Chocolatey Cookie Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 1 (18 ounce) package devil's food cake mix (2 layer size)
• 1 1/3 cups water
• 1/3 cup oil
• 3 eggs
• 4 semi-sweet chocolate baking squares
• 1/4 cup butter, cut up
• 1 (250 g) package cream cheese, softened
• 1/2 cup sugar
• 2 cups cool whip topping, thawed
• 12 oreo cookies, coarsely crushed

Recipe

• 1 preheat oven to 350°f.
• 2 for the cake: prepare and bake cake mix according to package directions in 2 9-inch pans.
• 3 cool cakes in pans 5 minutes.
• 4 invert cakes onto wire rack and remove pans.
• 5 cool completely.
• 6 for the glaze, melt chocolate in small microwaveable bowl on medium power for 3-4 minutes (or until chocolate is melted), stirring after 30 seconds.
• 7 blend in butter.
• 8 set glaze aside to slightly thicken, about 5 minutes.
• 9 for the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until well-blended.
• 10 gently stir in whipped topping and crushed cookies.
• 11 place 1 of the cake layers on a serving plate, top-side down.
• 12 spread top of cake layer evenly with cream cheese mixture.
• 13 place remaining cake layer on top, top-side up.
• 14 spoon glaze to cover top of cake only.

Chocolate Cake (simply The Best)

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

Ingredients

• 125 g butter
• 2 tablespoons golden syrup
• 1 1/2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda, dissolved in
• 1/2 cup milk
• 1 cup sugar
• 2 tablespoons cocoa
• 1/2 cup milk
• 1/2 teaspoon mixed spice
• vanilla

Recipe

• 1 melt butter, sugar,golden syrup and milk in microwave.
• 2 sift flour, cocoa, mixed spice and cinnamon in to mixing bowl.
• 3 add the melted mixture in to the dry mixture.
• 4 stir well and add a few drops of vanilla and the soda and milk mixture.
• 5 bake at 180c for approx 25- 30 minutes.

Chocolate Cake

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

Ingredients

• Servings: 10
• 1 1/2 cups water
• 4 ounces unsweetened chocolate
• 1/3 cup cocoa powder
• 1 cup butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• frosting

Recipe

• 1 heat the oven to 350°f grease and flour two 9-inch round pans and set them aside.
• 2 in a microwave-safe, liquid measuring cup, measure 1 1/2 cups water.
• 3 add the unsweetened chocolate squares to the water.
• 4 microwave for 2 to 3 minutes, stirring after 1 1/2 minutes or until the chocolate has melted.
• 5 stir in the cocoa and set the mixture aside.
• 6 in a large mixing bowl, cream the butter for 1 minute, add the granulated and brown sugars, and cream for another 2 minutes or until light and fluffy.
• 7 add the eggs individually, beating well after each one.
• 8 beat in the vanilla extract.
• 9 in a separate bowl, stir together the flour, baking soda, and salt.
• 10 beginning with about a third of the flour mixture, add the flour mixture and the chocolate mixture alternately to the butter, stirring well after each addition.
• 11 divide the cake batter evenly between the two pans, scraping the bowl with a rubber spatula.
• 12 place the pans on the middle oven rack and bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Banana Caramel Tart

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

Ingredients

• Servings: 6
• 1/2 cup butter, at room temperature
• 1/4 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large bananas, thinly sliced
• 1 tablespoon butter, melted
• 1 tablespoon sugar
• 1 cup macadamia nuts, lightly toasted
• 1 cup heavy whipping cream
• 1 cup sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup butter
• vanilla ice cream or coconut ice cream, to serve on the side

Recipe

• 1 preheat oven to 450f.
• 2 for the crust: in a large bowl, beat butter and sugar, with an electric mixer, until blended.
• 3 beat in yolk, vanilla, and salt.
• 4 add flour and beat until moist clumps form.
• 5 press dough into bottom of 9 inch tart pan with removable bottom.
• 6 pierce with fork and refrigerate for 1 hour.
• 7 bake crust until golden (about 15 minutes).
• 8 cool.
• 9 for the banana topping: reduce oven temperature to 375f.
• 10 overlap banana slices on crust, covering completely.
• 11 brush melted butter over banana slices and sprinkle with sugar.
• 12 bake until just warmed through (4 minutes).
• 13 drizzle with some caramel sauce (recipe follows).
• 14 sprinkle with macadamia nuts.
• 15 serve with ice cream and pass extra caramel sauce around.
• 16 for caramel sauce: in a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
• 17 keep warm.
• 18 in a heavy saucepan, combine the sugar and lemon juice until well mixed.
• 19 cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
• 20 remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
• 21 while cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
• 22 stirring constantly, slowly pour in the warm cream.
• 23 bring to a boil, continuing to stir constantly.
• 24 cook until slightly thickened, about 3-4 minutes.
• 25 remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
• 26 serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

Apple Chocolate Pudding

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

Ingredients

• 425 g apricots or 425 g apples, pie-packed
• 2 tablespoons sugar
• 2 teaspoons lemon juice
• 125 g butter, cut into small pieces
• 3/4 cup sugar
• 1 egg
• 1 1/4 cups flour
• 1/2 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon cinnamon
• 60 g chocolate, cut into tiny pieces
• 1/4 cup sultana
• 1/4 cup walnuts, chopped
• icing sugar, to dust

Recipe

• 1 preheat oven to moderate - 180°c.
• 2 butter base and sides of a 20cm cake tin and line base with non-stick baking paper.
• 3 mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside.
• 4 cream butter and sugar until light and fluffy.
• 5 add egg and beat well.
• 6 sift flour, baking powder,bicarb and cinnamon over top and mix. this forms a very stiff mixture.
• 7 stir in fruit mixture (apple or apricot), chocolate, sultanas and nuts. mix well.
• 8 tip mixture into prepared tin and bake in preheated oven for 50-60 minutes or until firm to touch on top.
• 9 leave to cool for 5 minutes before inverting on to a serving plate. dust with sifted icing sugar.
• 10 serve with vanilla or brandy custard, ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar.
• 11 note: i prefer this served warm, so with the left overs i zapped each individual slice in the microwave for about 15 seconds and it was just right.
• 12 note: i also used a 385g can of pie apples as this was all i had on hand and it was perfect.

Carrot Cake Muffins

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

Ingredients

• Servings: 12
• 2 1/4 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, firmly packed
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrot, lightly packed, about 2 medium-large carrots
• one 8-ounce package cream cheese cheese
• 1/4 cup granulated sugar

Recipe

• 1 1) preheat the oven to 400°f lightly grease a standard 12-well muffin pan. or line the pan with paper muffin cups, and grease the cups.
• 2 2) to make the filling: place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. stir in the sugar and flavor. set aside.
• 3 3) to make the muffin batter: in a medium-sized bowl, whisk together the dry ingredients.
• 4 4) in a small bowl, whisk together the eggs, water, and oil.
• 5 5) stir the wet ingredients into the dry ingredients.
• 6 6) fold in the grated carrots, stirring to combine.
• 7 7) drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
• 8 8) dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
• 9 9) cover with enough batter to fill the muffin cups quite full. the batter will come to within about 1/4" to 3/8" of the top of each muffin cup. but don't try to use all the batter; unless you have particularly deep cups, you'll have.
• 10 9) cover with enough batter to fill the muffin cups quite full. the batter will come to within about 1/4" to 3/8" of the top of each muffin cup. but don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. bake it in a separate custard cup, if desired.
• 11 10) bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. the tops of the muffins will feel firm to the touch.
• 12 11) remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. if you serve the muffins warm, the filling will be molten. if you wait for them to cool, it'll firm up.

Bone And Corn Soup (microwave)

Chocolatey Flourless Delights

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

Ingredients

• Servings: 8
• 6 ounces best quality chocolate
• 6 tablespoons butter or 6 tablespoons margarine
• 1/4 cup unsweetened cocoa
• 4 large egg whites
• 1/8 teaspoon cream of tartar
• 2 tablespoons sugar
• whipped cream (optional)

Recipe

• 1 preheat over to 400 degrees.
• 2 have all ingredients at room temperature.
• 3 butter then dust with sugar muffin pan or other similar molds.
• 4 heat chocolate& butter until melted& smooth (either in a microwave on medium or on top of a double boiler with barely simmering water).
• 5 remove from heat& sift in cocoa& stir until smooth.
• 6 using hand mixer or whisk, slowly beat cream of tartar and egg whites.
• 7 increase speed to high and gradually add sugar until peaks hold their shape.
• 8 add one quarter of the egg whites into the chocolate mixture to lighten it a bit and then fold in the rest of the egg whites.
• 9 fill the muffin tins about 3/4 of the way and bake 7 – 8 minutes.
• 10 remove from oven& cool 2 minutes on a wire rack, the cakes will appear cracked on top and should be runny in the center.
• 11 unmold individual cakes by inverting muffin tins over rack.
• 12 serve with dollop of whipped cream.
• 13 you can make these delights a few days in advance.
• 14 simply keep the filled molds in your fridge, just make sure to increase baking time by about 2 or so minutes.

Chocolated Covered Grapes With A Kick!!!

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• 1 lb grapes green grapes or 1 lb red grapes or 1 lb black grapes
• 12 ounces dark chocolate chips
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cinnamon

Recipe

• 1 take grapes and cut into small bunches (3-4 grapes on each stem).
• 2 in a medium size glass bowl mix chocolate chips, cayenne pepper and ground cinnamon. microwave on medium heat for about 4 minutes, stirring a few times. heat until all melted.
• 3 dip each small bunch of grapes into the chocolate mixture one by one. after you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate. place chocolate covered grape bunches on a wax paper lined cookie sheet.
• 4 refrigerate for 1 hour.
• 5 enjoy!

Banana Cream Caramel Pie

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 bananas, sliced
• 1 oreo pie crust (6 oz.)
• 1/3 cup chopped walnuts
• 3 tablespoons caramel ice cream topping
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 cup cold milk
• 1 (8 ounce) container french vanilla cool whip
• 4 semi-sweet chocolate baking squares

Recipe

• 1 spread bananas onto bottom of crust; top with nuts and caramel topping.
• 2 beat pudding mix and milk in large bowl with whisk for 2 minutes.
• 3 stir in half the cool whip, spoon into crust.
• 4 microwave chocolate in medium bowl until melted.
• 5 whisk in remaining cool whip, cool slightly.
• 6 spread over pie.
• 7 refrigerate 4 hours.

Addictive Healthy Muffins

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

Ingredients

• 1 1/2 cups oat bran
• 1 cup all-purpose flour
• 1 cup wheat bran
• 1 cup ground flax seeds (not whole)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 navel oranges
• 1 cup brown sugar, packed
• 1 cup buttermilk (or buttermilk powder and water to equal 1 c)
• 1/2 cup canola oil
• 2 eggs
• 1 1/2 cups golden raisins

Recipe

• 1 preheat oven to 350 degrees.
• 2 line two medium size muffin pans (2-1/2" muffins) with paper muffin cups.
• 3 in medium bowl put all dry ingredients together (except brown sugar) mix together and set aside.
• 4 if using buttermilk powder, add it here and add the water with the wet ingredients.
• 5 wash and cut the stem end off the oranges.
• 6 cut into small equal pieces skins and all.
• 7 put into workbowl of food processor and pulse until pieces are about the size of large raisins.
• 8 put oranges into a large bowl, add all the wet ingredients and brown sugar.
• 9 mix together by hand then add in dry ingredients and stir until all are incorporated.
• 10 allow to stand about 3 minutes then fill each muffin cup to top.
• 11 each cup will take about 1/4°c these are dense and do not rise much.
• 12 top off each with any leftover mixture.
• 13 bake at 350 degrees for 40 minutes, remove from pan to wire rack to cool.
• 14 to freeze; allow to cool for at least 4 hours, i put 6 in each plastic bag. to reheat, reheat from frozen state for one minute or thaw at room temperature and reaheat for about 15 seconds. microwave ovens vary a lot so you may have to modify the time.
• 15 enjoy.

Banana Cream Chocolate Pie

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 graham cracker crust
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 -2 sliced banana
• 1/3 cup hot fudge, warmed
• whipped cream or cool whip (optional)

Recipe

• 1 in a 2qt microwave safe bowl, combine sugar, cornstarch, flour and salt.
• 2 stir in milk.
• 3 microwave 7-9 minutes, stirring every 3 minutes.
• 4 place egg yolks in a small bowl.
• 5 stir in about 1/2 cup of hot milk mixture into yolks, stir well, add to remaining milk mixture, stirring well.
• 6 microwave 1-2 minutes, until thick.
• 7 add butter and vanilla.
• 8 cover with wax paper and chill to cool.
• 9 when filling is cool, spread warmed hot fudge on bottom of pie crust, top with sliced bananas, spread cool filling over bananas.
• 10 refrigerate.
• 11 serve with whipped cream if desired.

Bone And Corn Soup (microwave)

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 10
• 1 (16 ounce) package great dry northern beans (16oz.)
• 1 ham bone, with a little meat on it
• 1 (15 1/4 ounce) can whole kernel corn, undrained
• 2 (14 1/2 ounce) cans chicken stock
• 1 tablespoon dried oregano
• 1/2 teaspoon paprika (smoked is good)
• 1/2 teaspoon chili powder
• 1/8 teaspoon ground black pepper (to taste)
• 3 bay leaves
• at this point you may need additional water (optional) or stock, to cover slightly (optional)
• 1 large onion, chopped
• 3 celery ribs, chopped
• 3 carrots, small dice
• 3 garlic cloves, sliced
• 1 jalapeno pepper, seeded, quartered
• 2 (14 1/2 ounce) cans diced tomatoes, pureed
• salt
• sliced green onion, to taste

Recipe

• 1 soak the beans in cold water to cover. overnight is best.
• 2 remove meat from the ham bone, cut it into 1/2" cubes (about 3 cups), and reserve. drain beans and place in the crockpot along with the meat from the bone. add corn,chicken, chicken stock, oregano,paprika,.
• 3 chili powder,black pepper, bay leaves, if using, and additional water or stock if needed, to slightly cover.place the lid on the crockpot and cook on high for 3 to 4 hours.
• 4 add the remainion ingredients except reserved ham cubes and green onions, mix well.
• 5 shift cooker to low setting, and cook for about 5 additional hours.
• 6 for more "zing", add cayenne or crushed red pepper flakes when adding second set of ingredients.
• 7 about 30 to 40 minutes before the end of the cooking time, remove bay leaves; mash some of the beans against the side of the liner to thicken the soup slightly; add the reserved ham cubes and sliced green onions.
• 8 taste, and adjust seasoning, if necessary.

Chicken Breast With Pesto And Vegetables

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

Ingredients

• Servings: 2
• 2 chicken breasts
• 50 g basil pesto
• 20 ml olive oil
• 50 g cheese
• 2 garlic cloves
• salt
• pepper
• mixed herbs
• 1 lemon

Recipe

• 1 cut the chicken breast to make a pocket. put inside salt, pepper, other herbs. pour the zest from the lemon, 2 slices of cheese, chopped garlic, olive oil, and basil pesto. close the pocket and wrap it in aluminium foil. cook it in a pre-heated oven for 30 minutes at 180°c.
• 2 serve with potatoes (chicken breast and pesto go really well with pasta too) and vegetables. for a healthier option, microwave the vegetables instead of roasting or boil them, to keep more vitamins inside.

Bone Chillin' Breadsticks & Halloween Dip

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

Ingredients

• 12 rhodes frozen rolls, thawed but still cold
• 1/4 cup butter, melted
• parmesan cheese
• poppy seed
• 1 lb lean ground beef
• 1 lb mexican processed cheese
• 10 ounces diced tomatoes with green chilies, undrained
• 4 ounces diced green chilies, undrained

Recipe

• 1 breadsticks:.
• 2 using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. with scissors, clip 1 1/2 inches into the center of each end. separate and lay the cut sides flat on a large sprayed baking pan. they will look like bones. brush well with melted butter and sprinkle with parmesan cheese and poppy seeds.
• 3 cover with plastic wrap and let rise about 20-30 minutes. remove wrap and bake at 350°f 15-20 minutes. serve with halloween dip, if desired.
• 4 halloween dip.
• 5 in a frying pan, brown ground beef until completely cooked. drain and set aside. cut cheese into 1-inch cubes and place in microwave safe bowl. microwave until melted. add tomatoes and green chilies and mix well. combine cooked ground beef with cheese mixture and serve warm.

Absolutely Amazing Almond Biscotti

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

Ingredients

• 3 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup brown sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup butter, softened
• 1 1/2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1 1/2 cups whole almonds, blanched & coarsely chopped (can also use almonds that are pre-blanched & slivered)
• 1/4 cup powdered sugar, for shaping

Recipe

• 1 preheat oven to 300°f.
• 2 spray large baking sheet (12x19-inch) with pam or oil.
• 3 if using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. remove skins and chop coarsely.
• 4 combine all-purpose flour, baking powder, baking soda and salt and set aside.
• 5 cream sugars and butter until creamy and smooth using an electric mixer.
• 6 add eggs, almond and vanilla extracts, stir until well mixed.
• 7 add the dry ingredients, including the almonds and mix well. dough should be very thick and sticky. if it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
• 8 coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
• 9 divide dough into two balls and form roughly into a rectangle about 5x10-inch. brush off excess powdered sugar and place biscotti dough onto the baking sheet.
• 10 repeat with the other dough ball and place both logs side by side on the cookie sheet.
• 11 bake 30 minutes until dry. allow to cool 10 minutes.
• 12 slice each log into 18 slices, about 1/2 inch each.
• 13 place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. turn slices over and bake 10 more minutes (if desired).
• 14 cool biscotti on a rack.
• 15 can dip or stripe in or dark chocolate.
• 16 note: store biscotti in an airtight container to retain freshness. if biscotti loose their crispiness, just pop them into a 300f oven for 5-10 minutes!

Cheesy Broccoli And Rice Casserole

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

Ingredients

• Servings: 8
• 5 cups cooked rice
• 1 bunch broccoli
• 1/2 cup butter, room temperature
• 1/4 cup finely chopped onion
• 15 ounces cheese whiz
• 16 ounces sour cream
• salt and pepper

Recipe

• 1 cut up the broccoli and cook using your preferred method. set aside.
• 2 mix the butter, onion, salt, pepper, and cheese whiz in a bowl until well blended. (if it's kind of stiff you can microwave for a few seconds so it will come together better. do not melt it, though.) add the sour cream.
• 3 mix the rice and broccoli into the cheese mixture.
• 4 put in a 9x13 pan and cover with foil. bake at 325 for 20-25 minutes.

Apple Cheddar Snack Wraps (anna Olson)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup mild cheddar cheese, shredded
• 1 cup apple, coarsely grated (about 1 large apple)
• 1/2 cup low-fat plain yogurt
• 1/3 cup walnut pieces
• 1 teaspoon grainy mustard
• 6 small whole wheat tortillas

Recipe

• 1 in a small bowl, combine cheese, apple, yogurt, walnuts and mustard.
• 2 spoon 1/4 cup of mixture into the centre of each tortilla.
• 3 roll up and serve chilled or warm. to warm, place 1 tortilla on a microwave-safe plate, lined with paper towel, and heat on high power for 30 seconds.

Absolutely Delightful Scalloped Potatoes

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

Ingredients

• Servings: 6
• 4 -5 thinly sliced potatoes
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 1/2-3/4 of one can evaporated milk (12 ounce)
• salt and pepper
• 2 cups cheddar cheese

Recipe

• 1 grease well a 3 qt casserole dish.
• 2 heat soups and evaporated milk in saucepan and stir until blended well.
• 3 cover bottom of dish with one layer of potatoes.
• 4 sprinkle with salt and pepper.
• 5 pour enough soup mixture over potatoes just to cover.
• 6 sprinkle with cheese.
• 7 repeat layers (potatoes-salt and pepper-soup-cheese)ending with cheese.
• 8 cover and bake in 350 oven for 1 hr - 1 and 1/2 hours.
• 9 (can also be microwaved for 45 minutes).

Coconut Ghost Treatsâ„¢

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

Ingredients

• 3 tablespoons butter or 3 tablespoons margarine
• 1 (10 ounce) package large marshmallows, about 40 or 4 cups miniature marshmallows
• 6 cups kellogg's rice krispies
• flaked coconut
• canned frosting or decorating gel
• assorted candy

Recipe

• 1 in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat.
• 2 add kellogg's® rice krispies® cereal. stir until well coated.
• 3 using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. using buttered hands shape each portion into ghost shape. cool. decorate with coconut, frosting and/or candies. best if served the same day.
• 4 microwave directions.
• 5 in microwave-safe bowl heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. stir until smooth. follow steps 2 and 3 above. microwave cooking times may vary.
• 6 note:.
• 7 for best results, use fresh marshmallows.
• 8 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
• 9 diet, reduced calorie or tub margarine is not recommended.
• 10 store no more than two days at room temperature in airtight container. to freeze, place in layers separated by wax paper in airtight container. freeze for up to 6 weeks. let stand at room temperature for 15 minutes before serving.

Chicken Tortilla Soup

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

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 3 -4 garlic cloves, minced
• 1 (4 ounce) can of chopped green chilies, drained
• 1 cup chopped fresh tomato
• 1 finely chopped jalapeno pepper (optional)
• 1 (12 ounce) can v8 vegetable juice (i use spicy v8 juice)
• 4 1/2 cups water
• 1 beef bouillon cube (i use knorr extra large)
• 1 chicken bouillon cube (i use knorr extra large)
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 tablespoon worcestershire sauce
• 2 chicken breasts, cooked and shredded
• vegetables (such as zucchini,corn,kidney beans)
• fried tortilla, in strips, for garnish
• avocado, for garnish
• shredded cheese, for garnish
• cilantro, for garnish

Recipe

• 1 heat some of the water in the microwave until almost boiling. add the bouillon and stir to dissolve.
• 2 in a large pot, saute first four ingredients until tender.
• 3 add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
• 4 cover and bring to a boil.
• 5 reduce heat to low and simmer for about an hour.
• 6 add any additional vegetables that you want in the soup. (i usually add a couple of diced zucchinis.).
• 7 simmer until the vegetalbes are tender, about 30 more minutes.
• 8 to serve: make enough corn tortilla strips for the amount of servings that you are going to make. (i like a thick soup so i use two small corn tortillas per person).
• 9 slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
• 10 lightly sprinkle the tortilla strips with salt if desired.
• 11 layer the tortilla strips in bowls.
• 12 sprinkle with chopped avocado if desired.
• 13 ladle soup into bowl.
• 14 sprinkle with shredded cheddar cheese and cilantro and serve immediately.

Chorizo And Egg Breakfast Burritos

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• 1/4 lb mexican chorizo sausage
• 1 large potato, diced
• 3 eggs, slightly beaten
• 2 large flour tortillas
• 1/2 cup monterey jack cheese
• salt and pepper
• salsa

Recipe

• 1 in small pan boil potatoes until soft. time depends on the size of the dice. drain and set aside.
• 2 meanwhile, remove casings from chorizo. cook over medium heat in a non stick skillet until browned. drain. but do not wipe out skillet. you want a small amount of the fat to remain.
• 3 add cooked sausage back into pan. stir in potatoes. cook and stir for about one minute.
• 4 pour in beaten eggs. stir. when eggs are almost done add cheese. stir well. cook until eggs are done and cheese is melted. salt and pepper to taste.
• 5 meanwhile, heat tortillas in microwave about 30 seconds until warm and soft.
• 6 divide the egg mixture into two portions and fill tortillas. add salsa to taste. roll up burrito style.

Bone-in Ham On The Barbecue With Honey-butter Glaze

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

Ingredients

• Servings: 4
• 4 -5 lbs ham shank, bone in
• 1/2 cup honey
• 1 ounce light corn syrup
• 3 tablespoons butter
• your favorite smoking wood chips

Recipe

• 1 soak your smoking chips in water. put in a pan, either the one that came with your bbq or a metal pie tin, place on the hot side of the grill. to create a hot side and a cold side only heat 1-2 burners or put all your charcoal on one side of the grill. preheat your grill to 325°f.
• 2 place bone-in ham cut side down on the cold side of the grill. insert a meat thermometer not touching the bone. cook until your meat thermometer reads 145°f (it’s ok to go over little).
• 3 in the meantime prepare your glaze.
• 4 in a glass measuring cup or microwave proof dish mix honey, corn syrup, and butter. microwave on high for 30 seconds. mix well. microwave again before using if necessary.
• 5 when your meat thermometer reads 145°f start glazing your ham. continue cooking for 10 minutes glazing every 2-3 minutes, you might have left over glaze.
• 6 remove ham from bbq and let rest for 10 minutes before carving. after carving drizzle any extra glaze over slices for added flavors.

Betty's Rolls

Total Time: 2 hrs 18 mins Preparation Time: 2 hrs Cook Time: 18 mins

Ingredients

• 3 tablespoons yeast
• 1/2 cup warm water
• 3 cups milk, heated in microwave 2 minutes
• 5/8 cup margarine, melted (10 tbs)
• 3 eggs, beat
• 1 1/2 teaspoons salt
• 3/4 cup sugar
• 9 -10 cups flour (usually 10)
• shortening

Recipe

• 1 mix milk, margarine, eggs, salt, sugar. add yeast.
• 2 now add 9-10 cups flour (usually 10). knead in mixer on low 8 minutes.
• 3 place in a bowl that has been greased with shortening. turn dough all around in bowl to cover with grease. cover and let rise until double (about and hour).
• 4 make small rolls. place on pammed cookie sheets. let rise for about and hour.
• 5 bake at 350 for 13-18 minutes. watch to not burn bottom. immediately place on a cooling rack and rub top with shortening on a paper towel.

Banana Choco Tacos

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 6 flour tortillas
• 2 tablespoons butter, softened
• 2 teaspoons cinnamon sugar (or a mix of 3 parts sugar,1 part ground cinnamon)
• 2 large ripe bananas, sliced
• 1 cup semi-sweet chocolate chips
• 2 cups miniature marshmallows

Recipe

• 1 stack tortillas and either warm them wrapped in foil on a grill over medium low heat for 5 min.or in a microwave wrapped in a paper towel.
• 2 remove tortillas to a work surface and lightly brush each tortilla on 1 side with butter and sprinkle lightly with cinnamon sugar.
• 3 top half of the buttered side of each tortilla with some of the banana slices,choc chips, and marshmallows.
• 4 fold the other half over the filled half,pressing lightly.
• 5 use a spatula to place each taco atop the grill rack or in a skillet for 2 to 3 min until lightly browned and choc and marshmallows start to melt,flipping over halfway through cooking time.

Banana Carrot Muffins

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

Ingredients

• 1 cup sugar
• 4 eggs, large
• 5 bananas
• 1/3 cup orange juice
• 1 (16 ounce) can carrots, drained or 2 cups grated carrots
• 4 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup crisco, butter flavored

Recipe

• 1 preheat oven to 350°f.
• 2 in medium bowl, combine flour, soda and salt.
• 3 in large bowl, cream crisco and sugar.
• 4 mix in eggs and juice.
• 5 using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.
• 6 mix the carrots and bananas into the egg-sugar mix.
• 7 stir in dry mix; stir only to moisten.
• 8 put in lined muffin tins.
• 9 bake at 350°f for approximately 30 minutes, until light golden.
• 10 to bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.

Chorizo & Egg Enchiladas With A Green Chile Sauce

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

Ingredients

• 10 large flour tortillas
• 3 (10 ounce) cans green enchilada sauce (if you don't like as much sauce, just use 2 cans, i happen to like the sauce)
• 3 chorizo sausage, links casing removed and sauteed
• 2 1/2 cups shredded queso blanco (monterey jack cheese, is a good substitute, 1 1/2 cups for the filling, 1 cup for the topping)
• 1 teaspoon olive oil
• 10 eggs, beaten (extra large eggs work best)
• 3 scallions, fine diced
• 1 small onion, fine diced
• 1 jalapeno, ribs and seeds removed, and fine chopped
• 1/4 cup red bell pepper, fine diced
• 1 tablespoon butter
• salt
• pepper
• avocado, diced
• tomato, diced
• black olives, sliced
• lime wedge
• sour cream
• salsa
• cilantro

Recipe

• 1 chorizo -- to a large sauce pan, add 1 teaspoon olive oil and bring to medium heat. add the chorizo and saute until golden brown breaking up the chorizo as it cooks. cook until golden brown and remove to a plate lined with a paper towel to drain.
• 2 eggs -- now in the same pan, remove most of the drippings from the chorizo, but i do keep just a little - 1 teaspoon, just for a little flavor. then i add in the butter, onions, garlic, red pepper, jalapeno and cook until tender and soft. no need to brown them, you just want them soft. then add in the eggs, salt, pepper and cook until you get a soft scramble. remember -- they are going to be baked so don't over cook them. right at the end, toss in the scallions and mix to combine.
• 3 tortillas -- i wrap 5 at a time in a damp paper towel and microwave for just 30 seconds until lightly warm which makes them plyable. you can also wrap in foil and use the oven if you prefer.
• 4 filling -- add the chorizo into the egg mixture and put a heaping spoon into each tortilla. take 1 1/2 cups of the cheese and divide among the 10 tortillas. fold over from one edge, tuck the sides in and finish rolling.
• 5 casserole -- in a 13x9" pan, spray with pam or a non stick spray. add 1 can or approximately 10 oz of the enchilada or chile sauce in the casserole dish and place the rolled enchiladas seam side down. top with the remaining sauce and cheese.
• 6 bake -- in a 350 degree oven for 15-20 minutes covered with foil until the sauce is bubbly and the cheese is melted. remember, everything is cooked. i bake mine on the middle shelf.
• 7 serve -- i love to squeeze fresh lime over the top and then serve family style and let everyone help themselves to the garnishes. anything goes! this is just a wonderful brunch, lunch or dinner. sarasota's spicy simple black beans, are great with this dish for dinner, but so is rice, salad, or just about anything. have fun and enjoy!

Cornbread

Total Time: 27 mins Preparation Time: 5 mins Cook Time: 22 mins

Ingredients

• Servings: 8
• 8 tablespoons butter, divided
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 2 large eggs

Recipe

• 1 1. preheat oven to 425 degrees.
• 2 2. place iron skillet or baking dish in oven while preheating with 3 tablespoons of butter.
• 3 3. melt remaining 5 tablespoons of butter in microwave.
• 4 4. in a bowl, whisk together the flour, cornmeal, sugar, baking soda, baking powder, and salt.
• 5 5. in another bowl whisk together the buttermilk and eggs.
• 6 6. add melted, cooled butter to egg and buttermilk mixture- whisk.
• 7 7. stir the liquid mixture into the dry mixture until just combined.
• 8 8. pour into hot butter skillet or baking dish (8x8).
• 9 9. bake for about 18-22 minutes.
• 10 10. enjoy!

Chicken Breasts And Broccoli With Madeira Sauce

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

Ingredients

• Servings: 4
• 1 bunch broccoli, cut into spears
• 1 lb boneless skinless chicken breast
• 2 teaspoons lemon juice
• 1/2 teaspoon pepper
• 1/4 cup flour
• 2 tablespoons butter
• 2/3 cup chicken broth
• 2/3 cup madeira wine
• 2 cups whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon lemon juice
• 1 teaspoon grated parmesan cheese

Recipe

• 1 blanch broccoli spears in boiling water (or the microwave) for a few minutes; drain.
• 2 sprinkle each side of chicken breasts with lemon juice and pepper. coat each chicken breast with flour.
• 3 in large skillet, melt butter. add chicken; saute 5 to 6 minutes on each side or until chicken is tender. set aside.
• 4 using large saucepan to prevent boiling over, combine chicken broth and wine; bring to a rolling boil. boil over medium heat about 6 minutes or until liquid is reduced to 2/3 cup.
• 5 add cream, salt and pepper; continue to boil until liquid is reduced to 1 3/4 cups; about 8-10 minutes. stir in lemon juice.
• 6 heat oven to 375 degrees f. in 12x8 inch (2 quart) baking dish, arrange broccoli spears. place chicken breasts over broccoli, overlapping if necessary. pour sauce over chicken and broccoli; sprinkle with parmesan cheese.
• 7 bake at 375 degrees f. for 15-20 minutes or until hot and bubbly.

Chocolate Cake - Microwave

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

Ingredients

• Servings: 4
• 125 g dark cooking chocolate
• 175 g unsalted butter
• 75 g sugar
• 75 g flour (any kind works, including rice or corn flour)
• 3 eggs

Recipe

• 1 melt butter and chocolate in the microwave in a large microwave-safe container.
• 2 stir in eggs, flour and sugar.
• 3 put the mixture in the microwave for 5 minutes on high.
• 4 allow it to settle in the container for 10 minutes then serve warm with vanilla ice cream or double cream (i like chocolate syrup made from melted cooking chocolate mixed with some milk).

Banana Choc-chip Muffins

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

Ingredients

• 125 g unsalted butter
• 2 -3 bananas, over-ripe
• 1 large egg, at room-temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup milk
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 2/3 cup caster sugar
• 1 cup milk chocolate chips

Recipe

• 1 preheat oven to 175 degrees celsius. line a muffin pan with cupcake liners.
• 2 melt the butter in a microwave in 10 second bursts. break the bananas into a few pieces, place in a medium bowl and mash with a fork. the more ripe the bananas are, the easier they will be to mash.
• 3 in a large bowl, add the flour, baking powder, salt, caster sugar and chocolate chips. combine well.
• 4 to the mashed bananas, mix in the egg, vanilla extract and milk until well combined. fold the melted (and now cooled) butter through the bananas.
• 5 make a well in the dry ingredients and add the banana mixture. stir with a wooden spoon until just combined, scraping the bottom of the bowl so there's no lumps of unmixed flour.
• 6 spoon the batter into the cupcake liners until 3/4 full. bake for 25 minutes, then turn muffin tray around in oven so the tops brown evenly. bake further 5 minutes or until a skewer inserted in the centre comes out clean.
• 7 let cool in pan for 5 minutes; serve warm with a glass of cold milk.

Cajun Chicken Caesar Wrap (for 1)

Total Time: 14 mins Preparation Time: 7 mins Cook Time: 7 mins

Ingredients

• Servings: 1
• 1 -2 teaspoon extra virgin olive oil
• 1/2 boneless skinless chicken breast, sliced into strips
• 2 tablespoons cajun seasoning (personal preference)
• 1/2 cup romaine lettuce, chopped
• 1 tablespoon caesar salad dressing
• 1 whole wheat tortilla

Recipe

• 1 combined chicken strips, olive oil and cajun seasoning in a bowl until the chicken is well coated.
• 2 cook chicken in grill pan over high heat so it gets slightly blackened/ browned and grill marks. about 3 minutes each side.
• 3 toss lettuce with caesar salad dressing.
• 4 microwave flour tortilla about 30 seconds until soft.
• 5 add the chicken to the tortilla, top with salad and wrap it up.

Chocolate Cake

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

Ingredients

• Servings: 8
• 4 ounces unsweetened baking chocolate
• 1/2 cup butter
• 2 cups splenda granular, sugar substitute
• 3 large eggs
• 1/2 cup cocoa powder
• 1 1/2 teaspoons vanilla

Recipe

• 1 preheat oven to 375*.
• 2 grease 8" inch round cake pan, and cut 8" parchment or wax paper round to fit inside, grease the top of the paper.
• 3 microwave chocolate and butter on high one minute at a time until melted.
• 4 whisk until smooth, then add vanilla, and set aside to cool for a few minutes.
• 5 add eggs, one at a time and beat well. add splenda, incorporating until melted inches sift in cocoa powder and mix lightly.
• 6 pour batter into prepared pan and bake in the center of the oven for 20 minutes until a light crust is formed around the edges.
• 7 cool on rack for 5 minutes. loosen cake around the edges with a knife and invert on serving plate. cool completely before serving.
• 8 can top with powdered splenda or whipped cream.

Chicken Tostadas

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

Ingredients

• Servings: 4
• 4 tostadas (flat and crispy corn tortilla shells)
• 1 cup cooked chicken (the frozen chicken breast strips work well here too)
• 4 cups lettuce, from a bagged salad
• 1 pint cherry tomatoes or 1 cup tomato, chopped
• 1/2 cup ranch salad dressing (or your favorite dressing)
• 1/2 cup mexican blend cheese, shredded
• 1 avocado, peeled and cubed (optional)
• 1/2 cup red onions or 1/2 cup sweet onion, chopped
• 1 cup refried beans (optional) or 1 cup black beans, drained (optional)
• 1/2 cup black olives (optional)

Recipe

• 1 spread refried beans on a flat tostada shell if using. top with cheese and chicken. warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
• 2 place each tostada on a plate and top with remaining ingredients. you can sprinkle with more cheese if desired.
• 3 note: for authentic mexican flare try this with asadero which is similar to monterrey jack in place of the cheese blend and maybe even some crumbled anejo- similar to a romano cheese or cotija - salty and dry similar to parmesan.

Betty's Breakfast Cookies

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

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 cup flour
• 1/4 teaspoon baking soda
• 10 slices bacon, cooked and crumbled
• 2 cups corn flakes
• 1/2 cup raisins

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 beat butter and sugar together until creamy; beat in the egg.
• 3 add flour and baking soda; mix well.
• 4 stir in cooked and crumbled bacon, cornflakes, and raisins.
• 5 drop by rounded tablespoons onto an ungreased baking sheet, 2" apart .
• 6 bake for 15 to 18 minutes or until lightly browned.
• 7 best served warm.
• 8 to make ahead of time, bake them and put them in the refrigerator.
• 9 microwave cookies on a paper towel until warm before serving.

Cheesy Broccoli Linguine

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

Ingredients

• Servings: 4
• 250 g linguine
• 1/2 lb fresh broccoli
• 1/2 lb fresh mushrooms
• 2 (250 g) packages green giant frozen cut broccoli in cheese sauce
• 8 slices bacon, cooked until crisp,then crumbled
• 1/4 cup butter
• 1 cup milk
• 2 eggs, beaten
• 1/3 cup freshly grated parmesan cheese

Recipe

• 1 cut broccoli up into bite-sized pieces.
• 2 microwave on hi for 3 minutes.
• 3 keep warm.
• 4 in 2 tbsp of the butter, saute mushrooms.
• 5 set aside.
• 6 cook pasta in large pot of rapidly boiling water for 8-10 minutes until tender but still firm.
• 7 drain.
• 8 cook broccoli in cheese sauce as directed on package.
• 9 in large saucepan, combine cooked pasta, bacon and remaining 2 tbsp butter.
• 10 with wooden spoon, cook over medium heat until butter melts.
• 11 remove from heat; stir in broccoli in cheese sauce, cooked broccoli and mushrooms.
• 12 in small bowl, combine milk and eggs.
• 13 stir into pasta mixture.
• 14 return to low heat and stir gently until sauce thickens.
• 15 serve immediately sprinkled with parmesan cheese.

Baked Bbq Rub Chicken

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

Ingredients

• Servings: 8
• 1/2 cup barbecue seasoning
• 2 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 1 teaspoon paprika
• 1/3 cup sugar
• 1 pinch salt
• 1 pinch pepper
• 8 chicken thighs, with skin
• 3/4 cup butter

Recipe

• 1 preheat the oven to 370°f
• 2 in a bowl mix your spices. it would be better if you add the sugar last to taste for the sweetness.
• 3 melt butter in microwave safe dish for 30 seconds.
• 4 wash chicken and place in casseroll dish.
• 5 with a basting brush, brush the chicken (both sides) with the butter.
• 6 shake the spice on both sides of the chicken. there should be some spice left over.
• 7 pour remaining butter over chicken.
• 8 pour the remaining spice on the top of the chicken.
• 9 place chicken in oven.
• 10 every 15 minutes for 45 minutes take a turkey baster and baste the chicken with the butter in the dish.
• 11 after 45 minutes pull chicken out of the over to cool before serving.

Cajun Chicken "pasta"

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb spaghetti squash, cooked
• 2 tablespoons butter
• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 1 bunch green onion
• 3 tablespoons cajun seasoning
• 1 teaspoon black pepper
• 2 teaspoons cayenne pepper
• 16 ounces heavy cream
• 1 green pepper, diced
• 1 red pepper, diced
• 8 ounces mushrooms, sliced
• 2 cups parmesan cheese, shredded

Recipe

• 1 slice spaghetti squash in half. bake rind side up about 30-40 minutes at 375. (or you can microwave with a little water for 6 to 8 minutes.).
• 2 melt butter in a large skillet over medium high heat. add chicken, cook till browned (about 6-8 minutes on each side.) add garlic, onions, peppers, and mushrooms. cover and cook for 5 minutes. uncover and add heavy cream, cook till hot but not boiling. stir in parmesan cheese until sauce is thick and creamy. serve over spaghetti squash.

Corn Pudding With Bacon

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

Ingredients

• Servings: 8
• 3 large eggs
• 4 tablespoons butter (melted)
• 2 tablespoons flour (level)
• 1/8 teaspoon pepper
• 1/4 teaspoon nutmeg
• 2 (14 3/4 ounce) cans creamed corn
• 8 ounces light cream
• 3 slices bacon (crispy)
• 1 teaspoon margarine

Recipe

• 1 preheat oven to 325 degrees f.
• 2 grease a 2-quart baking dish with margarine (discard excess).
• 3 cook 3 slices of bacon until crispy. (discard drippings).
• 4 chop bacon into small pieces.
• 5 melt butter (i use the microwave for approximately 25 seconds on high).
• 6 beat eggs, butter and spices together in a 2-quart bowl.
• 7 then add flour, creamed corn, light cream, & bacon and mix together until flour lumps are smooth.
• 8 pour mixture into the baking dish.
• 9 bake for 90 minutes or until an inserted toothpick comes out clean.
• 10 as it cools, the corn pudding deflates.
• 11 serve warm. (i love it chilled too!).
• 12 enjoy!

Cheesy Broccoli Casserole

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

Ingredients

• Servings: 6
• 1 (16 ounce) package frozen chopped broccoli
• 1 cup cooked minute rice
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (2 7/8 ounce) can durkee onions
• 3/4 lb velveeta cheese (approximate)
• 2 tablespoons butter
• salt
• pepper

Recipe

• 1 most of this dish can be prepared before hand in the microwave and refrigerated prior to cooking.
• 2 cook broccoli in microwave following directions for microwave cooking; drain well.
• 3 cook minute rice according to directions and fluff well.
• 4 cube velveeta cheese into 2" by 2" pieces.
• 5 add broccoli, cream of chicken soup, rice, cheese, butter, salt and pepper to taste, in a 2-quart micro wave dish.
• 6 microwave on half power until cheese is melted, usually about 5 minutes.
• 7 stir half way through.
• 8 remove from microwave and stir till thoroughly mixed.
• 9 if refrigerating, preheat oven to 350°f and warm mixture throughly, usually about 20 minutes.
• 10 remove and add durkee onions to top of casserole.
• 11 return to oven and cook till onions brown.
• 12 watch closely as they will brown quickly.
• 13 if not refrigerating, add durkee onions to top and place in 350°f oven.

Cheesy Broccoli And Potatoes Casserole #5fix

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

Ingredients

• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 2 lbs fresh broccoli, cut into small florettes
• 1 cup shredded medium cheddar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 1. prepare potatoes as directed in package, drain if needed.
• 2 2. steam broccoli florettes until just tender, drain in colander.
• 3 3. mix potatoe and broccoli together in 9 x 12 baking dish.
• 4 4. add salt and pepper and stirlightly to distribute.
• 5 5. pour in cheese and mix gently again until well distributed within potatoes and broccoli.
• 6 6. cover with plastic wrap and cook in microwave for 15 minutes on high till cheese is melted.
• 7 or.
• 8 6. cover with foil and cook in oven for 20 minutes at 375 degrees or until cheese is melted.

Chicken Vesuvio

Total Time: 7 hrs Preparation Time: 30 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 6 (12 ounce) bone-in skin-on chicken breast halves, trimmed
• salt
• pepper
• 3 tablespoons extra-virgin olive oil
• 2 onions, minced
• 4 garlic cloves, minced to a paste
• 1 tablespoon minced fresh oregano (or 1 t. dried)
• 1/4 teaspoon red pepper flakes
• 3 tablespoons all-purpose flour
• 1/2 cup dry wine
• 1 1/2 lbs red potatoes, scrubbed and cut into 1-inch chunks
• 1 cup low sodium chicken broth
• 1 fresh rosemary sprig
• 1 cup frozen peas
• 1/2 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice

Recipe

• 1 dry chicken with paper towels and season with salt and pepper.
• 2 heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
• 3 add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
• 4 repeat with 1 tablespoon more oil and remaining chicken; transfer to plate.
• 5 let chicken cool slightly and discard skin.
• 6 add onions, half of garlic, oregano, and red pepper flakes to fat left in pan and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
• 7 stir in flour and cook for 1 minute.
• 8 slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
• 9 microwave potatoes with remaining tablespoon oil in covered bowl, stirring occasionally, until nearly tender, about 5 minutes; transfer to slow cooker.
• 10 stir broth into slow cooker.
• 11 nestle browned chicken with any accumulated juice into slow cooker.
• 12 cover and cook until chicken is tender, 4-6 hours on low.
• 13 add rosemary sprig, cover and cook on high until rosemary is fragrant, about 15 minutes.
• 14 transfer chicken and potatoes to serving platter and tent loosely with foil.
• 15 let braising liquid settle for 15 minutes, then remove fat from surface using large spoon.
• 16 discard rosemary.
• 17 stir in peas and let sit until heated through, about 5 minutes.
• 18 stir in remaining garlic, lemon zest, and lemon juice and season with salt and pepper to taste.
• 19 spoon 1 cup sauce over chicken and serve with remaining sauce.

Chicken Breast Mediterranean Style

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

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 cup cherry tomatoes, cut into small pieces
• 1 cup fresh spinach, cut into small pieces
• 1 cup mozzarella cheese
• 1/4 cup feta cheese (crumbled)
• 1/4 cup crumbled bacon, pieces
• 1/4 cup parmesan cheese
• 2 tablespoons veg oil
• 1 tablespoon butter (optional)

Recipe

• 1 preheat oven to 350 degrees (if in convection 325 works as well).
• 2 pound chicken breast out while making bacon (microwave the bacon it makes it crispy).
• 3 lay the pounded out chicken breast smooth skin side down and spinach, tomatoes and mozzarella cheese inside, roll up and pin closed with tooth picks.
• 4 heat up a pan with some veg oil and a lil' butter in it, your going to brown the sides of the chicken.
• 5 lay the chicken down in the pan pinned close side down first, once its browned flip over and put parm cheese on it and then flip it over and brown the parm cheese.
• 6 put the browned chicken on a baking sheet (i use a silicon pad to keep it from sticking, i suggest getting one or more of these, they're great! my mother in law gave me mine.).
• 7 bake for about 20 min, or until the chicken is cooked all the way through.

Chocolate-raspberry Turnovers

Total Time: 36 mins Preparation Time: 25 mins Cook Time: 11 mins

Ingredients

• Servings: 12
• 12 sheets phyllo dough, thawed if frozen (each about 14 x 9 in.)
• 1 bar lindt lindor truffle
• 1/2 pint fresh raspberry

Recipe

• 1 heat oven to 375°f have a baking sheet ready. unfold fillo; cover with plastic wrap to prevent drying.
• 2 to make each turnover: remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter. fold in thirds lengthwise; lightly spray or brush top. place 1 piece chocolate about 1/2 inches from bottom end of strip; top with 1 raspberry. fold lower right corner over filling, forming a triangle. continue folding triangles to other end of strip. place on baking sheet. repeat to make 12.
• 3 bake 10 to 12 minutes until golden. remove to a wire rack to cool. melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. serve warm or at room temperature. garnish with remaining raspberries.

Chocolaty Syrupy Brownies

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

Ingredients

• 1/2 cup margarine or 1/2 cup butter, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup chocolate syrup
• 2 teaspoons vanilla
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons margarine or 2 tablespoons butter, softened
• 2 -4 teaspoons milk

Recipe

• 1 heat oven to 350°f.
• 2 grease 8-inch square pan.
• 3 in a large bowl, combine 1/2 cup margarine and sugar; beat until light and fluffy.
• 4 add eggs, 1/2 cup chocolate syrup and vanilla; beat well.
• 5 stir in flour and salt.
• 6 pour into greased pan.
• 7 bake at 350°f for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• 8 cool completely.
• 9 in small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; beat until smooth.
• 10 spread over cooled brownies.
• 11 cut into bars.
• 12 enjoy!

recipe

• 13 microwave directions: grease 10x6-inch (1 1/2 qt.) microwave-safe dish.
• 14 prepare brownies as directed above.
• 15 pour into greased dish.
• 16 microwave on medium for 8 minutes, rotating dish 1/2 turn halfway through cooking.
• 17 microwave on high for 2 to 3 minutes or until center is set.
• 18 cool completely on flat surface.
• 19 prepare frosting and frost as directed above.
• 20 cut into bars.
• 21 yield: 12 to 16 bars.

Carrot Cake Recipe

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

Ingredients

• 180 g cake flour
• 10 ml cinnamon
• 8 ml bicarbonate of soda
• 5 ml nutmeg
• 3 ml salt
• 750 ml grated carrots
• 300 g sugar
• 250 ml oil
• 100 g walnuts, chopped
• 3 eggs, beaten

Recipe

• 1 . sift together flour, cinnamon bicarbonate of soda, nutmeg and salt.
• 2 2. set aside.
• 3 3. combine grated carrot, sugar, oil, walnuts and egg, mixing well.
• 4 4. add dry ingredients and mix well.
• 5 5. turn mixture into a deep, greased 25 cm microwave ring pan.
• 6 6. place pan on an inverted saucer and microwave on full power for 10 – 11 minutes.
• 7 7. the cake should shrink away slightly from edges of pan.
• 8 8. turn pan during baking if the cake looks as if it is cooking unevenly.
• 9 9. cool slightly before inverting onto a serving plate.

Carrot Cake Ice Cream

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/4 cup unsalted pecans, finely chopped
• 1 cup heavy cream
• 3/4 cup brown sugar
• 2 teaspoons unflavored gelatin
• 1/2 cup golden raisin
• 1/4 cup light cream cheese or 1/4 cup cream cheese
• 1 teaspoon maple syrup
• 1 1/4 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1 1/2 cups skim evaporated milk or 1 1/2 cups heavy cream or 1 1/2 cups half-and-half
• 3/4 cup carrot, cooked and pureed

Recipe

• 1 cook about 1 1/4 cup sliced fresh carrots in the microwave or stovetop until soft. blend in food processor or blender with enough water or milk to make a puree. measure out 3/4 cup carrot puree, set aside.
• 2 heat the 1 cup of heavy cream with the brown sugar in a medium size saucepan on medium heat, stirring often.
• 3 when cream mixture is hot, whisk vigorously while adding the gelatin powder. add in raisins (only if using an ice cream maker) and cream cheese and continue to heat for about 4 minutes, stirring often.
• 4 remove saucepan from heat. pour hot mixture into a large glass bowl. add maple syrup, cinnamon, vanilla, and salt. whisk in evaporated milk (or heavy cream or half and half), and pureed carrot.
• 5 chill in fridge for about 1 hour or 1/2 hour in freezer, till ice cream mixture is cold. the ice cream mixture will be thicker at this point.
• 6 ice cream maker: follow manufacturer’s directions, adding chopped pecans near the end of the freezing process.
• 7 freezer method: *note - this method will take longer than the listed time to make*. skip the previous chill step. add in raisins and pecans. pour ice cream mixture in a covered shallow pan and freeze until almost solid. break up frozen mixture and process in food processor or blender until soft (this incorporates air into the ice cream). repeat 1 to 2 more times.