. sprinkle with 1 tsp of cheese. add one-quarter of asparagus pieces. cook for 5 minutes, or until eggs are almost set.
  • 4 using a large spatula, fold the omelet in half. cook for 3 minutes or until omelet is golden and cheese is melted. turn onto a plate and keep warm.
  • 5 coat skillet with cooking spray and repeat process with remaining ingredients to make 3 more omelets. garnish with chives.

Cheesy Ham & Cauliflower Casserole

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

Ingredients

  • Servings: 6
  • 1 head cauliflower
  • 2 tablespoons butter
  • 1/4 cup finely chopped red onion
  • 1/2 lb cooked ham, cut in 1/4-inch cubes
  • 1/2 cup fire- roasted sweet peppers, chopped
  • 1 (16 ounce) jar ragu double cheddar cheese sauce
  • 4 ounces shredded sharp cheddar cheese
  • 1/2 teaspoon ground chipotle chile pepper
  • salt & freshly ground black pepper, to taste

Recipe

  • 1 cut cauliflower into 1/2-inch pieces; steam or microwave until just tender. drain in a colander and set aside.
  • 2 saute onion and cubed ham in butter in a large saucepan over medium-high heat until onions are translucent.
  • 3 stir in cheese sauce, fire-roasted peppers, and chipotle pepper and reduce heat to medium-low.
  • 4 cook, stirring occasionally, until sauce is heated through.
  • 5 add about half of the shredded cheddar and stir until melted. repeat with the remaining cheddar.
  • 6 add salt and freshly-ground black pepper to taste.
  • 7 add cooked cauliflower to sauce and stir gently to distribute sauce evenly.
  • 8 pour into a buttered casserole dish and bake at 350°f for about 20 minutes or until bubbly.

Cheesy Macaroni Ham Bake #sp5

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

  • Servings: 4
  • 20 ounces simply macaroni & cheese (creamy homestyle)
  • 1 lb baked ham, cubed
  • 1 small green pepper, diced
  • 2 teaspoons mrs. dash table blend seasoning
  • 1 cup garlic butter croutons

Recipe

  • 1 to microwave: mix the baked ham, green pepper and seasoning into the simply macaroni and cheese. microwave on high for five (5) minutes. remove from microwave and stir. sprinkle croutons over the top of dish and microwave two additional minutes.
  • 2 to bake: mix first four ingredients into 8" x 8" greased baking dish.
  • 3 bake at 350 degrees for 20 minutes. remove dish from oven and stir.
  • 4 sprinkle croutons over the top of dish and return to oven. bake an additional five minutes.

Chicken Saltimbocca

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

Ingredients

  • Servings: 4
  • 1/4 cup flour
  • 1 lb boneless chicken cutlet
  • 1 tablespoon canola oil
  • 4 slices prosciutto (about 2 1/2 oz)
  • 1/8 teaspoon pepper
  • 4 small fresh sage leaves (rinsed)
  • 4 slices swiss cheese
  • 1 cup prepared tomato sauce (tomato and basil)

Recipe

  • 1 preheat large sauté pan on medium-high 2–3 minutes. place flour in shallow bowl. dip chicken in flour, coating both sides, then shaking off any excess.place oil in pan and swirl to coat.allow time for oil to heat.
  • 2 add chicken; cook 3–4 minutes on one side.
  • 3 turn chicken; reduce heat to medium. place one slice of the prosciutto on each cutlet and sprinkle with pepper; add one sage leaf and top with one slice of the cheese. cover and cook 3–4 more minutes. do not overcook, chicken will get tough.
  • 4 meanwhile, place pasta sauce in microwave-safe bowl. cover and microwave on high 3–4 minutes or until hot. spoon sauce onto serving plates, place chicken on sauce, and serve.

Creamed Corn

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

Ingredients

  • Servings: 4
  • 1 (10 -16 ounce) package frozen corn, cooked
  • water, for cooking corn
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 -3 tablespoons sugar
  • salt and pepper (optional)

Recipe

  • 1 cook corn according to package directions; i use the microwave.
  • 2 melt butter in saucepan, stir in flour and blend well.
  • 3 add milk, about 1/2 cup at a time, and blend with whisk.
  • 4 cook over medium heat until thickened.
  • 5 stir in sugar, salt and pepper.
  • 6 add cooked, drained corn.
  • 7 hint: sometimes i use part milk, part cream.

Bye - Bye Bananas

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

Ingredients

  • 4 bananas
  • 1/2 cup chocolate piece
  • 1 tablespoon cake decorating candy sprinkles

Recipe

  • 1 peel bananas and place on a dinner plate lined with silicone paper.
  • 2 microwave chocolate in a bowl (uncovered) on medium (50 percent) power for 1 1/2 to 4 minutes, stirring every 40 seconds or so, until the chocolate is completely melted and smooth.
  • 3 spoon melted chocolate over bananas until they are covered.
  • 4 shake the rainbow sprinkles over the top.
  • 5 pop them in the freezer for 10 minutes.
  • 6 enjoy!

Boston Cream Pie

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

Ingredients

  • 1 (8 inch) yellow cake layer, round (can use 9 inch too)
  • 1 cup cold milk
  • 1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
  • 1 1/2 cups cool whip topping, thawed
  • 1 (1 ounce) baker's unsweetened chocolate square
  • 1 tablespoon butter
  • 3/4 cup powdered sugar
  • 2 tablespoons cold milk

Recipe

  • 1 cut cake into 2 layers with serrated knife. beat 1 cup milk and pudding mix with whisk 2 minutes. stir in whipped topping. let stand 5 minutes.
  • 2 stack cake layers on serving plate, spreading pudding mixture between layers.
  • 3 microwave chocolate and butter on high for 1 minute. stir until chocolate is melted. add sugar and 2 tablespoons milk; mix well. spread over cake. refrigerate 1 hour. refrigerate leftovers -- if there are any!

Black And Cupcakes

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

Ingredients

  • chocolate cake mix, with creamy vanilla filling (for cupcakes- betty crocker chocolate cupcakes fun da-middles)
  • water, vegetable oil and eggs called for on cupcake mix box
  • 6 cream-filled chocolate sandwich cookies, crushed (3/4 cup)
  • 2 cups powdered sugar
  • 1 dash salt
  • 1/3 cup whipping cream
  • 1/2 teaspoon vanilla
  • 2 tablespoons semi-sweet chocolate chips
  • 1/4 cup pearl sugar
  • 2 tablespoons betty crocker decorating decors and chocolate sprinkles

Recipe

  • 1 heat oven to 350 degrees (325 degrees for dark or nonstick pan).
  • 2 place paper baking cup in each of 12 muffin cups.
  • 3 make cupcake mix as directed on box, using water, oil and eggs.
  • 4 fill each muffin cup about one-third full with batter.
  • 5 squeeze filling pouch 20 times; cut off corner of pouch at cut line.
  • 6 in medium bowl, squeeze filling. stir in crushed cookies.
  • 7 divide filling among muffin cups, making sure filling does not touch sides.
  • 8 spoon remaining batter evenly over filling, making sure filling is completely covered.
  • 9 bake 24 to 29 minutes. cool 20 minutes.
  • 10 remove cupcakes from pan to cooling rack. cool.
  • 11 mix powdered sugar and salt. gradually add whipping cream and vanilla, stirring until smooth.
  • 12 transfer half of frosting to small microwavable bowl; stir in chocolate chips.
  • 13 microwave on high 30 to 60 seconds or until chips can be stirred smooth.
  • 14 cool 5 minutes.
  • 15 frost half of each cupcake with chocolate frosting. frost other half with frosting.
  • 16 garnish edge of cupcakes with sugar and sprinkles.

Buttery Tastin' Breakfast Sandwiches

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

Ingredients

  • 8 pillsbury butter tastin' refrigerated biscuits
  • 16 slices fully cooked bacon (i like hormel brand)
  • 8 slices american cheese, singles
  • 8 eggs or 8 egg whites
  • 1/3 cup low-fat milk or 1/3 cup skim milk
  • 1 dash black pepper
  • 1 dash salt or 1 dash garlic salt
  • margarine (optional) or butter (optional)
  • maple syrup
  • smaller round cookie cutter (i prefer the metal kind because they cut easier)

Recipe

  • 1 first, preheat oven and follow directions on can for biscuits, place in oven. meanwhile, in a bowl, crack eggs and add milk, pepper, and salt. using a wire whisk, scramble eggs until well blended. coat a flat griddle with non-stick cooking spray and pour egg mixture onto griddle over medium to high heat. watch carefully and turn eggs over with a spatula (you may have to divide eggs on griddle to make for easier turning) as if you were making an omelet. (try not to actually "scramble" the eggs in pan). once cooked through, remove eggs from heat. check biscuits and remove from oven if ready. slide eggs from griddle onto cutting board or flat plate. using cookie cutters, cut 8 circles from eggs. (eat the trimmings as you go!) return to biscuits; pour some maple syrup into a small bowl and using a spoon or brush, spread syrup evenly onto each biscuit, then spread on margarine or butter if desired. microwave bacon according to package. stack each egg circle onto a biscuit; add 1 slice cheese and 2 slices bacon to each sandwich. top sandwiches with biscuit tops and enjoy!

Black And Pinwheels (refrigerator)

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

Ingredients

  • 1 1/2 cups sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 6 ounces semi-sweet chocolate chips

Recipe

  • 1 sift together the flour, baking powder and salt; set aside.
  • 2 blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. add the flour mixture. mix to combine.
  • 3 divide dough into two parts.
  • 4 leave one part buttery and yellow, the other half is to have melted chocolate chips added to it.
  • 5 (melt in microwave or over boiling water in double boiler being very careful not to scorch or burn).
  • 6 chill both halves of the dough.
  • 7 roll out the black and sections separately, each between two sheets of waxed paper.
  • 8 roll into rectangles with 1/4 inch thickness. place black on roll together as tough rolling a jelly roll, removing center wax paper as you go.
  • 9 shape into uniform roll and chill dough for up to one hour.
  • 10 preheat oven to 400 degrees f (205 degrees c).
  • 11 slice chilled dough into 1/8 inch thick slices.
  • 12 bake on ungreased cookie sheets at 400 degrees f (205 degrees c) for 5 to 7 minutes.

Chicken Divine

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

Ingredients

  • Servings: 4
  • 2 cups cooked chicken, diced
  • 20 ounces frozen broccoli (i prefer using florets)
  • 1 cup mayonnaise
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 2 tablespoons lemon juice
  • 1 pinch curry powder (to taste, a little goes a long way)
  • 1/2 cup cheddar cheese, grated
  • 1/2 cup buttered bread crumb

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 cook broccoli slightly in microwave or saucepan with water, drain.
  • 3 line bottom of baking dish sprayed with cooking spray with broccoli and place chicken on top.
  • 4 in mixing bowl combine mayo, lemon juice, soup and curry powder. mix well and spread over chicken.
  • 5 top with cheese and bread crumbs and bake 45 minutes at 350 degrees. cool 10 minutes before surving.

Black And Cake

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

Ingredients

  • Servings: 9
  • cooking spray
  • 2 teaspoons all-purpose flour
  • 6 tablespoons butter
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 large egg whites
  • 3/4 cup low-fat buttermilk
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1/4 teaspoon almond extract

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 coat an 8 inch square pan with cooking spray, dust with 2 teaspoons flour.
  • 3 place butter in large microwavable safe bowl. cover and microwave 1 minute, or til butter melts. add sugar, stir with a whisk. add vanilla and egg whites, stir well. stir in buttermilk, salt, baking soda.
  • 4 lightly spoon 1 1/2 c flour into dry measuring cups, level with knife. add flour, stirring just till blended. (do not overstir) spread half of batter into prepared pan. add cocoa and almond extract to remaining batter, stir well with a whisk. slowly pour chocolate batter over batter in pan.
  • 5 bake 350 degrees for 30 min or till wooden pick comes out clean. cool 10 minutes in pan on wire rack. cut into squares.
  • 6 9 squares: each cake square: 255 calories/5g protein/40.9g carb/22mg chol/1.3mg iron/324mg sod/32mg calc.

Boston Cream Pie Minis

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 18 1/4 ounces yellow cake mix
  • 1 cup cold milk
  • 1 ounce vanilla flavor instant pudding and pie filling mix (4-serving size)
  • 1 1/2 cups thawed cool whip topping, divided
  • 4 baker's semi-sweet chocolate baking squares

Recipe

  • 1 preheat oven to 350ºf. prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. cool 10 minute in pans. remove to wire racks; cool completely.
  • 2 pour milk into large bowl. add dry pudding mix. beat with wire whisk 2 minute or until well blended. let stand 5 minute to thicken. meanwhile, using a serrated knife, cut cupcakes horizontally in half. gently stir 1/2 cup of the whipped topping into pudding.
  • 3 spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
  • 4 microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on high 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute.
  • 5 stir until chocolate is completely melted and mixture is well blended. frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
  • 6 refrigerate at least 15 minute before serving. store leftover cupcakes in refrigerator.

Anne Byrn's Lemon Lover's Chocolate Cake

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

  • Servings: 8
  • 6 ounces chocolate chips
  • 1 (18 1/2 ounce) package cake mix (i like betty crocker)
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 egg whites
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest, grated
  • 1/2 cup lemon curd (i use recipe 46378 - lemon curd is for the filling)
  • 6 ounces chocolate chips
  • 1 (8 ounce) package cream cheese, soft
  • 1/4 cup butter, soft
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 cups confectioners' sugar, sifted (important that you sift if you don't want lumps!)

Recipe

  • 1 for the cake:.
  • 2 melt 6 oz of chocolate chips in the microwave for about 2 minutes, stirring half way through.
  • 3 depending on the power of your microwave you may need more or less time.
  • 4 be sure to watch carefully so that the chocolate doesn't burn.
  • 5 cool the chocolate slightly.
  • 6 add to the remainder of the cake ingredients and mix well.
  • 7 pour into two 8-inch round cake pans which have been lined with greased aluminum foil.
  • 8 bake 28 to 32 minutes or until a cake tester comes out clean.
  • 9 allow to cool in pans for 10 minutes before turning out onto a rack to cool completely.
  • 10 for the frosting:.
  • 11 melt the 6 oz chocolate chips in the microwave using the same procedure as before.
  • 12 let cool slightly.
  • 13 meanwhile combine the rest of the ingredients.
  • 14 add the melted chocolate.
  • 15 beat with a mixer until fluffy.
  • 16 for the assembly:.
  • 17 spread one of the cooled cakes with lemon curd.
  • 18 place the second cake on top.
  • 19 frost the top and the sides of the cake.
  • 20 i prefer to keep this cake refrigerated due to the cream cheese frosting.

A Sweet Treat

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

Ingredients

  • Servings: 1
  • 1 hot dog bun
  • 1 tablespoon butter
  • 3 teaspoons sugar
  • 10 pieces butterscotch chips or 10 pieces chocolate chips

Recipe

  • 1 open bun and spread butter and sugar over it.
  • 2 place chips of your choosing on bun.
  • 3 close and microwave for 30 sec to 1 minute bun will be hot let cool to desired intesity and enjoy.

A Super Snack Bowl - Cajun Caramel Corn (for Zwt-9)

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

Ingredients

  • 1 (8 ounce) bag microwave popcorn
  • 4 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 4 teaspoons corn syrup
  • 1/4 teaspoon baking soda

Recipe

  • 1 preheat oven to 350f & cook the microwave popcorn per pkg directions.
  • 2 when cool enough to handle, empty popcorn into a bowl & toss a bit so any un-popped kernels will fall to the bottom of the bowl. transfer the nicely popped corn into another bowl & discard the un-popped kernels.
  • 3 in a sml pot over med-heat, cook the butter, brown sugar, cayenne, sea salt & corn syrup until it just begins to bubble on the sides. remove the pot from the heat & whisk in the baking soda.
  • 4 slowly pour the warm caramel over the popcorn while stirring gently. continue to stir the popcorn until well-coated.
  • 5 spread the caramel corn onto a lrg baking sheet. bake for approx 8-12 min or until the caramel just begins to darken. be sure to stir around the caramel corn once (after the 1st 6 min or so of baking).
  • 6 let cool to just about room temperature break up any clusters & enjoy!
  • 7 note: on-line reviewers suggested they would increase the cayenne & i suspect the cayenne/sea salt combo could be replaced by a cajun seasoning blend as another option, but those are decisions you will have to make.

Chocolate Almond Macaroon Bars

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • 2 cups chocolate wafer cookies, crumbled
  • 6 tablespoons butter, melted
  • 6 tablespoons powdered sugar
  • 14 ounces sweetened condensed milk
  • 3 3/4 cups sweetened flaked coconut
  • 1 cup sliced almonds, toasted
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup whipping cream
  • 1/2 cup chocolate chips

Recipe

  • 1 heat oven to 350 degrees.
  • 2 grease a 13 x 9 baking pan.
  • 3 combine cookie crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan.
  • 4 stir together sweetened condensed milk, coconut and almonds; mix well.
  • 5 carefully drop mixture by spoonfuls over crust; spread evenly.
  • 6 bake 20-25 minutes or until coconut edges just begin to brown. cool.
  • 7 place semi-sweet chocolate chips and whipping cream in a medium microwave-safe bowl.
  • 8 microwave on high (100%) 1 minute; stir.
  • 9 if necessary, microwave at high an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • 10 cool until slightly thickened; spread over cooled bars.
  • 11 sprinkle top with chips.
  • 12 cover; refrigerate several hours or until thoroughly chilled.
  • 13 cut into bars.
  • 14 refrigerate leftovers.

Chicken Salsa Pockets

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

Ingredients

  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 2 1/2 cups flour
  • 1 cup salsa
  • 1 1/2 cups parmesan cheese, grated
  • 1 1/2 cups chicken breasts, cooked & shredded

Recipe

  • 1 to make dough, mix yeast into warm water.
  • 2 combine sugar, salt, oil, and flour.
  • 3 add yeast and mix well.
  • 4 dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
  • 5 to make pockets, divide dough into 10 pieces.
  • 6 roll pieces into balls.
  • 7 flatten balls into circles with rolling pin.
  • 8 dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken.
  • 9 fold over and seal tightly.
  • 10 bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
  • 11 to freeze, cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
  • 12 to serve, remove desired number of pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw. or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.

Chocolate And Toffee Crunch Ice Cream

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

Ingredients

  • Servings: 8
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 cups whipping cream
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 3/4 cup chocolate-covered english toffee bar

Recipe

  • 1 in large bowl, combine sugar and cocoa powder. add whipping cream, milk, vanilla, and salt; stir until sugar is dissolved.
  • 2 pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. freeze according to manufacturer's directions. stir in toffee pieces. if desired, ripen ice cream about 4 hours.
  • 3 chocolate-dipped cones.
  • 4 for a fun way to dress up ice cream cones with chocolate, place 1/2 cup semisweet chocolate chips (or 3 ounces chopped semisweet chocolate) in a microwave-safe bowl. microwave, uncovered, on 70 percent power (medium-high) for 1 minute; stir. microwave for 1 1/2 to 3 minutes more or until the chocolate is melted and smooth, stirring every 15 seconds. spoon chocolate over the tops of ice cream cones to cover about 1/3 of each cone. (if the chocolate is too thick, stir in 1 teaspoon of melted shortening.) place cones, top sides down, on baking sheet lined with waxed paper. chill the cones about 15 minutes or until set.

Asparagus Brunch Burritos

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

Ingredients

  • 6 stalks asparagus
  • 4 eggs
  • 1 tablespoon rosemary, minced
  • 1/2 onion, small
  • 4 mushrooms
  • 1/2 cup refried beans, lowfat vegetarian
  • 4 tortillas
  • 1 teaspoon vegetable oil
  • 1/4 cup salsa

Recipe

  • 1 chop asparagus into 2 cm pieces, dice onion, thinly slice mushrooms.
  • 2 sautee with rosemary in oil, over medium heat.
  • 3 scramble eggs in separate pan.
  • 4 heat refried beans in microwave.
  • 5 warm tortillas.
  • 6 spread beans in center of tortillas, followed by asparagus mixture, then scrambled eggs.
  • 7 wrap burritos.
  • 8 garnish with rosemary and serve with salsa on the side.

Cottage Cheese Pancakes With Cranberry Honey

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

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cottage cheese (you can use low-fat)
  • 1 cup milk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 2/3 cup fresh cranberries
  • 1 cup honey
  • 1/4 cup fresh orange juice

Recipe

  • 1 make the cranberry honey: combine the cranberries, ¾ cup honey, and orange juice in a saucepan; bring to a boil; lower the heat, and simmer, uncovered, for 20 minutes; the berries will pop and soften, coloring and flavoring the honey.
  • 2 add in the remaining ¼ cup honey and simmer another 5 minutes; strain the honey into a jar (discard the cranberries), cool, cover, and store in the refrigerator until ready to use; will keep for up to 2 weeks.
  • 3 when ready to serve—warm the honey by placing the open jar in a microwave oven and heating for a minute or so.
  • 4 make the pancakes: in a bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
  • 5 in another bowl, whisk together the cottage cheese, milk, eggs, melted butter, and vanilla; blend well.
  • 6 pour the wet ingredients over the dry ingredients and mix with the whisk, stopping when everything is just combined.
  • 7 the batter will be thick and may be a bit lumpy.
  • 8 lightly butter, oil, or spray your griddle or skillet; preheat over medium heat.
  • 9 spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading, and use a spatula or back of your spoon to lightly press the batter into rounds.
  • 10 when the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes with a wide spatula and cook until the other sides are light brown.
  • 11 serve immediately, or keep the finished pancakes in a preheated 200° oven while you cook the rest of the batch.

A Student's Coffee Cake

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

Ingredients

  • 2 cups bisquick baking mix
  • 1 egg, beaten
  • 2/3 cup water
  • 1/3 cup sugar
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Recipe

  • 1 for this recipe, you will need a cup, fork, 1-cup measure, mixing spoon, tablespoon, teaspoon, 9-inch glass pie plate, and a knife.
  • 2 first you will want to crack your egg into a cup and beat it.
  • 3 in your pie plate, put 2 cups of bisquick, the egg, water, and 1/3cup sugar; stir until mixture is smooth.
  • 4 with a knife, cut your butter or margarine into small pieces and drop it on to the top of the batter.
  • 5 sprinkle the top with 2 tablespoons sugar and 1 teaspoon cinnamon.
  • 6 cook, uncovered in your microwave for 10 minutes.
  • 7 allow cake to cool for 10 minutes and serve.

Cottage Pie With Kumara Topping

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

Ingredients

  • Servings: 6
  • 2 teaspoons olive oil
  • 1 kg minced beef
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon dried herbs
  • 2 cups beef stock
  • 1 tablespoon worcestershire sauce
  • 1/3 cup tomato paste
  • 1/4 cup dry red wine
  • 1/2 cup frozen peas
  • 1 cup cheddar cheese, grated
  • 600 g kumara, chopped (sweet potato)
  • 3 medium potatoes, chopped
  • 1/2 teaspoon ground nutmeg

Recipe

  • 1 heat oil in a large pan; cook mince, onions and garlic until mince is browned.
  • 2 stir in herbs, stock, sauce, paste and wine; simmer, uncovered, about 30 minutes or until sauce thickens; add peas.
  • 3 pour meat mixture into a 10 cup capacity ovenproof dish; spread kumera topping over meat mixture, sprinkle with cheese. bake in moderate oven about 20 minutes or until topping is browned.
  • 4 kumera topping:.
  • 5 boil, steam or microwave kumera and potatoes until tender; drain. mash together and stir in nutmeg.

Black And Orange Cookies (halloween)

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

  • 1 cup cake flour
  • 2 tablespoons cake flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons milk
  • 2 3/4 cups confectioners' sugar
  • 1/4 cup boiling water
  • 1 teaspoon pure vanilla extract
  • orange food coloring (red and yellow combined will work)
  • 2 ounces bittersweet chocolate, chopped

Recipe

  • 1 cookies: preheat the oven to 350 degrees and position 2 racks in the upper and middle thirds of the oven. cover 3 cookie sheets with parchment paper.
  • 2 sift cake flour, all-purpose flour, baking powder and salt into a mixing bowl or onto a large sheet of wax paper. in another large mixing bowl, beat butter and sugar at medium speed until light and fluffy, using a hand held electric mixer, about 3 minutes. add eggs and yolks one at a time, beating well between additions. add vanilla and milk to the mixture. at low speed, beat in the dry ingredients until just combined.
  • 3 spoon rounded tablespoons onto cookie sheets, about 2 inches apart. bake for about 12 minutes, until the centers spring back when lightly pressed. be careful not to brown or over bake, or they will be dry. move the cookies, flat-side up, to a wire rack and let cool completely.
  • 4 icing: meanwhile, in a medium bowl, whisk confectioners' sugar with the boiling water until smooth. add vanilla and a few drops of food coloring. whisk the mixture until color is even. using a small offset spatula, spread the orange-colored icing over half of the flat side of each cookie. you will have orange icing left over (for next step).
  • 5 in your microwave, melt the chocolate in a small bowl or glass measuring cup. stir melted chocolate into the left over orange icing. spread the chocolate icing on the other half and let stand until set, about 15 minutes. (if the icing becomes too thick, add hot water, 1 teaspoon at a time, until smooth and shiny.).

Carrie's Pizza Rolls

Total Time: 4 hrs 25 mins Preparation Time: 55 mins Cook Time: 3 hrs 30 mins

Ingredients

  • Servings: 1
  • 1 (1/4 ounce) package dry yeast
  • 1/2 cup water
  • 1/2 teaspoon honey
  • 4 cups wheat or 4 cups flour, 4 to 5
  • 1 tablespoon oil
  • 1 cup water
  • 1 garlic clove, minced
  • 1 lb tomato, crushed (or 3)
  • 1 (8 ounce) can tomato sauce
  • 1/2 lb mozzarella cheese (sliced or shredded)
  • 1 tablespoon parmesan cheese or 1 tablespoon romano cheese, grated
  • 2 tablespoons olive oil
  • 1 dash salt
  • 1 dash pepper
  • 1 dash oregano
  • 1 dash basil

Recipe

  • 1 dough: dissolve yeast with honey and 1/2 cup water; let stand 10 minutes.
  • 2 put 4 cups flour in large mixing bowl; stir in oil, water and yeast mixture. mix thoroughly.
  • 3 knead 8 to 10 minutes.
  • 4 let dough rise 1 hour until doubled.
  • 5 punch down and roll on floured surface to about 1/2- inch.
  • 6 cut into rectangles about 4 x 6-inches or desired size of pizza roll.
  • 7 sauce: place all ingredients (except the mozzarella cheese) in a crock-pot and simmer on low for about 2 hours.
  • 8 let cool to room temperature. hot sauce will make dough soggy.
  • 9 rolls: place a small amount of sauce on the dough rectangles, spreading it to cover the entire piece of dough.
  • 10 sprinkle mozzarella cheese over half of the dough.
  • 11 roll up the dough burrito-style, sealing edges with moistened fingers.
  • 12 place rolls on a cookie sheet. allow to rest for about 10 minutes.
  • 13 bake in a hot 500 degrees oven until dough is golden brown.
  • 14 serve rolls with a side bowl of hot pizza sauce for dipping the pizza rolls inches.
  • 15 these freeze beautifully.
  • 16 can be reheated in the microwave. variations: you may wish to add slices of mushroom, olive, shredded beef, pepperoni slices or whatever in addition to the mozzarella cheese inside the pizza roll.

Chicken Enchilada Bake

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

Ingredients

  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 1 (2 1/4 ounce) can sliced ripe olives
  • 1 (4 1/2 ounce) can green chilies, chopped
  • 1/2 cup light sour cream
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 2 cups chicken, shredded
  • 4 ounces cheddar cheese, shredded
  • 6 (8 inch) flour tortillas
  • 1/4 cup milk

Recipe

  • 1 heat oven to 350 deg.
  • 2 in medium saucepan, melt margarine. add onion and garlic and sautee until tender.
  • 3 stir in olives, chiles, sour cream, and soup. mix well.
  • 4 reserve 3/4 cup sauce and set aside.
  • 5 add chicken and cheese. stir over low heat until cheese is melted.
  • 6 warm tortillas either in the microwave or in a skillet with a little oil.
  • 7 fill tortillas with approximately 4 oz. chicken filling.
  • 8 fold sides and then top and bottom. place seam side down in ungreased 13 x 9 baking dish.
  • 9 add reserved sauce and milk to saucepan and mix.
  • 10 spoon over filled tortillas.
  • 11 bake for 30 to 35 minutes.
  • 12 you may top with additional cheese and olives. (i usually don't).

C T's Microwave Krispy Treats

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

Ingredients

  • 3 tablespoons unsalted butter
  • 10 ounces marshmallows, plain or flavored, 1 large pkg
  • 6 cups crispy rice cereal
  • 1/2 teaspoon vanilla extract, optional for non-flavored marshmallows (optional)

Recipe

  • 1 spray or grease a 9 x 13 pan.
  • 2 in a large microwave-safe bowl, heat butter about 45 seconds on high or until melted.
  • 3 add marshmallows and stir to coat. microwave 45 seconds on high. stir; if not completely melted, put back in microwave for another 30 seconds. add vanilla if using. stir again.
  • 4 add rice cereal and stir to thoroughly mix.
  • 5 press mixture firmly into the pan. cool completely before cutting into 12 or 24 squares. wrap individually in plastic wrap and store in fridge or freezer; thaw before eating.

Cheesy Macho Nachos

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 4 green onions, chopped
  • 2 ripe tomatoes, diced
  • 2 jalapenos, sliced
  • tortilla chips
  • 1 (16 ounce) can refried beans
  • 1 (16 ounce) package monterey jack cheese
  • 1 (16 ounce) package cheddar cheese
  • 1 (8 ounce) container sour cream
  • 1 (12 ounce) can prepared chili with beans

Recipe

  • 1 heat oven to 350.
  • 2 lay chips on oven safe platter. you will be layering this so split them.
  • 3 warm beans and chili on stove or in microwave. stir beans until smooth.
  • 4 spread beans over tortillas. top with onion, cheese, jalepenos, chili and cheddar cheese. repeat by layering tortilla chips and toppings until gone.
  • 5 place in oven and bake until cheese is melted.
  • 6 dollop with sour cream. add tomatoes and green onions on top.

Chicken Dorito

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

Ingredients

  • Servings: 6
  • 3 cups cooked chicken meat (the meat of one chicken, cooked)
  • 1 lb velveeta cheese, cubed or 1 (10 3/4 ounce) can condensed cheddar cheese soup or 1 (10 3/4 ounce) can nacho cheese soup
  • 8 ounces grated cheddar cheese
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 7 ounces chopped green chilies
  • 1/4 cup chopped onion
  • 1 (10 ounce) can chopped ro-tel tomatoes
  • 1 (1 lb) bag nacho cheese flavor doritos

Recipe

  • 1 preheat oven to 375°f.
  • 2 boil and bone one chicken, so you end up with chopped chicken meat; save the broth for another recipe (not this one). you can also use canned cooked chicken or cooked chicken breasts/thighs.
  • 3 in a microwave safe bowl, stir together the velveeta cubes, cheddar cheese, cream of mushroom soup (not with the milk, just the can of unreconstituted soup), chopped green chilies, chopped onion, and one can of chopped ro-tel tomatoes.
  • 4 microwave 2 minutes, remove and stir.
  • 5 in a large (lasagne-sized) pan, layer: dorito chips, chicken, cheese mixture, doritos, chicken, cheese mixture.
  • 6 bake in a 375°f oven for about 30 minutes, until the cheese is brown and bubbly.
  • 7 note from sari/julesong: if you don't like velveeta, you can use campbell's cheddar cheese soup instead.

Carrot & Zucchini Fritters Taste Of Home Style...

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

Ingredients

  • 2 tablespoons onions (finely chopped)
  • 1 tablespoon butter
  • 1 egg (lightly beaten)
  • 2 zucchini (shredded & squeezed dry)
  • 1 large carrot (shredded)
  • 1/3 cup parmesan cheese (grated)
  • 1 tablespoon cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup sour cream (plus 1/2c divided)
  • 2/3 cup fresh basil leaf (lightly packed)
  • 1 teaspoon lemon juice
  • 1/2 cup mayonnaise
  • 1/2 cup horseradish sauce
  • salt and pepper

Recipe

  • 1 in a blender, place 2/3c sour cream, basil, lemon juice, salt & pepper; cover and process until blended.
  • 2 transfer to a small bowl . in another bowl, combine mayo, horseradish sauce & remaining sour cream. cover and refrigerate both sauces.
  • 3 place onion & butter in a microwave safe dish . cover; microwave on high until onion is tender. add egg, zucchinni, and carrot. in a bowl, combine flour, cheese, cornmeal, salt & pepper; stir in vegetable mixture just until combined.
  • 4 in skillet, heat 2" of oil to 375 degrees. drop rounded tbs of batter into oil. fry for 1-2 minutes until deep golden brown turning once.
  • 5 drain on paper towels.

Black And Tan Brownies

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

Ingredients

  • Servings: 32
  • 6 tablespoons butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4 1/2 ounces all-purpose flour (about 1 cup)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 3 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup guinness stout
  • 4 1/2 ounces all-purpose flour (about 1 cup)
  • 1/4 teaspoon salt

Recipe

  • 1 place one rack in lower third of oven; place another rack in center of oven. preheat oven to 350°.
  • 2 to prepare tan brownies, place 6 tablespoons butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. beat in 2 eggs and 1 teaspoon vanilla. weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. combine 4.5 ounces flour, baking powder, and 1/4 teaspoon salt, stirring well. add flour mixture and pecans to sugar mixture, beating just until combined. spoon into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. bake at 350° in lower third of oven for 15 minutes.
  • 3 to prepare black brownies, melt chocolate and 4 tablespoons butter in a large microwave-safe bowl on high for 1 minute or until melted, stirring after every 20 seconds until smooth. add granulated sugar, stirring until well combined. add 2 eggs, 1 teaspoon vanilla, and guinness, stirring with a whisk until well combined. weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. combine 4.5 ounces flour and 1/4 teaspoon salt, stirring well. add flour mixture to chocolate mixture, stirring to combine. pour mixture evenly over tan brownies.
  • 4 bake on the center rack at 350° for 25 minutes or until a wooden pick inserted into center comes out almost clean. cool in pan on a wire rack; cut into squares.

Bean Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 8
  • 15 ounces canned pinto beans
  • 1/2 cup salsa
  • 3/4 cup shredded cheddar cheese or 3/4 cup shredded colby cheese

Recipe

  • 1 drain and rinse beans under cold water.
  • 2 mash beans with a potato masher until smooth. combine mashed beans with salsa and cheese in a small pan or microwave-safe dish.
  • 3 heat on stove or in microwave until warm and cheese is melted.

Baked Brie

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

Ingredients

  • Servings: 8
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped fine
  • 2 tablespoons garlic, minced
  • 8 ounces brie cheese, rind trimmed, cheese cubed
  • 1 (8 ounce) package cream cheese, cubed
  • 3/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons brown sugar
  • 1 teaspoon worcestershire sauce
  • 28 ounces round sourdough loaf

Recipe

  • 1 preheat oven to 400 degrees f.
  • 2 in small skillet, melt butter over medium heat.
  • 3 add onion & garlic. saute until onion is golden brown, then set aside.
  • 4 microwave brie & cream cheese in large bowl just until melted.
  • 5 whisk in onion mixture, sour cream & remaining ingredients [except for the loaf of bread!].
  • 6 season to taste with salt & pepper.
  • 7 cut off top of bread loaf, & scoop out center, leaving 3/4" thick shell of bread.
  • 8 spoon in cheese mixture.
  • 9 cover with bread lid, & wrap in foil.
  • 10 bake cheese-filled loaf until filling bubbles, about 1 hour.
  • 11 unwrap & place on platter.
  • 12 remove bread lid, & sprinkle sheese with paprika.
  • 13 serve with crackers and/or vegetables [broccoli/cauliflower florets, carrot & bell pepper sticks, etc.

Chocolate Almond Muffins

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

Ingredients

  • 1/3 cup butter
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 3/4 cup milk (use 1 cup milk if you add buckwheat flour)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour (you can use 1/4 cup buckwheat -- 1 1/4 cup all purpose)
  • 3/4 cup cocoa (i like organic)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (i like organic)
  • 1/2 cup nuts, is optional (walnuts or pecans)

Recipe

  • 1 1. preheat oven to 400 degrees. prepare muffin pan (i use butter, you can use spray, if you like.).
  • 2 2. melt butter until soft. (in oven, microwave, or in a small pyrex bowl on the coffee pot warming element. if it's already warm -- but warning those coffee makers really eat the energy/electricity).
  • 3 add the almond and vanilla extract together with the butter while it's melting for a heavenly scent, adding maple syrup; this allows inredients to infuse, enhancing flavors.
  • 4 3. once melted, add eggs and milk (all wet ingredients).
  • 5 4. in separate mixing bowl sift flour, cocoa, baking powder,salt.
  • 6 5. pour dry into wet ingredients, mixing gradually. (don't forget the eggs if you have the butter, maple syrup, and extracts melted together on their own).
  • 7 6. fill each muffin holder to about 3/4. bake for about 15 - 20 minutes, testing with toothpick. (my oven is more efficient than my sisters, so do test)
  • 8 7. once done, leave in muffin tin for at least 5 minutes before removing from pan.
  • 9 enjoy!

Chicken Divan Casserole (by Paula Deen)

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

Ingredients

  • Servings: 6
  • 2 (10 ounce) boxes frozen broccoli, chopped
  • 6 cups shredded cooked chicken (or use turkey)
  • 2 (10 ounce) cans cream of mushroom soup, undiluted
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • salt and pepper
  • 1/4 cup dry wine (optional)
  • 1/2 cup soft breadcrumbs
  • 1/2 cup parmesan cheese
  • 2 tablespoons melted butter

Recipe

  • 1 set oven to 350 degrees.
  • 2 grease an 11 x 7-inch baking dish or two 9-inch square baking dishes or one 13 x 9-inch baking dish.
  • 3 remove the outer wrappers from boxes of broccoli.
  • 4 open one end of the box and microwave on high for 2 minutes until thawed; drain and gently squeeze dry with hands.
  • 5 place the broccoli and shredded chicken into the baking dish.
  • 6 in a medium bowl combine the soup with mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper and wine; mix to combine, then pour the sauce evenly over the chicken and broccoli in the dish; mix slighty with a spatula.
  • 7 in a bowl mix all topping ingredients together then sprinkle on top of the casserole.
  • 8 bake uncovered for about 30-45 minutes.

(chive) Goat Cheese Mashed Potatoes

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

Ingredients

  • Servings: 12
  • 10 baking potatoes (about 6 lbs)
  • 6 garlic cloves
  • 1 cup sour cream
  • 10 ounces soft fresh goat cheese (1 log)
  • 1/2 cup butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup fresh chives, finely chopped (optional)

Recipe

  • 1 peel potatoes and cut in half crosswise.
  • 2 in a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes.
  • 3 drain and return to pot; dry over low heat, shaking pan, about 1 minute.
  • 4 press through ricer - you could mash but it will not be as smooth or creamy.
  • 5 optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes.
  • 6 mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth.
  • 7 add chives if using.
  • 8 put into a casserole dish or 13x9 baking dish.
  • 9 if making ahead - up to 2 days - cool and refrigerate.
  • 10 cover and bake at 400f for 30 minutes, or microwave on high for 10-12 minutes. if cold add 10 minutes to baking time in the oven.

Chocolate Amaretti Puddings

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

Ingredients

  • Servings: 8
  • 7 1/8 ounces butter, plus extra for pans
  • 7 1/8 ounces chocolate (70% cocoa solids)
  • 4 eggs (room temperature)
  • 7 1/8 ounces dark muscovado sugar
  • 4 7/8 ounces ground almonds
  • 7/8 ounce plain flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 4 tablespoons amaretto liqueur
  • 10 amaretti
  • 5 tablespoons double cream
  • 4 7/8 ounces golden syrup
  • 3 1/2 ounces bar chocolate (70% cocoa solids)
  • 2 tablespoons amaretto liqueur
  • salted almond, brittle
  • chocolate curls

Recipe

  • 1 puddings:.
  • 2 heat oven to 180c/gas(356ºf)and put on a full kettle.
  • 3 have a large roasting tin ready.
  • 4 butter 10 squares of foil, each about 5 7/8 x 5 7/8". butter 10 x 6 3/4 oz mini pudding pans, dust with flour, then tap out the excess.
  • 5 cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
  • 6 melt the butter and chocolate together in a pan, heating gently and stirring every so often.
  • 7 set aside to cool.
  • 8 meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
  • 9 mix the ground almonds, flour and baking powder together.
  • 10 splash 1 tbsp amaretto over the biscuits.
  • 11 fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon.
  • 12 follow with the flour mix, then work in the amaretto.
  • 13 fill the pans one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 3/8" gap between the top of the mix and the edge of the pans.
  • 14 loosely scrunch a foil square over the top of each pan.
  • 15 put the pans in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings.
  • 16 bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
  • 17 sauce:.
  • 18 meanwhile, make the fudgy sauce.
  • 19 melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves.
  • 20 set aside.
  • 21 keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on high for 1 minute
  • 22 serve and decorate:.
  • 23 turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges.
  • 24 sprinkle with shards of salted almond brittle & chocolate curls.
  • 25 serve right away.

Bountiful Brunch Pizza

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

Ingredients

  • Servings: 10
  • 1 (24 ounce) package frozen, shredded hash browns
  • 1 egg, slightly beaten
  • salt and pepper, to taste
  • 7 eggs
  • 1/2 cup milk
  • salt and pepper, to taste
  • 4 ounces ham, chopped (1 cup)
  • 1/4 cup green bell pepper, chopped
  • 1/2 cup fresh mushrooms, sliced
  • 1/4 cup green onion, sliced
  • 6 ounces shredded cheddar cheese (, 1 1/2 cups)

Recipe

  • 1 preheat oven to 400 degrees.
  • 2 cover 15" round baking stone with sheet of parchment paper.
  • 3 for crust, combine potatoes, egg, salt, and pepper in a 2 quart bowl; mix well.
  • 4 spread potato mixture into a 14" circle on prepared stone; pat down with spatula.
  • 5 bake 10 minutes; remove from oven.
  • 6 for egg topping, whisk eggs and milk in a 1 quart bowl.
  • 7 season with salt and pepper.
  • 8 microwave on high 3 minutes; stir.
  • 9 microwave an additional 3 minutes; stir.
  • 10 spread the cooked egg mixture evenly over the potato crust.
  • 11 chop ham and bell pepper.
  • 12 slice mushrooms and green onion.
  • 13 sprinkle ham, bell pepper, mushrooms, onions, and cheese over the eggs.
  • 14 bake 10 minutes.
  • 15 cut as you would a pizza and serve.

Chris's Favorite Fruit Tart

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

Ingredients

  • Servings: 4
  • 1/4 cup sugar
  • 7 tablespoons melted butter
  • 2 cups cinnamon graham crackers (crushed)
  • 6 tablespoons apricot preserves
  • 3 1/2 ounces vanilla pudding (prepared)
  • 1/3 cup strawberry (sliced)
  • 1/3 cup blueberries
  • 1/3 cup kiwi (peeled & sliced)

Recipe

  • 1 crust:.
  • 2 preheat oven to 350 degrees.
  • 3 in a bowl miix sugar, butter, and crushed grahm crackers together.
  • 4 put mixture into a pie pan.
  • 5 mash down with the bottom of a cup to settle crust.
  • 6 bake for 10 minutes. let cool.
  • 7 filling:.
  • 8 place preserves in a small bowl, microwave for 1 minute or until melted.
  • 9 spoon pudding into crust and top with fruit.
  • 10 drizzle preserves over top.
  • 11 chill till ready and serve.

Black And Chocolate Cashew Brownies

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

Ingredients

  • Servings: 24
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 14 (1 ounce) chocolate baking squares, coarsely chopped
  • 3/4 cup butter, cut into small pieces
  • 4 eggs
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cashews, coarsely chopped
  • 1 cup miniature semisweet chocolate chips

Recipe

  • 1 preheat oven to 325º.
  • 2 lightly spray 11x17 inch cookie sheet with vegetable pan spray.
  • 3 in medium bowl, combine flour and baking powder;set aside. place chocolate and butter in microwave-safe bowl. microwave at 50% 1-2 minutes, stirring every 30 seconds, until chocolate is melted. remove from microwave; cool slightly.
  • 4 in large bowl, beat eggs, granulated sugar, brown sugar and vanilla with electric mixer until well blended. gradually beat in chocolate mixture. add flour mixture; mix well. stir in cashews. spread mixture evenly into prepared pan. sprinkle chocolate chips evenly over top.
  • 5 bake 25-30 minutes or until golden brown. (surface of brownie will crack during baking.) place pan on cooling rack to cool completely.
  • 6 makes 24 brownies.
  • 7 (recipezaar won't let me put the amount of butter- it's 3/4 cup).

Chrissy's Chicken Thighs

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

Ingredients

  • Servings: 6
  • 1/2 cup butter
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • 1/4 teaspoon black pepper
  • 1 tablespoon dried parsley
  • 6 bone -in chicken thighs
  • dried parsley, to taste

Recipe

  • 1 preheat the oven broiler. lightly grease a baking pan.
  • 2 in a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. cook 2 minutes on high in the microwave, or until butter is melted.
  • 3 arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
  • 4 broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. sprinkle with parsley to serve.

Chicken Dijon With Angel Hair Pasta And Fresh Zucchini

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

Ingredients

  • Servings: 4
  • 2 boneless skinless chicken breasts
  • 1 medium onion
  • 10 mushrooms
  • 6 ounces marinated artichoke hearts
  • 4 medium zucchini
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 tablespoon vegetable oil
  • 3 garlic cloves
  • 1 tablespoon dijon mustard
  • 3/4 tablespoon low sodium soy sauce (i prefer tamari)
  • 1/3 cup wine or 1/3 cup zinfandel wine
  • 1/2 cup light sour cream
  • 3/4 lb angel hair pasta
  • 1 tablespoon butter or 1 tablespoon margarine
  • salt, to taste
  • freshly ground coarse black pepper, to taste
  • 2 red pepper flakes (optional)
  • 2 green onions, sliced on a diagonal (both & green parts)

Recipe

  • 1 fill a large pot with water and begin to heat for pasta.
  • 2 cut chicken breasts into thin slices, then into 1 inch pieces.
  • 3 peel and quarter onion, then slice thinly.
  • 4 trim stems off of mushrooms and slice thinly.
  • 5 drain artichoke hearts and cut into small pieces.
  • 6 trim zucchini and cut into 1/4 inch pieces.
  • 7 place in a microwaveable dish and set aside.
  • 8 place 1 tablespoon butter & 1 tablespoon vegetable oil in a wide frying pan or wok over medium high heat.
  • 9 press garlic and add; add red pepper flakes, too.
  • 10 then add chicken pieces and cook for 1-2 minutes.
  • 11 microwave zucchini on high for 6 minutes.
  • 12 to pan with chicken, add onion slices and cook 1 minute more.
  • 13 add mushroom slices and artichoke pieces.
  • 14 continue cooking until chicken pieces are no longer pink (approximately 4 minutes) and remove pan from heat.
  • 15 reduce burner temperature to low.
  • 16 put pasta in boiling water and cook 1-2 minutes or until done.
  • 17 add dijon mustard, wine, & tamari to chicken mixture and stir carefully.
  • 18 place pan back on burner and add light sour cream.
  • 19 stir gently until sauce forms.
  • 20 remove from heat.
  • 21 remove zucchini from microwave.
  • 22 season lightly with small amount of butter or margarine, salt, if using, black pepper, if using,
  • 23 drain pasta in a large colander.
  • 24 serve chicken dijon over pasta accompanied by fresh zucchini and green onions.
  • 25 serve with bread sticks, a salad of european greens with raspberry vinagrette, and zinfandel wine.

Creamed Mashed Potatoes (from Instant)

Total Time: 4 mins Cook Time: 4 mins

Ingredients

  • 3 cups water
  • 1 cup milk
  • 1 (7 5/8 ounce) package instant roasted garlic mashed potatoes (or add garlic powder to regular ones)
  • 4 ounces cream cheese, cubbed
  • 1 cup shredded mexican blend cheese

Recipe

  • 1 in large saucepan bring water and milk to rolling boil. remove from heat and add the contents of both envelopes of instant potatos. let stand 1 minute; whip with a fork.
  • 2 place cream cheese in microwave (cover bowl) and heat at 70% power for 45 seconds. stir into potatoes and transfer to a 1-qt baking dish; sprinkle with cheese.
  • 3 broil 4" from heat for 3-4 minutes, until cheese is melted.

Black And Cookies

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

Ingredients

  • 1 1/4 cups rice flour ( or brown)
  • 1/2 cup bob's red mill gluten-free all-purpose baking flour
  • 1/3 cup vegan sugar
  • 1/2 cup arrowroot
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup coconut oil, melted (refined) or 3 1/2 cups canola oil
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons unsweetened applesauce
  • 1/3 cup agave nectar
  • 2 tablespoons vanilla extract
  • 3 cups vegan powdered sugar
  • 1/3 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup vegan gluten-free chocolate chips
  • 2 tablespoons coconut oil, melted (refined) or 2 tablespoons canola oil
  • 1/2 teaspoon kosher salt

Recipe

  • 1 preheat oven to 325 degrees f; line 2 rimmed baking sheets with parchment paper.
  • 2 in a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, salt.
  • 3 add in the coconut oil, applesauce (all of it), agave nectar, and vanilla; stir with a rubber spatula until the batter is smooth.
  • 4 use a 1/4 cup measure, or an ice cream scoop, to drop the dough onto the baking sheet about 1 inch apart; use the bottom of the cup to press the dough to 1/2 inch thickness.
  • 5 bake 6 minutes, rotate baking sheets, and bake 4 more minutes.
  • 6 let stand on baking sheets 20 minutes to cool.
  • 7 meanwhile, to prepare the vanilla glaze, use a small bowl and whisk the powdered sugar, hot water and vanilla until it is thick, but slightly runny (if it becomes too runny, add about 1/4 cup more sugar).
  • 8 for the chocolate sauce, you can use a double boiler, microwave, or conventional oven.
  • 9 for the double boiler: fill bottom with water and set over low heat and bring to a gentle simmer; add chips and stir once they become shiny. remove from heat when they are all melted and stir in the coconut oil and salt until thoroughly combined.
  • 10 for the microwave: place the chips in a small bowl and heat at 50% power for 30 seconds and stir. repeat in 15 second increments until the chips are melted, then stir in the coconut oil and salt until combined.
  • 11 for the oven: preheat the oven to 325 degrees f and place the chips in a small stainless steel bowl in the oven unil they are shiny, about 5 minutes. remove from oven and stir until completely melted, then stir in coconut oil and salt until combined.
  • 12 once cookies are cooled, spread half of each cookie with the chocolate sauce and the other half of each cookie with the vanilla glaze; let set for 5 minutes before serving.

Christina Marsigliese's Gluten-free Chocolate Velvet Brownies

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • 3 ounces bittersweet chocolate, coarsely chopped (70% cocoa solids)
  • 6 tablespoons butter
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cornstarch
  • 4 teaspoons cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 2 eggs

Recipe

  • 1 line an 8" square pan with parchment, leave a 2" overhang at each end, butter sides of pan.
  • 2 melt chocolate & butter in a double boiler, or microwave.
  • 3 stir in sugar & salt.
  • 4 let cool for about 5 minutes.
  • 5 sift cornstarch, cocoa & baking powder together.
  • 6 stir vanilla & eggs, 1 at a time, into cooled chocolate mixture, until well combined.
  • 7 stir dry ingredients into chocolate mixture, till smooth.
  • 8 pour batter into pan.
  • 9 bake at 325 for abut 25 minutes. brownies shoudl be slightly puffed, shiny & cracked.
  • 10 cool on wire rack.
  • 11 chill in fridge at least 1 hour before cutting.
  • 12 dust with icing/powdered sugar to serve.

Carrot And Spinach Slice

Total Time: 57 mins Preparation Time: 12 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 1 bunch silver beet or 1 bunch spinach
  • 2 whole eggs
  • 3 egg whites
  • 1 (35 g) packet french onion soup mix
  • 1 teaspoon crushed garlic (in jar)
  • 2 tablespoons grated parmesan cheese
  • 1/2 cup grated tasty cheese
  • 3 cups grated carrots
  • 1/2 cup diced onion
  • 3/4 cup self raising flour
  • pepper
  • cooking spray
  • 1/3 cup extra grated tasty cheese

Recipe

  • 1 pre heat oven 180c.
  • 2 wash silver beet then remove stalks.(an easy way to do this is to hold the stalk in one hand and with the other hand pull away the green leaf).
  • 3 cut silver beet leaves into thin strips.
  • 4 microwave in a little water for 3 minutes.
  • 5 drain really well by pushing out as much water as possible from silver beet and leave to one side.
  • 6 in a large mixing bowl beat eggs and egg whites as well.
  • 7 add dry soup mix, garlic, parmesan cheese, 1/2 cup tasty cheese and combine well.
  • 8 add in grated carrots, diced onion and spinach mix.
  • 9 stir in flour until combined well.
  • 10 pepper to taste.
  • 11 coat a quiche dish with cooking spray then spread mixture into dish.
  • 12 sprinkle extra cheese over the top and bake in oven 45 minutes or until browned and centre is firm.

Cornmeal-parmesan-crusted Eggplant W/ Roasted Vegetable Puree

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

  • Servings: 2
  • 1/2 eggplant (yield 8 1/4-in slices)
  • 1 cup cornmeal
  • 2 tablespoons grated parmesan cheese
  • 1/4 teaspoon curry powder
  • 6 tablespoons whole wheat flour
  • 1/8 teaspoon curry powder
  • 2 egg whites
  • 2 tablespoons light soy sauce
  • 1/4 teaspoon curry powder
  • 13 grape tomatoes
  • 1 vidalia onion, sliced into thick rings
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/4-1/2 teaspoon cayenne pepper

Recipe

  • 1 place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°f oven.
  • 2 roast for 20 minutes or until charred to the amount desired.
  • 3 meanwhile, get 3 shallow, wide-rimmed bowls or plates.
  • 4 place flour, and 1/8 tsp curry in one and mix.
  • 5 place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
  • 6 place cornmeal, parm, and 1/4 tsp curry in the last and mix.
  • 7 **let's play "wet hand, dry hand"**.
  • 8 with your "dry hand," place eggplant slice in flour mix and coat both sides.
  • 9 tap the excess.
  • 10 place in the egg bowl.
  • 11 with your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
  • 12 with "dry hand," sprinkle cornmeal entirely over eggplant.
  • 13 flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
  • 14 pick up with wet hand, tap the excess, and set aside.
  • 15 repeat until all slices are coated.
  • 16 ***sauce***.
  • 17 after cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
  • 18 that's it!
  • 19 ***cooking***.
  • 20 you can pan-fry in a nonstick with cooking spray or you can bake.
  • 21 if baking, preheat to 350°f.
  • 22 bake for 10 minutes, then flip them over and bake for another 5 or so.
  • 23 just microwave the sauce and there you go!

Chocolate Almond Tarts

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 8
  • 14 ounces milk chocolate candy bars with almonds, chopped
  • 8 large marshmallows
  • 1/4 cup milk
  • 1 cup whipping cream, whipped

Recipe

  • 1 in a microwave-safe bowl, combine the candy bars, marshmallows and milk.
  • 2 microwave, uncovered, on high for 1 minute; stir.
  • 3 heat 20-30 seconds longer or until the marshmallows are melted; stir until blended.
  • 4 cover and chill for 7 minutes.
  • 5 fold in half of the whipped cream.
  • 6 spoon into tart shells; top with the remaining whipped cream.
  • 7 refrigerate until serving.