Chocolate Calzone

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

Ingredients

• Servings: 4
• 1/2 lb pizza dough, premade at your grocery store
• 2 (15 ounce) cartons whole milk ricotta cheese
• 2 cups superfine sugar
• 1 tablespoon vanilla
• 3/4 cup bittersweet chocolate, melted in microwave (or use double boiler)
• 3/4 cup bittersweet chocolate, chopped
• 1 pinch salt
• 2 egg whites, beaten until frothy

Recipe

• 1 preheat pizza stone in 450 degree oven for at least 30 minutes.
• 2 or use a flat sided or upside down cookie sheet.
• 3 place ricotta in a bowl, add one hand full of sugar and the vanilla and whisk well.
• 4 add in the melted chocolate, little by little.
• 5 on a lightly floured peel or board, roll pizza dough out into two (2) 12" rounds about 1/4 thick.
• 6 spoon 1 cup of chocolate filling into center of each round.
• 7 place the remaining chopped chocolate on top.
• 8 brush to the edges of the dough with beaten egg and fold each round in 1/2.
• 9 fold edges over as you would a pie crust and press to seal completely.
• 10 brush off excess flour from dough and brush with more egg and sprinkle with sugar.
• 11 slide chocolate calzone onto preheated pizza stone or cookie sheet and bake for 30 minutes or until golden brown.

Cream Pie Filling

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• 1 cup sugar
• 1/2 cup flour
• 2 cups milk
• 2 eggs
• 3 tablespoons butter
• 1 teaspoon vanilla
• 3 cups flour
• 1 cup crisco shortening
• 1 teaspoon salt
• 9 -10 tablespoons cold water

Recipe

• 1 for chocolate - add 2 heaping tbls. hersheys dry cocoa and an extra 1/4 cup sugar. mix sugar, cocoa and flour before adding milk. after cooking add vanilla and butter.
• 2 for coconut - after cooking add small can of coconut, vanilla and butter .
• 3 for pineapple - after cooking add small can of crushed pineapple drained well, vanilla and butter.
• 4 for banana - after cooking add 3-4 sliced bananas, vanilla and butter.
• 5 in large mixing bowl combine sugar and flour (and cocoa).
• 6 add milk using wire whip and mix well.
• 7 cook in microwave for 2 minutes and whip.
• 8 add beaten eggs and cook for 2 minutes and whip.
• 9 cook 1 minute in microwave and whip.
• 10 (you may need to cook for another minute or two until the right consistency.)
• 11 after cooking add butter and vanilla.
• 12 cool for 30 minutes and pour into cooked pie shell.
• 13 cover filling with plastic wrap and refrigerate.
• 14 when pie is chilled, top with whipping cream.
• 15 i usually make the pie the night before serving and add the whipping cream the next day.

Chicken Breasts Florentine

Total Time: 36 mins

Ingredients

• Servings: 6
• 2 lbs boneless chicken breasts
• 1/2 cup unbleached all-purpose flour
• 2 large eggs, well beaten
• 2/3 cup seasoned dry bread crumb
• 1/4 cup oil
• 1 clove garlic, finely chopped
• 1/2 cup dry wine
• 1 envelope onion soup mix
• 1 1/2 cups water
• 2 tablespoons parsley, finely chopped
• 1/8 teaspoon pepper
• rice

Recipe

• 1 dip chicken in flour, then eggs, then bread crumbs.
• 2 in large skillet, heat oil and cook chicken over medium heat until almost done.
• 3 remove chicken.
• 4 reserve 1 t drippings.
• 5 add garlic and wine to reserved drippings, and cook over medium heat 5 minutes.
• 6 stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil.
• 7 return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened.
• 8 stir in parsley and pepper.
• 9 to serve, arrange chicken over hot rice and spinach; garnish as desired.
• 10 microwave directions:
• 11 omit oil and decrease wine to 1/4 c.
• 12 dip chicken in flour, eggs, and bread crumbs as above.
• 13 in 3-quart casserole, heat chicken, uncovered, at high (full power) 4 minutes, rearranging chicken once.
• 14 stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine.
• 15 heat uncovered on high (full power) 5 minutes or until boiling, stirring once.
• 16 decrease heat to medium (50% of full power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened.
• 17 stir in parsley and pepper.
• 18 let stand covered 5 minutes.
• 19 serve as above.

Coconut Meringue Jam Slices

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

Ingredients

• Servings: 36
• 125 g butter
• 100 ml sugar
• 1 egg, beaten
• 5 ml vanilla extract
• 15 ml oil
• 500 ml flour
• 2 1/2 teaspoons baking powder
• 2 ml salt
• 4 -5 tablespoons apricot jam
• 3 extra large egg whites or 4 large egg whites
• 50 ml caster sugar
• 100 g coconut

Recipe

• 1 preheat oven to 350°f.
• 2 base:
• 3 cream butter and sugar.
• 4 beat in egg, then vanilla and oil.
• 5 sift in dry ingredients and mix until crumbly.
• 6 press into prepared cookie sheet.
• 7 filling:
• 8 heat jam in microwave for 1 minute.
• 9 beat well and leave to cool.
• 10 spread over raw base when cool.
• 11 topping:.
• 12 whisk egg whites til very stiff.
• 13 add sugar and beat til glossy.
• 14 fold in coconut and spread over jam.
• 15 place in oven, immediately turn heat down to 325f and bake for 10 minutes.
• 16 turn heat down to 300f and bake for further 20 minutes.
• 17 switch off oven and leave for 5 minutes before removing.
• 18 slice whilst piping hot.

Acorn Squash With Boursin Custard

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

Ingredients

• Servings: 6
• 3 acorn squash, rinsed (about 10 oz. each)
• 5 ounces herb-flavor boursin cheese or 5 ounces herb-flavor rondele cheese
• 3 ounces cream cheese
• 1 egg

Recipe

• 1 cut squash in half lengthwise. microwave squash halves, covered in syran wrap, for 10 minutes (or until tender.).
• 2 with a small spoon, gently scoop out and discard seeds, taking care not to break skin.
• 3 in a food processor or with a mixer beat herb cheese, cream cheese, and egg until smooth.
• 4 pour filling equally into squash halves. return to microwave, cooking uncovered for 9 minutes.
• 5 let cool and serve on a platter.

Cream Of Wheat Squares

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

Ingredients

• 2 cups milk
• 1/2 cup cream of wheat (hot cereral)
• 3/4 cup butter, softened (or margarine)
• 3/4 cup sugar
• 1 teaspoon vanilla
• graham wafers, about 50 single enough to cover the pan in 3 layers
• cream cheese frosting, using your favorite recipe see note in directions

Recipe

• 1 stir the cream of wheat into the milk . this mixture can be cooked in the microwave on medium for 4 minutes until thickened,stirring every minute, or cook in a saucepan on top of the stove on medium heat,but stir continually to prevent lumps or sticking to the bottom of the pan until thickened. it will thicken once it comes to a slow boil.mixture will thicken more as it cools.
• 2 allow the mixture to cool.
• 3 beat together margerine, sugar and vanilla.
• 4 add to the cooled mixture and beat until well blended.
• 5 in a 9x13 pan,arrange a layer of graham wafers.
• 6 top with a layer of half of the cream of wheat mixture.
• 7 top with a second layer of graham wafers.
• 8 add the rest of the cream of wheat mixture.
• 9 top with a third layer of graham wafers.
• 10 top this layer of graham wafers with cream cheese icing .using your favorite recipe but i recommend halving a recipe which would use only 4 ounces of cream cheese rather than 8 ounces so the icing is not to thick on top of the square. store in fridge.
• 11 best when prepared a day ahead of serving,allowing the graham wafers to soften.
• 12 note: servings depends on square size.
• 13 .hot mixture can be cooled by placing in freezer stirring every few minutes. cooking time is cooling time.
• 14 note: these squares can be frozen but the graham crackers will be really quite soft. they can still be sliced without a problem.

Cheesy Chicken 'n Spinach Pinwheels

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

Ingredients

• 1 (9 ounce) box frozen spinach
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 garlic clove, finely chopped
• 2 slices bacon, crisply cooked, crumbled
• 1/2 cup cooked chicken, finely chopped or 1/2 cup turkey or 1/2 cup ham
• 3/4 cup shredded asiago cheese (etc.) or 3/4 cup cheddar cheese (etc.) or 3/4 cup swiss cheese (etc.)
• 1/4 cup mayonnaise or 1/4 cup salad dressing
• 1 (8 ounce) can crescent rolls
• 1 egg, beaten
• 1 tablespoon water

Recipe

• 1 heat oven to 375°f.
• 2 spray cookie sheet with cooking spray.
• 3 cook spinach in microwave as directed.
• 4 drain spinach in strainer; cool 5 minutes then carefully squeeze out all the water (very important).
• 5 heat oil over medium heat in skillet.
• 6 add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
• 7 remove from heat and stir in spinach, bacon, chicken, cheese and mayonnaise.
• 8 unroll dough on work surface.
• 9 spread spinach mixture on rectangle to within 1/2 inch of edges.
• 10 starting at long side of rectangle, roll up; seal long edge.
• 11 with serrated knife, cut into 20 slices.
• 12 place cut side down on cookie sheet.
• 13 beat water into egg mixture and brush the tops.
• 14 bake 10 to 15 minutes or until golden brown.
• 15 remove from cookie sheet.
• 16 serve warm.

Chorizo & Black Bean Breakfast Burritos (oamc)

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

Ingredients

• 1 tablespoon olive oil
• 1 lb chorizo sausage, removed from casing
• 1 green bell pepper, seeded and diced
• 2 tablespoons butter
• 18 eggs, beaten
• 1 tablespoon adobo seasoning (or salt & pepper to taste)
• 1 (14 1/2 ounce) can black beans, rinsed & drained
• 16 ounces pico de gallo, drained
• 2 cups chihuahua cheese or 2 cups cheddar cheese, shredded
• 20 (8 inch) flour tortillas (i use whole wheat)

Recipe

• 1 in a deep pan, heat the oil over medium-high heat. add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. when sausage is cooked through, remove from pan and drain of fat.
• 2 wipe the grease from the pan, then melt the butter over medium-high heat. add the beaten eggs and adobo seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. remove from heat.
• 3 add the drained black beans and pico de gallo to the pot. stir to combine well.
• 4 now, prepare your burritos. warm tortillas in microwave for 30 seconds until warm and flexible. place 3/4 cup scrambled egg mixture into lower center of tortilla. top with about 1 1/2 tablespoons of cheese. roll up tortilla into a burrito. repeat with each tortilla, until done.
• 5 wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
• 6 when ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. heat in microwave for about 2 1/2 minutes.

Chocolate Caramel Gooey Bars

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

Ingredients

• 2 cups chocolate graham cracker crumbs or 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/3 cup sugar or 1/3 cup splenda granular
• 1 2/3 cups nestle milk chocolate and caramel swirled morsels
• 14 ounces sweetened condensed milk (or sweetened condensed milk substitute for diabetics sweetened condensed milk substitute for diabetics)
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans

Recipe

• 1 preheat the oven to 350 degrees.
• 2 prepare the crust by mixing the ingredients and pressing into an ungreased 9x13 pan.
• 3 microwave 1 cup of the morsels, the sweetened condensed milk, and the vanilla until melted, starting with one minute on high power. stir to combine, microwaving at 15 second intervals if chips are not melted completely. pour on to crust and top with nuts and remaining chips.
• 4 bake 20-25 minutes or until edges are bubbling. cool completely in the pan on a wire rack and cut into bars.
• 5 serve with some dulce de leche ice cream or vanilla with a drizzle of caramel topping and a sprinkling of pecans.

Carrot Bran Muffins

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

Ingredients

• 1 1/2 cups all-bran cereal
• 3/4 cup orange juice
• 1 cup low-fat plain yogurt
• 2 cups flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla
• 2/3 cup brown sugar
• 3/4 cup dates, chopped
• 1/4 cup raisins
• 1 1/2 cups carrots, shredded

Recipe

• 1 preheat oven to 375°f lightly grease muffin cups or spray with cooking spray. in a small bowl, stir cereal with orange juice and yogurt. let soak while preparing muffins.
• 2 using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
• 3 in a small bowl, beat egg. whisk in oil and vanilla. stir into soaked cereal along with brown sugar. pour into flour mixture, stirring just until combined. fold in dates, raisins, and carrots.
• 4 bake for 20 minutes or until toothpick comes out clean. cool 5 minutes in pan before removing. muffins freeze very well. serve warm (reheat in microwave).

Cheesy Chicken And Corn Chowder

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

Ingredients

• Servings: 6
• 3 (10 ounce) cans cream of chicken soup
• 1 cup chicken broth
• 16 ounces frozen whole kernel corn
• 3 cups of cooked boneless chicken
• 1 (10 ounce) can rotel diced tomatoes
• 1 (8 ounce) can creamed corn
• 1 lb of melted velveeta cheese
• 1 tablespoon black pepper
• 2 teaspoons garlic powder

Recipe

• 1 thaw frozen dorn.
• 2 dice or shred the cooked chicken.
• 3 dice the velveeta cheese and pour the chicken broth over the cubes.
• 4 next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted.
• 5 using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer.
• 6 next add the rest of the ingredients and continue to cook on low until thoroughly heated.
• 7 caution: keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.
• 8 this goes great with my indian cornbread or my broccoli cornbread that are in my published recipes. enjoy!

Cheesy Chicken & Pierogie Casserole

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

Ingredients

• Servings: 4
• 2 lbs of mrs.t's potato & cheddar pierogies
• 1/2 large onion
• 2 frozen boneless chicken breasts
• 2 cups spinach
• 1 tablespoon butter
• 10 1/2 ounces cream of mushroom soup
• 1 cup of shredded cheddar cheese
• 1 pinch salt & pepper

Recipe

• 1 season chicken with salt & pepper to taste then cook chicken breasts in pan, cube & set aside.
• 2 saute diced onion in the butter in chicken pan.
• 3 cook spinach (i microwave it.) until thawed.
• 4 cook pierogies according to package.
• 5 mix chicken, onions, spinach & soup together in same pan as before.
• 6 spray large (9x13) casserole dish with oil.
• 7 layer pierogies, chicken mixture, & cheese in casserole dish.
• 8 top w/ cheese.
• 9 bake in 350 degree oven for about 20 minutes & until cheese is melted.
• 10 serve.

Acorn Squash Lasagna

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

Ingredients

• Servings: 6
• 1 large onion, thinly sliced
• 2 tablespoons oil
• 1 tablespoon sugar
• 1/4 cup maple syrup
• 1/4 cup honey
• 1/4 cup margarine or 1/4 cup butter
• 3 acorn squash, peeled and cut into chunks
• 2 cups ricotta cheese
• 1 egg
• 1 teaspoon nutmeg
• 2 cups mozzarella cheese, shredded
• 1 lb lasagna noodle, cooked
• 2 cups spaghetti sauce (store bought is fine)

Recipe

• 1 preheat oven to 350°f.
• 2 in a saucepan combine maple syrup, honey, and margarine. cook, stirring occasionally, over medium heat until margarine is melted.
• 3 place the cut acorn squash into a microwaveable dish and pour syrup mixture over the chunks. cover the dish with plastic wrap over it, and microwave about 12 or 15 minutes or until tender.
• 4 cool slightly, and then mash the squash and the syrup together.
• 5 in a skillet heat the oil until hot and then add the onions and sugar.
• 6 reduce heat and cook until the onions are lightly golden.
• 7 set the mixture aside.
• 8 while the acorn squash and onion mixtures are cooling cook the lasagna noodles according to the package directions, drain them and set them aside.
• 9 in another bowl combine the ricotta cheese with the egg and nutmeg; spoon 1/3 of the spaghetti sauce on the bottom of a 9x13-inch pan.
• 10 lay 3 strips of cooked lasagna on top of the sauce.
• 11 then spread 1/2 of the ricotta mixture on top of the lasagna, then spread 1/2 of the squash mixture on top of the ricotta, then 1/2 of the onions on top of the squash, and put 1/3 of the mozzarella on top of the onions.
• 12 then put 3 more strips of lasagna, at a 90 degree angle to the first three, on top.
• 13 spread the rest of the ricotta, squash, onions, and mozzarella on top, and then add a little bit of sauce, just to cover.
• 14 top with 3 more strips of lasagna (again, at a 90 degree angle to the previous three), and add a little more sauce to cover the lasagna on top.
• 15 you want to have a nice firm lasagna not a sloppy runny mess so make sure that you don’t use too much spaghetti sauce.
• 16 bake, uncovered at 350°f for 40 to 50 minutes.
• 17 this serves 6 to 8 people.
• 18 enjoy!

Acorn Squash Paleo Wraps

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

Ingredients

• 1 cup acorn squash, seeded, peeled, and diced
• 1 egg
• 1 dash chili powder
• 1 dash nutmeg
• 1 dash cinnamon

Recipe

• 1 cut, clean, peel, and dice your acorn squash.
• 2 preheat your oven to 375°f.
• 3 place your squash cubes in a food processor and pulse into a consistency finer than rice is achieved.
• 4 microwave your fine squash pieces for 2 to 3 minutes, until softened and steamy. you can steam them if you do not have (or want to use) a microwave.
• 5 place your squash into your cheesecloth or kitchen towel, wrap tightly, and try to squeeze out as much water as possible. caution: water will be hot.
• 6 let your cheesecloth hang from your kitchen faucet for 10 minutes, then come back and try to squeeze out more water. the goal is to remove as much water as possible.
• 7 mix 1 cup (packed) of your strained squash per 1 egg. season lightly with chili powder, cinnamon, and nutmeg. basically just a tiny shake or dusting of each. for a thinner product, use 3 cups of squash and 2 eggs.
• 8 line your baking sheet with parchment paper, and pour your squash/egg mixture into 3 to 4 inch circles. use the back of a spoon to spread them out, making sure you cannot see through them at any point.
• 9 bake for 10 minutes, then carefully use a spatula to remove them from the parchment paper and flip them.
• 10 continue baking for another 5 to 8 minutes.
• 11 allow your tortilla wraps to cool for a few minutes on a cooling rack or another baking sheet.
• 12 finish off your wraps by searing them in a hot pan to add color and some caramelization.
• 13 note: you can also make these on a greased griddle, as you would make pancakes.

Banana Chocolate Cake

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

Ingredients

• Servings: 4
• 2 medium bananas
• 4 teaspoons sugar
• 2 eggs
• 3 tablespoons butter
• 1 cup flour
• 2 teaspoons baking powder
• 3/4 ounce milk
• grated chocolate, for dressing

Recipe

• 1 add flour to mashed bananas followed by the rest of the ingredients except grated chocolate pieces.
• 2 blend it well until fluffy and let it set for 15 minutes and leave it in a desired shape bowl.
• 3 thereafter place the bowl in microwave on micro for 5 minutes.
• 4 let it cool for 5 minutes meanwhile prepare the dressing melt some grated chocolates in microwave for about 2 mins , if its too thin add some flour to it and with the spatula spread it over the cake. the best alternative to grated chocolates would be nutella or chocolate spread.

Chicken Breasts Diane In The Microwave

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breasts
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 tablespoons fresh scallions or 3 tablespoons fresh chives, chopped
• 1/2 limes or 1/2 lemon
• 2 tablespoons brandy (optional)
• 3 tablespoons parsley, chopped
• 2 teaspoons dijon mustard
• 1/4 cup low sodium chicken broth

Recipe

• 1 place chicken breast between 2 pieces of wax paper and flatten slightly with meat mallet.
• 2 season with salt and pepper to taste.
• 3 in a glass or ceramic baking dish, melt the butter and mix with the oil.
• 4 place the chicken in the dish, turning to coat with butter/oil mixture on all sides.
• 5 microwave on high for 3 minutes (adjust the time if needed per the wattage of your microwave).
• 6 let rest 1 min; then turn chicken over; microwave on high another 3 min or until done, but not overcooked; set aside.
• 7 in a microwave safe bowl, prepare 'sauce' by mixing together the scallions (or chives), lime juice (or lemon), brandy, dijon mustard and parsley.
• 8 microwave the 'sauce on high for 1 min; then add to it, the 'juices' from the cooked chicken and the chicken broth; stir until smooth.
• 9 pour the sauce over the chicken and serve immediately with your accompaniments, such as a baked potato and steamed veggies.

Acorn Squash And Granny Smith Apple Soup

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 acorn squash (about 1 1/2 pounds)
• 2 teaspoons canola oil
• 1 medium onion, finely chopped
• 1 large granny smith apple, peeled, cored, and chopped into 1/2-inch pieces
• 2 teaspoons curry powder
• 2 cups fat-free low-sodium chicken broth or 2 cups vegetable broth

Recipe

• 1 pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. pierce with tip of knife to see if it’s tender. carefully remove from microwave.
• 2 allow to cool, then halve the acorn squash lengthwise.
• 3 scoop out seeds and fibers.
• 4 meanwhile, heat oil in a medium pot or dutch oven. sauté onions and apples for 5 minutes, until softened. sprinkle curry powder and stir well.
• 5 scoop the flesh of the acorn squash from the skin and add to pot. discard skin.
• 6 pour in chicken or vegetable broth. bring to a boil, then cover and simmer for 15 minutes.
• 7 using a hand blender or a regular blender, puree the soup until smooth. serves 4
• 8 per serving: calories 145, calories from fat 2.8g (sat 0.2g), cholesterol 0mg, sodium 37mg, fiber 4.3g, protein 2.6g.

Chocolate Caramel Sugar Cookies

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 42
• 3 bakers unsweetened chocolate squares
• 1 cup margarine or 1 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup finely chopped nuts (optional)
• 1 (14 ounce) package kraft caramels
• 2 tablespoons milk

Recipe

• 1 microwave chocolate & margarine in large microwaveable bowl on high 2 minutes or until margarine is melted. stir until chocolate is completely melted.
• 2 stir 1 cup sugar into melted chocolate mixture until well blended.
• 3 stir in egg & vanilla until completely mixed.
• 4 mix in flour, baking soda, & salt.
• 5 refrigerate 30 minutes.
• 6 heat oven to 375°.
• 7 shape dough into 1-inch balls; roll in finely chopped nuts.
• 8 place on ungreased cookie sheets, & make an indentation in each ball.
• 9 bake for 8-10 minutes or until set.
• 10 remove from cookie sheets to cool on wire racks.
• 11 microwave caramels & milk in microwaveable bowl on high 3 minutes or until melted, stirring after 2 minutes.
• 12 fill centers of cookies with caramel mixture.
• 13 place 1 square bakers semi-sweet chocolate in a zipper-style sandwich bag.
• 14 close bag tightly.
• 15 microwave on high about 1 minute or until chocolate is melted.
• 16 fold own top of bag tightly and snip a tiny peice off 1 corner (about 1/8 inch).
• 17 holding top of bag tightly, drizzle chocolate through opening over cookies.

Carrot Bread

Total Time: 1 hr 24 mins Preparation Time: 24 mins Cook Time: 1 hr

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup plain flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1/2 cup oil
• 2 eggs
• 1 teaspoon vanilla essence
• 2 cups carrots
• 1/2 cup raisins (optional)

Recipe

• 1 lightly grease the bottom of a loaf dish.
• 2 combine the first 8 ingredients together in a bowl and mix well.
• 3 add remaining ingredients except carrots and raisins.
• 4 beat at low speed until just blended.
• 5 stir in carrots and raisins and pour into a dish.
• 6 place the dish on an inverted saucer in the oven.
• 7 microwave at medium-high (70%) until a wooden toothpick inserted in the centre comes out clean.
• 8 cool for 5 minutes.
• 9 remove from dish and turn the side over.
• 10 cool completely.
• 11 serve immediately once cooled down or store in the refrigerator and serve when everyone's hungry.

Baked Beans

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

Ingredients

• Servings: 12
• 2 (31 ounce) cans lamb and beans
• 2 large onions, chopped
• 2 large green peppers, chopped
• 1 cup catsup
• 1 cup brown sugar
• 2 teaspoons worcestershire sauce
• 1 lb bacon, cooked crisp

Recipe

• 1 pre-heat oven to 325.
• 2 while bacon is frying, (i usually do mine in the microwave oven for this dish), chop onions and green peppers and dump all ingredients into a big bowl.
• 3 mix well, then crumble the bacon in and mix well once more.
• 4 spray a 13x9 inch baking dish with cooking spray and pour in the bean mixture.
• 5 cover with foil and bake 2 1/2 hours.
• 6 remove foil and bake additional 30 minutes.

Banana Chocolate Chip Muffins

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

Ingredients

• 3 large bananas, mashed
• 1/2 cup sugar
• 1 egg
• 1/4 cup melted margarine
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1 1/2 cups flour

Recipe

• 1 mash bananas in large bowl.
• 2 add sugar to mashed bananas.
• 3 melt margarine in cereal bowl in microwave. set microwave on high for 30 to 60 seconds.
• 4 beat egg in small bowl.
• 5 add egg and melted margarine to banana mixture.
• 6 combine baking powder, baking soda, salt, and flour in another bowl.
• 7 add the dry ingredients to the wet mixture. stir with a wooden spoon only until the dry ingredients are combined. do not overmix.
• 8 fold in the chocolate chips.
• 9 grease muffin tin.
• 10 fill cups 3/4 full.
• 11 bake at 375°f for 15 to 20 minutes.
• 12 you can also use muffin cup liners if you want.
• 13 enjoy!

Banana Chocolate Chip Cake

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

Ingredients

• Servings: 8
• 4 squares semisweet chocolate, divided
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 1/3 cups mashed bananas
• 1/2 cup sour cream
• 1 1/2 cups flour
• 3 1/2 ounces instant vanilla pudding
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ounces cream cheese, softened and cut in squares
• 1/4 cup powdered sugar
• 1 tablespoon milk

Recipe

• 1 preheat oven to 350. grease 10"-inch tube pan or bundt pan.
• 2 chop 3 chocolate squares. in a large mixing bowl with electric mixer, beat the butter and granulated sugar until fluffy. add in eggs, one by one, beating well after each egg until well blended. add in bananas and sour cream; blend well.
• 3 in other bowl combine the flour, dry pudding mix, baking soda and salt; stir. add this dry mixture in to the banana mixture; beat until well incorporated. add in chopped chocolate; stir well. pour the dough in to the greased pan.
• 4 bake 45 minutes. cool in pan 10 minutes. turn the pan upside down on to a wire rack; slowly remove the pan. cool cake completely. place on a serving plate.
• 5 put the remaining chocolate square in small microwave-safe bowl and melt in microwave. stir until smooth and fully melted. add in cream cheese and stir until completely combined and melted. add in powdered sugar and stir the mixture until is well incorporated. stir in milk. drizzle over sides of the cake and the center of the cake. store the cake in fridge.

Chicken Caesar Salad-stuffed Garlic Bread

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

Ingredients

• 6 garlic cloves, divided
• 2 tablespoons butter
• 2 tablespoons oil
• 1 -2 loaf italian sesame-semolina bread
• 1 cup grated cheese, parmigiano or 1 cup romano cheese, divided
• 1 rotisserie chicken, skin removed and meat shredded
• 1/2 cup extra virgin olive oil (evoo)
• 2 lemons, juice of
• 1 teaspoon worcestershire sauce
• 2 teaspoons anchovy paste
• 1/2 tablespoon dijon mustard
• salt & freshly ground black pepper
• 2 heads romaine lettuce

Recipe

• 1 preheat broiler to high.
• 2 crush 4 cloves of garlic and place in a microwave-safe dish or small saucepan with the butter and oil.
• 3 heat in microwave for 1 minute or, if cooking on the stovetop, place over moderate-low heat for 3 minutes.
• 4 split each loaf of bread in half lengthwise and scoop out the insides to make room for the caesar chicken filling.
• 5 toast bread under broiler until it is golden brown in color.
• 6 brush bread liberally with garlic oil, sprinkle with 1/4 cup cheese and return to broiler to brown, about 30 seconds.
• 7 place the shredded chicken into a medium-size bowl.
• 8 in a blender, combine evoo, lemon juice, worcestershire sauce, anchovy paste, mustard, 1/2 cup grated cheese, salt and lots of freshly ground black pepper.
• 9 pulse the blender to combine the dressing and pour it over the chicken. toss the chicken lightly to coat.
• 10 cut the core end off from the heads of romaine and remove the thick vein from the center of the leaves.
• 11 line each bottom half of the cheesy, toasted garlic bread with the lettuce. place the chicken on top of the lettuce and sprinkle with the remaining grated cheese.
• 12 top with the other bread half and secure the sandwich with two skewers. slice the loaf into individual sandwiches and serve.

Bokke Pootjes

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 2 eggs, separated
• 2 teaspoons vanilla
• 2 teaspoons water
• 2 cups flour
• 1 1/4-1 1/2 cups almonds, chopped or 1 1/4-1 1/2 cups almonds, shaved
• 2 -3 ounces semi-sweet chocolate baking squares

Recipe

• 1 preheat oven to 350°f.
• 2 cream butter and sugar together.
• 3 add egg yolks and vanilla. beat until smooth.
• 4 to egg whites in a shallow bowl, add water and beat with a fork.
• 5 shape dough into 1 1/2 - 2-inch long fingers with stubby ends. my mom used to make them into little horseshoe shapes after she shaped them into the fingers. it gave them a neat appearance.
• 6 drop into egg whites.
• 7 roll in nuts.
• 8 bake for 14 - 16 minutes.
• 9 cool.
• 10 while the cookies cool, melt the chocolate squares using whichever method you prefer. i usually use the microwave and stir every 15 seconds. you could melt it with a double boiler if you wish.
• 11 dip ends in melted chocolate.
• 12 set on waxed paper to allow chocolate to set up.

Banana Chocolate Chip Cupcakes

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

Ingredients

• 3/4 cup sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/3 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1 pinch salt
• 3 very ripe mashed bananas (slice, then mash with a fork)
• 2 large eggs
• 1/8 teaspoon cinnamon
• 3/4 teaspoon vanilla extract
• 1 1/3 cups confectioners' sugar
• 1/2 cup unsalted butter, at room temp
• 1/8 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Recipe

• 1 for banana chocolate chip cupcakes:.
• 2 preheat oven to 350 degrees. line 2 standard (6 cup) muffin tins with paper liners; set aside.
• 3 combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
• 4 in a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
• 5 pour the wet mixture into the dry and stir only until you can no longer see the dry ingredients.
• 6 gently mix in the chocolate chips.
• 7 drop batter into the 12 cups, filling each about 3/4 full.
• 8 bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
• 9 remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
• 10 for buttercream frosting:.
• 11 dice the butter.
• 12 using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
• 13 use a butter knife to spread the frosting onto the cooled cupcakes. decorate with additional banana slices, chocolate chips or coconut flakes.

Chicken Wing Soup (fast But Still Tastes Close To Homemade!)

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

Ingredients

• Servings: 2
• 4 microwave chicken wings (kind you find in the freezer case, i used cajun spiced ones, or more)
• 4 spring onions (aka green onions, green and pieces)
• 1 big carrot
• 1/2 dried bay leaf
• 3 whole black peppercorns
• 3 whole allspice

Recipe

• 1 chop up carrot and spring onions in various ways, matchsticks, discs, slivers, etc.
• 2 place in a medium saucepan with the black peppercorns, allspice and bayleaf.
• 3 microwave the microwave chicken wings according to package instructions.
• 4 add to saucepan.
• 5 add water just to cover all ingredients in pot and place over low to medium heat and simmer for 30 minutes to an hour or until the carrots are tender.
• 6 remove peppercorns, allspice and bayleaf.
• 7 serve.
• 8 notes: you can add other vegetables to this but it taste good and can be made while you're sick.

Cream Puff Ring

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

Ingredients

• Servings: 12
• 1 1/3 cups heavy cream (whipping)
• 1/2 cup whole milk
• 1/2 cup water
• 1/2 cup unsalted butter, cut in 8 pieces
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 cup sugar, plus
• 2 tablespoons sugar
• 1/2 cup cold creme fraiche or 1/2 cup sour cream
• 2 ounces bittersweet chocolate, chopped
• 1 tablespoon heavy cream (whipping)
• 1 tablespoon light corn syrup
• 3 tablespoons toasted sliced almonds (optional)

Recipe

• 1 heat oven to 425°f line a baking sheet with parchment paper and have ready 1 gallon-size ziptop bag and a pastry bag fitted with a large star piping tip. draw an 8-in. circle on the parchment paper; turn paper over.
• 2 pastry:
• 3 bring milk, water, butter, sugar and salt to boil in a medium saucepan over medium-high heat. add flour all at once; stir energetically with a wooden spoon until dough comes together in a shiny mass (bottom of pan will be covered with a thin film of flour). cook, stirring constantly, 1 to 2 minutes. transfer hot dough to a large bowl.
• 4 using a sturdy mixer, beat in eggs, 1 at a time, until each is blended (dough will be thick and shiny). spoon warm dough into a ziptop bag; cut 3/4 inches off 1 corner.
• 5 pipe a ring about 1 inches thick on circle on parchment paper. pipe a second ring inside first, just touching first ring. pipe a third ring on top where rings meet. (if there’s extra dough, pipe mounds for cream puffs or strips for eclairs.)
• 6 bake 20 minutes, reduce oven temperature to 375°f and bake 20 to 25 minutes more until puffed, brown and firm. transfer sheet to a wire rack; let ring cool completely. (ring will sink; that’s ok.).
• 7 strain cream into a measuring cup, adding more chilled heavy cream if needed to make 1 1/3 cups. pour into a large bowl, add 1/4 cup sugar and beat with mixer on medium speed until stiff peaks form when beaters are lifted. stir remaining 2 tbsp sugar into crème fraîche; gently fold into whipped cream.
• 8 using a serrated knife and gentle sawing motion, slice top off pastry ring. pull out and discard soft dough inside base. carefully transfer base to a serving platter.
• 9 spoon cream filling into prepared pastry bag. pipe large rosettes close together into base. pipe another row of rosettes on first row, piping top rosettes between bottom rosettes. add pastry top. refrigerate while making glaze.
• 10 glaze:
• 11 microwave chocolate, cream and corn syrup in small bowl on high, stirring every 10 seconds until chocolate melts and glaze is smooth. spread on top of pastry ring; sprinkle with almonds. refrigerate at least 1 hour or up to 8 hours before serving.

Cheesy Chicken Broccoli Rotini

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

Ingredients

• Servings: 6
• 1 1/2-2 lbs boneless skinless chicken breasts, about 3-4
• salt and pepper
• 1/2 cup chopped onion
• 0.5 (1 lb) box rotini noodles
• 1 (10 3/4 ounce) can cream of broccoli soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 8 ounces velveeta cheese, cubed
• 1/2 cup mayonnaise
• 1 (4 ounce) can mushrooms, drained
• 1 (10 1/2 ounce) box frozen chopped broccoli, thawed, undrained
• 1 cup french's cheddar fried onions

Recipe

• 1 season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
• 2 add chopped onions.
• 3 cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. turn breasts and stir onions occasionally to prevent browning. set aside to cool when done.
• 4 in small pot, cook rotini noodles for 8 minutes, drain.
• 5 meanwhile, in large bowl, combine soups, cheese and mayo. microwave til melted, stirring occasionally, about 5 minutes.
• 6 cut up chicken and add chicken and onions to cheese mixture.
• 7 fold in noodles, broccoli, and mushrooms.
• 8 pour into greased 13x9-inch pan or casserole dish.
• 9 bake in 350ºf oven for 20 minutes.
• 10 top with cheddar fried onions, and bake 5 minutes longer.

Coconut Crunch Pudding Parfaits

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

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour or 1/2 cup light spelt flour
• 2 tablespoons brown sugar, packed or 2 tablespoons sucanat
• 1/4 cup hard margarine or 1/4 cup butter, chilled
• 1/2 cup flaked coconut
• 1 1/3 cups milk
• 2 tablespoons flour or 2 tablespoons light spelt flour
• 2 tablespoons cornstarch
• 1/3 cup granulated sugar or 1/4 cup honey
• 1/4 teaspoon salt
• 2/3 cup half-and-half cream (blend, in canada)
• 2 large egg yolks, fork-beaten
• 2 teaspoons hard margarine or 2 teaspoons butter
• 1/2 cup flaked coconut
• 2 teaspoons coconut flavoring or 1 teaspoon vanilla

Recipe

• 1 coconut crunch: combine flour and brown sugar in medium bowl. cut in margarine until crumbly. add coconut. rub mixture until no lumps of margarine remain. turn into ungreased 9x9 pan.
• 2 bake at 400ºf for about 20 minutes, stirring with fork every 5 minutes, until golden. stir to break up large clumps. cool. makes 1 1/3 cups crunch.
• 3 coconut custard: microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
• 4 combine flour, cornstarch, sugar (if using) and salt in small bowl. gradually stir in half-and-half (or blend) until smooth. slowly stir into milk. microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
• 5 combine some of milk mixture with egg yolks. mix well. stir into milk mixture. cook 1-2 minutes more until thickened.
• 6 stir in margarine, coconut and flavouring. cover with plastic wrap directly on surface to prevent skin forming. cool. makes 2 1/3 cups custard.
• 7 layer custard and crunch several times in parfait glasses, ending with crunch.

Bollywood Veggie Spread (or Dip)

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

Ingredients

• Servings: 2
• 1/2 cup cauliflower floret
• 1 -2 tablespoon broccoli, chopped
• 2 tablespoons canned chick-peas
• 1 1/2 cups water
• 1/4 teaspoon cumin seed
• 1/2 onion, diced
• 1/4-1/2 teaspoon ginger, crushed
• 1/4-1/2 teaspoon garlic, crushed
• 1 teaspoon tomato paste
• 2 teaspoons soy sauce
• 1/4-1/2 teaspoon garam masala or 1/4-1/2 teaspoon mild curry powder
• 1/2 teaspoon lemon juice
• 1 dash cayenne
• salt and pepper

Recipe

• 1 in microwave safe bowl, steam cauliflower, broccoli, chickpeas and water in microwave at half power for 15 minutes or until very soft and tender.
• 2 drain veggies and chickpeas, leaving 2-3 tbs of remaining water. mash or puree thoroughly.
• 3 in a non-stick pan on medium heat, toast cumin seeds for roughly two minutes.
• 4 add chopped onions to cumin seeds and saute until translucent.
• 5 lower heat slightly. add ginger, garlic, tomato paste, soy sauce and garam masala. stir and saute for one minute.
• 6 stir in mashed vegetables, lemon juice and cayenne until thoroughly mixed. saute for another two or three more minutes on low heat. add salt and pepper as needed, and serve.

Banana Choc Chip Muffins

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 60 g butter
• 2 cups self-raising flour
• 1/2 cup caster sugar
• 1/2 cup milk
• 2 eggs
• 2 ripe bananas, mashed
• 1 cup miniature chocolate chip

Recipe

• 1 preheat oven to 200°c line a medium muffin tray (12 sections) with paper cases. melt butter in a small saucepan or heat-proof bowl in the microwave. set aside to cool slightly.
• 2 sift flour into a mixing bowl. stir in sugar. make a well in the centre of dry ingredients.
• 3 using a whisk, lightly beat milk, eggs and butter in a jug. add to dry ingredients, along with mashed banana. using a wooden spoon, gently mix ingredients until just combined. stir in choc bits. don't beat the mixture or the muffins will be tough.
• 4 spoon the mixture evenly into the muffin cases. bake for 15-20 minutes or until firm on top when lightly touched. leave in the tray for 3 minutes. transfer the muffins to a rack to cool.

Cafe Latte - Sugar Free

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 2 cups nonfat milk
• 2 tablespoons instant decaffeinated coffee crystals
• 1/4 cup sugar-free hazelnut syrup

Recipe

• 1 combine milk and coffee granules in a 4 cup glass measure, stirring well.
• 2 microwave at high 2 minutes.
• 3 stir in syrup, and pour into mugs.

Bill's Calzones

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

Ingredients

• 1 gallon tomato sauce
• 4 large onions, chopped fine
• 30 garlic cloves, minced
• 1 lb mushroom, sliced
• 2 (4 ounce) cans sliced black olives, drained
• 1/2 cup cooking sherry
• 1 tablespoon celery salt
• 1 cup brown sugar
• 2 tablespoons honey
• 2 lbs roma tomatoes, diced
• 1 cup extra virgin olive oil
• 2 cups pickled artichoke hearts, drained
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 teaspoon rubbed sage
• 2 teaspoons red peppers
• 1 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon cilantro
• 1/2 teaspoon savory
• 1 lb hot italian sausage, skins removed
• 1 cup warm water
• 1 dash salt
• 1 tablespoon brown sugar (to soften and activate yeast)
• 2 teaspoons dry active yeast
• 3 1/2 cups flour
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup crushed pineapple
• 20 fennel seeds
• 2 tablespoons olive oil
• 1/2 teaspoon crushed mint
• 1 teaspoon cilantro
• 1 teaspoon oregano
• 2 lbs hot italian sausage (skinned)
• 2 lbs mozzarella cheese
• parmesan cheese
• romano cheese
• 1 pepperoni, stick
• 1/2 lb ham, diced

Recipe

• 1 for sauce:.
• 2 brown 1/2 lb of the sausage in sauce pan.
• 3 mix tomato sauce, onions, minced garlic cloves, mushrooms, olives, cooking sherry, celery salt, brown sugar, honey, tomatoes, olive oil, artichoke hearts, oregano, basil, sage, red peppers, black pepper, thyme, cilantro, savory and half lb of sausage into large pot.
• 4 let sauce come to a simmer.
• 5 cover, and simmer for 6 hours, stirring occasionally.
• 6 after sauce has simmered, refrigerate overnight.
• 7 brown two lbs hot italian sausage.
• 8 set aside.
• 9 mix dough ingredients and knead for several minutes.
• 10 note: the ingredients listed are for one batch of dough. you will need to repeat the dough recipe five times in order to make 40 calzones.
• 11 cover dough.
• 12 punch down after it has doubled in bulk, about 1 hour.
• 13 after dough has doubled in bulk again, take a batch of dough and cut into four, six or eight equal pieces, based on how big you want your calzones.
• 14 on a floured counter, press and roll dough into a round about 12" in diameter.
• 15 put a couple of scoops of sauce into the center.
• 16 sprinkle some sausage over the sauce.
• 17 add some slices of whatever other meat (if any) that you wish to add.
• 18 sprinkle a dash of romano and parmesan cheese.
• 19 don't go overboard with these two cheeses, or else it will make the calzone taste too sour.
• 20 liberally apply mozzarella.
• 21 fold dough over the mass in the middle, leaving about a half of an inch to go.
• 22 dab the lip of the dough that you just folded over with olive oil. you finger will do fine, no need to brush.
• 23 fold the bottom dough over the lip, and press into place with the tines of a fork.
• 24 place on a floured pizza stone or floured cookie sheet, if that's what you've got. use flour, not non-stick spray.
• 25 fill up the stone with the calzones.
• 26 in a small bowl, separate two eggs, and save the yolks. give the whites to your cat, if you have one.
• 27 add two or three tablespoons of water.
• 28 mix well.
• 29 brush this yolk mixture over the calzones. this will give them a golden brown look.
• 30 lightly sprinkle the calzones with mozzarella cheese. i mean, really lightly. it's really just for looks.
• 31 when the oven is good and pre-heated, bake them for 20 minutes, or until golden brown.
• 32 note: you will find yourself unable to stop eating, and could suffer spontaneous combustion. be wary!
• 33 the calzones freeze well, and are ready to eat again after 20 minutes or so in a oven or toaster oven. do not reheat in the microwave, because they'll be soggy.

Cafe Mocha

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 cup strong brewed coffee (or 2-4 shots espresso)
• 4 tablespoons hot chocolate powder
• 1 cup half-and-half (i use fat free)
• whipped cream, and
• ground nutmeg (to garnish)

Recipe

• 1 while the coffee is brewing, heat the half and half in the microwave for one minute.
• 2 put 2 t hot cocoa mix in the bottom of each mug.
• 3 pour half of the coffee or espresso over the hot cocoa powder in each mug.
• 4 divide the warm half and half between the mugs. stir well.
• 5 garnish with whipped cream and nutmeg (or cocoa powder or chocolate shavings) and enjoy!

Betty's Brown Sugar Gum Drop Brownies

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

Ingredients

• 2/3 cup butter or 2/3 cup margarine
• 2 1/4 cups brown sugar (1 pound)
• 3 eggs
• 2 2/3 cups sifted flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup walnuts, coarsely chopped
• 1 (13 ounce) package spice gumdrops

Recipe

• 1 preheat oven to 350°f.
• 2 grease a 10 1/2 x 15 1/2 cookie pan with at least 3/4-inch sides.
• 3 melt butter in microwave, just to melting point.
• 4 stir in brown sugar with mixer; then eggs, one at a time, stirring in well between.
• 5 add flour, salt and baking powder; mix well.
• 6 by hand, stir in nuts and gumdrops.
• 7 spread on cookie sheet and bake for 25 minutes.
• 8 when almost cool, cut into 1x3-inch bars.

Chocolate Caramel Brownie Bliss

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

Ingredients

• Servings: 24
• 4 (1 ounce) unsweetened chocolate squares
• 1 1/2 cups butter (not margarine)
• 2 cups sugar
• 4 eggs, lightly beaten
• 1 1/2 cups semisweet chocolate (chunks or chips)
• 25 caramels
• 1 cup flour
• 1 cup pecans or 1 cup walnuts, chopped
• 2 tablespoons milk

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt butter and chocolate squares in a microwave-safe bowl. add sugar and eggs and stir until well-blended. mix in flour until moistened and fold in nuts. spread in a 9x13 pan lined with non-stick foil.
• 3 bake 30-35 minutes, or just until done. do not overbake!
• 4 meanwhile, place the unwrapped caramels and milk in a microwave-safe bowl. melt completely, starting with 45 seconds at 70 percent power, then stirring. microwave at 30 second intervals until completely smooth. spread over brownies.
• 5 sprinkle with chocolate morsels. cool in the pan.
• 6 lift out using the foil as handles and cut into squares.

Chocolate Caramel Candy Bars

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• 3 tablespoons granulated sugar
• 12 tablespoons unsalted butter, softened, and divided
• 3/4 cup all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon light corn syrup
• 1 teaspoon molasses
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 ounces bittersweet chocolate, chopped

Recipe

• 1 heat oven to 350°f lightly spray an 8x8" pan with cooking spray. line pan with parchment, leaving a 3" overhang on two sides.
• 2 cream 6 tbsp of butter with the sugar until light and fluffy, about 2 minutes.
• 3 reduce mixer speed and gradually add flour until fully incorporated. press dough into prepared pan. bake until set and golden brown at the edges, 16-18 minutes.
• 4 in a medium saucepan, combine the condensed milk, corn syrup, molasses, and 5 tbsp butter. stirring occasionally, bring to a simmer over medium-low heat. gently simmer, stirring until slightly thickened and pale golden brown, 5-7 minutes. remove from heat and whisk in vanilla and salt. immediately spread the mixture over the crust. refrigerate until set, 30-45 minutes.
• 5 place the chocolate and remaining tbsp of butter in a microwave save bowl; cook on high until beginning to melt, 30 seconds. stir until smooth. spread over caramel and refrigerate until set, about 30 minutes.
• 6 cut into 1" squares.

Corn, Pumpkin & Ricotta Hash Browns

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

Ingredients

• Servings: 4
• 2 corn cobs, husk and silk removed
• 150 g fresh ricotta
• 1 egg, lightly whisked
• 40 g self-raising flour
• 250 g piece butternut pumpkin, deseeded, peeled, coarsely grated
• salt & freshly ground black pepper
• 60 ml olive oil

Recipe

• 1 use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels.
• 2 cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1). drain well.
• 3 combine the ricotta and egg in a large bowl and whisk until smooth. add the flour and stir until combined. add the pumpkin and corn. season with salt and pepper and stir to combine.
• 4 heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat. spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly. repeat to make 3 more hash browns. cook for 3-4 minutes each side or until brown and cooked through. transfer to a plate lined with paper towel and cover loosely with foil to keep warm. repeat in 1 more batch.

Cheesy Chicken & Rice

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

Ingredients

• 1 (10 1/2 ounce) can mushroom soup
• 1 1/2 cups sour cream
• 1 1/2 cups milk
• 1 1/2 teaspoons basil (or italian seasoning)
• 1 1/2 cups instant rice
• 5 chicken breast halves (, uncooked for slow bake, cooked for hurry up dinner)
• 2 cups shredded cheese
• 10 ounces broccoli stems (optional)

Recipe

• 1 mix soup, sour cream, milk, and basil, and rice.
• 2 put in a greased 9x13 pan.
• 3 put chicken slices, cooked or uncooked on top.
• 4 place broccoli spears between chicken if using.
• 5 cover tightly with foil.
• 6 bake 1 hour at 350 for uncooked chicken.
• 7 bake about forty minutes for already cooked chicken.
• 8 if using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper.
• 9 last ten minutes put cheese on top.
• 10 you can uncover now so cheese doesnt stick.

Acorn Squash Soup

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

Ingredients

• Servings: 8
• 4 medium acorn squash
• 4 baking apples, peeled cored and chopped (or pears!)
• 1/3 cup brandy
• 1 tablespoon curry powder
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 8 cups chicken stock
• 2 cups heavy whipping cream

Recipe

• 1 cut each acorn squash in half and scoop out seeds.
• 2 place squash and apples in a microwave safe casserole with about 1/2 cup of water to steam, cover tightly with plastic wrap, and microwave about 8 minutes or until fork tender. (may need to be done in batches).
• 3 allow the squash to cool slightly, then scoop out flesh, leaving about 1/2 inch in the bowls.
• 4 if you're not using the shells, simply quarter squash, then steam with the apples. allow squash to cool, then peel and discard skin.
• 5 in a large blender or food processor, puree the squash and apples until smooth, about 1 minute. if more liquid is needed, add some of the stock while blending.
• 6 pour the brandy into a 5 quart kettle.
• 7 ignite with a flame and cook over medium heat until flame dies (or until your father-in-law panics and throws the lid on it.).
• 8 add the squash puree, curry powder, nutmeg, cinnamon, and stock.
• 9 cook until reduced by two thirds, about 45 minutes.
• 10 add cream and bring to a simmer over medium heat.
• 11 serve in prepared shells, garnished with additional cream, sprinkled nutmeg, and a baked apple slice.

Acorn Squash With Dried Fruit And Granola Compote

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

Ingredients

• Servings: 2
• 1 acorn squash
• 1/4-1/2 cup quick-cooking rolled oats (to your preference)
• 2 tablespoons dried cranberries
• 6 dried apricots (cut into small pieces)
• 2 large dried apple rings (cut into small pieces)
• 2 tablespoons maple syrup
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 2 teaspoons flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 1 pinch salt

Recipe

• 1 preheat oven to 350. lightly grease a 9 x 13" pan.
• 2 take the squash and microwave it for a few minutes until the skin can easily chip off with a little pressure from your finger nail- this will make it easier to cut in half. let cool before you cut it in half! (5-10 minutes).
• 3 cut in half and scoop out center to make a nice 'bowl' for the compote. but leave enough squash to eat! (some people may end up scooping out too much, and then they'll just be eating the compote --).
• 4 take each half the acorn squash- halved and centers scooped out. place face side up in lightly greased pan.
• 5 in a separate bowl, mix all ingredients reserving the butter to be cut up and placed on top. make sure you mix thoroughly- separate equally amongst the 2 halves. brush the 'rim' of the squash with additional melted butter, honey, or maple syrup.
• 6 cover with foil (lightly tent) and bake 20 minutes, uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork.

Chop Suey Candy

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

Ingredients

• 2 cups semi-sweet chocolate chips, melted
• 2 cups butterscotch chips, melted
• 1 (1 ounce) can chow mein noodles
• 1 cup chopped nuts

Recipe

• 1 combine all ingredients in a bowl, mix well.
• 2 drop by teaspoonful onto waxed paper, let stand until set.

Cheesy Cabbage Casserole

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

Ingredients

• Servings: 4
• 2 quarts chopped cabbage
• 1 (10 1/2 ounce) can cream of celery soup
• 1/4 cup milk
• 1 cup packed shredded american cheese or 1 velveeta cheese
• 1/2 teaspoon salt, less if desired
• 1/8 teaspoon pepper
• 1 cup finely crushed butter flavored cracker
• 4 tablespoons melted butter, more if needed

Recipe

• 1 cook cabbage 5-7 minutes in salted water, drain well.
• 2 combine soup, milk, cheese, salt and pepper in large bowl.
• 3 microwave til cheese melts and is creamy. stir occasionally.
• 4 fold in cabbage.
• 5 pour into 1-1/2 quart casserole dish.
• 6 mix cracker crumbs and melted butter.
• 7 sprinkle evenly over top.
• 8 bake in 350º over for 30-40 minutes til bubbly.

Cheesy Cauliflower Au Gratin

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

Ingredients

• Servings: 8
• 4 cups cauliflower florets, 1lb
• 1/4 teaspoon nutmeg
• 3 ounces velveeta reduced fat cheese product, cubed
• 3/4 cup cheddar cheese, shredded
• 1 cup corn flakes
• 1/4 cup sliced almonds

Recipe

• 1 place cauliflower in 8-9 inch square baking dish.
• 2 microwave 3-4 minutes.
• 3 sprinkly with nutmeg, then top with velveeta and shredded cheese.
• 4 sprinkly with combined remaining ingredients.
• 5 bake 12-14 minutes or until golden brown.

Cheesy Cauliflower

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 1 head cauliflower, trimmed of green stems
• 1 cup mayonnaise
• 1 tablespoon prepared yellow mustard
• 1/2 teaspoon dry mustard
• 1 cup cheddar cheese (shredded)

Recipe

• 1 place trimmed head of cauliflower in microwave dish with 1 tbsp water. cover and microwave on high approximately 10-12 minutes or until tender. drain.
• 2 meanwhile, mix mayo and mustards in separate bowl until it suits your taste.
• 3 when cauliflower is done, spread mayo/mustard mixture all over the top so it covers most of the cauliflower.
• 4 sprinkle with cheddar cheese and microwave approximately 1 minute more, or until cheese melts.
• 5 enjoy!
• 6 this also works well with a bag of frozen cauliflower -- just mix the mayo/mustard with the cooked/drained cauliflower, sprinkle with cheese and microwave 1 minute more.

Apple Caramel Sundae Tart

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

Ingredients

• Servings: 10
• 35 kraft caramels, unwrapped
• 1 (9 inch) graham cracker crust
• 1/4 cup chopped pecans
• 1 cup milk
• 3 ounces instant vanilla pudding
• 4 ounces cool whip
• 21 ounces apple pie filling

Recipe

• 1 place caramels and 3 tbls milk in medium microwaveable bowl. microwave on high for 1 minute or until caramels are melted; stir until smooth -- reserve 1/3 cup caramel mixture.
• 2 pour remaining caramel mixture into pie crust and sprinkle with chopped toasted pecans.
• 3 pour 1 cup milk into large bowl -- add dry pudding mix, beat with wire whisk about 2 minutes -- gently stir in whipped topping -- spoon into crust.freze 4 hours or overnight --
• 4 spoon pie filling over pudding mixture.warm remaining caramel mixture in small micowaveable bowl on high 30 secons or until caramel is smooth.
• 5 drizzle over apple pie filling -- serve immediately.

Apple Cake - 5 Minutes Microwave

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

Ingredients

• Servings: 1
• 1 apple, peeled, cored and sliced thin
• pam cooking spray
• cinnamon
• splenda sugar substitute
• 1/4 cup flax seed meal
• 1/2 teaspoon baking powder
• 1 teaspoon dry buttermilk
• 1 tablespoon sugar free applesauce
• 1/2 teaspoon cinnamon
• 1 ounce davinci sugar free vanilla syrup (or 1/4 teaspoon vanilla extract and 2 tablespoon splenda)
• 1 egg
• sugar cool whip free

Recipe

• 1 spray a cereal bowl with pam. put the apple in the bowl and sprinkle with cinnamon and splenda. put in the microwave on high for three minutes.
• 2 while the apple is cooking - mix in a coffee cup flaxseed meal, baking powder,.
• 3 buttermilk blend, sugar free applesauce, cinnamon, davinci sugar free vanilla syrup and 1 egg.
• 4 mix together with a fork, then mix into the cooked apple. put back in the microwave for 2 minutes. turn onto a plate. add sugar free cool whip.

Chocolate Cappuccino Torte

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

Ingredients

• 2/3 cup hazelnuts, toasted and ground
• 1/4 cup flour
• 4 teaspoons instant coffee
• 1 cup butter
• 3/4 cup milk chocolate chips
• 1/3 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 4 eggs
• 1/4 cup butter
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons 10% cream

Recipe

• 1 preheat oven to 350f and grease a 9" round pan, line bottom with parchment.
• 2 mix together ground nuts, flour and instant coffee; set aside.
• 3 melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. cool 15 min's then stir in sugar.
• 4 add eggs one at a time and beat well after each. stir in nut mixture.
• 5 spread into pan and bake (on middle rack) 30-35 min's or until centre in set. let cool 10 minute then remove from pan to a wire rack and cool completely. (*note: at this point you can wrap and store the cake in the fridge for up to one week).
• 6 glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. stir in cream amd mix well; cool until slightly thickened.
• 7 to glaze: place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
• 8 chill at least 8 hours to set glaze.

Cream Puff Squares

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

Ingredients

• Servings: 15
• 3/4 cup water
• 6 tablespoons butter
• 3/4 cup flour
• 3 eggs
• 2 cups skim milk
• 2 (3 1/2 ounce) packages instant vanilla pudding
• 2 cups cool whip
• 1 cup cool whip
• 2 ounces semisweet chocolate

Recipe

• 1 preheat oven to 400.
• 2 for crust: heat water and butter over medium heat until butter in melted and mixture comes to a boil.
• 3 stir in the flour all at once. reduce heat to low and stir mixture vigorously about one minute or until mixture leaves sides of pand and forms a ball.
• 4 remove from heat and let stand 5 minutes.
• 5 add eggs, one at a time, beating after each addition until mixture is smooth,.
• 6 spread mixture evenly over bottom of 9x13 pan. bake 20 minutes. surface will puff unevenly. prick 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. cool completely.
• 7 for filing: pour milk into bowl. add pudding mixes; whisk 2 minutes until thickened. fold in 2 cups of whipped topping. spread mixture evenly over cooled crust. refridgerate 1 hour.
• 8 for topping: place chocolate and 1 cup cool whip in microwave on high for 30 seconds. stir until smooth. drizzle over cold squares.
• 9 refridgerate until ready to serve.

Chocolate Caliente Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 3/4 cups nestlã‰â® toll houseâ® semi-sweet chocolate chunks, divided
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/16 teaspoon pinch ground cayenne pepper
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Recipe

• 1 microwave 1 cup chunks in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. chunks may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
• 2 combine flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. add eggs and vanilla extract; beat well. add melted chocolate; stir until blended. gradually stir in flour mixture. refrigerate for 2 hours.
• 3 preheat oven to 350º f. line baking sheets with foil.
• 4 shape dough into 1 1/2-inch balls. place 3 inches apart on baking sheets.
• 5 bake for 12 minutes or until cookies are puffed and centers are set but still soft. immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. cool on baking sheets for 2 minutes; remove to wire racks. allow chunks to soften and spread melted chocolate evenly over tops of cookies.
• 6 tip: for a richer chocolate flavor, substitute three 4-ounce bars of nestlé® toll house® chocolatier 53% cacao dark or 62% cacao bittersweet baking chocolate, broken into pieces, for the semi-sweet chocolate chunks.

Chocolate Caramel Brownies

Total Time: 54 mins Preparation Time: 15 mins Cook Time: 39 mins

Ingredients

• 14 ounces caramels
• 1/2 cup evaporated milk
• 1 package german chocolate cake mix
• 1/3 cup evaporated milk
• 3/4 cup butter, melted
• 1/4 cup chopped pecans
• 2 cups milk chocolate chips

Recipe

• 1 peel paper off caramels and place in a microwave-safe bowl.
• 2 stir in 1/2 cup evaporated milk.
• 3 heat and stir until all caramels are melted.
• 4 this is the caramel sauce.
• 5 preheat oven to 350 degrees f (175 degrees c) grease a 9x13 inch pan.
• 6 in a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans.
• 7 place 1/2 of the batter in prepared baking pan. bake 8 minutes.
• 8 place the remaining batter into the fridge.
• 9 remove brownies from oven and sprinkle chocolate chips on top.
• 10 drizzle caramel sauce over chocolate chips.
• 11 remove brownie mix from refrigerator.
• 12 using a teaspoon, makesmall balls with the batter and smash flat.
• 13 very carefully, place on top of the carmel sauce until the top is completely covered.
• 14 bake for an additional 20 minutes.
• 15 remove and let cool.

Chocolate Cake, I Just Love This One

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 1/2 cups loosely packed brown sugar
• 2 1/4 cups sifted flour
• 2 teaspoons baking soda
• 1/2 cup butter, softened
• 3 eggs
• 3 unsweetened chocolate squares (80g, or 85% or higher)
• 1 1/2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 cup boiling water, and
• 1 pinch salt
• 1 lb butter (soft)
• 2 lbs icing sugar
• 1 tablespoon milk (as needed)

Recipe

• 1 preheat oven to 350°f.
• 2 melt chocolate in microwave (30 seconds at a time) or in a double boiler.
• 3 grease two 9-inch cake pans.
• 4 sift together flour, baking soda, and salt.
• 5 in a separate larger bowl of an electric mixer, beat butter until light.
• 6 add sugar and continue beating.
• 7 add eggs one at a time, scraping bowl well after each addition.
• 8 beat on high speed for 5 minutes.
• 9 add vanilla and chocolate.
• 10 stir in sifted dry ingredients alternately with sour cream (starting and ending with flour, i.e. add some flour, then some sour cream, then more flour -- etc).
• 11 stir in boiling water.
• 12 pour into pans.
• 13 bake for 35 minutes (start testing for doneness after about 27 minutes; if there are a few moist crumbs on the tester, it's ok to take it out).
• 14 cool in pans for 5 to 10 minutes. remove to a rack and let cool completely before icing.
• 15 to make the frosting: mix all the frosting ingredients together in mixer. once it is well mixed, frost the cake generously.
• 16 enjoy :-d.