Bobby's Brew (spiced Cider)

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

• Servings: 30
• 1 1/2 tablespoons whole cloves
• 1/4 cup brown sugar (you can use spenda brown sugar for a healthier option)
• 4 cinnamon sticks
• 2 quarts apple cider
• 2 quarts cranberry-apple juice (ocean spray is what i use)

Recipe

• 1 mix all ingredients well in large saucepan.
• 2 bring to boil while stirring constantly.
• 3 simmer for 30 minutes.
• 4 serve hot.
• 5 this makes a lot brew so i usually put half of it in the empty juice jugs and put in the refrigerator to pour into mugs individually and re-heat in the microwave. this way you can enjoy this wonderful brew all winter long!

Caesar Beef Kebabs

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

Ingredients

• Servings: 4
• 4 small new potatoes, cut into quarters (about â½ pound)
• 1 lb boneless beef top sirloin steak, cut 1 inch thick
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 small onion, cut into 1 inch pieces
• 1/2 cup prepared noncreamy caesar salad dressing
• salt and pepper

Recipe

• 1 microwave the potatoes: place potatoes in an 8-by-8-inch microwave-safe dish; cover with vented plastic wrap.
• 2 microwave on high 4 to 7 minutes or until potatoes are just tender, stirring once.
• 3 cool slightly.
• 4 assemble the kebabs: cut beef into 1 1/4-inch pieces.
• 5 combine beef, potatoes, bell pepper and onion in large bowl.
• 6 drizzle with all but 2 tablespoons of the dressing; toss to coat.
• 7 thread beef and vegetables, alternating items, onto eight 9-inch metal skewers.
• 8 grill the kebabs: place kebabs on grid over medium, ash-covered coals.
• 9 grill, uncovered, about 10 to 12 minutes for medium-rare to medium done, turning occasionally.
• 10 season with salt and pepper, as desired.
• 11 drizzle kebabs with remaining 2 tablespoons dressing before serving.

Chocolate-dipped Kettle Chips

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 ounces dark chocolate, broken into small pieces
• 1 teaspoon vegetable oil
• 1 (9 ounce) bag kettle-cooked potato chips
• chopped pistachios, for sprinkling
• coarse salt, for sprinkling
• cayenne pepper, for sprinkling

Recipe

• 1 line a baking sheet with parchement or waxed paper.
• 2 in a small microwave-safe bowl, combine chocolate and vegetable oil. microwave on high, stopping to stir every 30 seconds, for 1-2 minutes, or until chocolate is melted and smooth.
• 3 one at a time, dip chips into melted chocolate and set on the baking sheet.
• 4 sprinkle with one of the toppings - pistachios, salt or cayenne.
• 5 repeat with remaining chips. refrigerate for 30 minutes.

Chocolate-dipped Coconut Macaroons (great For Passover)

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

Ingredients

• 5 cups shredded unsweetened coconut (be generous)
• 1 1/2 cups coconut cream (such as coco lopez)
• 1/4 teaspoon salt
• 1/2 teaspoon coconut, flavor (optional)
• 1/3 cup coconut milk powder (optional)
• 1 1/2 cups semi-sweet chocolate chips
• 2 1/2 tablespoons butter (or margarine)
• 2 tablespoons light corn syrup (or honey)

Recipe

• 1 preheat the oven to 350°f lightly grease a baking sheet, or line with parchment.
• 2 in a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined.
• 3 add the coconut milk powder, stirring to combine.
• 4 drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. it helps to use a tablespoon cookie scoop or small ice cream scoop here.
• 5 for best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce.
• 6 you can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them.
• 7 bake the macaroons for about 10 minutes; they won't brown. you may see the merest hint of brown on top.
• 8 remove from the oven, and cool completely on the baking sheet.
• 9 to make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. a microwave oven works well, as does a saucepan set over very low heat.
• 10 dip half of each cooled macaroon into the chocolate.
• 11 set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving.
• 12 to store, place in one layer in a closed container.
• 13 they'll keep for 2 or 3 days, but will gradually become less moist as they sit.

Chocolate Cherry Mug Brownie

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

Ingredients

• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons margarine, melted
• 2 tablespoons cocoa
• 2 tablespoons cherry juice (canned)
• 1/4 teaspoon vanilla
• 1 pinch salt (scant)
• 3 -4 black cherries (canned)

Recipe

• 1 in a regular coffee mug, combine melted margarine, vanilla, cherry juice, and salt, and stir.
• 2 add cocoa and stir well.
• 3 add flour and sugar, a tbs each at a time, mixing well in between each spoonful.
• 4 finally, drop in the cherries and give a quick stir to cover them in the mixture.
• 5 microwave on high for 60 to 90 seconds. it takes 75 seconds in my microwave, which i think is 1000w.
• 6 brownie should be still slightly molten and will be very hot, especially the cherries.
• 7 enjoy!

Chocolate-espresso Mini Souffles

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

Ingredients

• Servings: 2
• 2 tablespoons unsalted butter, cut into pieces, more
• unsalted butter, for the ramekins
• granulated sugar, for dusting
• 1 tablespoon dark rum or 1 tablespoon brandy or 1 tablespoon water
• 1/2 teaspoon espresso powder or 1/2 teaspoon instant coffee granules
• 2 ounces bittersweet chocolate, finely chopped
• 1 pinch table salt
• 1 large egg, separated and at room temperature
• 1/4 cup confectioners' sugar

Recipe

• 1 lightly butter two 6-oz. ramekins and dust with granulated sugar, tapping out excess. set the ramekins on a small baking sheet.
• 2 stir together the liquor or water and the espresso powder. set aside and stir occasionally until the coffee is dissolved. melt the chocolate and butter in a medium metal bowl over a pan of simmering water or in a microwave. remove from the heat and whisk until glossy and smooth. stir in the coffee mixture and the salt. whisk in the egg yolks, one at a time. add about one-third of the confectioners' sugar and whisk until well blended and smooth. set aside.
• 3 in a medium bowl, beat the egg whites with an electric mixer on medium-high speed until they're very foamy and they're just beginning to hold soft peaks. increase the speed to high and gradually sprinkle in the remaining confectioners' sugar. continue beating until the peaks are firm and glossy. spoon about one-quarter of the beaten whites into the chocolate mixture and whisk until blended. add the remaining whites and gently fold them in until just blended. pour evenly into prepared ramekins (the mixture will almost completely fill the ramekins). if you want to bake the soufflés within 24 hours, refrigerate them. (to refrigerate: chill for about 30 minutes, and then cover in plastic and return to the refrigerator for up to 24 hours.) if you want to hold them for longer, freeze them according to the make-ahead tips below.
• 4 heat the oven to 400°f unwrap the ramekins, set them on a baking sheet, and bake until they're puffed and risen about 1 inch above the ramekin, 15 minute the top will still be slightly sunken in the center; consider it a place to pop in a few berries or a dollop of whipped cream. remove the soufflés from the oven and serve immediately.
• 5 make ahead tips: put the filled ramekins into the freezer, uncovered, for 20 minute then wrap each ramekin well in plastic and freeze for up to two weeks. to bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. let them sit for 20 minute while heating the oven to 400°f bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 minute remove from the oven and serve immediately.

Cheesy Potato Cannoli #sp5

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

Ingredients

• 2 cups simply potatoes traditional mashed potatoes
• 2/3 cup frozen green pea
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped cooked bacon
• 4 large cannoli shells

Recipe

• 1 in a medium microwave-safe bowl, combine the mashed potatoes and green peas. microwave 4-5 minutes. stir in cheddar cheese until cheese melts.
• 2 fill cannoli shells with mashed potato mixture, dividing evenly.
• 3 spread bacon on a plate. dip tips of cannoli into the bacon bits.
• 4 place on serving platter.

Chocolate Chess Pie

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

Ingredients

• 1/2 cup margarine (melted)
• 1/4 cup cocoa
• 1 teaspoon vanilla
• 1 cup sugar
• 1/4 cup flour
• 2 eggs (beaten)
• 1 unbaked pie shell

Recipe

• 1 i usually melt the margarine in the microwave in a big plastic bowl. it works better melted, not just softened. but don't get the margarine too hot.
• 2 add cocoa, vanilla, sugar and flour, mix thoroughly.
• 3 beat the eggs in separate bowl then add to mixture and mix (i usually use a whisk to mix everything).
• 4 pour into an unbaked pie shell.
• 5 bake at 350 degrees for appx. 25 minutes or until firm. the middle won't look really firm so don't overcook it, it will firm more as it cools. it ends up being a little gooey in the middle.
• 6 top with whipped topping or vanilla ice cream and enjoy!

Chocolate Chex Caramel Corn Bars

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

Ingredients

• 4 cups popped light butter-flavor microwave popcorn
• 1 cup corn chex
• 2 cups rice chex
• 1 cup wheat chex cereal
• 1 cup pretzel stick, coarsely broken
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/3 cup margarine, melted
• 1/4 cup semi-sweet chocolate chips

Recipe

• 1 butter bottom and sides 13x9-in. pan.
• 2 in large bowl mix popcorn, cereal, and pretzels; set aside.
• 3 in a microwavable bowl microwave brown sugar, corn syrup and margarine for 2 minute or until boiling, stirring after 1 minute
• 4 pour over cereal mixture in bowl, stirring until evenly coated
• 5 press firmly into pan
• 6 in a small microwave bowl, microwave choc. chips 1 minute or until melted.
• 7 drizzle over bars-(i add more choc. chips).
• 8 cool completely- about 30 min.-cut into bars (8 rows by 4).

Chocolate Cherry Truffles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 36
• 2 cups semi-sweet chocolate chips
• 3/4 cup whipping cream
• 3/4 cup dried sour cherries, finely chopped
• 2 tablespoons kirsch
• 1/2 cup unsweetened cocoa powder

Recipe

• 1 in microwave, combine chocolate chips and cream. microwave until chocolate is shiny and almost melted. stir until smooth.
• 2 add dried cherries and kirsch, stirring well. refrigerate until firm.
• 3 scoop the chilled mixture by tablespoons and form into balls. roll in cocoa powder.

Baileys Marble Cheesecake

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

Ingredients

• Servings: 12
• 1/4 cup butter, melted
• 1 1/2 cups chocolate wafer crumbs
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 2 cups sour cream
• 1/4 cup baileys irish cream
• 1 teaspoon vanilla
• 6 semi-sweet chocolate baking squares, melted
• 5 semi-sweet chocolate baking squares
• 1/2 cup whipping cream
• 2 tablespoons butter
• 1/2 teaspoon vanilla

Recipe

• 1 crust:.
• 2 combine butter and chocolate wafer crumbs. press into the bottom of a 10" springform pan.
• 3 bake for 10 minutes at 325 degrees f.
• 4 filling:.
• 5 in a large mixer bowl, beat cream cheese and sugar until light and fluffy. add eggs one at a time while beating. stir in sour cream, baileys, and vanilla.
• 6 pour 2/3 of the cheesecake mixture over the crust. to the remaining mixture stir the melted chocolate. spoon the chocolate mixture by large spoonfuls over the plain cheesecake mixture. run a knife through it a few times to create a marbled effect.
• 7 bake at 325 degrees f. for about 1 and 1/2 hours, until the center is raised and set. let cool to room temperature.
• 8 topping:.
• 9 coarsely chop the chocolate. mix with whipping cream and butter and melt (on the stove or in microwave). stir in vanilla. spread over top of the cheesecake.
• 10 refrigerate at least 6 hours, or overnight.

Chocolate-drizzled Shortbread

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

Ingredients

• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup semi-sweet chocolate chips
• 1/4 teaspoon shortening

Recipe

• 1 in small mixing bowl cream butter and confectioners sugar. beat in vanilla; mix well. combine flour and salt; gradually add to creamed mixture and mix well.
• 2 shape into 1-in balls.
• 3 place 2- in apart on ungreased baking sheet; flatten slightly with glass dipped in sugar.
• 4 bake at 350* for 10-12 minutes or until edges are lightly golden brown. immediately remove to wire racks to cool.
• 5 for drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth. remove from heat and drizzle over cookies.

Chocolate-dipped Pecans

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 -6 ounces semisweet chocolate morsels (depending on how much chocolate you coat the pecans with)
• 25 -30 pecan halves, toasted

Recipe

• 1 microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
• 2 dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
• 3 let cool completely.
• 4 store in a single layer in an airtight container for up to 2 days.

Chocolate-dipped Brownie Bites (brownies)

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

Ingredients

• Servings: 64
• 3/4 cup sugar
• 1/3 cup butter
• 2 tablespoons water
• 4 cups semi-sweet chocolate chips, divided
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 tablespoons shortening
• red and green m&m's or red and green gumdrops or melted chocolate chips or other christmas candies or candy sprinkles

Recipe

• 1 for brownies: in a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
• 2 stir in 1 cup chocolate chips and vanilla; stir until smooth. cool for 5 minutes.
• 3 add eggs, one at a time, beating well after each addition.
• 4 combine flour, salt and baking soda; stir into chocolate mixture. stir in 1 cup chocolate chips.
• 5 pour into a greased 9-inch square baking pan. bake at 325°f for 35 minutes or until set.
• 6 cool completely. place in the freezer for 30-40 minutes (do not freeze completely). cut into squares.
• 7 for coating: in a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
• 8 using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
• 9 place brownies on waxed paper-lined baking sheets; immediately decorate with m&m's or other toppings as desired or drizzle with melted baking chips.
• 10 let stand until set. store in a sealed container in a cool place.

Chocolate Chimichangas

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 hershey bar
• 1 fajita-size flour tortillas or 1 burrito-size flour tortilla
• 1 scoop vanilla ice cream
• hersheys chocolate syrup

Recipe

• 1 heat oil over medium heat in skillet or fry baby. if using an omelette size skillet, fill about 1/3 with oil.
• 2 tortilla is less likely to crack when you fold it if you microwave it for about 5-8 seconds right before you are ready to put chocolate bar inches.
• 3 break the hershey bar up into 2-3 pieces. pile the chocolate in the tortilla, leaving enough room so that no chocolate is exposed when you fold it. fold both ends over, then roll to make a little burrito. make sure all chocolate is covered. if any of it gets into the hot oil, it is a nasty mess. i usually test the oil by tearing off a little piece of tortilla--if it sizzles then the oil is ready.
• 4 using tongs to hold the chimichanga together, gently place the chimichanga into the hot oil. let cook for a couple of minutes until bottom is golden & crispy. then gently flip over, careful not to let any chocolate spill out. cook until that side is also golden & crispy. (don't be suprised if you ruin one on the first try, it takes a little practice to get it just right.).
• 5 drain the grease by placing chimichanga on a paper towel. then put it into a bowl or plate & top with a large scoop of vanilla ice cream. (the old fashioned kind is my favorite.) drizzle with chocolate syrup for presentation. it's so rich that 2 people usually share one of these.

After-dinner Chocolate Salami ( To Serve With Coffee)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 250 g chocolate, chopped
• 100 g butter
• 3 tablespoons honey
• 100 g ground almonds
• 100 g dried apricots, finely chopped
• 50 g toasted chopped hazelnuts
• 200 g amaretti, finelly crushed

Recipe

• 1 place butter, chocolate and honey in a large microwavable bowl and microwave on medium for 3-4 minutes, then stir th mixture until smooth.
• 2 stir the ground almonds, dried apricots, chopped nuts and 3/4 of teh amaretti into the chocolate mixture.
• 3 leave to cool then chill 1-2 hours until the mixture is firm enough to hold its shape.
• 4 place the mixture along a lenght of greaseproof paper, then wrap paper around it and shape like a log measuring about 25cm (10 inches) in lenght.
• 5 chill the roll for 30 minutes.
• 6 sprinkle the remaining amaretti on another greaseproof paper and use your hands to roll it over the amaretti crumbs so that is is coated evenly.
• 7 wrap tightly with foil, twisting the ends to seal it. chill 4 hours or overnight.
• 8 to serve, unwrap and slice into thin rounds with a sharp knife.
• 9 serve with after dinner coffee.
• 10 keep in the fridge for 1-2 weeks or freeze for up to 1 months.

Apple And Orange Butter Pie

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

Ingredients

• 2 tablespoons orange zest
• 2 tablespoons orange juice
• 185 g butter
• 1 cup sugar
• 3 eggs
• apple
• flakey pastry dough

Recipe

• 1 in a microwave safe jug cook zest, juice, butter and sugar on 100%power in microwave 1-2 mins until butter has melted. stirring once. beat eggs in a small bowl add a small amount of hot butter mix then pour into remaining hot mixture beating rapidly. cook on medium power 2-3 mins until thick.
• 2 spray 8 or 9 inch pie tin and line with pastry.
• 3 peel apples slice thinly and cover pastry with two layers (or more) top with orange butter mix. line outside edge with more apple slices leaving middle open for pastry leaves if desired.
• 4 bake 30mins 200°c.
• 5 tip:.
• 6 orange can be replaced with any citrus.

Cacio E Pepe And Spinach With Beans

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

Ingredients

• Servings: 4
• 1 lb spaghetti
• 3 tablespoons butter, cut into small pieces
• 5 tablespoons extra virgin olive oil
• 2 teaspoons coarse black pepper
• 1 cup grated pecorino romano cheese
• 1 (10 ounce) box frozen chopped spinach
• 3 -4 garlic cloves, chopped
• 1 (14 ounce) can cannellini beans, rinsed and drained
• 1/4 teaspoon freshly grated nutmeg

Recipe

• 1 bring a large pot of water to a boil for the pasta and salt it; add pasta and cook al dente; **you will use a ladle of the cooking water for the sauce right before you drain the pasta.
• 2 place a large skillet over low heat with the butter, 1 tablespoon of olive oil, and pepper; let it hang out until the pasta is done.
• 3 when the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture.
• 4 drain pasta and toss it in the pan with the sauce; turn off the heat; add in the cheese in small handfuls, then toss the pasta with tongs, until all the cheese is incorporated into the creamy sauce.
• 5 add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzle with 2 tablespoons of olive oil.
• 6 while the pasta works, defrost the spinach in the microwave for 6 minutes on high; place the spinach in a clean kitchen towel and wring the water out.
• 7 heat a small skillet over medium heat; add the remaining 2 tablespoons olive oil, then the garlic.
• 8 cook garlic for 2 minutes, then add in the beans; add the spinach to the beans, breaking it up as you drop it into the pan.
• 9 season with nutmeg, salt, and pepper; serve the spinach and beans alongside the hot pasta.

Baked "ziti" W/ Tofu Shirataki

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

Ingredients

• Servings: 3
• 2 (8 ounce) packages tofu shirataki noodles, fettuccine shaped
• 1/2 lb ground buffalo meat
• 1 small onion, chopped
• 1 small green pepper, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon fresh ground black pepper
• 1 (15 ounce) jar pasta sauce
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon italian seasoning (optional)
• 1/2 cup 2% mozzarella cheese, shredded & divided
• 1/2 cup fat-free cheddar cheese, shredded & divided
• 1/4 cup fresh parmesan cheese, grated

Recipe

• 1 preheat oven to 350ºf. lightly grease a 8x8 (1.75qt oval is what i use) baking dish; set aside.
• 2 tofu noodles: bring pot of water to boil, add well drained tofu noodles and return to boil. boil for two minutes and leave to drain in colander until needed. or just rinse and drain noodles, then microwave for one minute and place in colander to drain while preparing remaining ingredients.
• 3 in a large saucepan over medium high heat, cook ground meat, onions, green pepper, garlic and black pepper over medium heat until meat is browned; drain fat. add pasta sauce, crushed red pepper & italian seasoning (if your sauce isn't seasoned enough) and cook until mixture is hot, stirring occasionally.
• 4 meanwhile, cut tofu noodles into manageable pieces. then add noodles to the sauce mixture and mix well. stir in 1/4 cup of the mozzarella cheese and 1/4 cup cheddar cheese, mixing until well combined.
• 5 pour mixture into the prepared baking dish. top with remaining cheeses - 1/4 cup of the mozz, 1/4 cup cheddar and 1/4 cup parmesan. cover with foil (or lid).
• 6 bake at 350ºf for 15 minutes. remove foil/lid and bake for an additional 15 minutes until edges are bubbly. allow to stop bubbling before serving.

Apple And Pecan Muffins (gluten-free Or Not )

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

Ingredients

• 1/2 cup sorghum flour
• 1 1/2 cups gluten-free flour, blend (use a purchased blended flour with added gums)
• 4 teaspoons baking powder (gluten-free if required for diet)
• 1/3 cup caster sugar
• 1 teaspoon ground cinnamon
• 1/2 cup pecans, chopped
• 1 pinch salt
• 1 apple, peeled cored and grated
• 2 eggs
• 1/3 cup vegetable oil
• 3/4 cup milk or 3/4 cup soymilk
• 1/4 cup extra strong brewed coffee or 1/4 cup espresso coffee
• 12 pecans (1 per muffin)
• 1 dash sugar
• 1 dash ground cinnamon

Recipe

• 1 grease or line a 12 hole muffin tin and pre-heat oven to 170°c /340°f (180°c if not a fan-forced oven)
• 2 combine all of the dry ingredients, except apple, in a large mixing bowl and whisk to combine. add apple and lightly blend only until the apple is coated. set aside.
• 3 add all of the wet ingredients to a jug and whisk well.
• 4 add the wet ingredients to the dry and lightly stir until just combined. do not beat or over-mix as this will result in a tough dry muffin.
• 5 pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon.
• 6 bake approximately 20 minutes or until done.
• 7 cool on trays.
• 8 gluten-free muffins are best made the day of baking and can be frozen. wam for a few seconds in the microwave to enjoy the next day.

Chocolate-dipped Fortune Cookies

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

Ingredients

• Servings: 12
• 1 dozen fortune cookies
• 1/2 cup semi-sweet chocolate chips (or chocolate, if desired)
• 1 tablespoon shortening

Recipe

• 1 in a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
• 2 add shortening; stir until blended.
• 3 dip the purchased fortune cookies half-way in the chocolate and place on waxed paper to cool.

Coconut Pineapple Ice Cream

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

Ingredients

• 1 (15 ounce) can cream of coconut
• 1 (13 1/2 ounce) can coconut milk
• 3 tablespoons pineapple preserves

Recipe

• 1 mix coconut milk and pineapple preserves in a bowl with a stick blender. this breaks up pineapple pieces in the preserves into a finer texture so they are not so lumpy in the final dish. you can do this in the blender if necessary, or if you like chunky bits of pineapple just melt the preserves in the microwave for 30 seconds.
• 2 mix in the cream of coconut. cover the bowl and place in the refrigerator overnight.
• 3 freeze the mixture in an ice-cream maker according to the manufacturer's instructions.
• 4 once the mixture has finished churning, spoon into a container with a tight lid and put it in the freezer for at least an hour to harden before serving.

Chocolate-dipped Strawberry Cheesecake

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 12
• 1 3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
• 1/4 cup butter, melted
• 1 lb fresh strawberries (or frozen, thawed)
• 2 (1 ounce) envelopes unflavored gelatin
• 1/2 cup cold water
• 2 (8 ounce) packages fat free cream cheese, cubed
• 1 cup fat-free cottage cheese
• 3/4 cup sugar (or sugar substitute)
• 1 (8 ounce) carton reduced-fat whipped topping, thawed, divided

Recipe

• 1 in a small bowl, combine cracker crumbs and butter. press onto the bottom and 1-inch up the sides of a 9-inch springform pan coated with cooking spray. place on a baking sheet. bake at 350 degrees for 10 minutes or until set. cool on a wire rack.
• 2 hull strawberries if necessary, puree in a food processor. remove and set aside. in a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. heat over low heat, stirring until gelatin is completely dissolved. transfer to the food processor, add cream cheese, cottage cheese and sugar. cover and process until smooth.
• 3 add strawberry puree, cover and process until blended. transfer to a large bowl, fold in 2 cups whipped topping. pour into crust. cover and refrigerate for 2-3 hours or until set.
• 4 for garnish, wash strawberries and gently pat with papertowels until completely dry. cut tops off berries. in a microwave-safe bowl, melt chocolate at 50 percent power; stir until smooth. dip each berry tip until half of the berry is coated, allowing excess to drip off. place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.
• 5 carefully run a knife around edge of springform pan to loose; remove sides of pan. arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. garnish with remaining whipped topping. refrigerate leftovers.

Chocolate Cherry Strudel

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

Ingredients

• Servings: 8
• 1/3 cup amaretto or 1/3 cup cherry liquor
• 1/4 cup sugar
• 2 tablespoons water
• 1 cup dried cherries, chopped
• 1 tablespoon crystallized ginger, finely chopped
• 1/4 cup semi-sweet chocolate chips
• 8 sheets frozen phyllo dough, thawed
• butter-flavored cooking spray
• 1/4 cup semi-sweet chocolate chips

Recipe

• 1 microwave: to prepare filling, combine first liquor, water and sugar in a medium bowl. microwave at high 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds. stir in dried cherries and ginger, cover with plastic wrap and microwave an additional 3 minutes on high. let stand for 5 minutes to allow fruit to absorb the liquid. spoon fruit mixture into bowl, cover and cool completely.
• 2 stovetop: in a small saucepan, combine liquor, water and sugar and heat until sugar crystals dissolve. add dried cherries and ginger to the pan and cook until cherries absorb most of the liquid and plump (approximately 5-10 minutes with low heat). spoon fruit mixture into bowl, cover and cool completely.
• 3 preheat oven to 350°f
• 4 to assemble the strudel, 1/4 cup chips into the cherries.
• 5 place 1 phyllo sheet on work surface, covering remaining dough to keep from drying. lightly coat with butter-flavored cooking spray. working with 1 phyllo sheet at a time, repeat this process with the 7 remaining phyllo sheets with cooking spray, placing one on top of the other. place a sheet of plastic wrap or waxed paper over phyllo, pressing gently to seal sheets together; discard plastic wrap.
• 6 spoon filling along 1 long edge of phyllo, leaving a 2-inch border. fold over the short edges of phyllo to cover 2 inches of apricot mixture on each end. starting at long edge with 2-inch border, roll up jelly-roll fashion. do not roll tightly, or the strudel may split.
• 7 place strudel, seam side down, on a baking sheet coated with cooking spray. score 7 diagonal slits into top of strudel using a sharp knife. lightly spray strudel with cooking spray.
• 8 bake for 30 minutes or until golden.
• 9 place 1/4 cup chips in a small heavy-duty zip-top plastic bag, and seal. submerge bag in very hot water until chips melt. snip a tiny hole in 1 corner of bag; drizzle chocolate over the baked strudel.

Chocolate-espresso Tiramisu

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

Ingredients

• Servings: 8
• 1 egg
• 1/3 cup flour
• 2 tablespoons unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/4 cup milk
• 1 tablespoon butter
• 1 teaspoon vanilla
• 2 teaspoons cocoa, for kitchen towel not batter
• 2 ounces bittersweet chocolate, chopped (optional)
• 8 ounces mascarpone cheese, room temperature
• 1 teaspoon vanilla
• 1 1/4 cups whipping cream
• 1/3 cup powdered sugar
• 1 tablespoon kahlua (optional)
• 2 tablespoons espresso coffee, brewed and room temperature
• 1 tablespoon cocoa, sifted (optional)
• chocolate shavings (optional)
• chocolate-covered coffee beans (optional)

Recipe

• 1 biscuit-allow egg to stand at room temperature for 30 minutes.
• 2 meanwhile, grease a 9 x 9 inch baking dish, preheat oven to 350 degrees.
• 3 line the bottom of baking pan with parchment paper, grease and flour paper; set aside.
• 4 in a small bowl, stir together the flour, cocoa, baking powder, and salt.
• 5 in a medium bowl, beat egg with an electric mixer on high speed about 3 minutes or until thick and lemon colored.
• 6 gradually add sugar, beating on medium speed for 4 minutes or until light and fluffy.
• 7 add the flour mixture; beat on low to medium speed just until combined.
• 8 in a small saucepan, combine milk and butter; heat and stir until butter melts; add to batter along with vanilla, beating until combined.
• 9 pour batter into prepared pan.
• 10 bake about 15 minutes or until a wooden toothpick inserted near the center comes out clean.
• 11 cool biscuit in pan on a wire rack for 10 minutes.
• 12 loosen sides from pan and turn out onto a kitchen towel sprinkled with cocoa powder.
• 13 carefully remove paper; discard.
• 14 cool completely, about 25 minutes.
• 15 pudding:.
• 16 chill large metal bowl and whipping beater in freezer.
• 17 optional-place bittersweet chocolate in a small microwave safe bowl, microwave, uncovered, on 50 percent power (medium) about 1 minute or until chocolate is melted and smooth, stirring every 15 seconds-set aside to cool about 15 minutes. careful as you don't want it to harden up again.
• 18 beat inmascarpone, vanilla, and optional cooled chocolate with an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
• 19 set up chilled metal bowl and whipping beater, whip whipping cream and powdered sugar until soft peaks form, then gently fold (not beat it in or it will be dense) the whipping cream mixture into the mascarpone mixture.
• 20 put kahlua and espresso into a shallow dish.
• 21 cut cooled biscuit into 16 pieces.
• 22 dip 8 pieces quickly into the coffee mixture one at a time (if you saturate them too much you will have a soggy mess) and arrange side by side, in a serving dish-about 1 quart size or you could use pudding cups.
• 23 cover biscuit with half the mascarpone mixture.
• 24 top with remaining biscuit, and remaining mascarpone mixture.
• 25 dust top with cocoa, chocolate shavings, or chocolate covered coffee beans,.
• 26 refrigerate 24 hours, or freeze.

Chicken Broccoli Ziti Bake

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 slices hearty bread, torn into pieces
• 8 garlic cloves, minced
• 2 1/2 cups grated asiago cheese
• 5 tablespoons unsalted butter, with 2 tablespoons melted
• salt and pepper
• 1 lb ziti pasta
• 1 onion, chopped fine
• 1/4 teaspoon red pepper flakes
• 1/4 cup all-purpose flour
• 1/2 cup wine
• 3 cups whole milk
• 2 cups low sodium chicken broth
• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 12 ounces broccoli florets, cut into 1-inch pieces

Recipe

• 1 pulse bread, 2 minced garlic cloves, 1/2 cup asiago, and melted butter in food processor until coarsely ground. set aside.
• 2 adjust oven rack to middle position and heat oven to 400 degrees. bring 4 quarts water to boil in large pot. add 1 tablespoon salt and ziti to boiling water and cook until nearly al dente. drain in colander and rinse under cold water until cool.
• 3 melt remaining butter in empty pot over medium heat. cook onion until softened, about 5 minutes. add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. stir in flour and cook until golden, about 1 minute. slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. slowly whisk in milk and broth and bring to boil. add chicken and simmer until no longer pink, about 5 minutes. off heat, stir in remaining cheese until melted.
• 4 microwave broccoli, covered, in large bowl until bright green and nearly tender, 2 to 4 minutes. stir cooked broccoli and drained ziti into pot and season with salt and pepper. transfer to 13- by 9-inch baking dish. sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. cool 5 minutes. serve. (casserole can be assembled, minus bread crumbs, 24 hours in advance. bring to room temperature before adding bread crumbs and baking.

Chocolate-espresso Dacquoise(atk)

Total Time: 11 hrs 57 mins Preparation Time: 1 hr 32 mins Cook Time: 10 hrs 25 mins

Ingredients

• 3/4 cup sliced almonds, blanched-toasted
• 1/2 cup hazelnuts, toasted and skinned
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1 cup sugar
• 4 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup whole milk
• 4 large egg yolks
• 1/3 cup sugar
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons amaretto or 2 tablespoons water
• 1 1/2 tablespoons instant espresso powder
• 16 tablespoons unsalted butter, softened
• 6 ounces bittersweet chocolate, chopped fine
• 3/4 cup heavy cream
• 2 teaspoons corn syrup
• 12 hazelnuts, toasted and skinned
• 1 cup sliced almonds, blanched-toasted

Recipe

• 1 for the meringue: adjust oven rack to middle position and heat oven to 250 degrees. using ruler and pencil, draw 13 by 10 1/2-inch rectangle on piece of parchment paper. grease baking sheet and place parchment on it, ink side down.
• 2 process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. add 1/2 cup sugar and pulse to combine, 1 to 2 pulses.
• 3 using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. with mixer running at medium-high speed, slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. fold nut mixture into egg whites in 2 batches. with offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. using spray bottle, evenly mist surface of meringue with water until glistening. bake for 1 1/2 hours. turn off oven and allow meringue to cool in oven for 1 1/2 hours. (do not open oven during baking and cooling.) remove from oven and let cool to room temperature, about 10 minutes. (cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.).
• 4 for the buttercream: heat milk in small saucepan over medium heat until just simmering. meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper. whisking constantly, return tempered yolk mixture to remaining milk in saucepan. return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes. transfer pastry cream to bowl. cover and refrigerate until set, at least 2 hours or up to 24 hours. before using, warm gently to room temperature in microwave at 50 percent power, stirring every 10 seconds.
• 5 stir together amaretto and espresso powder; set aside. using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes. add pastry cream in 3 batches, beating for 30 seconds after each addition. add amaretto mixture and continue to beat until light and fluffy, about 5 minutes longer, scraping down bowl thoroughly halfway through mixing.
• 6 for the ganache: place chocolate in heatproof bowl. bring cream and corn syrup to simmer in small saucepan over medium heat. pour cream mixture over chocolate and let stand for 1 minute. stir mixture until smooth. set aside to cool until chocolate mounds slightly when dripped from spoon, about 5 minutes.
• 7 carefully invert meringue and peel off parchment. reinvert meringue and place on cutting board. using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. discard trimmings. with long side of rectangle parallel to counter, use ruler to mark both long edges of meringue at 3-inch intervals. using serrated knife, score surface of meringue by drawing knife toward you from mark on top edge to corresponding mark on bottom edge. repeat scoring until meringue is fully cut through. repeat until you have four 10 by 3-inch rectangles. (if any meringues break during cutting, use them as middle layers.).
• 8 place 3 rectangles on wire rack set in rimmed baking sheet. using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. refrigerate until ganache is firm, about 15 minutes. set aside remaining ganache.
• 9 using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues. invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level. repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. spread top with buttercream. invert final ganache-coated strip on top of cake. use 1 hand to steady top of cake and spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. smooth until cake resembles box. refrigerate until buttercream is firm, about 2 hours. (once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.).
• 10 warm remaining ganache in heatproof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. keeping assembled cake on wire rack, pour ganache over top of cake. using offset spatula, spread ganache in thin, even layer over top of cake, letting excess flow down sides. spread ganache over sides in thin layer (top must be completely covered, but some small gaps on sides are ok).
• 11 garnish top of cake with hazelnuts. holding bottom of cake with 1 hand, gently press almonds onto sides with other hand. chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. transfer to platter. cut into slices with sharp knife that has been dipped in hot water and wiped dry before each slice. serve.

Chocolate-dipped Banana Bites

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 2 tablespoons semi-sweet chocolate chips
• 1 small banana, cut into 1-inch chunks

Recipe

• 1 place chocolate chips in a small microwave-safe bowl; microwave at high 1 minute or until chocolate melts.
• 2 dip banana pieces halfway into melted chocolate; serve immediately.

Chicken Broccoli Tossed Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 cups broccoli florets, fresh
• 3 cups romaine lettuce, torn
• 2 cups chicken breasts, cooked and chopped
• 1 medium apple, chopped
• 1/2 cup fat-free italian salad dressing
• 1/4 cup pecan halves, toasted (i'll use almonds)
• 2 tablespoons golden raisins

Recipe

• 1 cook broccoli by steaming (microwave or stovetop) for 5-8 minutes or until broccoli is crisp-tender.
• 2 drain broccoli and rinse in cold water; then pat dry with paper towels.
• 3 divide romaine lettuce among four salad plates.
• 4 in a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
• 5 spoon chicken mixture onto romaine.
• 6 sprinkle with pecans and raisins.

Chocolate-covered Cheesecake Squares

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

Ingredients

• Servings: 49
• 1 cup graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 24 (1 ounce) semi-sweet chocolate baking squares
• 3 tablespoons shortening

Recipe

• 1 line a 9 inch baking pan with foil and greased the foil. in a small bowl, combine the graham cracker crumbs, pecans and butter. press into prepared pan; set aside.
• 2 in a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth.
• 3 add eggs; beat on low speed just until combined. stir in vanilla. pour over crust.
• 4 bake at 325 for 35-40 minutes or until center is almost set. cool on a wire rack. refrigerate until chilled. freeze overnight.
• 5 in a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. cool slightly. using foil, life cheese cake out of pan. gently peel off foil; cut into 49 squares. remove a few pieces at a time for dipping; keeping remaining squares refrigerated until ready to dip.
• 6 using a toothpick, completely dip squares, one at a time, in melted chocolate.
• 7 place on waxed paper-lined baking sheets; spoon about 1 t. chocolate over each. [reheat chocolate if needed to finish dipping.] let stand for 20 minutes or until set. store in an airtight container in the refrigerator or freezer.

Apple And Spice Porridge

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 large apple, peeled, cored and finely sliced
• 1 cup oats
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mixed spice
• 1 cup low-fat milk
• 1 tablespoon honey
• 1/4 cup slivered almonds, toasted

Recipe

• 1 place the apple, oats, cinnamon, mixed spice, milk and 2 cups of water in a large microwave-proof dish.
• 2 cook on high (100%) for 8 minutes, stirring every minute, until thick.
• 3 set aside for 5 minutes.
• 4 serve drizzled with the honey and slivered almonds.

Cacio E Pepe Spaghetti Squash

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

Ingredients

• Servings: 4
• 4 lbs spaghetti squash
• 2 tablespoons olive oil
• 1 cup grated romano cheese
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 cut squash in half and seed. place 1/4 inch water in microwave-safe dish. place squash in the dihs, the cut sides down- the sides will overlap. cover with plastic wrap and microwave on high for 13 minutes. shred squash and add 1/4 cup cooking liquid to it in large bowl.
• 2 dress with olive oil and cheese. season and serve.

Baileys Fudge

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

Ingredients

• Servings: 50
• 375 g condensed milk
• 3 1/2 cups chocolate chips
• 1/3 cup baileys irish cream

Recipe

• 1 line a 12x6 bar pan or slice pan with baking paper.
• 2 heat the condensed milk carefully.
• 3 melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. add to the condensed milk and then mix in baileys.
• 4 pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set.
• 5 cut into pieces and watch it disappear.
• 6 we serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.

Corned Beef Hash, Cajun Style

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

Ingredients

• 1 cup cooking oil
• 1 cup flour
• 6 cups potatoes
• 6 cups water
• 1 (12 ounce) can corned beef, libby's brand
• 1 large yellow onion, finely chopped
• 2 teaspoons salt
• 2 teaspoons pepper

Recipe

• 1 in a deep microwave proof dish, combine cooking oil and flour, mixing well.
• 2 put into microwave and cook on high, stirring every 3 minutes until dark brown, a chocolate color. be careful as it gets very hot.
• 3 set aside and cool.
• 4 peel and cut potatoes into medium sized chunks.
• 5 in a large dutch oven pot, heat water to boiling.
• 6 gradually add roux mixture stirring well to blend. mixture should not be medium consistency, not runny.
• 7 add corned beef, potatoes, onions, salt and pepper bringing to a slow boil.
• 8 reduce heat to simmer and cook covered until potatoes are done, about 30 minutes.
• 9 if mixture is too thick, add more water. if it is too thin, add more roux.

After Dinner Liqueur Chocolate Cups

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

Ingredients

• 3 ounces semisweet chocolate, chopped
• miniature paper baking cups or candy foil liners
• your favorite after-dinner liqueur

Recipe

• 1 melt chocolate over low heat in small saucepan or in microwave until smooth.
• 2 brush insides of foil cups with chocolate to within 1/8 inch of top.
• 3 repeat until chocolate is about 1/8 inch thick.
• 4 refrigerate cups for 10 minutes.
• 5 brush another layer of chocolate over first layer.
• 6 refrigerate until very firm.
• 7 carefully peel liners from chocolate and store covered in refrigerator or freezer until ready to use.
• 8 just before serving, fill with your favorite liqueur.

Apple Blintzes With Caramel Sauce

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

Ingredients

• 2 tablespoons butter
• 3 tablespoons sugar
• 4 large golden delicious apples, cored, peeled and cut into 3/4-inch dices (about 2 lbs)
• 1/4 teaspoon ground cinnamon
• 3/4 cup sugar
• 1/4 cup water
• 1/2 cup apple cider
• 1/8 teaspoon salt
• 1 (4 1/2 ounce) package ready-to-use square crepes (10 7-inch crepes)
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• sour cream, for serving

Recipe

• 1 ---------filling-------.
• 2 heat butter and sugar in large nonstick skillet over medium-high heat.
• 3 add apples; cook 10-12 minutes , until tender.
• 4 remove from heat; top with cinnamon.
• 5 let cool.
• 6 --------sauce--------.
• 7 heat sugar and water in medium-size heavy-bottomed saucepan (not nonstick) over medium-high heat until mixture turns amber, 12-15 minutes , swirling the pan occasionally, and not stirring.
• 8 carefully add cider; simmer until sauce consistency of pancake syrup, about another 5 minutes (sugar should be completely dissolved).
• 9 stir in salt, let cool.
• 10 --------blintzes--------.
• 11 spoon about 1/3 cup filling into the center of each crepe.
• 12 fold sides of each crepe around filling to form square package.
• 13 refrigerate the packages until ready to cook.
• 14 heat butter and vegetable oil in large nonstick skillet over medium-high heat.
• 15 carefully add blintzes, seam side down; cook about 2 minutes per side or until crispy and browned.
• 16 remove to paper towels; gently pat the blintzes dry serve immediately with caramel sauce and sour cream.
• 17 if sauce thickens too much, microwave for about 15 seconds; sauce should be served at room temperature.

Cheesecake-stuffed Luscious Lemon Cake

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

Ingredients

• Servings: 12
• 1 (18 1/4 ounce) package cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 3 large eggs
• 1 1/4 cups milk
• 1 cup canola oil
• 2 teaspoons vanilla extract
• 1 (4 ounce) chocolate baking bar, finely chopped
• 2 tablespoons lemon rind, grated (about 2 large lemons)
• 3 (16 ounce) cans cream cheese frosting, homestyle (or make your own)
• 1 (19 ounce) package cheesecake, frozen (with strawberry topping)
• 2 cups raspberries, fresh, divided
• 1 (10 ounce) jar lemon curd
• 1 cup strawberry, fresh, halved
• mint sprig, fresh

Recipe

• 1 preheat oven to 350°.
• 2 beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. fold in chopped chocolate and lemon rind. pour batter into 2 greased and floured 9-inch round cake pans.
• 3 bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. cool in pans on wire racks 10 minutes. remove from pans to wire racks, and cool completely. wrap and chill cake layers at least 1 hour or up to 24 hours.
• 4 using a serrated knife, slice cake layers in half horizontally to make 4 layers. place 1 layer, cut side up, on cake plate. spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. repeat procedure twice. place final cake layer on top of cake, cut side down. spread remaining frosting on top and sides of cake. cover and chill in refrigerator until ready to serve. store in refrigerator.
• 5 just before serving, drizzle lemon curd over cake. garnish with remaining raspberries, strawberries, and mint sprigs.
• 6 test kitchen tip: if the lemon curd is a bit too thick to drizzle over the frosted cake, microwave it at high for 30 seconds. stir the warm lemon curd, and drizzle over cake using a small spoon.

Cheesecake-poppy Seed Muffins

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

Ingredients

• 12 ounces lemon poppy seed quick bread mix (muffin with glaze pkt)
• 1 (3 ounce) package cream cheese, softened
• 3/4 cup milk
• 1/4 cup vegetable oil
• 2 eggs

Recipe

• 1 heat oven to 425ºf.
• 2 place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• 3 squeeze glaze packet (from muffin mix) about 10 seconds (do not microwave). cut off tip of 1 corner of packet with scissors. in small bowl, stir together cream cheese and about half of the glaze. reserve remaining glaze for topping.
• 4 in medium bowl, stir muffin mix, milk, oil and eggs just until blended (batter may be lumpy). place 1 tablespoonful of batter in each muffin cup. top batter in each cup with about 1 teaspoon cream cheese mixture. divide remaining batter among muffin cups (each about two-thirds full).
• 5 bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. cool 5 minutes; remove from pan. cool 5 minutes longer. drizzle remaining glaze over muffins; serve warm. refrigerate any remaining muffins.

Bodacious Brownies

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

Ingredients

• Servings: 12
• 4 ounces unsweetened chocolate squares
• 4 ounces semi-sweet chocolate baking squares
• 1/3 cup butter
• 6 ounces cream cheese, softened
• 2 cups sugar, divided
• 6 large eggs, divided
• 1 teaspoon vanilla extract
• 2 tablespoons flour
• 9 ounces semi-sweet chocolate chips, divided
• 2 teaspoons vanilla extract
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whipping cream
• 8 ounces semi-sweet chocolate chips
• 1/2 cup butter
• 1 cup light brown sugar
• 1/2 cup whipping cream
• 1/2 teaspoon vanilla extract

Recipe

• 1 microwave first 3 ingredients until melted. cool slightly.
• 2 beat cream cheese and 1/4 cup butter at medium speed until creamy. gradually add 1/2 cup sugar. add 2 eggs, 1 at a time. stir in 1 teaspoon vanilla. fold in 2 tablespoons flour and 1/2 cup chocolate morsels.
• 3 in a separate bowl beat remaining four eggs and add 1 1/2 cups sugar. add melted chocolate mixture and 2 tsp vanilla. add 1 cup flour, baking powder, and salt. stir in remaining 1 cup chocolate morsels.
• 4 reserve 3 cups of chocolate batter. pour remaining chocolate batter into a 13 x 9 inch greased pan. pour cream cheese batter over this. top with remaining chocolate batter. swirl with knife.
• 5 bake at 325 degrees for 40 to 45 minutes until toothpick comes out clean.
• 6 serve with caramel and chocolate sauce. spread a thin layer of caramel sauce on bottom of plate. place brownie square in center. with chocolate sauce squirt dots around brownie. using a toothpick pull through to make a swirl design.
• 7 chocolate sauce: bring cream to boil in heavy sauce pan. remove from heat. add chocolate and stir until melted. place in squirt bottle to swirl into caramel sauce.
• 8 caramel sauce: melt butter in heavy sauce pan over medium heat. add sugar and stir constantly. after mixture boils, add cream and vanilla. remove from heat.

Corned Meat ( Silverside Or Beef)

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

Ingredients

• Servings: 8
• 1 kg corned beef (or use corned silverside)
• 2 carrots, chopped
• 2 onions, chopped
• 1/4 cup vinegar (i use malt vinegar)
• 1/4 cup brown sugar
• 1 teaspoon peppercorn

Recipe

• 1 take the meat from the bag and place in a large saucepan or boiler.
• 2 cover with water and add all of the ingredients.
• 3 bring to the boil and reduce to a gentle heat to keep the water on a gentle boil. cover the saucepan.
• 4 slowly boil until cooked. 30 minutes for each 500 grams of meat.
• 5 remove the meat form the water when cooked and wrap in aluminium foil (you can line the foil with baking paper if desired.).
• 6 you can slice the meat after about 10 minutes. the meat slices better the longer it is left. the meat can be sliced into thin sandwich slices when cold.
• 7 to reheat meat either use the microwave or heat in the foil in the oven until warmed thru.
• 8 note: the vegetables cooked in the water are used for flavouring only and are discarded after the meat has cooked.
• 9 the number of servings and cooking time depends on the size of the piece of meat.

Cheesecake For Breakfast (omelette)

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

Ingredients

• Servings: 3
• 1 tablespoon butter
• 6 eggs
• 4 tablespoons sour cream
• 2 tablespoons sugar
• 4 ounces cream cheese
• 1 teaspoon vanilla
• 6 tablespoons fruit preserves or 6 tablespoons sliced & sugared fresh fruit
• 2 ounces whipped cream

Recipe

• 1 in bowl mix eggs with sour cream and 1 tbsp sugar. whisk for five minutes or use electric mixer on low for two minutes.
• 2 melt butter in a heavy 8-inch teflon coated fry pan over lowest heat setting and add egg mixture.
• 3 while eggs are cooking place cream cheese in bowl and warm in microwave for 45 seconds. check for warmth, must be warm but not hot. microwaves vary, after 1st time segment if additional heating is needed use 15 second bursts.
• 4 add vanilla and rest of sugar to cream cheese and stir until well combined.
• 5 flip omelette by sliding onto plate, cover top with fry pan and invert, replace on heat until firm (about 30 seconds should do it).
• 6 top omelette with cream cheese mixture and then place fruit topping on top of cream cheese.
• 7 finish with whipped cream.
• 8 serve with your favorite toast buttered and topped with cinnamon sugar.

Banana Dippers

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 6 bananas
• 8 ounces chocolate chips
• colored sugar sprinkle (optional)
• cinnamon sugar (optional)
• chopped nuts (optional)
• coconut (optional)
• candy sprinkles (optional)
• crushed cookie (optional)

Recipe

• 1 peel the bananas and slice into several pieces.
• 2 place the chocolate chips in a microwave safe bowl and cook on high until melted - about 1 minute, stirring every 30 seconds until smooth.
• 3 dip the banana slices in the chocolate, then roll them in other ingredients as desired.

Chocolate-oat Toffee Bars

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

Ingredients

• Servings: 15
• 6 tablespoons butter
• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 1/3 cup packed brown sugar
• 3 tablespoons corn syrup
• 1 cup semi-sweet chocolate chips
• 1/3 cup toffee pieces or 1/3 cup almond brickle chips
• 1/3 cup chopped pecans

Recipe

• 1 in a large microwave-safe bowl, melt butter; stir in the flour, oats, brown sugar and corn syrup. press into a greased 9 inch square baking pan.
• 2 bake at 450 degrees for 8-12 minutes or until golden brown. place on a wire rack. sprinkle with chocolate chips. let stand for 5 minutes; spread chocolate over crust. sprinkle with toffee bits and pecans. refrigerate until chocolate is set.

Coconut Pie

Total Time: 21 mins Preparation Time: 10 mins Cook Time: 11 mins

Ingredients

• Servings: 6
• 2 cups milk
• 1/4 cup cornstarch
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla flavoring
• 2 cups coconut
• 1 (9 inch) pie crusts

Recipe

• 1 in a glass measuring cup mix the first 4 ingredients.
• 2 microwave for 3 minutes until hot. remove.
• 3 in another bowl whisk eggs, now you want to temper the eggs by adding some of the hot mixture into the eggs as you whisk.
• 4 repeat step three again, then pour egg mixture into the first bowl. keep whisking so the eggs do not cook.
• 5 return to microwave for 8 minutes, remove to whisk at 2 minute intervals.
• 6 when done this should be a thick pudding.
• 7 stir in flavoring and coconut and pour into a shell.
• 8 chill.