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Friday, March 27, 2015

Banana Bread Oatmeal

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

Ingredients

  • Servings: 6
  • 3 cups nonfat milk or 3 cups soymilk
  • 3 tablespoons firmly packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon ground nutmeg
  • 2 cups oats (quick or old fashioned, uncooked)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 -3 tablespoons coarsely chopped toasted pecans (see tip)
  • nonfat vanilla yogurt or soy yogurt (optional)
  • banana, slices (optional)
  • pecan halves (optional)

Recipe

  • 1 in medium saucepan, bring milk (or soy milk), brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats.
  • 2 return to a boil; reduce heat to medium.
  • 3 cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
  • 4 remove oatmeal from heat.
  • 5 stir in mashed bananas and pecans.
  • 6 spoon oatmeal into six cereal bowls.
  • 7 top with yogurt (or soy yogurt), sliced bananas and pecan halves, if desired.
  • 8 tip: to toast pecans, spread evenly in shallow baking pan.
  • 9 bake at 350°f 5 to 7 minutes or until light golden brown.
  • 10 or, spread nuts evenly on microwave-safe plate.
  • 11 microwave on high 1 minute; stir.
  • 12 continue to microwave on high, checking every 30 seconds, until nuts are fragrant and brown.

Asparagus Popover

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

Ingredients

  • Servings: 4
  • 1 lb asparagus
  • 2 tablespoons butter
  • 1/2 cup milk
  • 3 large eggs, at room temperature
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pinch sugar
  • 3 ounces gruyere cheese, shredded

Recipe

  • 1 preheat oven to 425°f.
  • 2 in a medium saucepan, add 2 inched of salted water; bring to a boil. add the asparagus and cook until crisp-tender, about 3 minutes.
  • 3 drain and rinse with cold water, then pat dry with paper towels.
  • 4 cut the spears crosswise into thirds.
  • 5 in a medium cast-iron skillet, add the butter.
  • 6 place the skillet in the oven to melt the butter.
  • 7 in a medium bowl, microwave the milk on high for 30 seconds.
  • 8 whisk in the eggs, then the flour, salt, pepper, and sugar.
  • 9 add the asparagus pieces to the hot cast-iron skillet and pour the batter on top.
  • 10 sprinkle with half of the cheese and bake until puffed and golden-brown, 18 to 20 minutes.
  • 11 top with the remaining cheese.

Chicken En Brochette With Marmalade-sherry Marinade

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

Ingredients

  • Servings: 4
  • 1 1/4 lbs boneless skinless chicken breasts, cut into 1 1/2-inch chunks
  • 1 medium about 10 oz. mild onion, cut into 1 1/2-inch chunks (such as vidalia or walla walla)
  • 1/3 cup orange marmalade, divided
  • 1 tablespoon dry sherry, divided
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon low sodium soy sauce, divided
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • salt, pepper to taste

Recipe

  • 1 in a large bowl, whisk together 1/4 cup of the marmalade, 2 teaspoons of the sherry, the mustard, 1/2 teaspoons of the soy sauce, the garlic and the ginger. add the chicken and toss to coat. add the onion and toss to coat. let stand at least 20 minutes or longer in the refrigerator.
  • 2 heat grill or broiler.
  • 3 thread the onion and chicken pieces alternately onto four 12-inch skewers. brush with the marinade and season with salt and pepper. grill or broil chicken 4 inches from the heat source 4 minutes per side until cooked though.
  • 4 while chicken is cooking, whisk together the remaining marmalade (1 tablespoons plus 1 tsp.), 1 teaspoons sherry, and 1/4 teaspoons soy sauce. microwave on high 30 seconds to melt the marmalade, or heat it in a small pan on top of the stove. using a clean basting brush, brush the cooked brochettes with the heated glaze.

Chicken Enchilada Bake

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

Ingredients

  • Servings: 6
  • 2 (7 3/4 ounce) cans el pato mexican tomato sauce
  • 6 taco-size corn tortillas, cut into 1-inch strips and divided
  • 1 (4 ounce) can diced green chilies, divided
  • 2 cups shredded mexican blend cheese, divided
  • 2 cups shredded rotisserie chicken meat
  • sliced green onion
  • avocado, slices
  • sour cream

Recipe

  • 1 preheat oven to 400 degrees. pour 1/2 can of tomato sauce in the bottom of an 11-by-7-inch baking dish. top with half of tortillas, chiles and chicken and 1/3 cup cheese. pour remaining 1/2 can of sauce over the top, then repeat layers. pour remaining can of sauce over the top and sprinkle with remaining cheese. cover with plastic wrap and microwave on high for 10 minutes. remove plastic wrap and tent loosely with foil, bake for 10 minutes. top with green onions, avocado and sour cream.

Chocolate And Vanilla Oreo Pudding

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

  • Servings: 20
  • 1 (18 ounce) package oreo cookies
  • 0.5 (9 ounce) package oreo cookies
  • 1/2 cup butter
  • 6 1/2 cups milk, separated (6 cups are for pudding)
  • 1 (5 ounce) package instant chocolate pudding mix
  • 1 (5 ounce) package vanilla instant pudding mix
  • 2 (8 ounce) packages cream cheese, separated
  • 1 (8 ounce) container cool whip

Recipe

  • 1 crush one bag of oreos.
  • 2 place crushed oreos, butter and 1/2 cup of milk in microwave-safe bowl.
  • 3 defrost for 2 minutes.
  • 4 mix with electric mixer of beaters for 3 minutes.
  • 5 press into bottom of 9 x 13 dish.
  • 6 freeze for 30 minutes.
  • 7 mix puddings separately. follow package directions plus mix in 8 oz of cream cheese into each mix.
  • 8 chill each for at least 15 minutes.
  • 9 when freezing and chilling is complete, layer vanilla pudding over oreo crust.
  • 10 layer chocolate pudding over vanilla pudding.
  • 11 cover with cool whip.
  • 12 crush 1/3 - 1/2 of remaining oreos. sprinkle on top of cool whip.
  • 13 chill for 3 hours or overnight. you can also freeze if desired.

Bittersweet Chocolate Orange Butter

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

Ingredients

  • 3 ounces bittersweet chocolate, chopped (at least 70% cocoa preferably one with up to 85% cocoa content)
  • 1 cup salted butter, slightly chilled
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons orange zest, finely grated
  • 2 tablespoons confectioners' sugar
  • 1/2 cup roasted salted pistachio nut, chopped into halves and quarters

Recipe

  • 1 melt chocolate in microwave-safe bowl on low at one minute intervals, stirring until just melted and smooth.
  • 2 or, using a double boiler, place chocolate in top bowl, stirring frequently until just melted, taking care not to overheat at bottom or sides.
  • 3 allow melted chocolate to cool enough to touch.
  • 4 place the cooled butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
  • 5 scrape down the sides.
  • 6 beat in the cooled chocolate, cocoa, zest and sugar scraping sides of the bowl with a rubber spatula as needed to incorporate all ingredients.
  • 7 stir in nuts if desired.
  • 8 scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
  • 9 roasted and salted pistachios add a welcome textural contrast.

Bittersweet Creme Eggs

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

  • 100 g corn syrup
  • 58 g butter
  • 375 g powdered sugar
  • 1 tablespoon vanilla (use clear if you want 100% "whites")
  • 3/4 teaspoon sea salt
  • 5 drops yellow food coloring
  • 2 drops red food coloring
  • bittersweet chocolate, for dipping

Recipe

  • 1 in a bowl, beat together corn syrup, butter, powdered sugar, vanilla and sea salt.
  • 2 remove 1/3 of the mixture to another bowl and stir in the food colourings.
  • 3 chill 1 hour.
  • 4 roll 16 small balls of the "yellow" mixture and place on a plate, freeze until solid.
  • 5 make 16 pieces of the "" mixture and flatten each into a rough disk.
  • 6 place one frozen "yolk" in the centre of each "" and wrap the mixture around it, smoothing into a rough egg shape.
  • 7 place completed eggs on a plate and chill.
  • 8 melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat.
  • 9 allow to harden completely at room temperature.

Boudin Grilled Cheese Sandwich

Total Time: 9 mins Preparation Time: 5 mins Cook Time: 4 mins

Ingredients

  • 1 boudin sausage, skin pulled off
  • 2 slices bread, any brand will do
  • margarine, butter, i use smart balance
  • 1 -2 slice of kraft american cheese

Recipe

  • 1 take one link of boudin sausage and peel the skin off. cut it into about 1 inch pieces and put in bowl or other vessel.
  • 2 microwave for about 1 1/2 minute.
  • 3 heat skillet on low medium, i use non stick skillet.
  • 4 butter one side of piece of bread lay in heated skillet buttered side down, top it with boudin link you heated in microwave.take the inch pieces one at a time and place on the piece of bread in skillet ,press boudin around with a fork until it fits on the piece of bread. be careful to keep the boudin in the center working outwards not falling off the edge.
  • 5 top boudin with a slice of kraft cheese.if you really like it cheesy use 2 but one is just right for me.
  • 6 then add the other piece of bread that you have buttered, put the buttered side top up, just like making a grilled cheese sandwich.
  • 7 keep flipping with spatula until desired brown color is reached. i smash it down a little with patula each time i flip.
  • 8 cut in half and serve.

Black & Cut-outs

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

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar, granulated
  • 3/4 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups flour
  • 2 tablespoons flour, additional divided
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup cocoa powder
  • 115 g chocolate
  • 115 g semisweet chocolate

Recipe

  • 1 beat butter, granulated sugar amd brown sugar in a bowl until light & fluffy. then beat in eggs. one by one; add vanilla. combine 2 3/4 cups flour, baking soda and salt in a medium bowl; then add to the butter mix. beat well; reserve half of dough.
  • 2 to make chocolate dough, beat cocoa in to remaining dough until well blended. to make butter cookie dough, beat remaining 2 tbsp of flour in to reserved cookie dough.
  • 3 flatten each dough in to a disc; wrap in plastic and refrigerate 1 1/2 hrs or until firm. (dough can be refrigerated for 3 days before baking).
  • 4 preheat oven to 190°c.
  • 5 working with one color of dough at a time, place on lightly flored surface. roll out to 1/4 inch thickness. place cut outs 1 inch apart on ungreased cookie sheets (silpat is great!).
  • 6 bake for 9-11 minutes or until set. let cookies stand for 2 minutes. remove to wire racks ad let cool completely.
  • 7 for chocolate drizzle, place baking bar pieces in a small ziploc bag and seal. heat in microwave oven at medium (50% of power) 1 minute. turn bag over; heat at same temp for an additional 1 - 2 minutes or until melted. knead bag until chocolate is smooth. cut off a very tiny corner of the bag; then pipe or drizzle chocolate on to brown chocolate cookies. let stand until chocolate is set, about 1/2 hours.
  • 8 do the inverse for the brown chocolate on cookies.
  • 9 black and chocolate sandwiches: prepare dugh and roll as directed. cut out both doughs with same cookie cutter. bake as directed above. make cookie sandwiches spreading a thin layer of prepared frosting on bottom side of alternate cookies and joining pairs (bottoms to bottoms). last but not least,drizzle alternate melted chocolate over cookies.

Creamed Corn Casserole

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

Ingredients

  • Servings: 8
  • 1 can whole corn, drained
  • 1 can creamed corn
  • 1 (8 ounce) carton sour cream
  • 1 package jiffy cornbread mix
  • 1/2 cup butter, melted
  • 2 eggs, beaten

Recipe

  • 1 mix all ingredients in a buttered 8" square baking pan (glass pans work best).
  • 2 stir until all ingredients are mixed well.
  • 3 bake 1 hour at 350 degrees f, or 15-18 munites in a microwave on full power.
  • 4 refrigerate leftovers.

Anna Belle's Fudge Pie

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

  • Servings: 8
  • 2 ounces unsweetened chocolate (2 squares)
  • 1/2 cup butter
  • 2 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon vanilla

Recipe

  • 1 preheat oven to 350°f.
  • 2 heat chocolate and butter in the microwave on high and check and stir it every 30 seconds until it's melted and smooth.
  • 3 add vanilla and stir.
  • 4 in another bowl, mix flour and sugar.
  • 5 beat eggs and combine with flour and sugar.
  • 6 combine with chocolate mixture and mix well.
  • 7 pour into a well-greased pie pan.
  • 8 bake for 30-40 minutes.
  • 9 slice it up and serve with whipped cream or ice cream.

A+ Butternut & Acorn Squash Gratin

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

Ingredients

  • 2 lbs butternut squash (peeled & seeded & cut into 1/2 inch cubes (aprox 4 c)
  • 2 tablespoons water (divided )
  • 2 lbs acorn squash (peeled & seeded & cut into 1/2 inch cubes,aprox 4 c)
  • 1 tablespoon butter
  • 2 cups coarsely chopped fennel, bottom part only (anise)
  • 1 cup chopped onion
  • 1 cup havarti cheese
  • 1 (8 ounce) container mascarpone cheese
  • salt & pepper

Recipe

  • 1 *preheat oven to 400 and butter a 2 qt casserole dish. place butternut squash in 1 tbs water in large microwave safe dish and cover tightly. microwave for 7 minutes or until squash is tender, stirring once. drain.
  • 2 repeat with acorn squash and remaining water.
  • 3 melt butter in a large skillet over med. heat. add fennel and onions cook stirring frequently, for about 10 min or until onion is tender. remove from heat and stir in cheeses and squash, season with salt and pepper. transfer to prepared rectangular dish and bake for 20 minute or until lightly browned and bubbly.

Black & Blue Berries Cheesecake

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

Ingredients

  • Servings: 6
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter
  • 16 ounces softened cream cheese
  • 1 cup sugar
  • 4 eggs, beaten
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 crust:melt butter in the microwave for about 25-30 sec or until melted.
  • 3 in a bowl, pour in graham crackers and add the melted butter. mix it around with your hands until all the crackers are coated with butter. you will know when the crust is ready when you squeeze a chunk of it and it holds it self. when your crust it ready, get your 8" pie pan and spread your crust all around as desired. then bake this for 10-15 minutes or until it gets a littler darker and cool.
  • 4 cheesecake: on a large bowl, cream the cream cheese and the sugar together. after, add the beaten eggs slowly until all of it is incorporated. pour the batter to the cooled crust, and bake for 30-35 minutes or until the batter holds doing the shake test. when it is done, remove from the oven and cool.
  • 5 topping: using a sauce pan and on medium heat, add the berries and sugar. let the sugar dissolve, then stir. too make sure its done, look for a smooth consistency from the glaze. then cool.
  • 6 whipped cream (optional): on a large bowl, add your heavy cream, vanilla extract and powdered sugar and beat. beat until you get your desired consistency.
  • 7 putting it together: get baked cheesecake and add the topping over it, making sure all the cheesecake is covered. i suggest put the berries on first then the remaining glaze. then cool, and enjoy.
  • 8 with whipped cream: after cooling, add the whipped cream, and enjoy.

A Very Simple Sweet Potato (or Yam)

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

Ingredients

  • Servings: 2
  • 1 medium yams or 1 medium sweet potato
  • 2 teaspoons liquid honey
  • 2 teaspoons butter or 2 teaspoons margarine
  • salt & fresh ground pepper

Recipe

  • 1 wash potato thoroughly; cut off any dark marks on the skin and cut about a quarter inch into it completely around it lengthwise.
  • 2 microwave for approximately 10 minutes on high or until fork tender.
  • 3 remove to a microwaveable dish, slice it in half through the cut made earlier, score the inside meat.
  • 4 drizzle the honey over the inside, spread 1 teaspoon on each side and spread 1 teaspoon of butter on each side. sprinkle with salt and pepper.
  • 5 place back in microwave and cook for 30 seconds.
  • 6 enjoy.

Cheesy Italian Oatmeal Pan Bread

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

Ingredients

  • Servings: 8
  • 2 cups water
  • 1 cup rolled oats
  • 3 tablespoons butter
  • 4 -5 cups flour, divided
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 (1/4 ounce) packages yeast
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon grated parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 4 tablespoons butter, melted

Recipe

  • 1 spray 13*9 baking pan with no stick spray (other pans work as well - i used a large round baking stone with great success).
  • 2 bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter.
  • 3 cool to about 100 degrees (i got impatient and added a couple of ice cubes to cool it down quicker).
  • 4 combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
  • 5 add rolled oats mixture and egg. blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
  • 6 by hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
  • 7 (*i just put everything in my standing mixer bowl and mixed it with the dough hook.).
  • 8 if kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
  • 9 (depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.).
  • 10 shape dough into a ball and let rest for 15 minutes.
  • 11 punch down dough and press into prepared pan. using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (i didn't cut all the way through and it pulled apart just fine).
  • 12 repeat in opposite direction, creating a diamond pattern.
  • 13 cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast).
  • 14 heat oven to 375. uncover dough, redefine diamond pattern if you like.
  • 15 combine parmesan cheese, basil, oregano and garlic powder and set aside.
  • 16 spoon 2-4 t of butter across the dough.
  • 17 bake 10-15 minutes.
  • 18 brush remaining butter over partially baked bread.
  • 19 sprinkle with parmesan/herb mixture. bake for an additional 10-15 minutes, till golden brown.
  • 20 serve warm or cool.

Chorizo Wraps With Veggies (30-minute Meal)

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

  • Servings: 5
  • 1 1/2 lbs spanish chorizo sausages, quartered lengthwise and chopped
  • 1/4 teaspoon spanish smoked paprika (optional)
  • 2 medium onions, peeled and chopped
  • 2 medium bell peppers, chopped (capsicum)
  • 1 -2 medium corn on the cob, cooked, kernels removed and roughly chopped (i add this only when i have corn leftover from the night before)
  • 2 limes, juice of
  • 2 cups taco sauce (i use medium heat)
  • 1 cup sour cream (or more)
  • 1 1/2 cups lettuce, shredded (or more)
  • 2 cups colby cheese, shredded (or any cheese you prefer)
  • 1/2 cup kalamata olive, pitted and chopped roughly (optional)
  • 10 flour tortillas

Recipe

  • 1 heat a large frying pan and add chopped chorizos (don't add any oil). saute for 5-10 minutes, until sausages pieces are done.
  • 2 you can chop the veggies while the chorizo is cooking.
  • 3 remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
  • 4 reheat the oil and add smoked paprika (if using it) and stir well.
  • 5 add chopped onions and bell peppers and saute for 5 minutes, until softened.
  • 6 add chopped corn kernels and saute for 2 minutes.
  • 7 add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. you want the lime juice to mostly evaporate.
  • 8 add cooked chorizos and let everything heat through for another 2 minutes.
  • 9 while the mixture heats, heat the tortillas according to package directions. i usually zap the whole pack in the microwave for about 1 minute. be sure to remove the silica gel sachet from the pack before heating.
  • 10 along the way, get the garnishes ready. these are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
  • 11 let everyone assemble their own servings. i usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. be prepared for some fallout and very messy hands.

Asparagus Pasta With Bacon And A Sweet Chilli Sauce

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

Ingredients

  • Servings: 4
  • 4 cups penne pasta
  • 20 fresh asparagus spears
  • 8 slices streaky bacon
  • 1/2 cup cream
  • 2 tablespoons sweet chili sauce
  • salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley

Recipe

  • 1 cook pasta per packet directions.
  • 2 trim ends off asparagus and cut each spear into 2 or 3 pieces.
  • 3 plunge into pot of boiling salted water and cook till asparagus still has a'bite'.
  • 4 approx 4-5 minutes.
  • 5 snip bacon rashers into small pieces and microwave till crisp.
  • 6 drain on paper towel.
  • 7 drain pasta and asparagus into a colander.
  • 8 return saucepan to the heat and add cream and sweet chilli sauce.
  • 9 bring to boil and season with salt and pepper.
  • 10 return asparagus and pasta to the saucepan.
  • 11 toss to mix well and divide into four serving bowls.
  • 12 sprinkle with the bacon and parsley to garnish.

Chocolate And Banana

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

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

Recipe

  • 1 melt the chocolate chips in the microwave.
  • 2 place yogurt and melted chocolate on top of sliced banana.

Baked Brie With Amaretto

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

Ingredients

  • Servings: 12
  • 14 ounces brie round
  • 1/4 cup brown sugar
  • 1/3 cup amaretto
  • 1/2 cup almonds, chopped

Recipe

  • 1 in a small bowl, mix together brown sugar, amaretto, and almonds.
  • 2 place brie on a microwave safe plate.
  • 3 pour amaretto mixture over brie.
  • 4 microwave on high for 30 second intervals until cheese is soft. (you probably need about 60 secs.) be careful not to microwave too long!
  • 5 enjoy with bread, crackers, or apples.

Chocolate Baklava

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

Ingredients

  • 2 cups unsalted butter
  • 4 cups pecans, finely chopped
  • 2 teaspoons cinnamon, ground
  • 3/4 cup sugar
  • 1 cup semi-sweet chocolate chips, melted
  • 1 (16 ounce) package phyllo dough
  • 3/4 cup orange juice
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate
  • 1 tablespoon butter

Recipe

  • 1 in a small skillet, melt butter over low heat.
  • 2 let stand a few minutes.
  • 3 skim off and discard foam from top and do not use any milky residue that sinks to bottom.
  • 4 the clear yellow liquid is clarified butter.
  • 5 preheat oven to 350°f.
  • 6 in a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
  • 7 mix well.
  • 8 open and stack phyllo sheets on a damp towel.
  • 9 cover with a damp towel to prevent drying out.
  • 10 brush a 12x18-inch sheet cake pan with clarified butter.
  • 11 layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
  • 12 spread half of nut mixture evenly over layered phyllo sheets.
  • 13 brush next phyllo sheet on both sides with butter, then place on top of nuts.
  • 14 add 5 or 6 more phyllo sheets, brushing each sheet with butter.
  • 15 top with the remaining nut mixture.
  • 16 butter next phyllo sheet on both sides and place on top of the nuts.
  • 17 top with remaining phyllo sheets, brushing each with butter.
  • 18 using a sharp knife, cut pastry into 50 diamond-shaped pieces.
  • 19 do not remove pastry from pan.
  • 20 brush top with remaining clarified butter.
  • 21 bake 40 to 50 minutes, or until golden.
  • 22 about 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
  • 23 heat to boiling over medium heat, stirring often.
  • 24 reduce heat to medium-low and simmer 10 minutes.
  • 25 stir in vanilla.
  • 26 pour hot orange syrup over hot baklava as soon as it is removed from oven.
  • 27 let stand until cool, 4 hours or overnight.
  • 28 when baklava is cool, drizzle thin chocolate glaze on top.
  • 29 allow glaze to set up before serving.
  • 30 baklava may be kept, covered, 4 to 5 days at room temperature.
  • 31 freeze for longer storage.
  • 32 to make the thin chocolate glaze------------------.
  • 33 in a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
  • 34 heat in the microwave on high 30 to 45 seconds, or until melted and smooth when stirred.

Banana Cake With Crunchy Top

Total Time: 58 mins Preparation Time: 15 mins Cook Time: 43 mins

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter
  • 1/4 cup buttermilk or 1/4 cup soured milk
  • 1 cup mashed ripe banana (3 to 4)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk or 1/4 cup soured milk
  • 1/3 cup butter
  • 3/4 cup packed brown sugar
  • 3 tablespoons light cream (10%)
  • 1 cup flaked coconut
  • 3/4 cup chopped nuts

Recipe

  • 1 preheat oven to 350°f.
  • 2 grease a 13x9 inch cake pan.
  • 3 cake: combine flour, baking powder, baking soda and salt in large bowl.
  • 4 add sugar, butter, 1/4 cup buttermilk and bananas. beat for 2 minutes with wooden spoon (or electric mixer).
  • 5 add eggs, vanilla and 1/4 cup buttermilk. beat for 1 minute.
  • 6 spread batter evenly in prepared pan.
  • 7 bake for 30 to 40 minutes or until tootpick inserted in center comes out clean.
  • 8 topping: while cake is baking, prepare topping. melt butter in small saucepan (or microwave). stir in remaining ingredients thoroughly.
  • 9 remove cake from oven and immediately spread toping evenly over cake.
  • 10 broil 6 inches below element for 2 to 3 minutes or until bubbly and golden.

Creamed Corn

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

Ingredients

  • Servings: 6
  • 1 (16 ounce) bag frozen corn
  • 3/4 cup skim milk
  • 3/4 cup half-and-half
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons flour
  • 3/4 teaspoon salt
  • 1 dash cayenne pepper

Recipe

  • 1 place corn kernels, half and half, milk, salt , sugar, and cayenne pepper in a saucepan. bring to a slow, low boil beginning on medium heat, stirring frequently. simmer for 5 minutes on low heat.
  • 2 melt butter in the microwave, or in a small saucepan on low heat. whisk in flour until smooth. stir into the corn until well blended. cook at low until mixture gets nice consistency - approximately 7 minutes.

Chocolate And Vanilla Swirled Cheesepie

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

  • 2 (8 ounce) packages cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 graham cracker crust (9 oz)
  • 1 cup hershey's special dark chocolate chips
  • 1/4 cup milk
  • 2 tablespoons seedless red raspberry jam

Recipe

  • 1 heat oven to 350.
  • 2 beat cream cheese, sugar and vanilla in mixing bowl until well blended and smooth. add eggs, mix thoroughly. spread 2 cups batter in crust.
  • 3 place chips in medium microwave safe bowl. microwave at medium power 1 minute, stir. microwave at 15 second intervals until chips are melted and smooth. cool slightly.
  • 4 add chocolate and nilk to remaining batter, blend thoroughly.
  • 5 drop chocolate batter by spoonfuls onto vanilla batter. gently swirl with a knife for a marbled effect.
  • 6 bake 30-35 minutes or until center is almost set. cool, refrigerate for several hours or overnight.
  • 7 warm raspberry jam in microwave and drizzle over pie if desired (do it- it's great).

Baked Buttermilk Mustard Chicken Thighs

Total Time: 44 mins Preparation Time: 20 mins Cook Time: 24 mins

Ingredients

  • Servings: 4
  • 1/4 cup dry breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dried minced onion flakes (optional)
  • 1/2 cup buttermilk
  • 2 tablespoons dijon mustard
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried ground sage
  • 4 chicken thighs, skinless and boneless

Recipe

  • 1 preheat oven to 425 degrees f.
  • 2 combine bread crumbs, parmesan cheese, and dried minced onion; set aside.
  • 3 combine the buttermilk, dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
  • 4 divide mixture into two portions and set one portion aside.
  • 5 coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
  • 6 place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
  • 7 coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
  • 8 to serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

Chicken Emil From Rich N Charlies

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

Ingredients

  • Servings: 2
  • 3/4 cup softened butter, divided
  • 2 tablespoons all-purpose flour
  • 2 boneless skinless chicken breast halves (about 8 ounces each)
  • 1/2 cup italian-seasoned dry breadcrumbs
  • 1 1/2 cups chicken stock
  • 3/4 cup thinly sliced mushroom (about 3 ounces)
  • 1 cup broccoli floret (see note)
  • 2 tablespoons chopped prosciutto (about 1 slice)
  • 1 garlic clove, chopped
  • 1 pinch red pepper flakes
  • 1/2 lemon, juice of (about 2 tablespoons)
  • 1/2 cup dry wine
  • 2 cups shredded provolone cheese (8oz divided)

Recipe

  • 1 1. preheat oven to 350 degrees. melt 1/4 cup butter; set aside.
  • 2 2. in a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.
  • 3 3. rinse chicken and pat dry. cut each piece of chicken in half. coat chicken with bread crumbs, pressing firmly. drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked. keep chicken warm while you make the sauce.
  • 4 4. in a large ovenproof skillet, bring stock to a boil; whisk in butter-flour mixture. bring to a boil and cook, stirring, until mixture thickens. reduce to a simmer. add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine. simmer 5 minutes.
  • 5 5. place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly. place in oven and bake just until cheese melts, 3 to 4 minutes.
  • 6 6. lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese. pour sauce over all; serve immediately.
  • 7 note: if using fresh broccoli, cut florets and steam or microwave just until crisp-tender. if using frozen broccoli spears or florets, thaw and drain well.
  • 8 tester's note: the sauce may be started about 30 minutes ahead. prepare as directed, but do not add mushrooms and broccoli. just before serving, add vegetables and simmer until hot, about 7 minutes.

Cheesy Mashed Potato Burritos

Total Time: 27 mins Preparation Time: 7 mins Cook Time: 20 mins

Ingredients

  • 1 1/2 lbs potatoes
  • 1 1/4 ounces taco seasoning mix
  • 1/2 cup sour cream
  • 1 cup cheddar cheese
  • 1/4 cup chicken broth
  • 1/4 cup milk
  • 1 (16 ounce) jar salsa
  • 6 tortillas

Recipe

  • 1 in a large bowl mix all ingredients except salsa and torillas together with a hand mixer. mixture should be creamy not runny. (if mixture is dry and not creamy add small amounts of milk until creaminess is achived).
  • 2 spray a large cake pan with nonstick spray. prepare tortilla according to package so they are flexable. add mixture to tortillas about 3 tablespoons. roll tortillas and line them into the cake pan. pour jar of salsa over them and bake in the oven at 350 degrees for 20 minutes. you can top with more shredded cheddar when taken out of oven.
  • 3 freeze any leftover. reheat in microwave 1-3 minutes.

Black & Truffles

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

Ingredients

  • Servings: 18
  • 1 cup chocolate chips
  • 1/2 cup butter
  • 1 cup powdered sugar
  • dark chocolate, for dipping
  • chocolate, for decorating

Recipe

  • 1 melt the chocolate chips and butter together in the microwave in 30 second intervals, stirring in between.
  • 2 beat in the powdered sugar.
  • 3 roll the dough into balls and freeze until hard, about 10 minutes.
  • 4 dip in dark chocolate (you can mix a little shortening, butter or paraffin with it to make it shiny) and then decorate with chocolate.

Chocolate And Berry Covered Meringue

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

Ingredients

  • 4 large egg whites
  • 1 dash salt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/4 cup semisweet chocolate, chopped
  • 4 teaspoons water
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • mint sprig (optional)
  • chopped and toasted almond (optional)

Recipe

  • 1 preheat oven to 200º.
  • 2 prepare meringue:.
  • 3 cover a baking sheet with parchment paper.
  • 4 draw a 9" circle on paper.
  • 5 turn paper over; secure with masking tape.
  • 6 place egg whites and salt in a large bowl; beat with mixer at high speed until foamy.
  • 7 add juice and vanilla; beat until soft peaks form.
  • 8 add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • 9 spoon egg mixutres into 9" circle on prepared baking sheet.
  • 10 shape meringue intoa nest with 1" slides using the back of a spoon.
  • 11 bake for 1 hour.
  • 12 turn oven off; cool merinugue in closed oven for 30 minutes.
  • 13 carefully remove meringue from paper.
  • 14 prepare topping:.
  • 15 place chocolate and water in small microwave-safe bowl.
  • 16 microwave at high speed 1 minute or until chocolate melts, stirring every 20 seconds.
  • 17 arrange berries on top of meringue; drizzle with chocolate sauce.
  • 18 garnish with mint sprigs and almonds, if desired.

Chorizo Queso Dip

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

Ingredients

  • 1 chorizo sausage, a 4 ounce link
  • 1 (8 ounce) package shredded mexican blend cheese, about 2 cups
  • 1 (8 ounce) package chive & onion cream cheese
  • 3/4 cup milk
  • 1/2 cup diced tomato
  • 1/4 cup green onion, thinly sliced
  • 1 jalapeno pepper, halved, seeded and diced

Recipe

  • 1 remove casing from chorizo. heat skillet over medium-high heat. crumble chorizo into skillet; cook, stirring frequently and using a spoon to break up lumps, until sausage is well-browned, about 5 minutes. remove sausage to paper towels to drain.
  • 2 in a large microwave-safe bowl, combine mexican cheese, cream cheese and milk. microwave at medium (50% power) stirring every minute until melted and hot, 6 to 8 minutes. alternatively, you can prepare in the top of a double boiler over simmering water, stirring constantly, but melting time may differ.
  • 3 stir in chorizo, tomato, green onion and jalapeno. place in fondue pot or slow cooker to keep warm. serve with garlic tortilla chips.

Chicken Santa Fe Pizza

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

Ingredients

  • 9 rhodes dinner rolls (directions on bag) or 6 texas rolls, microwave thawed (directions on bag)
  • 10 ounces valley fresh premium chicken meat, drained
  • 3/4 cup salsa or 3/4 cup taco sauce
  • 3 ounces shredded fat free mozzarella cheese or 3 ounces monterey jack cheese
  • 3 ounces shredded fat-free cheddar cheese
  • black beans, diced green chilies, green bell pepper, tomato, red onion

Recipe

  • 1 press rhodes rolls together into a ball, then roll into a 13" circle. place on 12" pizza pan or a baking sheet sprayed with non-stick cooking spray.
  • 2 spread salsa on crust. blend cheeses and sprinkle evenly. add valley fresh chicken and other toppings.
  • 3 bake at 450 for 10-15 minutes, or until crust is golden brown.

Bittersweet Or Chocolate Ice Cream

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

Ingredients

  • 1 cup milk
  • 1/2 cup granulated sugar
  • 1 1/3 cups bittersweet chocolate or 1 1/3 cups chocolate
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Recipe

  • 1 with ice cream maker:.
  • 2 heat milk (stove or microwave) until it just begins to bubble.
  • 3 meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped.
  • 4 mix chocolate and sugar.
  • 5 combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth.
  • 6 cool.
  • 7 once cool, stir in heavy cream and vanilla.
  • 8 chill for at least 50 minutes.
  • 9 pour mixture into your ice cream maker.
  • 10 mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions.
  • 11 without ice cream maker (general instructions for all recipes):.
  • 12 mix up the ice cream recipe as directed.
  • 13 pour the ice cream mixture into a wide, airtight container, metal bowls work best. make sure the bowl you choose is wide rather than tall. a wide bowl aids freezing and allows you to mix your ice cream easily.
  • 14 place ice cream in refrigerator for at least 1 hour. ice cream will need to be in fridge longer if the mixture has been heated and cooked. ice cream must be well chilled before proceeding.
  • 15 place the chilled ice cream mixture in the freezer for 30 minutes.
  • 16 beat ice cream mixture with an electric mixer until smooth. the edges of your ice cream should have started to thicken. scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals. you can use a fork instead of an electric mixer, but the ice cream will be less smooth and creamy.
  • 17 place ice cream in the freezer for 40 minutes - then beat with an electric mixer.
  • 18 repeat "40 minute freeze-then-beat cycle" 3 times.
  • 19 this should total 2 1/2 hours of freezing.
  • 20 you can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own.
  • 21 either method works fine. the more you beat it, the softer it will be.
  • 22 total freezing time can take anywhere between 3-5 hours.
  • 23 if you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to "hold" the mix-ins so they don't fall to the bottom of the container.
  • 24 generally, add mix-ins after 2-3 hours of freezing.

Baked Brie With Kahlua And Pecans

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

Ingredients

  • Servings: 10
  • 3/4 cup chopped pecans
  • 1/4 cup kahlua
  • 3 tablespoons brown sugar
  • 1 (14 ounce) brie cheese

Recipe

  • 1 microwave pecans 1 1/2 minutes.
  • 2 mix with kahlua and brown sugar.
  • 3 spread on brie.
  • 4 microwave an additional 2 minutes; or bake at 350 until the topping is bubbly.
  • 5 serve with crackers and/or apple and pear wedges.

Creamed Lima Beans

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

  • Servings: 6
  • 1 (10 ounce) package frozen lima beans, cooked
  • water, for cooking lima beans
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2-2 cups milk
  • 1 teaspoon sugar
  • salt and pepper

Recipe

  • 1 cook lima beans 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 total amount of milk depends on how thick you prefer the sauce to be.
  • 6 stir in sugar, salt and pepper.
  • 7 add cooked, drained lima beans.

Banana Cake Balls Wrapped In Chocolate

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • 1/2 cup milk, cold
  • 1 (3 1/2 ounce) package vanilla flavor instant pudding mix
  • 1 fully ripe banana, mashed
  • 10 3/4 ounces lb cake, thawed, crumbled into fine crumbs (i think another yellow cake would work)
  • milk chocolate candy bar, chopped
  • 2 tablespoons multi-colored candy sprinkles (or another decoration, nuts come to mind)

Recipe

  • 1 stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. immediately add bananas and cake crumbs; mix well.
  • 2 to portion cake balls use cookie scoop to portion the cake mixture for each ball. then, roll the cake balls between the palms of your hands to form smooth round balls.
  • 3 shape into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. freeze 1 hour.
  • 4 melt chocolate in medium microwaveable bowl on high 1-1/2 min., stirring after 1 minute
  • 5 to easily coat the cake balls remove inner tines of disposable fork; set aside. add cake balls, in batches, to bowl of melted chocolate. use spoon or rubber scraper to evenly coat balls with chocolate. remove balls with prepared fork.
  • 6 if you are using lollipop or popsicle stick, just skewer each pop before dipping.
  • 7 dip balls in chocolate; return to baking sheet. top immediately with sprinkles or whatever you are using.
  • 8 let stand until coating is firm.

Chocolate Applesauce Cake With Caramel Frosting

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

Ingredients

  • 3 cups applesauce
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 4 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 1/2 cups powdered sugar (approximately)

Recipe

  • 1 to prepare cake: preheat oven to 400 degrees f.
  • 2 heat applesauce in microwave on high for 3 to 5 minutes or until hot.
  • 3 combine oil and sugar in mixer bowl.
  • 4 stir in hot applesauce combine flour, cococa powder, baking soda, salt, cinnamon, nutmeg and cloves.
  • 5 slowly add dry ingredients to mixer bowl, 1 cup at a time, mixing well after each addition.
  • 6 pour batter into 2 (9-inch) greased and floured round cake pans.
  • 7 bake for 15 minutes.
  • 8 reduce oven temperature to 375^f.
  • 9 bake 15 minutes longer.
  • 10 cake layers with slightly crack on top.
  • 11 let cool in pans about 10 minutes.
  • 12 remove to wire racks to cool completely.
  • 13 to prepare frosting: heat butter, brown sugar and salt in saucepan until butter is melted.
  • 14 bring mixture to a rolling boil for 2 minutes, stirring constantly.
  • 15 remove from heat; stir in milk.
  • 16 return to heat and bring to a boil; boil and stir 1 minute.
  • 17 remove from heat; let cool.
  • 18 stir in enough powdered sugar for spreading consistency.
  • 19 when cake is cool, frost between layer and on top and sides.
  • 20 store in airtight container.

Annacias North Africa/middle East Apricot And Honey Loaf

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

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons mixed spice (zany zesty north africa/middle east spice mix #428327, may use less if you like a milder spice flavor)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup chopped dried apricot (softened)
  • 1/2 cup liquid honey
  • 1/2 cup granulated sugar (i used splenda)
  • 1/2 cup vegetable oil, plus
  • 2 tablespoons vegetable oil
  • 3 large eggs
  • 1/2 cup boiling apricot water (from softening the apricots)

Recipe

  • 1 place apricots in a small pan with just enough water to cover. bring to boil, reduce heat and simmer for a couple of minutes set aside to cool enough to be able to handle then drain them saving the apricot water.
  • 2 chop when cool enough, you need 1 cup. save 1/2 a cup of the drained water or add enough water to make a 1/2 cup if it's short.
  • 3 preheat oven to 350°f . butter and flour a 9 x 5 x 3-inch metal loaf pan.
  • 4 stir first 5 ingredients together in medium bowl to blend and make a well.
  • 5 add the well drained and chopped apricots and mix to coat the arpicots.
  • 6 in another bowl whisk together honey, sugar, oil and eggs in large bowl until blended, about 3 minutes. you can do this with a mixer if you wish but if the honey flows easilt it's very easy by hand and saves getting the mixer out.
  • 7 microwave the saved water to bring to a boil.
  • 8 pour into the dry ingredients and fold just enough to start getting it mixed.
  • 9 add in 1/2 cup boiling water and continue folding until almost fully mixed. it's ok to have some dry flour or some small lumps.
  • 10 transfer batter to prepared pan.
  • 11 bake until loaf is brown and tester inserted into center comes out clean, about 40-45 minutes.
  • 12 cool in pan 10 minutes.
  • 13 turn out onto rack. wrap warm cake in foil and store at room temperature until used up.

Boston Cream Poke Cake

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

Ingredients

  • Servings: 12
  • 1 (18 ounce) box yellow cake mix
  • 2 (3 1/2 ounce) boxes intstant french vanilla pudding mix
  • 4 cups milk
  • 1 (16 ounce) can chocolate frosting

Recipe

  • 1 make cake according to package instructions.
  • 2 mix pudding mix with milk.
  • 3 whisk until lumps are gone, about 2 minutes. pudding should be pourable but not thin.
  • 4 while cake is still warm, poke holes in cake using a wooden spoon.
  • 5 pour pudding over cake and gently press pudding into cake.
  • 6 cool cake in the refrigerator.
  • 7 remove foil from frosting.
  • 8 microwave for 10-15 seconds and stir.
  • 9 frosting should be pourable but not bubbly.
  • 10 pour over cake and spread gently.

Bean Lunch Wrap

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

Ingredients

  • 2 cups uncooked brown rice
  • 4 (15 ounce) cans black beans
  • 2 (15 1/2 ounce) cans pinto beans
  • 1 (10 ounce) can whole kernel corn
  • diced tomatoes with green chilies
  • 16 (10 inch) flour tortillas
  • 1 lb shredded monterey jack pepper cheese

Recipe

  • 1 it won't let me put the correct ingredients so please use 1 10 oz can of diced tomatoes with green chilies and pepper jack cheese rather than monterrey jack. sorry, not sure why it won't recognize the right ingredients!
  • 2 1. cook brown rice according to package. drain and cool.
  • 3 2. place black beans and pinto beans into strainer and rinse. add corn and diced tomatoes with chilies and toss to mix. transfer to a large bowl and mix in rice and cheese.
  • 4 3. divide the mixture evenly among the tortillas and roll up. wrap individually in plastic wrap and freeze. reheat in microwave!

Chow Mein Noodle Candy

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

Ingredients

  • 1 lb chocolate almond bark
  • 1/4 cup raisins
  • 1 cup pecans, chopped
  • 1 can chow mein noodles
  • 1/2 cup coconut

Recipe

  • 1 melt almond bark in microwave.
  • 2 heat at 1 minute intervals, until smooth.
  • 3 add rest of ingredients to bowl of melted almond bark.
  • 4 drop by spoonfuls to form mounds on waxed paper and cool.

Cheesy Mashed Baked Potato Casserole

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

Ingredients

  • Servings: 20
  • 8 -10 slices microwavable hickory smoked bacon
  • 2 (24 ounce) bob gibson's country style mashed potatoes
  • 2 (8 ounce) chive & onion cream cheese
  • 1 1/2 cups sour cream (i prefer breakstones)
  • 1 teaspoon salt
  • 2 cups shredded cheddar cheese
  • paprika
  • chopped fresh chives

Recipe

  • 1 heat oven to 350°f in microwave cook bacon until crisp. crumble bacon. in medium bowl combine bob gibson's potatoes, cream cheese, sour cream, 1 cup cheese, bacon and salt; stir to mix well.
  • 2 place potato mixture into 9 x 13 baking dish. top with 1 cup cheese. sprinkle with lots of paprika.
  • 3 bake for 20-25 minutes or until heated through. garnish each with chopped fresh chives.

Asparagus Casserole

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

Ingredients

  • Servings: 4
  • 5 tablespoons butter, divided
  • 2 tablespoons flour
  • 2 (14 1/2 ounce) cans cut asparagus spears, reserving 2 tbs liquid
  • 1 (16 ounce) container sour cream
  • 1 cup grated very mild cheddar cheese (etc.) or 1 cup monterey jack cheese (etc.)
  • salt
  • pepper
  • 1/4 teaspoon hot sauce
  • 1/4 cup finely crumbled saltines or 1/4 cup hi-ho cracker

Recipe

  • 1 preheat oven 350 degrees.
  • 2 melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
  • 3 add 2 tbs liquid from canned asparagus to flour mixure; stir well.
  • 4 stir in sour cream, grated cheese, salt, pepper, and hot sauce.
  • 5 thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
  • 6 cover evenly with half the sour cream mixture.
  • 7 thoroughly drain second can asparagus and layer.
  • 8 top with remaining sour cream mixture.
  • 9 melt 3 tbs butter and mix with cracker crumbs; spread evenly.
  • 10 bake uncovered 30-40 minutes or until bubbly.

Black And Brownies

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

Ingredients

  • 1 (19 1/2 ounce) box rich and moist fudge brownie mix
  • 1/4 cup water
  • 1/2 cup oil
  • 2 eggs
  • 1/2 cup chopped pecans
  • 1 (6 ounce) package semi-sweet chocolate chips (1 cup)
  • 1 (12 ounce) package chocolate chips, divided (2 cups)
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa
  • 3 -4 tablespoons hot water
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1/2-1 cup pecan halves

Recipe

  • 1 preheat oven to 350.
  • 2 grease bottom only of a 13x9" pan.
  • 3 mix brownie mix, water, oil and eggs.
  • 4 beat 50 strokes.
  • 5 add 1/2 cup pecans, 1 cup chocolate chips and 1 cup chocolate chips.
  • 6 spread in pan and bake 28-34 minutes until center is set.
  • 7 melt remaining 1 cup of chocolate chips in microwave and spread evenly over brownies with the back of a spoon.
  • 8 cool.
  • 9 in a small bowl mix all the frosting ingredients except the pecan halves.
  • 10 beat until smooth (it will be thin).
  • 11 spoon over chocolate chips to cover.
  • 12 arrange pecan halves over frosting.
  • 13 cool 1 1/2 hours or until completely cool.
  • 14 cut into bars.

Baked Brie With Cherries

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

Ingredients

  • 6 -8 ounces brie cheese (a round or wedge)
  • 1 cup cherry preserves
  • 1/4 cup brown sugar
  • 1/2 cup slivered almonds, toasted

Recipe

  • 1 remove wrapping from brie, and also the rind if desired.
  • 2 place the brie inside an oven-safe casserole dish or serving platter that has been lightly greased. ( i use cooking spray).
  • 3 toast the slivered almonds until golden brown and aromatic (350 degrees, ungreased pan, ten minutes or add almonds to 1 t. butter and microwave for 4-5 minutes) regardless of your method, stir them several times while toasting.
  • 4 mix preserves and brown sugar. pour over the brie.
  • 5 top with toasted almonds.
  • 6 bake in a 350 degree oven for 10-15 minutes, or until it starts to look gooey.
  • 7 serve with toasted baguette slices, crackers or apple slices.

Anne's Cranberry Pecan Chunky Granola

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

Ingredients

  • Servings: 10
  • 4 cups old fashioned oats
  • 2 cups whole wheat flour
  • 1 cup brown sugar
  • 1 cup coconut
  • 1 cup chopped pecans
  • 1/2 cup toasted wheat germ
  • 1/4 cup golden flax seed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup frozen apple juice concentrate, thawed
  • 1/4 cup honey
  • 1/4 cup butter (1/2 stick)
  • 1 teaspoon vanilla
  • 12 ounces dried cranberries

Recipe

  • 1 preheat oven to 300 degrees.
  • 2 in a large bowl, mix first 9 ingredients, (all the dry ingredients).
  • 3 melt butter and warm honey in microwave. stir in apple juice and vanilla. add this mixture to dry ingredients and mix well.
  • 4 spread granola on 2 large (12 by 17 inch) jelly roll pans.
  • 5 bake in oven for 30 - 40 minutes, removing from oven to stir every 10 minutes. let cool in pan on a rack; cool completely.
  • 6 mix in dried cranberries.
  • 7 store in plastic bags.

Creamed Onions Ii

Ingredients

  • Servings: 4
  • 8 onions
  • 1/2 pint whipping cream
  • 4 tablespoons flour
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons butter
  • 1/2 teaspoon salt

Recipe

  • 1 peel the onions.
  • 2 parboil in about 3/4 cup water. (i do this part in a covered casserole in the microwave).
  • 3 make sauce with rest of ingredients.
  • 4 if you like a stronger onion flavor, thin the sauce with part or all of the onion water.
  • 5 otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like.
  • 6 add onions and bake at 325 to 350 until bubbly.