Corn Sauté

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

Ingredients

• Servings: 4
• 3 cups frozen corn
• 2 teaspoons vegetable oil
• 1 tablespoon margarine or 1 tablespoon butter
• 1 tablespoon green onions (more or less, to your taste) or 1/2 small onion, chopped (more or less, to your taste)
• 1 cup carrots, peeled (2 medium sized ones) or 1 cup zucchini (1 medium sized one, see note)
• 1 teaspoon herbes de provence or 1 teaspoon dried basil or 1 teaspoon of your favourite spices
• salt and pepper, to taste
• 2 slices bacon (optional)

Recipe

• 1 if using bacon: cover a microwave-safe plate with 2 paper towels. place the bacon on the plate, cover with another paper towel, and microwave on high power until just crisp, 1 to 2 minutes. set aside.
• 2 place the corn in a colander and rinse it with warm water to partially defrost. set aside to drain well. toss the corn in the colander from time to time to help it drain.
• 3 combine the oil and the margarine/butter in a 12 inch skillet over medium heat. while the oil mixture is heating, chop the onions, adding to the skillet as you chop. slice the carrots into small-ish pieces. or if using zucchini, cut into bite-sized pieces. add the carrots/zucchini to the skillet. cook, stirring occasionally, until the onion is translucent (and the carrots have softened a bit).
• 4 add the corn and the herbs and stir to mix well. cover and steam until heated through, 4 - 8 minutes (the carrots will take longer to cook).
• 5 crumble the bacon, if using, over the vegetables and toss to mix well. season with salt and black pepper. serve at once.
• 6 note: any fresh vegetable can be substituted for the carrots or zucchini: 1 cup chopped green or red bell pepper, chopped fresh spinach would work too. use your favourite!

Baked Apple Breakfast Treat (sugar Free)

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

Ingredients

• 1 apple (your favorite type)
• 1/3 cup low fat cottage cheese
• 2 tablespoons splenda sugar substitute
• 1/8 teaspoon almond extract
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon cinnamon, ground or 1/4 teaspoon apple pie spice

Recipe

• 1 cut the apple into 8 even slices, removing the core and seeds.
• 2 arrange the slices in a microwave safe bowl, sprinkling with 1 tablespoon splenda and the apple pie spice.
• 3 cover and cook 1 1/2 - 2 minutes on high in the microwave.
• 4 while apple is cooking, stir the almond extract and the other tablespoon of splenda into the cottage cheese.
• 5 after removing apple from the microwave, spoon the cottage cheese on top of the apple. sprinkle cinnamon on the cottage cheese.

Coconut Cream Truffles

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• 375 g chocolate
• 150 g butter
• 1/2 cup coconut milk
• 2 teaspoons coconut essence (optional)
• 1 cup desiccated coconut (shredded coconut)
• 3 cups icing sugar (powder sugar)
• 375 g dark chocolate or 375 g milk chocolate, for coating truffles
• 2 -3 tablespoons tia maria (optional) or 2 -3 tablespoons baileys irish cream, etc (optional)

Recipe

• 1 gently melt butter and chocolate in large bowl in microwave.
• 2 for best results don't over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it's all smooth.
• 3 add coconut milk, coconut essence (optional), desiccated coconut and icing sugar.
• 4 stir until well mixed.
• 5 recipe says chill so you can roll it into balls, freeze etc, but personally i spooned my mixture into two small plastic bags so that it formed slabs about 2cm thick, then threw it into the freezer for at least 2 hours.
• 6 remove slabs from freezer, peel away plastic bags and"dice" your mixture so that you have a plate full of little cubes.
• 7 microwave your dark or milk chocolate mixture until half of it is melted, stir until all is smooth (doing it like this meant that the mixture started to set quickly and evenly around the cubes and didn't just make puddles at their bases).
• 8 dip the cubes one by one into the darker chocolate mixture, turning over with a teaspoon until evenly coated.
• 9 place coated cubes onto a tray lined with foil.
• 10 leave at room temperature to set, and store in a cool place (not the fridge).
• 11 edited to add: making the filling into round balls does look more professional and less "home made" -- mind you, once your family and friends have tasted these they honestly won't care how they look, they'll be too busy diving back in for another one :).
• 12 i loved the suggestion about the other flavours and played around with it -- some of my guests preferred 2t tia maria etc for a softer more mellow taste, other preferred theirs with 3t for a stronger taste.
• 13 the mixtures with the baileys/tia maria were softer and a little more sticky than the original, so *slightly* more messy rolling them, but your guests will love you for the 10 minutes extra work.

Apple Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1/2 cup margarine
• 2 eggs
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 2 cups flour
• 2 cups sugar
• 3 cups sliced apples

Recipe

• 1 melt the stick of marg in a bowl in the microwave add the eggs, and vanilla mix well measure the flour, b soda, salt, and cin tog.
• 2 measure the sugar.
• 3 combine the flour mix, and the sugar with the marg, egg, and vanilla, mix, using an electric mixer.
• 4 next fold the sliced apples into the mixture by hand.
• 5 grease and flour a bundt pan, pour mixture into pan.
• 6 bake at 350 degrees for 45-60 minutes.
• 7 enjoy!

Chicken Tortilla Rollups / Stacks

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

Ingredients

• Servings: 6
• 6 flour tortillas, large
• 1 -2 full chicken breast, fully cooked and shredded, rotisserie chicken is best
• 1/2 cup cooked rice, leftover rice works great
• 1/2 cup corn niblets, frozen can be used, no need to defrost
• 11 ounces cream of chicken soup, 97% fat free, regular can be used
• 11 ounces milk, use soup can to measure, use any type of milk
• 10 ounces rotel tomatoes, not necessary to drain
• 4 ounces green chilies, do not drain
• 8 ounces sharp cheddar cheese, grated, divided
• 4 ounces sliced black olives

Recipe

• 1 preheat oven to 350°.
• 2 spray 9x13 baking dish with a non stick spray.
• 3 mix soup and milk together, add rotel tomatoes, green chilies, stir to combine. you can heat this through on the stove top or microwave if you like.
• 4 combine chicken, corn, rice, olives. toss to combine.
• 5 divide chicken mixture into each tortilla. top with cheese. roll 'em up!
• 6 put a thin layer of soup mixture on the bottom of the baking dish.
• 7 place prepared tortillas in baking dish.
• 8 top with soup mixture, then , top each with remaining cheese.
• 9 *if making stacks, you can use an 8x8 baking dish. use 1-2 tortillas to make 3 layers. layer ingredients as suggested above.
• 10 bake for 30-40 minutes until hot & bubbly. cool for 3-5 minutes, serve.

Asiago Sun-dried Tomato Dip

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

Ingredients

• 3 tablespoons chopped sun-dried tomatoes (not oil-packed)
• 1 cup water
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup finely shredded asiago cheese (2 oz)
• 3/4 cup sour cream
• 1/4 cup thinly sliced green onion (4 medium)
• assorted fresh vegetables, if desired or baguette, slices if desired

Recipe

• 1 in small bowl, mix tomatoes and water; let stand 30 minutes. drain thoroughly.
• 2 in 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. microwave uncovered on medium 3 minutes, stirring every minute, until cheese is melted.
• 3 place fondue pot on stand with candle to keep dip warm. serve dip with assorted vegetables or baguette slices.
• 4 make the most of this recipe.
• 5 purchasing.
• 6 look for fondue pots at specialty kitchen stores and kitchen sections of large department stores.
• 7 did you know?.
• 8 asiago cheese is a semifirm italian cheese with a rich, nutty flavor.

Cajun Mashed Potatoes

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

Ingredients

• Servings: 6
• 5 large potatoes
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 (3 ounce) package philadelphia cream cheese
• 1/4 cup land o lakes butter
• 2 tablespoons mrs. dash seasoning mix
• 1/4 cup milk

Recipe

• 1 wash the potatoes and cut into 1" squares. leave the skins on the potatoes.
• 2 boil the potatoes in a large pot for 15-20 minutes or until the skins freely separate from the potatoes.
• 3 a few minutes prior to draining the potatoes, put the butter, salt, pepper, and cream cheese in a small bowl and microwave until soft.
• 4 add the mrs. dash seasoning and mix thoroughly.
• 5 when the potatoes are done, drain the water from them but leave them in the pot.
• 6 pour the cheese/butter/seasoning mixture on top.
• 7 mix thoroughly with a potato masher, adding up to more milk if desired.
• 8 serve hot.

Cheesy Chicken Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 18 ounces velveeta cheese
• 15 ounces refried beans
• 1 large avocado
• 1 cup chicken, cooked and cut up
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 ounces hot sauce, those little taco bell sauces that everyone has laying around work great

Recipe

• 1 melt cheese in medium sized microwave safe bowl.
• 2 in separate bowl, mix beans with onion powder, garlic powder, and salt.
• 3 blend avocado into the bean mix.
• 4 once cheese is melted, mix bean and avocado mix into cheese dish, blend well.
• 5 mix in chicken.
• 6 drizzle hot sauce over the top of the dish.
• 7 serve with tortilla chips.

Banana Couscous

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

Ingredients

• Servings: 2
• 2 bananas
• 1 cup evaporated milk
• 1/2 cup uncooked couscous
• 1/2 teaspoon cinnamon
• 1/4-1/2 teaspoon vanilla

Recipe

• 1 dice bananas. mix all ingredients together in a large, microwave-safe bowl. cook in microwave for 3 minutes. remove; cover and let sit 2 minutes. stir well and serve with more cinnamon sprinkled on top.

Baked Apple Pancake (gooseberry Patch)

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

Ingredients

• Servings: 8
• 4 apples (cored, peeled and sliced)
• 1/2 cup butter, softened and divided
• 1/2 cup brown sugar, packed
• 1 teaspoon cinnamon
• 6 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 3 tablespoons sugar

Recipe

• 1 preheat oven to 425.
• 2 combine apples, 1/4 c butter, brown sugar and cinnamon in a microwave-safe bowl.
• 3 heat on high about 2-4 minutes or until apples are tender.
• 4 spoon into a lightly greased 13x9" baking pan and set aside.
• 5 combine eggs, flour, milk, sugar and remaining butter.
• 6 blend until smooth and spread over apple mixture.
• 7 bake, uncovered, for 25 minutes. serve while warm.

Chocolate Bliss Cookies

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• 1 (8 ounce) package baker semi-sweet chocolate baking squares
• 3/4 cup firmly packed brown sugar
• 1/4 cup butter or 1/4 cup margarine, softened
• 2 large eggs
• 1 teaspoon vanilla
• 1/2 cup flour
• 1/4 teaspoon baking powder
• 1 (8 ounce) package baker semi-sweet chocolate baking squares, coarsely chopped or 1 1/2 cups baker semisweet chocolate chunks
• 2 cups pecans (optional) or 2 cups walnuts (optional)

Recipe

• 1 microwave chocolate squares in large microwavable bowl on high 2 minutes.
• 2 stir until chocolate is melted and smooth.
• 3 stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.
• 4 stir in flour and baking powder.
• 5 stir in chopped chocolate and nuts.
• 6 drop by scant 1/4 cupfuls onto ungreased cookie sheets.
• 7 bake at 350° for 13-14 minutes or until cookies are puffed and feel set to the touch.
• 8 cool 1 minute, remove from cookie sheet.
• 9 cool completely on wire racks.
• 10 makes about 18 large cookies.
• 11 note: if omitting nuts increase flour to 3/4 cup to prevent spreading.

Chicken Tikka Without Oil

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

Ingredients

• Servings: 4
• 800 g boneless skinless chicken breasts
• 1 tablespoon crushed red pepper flakes
• 3 tablespoons low-fat plain yogurt
• 1/4 tablespoon garam masala
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 4 tablespoons lemon juice
• salt

Recipe

• 1 marinate chicken breasts with the chilli paste, yoghurt, garam masala, ginger, garlic and lemon juice. leave for at least half an hour.
• 2 cook chicken breasts in microwave for 10 minutes.
• 3 use an indoor grill (i.e george foreman) to grill chicken or pan fry instead.

Coconut Creamed Rice (microwave)

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 200 g arborio rice
• 300 ml coconut milk
• 300 ml water
• 20 g unsalted butter
• 110 g sugar
• 1 banana, sliced
• 1/2 cup shredded coconut, toasted
• 100 ml coconut milk, extra to serve

Recipe

• 1 place rice in a colander & wash under cold water until water runs clear. drain well.
• 2 place rice, coconut milk, water, butter & sugar in a 2.5l deep microwave safe bowl or jug and stir to combine.
• 3 microwave uncovered on high for 18 minutes, stirring every 6 minutes. remove, stir & stand for 5 minutes (rice absorbs extra liquid upon standing).
• 4 spoon warm rice inbto bowls, drizzle with extra coconut milk and top with banana & coconut.

Chocolate Bourbon Pecan Pie

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

Ingredients

• Servings: 8
• 1 unbaked pie shell
• 4 ounces baking chocolate
• 1/2 cup light brown sugar
• 4 eggs
• 1/2 cup light corn syrup
• 1/3 cup bourbon
• 1 tablespoon molasses
• 3/4 teaspoon salt
• 2 cups pecan halves

Recipe

• 1 preheat oven to 425.
• 2 melt chocolate squares in the microwave.
• 3 beat melted chocolate with brown sugar until thoroughly mixed.
• 4 add eggs, one at a time.
• 5 add corn syrup, bourbon, molasses, and salt.
• 6 check to see that there are no lumps--this mixture is sticky!
• 7 fold in pecan halves with a spatula.
• 8 pour into the pie shell and bake for ten minutes at 425. lower oven temperature to 325 and back for about 30 minutes more, or until a knife comes out clean from the center.

Carrot Ginger Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup dried cranberries
• 1 cup orange juice
• 1/2 cup macadamia nuts or 1/2 cup slivered almonds
• 4 -5 medium carrots, peeled and grated (about 3 cups)
• 1 tablespoon sugar
• 1 tablespoon lime juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt (to taste)
• 1/8 teaspoon cayenne pepper (optional)

Recipe

• 1 place dried cranberries and orange juice in a glass measuring cup and microwave on high for 1 minute. let sit for about 10 minutes to allow cranberries to plump.
• 2 toast nuts in a medium skillet over medium-low heat until just beginning to turn golden brown and fragrant. immediately remove from heat; when cool, chop coarsely and set aside.
• 3 place all ingredients in a medium non-reactive bowl and stir to combine. adjust seasoning. cover and chill 1 to 2 hours or up to overnight before serving, stirring once or twice.

Acadia's Diet Potatoes (not!)

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

Ingredients

• Servings: 4
• 4 russet potatoes
• 8 tablespoons butter
• 1/2 cup cheddar cheese (shredded)
• 1/2 cup monterey jack cheese (shredded)
• 4 slices bacon (cooked, crumbled)
• 4 tablespoons chives (minced)
• 1/2 cup sour cream

Recipe

• 1 preheat oven to 350 degrees f, and wait for it to reach temperature.
• 2 wash potatoes and stab them with a fork or knife on one side 2-3 times.
• 3 place them on middle rack of oven with cuts facing up.
• 4 bake for 1.5 hours.
• 5 remove hot potatoes and place them on a microwave safe dish.
• 6 cut them length wise about an inch and half deep.
• 7 squeeze ends to open a large hole in top.
• 8 use fork to mash up the potato flesh and add 2-tablespoons butter to each potato. do not remove the flesh from the potato.
• 9 divide crumbled bacon into 4 piles and add to potato flesh.
• 10 mix shredded cheeses together. use a 1/4 cup of cheese in each potato opening.
• 11 microwave potatoes 1-2 minutes, or until cheese melts.
• 12 top with 1 ounce of sour cream on each potato.
• 13 top with chives.
• 14 enjoy!

Banana Couscous Pudding And Fruit Parfait (ww Core)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 cups skim milk
• 1/8 ounce mint leaf
• 1 large banana
• 1 cup strawberry
• 1/3 cup water
• 1 ounce sugar-free fat free instant banana cream pudding mix
• 1/4 cup whole wheat couscous

Recipe

• 1 bring water to a boil in a microwave-safe bowl in microwave.
• 2 carefully remove from microwave and stir in couscous.
• 3 cover with plastic wrap and let stand 5 minutes until couscous is tender.
• 4 meanwhile, prepare pudding according to package directions using fat-free milk.
• 5 stir in couscous (it is okay if couscous is still warm).
• 6 let stand 5 minutes until pudding is set.
• 7 to make parfaits, layer about 2 tablespoons of pudding, then 2 tablespoons of bananas, 2 tablespoons of pudding, then 2 tablespoons of strawberries in each of 4 tall parfait or other tall thin glasses. repeat layers once.
• 8 garnish with mint sprigs if desired.
• 9 serve immediately.
• 10 yields 1 parfait per serving.

Booze Balls From Food Network

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• 1 cup semi-sweet chocolate chips
• 20 chocolate wafer cookies (about 1/2 a 9-ounce box)
• 1/2 cup finely chopped pitted prune (about 15 prunes)
• 1/2 cup confectioners' sugar
• 1/4 cup bourbon or 1/4 cup brandy
• 1/4 cup sweetened condensed milk
• 1/4 cup granulated sugar, for garnish

Recipe

• 1 put chocolate in a microwave safe bowl and microwave on medium power for a minute. stir and repeat until the chocolate melts, about 3 minutes in all depending on the power of your microwave. alternatively, put the chocolates in a heatproof bowl.
• 2 bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). stir occasionally until melted and smooth.
• 3 process the cookies in a food processor until finely ground (you should have about 1 1/2 cups ground cookies). alternatively, put cookies inside a heavy re-sealable plastic bag and crush by moving a rolling pin over the cookies.
• 4 stir the cookie crumbs, dried plums, confectioners' sugar, bourbon or brandy, and condensed milk into the chocolate until evenly combined.
• 5 cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. scoop a tablespoon or so of the mixture into small balls with a cookie or small ice cream scoop and set onto a baking sheet or a large plate. roll each portion by hand into a smooth ball.
• 6 store booze balls in an air tight container at room temperature for a day to allow the flavors to come together. store balls in the refrigerator for a week or freeze for up to 1 month.
• 7 to serve, put the sugar on a plate and roll the balls in it to coat. serve at room temperature.

Chocolate Bourbon Caramel Souffles

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 6 tablespoons jarred caramel sauce
• 1/4 cup butter (1/2 stick)
• 6 ounces semisweet chocolate
• 2 ounces unsweetened chocolate
• 6 eggs, separated
• 1 pinch salt
• 2 tablespoons water
• 3/4 cup sugar, divided
• 3 tablespoons bourbon
• 1/2 teaspoon cream of tartar

Recipe

• 1 lightly coat inside 6 ramekins with butter; coat with sugar, tapping out excess. place 1 tbsp caramel sauce in bottom of each.
• 2 in large microwave-safe bowl, combine chocolates and butter. zap on high, 20 seconds at a time, stirring, til melted and smooth. in separate bowl, combine egg yolks and salt. beat with electric mixer til thickened and pale.
• 3 in small saucepan, combine water and 1/2 of sugar; bring to boil over med-hi heat. resume beating egg yolks. with mixer running, drizzle in hot sugar mixture. whip on high til light and fluffy, about 5 minutes. fold into chocolate mixture. stir in bourbon and set aside.
• 4 in clean bowl, with clean beaters, whip egg whites with cream of tartar til frothy. slowly add remaining sugar while continuing to beat, until whites hold stiff peak. gently fold into chocolate mixture. spoon into prepared ramekins, smoothing tops and wiping rims. refrigerate at least 2 hours, or overnight.
• 5 when ready to bake, heat oven to 350. bake 15-17 minutes or til risen and puffy with soft-firm top and set center. serve immediately.

Cream Of Tomato - Basil Soup

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

Ingredients

• Servings: 4
• 1/2 tablespoon olive oil
• 2 tablespoons chopped shallots
• 1 teaspoon minced garlic
• 1 (10 1/2 ounce) can condensed chicken broth
• 1 soup can water
• 1 (28 ounce) chopped tomatoes
• 1 tablespoon chopped fresh basil or 1 1/2 teaspoons dry basil
• salt & pepper
• 3/4 cup heavy cream

Recipe

• 1 heat oil in heavy saucepan. add shallots and garlic and sauté over med-low heat 2-3 minutes -- be careful not to burn garlic.
• 2 stir in broth, water, tomatoes and basil (if using fresh basil you will add it later). add salt and pepper.
• 3 heat cream till just warm (either on stove top in a separate sauce pan or in microwave) then stir into tomato mixture. bring just to a boil; immediately reduce heat and simmer 5 minutes. if using fresh basil, stir in at this point.
• 4 do not allow soup to boil.
• 5 serve immediately.
• 6 **note** we like a smoother soup so i usually send the canned tomatoes through the blender or food processor before adding them to the mixture.

Cream Of Tomato Soup

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

Ingredients

• Servings: 8
• 2 (14 -16 ounce) cans stewed tomatoes
• 2 (14 -16 ounce) cans diced tomatoes with juice
• 1/4 cup butter (preferred) or 1/4 cup oil
• 3 tablespoons flour
• 2 tablespoons brown sugar
• 1 tablespoon tomato paste
• 1 pinch allspice
• 1 3/4 cups chicken broth, low sodium preferred
• 1 1/2-2 cups heavy cream or 1 1/2-2 cups half-and-half or 1 1/2-2 cups milk
• salt and pepper

Recipe

• 1 place a strainer over a large measuring cup. drain and save the juice from both stewed and diced tomatoes. press down on the tomatoes with the back of a spoon to drain more juice. measure 3 cups juice, discard excess or save for another use. (bloody mary anyone?) set aside both juice and tomatoes.
• 2 melt the butter in a large pot, sprinkle in the flour; stir and cook 1 minute. add the brown sugar, tomato paste and allspice; stir.
• 3 whisk in the chicken broth gradually; then add the reserved tomato juice and both kinds of tomatoes.
• 4 bring to a boil, stirring frequently. reduce to a simmer and cook 10 minutes.
• 5 puree with an immersion blender, food processor or blender. don’t fill more than halfway if using a food processor or blender and cover with a kitchen towel before turning it on. leave as chunky as you like and call it a bisque or puree smooth for cream soup.
• 6 pour through a strainer into the same pot.
• 7 heat cream/milk in microwave until steaming, stir into soup. heating the cream/milk helps keep it from curdling.
• 8 bring back to simmer. do not boil after adding cream/milk - it will curdle. taste for seasoning and add salt and pepper, more cream/milk or more sugar if desired.
• 9 pureeing tomato seeds can make the soup a little bitter; adding a little more brown sugar will remove the bitterness.

Chocolaty-coffee Milk

Total Time: 1 min Cook Time: 1 min

Ingredients

• 1 cup milk
• 2 teaspoons cocoa powder (nesquick)
• 1 teaspoon coffee
• 1 teaspoon sugar (splenda or sugarfree of any kind are just as good)

Recipe

• 1 heat the milk in the microwave for 1 minute and 30 seconds.
• 2 put the cocoa, coffee and sugar and stir well.
• 3 drink up!

Cheesy Chicken Enchilada Dip!

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 10
• 1 (14 ounce) can enchilada sauce (i use old el paso)
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
• 8 ounces fat free cream cheese, softened
• 1 cup reduced-fat cheddar cheese, shredded
• 2 cups cooked chicken breasts, shredded
• 1 (4 ounce) can green chilies, diced
• tortilla chips

Recipe

• 1 for the microwave:.
• 2 in a large microwave-safe bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.
• 3 carefully add enchilada sauce, chicken, chiles and cheddar cheese.
• 4 heat in microwave for 2 minutes.
• 5 remove with hot pads and stir.
• 6 return to microwave and heat for 1 minute intervals, removing from microwave to stir, until the cheese is completely melted and the dip is heated all the way through.
• 7 directions for crock pot:.
• 8 in a medium mixing bowl, blend together the cream of chicken soup and the cream cheese, breaking the cream cheese up with the back of the spoon, if necessary.
• 9 add cream cheese/soup mixture to crockpot.
• 10 carefully add enchilada sauce, chicken, chiles and cheddar cheese to the crock pot.
• 11 heat on low for 1 hour, stirring occasionally. (remember, this will differ by crockpot, so please take your own crockpot into account!).
• 12 this method is great for parties!

Chocolate Brownie Quick Bread

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

Ingredients

• Servings: 16
• 4 ounces unsweetened chocolate squares
• 1/2 cup butter
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 cup finely chopped walnuts

Recipe

• 1 preheat oven to 350° and grease and flour a 9x5" loaf pan.
• 2 microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted.
• 3 stir until chocolate is completely melted.
• 4 add sugars and mix well.
• 5 blend in eggs, sour cream and vanilla.
• 6 stir together flour, baking powder, baking soda and add to batter.
• 7 mix well and stir in walnuts.
• 8 spread into prepared pan and bake for 1 hour or until toothpick inserted in center comes out clean.
• 9 cool completely before slicing.

Chocolaty Caramel Pecan Bars

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

Ingredients

• Servings: 24
• 1/2 cup powdered sugar
• 1/2 cup butter, softened
• 1 tablespoon whipping cream
• 1 cup all-purpose flour
• 35 caramels
• 1/2 cup whipping cream
• 2 1/4 cups pecans (i use chopped)
• 1 teaspoon butter
• 1/2 cup chocolate chips (it called for milk chocolate originally, but i always use semi- sweet myself)
• 2 tablespoons whipping cream

Recipe

• 1 heat oven to 325 degrees; grease a 9 inch square pan.
• 2 in medium bowl, combine the 1/2 cup powdered sugar, 1/2 cup butter, and 1 tablespoon cream; blend well.
• 3 add flour; mix until crumbly.
• 4 with floured hands, press evenly into the greased pan.
• 5 bake at 325 degrees for 15 to 20 minutes or until firm to the touch.
• 6 meanwhile, in a medium saucepan, combine the unwrapped caramels and 1/2 cup whipping cream.
• 7 cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
• 8 (i actually use the microwave for this step; it is quicker with less chance of burning).
• 9 remove from heat.
• 10 add pecans; stir well to get them coated.
• 11 immediately spoon over cooked crust.
• 12 spread carefully to cover crust.
• 13 in small bowl, combine topping ingredients.
• 14 microwave until smooth, being careful not to burn the chocolate.
• 15 drizzle over filling (i just spread it on there-- heck with pretty:p) refrigerate one hour or until it is firm.
• 16 cut into bars.
• 17 makes 24 bars-- at least in theory lol.

Carrot Gingerbread Muffins

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1/2 cup golden raisin
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup fancy molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup 1% plain yogurt
• 2 cups shredded carrots

Recipe

• 1 in small bowl, sprinkle 2 teaspoons water over raisins. cover and microwave on high for 20 seconds; stir and set aside to cool.
• 2 in bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
• 3 in large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. beat in molasses and vanilla; beat in eggs, one at a time. stir in flour mixture; stir in yogurt until combined. fold in carrots and raisins just until combined. spoon into paper-lined or greased muffin cups.
• 4 bake in 350f oven until cake tester inserted in center comes out clean, about 25 minutes. transfer to rack; let cool.

Chocolate Brains

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 cup chocolate chips
• 1 cup chow mein noodles
• 1/2 cup mini marshmallows

Recipe

• 1 grease sides of medium mixing bowl.
• 2 combine noodles and marshmallows in greased bowl.
• 3 microwave chocolate chips in glass measuring cup or bowl.
• 4 stir every 30 seconds or so until chips are melted.
• 5 pour chocolate over noodles and marshmallows and mix until coated.
• 6 put a little oil on hands and shape into 6 balls.
• 7 place on wax paper and cool in refrigerator until chocolate is hardened.

Carrot Cream Cheese Muffins

Total Time: 1 hr 22 mins Preparation Time: 1 hr Cook Time: 22 mins

Ingredients

• 1 (8 ounce) package cream cheese, softened in the microwave on low for 40 seconds
• 1/4 cup sugar
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1/2 cup butter
• 3/4 cup brown sugar
• 3 eggs, beaten
• 1 teaspoon orange extract
• 1/4 cup orange juice
• 1 tablespoon grated orange zest
• 1 3/4 cups grated carrots
• 3/4 cup raisins
• 3/4 cup chopped walnuts

Recipe

• 1 position oven rack in the middle position; preheat oven to 350°; coat the cups and top surface of a 12-cup muffin pan with vegetable spray.
• 2 filling: place cream cheese in a small bowl; add sugar, and mash with a dinner fork until well blended.
• 3 cover with plastic wrap and place in the freezer 10 minutes to chill.
• 4 muffins: sift together the flour, salt, baking powder, and cinnamon.
• 5 cream the butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
• 6 with the mixer running, add eggs, one at a time, beating after each addition.
• 7 add orange extract, orange juice, and orange zest.
• 8 add sifted dry ingredients and mix well.
• 9 fold in carrots, raisins, and walnuts.
• 10 place 2 t batter in each muffin cup.
• 11 tap gently to distribute batter evenly in each cup.
• 12 add a generous tablespoon of filling to each cup.
• 13 add remaining batter until each cup is full.
• 14 spread and smooth batter with the back of a spoon until filling is completely covered.
• 15 tap muffin pan again gently.
• 16 bake 20-22 mintues, or until a pick comes out clean.
• 17 cool on a rack at least 20 minutes.
• 18 use the tip of a knife and your fingers to remove muffins from pan (don't tip the pan and dump muffins out).
• 19 store cooled muffins loosely wrapped in wax paper in a plastic container in the refrigerator.
• 20 warm to room temperature before serving.

Baked Apple, Raisin,and Brown Sugar Dumplings

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 (8 ounce) golden delicious apples
• 1/2 cup packed dark brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/3 cup raisins
• 1 cup heavy whipping cream, divided
• 4 purchased refrigerated uncooked large flakey biscuits, room temperature (from a 16.3 oz. tube)
• 1 large egg, beaten to blend

Recipe

• 1 preheat oven to 400°f.
• 2 using melon baller, core apples,leaving bottoms intact.
• 3 place in glass pie pan, spacing apart.
• 4 microwave uncovered at 50 percent power until tender, about 10 minutes.
• 5 refrigerate 5 minutes to cool.
• 6 meanwhile, mix brown sugar and cinnamon in a small bowl.
• 7 transfer 3 tablespoons cinnamon sugar to small saucepan, add raisins and 3 tablespoons heavy cream and stir over low heat until sugar dissolves.
• 8 combine 3 tablespoons cinnamon sugar and remaining heavy cream to medium bowl and whisk to peaks; cover and refrigerate.
• 9 roll out each biscuit on floured surface to thin 8-inch round; brush lightly with egg.
• 10 place apple in center of each round; fill apples with raisin mixture, overfilling slightly.
• 11 pull 4 sides of dough up to top of apple ( from 3,6,9,12 positions) and twist in center, making apple stem shape.
• 12 using fingertips, press seams tightly to seal.
• 13 transfer dumplings to foil-lined baking sheet;brush dumplings with egg, sprinkle with remaining cinnamon sugar.
• 14 bake dumplings until golden, about 18 minutes.
• 15 serve warm with cinnamon whipped cream.

Banana Cinnamon Cake With Apricot Glaze

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

Ingredients

• 4 bananas (medium size, ripe)
• 100 g brown sugar (or to taste)
• 100 g hazelnuts (ground)
• 100 g flour
• 50 g butter
• 50 ml canola oil
• 2 eggs (large)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon orange zest
• 2 teaspoons baking powder
• 3 tablespoons apricot jam
• 1 teaspoon rum (optional)

Recipe

• 1 mix butter, oil and sugar until fluffy.
• 2 add eggs and mix again until of thick texture.
• 3 add cinnamon, orange zest and vanilla extract and mix again.
• 4 slowly add hazelnuts.
• 5 mix baking powder and flour and add to dough.
• 6 mash bananas (best using a fork) and add to dough. mix until soft and creamy.
• 7 transfer dough to a buttered cake pan and bake at 175°c for about 35-40 minutes.
• 8 glaze: heat jam in a pot or in the microwave oven until liquid.
• 9 stain hot jam through a sieve (to avoid chunks on top of the cake).
• 10 mix, if desired, with rum.
• 11 brush hot cake with apricot mixture and let cool.

Cheesy Chicken Enchiladas

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

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 tablespoon oil
• 2 cups chopped cooked chicken
• 1 (4 ounce) can chopped green chilies
• 1/4 cup chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 ounces philadelphia cream cheese
• 6 inches flour tortillas
• 1/4 lb cubed velveeta cheese
• 2 tablespoons milk
• 1/2 cup salsa

Recipe

• 1 in a large skillet combine onion, garlic and oil, saute until onions are clear.
• 2 stir in chicken, chilis, broth, and seasonings, heat for 4 mintues.
• 3 add cream cheese and stir until melted.
• 4 spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish.
• 5 melt velveeta and salsa 2-3 minutes.
• 6 pour over tortillas, can top with more salsa.
• 7 heat 6-8 minutes in microwave or 10 minutes in 350 oven.

Cream Of Oat Bran

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

Ingredients

• Servings: 1
• 1/2 cup unsweetened soymilk
• 1/4 cup cold water
• 1/4 cup oat bran
• 1 pinch salt
• 1 dash ground cinnamon
• 2 tablespoons chopped walnuts
• 1 tablespoon ground flax seed
• sliced banana (optional)

Recipe

• 1 combine the soymilk, water, oat bran and salt in microwave-proof bowl. cook in microwave on high for 3 minutes, or until mixture thickens to desired consistency, stopping and stirring after each minute. you may cook this on the stovetop is you like. cook about 5 minutes, or to desired consistency.
• 2 top with cinnamon, and walnuts and flaxseeds. slice banana on top if you wish. enjoy!

Chicken Tortas (mexican Sandwiches)

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

Ingredients

• Servings: 4
• 4 bolillos mexican rolls or 4 soft french rolls
• 2 cups cooked shredded chicken
• 1 can refried beans
• 1/2 cup shredded cheese
• salsa
• sour cream
• avocado (or guacamole)
• shredded lettuce

Recipe

• 1 micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
• 2 spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
• 3 put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
• 4 top with the other half of the bun and enjoy!

Cheesy Chicken Enchiladas

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 ounces sour cream
• 2 1/2 cups grated cheddar cheese
• 2 cups diced chicken
• 1 (15 ounce) can tomatoes
• 1 (10 ounce) can enchilada sauce
• 12 corn tortillas

Recipe

• 1 mix chicken, 1 cup cheese and chopped tomatoes.
• 2 completely, but lightly cover both sides of one tortilla with cooking spray like pam, then place the tortilla on a microwave-safe plate.
• 3 completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
• 4 fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan.
• 5 heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed.
• 6 pour over enchiladas.
• 7 use remaining cheese to sprinkle over sauce.
• 8 bake at 350 degrees for 40 minutes.
• 9 cheese will be hot and bubbly.

Coconut Cream Pie

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 8
• all-purpose flour, for dusting
• 1 large whole egg, lightly beaten
• 4 large egg yolks
• 3 cups canned unsweetened coconut milk
• 2/3 cup granulated sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 ounces semisweet chocolate
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/4-1/2 cup ice water

Recipe

• 1 pate brisee: in the bowl of a food processor, combine flour, salt and sugar. add butter and process until the mixture resembles coarse meal, 8-10 seconds.
• 2 with the machine running, add ice water in a slow steady stream through feed tube. pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. to test, squeeze a small amount together; if it is crumbly add more ice water, 1 tablespoon at a time.
• 3 divide dough into 2 equal balls. flatten each ball into disks and wrap in plastic. transfer to the refrigerator and chill at least 1 hour. dough may be stored, frozen up to 1 month.
• 4 preheat oven to 375°f on a lightly floured surface, roll out dough to a 12-inch round, a bit less than 1/4-inch thick. fit dough into a 9-inch pie plate. using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. fold under overhanf so it extends slightly beyond edge of pie plate. crimp edge as desired. prick dough all over with a fork. brush rim of dough with beaten egg. chill pie shell until firm, about 3 minutes.
• 5 line chilled pie shell wirh a round of parchment paper, leaving a 1-inch overhang. fill with pie weights, or dried beans. bake until edges of crust just turn golden, 15-20 minutes. remove parchment and pie weights. return crust to oven and continue baking until golden all over 15-20 minutes more. place pie shell on a wire rack to cool completely. reduce oven temperature to 325°f.
• 6 place coconut curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden., about 10 minutes. set aside.
• 7 prepare an ice bath; set aside. in a bowl, lightly whisk egg yolks; set aside. in a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. bring to a simmer (do not boil), and cook, whisking constantly, 3-4 minutes.
• 8 whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2-3 minutes. transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. set in ice bath until completely chilled, 30-35 minutes. (filling can be kept in refrigerator covered with plastic wrap, up to 1 day).
• 9 melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. stir until smooth, and set aside until cool to touch, stirring occasionally.
• 10 using a pastry brush, coat inside of cooled crust with melted chocolate. place in refrigerator or freezer until firm to touch, about 10 minutes.
• 11 fill crust with coconut custard, spreading evenly with an offset spatula.
• 12 in the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form.
• 13 using a small offset spatula, spread whipped cream on top of custard. refrigerate pie at least 3 hours before serving. garnish with toasted coconut curls and chocolate curls before serving.

Corn Spoon Bread

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese
• 1/4 cup butter
• 1 (14 3/4 ounce) can creamed corn
• 1 (14 3/4 ounce) can corn kernels, drained
• 1 egg
• 1 (8 1/2 ounce) package corn muffin mix
• 1/8 teaspoon salt (more or less to taste)
• 1/8 teaspoon pepper (more or less to taste)

Recipe

• 1 preheat oven to 375°f coat 1 1/2-quart baking dish with cooking spray.
• 2 heat cream cheese in microwave on high in 10-second intervals until very soft. repeat with butter.
• 3 in bowl, whisk cream cheese and butter until smooth. whisk in creamed corn, corn kernels, and egg. whisk in muffin mix, salt, and pepper.
• 4 pour into baking dish. bake 55 minutes or until lightly browned and set.

Cream Of Pizza Soup

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

Ingredients

• Servings: 6
• 1 (1 7/8 ounce) package cream leek soup mix (dry mix, i am not sure about the size here!)
• 1 quart water
• 1/4 teaspoon italian seasoning
• 1/4 teaspoon dried onion
• 1/4 green pepper, chopped (add just before serving)
• 1 (4 ounce) can sliced mushrooms
• 1 (4 ounce) can sliced black olives
• 1 ounce green olives
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded colby-monterey jack cheese
• 1/4 cup shredded sharp cheddar cheese
• 2 ounces pepperoni (slightly microwaved)
• 1 1/4 ounces canadian bacon (slightly sauteed)
• 1/4 lb italian sausage (slightly sauteed)

Recipe

• 1 microwave pepperoni.
• 2 sauté canadian bacon and sausage.
• 3 combine all ingredients in a large pot and heat through.

Asiago Spinach Breadsticks With Pine-nuts

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• 1/2 cup water, lukewarm
• 1 egg, separated
• 1/4 cup asiago cheese, freshly grated
• 5 ounces baby spinach leaves
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1/4 cup pine nuts, toasted (toast in 350 degree oven for 10 minutes, stir halfway through)
• 1 1/2 teaspoons yeast
• 2 teaspoons water
• coarse salt

Recipe

• 1 rinse the baby spinach leaves and microwave for 3 minutes. drain & cool in colander. then coarsely chop.
• 2 separate the egg and put the yolk in your bread machine pan. save the for the glaze.
• 3 put the remaining ingredients (except 2 tsp water and coarse salt) into bread pan in order suggested by your bread machine instructions.
• 4 my breadman recommends wet ingredients first (egg, water, oil, honey, spinach leaves)with flour and pine-nuts next. then put salt in off to one side and make a well in the flour for the yeast. finally sprinkle the cheese on top.
• 5 set machine for dough, press start.
• 6 grease two baking sheets.
• 7 make a wash of the egg and 2 tsp water.
• 8 preheat oven to 350 degrees f.
• 9 when dough is ready, remove from bread machine and punch down.
• 10 cut the dough into 16 pieces.
• 11 roll each pieces between your palms to form a rope about 6 inches long.
• 12 place breadsticks on baking sheet about 2 inches apart.
• 13 brush breadsticks with egg wash. sprinkle with coarse salt (and chopped pine-nuts if desired).
• 14 bake bread sticks until golden, about 20 minutes.

Chocolate Brandy Balls

Ingredients

• 3 cups vanilla wafer cookies, crumbled
• 5 tablespoons brandy
• 1 (300 g) package semi-sweet chocolate chips
• 1 can condensed milk, sweetened
• to taste nuts, finely chopped

Recipe

• 1 combine crumbs and brandy, set aside. melt chocolate chips in a medium microwavable bowl at medium (50%) for 2-3 min.
• 2 stir to help melting.
• 3 stir condensed milk into chocolate until smooth.
• 4 gradually add crumb mixture, mixing well.
• 5 shape into 1-inch balls and roll in nuts.
• 6 store tightly covered at room temperature or freeze.

Chocolatey Stuffed Pecans

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

Ingredients

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup sweetened condensed milk
• 1/2 teaspoon vanilla
• 1/2 cup powdered sugar
• 80 large pecan halves

Recipe

• 1 melt chips in small saucepan over very low heat (or in the microwave), stirring constantly.
• 2 remove from heat.
• 3 stir in sweetened condensed milk and vanilla until smooth.
• 4 stir in enough powdered sugar to make stiff mixture.
• 5 refrigerate, if needed.
• 6 place 1 rounded teaspoonful chocolate mixture on flat side of 1 pecan half.
• 7 top with another pecan half.
• 8 repeat with remaining pecans and chocolate mixture.
• 9 store in refrigerator.

Acorn Or Butternut Squash Risotto

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

Ingredients

• Servings: 2
• 1 small squash or 1 small butternut squash or 1 small acorn squash, your favorite
• 1 3/4 cups 10 minute brown rice
• 2 cups frozen mixed vegetables
• 1 vegetable stock cube (or chicken if you prefer)
• 2 cups water or 2 cups wine, approximately
• pepper, to taste
• chinese five spice powder, to taste

Recipe

• 1 peel the squash and cut into 1" cubes.
• 2 put them under the broiler to toast.
• 3 boil the rice with liquid and flavoring.
• 4 heat up a large fry pan and scold the mixed veg on it with no liquid.
• 5 when the squash is browned to your taste put it in the microwave with a couple of spoons of water and zap until tender- takes about 4.
• 6 5 minutes.
• 7 while the squash is zapping mix the cooked rice in with the mixed veg.
• 8 stir in whatever seasoning you feel like using.
• 9 it should now be on a low heat- just to keep everything warm.
• 10 when the squash is done toss it in and mix it up- and serve.
• 11 salt or soy sauce or whatever to taste.
• 12 it took about 15-20 mins to do.

Corn Souffle (microwave)

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 2 eggs
• 5 teaspoons cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16 ounce) can cream-style corn
• 1 cup heavy cream

Recipe

• 1 beat eggs, cornstarch, sugar, salt, and pepper in medium size bowl until well blended. beat in corn and cream. pour into 1 quart greased baking dish. microwave on high for 7 minutes. stir well working from the outside of the dish. cook 7 minutes more or until almost set in center.
• 2 cover and let stand 5 minutes.

Chocolate Bites

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

Ingredients

• Servings: 50
• 4 unsweetened chocolate squares
• 3/4 cup butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 2 cups flour

Recipe

• 1 preheat oven to 350°f.
• 2 microwave chocolate and butter in a large microwavable bowl on high 2 minutes or until butter is melted. stir until chocolate is completely melted.
• 3 stir in sugar. blend in eggs and vanilla. add flour, mix well.
• 4 chill 15 minutes or until dough is easy to handle.
• 5 shape dough into 1-inch balls; place 2 inches apart on a greased cookie sheet.
• 6 bake 8 minutes or until just set (do not over bake). let stand on baking sheet 1 minute, transfer to wire racks and cool completely.

Cheesy Chicken Breasts

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

Ingredients

• Servings: 4
• 2 whole skinless chicken breasts, split
• 2 ounces monterey jack cheese
• 1 egg, beaten
• 1/4 cup corn flakes, crumbs
• 1 tablespoon grated parmesan cheese
• 1 teaspoon parsley flakes
• 1 teaspoon chicken bouillon powder
• 1/4 teaspoon salt
• 1 dash pepper

Recipe

• 1 cut a 3-inch lengthwise slit in thickest part of each breast.
• 2 cut cheese into 4 sticks about 1/2 by 2 1/2 inches each.
• 3 insert cheese into opening of each breast and secure opening with a toothpick.
• 4 place breast bone side down on rack in a 12x8-inch glass baking dish.
• 5 brush skinned side of breast with egg.
• 6 combine remaining ingredients.
• 7 sprinkle evenly over chicken; cover with paper towel.
• 8 microwave on high for 10-12 minutes, or until done, rotating dish once.

Big Belly Busting Breakfast Burritos!

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

Ingredients

• Servings: 2
• 2 burrito-size flour tortillas
• 1 cup monterey jack cheese, shredded
• 4 ounces mexican chorizo sausage (the kind used to flavor eggs.)
• 2 small red potatoes
• 4 large eggs
• 4 slices bacon
• bacon fat
• salt and pepper
• sour cream (optional)
• hot sauce (optional)

Recipe

• 1 poke holes in potatoes with fork and cook in microwave until tender. chop into small bite size pieces and season with salt and pepper.
• 2 fry the bacon until done and chop into chunks, set aside.
• 3 put chopped potatoes in the bacon fat and turn heat to medium-low stirring occasionally.
• 4 in a seperate pan, heat up chorizo on medium heat until chorizo is hot and has melted in the pan.
• 5 crack in the eggs into the chorizo and reduce to medium heat stirring until eggs are of desired consistency.
• 6 meanwhile, heat up tortillas.
• 7 assemble: on a warm tortilla place half the egg mixture, potato, cheese, bacon, and sourcream if desired.
• 8 enjoy!

Christmas Bourbon Fruitcake Squares

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

Ingredients

• 6 tablespoons butter
• 4 cups vanilla wafer crumbs
• 3/4 cup green glazed cherries, halved
• 3/4 cup candied red cherries, halved
• 1/2 cup candied pineapple, chopped
• 3/4 cup dates, chopped
• 1 1/2 cups chopped nuts (any kind you desire)
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup bourbon

Recipe

• 1 set oven to 350 degrees.
• 2 in a saucepan or microwave, melt butter, pour into a 15" x 10" baking pan.
• 3 sprinkle with vanilla wafer crumbs evenly on top.
• 4 arrange fruits and nuts evenly on top of the crumb mixture; press down gently.
• 5 combine the sweetened condensed milk with the bourbon; pour evenly over top of fruit/nut mixture.
• 6 bake for 20-25 minutes.
• 7 remove from oven; cool completely.
• 8 cut in squares.

Bisteeya

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 8
• 12 skinless chicken thighs
• 1 medium onion, chopped
• 1 1/2 tablespoons minced garlic
• 1 cup fresh parsley, chopped
• 1 tablespoon salt
• 1 teaspoon turmeric
• 1/2 teaspoon ginger
• 3 cups low-fat chicken broth
• 3 cinnamon sticks
• 1 cup slivered almonds
• 1/3 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 cup lemon juice
• 6 eggs
• 3/4 lb phyllo dough
• butter-flavored cooking spray

Recipe

• 1 place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. toss well, rubbing chicken with the spices. marinate 2 hours at room temperature or overnight in the refrigerator.
• 2 cook chicken with the marinade, chicken broth and cinnamon sticks. bring to boil, reduce heat, cover and gently simmer for 1 hour. remove chicken from broth and set aside.
• 3 strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups.
• 4 toast almonds in the microwave for 3 minutes on high. add powdered sugar and ground cinnamon. set aside.
• 5 after broth is reduced, add lemon juice and gently simmer another 10 minutes. increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. cook, stirring, until eggs are set but not dry. most of the liquid should evaporate. about 8-10 minutes. add salt if necessary, cool to room temperature.
• 6 when chicken is cool, shred the meat and set aside.
• 7 preheat oven to 425°f.
• 8 unroll phyllo. spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. spray with butter flavored spray. fold 4 sheets in half and let them air dry.
• 9 place shredded chicken on bottom of phyllo in pan. cover with egg mixture then the 4 dry phyllo sheets. sprinkle almond/sugar mixture over pastry. cover with all but 2 remaining pastry leaves. spraying each with butter flavored spray. fold the overlapping leaves over the top and spray with butter flavored spray.
• 10 bake 20 minutes or until golden. dust top with cinnamon and powdered sugar before serving.

Cheesy Chicken And Spinach Casserole

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

Ingredients

• Servings: 4
• 1 1/2 lbs boneless chicken breasts
• 1/2 lb frozen spinach, chopped
• 1/3 lb smoked gouda cheese
• 1/4 cup nonfat milk
• 2 tablespoons butter or 2 tablespoons margarine
• 1/3 cup breadcrumbs (i use italian seasoned)
• 2 tablespoons breadcrumbs
• 1 tablespoon chili powder
• 1 tablespoon vegetable oil

Recipe

• 1 thaw spinach and preheat oven to 375°f.
• 2 chop chicken into cubes of about 1 square inch ( or 2.5 cm squared).
• 3 cook chicken in skillet with tbsp of vegetable oil until mostly cooked through. do not cook through completely or chicken will get dry.
• 4 cut gouda into strips and melt it in 1/4 cup of fat free milk. (i usually do this in the microwave by cooking and stirring every few minutes).
• 5 while cheese is melting, mix together the chicken and spinach in a casserole dish so that spinach is dispersed evenly throughout. if you have more chicken than spinach, add a bit more spinach keeping in mind it will shrink as it gets cooked!
• 6 as soon as cheese is melted pour immediately over the chicken and spinach. do not mix again! the cheese will melt through the layers as it cooks.
• 7 melt the butter and add to it the breadcrumbs.
• 8 using your fingers or a fork, crumble together the breadcrumb and butter mixture and sprinkle evenly over the top of the dish.
• 9 sprinkle remaining 2 tbsp of breadcrumbs and chili powder evenly over dish.
• 10 bake covered for about 35-40 minutes.

Chocolate Blossoms

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1 cup semi-sweet chocolate chips
• 2 ounces unsweetened chocolate squares
• 1 cup sugar
• 1/2 cup butter flavor crisco (sticks)
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour, plus
• 2 tablespoons flour
• 1/2 teaspoon baking soda
• 8 ounces hershey candy cane kisses

Recipe

• 1 heat oven to 350 degrees.
• 2 combine chocolate chips and baking chocolate in microwave safe bowl. microwave 50 percent power for 2 minutes. repeat until melted and smooth.
• 3 cool slightly.
• 4 combine sugar and crisco stick in large bowl.
• 5 beat at medium speed until blended and crumbly. beat in eggs, one at a time, then salt and vanilla.
• 6 reduce speed to low. add chocolate slowly. mix until well blended.
• 7 stir in flour and baking soda with spoon until well blended.
• 8 shape dough into 1 inch balls.
• 9 bake for 8 minute remove from oven place hershey kiss in middle of cookie until cracks. remove from cookie sheet to cool.

Creamed Spinach With Jalapenos

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

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen spinach
• 1/4 cup butter, divided
• 1/4 cup breadcrumbs
• 1 tablespoon flour
• 3 tablespoons onions, finely minced
• 1 garlic clove, pressed
• 1/4 cup evaporated milk
• 2/3 cup monterey jack pepper cheese, shredded
• 1 -3 jalapeno pepper, minced
• 1/2 teaspoon celery salt
• fresh ground black pepper, to taste

Recipe

• 1 preheat oven to 300 degrees. butter a small casserole dish.
• 2 place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on high, until heated through. drain well, reserving 1/2 cup liquid.
• 3 melt 2 t. butter in small saucepan over medium heat, and stir in the bread crumbs until well coated. remove from heat, and set aside.
• 4 melt remaining 2 t. butter in a medium saucepan over medium heat. stir in flour. mix in onion and garlic, and cook 1 minute. gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. season with celery salt and pepper. mix in the spinach. transfer to the prepared casserole dish, and top with bread crumbs.
• 5 bake 45 minutes in the preheated oven, until bubbly and golden browned.

Chocolate Banana Souffle

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

Ingredients

• 3 tablespoons sugar
• 2 ounces semisweet chocolate, coarsely chopped
• 2 teaspoons instant espresso powder or 2 teaspoons instant coffee
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder, preferably dutch-process
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup banana, mashed
• 1/4 cup light brown sugar
• 1/4 cup low-fat milk
• 5 large egg whites
• 1/8 teaspoon cream of tartar

Recipe

• 1 preheat oven to 350 degrees f. lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. dust with sugar, turning to coat, and tapping out the excess. set aside.
• 2 melt chocolate over barely simmering water or in the microwave. dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
• 3 sift cocoa, cornstarch and salt into a large bowl. add banana, brown sugar and milk, whisking to blend. add melted chocolate and the coffee mixture and blend well.
• 4 place egg whites in a clean, grease-free mixing bowl. beat on low speed with an electric mixer until frothy. add cream of tartar; increase the speed to medium and whip until soft peaks form. gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
• 5 whisk one-fourth of the egg whites into chocolate mixture. gently but quickly, fold in the remaining whites with a rubber spatula. spoon into the prepared souffle dishes or ramekins.
• 6 bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. remove from the oven and sift a little confectioners' sugar over the top. serve immediately.

Chocolate Beet Cupcakes

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

Ingredients

• Servings: 12
• 2 squares dark chocolate, chopped
• 1/2 cup butter
• 1 cup cake flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 egg, room temperature
• 1/2 teaspoon vanilla
• 14 ounces sliced beets
• 1/2 cup cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla
• 1 teaspoon beet juice
• 2 cups icing sugar

Recipe

• 1 line a 12-cup muffin tin with cupcake papers. preheat oven to 350°f.
• 2 place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
• 3 stir often during the melting process. stir until smooth and set aside to cool slightly.
• 4 whisk together flour, baking powder, baking soda and salt.
• 5 in the bowl beat remaining butter and sugar together until well combined. beat in egg and vanilla. beat in beet purée, followed by melted chocolate mixture.
• 6 using a sturdy spatula, fold in flour mixture by hand. do not over mix.
• 7 using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
• 8 bake until a toothpick inserted in the center comes out clean, about 25 minutes. cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
• 9 with an electric mixer, beat together cream cheese and butter until smooth. add beet juice, icing sugar and vanilla and beat until smooth.
• 10 frost cupcakes as desired. makes enough for twelve cupcake.
• 11 use a spatula or piping bag to frost cupcakes.