Acadia's Chai Spiced Coffee

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

Ingredients

• Servings: 2
• 8 ounces coffee (brewed)
• 8 ounces chai concentrate (i used oregon chai)
• 4 tablespoons non-dairy coffee creamer (low fat french vanilla)

Recipe

• 1 mix brewed coffee and chai together in microwave safe bowl and microwave for 1-2 minutes.
• 2 pour into two 8-ounce mugs and add 2-tablespoons of non-dairy creamer to each mug & stir.

Apple Cake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla
• 6 baking apples
• cinnamon

Recipe

• 1 combine first 3 ingredients together.
• 2 in another bowl, mix shortening, sugar, eggs and vanilla together. add dry ingredients.
• 3 spread 1/2 of dough into 9x13 pan.
• 4 peel and slice apples. place in bowl. microwave for 6 minutes, toss (cook more if needed).
• 5 lay slightly cooled apples over base.
• 6 sprinkle with cinnamon.
• 7 take spoonfuls of batter, dip in flour. flatten with fingers to 3/4 cm thick. cover all apples.
• 8 bake at 350 degrees or 45 minute.

Corn On The Cobcake

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

Ingredients

• 1 (18 ounce) box yellow cake mix
• 4 large eggs
• 3/4 cup vegetable oil
• 2 (12 ounce) containers frosting
• 1 (12 ounce) package jelly beans
• 1 (12 ounce) package yellow jelly beans
• 24 pieces yellow starburst candies
• 1/4 cup decorator sugar

Recipe

• 1 start by mixing the cake mix, oil and eggs as directed on the box. place the combined ingredients in cupcake cups and bake in the oven as directed.
• 2 after the cupcakes have cooled completely, frost with the frosting.
• 3 place yellow and jelly beans on top of the frosting in rows to look like the corn kernels.
• 4 set three cupcakes side by side in the corn plate.
• 5 sprinkle the decorating sugar on top to give the appearance of "salt"
• 6 microwave a starburst piece in the microwave for about 8 seconds and stretch it to give the appearance of melted butter. place this on the center cupcake. add a corn holder to each end of the cob and serve.

Cheesy Chicken Pitas

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

Ingredients

• Servings: 4
• 1 cup bell pepper, strips
• 1 small onion, sliced
• 1 garlic clove, minced
• 1 1/4 lbs boneless skinless chicken breasts, cut in strips
• 2 whole wheat pita bread, cut in half
• 4 slices cheese, cut in half diagonally
• lettuce
• 1/2 cup sour cream

Recipe

• 1 toss peppers and onions together in bowl. set aside.
• 2 spray small frying pan with non-stick cooking spray, cook garlic and chicken strips until thoroughly heated.
• 3 for each pita half, fill with layer of chicken, 2 slices of cheese and 1/4 cup pepper mixture. cover loosely.
• 4 microwave on high 30 seconds or until cheese is slightly melted. add lettuce, serve with sour cream.

Cheesy Chicken Spaghetti

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

Ingredients

• 1 lb chicken tenderloins
• 8 ounces mueller's pot-sized spaghetti
• 3 cups chicken broth
• 1 (15 ounce) can cream of chicken soup
• 10 ounces frozen broccoli florets
• 8 ounces bel gioioso pearl mozzarella cheese
• 1 cup shredded parmesan cheese
• 1/4 cup diced onion
• 3 teaspoons bacon drippings
• 4 tablespoons extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paul prudhomme poultry seasoning
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon ground rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 cut chicken tenderloins into 1 - 1 1/2 inch chunks and place in large mixing bowl.
• 2 pour olive oil over chicken and add garlic powder, onion powder, paul prudhomme poultry seasoning, sea salt and fresh ground pepper and mix so that all pieces of chicken are well coated with oil and seasonings.
• 3 melt bacon drippings in large pan over medium high heat then dump entire bowl of chicken and spices into pan also add diced onions.
• 4 cook chicken until pieces are turning a light golden brown. then move to a plate covered in paper towels to drain chicken and onions.
• 5 in an extra large skillet heat the extra 2 tablespoons of olive oil and add 8 oz or half the box of mueller's pot sized spaghetti (or if you can't find it just use regular spaghetti broken in half) and stir around to make sure all spaghetti is covered in oil. cook on medium high. cook until spaghetti starts to brown around 5 minutes.
• 6 add chicken broth and cream of chicken soup and the oregano, basil, thyme and rosemary and mix real well. heat until it starts to simmer (about 5 minutes) then turn heat to between low and medium low and keep at just a simmer. cover and cook for another 5 minutes.
• 7 tear the mozzarella pearls into pieces and add to skillet along with 1/2 the parmesan cheese. turn heat to medium cover checking and stirring every minute or two so it doesn't stick.
• 8 while the cheese is melting cook broccoli in microwave according to package directions then add to skillet and stir well. use last of the shredded parmesan cheese to top each dish.

Chicken Breasts Stuffed With Spinach And Mushrooms

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

Ingredients

• Servings: 4
• 4 whole boneless skinless chicken breasts
• toothpick
• 1 (10 ounce) package frozen chopped spinach
• 2 tablespoons butter
• 12 small mushroom caps (crimini or button)
• 2 garlic cloves, cracked or 1/4 teaspoon garlic powder
• 1 small shallot (quartered)
• salt and pepper, to taste
• 1 cup part-skim ricotta cheese
• 1/2 cup grated parmigiano-reggiano cheese
• 1/2 teaspoon ground nutmeg
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup wine (not cooking wine)
• 1 cup chicken broth

Recipe

• 1 you will also need: large plastic food storage bags or waxed paper.
• 2 place breasts in the center of a plastic food storage bag or between 2 sheets of waxed paper.
• 3 pound out the chicken from the center of the bag outward with a mallet or a heavy skillet.
• 4 be firm and controlled with your strokes.
• 5 defrost spinach in the microwave.
• 6 transfer spinach to a kitchen or a piece of cheese cloth.
• 7 twist towel around spinach and wring it out until the spinach is very dry.
• 8 transfer the spinach to a medium size mixing bowl.
• 9 place a non-stick skillet over medium heat.
• 10 when skillet is hot, add the butter, mushrooms, garlic and shallot.
• 11 season with salt and pepper, and saute 5 minutes.
• 12 transfer mushrooms, garlic and shallot to a food processor.
• 13 pulse to grind the mushrooms, and transfer to the mixing bowl, adding the processed mushrooms to the spinach.
• 14 add ricotta and grated cheese and nutmeg to the bowl.
• 15 stir to combine the stuffing.
• 16 return the skillet to the stove over medium-high heat.
• 17 place a mound of stuffing on each breast, and wrap and roll breast over the stuffing.
• 18 secure breasts with toothpicks.
• 19 add 3 tablespoons of extra-virgin olive oil to the skillet.
• 20 add breasts to the skillet and brown on all sides, about 10 to 12 minutes.
• 21 the chicken will cook quickly, because it is thin.
• 22 remove breasts.
• 23 add butter and flour to the skillet.
• 24 cook butter and flour 1 minute.
• 25 whisk in the wine and reduce for another minute.
• 26 whisk in the chicken broth, and then return the breasts to the skillet.
• 27 reduce the heat and simmer until ready to serve.
• 28 remove the toothpicks.
• 29 serve the breasts either whole, or slice on an angle and fan out on the dinner plates.
• 30 top the stuffed chicken breasts or sliced stuffed chicken breasts with generous spoonfuls of the sauce.

Chocolate Brownie Pudding

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

Ingredients

• Servings: 6
• 1 (1 1/2 ounce) godiva dark chocolate bars, coarsely chopped
• 1/2 cup butter or 1/2 cup margarine
• 2 large eggs, at room temperature
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1 pinch salt
• 4 (1 1/2 ounce) godiva dark chocolate bars
• 1 1/4 cups chopped pecans, toasted
• 6 large eggs, at room temperature
• 1 cup granulated sugar
• 3 cups whole milk
• 1 teaspoon vanilla extract
• 3/4 cup unsweetened alkalized cocoa powder (any kind, hershey's, nestle's etc.)
• 3 (1 1/2 ounce) godiva dark chocolate bars, coarsely chopped
• whipped cream
• toasted chopped pecans (optional)

Recipe

• 1 brownies:.
• 2 preheat oven to 350°f.
• 3 line 8" square baking pan with aluminum foil so that the foil extends 2" beyond two opposite sides of the pan.
• 4 lightly butter bottom and sides of foil-lined pan.
• 5 place 1 bar chocolate and butter in small microwave-safe bowl.
• 6 microwave on medium(50% power) for 1 minute.
• 7 stir, microwave 30 seconds more or until chocolate is softened.
• 8 stir until smooth and let cool.
• 9 beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
• 10 add cooled chocolate, vanilla, flour and salt and stir until just combined.
• 11 stir in chopped chocolate and pecans.
• 12 spread batter into prepared pan.
• 13 bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it.
• 14 cool in pan on wire rack.
• 15 tip:*to toast pecans, spread on baking sheet. bake at 350°f for 8-10 minutes or until toasted.
• 16 pudding:.
• 17 whip eeg yolks and sugar in bowl until pale-colored.
• 18 heat milk in a medium heavy saucepan to a boil.
• 19 remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture.
• 20 return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened.
• 21 it is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds.
• 22 do not boil.
• 23 remove from heat.
• 24 whisk in vanilla, cocoa powder and chocolate chunks until blended.
• 25 strain mixture into medium stainless steel bowl.
• 26 place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold.
• 27 assembly:.
• 28 divide brownie into 2 rectangles.
• 29 cut 1 rectangle into 1/2" pieces.
• 30 chop remaining half into small crumbs and place in airtight container.
• 31 pour 2 cups pudding into 13 x 9 x 2-inch baking pan.
• 32 top with 1/2" brownie pieces.
• 33 pour remaining pudding over brownie layer, gentle pressing the brownies into the pudding.
• 34 cover with foil for at least 8 hours or overnight.
• 35 garnish:.
• 36 scoop pudding into 6 large glass goblets.
• 37 sprinkle with reserved brownie crumbs.
• 38 top with dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.

Chocolate Brownie Bites

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

Ingredients

• 1 tablespoon butter
• 2 ounces bittersweet chocolate, chopped
• 1/3 cup unsweetened applesauce
• 1/2 cup seedless raspberry jam
• 1/2 cup dark brown sugar
• 1 egg
• 1 egg
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 1/2 cup chopped pecans
• 24 pecan halves

Recipe

• 1 in a glass bowl, melt butter and chocolate in microwave, stirring until completely melted.
• 2 stir in applesauce, jam and sugar until well blended.
• 3 lightly beat egg with egg and vanilla.
• 4 stir in chocolate mixture. gently stir in flour and pecans.
• 5 grease mini muffin tin with light cooking spray.
• 6 spoon batter into pan up to the top.
• 7 top each brownie with one pecan half.
• 8 bake at 350 for 10 minutes.
• 9 let cool for a minute before removing from pan.

Coconut Cream Mocha Espresso

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 tablespoon heavy cream
• 1 tablespoon coconut milk
• 1 ounce irish cream
• 1 ounce chocolate liqueur
• 3 1/2-4 ounces espresso, freshly brewed (approximately a double shot)
• cocoa powder (optional)

Recipe

• 1 mix heavy cream and coconut milk in small glass. set aside.
• 2 in a small microwave safe serving glass, combine the irish cream and chocolate liqueur.
• 3 heat for one minute in microwave or until hot.
• 4 add espresso and stir carefully.
• 5 using a spoon held upside down, slowly pour the cream over the back of the spoon into the serving glass. this will let you float the cream on top.
• 6 dust with cocoa powder if you want. it will give it that finishing touch but is not necessary.

Chocolate Brownie Oatmeal Cookies

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

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 cup packed brown sugar
• 1/2 cup softened butter or 1/2 cup margarine
• 8 ounces package softened cream cheese
• 2 eggs
• 1/2 cup granulated sugar
• 1 cup chopped nuts
• 3 cups rolled oats
• 2 cups semi-sweet chocolate chips
• 1/2 teaspoon vanilla
• powdered sugar

Recipe

• 1 click to enlargemelt the chocolate, either in a double boiler or in the microwave on medium power for 30 seconds at a time, stirring until smooth. (in the microwave, the chocolate will appear to hold its shape when it is actually melted.)
• 2 click to enlargebeat together cream cheese, butter or margarine, and sugars in a large mixing bowl until creamy.
• 3 add eggs and vanilla and beat well.
• 4 click to enlargeadd melted chocolate, mixing well.
• 5 combine flour and baking soda in a smaller bowl.
• 6 add flour mixture to chocolate mixture and blend well.
• 7 click to enlargestir in oats and nuts.
• 8 cover mixing bowl and place in refrigerator. chill for at least 1 hour.
• 9 heat oven to 350 degrees f and line some cookie sheets with baking parchment.
• 10 shape chilled dough into 1-inch balls.
• 11 click to enlargeplace balls 3 inches apart on parchment-lined cookie sheet.
• 12 bake 8 to 10 minutes or until cookies are almost set. don't overbake.
• 13 cool 1 minute on cookie sheet and remove to wire rack.
• 14 cool cookies completely, then sprinkle with powdered sugar.
• 15 store in tightly covered container.

Coconut Cream Pie

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

Ingredients

• 2 regular 9 " pie crusts, baked
• 2 cups sugar
• 1/4 cup cornstarch
• 2 cups milk
• 6 extra large eggs, separated
• 1/2 cup butter
• 2 teaspoons vanilla
• 7 ounces sweetened flaked coconut
• 1/2 teaspoon cream of tartar (optional)
• 3/4 cup sugar

Recipe

• 1 leave oven on from baking pie shells. whisk together the 2 cups sugar and cornstarch in a large (at least 2 qt.) microwaveable bowl until there are no more lumps from the cornstarch. in a separate bowl, whisk together the milk and egg yolks. pour the milk mixture into the sugar mixture and whisk together until smooth. place the stick of butter on top of the mixture.
• 2 microwave on high for 3 minutes. whisk thoroughly. continue microwaving for 3 minutes and whisking until the consistency is like pudding. whisk in the vanilla. stir in all but about 1/4 cup of the coconut. divide filling between the 2 pie shells.
• 3 beat egg whites and cream of tartar (if using) until foamy and slightly holding shape. turn beaters on low speed. add 3/4 cup sugar. after sugar is mixed in, turn beaters on high again. beat until meringue is hard to shake off a spoon (or until it stays on beater when you turn off mixer and pull beaters out of bowl). spread meringue on filling all the way to the edges. sprinkle reserved coconut on top of the meringue.
• 4 bake for about 10 minutes or until brown. watch closely. turn off oven, open oven door slightly and let pies cool for 1 hour. let pies cool completely on counter.
• 5 spray plastic wrap with pam, cover pies and refrigerate.

Carrot Cake Fudge

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 -2 tablespoon milk
• 4 cups powdered sugar
• 3/4 cup all-purpose flour
• 1 1/2 cups shredded carrots
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped nuts
• 1/2 cup raisins

Recipe

• 1 prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• 2 2. in a large microwave-safe bowl, place the butter, flour, sugar, 1 tablespoon of milk, carrots, cinnamon, salt, and vanilla.
• 3 microwave on high power for two minutes.
• 4 transfer the mixture to a mixer and beat it with a paddle attachment and beat until well-mixed. add another spoonful of milk if necessary to make it smooth. stir in the nuts and raisins by hand.
• 5 pour the fudge into the prepared pan and smooth it into an even layer.
• 6 refrigerate the fudge for 3-4 hours or overnight, until firm. to serve, cut the fudge into small 1-inch squares. store fudge in an airtight container in the refrigerator for 3-4 days.

Boneless Hot Wings--applebee's Copycat

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

Ingredients

• 1/2 cup butter
• 1/2 cup louisiana hot sauce
• 1/8 teaspoon pepper, ground
• 1/8 teaspoon garlic powder
• 2 cups flour
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 15 -20 chicken tenders, cut into 1 inch pieces
• vegetable oil, for frying
• 1 cup butter
• 1/2 cup hot sauce
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Recipe

• 1 if the wings are frozen, be sure to defrost.
• 2 combine the flour, paprika, cayenne pepper, and salt in a large bowl.
• 3 mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave for about 20 seconds. stir to mix well. set aside.
• 4 put the wings into the large bowl of flour mixture, coating each wing evenly.
• 5 dip into mixture of butter and hot sauce, then again into flour mixture. place all the "wings" on a plate and put them in the refrigerator for 60 to 90 minutes. (this will help the breading to stick to the wings when fried.)
• 6 heat oil in a deep fryer to 375°f (you want just enough oil to cover the wings entirely -- an inch or so deep at least.).
• 7 fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
• 8 remove the wings from the oil to a paper towel to drain, but don't let them sit too long because you want to serve the wings hot.
• 9 for coating:.
• 10 combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. heat until the butter is melted and the ingredients are well blended.
• 11 quickly put the wings into a large bowl. *you could also use a large plastic container with a lid for this.
• 12 add the coating mixture and stir, coating all the wings evenly or simply put all the wings inside the container with the lid, add the sauce, then shake.

Cheesy Chili Appetizer

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

Ingredients

• 1 (8 ounce) package philadelphia cream cheese
• 1 (10 1/2 ounce) can chili
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped cilantro (optional)

Recipe

• 1 spread cream cheese onto bottom of microwaveable pie plate.
• 2 top with chili and cheddar cheese.
• 3 microwave on high for 1 to 1 1/2 minutes or until chili is heated thru and cheddar is melted.
• 4 sprinkle with cilantro.
• 5 serve with frito scoops or assorted crackers.

Cheesy Chicken Sandwiches

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 1 cup cheddar cheese, shredded
• 5 ounces canned chicken, drained
• 3 ounces cream cheese, softened
• 2 tablespoons green onions, chopped
• 6 bagels, halved

Recipe

• 1 combine first four ingredients; mix well.
• 2 spread about 2 tablespoons cheese misture on each bagel half.
• 3 place 2 sandwich halves at a time on a paper towel in the microwave.
• 4 microwave on high for 30 to 60 seconds or until hot.
• 5 cheese may not appear melted.
• 6 repeat for remaining sandwiches.

Chicken Tortilla Soup With V8

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

Ingredients

• Servings: 6
• 1 small onion, chopped
• 1 tablespoon vegetable oil
• 4 -6 garlic cloves, minced
• 1 cup petit canned tomato (or fresh)
• 1 (12 ounce) can v8 spicy vegetable juice (you can use regular)
• 4 1/2 cups water
• 1 large knorr beef bouillon cube
• 1 large knorr chicken bouillon cube
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons ground cumin
• 1 -2 tablespoon worcestershire sauce
• 3 chicken breasts, cooked and shredded
• fried corn tortilla strips, for topping (can use tortilla chips to lessen oil)
• avocado, for topping
• shredded mozzarella cheese, for topping
• cilantro, for garnish

Recipe

• 1 in a large microwaveable dish heat 2 cups of water till boiling and add bouillon cubes, stir to dissolve them.
• 2 in a large pot sauté vegetable oil, chopped small onion and minced garlic together.
• 3 add remaining ingredients to include the bouillon.
• 4 cover and bring to a boil.
• 5 you may add additional vegetables at this time if you chose to add 30 minutes to the cooking time.
• 6 <<<<to serve>>>>.
• 7 i love the taste of tortilla strips so i layer the bottom of each bowl and then pour soup in and top with tortilla strips, cheese, avocado, and plenty of cilantro.

Chicken Broccoli Casserole

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• 2 (10 ounce) packages frozen chopped broccoli
• 2 (10 ounce) cans chicken meat packed in water
• 16 ounces cottage cheese
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 cup mayonnaise
• 8 ounces cheddar cheese, shredded (2 cups shredded)
• 36 ritz crackers (1 sleeve)
• 8 tablespoons butter (1 stick) or 8 tablespoons margarine (1 stick)

Recipe

• 1 preheat the oven to 400°f thaw the broccoli, making sure it is well-drained. drain the canned chicken chunks.
• 2 in a large bowl, combine the cottage cheese, cream of chicken soup, mayonnaise, and cheddar cheese.
• 3 spoon half of the broccoli in the bottom of a 9 x 13 baking dish. spread one can of the chicken over the broccoli, followed by half of the cheese mixture from step 2. smooth with a spatula, and repeat layers. you will end with the cheese mixture on top.
• 4 crush the ritz crackers, and melt the butter in a small saucepan. add the cracker crumbs to the melted butter, tossing to coat. spread over the top of the casserole.
• 5 bake for 35-40 minutes, or until bubbly and the crackers are slightly browned. let set for 30 minutes before serving.
• 6 notes: casserole can be assembled through step 3 the day ahead. cover with foil and store in the refrigerator until time to bake. pick up with step 4. also, the cracker topping can be made by melting the butter in the microwave, crushing the crackers in a large ziptop bag, and pouring the butter over the crumbs. squeeze the bag to make sure the butter is distributed evenly. ingredients can be swapped for their low-fat counterparts, but the texture won't be as creamy.

Chicken Broccoli Casserole

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

Ingredients

• 4 chicken breasts, cut into strips
• 4 cups broccoli
• 1 can campbells cream of chicken and broccoli soup
• 1 -1 1/8 cup shredded canadian cheddar cheese (old or marble)

Recipe

• 1 preheat oven to 350.
• 2 mix soup with half can of water to make sauce.
• 3 place broccoli in a 9x11 or large french casserole cover with plastic wrap and microwave for 3 minutes or until broccoli is steamed but still crunchy.
• 4 cook chicken in a skillet until golden brown and cooked through.
• 5 place chicken on top of broccoli.
• 6 pour sauce in mixture.
• 7 sprinkle cheese over casserole.
• 8 cook in 350 degree oven for 20-30 minutes taking out when broccoli is cooked.
• 9 let stand 10 minutes before serving.

Chocolate-raisin Truffles

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

• 1 cup milk chocolate chips
• 1/4 cup corn syrup
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla
• 1 1/2 cups raisins
• ground nuts

Recipe

• 1 in microwave, melt chocolate; stir in corn syrup, sugar and vanilla.
• 2 add raisins, stir to coat.
• 3 drop by teaspoons on buttered wax paper.
• 4 when set; roll in nuts.

Chocolate-stuffed Sticky Bundt

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

Ingredients

• Servings: 12
• 24 pieces rhodes frozen rolls, thawed but still cold
• 1 -1 1/2 cup milk chocolate chips
• 1/2 cup sugar
• 1 tablespoon baking cocoa
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans (optional if there’s an issue/allergy with nuts) (optional)
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Recipe

• 1 cut rolls in half.
• 2 wrap each half around 1 teaspoon chocolate morsels and completely enclose (roll into ball around chips).
• 3 in a bowl, mix sugar, cocoa and cinnamon.
• 4 roll each roll half in the mixture until well coated.
• 5 place in a large fluted pan sprayed with nonstick cooking spray.
• 6 sprinkle any remaining sugar mixture, and pecans over rolls.
• 7 in a small microwave safe bowl, stir together brown sugar and butter.
• 8 microwave for 30 seconds.
• 9 stir well, pour over rolls.
• 10 cover with plastic wrap (coat wrap with nonstick spray to prevent sticking) and let rise until to the top of the pan (about 1 hour).
• 11 bake at 350 for 35 minutes or until golden brown.
• 12 cover with foil during last 10 minutes of baking if top browns too quickly.
• 13 invert immediately onto serving platter.

Carrot Flan With Thyme Crumb Topping

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

Ingredients

• Servings: 6
• grated parmesan cheese, to coat the molds
• 4 -6 cups water
• 5 large garlic cloves, cut into halves
• 1 teaspoon sugar
• 1 1/2 lbs carrots, cut into 1-inch pieces
• 2 cups half-and-half
• 4 large eggs, beaten
• 2 tablespoons grated parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 -3 tablespoons butter
• 1 teaspoon chopped fresh thyme or 1 teaspoon fresh savory
• 1/3 cup coarse fresh breadcrumb

Recipe

• 1 for the flan, sprinkle six buttered 1/2-cup molds lightly with cheese. combine the water, garlic, sugar, and carrots in a saucepan and bring a boil. reduce the heat and simmer for 15 to 20 minutesor until the carrots are tender; drain. process the carrot mixture in a food processor until smooth. add the half-and-half and process to blend well. add the eggs, 2 tablespoons cheese, the salt and pepper and mix well.
• 2 spoon the mixture into the prepared molds and place in a shallow roasting pan. add enough hot water to reach 1 inch up the sides of the molds. bake at 350 degrees for 40 minutes or until set.
• 3 for the topping, melt the butter in a saute pan. add the thyme and mix well. add the bread crumbs and toss to coat. toast over medium heat, stirring often, until crisp.
• 4 let the flane cool for 5 minutes and sprinkle with crumbs. (or unmold onto a serving platter, if you have that sort of pan.)
• 5 to make ahead and reheat: refrigerate, then reheat at 350 degrees for 10 to 15 minutes. (but i microwaved it and it was fine.).

Corn Pudding

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

Ingredients

• Servings: 6
• 2 (14 3/4 ounce) cans cream-style corn
• 1 cup sugar
• 1 egg, beaten
• 1/4 cup margarine, melted
• 1 tablespoon vanilla
• 3 tablespoons flour
• 1/4 cup milk

Recipe

• 1 place the corn in a 1 1/2 or 2 quart casserole dish. stir in the sugar.
• 2 cut the margarine into chunks and microwave on 80% power for app. 30 seconds to melt it. if not completely melted, stir and then microwave additionally if needed.
• 3 stir the flour 1 t. at a time into the margarine to reduce flour "clumping".
• 4 add the flour and margarine mixture to the corn.
• 5 add egg, vanilla, and milk and stir until blended.
• 6 bake at 350 degrees for 1 hour to 1 hours 10 minutes.
• 7 if it begins to brown too much on top before the middle firms, cover with aluminum foil for remainder of cooking time.

Chocolate-strawberry Shortcake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 6 ounces semi-sweet chocolate baking squares, for baking
• 3/4 cup butter or 3/4 cup margarine
• 1 1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups water
• 2 pints fresh strawberries, cut in half, lengthwise
• 5 -6 additional whole berries (to garnish)
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 3 1/2 cups cool whip, thawed
• 3 ounces semi-sweet chocolate baking squares, for baking
• 3 tablespoons water
• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup powdered sugar
• 1/2 teaspoon vanilla

Recipe

• 1 make cake.
• 2 preheat oven to 350, and grease and flour 2 9inch round layer pans.
• 3 microwave 6 chocolate and 3/4 cup margarine in large microwavable bowl on high 2 minutes until margarine is melted.
• 4 remove and stir until chocolate is completely melted.
• 5 stir 1 1/2 cups sugar into melted chocolate til well blended.
• 6 beat in eggs one at a time with electric mixer.
• 7 mix well.
• 8 add 2 tsp vanilla.
• 9 add ½ cup of flour, baking soda and salt, mixing well.
• 10 beat in remaining 2 cups flour alternating with the water until smooth.
• 11 bake 35 minutes until toothpick inserted comes clean.
• 12 cool in pans 10 minutes then remove from pans and cool on wire racks.
• 13 make glaze.
• 14 in microwavable bowl, put 3 sqrs chocolate, 3 tbs water and 1 tbs margarine on high 1-2 minutes, until chocolate is almost melted, stirring once during cooking.
• 15 remove from oven and stir until chocolate is completely melted.
• 16 stir in powdered sugar and 1/2 tsp vanilla until smooth.
• 17 (if thinner glaze is desired add ½ -1 tsp more water).
• 18 dip 5-6 garnish berries lightly into glaze and set on wax paper lined plate in refrigerator to slightly firm up.
• 19 to assemble cake.
• 20 mix strawberries, 2 tbs sugar and 1 tsp vanilla together.
• 21 place one cake layer on serving plate, flat side up, (place small strips of wax paper all around the sides of cake to catch drips).
• 22 spoon ½ of strawberries top of cake, laying them as flat as possible.
• 23 drizzle with ½ of the glaze over berry mixture and down sides of cake.
• 24 top with ½ of the cool whip.
• 25 repeat layer.
• 26 remove wax paper strips.
• 27 garnish with chocolate covered strawberries.
• 28 refrigerate.

Cheesy Chicken Spaghetti Skillet

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

Ingredients

• 1 lb chicken tenderloins (diced into 1 inch pieces)
• 3 cups chicken broth
• 1 (15 ounce) can cream of chicken soup
• 8 ounces mueller's pot-sized spaghetti (half the box...or regular spaghetti broken in half)
• 4 tablespoons sweet onions (diced)
• 1 1/2 cups frozen broccoli stems (cut into bite sized pieces)
• 3 teaspoons bacon drippings
• 3 tablespoons extra virgin olive oil (divided)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paul prudhomme magic poultry seasoning
• 1/4 teaspoon crushed rosemary
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 4 ounces fresh mozzarella cheese (diced)
• 1/2 parmesan cheese (shredded)

Recipe

• 1 using a gallon sized storage bag mix chicken, garlic powder, onion powder, paul prudhomme poultry magic seasoning, crushed rosemary, salt, pepper and 2 tablespoons extra virgin olive oil. shake really well to make sure all pieces of chicken are coated in seasonings and oil.
• 2 heat bacon drippings in an extra large deep skillet between medium and medium high and add chicken pieces. stirring regularly cook until light golden brown about 10-2 minutes. take out the fattest piece of chicken and cut in half to check and see if completely cooked. remove from pan to a plate with a paper towel to absorb the oils. then clean pan to use again or if you're into doing dishes use a different skillet.
• 3 defrost broccoli in microwave but don't cook all the way through. usually about 45 seconds to 1 minute. use the amount of water specified on the package.
• 4 in a small mixing bowl whisk together the cream of chicken soup and the chicken broth until smooth.
• 5 re-using the extra large skillet heat the remaining tablespoon of olive oil between medium and medium high heat. add the pot sized spaghetti. stirring constantly brown the spaghetti about 5 minutes. slowly add the chicken broth mixture. bring to a boil then cover and turn to simmer for 5 minutes. add broccoli and continue to simmer another 5 minutes. add diced mozzarella and most of the parmesan cheese keeping out enough for garnish. heat until cheese is melted. after placing on dishes or bowls garnish with the remaining parmesan cheese.

Chocolate-raspberry Flan

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

Ingredients

• 1 cup boiling water
• 1 (10 g) package jello-o light raspberry jelly crystals
• 1/2 cup semi-sweet chocolate chips (bittersweet)
• 1/2 miniature marshmallow
• 3/4 cup cool whip light whipped topping (any whipped cream will do)
• 1/4 cup fresh raspberry

Recipe

• 1 add boiling hot water to dry jelly powder.
• 2 stir for 2 min, or untill completely disolved; set aside.
• 3 place chcolate, marshmellows and whipped topping in a medium microwaveable bowl.
• 4 microwave on high 2 min or until mixture is well blended when stirred.
• 5 add jelly gradually, beating with wire whisk after each addition until well blended.
• 6 pour into four individual dessert dishes or champagne flutes.
• 7 refrigerate 4 hours, or until firm.
• 8 top with a dallop of whipped cream and a raspberry.
• 9 store left overs in refrigerator.

Chicken Vegetable Tacos In The Microwave

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

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite-sized strips
• 1 cup green chili salsa (bottled salsa verdi)
• 4 ounces fingerling potatoes
• 2 ears corn on the cob, uncooked
• 12 flour tortillas
• 2 tomatoes, seeded and chopped
• 1/2 cup fresh parsley, chopped
• 2 red bell peppers, coarsely chopped
• 2 small zucchini, cut into thin wedges

Recipe

• 1 in a microwave safe dish, combine chicken and 1/2 cup salsa, microwave, covered, 5 to 7 minutes, stirring once, until chicken is no longer pink; cover and keep warm.
• 2 combine potatoes and 1 tablespoon water, cover, and microwave 3 to 4 minutes, until tender; let cool slightly, dice, and season with salt.
• 3 cut corn from cobs.
• 4 on each tortilla, layer chicken, corn, tomatoes, parsley, bell pepper, potatoes, and zucchini; drizzle with remaining salsa.

Corn Pop Enchiladas

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

Ingredients

• Servings: 8
• 2 1/2 cups cooked chicken, shredded
• 4 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1/2 red onion, finely chopped
• 1 (14 1/2 ounce) can creamed corn
• 1 (12 ounce) jar pickled sliced jalapeno peppers, finely chopped (reserve 16 slices for garnish if desired, leaving about one cup of chopped jalapenos)
• 8 large flour tortillas
• 8 ounces monterey jack cheese, grated

Recipe

• 1 preheat the oven to 350 degrees.
• 2 melt butter in a bowl or glass measuring pitcher in microwave, about one minute on high. add flour and stir until smooth, then gradually add cream, stirring constantly. add broth and stir again. put back in microwave and cook uncovered on high for six to eight minutes or until thickened, stirring often.
• 3 in the meantime, heat olive oil in skillet and sauté onion over medium heat until becoming see-through, approximately five minutes; turn off heat and stir in chicken, corn and jalapeños.
• 4 in each tortilla, place 1/8 of chicken filling; fold ends over and roll up, placing seam side down in a 9 x 13 casserole pan.
• 5 pour sauce over filled tortillas and top with grated cheese; bake for 30 minutes; serve hot, garnished with sliced jalapeños.

Chocolate-peppermint Sauce For Two

Total Time: 5 mins Preparation Time: 3 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 2 tablespoons sugar
• 3 tablespoons whipping cream
• 1/3 cup chocolate chips
• 1/4 teaspoon peppermint extract

Recipe

• 1 in a one-cup glass measuring cup, stir together sugar and cream, then stir in chocolate chips.
• 2 microwave, uncovered, on medium (275 watts) until chocolate is softened, 1 to 2 minutes.
• 3 stir in extract until smooth.
• 4 serve warm over ice cream.
• 5 refrigerate any leftover sauce.

Baked Bacon-wrapped Brown Sugar Smokies

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

Ingredients

• Servings: 6
• 1 (12 -16 ounce) package bacon (not thick sliced, thinner bacon works better, inexpensive is fine)
• 1 (16 ounce) package lit'l smokies sausages
• brown sugar
• cinnamon sugar (optional)
• toothpick

Recipe

• 1 preheat oven to 350 degrees f.
• 2 open the packages of bacon and cut the whole slab into thirds across the bacon pieces. i usually cut them straight out of the refrigerator while they're cold, then allow them to warm a bit before wrapping the smokies - the bacon is more pliable when not very cold, and makes it easier to work with awkwardly-shaped pieces.
• 3 to make assembly even easier, line up pieces of bacon on your cutting board or a clean counter. wrap each lit'l smokie in a 1/3-cut piece of bacon, then secure with a toothpick.
• 4 lay wrapped smokies on a sheet pan. tilting the toothpick downward makes lining them up a bit easier. (if you are making a double or triple batch with a costco-sized 3-pound package of smokies, continue wrapping until you run of room on your sheet pan, and then - just to make the overall assembly easier - can continue wrapping until you run out of the smokies and simply put them in a bowl until you can lay them out on another sheet pan later or when your first one is out of the oven. if you run out of bacon before smokies, you can cut some strips of bacon lengthwise to make additional slices so that you'll have enough.).
• 5 sprinkle about 1/4 teaspoon of brown sugar on each smokie - i simply sprinkle by hand.
• 6 bake in preheated 350 degree f oven for 45 minutes.
• 7 using tongs, transfer the treats to a platter or plate, arrange attractively, put them out for your guests, and stand back before you get trampled in the crowd's rush to get at them. :).
• 8 note: i usually make triple batches of these at a time, using the 3-pound smokies packages from costco and three packages of bacon. although best if served immediately, i bake them all up, then freeze them and thaw and reheat in the oven (or even the microwave) to serve. the bacon and brown sugar doesn't stay as crispy that way, but since most parties will have a varying number of attendees we find it's easier to make large batches during the holidays. before reheating, you can sprinkle a bit more brown sugar over them to make up for any that fell off. ;).
• 9 optional: before putting the brown sugar over, you can also sprinkle the smokies with a small amount of cinnamon sugar, for even more flavor!

Chocolate Brownie Pie

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

Ingredients

• Servings: 16
• 1 (18 ounce) package brownie mix, plus the ingredients listed in the instructions
• 2 (12 ounce) packages semi-sweet chocolate chips
• 1/2 cup strong coffee
• 4 eggs, separated
• 4 tablespoons granulated sugar, divided
• 2 cups whipping cream, divided

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 9-inch springform pan with cooking spray.
• 3 grease a 9-inch square baking pan, line the bottom with parchment paper, and then grease the parchment paper.
• 4 prepare the brownie mix according to the package directions.
• 5 divide the batter between the two prepared pans.
• 6 bake 10 to 15 minutes, until the brownies are done but not crispy.
• 7 remove from the oven and cool about 15 minutes.
• 8 invert the square pan of brownies onto a cutting surface.
• 9 slice a 1-inch strip from one end, then cut the remaining brownies into 3 long strips (they’ll each be about 2 1/2 inches wide).
• 10 press the 3 wide brownie strips along the inside edge of the springform pan to form a ring.
• 11 use a piece of the 1-inch wide strip to fill in the gap.
• 12 using kitchen shears, trim the top edge of brownies flush with the top of the pan.
• 13 in a microwave-safe dish, melt the chocolate chips and coffee on 50 percent power for 1 minute.
• 14 stir, then repeat in 30-second intervals until the chocolate is melted and smooth.
• 15 beat the yolks and stir in the chocolate mixture.
• 16 with an electric mixer, beat the egg whites with 3 tablespoons sugar until stiff peaks form.
• 17 fold into the chocolate mixture.
• 18 in the same bowl as used for the eggs, beat 1 1/4 cups whipping cream until it holds its shape.
• 19 fold into the chocolate mixture.
• 20 spoon the chocolate mousse filling into the brownie shell and smooth the top.
• 21 chill until firm, at least 4 hours.
• 22 before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon sugar until soft peaks form.
• 23 remove the sides from the springform pan.
• 24 serve with whipped cream topping.

Cheesy Chicken-and-broccoli-topped Potatoes

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

Ingredients

• Servings: 4
• 4 baking potatoes (about 1 1/2 pounds)
• 3/4 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 tablespoon all-purpose flour
• 1 1/4 teaspoons paprika, divided
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon butter or 1 tablespoon margarine
• 2 cups small broccoli florets
• 2/3 cup reduced-sodium fat-free chicken broth
• 1 cup diced light processed cheese (such as velveeta light)

Recipe

• 1 pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. let stand 5 minutes.
• 2 while the potatoes cook, combine the chicken, flour, 1 teaspoon paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
• 3 melt butter in a large nonstick skillet over medium-high heat. add the chicken mixture and broccoli; sauté for 5 minutes. add broth; bring to a boil, and cook for 3 minutes or until chicken is done. add cheese, stirring just until melted.
• 4 split potatoes open with fork, and fluff pulp. spoon chicken mixture evenly over potatoes; sprinkle with 1/4 teaspoon paprika.

Corn Souffle

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

Ingredients

• Servings: 10
• 1/2 cup butter or 1/2 cup margarine
• 2 boxes jiffy corn muffin mix
• 16 ounces sour cream
• 2 cans creamed corn
• 4 eggs

Recipe

• 1 preheat oven to 350 degrees f.
• 2 melt the 1/2 cup of butter in a large casserole dish in the microwave.
• 3 mix the remaining ingredients in a large bowl until moistened.
• 4 pour into the casserole dish.
• 5 bake for 45 minutes to an hour or until it is golden brown on top.
• 6 bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.

Corn Souffle

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

Ingredients

• Servings: 16
• 2 tablespoons butter
• 1 (8 ounce) package cream cheese, cubed
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 3/4 ounce) can cream-style corn
• 1 (8 1/2 ounce) package corn muffin mix
• 2 eggs, lightly beaten
• 1 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 350 degrees.
• 2 microwave butter in medium microwaveable bowl on high 30 seconds or until melted.
• 3 add cream cheese, continue microwaving 15 seconds or until cream cheese is softened; stir until well blended.
• 4 add both corns, the muffin mix and eggs; mix well.
• 5 pour into greased 13x9-inch baking pan; sprinkle with cheese.
• 6 bake 40 minutes or until golden brown.
• 7 cool slightly.

Chocolate Brownie Cookies

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

Ingredients

• 2 large eggs, room temperature
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 5 ounces extra bittersweet chocolate (60% cacao, lindt or ghirardelli recommended)
• 2 ounces unsweetened chocolate (85%-100% cacao, lindt or ghirardelli recommended)
• 2 tablespoons unsalted butter or 2 tablespoons margarine
• 1/2 tablespoon ground espresso (optional)
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup semi-sweet chocolate chips (ghirardelli recommended)

Recipe

• 1 preheat oven to 325 degrees f.
• 2 whisk/mix together eggs, sugar, and vanilla at high speed until mixture increases to 3x volume with a ribbony consistency.
• 3 melt together both chocolates and butter in microwave or double boiler. be careful not to scorch chocolate! if microwaving, do so in 15-20 second increments, stirring each time.
• 4 slowly add chocolate mixture to egg mixture while mixing, taking care not to add the chocolate so quickly that the eggs get "cooked." mix well.
• 5 add espresso (optional), flour, baking powder, and salt, continuing to mix well.
• 6 stir in the chocolate chips.
• 7 dollop onto a cookie sheet by the spoonful or using a pastry bag and cone, about 1 1/2 inches apart.
• 8 bake 8-10 minutes at 325 degrees f.

Cheesy Chili Dip

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

Ingredients

• 16 ounces velveeta cheese, cut up
• 15 ounces canned chili

Recipe

• 1 microwave velveeta and chili in 2 quart microwavable bowl on high 5 minutes or until velveeta is melted, stirring after 3 minutes.
• 2 serve hot with tortilla chips, french bread chunks or corn bread sticks.

Big Brain Cupcakes

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 1 lb musketeers miniatures candy bar
• 1 1/2 cups heavy cream
• 1 (8 ounce) box cream cheese, softened
• 1 lb m&m's semi-sweet chocolate baking bits
• 1 (18 1/4 ounce) box spice cake mix
• 4 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 cup old fashioned oats
• blue paper baking cup
• 24 wooden toothpicks (optional)
• paper, banners (optional)
• tape (optional) or child safe glue (optional)

Recipe

• 1 make frosting: combine 2 cups chopped 3 musketeers® brand fun size® bars with 1 cup heavy cream. microwave for 1 minute, stirring frequently until smooth. chill mixture for 1 hour. beat cream cheese until smooth and blend with chilled 3 musketeers® brand fun size® bars mixture. set aside 1 cup of frosting and spoon rest into resealable bag, snip off a 1/3-inch corner, chill until ready to use.
• 2 make cupcakes: combine cake mix with eggs, buttermilk and oil. fold in oats and m&m's® baking minis® chocolate candies into batter. divide batter evenly between 24 muffin cups fitted with paper cupcake liners. bake in preheated 350-degree oven for 20-25 minutes. cool completely.
• 3 spread cupcakes tops with thin layer of frosting. pipe brain shapes on top. add a toothpick banner if desired and sprinkle with m&m's® baking minis® chocolate candies.

Bierocks(cook's Country)

Total Time: 24 mins Preparation Time: 2 mins Cook Time: 22 mins

Ingredients

• 4 teaspoons vegetable oil
• 2 lbs ground beef, 90 percent lean
• salt and pepper
• 1 onion, chopped fine
• 1/2 small head green cabbage, cored and chopped fine (4 cups)
• 1 cup low sodium chicken broth
• 8 ounces shredded colby-monterey jack cheese (2 cups)
• 1/2 cup whole milk
• 1/2 cup water
• 6 tablespoons unsalted butter
• 1/4 cup sugar (1 3/4 ounces)
• 3 1/2-3 3/4 cups all-purpose flour (17 1/2 to 18 3/4 ounces)
• 1 tablespoon instant yeast or 1 tablespoon fast rise yeast
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 large egg beaten with 1 tablespoon water

Recipe

• 1 1. for the filling: heat 2 teaspoons oil in dutch oven over medium-high heat until just smoking. add beef, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until liquid evaporates and meat begins to sizzle, 10 to 15 minutes. drain meat in colander and set aside.
• 2 2. add remaining 2 teaspoons oil to now-empty dutch oven and heat over medium-high heat until shimmering. add onion and cook, stirring occasionally, until just beginning to brown, about 2 minutes. stir in drained beef, cabbage, and chicken broth. bring to simmer, cover, and cook until cabbage is tender, about 5 minutes. uncover and continue to cook until liquid evaporates and mixture begins to sizzle, 5 to 7 minutes. season with salt and pepper to taste. transfer to bowl and let cool 15 minutes. stir in colby jack and let cool to room temperature. refrigerate until ready to assemble bierocks.
• 3 3. for the dough: meanwhile, grease large bowl. combine milk, water, butter, and sugar in 2-cup liquid measuring cup. microwave until temperature registers 110 degrees, 1 to 2 minutes. using stand mixer fitted with dough hook, mix 3½ cups flour, yeast, and salt on low speed until combined, about 30 seconds. with mixer running, slowly add milk mixture and single beaten egg until incorporated and dough comes together, about 3 minutes. increase speed to medium-low and continue to mix until dough is smooth and pulls away from sides of bowl, about 8 minutes. if after 4 minutes dough looks wet, add remaining ¼ cup flour, 1 tablespoon at a time, until dough clears sides of bowl but sticks to bottom. transfer dough to greased bowl, cover with plastic wrap, and let rise in warm place until doubled in size, 50 to 60 minutes.
• 4 4. adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. line 2 rimmed baking sheets with parchment paper. transfer dough to lightly floured counter and divide into 12 equal (2¾-ounce) portions. form dough pieces into balls, cover with plastic, and let rest for 5 minutes.
• 5 5. working with 1 dough ball at a time (keep remaining balls covered with plastic), roll out into 5½-inch round with rolling pin. transfer ½ cup lightly packed filling (3 ounces) to center of round. use hands to press filling into compact mound. stretch edges of dough over filling and pinch together to form bun. arrange 6 bierocks, seam side down, on each prepared baking sheet, 2 inches apart. cover with plastic and let rise until doubled in size, 45 to 60 minutes.
• 6 6. discard plastic, brush bierocks with egg wash, and bake until golden brown, 22 to 25 minutes, switching and rotating sheets halfway through baking. transfer sheets to wire rack and let cool for 15 minutes. serve.
• 7 to make ahead: baked, cooled bierocks can be tightly wrapped in aluminum foil, placed in zipper-lock bag, and refrigerated for up to 3 days or frozen for up to 1 month. to reheat, adjust oven rack to middle position and heat oven to 350 degrees. place foil-wrapped bierocks directly on oven rack until heated through, about 10 minutes if refrigerated or 60 minutes if frozen.

Chicken Topped Potatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 4 medium baking potatoes
• 4 boneless skinless chicken thighs, 1-inch pieces
• 1 tablespoon flour
• 1 teaspoon paprika
• 1/8 teaspoon crushed red pepper flakes
• 1/2 tablespoon butter
• 1/4 cup onion, chopped
• 4 ounces mushrooms, sliced
• 1 garlic clove, minced
• 1/4 cup fat-free low-sodium chicken broth
• 1/8 cup fat free sour cream
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 pierce potatoes with fork and place in microwave. microwave on high for 15 minutes. let stand 5 minutes.
• 2 combine chicken thighs, flour, paprika and crushed red pepper flakes in a zipper plastic bag and shake.
• 3 melt butter in non-stick pan; add chicken mixture, onion, mushrooms and garlic. saute for 5 minutes.
• 4 add broth and bring to a boil. cook for 6 minutes or until chicken is tender and sauce is thickened.
• 5 remove from heat and stir in sour cream.
• 6 split potatoes and fluff up pulp. divide chicken mixture among potatoes. sprinkle with parsley and serve.

Chocolate Brownie Cheesecake

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

Ingredients

• Servings: 12
• 1 cup unsalted butter
• 1 cup cocoa powder
• 1 3/4 cups sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 14 oreo cookies
• 6 ounces semisweet chocolate, chopped
• 2 (8 ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 1/2 cups whipping cream

Recipe

• 1 for brownie layer preheat oven to 350 degrees.
• 2 grease a 9" springform cake pan and line bottom and sides with parchment paper.
• 3 melt butter and pour into a large bowl.
• 4 sift cocoa into butter and stir in sugar.
• 5 add eggs to mixture, blending well after each addition.
• 6 stir in vanilla.
• 7 in a separate bowl combine flour, baking powder and salt. (do not sift).
• 8 add to cocoa mixture and blend gently.
• 9 pour into pan and bake 35 minutes.
• 10 cool completely before filling.
• 11 for cheesecake layer, lay 8 oreo cookies in a circle on cooled brownie layer.
• 12 melt chocolate. (i use the microwave instead of over water).
• 13 beat cream cheese until fluffy using electric beater.
• 14 slowly add sugar while mixing and beat in vanilla.
• 15 pour the whipping cream in and whip on high speed until mixture becomes firm and holds a peak.
• 16 add chocolate and blend quickly.
• 17 pour this onto brownie base, spread and cool for 2 hours before slicing.
• 18 garnish with oreo cookies cut in half and placed on cake.

Chocolate Brittle Surprise

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

Ingredients

• 35 unsalted saltine crackers
• 1 cup butter
• 1 cup packed brown sugar
• 2 cups semi-sweet chocolate chips
• 1 cup chopped pecans (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cover cookie sheet with foil.
• 3 spray foil with cooking oil spray.
• 4 place crackers on foil in 5 x 7 inch rows.
• 5 microwave butter on high for 2 minutes.
• 6 add brown sugar and stir.
• 7 microwave on high for 2 more minutes, stirring every 30 seconds.
• 8 pour over crackers.
• 9 bake 10-15 minutes (should bubble but not burn).
• 10 sprinkle chocolate chips over hot crackers.
• 11 spread after 2 minutes (chips have softened).
• 12 sprinkle nuts on top.
• 13 refrigerate 1 hour.
• 14 break into pieces.
• 15 can be frozen.
• 16 **cook time doesn't include refrigeration time of 1 hour.

Carrot Cookies

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

Ingredients

• 1 cup carrot, peel and thinly sliced. cover and cook in microwave for 3 minutes, place in blender &, puree
• 1/2 cup shortening
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 2 1/2 cups sifted flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon orange juice
• 2 teaspoons grated orange peel
• 1 cup chopped nuts (optional)
• 1 orange, zest of
• 1 orange, juice of
• 1/2 cup confectioners' sugar, more if you like a stiffer icing

Recipe

• 1 cream shortening, soft butter and sugar.
• 2 add egg and pureed carrots. beat well.
• 3 add orange juice and orange peel.
• 4 sift dry ingredients and add as mixer on low speed.
• 5 add nuts.
• 6 can cover and refrigerate before baking.
• 7 drop by teaspoon on greased baking sheet. bake at 375 degree oven for 10 minutes.
• 8 place cookie sheet on cooling rack for 5 minutes.
• 9 remove cookies to another cooling rack, until cool to touch.
• 10 make icing from remaining orange juice, rind and confectioners sugar. i like to 'glaze' cookies, rather than 'ice' them. let sit on drying rack for 1 hour. place in covered container to store.

Boogers On A Stick

Ingredients

• Servings: 5
• 1 (8 ounce) jar cheez whiz
• to taste green food coloring
• 25 pretzel sticks
• 1 long handled spoon

Recipe

• 1 melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
• 2 allow the cheese to cool slightly in the jar.
• 3 using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.
• 4 to form boogers: dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again.
• 5 when cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.
• 6 allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
• 7 gently pull boogers off waxed paper and arrange on a serving platter.
• 8 serves 5 to 6 booger buddies.
• 9 sicko serving suggestion: place a bowl of chunky red salsa in the center of the platter so that guests can turn plain boogers into bloody ones.

Chicken Tortilla Soup

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

Ingredients

• Servings: 10
• 12 cups water
• 1 (10 ounce) package frozen corn (i used a pkg of frozen corn, but you can just use 1 15oz can, but be aware that the canned corn will)
• 3 whole skinless chicken breasts, cooked and cubed
• 2 large onions, diced
• 4 stalks celery, diced
• 12 chicken bouillon cubes
• 1 (15 ounce) can diced tomatoes (with onions and peppers or chilies)
• 1 tablespoon oregano
• 1 tablespoon parsley
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chili powder
• 10 ounces low-fat tortilla chips, slightly crushed (baked)

Recipe

recipe

• 1 directions:.
• 2 sautee onions and celery in nonstick cooking spray. when soft, add can of diced tomatoes. i like to buy the cans of diced tomatoes with chilis, but they also come in cans with onions and peppers or garlic or pretty much whatever you like. it’s up to you what you would like to add. chilis will spice the soup up a bit, whereas onions and peppers will just add additional flavor.
• 3 if using frozen corn, warm to defrost big chunks in microwave or pot. add corn to mixture.
• 4 add water and bullion cubes in the same pot as onions and celery and veggies.
• 5 bring to a boil and add chicken.
• 6 add oregano, parsley, and chili powder.
• 7 boil for 20 minutes.
• 8 right before serving, add pepper and salt to pot.
• 9 sprinkle crushed tortilla chips on top (1 oz per serving).
• 10 i put mine in my crockpot on low to keep warm. if you would like to put it in the crockpot instead of putting on the stove, that would work too.
• 11 recipe makes 10 servings.