Boudin Stuffed Bell Peppers

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

Ingredients

• 8 green bell peppers
• 6 links boudin sausages
• 1 large hot house tomato, diced
• 4 quarts water
• 1 teaspoon sea salt
• black pepper
• 8 slices monterey jack pepper cheese

Recipe

• 1 preheat the oven to 350 degrees.
• 2 in a large pot, add salt to the water. cover pot and heat water over medium high to high heat and bring to a boil. place the boudin in a baking dish and place in the oven to warm for 10 minutes (or heat in a microwave for 2 minutes).
• 3 while water is heating, rinse, cut tops off and remove seeds from bell peppers. when the water has come to a boil, add peppers. return to a boil, stirring peppers, and boil for 3 minutes. using tongs, remove peppers from water, strain and season the insides with black pepper. remove water from heat and set aside.
• 4 cut casing of warmed boudin and removed filling. stuff peppers with the boudin. top each with about a tablespoon of diced tomatoes. place stuffed peppers in a baking dish, and add some of the boiled water to the dish. bake for 30 minutes. top each with a slice of cheese and bake for 5 more minutes.
• 5 yummy! (add about 220 calories to the nutritional analysis based on this recipe http://www.recipezaar.com/93882).

Cheesy Dip/fondue

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

Ingredients

• 8 ounces cheddar cheese, shredded (2 cups)
• 6 ounces cream cheese, softened
• 1 1/2 cups light sour cream
• 5 ounces ham, diced (1 cup)
• 1 teaspoon onion powder
• 1 teaspoon worcestershire sauce

Recipe

• 1 preheat oven to 350.
• 2 combine cheeses and sour cream in a large bowl, mix until evenly distributed.
• 3 stir in remaining ingredients.
• 4 place in a 1 1/2 quart baking dish. (can also be baked in a hollowed out loaf of hawaiian bread or sourdough; keep removed scraps for serving with dip.).
• 5 bake, uncovered, for 45 minutes to 1 hour, stirring occasionally. (instead of baking, this can be microwaved for 1 minute at a time, stirring after each minute, until the cheeses are melted.).
• 6 serve with your favorite bread or crackers.

Chicken Enchilada Dip

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

Ingredients

• 16 ounces chicken, drained
• 1 1/4 ounces taco seasoning
• 6 ounces evaporated milk
• 7 ounces green chilies
• 1 cup colby-monterey jack cheese
• 1/3 cup onion, chopped

Recipe

• 1 mix all together.
• 2 you can microwave it for 4 minutes if you need it heated up in a hurry.
• 3 put in crockpot and put on low to keep warm.
• 4 serve with tortilla chips.

Chicken Crepes

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

Ingredients

• Servings: 4
• 1/2 cup flour
• 1/3 cup natural bran
• 1 dash salt
• 1 1/2 cups milk
• 2 eggs
• 1 tablespoon margarine
• 1/2 lb broccoli, chopped
• 1 cup cooked diced chicken
• 2 tablespoons water
• 1/2 cup water chestnut, drained and sliced
• 2 tablespoons margarine
• 2 tablespoons finely chopped onions
• 3 tablespoons flour
• 1 teaspoon chicken bouillon
• 1 dash salt
• 1/4 teaspoon sage
• 1/4 teaspoon savory
• 1 1/2 cups milk
• 8 crepes

Recipe

• 1 crepes:.
• 2 mix margarine.
• 3 beat eggs and milk.
• 4 mix in flour/bran.
• 5 chill one hour.
• 6 heat 2 tablespoons of batter in skilled (swirling to spread batter).
• 7 cook til golden (1 minute) loosen and turn over.
• 8 cook 45 seconds.
• 9 to store crepes, cool and place between 2 layers of waxed paper.
• 10 wrap in plastic and freeze.
• 11 filling:.
• 12 in casserole combine water, broccoli.
• 13 cover and microwave 4-7 minutes drain.
• 14 add chicken and water chestnuts.
• 15 set aside.
• 16 in 4 cup measuring cup combine onion and margarine.
• 17 cover.
• 18 microwave 30 seconds at 70%.
• 19 add flour, seasonings and milk.
• 20 microwave uncovered 4-6 minutes beat.
• 21 reserve 1/2 cup of sauce.
• 22 add chicken/broccoli mixture.
• 23 spread 1/2 cup filling in centre of each crepe.
• 24 fold over.
• 25 arrange in square glass dish.
• 26 microwave at 70% power 10-13 minutes.

Creamed Corn - Crock Pot

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

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen corn
• 1 (8 ounce) package cream cheese
• 4 green onions, sliced, tops included
• 3 tablespoons butter
• 2 tablespoons sugar
• salt
• milk (add by tablespoons to make the dish creamier) (optional)

Recipe

• 1 crock pot:.
• 2 combine all ingredients in a crock pot. cover and cook on low for 4 hours. stir once after 3 hours.
• 3 microwave:.
• 4 combine all ingredients in a microwave safe dish (1½ quart). microwave on high 2 minutes. stir and repeat in 2 minute intervals. dish is ready to serve when onions are soft.

Cheesy Italian Bread

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

Ingredients

• Servings: 6
• 1 loaf italian bread, unsliced
• 1 cup mayonnaise
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• chopped green onion (optional)
• oregano (optional)
• parsley (optional)
• paprika (optional)

Recipe

• 1 heat oven to 375º.
• 2 cut loaf in half lengthwise and lay side by side on a cookie sheet, cut side up.
• 3 mix mayo, cheeses and garlic powder.
• 4 spread on the cut sides of bread.
• 5 add optional ingredients if desired ~ sprinkle with green onions and then sprinkle with oregano, parsley and paprika to taste.
• 6 bake at 375º until slightly browned and cheese melts, about 10 minutes but keep an eye on it.
• 7 serve hot ~ be careful slicing so as not to pull the cheese off the bread.
• 8 may be reheated covered in the microwave.

Bittersweet Hot Fudge Sauce

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

Ingredients

• Servings: 7
• 24 ounces semisweet chocolate, coarsely chopped
• 8 ounces unsweetened chocolate, coarsely chopped
• 3 1/2 cups half-and-half or 3 1/2 cups light cream
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• vanilla ice cream

Recipe

• 1 in a 4-quart dutch oven combine the chocolates, half-and-half or light cream, and sugar.
• 2 bring to boiling; reduce heat.
• 3 simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.
• 4 remove from heat; stir in the vanilla.
• 5 pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace.
• 6 place metal lids on jars.
• 7 screw metal bands onto jars following manufacturer's directions.
• 8 store chocolate sauce in the refrigerator for up to 3 weeks.
• 9 (the sauce must be stored in the refrigerator after placing in jars. even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. do not store at room temperature.) serve sauce warm* over ice cream, eclairs, or fresh berries.
• 10 makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*note: to reheat, place 1/2 cup sauce in a 1-cup glass measure.
• 11 microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
• 12 or, place in a small saucepan.
• 13 cook and stir over medium heat about 5 minutes or until heated through.

Chocolate And Milk

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

Ingredients

• Servings: 1
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup milk

Recipe

• 1 put chocolate chips in a small microwave safe dish, and microwave on high for 45 seconds.
• 2 mix the melted chips up a little bit, and slowly drizzle it into the glass of milk. the chocolate will harden into wierd shaped patties.
• 3 eat it with a spoon, and drink your milk!

Bittersweet Chocolate Mousse A L'orange

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup sugar
• 7 tablespoons unsweetened cocoa
• 2 tablespoons grand marnier (orange-flavored liqueur)
• 1 teaspoon grated orange rind
• 1/2 teaspoon vanilla extract
• 1 dash salt
• 2 (12 1/3 ounce) packages lowfat silken tofu, drained
• 3 ounces bittersweet chocolate, chopped
• 3 oranges, peeled and sectioned

Recipe

• 1 combine the first 7 ingredients in a blender or food processor; process mixture until smooth.
• 2 place chopped chocolate in a small microwave-safe bowl. microwave at high 1 minute or until almost melted; stir until smooth. add chocolate to tofu mixture; process until smooth.
• 3 divide orange sections evenly among 6 bowls or parfait glasses; top each serving with 1/2 cup mousse. cover and chill at least 1 hour.

Coffee Nut Scones

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

Ingredients

• Servings: 10
• 2/3 cup 1% low-fat milk
• 2 1/2 tablespoons instant coffee granules
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 2 1/4 cups all-purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter or 1/4 cup margarine, chilled, cut into small pieces
• 3 tablespoons walnuts, finely chopped
• cooking spray
• 2 teaspoons 1% low-fat milk
• 2 teaspoons sugar

Recipe

• 1 direction notes:.
• 2 cut through the circle of dough, but do not separate the wedges. this allows them to bake as one large scone, and they will be much moister than scones baked separately.
• 3 scones:.
• 4 combine 2/3 cup milk and the coffee granules in a microwave-safe bowl.
• 5 microwave at high 1 minute; stir until coffee dissolves.
• 6 cover and chill completely.
• 7 stir in vanilla and egg.
• 8 preheat oven to 425 degrees.
• 9 lightly spoon flour into dry measuring cups; level with a knife.
• 10 combine flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
• 11 (the flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.)
• 12 stir in walnuts.
• 13 add milk mixture, stirring just until moist (dough will be sticky).
• 14 turn the dough out onto a lightly floured surface; knead lightly 4 times with floured hands.
• 15 pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
• 16 cut dough into 10 wedges; do not separate.
• 17 brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar.
• 18 bake at 425 degrees for 20 minutes or until browned.
• 19 serve warm.
• 20 (serving size: 1 wedge).

Banana Blueberry Oatmeal Bread - Low Sugar Option

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

Ingredients

• 1 1/2 cups bisquick
• 1/3 cup splenda sugar blend for baking (or 2/3 cup sugar)
• 1/2 cup quick oats
• 2 eggs
• 2 bananas (ripe, brown)
• 1/3 cup vegetable oil
• 1 (6 ounce) package blueberry-flavored craisins
• 4 tablespoons honey

Recipe

• 1 preheat oven to 350 degrees. grease & flour a loaf pan.
• 2 in a wide flat bowl, spread out blueberry-flavored craisins & drizzle with honey. cover loosely & warm in microwave for 30 seconds at low (30%) setting, then stir to cover all blueberries with honey (& add about a teaspoon of water if it seems too dry), then warm again in microwave for 1 minute at 30% setting. leave in microwave to rehydrate while you complete steps 3 & 4.
• 3 in a large bowl mix bisquick, sugar sub (or sugar) & oats.
• 4 in a medium bowl, mash the bananas, then beat in the eggs & oil. add to the dry ingredients & mix to combine.
• 5 fold in the rehydrated & honeyed blueberry-flavored craisins, & pour the batter into the prepared loaf pan.
• 6 bake at 350 degrees for 1 hour. cool in the pan for about 10 minutes, then remove from pan & cool on a wire rack.

Bittersweet Chocolate Biscotti

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 1/3 cup butter, softened
• 2/3 cup dark brown sugar, packed (or light brown sugar)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 1 2/3 cups all-purpose flour
• 1 cup toasted hazelnuts, chopped* (filberts)
• 4 ounces bittersweet chocolate, chopped
• 6 ounces dark chocolate, special and chopped or 6 ounces bittersweet chocolate, chopped
• 2 teaspoons vegetable shortening

Recipe

• 1 preheat the oven to 375°f.
• 2 lightly grease a cookie sheet and set aside. beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. add brown sugar, baking powder, and salt. beat until combined, scraping sides of bowl occasionally. beat in the eggs and cocoa powder. beat in as much flour as you can with the mixer. stir in any remaining flour, the hazelnuts, and 4 ounces bittersweet chocolate with a wooden spoon.
• 3 divide the dough in half. shape each portion into a 9" long roll. place rolls 4 inches apart on the prepared cookie sheet; slightly flatten each roll to 2 inches wide.
• 4 bake in preheated oven for 20-25 minutes or until a wooden pick inserted near center comes out clean. cool on cookie sheet for about 45 minutes. reduce oven temperature to 325*f.
• 5 cut each roll diagonally into 1/2-inch-thick slices, slicing carefully with a serrated knife. place slices, cut sides down, on cookie sheet.
• 6 bake in 325*f oven for 8 minutes. carefully turn slices over and bake for 7-9 more minutes or until dry and crisp. move to wire racks and let cool, about 1 hour.
• 7 makes 2 dozen.
• 8 microwave chopped chocolate and shortening in a small microwave-safe bowl on 50 percent power (medium) for 1 to 2 minutes or until melted, stirring twice(or you can melt in a small saucepan on the stovetop, just stir and watch carefully). dip one end of each cookie into melted chocolate; let excess drip back into bowl. place cookies on waxed paper; let sit until set.
• 9 *note: to toast nuts, spread them in a single layer in a shallow baking pan. bake in a preheated 375*f oven for 4-5 minutes or until nuts are slightly golden brown, stirring once or twice. wrap warm nuts in a clean kitchen towel. rub nuts in towel to remove any loose skins; cool completely. chop nuts and set aside.
• 10 to store: place cookies in layers separated by pieces of waxed paper in an airtight container; cover. store at room temperature for up to 3 days or freeze for up to 3 months. thaw cookies, if frozen, before serving.

Cheesy Dip

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

Ingredients

• Servings: 4
• 1 (4 ounce) package light cream cheese, softened for 30 sec. in microwave
• 1/2 cup light mayonnaise
• 1/2 cup light sour cream
• 1 teaspoon epicure selections 3 onion dip mix
• 1 teaspoon epicure selections lemon dilly dip mix
• 1 teaspoon epicure selections cheese and jalapeno dip mix
• 1 cup shredded sharp cheddar cheese
• 1 round sourdough loaf

Recipe

• 1 preheat oven to 425 degrees f.
• 2 in a large bowl, mix the first 3 ingredients til well blended. add dip mixes and cheese, blending well. set aside.
• 3 cut the sourdough loaf into a bread bowl, deep enough as the dip mix will puff up a bit. save the top of loaf and cut up into bite sized cubes for dipping.
• 4 put bread bowl on baking sheet and pour dip mix inside the bowl. bake for 20-25 minute.
• 5 arrange on a platter, with cut up bread around it, and watch the vultures circle.

Bittersweet Chocolate Cake

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

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 5/8 cup butter
• 4 large eggs
• 2/3 cup sugar
• 3 1/2 tablespoons flour
• 3 -4 tablespoons cocoa
• some powdered sugar

Recipe

• 1 preheat oven to 325 degrees f.
• 2 melt chocolate and butter either in microwave or in hot water,cool slightly whisk yolks and sugar then add flour and the chocolate mixture.
• 3 whisk egg whites till stiff but not dry (you can add a bit of sugar).
• 4 mix the whites to the flour mixture first two three spoons then the rest trying to keep the air in the whites mix in the cocoa.
• 5 butter a 9 inch square baking pan or put in a wax paper, bake 32-33 minutes serve with some powdered sugar on top.

Bittersweet Chocolate Brownies - Macrina Bakery

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

Ingredients

• Servings: 12
• 5 ounces unsweetened chocolate, coarsely chopped
• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 6 eggs

Recipe

• 1 combine chocolate and butter in a medium bowl. cover with plastic wrap and place in microwave oven on medium for 3 minutes. stir well. cool to room temperature.
• 2 preheat oven to 325°f lightly oil an 8-by-9-inch or 9-inch-square baking pan.
• 3 place sugar and flour in a mixer bowl and mix 30 seconds on low speed. increase speed to medium and add eggs, one at a time, mixing well after each.
• 4 with mixer on low speed, drizzle in the cooled, melted chocolate mixture. increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
• 5 pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. bake on center rack of oven 30 to 35 minutes or until the center is just set. cool on a wire rack.

Baked Butternut Squash With Apples

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

Ingredients

• Servings: 12
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 lbs butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups)
• 2 -3 large granny smith apples, cored, cut into 1/2-inch cubes (4 cups)
• 1/4 cup maple syrup
• 1 tablespoon balsamic vinegar
• 1/4 cup chopped pecans, toasted

Recipe

• 1 heat oven to 375°f. place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
• 2 stir cinnamon and nutmeg into melted butter. add squash; toss to coat. cover with foil; bake 20 minutes. meanwhile, in large bowl, mix apples, syrup and vinegar.
• 3 pour apple mixture over squash. cover; bake 10 minutes. stir; bake 5 to 10 minutes longer or until squash is tender. stir before serving and sprinkle with pecans.
• 4 tips: * to toast pecans, sprinkle in ungreased heavy skillet. cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown * when selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. peeling the squash will be easier if you first microwave it on high for 3 minutes.
• 5 * substitute apple pie spice for the cinnamon and nutmeg.

Bite Sized Brownies (egg-free)

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

Ingredients

• 3 tablespoons butter (or margarine)
• 1/4 cup chocolate chips (i used milk chocolate)
• 1/2 cup sugar (original says 3/4 c)
• 1/2 teaspoon vanilla extract
• 1 tablespoon flax seed meal
• 1/8 cup water
• 1 pinch salt
• 1/8 teaspoon baking soda
• 1/4 cup cocoa powder
• 3/4 cup flour
• 1/4 cup milk (can use non-dairy)

Recipe

• 1 melt butter and chocolate either using your microwave or a double boiler.
• 2 stir to combine.
• 3 stir in sugar and vanilla extract.
• 4 combine flax seed meal in a microwafe safe bowl and microwave on high for 30 seconds. add to the chocolate butter mixture and stir to combine.
• 5 in another bowl combine salt, baking soda, cocoa and flour.
• 6 add the wet ingredients and stir with a spatula until just combined. the dough will be very thick.
• 7 i needed to add about 1/4 c milk to achieve a thick, but smooth dough. this will depend on the flours and chocolate you use, so eyeball it.
• 8 transfer dough to a paper-lined or greased mini muffin tin and bake in the preheated oven at 180°c/350 ° f for 15-20 minutes. the top should be firm, but a toothpick inserted into the centre should still hold some crumbs.
• 9 cool on a wire rack.

Chicken Crepes With Creamy Tarragon Sauce

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

Ingredients

• Servings: 2
• 16 ounces boneless skinless chicken breasts, cooked and chopped
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1/2 cup sour cream
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup milk
• 1 large egg
• 1/2 cup flour
• 1 tablespoon flour
• 1 tablespoon margarine, melted
• 1 dash salt
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup chicken broth
• 1 tablespoon tarragon
• 3 dashes worcestershire sauce
• salt
• pepper

Recipe

• 1 in a blender combine all the crepe ingredients and blend on high for one minute, refrigerate for 20 minutes.
• 2 while the batter is chilling, prepare the filling.
• 3 in a medium bowl combine all filling ingredients together.
• 4 spray a nonstick sauté pan with butter flavored spray.
• 5 heat pan on medium high heat for one minute.
• 6 pour a scant 1/4 crepe batter into the pan using a circular motion.
• 7 you will want the crepe to be approximately 6" in diameter.
• 8 slant the pan to evenly distribute the batter.
• 9 cook until the crepe is golden- about 1 minute per side.
• 10 remove and place in between sheets of waxed paper.
• 11 continue process until you have 6 crepes.
• 12 place 1/3 cup filling mixture on crepe and roll up tightly.
• 13 place seam side down in a microwave safe dish.
• 14 save any additional filling that is left over.
• 15 to prepare the sauce: place flour in a saucepan.
• 16 gradually add the milk and chicken broth, stirring with a whisk until well blended.
• 17 stir in tarragon, salt, pepper and worcestershire sauce.
• 18 add any remaining filling mixture to sauce.
• 19 cook over medium heat for 8 minutes or until sauce is thickened and coats the back of a spoon.
• 20 cover crepes loosely with plastic wrap and microwave on high for approximately 3 minutes.
• 21 pour sauce over crepes and serve.

Chocolate Banana Pops

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 6 medium bananas
• 8 ounces baker's semisweet baking chocolate
• 12 wooden pop sticks
• 1/3 cup butter or 1/3 cup margarine
• 3 tablespoons multi-colored candy sprinkles

Recipe

• 1 cut bananas in half crosswise. insert pop stick into cut end of banana half. place on tray; cover. freeze 3 hours or until firm.
• 2 microwave chocolate and butter in small microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. stir until chocolate is completely melted. pour into tall glass.
• 3 dip frozen bananas into chocolate mixture, turing to evenly coat. immediately roll in sprinkles. place on wax paper-covered tray. serve immediately. cover leftover pops and store in freezer.

Creamed Corn Bake

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

Ingredients

• Servings: 6
• 1 1/2 cups frozen corn
• 1 (11 ounce) can mexican-style corn
• 2 eggs, beaten
• 3/4 cup half-and-half (or 1/2 cup cream and 1/4 cup milk)
• 1 tablespoon sugar
• 1 tablespoon flour
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 ounces cream cheese, softened
• 1 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 375°f
• 2 in a microwave safe bowl, combine frozen corn, half-and-half, and sugar. cover and heat in microwave for 4 minutes, stirring after 2 minutes.
• 3 remove from microwave, stir and add cream cheese, flour, 1/2 cup cheddar cheese, salt and pepper. mix until well blended.
• 4 stir in mexican-style corn and eggs. mix and pour into a greased pie plate.
• 5 bake for 40-50 minutes or until set. remove from oven and top with remaining cheese.

Chocolate Banana Croissants

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

Ingredients

• Servings: 1
• 1 croissant, freshly baked
• 2 teaspoons chocolate hazelnut spread
• 1 small banana, ripe
• 1 teaspoon chocolate chips

Recipe

• 1 slice the croissant in half horizontally, place on a microwaveable plate.
• 2 cover both insides with your favourite chocolate nut spread.
• 3 place a layer of banana on one half of the croissant.
• 4 put the chocolate chips over the banana and cover with the other half of the croissant.
• 5 microwave on high for 1 minute. remove and let stand for a couple of minutes before serving.
• 6 yummy! enjoy!
• 7 note some microwaves may take 2 minutes, depending on the power.

Bittersweet Chocolate Torte

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 5 ounces bittersweet chocolate, coarsely chopped (65%)
• 3/4 cup butter
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 1/2 cup pecans, toasted and finely chopped
• 1/4 cup chocolate chips (dark or milk) or 1/4 cup chopped chocolate (dark or milk)
• 2 tablespoons cocoa powder
• 1 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 350°f grease a 9-inch round cake pan and line the bottom with a circle of parchment paper. grease the top of the paper, too.
• 2 in a small, microwave-safe bowl, melt together chocolate and butter. heat in 30-60 second increments and stir well after each to avoid overcooking the mixture. cool for 5-8 minutes.
• 3 pour butter mixture into a large mixing bowl and add chocolate. whisk in the eggs one at a time, followed by the vanilla extract. stir in flour, cinnamon, cayenne and salt, followed by the pecans and chocolate chips.
• 4 pour into prepared pan.
• 5 bake for 38-40 minutes, until a toothpick inserted into the center comes out almost clean, with a few crumbs attached. cool for 5 minutes in the pan, then run a knife around the edge and invert onto a serving platter. remove parchment paper and cool completely.
• 6 before serving, whisk together 2 tbsp cocoa powder with 1 tsp cinnamon. sift over the top of the torte.

Chocolate And Orange Marmalade Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 16
• 110 g butter
• 55 g light brown sugar
• 1 large orange, zest of, grated
• 225 g chocolate, chopped
• 2 tablespoons coarse cut orange marmalade
• 170 g self raising flour

Recipe

• 1 preheat the oven to 180c/350f/gas mark 4.
• 2 line two baking sheets with baking paper.
• 3 cream the butter and sugar together until light and fluffy.
• 4 add the orange zest.
• 5 melt 140 g of the chocolate. do not allow it to overheat. (over boiling water or carefully in the microwave oven.).
• 6 add the melted chocolate to the creamed butter and sugar. stir in the marmalade and the remaining chopped chocolate.
• 7 fold in the flour and mix.
• 8 divide into balls, arrange 5cm apart on baking sheet. press lightly into flattish rounds.
• 9 bake for 10 - 12 minutes or until dry and smooth to touch. cool on a wire rack.

Creamsicle Dessert Mousse

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 8 ounces neufchatel cheese, softened or 8 ounces cream cheese
• 1/2 cup heavy whipping cream, whipped to stiff peaks with
• 1/4 cup confectioners' sugar (1 cup total volume)
• 1 (4 ounce) box fat-free instant vanilla pudding mix
• 1/2 cup orange sugar-free kool-aid mix, warmed (can also use oj or tang)
• 1 navel orange, cut in half and sliced (optional)
• mint leaf (optional)

Recipe

• 1 microwave the cream cheese for 20-30 seconds and stir (should be very soft and room temperature). blend with whipped cream by gently folding or stirring. set aside.
• 2 in a seperate bowl, thoroughly mix pudding with the warmed orange drink to dissolve. let sit for a few minutes, then mix again. gently fold or stir in the cream cheese mixture a little at a time (it's great to get a swirl like effect).
• 3 cover top of mousse with plastic wrap and chill for at least 4 hours. scoop into dessert or champagne glasses using a large melon baller and garnish with fresh orange slices on the side of the glasses and top with a mint leaf.

Boston Babies

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

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package yellow cake mix
• 3 eggs or 3/4 cup cholesterol-free egg substitute
• 1/2 cup unsweetened applesauce
• 1 (3 1/2 ounce) package sugar-free vanilla pudding mix
• 2 cups 1% low-fat milk or 2 cups nonfat milk
• 1/3 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1 1/2 cups water
• 1 1/2 teaspoons vanilla

Recipe

• 1 line 24 (2 1/2 inch) muffin cups with paper liners; set aside.
• 2 prepare cake mix according to lower fat directions, using 3 eggs and applesauce pour batter into prepared muffin cups.
• 3 bake according to package directions; cool completely.
• 4 freeze 12 cupcakes for future use.
• 5 prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate.
• 6 combine sugar, cocoa cornstarch and water in a large microwaveable bowl; whisk until smooth microwave at high 4 to 6 minutes, stirring ever 2 minutes, until slightly thickened stir in vanilla.
• 7 to serve, drizzle 2 tablespoons chocolate glaze over each dessert plate.
• 8 cut cupcakes in half; place 2 halves on top of chocolate on each dessert plate top each with about 2 heaping tablespoons of pudding.

Coffee Mug Chocolate Cake

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

Ingredients

• 4 tablespoons flour (not self-rising)
• 4 tablespoons sugar
• 2 tablespoons cocoa powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• nuts (optional)
• 1 dash vanilla

Recipe

• 1 required: 1 coffee mug.
• 2 add dry ingredients to coffee mug and mix well.
• 3 add the egg and mix well.
• 4 add milk and oil and mix well.
• 5 add vanilla, chocolate chips and nuts if desired.
• 6 put the mug in the microwave and cook on high for 3 minutes.
• 7 the cake will rise over the top of the mug, but don't be alarmed. allow to cool a little and tip out onto a plate if desired.

Chicken Enchilada Dip

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

Ingredients

• 2 cups skinless chicken breasts, cooked and shredded (or any cooked chicken)
• 10 3/4 ounces condensed cream of chicken soup, undiluted
• 1 cup cheddar cheese, shredded
• 5 ounces evaporated milk
• 1/2 cup celery, chopped
• 1/3 cup onion, finely chopped
• 4 ounces green chilies, chopped
• 1 1/4 ounces taco seasoning mix
• tortilla chips

Recipe

• 1 in a 2-quart microwave-safe dish, combine all ingredients (except tortilla chips).
• 2 microve, uncovered on high for 4 to 5 minutes.
• 3 stir and microwave uncovered for 3 to 4 minutes longer or until heated through.
• 4 serve with tortilla chips.

Chocolate Banana Breakfast Smoothie

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1 frozen ripe banana
• 1 cup low-fat milk
• 4 tablespoons rich chocolate ovaltine
• ice cube (optional)

Recipe

• 1 microwave frozen banana for about 20 seconds to make it easier to peel.
• 2 put peeled banana, milk, and ovaltine (and optional ice cubes) in blender and pulse until blended.
• 3 enjoy!
• 4 **note** depending on size of banana and amount of (optional) ice cubes, this could end up serving 2 instead of 1.

Banana Blizzard Pudding

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

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 1/2 cups oreo cookie crumbs
• 1 (6 ounce) box vanilla instant pudding mix
• 1 (20 ounce) can crushed pineapple (very well drained)
• 12 ounces cool whip
• 5 large bananas
• 1 cup nuts, chopped (walnuts or pecans)
• chocolate fudge topping (to garnish)

Recipe

• 1 melt the butter in the microwave, then combine with the cookie crumbs in a bowl.
• 2 after combining well, press this mixture in a 9x13" pan.
• 3 mix the pudding according to the directions on the package, then add in the pineapple (make sure to drain as much juice as possible)and half of the cool whip.
• 4 spread the pudding/pineapple mixture on top of the crust.
• 5 slice the bananas and put them on top of the pudding; top with the remaining cool whip.
• 6 sprinkle the nuts over the cool whip; drizzle the chocolate syrup on top to garnish.
• 7 cover tightly and chill for 2 hours before serving.

Country Chicken Dinner

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

Ingredients

• Servings: 4
• 1/4 cup milk
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (4 2/3 ounce) package pasta roni chicken and brococoli with linguine
• 1 3/4 cups water
• 2 cups frozen broccoli carrots cauliflower mix
• 2 cups chopped cooked chicken or 2 cups cooked turkey
• 1 teaspoon dried basil

Recipe

• 1 in round 3 qt microwaveable glass casserole, combine the water, milk and maragarine. microwave, uncovered, on high for 4 to 5 minutes until boiling.
• 2 gradually add pasta while stirring.
• 3 stir in contents of seasoning packet, frozen vegetables, chicken and basil.
• 4 microwave, uncovered, on high 14 to 15 minutes, stirring gently after 7 minutes. sauce will be thin, but will thicken upon standing.
• 5 let stand 4 to 5 minutes or until desired consistency. stir before serving.

Baked Camembert Cheese

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

Ingredients

• Servings: 4
• 10 -12 ounces camembert cheese, in a round wooden box
• strawberry jam (to taste) or raspberry jam (to taste) or orange marmalade, mango (to taste)
• chutney or honey (optional) or fruit preserves, of your choice (optional)
• chopped toasted walnuts (optional)

Recipe

• 1 remove the paper or plastic inner wrapping on the cheese and return the cheese to the round wooden box.
• 2 bake, wooden box and all, in a preheated 350f oven, or in the microwave, until the cheese is warm and runny under the rind. top with preserves and nuts if desired, or serve alone with crackers for dipping.

Baked Cabbage Squares

Total Time: 1 hr 8 mins Preparation Time: 8 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 cups grated cabbage
• 1 1/2 cups chickpea flour
• 1 teaspoon finely chopped gingerroot
• 1/2 cup oil, plus
• 2 tablespoons oil
• 1/2 cup finely grated coconut or 1/2 cup desiccated coconut
• 3 tablespoons fresh coriander
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons red chili powder
• 1 teaspoon salt
• 1 tablespoon sesame seeds

Recipe

• 1 except sesame seeds, mix all ingredients together to make a thick batter of pouring consistency.
• 2 put in a greased medium-sized shallow baking dish to get 3/4" thick layer (a 9" square dish probably works best). sprinkle some sesame seeds on top.
• 3 bake at 180c/350f for 50-60 minutes til it turns brownish.
• 4 cut into 1" squares only after it cools down. serve at room temperature or warm in a microwave to serve.

Asparagus Hollandaise Tarts

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

Ingredients

• Servings: 14
• 1/2 cup butter (1 stick)
• 3 large egg yolks
• 1 1/2 tablespoons cold water
• 3 teaspoons lemon juice
• 1 dash hot pepper sauce
• salt, to taste
• pepper, to taste
• 1 sheet puff pastry
• 1 lb fresh asparagus

Recipe

• 1 to cook pastry sells:.
• 2 thaw 1 sheet of puff pastry dough according to instructions on package. preheat oven to 350°f cut puff pastry into 1 inch rounds using a biscuit cutter. place 1 inch rounds onto a baking sheet that has been sprayed with non-stick spray. cut an additional one inch round, an then use a smaller cutter to cur a ring out of your one inch ring. lay this hollow ring on top of the first ring. bake for approximately 15 minutes or until puff pastries are browned.
• 3 to steam asparagus:.
• 4 choose thin stalks from the market. if your stalks are greater than 3/8 of an inch thick you may want to peel your asparagus. place about 1/2 inch of water into a large skillet, and heat on high. once the water boils, add asparagus, and reduce heat to simmer. cook asparagus until it is tender (for thin stalks this should take about 15 minutes). (this sounds like an extremely long time to cook thin asparagus. make sure this is correct.) remove asparagus, and drain on paper towels. cut cooked asparagus pieces just smaller than 1 inch.
• 5 to make hollandaise sauce:.
• 6 melt the butter in the microwave in a glass dish. let the butter begin to cool slightly, and skim off any foam, or solids that are on the top of the melted butter. set up a double boiler, and whisk egg yolks and the water in a separate bowl until they are light and fluffy. pour whisked egg yolks into the top portion of the double boiler. whisk eggs continually while eggs are in the double boiler. they will begin to thicken slightly, and this will take 2 to 3 minutes. begin to drizzle in warm melted butter slowly, and continue to whisk the egg and butter mixture. once the butter is totally incorporated whisk whisk in lemon juice, hot pepper sauce, and salt and pepper to taste. this sauce must be served within 30 minutes of making. waiting longer than 30 minutes of making this sauce, you run the risk of this sauce breaking and separating, so be sure to serve this sauce promptly.
• 7 to assemble tarts:.
• 8 place two or three pieces of cut asparagus on the puff pastry, and spoon on about 2 teaspoons of the hollandaise sauce just before serving. you may wish to garnish with a light sprinkle of cayenne pepper.
• 9 these are wonderful finger foods at a party or a sunday morning brunch.

Baked Buffalo Chicken Taquitos

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

Ingredients

• 4 ounces cream cheese, softened
• 1/8 cup buffalo, sauce
• 1 cup shredded monterey jack cheese
• 1/8 cup blue cheese, crumbles
• 1 (12 1/2 ounce) can swanson premium chunk chicken breasts, drained (in water)
• 8 flour tortillas, 8-inch
• coarse kosher salt

Recipe

• 1 preheat the oven to 350°f.
• 2 in a bowl, combine the cream cheese and buffalo sauce. mix well. stir in the monterey jack cheese, blue cheese crumbles and chicken; mix well.
• 3 place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. if needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. place on a baking sheet. spray the taquitos with cooking spray, then sprinkle with coarse salt.
• 4 bake in the preheated oven for 17-20 minutes, or until golden brown. serve with blue cheese dressing for dipping, if desired.

Chicken Enchilada Casserole

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

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1 (14 1/2 ounce) can cream of chicken soup
• 1 cup sour cream
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 12 flour tortillas, chopped
• 3 cups chicken, cooked & cubed
• 7 ounces green chilies, diced
• 2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded

Recipe

• 1 place butter and onion in 1 quart casserole.
• 2 cook covered full power 2 to 4 1/2 minutes.
• 3 stir in soup, sour cream, coriander, and cumin.
• 4 mix well.
• 5 set aside.
• 6 layer 1/2 of tortillas, chicken, chilies, soup mixture, cheddar, monterey jack in 2 quart dish.
• 7 repeat layers reserving cheese.
• 8 microwave:.
• 9 cover loosely with saran wrap.
• 10 heat covered on full power 9 to 12 minutes.
• 11 sprinkle remaining cheese on top.
• 12 cover.
• 13 let stand 5 minutes.
• 14 oven:.
• 15 bake in preheated 350ºf oven for 25 to 30 minutes.
• 16 sprinkle remaining cheese on top.
• 17 cover.
• 18 let stand 5 minutes.

Bittersweet Chocolate Truffles Royale - K

Total Time: 4 hrs 18 mins Preparation Time: 1 hr Cook Time: 3 hrs 18 mins

Ingredients

• 2 (6 ounce) packages bittersweet baking chocolate, divided
• 1/4 cup whipping cream
• 1 tablespoon butter, softened

Recipe

• 1 chop 1 pkg. (6 squares) of the chocolate; set aside.
• 2 bring cream to boil in medium saucepan on medium heat; remove from heat.
• 3 add chopped chocolate and butter; stir until chocolate is completely melted.
• 4 cover and freeze 1 to 2 hours or until firm enough to handle.
• 5 use teaspoon or melon scoop to form chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet. freeze 20 minute
• 6 chop remaining pkg. (6 squares) of chocolate; place in microwaveable bowl.
• 7 microwave on high 1-1/2 minute or until chocolate is partially melted; stir until chocolate is completely melted.
• 8 carefully dip each ball in chocolate, then return to baking sheet.
• 9 drizzle with any remaining chocolate.
• 10 refrigerate 30 minute or until firm.

Chocolate And Orange Fairy Cakes

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

Ingredients

• Servings: 24
• 170 g butter
• 170 g caster sugar
• 3 eggs
• 170 g self-raising flour
• 85 g chocolate (drops)
• 2 oranges, juice and zest of
• 110 g icing sugar, sifted
• 1 orange, juice and zest of
• 200 g chocolate, chopped
• 50 ml milk

Recipe

• 1 preheat oven to 190°c.
• 2 line 2 muffin pans (12 hole) with paper cases.
• 3 cream butter and sugar until light and fluffy.
• 4 mix eggs together in a separate bowl and gradually beat into creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
• 5 stir in chocolate and orange zest.
• 6 fold in flour, adding orange juice to bring mixture to a dropping consistency.
• 7 divide mixture between cases so each is two-thirds full.
• 8 bake in middle of oven for about 20 minutes or until the cakes are well risen, golden and feel spongy to fingertips.
• 9 cool on a wire rack.
• 10 make icing.
• 11 orange: place icing sugar and orange zest in a bowl, add enough orange juice to mix to a fairly stiff consistency.
• 12 icing should hold a trail when dropped from a spoon but gradually find its own level.
• 13 it needs little liquid.
• 14 chocolate: melt chocolate and milk together.
• 15 (i use a microwave oven for this- take care, chocolate burns easily.) stir well to mix.
• 16 ice cakes with orange icing and swirl the chocolate on top.