Chicken Casserole W/ Lamb Sausage & Brown & Wild Rice

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

Ingredients

• Servings: 10
• 6 large chicken breasts, cooked (bone in)
• 13 ounces uncle ben's long grain brown and wild rice mix
• 1 lb hot lamb sausage
• 21 1/2 ounces canned cream of mushroom soup
• 1/2 lb mushroom, sauteed in
• 2 teaspoons butter, for 5 minutes at medium heat
• 2 teaspoons worcestershire sauce
• 1/2 cup chicken stock
• 1 1/2 cups breadcrumbs (from day old bread or 3/4 cup bread crumbs and 3/4 cup pepperidge farm stuffing mix)
• 1/4 cup butter

Recipe

• 1 cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper). remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
• 2 cook rice according to package (ready rice takes 90 seconds in the microwave).
• 3 meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
• 4 stir in mushroom soup, mushrooms, worcestershire sauce, reserved chicken stock, chicken and rice.
• 5 put into a greased baking dish and cover with buttered crumbs. bake at 375 degrees fahrenheit for 30 minutes.
• 6 can be made a day ahead or frozen.

Cheesy Beefy Bean Burritos

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

Ingredients

• Servings: 8
• 1 1/2 lbs ground beef
• 1/2 onion, diced
• 1/2 tablespoon minced garlic
• 27 ounces chili beans (or refried beans)
• flour tortilla
• cheddar cheese, finely grated
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1/2-3/4 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• cheese
• sour cream
• cilantro
• green onion
• diced tomato

Recipe

• 1 spray non-stick skillet. cook beef on medium until brown.
• 2 add onions and cook 2 minutes on medium or until transparent.
• 3 add garlic and seasonings.
• 4 put chili beans (if using, if not skip this step) in processor and pulse until almost smooth. you can use a emulsion blender, blender or a fork works great also.
• 5 add to ground beef and cook until reduced enough to put in tortillas.
• 6 warm tortillas in microwave.
• 7 two at a time in-between two moist paper towels, for 20 seconds or according to directions on package.
• 8 spoon a strip of beef and bean mixture on the bottom half, but not touching the end or sides.
• 9 fold end over mixture.
• 10 fold both sides in and over mixture.
• 11 roll, tucking sides as you go.
• 12 plate seam side down.
• 13 top with your favorite toppings.

Asian Popcorn

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

Ingredients

• 6 cups popped popcorn
• 2 cups rice crackers, wasabi peas, ramen snack
• 3 tablespoons butter
• 1 tablespoon soy sauce
• 1/2-1 teaspoon ground ginger (according to your taste)
• 1/2-3/4 teaspoon sesame oil (according to your taste)

Recipe

• 1 mix popcorn and asian snack mix together in a large bowl.
• 2 in a small microwave-safe bowl, microwave butter on high until melted, about 20 seconds. stir in soy sauce, ginger and oil.
• 3 drizzle over popcorn mixture; toss.
• 4 spread mixture on a baking sheet and bake in a 300° f oven for 20 minutes, stirring once.
• 5 allow to cool, serve or store in airtight container.

Chocolate Cherry Cake (with Dried Cherries Soaked In Brandy)

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

Ingredients

• Servings: 6
• 1 cup dried tart cherry, snipped
• 1/4 cup brandy (or orange juice)
• 5 ounces semi-sweet chocolate chips
• 1/4 cup margarine or 1/4 cup butter
• 3 eggs
• 2/3 cup sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/3 cup walnuts, finely chopped
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons margarine or 2 tablespoons butter

Recipe

• 1 combine cherries and brandy and microwave uncovered on high 45 seconds; set aside. combine chocolate and margarine/butter. microwave on high 1-1/2 to 2 minutes, or until melted, stirring every 30 seconds; set aside.
• 2 beat eggs and sugar with electric mixer on high about 5 minutes, till thick and lemon colored. beat in chocolate mixture, milk and vanilla. beat in flour. stir in undrained cherries and nuts.
• 3 pour in 9 x 1" round baking pan; place on a baking sheet. bake at 350 f for 35-40 minutes (45-50 to springform pan). cool on wire rack 10 minutes. remove from pan and cool completely.
• 4 glaze: combine chcolate with margarine/butter; microwave on high 1-1/2 to 2 minutes, or till melted, strirring twice.
• 5 spread 1/4 cup of glaze evenly over top and sides of cake. chill 10 minutes. frost top and sides of glaze with remaining glaze. chill till set. let stand at room temperature 10/15 minutes before serving.

Cheesy Beef Burritos

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

Ingredients

• 1 lb ground beef
• 1/2 vidalia onion, diced
• 2 tablespoons olive oil
• 10 inches flour tortillas
• 1 cup long grain rice
• 2 cups beef stock
• 1 (1 1/4 ounce) envelope taco seasoning
• 3/4 cup water
• 4 ounces monterey jack and cheddar cheese blend
• 1/2 cup sour cream

Recipe

• 1 bring beef stock to a boil.
• 2 add rice, cover and lower heat, cook for 20 minutes.
• 3 heat olive oil over medium heat.
• 4 add onions to oil and cook until translucent.
• 5 add ground beef to the onions and break it up using a spatula or wooden spoon, stir occasionally until browned.
• 6 drain off excess fat.
• 7 add water and taco seasoning.
• 8 when rice is finished stir and add to meat.
• 9 heat a grill pan over medium high heat.
• 10 microwave tortillas in on a plate covered with a damp paper towel on high for 30 seconds.
• 11 place a mound of the meat and rice mixture in the center of the tortilla.
• 12 cover with a layer of shredded cheese.
• 13 add a spoonful of sour cream on top of the cheese.
• 14 fold the tortilla into a burrito.
• 15 place the burrito on the heated grill pan and cover with a bacon press or other heavy object, let cook for a couple of minutes, just long enough to get grill marks.
• 16 turn the burrito over and place the bacon press on top and cook for another 2 - 3 minutes.
• 17 serve (my son likes a spoonful of sour cream on the side as well).

Boggles

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

Ingredients

• 2 cups melted butter (4 sticks)
• 2 cups brown sugar
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs, beaten
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 cups flour
• 3 cups dried sweetened cranberries (craisins are what i use)
• 3 cups rolled oats (uncooked oatmeal)

Recipe

• 1 place rack in middle position.
• 2 preheat oven to 350°f
• 3 melt butter in large microwave-safe bowl.
• 4 add sugars and let cool a bit.
• 5 add eggs, backing powder, baking soda, salt, vanilla and spices. (add eggs last when adding these ingredients to help cool off the butter further, you don't want to cook the eggs).
• 6 add flour and mix.
• 7 then add the cranberries and oats and mix everything up. (the dough will be quite stiff).
• 8 drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
• 9 bake at 350°f for 12-15 minutes.
• 10 cool on cookie sheet for 2 minutes.
• 11 remove to cooling rack until cool.

Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge)

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

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup heavy cream
• 1 1/2 cups granulated sugar
• 1 pinch kosher salt
• 1 (11 ounce) package chocolate chips
• 1 (3 ounce) package coconut cream pudding mix
• 1 (7 ounce) jar marshmallow cream
• 2 cups kraft caramels
• 1 teaspoon heavy cream
• 3/4 cup semisweet chocolate morsel
• 1 cup coconut, toasted

Recipe

• 1 toast coconut according to package directions. i use sweetened coconut flakes. set aside to cool.
• 2 melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. set aside.
• 3 in a large saucepan, heat butter, cream, sugar ans alt on medium high heat. bring to a boil, stirring contantly. when it begins to boil, set timer for about 5 minutes, stirring continuously.
• 4 remove from heat. pour into a mixing bowl and using a stand mixer whisk together the pudding mix, chocolate and marshmallow fluff until combined (and chocolate is smooth).
• 5 immediately pour into a parchment paper lined 13x9 baking dish.
• 6 pour caramel over top of fudge (it will be thick). use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
• 7 refrigerate fudge for 2-3 hours until set.
• 8 melt semi sweet morsels. spread over set fudge and sprinkle generously with toasted coconut. cut into bites and enjoy. store in covered container in refrigerator.

Big Soft, Almost Fat Free Chocolate Cookies - Ww

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

Ingredients

• 1 ounce unsweetened chocolate
• 4 large egg whites, at room temperature
• 3/4 cup light brown sugar
• 1/3 cup artificial sweetener
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 position rack in the center of the oven; preheat oven to 350°f line a baking sheet with parchment paper.
• 2 place the chocolate in a small bowl and microwave on high 15 seconds, stir, then continue microwaving in 10 second increments until halfway melted. remove from the microwave and continue stirring until completely melted.
• 3 with an electric mixer on high, beat the egg whites in a large bowl until foamy, about 30 seconds. beat in both sugars until creamy, about 1 minute. beat in the melted chocolate. remove the beaters and stir in the flour, whole-wheat flour, cocoa powder, baking soda, and salt all at once with a wooden spoon, just until moistened.
• 4 drop by rounded tablespoonfuls onto the prepared baking sheet. bake until puffed, cracked, and dry, about 15 minutes. cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. cool the baking sheet for 5 minutes before baking additional batches. store in an air-tight container for up to 5 days.

Chicken Tagine With Lemon And Ginger

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

Ingredients

• Servings: 4
• 3 chicken thighs, cut in half
• 3 chicken drumsticks
• 1 lemon, finely sliced
• 1 large onion, chopped
• 1 teaspoon cumin, ground
• 1 sprig thyme (or equivalent)
• 1 star anise, finely ground in pestle
• chicken stock, to fill halfway
• 3/4 ounce fresh ginger, grated (or tsp ground ginger)
• salt

Recipe

• 1 place lemon sliced in the bottom of the dish.
• 2 add salt, cumin and thyme.
• 3 brown the chicken.
• 4 place chicken on the lemons.
• 5 sprinkle with star anise.
• 6 cover with chopped onions and ginger.
• 7 pour chicken stock into tagine, half way up the side.
• 8 cook in microwave 10 minutes on medium power (about 500 watts).
• 9 serve with couscous, cooked wheat, bulgher wheat or rice.
• 10 add pre-cooked peas, beans or chickpeas near then end of cooking time.

Cheesy Breadcase Fondue Dip

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

Ingredients

• 1 loaf unsliced bread
• 250 g cream cheese
• 250 g sour cream
• 4 slices bacon
• spring onion
• extra bread or cracker, for dipping

Recipe

• 1 slice the top off the bread and scoop out the middle,leaving a breadcase/shell. keep the bread scooped out to dip with.
• 2 cook bacon and dice. i cook it in the microwave for 4-5 mins so it remains soft.
• 3 bring cream cheese to room temperature or soften slightly in microwave.
• 4 slice spring onions. i'm not big on spring onions so i just 2-3 strands and use the green part only.
• 5 mix together cream cheese, sour cream, diced bacon and sliced spring onions. (i find it easier/smoother to mix sour cream and cream cheese with beater and then stir in bacon and spring onions.).
• 6 put filling into breadcase and replace bread lid.
• 7 cook for 1 hr on 100°c.
• 8 dippers - halfway thru cooking add bread pieces to oven to toast. i also slice up a french stick and add this to the oven too.
• 9 serve with toasted bread/crackers/pita bread/corn chips.

Bailey's Irish Cream Brownies

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

Ingredients

• Servings: 12
• 3 ounces unsweetened baking chocolate
• 1/2 cup butter
• 1 cup granulated sugar
• 2 eggs, beaten
• 3 tablespoons baileys irish cream
• 2/3 cup flour
• 1 dash salt
• 2/3 cup semi-sweet chocolate chips
• 3 tablespoons baileys irish cream
• 3 tablespoons softened butter
• 4 tablespoons baileys irish cream
• 3 cups confectioners' sugar

Recipe

• 1 melt unsweetened chocolate with butter in microwave and mix well.
• 2 cool.
• 3 beat sugar and eggs together in mixing bowl.
• 4 add bailey's irish cream and cooled chocolate mixture.
• 5 mix well.
• 6 stir in flour, salt and chocolate chips.
• 7 pour into greased and floured 8-inch square baking pan.
• 8 bake at 325ºf for approximately 20 minutes (test with wooden pick).
• 9 cool completely (about 1 1/2 hours).
• 10 pierce brownies with a wooden pick randomly.
• 11 drizzle 3 tablespoons bailey's irish cream over brownies, then frost.
• 12 frosting:.
• 13 in mixing bowl, combine liqueurs and butter.
• 14 mix well.
• 15 gradually add confectioners' sugar and beat until spreading consistency.
• 16 frost cooled brownies.

Cheesy Bean Dip

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 1 (16 ounce) lb velveeta mexican cheese, cut up
• 1 (16 ounce) can refried beans
• 1/2 cup chunky salsa

Recipe

• 1 mix all ingredients in 2-quart microwavable bowl.
• 2 microwave on high 5 to 6 minutes or until prepared cheese product is melted, stirring after 3 minutes.
• 3 serve hot with tortilla chips.

Coconut Layered Brownies

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

Ingredients

• Servings: 16
• 4 ounces unsweetened chocolate
• 1/2 cup butter
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups sugar
• 1 1/4 cups flour
• 1 teaspoon salt
• 1 (15 ounce) can sweetened condensed milk
• 3 cups flaked coconut
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup semi-sweet chocolate chips
• 1 cup almonds, chopped,halved or whole

Recipe

• 1 melt chocolate and butter in microwave (up to 2 minutes).
• 2 cool.
• 3 set aside.
• 4 beat eggs slightly.
• 5 add vanilla and sugar and mix.
• 6 mix in chocolate mixture.
• 7 mix in flour and salt.
• 8 pour half in greased 13 x 9 pan in a separate bowl, combine milk, coconut and extracts.
• 9 carefully spread over brownie mix in pan.
• 10 i spread with dabs of mix in my figures.
• 11 sticky but effective.
• 12 dab remaining brownie dough over coconut.
• 13 spread to cover.
• 14 bake at 325 f for 40-45 minutes.
• 15 remove from oven and sprinkle with chips.
• 16 allow to soften and then spread.
• 17 srinkle on nuts.
• 18 cool slightly before cutting.
• 19 cool completely before removing from pan.

Cheesy Broccoli And Cauliflower

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

Ingredients

• Servings: 12
• 2 large head broccoli (about 3 to 3 1/2 pounds total)
• 1 medium head cauliflower (about 2 pounds)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon dijon mustard
• 1 (4 1/4 ounce) can diced green chilies, drained (to taste, i use 1/3 can)
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon salt
• additional milk, if needed, to thin sauce

Recipe

• 1 cut broccoli and cauliflower into florets, discarding outer leaves and stems.
• 2 you should have about 8 cups broccoli florets and 4 cups cauliflower.
• 3 in a large pot, bring 8 cups of lightly salted water to a boil.
• 4 add cauliflower; cook 2 minutes.
• 5 add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. drain.
• 6 while vegetables are cooking, make cheese sauce:.
• 7 in a medium-size saucepan, melt butter over medium heat. whisk in flour and cook 1 minute.
• 8 gradually whisk in the milk; continue to whisk until smooth. bring to a boil.
• 9 remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
• 10 stir until smooth. if a thinner sauce is desired, stir in a few more tablespoons of milk.
• 11 to serve, place vegetables in large serving dish and pour cheese sauce over the top. serve immediately.
• 12 do ahead: cook vegetables, rinse under cold water to stop cooking. drain and refrigerate. prepare sauce; let cool, then cover and refrigerate up to a day ahead.
• 13 to serve, uncover; remove from refrigerator and let stand 30 minutes.
• 14 reheat separately in microwave oven (adding more milk to sauce as needed).

Chocolate Cherry Brownies

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

Ingredients

• 4 ounces unsweetened baking chocolate
• 3/4 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (21 ounce) can cherry pie filling
• 1 cup semi-sweet chocolate chips

Recipe

• 1 melt chocolate squares and butter in microwave and stir.
• 2 add sugar, eggs, and vanilla and stir.
• 3 mix in flour, baking powder, and salt (do not overmix).
• 4 pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray.
• 5 bake for 35 minutes at 350 degrees.
• 6 cool on a rack.
• 7 when cool, spread cherry pie filling on top of brownies.
• 8 melt chocolate chips and drizzle over the top.

Baileys And Toblerone Cheesecake

Total Time: 46 mins Preparation Time: 45 mins Cook Time: 1 min

Ingredients

• Servings: 14
• 250 g plain sweet biscuits (i used arnott's arrowroots)
• 150 g butter, melted
• 200 g chocolate
• 500 g cream cheese
• 1/3 cup caster sugar
• 4 eggs, lightly beaten
• 300 g sour cream
• 3/4 cup baileys irish cream
• 200 g toblerone chocolate bars, chopped coarsely
• 100 g milk chocolate, extra (to make chocolate curls)
• 1 teaspoon oil, extra (to make chocolate curls)

Recipe

• 1 preheat oven to 160°c (or 140°c fan forced). grease a 24cm springform pan and line the base with baking paper (cut to fit).
• 2 place biscuits in a food processor and process until completely crushed. add butter and process until combined.
• 3 press mixture into the base and half the way up the sides of the prepared tin. refrigerate for 20 minutes.
• 4 meanwhile, place chocolate in microwave-safe container and microwave for 1 1/2 minutes and then stir. return to the microwave and heat for a further minute and stir again (repeat this process until smooth). allow chocolate to cool slightly.
• 5 place cream cheese and caster sugar in a large bowl. beat until smooth. add eggs and beat until combined. beat in sour cream, chocolate and baileys.
• 6 scatter toblerone over the base of the cheesecake and then carefully pour filling into prepared base. bake for 1 hour and 20 minutes or until set. allow to cool for 2 hours in the oven with the door slightly ajar and then refrigerate for at least 2 hours or overnight.
• 7 to serve cheesecake, decorate with prepared chocolate curls.
• 8 chocolate curls: make chocolate curls by melting extra chocolate and oil together and spreading it thinly over a sheet of baking paper sitting on a flat plate or tray. place plate into fridge until chocolate is just set. remove chocolate from fridge and make curls by dragging a soup spoon along the surface of the chocolate. refrigerate curls until needed.

Apple - Cinnamon Cake

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 1 box spice cake mix (dry)
• 1 (21 ounce) can apple pie filling
• 3 eggs
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 350.
• 2 beat dry cake mix, pie filling, and eggs in large bowl on low for 2 minutes.
• 3 spread half of batter in prepared pan (2 loaf pans for a breakfast cake, or a 9x13- i prefer the 2 loaf pans).
• 4 mix sugar and cinnamon; sprinkle half of the mixture over the batter in the pan.
• 5 spread remaining batter in the pan; sprinkle with remaining sugar-cinnamon mixture.
• 6 bake for 30-35 minues or until done.
• 7 i use a few tablespoons of canned vanilla frosting- heat it in the microwave a few seconds and drizzle over the top of the cake.
• 8 this is a great cake- and so easy to make!

Boiled Artichoke With A Garlic Butter Dipping Sauce

Total Time: 37 mins Preparation Time: 2 mins Cook Time: 35 mins

Ingredients

• 4 artichokes (globe or french)
• 4 tablespoons vegan butter (i use earth balance)
• 1 tablespoon garlic paste
• 2 lemons
• salt

Recipe

• 1 fill a large pot with water and bring to a boil.
• 2 quarter one of the lemons and add to the pot of boiling water.
• 3 cut the stems off the artichoke and cut the top inch off from the leaves (optional). you can also use scissors to cut the pointed tips off the leaves if you desire.
• 4 boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
• 5 fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
• 6 stir the garlic paste into the ramekins of butter.
• 7 squeeze the juice from the remaining lemon into the ramekins.
• 8 to eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
• 9 enjoy!

Chocolate-candy Cane Cookies

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• 1 (250 g) package philadelphia brick cream cheese, softened
• 3/4 cup butter, softened
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup flour
• 1/2 teaspoon baking soda
• 4 squares baker's semisweet chocolate, melted
• 6 squares baker's chocolate
• 12 hard peppermint candies, crushed

Recipe

• 1 preheat oven to 350°f beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. add flour and baking soda; mix well. blend in semisweet chocolate.
• 2 shape tablespoons of dough into 52 balls. roll each into 3-inch long rope, place, 2-inches apart on baking sheets, bending top of each slightly to resemble a candy cane.
• 3 bake 10-12 minutes or until lightly browned; cool 5 minutes on baking sheets. transfer to wire racks; cool completely.
• 4 microwave chocolate as directed on package. drizzle over cookies. sprinkle with crushed candies. let stand until chocolate is firm.
• 5 note: a minute or two can make the difference between perfectly baked cookies and over-baked cookies. since oven temperatures can vary, check cookies at the lowest bake time and remove from the oven when tops are lightly browned and centers are just set.

Chocolate Cheesecake Flan

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

Ingredients

• Servings: 12
• 1 1/2 cups sugar, divided
• 4 semi-sweet chocolate baking squares
• 1 (12 ounce) can evaporated milk
• 1 (8 ounce) package cream cheese, cubed
• 4 eggs

Recipe

• 1 preheat oven to 350 degrees (175 celsius).
• 2 place one cup of the sugar in a small heavy duty saucepan and cook on medium heat until the sugar is a deep golden brown, stirring constantly to make a caramel sauce; pour into a 9 inch round pan.
• 3 microwave chocolate squares on high for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute; cool.
• 4 place milk and cream cheese in a blender and blend until smooth.
• 5 add remaining 1/2 cup sugar, eggs and melted chocolate to the mix in the blender and blend well.
• 6 pour over caramel sauce in the pan.
• 7 bake flan in water bath. (create water bath by setting the round pan of flan into a larger pan and adding water around the smaller pan to half way up the side of the flan pan.).
• 8 bake 1 hour or until a knife inserted 1 inch from the edge comes out clean; remove from oven.
• 9 place round pan on a wire rack to cool completely.
• 10 chill for 4 hours or overnight.
• 11 to unmold, run a metal knife around the edge of the flan and invert onto a plate; shake slightly to loosen.
• 12 gently twist to remove pan.
• 13 caramel sauce will drizzle down the sides.
• 14 add chocolate garnish if desired.

Chicken Tarragon Light

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

Ingredients

• Servings: 4
• 1 lb chicken breast, boneless, skinless
• 2 tablespoons soy sauce, low sodium, mixed with 2 tbsp. water
• 1 lemon, juice of
• 2 garlic cloves, minced
• 1 teaspoon sesame oil
• 2 teaspoons dried tarragon
• pepper, to taste

Recipe

• 1 pre-heat oven to 350.
• 2 cut chicken into cubes or slices.
• 3 combine with soy sauce and lemon juice and let marinate for 15 minutes.
• 4 place garlic and sesame oil in microwavable bowl (or glass measuring cup) and microwave for 1 minute on high.
• 5 in 1 quart casserole dish, combine oil and garlic with chicken marinade. add tarragon and pepper and bake for 20-30 minutes.
• 6 serve with a nice brown rice and green salad. yum!

Chocolate-carameltopped Cheesecake

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

Ingredients

• Servings: 12
• 1 1/3 cups crumbled shortbread cookies
• 1/4 cup butter or 1/4 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1/4 cup milk
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 egg yolk
• 1/2 cup semi-sweet chocolate chips
• 1 1/2 teaspoons shortening
• 1/2 cup coarsely chooped pecans, toasted
• 2 tablespoons caramel ice cream topping

Recipe

• 1 in a bowl, combine the cookie crumbs and butter. press onto the bottom of greased 9-in. springform pan;set aside.
• 2 in a large bowl, beat cream cheese, sugars, and vanilla until smooth. beat in milk and flour. add eggs and egg yolk, beating on low speed just until combined.
• 3 pour into crust and place on a baking sheet.
• 4 bake at 325 for 45-50 minutes or until center is almost set.
• 5 cool on a rack for 10 minutes. carefully run a knife around the edges of pan and cool for 1hour.
• 6 cover and refrigerate for at least 6 hours or over night.
• 7 remove sides of pan. in a microwave melt chocolate and shortening stir until smooth. top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. rifrigerate leftovers.

Carrot Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 lb carrot
• 1 medium red onion
• 1 bell pepper, any color
• 1/2 cup sugar (sugar substitute) or 1/2 cup splenda granular (sugar substitute)
• 1/2 cup vinegar
• 1/2 cup canola oil
• 1 (14 ounce) can tomato soup

Recipe

• 1 peel and slice carrots diagonally. steam for 3 minutes in microwave. carrots should still be a little crisp, but not soft.
• 2 slice onion and pepper.
• 3 stir all dressing ingredients until sugar dissolves.
• 4 mix all together and chill.

Chocolate Cheesecake

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

Ingredients

• Servings: 16
• 2 cups crushed vanilla wafer crumbs (about 50 cookies)
• 1 cup ground toasted almond
• 1/2 cup granulated sugar
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 3/4 cups milk chocolate chips
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/2 cup milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 teaspoon almond extract
• 1/2 cup heavy whipping cream, whipped

Recipe

• 1 for crust: combine crushed cookies, almonds, sugar and butter in medium bowl; mix well. press firmly onto bottom and 2 inches up side of ungreased 9-inch springform pan.
• 2 for filling: microwave morsels in medium, uncovered, microwave-safe bowl on medium high power for 1 minute;stir. if necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. sprinkle gelatin over milk in small saucepan; let stand for 1 minute. warm, stirring constantly, over low heat until gelatin is dissolved; remove from heat.
• 3 beat cream cheese, sour cream and melted chocolate in large mixer bowl until fluffy. beat in gelatin mixture and almond extract; fold in whipped cream. pour into crust. chill for about 3 hours or until firm. run knife around edge of cheesecake; remove side of springform pan. garnish as desired.

Chocolate-caramel Macadamia Nut Tart

Total Time: 3 hrs 50 mins Preparation Time: 3 hrs Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 cup all-purpose flour
• 1/3 cup powdered sugar
• 3/4 teaspoon salt
• 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon ice water
• 1/3 cup heavy whipping cream
• 8 ounces bittersweet chocolate, chopped (do not exceed 61% cacao)
• 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped (about 7 1/2 ounces)
• 1 1/4 cups sugar
• 1/3 cup water
• 1/2 cup heavy whipping cream
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• vanilla ice cream (optional)

Recipe

• 1 for crust:.
• 2 blend flour, powdered sugar, and salt in processor. add butter and cut in using on/off turns until mixture resembles coarse meal. add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. transfer dough to 9-inch-diameter tart pan with removable bottom. using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan. chill crust 1 hour.
• 3 position rack in center of oven and preheat to 375°f line crust with foil; fill with dried beans or pie weights. bake crust until pale golden around edges and sides are set, about 20 minutes. remove foil and beans; bake until crust is golden and cooked through, about 14 minutes. transfer to rack and cool crust completely in pan.
• 4 for ganache:
• 5 bring cream to simmer in heavy small saucepan. remove from heat. add chocolate; stir until smooth.
• 6 spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping. spread remaining ganache evenly over bottom of crust. sprinkle chopped macadamia nuts evenly over ganache layer in crust. freeze crust while preparing caramel filling.
• 7 for caramel filling:.
• 8 combine sugar and 1/3 cup water in heavy medium saucepan. stir over medium-low heat until sugar dissolves. increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. remove pan from heat. add cream and butter; stir until any caramel bits dissolve and mixture is smooth. attach candy thermometer to side of pan and bring mixture to boil over medium-high heat. boil without stirring until thermometer registers 240°f, about 2 1/2 minutes longer. remove from heat. whisk in vanilla and salt.
• 9 remove crust from freezer. working quickly, pour caramel filling into crust. gently shake tart pan to allow filling to settle evenly in crust. cool completely at room temperature, about 3 hours. remove crust from freezer.
• 10 place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable. using scissors, cut off very small tip from corner of bag with ganache. pipe ganache decoratively over caramel filling in crosshatch pattern. chill until chocolate is set, about 20 minutes. do ahead: can be made 2 days ahead. cover and keep chilled. bring tart to room temperature before serving.
• 11 remove sides from tart pan. place tart on platter. cut into wedges and serve with vanilla ice cream, if desired.

Cheesy Bean And Vegetable Chowder

Total Time: 15 mins Preparation Time: 2 mins Cook Time: 13 mins

Ingredients

• 3 cups frozen broccoli carrots cauliflower mix
• 1 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 2 cups milk
• 1 (16 ounce) can lamb and beans, drained
• 1/2 lb cheese spread, cubed

Recipe

• 1 combine vegetables, seasonings and milk in 2-quart microwaveable casserole, cover. microwave at high 7 minutes, stirring once after 4 minutes.
• 2 stir in beans and cheese. microwave at high 5 to 6 minutes or until vegetables are tender.
• 3 stir halfway through cooking and again before serving.

Carrot Salad

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

Ingredients

• Servings: 4
• 700 g carrots (i mash the carrots if i intend to use it as a dip!)
• 60 ml extra virgin olive oil
• 2 cloves garlic, crushed
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sweet paprika
• 40 ml wine vinegar
• 1/3 cup chopped fresh coriander
• salt
• fresh ground pepper

Recipe

• 1 peel carrots and cut into thin slices.
• 2 boil, steam or microwave the carrots until tender.
• 3 drain.
• 4 heat the oil in a large frying pan, add the garlic and spices and cook, stirring until fragrant.
• 5 stir in the carrots, cook stirring until well coated in the oil mixture.
• 6 remove from the heat and stir in the vinegar and coriander.
• 7 season well to taste with salt and pepper.
• 8 i like to cool this to room temperature before serving, but you can make it the day before and refrigerate it if you wish.

Chocolate Caramel-cashew Bars

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

Ingredients

• 1/3 cup butter or 1/3 cup margarine
• 2 ounces bittersweet baking chocolate, chopped
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1/4 teaspoon baking soda
• 1 egg, slightly beaten
• 1 tablespoon milk
• 1/4 cup caramel topping
• 6 caramels, unwrapped, cut into quarters
• 1/3 cup cashews, pieces
• 1 (1 5/8 ounce) milk chocolate candy bars, broken into pieces

Recipe

• 1 heat oven to 350 degrees. in small microwavable bowl, microwave butter and bittersweet chocolate uncovered on medium 1 minute, stirring after 30 seconds. microwave 30 seconds longer or until butter and chocolate are melted and can be stirred smooth. set aside to cool completely.
• 2 in medium bowl, stir together flour, sugars and baking soda. stir in egg, milk and cooled chocolate mixture until well blended.
• 3 in ungreased 8-inch square pan, press half of dough. bake 8 minutes.
• 4 meanwhile, in 1-quart saucepan, cook caramel topping and caramels over medium-low heat, stirring constantly, until caramels are melted.
• 5 remove pan from oven. carefully pour caramel mixture over partially baked base to within 1/2 inch of sides of pan. sprinkle with cashews. crumble remaining dough into small pieces and sprinkle over filling (some of filling will show). bake 12 to 15 minutes longer or just until edges are set (do not overbake).
• 6 in small microwavable bowl, microwave chocolate candy bar pieces uncovered on high 30 seconds or until melted. drizzle chocolate diagonally over baked bars. cool completely, at least 1 hour. for bars, cut into 4 rows by 4 rows.

Chocolate Zucchini Oat Bran

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

Ingredients

• 3 -4 ounces shredded zucchini
• 60 g oat bran
• 2 -4 tablespoons unsweetened cocoa powder
• 1 3/4 cups water (or liquid of choice, dairy, soymilk, etc)
• artificial sweetener, of choice to taste (i use sweet leaf liquid chocolate flavor stevia)

Recipe

• 1 mix everything in a big microwave safe bowl.
• 2 microwave on high for 5 minutes or until done, stopping to stir a few times.
• 3 top with nuts, nut butters, or more chocolate!
• 4 fun variations add ins: ginger and apricots, dried or fresh cranberries or blueberries, cinnamon and bacon, fresh cherries with almonds, oranges, all of the above!
• 5 note: i actually use a tiny crock pot for this, letting it cook on the -warm- setting for about 5 hours, stirring occasionally.

Carrot Salad Italiano

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 5 medium carrots, grated
• 1/2 cup raisins
• 1/2 cup pine nuts
• 3 tablespoons vegetable oil
• 1 stalk celery
• 3 sprigs italian parsley
• 3 cl garlic
• 1/4 green pepper
• 2 green onions
• 2 tablespoons lemon juice
• 1 tablespoon worcestershire sauce
• 2 tablespoons vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon dry mustard

Recipe

• 1 grate the carrots; set aside.
• 2 plump the raisins by zapping them in the microwave for 3 minutes in 1/2 cup water. drain and add to grated carrots; add pine nuts.
• 3 blend remaining ingredients till smooth. pour over carrot-raisin mixture.
• 4 cover and refrigerate.

Cheesy Breakfast Toast

Total Time: 1 min Preparation Time: 1 min

Ingredients

• 1 slice bread
• 1/4 cup shredded cheese (any)
• 1 pinch garlic powder
• 1 pinch dried basil
• 1 pinch pepper

Recipe

• 1 toast your bread to your liking. after it's toasted, cover the toast with the cheese, making sure it's evenly dispersed.
• 2 sprinkle the seasonings on top and microwave for about 18 seconds. if you leave the toast in the microwave a few seconds longer after it turns off, any unmelted cheese will usually melt.
• 3 eat it immediately while it's warm and yummy.

Chocolate Cherry Bundt Cake

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

Ingredients

• Servings: 16
• 1/2 cup butter
• 8 ounces unsweetened chocolate, chopped
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 1 (21 ounce) can cherry pie filling
• 1/2 cup semi-sweet chocolate chips
• powdered sugar, for dusting

Recipe

• 1 in large microwave safe bowl, combine butter and unsweetened chocolate. microwave 1-2 minutes, stirring, until chocolate is shiny and almost melted.
• 2 in small bowl, combine dry ingredients. add to chocolate mixture. stir until smooth.
• 3 beat in sugar and oil. add eggs one at a time. stir in vanilla and almond extracts. add cherry pie filling.
• 4 stir in chocolate chips.
• 5 spread batter in prepared pan. bake 50-60 minutes at 350. let cake cool in pan for 10 minutes before turning out.
• 6 dust with powdered sugar before serving.

Bodacious Brownies

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

Ingredients

• 1/3 cup butter
• 2 ounces unsweetened chocolate
• 3/4 cup whole wheat flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup honey
• 1/2 cup unsweetened coconut, shredded
• 1/2 cup pecans, chopped

Recipe

• 1 heat oven to 325°f butter 8-by-8-inch baking dish; set aside.
• 2 in saucepan, melt butter and chocolate together, or microwave in microwave-safe bowl until smooth.
• 3 in small bowl, whisk together flour, baking powder and salt. set aside.
• 4 in large bowl, beat eggs until frothy. gradually beat in honey. beat in small amount of chocolate mixture, then gradually beat in remaining chocolate mixture.
• 5 add flour mixture and beat until smooth. stir in coconut and pecans.
• 6 pour batter into prepared dish and bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. cool completely before cutting.
• 7 read more: http://www.grit.com/food/recipes/best-brownies-recipe.aspx#ixzz1qcqsklcr.

Chocolate Cheesecake

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

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup hellman's real mayonnaise
• 1/2 cup sugar
• 2 eggs, beaten
• 1 (6 ounce) package semi-sweet chocolate chips, melted
• 1 teaspoon vanilla
• 1 purchased chocolate crumb crust

Recipe

• 1 to melt your chocolate chips in the microwave:
• 2 put your chocolate chips in a heat-proof bowl, or heat-proof measuring cup. microwave for 30 seconds, then try to stir. repeat the process until chips are melted and smooth. chocolate chips retain their shape even when melted -- that's why you have to keep trying to stir. every microwave seems to cook differently.
• 3 in a large bowl with mixer on medium speed beat the cream cheese and mayonaise until smooth, gradually beat in sugar. beat eggs in one at a time. when eggs are incorporated, add chocolate and vanilla. beat until smooth.
• 4 bake 350 degrees f for 30 to 35 minutes.
• 5 chill completely.

Chocolate Cherry Brownie Bons Bons

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

Ingredients

• 2 (10 ounce) jars maraschino cherries, reserve syrup for glaze
• 4 unsweetened chocolate squares
• 3/4 cup butter
• 2 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla
• 1/4 cup corn syrup
• 3 unsweetened chocolate squares, melted and cooled
• 1 cup confectioners' sugar
• 1/2 cup confectioners' sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 microwave chocolate and butter on high for 2 minutes or until butter is melted.
• 3 stir until completely smooth.
• 4 stir granulated sugar into melted chocolate.
• 5 mix in eggs and vanilla until well combined.
• 6 stir in flour until well blended.
• 7 fill greased or paper lined miniature muffin tins 2/3 full with batter.
• 8 bake for 20 minutes or until toothpick test shows fudgy crumbs; be careful not to overbake.
• 9 cool slightly and remove from pans.
• 10 place brownies on waxed papered tray and while still warm make an indentation into each one with the end of a wood spoon or with fingertip.
• 11 cool completely.
• 12 drain cherries, reserving syrup, on paper towels and press gently to remove any liquid.
• 13 allow to dry.
• 14 chocolate fudge filling: beat cream cheese and vanilla in small bowl until smooth.
• 15 slowly pour in corn syrup and beat until well blended.
• 16 add melted chocolate and beat until smooth.
• 17 gradually add confectioner's sugar, beating until well blended.
• 18 spoon 1 tsp of filling into each brownie indentation.
• 19 gently press a cherry into filling.
• 20 drizzle fancily with glaze.
• 21 glaze: combine cofectioner's sugar with enough cherry syrup to make a thin glaze.

Chocolate-caramel-marshmallow Sandwiches

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

Ingredients

• 6 ounces caramel squares (about 20)
• 1 1/2 tablespoons water
• 20 large marshmallows
• 1 (9 ounce) package chocolate wafer cookies (40 thin cookies)
• 1 tablespoon powdered sugar (optional)

Recipe

• 1 combine caramels with water in microwave-safe bowl.
• 2 microwave, uncovered, on high power until melted and bubbling, about 1 1/2 minutes.
• 3 stir until mixture is smooth.
• 4 press firmly on each marshmallow to flatten.
• 5 place on fork and roll in caramel until completely coated, letting excess drip off.
• 6 with another fork, push marshmallow off onto flat (bottom) side of 1 chocolate cookie.
• 7 set second cookie flat side down on top to make a sandwich.
• 8 repeat with remaining mallows and cookies.
• 9 sprinkle tops with powdered sugar- optional, but makes them look quite pretty.
• 10 let stand until caramel has set, about 30 minutes.

Chocolate Cheesecake Candy Cane Bars

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

Ingredients

• Servings: 16
• 20 chocolate wafer cookies
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/2 teaspoon ground coffee beans
• 1/4 teaspoon fine salt
• 8 ounces semisweet chocolate, finely chopped
• 8 ounces cream cheese, room temperature
• 2/3 cup sugar
• 1/2 cup sour cream
• 2 large eggs, room temperature
• 4 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon light corn syrup or 1 teaspoon dark corn syrup
• 2 tablespoons sour cream, room temperature
• 1/2 cup crushed candy cane

Recipe

• 1 preheat oven to 350 degrees f. line an 8-inch square baking dish with foil.
• 2 for the crust: process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. evenly press the crust into the prepared dish covering the bottom completely. bake until the crust sets, about 15 minutes.
• 3 meanwhile, make the filling: put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. stir, and continue to microwave until completely melted, up to 2 minutes more. (alternatively put the chocolate in a heatproof bowl. bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.).
• 4 blend the cream cheese, sugar and sour cream together in the food processor until smooth. scrape down the sides, as needed. add the eggs and pulse until just incorporated. with the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
• 5 pour the filling evenly over the crust. bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. cool on a rack.
• 6 for the glaze: put the chocolate, butter and corn syrup in microwave safe bowl. heat glaze in the microwave at 75 percent power until melted, about 2 minutes. stir the ingredients together until smooth; add the sour cream. spread glaze evenly over the warm cake and scatter the crushed candy canes over top. cool completely, then refrigerate overnight.
• 7 cut into small bars or squares. serve chilled or room temperature.
• 8 store cookies covered in the refrigerator for up to 5 days.
• 9 cook's note: to crush the candy canes, remove wrappers and place in a resealable plastic bag. use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
• 10 makes 16 2 inch squares.

Cornbread Dressing

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

Ingredients

• Servings: 12
• 2 cups cornmeal (i prefer buttermilk style)
• 1 1/2 cups milk
• 1 egg
• 1/4 cup oil
• 1 -2 teaspoon sugar (depending on taste)
• 4 -5 cups chicken broth (canned broth works fine(use 4 cups if you want to cut dressing with knife-will still be moist--use)
• 2 cups finely crumbled loaf bread
• 4 eggs, beaten
• 1/4 cup milk
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• salt and pepper

Recipe

• 1 to cook cornbread, mix first 5 ingredients.
• 2 batter will be thin.
• 3 pour into 1" x 6" x 8" pan that has been sprayed with cooking spray.
• 4 bake at 400 degrees for 20-30 minutes until brown.
• 5 set aside to cool.
• 6 when cornbread is cool, crumble (i use my food processor) and place in large bowl.
• 7 cook onions and celery for 5 minutes in microwave in 2 cups of the chicken broth.
• 8 mix with crumbled corn bread.
• 9 beat remaining eggs with milk.
• 10 add to bread mixture.
• 11 add all other ingredients.
• 12 pour into casserole dish sprayed with cooking spray.
• 13 bake at 350 degrees for about 45 minutes or until lightly browned.

Cheesy Broccoli Rice Casserole

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

Ingredients

• Servings: 15
• 2 (10 ounce) packages frozen chopped broccoli
• 1 (10 3/4 ounce) can cream of broccoli soup
• 1 (10 3/4 ounce) can broccoli cheese soup
• 16 ounces velveeta cheese, cubed
• 1 1/2 cups uncooked minute rice
• 6 -8 tablespoons butter (melted)
• 1 (8 ounce) box chicken in a biscuit crackers (crushed into fine crumbs)

Recipe

• 1 melt the soups and velveeta in microwave until smooth.
• 2 stir in broccoli and rice.
• 3 pour miixture into a greased 13 x 9 pan or glass baking dish.
• 4 stir cracker crumbs into melted butter.
• 5 sprinkle bread crumbs over casserole.
• 6 cover with foil and bake at 350 for 30 minutes.
• 7 uncover and bake 10-15 minutes longer or untilcasserole is golden brown.

Cheesy Breakfast Casserole

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

Ingredients

• Servings: 8
• 1 lb sausage, browned, drained
• 6 ounces velveeta cheese
• 8 ounces cream cheese
• 2 (8 ounce) cans crescent rolls

Recipe

• 1 melt cheeses in microwave and stir well.
• 2 stir sausage into cheese mixture.
• 3 spread one can of crescent rolls on bottom of greased 9x13 casserole dish.
• 4 pour sausage and cheese mixture over cresecents and spread to cover.
• 5 spread second can of crescents on top of casserole.
• 6 bake at 350 degrees until top is golden.

Chocolate-almond Biscotti

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

Ingredients

• Servings: 48
• 1 1/2 cups sliced almonds, toasted,divided
• 1 cup butter, softened
• 2 cups sugar
• 2/3 cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon almond extract
• 3 1/2 cups all-purpose flour
• 1/2 cup semi-sweet chocolate chips (optional)
• 1/2 cup chocolate chips (optional)
• 2 teaspoons shortening (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly grease a cookie sheet and set aside.
• 3 place 3/4 cup of toasted almonds in a food processor and pulse until ground.
• 4 beat butter in large bowl for 30 seconds, then add sugar, cocoa, baking powder, baking soda and salt; beat until combined.
• 5 beat in eggs and almond extract.
• 6 beat in as much of the flour as you can with mixer.
• 7 by hand, stir in remaining flour, the ground almonds and the remaining 3/4 cup of sliced almonds.
• 8 on pieces of wax paper, shape dough into two 14 inch long rolls.
• 9 place rolls on prepared cookie sheet at least 5 inches apart, flatten slightly.
• 10 bake 25-30 minutes or until wooden pick inserted near centers comes out clean.
• 11 cool on cookie sheet for 1 hour.
• 12 cut each roll diagonally into 1/2 inch thick slices.
• 13 place slices, cut sides down, on ungreased cookie sheets.
• 14 bake 8 minutes.
• 15 turn slices; bake 7 to 9 minutes more or until cookies are dry and begin to crisp (do not overbake).
• 16 remove from cookie sheets to wire racks.
• 17 cool completely.
• 18 if desired, to make glaze or drizzle, place semi sweet chips and chips in separate small microwave safe bowls.
• 19 add 1 teaspoon of shortening to each bowl.
• 20 microwave on high for 1 minute, stirring once; stir.
• 21 if necessary, microwave an additional 15 seconds or until chips are melted and mixtures are smooth when stirred.
• 22 dip biscotti into mixtures or drizzle over tops.

Chicken Tamale Pie For 2 (ww Core)

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

Ingredients

• Servings: 2
• cooking spray
• 1/4 cup onion, small dice
• 2 tablespoons green peppers or 2 tablespoons red peppers, small dice
• 1 small garlic clove, minced
• 1 tablespoon fat free chicken broth
• 3 ounces cooked boneless skinless chicken breasts (comes to a loose 3/4 cup) or 3 ounces cooked boneless skinless chicken thighs, shredded or diced small (comes to a loose 3/4 cup)
• 1/4 cup fat free chicken broth
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/3 cup canned pinto beans or 1/3 cup black beans or 1/3 cup red beans or 1/3 cup kidney bean, rinsed and drained
• 1/2 cup canned diced tomato, measure with juice
• 1/2 cup frozen corn
• 3 tablespoons yellow cornmeal (divided)
• 1 pinch salt
• 1/2 cup nonfat milk or 1/2 cup low-fat milk
• 1 egg
• 2 tablespoons soy cheddar cheese (optional) or 2 tablespoons cheddar cheese, shredded (optional)

Recipe

• 1 pre-heat oven to 350 degrees.
• 2 prepare a non-stick skillet, with a light coating of cooking spray. add the onions and green peppers and cook for a minute. add 1 tablespoon of broth and cook an additional 2 minutes until the vegetables have softened.
• 3 add the shredded chicken, chili powder, cumin and broth and stir until the broth is heated. now add the tomatoes, corn, beans and 1/2 tablespoon of corn meal. bring the mixture to a simmer. transfer to a one quart casserole.
• 4 place the milk, cornmeal and salt in a small saucepan and bring to a light boil. reduce to a simmer and stir frequently until you have a thickened mush. alternately, you can cook the ingredients in a microwave and cook for 2 and 1/2 minutes, stirring every 30 seconds.
• 5 in a small bowl beat the egg whites by hand until foamy. slowly add in the corn meal, stirring to make sure it does not scramble the egg. add the soy cheese/cheese if using.
• 6 top the casserole with the cornmeal mush.
• 7 place the casserole on a cookie sheet to catch drips and place in the oven. bake for 25 to 30 minutes the top should be puffed and lightly browned.

Cheesy Bean Dip

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

Ingredients

• Servings: 4
• 1 (15 ounce) can pinto beans, drained
• 1/2 teaspoon onion powder
• 1/8 teaspoon hot sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic juice
• 1/4 cup velveeta cheese, cubed

Recipe

• 1 combine all ingredients except cheese in a food processor.
• 2 process on high until the texture is smooth.
• 3 heat cheese in microwave until melted.
• 4 add cheese to bean mixture and stir.
• 5 serve with fritos or corn tortillas.

Corned Beef

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

Ingredients

• Servings: 4
• 1 lb tiny new potatoes
• 1 lb baby carrots
• 1 small head savoy cabbage
• 2 tablespoons olive oil
• 1 lb cooked deli corned beef, unsliced
• 2 tablespoons spicy brown mustard
• 2 tablespoons honey

Recipe

• 1 scrub and halve potatoes. trim, peel, and half carrots lengthwise. in 2 1/2 to 3 quart microwave safe dish combine potatoes, carrots, and 2 tablespoons water. cook, covered on high 8 minutes, stirring once. cut cabbage in wedges; add to carrots and potatoes in dish. cook, covered, on high 4 minutes, until cabbage is crisp tender.
• 2 heat broiler. place potatoes, carrots, and cabbage in 15x10x1 inch baking pan. drizzle oil; sprinke salt and pepper. broil, 3 to 4 inches from heat, 5 minutes.
• 3 meanwhile, slice beef. cook in hot 12 inch skillet over medium high heat, 1 minute on each side. add 2 tablespoons water; reduce to low. cover and heat through. to serve, drizzle beef, cabbage, carrots, and potatoes with pan juices. combine mustard and honey to pass.

Cheesy Bean Dip Made Easy

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

Ingredients

• Servings: 8
• 1 (16 ounce) can beans, your choice of what you liked i used pink beans
• 1 (4 1/2 ounce) can green chilies
• 2 cups your favorite salsa (heat level as you like)
• 2 cups shredded cheddar cheese or 2 cups monterey jack cheese

Recipe

• 1 pour beans into the blender with a 1/4 cup salsa blend till smooth.
• 2 place into a microwave safe bowl with chilies, rest of the salsa and cheese.
• 3 mix to blend then microwave for 3 minutes mix till smooth and gooey.
• 4 serve with chips of vegies.

Chocolate Caramel Wafers

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 (14 ounce) package caramels
• 1/4 cup evaporated milk
• 1 (12 ounce) box vanilla wafers
• 8 (1 5/8 ounce) chocolate candy bars
• 1 cup chopped pecans (optional)

Recipe

• 1 preheat oven to 225 degrees.
• 2 place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. stir until smooth.
• 3 place vanilla wafers on ungreased cookie sheets.
• 4 spread caramel mixture over vanilla wafers.
• 5 top each wafer with a square of chocolate bar.
• 6 place in 225 degree oven for 1-2 minutes or until chocolate melts.
• 7 remove from oven and spread chocolate with an icing knife.
• 8 top with pecans if desired.