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Friday, April 3, 2015

Banana Cream Layer Dessert (no Bake)

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

  • Servings: 6
  • 2 cups graham wafer crumbs
  • 1/4 cup sugar
  • 1/2-1 teaspoon cinnamon
  • 1/2 cup melted butter or 1/2 cup margarine
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups icing sugar
  • 4 cups cool whip frozen whipped topping, completely thawed, divided
  • 2 -3 medium bananas (don't use very ripe bananas)
  • 1 (135 g) package jello gelatin, banana cream pudding and pie filling mix (do not use the instant, it must be the cooked kind)
  • 3 cups half-and-half cream

Recipe

  • 1 prepare an 11 x 7-inch baking pan.
  • 2 in a bowl, mix all crust ingredients.
  • 3 pat lightly into the baking pan.
  • 4 refrigerate for 1 hour.
  • 5 meanwhile, with an electric hand mixer, mix the cream cheese and icing sugar until well blended (about 2 minutes).
  • 6 fold in (do not beat) 2 cups cool whip thawed topping.
  • 7 remove the crust from the fridge; spread the cream cheese mixture evenly over the crust.
  • 8 return back to the fridge.
  • 9 (at this point, the dessert may be left covered in the fridge overnight, and the last stage may be finished the next day if desided) prepare the pudding mix on top of the stove in a heavy-bottomed saucepan, (be careful not to scotch the bottom) or it can be prepared in the microwave, (my prevrence is the microwave, as i always seem to end up with a scortched saucepan bottom) leave sit in the fridge for 1 hour to thicken and cool.
  • 10 after 1 hour,slice the bananas into pieces.
  • 11 remove the dessert from the fridge; place the banana slices evenly over the cream cheese layer.
  • 12 gently spread the prepared pudding over the bananas.
  • 13 top with 2 cups (or more) cool whip topping.
  • 14 refrigerate for 2 hours before serving.
  • 15 note: do not replace the pudding and pie filling with instant pudding for this dessert, it will not hold up, and will run all over when the dessert is sliced.

Cheesy Crab Appetizer

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

Ingredients

  • Servings: 6
  • 1/2 cup butter, soften
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons mayonnaise
  • 1 (5 ounce) jar kraft old english cheese spread
  • 1 (6 ounce) can flaked crabmeat
  • 1 (6 count) package english muffins

Recipe

  • 1 mix together the first 5 ingredients.
  • 2 slice muffins in half horizontal.
  • 3 spread each muffin half with the cheeze/crab mixture.
  • 4 place under broiler and brown (watch carefully so it doesn't burn).
  • 5 cut each muffin half into quarters when cool enough to handle.
  • 6 (i keep a bag of these in the freezer for when unexpected guests show up. just broil as instructed above, place on a cookie sheet to freeze, then transfer to freezer bags. when guests arrive, place in microwave to heat up and then serve).

Chocolate Brownies With Hot Fudge Sauce

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

Ingredients

  • 1 cup sugar
  • 1/2 cup margarine
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecan nuts
  • 2 tablespoons margarine, melted
  • 1/3 cup cocoa, sifted
  • 397 g sweetened condensed milk
  • 2 tablespoons water
  • 1 teaspoon vanilla

Recipe

  • 1 brownies: preheat oven to 180°c or 350°f.
  • 2 cook the sugar, margarine and cocoa powder on stove over medium until the margarine is melted.
  • 3 remove from heat, add eggs and vanilla. stir.
  • 4 add remaining ingredients (flour, baking powder and salt).
  • 5 stir in nuts.
  • 6 put in greased 20cm (8 inch) square pan.
  • 7 bake at 180°c or 350°f for 25 minutes.
  • 8 sauce: combine melted margarine, sifted cocoa and water in a microwave proof bowl.
  • 9 blend in condensed milk with wire whisk.
  • 10 microwave on high for 1 minute, then whisk to blend.
  • 11 microwave 1 1/2 minutes more on high. add vanilla and blend with whisk completely.
  • 12 serve hot with brownies and ice-cream of choice.
  • 13 to preserve: leave to cool, put in jar with lid and refrigerate.
  • 14 to reheat: remove lid from jar and microwave. if the sauce is too thick, add some water.

Chocolatey Football Bites

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 4 cups cocoa pebbles cereal
  • 6 ounces semi-sweet chocolate baking squares
  • 1/2 cup light corn syrup
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1/2 teaspoon vanilla
  • cake decorating gel

Recipe

  • 1 place cereal in large bowl.
  • 2 microwave chocolate, corn syrup and butter in large microwavable bowl on high 2-1/2 minutes, stirring after 1-1/2 minutes.
  • 3 stir in vanilla.
  • 4 pour chocolate mixture over cereal; mix well.
  • 5 shape into 18 (3-inch long) football shapes, using slightly moistened hands.
  • 6 place on waxed paper; cool completely.
  • 7 use decorating gel to add lacings to footballs.

Chocolate Burritos

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

  • 1 (6 ounce) box instant chocolate pudding mix
  • 1 (2 5/8 ounce) box dream whip
  • 2 cups milk
  • 1 teaspoon vanilla
  • 6 large flour tortillas
  • 1 tablespoon cinnamon sugar
  • vegetable oil
  • whipped cream
  • 1/2 cup seedless raspberry preserves
  • 1 egg
  • 1 cup fresh raspberry
  • 1/2 cup hot fudge

Recipe

  • 1 this recipe makes 6-10 burritos.
  • 2 make the mousse first open box of dream whip and add both packets to a large bowl. add one cup milk and 1 teaspoon vanilla. beat on high for 6 minutes. add the packet of instant chocolate pudding and add one cup milk. beat low to mix then on high for about 4 minutes.
  • 3 lay one flour tortilla shell out flat. sprinkle with cinnamon.
  • 4 take about 1/3 cup mousse and place on tortilla at one end. (do not use more than 1/3 cup because it will ooze out the sides. trust me 1/3 cup of mousse is plenty!) fold that end of the tortilla with mousse over one fold, then fold in the sides and continue folding gently until you almost reach the end.
  • 5 beat 1 egg well and brush egg on the last flap of the tortilla. (you won't use the entire egg on one burrito. you will use one egg for about 6-10 burritos.) the egg will help keep the burritos together at the last fold.
  • 6 hold the fold together for a few seconds to make sure it seals well.
  • 7 drop in hot vegetable oil or a deep fryer until the burrito is a little brown and crunchy (approximately 3 minutes depending on how hot your oil is). if using stove top method be sure to turn the burrito over to ensure crispness on both sides.
  • 8 remove from fryer and lay on paper towel to drain excess oil.
  • 9 take your raspberry preserves and place in small microwave safe dish. heat for about 10 seconds. remove and stir to smooth consistency. reheat as necessary to make warm and fluid. do the same with the hot fudge.
  • 10 lay the burrito on a plate. cover with whipped cream and drizzle warm raspberry sauce and hot fudge.
  • 11 sprinkle each burrito with fresh raspberries and serve immediately.

Boneless Buffalo Chicken

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

  • Servings: 4
  • 1 1/2 lbs chicken breasts, boneless skinless, cut into 1 1/2-inch chunks
  • 1/2 cup buttermilk
  • 1 teaspoon salt
  • 3/4 cup hot sauce (see note)
  • 1/4 cup water
  • 1/4 teaspoon sugar
  • 1 tablespoon unsalted butter
  • 1 1/2 cups cornstarch
  • 4 large egg whites
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 4 cups vegetable oil

Recipe

  • 1 marinate combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. combine hot sauce, water, sugar, butter, and 2 teaspoons cornstarch in saucepan. whisk over medium heat until thickened, about 5 minutes.
  • 2 coat whisk egg whites in shallow dish until foamy. stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. remove chicken from marinade and pat dry with paper towels. toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. transfer coated chicken to plate and repeat with remaining chicken.
  • 3 fry heat oil in dutch oven over medium-high heat until oil registers 350 degrees. fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. transfer chicken to paper towel-lined plate. return oil to 350 degrees and repeat with remaining chicken.
  • 4 toss warm remaining hot sauce mixture over medium-low heat until simmering. combine chicken and hot sauce mixture in large bowl and toss to coat. serve.
  • 5 make ahead: freeze with ease.
  • 6 this dish freezes beautifully. in step 3, fry each batch of chicken until light golden brown, about 2 minutes. drain and cool chicken on paper towel-lined plate, then transfer to freezer. once chicken is completely frozen (this should take about 2 hours), transfer it to zipper-lock bag and freeze for up to 1 month. (freeze the sauce separately in an airtight container for up to 1 month.) when ready to serve, heat 4 cups oil to 350 degrees and fry the chicken in 2 batches until deep golden brown, about 2 minutes, turning each piece halfway through cooking. reheat sauce in microwave or in saucepan over medium-low heat until warm. toss chicken with sauce as directed. serve.

Cheesy Chicken Spaghetti

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

Ingredients

  • Servings: 6
  • 2 (12 ounce) cans chicken, break chicken apart undrained (, dark or mix)
  • 2 (14 ounce) cans reduced-fat chicken broth
  • 1 lb angel hair pasta
  • 1 medium onion, chopped
  • 1 lb sliced fresh mushrooms (optional)
  • 1 (4 ounce) jar pimientos
  • 1 chopped bell pepper
  • 1 (10 1/2 ounce) can spicy cheese soup
  • 1/4 cup evaporated milk
  • 1 tablespoon butter
  • parmesan cheese (jar)

Recipe

  • 1 grease 9 x 13 glass dish.
  • 2 bring chicken broth to boil, add can chicken, and pasta, cook till pasta done and most of the broth is absorbed.
  • 3 do not drain.
  • 4 pour into glass dish.
  • 5 sauté in butter, onion, bell pepper, pimentos, and sliced mushrooms till onions and mushrooms wilted.
  • 6 spread over chicken and pasta.
  • 7 mix with wire whisk over low heat cheese soup, evaporated milk, stirring till heated, then pour over vegetables covering top of casserole.
  • 8 sprinkle with parmesan cheese.

Bongo Dip

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

Ingredients

  • Servings: 4
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3 (8 ounce) packages cream cheese (soft)
  • 1 (8 ounce) can water chestnuts (drained)
  • 1 cup sour cream
  • 2 (1 ounce) packages hidden valley ranch dressing mix
  • 8 slices american cheese (cut in pieces)
  • 8 ounces shredded colby-monterey jack cheese

Recipe

  • 1 add first six ingredients in microwave safe glass bowl. mix well.
  • 2 heat on high two minutes and mix again.
  • 3 continue heating on low to medium heat until hot.
  • 4 add shredded colby- jack mixture. you could substitute different cheeses,such as cheddar.
  • 5 heat until hot and cheese melts.
  • 6 note: you can also use beaters to mix ingredients.

Chocolate-walnut Pie

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 8
  • 4 ounces semisweet chocolate
  • 1 unbaked 9 inch pie shell, made from basic pie pastry
  • 3 large eggs, lightly beaten
  • 1 cup light corn syrup
  • 1 cup sugar
  • 2 tablespoons butter, melted and allowed to cool
  • 1 teaspoon vanilla
  • 2 cups broken walnuts
  • garnish whipped cream (optional)

Recipe

  • 1 preheat the oven to 350°f.
  • 2 melt the chocolate in the microwave or in a heavy pot on low heat.
  • 3 pour it evenly into the unbaked pie shell.
  • 4 in a large bowl, mix the eggs, corn syrup, sugar, butter, and vanilla well.
  • 5 stir in the walnuts.
  • 6 pour the mixture into the chocolate-lined pie shell and bake until the filling is set, 45 to 50 minutes.
  • 7 remove to a rack and let cool.
  • 8 the pie may be made ahead several days, or frozen for up to 3 months.
  • 9 serve with whipped cream if desired.

Baked Apricot-ginger Chicken With Sweet And Sour Sauce

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

Ingredients

  • Servings: 6
  • 2 1/2 lbs boneless skinless chicken breasts (4 whole breasts)
  • 1 3/4 ounces ground soup nuts (1 box mandlen)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large eggs or 1/2 cup egg substitute
  • 1 teaspoon fresh lemon juice (no substitutes)
  • 8 ounces apricot preserves
  • 1/2 cup wine
  • 2 tablespoons margarine, melted
  • 2 cups apricot-peach chinese duck sauce (la choy's sweet & sour sauce)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (kosher for passover)
  • 1 tablespoon honey
  • pineapple ring (to garnish)

Recipe

  • 1 if the chicken is frozen, thaw it overnight in your refrigerator.
  • 2 rinse and clean the parts with cold water and dry well with paper towels.
  • 3 preheat the oven to 350ºf.
  • 4 cut the chicken breasts in half.
  • 5 combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
  • 6 beat eggs in a small bowl with the lemon juice and pour into a pie plate.
  • 7 dip each chicken part in the egg mixture, then in the crumb mixture.
  • 8 arrange in a single layer in a 9x13-inch baking pan.
  • 9 in a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
  • 10 or place in a small saucepan and bring to a boil.
  • 11 pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
  • 12 serve with the sweet and sour sauce.
  • 13 sweet and sour sauce:.
  • 14 this recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
  • 15 pour over the baked chicken or pass at the table.
  • 16 place all the ingredients in a medium saucepan.
  • 17 bring to a boil over medium-high heat, stirring occasionally.
  • 18 remove from the heat.
  • 19 refrigerate and warm before serving.

Cheesy Chili Dogs

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 8
  • 1 (1 lb) package cocktail smoked sausage links, each cut into 3 pieces
  • 1 (15 ounce) can chili without beans
  • 1/3 cup chopped celery
  • 1/2 cup cheese sauce (from 15-oz. jar)
  • 2 tablespoons buffalo wing sauce (from 12 oz. jar)
  • 8 bratwurst buns, split
  • 1 medium tomato, chopped (3/4 cup)

Recipe

  • 1 in large bowl, mix all ingredients except buns and tomato.
  • 2 to make 1 chili dog, in small microwavable bowl, microwave about 1/2 cup sausage mixture, loosely covered, on high about 1 minute; stirring once halfway through heating, until hot.
  • 3 spoon sausage mixture into bun; sprinkle with heaping tablespoon tomato.

Cheesy Chicken With Wild Rice

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

Ingredients

  • Servings: 4
  • long grain and wild rice blend (i recommend uncle bens)
  • 4 skinless boneless, chicken breasts
  • 2 (11 ounce) cans campbell's cream of chicken soup
  • 2 slices bacon (optional)
  • 1/2 cup grated cheddar cheese
  • 1/4 cup cream cheese
  • 1/4 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • black pepper

Recipe

  • 1 boil chicken breasts (they should be at least half way cooked, but do not need to be completely done).
  • 2 preheat oven to 350 degrees.
  • 3 soften cream cheese in a large microwavable mixing bowl for around 15-30 seconds in the microwave, depending on your wattage. when soft, mix the cream of chicken soup, mayonnaise, cheese, garlic powder, onion powder, and pepper until smooth.
  • 4 cut the uncooked strips of bacon into small 1/4 inch squares ( i use my cooking shears, it goes much faster than using a knife) add the bacon pieces to the soup mixture and stir in well.
  • 5 cut or tear the boiled chicken breasts into bite sized pieces and place in a 9x11 glass baking dish, or a glass dish of similar size (with at least 2 inches depth) its ok if you need to do more than one layer of chicken.
  • 6 pour the soup mixture over the chicken and smooth until even.
  • 7 bake at 350 for about 30 minuets or until top is bubbly and cheese is melted.
  • 8 begin cooking your wild rice once the casserole is in the oven (please note: cook times and water measurements will vary depending on your altitude and the type of rice you buy, be sure to consult the package for proper measurements and instructions) rice may take between 20 and 30 minuets to cook.
  • 9 serve over wild rice and enjoy!

Coconut Christmas Trees

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

Ingredients

  • Servings: 24
  • 3 cups flaked coconut (do not use frozen, it is too moist)
  • 2 cups powdered sugar
  • 1/4 cup butter or 1/4 cup margarine, softened to room temp.
  • 1/4 cup light cream
  • 1 teaspoon almond extract (for even tastier trees use lemon or orange extract)
  • 4 ounces chocolate-flavored candy coating
  • green sugar (optional if you didn't tint the coconut)
  • miniature m&m baking bits or red cinnamon candies

Recipe

  • 1 in large bowl combine coconut, sugar, butter, light cream, and extract.
  • 2 (if useing food coloring add it too).
  • 3 drop by tablespoonfuls onto a cookie sheet lined with wax paper; chill for about an hour.
  • 4 using your fingers, shape into trees with trunks.
  • 5 in a microwave bowl, melt chocolate coating.
  • 6 dip trunks of trees in chocolate and set on wax paper to harden.
  • 7 decorate trees with green sugar and mini m&m's.
  • 8 i would keep the trees chilled until ready to serve or take to party.

Chocolate-toffee Cream Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 1 (6 ounce) ready-made chocolate cookie pie crust
  • 3/4 cup heavy whipping cream, divided
  • 4 (1 5/8 ounce) milk chocolate candy bars, chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon vanilla
  • 1 cup chocolate-covered toffee bits, divided
  • 2 cups cool whip, frozen topping thawed

Recipe

  • 1 place the chopped chocolate candy bars in a small bowl; set aside.
  • 2 microwave 1/2 cup whipping cream for 1-1/2 minutes on high then pour the hot cream over the chopped chocolate, let stand 5 minutes, then stir until smooth.
  • 3 using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth.
  • 4 add remaining 1/4 cup of cream then gently beat in chocolate mixture.
  • 5 fold in 1/2 cup chocolate covered toffee bits.
  • 6 pour the filling into prepared chocolate crust.
  • 7 spread the 2 cups cool whip thawed topping over filling then top with remaining toffee bits.
  • 8 refrigerate for 2 or more hours before serving.

Carrot Cake With Chocolate And Cream Cheese Icing

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

Ingredients

  • Servings: 16
  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 2/3 cup orange juice
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons cinnamon
  • 3 cups graded carrots (5 medium carrots)
  • 4 chocolate baking squares (about 4 ounce)
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 3 tablespoons lime juice, freshly squeezed
  • 1 tablespoon vanilla
  • 1 1/2 cups icing sugar
  • 2 cups whipping cream

Recipe

  • 1 cake:.
  • 2 place a rack in the center of the oven and preheat the oven to 350 degrees. generously grease two 9-inch round cake pans. with solid vegetable shortening. dust with flour, then shake out the excess flour. set pans aside.
  • 3 place the cake mix, pudding mix, orange juice, oil, eggs and cinnamon in a large bowl. blend with an electric mixer on low speed for 1 minute. spot the mixer and scrape down the sides of the bowl with a rubber spatula. increase the mixer to medium speed and beat 2 minutes more, scraping down sides again if needed. the batter should look thick and well blended. gently fold in the carrots with spatula. divide batter between prepared pans, smoothing it out with the rubber spatula. place pans in the oven side by side.
  • 4 bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30 to 35 minutes. remove the pans from the oven and place them on wire racks for 10 minutes. run a dinner knife around each layer and invert each onto a rack. allow to cool completely before frosting.
  • 5 frosting:.
  • 6 coarsely chop chocolate. place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. remove and stir until smooth. in a large bowl, using an electric mixer,beat cream cheese with butter, lime juice and vanilla until smooth. then beat in chocolate. gradually beat in icing sugar until evenly mixed. 2. in a medium-size bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. stir one-third of whipped cream into cream cheese mixture until evenly mixed, then gently fold in remaining cream, just until no streaks remain. it's best to fill and frost cake right away. sprinkle toasted coconut over cake. don't refrigerate icing before using. makes about 4 cups.

Chocolate Brownies

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

Ingredients

  • 4 unsweetened chocolate squares
  • 2/3 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup nuts

Recipe

  • 1 melt chocolate and shortening in microwave, checking every 30 seconds to see if the shortening is melted. do not let chocolate burn. stir until chocolate is completely melted. stir in sugar. cool chocolate mixture until lukewarm. add eggs and mix well. add flour and nuts if using, and stir until well blended. spread into a greased 13 x 9 inch pan. bake at 350f for 30 to 35 minutes. do not overbake. score top of brownies a few minutes after you remove them from the oven. don't cut all the way through the brownie until they are completely cool.

Chocolate-spice Oatmeal

Total Time: 15 mins Preparation Time: 3 mins Cook Time: 12 mins

Ingredients

  • 1/2 cup old fashioned oats
  • 1/2 cup light vanilla soymilk
  • 1 cup water
  • 1/2 teaspoon unsweetened baking cocoa
  • 1 -2 teaspoon cinnamon
  • 1 dash nutmeg
  • 1 dash ginger
  • 1 tablespoon splenda granular

Recipe

  • 1 combine all dry ingredients in a large breakfast bowl.
  • 2 pour water on oats and spices, mix well, microwave for three minutes.
  • 3 stir in soy milk then let sit cooling for about five minutes.
  • 4 microwave for three more minutes (watch to make sure it doesn't overflow).
  • 5 let cool for a few minutes (to thicken) and serve.
  • 6 tip: you can add your favorite (prepared) sugar free pudding to add extra sweet and thickness to your oatmeal, i use 1/4 cup of jello butterscotch.

Coconut Chocolate Bars

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

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla
  • 1/2 cup plain flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut
  • 1/2 cup cocoa
  • 1 tablespoon butter, melted
  • 1 cup chocolate chips (milk chocolate best)
  • 1 tablespoon butter, melted

Recipe

  • 1 in a medium size bowl, beat eggs and add sugar. blend in melted butter and vanilla.
  • 2 mix flour, baking powder and salt. blend into mixture.
  • 3 pour one-half of batter into another bowl. in one batter add cocoa and the one tablespoon of melted butter. in the second batter add coconut.
  • 4 pour the chocolate batter into a greased 8 x 8 baking pan. spread the coconut batter on top.
  • 5 bake in a 325 degree oven for 25 minutes. do not overbake. cool.
  • 6 topping: melt chocolate chips in microwave for 1 minute. add melted butter and mix. spread onto cooled bars. let cool completely and cut into bars. cut small--they are rich. (i have placed pan in fridg for 30 minutes to cool quickly.).
  • 7 enjoy!

Cajun Chicken Wraps

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

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons cajun seasoning, i use luzianne
  • 1/2 tablespoon vinegar
  • 1/4 cup hot sauce, i use franks
  • 1 1/2 tablespoons liquid smoke (optional)
  • 1/2 of a 1 oz package ranch dressing mix (optional)
  • flour tortilla

Recipe

  • 1 mix all ingredients together.
  • 2 microwave, cook on high stopping to stir frequently until chicken is completely cooked.
  • 3 to serve, top tortilla with chicken, roll up and enjoy. (i always add ranch dressing before rolling mine up, my husband adds cheese).
  • 4 this can also be baked in: if baking wrap in foil and cook at 350 for 40 minutes checking temperature to make sure done.

Chocolatey Chocolate Brownies

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

Ingredients

  • Servings: 16
  • 5 ounces bittersweet chocolate
  • 1/2 cup unsalted butter
  • 2 ounces unsweetened chocolate
  • 3 tablespoons cocoa powder
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour

Recipe

  • 1 preheat oven to 350.
  • 2 melt chocolate and butter, either in microwave or double boiler.
  • 3 whisk in cocoa powder.
  • 4 in another bowl, whisk eggs, sugar, vanilla, and salt.
  • 5 whisk chocolate/butter mixture into egg mixture.
  • 6 stir in flour until it just comes together.
  • 7 spray an 8x8 baking pan with non-stick spray.
  • 8 line baking pan with foil and spray again. (optional, but it helps get them out!).
  • 9 bake for 30-40 minutes, checking with a toothpick to see if they're done.
  • 10 let cool (if possible), and cut into 2" x 2" squares.

Coconut Chocolate Squares

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

Ingredients

  • 1 1/2 cups flaked coconut
  • 1/3 cup sweetened condensed milk
  • 8 ounces fine quality bittersweet chocolate (preferably 70% cacao)

Recipe

  • 1 line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of waxed paper, leaving a 2-inch overhang on both sides.
  • 2 mix together flaked and condensed milk with your fingertips until well combined, then firmly press into pan in an even layer with an offset spatula. chill, uncovered 5 minutes.
  • 3 melt chocolate gently in microwave on low until completely melted and smooth. spread evenly over coconut layer and chill until firm, 7-10 minutes.
  • 4 lift confection onto cutting board using overhang and halve it with a sharp knife. sandwich the halves together, coconut sides in, to form and 8x4-inch rectangle, then discard waxed paper. cut into 16-20 pieces.
  • 5 chill until serving time.

Chicken Broccoli Cheese Rice Casserole

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

Ingredients

  • Servings: 12
  • 8 ounces campbell's cream of chicken soup (2 cans)
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon curry powder
  • 1 lb boneless chicken breast
  • 2 -3 stalks fresh broccoli (1pkg)
  • 2 -3 cups cooked rice (instant rice prepared according to box)
  • 2 cups shredded sharp cheddar cheese (1pkg)

Recipe

  • 1 place chicken breast in pan of water and boil until cooked thoroughly ( approximately 20 min or more). cut or break chicken up into medium size pieces.
  • 2 wash broccoli and cut into small pieces. place in microwave dish with small amount of water. cover dish and microwave on high to steam broccli until tender. (approx. 5 min) drain water from broccoli.
  • 3 mix together: mayonnaise, soup, lemon juice, curry powder.
  • 4 lay broccoli and chicken pieces randomly in oblong (13x9) baking dish. pour soup.mayo mixture over the chicken and broccoli. then sprikle shredded cheddar to completely cover top.
  • 5 bake uncovered in 350 degree oven for 30-40 min until cheese is melted and almost, but not quite brown.
  • 6 serve over rice.

Corn Relish - Quick & Easy

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

Ingredients

  • 1 1/2 cups corn, frozen
  • 1/4 cup minced red onion
  • 1 small red bell pepper, minced
  • 3 tablespoons honey
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon dill seed (optional)
  • salt and pepper

Recipe

  • 1 combine all the ingredients in a mixing bowl and stir until thoroughly mixed.
  • 2 pack into one or two glass jars with lids.
  • 3 make up to two days ahead of time, or at least two hours before serving.

Absolutely Sinful Chocolate Chip Cookies

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

Ingredients

  • 2 (1 1/4 ounce) unsweetened chocolate squares
  • 1/2 cup butter
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream
  • 2 cups semi-sweet chocolate chips

Recipe

  • 1 preheat oven to 375°f (190°c).
  • 2 in the microwave or over a double-boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth.
  • 3 sift together flour, baking soda, baking powder and salt; set aside.
  • 4 in a medium bowl, beat sugar, eggs, and vanilla until light.
  • 5 mix in the chocolate mixture until well blended.
  • 6 stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips.
  • 7 drop by rounded tablespoonfuls onto ungreased cookie sheets.
  • 8 bake for 8-10 minutes.
  • 9 allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. store in an airtight container.

Banana Cream Parfaits

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

Ingredients

  • Servings: 4
  • 4 tablespoons cornstarch
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 cups milk
  • 4 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 -2 banana, peeled and sliced
  • 0.5 (125 g) packet gingernut biscuits (any kind of cookie or biscuit you prefer)
  • 1 cup sweetened whipped cream

Recipe

  • 1 crush up cookies and place a layer in the bottom of the parfait glasses. reserve some for the top.
  • 2 then layer banana slices.
  • 3 top with cooled pudding/custard mix.
  • 4 add a dollop of whipped cream.
  • 5 sprinkle over cookie crumbs.
  • 6 repeat layer if using a big glass.
  • 7 pudding/custard: mix together cornstarch and sugar in a microwavable bowl. add milk and whisk to make sure it is mixed well.
  • 8 microwave on high for 10-12 minutes or until thickened slightly. (be sure to whisk every 3 minutes so that no lumps form).
  • 9 in another bowl put egg yolks. whisk to break up. whisk in about a 1/2 cup of the hot milk mix to the egg yolks. then pour egg yolk mix back into the milk mix, whisking again.
  • 10 microwave on medium for 3 minutes, stirring every minute or until bubbly.
  • 11 stir in butter and vanilla. cover the surface with plastic wrap (to prevent a skin from forming).
  • 12 chill well before assembling parfaits.
  • 13 if the pudding tastes too sweet, add a litte unsweetened whipped cream to it after it has cooled.

Corn Salad

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

Ingredients

  • 8 ears corn, husks and silk removed
  • 1 -1 1/2 cup green onion, sliced
  • 4 tablespoons vinegar
  • 4 tablespoons olive oil
  • salt, to taste
  • pepper, to taste

Recipe

  • 1 cut kernels off cobs and tranfer to a microwave safe bowl with lid.
  • 2 sprinkle corn with 2 tablespoons water.
  • 3 cover bowl and microwave on high for 8 minutes, or until kernels are as tender as desired.
  • 4 add green onions, vinegar, and oil.
  • 5 season salad generously (to taste) with salt and pepper, and toss to combine.
  • 6 cover and chill (cook time is chill time).

Chocolate-raspberry Plunge

Total Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 16
  • 2/3 cup light corn syrup
  • 1/2 cup heavy whipping cream
  • 1 (8 ounce) package semisweet baking chocolate
  • 1/4 cup seedless raspberry jam

Recipe

  • 1 microwave corn syrup & whipping cream in a large mocrowaveable bowl on high for 1 1/2 minutes or until mixture comes to a boil.
  • 2 remove from microwave, add chocolate & respberry jam & stir until completely melted.
  • 3 best served warm.

Chicken Breasts With Rice

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

Ingredients

  • Servings: 4
  • 1 (2 1/2 ) jar dried beef
  • 2 tablespoons parsley, chopped
  • 2 cups rice, cooked
  • 1 1/2 lbs chicken breasts (2 medium sized)
  • 1 (1 ounce) jar pine nuts (optional)
  • paprika
  • 1/2 teaspoon seasoning salt
  • 1 onion, chopped
  • 2 stalks celery, chopp
  • 1 tablespoon butter or 1 tablespoon margarine

Recipe

  • 1 snip beef into small pieces.
  • 2 cover and microwave beef, celery, onion and margarine in 2-qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes.
  • 3 stir in rice, parsley, and pine nuts.
  • 4 arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture.
  • 5 sprinkle with seasoned salt and paprika.
  • 6 cover and microwave 5 minutes; turn casserole one half turn.
  • 7 microwave until chicken is done, 8 to 11 minutes.

Apple Buttered Bacon Cheddar Cups

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

Ingredients

  • 1/2 cup bacon, cooked and crumbled
  • 1/3 cup apple butter
  • 1 cup sharp cheddar cheese, shredded
  • 1 granny smith apple, diced
  • 30 miniature phyllo cups
  • 1/4 cup creme fraiche or 1/4 cup sour cream

Recipe

  • 1 in a small microwave bowl, mix bacon and apple butter and heat through.
  • 2 in another small bowl, mix cheddar cheese and diced apple and divide among cups. bake for 5-8 minutes in a 350 degree oven or until cheese is melted. top with hot bacon mixture.
  • 3 place creme fraiche in corner of a plastic baggie or pipping tube and pipe onto each cup for garnish.
  • 4 serve immediately or at room temperature.

Carrot Cake Loaf And Cream Cheese Icing (a Double Recipe)

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

Ingredients

  • 4 eggs
  • 1/2 cup applesauce
  • 2 1/4 cups splenda sugar substitute (bake-able sugar substitute)
  • 3 cups flour
  • 2 cups carrots, chopped in a food processor
  • 1/4 cup skim milk
  • 1 1/2 tablespoons cinnamon
  • 1/2 tablespoon orange zest, grated
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1/2 cup raisins (optional)
  • cream cheese frosting
  • 8 ounces light cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 cup splenda granular
  • 1 cup frozen light whipped dessert topping

Recipe

  • 1 mix first 3 items together until smooth and creamy (eggs, applesauce and splenda).
  • 2 then add flour, carrots, milk, cinnamon, orange zest, baking soda and baking powder. mix well until thick like a pancake batter, then add raisins if desired.
  • 3 pour into two sprayed loaf pans and bake for 45 minutes at 325°f.
  • 4 check with a toothpick.
  • 5 remove from oven and cool on a wire rack. ice loaves once completely cooled.
  • 6 cream cheese icing.
  • 7 warm cream cheese in microwave for 45 seconds on high (makes it easier to blend with other ingredients).
  • 8 add splenda, vanilla and frozen whipped topping.
  • 9 blend until smooth.
  • 10 add more splenda if you prefer a sweeter icing.

Banana Cream Pie

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

Ingredients

  • 1 2/3 cups water
  • 3 tablespoons cornstarch
  • 1 (14 ounce) can eagle brand condensed milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 (9 inch) pie crusts, baked
  • 3 medium bananas, sliced

Recipe

  • 1 mix water and cornstarch until smooth.
  • 2 stir in eagle brand milk and egg yolks.
  • 3 cook until thick in saucepan or microwave.
  • 4 stir in 2 tablespoons butter.
  • 5 add vanilla.
  • 6 cool slightly (stirring occasionally).
  • 7 pour 1/2 of filling on pie crust.
  • 8 place sliced bananas on filling.
  • 9 pour remainder of filling on the sliced bananas.
  • 10 preheat oven to 400°.
  • 11 top with meringue and brown in a preheated 400°f oven.
  • 12 or may top with whipped cream after chilling pie.

Carrot Cake Swirl Bread

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

Ingredients

  • 1 cup plain non-dairy milk
  • 2/3 cup dark brown sugar, firmly packed
  • 2 1/4 teaspoons active dry yeast
  • 6 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1 tablespoon flax seed, ground
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 8 ounces low-fat cream cheese
  • 1/3 cup cornstarch
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Recipe

  • 1 starting with the dough, begin by warming your milk for just a minute or two in the microwave, until it reaches between 105 and 115°f no more, or else you'll kill the yeast. stir in the brown sugar, and sprinkle in the yeast and let sit for about 5 minutes, until it becomes bubbly and alive.
  • 2 meanwhile, combine the first 4 cups of flour, spices, raisins, walnuts, carrots, ground flax, and salt in the bowl of your stand mixer. mix lightly just to distribute all of the ingredients evenly and coat the carrot shreds with flour. pour in the proofed yeast mixture, along with the oil and vanilla, and start mixing on a low speed, so as not to kick any flour out of the bowl. once incorporated, switch over to the dough hook, add in 1 more cup of flour, and allow the mixer to begin kneading the dough.
  • 3 after about 5 minutes of mixing, assess the texture; you're looking for it to be tacky and elastic, not wet or sticky. you may need to add up to another cup of flour, depending on the consistency. continue working the dough with the dough hook for 5 - 10 more minutes. scrape the dough out onto a lightly floured surface, and kneed by hand briefly, for just 5 minutes or so, before placing it into a lightly oiled bowl. cover loosely with a cloth or piece of plastic wrap, and let sit in a warm place for about 1 1/2 hours, until doubled in volume.
  • 4 once risen, lightly grease two 8 x 4-inch loaf pans, and set aside.
  • 5 gently punch down the dough with your knuckles, cut it into two pieces, and on a well-floured surface, take one piece and roll it out into a rectangle. be sure to keep the two short sides no longer than 8 inches so that it will fit in the pan, but roll it out lengthwise as far as possible- the longer the dough, the more impressive your spiral will be in the finished loaf.
  • 6 to make the cream cheese swirl, simply beat together the cream cheese, cornstarch, sugar, and vanilla until smooth. take half of the mixture and smear it evenly over your rolled out dough, leaving about an inch of one short end clear. you may want to spread a slightly thinner layer near the other edges, to prevent it from dripping out when you move the dough. starting with the short end that's fully covered, roll the dough up as tightly as possible without squeezing out the filling. pinch the end to the main body of the loaf to seal, and quickly but carefully transfer the whole thing to one of your waiting loaf pans, ends slightly folded under and seam-side down. repeat with the other piece of dough.
  • 7 let the breads rise for another hour or so, until about doubled or just peeking out above the edge of the pans, and then pop it them a 375 degree preheated oven, for about 26 - 36 minutes. it should be golden brown on top, and when removed from the pan, it will sound hollow when tapped. (yes, you can cool it, tap it, and then toss it back in the oven if it doesn't sound right.) let cool completely before slicing.

Chicken Broccoli Cheese Casserole

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

Ingredients

  • Servings: 8
  • 1 whole chicken
  • 2 (8 ounce) cans cream of mushroom soup
  • 1 (8 ounce) jar cheese whiz
  • 1 (16 ounce) bag frozen broccoli
  • 3 cups instant rice
  • 2 cups of shredded cheddar cheese (or whatever you have on hand)

Recipe

  • 1 boil chicken and debone.
  • 2 cook rice (according to microwave directions).
  • 3 combine, chicken, cooked rice, whole jar of cheese whiz, frozen broccoli and both cans of mushroom soup.
  • 4 spread out mixture into 9x13in pan and cover with shredded cheese.
  • 5 bake at 425-450 for 15-20 minute.

Chocolaty Fudge Cake

Total Time: 1 hr 45 mins Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ingredients

  • 2 cups dark brown sugar, tightly packed
  • 2 cups heavy cream
  • 8 ounces semisweet baking chocolate, broken into 1/2-ounce pieces
  • 6 tablespoons unsalted butter, cut into 1-tablespoon pieces
  • 8 ounces unsalted butter, cut into 1-tablespoon pieces
  • 2 teaspoons unsalted butter, melted (yes, again)
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 ounces semisweet baking chocolate, coarsely chopped
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract

Recipe

  • 1 for the heavy fudge icing ~ in a medium saucepan over medium-high heat, combine brown sugar, cream chocolate & butter, stirring to dissolve sugar & melt the chocolate & butter.
  • 2 adjust heat to medium-low & simmer for 25 minutes, stirring frequently, until thickened & smooth.
  • 3 remove from heat & pour into a baking sheet with sides, using a spatula to spread the fudge evenly.
  • 4 refrigerate for 2 hours or until chilled thoroughly.
  • 5 for the chocolaty fudge cake ~ preheat oven to 325 degrees f, & lightly coat two 9" round cake pans with some of the melted 2 teaspoons butter.
  • 6 line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.
  • 7 into a sifter, combine flour, baking soda & salt, then sift these dry ingredients onto another large piece of parchment or wax paper.
  • 8 melt the chocolate & the remaining 8 ounces of butter either in the top of a double boiler (for 5 1/2 to 6 minutes) or in a medium glass bowl in a microwave (for 2 to 2 1/2 minutes),then stir until smooth.
  • 9 combine granulated sugar & eggs in a bowl & mix thoroughly until slightly thickened & pale yellow in color.
  • 10 add melted chocolate & slowly mix to combine.
  • 11 add dry ingredients & carefully mix just until incorporated.
  • 12 scrape down the sides of the bowl, then add the buttermilk & vanilla & mix to combine.
  • 13 immediately divide batter into the 2 prepared pans, spreading evenly with a rubber spatula.
  • 14 bake on center rack of the oven 28 to 30 minutes or until a tookpick inserted into the center of each layer comes out clean.
  • 15 remove from oven & cool in the pans at room temperature for 15 minutes.
  • 16 invert cake layers onto plates & carefully peel the paper away from the bottom of each layer.
  • 17 refrigerate the cake layers, uncovered, for at least 2 hours before assembling.
  • 18 when ready to assemble the cake, transfer the chilled fudge to an electric mixer bowl & beat on high for 2 minutes or until lighter in color (a very mellow chocolate brown) & slightly fluffy.
  • 19 remove cake layers from refrigerator & use an icing spatula to evenly & smoothly spread 2 1/2 cups of the icing over the top & sides of one of the inverted layers.
  • 20 place the 2nd layer, flat side down, onto the iced layer & gently press it into place.
  • 21 evenly & smoothly spread the remaining icing onto the top & sides of the cake.
  • 22 refrigerate the cake for at least 1 hour before slicing & serving.
  • 23 to slice the cake, heat the blade of a serrated knife under hot running water & wipe dry before cutting each slice, then serve immediately.
  • 24 if any is left over (or if it was made not more than 3 days ahead of time), put it in a tightly sealed plastic container & refrigerate.

Cheesy Chicken Wings

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

Ingredients

  • Servings: 4
  • 16 chicken wings
  • 2 tablespoons butter
  • 3/4 cup italian style breadcrumbs
  • 3/4 cup parmesan cheese

Recipe

  • 1 wash chicken wings and pat dry.
  • 2 in a bowl, combine the bread crumbs and parmesan cheese.
  • 3 in another bowl, melt butter in microwave.
  • 4 dip chicken wings first in melted butter, then in crumb mixture.
  • 5 arrange chicken wings in single layer in lightly oiled baking dish.
  • 6 bake at 350 degrees for about 30 minutes or until lightly brown.

Chocolate Bread Pudding

Total Time: 1 hr 35 mins Preparation Time: 10 mins Cook Time: 1 hr 25 mins

Ingredients

  • 12 cups challah, cut into 1/2-inch cubes
  • 4 cups heavy cream
  • 2 cups whole milk
  • 1/2 cup dutch-processed cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 cup sugar
  • 8 ounces semisweet chocolate, chopped
  • 10 large egg yolks

Recipe

  • 1 adjust oven rack to middle position and heat oven to 300 degrees. toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. transfer to large bowl.
  • 2 increase oven temperature to 325 degrees. grease 13- by 9-inch baking pan. heat 1½ cups cream, milk, cocoa, espresso, and ½ cup sugar in saucepan over medium-high heat, stirring occasionally, until steaming and sugar dissolves. pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes.
  • 3 meanwhile, bring additional 1 cup cream to simmer in saucepan over medium-high heat. remove from heat and stir in chocolate until smooth. transfer 1 cup chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine.
  • 4 transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. bake until pudding is just set and surface is slightly crisp, about 45 minutes. let cool 30 minutes. warm reserved chocolate mixture over low heat, then pour over bread pudding. serve. (leftover bread pudding should be refrigerated; reheat individual portions in microwave.).
  • 5 make ahead: in step 4, once soaked bread mixture has been transferred to prepared pan, the pan can be covered with plastic wrap and refrigerated overnight. when ready to bake, remove plastic and proceed with recipe as directed, increasing baking time to 55 to 60 minutes. let reserved chocolate serving sauce cool, then cover with plastic wrap and refrigerate. heat sauce in microwave when needed.

Chocolate-swirl Gingerbread

Total Time: 30 mins Cook Time: 30 mins

Ingredients

  • 1/2 cup unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground cloves
  • 1/2 cup water
  • 1/2 cup molasses
  • 1 large egg, lightly beaten
  • 2 ounces bittersweet chocolate, melted and slightly cooled

Recipe

  • 1 preheat oven to 325°f butter an 8-inch square pan.
  • 2 in a bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
  • 3 melt the butter in the water in a small saucepan over medium heat, and stir mixture into dry ingredients until smooth,. stir in molasses and egg.
  • 4 pour half the batter into prepared pan. with a spoon, drizzle half the chocolate over the batter. pour remaining batter on top, and drizzle the remaining chcocolate over the batter in a decorative pattern.
  • 5 bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
  • 6 note: melt the chocolate in a bowl, over simmering water or in a microwave. using a squeeze bottle is an easy way to dribble chocolate over the cake batter,.

Cheesy Chili Topper

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

Ingredients

  • Servings: 18
  • 8 ounces cream cheese (preferably philadelphia brand)
  • 1 (10 1/2 ounce) can chili
  • 1/2 cup shredded cheddar cheese (preferably kraft brand)
  • 2 tablespoons chopped fresh cilantro

Recipe

  • 1 put an unwrapped block of cream cheese on a microwavable plate.
  • 2 top with chilli and cheese.
  • 3 microwave on high power level for 45 seconds.
  • 4 sprinkle with cilantro.
  • 5 serve with assorted crackers.

Banana Cinnamon Pancakes With Butter Rum Sauce

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

Ingredients

  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 cup milk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana (2-3 bananas)
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter, melted
  • 1/2 cup pure maple syrup
  • 1 tablespoon unsalted butter
  • 2 tablespoons dark rum

Recipe

  • 1 pancakes:.
  • 2 combine dry ingredients in a large bowl.
  • 3 in a separate bowl mix together milk, sugar, 2 t oil, egg, and vanilla. add to the dry ingredients and stir until the mixture is almost smooth.
  • 4 fold the bananas into the batter.
  • 5 let rest, loosely covered, for 20 minutes.
  • 6 combine the melted butter and 1 t oil. put small amount in skillet.
  • 7 for each pancake, pour ¼ cup batter. cook over medium heat. serve with butter rum sauce.
  • 8 butter rum sauce:.
  • 9 combine all the ingredients into a glass measuring cup. cook on medium power in microwave for 2 minutes. stir and serve hot.

Corn Snack

Total Time: 6 mins Preparation Time: 4 mins Cook Time: 2 mins

Ingredients

  • Servings: 2
  • 1 (15 ounce) can corn
  • 1 teaspoon lemon pepper (you can use 5 drops of lemon juice as a substitute)
  • 2 teaspoons mayonnaise

Recipe

  • 1 drain the water from the can.
  • 2 empty the corn into a microwave-proof bowl.
  • 3 heat it for 1 1/2 minutes.
  • 4 remove from the microwave.
  • 5 add lemon pepper or lemon juice and mayonnaise.
  • 6 mix well.
  • 7 serve.

Chicken Tortilla Cups

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

Ingredients

  • Servings: 12
  • 12 (12 inch) flour tortillas
  • 1 1/2 cups monterey jack pepper cheese, shredded
  • 4 cups cooked chicken, shredded (i use chicken that i have already boiled and shredded and placed in the freezer for meals such as th)
  • 2 (1 1/2 ounce) packages taco seasoning
  • 3 (15 ounce) cans black beans, rinsed and drined
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 1/2 cups salsa, deli style
  • 1 1/2 cups monterey jack pepper cheese, shredded
  • 6 roma tomatoes, diced

Recipe

  • 1 preheat oven to 350 degrees f. coat muffin cups with nonstick cooking spray; set aside.
  • 2 to create a tortilla cup, soften 1 tortilla in microwave for a few second, immediately fold it in half and in half again; gently press it into bottom and up sides of a muffin cup. repeat with remaining torillas.
  • 3 bake cups 5 minutes. remove from oven and sprinle 1 tablespoon of the cheese into each shell; set aside.
  • 4 place 4 cups chicken and packages of taco seasoning in saucepan, add about 1 cup water and allow to boil until sauce thickens and water is almost completely boiled off, stirring often to make sure chicken is well coated with the sauce.
  • 5 in mixing bowl combine the chicken and it's sauce, beans, corn and salsa; mix well. microwave mixture until hot throughout, stirring midway through.
  • 6 spoon mixture evenly among the shells.
  • 7 place in oven and bake about 10 minutes more, or until heated through.
  • 8 remove, from oven and immediately top with remaining cheese and diced tomatoes. serve hot, warm or at room temperature.

Chocolate-raspberry Truffle Cake

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

  • Servings: 12
  • 1 (12 ounce) package frozen raspberries (not sweetened)
  • 1 -2 tablespoon sugar, depending on how sweet you like your dessert (i used about 1 1/2 t. sugar)
  • 1/3 cup chambord raspberry liquor (raspberry liquor)
  • 1/3 cup sugar
  • 1/2 cup unsalted butter, cut into pieces
  • 12 ounces good quality semisweet chocolate, broken into pieces
  • 6 large eggs
  • 2 tablespoons flour
  • 1/4 teaspoon almond extract
  • sweetened whipped cream, for garnish
  • fresh raspberry, for garnish
  • chocolate syrup, for garnish

Recipe

  • 1 puree raspberries in a food processor.
  • 2 press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
  • 3 bring juice and the 1-2 t sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
  • 4 remove from heat and cool completely.
  • 5 butter an eight inch cake pan and line bottom with parchment or waxed paper.
  • 6 heat the 1/3 cup sugar and the chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
  • 7 add butter and continue heating and stirring until butter melts.
  • 8 remove from heat and add chocolate, stir until smooth and cool.
  • 9 (i heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-it seemed to make it a lot smoother and quicker).
  • 10 whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
  • 11 add chocolate mixture and beat at medium speed with an electric mixer until well blended.
  • 12 pour into prepared cake pan.
  • 13 place cake pan into a larger pan (i used the broiler pan from the oven) and add hot water to a depth of one inch.
  • 14 bake at 325°f for 42 to 45 minutes.
  • 15 cake will have risen and not be completely "set".
  • 16 remove from water bath and cool cake completely on a wire rack.
  • 17 cake will "collapse" as it cools down.
  • 18 run a thin knife around pan to loosen cake.
  • 19 invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
  • 20 to serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
  • 21 garnish with whipped cream and a few fresh raspberries and serve.
  • 22 if desired, cake can be made a day ahead of time.
  • 23 cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.

Chocolate-raspberry Hug

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 1
  • 1 cup skim milk
  • 1/2 cup brewed decaff coffee
  • 1 ounce sugar-free chocolate, carnation instant breakfast (1 packet)
  • 3/4 tablespoon chocolate syrup
  • 1/2 tablespoon raspberry flavored syrup

Recipe

  • 1 mix together in a large mug. microwave on beverage setting.
  • 2 microwave for at least 1 minute more if you like a hotter beverage.

Chicken Tortilla Casserole

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

  • Servings: 4
  • 4 whole chicken breasts
  • 10 -12 corn tortillas
  • 1/2 cup chopped onion
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 (5 3/4 ounce) can evaporated milk
  • 1 (10 1/2 ounce) can enchilada sauce (mild or hot)
  • 1 tablespoon of chopped parsley
  • 1 lb sharp cheddar cheese, shredded

Recipe

  • 1 boil chicken until completely cooked.
  • 2 let cool.
  • 3 cut into bite size pieces.
  • 4 in large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley.
  • 5 mix well.
  • 6 set aside.
  • 7 cut tortillas into 3/4 in. strips
  • 8 spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom.
  • 9 repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly.
  • 10 *can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.

Chocolate Brunch Waffles

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup semisweet chocolate morsel
  • 3/4 cup butter
  • 1 1/2 cups milk
  • 3 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • chocolate shavings, for topping
  • sifted confectioners' sugar, for topping
  • fresh fruit, for topping

Recipe

  • 1 in a large bowl, combine flour, sugar, baking powder and salt. microwave chocolate morsels and butter in a medium microwave-safe bowl on high heat for 1 minute; stir. microwave at additional 10-20 second intervals, stirring until smooth. cool to room temperature. stir in milk, eggs, and vanilla. add chocolate mixture to flour mixture; stir (batter will be thick). cook in a belgian or standard waffle maker according to manufacturer's directions. serve warm with your choice of toppings.

Cajun Corn Salad With A Cajun Dressing

Total Time: 8 hrs Cook Time: 8 hrs

Ingredients

  • Servings: 6
  • 17 1/2 ounces whole kernel corn, well drained (use the microwave) or 3 cups fresh corn, off the cob (use the microwave)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 cup hot pickled okra or 6 green onions
  • 1/2 cup parsley, minced, preferable flat leaf
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon sugar
  • 1/4 cup herb flavored wine vinegar
  • 1 teaspoon creole mustard or 1 teaspoon other stone ground mustard
  • 1 tablespoon dried basil leaves or 3 tablespoons minced fresh basil
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon tabasco sauce or 1/2 teaspoon another hot sauce
  • salt
  • 1/2 cup olive oil

Recipe

  • 1 toss all the salad ingredients together in serving bowl; set aside.
  • 2 prepare dressing.
  • 3 in a 2 qt bowl whisk all the ingredients except the olive oil until combined.
  • 4 add the oil in a slow steady stream whisking slightly until thickened.
  • 5 pour the dressing over salad and use a fork to coat.
  • 6 refrigerate and let set overnight or up to 3 days.

Chocolate-raspberry Winter Wonderland

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

Ingredients

  • Servings: 10
  • 2 teaspoons cocoa
  • 2 teaspoons flour
  • 1 tablespoon unsalted butter, melted
  • 5 ounces bittersweet chocolate or 5 ounces semisweet chocolate
  • 1/2 cup unsalted butter (1 stick)
  • 4 large eggs, at room temperature
  • 1/4 cup cake flour
  • 1 cup powdered sugar, plus some for decorating
  • 1 cup raspberries (either fresh or frozen, unsweetened)
  • 1/2 lemon, juice of
  • 2 -4 tablespoons sugar (to taste)

Recipe

  • 1 cooking instructions:.
  • 2 for the chocolate cake:.
  • 3 preheat oven to 350°f.
  • 4 sift chocolate and cocoa together. brush ten 4-oz. ramekins with melted butter and dust with the cocoa-flour mixture.
  • 5 melt the butter and the unsweetened chocolate together over a double boiler.
  • 6 whip the eggs with a mixer on high speed until pale yellow and fluffy, about 5 minutes.
  • 7 fold the chocolate mixture into the eggs.
  • 8 sift the cake flour and sugar together.
  • 9 fold the flour-sugar mixture into the chocolate-egg mixture.
  • 10 fill the ramekins about 3/4 full.
  • 11 bake 8-10 minutes. the centers should be still runny, and the outside edges should be firm.(this can be done in advance and kept in the fridge up to two days.
  • 12 unmold each ramekin onto a plate and serve with a pool of raspberry sauce and a dusting of powdered sugar.
  • 13 if reheating, just pop them into the microwave on low power for two or three 20 seconds blasts, until warm.
  • 14 for the raspberry sauce:.
  • 15 puree the raspberries and the lemon juice. blend in the sugar by tbsp, tasting after each addition, until the desired sweetness is attained.
  • 16 strain thought a fine strainer, pressing with a rubber spatula to release the juices.

Banana Cream Pie With Chocolate Lining

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

Ingredients

  • Servings: 12
  • 1 1/2 cups graham cracker crumbs or 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons brown sugar
  • 3 ounces dark chocolate
  • 2 tablespoons heavy cream
  • 3 cups low-fat milk
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup flour
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 pinch salt
  • 4 ripe bananas
  • 2 tablespoons lemon juice
  • 1 cup heavy cream
  • 1 tablespoon irish whiskey or 1 tablespoon vanilla extract
  • 1/4 cup sugar

Recipe

  • 1 preheat oven to 375°f combine the graham cracker crumbs with the butter and brown sugar in a bowl and stir well. press into a 10-inch pie plate and pat evenly along bottom and sides. bake the crust for 8-10 minutes. let cool.
  • 2 melt the chocolate and 2 t cream together (i use the microwave). whisk together until smooth. spoon onto the bottom of the crust and let cool at least 15 minutes.
  • 3 meanwhile, make the filling: heat the milk in a heavy-bottomed saucepan. when the milk is just about to boil, take it off the heat. in a med. bowl, whisk together the sugar, eggs and flour. slowly add the hot milk to the bowl, whisking constantly. then, transfer the mixture back to the saucepan and bring to a boil, whisking constantly. continue whisking for 3 minutes or until thick. take the pan off the heat and add a pinch of salt, vanilla and almond extract. let cool for 20 minutes.
  • 4 slice the bananas and toss with lemon juice. lay half the banana slices on the chocolate-lined crust. pour the filling over and top with the rest of the banana. chill the pie for at least 2 hours. serve topped with whipped cream (made by mixing the vanilla/whisky, sugar and cream till stiff peaks form).