Chicken Breasts Marinated In Lime Juice & Ground Peppercorns

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 1 tablespoon lime rind
• 1 teaspoon freshly ground peppercorn
• 1 lime, juice of
• 1/2 teaspoon paprika
• 1 teaspoon celery seed
• 1/4 teaspoon soy sauce
• 1/2 teaspoon pepper

Recipe

• 1 heat 2 metal skewers on a hot stove burner and sear cross marks on top of the chicken breasts (optional).
• 2 mix lime juice, rind, soy sauce, pepper, paprika and celery seed. place chicken in marinade for 15 minutes.
• 3 arrange four breast halves in a round microwave-saft side with the meatiest toward the outside of the dish.
• 4 baste with marinade. cover with plastic wrap and cook 6 minutes at 100% power.
• 5 let stand 4-5 minutes.
• 6 garnish with thin lime slices and a bunch of watercress.

Chocolate Cake-brownies With Creamy Nut Sauce

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/3 cups walnuts, toasted
• 4 ounces bittersweet chocolate, cut in pieces
• 1/2 cup butter
• 3 eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• 3 tablespoons butter
• 2 tablespoons flour
• 3/4 cup heavy cream
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2/3 cup walnuts, halves, toasted
• 1/2 teaspoon vanilla

Recipe

• 1 cake preparation: in a food processor, roughly grind walnuts. set aside.
• 2 in a heat proof bowl placed on a saucepan with warm water but not simmering (the bowl can't touch the water), melt the chocolate with butter while stirring until the mixture is creamy (personnaly i would melt the chocolate and butter in the microwave). let cool slightly.
• 3 in a bowl, with an electric mixer, beat eggs with the sugar at medium-high speed for 3 minutes or until the mixture is thick and foamy. add salt and vanilla, then reserved walnuts and stir with a spoon. with a spatula, incorporate the chocolate mixture by folding delicately until the dough is homogeneous (don't stir too much). spread the dough in a cake pan of 9 inches in diameter (that has parchment paper or is greased).
• 4 cook in a preheated oven of 350 f for about 30 minutes or until a tooth-pick inserted in the center comes out clean. put the pan on a rack and let cool for 10 minutes, then remove from the pan.
• 5 sauce preparation: meanwhile, in a saucepan, melt butter. with a whisk, incorporate the flour. add cream, sugar and salt and cook at medium heat, stirring, until the mixture has thicken and is simmering. keep cooking, stirring, for 2 minutes. remove the saucepan from the heat and incorporate walnuts and vanilla. let cool slightly.
• 6 when ready to serve, cut the cake in 8 slices (like a pie) and put creamy sauce on top.

Corn, Black Bean And Red Onion Quesadillas

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

Ingredients

• 8 (8 inch) flour tortillas
• 1 cup frozen corn, thawed
• 1 cup black beans (freshly cooked or rinsed and well drained canned)
• 2/3 red onion, paper thin slivers
• 2 cups monterey jack cheese, grated
• 1 teaspoon chili powder

Recipe

• 1 place 4 of the tortillas on a work surface. sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. top with the remaining tortillas and press down to help them stick together.
• 2 to cook them on the stovetop: heat a large, lightly greased with cooking spray a skillet or grill pan over medium heat. add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. it's done when it begins to get brown flecks and the cheese is melted.
• 3 to bake: preheat the oven to 375 degrees. place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.
• 4 transfer the quesadillas to a cutting board and cut each into 4 wedges. let them rest for 1 to 2 minutes before serving.
• 5 reheating: quesadillas are best eaten fresh. if they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (those with thick fillings will remain somewhat soft.).

Acorn Squash With Raisin Sauce

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

Ingredients

• Servings: 4
• 1 1/4 lbs acorn squash
• 3 tablespoons raisins
• 1/2 cup apple cider
• 1 tablespoon pure maple syrup
• 1 teaspoon cornstarch
• 1/4 teaspoon ground cinnamon, to your taste
• 1/8 teaspoon ground allspice

Recipe

• 1 cut squash in half lengthwise and discard seeds.
• 2 set squash halves, cut-side up, in an 8x8x2 inch microwavable baking dish.
• 3 pour 1/4 cup water into dish, cover, and microwave on high (100%) for 5 minutes.
• 4 after squash is done fill cavity of each squash with half of the raisins.
• 5 combine remaining ingredients, stirring to dissolve cornstarch.
• 6 pour half of mixture into each squash cavity.
• 7 cover and microwave on high (100%) for 2 minutes, until squash is fork tender and liquid thickened.
• 8 alternately, you could bake this squash in a 350 oven for about 25, add the raisins and remaining ingredients and bake for 10 more minutes, or until fork tender.

Carrot Bake

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

Ingredients

• Servings: 6
• 1 lb carrot, cut into 1/2-inch slices
• 2 tablespoons minced onions
• 3/4 cup mayonnaise
• 1/3 cup water
• 1 tablespoon prepared horseradish
• 1/4 teaspoon pepper
• 1/2 cup dry breadcrumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1/2 cup shredded sharp cheddar cheese

Recipe

• 1 on stovetop or in a microwave oven, cook carrots until tender.
• 2 place in a 1-qt baking dish; set aside.
• 3 in a small bowl, combine the next five ingredients; mix well.
• 4 pour over carrots.
• 5 combine bread crumbs and butter; sprinkle on top.
• 6 bake, uncovered, at 350 degrees f for 25-30 minutes.
• 7 sprinkle with cheese.
• 8 return to the oven for 2-3 minutes or until the cheese melts.

Carrot And Parsnip Whip

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

Ingredients

• Servings: 4
• 3 lbs parsnips, peeled
• 1 1/2 lbs potatoes, peeled
• 2 tablespoons chopped garlic
• water, just enough to cover vegetables
• salt
• pepper
• 3 lbs carrots, peeled
• 1 teaspoon chopped ginger
• salt
• pepper
• 3 tablespoons butter
• 1/4 cup heavy cream
• 2 tablespoons maple syrup

Recipe

• 1 chop the parsnips into 1-inch pieces.
• 2 cut the potatoes into pieces slightly smaller.
• 3 place parsnips, potatoes, garlic, and water to cover, in a large pot.
• 4 add some salt and pepper.
• 5 cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
• 6 chop the carrots into 1-inch pieces.
• 7 cut the potatoes into 2-inch pieces.
• 8 place the carrots, potatoes, ginger and water in a pot.
• 9 add some salt and pepper.
• 10 bring to a boil, reduce heat and simmer until soft, about 30 minutes.
• 11 for each batch: drain water from cooked vegetables and puree, doing -colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and pepper to both batches.
• 12 add 2 tablespoons maple syrup to the carrot puree.
• 13 stir each batch in its own bowl until all ingredients are incorporated.
• 14 wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used.
• 15 you can make these ahead and microwave them just before dinner.
• 16 scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.

Coconut Custard Pie

Total Time: 58 mins Preparation Time: 10 mins Cook Time: 48 mins

Ingredients

• 6 tablespoons butter
• 3 large eggs, beaten
• 1/4 cup buttermilk
• 1/2 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 cup flaked coconut
• 1 pie crust (see basic butter crust)

Recipe

• 1 pre-heat oven to 375 degrees.
• 2 prepare basic pie crust and line a pie plate.
• 3 set aside.
• 4 in a large glass bowl melt the butter in the microwave.
• 5 mix together the eggs, buttermilk, sugar, vanilla and coconut.
• 6 whisk egg mixture into the melted butter.
• 7 pour into the unbaked pie crust.
• 8 bake for 10 minutes at 375 degrees, reduce heat to 300 degrees and continue to bake for 35 minutes or until the middle is set.

Bolognaise-style Shephard's Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 500 g lean ground beef or 500 g ground lamb
• 1 (420 g) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 (420 g) can kidney beans, drained
• 1 teaspoon curry powder
• 1 garlic clove, crushed
• 1 teaspoon basil, chopped (or equivalent dried)
• 1 large onion, diced
• 6 -8 mushrooms, sliced
• 1/2 red capsicum, diced
• 1 corn on the cob, kernals only
• 6 -8 broccoli florets
• 1 carrot, diced
• 6 -8 snow peas, chopped
• 1 tablespoon olive oil
• 4 -6 red potatoes
• 1 -2 tablespoon milk
• 1 tablespoon butter
• 1 roma tomato, sliced
• 1/2 cup cheese, grated

Recipe

• 1 brown mince, onion & mushroom with a little olive oil in deep fry pan.
• 2 turn to medium heat. add crushed tomatoes, tomato paste, kidney beans (save liquid in case mix gets dry, & add as needed), curry powder, garlic and basil. stir in well.
• 3 add hardest veggies first, adding softer ones later so they don’t go too mushy. let simmer covered until cooked how you like.
• 4 while mince is cooking, make mashed potato: needs to be smooth and of medium consistency so it doesn’t fall into meat,but spreads evenly.
• 5 easiest way to make mash, is to chop potato into small bite size pieces, place in microwave dish and cover with boiling water. cook covered on high for about 4 minutes, stir, then another 3 mins (may need more or less depending on power of your microwave). drain water, then mash with a dollop of butter or margarine. once as lump-free as possible, add enough milk to make creamy but not so much that it's sloppy, and stir briskly with a fork.
• 6 place mince in ovenproof dish, spread mash over top, put thinly sliced tomato on top, sprinkle grated cheese evenly over the top.
• 7 put under grill or in a medium oven until brown and cheese is melted.

Chocolate Caramel Cake

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

Ingredients

• 1 (18 1/2 ounce) package chocolate cake mix
• 1 cup and 2 tablespoons sugar
• 1/2 cup butter
• 1/2 cup heavy whipping cream
• 1 cup caramel sauce
• 1/2 cup caramel, to garnish

Recipe

• 1 make single-layer cake according to package directions. remove cake from oven, let cool slightly, then pierce all over with a fork.
• 2 heat caramel sauce in microwave for 1 minute. pour caramel sauce over warm cake. chill cake in fridge for half an hour.
• 3 for frosting, heat 2 t. sugar over medium heat until it dissolves and turns golden brown, set aside. combine remaining sugar, butter, and cream in saucepan and cook on medium, stirring constantly until boiling. add caramelized sugar and boil. cook another 2 minutes, stirring constantly. remove from heat and beat until desired consistency. frost cooled cake and garnish with caramel pieces.

Acorn Squash Microwave Baked

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

Ingredients

• Servings: 2
• 1 acorn squash
• 2 tablespoons butter
• 2 tablespoons sugar

Recipe

• 1 cut acorn squash in half. remove and discards seeds , rinse well in cool water.
• 2 place squash in a micorwave bowl. put 1 tablespoon butter and one tablespoon sugar in each half. place in microwave on high for 10 minutes.
• 3 to check for doneness pierce squash (do not break through skin) with fork. slips in easily is ready to eat -- be careful is extremely hot and delicious -- .

Corn Tortilla Casserole Inspired By Zaar Chefs

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

Ingredients

• Servings: 8
• 18 6-inch corn tortillas
• 2 tablespoons margarine (approximate measure)
• 1 1/2 lbs lean ground beef
• 2 teaspoons chili powder
• 1/2 lb shredded cheese (see directions)
• 1 (28 ounce) can chopped tomatoes, undrained
• 1 (14 ounce) can lowfat refried beans
• 1 (15 ounce) jar picante sauce (your favourite)
• 3/4 cup sour cream

Recipe

• 1 note for canadians: i used the following to prepare this dish: 1 796-ml tin of tomatoes, 1 398-ml tin of refried beans and 1 430-ml jar of picante sauce.
• 2 also, the cheese i used was a prepackaged shredded mix called"casserole mix"; it's a mixture of cheddar, colby and monterey jack.
• 3 feel free to spice this up as you please; i deliberately kept this lowkey and mild to please my husband, who would not have liked it if i had added the"firepower" i would have liked to add; also note that the omission of salt is not an error--i didn't think the recipe needed salt at all.
• 4 preheat oven to 325f; have ready an ungreased 13x9 pan.
• 5 take 1 tortilla, lightly spread a bit of margarine on both sides (going right to the edges), and place on a microwave-safe plate; i used a small piece of wax paper wadded up into a ball to do the spreading.
• 6 place the next tortilla on top, lightly spread margarine on it (on the top side only), get the next tortilla, repeat process, and so on and so on, until you have a stack of 18 tortillas; this may take more than the 2 tbsp of margarine, depending on how thinly you've spread it.
• 7 place plate in microwave and cook, on high, for 5 minutes; when time is up, set tortillas aside.
• 8 meanwhile, crumble beef into a large skillet and saute.
• 9 when brown, place beef in a mixing bowl, discarding any fat.
• 10 stir chili powder into beef, then add 1 cup shredded cheese and the tin of tomatoes; combine well.
• 11 place 6 corn tortillas into the bottom of 13x9 pan; top with half the ground beef mixture.
• 12 place 6 tortillas on top of beef.
• 13 spread the refried beans across these 6 tortillas, distributing as evenly as possible.
• 14 top refried beans with remaining beef mixture.
• 15 place the last 6 tortillas on top of beef mixture.
• 16 in a small bowl, whisk together the entire jar of picante sauce with the sour cream.
• 17 spread this mixture across the top of casserole, making sure to cover all exposed areas of the corn tortillas.
• 18 sprinkle remaining cheese over top of casserole.
• 19 bake in preheated oven for 40 minutes.
• 20 serve with sour cream on the side, if you wish, and a green salad.

Cream Puffs Or Eclairs With Vanilla Pastry Cream

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

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup flour
• 4 eggs
• 3/4 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 6 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups heavy cream
• 2 semi-sweet chocolate baking squares
• 2 tablespoons butter
• 1 cup powdered sugar
• 3 tablespoons milk

Recipe

• 1 make vanilla pastry cream:.
• 2 in 2 quart saucepan, combine sugar, flour and salt; stir in milk.
• 3 over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
• 4 boil 1 minute.
• 5 in a small bowl with fork, beat 6 egg yolks slightly.
• 6 beat small amount of heated milk mixture into yolks.
• 7 slowly pour egg mixture back into milk mixture, stirring.
• 8 cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
• 9 to check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
• 10 remove from heat; stir in vanilla.
• 11 at this point i usually put this custard through a strainer to get out any lumpy cooked egg pieces.
• 12 cover surface with plastic wrap, and chill well, about 2 hours.
• 13 when custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
• 14 with a rubber spatula, gently fold whipped cream into custard.
• 15 puffs:.
• 16 spray 1 or 2 large cookie sheets with nonstick spray. heat oven to 375.
• 17 in 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
• 18 remove from heat.
• 19 add flour all at once. with a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
• 20 add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
• 21 cool mixture slightly.
• 22 using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
• 23 (for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
• 24 bake 50 minutes (this is what the original recipe says - however, i never bake them that long - more like 35 minutes - go by your own oven - if they're looking puffed and browned and dry, they're probably done).
• 25 at this point, remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
• 26 turn off oven and let dry for 5-10 minutes (i don't usually do this and it doesn't seem to matter too much).
• 27 when puffs are cool, slice top off of each - there will probably be some webby looking soft dough inside - carefully pull this out to make it hollow.
• 28 fill each shell with the chilled pastry cream.
• 29 replace top and sprinkle with powdered sugar.
• 30 for eclairs:.
• 31 go through the same process, but top with semisweet chocolate glaze: in saucepan, melt 2 squares semisweet chocolate and 2 t butter, stirring constantly (or heat briefly in the microwave to melt) stir in 1 cup powdered sugar and 3 t milk till smooth.

Chocolate Cannoli

Total Time: 58 mins Preparation Time: 50 mins Cook Time: 8 mins

Ingredients

• 16 square wonton skins
• 2 tablespoons butter
• 1 teaspoon butter
• 1 teaspoon ground cinnamon
• 1 (16 ounce) container whole milk ricotta cheese
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 4 tablespoons miniature semisweet chocolate chips

Recipe

• 1 preheat the oven to 400°f
• 2 coat 2 large baking sheets with cooking spray.
• 3 in a small saucepan, melt 2 tablespoons of the butter and use to lightly brush both sides of a wonton skin.
• 4 sprinkle with a little cinnamon.
• 5 shape into a tube by curling opposite corners around a cannoli mold. place, seam side down, on the prepared baking sheet.
• 6 repeat to make a total of 16 shells (work in batches, if necessary, according to how many molds you have).
• 7 bake for 7 minutes, or until lightly browned at the edges and set.
• 8 remove from the oven and let stand on a rack for 3 minutes, or until the shells have cooled on the molds and are crisp.
• 9 gently slide them onto the rack to cool completely.
• 10 in a large bowl, combine the ricotta, confectioners' sugar, and vanilla.
• 11 using an electric mixer on medium speed, beat well.
• 12 stir in 2 tablespoons of the chocolate chips.
• 13 cover and refrigerate until ready to serve.
• 14 just before serving, spoon the ricotta mixture into a pastry bag fitted with a large tip.
• 15 pipe into the shells from both ends.
• 16 place the remaining 2 tablespoons chocolate chips and 1 teaspoon butter in a small microwaveable bowl.
• 17 microwave on high power, stirring every 20 seconds, until the chocolate is almost melted.
• 18 stir until completely melted and smooth.
• 19 using a fork, drizzle over the cannoli.

Coconut Flour Brownies

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

Ingredients

• 1/2 cup sifted coconut flour
• 1/3 cup butter
• 1/2 cup cocoa powder
• 4 eggs
• 6 tablespoons flax seed meal
• 1 cup splenda granular
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 cup nuts, chopped (optional)

Recipe

• 1 in a microwave-proof mixing bowl, melt the butter in a microwave and sift in cocoa powder. blend together and let cool.
• 2 place flax meal in a measuring cup and add enough water to make 1/2 cup. stir until well blended, then mix into bowl with cocoa and butter. add splenda, salt and vanilla, then stir in eggs one at a time. sift coconut flour into batter and mix well. fold in nuts.
• 3 pour batter into a greased 11x7x2 or 8x8x2 inch pan. bake at 350°f for 25 minutes (for the 11x7 pan) to 30 minutes (for the 8x8 pan) or until a toothpick inserted in the center comes out clean. be careful not to overcook.

Chicken Wing Wraps

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 2 chicken breasts
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 teaspoons melted butter
• 1 -2 teaspoon tabasco sauce
• 3 teaspoons catsup
• 1 teaspoon brown sugar
• 2 medium carrots, peeled and grated
• 1 stalk finely chopped celery
• 1 cup shredded lettuce
• 3 teaspoons blue cheese dressing
• 3 large soft tortillas

Recipe

• 1 boil chicken breasts for 20 min, cool and shred apart.
• 2 melt butter, add tobasco, spices, catsup and sugar and mix well.
• 3 mix chicken into sauce.
• 4 put 1/3 of chicken in tortilla, top with 1/3 veggies and 1 t blue cheese dressing, wrap and serve or cover with cling wrap and re-heat in microwave later for 1 1/2 min on high.

Chocolate Cake With 2 Icings

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

Ingredients

• 1 (18 ounce) box chocolate cake mix (betty crocker preferred)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (15 ounce) can cream cheese frosting (betty crocker preferred)
• 1 (15 ounce) can milk chocolate frosting (betty crocker preferred)

Recipe

• 1 mix cake by directions on box.
• 2 bake in 9x13 cake pan.
• 3 cool and cut cake in half-lengthwise.
• 4 frost bottom of cake with cream cheese icing.
• 5 cover with top of cake and frost with the milk chocolate icing.
• 6 (i put both icings in the microwave for a few seconds before putting on the cake.) this cake is wonderful and people will think you have spent much time preparing.
• 7 enjoy.

Chocolate Caramel Cookie Bites

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

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa
• 1 (14 ounce) bag kraft caramels, unwrapped
• 1/2 cup turbinado sugar, for rolling

Recipe

• 1 preheat oven to 350 degrees.
• 2 whisk dry flour, salt and baking powder in bowl and set aside.
• 3 mix butter, sugar, eggs, vanilla and cocoa in mixer. gradually add flour mixture, and mix until smooth.
• 4 wrap dough ball in plastic and chill for at least one hour.
• 5 roll out cookie dough on floured counter.
• 6 cut into roughly 1 1/2 – 2 inch diameter circles or squares (the shape and precision of the cut section doesn’t really matter since you will be wrapping it around the caramel anyway), brushing extra deposits of flour off the top.
• 7 roll the dough around an unwrapped caramel.
• 8 roll the dough back and forth in your hands until it forms a smooth ball.
• 9 roll the ball in a bowl turbinado sugar, pressing slightly to coat with sugar.
• 10 bake on a parchment-lined baking sheet for 10-12 minutes until the cookies are firm.
• 11 transfer to a wire rack to cool.
• 12 note: these are best served fresh from the oven or slightly reheated (a quick zap in the microwave will do the trick). this warms the caramel up, making it gooey and delicious. served at room temperature they are still yummy but the caramels are chewier.

Bologna Cups With Mashed Potatoes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 4 pieces bologna
• 4 slices velveeta cheese
• mashed potatoes (instant or homemade)

Recipe

• 1 cook mashed potatoes and set aside.
• 2 place a medium skillet over medium-high heat.
• 3 fry each piece of bologna by placing into skillet and cooking one side until desired doneness and then flipping and cooking the other side. *important* do not cut the bologna so that it will lie flat. you want the bologna to create a "bowl" as it cooks.
• 4 once bologna is cooked, remove from skillet, blot excess grease off with paper towel and place onto a serving plate.
• 5 spoon a servings worth of mashed potatoes into each bologna bowl and top with a slice of velveta cheese.
• 6 you may microwave the bologna / mashed potatoe cups just long enough to reheat the potatoes and to melt the cheese.

Bolognese Sauce

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

Ingredients

• Servings: 8
• 1 bottle red wine (chianti is best but any cheap red wine is ok.)
• 1 1/2 kg topside beef mince
• 3 stalks celery, diced (no leaves)
• 4 medium carrots, diced
• 1 tablespoon dried oregano or 2 tablespoons fresh oregano, chopped
• 1/2 tablespoon dried thyme or 1 tablespoon fresh thyme, chopped
• 1 tablespoon dried parsley or 2 tablespoons fresh parsley, chopped
• 1 tablespoon dried basil or 2 tablespoons fresh basil, chopped
• 1 teaspoon marjoram or 2 teaspoons fresh marjoram, chopped
• 2 dried bay leaves
• 1/4 cup dry-roasted pine nuts
• 5 cloves garlic, minced
• 1 large onion, diced
• 250 g button mushrooms (brown button mushrooms are better)
• 5 fresh tomatoes, skinned and coarsely chopped or 1 (400 g) can of skinless tomatoes
• 1 (150 g) can tomato paste
• 1/2 bottle ketchup (heinz is best)
• 2 tablespoons olive oil
• 1 egg
• salt and pepper

Recipe

• 1 using your hands, mix egg and minced beef.
• 2 heat pan and fry garlic and onion until soft and fragrant, add beef.
• 3 stir constantly until beef changes colour.
• 4 add oregano, thyme, parsley, basil, marjoram, bayleaves.
• 5 stir through.
• 6 add tomato paste and fresh tomatoes, with 1/3 of the wine.
• 7 mix thoroughly.
• 8 season with salt and pepper.
• 9 do not add water at all.
• 10 let boil over very low heat until mixture thickens, stirring ocassionally.
• 11 add carrots and celery, and half of the remaining wine.
• 12 let boil (very low heat) until liquid is absorbed.
• 13 stir occasionally.
• 14 add the rest of the wine, tomato sauce, pinenuts and mushrooms.
• 15 stir until sauce thickens.
• 16 serving method: boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil.
• 17 cook for exactly 8 minutes for al-dente texture.
• 18 drain pasta.
• 19 make sure it's really drained of water.
• 20 in a pan, heat up pasta sauce (1 serving) and toss pasta in.
• 21 stir quickly (1 minute) and pour onto plate.
• 22 sprinkle with grated mozzarella and parmesan, and a bit of parsley.
• 23 note: sauce can be stored in small containers in the freezer to be used when needed.
• 24 make sure container is microwaveable, clean and dry.
• 25 the sauce keeps for 12 months in the freezer.

Chocolate Cappuccino

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

Ingredients

• Servings: 8
• 1 cup chocolate liqueur (i used godiva, had it on hand)
• 2 tablespoons maple sugar
• 2 cups hot brewed cuban coffee or 2 cups espresso
• 1 1/2 cups scalded whole milk (2% milk is what i used & it was fine)
• 1/4 teaspoon ground cinnamon
• chocolate shavings (optional)

Recipe

• 1 combine liqueur and syrup in microwave-safe dish; heat on high for 30 seconds.
• 2 divide liqueur mixture among 8 mugs;add 1/4 cup espresso to each.
• 3 froth milk; pour 1/4 cup milk into each mug.
• 4 top with ground cinnamon; garnsh with chocolate shavings, if desired.

Chicken Breasts Stuffed With Ricotta And Spinach

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

Ingredients

• Servings: 6
• 6 single chicken breast fillets
• 250 g frozen spinach
• 1 onion, chopped finely
• 2 garlic cloves, crushed
• 50 g butter
• 200 g ricotta cheese
• 2 tablespoons grated parmesan cheese (optional)
• salt and pepper
• 1/2 cup flour
• 2 eggs
• 1 cup breadcrumbs
• vegetable oil, for shallow frying

Recipe

• 1 place chopped onion, crushed garlic, butter and 1 tablespoon water into microwave safe bowl. cover and microwave on high for 4 minutes, stirring at half time. set aside.
• 2 remove frozen spinach from pack and place in a flat dish with 2 tablespoons water and cover. microwave on high for 4 minutes.
• 3 drain spinach, adding to onion mix. add salt and pepper and microwave for a further 4 minutes. allow to cool.
• 4 when cool, add the parmesan and ricotta.
• 5 cut a pocket into each chicken breast and stuff with spinach mixture.
• 6 in three seperate bowls, line up flour, eggs - beaten, and bread crumbs.
• 7 flour, egg and breadcrumb the chicken breasts and set aside.
• 8 heat oil in a frypan medium heat. oil should be up to the middle of the chicken breast.
• 9 place chicken breast in oil and cook until golden brown - approx 5 minutes per side.

Acorn Squash With Maple Apple Stuffing

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

Ingredients

• Servings: 2
• 1 medium acorn squash
• 2 cups tart apples, chopped (about 2 medium)
• 3 tablespoons butter, melted
• 1/4 cup maple syrup
• 1 1/2 teaspoons ground cinnamon

Recipe

• 1 cut squash in half, top to bottom; remove pulp with a spoon.
• 2 place cut side down in lined shallow baking pan.
• 3 bake at 350° for 35 minutes. (or microwave until fork tender).
• 4 combine apple, butter, maple syrup, and cinnamon; fill squash with mixture.
• 5 continue baking cut side up 25 minutes or until acorn squash is tender.

Cream Pie (chocolate, Coconut, And Banana Variations)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 2 eggs or 3 egg whites
• 1 tablespoon margarine
• 1 teaspoon vanilla
• 1 (9 inch) pie crusts, pre-baked

Recipe

• 1 in a microwavable bowl, mix sugar, flour, and salt.
• 2 in a separate bowl, whisk milk and eggs or egg whites. add to dry ingredients.
• 3 microwave for two minutes and stir.
• 4 return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. i generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
• 5 remove from microwave and add margarine and vanilla.
• 6 cool slightly and pour into pie crust. cover with wax paper and refrigerate 2 hours before serving.
• 7 *chocolate cream pie: add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. pour into crust.
• 8 *banana cream pie: slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
• 9 *coconut cream pie: add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
• 10 serve with whipping cream and garnishes of your choice.

Chocolate Candy Cane Cookies

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

Ingredients

• 4 ounces unsweetened baking chocolate
• 1 1/2 cups butter, chilled
• 2 cups granulated sugar
• 2 eggs, beaten
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/3 cup corn syrup
• 2 tablespoons water
• 1 tablespoon vanilla
• 4 cups flour, packed down in the cup as you measure it
• 1/4 cup granulated sugar
• 1/4 cup candy cane, finely crushed

Recipe

• 1 melt the butter and chocolate together and mix thoroughly and set to the side to cool. you can do this in a microwave safe bowl for 3 minutes on high, or in a pan over low heat on the stovetop.
• 2 in a large bowl, combine the sugar and eggs. beat the mixture until it's a uniform pale yellow color.
• 3 add the baking soda and salt. mix them in well. mix in the corn syrup, water and vanilla.
• 4 cup your hands around the bowl with the butter and chocolate. if it's cool enough to handle comfortably, add to your bowl now and mix it inches if not, let it cool a bit more then add it.
• 5 add half the flour to your bowl and mix it inches then add the remaining flour and mix thoroughly.
• 6 give the bowl a final stir by hand, cover it with plastic wrap and let it rest on the counter while you spray your cookie sheets with pam and crush your candy canes. .
• 7 measure out a quarter cup of crushed candy canes and place them in a small bowl. add the quarter cup sugar and mix with a fork. the goal is to get equal amounts of both on the dough balls that you will make.
• 8 roll the dough into 1" diameter balls with your hands. this dough may be sticky so roll only enough for the cookies you plan to bake immediately and place the bowl in the refrigerator.
• 9 roll the dough balls in the topping and place on a greased cookie sheet, 12 balls to a standard sheet. flatten slightly with a metal spatula or your clean hand.
• 10 bake at 350 for 8-10 minutes. cool on the cookie sheet for a minute and then remove to a wire rack to cool completely. if you leave them on the sheet longer than that they will stick!

Chocolate Cake With Ganache And Praline Topping

Total Time: 32 mins Preparation Time: 2 mins Cook Time: 30 mins

Ingredients

• nonstick vegetable cooking spray
• 1/2 cup unsalted butter, cut into 1/2 inch cubes, room temp
• 1/4 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 1 cup all purpous flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon coarse kosher salt
• 1/4 cup buttermilk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 3 tablespoons heavy whipping cream
• 2 tablespoons unsalted butter, cut into 1/2 inch cubes
• 3/4 cup packed dark brown sugar
• 1/4 cup heavy whipping cream
• 3 tablespoons unsalted butter
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup pecans, toasted, chopped

Recipe

• 1 to make the cake:.
• 2 preheat oven to 350. spray a 9 inch cake pan with non-stick spray. line with parchment paper. spray parchment. dust with flour, tapping out any excess.
• 3 place butter and cocoa powder in medium bowl. pour 1/2 cup boiling water over; stir. let stand 2 minutes; whisk until blended. whisk flour, sugar, baking soda, and coarse salt in another medium bowl. whisk buttermilk, egg, and vanilla in another large bowl. gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). pour batter into prepared pan.
• 4 bake cake until tester inserted in center comes out clean, about 30 minutes. cool in pan 10 minutes. run knife around pan edges to release cake. invert onto rack; remove pan and parchment. cool completely.
• 5 to make the ganache:.
• 6 place chocolate and cream in microwave-safe bowl. heat in microwave in 15 second intervals, stirring occasionally, until melted and smooth. stir in butter. let stand until spreadable, about 30 minutes. spread over top and sides of cake. chill 2 hours or up to 1 day.
• 7 to make the praline:.
• 8 stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. boil 1 minute without stirring. remove from heat; whisk in sugar and vanilla. add pecans; stir just to incorporate. quickly pour praline mixture over cake. spread just to edges (topping sets very quickly).
• 9 can be made a day ahead. cover with cake dome and store at room temperature.

Chocolate Caramel Cake

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

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 6 ounces unsweetened chocolate, melted
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 9 ounces semisweet chocolate, chopped
• 1/4 cup unsalted butter
• 1 (8 ounce) package cream cheese, room temperature
• 1 teaspoon vanilla extract
• 3 cups powdered sugar, sifted
• 14 ounces caramels
• 1/2 cup butter
• 14 ounces sweetened condensed milk

Recipe

• 1 cake:.
• 2 preheat over to 350 (this is standard but in my electric oven 335 is better).
• 3 grease and flour two 9" round pans.
• 4 melt chocolate in microwave until smooth (about 2 min) allow to cool to lukewarm.
• 5 in a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. add the sugars and beat until fluffy, about 3 minutes. add the eggs, one at a time, beating well after each addition. add the chocolate, mixing until well incorporated. add the dry ingredients in three parts, alternating with the buttermilk and vanilla. with each addition, beat until the ingredients are incorporated, but do not overbeat. using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. bake for 30-40 minute remove from pan and cool on wire rack.
• 6 caramel topping:.
• 7 while cake is baking, prepare the caramel topping. melt the butter and caramels in saucepan over low heat. once melted, add condensed milk. stir completely. keep on low heat until ready to use, stirring regularly.
• 8 chocolate frosting:.
• 9 chop semisweet chocolate.
• 10 place in saucepan with butter over low heat until melted. cool to lukewarm.
• 11 beat cream cheese in large bowl until fluffy.
• 12 add chocolate to cream cheese. mix.
• 13 add vanilla extract. mix.
• 14 gradually add powdered sugar, beating until well blended and smooth.
• 15 once cake has cooled, frost bottom layer with chocolate frosting. once frosted dribble hot caramel over bottom layer. add top layer of cake. frost with chocolate frosting. dribble caramel over top layers.
• 16 prepare for sugar high.
• 17 delicious warm but if you aren't serving within a couple hours you will want to refrigerate due to the cream cheese.

Banana Chocolate Parfait

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 (1 ounce) hazelnut biscotti (such as la tempesta) or 2 (1 ounce) biscotti
• 6 tablespoons fat-free hot fudge (such as hershey's)
• 4 cups low-fat coffee ice cream (such as starbuck's latte)
• 4 cups thinly sliced ripe bananas (about 4 large)
• 1 cup canned refrigerated light whipped cream (such as lucerne or redi-whip)

Recipe

• 1 place the biscotti in a large zip-top plastic bag, coarsely crushing them with a meat mallet or rolling pin to yield 1/2 cup; set aside.
• 2 place the fudge sauce in a microwave-safe bowl. cover and microwave on high 45 seconds or until melted.
• 3 spoon 1/4 cup ice cream into each of the 8 parfait glasses. top the ice cream with 1/4 cup banana and 1 tablespoon whipped cream; repeat the layers, ending with the whipped cream.
• 4 sprinkle each parfait with about 1 tablespoon biscotti crumbs, and top with about 1 1/2 teaspoons fudge sauce.

Cheesy Chicken And Broccoli Casserole

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

Ingredients

• Servings: 6
• 2 lbs chicken, cubed
• 2 cups brown rice, cooked
• 3 cups fresh broccoli florets, chopped
• 1 cup sour cream
• 1 (10 1/2 ounce) can cream of mushroom soup
• 7 tablespoons butter
• 2 tablespoons flour
• 2 garlic cloves, minced (i used jar garlic)
• 2 ounces cream cheese
• 8 ounces cheddar cheese, shredded
• 1 cup skim milk
• fresh ground pepper, to taste
• 1 1/2 cups buttery crackers, crushed (like ritz, it's a whole sleeve)

Recipe

• 1 be sure to cook your rice first!
• 2 preheat oven to 350.
• 3 melt 1 tablespoon of butter in pan and saute chicken and minced garlic.
• 4 steam broccoli (i cooked it in the microwave for 3 minutes with some water).
• 5 melt 2 tablespoons of butter in a big pot. add flour and wisk together.
• 6 add cream cheese (might be helpful to melt cream cheese a little in microwave before adding so it melts better).
• 7 add milk and wisk as much as possible to get out lumps (you'll still have little cream cheese lumps).
• 8 add cheddar cheese and stir until melted and mixed inches.
• 9 add sour cream and cream of mushroom soup and mix inches.
• 10 add black pepper to taste.
• 11 add chicken and garlic, rice and broccoli.
• 12 pour mixture in casserole dish and bake for 15 minutes.
• 13 meanwhile, melt 4 tablespoons of butter and add in the ritz crackers (might need a little bit more butter if the crackers don't seem a little damp).
• 14 spread the cracker mixture over the casserole and cook for an additional 15 minutes.
• 15 let sit 10 minutes before serving.

Chocolate Caramel Cheesecake Bites

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

Ingredients

• 3/4 cup chocolate cookie crumb
• 3 tablespoons butter, melted*
• 20 caramels, unwrapped
• 1/4 cup fat-free half-and-half
• 1/3 cup chopped pecans, toasted
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/4 cup sour cream
• 2 cups real semi-sweet chocolate chips, 1 12 oz pkg
• 1/4 cup shortening

Recipe

• 1 heat oven to 350°f line 8-inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. spray foil with no-stick cooking spray. combine all crust ingredients in small bowl. press onto bottom of prepared pan.
• 2 combine caramels and half & half in medium microwave-safe bowl. microwave on high 1 minute; stir. continue microwaving 30 seconds; stir until smooth. pour over crust in pan. sprinkle with pecans. refrigerate while preparing cream cheese mixture.
• 3 combine cream cheese and sugar in large bowl. beat at medium speed, scraping bowl often, until creamy. add egg and vanilla, beating just until combined. stir in sour cream by hand. pour over caramel mixture.
• 4 bake for 35 to 40 minutes or until just set 2 inches from edge of pan. cool on wire rack for 2 hours. loosely cover; refrigerate at least 4 hours. use foil to lift cheesecake from pan. cut into 36 squares.
• 5 place cooling rack over large piece of waxed paper on counter. combine chocolate chips and shortening in 1-quart saucepan. cook over low heat, stirring constantly, until smooth (4 to 5 minutes). pierce each cheesecake square with fork. spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drip back into pan. place onto cooling rack. let stand about 20 minutes or until chocolate is firm. store refrigerated.

Carrot Bars

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

Ingredients

• Servings: 24
• 1/2 cup oil
• 1 cup sugar
• 1/2 cup cocoa
• 1 tablespoon vanilla
• 1 teaspoon salt
• 1 cup flour
• 1 egg
• 1 teaspoon cinnamon
• 1/2 cup shredded carrot
• 4 tablespoons unsalted butter, room temperature
• 4 cups confectioners' sugar, sifted
• 1/4 teaspoon pure vanilla extract
• 6 ounces cream cheese, room temperature

Recipe

• 1 preheat oven to 350 degrees.
• 2 line a square pan with foil and spray with cooking spray.
• 3 mix together oil, sugar, and egg.
• 4 stir in vanilla, cocoa, cinnamon, and salt.
• 5 slowly stir in flour.
• 6 stir in grated carrots.
• 7 pour into prepared pan and bake 25-28 minutes.
• 8 cool before frosting.
• 9 for the glaze:.
• 10 place all ingredients in the bowl and beat until well combined.
• 11 be sure to beat on high speed for at least 2 minutes at the end to ensure that the frosting is light and fluffy.
• 12 take about 1 to 1 1/2 cups of the frosting and warm in the microwave for about 10 seconds (or until desired glaze consistency).
• 13 drizzle onto cooled bars using a spoon and allow to set and harden for about 15-20 minutes.

Chopped Veggie Salad

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

Ingredients

• Servings: 6
• 3/4 lb green beans, trimmed
• 1 1/4 cups celery, chopped
• 1/2 cup red onion, chopped
• 3/4 lb ripe tomato, chopped
• 3/4 lb english cucumber, chopped
• 1/3 cup flat leaf parsley, chopped
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• salt and pepper

Recipe

• 1 chop the beans inti 1-inch lengths and place in microwave-safe container.
• 2 add 2 tablespoons water, cover lightly, and microwave on high 1 1/2-2 minutes.
• 3 immediately plunge into cold water to stop cooking.
• 4 dry beans and place in large bowl.
• 5 add the rest of the veggies and the parsley and toss to mix.
• 6 whisk together the lemon juice and evoo and add s&p to taste.
• 7 toss the salad thoroughly with the dressing.
• 8 chill for at least 1 hour before serving.

Cream Puff Cake

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 15
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
• 1/2 cup mini chocolate chip (4 ounces)
• 1 1/2 tablespoons butter
• 2 tablespoons light corn syrup
• 1 (8 ounce) package cream cheese, softened
• 3 1/2 cups milk
• 3 (3 ounce) packages instant vanilla pudding
• 1 (12 ounce) container cool whip

Recipe

• 1 in a large saucepan, bring water and butter to a boil. add flour all at once and stir until a smooth ball forms. remove from the heat; let stand for 5 minutes. add the eggs, one at a time, beating well after each addition. continue beating until smooth and shiny.
• 2 transfer to a greased 13-in. x 9-in. baking dish. bake at 400° for 22-26 minutes or until puffed and golden brown. turn off oven and open door, let it sit in oven for 5 minutes to dry it out and take away any rubbery texture. then let it cool completely on wire rack.
• 3 for glaze, put butter, chips and light corn syrup in microwave safe container (i use 1 cup glass measuring cup) and cook on high for 20 second . stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. allow glaze to cool and harden before in refrigerator before adding filling/topping.
• 4 for filling, in a large bowl, beat the milk and pudding mixes until smooth then mix in the softened cream cheese. spread over the crust; refrigerate for 20 minutes. spread with whipped topping. chill until serving.

Chocolate Cake With Fudge Sauce

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

Ingredients

• Servings: 12
• 1 (3 1/2 ounce) cook-and-serve chocolate pudding mix
• 2 cups milk
• 1 (18 1/4 ounce) chocolate cake mix
• 1/2 cup butter or 1/2 cup margarine
• 1 cup semi-sweet chocolate chips
• 1 (12 ounce) can evaporated milk
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• 1 in a saucepan or microwave, prepare pudding with milk according to package directions for pudding.
• 2 pour into a mixing bowl; add dry cake mix and beat until well blended.
• 3 spread into a greased 13-in. x 9-in. x 2-in. baking pan.
• 4 bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan.
• 5 cool on a wire rack.
• 6 for sauce, in a heavy saucepan, melt butter and chocolate over low heat.
• 7 stir in evaporated milk and sugar until smooth.
• 8 bring to a boil over medium heat; cook and stir for 8 minutes or until thickened.
• 9 remove from the heat; stir in vanilla.
• 10 serve warm sauce over cake.
• 11 if desired, garnish with mint.

Chocolate Candied Oranges For Mary

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

Ingredients

• 4 oranges
• 2 cups water
• 3 1/2 cups sugar
• sugar, for coating
• chocolate chips, for coating

Recipe

• 1 wash the oranges, then cut them in half from stem to stern. (do not peel!). slice each half in 1/4 inch slices, discarding ends.
• 2 in a medium saucepan, mix sugar and water. heat sugar mixture over medium heat, bring sugar mixture to a boil.
• 3 add orange slices and carefully dunk them with a wooden spoon. (do not stir!).
• 4 reduce heat and simmer for 1 hour. carefully dunk the floating slices occasionally.
• 5 remove from heat and let cool to room temperature.
• 6 remove slices from pan and place on rack over a cookie pan.
• 7 turn oven on to warm, place oranges on middle rack, leave the oven door slightly open and leave them for several hours or overnight.
• 8 toss the dried slices in sugar.
• 9 pour chocolate chips in a microwave proof bowl and microwave on high for 1 minute stir chips and return to the microwave for another 30 seconds. repeat until all the chips are smoothly melted.
• 10 dip the slices in the chocolate and place them on waxed paper to dry.

Banana Chocolate Wrap With Easy Raspberry Sauce - Toasted

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

Ingredients

• 1 flour tortilla, 6 to 8 inches (i use whole wheat)
• 1 1/2 teaspoons chocolate hazelnut spread (nutella, may substitute with chocolate chips)
• 1/2 ounce reduced-fat cream cheese (neufchatel)
• 1/4 banana, medium size
• 1 tablespoon raspberry jam, seedless
• 1/4 tablespoon butter or 1/4 tablespoon margarine

Recipe

• 1 leaving about 1 1/2 inches uncovered around the edges, spread cream cheese thickly in the center of the tortilla. top with nutella and banana slices.
• 2 roll tortilla burrito-style, folding in the sides and then rolling up.
• 3 melt butter or margarine in a small frying pan over medium-high heat. place wrap in pan, seam side down, and reduce heat to low.
• 4 check wrap often to make sure it doesn't burn. when it is golden brown on each side, turn it. i brown mine on four sides.
• 5 when wrap is done, remove from heat and cover the pan while you prepare the sauce - this will help the cream cheese continue to melt.
• 6 heat jam in a small, microwave-safe bowl in the microwave on half power for 30-45 seconds or until hot and melted. be careful not to burn yourself when handling it!
• 7 to serve, place wrap on a plate and pour sauce over it. you can garnish with a dollop of whipped cream and/or fresh raspberries to make it extra special.
• 8 enjoy!

Cheesy Chicken

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

Ingredients

• Servings: 2
• 1 cup cheese crackers
• 1 1/2 teaspoons taco seasoning
• 2 boneless skinless chicken breasts

Recipe

• 1 crush crackers in plastic bag; add taco seasoning. shake to mix.
• 2 drop chicken in bag one piece at a time; shake until coated.
• 3 place chicken in baking dish; cover.
• 4 bake 2 pieces in microwave for 3-4 minutes, adjusting baking time for more pieces.

Better-than-cash Brownies

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

Ingredients

• Servings: 20
• 3/4 cup unsalted butter, cut into chunks
• 3/4 cup cocoa (i highly recommend using natural cocoa, not dutch process cocoa)
• 1/2 teaspoon instant coffee
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup chocolate chips (optional)

Recipe

• 1 preheat oven to 350°f; lightly grease an eight-inch baking pan (i spray it very lightly with pam) and set aside.
• 2 place the butter chunks in a glass mixing bowl and microwave on medium power until melted (i find high power causes the melting butter to spatter all over the inside of my microwave, while the gentler power level seems to prevent this).
• 3 put the cocoa, salt and instant coffee into a sieve (or sifter) and sift mixture into the melted butter -- you may need to use your fingers to force the coffee granules through the sieve -- and whisk until smooth.
• 4 next, add in the sugar and whisk well; then add the eggs, one at a time, whisking after each addition just until blended. whisk in vanilla.
• 5 using a sieve (or sifter), sift flour over chocolate mixture, then stir with a wooden spoon just to incorporate flour. batter will be thick.
• 6 spread batter into prepared pan, smoothing top, and scatter a topping of your choice (nuts, chocolate chips, etc), if desired, over top. twenty pecan halves or walnut halves, evenly spaced out, looks great and suits those who don't like nuts in brownies, as they can easily be picked off.
• 7 bake in preheated oven for 30-32 minutes. a tester should come out with some crumbs on it. do not overbake or brownies will not be fudgey. let cool, in pan, then cut into small squares. expect these brownies to not cut cleanly, some bits will cling to the knife.

Cheesy Chicken And Broccoli Bake

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

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts (about four)
• salt and pepper
• 4 tablespoons butter
• 1 onion, chopped fine
• 1/4 cup all-purpose flour
• 1 cup low sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup dry sherry
• 1 1/2 lbs fresh broccoli, florets chopped, stems peeled and sliced thin
• 1 1/2 cups grated parmesan cheese

Recipe

• 1 adjust oven rack to upper-middle position and heat broiler on high.
• 2 meanwhile, pat chicken dry with paper towels and season with salt and pepper. melt one tablespoon butter in large non-stick skillet over medium-high heat. cook chicken until golden brown, about three minutes per side. transfer to plate.
• 3 add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. stir in flour and cook until golden, about one minute. whisk in broth, cream and sherry and simmer until thickened, about 3 minutes. return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. transfer chicken to broiler-safe (non glass/ceramic) baking dish.
• 4 while the chicken is cooking, microwave broccoli on high power, covered, in a large bowl until bright green and slightly softened, about 5 minutes. add broccoli and 1 cup cheese to skillet, stirring to combine. season with salt and pepper and pour broccoli mixture over chicken. sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes. serve hot.

Chorizo And Egg Breakfast Burritos - Oamc

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 10 (8 inch) flour tortillas, soft taco size
• 1/4 lb chorizo sausage
• 12 eggs
• 1/3 cup chunky salsa
• 4 ounces mexican blend cheese, shredded
• 1/4 teaspoon salt
• pepper

Recipe

• 1 cook chorizo - in wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. remove to paper towels to drain. clean skillet of any blackened bits.
• 2 prepare egg mixture - whisk together eggs, salsa, salt and pepper in a large bowl. don't add water or milk because you want firm scrambled eggs.
• 3 scramble eggs - pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. when the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
• 4 heat tortillas - put 5 tortillas between damp paper towels and microwave 45 seconds. repeat for other 5 tortillas.
• 5 assemble - put egg mixture onto warm tortilla and roll up. place each completed tortilla in a piece of waxed paper for easy freezing and removal.
• 6 to reheat - microwave 2 minutes at 50% power.

chorizo dip

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

Ingredients

• Servings: 4
• 1/2 pounnd chorizo sausage
• 16 ounces quesadilla cheese

Recipe

• 1 fry the sausage in a heavy skillet-stirring to make sure the sausage crumbles into small pieces.
• 2 when cooked all the way,drain and put in a microwavable dish along with cheese.
• 3 microwave on medium high until cheese is completely melted.
• 4 stir a few times while microwaving.

Chicken Verde

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

Ingredients

• Servings: 3
• 1 lb skinless chicken breasts or 1 lb skinless chicken thigh, are fine
• 1/2 cup onion
• 2 -3 tablespoons flour
• 1/4 teaspoon dry oregano
• 1 cup chicken broth (more or less-depending on how thick you like the mixture)
• 1 (4 ounce) can diced green chilies
• 3 burrito sized tortillas (about 7" in diameter)
• 3 tablespoons cheese
• 1 (15 ounce) can stokes green chili sauce (optional)

Recipe

• 1 brown chicken pieces-set aside to cool.
• 2 dice chicken when cooled.
• 3 saute onion till translucent.
• 4 put chicken back into skillet- add the flour, stirring till flour disappears.
• 5 add oregano and cook till aromatic.
• 6 add chicken broth to mixture to thicken.
• 7 cook 1-2 minutes-then add the diced green chiles.
• 8 warm mixture through.
• 9 put tortillas in microwave and microwave each one about 25-30 seconds.
• 10 (i put them one at a time) remove tortilla and put the chicken mixture in and fold the tortilla seam side down.
• 11 repeat with remaining tortillas.
• 12 put tortillas in a casserole dish and sprinkle the cheese on top.
• 13 (if adding the stokes green chili sauce add cheese last) put the casserole into a 350 degree oven for 10-15 minutes till cheese melts and tortillas are heated through.

Chicken Vegetable Lasagna

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

Ingredients

• Servings: 12
• 4 tyson® boneless skinless chicken thighs, diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 10 basil leaves, chopped
• 1 teaspoon dried oregano
• 2 small zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 (15 ounce) jar marinara sauce
• 2 tablespoons parmesan cheese
• 1 (12 ounce) package lasagna noodles, cooked and drained
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese

Recipe

• 1 spray a baking dish with nonstick spray, set aside.
• 2 heat oil in a large skillet over medium-high heat. add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. add the onion and garlic, cook 2 minutes.
• 3 add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. add the marinara and parmesan cheese. remove from heat.
• 4 remember to wash hands and surfaces before preparing food.
• 5 to assemble: spread a thin layer of the chicken mixture in the bottom of the baking dish. top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. repeat layers. bake 45 to 50 minutes, or until hot and bubbly.
• 6 serving suggestion: serve with a lettuce salad and warm garlic toast.
• 7 to freeze for serving later: place leftover lasagna in refrigerator until completely cooled. cut squares of lasagna and place into gladware® containers. store in freezer.
• 8 to serve from frozen for microwave: lift lid of container to vent. microwave on high power for 3 to 4 minutes, or until heated through.

Chocolate Cake In A Mug

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

Ingredients

• 4 tablespoons sugar
• 4 tablespoons flour
• 2 tablespoons unsweetened cocoa powder
• 1 large egg
• 3 tablespoons milk
• 2 tablespoons vegetable oil

Recipe

• 1 mix dry ingredients very well in mug.
• 2 add egg and mix well or you will have bits of egg in your cake.
• 3 add liquids and mix well. make sure you have no pockets of dry ingredients remaining.
• 4 microwave on high about 2 minutes. cake is done 15 - 30 seconds after rising.

Chocolate Caramel Banana Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 cup semi-sweet chocolate chips
• 1 teaspoon butter
• 9 inches prepared graham cracker pie crust or 9 inches baked pastry pie shells
• 2 bananas, peeled and thinly sliced
• 1 (300 ml) can eagle brand sweetened condensed milk
• 2 -3 cups frozen whipped topping, thawed
• chocolate curls or chocolate shavings

Recipe

• 1 melt chocolate chips with butter; spoon over bottom of prepared crust. top with sliced bananas.
• 2 pour eagle brand into 8-cup microwave safe glass measure with handle. microwave, uncovered, at medium power, whisking briskly every 2 minutes, for 13 minutes or until thickened and light caramel colored. cool slightly.
• 3 spoon caramelized milk over bananas; cover with whipped topping. chill 1 hour. garnish with chocolate curls or shavings.

Bewitching Chocolate Covered Apples

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 6 medium apples
• 6 wooden skewers
• 7 ounces milk chocolate candy bars, broken into pieces
• 1 tablespoon shortening
• halloween cake decorations or candy sprinkles

Recipe

• 1 cover a tray with wax paper.
• 2 wash and dry apples.
• 3 insert a stick into the stem end of each apple.
• 4 place chocolate and shortening into a microwave-safe bowl.
• 5 microwave on high for 1 minute, stirring every 30 seconds. if necessary microwave at high another 10 seconds, stirring after each heating. it is ready for use when chocolate is melted and smooth when stirred.
• 6 dip apples into chocolate, twirl to remove excess chocolate.
• 7 sprinkle with sprinkles while chocolate is still warm.
• 8 place on tray and refrigerate for 1 hour.

Coconut Flour Brownies

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

Ingredients

• 1 1/2 ounces baker's unsweetened chocolate squares
• 6 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1/2 cup erythritol (zsweet)
• 1 teaspoon stevia (2 packets of sweetleaf brand)
• 2 teaspoons splenda sugar substitute
• 1/2 teaspoon blackstrap molasses
• 3 eggs
• 6 tablespoons sifted coconut flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt

Recipe

• 1 preheat oven to 350 degrees.
• 2 line a loaf pan with aluminum foil, and butter the foil generously.
• 3 melt butter and chocolate in microwave for 30 seconds; stir and microwave in additional 15 second increments until fully melted.
• 4 beat with electric mixer until smooth.
• 5 add eggs one at a time, beating after each addition.
• 6 add vanilla and sweeteners and mix again.
• 7 combine coconut flour, baking powder and salt in a separate bowl and mix to combine.
• 8 add dry ingredients to wet or vice versa. mix well.
• 9 pour into butter loaf pan.
• 10 place loaf pan in a larger pan. insert into preheated oven.
• 11 pour boiling water into large pan, so that the loaf pan is surrounded by about an inch of hot water.
• 12 bake for 25 minutes. edges will be firm but center will still be very very moist.
• 13 carefully remove from oven.
• 14 serve warm or cooled. try with low-carb vanilla ice cream.

Cheesy Carrots

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

Ingredients

• Servings: 3
• 1 (14 1/2 ounce) can sliced carrots
• 2 ounces velveeta cheese

Recipe

• 1 ok, pretty simple and to the point here.
• 2 drain carrots very well -- the water doesn't do good with the velveeta. place in microwave safe dish.
• 3 cube velveeta and place in bowl with carrots.
• 4 microwave on high for 1 minute intervals, stirring after each time so the velveeta doesn't burn until creamy.
• 5 note: fresh carrots can be used, you just have to cook them first. however, there is something with the canned carrots that make this better.

Bon Bon " Hershey's Kisses" Cookies

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

Ingredients

• 1 (8 ounce) bag hershey's semi-sweet chocolate chips
• 4 tablespoons butter
• 1 (14 ounce) can sweetened condensed milk
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 60 hershey's hugs chocolates (or any variety hershey kiss)
• 2 ounces baking chocolate
• 1 teaspoon canola oil
• 1/2 cup ground almonds (optional)

Recipe

• 1 unwrap hugs. preheat oven to 350.
• 2 in medium sauce pan, cook and stir chocolate chips and butter over low heat until chips are melted and smooth. add sweetened condensed milk and mix well.
• 3 in large bowl, combined flour, nuts (optional), chocotate mixture and vanilla. mix well.
• 4 shape 1 tablespoon of dough around each hug, rolling around palm of hand until candy is coated.
• 5 place 1 inch apart on ungreased cookie sheet or baking stone.
• 6 bake at 350 for 6 to 8 minutes.
• 7 cookies will be soft and appear shiny, but become firm as they cool. do not overbake. remove cookies from sheet onto foil or wax paper.
• 8 allow cookies to cool for about 30 minutes.
• 9 after cookies have cooled, combine chocolate baking bar and oil in cup and melt until smooth in microwave. drizzle over cookies in stripe or swirl pattern.
• 10 store in tight container. makes 5 dozen.

Cheesy Broccoli And Rice Casserole

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

Ingredients

• Servings: 8
• 2 slices bread, torn into pieces
• 3/4 cup parmesan cheese, grated
• 4 tablespoons unsalted butter, melted, plus 2 tablespoons, chilled
• 1 garlic clove, minced
• 2 lbs broccoli, florets cut into 1-inch pieces, stems peeled and chopped
• 1 onion, chopped fine
• 1 1/4 cups long grain rice
• 4 cups low sodium chicken broth
• 1 1/4 cups half-and-half
• 1 teaspoon salt
• 2 cups extra-sharp cheddar cheese, shredded
• 1/8 teaspoon cayenne pepper

Recipe

• 1 prepare topping adjust oven rack to middle position and heat oven to 400 degrees. grease 13- by 9-inch baking dish. pulse bread, ¼ cup parmesan, and melted butter in food processor until coarsely ground. add garlic.
• 2 make filling microwave broccoli florets, covered, in large bowl until bright green and tender, 2 to 4 minutes; set aside. melt remaining butter in dutch oven over medium heat. cook onion and broccoli stems until softened, 8 to 10 minutes. add rice and cook, stirring constantly, until rice is translucent, about 1 minute. stir in broth, half-and-half, and salt and bring to boil. reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. off heat, stir in cheddar, cayenne, remaining parmesan, and broccoli florets.
• 3 top and bake pour mixture into prepared baking dish and top with bread crumb mixture. bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. cool 5 minutes. serve.
• 4 make ahead filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day. refrigerate topping separately. bring filling to room temperature before adding bread crumbs and baking as directed.