Banana Cake Cookies

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 2 medium bananas
• 1/2 cup whole wheat flour
• 1/8 cup egg beaters egg substitute
• 2 teaspoons extra virgin olive oil
• 1 cup splenda granular
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract

Recipe

• 1 preheat oven to 425 degrees f.
• 2 slice the bananas and place them into a microwave safe bowl.
• 3 microwave the bananas for 1 minute and 30 seconds.
• 4 mash the bananas with a fork, potato masher, etc.
• 5 in one bowl stir together mashed bananas, eggbeaters, oil, and vanilla.
• 6 in a separate bowl combine remaining dry ingredients.
• 7 make a well in the center of the dry ingredients, pour the wet ingredients into the well and stir to combine.
• 8 drop mounds of batter onto cookie sheet and bake in oven for approximately 7 minutes.

Chicken Breast Bundles With Cranberry Chutney

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

Ingredients

• Servings: 8
• 1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries
• 1 medium pear, peeled, chopped
• 1/2 cup packed brown sugar
• 1/3 cup raisins
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 cup water
• 1 tablespoon vinegar
• 1/4 cup butter or 1/4 cup margarine
• 8 boneless skinless chicken breasts (about 4 oz each)
• 1/4 teaspoon pepper
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 (4 ounce) package garlic & herb spreadable cheese
• 1 egg, beaten, if desired

Recipe

• 1 in 1 1/2-quart microwavable bowl, mix all cranberry chutney ingredients; cover with microwavable waxed paper. microwave on high 5 to 8 minutes, stirring twice, until cranberries pop open. set aside to thicken and cool.
• 2 meanwhile, heat oven to 375°f
• 3 lightly spray large cookie sheet with cooking spray.
• 4 in 12-inch skillet, melt butter over medium heat.
• 5 sprinkle chicken breasts with pepper; add to skillet. cook 8 to 10 minutes or until well browned on all sides. set aside to cool slightly.
• 6 unroll both cans of the dough and separate into 8 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• 7 spread cheese evenly in center of each dough rectangle; place chicken over cheese. bring corners of dough together over chicken and press to seal; place on cookie sheet.
• 8 bake 18 to 22 minutes or until deep golden brown, brushing lightly with egg during last 5 minutes of baking time.
• 9 stir chutney; serve with warm chicken bundles.

Bombay Popcorn

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 8 cups popped popcorn, warm
• 3 tablespoons butter
• 2 teaspoons curry powder or 2 teaspoons hot curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup toasted coconut, golden raisins (optional) or 1/2 cup sliced almonds (optional)

Recipe

• 1 place popcorn in a large bowl.
• 2 microwave butter 20 seconds or until melted; stir in curry powder until well blended.
• 3 drizzle seasoned butter over popcorn and stir to distribute.
• 4 sprinkle with salt, sugar and optional ingredients; stir gently until blended.

Acorn Squash Bisque

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

Ingredients

• Servings: 4
• 2 acorn squash (3 pounds total)
• 1 tablespoon butter
• 1 medium onion, finely chopped
• coarse salt and pepper
• 1/2 teaspoon fresh thyme leave, plus more for garnish
• 1 1/2 cups vegetable broth
• 1/2 cup half-and-half

Recipe

• 1 place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. remove from the microwave, and halve each squash lengthwise (to speed cooling). when cool enough to handle, scoop out and discard the seeds. scrape out flesh into a bowl; discard skin. (to prepare in oven, preheat oven to 450 degrees. halve squash lengthwise; scoop out and discard seeds. place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. roast until almost tender when pierced wtih a knife, 15 to 25 minutes. when cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
• 2 in a large saucepan, heat butter over medium. add onion; season with salt and pepper. cook, stirring occasionally, until tender, 3 to 5 minutes. add squash, thyme, broth, and 2 cups water. bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
• 3 working in batches, puree mixture in a blender until very smooth, about 1 minute. return to pan; add half-and-half, and season generously with salt and pepper. thin bisque, if needed, by adding more water. serve garnished with thyme.

Cheesy Cheesy Cheesy " Macaroni And Cheese"

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

Ingredients

• Servings: 6
• 1 lb elbow macaroni
• 4 tablespoons butter
• 1/3 cup flour
• 2 cups milk
• 2 cups half-and-half
• 1 teaspoon salt
• fresh ground black pepper (i like lots)
• 1/2 teaspoon curry
• 1 -2 dash hot sauce
• 1/2 cup frozen peas (optional)
• 3 cups grated cheddar cheese (if you like spicy use a pepper cheese)
• 1/2 cup grated swiss cheese
• 1/4 cup grated parmesan cheese

Recipe

• 1 cook pasta aldente, drain and set aside.
• 2 heat oven to (350f) degrees.
• 3 in a microwave proof dish melt butter and stir in flour.
• 4 whisk in milk and half and half.
• 5 microwave stirring every minute, until sauce begins to thicken about 5 minutes.
• 6 season with salt, pepper, curry and the hot sauce.
• 7 remove from heat and stir in remaining ingredients except for parmesan cheese.
• 8 pour in a buttered casserole pan.
• 9 sprinkle top with parmesan.
• 10 bake for 30 minutes until bubbly and golden.

Banana Casserole

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

Ingredients

• Servings: 6
• 8 tablespoons unsalted butter, divided
• 1/2 cup raisins
• 1 tablespoon brandy
• 6 bananas, firm peeled and split lengthwise
• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped

Recipe

• 1 preheat oven to 350 degrees.
• 2 microwave 4 tablespoons of the butter in small dish until melted; add the raisins and brandy and let the raisins "plump up".
• 3 lightly butter a 2 quart baking casserole.
• 4 use the remaining butter to "butter" the bananas.
• 5 arrange half of the banana halves in the casserole.
• 6 sprinkle half of the brown sugar on top.
• 7 sprinkle with half of the raisin mixture and all of the pecans.
• 8 repeat the layering with the remaining ingredients.
• 9 bake until bubbling, about 30 minutes.
• 10 let rest 5 minutes, then serve hot.

Chocolate Cake Roll

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

Ingredients

• 6 baker's semi-sweet baking chocolate, squares
• 6 tablespoons butter
• 1 cup granulated sugar
• 4 eggs
• 1 cup flour, divided
• 1/2 teaspoon baking soda
• 2/3 cup water
• 4 ounces philadelphia cream cheese, softened
• 3/4 cup powdered sugar, divided
• 3 cups cool whip topping, divided

Recipe

• 1 heat oven to 350.
• 2 spray 15x10x1 inch pan with cooking spray. line with waxed paper; spray with additional cooking spray.
• 3 microwave 3 chocolate squares and butter in medium microwaveable bowl on high 1-1/2 to 2 minute or until butter is melted. stir until chocolate is completely melted. add granulated sugar; mix well. beat eggs in large bowl with mixer on high speed 3 minute or until thickened. blend in chocolate mixture. add 1/4 cup flour and baking soda; beat just until blended. add remaining flour alternately with water, beating well after each addition. spread evenly into prepared pan.
• 4 bak 15 minute or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. immediately invert cake onto clean towel; remove pan. carefully peel off paper. starting at one short side, roll up cake and towel together; cool completely on wire rack.
• 5 beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. gently stir in 1 1/2 cups cool whip.
• 6 unroll cake carefully; remove towel. spread cream cheese mixture onto cake, completely covering top of cake. roll up cake; place, seam side down, on platter.
• 7 microwave remaining chocolate and remaining cool whip in microwaveable bowl on high 1 to 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute cool 2 min.; spread onto cake. refrigerate 1 hour.

Chocolate Cake In A Cup- Gluten Free Style

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

Ingredients

• 4 tablespoons gluten-free flour
• 4 tablespoons sugar
• 3 tablespoons cocoa powder
• 1 dash salt
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 1 teaspoon vanilla
• 3 tablespoons mini chocolate chips

Recipe

• 1 in a large coffee cup mix together dry ingredients. stir in wet ingredients. mix well. add chocolate chips. put the cup in the microwave for 3 minutes high power. let sit for a minute or two to cool just a bit and enjoy.
• 2 we enjoyed this plain but you could always put a gluten free frosting or powdered sugar on the top.

Chocolate Cake

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

Ingredients

• 4 tablespoons self raising flour
• 2 tablespoons sugar
• 2 tablespoons cocoa powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons butter (melted)
• 2 tablespoons chocolate chips

Recipe

• 1 into a large coffee mug, add flour, sugar, cocoa, egg, milk, butter and choc chips. mix well until you have a smooth batter.
• 2 place in microwave for 5 minutes.
• 3 serve hot or cold with cream if desired.

Addie's Baklava

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

Ingredients

• 1 1/2 cups honey
• 1/2 cup agave nectar
• 1/4 cup maple syrup
• 1/2 cup water
• 1 1/2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 lb chopped walnuts
• 6 ounces slivered almonds
• 1 teaspoon cinnamon
• 1 lb phyllo pastry
• 1 1/2 cups butter

Recipe

• 1 thaw filo pastry.
• 2 combine all the syrup ingredients in a saucepan and bring to a light boil. simmer until cinnamon mixes with the syrup. the cinnamon will not be fully absorbed. set aside and allow to cool.
• 3 combine nuts and cinnamon in a large bowl.
• 4 melt butter in separate bowl. (if doing this in the microwave, be sure to cover with plastic wrap!).
• 5 using a basting/pastry brush, grease a 9x13 glass baking dish with melted butter.
• 6 unfold filo pastry and cut in half so that sheets will fit in 9x13 pan. place all sheets in one pile. cover the sheets with a damp cloth while you work to prevent them from drying.
• 7 place 2 sheets of filo in the pan and brush liberally with butter. repeat until you have 12 sheets of pastry in the pan.
• 8 layer 1/3 of the nut mixture over the pastry. drizzle some butter over the nuts. cover with 2 sheets of filo and brush liberally with butter. repeat this step twice until there are 3 layers of nut mixture.
• 9 continue to layer the pastry with two sheets of filo, brushing each layer liberally with butter.
• 10 preheat oven to 350 degrees fahrenheit.
• 11 score the top layer of the pastry with a sharp knife into the shape and size pieces you want to serve once the pastry is done. be sure to cut only the top layer of the pastry.
• 12 pour any remaining butter over the top of the pastry.
• 13 place in the oven and bake for 50-60 minutes or until top turns light brown.
• 14 remove from oven and pour syrup evenly over the pastry. the syrup will soak through all the layers.
• 15 place pastry in the refrigerator and allow to cool for at least 1 hour. after one hour, the pastry will still be warm. if you have longer before you serve, you can cool at room temperature for several hours.
• 16 cut through the scored pieces and serve!

Baked Asparagus Dip

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

Ingredients

• 1 lb fresh asparagus
• 1 cup parmesan cheese, grated
• 1 cup light mayonnaise
• 1 garlic clove, minced
• 1/4 teaspoon ground pepper

Recipe

• 1 steam or microwave asparagus until soft. process in food processor, leaving some texture. blend with remaining ingredients. bake at 350 degrees f for about 15 minutes or until hot and bubbly.

Beyond Easy Chili Cheese Dip

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

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (10 1/2 ounce) can fiesta nacho cheese soup (this is by campbell's & i've only ever been able to find it at walmart)
• 1 (15 ounce) can chili (your favorite brand)

Recipe

• 1 beat cream cheese until smooth. combine with soup.
• 2 fold in chili until well blended.
• 3 i warm mine in a little dipper crockpot. for microwave heating, use 30 second intervals & stir well between each.

Coconut Flour Red Velvet Cake

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

Ingredients

• Servings: 9
• 1/2 cup organic unsalted butter, softened
• 9 large eggs
• 1 cup erythritol
• 1/4 teaspoon good-tasting pure liquid stevia
• 1/2 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 1/2 cup yogurt or 1/2 cup sour cream
• 1 tablespoon red food coloring
• 3/4 cup sifted coconut flour
• 3/4 teaspoon aluminum-free baking powder
• 2 tablespoons dutch-processed cocoa powder

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 set out butter and eggs to bring to room temperature. alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. tap pan on all sides to distribute cocoa powder in an even layer. whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. in another bowl, sift coconut flour and stir in sea salt and cocoa powder. mix together yogurt and red food coloring in a third bowl. in the largest bowl, cream butter for about 30 seconds to make it fluffy. add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. scrape down the sides of the bowl occasionally. slowly stream in beaten eggs, beating continuously. don't worry if the batter curdles. once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. mix in baking powder and scrape batter into prepared pan. bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. cover top with foil and bake for longer if center is not set. remove cake from oven and let cool for 10 minutes.
• 3 invert pan onto a cookie sheet and let cake cool completely. slice into two layers with a serrated knife, if desired. transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. frost cake, laying over a thin crumb coat first. then pile on the frosting spread outward from the center of the layer. add top layer to cake and cover completely with frosting. store and serve at room temperature. refrigerate after 24 hours. cake is best tasting after warming up if it has been kept in the refrigerator.
• 4 cream cheese frosting.
• 5 2-8 oz packages cream cheese or neufatchel 1/3 less fat cheese.
• 6 1/2 cup to 3/4 cup erythritol, powdered.
• 7 1/8 to 1/4 teaspoon pure stevia extract.
• 8 1 stick organic unsalted butter.
• 9 bring cream cheese to room temperature. beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. beat in butter just until smooth and incorporated.

Baked Banana Sundae

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

Ingredients

• Servings: 4
• 4 medium bananas
• 3/4 cup butterscotch caramel ice cream topping
• 1 tablespoon frozen orange juice concentrate
• 1 pinch ground nutmeg
• 3 cups natural vanilla ice cream
• 2 soft oatmeal cookies, crumbled

Recipe

• 1 place unpeeled bananas on a baking sheet.
• 2 bake at 400 degrees f.
• 3 for 8-10 minutes or until skin yields to slight pressure (skin will turn black).
• 4 meanwhile, combine ice cream topping, orange juice concentrate and nutmeg in a small microwave-safe bowl.
• 5 heat on high for 30 seconds or until hot; mix well.
• 6 to serve: remove bananas from skins, cut in half lengthwise and place 2 halves in each of 4 serving bowls.
• 7 divide ice cream equally between banana halves.
• 8 top each with 2 tbs cookies and 2 tbs orange-caramel sauce.
• 9 serve immediately.

Coconut Fudge

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

Ingredients

• Servings: 24
• 16 squares of semi-sweet bakers chocolate
• 1 (14 ounce) can sweetened condensed milk
• 1 cup shredded coconut
• 2 teaspoons vanilla

Recipe

• 1 1. melt chocolate and milk in microwave for two minutes.
• 2 2. stir in coconut and vanilla.
• 3 3.mix well.
• 4 4. pour product into a greased 8 inches by 8in. pan.
• 5 5.refigerate for 2 hours.

Banana Caramel Parfait

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 ounces biscotti (i use hazelnut)
• 8 tablespoons fat-free caramel topping
• 4 cups low-fat vanilla ice cream (or frozen yogurt)
• 4 bananas, thinly sliced
• 1 cup fat-free whipped topping

Recipe

• 1 place biscotti in a ziplock bag, crush with rolling pin (or something heavy).
• 2 remove lid from caramel topping and microwave for 30 secs until melted.
• 3 slice the bananas and set aside.
• 4 scoop 1/4c of ice cream into a parfait glass and top with sliced bananas then a lil caramel followed by a lil whipped topping.
• 5 create another layer same order, then top with a little bit of the biscotti and caramel for presentation ^_^.
• 6 so simple! try this recipe with different flavor combinations like chocolate biscotti, ice cream, whipped topping and chocolate sauce. kids love this and you're getting them to eat fruit ^_^.

Chicken Verde

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, sauted
• 1 tablespoon vegetable oil
• 1 can low-fat cream of mushroom soup
• 1 can low-fat cream of chicken soup
• 1 can chopped green chili
• 1 cup monterey jack cheese, grated
• 1/2 cup chopped onion
• 12 corn tortillas
• cumin
• garlic powder
• chopped fresh cilantro

Recipe

• 1 saute chicken breasts in oil sprinkling lightly with garlic powder and cumin, about 5-8 minutes per side.
• 2 shred chicken and reserve.
• 3 deglaze saute pan with one cup chicken broth and add soups, chiles, and onion.
• 4 simmer sauce on low heat 30 minutes.
• 5 if desired add two diced jalepenos at this point.
• 6 warm tortillas (40 sec in wet paper towel in the microwave works great).
• 7 spray 13x9 inch pan with cooking spray. it helps to ladle a spoonful of sauce on the bottom of the pan before rolling the enchiladas. they stay softer.
• 8 roll chicken and cheese in tortillas and array in pan.
• 9 pour sauce over and top with more cheese.
• 10 bake at 350 deg for 30 min.
• 11 sprinkle with fresh chopped cilantro.
• 12 serve with rice and beans and maybe a margarita.

Chocolate Cake In A Cup In 5 Minutes!

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

Ingredients

• 4 tablespoons self-raising flour
• 3 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons nonfat milk
• 2 tablespoons margarine

Recipe

• 1 mix flour, sugar and cocoa: spoon in 1 egg.
• 2 pour in milk and oil, and mix well.
• 3 put in microwave for 3 minutes on maximum power. (1000watt)
• 4 wait until it stops rising and sets in the mug.
• 5 tip contents out of mug onto saucer and enjoy with cream jam or yoghurt yum!

Cheesy Broccoli Delight

Total Time: 11 mins Preparation Time: 3 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 (14 ounce) bag frozen broccoli florets (cooked, in microwave, until tender)
• 2 1/2 cups shredded cheddar cheese (or more)
• 1/4 cup sliced almonds
• 1 -1 1/2 teaspoon bacon bits
• 1 garlic clove, minced
• salt and pepper, to taste
• spices, your choice, to taste (i used herbes de provence, my favorite)

Recipe

• 1 after cooking broccoli florets in microwave, drain water from dish.
• 2 add all other ingredients, and toss well.
• 3 cook for approximately 1 1/2 to 2 minutes in microwave, until cheese has melted.
• 4 stir well before serving.

Chocolate Cake In A Mug (diabetic, Low Sodium)

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

Ingredients

• 4 tablespoons cake flour (not self rising)
• 4 tablespoons splenda granular
• 2 tablespoons cocoa
• 2 large egg whites
• 3 tablespoons skim milk
• 3 tablespoons unsweetened applesauce
• 1 dash vanilla extract

Recipe

• 1 optional: add 2 tbsp chocolate chips.
• 2 reduce flour by 1 - 2 tsp if using all purpose.
• 3 mix dry ingredients in a coffee mug.
• 4 whisk egg in a separate cup, add remaining wet ingredients, whisk to mix well. if your applesauce is thick, dilute with a bit of water before using.
• 5 add to dry ingredients. mix well.
• 6 microwave 3 minutes on high. (1000w). the cake will likely rise above the top of the cup but that's ok.
• 7 let stand 1 - 2 minutes to finish rising and cool slightly.
• 8 run a knife around inside of cup, tip out and eat.
• 9 if you diet allows it, this is nice with a bit of vanilla ice cream. otherwise try it with some diet whipped topping.

Chorizo Cilantro Soft Tacos

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

Ingredients

• Servings: 4
• 1 lb chorizo sausage, taken out of casings
• 2 medium onions, diced
• 3 garlic cloves, diced
• 1 jalapeno, diced
• 2 chopped green onions
• 1/2 cup chopped cilantro leaf
• 8 soft corn tortillas
• sour cream
• shredded lettuce
• salsa
• shredded cheddar cheese

Recipe

• 1 combine chorizo, onions, garlic and jalapeno in skillet and sautee over medium heat, breaking up chorizo. cook for 7-10 minutes until meat is cooked.
• 2 remove from heat, mix in green onions and cilantro.
• 3 place tortilla shells between two moist paper towels and microwave for 50 seconds.
• 4 top with sour cream, lettuce, salsa, cheese. or whatever else you like to top with. if entertaining, serve toppings buffet style and allow guests to make their own tacos.

Cornbread Casserole

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

Ingredients

• 2 eggs
• 1 (14 3/4 ounce) can creamed corn
• 1 (14 3/4 ounce) can whole corn or 1 (11 ounce) can mexicorn
• 1 cup sour cream
• 1 (8 1/2 ounce) package cornbread mix
• 1/2 cup butter or 1/2 cup margarine, melted
• 2 tablespoons milk
• 1 teaspoon salt (to taste)
• 1 dash pepper (to taste)
• 1 cup four cheese blend, shredded

Recipe

• 1 preheat oven to 350°f.
• 2 beat the eggs in a medium bowl.
• 3 add the rest of the ingredients except the grated cheese.
• 4 bake in buttered or sprayed 9" x 13" baking dish for about 40-50 minutes.
• 5 top with grated cheese and bake an additional 10 minutes.

Banana Cashew Energy Bars

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

Ingredients

• 2 ripe bananas
• 1/2 cup cashews
• 2 tablespoons ground flax seeds
• 6 tablespoons oatmeal
• 4 dates, pitted
• 1 teaspoon vanilla extract

Recipe

• 1 slice the bananas and microwave on 60% power for about 7 minutes. scrape from plate while still warm. in a processor, pulse the cashews until coarsely chopped. add the oatmeal and pulse a couple more times. add all of the other ingredients and blend to a paste. roll into desired shape, and refrigerate.

Creamed Chicken And Broccoli

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 roasting chicken (4-5 lbs.)
• 2 (10 3/4 ounce) cans cream of chicken soup
• 32 ounces frozen broccoli florets or 3 cups fresh broccoli, chopped
• 1 1/3 cups milk
• 1/2 cup water
• 1/3 cup mayonnaise
• 1 tablespoon worcestershire sauce
• 2 tablespoons dried onion flakes
• 8 ounces velveeta cheese
• 1 cup of shredded cheese (mild cheddar, monterey jack, colby etc.)
• salt and pepper, to taste

Recipe

• 1 remove all skin from the chicken and boil chicken in large pot of water until done.
• 2 cool chicken completely and remove chicken in chunks. set aside.
• 3 steam the broccoli with 1 tablespoons minced onion in the microwave. set aside.
• 4 in a large pot. combine the cream of chicken soup, milk, water and worchestershire until heated through. do not let it boil.
• 5 add the mayonnaise and 1 tablespoons minced onion and stir until blended. add the veleveeta in chunks until completely blended.
• 6 carefully stir in the broccoli and then the chicken until all blended and the soup consistency is smooth and creamy. never bring to a boil.
• 7 add the shredded cheese and taste the mixture. add salt and pepper to taste. **you may need to add a little more mayo or worchestershire until it is to your taste.**.
• 8 cook on low for 20 minutes (or transfer to crockpot on low) and serve over noodles or rice.
• 9 **if it seems a little watery, add in 1 tablespoons of instant potato flakes to thicken**.

Cornbread

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

Ingredients

• Servings: 16
• 2 tablespoons butter
• 8 ounces cream cheese, cubed
• 1 (15 ounce) can creamed corn
• 1 (15 ounce) can whole kernel corn
• 8 1/2 ounces corn muffin mix
• 2 eggs, beaten

Recipe

• 1 preheat oven to 350°f
• 2 melt butter and cream cheese in microwave about 30 seconds or so, enough to soften cream cheese.
• 3 add both corns, muffin mix and eggs, mix well.
• 4 pour into greased 9x13-inch pan.
• 5 bake for 40 minutes. bake until golden brown.

Cheesy Chicken Spaghetti Squash Sauce Over Pasta

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

Ingredients

• Servings: 4
• 1 medium spaghetti squash, cooked, seeded
• 1 tablespoon dried onion flakes
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup roasted red pepper, strips valasic brand
• 3/4 cup cheddar cheese, small cubes
• 1/4 teaspoon pepper
• salt
• pam cooking spray
• 2 1/2 cups radiatore

Recipe

• 1 poke about 12 rows with fork tines in the spaghetti squash.
• 2 use microwave - spaghetti squash, small hubbard squash for cooking squash on a lower power.
• 3 cook 15 minutes high power microwave.
• 4 remove and cut in half, remove seeds.
• 5 pile squash in a medium mixing bowl. if there is any liquid in the squash halves, add to bowl. add soup, onion and pepper. mix.
• 6 place in a greased medium flat glass casserole dish.
• 7 bake 375* for 20 minutes.
• 8 add cheese cubes, sprinkle on top. cook 5 to 7 more minutes.
• 9 bring water to boil in a large pot, add pasta. cook about 11 minutes. drain. do not rinse.
• 10 pile in a large serving bowl and spoon sauce in the pasta. gently toss. you will see the melted cheese in some areas and the red peppers. (see my recipe for cooking squash).
• 11 serve sliced canned or fresh peaches on the side.

Baked Bao With Black Bean Paste

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/4 cup vegetable shortening
• 1/4 cup lukewarm water
• 1 1/2 teaspoons active dry yeast
• 1 cup milk
• 1/3 cup water
• 1 (14 ounce) can sweet black bean paste
• 1 small egg, beaten
• 2 drops red food coloring (optional)
• 2 teaspoons water (optional)

Recipe

• 1 in a small bowl or cup, combine 1/4 cup lukewarm water with the yeast. let stand for five minutes, while you do the following step.
• 2 in a large bowl, sift or stir together 2 cups of the flour, the salt and the sugar. add the shortenning with a pastry blender or two knives, until the mixture resembles coarse meal.
• 3 in a microwave safe bowl or in a small saucepan, combine milk and 1/3 cup water and heat until warm, but not hot. add the yeast mixture.
• 4 add milk and yeast mixture to the dry ingrediants in the large bowl, mixing well. add the remaining flour, little by little, until mixture forms a shaggy dough. you may not need the full amount of flour.
• 5 using an electric mixer with dough hooks, mix the dough until it is smooth and elastic, adding more flour if necessary. (if you prefer, you can knead the dough by hand on a well floured surface - it takes 5-10 minutes).
• 6 grease a large clean bowl with a bit of oil, butter or shortenning, and transfer the dough to this bowl, turning it so that the grease coats the dough. cover with a towel, or with plastic wrap, and leave dough to rise in a warm place for two hours.
• 7 punch down the dough, and transfer it to a well-floured surface. using your hands or a rolling pin, flatten dough to just over a 1/2 inch thickness. using a knife, divide dough into pieces roughly 2 1/2 by 2 1/2 inches - the exact shape is not particularly important.
• 8 on the floured surface or in the palm of your hand, flatten the dough slightly around the edges. place a rounded teaspoon of black bean paste in the center, then gather up the edges of the dough and pinch them firmly together, making certain that the filling is sealed inches.
• 9 place the bun on a baking sheet that is well greased or lined with parchment paper, pinched side down. repeat for remaining pieces of dough. place buns about 2 inches apart, to give them room to rise. cover them with a clean towel and let rise for half an hour.
• 10 preheat the oven to 350 degrees.
• 11 with a pastry brush, or your fingers, brush the tops of the buns with the beaten egg.
• 12 put buns in preheated oven and bake 20-25 minutes, until buns are golden brown. the bread should look airy and cooked if a bun is torn open.
• 13 if you want to mark the tops of the buns with a red dot, mix the red food colouring and 2 tsp water in a small bowl and use the end of a chop stick to put a drop of the red water on the top of each hot bun.
• 14 transfer the buns to a wire rack and let cool a little. buns can be served warm, refrigerated and reheated (either for 10 seconds in the microwave or a few minutes in the oven) or frozen for later.

Chocolate Cake In A Mug

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

Ingredients

• 4 tablespoons cake flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons vegetable oil
• 1 dash vanilla
• 3 tablespoons chocolate chips

Recipe

• 1 add flour, sugar and cocoa to a coffee mug. mix well.
• 2 add egg and mix thoroughly.
• 3 pour in milk,oil, vanilla, and chocolate chips. mix well.
• 4 cook on high in microwave for 3 minutes. cake will rise over top of mug.
• 5 test for firmness, by pressing on the top lightly with a spoon.
• 6 microwave in 30 second intervals, until done.
• 7 allow to cool before eating.

Cheesy Cauliflower Soup

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

Ingredients

• Servings: 4
• 1 small cauliflower, broken into small florets,about 4 cups
• 2 cups water
• 1 (8 ounce) package cream cheese, cut up
• 1 (5 ounce) jar sharp american cheese, kraft old english
• 1 (2 1/2 ounce) jar dried beef, chopped
• 1/2 cup instant potato flakes

Recipe

• 1 in large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
• 2 microwave on high for 8 minutes, stirring once.
• 3 remove from microwave.
• 4 do not drain.
• 5 in separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
• 6 cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
• 7 stir in the undrained cauliflower.
• 8 cook 2-3 minutes more.

Chocolate Cake Mix Cheesecake

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

Ingredients

• 6 tablespoons semi-sweet chocolate chips
• 6 tablespoons milk chocolate chips
• 4 tablespoons butter
• 18 1/4 ounces moist deluxe devil's food cake mix (or dark chocolate fudge or french vanilla--yellow cake mix and 3/4 cup chopped chocolate)
• 1 egg
• 3 tablespoons butter
• 8 ounces cream cheese, softened to room temperature
• 2/3 cup sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 8 ounces sour cream, room temperature
• 3 eggs, room temperature

Recipe

• 1 set 13 x 9 pan in a 15 x 10 pan and carefully pour in enough water to reach halfway up the sides of the 13 x 9 pan. remove 13 x 9 pan and carefully place 15 x 10 pan in oven. preheat oven to 325 degrees.
• 2 in a small mixing bowl, melt ½ cup semisweet chocolate and ½ cup milk chocolate chips with 4 tablespoons butter in microwave. set aside to cool to room temperature.
• 3 measure and set aside 1 cup of the dry cake mix to use in the cheesecake filling.
• 4 coat 13x9 pan with cooking spray. line with parchment paper and coat again with cooking spray. in a large mixing bowl, melt 3 tablespoons butter in microwave. mix in remaining cake mix and 1 egg with a fork. press the crumbly mixture into the bottom of the 13 x 9 baking pan.
• 5 in the same large mixing bowl, blend cream cheese, sugar, vanilla, and salt thoroughly. beat in sour cream and melted chocolate until smooth. beat in reserved cake mix until well blended. scrape down sides and add eggs 1 at a time, beating on low after each addition just until incorporated.
• 6 spread filling evenly over crust. use oven mitts to carefully place 13 x 9 pan in 15 x 10 pan already in oven. bake for 55 minutes, or until center still jiggles slightly. the cheesecake firms up as it cools.
• 7 remove from oven and immediately run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. let cheesecake cool in water bath on a wire rack for 15 minutes. then remove 13 x 9 pan to wire rack to cool completely. loosely cover cheesecake and refrigerate overnight.
• 8 to serve, let cheesecake stand at room temperature for 20 minutes for the best flavor.

Cheesy Cauliflower Gratin

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

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1 (10 ounce) package frozen cauliflower florets, thawed
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/2 cup shredded mexican blend cheese
• 2 tablespoons grated parmesan cheese
• 2 tablespoons italian style breadcrumbs
• 1 teaspoon olive oil

Recipe

• 1 preheat broiler. in a microwave-safe dish, combine soup, cauliflower, cayenne pepper and salt. stir in cheese. cover and microwave on high for 6 minutes.
• 2 in a small bowl, combine parmesan cheese, bread crumbs and olive oil. spoon crumb mixture over cauliflower.
• 3 broil 6 inches from heat for 1 to 2 minutes or until top is golden brown. serve hot.

Chorizo And Potato Taquitos

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

Ingredients

• Servings: 18
• 1 baking potato, peeled and quartered
• 2 tablespoons vegetable oil, plus more for frying
• 7 ounces mexican chorizo sausage, casings discarded (about 2 links)
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1 jarred roasted red pepper, finely chopped
• 1/2 habanero pepper, seeded and finely chopped
• salt and pepper
• 1/2 cup crumbled queso fresco
• 3 tablespoons chopped cilantro
• 18 corn tortillas

Recipe

• 1 in a saucepan, add the potato and enough salted water to cover by 1 inch. bring to a boil and cook until just tender, about 20 minutes; drain.
• 2 in a large skillet, heat 1 tablespoon oil over medium-high heat. add the chorizo and cook, breaking it up, until browned, about 3 minutes; mash into the potatoes. add 1 tablespoon oil to the skillet along with the onion, tomato, roasted pepper and chile; season with salt and pepper and cook for 5 minutes. stir into the potato mixture along with the cheese and cilantro.
• 3 fill a large, deep skillet with enough oil to reach a depth of 3/4 inch and heat over medium-high heat. microwave the tortillas in a sealed plastic bag for 25 seconds. roll up 2 tablespoons of the potato mixture in each tortilla. add to the oil seam side down; repeat until the pan is full. fry, turning once, until golden, 4 to 5 minutes; drain on paper towels. repeat with the remaining ingredients. serve immediately.

Chocolaty Cherry Biscotti

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

Ingredients

• 2 cups semi-sweet chocolate chips, divided or 12 ounces semi-sweet chocolate chips
• 2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup dried cherries, chopped or 5 ounces dried cherries

Recipe

• 1 pre-heat oven to 325º f. grease baking sheet.
• 2 microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir (the chips may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted).
• 3 combine flour, cocoa, baking powder and salt in small bowl.
• 4 beat sugar and butter in large bowl until light and fluffy.
• 5 add eggs and vanilla extract; beat until combined.
• 6 stir in melted chocolate.
• 7 gradually stir in flour mixture.
• 8 stir in cherries and 1 cup chips.
• 9 shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.
• 10 bake for 40 minutes or until slightly firm to the touch and cracked on top. cool on baking sheet for 10 minutes.
• 11 slide log onto cutting board and cut each log into 12, 3/4-inch slices. return to baking sheet cut side down.
• 12 bake, turning once, for 20 minutes or until firm.
• 13 remove to wire rack to cool completely.
• 14 place remaining 1/3 cup chocolate chips in small, heavy-duty plastic bag. microwave on high (100%) power for 30 to 45 seconds; knead.
• 15 cut a tiny corner from bag and drizzle over cooled biscotti.
• 16 let stand until drizzle is set.
• 17 store in tightly covered container at room temperature.

Cornbread

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

Ingredients

• 1/2 cup butter (one stick)
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup milk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup dry buttermilk, bob's red mill brand powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 375 degrees f. generously grease an 8 inch square baking pan with shortening.
• 2 place butter into a large microwave safe bowl. microwave, on high, for 30 seconds, or until butter is just melted.
• 3 remove bowl from microwave oven and stir sugar into melted butter.
• 4 add eggs and beat until well blended.
• 5 stir milk into batter until well blended.
• 6 in a separate bowl, stir together cornmeal, flour, buttermilk powder, baking soda and salt until well-incorporated.
• 7 mix dry ingredients into the wet batter, stirring to moisten, until just a few lumps remain.
• 8 pour batter into the prepared baking pan.
• 9 bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• 10 slice in pan and serve warm.
• 11 leftovers: remove slices from pan. cover or wrap in plastic and refrigerate. to rewarm, place a slice on a microwave safe plate and heat in increments of 10 seconds, until warm. do not over-cook.

Chocolate Butter Glaze

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

Ingredients

• Servings: 16
• 8 ounces semisweet chocolate or 8 ounces bittersweet chocolate, finely chopped
• 8 tablespoons unsalted butter, cut into small cubes
• 1 teaspoon light corn syrup

Recipe

• 1 combine chocolate, butter and corn syrup in a heatproof medium bowl.
• 2 place in a skillet of barely simmering water.
• 3 stir frequently, until almost completely melted.
• 4 remove bowl from skillet and stir until mixture is smooth.
• 5 do not whisk or beat the glaze.
• 6 let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
• 7 you may also use microwave for the melting step (as i did), just mix the ingredients in a microwave-safe bowl.
• 8 nuke the mixture at low power for approx 20 sec, remove bowl, stir gently.
• 9 repeat until chocolate has melted and mixture is smooth.
• 10 the first layer of glaze- spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
• 11 be sure to smooth rough surfaces and fill in any cracks.
• 12 be careful not to get any crumbs into the bowl of glaze.
• 13 this is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
• 14 the final glaze- rewarm the glaze in microwave/double boiler for a few seconds.
• 15 stir gently until smooth.
• 16 do not overheat; glaze should be 90f for it to dry to a shiny finish.
• 17 if necessary, cool to proper temperature.
• 18 once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
• 19 note: do no re-spread glaze once it has set, or it will have marks and dull streaks.

Chocolate Cake

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

Ingredients

• 200 g plain flour
• 200 g caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 40 g best-quality cocoa
• 175 g soft unsalted butter
• 2 large eggs
• 2 teaspoons real vanilla extract
• 150 ml sour cream
• 75 g unsalted butter
• 175 g best quality dark chocolate, broken into small pieces
• 300 g icing sugar
• 1 tablespoon golden syrup (or light corn syrup)
• 125 ml sour cream
• 1 teaspoon real vanilla extract
• sugar fresh edible flower (optional)

Recipe

• 1 cake.
• 2 1. take everything out of the fridge so that all the ingredients can come to room temperature.
• 3 2. preheat the oven to gas mark 4/180°c and line and butter two 20cm sandwich tins with removable bases.
• 4 3. now all you have to do is put all the cake ingredients – flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. if you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
• 5 4. divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
• 6 5. remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. don’t worry about any cracks as they will easily be covered by the icing later.
• 7 frosting.
• 8 1. to make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. go slowly either way: you don’t want any burning or seizing.
• 9 2. while the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. or, easier still, put the icing sugar into the food processor and blitz. this is by far and away the least tedious way of removing lumps.
• 10 3. add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
• 11 4. when you’ve done, you may need to add a little boiling water – say a teaspoon or so – or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. it should be liquid enough to coat easily, but thick enough not to drip off.
• 12 5. choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). then sit one of the cakes, uppermost (ie slightly domed) side down.
• 13 6. spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. sit the other cake on top, normal way up, pressing gently to sandwich the two together.
• 14 7. spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
• 15 8. i love to dot the top of this with sugar pansies – and you must admit, they do look enchanting – but there really is no need to make a shopping expedition out of it. anything, or indeed nothing, will do.

Chocolatier Classic Chocolate Cake And Creamy Chocolate Frosting

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

Ingredients

• Servings: 12
• 6 ounces dark chocolate, baking bar melted, cooled slightly
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups granulated sugar
• 3/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup whole milk
• 1/2 cup unsalted butter, softened
• 2 ounces dark chocolate, baking bar broken into small pieces
• 2 1/2 cups powdered sugar, divided
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 -3 tablespoons whole milk

Recipe

• 1 preheat oven to 350 degrees f, then grease & flour two 9" round baking pans or one 13"x9" baking pan.
• 2 for the cake, in small bowl, whisk together flour, baking soda & salt.
• 3 in large mixer bowl, beat together sugar, butter & vanilla extract.
• 4 add eggs to butter mixture, & beat 1 minute.
• 5 to the butter mixture, add melted, cooled chocolate, & beat.
• 6 alternately beat flour mixture & milk into butter mixture.
• 7 spoon & spread into prepared baking pan(s).
• 8 bake 25-30 minutes for the two round pans, or 30-32 minutes for the 13"x9" pan, or until toothpick inserted in center comes out clean.
• 9 if using round pans, cool 20 minutes, then invert onto wire rack(s) to cool completely.
• 10 for the frosting, microwave butter & chocolate in small, uncovered, microwave-safe mixer bowl on high (100%) power for 45 seconds.
• 11 stir, & if parts remain unmelted, microwave at additional 10- to 15-second intervals, stirring just until smooth.
• 12 cool to room temperature.
• 13 beat 1 cup powdered sugar, vanilla & salt into chocolate mixture until creamy.
• 14 gradually beat in remaining powdered sugar alternately with milk until smooth.
• 15 frost the cake before serving.

Apple Cheesecake Pie

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

Ingredients

• Servings: 8
• 1 (6 ounce) graham cracker pie crusts
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 2 eggs
• 1 (20 ounce) can apple pie filling, chilled
• 2 tablespoons toasted chopped pecans

Recipe

• 1 preheat oven to 325 degrees.
• 2 combine cream cheese, sugar, lemon juice, and vanilla in a bowl.
• 3 mix until well blended.
• 4 add eggs, one at a time, mixing after each addition.
• 5 place crust on baking sheet; pour in filling.
• 6 bake for 25 minutes or until inserted knife comes out clean.
• 7 topping: spread apple filling evenly on top of cooled cheesecake.
• 8 garnish with toasted pecans.
• 9 helpful hints-----------.
• 10 soften cream cheese in microwave on high 15 to 20 seconds.
• 11 toasted pecans-- spread out pecans evenly on a baking sheet.
• 12 place into a 375 degree oven for 3-5 minutes or until pecans are well toasted.