Cheesy Corn On Rye (21 Day Wonder Diet : Day 2 )

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

Ingredients

• Servings: 2
• 310 g corn kernels, drained
• 2 tablespoons low-fat ricotta cheese
• 40 g baby spinach leaves
• 2 slices rye bread, toasted on 1 side only

Recipe

• 1 heat corn in medium bowl in microwave on high for about 30 seconds; stir in cheese and spinach.
• 2 serve toast (toasted side down) topped with corn mixture.

Christmas Cool Whip Candy

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

Ingredients

• 3 (8 ounce) hershey bars
• 2 (12 ounce) cartons cool whip, thawed
• 1 -2 cup vanilla wafer crumbs

Recipe

• 1 melt chocolate in microwave, stir until smooth.cool slightly.
• 2 stir in cool whip, drop by tspful into crumbs or nuts.
• 3 cover all sides and place on waxed paper .
• 4 store covered in refrigerator.

Christmas Chocolate Ganache

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

Ingredients

• 3/4 cup semi-sweet chocolate chips
• 1/3 cup eggnog
• 3 -5 candy canes

Recipe

• 1 pour eggnog into a microwave safe bowl and microwave on high for approximately 45 seconds to a minute.
• 2 remove from microwave and stir in chocolate chips until melted and until mixture is silky (if necessary, microwave in 15 second bursts until completely melted).
• 3 remove wrappers from candy canes, place in zip top bag (make sure to squeeze air from bag before sealing), smash candy-canes with a mallet or the back of a large spoon.
• 4 stir crushed candy-canes into chocolate mixture.
• 5 spread ganache on top of cupcakes or cake.

Chocolate Apricot Brownies

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1/2 cup butter, cut into cubes
• 4 ounces good-quality chocolate (min.70% cocoa solids)
• 1 1/4 cups sugar
• 2 eggs, beaten
• 2 teaspoons vanilla extract
• 1/2 cup whole wheat flour
• 1 orange, zest of (finely grated)
• 1/4 cup dried apricot, chopped (2 ounces)
• 1/4 cup roughly chopped walnuts

Recipe

• 1 preheat oven to 180c.
• 2 grease an 8-inch square shallow pan.
• 3 melt butter and chocolate together in a heatproof bowl over a pan of simmering wter or in the microwave.
• 4 remove from heat when the chocolate has melted.
• 5 beat in the sugar, eggs and vanilla extract.
• 6 stir in the flour, orange zest, apricots and walnuts just until combined.
• 7 pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean and the surface is lightly cracked.
• 8 let it cool for another 5-10 minutes before cutting into squares.

Bea's Buffalo Chicken "wings" ( Meat)

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

Ingredients

• 1 lb chicken breast, boneless, skinless, cut into chicken wing sized pieces
• 1/4 teaspoon cayenne
• 1/4 teaspoon onion salt
• 3 tablespoons frank's red hot sauce
• 1 tablespoon butter, melted
• 1/3 cup light sour cream
• 1/4 cup blue cheese, crumbled
• 2 tablespoons light mayonnaise
• 2 tablespoons skim milk
• 1/4 teaspoon worcestershire sauce
• carrot sticks
• celery rib

Recipe

• 1 place oven rack 6 inches from heat source; preheat broiler.
• 2 spray 15 ½ by 10 ½ inch jelly roll pan with non-stick cooking spray.
• 3 toss chicken with cayenne and onion salt.
• 4 place on prepared pan and broil 3 minutes.
• 5 meanwhile, in a microwave-safe small bowl, microwave hot sauce and butter until butter is melted.
• 6 add to chicken in pan and stir to coat.
• 7 broil 3 to 5 minutes longer or until chicken is no longer pink in center.
• 8 while chicken is cooking, prepare blue cheese dip: in small bowl, combine sour cream, blue cheese, mayonnaise, milk and worcestershire sauce.
• 9 serve chicken with dip, carrot and celery sticks.

Cheesy Creamy Potatoes Au Gratin

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 -3 large potatoes
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/4 cup milk
• 1/4 cup butter, softened to the point of almost melted
• 1 -2 cup sharp cheddar cheese (depending on how much you love cheese, i always use 2 cups)
• 8 ounces sour cream
• 1/4 cup onion
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 spray crock pot with a light dusting of non stick spray.
• 2 peel the potatoes. put them in the microwave for approximately 5-7 minutes until they are 3/4 of the way cooked. slice the potatoes and put them in the bottom of the crock pot.
• 3 add all the other ingredients together and pour on top of the potatoes.
• 4 cook on low for 3-4 hours, stirring occasionally.
• 5 when serving i add a sprinkling of chopped green onion over the top. enjoy!

Boston Cream Angel Cake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 2 cups cold milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 (16 ounce) prepared angel food cake
• 1 cup chocolate fudge topping
• 1 tablespoon milk

Recipe

• 1 in a large bowl, whisk 2 cups milk and the pudding mix for 2 minutes.
• 2 let stand for 2 minutes or until soft set.
• 3 split cake into three horizontal layers; place bottom layer on a serving plate.
• 4 spread half the pudding on this layer; repeat layers.
• 5 put top layer on and then cover and refrigerate till set.
• 6 in a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
• 7 drizzle over cake, allowing it to drip down the sides.
• 8 refrigerate leftovers.

Buttery Garlic Potatoes

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 6 small red potatoes, quartered
• 1/4 cup butter, melted
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• 1 teaspoon dried parsley flakes
• 1 teaspoon minced garlic

Recipe

• 1 place the potatoes in a 2 quart microwave safe dish. in a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat.
• 2 microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

Chicken Shepherd's Pie

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

Ingredients

• Servings: 4
• 2 lbs potatoes, peeled and diced
• 3 cups diced cooked chicken
• 10 ounces cream of chicken soup
• 2 cups frozen mixed vegetables, thawed

Recipe

• 1 cook potatoes until tender. drain and mash. if desired, whip with butter and milk.
• 2 spread about half the potatoes in a round 2 litre casserole.
• 3 mix chicken, soup and vegetables. spread over potato layer.
• 4 top with remaining potatoes.
• 5 bake at 350 until heated through, about 30 minutes.
• 6 we like all things cheesy, so i usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes.
• 7 you can substitute an equal amount of chicken gravy for the soup.
• 8 this reheats very well in the microwave. in fact, sometimes i assemble it and put it in the fridge for the next night. then i don't bother putting it in the oven at all, i just scoop out bowls full and zap them.

Banana Bread

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

Ingredients

• 1/2 cup margarine
• 1 cup sugar
• 2 eggs
• 2 tablespoons milk
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3 bananas
• 1 cup milk chocolate chips

Recipe

• 1 preheat oven to 350.
• 2 melt margerine in microwave.
• 3 in large bowl, combine sugar,flour,baking soda, baking powder, and salt.
• 4 slightly beat the eggs and add to dry mixture along with melted margerine.
• 5 smash bananas.
• 6 add bananas and milk to mixture.
• 7 mix well with spatula.
• 8 fold in chocolate chips.
• 9 bake 45 min-1 hour for large loaf.
• 10 bake 30-45 min for 3 small loaves.

Chocolate Banana Pudding Pie

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

Ingredients

• 4 ounces semisweet chocolate
• 2 tablespoons milk
• 1 tablespoon margarine
• 6 ounces graham cracker pie crust
• 2 medium bananas, sliced
• 2 3/4 cups milk
• 5 1/2 ounces vanilla instant pudding mix or 5 1/2 ounces banana cream instant pudding
• 1 1/2 cups whipped topping, thawed

Recipe

• 1 microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
• 2 spread evenly in pie shell.
• 3 refrigerate 30 minutes or until firm.
• 4 arrange banana slices over chocolate.
• 5 pour milk into lg. bowl.
• 6 add pudding mixes.
• 7 beat with whisk 1 minute.
• 8 let stand 5 minutes.
• 9 spoon pudding mixture over bananas.
• 10 spread whipped topping on top.
• 11 refrigerate at least 4hrs or until set.

Chicken Curry Iii

Total Time: 27 mins

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine
• 1 lb boneless chicken breast (chicken breasts should be cut into thin strips.)
• 1 tomato, coarsely chopped
• 1 envelope onion soup mix
• 2 teaspoons curry powder
• 1 cup water
• 1/2 cup plain yogurt
• 2 cups rice, hot cooked
• 2 cups peas, hot cooked

Recipe

• 1 in large skillet, melt butter and brown chicken over medium heat.
• 2 stir in tomato, then onion recipe soup mix and curry blended with water.
• 3 simmer covered 15 minutes or until chicken is done.
• 4 stir in yougurt; heat through but do not boil.
• 5 to serve, arrange chicken and sauce over hot rice and peas.
• 6 serve, if desired, with flaked coconut, raisins, cashews, or almonds.
• 7 microwave directions:
• 8 in 2-quart casserole, heat butter at high (full power) 1 minute.
• 9 add chicken and heat at high (full power), covered, 5 minutes.
• 10 stir in tomato, then onion recipe soup mix and curry blended with water.
• 11 stir in yogurt; heat at high (full power) 1 minute.
• 12 let stand covered 5 minutes.
• 13 serve as above.

Chocolate Angel Food Cake With Chocolate Glaze

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 1/2 cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
• 3/4 cup cake flour
• 1/4 cup dutch process cocoa
• 2 cups egg whites (about 16 large)
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 8 ounces semisweet chocolate, chips or small pieces
• 1/2 cup butter
• 1/4 cup water

Recipe

• 1 place rack in center of oven and 15 minutes before baking, preheat to 375°.
• 2 divide sugar in half.
• 3 sift one half 3 times.
• 4 set aside.
• 5 sift the other half of sugar with the flour and cocoa 3 times.
• 6 set aside.
• 7 put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
• 8 add cream of tartar, vanilla and salt and increase speed to medium.
• 9 add the 3/4 cup sugar, one t at a time, beating well after each addition.
• 10 continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
• 11 gently and thoroughly fold in flour mixture, by thirds.
• 12 pour into ungreased 10" tube pan.
• 13 smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
• 14 bake 30-35 minutes until toothpick inserted in center comes out clean.
• 15 invert over a narrow-necked bottle and allow to cool.
• 16 when completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
• 17 drizzle chocolate glaze over top and allow to run down sides of cake.
• 18 chocolate glaze: combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.

Carolers' Cider

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

Ingredients

• 1 orange
• 1 whole clove
• 2 cinnamon sticks
• 1/4 cup honey
• lemon slice
• 1 gallon apple cider

Recipe

• 1 stick orange with whole cloves, set aside.
• 2 heat apple cider with cinnamon sticks and honey.
• 3 stir until honey is dissolved.
• 4 add orange and simmer.
• 5 serve in mugs from the stove using lemon slices or cinnamon sticks to garnish.

Boston Cream Dessert Cups (cookie Mix)

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

Ingredients

• 1 (17 1/2 ounce) package betty crocker sugar cookie mix
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 egg
• 2 tablespoons sugar
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1/2 cup sour cream
• 2 eggs
• 1 (3 ounce) package vanilla flavor instant pudding and pie filling mix, mix (4-serving size)
• 1 (16 ounce) container betty crocker rich & creamy chocolate frosting

Recipe

• 1 heat oven to 350°f
• 2 line 23 regular-size muffin cups with paper baking cups.
• 3 lightly spray baking cups with cooking spray.
• 4 in large bowl, stir cookie mix, butter and egg until soft dough forms.
• 5 shape dough into 23 (1 1/2-inch) balls.
• 6 place 1 ball in each baking cup.
• 7 moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
• 8 press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
• 9 in same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
• 10 beat in sour cream.
• 11 on low speed, beat in eggs, one at a time, just until blended.
• 12 stir in dry pudding mix until well blended.
• 13 spoon about 2 tablespoons filling over dough in each cup.
• 14 bake 25 to 30 minutes or until set.
• 15 cool 30 minutes; remove from pan.
• 16 open container of frosting; remove foil lid.
• 17 microwave uncovered on high 30 seconds to soften frosting; stir until smooth.
• 18 spoon about 1 tablespoon frosting onto center of each cookie cup.
• 19 refrigerate about 1 hour or until set.
• 20 store covered in refrigerator.
• 21 if desired, remove from paper baking cups to serve.

Creamy Almond Chicken

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

Ingredients

• Servings: 4
• 4 slices bacon
• 4 skinless chicken breast halves
• 1 (300 g) can onion soup
• 2 tablespoons sherry wine (optional)
• 2 pinches pepper
• 1/2 cup sliced almonds

Recipe

• 1 place bacon in microwave safe baking dish (about 30cm x 20cm).
• 2 cook on high for 2 minutes.
• 3 wrap bacon rashers around chicken breasts and place side by side in baking dish.
• 4 cover with waxed paper and cook on high for 5 minutes.
• 5 mix together soup, sherry and pepper and pour over chicken.
• 6 cook on high for 7-9 minutes or until cooked.
• 7 allow to stand for 5 minutes.
• 8 place almonds on a plate and cook on high for 1-2 minutes.
• 9 sprinkle over chicken.
• 10 serve hot.

Baked Catalina Roma Tomatoes & Vadallia Onions

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• pam cooking spray
• 6 roma tomatoes, cut in half lengthwise
• 1 vadallia sweet onion, peeled, cut in rings
• 1 teaspoon garlic salt
• 1/2 cup catalina dressing
• 1/4 cup brown sugar or 1/4 cup splenda brown sugar blend
• 1/4 cup heinz 57 steak sauce

Recipe

• 1 in round shallow baking dish spray pam.
• 2 preheat oven to 375°.
• 3 place onion rings on bottom, reserving a few for top.
• 4 place roma tomato halves in dish.
• 5 sprinkle garlic salt over each half.
• 6 in small bowl, mix catalina dressing, heinz 57 sauce and brown sugar. make sure sugar is dissolved.
• 7 add reserved onion rings.
• 8 spoon dressing mix over tomatoes and onions.
• 9 spoon over tomatoes and onions.
• 10 cover with lid or foil.
• 11 bake 20 minutes.
• 12 serve with slotted spoon. serve juice with noodles if desired.
• 13 alternate cooking method: microwave.
• 14 cover with plastic wrap. 10 minutes 70% power.
• 15 5 minutes full power. careful removing plastic wrap.

Cheesy Eggs Benedict

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

Ingredients

• Servings: 6
• 12 slices thick cooked ham
• 12 eggs, beaten
• 1/4 cup milk
• 1 dash salt and pepper
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1 dash salt and pepper
• 2 cups shredded cheddar cheese
• 6 toasted english muffins (12 halves)

Recipe

• 1 warm ham in oven or microwave; keep warm.
• 2 combine beaten eggs, 1/4 cup milk, and a dash of salt and pepper.
• 3 scramble and cook in frying pan or electric skillet; keep warm.
• 4 melt butter in medium saucepan.
• 5 stir in flour and cook until smooth, about 1 minute.
• 6 add milk and a dash of salt and pepper; cook and stir with wire whisk until thick and smooth.
• 7 add cheese and remove from heat.
• 8 stir until cheese is melted and blended.
• 9 place one slice of ham on each muffin half.
• 10 top with scrambled eggs and cheese sauce.

Buttery Microwave Scrambled Eggs For Two

Total Time: 7 mins Preparation Time: 3 mins Cook Time: 4 mins

Ingredients

• Servings: 2
• 1 tablespoon whipped butter
• 4 eggs
• 1 green onion, chopped ( only)
• 1 tablespoon parmesan cheese
• 2 teaspoons fresh parsley, chopped
• 1 dash pepper

Recipe

• 1 in 2 1/2-cup bowl, melt butter in microwave on high for 30 seconds.
• 2 whisk eggs with remaining ingredients in a separate bowl until well blended.
• 3 add egg mixture to the melted butter. cover with vented plastic wrap.
• 4 cook on medium-high for 2 1/2 minutes, stirring halfway through cooking.
• 5 cook on low 30 seconds.
• 6 let stand 1 minute before serving.

Bite Sized - Chocolate Meringues

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 1 cup semi-sweet chocolate chips
• 2 large egg whites
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon apple cider vinegar

Recipe

• 1 preheat oven to 350.
• 2 prepare two large cookie sheets with parchment paper. (i love this stuff because you don't need any additional grease or vegetable spray -- plus you can wash and reuse them.).
• 3 melt chocolate chips in the microwave. start with 1 minute. stir and cook another minute. stir again and let them cool while you're making the meringue.
• 4 beat egg whites until foamy. add sugar a bit at a time and continue beating until stiff.
• 5 beat in the vanilla and vinegar.
• 6 pour the melted chocolate over the top of the meringue distributing it in a stream around the top rather than all in one spot.
• 7 gently fold chocolate into meringue. (option to add chopped walnuts here also.).
• 8 use 1/2 teaspoon rounded to drop batter onto sheets leaving about 1-1/2 inches between cookies.
• 9 bake for 8 minutes or until firm to touch.
• 10 slide parchment off cookie sheet onto cooling rack. let stand about 10 minutes to cool before moving them and they're less likely to break.

Bite-size Pepperoni Pizza

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

Ingredients

• Servings: 32
• 4 english muffins
• 8 ounces pizza sauce
• 1/2 cup onion, finely chopped
• 8 green pepper rings, quartered
• 16 slices pepperoni, halved
• 1 cup mozzarella cheese, shredded

Recipe

• 1 split the muffins in half and toast them in the toaster.
• 2 spread the pizza sauce on both halves of the muffins.
• 3 top with the onions.
• 4 cut each muffin half into four pieces.
• 5 place the eight muffin pieces in a circle around the edge of a paper.
• 6 plate (four plates will be used).
• 7 lay one-quarter section of the green pepper on top of each muffin piece.
• 8 place one-half slice of the pepperoni on top of each muffin piece.
• 9 top evenly with the mozzarella cheese.
• 10 place each plate, uncovered, in the microwave, and cook on high for 1.
• 11 minute; rotate each plate one-half turn after 30 seconds.

Baked Challah Toast With Plums And Cherries

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

Ingredients

• Servings: 4
• 4 tablespoons butter, cut in four pieces
• 1/3 cup brown sugar, packed
• 1 cup pitted cherries (canned or frozen)
• 3 pitted plums, cut in quarters (canned or fresh)
• 2 teaspoons grated orange rind
• 5 slices challah (1/2-inch thick)
• 3 eggs
• 1 1/4 cups milk
• 1/2 teaspoon vanilla extract

Recipe

• 1 place the butter in a 9-inch square baking dish. microwave on high for 40 seconds, or until butter is melted. stir in the sugar and spread over bottom of dish. cover with the cherries and plums, and then sprinkle the orange rind over. arrange the challah over the fruit in one layer. set aside.
• 2 in a small bowl, whisk the eggs, milk and vanilla. pour over challah, pressing down to soak. cover with plastic wrap. refrigerate 6 hours or overnight.
• 3 bake for 35 minutes, until puffed, golden-brown and center is firm to touch. serve at once.

Buttery Maple-cinnamon Syrup

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

Ingredients

• Servings: 4
• 3 tablespoons butter, salted, melted
• 1/4 cup maple syrup (real only!)
• 1/2 teaspoon cinnamon, ground

Recipe

• 1 stove top instructions: in a small saucepan over medium heat, melt butter. whisk in maple syrup and cinnamon. warm to desired temperature and serve.
• 2 microwave instructions: in a small microwave-safe bowl, microwave butter for 30 seconds until melted. whisk in maple syrup and cinnamon. microwave for an additional 20-30 seconds if desired until syrup reaches preferred temperature.

Boston Cream Cake

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

Ingredients

• Servings: 6
• 1 (9 ounce) package yellow cake mix
• 1/2 teaspoon lemon extract
• 2 cups cold milk
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 1 ounce semisweet chocolate
• 1 tablespoon butter
• 1/2 cup confectioners' sugar
• 2 -3 teaspoons hot water

Recipe

• 1 prepare cake batter according to package directions, adding lemon extract. pour into a greased and floured 9-in. round baking pan.
• 2 bake at 350*f. for 25 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 3 in a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. ina heavy saucepan or microwave; melt chocolate and butter, stir until smooth. stir in confectioners' sugar until crumbly. stir in hot water, 1 teaspoon at a time, until smooth. split cake into two horizontal layers. spread pudding on bottom layer. place second layer over pudding. pour chocolate glaze over top, letting it drizzle down the sides. store in the refrigerator.
• 4 my notes: some time i didn't have a box mix so i made a yellow cake from scratch! it was wonderful! using one cup of milk in pudding is cruicial! as is letting the pudding and cake cool completely. the pudding turns stiff, kinda like mousse or flan. that makes it perfect for spreading between layers.
• 5 i used less milk in the pudding (1cup) might try 1&1/2c. next time. chilled the pudding first and the cakes before putting together. i also sliced the rounded top off the bottom cake so pudding would sit nicely. french vanilla instant pudding gives it the custard effect. extremely easy.
• 6 i used french vanilla cake mix and pudding because that's what i had. i also used only 1cup milk - i think i could have used 1 1/4 and had a little more pudding, but it worked out fine. the key is to make sure everything is cool. i put the cake and pudding in the fridge before assembling. with the cake cold the icing cooled quickly and set easily on the cake instead of just drizzling off the cake and onto the pan.

Chicken Shepherd's Pie

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

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 lb ground chicken
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 2 cups frozen mixed vegetables
• 1 tablespoon ketchup
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• salt and pepper
• 4 ounces light cream cheese, softened
• 1 egg
• 4 cups mashed potatoes

Recipe

• 1 in a large, deep ovenproof skillet, heat oil over medium heat.
• 2 add onion and garlic and cook until soft.
• 3 add chicken and cook for 5-7 minutes. break up the meat with a fork as it cooks.
• 4 sprinkle with flour and cook, stirring for 1 minute.
• 5 add stock gradually, increase heat a bit and cook, stirring until thickened.
• 6 stir in frozen vegetables, ketchup, worcestershire, sage and thyme. bring to a boil, reduce heat and simmer uncovered for 5 minutes.
• 7 season to taste with salt and pepper.
• 8 while meat simmers, place mashed potatoes in a large bowl and beat in cream cheese and egg. add salt and pepper to taste.
• 9 spoon the potatoes over the chicken mixture.
• 10 place pan in bottom third of oven and broil for 7-8 minutes until potatoes are heated through and golden brown.
• 11 to freeze: place meat mixture in a casserole and top with potatoes. allow to cool then wrap well with plastic wrap and then foil. label and freeze for up to 3 months.
• 12 to reheat: thaw in fridge or microwave. preheat oven to 350°f; unwrap and bake for 20 minutes or until heated through. broil briefly to brown the top if desired.

Asparagus Popover

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

Ingredients

• 1 lb asparagus
• 2 tablespoons butter
• 1/2 cup milk
• 3 large eggs, at room temperature
• 1/2 cup flour
• salt and pepper
• 1 pinch sugar
• 3 ounces gruyere, shredded (about 1 cup loosely packed, or, you can use swiss)

Recipe

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

Buttery Mushrooms

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

• Servings: 1
• 1 cup dried mushroom (i get them at costco.)
• water (how much depends on size of bowl.)
• 1 tablespoon butter or 1 tablespoon margarine spread

Recipe

• 1 put mushrooms into bowl.
• 2 fill bowl untill covering mushrooms.
• 3 let stand for about 1 minute.
• 4 drain water from bowl of mushrooms.
• 5 put butter/butter flavored spread into bowl with mushrooms.
• 6 heat in microwave oven on high for 1 minute.
• 7 eat!

Coffee Mug Cake

Total Time: 7 mins Preparation Time: 4 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 7 tablespoons cake mix (save the rest of the mix in a sealed container for later use.)
• nonstick cooking spray
• 3 tablespoons oil
• 6 tablespoons water
• 2 tablespoons liquid egg substitute or 1/2 egg, lightly beaten

Recipe

• 1 using a 10 to 16 ounce microwave safe coffee mug, spray the insides with the non stick spray.
• 2 add 7 tbs of the box cake mix. (save the rest of the mix in a sealed container for later use.).
• 3 next add the oil and water to the cup and mix thoroughly.
• 4 finally, add the egg and mix well.
• 5 place in microwave and microwave on high for 3 minutes. the cake may rise above the top of the cup, but don't worry. when finished, check center with a toothpick. if pick comes out clean, then the cake is done.
• 6 allow to cool for several minutes and then turn cake out onto a dish or serve right in the coffee mug.
• 7 remember microwave strengths may vary and this might alter your time.

Asparagus Roll-ups

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 12
• 1 lb fresh asparagus (younger, thin asparagus)
• 2 tablespoons water
• 6 slices bread
• 4 tablespoons butter
• 1/4 cup mayonnaise (kraft miracle whip preferred)
• salt
• pepper

Recipe

• 1 snap off tough ends of asparagus and discard.
• 2 in a micro-wave proof casserole dish, place asparagus in a single layer, with spears facing the centre.
• 3 add 2 tablespoons of water and microwave on high (full power) for 4 minutes turning once at half time; do not overcook.
• 4 remove from microwave, drain and immediately pour cold water over asparagus and place a few ice cubes to cool and stop any further cooking.
• 5 drain well and pat dry with paper towelling before using.
• 6 cut off the crust from the bread slices and discard.
• 7 using a roller, carefully roll each slice to flatten to about 1/4 inch thickness.
• 8 spread butter on one side on each piece of flattened bread.
• 9 then spread some mayonnaise over the butter.
• 10 place 3 asparagus spears to one side of the flattened bread (facing opposite direcions to each other).
• 11 sprinkle with salt and pepper to taste.
• 12 carefully roll bread/asparagus.
• 13 cut each roll to about 1/2 inch thick slices.
• 14 place on a platter and serve.
• 15 refrigerate any unused portions.

Boston Cream Cheesecake

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

Ingredients

• 1 (18 ounce) box yellow cake mix
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla, divided
• 3/4 cup sour cream
• 3 eggs
• 2 ounces unsweetened chocolate squares
• 3 tablespoons milk
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup powdered sugar

Recipe

• 1 grease bottom of 9-inch springform pan. prepare cake batter as directed on package; pour into prepared pan.
• 2 bake at 325°f for 25 minutes if using a silver springform pan. (bake at 300°f for 20 minutes if using a dark nonstick springform pan.) cool.
• 3 beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
• 4 add sour cream; mix well.
• 5 add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over cake layer in pan.
• 6 bake at 325°f for 40 to 45 minutes or until center is almost set if using a silver springform pan. (bake at 300°f for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
• 7 run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• 8 place chocolate, milk and butter in medium microwavable bowl.
• 9 microwave on high 2 minutes or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted.
• 10 add powdered sugar and remaining 1 teaspoon vanilla; mix well.
• 11 spread over cooled cheesecake.
• 12 refrigerate 4 hours or overnight.

Chicken Curry And Noodles (microwave)

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

Ingredients

• Servings: 3
• 150 g hokkien noodles
• 1 large chicken breast, cooked
• 400 ml light coconut cream
• 1 1/2 tablespoons yellow thai curry paste
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon rind, finely grated
• 1/2 cup red capsicum, finely sliced
• 1/2 cup red onion, finely sliced
• 1/2 cup zucchini, finely sliced
• 1/2 cup snow peas, cut into fine strips
• salt and pepper
• 1/2 cup salt free chicken stock
• 1 cup bean sprouts
• 1/3 cup spring onion, finely sliced

Recipe

• 1 prepare noodle by putting a bowl of boiling water to loosen.
• 2 slice chicken into strips.
• 3 place coconut cream, thai curry paste,lemon juice & rind into a microwave safe bowl and cook (750w) for 1 minute. remove and add the.
• 4 chicken,capsicum, onion, zucchini, snow peas, chicken stock and seasoning to taste,.
• 5 cook in micowave for 8 minutes.
• 6 when cooked add drained noodles and cook again for 1-2 minutes.
• 7 remove and garnish with bean shoots and spring onions to serve.

Christmas Confetti Fudge

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

Ingredients

• Servings: 64
• 1 1/3 cups semi-sweet chocolate chips
• 4 ounces unsweetened chocolate, chopped
• 2 (14 ounce) cans sweetened condensed milk
• 1 (12 ounce) package chocolate chips
• 1/8 teaspoon salt
• 1/3 cup red and green candy cane, coarsely crushed
• 1 (10 ounce) package hershey candy cane kisses

Recipe

• 1 line 8 inch square pan with foil, leaving 2 inches overhang; coat with cooking spray.
• 2 in microwave-safe bowl, combine semisweet chips, unsweetened chocolate and 1 can milk.
• 3 microwave on high in 30 second intervals, stirring until smooth.
• 4 spread evenly in pan.
• 5 in clean microwave-safe bowl, combine chocolate chips, salt and remaining 1 can milk.
• 6 microwave on high in 30-second intervals, stirring until smooth.
• 7 stir in chopped candy canes.
• 8 gently spread over semisweet layer.
• 9 refrigerate until set, 6 hours or overnight.
• 10 use foil to lift fudge from pan.
• 11 cut into squares; top each square with candy kiss.
• 12 to freeze: tightly wrap uncut fudge in plastic wrap and foil; freeze up to 6 weeks.
• 13 thaw overnight in refrigerator.
• 14 cut and top as directed.

Chicken Schnitzel Parmigiana

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

Ingredients

• Servings: 4
• 4 chicken schnitzels
• 30 g butter
• 1/4 cup oil, for cooking
• 1 cup chunky tomato pasta sauce
• 1 cup cheese, grated

Recipe

• 1 shallow fry the chicken schnitzels on the stove.
• 2 use medium heat for about 5-10 minutes on each side or until they look cooked.
• 3 remove from heat and spread pasta sauce over the top of the schnitzels.
• 4 (make sure the sauce is spread evenly and not too thin or thick) sprinkle the grated cheese over the pasta sauce and place in a microwave for 1 minute so that the cheese is nicely melted.
• 5 serve with a nice green salad and a bread roll.

Boston Cream Pie

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

Ingredients

• Servings: 12
• 4 eggs
• 1 cup sugar
• 1 lemon, zest of
• 1 teaspoon vanilla
• 1/4 cup melted butter
• 1 cup flour
• 2 cups milk
• 1 cup sugar
• 4 egg yolks
• 1 tablespoon flour
• 1 teaspoon cornstarch
• 1 teaspoon vanilla
• 1 lb cream cheese
• 1 1/2 cups confectioners' sugar
• 2 ounces semisweet chocolate

Recipe

• 1 preheat oven to 350°f butter and flour 2 9" cake pans.
• 2 beat eggs and sugar together in top of a double boiler until light and fluffy. transfer to bowl of stand mixer; beat at medium until cool. add lemon zest, vanilla and butter. add flour 1/3 cup at a time, beating until well mixed. pour into prepared pans and bake 40 min or until a toothpick inserted in the center comes out clean.
• 3 meanwhile, heat milk in a saucepan. in a bowl, beat sugar, egg yolks, flour and cornstarch. add hot milk a few spoonfuls at a time, beating constantly, until about 1/3 of it has been added, after which the contents of the bowl can be added to the saucepan with the vanilla. cook over medium-low heat until thickened, stirring constantly. transfer to a bowl, cover with plastic wrap, and refrigerate until cold.
• 4 trim cake layers so they are level. pour filling on bottom layer, and position top layer over the filling.
• 5 chop chocolate coarsely and place in a microwave safe bowl. microwave chocolate at 50% (medium) in 30 second increments, stirring after each, until fully melted. beat cream cheese in mixer at medium speed until soft; reduce speed to low and add confectioner's sugar and chocolate. beat until smooth, glossy and fully mixed. spread topping over the top of the cake - do not frost sides. keep refrigerated until ready to serve.

Christmas Colors - Quick & Dirty Microwave Fudge

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

Ingredients

• 24 ounces milk chocolate chips
• 2 (14 ounce) cans sweetened condensed milk
• 4 teaspoons vanilla extract
• 12 ounces chocolate chips
• 1 tablespoon peppermint extract
• 1 tablespoon almond extract
• green food coloring
• red food coloring

Recipe

• 1 chocolate mint fudge: line an 8x8 inch pan with wax paper.
• 2 i tape it in to make it easier.
• 3 in a medium bowl combine 12 oz of milk chocolate chips, 2/3 can (approx 10 oz) of sweetened condensed milk, and 2 tsp vanilla extract.
• 4 microwave 45 seconds to 1 minute at a time, stirring in between heating.
• 5 continue until smooth.
• 6 spread ½ of the mixture evenly across the bottom of the pan.
• 7 reserved other ½ of mixture.
• 8 chill 10-15 minutes.
• 9 in a small bowl combine chocolate chips, remaining 4 oz sweetened condensed milk from can#1, peppermint extract, and green food coloring to taste.
• 10 microwave 45 seconds to 1 minute at a time, stirring in between heating.
• 11 continue until smooth.
• 12 spread the mixture evenly across the first chocolate layer.
• 13 chill 10-15 minutes.
• 14 reheat reserved chocolate mixture.
• 15 spread the mixture evenly across the mint layer.
• 16 chill for an hour.
• 17 remove from pan and cut into squares.
• 18 chocolate almond (actually tastes more like chocolate cherry) fudge: repeat same steps as above but use almond extract and red food coloring.
• 19 tips: serve together on a platter for a nice display of christmas colored desserts!
• 20 refrigerate separately so that the mint does not overpower the other fudge.
• 21 i always use eagle brand sweetened condensed milk.
• 22 it costs about twice as much but i've often been disappointed with the consistency of cheaper brands.

Carolyn & Nate's Caramel Apple Cheesecake

Total Time: 1 hr 8 mins Preparation Time: 30 mins Cook Time: 38 mins

Ingredients

• 1 1/2 cups flour
• 1/2 cup butter
• 3/4 cup sugar
• 1 egg yolk
• 2 tablespoons butter
• 2 apples, peeled, cored & thinly sliced
• 20 kraft caramels
• 1/2 teaspoon milk
• 2 (8 ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 2 eggs
• whipped cream, and additional melted
• caramel (to garnish) (optional)

Recipe

• 1 crust:.
• 2 combine flour, margarine, sugar and egg yolk. press into the bottom and slightly up the side of a greases 9-inch spring form pan; set aside.
• 3 cheesecake:.
• 4 preheat oven to 325°f
• 5 melt butter in a skillet and saute apples until
• 6 slightly golden. arrange apples on crust.
• 7 combine caramels and milk and melt over low heat or microwave on low power 4
• 8 minutes. drizzle over apples. in a large bowl cream cheese and sugar until
• 9 mixture is light and fluffy. beat in eggs, one at a time, add vanilla.
• 10 pour mixture over apple-caramel mixture and bake for 35-38 minutes.
• 11 cool on
• 12 a wire rack, then chill. garnish with additional caramel sauce and whipped
• 13 cream, if desired. serves 12.

Abm Raisin, Date & Nut Bread Wreath

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 3/4 cups flour
• 2/3 cup milk
• 3 tablespoons light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla
• 1 egg
• 4 tablespoons unsalted butter
• 1 1/2 teaspoons yeast
• 1/2 cup raisins
• 1/2 cup chopped dates
• 1/2 cup chopped walnuts

Recipe

• 1 heat milk in microwave for 2 minutes.
• 2 add butter to milk and stir until melted.
• 3 add egg to milk and stir until mixed.
• 4 put flour, brown sugar, salt, nutmeg, cinnamon, ginger, vanilla and egg in bread pan. add milk mixture and yeast to bread pan per manufacturer's directions.
• 5 start bread machine on dough cycle.
• 6 remove dough and roll out into a 6x24-inch sheet.
• 7 spread raisins, dates and nuts onto dough leaving about an inch on the edges.
• 8 add more if needed.
• 9 peel long edge up and roll up dough, making long roll.
• 10 pinch edges to seal.
• 11 lay with edge down into a circle.
• 12 let rise covered with cloth in a slightly warmed oven for 30 minutes.
• 13 optional: i use an egg wash to give the bread a more golden shiny look.
• 14 also i might put slight cuts in the dough to give it texture.
• 15 bake in 350°f oven for 22 minutes.

Chocolate Banana Heaven Cake

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

Ingredients

• Servings: 16
• 1 (18 ounce) package chocolate cake mix
• 1/2 cup cocoa powder
• 3 eggs
• 1 cup prepared maxwell house instant coffee, cooled
• 1/3 cup water
• 3 ripe bananas, mashed
• 1 teaspoon maxwell house instant coffee
• 2 tablespoons milk, warmed
• 1 (250 g) package philadelphia cream cheese, softened
• 3 ounces baker semisweet chocolate, melted
• 2 cups powdered sugar
• 1/2 cup chopped pecans
• chocolate curls (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour 2 (9-in.) round cake pans.
• 3 line bottoms of pans with wax paper.
• 4 stir cake mix and cocoa in large bowl.
• 5 add eggs, prepared coffee, water and bananas; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.
• 6 beat on medium speed 2 min; pour evenly into prepared pans.
• 7 bake at 350°f for 30 to 35 min or until toothpick inserted in centre comes out clean.
• 8 cool 10 min; remove from pans.
• 9 immediately remove wax paper.
• 10 cool cake layers completely on wire racks.
• 11 dissolve 1 tsp instant coffee in warm milk.
• 12 beat cream cheese with electric mixer on medium speed until creamy.
• 13 add milk mixture; beat 2 min, then blend in melted chocolate.
• 14 add powdered sugar; beat until smooth and fluffy.
• 15 use to fill and frost cooled cake layers.
• 16 immediately press pecans into frosting on side of cake.
• 17 garnish top with chocolate curls.
• 18 to make chocolate curls: unwrap and heat a square of semi-sweet chocolate for a few seconds in the microwave.
• 19 holding the square firmly in your hand, draw a vegetable peeler over the flat bottom.

Creamy Artichoke And Fennel Casserole

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

Ingredients

• 2 (15 ounce) cans water-packed artichoke hearts, drained and just rough chopped
• 8 ounces parmesan cheese, grated
• 1 1/4 cups gruyere, shredded (or you can use swiss cheese)
• 3 tablespoons minced garlic
• 3/4 cup mayonnaise
• 1 cup thin sliced fennel
• 1 teaspoon kosher salt, to taste
• 1 teaspoon ground black pepper, to taste
• 1 tablespoon olive oil to saute the vegetables
• 1 cup thin sliced onion
• 1 teaspoon paprika
• 2 tablespoons dried parsley
• 2 tablespoons butter
• 2 cups breadcrumbs

Recipe

• 1 vegetables -- in a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. remove and transfer to a medium size bowl.
• 2 mix -- in that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. spread in a greased 13x9 pan and sprinkle with paprika.
• 3 topping -- melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. sprinkle over the top of the casserole.
• 4 bake -- heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. serve and enjoy!

Boston Cream Cheesecake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (8 ounce) package jiffy yellow cake mix
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla, divided
• 3 eggs
• 3/4 cup sour cream
• 2 unsweetened chocolate squares
• 3 tablespoons milk
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup powdered sugar

Recipe

• 1 directions:.
• 2 grease bottom of 9-inch springform pan.
• 3 prepare cake mix as directed on package; pour batter evenly into springform pan and bake at 325°f for 25 minutes if using a silver springform pan. (bake at 300°f for 20 minutes if using a dark nonstick springform pan.) cool.
• 4 beat cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
• 5 add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• 6 blend in sour cream; pour over cake layer.
• 7 bake at 325°f for 40 to 45 minutes or until center is almost set if using a silver springform pan. (bake at 300°f for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
• 8 run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• 9 place chocolate, milk and butter in medium microwavable bowl and microwave on high 2 minutes or until butter is melted, stirring after 1 minute.
• 10 stir until chocolate is completely melted.
• 11 add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
• 12 refrigerate 4 hours or overnight.
• 13 variations:.
• 14 you can use any 1 layer cake mix and/or comparable size cheesecake recipe.
• 15 if you prefer a harder chocolate topping use my chocolate glaze (that hardens when cool).

Beach Bum Smoothie From Tropical Smoothie Cafe

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1/2 cup milk
• 6 -7 frozen strawberries
• 1/2 ripe banana
• 1/2 tablespoon sugar
• 1 baker's chocolate square
• 1 cup ice

Recipe

• 1 melt chocolate in microwave for about 1 to 1 1/2 minutes, just enough until the chocolate is soft.
• 2 add all ingredients to blender, blend until smooth.

Chocolate And Coffee Baked Cheesecake

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 14
• 2 cups crushed plain sweet biscuits (i used arrowroots)
• 2/3 cup butter
• 900 g reduced-fat cream cheese, softened
• 1 cup caster sugar
• 1/4 cup kahlua (or any other coffee liqueur)
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 4 eggs
• 250 g chocolate-covered caramel candies, coarsely chopped (i used cadbury caramello chocolate block)
• 100 g milk chocolate

Recipe

• 1 preheat the oven to 180°c lightly grease a 22cm diametre springform tin and line the base with baking paper.
• 2 melt the butter and stir into the crushed biscuits in a small bowl. press mixture onto the base and up sides of the prepared springform tin.
• 3 bake in preheated oven for 10 minutes or until lightly browned. remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. reduce oven temperature to 160°c.
• 4 beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. add liqueur, vanilla, and coffee granules, beating until well blended.
• 5 add eggs one at a time, beating well after each addition. set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
• 6 melt the milk chocolate in a medium-size, microwave-safe bowl. stir the reserved cream cheese mixture into the melted chocolate until smooth.
• 7 spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
• 8 bake in preheated oven for 1 hour or until set. turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. serve.

Bittersweet Chocolate & Cabernet Sauvignon Butter Cake With

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

Ingredients

• 1 tablespoon unsalted butter, melted, to brush pan
• 1/4 cup sugar, to line pan
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder (not alkalized)
• 1 teaspoon dried ancho chile powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, cool room temperature (1 1/2 cubes)
• 1 cup superfine sugar
• 2 teaspoons vanilla extract
• 2 extra large eggs, beaten lightly, cool room temperature
• 1/2 cup dry red wine, such as cabernet sauvignon or 1/2 cup merlot
• 4 ounces bittersweet chocolate, pistoles (65%-72% cacao)
• 1/2 cup unsalted butter, cut into 4 pieces, cool room temperature

Recipe

• 1 set an oven rack in the middle of the oven with plenty of room above it and preheat the oven to 325°f.
• 2 brush a six-cup capacity bundt pan (or two 2½- to 3-cup capacity bundt pans) with melted butter. pour ¼ cup sugar into the pan and tip the pan in all directions to coat evenly. turn the pan upside down to remove any excess sugar that does not cling. (if you are using two smaller bundt pans, divide the butter and sugar between them.).
• 3 over a large mixing bowl, sift together the flour, cocoa, cinnamon, cloves, baking powder, baking soda, and salt.
• 4 using a mixer fitted with the paddle, cream the butter until smooth, and then add the sugar and continue creaming until light and fluffy. scrape the sides of the bowl a few times with a flexible spatula.
• 5 while beating at medium speed, add the vanilla and mix to incorporate.
• 6 add eggs, a bit at a time, beating until the mixture is light and fluffy.
• 7 beating at low speed, add a third of the flour mixture and a third of the red wine. repeat twice more with the remaining dry ingredients and wine, scraping the bowl with a flexible spatula between additions.
• 8 pour the batter into the prepared pan. bake for 30-35 minutes, until the top feels springy and a metal skewer inserted in the middle comes out clean. the internal temperature of the cake at its thickest center should read 190º-195ºf. the temperature will continue to rise a few degrees after removing the cake from the oven, so don’t overbake. (if using two smaller bundt pans, bake for 20-25 minutes.).
• 9 cool the cake on the pan on a wire rack for 15 minutes or so. turn out onto a wire rack to finish cooling.
• 10 to finish, dust with powdered sugar or continue with glaze.
• 11 makes one cake; about sixteen 1/2-inch slices.
• 12 for the glaze:.
• 13 put the chopped chocolate in a 4-cup glass measuring cup and microwave for 1 minute.
• 14 remove from the microwave and stir with a wooden chopstick or other wooden utensil to melt the chocolate. if it won’t melt completely, return it to the microwave for 10-second intervals, just until it is smooth when stirred. if you overheat the chocolate, it will seize and turn grainy. if this happens, you must begin again with a new batch of chocolate.
• 15 when the chocolate is completely melted and smooth, add all of the room temperature butter and stir with a plastic spatula until it is completely absorbed and the glaze is smooth. if it won’t blend completely, return to the microwave for a few seconds and try again. when finished, the glaze will be glossy, smooth and slightly thickened. a temperature probe will register 80º-85ºf. the glaze should be thin enough to pour over the cake in a smooth finish. (in the picture at the top of this post, you can see that the glaze was a bit too thick. i had difficulty getting an even coating. next time, i will not let it thicken quite so much).

Aberdeen Rolls (a/k/a Buttries)

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 1 lb plain flour
• 6 ounces butter (do not substitute)
• 4 ounces lard (you can substitute vegetable oil, but the final product will be inferior)
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/2 ounce fresh yeast
• 5 ounces tepid water

Recipe

• 1 these are yeast rolls and, just like yeast breads, ought to be made under warm conditions to allow the yeast to raise the dough.
• 2 sieve the flour and salt into a large bowl and set aside.
• 3 cream the fresh yeast, sugar and a little of the tepid water together and add to the bowl of flour.
• 4 mix the ingredients together with enough water to make smooth firm dough.
• 5 transfer the dough to a well-floured surface and knead well for about five minutes.
• 6 place the dough back into the bowl, cover with a warm slightly damp cloth and set aside in a warm place for about an hour to allow the yeast do its work of expanding the dough to about double its original size.
• 7 while the dough is rising cream together the butter and lard in readiness for the next step.
• 8 when the dough has risen, knead it again and then roll it out on a floured surface.
• 9 then spread it with a third of the butter/lard mixture and sprinkle lightly with flour.
• 10 fold the dough in three and roll it out again.
• 11 repeat this procedure two more times.
• 12 roll out the dough quite thinly and cut into squares.
• 13 bring the four corners of each square to the centre, shape them into rounds and flatten slightly with hand- do not over handle the dough.
• 14 place the uncooked rolls onto a floured and warm baking tray and leave them in a warm place to rise for about half an hour to 40 minutes.
• 15 bake the rolls in a hot oven (200c/ 400f) for about 15-20 minutes until golden brown and crispy on both sides.
• 16 the rolls can be eaten warm (absolutely fabulous) or set aside until they are cool and stored.
• 17 rolls can be made in a large batch and subsequently frozen for later use.
• 18 if defrosting frozen rolls in a microwave oven, do not overheat otherwise the rolls will become limp and the fat content will become over-heated and sizzle.
• 19 aberdeen rolls can be eaten dry (without anything spread on them), spread with butter (just in case you really hanker after an early coronary, even if the rolls do then taste splendid) or spread with jam etc.

Bittersweet Chocolate And Walnut Brownies

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

Ingredients

• Servings: 8
• 2 ounces unsweetened chocolate, finely chopped
• 2 ounces semisweet chocolate, finely chopped
• 6 tablespoons unsalted butter, cut into small pieces
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1/2 cup sugar
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/3 cup all-purpose flour
• 3 tablespoons cocoa powder
• 1/8 teaspoon salt
• 2/3 cup walnuts, coarsely chopped

Recipe

• 1 center a rack in the oven and preheat to 350°f
• 2 spray the inside of an 8-cavity 2" heart-shaped silicone pan with non-stick spray and place on a baking sheet.
• 3 melt the chopped chocolate and butter in a microwave-safe bowl on low power for 30-second bursts. stir after each burst.
• 4 use an electric mixer to beat the egg and yolk in a bowl until frothy.
• 5 add the sugars and whip until very thick and pale colored, about 5 minutes.
• 6 add the melted chocolate mixture and blend completely.
• 7 sift together the flour and cocoa powder and add the salt.
• 8 add to the mixture in 3 stages, blending well after each addition. stir in the walnuts.
• 9 divide batter evenly among cavities of the pan. bake 35 minutes, until a tester comes out slightly moist.
• 10 remove from the oven and cool the pan on a rack.
• 11 turn the pan upside-down and gently peel away from the brownies, then turn brownies top-side up.
• 12 store in a single layer in a tightly sealed container or covered with foil at room temperature up to 5 days.

A Trifle Tiramisu

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 12
• 2 tablespoons instant coffee granules (see note)
• 1 1/2 cups water
• 4 cups low-fat milk
• 2 (4 ounce) packages instant devil's food pudding
• 8 ounces cream cheese, at room temperature
• 24 ladyfingers (two 3 ounce pkgs)
• 3/4 cup miniature semisweet chocolate chips
• 12 ounces non-dairy whipped topping
• 1/2 teaspoon cocoa powder (to garnish)

Recipe

• 1 note:if serving adults only, can substitute 1/2 cup coffee liquor such as kahlua for 1/2 cup coffee and water mixture.
• 2 pour coffee granules into a glass measure with water.
• 3 microwave,uncovered on high 1 minute.
• 4 let stand in microwave while proceeding with the recipe.
• 5 place milk, pudding and cream cheese in bowl of electric mixer and mix on med.
• 6 speed until well blended; set aside.
• 7 split ladyfingers in half lengthwise.
• 8 place half of a package cut side up in the bottom of a trifle bowl or a 16 cup capacity glass bowl.
• 9 drizzle 1/4 of the coffee mixture over ladyfingers.
• 10 spread 1/4 of pudding mixture over ladyfingers.
• 11 spread 1/4 of whipped topping over pudding.
• 12 sprinkle 1/4 mini chocolate chips over whipped topping.
• 13 repeat layers 3 more times ending with whipped topping.
• 14 sprinkle cocoa powder evenly over the top.
• 15 cover and chill for at least 6 hours (or up to 24 hours) to let flavors develop.

Cheesy Game Time Sausage Dip

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

Ingredients

• Servings: 24
• 1 (16 ounce) package ground johnsonville all natural ground italian sausage
• 2 lbs processed american cheese, cut into 1/2-inch cubes
• 1 (16 ounce) jar chunky salsa
• 1 tablespoon fennel seed, crushed
• 2 teaspoons garlic powder
• 1 teaspoon anise seed, crushed
• 1/4 teaspoon dried basil
• 1 small garlic toast rounds

Recipe

• 1 in a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
• 2 in a microwave-safe bowl, place cheese cubes.
• 3 microwave on high for 6 minutes; stirring every 2 minutes.
• 4 add salsa, seasonings and sausage.
• 5 microwave 2 minutes longer or until heated through.
• 6 serve with garlic toast.
• 7 *please note: to crush fennel and anise seeds, use a spice mill or mortar and pestle for best results.

Chocolate Banana Mini Loaves

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• 18 1/4 ounces devil's food cake mix
• 1 cup reduced-fat sour cream
• 1/2 cup water
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1 1/2 cups ripe bananas, mashed (about 4 medium)
• glaze
• 1 1/2 cups semi-sweet chocolate chips
• 2/3 cup heavy whipping cream
• 1/4 cup light corn syrup
• walnuts, coarsely chopped and toasted
• banana chips, sweented and dried

Recipe

• 1 heat oven to 350 degrees. you'll need 6 disposable baby (mini) loaf pans (5 3/4 x 3 1/4 x 2 inch) coated with nonstick spray and a baking sheet.
• 2 beat cake mix, sour cream, water, eggs and cinnamon in a large bowl with mixer on low speed 30 seconds or until blended. scrape down sides of bowl; beat on medium speed 2 minutes. stir in mashed bananas. pour into prepared pans (about 1 1/4 cups batter each); place on baking sheet.
• 3 bake 30 minutes or until a wooden pick inserted in centers comes out with moist crumbs. cool in pans on a wire rack 10 minutes. invert on rack, remove pans, turn right side up and cool.
• 4 glaze: microwave chocolate chips in a medium bowl on high, stirring every 20 seconds, until melted and smooth. stir in cream and corn syrup; spread over tops of cakes. sprinkle with walnuts and banana chips.

Carolyn's Chip Cookies

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

Ingredients

• 1/3 cup brown sugar
• 3/4 cup parkay butter, melted
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces chocolate chips
• 3 ounces butterscotch chips (optional)
• 1/2 cup chopped pecans (optional)

Recipe

• 1 melt parkay butter in microwave.
• 2 mix together brown sugar, warm butter, eggs and vanilla in large mixing bowl until well blended.
• 3 mix flour, salt and baking soda and add to butter mixture.
• 4 chill (about an hour) until able to work with easily.
• 5 drop by rounded tbs. 3 inches apart onto lightly greased cookie sheet. (i put cookie sheet in refrigerator to make cool before putting dough on.) i use an insulated cookie sheet so the bottom doesn't brown more than the top. (if you don't have insulated, put two cookie sheets together.) i remove cookies from sheet as soon as i can.
• 6 bake in preheated 350 oven for 7-10 minutes or until desired doneness.

Bittersweet Chocolate Sauce

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

Ingredients

• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup water
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons corn syrup
• 1/2 teaspoon kosher salt
• 10 ounces bittersweet chocolate, coarsely chopped
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract

Recipe

• 1 combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan.
• 2 bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.
• 3 remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth.
• 4 serve warm.
• 5 note: to reheat, cover it and microwave for 1 minute. remove from the microwave and stir until completely melted.

Chocolate And Nut Hedgehog

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 12
• 3/4 cup condensed milk
• 60 g butter
• 150 g chocolate, roughly chopped
• 150 g plain sweet biscuits, broken into small pieces
• 1/2 cup dried cranberries
• 1/2 cup pistachios
• 1/2 cup unblancehed almonds, chopped
• 40 g chocolate chips

Recipe

• 1 grease and line a 8cm x 26cm bar/loaf pan with baking paper.
• 2 place the condensed milk and butter in a saucepan and stir over a gentle heat until the butter is melted. remove the pan from heat and add the chocolate, stir together until mixture is completely smooth. (i use the microwave for this step).
• 3 place biscuit pieces in a bowl with the cranberries, pistachios and almonds and add the chocolate mixture. mix well and add the choc bits.
• 4 press the mixture into prepared pan and smooth the top with a spatula. refrigerate until set. cut into slices and serve.

Coffee L' Orange

Total Time: 7 mins Preparation Time: 3 mins Cook Time: 4 mins

Ingredients

• 2 tablespoons ground coffee
• 1/2 teaspoon ground coffee
• 1 teaspoon orange zest
• 3 tablespoons chocolate flavored syrup
• 1 1/8 cups cold water
• 1/4 teaspoon orange extract
• dollops reddi-wip topping or cool whip
• light sprinkle ground cinnamon or nutmeg

Recipe

• 1 place the coffee grounds inside paper filled (brewing) basket.
• 2 sprinkle the orange zest over the coffee grounds.
• 3 adjust brewing basket to fit inside the coffee maker.
• 4 add the chocolate syrup to the empty coffee pot of the coffee maker.
• 5 pour the cold water inside the coffee maker, and start brewing the coffee.
• 6 when brewing is completed, add the orange extract to the coffee pot. stir the chocolate/coffee mixture, until it's well blended. (at this point, i add my coffee to a mug, and heat it up a bit more in the microwave.).
• 7 stir coffee, then top it with a dollop or two of reddi wip or cool wip.
• 8 sprinkle cinnamon or nutmeg ontop the reddi wip or cool whip.

Abs Diet Super Food Oatmeal

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

Ingredients

• Servings: 1
• 3/4 cup oatmeal
• 1 cup milk
• 1 egg
• 1/2 cup raspberries
• 1 tablespoon chopped almonds
• 1 teaspoon vanilla whey protein powder
• 1 teaspoon ground flax seeds
• 1 tablespoon nonfat plain yogurt
• 1/2 banana, sliced

Recipe

• 1 mix the first seven ingeredients and microwave for 2 minutes.
• 2 stir and add the second two.

Coffee Liqueur Microwave Cake

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 125 g butter
• 160 ml caster sugar
• 2 eggs
• 325 ml self-raising flour
• 60 ml cocoa
• 180 ml milk
• 180 ml sugar
• 180 ml water, hot
• 20 ml coffee, powder
• 20 ml coffee liqueur (i like tia maria, but use your fav.)

Recipe

• 1 grease a microwave ring pan and line with paper towel by cutting a neat circle in the centre of the paper towel.
• 2 (i often just spray it with non stick spray) cream the butter and caster sugar until light and fluffy.
• 3 add eggs one at a time, beating well after each addition.
• 4 sift the self-raising flour and cocoa and fold into egg mixture alternately with milk.
• 5 pour mixture into prepared tin and cook on high for 5 minutes.
• 6 stand for a minute before turning out onto cooling rack.
• 7 pour the hot syrup over the hot cake.
• 8 when cool, decorate with whipped cream and fresh fruit or grated chocolate.
• 9 coffee syrup:.
• 10 combine all the ingredients for the sauce in a jug, except the liqueur.
• 11 boil in the microwave on high for 3 minutes, stirring often to dissolve the sugar.
• 12 add coffee liqueur and pour over hot cake.

Creamsicle Glaze

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 36
• 8 ounces cream cheese
• 1/2 cup butter
• 1 1/2 cups powdered sugar
• 1 teaspoon butter flavor extract
• 2 teaspoons vanilla
• 1 teaspoon pulp free orange juice

Recipe

• 1 melt butter and soften cream cheese simultaneously in a medium mixing bowl in the microwave (about 30 seconds).
• 2 add vanilla, butter extract, and orange juice.
• 3 gradually whisk in powder sugar.
• 4 use immediately.