Cheesy -cheese Quesadillas

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• 1 ounce parmesan cheese (for topping)
• 1 tortilla
• 1 (7 ounce) can chicken
• 1 slice american cheese
• 2 slices swiss cheese

Recipe

• 1 take a plate or tray.
• 2 put a tortilla on it.
• 3 add the cheese (only american and swiss) and chicken.
• 4 fold the tortilla and add the parmesan cheese.
• 5 then put in microwave for 1 minute.
• 6 then, finally, eat!
• 7 mmm-- good!

Bake Beans

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 2 (32 ounce) cans lamb and beans (take the lamb out !)
• 1/2 teaspoon molasses
• 1/2 cup ketchup
• 1 teaspoon mustard
• 1 1/4 cups brown sugar
• bacon

Recipe

• 1 drain lamb&beans and take the fat out!
• 2 cook bacon and save some for top.
• 3 set oven to 350.
• 4 mix ketchup musterd brown sugar and molasses until creamy.
• 5 add bean and bacon.
• 6 mix well and smash some of the bean, not all!
• 7 and bake for at least 3 hour's.
• 8 or in microwave for a hour 1/2.
• 9 top with cooked bacon strips.
• 10 and cook 20 mins more.
• 11 let stand about 10 minutes.
• 12 and enjoy!

Chocolate-covered Raspberry Truffles

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

Ingredients

• Servings: 50
• 1/4 cup heavy cream
• 7 ounces fine-quality bittersweet chocolate, not extra-bitter or unsweetened,finely chopped in a food processor
• 1 1/2 tablespoons framboise eau-de-vie or 1 1/2 tablespoons brandy
• 6 ounces fresh raspberries (1 cup)
• 3/4 cup unsweetened cocoa powder

Recipe

• 1 special equipment: a large sealable plastic bag.
• 2 line a tray with wax paper.
• 3 bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven.
• 4 remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth.
• 5 stir in framboise.
• 6 pat raspberries dry if necessary.
• 7 add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
• 8 remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray.
• 9 coat remaining raspberries in same manner, working in batches of 6 to 8.
• 10 chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
• 11 put cocoa in a sealable bag and add all of truffles.
• 12 seal bag, leaving some air in, and shake to coat.
• 13 empty bag into a shallow bowl.
• 14 transfer coated truffles to a platter with your fingers, shaking off excess cocoa.
• 15 keep chilled until ready to serve.

Cheesy Bacon Dip

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

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 6 slices cooked bacon

Recipe

• 1 melt the butter over medium heat in a medium sized saucepan. stir in the flour and cook for 2- 3 minutes.
• 2 in the meantime, warm the broth in the microwave this isn't necessary but it will make it less likely that you will have lumps. add the warm broth and the lemon juice to the flour mixture. cook and stir for a couple minutes, til its thickened.
• 3 add bacon and cheeses, stir until they have melted. serve with crackers or tortilla chips.

Chocolate-mint Thumbprints

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 2 ounces bittersweet chocolate, chopped
• 2 ounces mint chocolate, chopped
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened dutch-processed cocoa powder
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 2 tablespoons dark brown sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup coarse sugar, such as turbinado for rolling
• 3 ounces chocolate, chopped
• 3 tablespoons heavy cream
• 1/2 teaspoon pure peppermint extract

Recipe

• 1 in a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted. whisk until smooth, then let cool. in a medium bowl, whisk the flour with the cocoa and salt.
• 2 in the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. beat in the egg yolks and vanilla. scrape the chocolate into the mixer and beat just until incorporated. add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. transfer the dough to a sheet of plastic wrap and pat it into a 7-inch disk; wrap it up and refrigerate until chilled and firm, at least 1 hour.
• 3 preheat the oven to 350° and position racks in the upper and lower thirds. line 2 cookie sheets with parchment paper. spread the coarse sugar in a shallow bowl. scoop up tablespoons of the dough and roll them into balls, then roll in the coarse sugar; transfer to the baking sheets. using your thumb or a melon baller, make an indentation in the center of each cookie. bake the cookies for 10 minutes, until slightly firm. remove the cookie sheets from the oven. using the melon baller, press into the cookies again. return the cookies to the oven, shifting the cookie sheets, and bake for 5 minutes longer, just until dry but not hard. transfer the cookie sheets to racks to cool completely.
• 4 put the chocolate in a heatproof cup. put the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds. pour the hot cream over the chocolate and let stand until melted, then whisk until smooth. stir in the peppermint extract. fill the thumbprints with the -chocolate ganache and refrigerate just until set, about 30 minutes.

Chocolate-gingerbread Hugs

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

Ingredients

• Servings: 30
• 3 squares bittersweet chocolate (1 ounce each) or 3 semisweet chocolate
• 2 tablespoons unsalted butter
• 1 (14 1/2 ounce) box gingerbread cake mix (betty crocker)
• 1 tablespoon all-purpose flour
• 1/4 cup hot water
• 1/2 cup granulated sugar
• 30 chocolate hershey chocolate kisses (hershey's hugs, unwrapped)

Recipe

• 1 heat oven to 375 degrees f; you'll need a baking sheet.
• 2 place chocolate and butter in a small microwave-safe bowl.
• 3 microwave on high 1-2 minutes, until melted.
• 4 stir until well blended and smooth.
• 5 stir together gingerbread mix, chocolate mixture, flour and hot water in a large bowl with rubber spatula until well blended.
• 6 put sugar in a small bowl.
• 7 with floured hands, shape scant tablespoons of dough into 1-inch balls.
• 8 roll balls in sugar to coat.
• 9 place 1 inch apart on ungreased baking sheet.
• 10 bake 10-12 minutes until tops crack slightly but are still soft to the touch.
• 11 place baking sheet on a wire rack.
• 12 immediately press a hug in center of each cookie.
• 13 transfer cookies from baking sheet to rack to cool completely.
• 14 store airtight at cool room temperature up to 2 weeks.

Chocolate Chip Banana Smoothie

Total Time: 4 mins Preparation Time: 4 mins

Ingredients

• Servings: 1
• 1 cup skim milk
• 1 banana
• 1 teaspoon vanilla extract
• 10 semi-sweet chocolate chips (melted)
• 4 -6 ice cubes

Recipe

• 1 melt chocolate chips in bowl for about 20-45 seconds, depending on microwave.
• 2 add all ingredients in blender and blend.

Carrot Orzo

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 8 ounces carrots, cut into 1-inch pieces (about 2 cups)
• 2 1/2 cups chicken broth
• 3 tablespoons butter
• 1 medium onion, chopped
• 2 cups uncooked orzo pasta
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup freshly grated parmesan cheese
• 3 tablespoons chopped fresh chives
• 1 teaspoon chopped fresh thyme

Recipe

• 1 process carrots in a food processor 15 seconds or until finely chopped.
• 2 combine 2 1/2 cups water and broth in a microwave-safe measuring cup.
• 3 microwave at high for 5 minutes or until very hot.
• 4 meanwhile, melt butter in a large saucepan over medium heat.
• 5 add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender.
• 6 add orzo and garlic, and cook 1 minute.
• 7 slow stir hot broth mixture, salt, and pepper into orzo mixture.
• 8 cook, stirring often, 15-18 minutes or until liquid is absorbed.
• 9 stir in parmesan cheese, chives, and thyme until blended.
• 10 serve immediately.

Chocolate Chip Banana Muffins

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

Ingredients

• 3 ounces unsweetened chocolate
• 6 tablespoons butter or 6 tablespoons margarine
• 2 cups flour
• 2 teaspoons baking soda
• 1 tablespoon vinegar, plus
• 3 tablespoons milk
• 2 very ripe bananas
• 2/3 cup sugar (or more for a sweeter taste)
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup semi-sweet chocolate chips

Recipe

• 1 set oven to 350 degrees.
• 2 line 12 muffin cups with papers.
• 3 heat butter or margarine in the microwave or double boiler, until the chocolate is melted; stir to combine, and set aside to cool slightly.
• 4 mix vinegar and milk; set aside until curdled.
• 5 sift together the flour and the baking soda; set aside.
• 6 in a large mixing bowl, mash the bananas, add in the sugar (adding more sugar if necessary to taste) and beat until well mixed; add in vanilla and eggs and milk/vinegar mixture then beat well.
• 7 to the banana mixture, add in the cooled chocolate mixture alternately with the flour mixture; mix until combined with a wooden spoon; add in the chocolate chips.
• 8 spoon the mixture into lined muffin cups.
• 9 bake for 25 minutes, or until the muffins test done.
• 10 cool in pan 5 minutes, transfer to a wire rack to cool completely.

Cheesy Apple Rings

Total Time: 5 mins Preparation Time: 4 mins Cook Time: 1 min

Ingredients

• Servings: 1
• 2 apple rings, slices
• 1 kraft singles cheese slice

Recipe

• 1 cut cheese in half and place on cored apple ring slice repeat with other ring.
• 2 microwave on high for 20 seconds.
• 3 you want to slice your apple rings about 1/4 to 1/2 inch thick.

Baked Chicken Pot Stickers With Sweet Asian Dipping Sauce

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

Ingredients

• 1 (10 ounce) can chicken meat, drained and flaked
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1/2 cup thinly sliced green onions with top
• 1/4 cup grated carrot
• 1 teaspoon peeled and grated fresh gingerroot
• 1 teaspoon soy sauce
• 1 egg , lightly beaten
• 1/4 cup mayonnaise
• 1 garlic clove, chopped
• 24 square wonton wrappers
• 1/2 cup red jalapeno jelly
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce

Recipe

• 1 preheat oven to 425. for potstickers, in large bowl, combine chicken, water chestnuts, green onions, carrot, gingerrott, egg , mayonnaise, and garlic. mix well.
• 2 to assemble potstickers, place 12 wonton wrappers on a smooth surface. lightly brush edges with water. place a mounded scoop of filling into the center of each wonton. for each potsticker, fold one point over filling and overlap with opposite point. repeat with remaining two points, folding envelope style. place potstickers on oven-safe pan. lightly spray with oil. repeat with remaining wontons.
• 3 bake 12-15 minutes, or until potsticker edges are golden brown.
• 4 for dipping sauce, place jelly in a small bowl. microwave on high 30-40 seconds or until warm; add vinegar and soy sauce. whisk until blended.
• 5 serve potstickers with dipping sauce.

Chocolate-glazed Lamb Tenderloin With Couscous

Total Time: 21 mins Preparation Time: 1 min Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons canola oil
• 1 1/2 lbs lamb tenderloin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup fat-free low-sodium chicken broth, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 orange, juice of
• 1/2 ounce bittersweet chocolate
• 1 cup frozen mixed vegetables, of your choice
• 1 cup couscous, uncooked

Recipe

• 1 preheat oven to 400 fahrenheit.
• 2 heat a large nonstick frying pan. add canola oil. season lamb tenderloin with salt and pepper and place in pan. cook 2 minutes on each side or until golden brown. remove lamb and place in an ovenproof baking dish.
• 3 combine 1/2 cup of the chicken broth, garlic powder, cumin, orange juice and chocolate in a small saucepan. simmer on low until chocolate melts. continue to simmer until glaze thickens slightly - about 5 minutes.
• 4 using a pastry brush, brush glaze onto lamb, place in oven and cook 4 minutes. remove from oven, brush with additonal glaze and return to oven for 4 additional minutes. repeat once more. (lamb is done when a meat thermometer inserted in the thickest part regiters 160f.) remove lamb from oven, reglaze and allow to sit for 2-3 minutes.
• 5 meanwhile, heat remaining chicken broth and frozen veggies in a large microwave-safe bowl on high for 1 1/2 minutes. remove bowl and add coucous. mix gently once and cover tightly with plastic wrap. set aside for 3 minutes.
• 6 to serve, slice lamb into 12 even pieces. divide couscous mixture among 4 dinner plates and place 3 pieces of lamb on each plate.

Bake Sale Time: Rice Krispies W/ Malted Milk Ball Bars

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

Ingredients

• 1 (10 ounce) package large marshmallows
• 3 tablespoons butter
• 5 cups rice krispies
• 1 cup coarsely chopped malted milk balls
• 3/4 cup instant malted milk powder
• 2 cups chocolate chips (semi-sweet)
• 1/4 cup instant malted milk powder
• 3 cups malted milk balls (whole)

Recipe

• 1 spray a 13x9 pan or grease with extra butter; set aside.
• 2 microwave bowl one ingredients (or use a dutch oven on the stove-top); pour over bowl two ingredients; stir to coat well.
• 3 press marshmallow-cereal mixture into prepped pan; set aside.
• 4 reuse the first bowl, melt the chocolate chips only, when soft stir, then add the malt powder; spread over pan ingredients.
• 5 top with remaining malted milk balls.
• 6 set aside (i mean: hide this pan) until firmly set; then cut into reasonable sized-squares--about 3 inches square should leave everyone feeling satisfied!

Carrot Pancakes

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

Ingredients

• Servings: 2
• 2 egg whites, beaten
• 1 cup flour
• 4 carrots
• 1/2 tablespoon masala (or substitute with your own spice mix...i happen to use an indian tea melange i love)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 tablespoon nutmeg
• 3/4 tablespoon cinnamon
• butter
• whipped cream

Recipe

• 1 process carrots. if, like me, you do not have a processor, i recommend dicing the carrots into slices and placing them in a microwave-safe cup. microwave until soft, then mash within the cup with a spoon.
• 2 add flour to beaten eggs, then the carrot "paste".
• 3 season to your tastes, or follow my example (sugar, salt, mélange, nutmeg, cinnamon). mix well.
• 4 heat butter in a frying pan at medium heat.
• 5 pour batter into frying pan, to desired size--be conscious of your size as it effects overall servings per capita. :) i made this to serve two people, but of course that's entirely up to you.
• 6 brown pancake for approximately five minutes on either side -- the spices in the batter closest to the side of the pancake being cooked should become prominent when ready.
• 7 serve with butter and whipped cream. my boyfriend likes nutella too. :p.

Baked Acorn Squash

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 squash (i used green acorn)
• 4 tablespoons butter
• nutmeg
• 4 tablespoons honey
• 1/4 cup water

Recipe

• 1 preheat over to 375
• 2 cut squash in half and scoop out seeds.
• 3 fill each half with 2 tablespoons butter, 2 tablespoons honey and sprinkle with nutmeg.
• 4 put 1/4 cup water in shallow baking dish. (i use a 9x9 pyrex).
• 5 put the squash in the dish cut side down. yes, some of the filling will slide into the water, but that's okay.
• 6 bake for 40-45 minutes.
• 7 as an alternative, you can microwave the squash loosely covered for 12-15 minutes until tender.

Caesar Chicken Wrap

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 (6 inch) tortillas
• 12 ounces grilled chicken breasts, cubed (about 2 large breasts)
• 2 cups cooked black beans
• 4 cups lettuce, shredded (mixture of romaine and green leaf)
• 4 tablespoons pumpkin seeds
• 4 tablespoons crumbled feta cheese
• 4 tablespoons roasted red peppers
• 1/3 cup nonfat plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 2 teaspoons worcestershire sauce
• 2 teaspoons red wine vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon garlic, minced

Recipe

• 1 warm tortillas over a gas flame, in a low temperature oven, or in the microwave. in the middle of each tortilla, place 3 ounces grilled chicken, 1/2 cup black beans, 1 cup lettuce, 1 tablespoon each pumpkin seeds, feta, and red peppers.
• 2 for dressing; add all ingredients to a blender. blend until smooth. refrigerate until ready to use.
• 3 top wrap with caesar dressing and roll up.

Chocolate-covered Cherry Pie

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 8
• 1 (6 ounce) ready-made chocolate crumb crusts
• 1 (12 ounce) package semi-sweet chocolate chips
• 1/2 cup whipping cream (unwhipped)
• 1/4 cup butter (cut into small pieces)
• 1 (21 ounce) can cherry pie filling
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup powdered sugar
• 1 large egg
• 1/4 teaspoon almond extract
• 16 maraschino cherries (with stems attached) (optional)
• 2 cups whipped cream (or use cool whip topping, thawed)

Recipe

• 1 microwave the semi-sweet baking chips with 1/2 cup whipping cream until the chocolate begins to melt (about 1 minute) remove and whisk in 1/4 cup butter until smooth; let cool, whisking occasionally for about 10 minutes, or until the mixture reaches a spreading consistency.
• 2 spoon half of the mixture over the ready-made pie crust.
• 3 cover and chill remaining chocolate mixture.
• 4 spoon the cherry pie filling evenly over the chocolate mixture in the pie crust; place the crust on a baking sheet.
• 5 in a bowl beat softened cream cheese with powdered sugar, egg and almond extract at medium speed using an electric mixer until smooth.
• 6 pour the cream cheese mixture evenly over the cherry filling (the pie will be very full but shouldn't overflow when baked, but place the pie on a baking sheet anyway!).
• 7 set oven to 350 degrees.
• 8 bake for 25-30 minutes or until the center is set; remove from oven and cool to about room temperature.
• 9 refrigerate for a minimum of 8 hours.
• 10 this next step with the cherries is optional, you can just drizzle the top of the cooled pie with melted chocolate and then dollop with whipped cream.
• 11 place 16 maraschino cherries with the stems on paper towels; pat them dry.
• 12 microwave the reserved chocolate mixture at medium for about 1 minute or until spreading consistency, stir until smooth.
• 13 dip the cherries into the warmed chocolate mixture, then place on a baking sheet.
• 14 chill the cherries for about 20 minutes (or longer).
• 15 spread any remaining chocolate over the pie, then spoon 8 dollops of whipped cream (or cool whip topping) around the outer edges of the pie.
• 16 place 2 chocolate-covered cherries on top of each dollop.
• 17 delicious!

Chocolate-layered No-bake Cheesecake Bars

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 16
• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 8 ounces semisweet baking chocolate, divided
• 4 (8 ounce) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1 (8 ounce) container whipped topping, thawed

Recipe

• 1 line 13"x9" pan with foil, extending ends of foil over sides of pan to use later to lift out of pan.
• 2 mix graham crumbs, butter & 2 tablespoons sugar.
• 3 press firmly onto bottom of prepared pan, then refrigerate while preparing filling.
• 4 microwave 6 of the chocolate squares in microwaveable bowl on high 1 minute, then stir until chocolate is completely melted.
• 5 set aside to cool slightly.
• 6 with electric mixer on medium, beat cream cheese, 1/2 cup sugar & vanilla in large bowl until well blended.
• 7 gently stir in whipped topping.
• 8 pour half of batter into medium bowl, & stir into it the melted chocolate.
• 9 pour this mixture over crust, then cover that with the remaining plain batter.
• 10 melt remaining 2 chocolate squares as directed on package, then drizzle over batter.
• 11 refrigerate 3 hours or until firm.
• 12 using foil handles, remove cheesecake from pan, then cut into bars.
• 13 store tightly covered in refrigerator.

Chocolate-covered Flapjack

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 215 g plain flour
• 150 g rolled oats
• 225 g light muscovado sugar
• 1 teaspoon bicarbonate of soda
• 1 pinch salt
• 150 g butter
• 2 tablespoons golden syrup
• 250 g dark chocolate (plain)
• 5 tablespoons double cream

Recipe

• 1 preheat the oven to 160c/350f/gas 4, 10 minutes before baking. lightly oil a 33 x 23 cm swiss roll tin and line with nonstick baking parchment. place the flour, rolled oats, the light muscovado sugar, bicarbonate of soda and salt into a bowl and stir well together.
• 2 melt the butter and golden syrup together in a heavy-based saucepan and stir until smooth, then add to the oat mixture and mix together thoroughly. spoon the mixture into the prepared tin and press down firmly and level the top.
• 3 bake in the preheated oven for 15-20 minutes or until golden. remove from the oven and leave the flapjack to cool in the tin. once cool, remove from the tin. discard the parchment.
• 4 melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. alterntively, melt the chocolate in the microwave according to the manufacturer's instructions. once the chocolate has melted quickly beat in the cream, then pour over the flapjack. mark patterns over the chocolate with a fork when almost set.
• 5 chill the flapjack in the refrigerator for at least 30 minutes before cutting into bars. when the chocolate has set, serve. store in an airtight container for a few days.

Chocolate-granola Apple Wedges

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

Ingredients

• 2 ounces semisweet chocolate, finely chopped
• 1/3 cup low-fat granola (without raisins)
• 1 large braeburn apple, cut into 16 wedges

Recipe

• 1 place chocolate in a medium microwave-safe bowl, and microwave for 1 minute, stirring every 15 seconds, or until chocolate melts.
• 2 place granola in a shallow dish.
• 3 dip apple wedges skin side up, in chocolate to drip back in bowl.
• 4 dredge wedges in granola.
• 5 place wedges chocolate side up on a large plate, and refridgerate for 5 minutes, or until set.

Chocolate-marshmallow Crunch

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

Ingredients

• Servings: 24
• 3 cups roughly broken plain sweet biscuits
• 1/3 cup sugar
• 1 pinch salt
• 125 g butter
• 500 g dark chocolate, broken into pieces
• 4 cups mini marshmallows

Recipe

• 1 preheat oven to 108c (350f).
• 2 grease a 19cm x 29cm tin, line base with baking paper.
• 3 in large bowl, combine biscuits, sugar and salt.
• 4 microwave medium 2 minutes, butter and chocolate, stirring to combine.
• 5 pour over the biscuit mixture, add 3& 1/2 cups of marshmallows and gently fold to combine.
• 6 spoon mixture into tin and sprinkle with reserved 1/2 cup marshmallows.
• 7 bake in preheated oven for about 20 minutes, or until firm.
• 8 stand until completely cool before turning onto cutting surface.
• 9 cut carefully into squares.
• 10 absolutely for the sweet tooth people out there!

Coconut Pecan Cookies

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

Ingredients

• Servings: 78
• 1 egg, lightly beaten
• 1 (5 ounce) can evaporated milk
• 2/3 cup sugar
• 1/4 cup butter, cubed (no substitutes)
• 1 1/3 cups flaked coconut
• 1/2 cup chopped pecans
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 24 ounces semi-sweet chocolate chips, divided
• 1/4 cup flaked coconut

Recipe

• 1 for frosting, in a saucepan, combine the egg, milk, sugar and butter.
• 2 cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160.
• 3 stir in coconut and pecans.
• 4 set aside.
• 5 in a mixing bowl, cream butter and sugars.
• 6 add eggs, one at a time, beating well after each addition.
• 7 beat in vanilla.
• 8 combine the flour, baking soda and salt; gradually add to creamed mixture.
• 9 stir in 2 celsius chips and coconut.
• 10 drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
• 11 bake at 350 for 8-10 minutes or until lightly browned.
• 12 cool for 10 minutes before removing to wire racks to cool completely.
• 13 in a microwave, melt the remaining chocolate chips; stir until smooth.
• 14 frost cooled cookies, then drizzle with melted chocolate.

Banana Ghouls

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

Ingredients

• Servings: 6
• 3 large firm bananas, peeled
• 6 pop cycle sticks
• 1 1/2 cups chocolate chips
• 18 fruit loops cereal

Recipe

• 1 cut the bananas in half crosswise.
• 2 insert a pop cycle stick about 2 inches into cut end of one half.
• 3 repeat with remaining halves.
• 4 place on waxed paper and freeze for about one hour.
• 5 microwave -chocolate chips on high for about 2 minutes, or until completely melted.
• 6 spoon over bananas covering them completely.
• 7 while chocolate is still soft, press in 2 fruit loops for eyes and 1 for the mouth.
• 8 freeze banana again until chocolate is hard.

Chocolate Chip Biscotti

Total Time: 1 hr 39 mins Preparation Time: 20 mins Cook Time: 1 hr 19 mins

Ingredients

• 17 1/2 ounces sugar cookie mix
• 1/3 cup butter (or margarine, softened)
• 1 egg
• 1/4 cup all-purpose flour
• 1/2 cup hazelnuts (toasted chopped)
• 1/2 cup cranberries (cherry-flavored dried, coarsely chopped)
• 2 cups semi-sweet chocolate chips

Recipe

• 1 1. 1 heat oven to 350°f in large bowl, stir cookie mix, butter, egg, flour, hazelnuts, cranberries and 1 1/2 cups chocolate chips until stiff dough forms. shape half of dough at a time into 8x2 1/2-inch rectangle on ungreased cookie sheet. bake 20 to 25 minutes or until golden brown. cool on cookie sheet 15 minutes.
• 2 2. 2 cut crosswise into 3/4-inch slices. place slices, cut sides down, on cookie sheet. bake 10 to 12 minutes, turning once, until crisp. remove from cookie sheet to wire rack. cool completely, about 20 minutes.
• 3 3. 3 in small microwavable bowl, microwave 1/2 cup chocolate chips on high 30 to 60 seconds; stir until smooth. drizzle chocolate over one side of each biscotti. let stand until chocolate is set.

Chicken Thighs With Polenta

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

Ingredients

• Servings: 6
• 8 slices bacon
• 1 tablespoon olive oil
• 8 chicken thighs, boneless and skinless
• salt
• pepper
• 3 tablespoons butter
• 3 braeburn apples, thinly sliced
• 1 onion, sliced
• 2 tablespoons thyme
• 7 -8 sage leaves, thinly sliced
• grated nutmeg
• 2 1/2 cups chicken stock
• 1/2 cup apple cider
• 1/4 cup apple brandy
• 1 cup milk
• 1 cup quick-cooking polenta
• 1 1/2 cups cheddar cheese, shredded

Recipe

• 1 preheat oven to 375°f arrange the bacon on a broiler pan and bake until crisp, about 10 minutes. alternatively, cook the bacon in the microwave.
• 2 in a large skillet, heat the oil over medium-high heat. season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. transfer to a plate.
• 3 add the butter to the skillet to melt. add the apples, onion, thyme and sage. season with salt, pepper, and nutmeg to taste. cook until the apples are crisp-tender, 5-6 minutes. stir in about 1/2 cup chicken stock, the apple cider, and the apple brandy. add the chicken, coat with the sauce, lower the heat and simmer for 15 minutes.
• 4 in a medium saucepan, bring the remaining 2 cups stock and the milk to a boil. whisk in the polenta and cook, whisking constantly, until thick, 2 to 3 minutes; season with salt and pepper. whisk in the cheese until melted.
• 5 serve on rimmed plates and top with the chicken, apples, onion, and crisscrossed slices of bacon.

Chocolate Chili Bites

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

Ingredients

• 200 g butter (7 1/8 oz)
• 200 g good quality unsweetened dark chocolate (7 1/8 oz)
• 250 g sugar (8 7/8 oz)
• 5 eggs
• 1 tablespoon flour
• 1 1/2 teaspoons chili powder (adjust to your taste and to the strength of your chili powder)

Recipe

• 1 pre-heat your oven to 400°f.
• 2 melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. if melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
• 3 transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
• 4 let the mixture cool a little.
• 5 add the eggs one by one, mixing well with the spoon after each addition.
• 6 add a rounded tablespoon of flour and mix well.
• 7 stir in the chili powder.
• 8 pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. the top should look set, but the inside should still be on the soft side.
• 9 let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

Apple Baskets

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

Ingredients

• 1 (21 ounce) can apple pie filling
• 1/3 cup raisins
• 3 tablespoons chopped pecans
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 5 tortilla soft wraps
• 2 tablespoons butter, melted

Recipe

• 1 preheat oven to 400 degrees.
• 2 coat baking sheet with no stick cooking spray.
• 3 in a bowl combine pie filling, raisins and peans.
• 4 in seperate bowl, combine sugar and cinnamon.
• 5 warm 1 tortilla in microwave, just warm. brush both sides with butter.
• 6 place 1/2 cup filling mixture in center of tortilla. bring edges of tortilla together over over filling and gather to form a pouch. tie top together with heavy cotton string .
• 7 sprinkle 1 teaspoon cinnamon/sugar on outside of tortila. repeat with remaining tortillas. place on baking sheet. bake 15 minutes to 18 minutes or until golden brown and crispy. place on wire rack to cool.
• 8 filling will be very hot, cool 15 to 20 minutes before serving.

Chicken Burritos

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

Ingredients

• 1/2 cup long grain rice
• 1 tablespoon vegetable oil
• 1 onion (chopped)
• 1/2 teaspoon ground cloves
• 1 teaspoon oregano (dried or fresh)
• 200 g chopped tomatoes
• 2 boneless skinless chicken breasts
• 1 cup cheddar cheese (grated)
• 8 flour tortillas (8in)
• 3 tablespoons sour cream
• salt

Recipe

• 1 boil a pan of water (salted) and add the rice. cook for 8 minutes and drain before rinsing and draining again.
• 2 heat the oil in a large pan and cook the onion, oregano and ground cloves for 2-3 minutes. stir in the tomatoes (incl. juice) and rice and cook until the rice has absorbed the tomato juice and so it's a nice pink/red colour. remove from the heat.
• 3 cover the chicken breasts in a pan with water and bring to the boil, cooking for roughly 10 minutes or until when you think the chicken is cooked fully. leave to cool before shredding the chicken and placing in the rice mixture with the sour cream and grated cheese. turn the oven to gas 3/ 160°c / 325°f.
• 4 heat the tortillas by wrapping in foil and placing in the microwave or a low oven for a couple of minutes. then, spoon in a bit of the mixture into the centre of each tortilla, fold in from both sides then the top and bottom. i suggest you making sure it stays that shape with a skewer.
• 5 put them in an oven-proof dish and place in the oven where they'll keep warm whilst you make more. simple ;).

Chocolate-hazelnut Meringues

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

Ingredients

• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 3 ounces semisweet chocolate
• 1/3 cup blanched hazelnuts, toasted and finely chopped

Recipe

• 1 preheat oven to 250°f.
• 2 place egg whites in a large bowl; beat with a mixer at high speed until foamy. add cream of tartar and salt, beating until soft peaks form. gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form. add vanilla; beat 1 minute.
• 3 cover two baking sheets with parchment paper. spoon 24 (2 inch round) mounds onto prepared baking sheets. place in oven; bake at 250 for 1 hour or until dry to touch, rotating pans halfway through cooking. (meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) turn oven off. cool meringues in oven 1 hour. remove from oven; carefully remove meringues from paper.
• 4 place chocolate in a medium glass bowl. microwave at high 1 minute or until almost melted, stirring until smooth. dip side of each meringue in melted chocolate and chopped hazelnuts.

Chocolate-covered Pretzels

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 18
• 8 ounces semisweet chocolate
• 2 teaspoons vegetable shortening
• 17 large pretzels (can use regular size pretzels)
• 6 -7 ounces chocolate

Recipe

• 1 cover a baking sheet with waxed paper.
• 2 in a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
• 3 using tongs dip each pretzel in chocolate allowing excess to drip off.
• 4 place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
• 5 if you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
• 6 place the coated pretzels in the refrigerator to harden.
• 7 after the pretzels have hardened place the chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
• 8 drizzle the chocolate in small strands over each pretzel.
• 9 return to waxed paper and refrigerate.

Cheesy 5-spice Potatoes

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

Ingredients

• Servings: 6
• 5 potatoes (russet or all-purpose potatoes. if using new potatoes, use several.)
• 1 1/2 tablespoons olive oil
• 3 tablespoons freshly grated romano cheese or 3 tablespoons parmesan cheese
• 1 1/2 tablespoons parsley flakes
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• salt
• pepper
• shredded sharp cheddar cheese
• shredded mozzarella cheese

Recipe

• 1 preheat oven to 425 degrees.
• 2 pre-cook potatoes until fork tender. potatoes can be skinned or left with the skin on. if left with skins on, be sure to wash the potatoes well. they can be microwaved or boiled. microwaving is the quickest and it does not sacrifice the taste or texture of the dish.
• 3 cut hot potatoes into large pieces (about 1 to 2 inch pieces).
• 4 place potatoes chunks into large bowl. add olive oil, grated cheese, parsley flakes, chili powder, garlic powder, salt (to taste), and a few dashes of black pepper. toss potatoes in mixture to coat evenly. (you can use less or more of each ingredient to your liking!).
• 5 place potatoes in a foil-lined greased glass baking dish.
• 6 sprinkle shredded cheese on top of potatoes.
• 7 bake until cheese melted and potatoes brown slightly. (15-20 minutes).

Chocolate Chip Bran Muffins

Total Time: 1 hr 4 mins Preparation Time: 1 hr Cook Time: 4 mins

Ingredients

• Servings: 18
• 1 1/2 cups all-bran cereal
• 1/2 cup boiling water
• 1 cup low-fat buttermilk
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 1/4 cups unsifted all-purpose flour
• 1/2 cup sugar (i use half splenda and half sugar.)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup finely chopped dried apricot
• all-bran cereal, for topping

Recipe

• 1 combine the 1-1/2 cup cereal and boiling water in a medium bowl; blend well and allow to cool.
• 2 add buttermilk, oil and egg; blending well.
• 3 combine the flour, sugar, baking soda and salt in medium bowl; stir in cereal mixture, mini chips and chopped apricots.
• 4 stir until moistened.
• 5 spray six 5- to 6-oz custard cups with non-stick cooking spray.
• 6 fill each cup half full with batter and sprinkle each with 2 tsp.
• 7 bran flake cereal.
• 8 microwave on high for 2-1/2 to 3-1/2 minutes, turning 1/4 turn at end of each minute, or until wooden toothpick inserted off center comes out clean.
• 9 tops will appear moist, let them stand several miutes.
• 10 repeat the cooking procedure for remaining batter or place the left over batter in the fridge and store for another day.

Baked Acorn Squash

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

Ingredients

• Servings: 6
• 1 acorn squash
• 1/3 cup karo light corn syrup or 1/3 cup dark corn syrup
• 1/3 cup orange juice
• 1/4 cup butter or 1/4 cup margarine

Recipe

• 1 slice the acorn squash in 1 1/2 inch wide slices and lay in microwave dish.
• 2 place 1/4 cup water over squash and microwave about 5-7 minutes so it's partially done but still firm.
• 3 preheat over to 375 degrees.
• 4 now melt butter or margarine and add the orange juice and syrup.
• 5 mix well.
• 6 place par cooked squash in baking pan in a single layer.
• 7 a cookie sheet works well for this.
• 8 baste with the liquid mixture and bake for 30-40 minutes.
• 9 turn squash and baste about every 15 minutes.

Apple And Spice Bread Pudding

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 4 eggs
• 3 cups day-old whole wheat bread cubes
• 2 tablespoons butter or 2 tablespoons margarine
• 2 medium apples, cored and chopped
• 2 cups milk
• 1 tsap. vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup raisins
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground nutmeg
• cooking spray
• 1 cup corn syrup
• 1/2 teaspoon ground cinnamon

Recipe

• 1 spray a shallow 1 1/2 quart baking dish with cookin spray. in a dish, combine apples, bread cubes and raisins.
• 2 in a medium bowl, beat together eggs, milk, brown sugar, vanilla, cinnamon and nutmeg until sugar is dissolved. pour over apple mixture. cover and refrigerate several hours or overnight.
• 3 preheat oven to 350°f bake pudding until knife inserted in center comes out clean, about 45-55 minutes. serve hot, warm or chilled.
• 4 cinnamon sauce: in glass bowl or measuring cup, stir together corn syrup and cinnamon. microwave on high 1 minute; pour over pudding.

Cabernet Chocolate Cake With Strawberries

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

Ingredients

• Servings: 16
• 1 (18 ounce) box devil's food cake mix
• 4 eggs
• 1/2 cup mayonnaise or 1/2 cup sour cream
• 1 cup cabernet sauvignon wine
• 1 pinch salt
• 1 teaspoon vanilla
• 12 ounces semi-sweet chocolate chips
• 2 tablespoons butter, softened
• 2 tablespoons cabernet sauvignon wine
• 1 teaspoon vanilla
• 1 pinch salt
• 1/2 cup heavy cream
• strawberry (to garnish)
• powdered sugar (to garnish)

Recipe

• 1 preheat oven to 350.
• 2 grease and lightly flour cake pan(s).
• 3 mix eggs and mayo with electric mixer until smooth.
• 4 add wine and beat until combined.
• 5 add cake mix, salt and vanilla and beat for 3 minutes.
• 6 pour into pan(s) and bake according to box directions, but check 5-10 minute early as this cake tends to bake "fast".
• 7 when cake is almost cool make glaze as follows:.
• 8 melt chocolate chips in microwave or double boiler being careful not to burn. if microwaving, start with about 45 sec., stir and continue in 10 sec. increments., stirring after each.
• 9 whisk in butter, cream, salt and vanilla one at a time.
• 10 cool slightly, then drizzle over cake.
• 11 arrange strawberries whole or sliced, whatever looks pretty to you, over and around the cake and drizzle a bit more chocolate over them if you like. the glaze and berries are a good combination on their own! dust with powdered sugar if desired.

Chocolate-dipped Nut Brittle With Sea Salt

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

Ingredients

• 1/2 cup walnut pieces
• 1/2 cup pecan pieces
• 1/2 cup pine nuts
• 1/2 cup almonds, slivered
• 1/4 cup unsalted butter, cut into pieces plus extra for greasing
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1 1/2 cups granulated sugar
• 1/2 cup corn syrup
• 1 cup semi-sweet chocolate chips
• 1 teaspoon sea salt

Recipe

• 1 preheat oven to 350°f spread all the nuts on ungreased baking sheet and bake until toasted, about 10 minutes, stirring once. let nuts cool completely.
• 2 line a shallow rimmed 15 1/2" x 10" baking sheet with parchment paper and grease lightly with butter. in a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.
• 3 in a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered. while sugar cooks, brush down the sides of the pan with cool water. boil sugar over high heat until it turns a light amber colour, about 12 minutes. remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy). stir in nuts until coated and spoon mixture onto prepared baking tray. spread brittle as thinlly as possible with a greased rubber spatula, as thinly as possible. let brittle cool completely at room temperature.
• 4 melt chocolate chips in microwave on medium, stirring every 10 seconds, until melted. crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. sprinkle lightly with sea salt and allow chocolate to set.

Coconut Rice

Ingredients

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• be the first to review! total time: prep time: cook time: 30 mins 10 mins 20 mins pranavsamel's note: ingredients: 1-cup basmati rice 2-½ cup water/coconut milk ¼ cup fresh coconut grated 2-3 bay leaves 1 onion chopped 2 piece cinnamons 2-3 cloves 2 cardamoms 2 tbsp ghee salt to taste method: 1) in a microwave safe bowl, add all ingredients and mix well 2) set the 100% micro for 20min & stir in between. 3) serve hot. save to recipe box
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ingredients

• 1 cup basmati rice
• 2 1/2 cups water or 2 1/2 cups coconut milk
• 1/4 cup fresh coconut, grated
• 2 -3 bay leaves
• 1 onion, chopped
• 2 pieces cinnamon
• 2 -3 cloves
• 2 cardamoms
• 2 tablespoons ghee
• salt



Recipe

• 1 in a microwave safe bowl, add all ingredients and mix well.
• 2 set 100% micro for 20 min & stir in between.
• 3 serve hot.

Caesar Chicken Wraps

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (7 1/2 ounce) package complete caesar salad in a bag
• 1 cup chopped cooked chicken
• 4 (8 -9 inch) flour tortillas
• 2 tablespoons shredded fresh parmesan cheese

Recipe

• 1 crush the croutons from the salad mix; set aside.
• 2 mix up the dressing mix.
• 3 in a large bowl, combine remaining caesar salad mix, made dressing, and chicken; mix well.
• 4 wrap tortillas in a moist paper towel and microwave on high for 15-20 seconds or till warm.
• 5 spoon salad mixture evenly onto the center or the warm tortillas; spread to within 1" of edges.
• 6 sprinkle each with shredded cheese and crushed croutons.
• 7 fold bottom of each tortilla up over filling; fold sides over.
• 8 stick a toothpick with an olive into the open edge of tortilla to keep it from opening.

Chocolate-dipped Cherries

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

Ingredients

• 24 maraschino cherries, with stems (about 10 oz.)
• 2 tablespoons light corn syrup
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 8 ounces semisweet chocolate
• 1 tablespoon vegetable shortening
• 1/2 cup blanced slivered almonds

Recipe

• 1 line two 15x11x1-inch jelly-roll pans with waxed paper. drain cherries well. place cherries on thick paper towels and set aside.
• 2 combine syrup and butter in medium-sized bowl. stir in sugar until well combined. shape this mixture into a 12-inch long roll on waxed paper. wrap waxed paper around the roll; twist ends to seal and refrigerate 1 hour.
• 3 unwrap roll and cut into 24 1/2-inch pieces. flatten each piece slightly in palm of hand and wrap around a cherry leaving stem uncovered. set in prepared pan; refrigerate 1 hour or until coating is firm.
• 4 spread almonds on microwave-safe plate. microwave on high 3 minutes, stirring once. remove from microwave and let cool on plate. when cool, chop finely and place in small bowl.
• 5 place chocolate and shortening in small microwavable bowl. microwave on high for 1 minute. remove and stir until melted.
• 6 holding cherry by the stem, carefully dip cherry into chocolate to cover sugar coating completely. scrape off excess. dip bottom in chopped nuts and place on remaining prepared pan. repeat to coat all cherries. refrigerate until set, about 1 hour. store in a cool place.

Chocolate Chestnut Cake

Total Time: 3 hrs 30 mins Preparation Time: 2 hrs Cook Time: 1 hr 30 mins

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/4 cups light brown sugar
• 4 large eggs, separated
• 2 teaspoons vanilla extract
• 1/4 cup milk
• 1 cup chestnut puree (unsweetened)
• 3 tablespoons sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 10 -12 whole chestnuts (from a jar or pouch)
• 1/2 cup chestnuts (finely chopped, if desired)
• 1 tablespoon brandy
• 3 tablespoons chestnut liquor
• 2 tablespoons light brown sugar
• 8 ounces bittersweet chocolate
• 1 cup unsweetened chestnut puree
• 2/3 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups heavy cream
• 1 1/2 cups heavy cream
• 2 tablespoons unsalted butter
• 18 ounces semisweet chocolate, chopped into 1/2-ounce pieces (or use chips)
• 1 tablespoon vanilla extract
• 1 tablespoon coffee (brewed or instant)
• 1 tablespoon chestnut liquor
• 1/4 teaspoon salt

Recipe

• 1 for cake: preheat oven to 350°f butter and flour 9x2-inch round metal baking pan. line bottom of pan with parchment paper.
• 2 put chestnut spread in small bowl. mix in 3 tablespoons sugar, 2 teaspoons vanilla extract and 2 teaspoons cinnamon. set aside.
• 3 sift flour, baking powder, and salt into medium bowl.
• 4 using electric mixer, beat butter in large bowl until fluffy. beat in 1 cup brown sugar, then egg yolks and vanilla extract. beat in chestnut spread mixture, then milk. mixture will look a bit grainy.
• 5 sift dry ingredients over the mixture and gently mix together by hand.
• 6 using clean dry beaters, beat egg whites in another large bowl until soft peaks form. add remaining 1/4 cup brown sugar and beat until stiff but not dry. fold egg whites into batter in 3 additions.
• 7 transfer batter to prepared pan. bake cake until golden and tester inserted into center comes out clean, about 50 to 60 minutes. cut around cake to loosen. cool cake completely in pan on rack.
• 8 for chestnut cream: melt chocolate over simmering water or in microwave. set aside to cool. place one cup unsweetened chestnut spread in bowl of food processor (mini bowl is fine). pulse a few times to loosen. add powdered sugar, vanilla extract and process to combine well. add melted chocolate and process to combine well.
• 9 in large bowl of electric mixer (preferably chilled) whip the cream on high until until very soft peaks form. add the chocolate chestnut mixture and beat until stiff peaks form.
• 10 for dark chocolate ganache: place the semisweet chocolate in a 3-quart stainless steel bowl. heat the heavy cream and the butter in a saucepan over medium high heat. bring to a boil. pour the boiling cream over the chocolate and allow to stand for 5 minutes. add the vanilla, the coffee, the liquor and the salt. stir until smooth. this may take a few minutes as the cream absorbs the chocolate. once well combined, set aside to cool. if desired, set aside and chill about 1 1/2 cups ganache to pipe onto finished cake.
• 11 for chestnut brandy syrup: mix all ingredients in a small bowl until sugar dissolves.
• 12 assemble the cake: take the cake out of the pan and remove parchment. split into three even layers. arrange one of the cake layers in a 9-inch springform pan. brush with the chestnut brandy syrup. evenly spread half the filling over the cake and top with the second layer. (it's best to use an offset spatula to spread the filling). brush layer with the with syrup. remove ring from springform pan and coat sides and top with room temperature ganache. you will have some ganache left over which you can use for something else like chocolate truffles. decorate with whole chestnuts, colored sugar and chopped chestnuts. if piping chilled ganache, place it in a pastry bag and pipe a decorative design onto cake.
• 13 cut cake with a serrated knife, wiping the blade clean after each slice.
• 14 notes:.
• 15 1) if you can find sweetened chestnut cream with vanilla use one cup in cake instead of sweetening it as indicated.
• 16 2) if you can't find chestnut cream you can make your own with jarred chestnuts, or roast your own.
• 17 3) if you can't find chestnut liquor, use brandy, rum, or spiced rum.

Chicken Caesar Pasta With Peas

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

Ingredients

• Servings: 4
• 1 teaspoon extra virgin olive oil
• 3 chicken breasts, boneless skinless (1lb 350g)
• 1 teaspoon mrs. dash table blend seasoning
• 5 1/3 ounces light cream cheese (or 83g )
• 1/2 cup caesar salad dressing
• 1 cup 1% low-fat milk
• 12 ounces vermicelli (or 340g)
• 4 slices bacon, fully cooked & low sodium

Recipe

• 1 fill a pot with water and bring to boil for pasta.
• 2 heat oil in large pan on medium heat. cut chicken into small bite sized pieces, adding to pan as you cut. add spice. toss until meat is no longer pink.
• 3 add cream cheese, dressing and milk. stir until cheese is melted and ingredients are combined.
• 4 place pasta in boiling water, stir and cook uncovered.cook to package directions appox 5 minutes.
• 5 place bacon on paper towel in microwave. cook for 1 minute set aside. gently smash croutons with a mallet. set aside.
• 6 rinse peas and place in a microwave safe dish, cover and cook on high for 3-4 mins until heated. let stand.
• 7 rinse pasta under hot water in colander. let drain and return to pasta pot. . cover. no heat, let stand. slice and crumble bacon. serve pasta on plate or bowl with sauce poured over top. garnish with croutons, bacon and parmesan cheese.

Chocolate-garam Masala Gingerbread

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• 3 cups all-purpose flour, plus more for dusting work board
• 2/3 cup dutch-processed cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 1/2 teaspoons garam masala
• 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
• 3/4 cup light brown sugar
• 1 tablespoon freshly grated ginger
• 1 large egg, lightly beaten
• 1/2 cup molasses
• toasted fennel seeds or dried rose petals or gold dragees or silver dragees, for garnish
• 6 ounces bittersweet chocolate, chopped
• 1 1/2 tablespoons unsalted butter
• 3 tablespoons corn syrup
• 3 tablespoons water
• 1 1/2 tablespoons egg powder
• 3 cups confectioners' sugar
• 4 tablespoons water

Recipe

• 1 whisk together flour, cocoa, baking soda, salt and garam masala.
• 2 combine butter, brown sugar and ginger in work bowl of stand mixer with paddle. beat until light and fluffy, about 5 minutes. scrape down sides of bowl, add egg and beat until combined. add molasses and beat until combined. add 1/2 dry mixture and beat on low until incorporated; add remaining dry mixture and repeat. divide dough in half and pat into 1/2" thick rectangles. wrap in plastic wrap and refrigerate 2-12 hours.
• 3 preheat oven to 350°f place racks in upper and lower 1/3 of oven. line 4 baking sheets with parchment or silpat. dust a work surface lightly with flour.
• 4 roll out one rectangle to 1/4" thick. cut with cookie cutters and place cut outs on baking sheets, leaving 1" between cookies. chill in refrigerator 10 minutes, then transfer to oven to bake until edges are golden, about 12 minutes. cool on baking sheet 5 minutes then transfer to a rack to cool to room temperature. decorate with chocolate glaze or royal icing as desired; top with toasted fennel seeds, dried rose petals or dragees.
• 5 for chocolate glaze, combine chocolate, butter, corn syrup and water in a small bowl. cover with plastic wrap and microwave on high in 30 second bursts, stirring each time, until chocolate melts, about 90 seconds total. stir until smooth.
• 6 for royal icing, combine egg powder, confectioners' sugar and water in a bowl. beat with a handheld electric mixer on medium-high until it forms stiff, glossy peaks, about 6 minutes.

Chocolate Chex Caramel Crunch

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

Ingredients

• 8 cups chocolate chex
• 3/4 cup packed brown sugar
• 6 tablespoons butter or 6 tablespoons margarine
• 3 tablespoons light corn syrup
• 1/4 teaspoon baking soda
• 1/4 cup vanilla baking chips

Recipe

• 1 into large microwavable bowl, measure cereal; set aside. line cookie sheet with waxed paper.
• 2 in 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on high 1 to 2 minutes, stirring after 1 minute, until melted and smooth. stir in baking soda until dissolved. pour over cereal, stirring until evenly coated. microwave on high 3 minutes, stirring every minute. spread on cookie sheet. cool 10 minutes. break into bite-size pieces.
• 3 in small microwavable bowl, microwave vanilla baking chips uncovered on high about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). drizzle over snack. refrigerate until set. store in tightly covered container.
• 4 high altitude (3500-6500 ft): no change.

Coconut Pie W/ Pecan Graham Crust

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

Ingredients

• Servings: 8
• 1 cup graham cracker crumbs
• 1/2 cup chopped pecans
• 1/2 cup unsweetened flaked coconut
• 3 tablespoons butter or 3 tablespoons margarine
• 4 egg whites
• 1/4 teaspoon salt
• 1 teaspoon vinegar
• 1 teaspoon vanilla
• 1 cup sugar
• 1 1/2 cups heavy cream
• 1 cup shredded coconut
• 2 tablespoons sugar
• 1 cup sliced peaches or 1 cup bananas or 1 cup kiwi or 1 cup strawberry

Recipe

• 1 crust: preheat oven to 350 degrees f.
• 2 place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
• 3 place in oven for 15 minutes, stirring every 5 minutes.
• 4 remove the crumb mixture and let cool.
• 5 in medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
• 6 add crumb mixture to butter and mix together well making sure butter is well incorporated.
• 7 pat down into a 9" pie pan.
• 8 filling: beat egg whites until frothy; add salt and vinegar, and beat until stiff.
• 9 gradually add 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition.
• 10 spread in crumb lined pie pan.
• 11 bake in slow oven (275 degrees) for 1 1/2 hours.
• 12 cool.
• 13 toast 1/2 cup coconut.
• 14 whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla.
• 15 arrange fruit slices on cooled meringue.
• 16 spread with whipped cream.
• 17 sprinkle with toasted coconut.
• 18 chill.

Chocolate-dipped Speculoos Cookies

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• 18 tablespoons unsalted butter, preferably with 82 to 84 percent butterfat content, at room temperature
• 1 1/2 cups light brown sugar, packed
• 4 1/2 cups flour, sifted
• 1 1/2 teaspoons baking powder
• 1/2 large egg, beaten
• 2 tablespoons whole milk
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground star anise
• 1/2 teaspoon nutmeg, freshly grated
• 1 pinch salt
• 3 1/2 tablespoons orange zest, finely grated (from 3 navel oranges)
• 6 ounces chocolate, finely chopped

Recipe

• 1 combine butter and sugar in mixer about 5 minutes on medium, until smooth and lightened in color, scraping bowl as needed.
• 2 sift together flour and baking powder and add to mixer.
• 3 add the 1/2 egg, milk, spices, salt and orange zest. beat on low speed until a dough forms that pulls away from the sides of the bowl. the dough should be wonderfully fragrant and not sticky.
• 4 divide the dough in half. roll each half between two large pieces of parchment paper into a rectangle with an even thickness of 1/8 inch. slide each half onto a large baking sheet and refrigerate for at least 1 hour and preferably overnight (so the flavors meld). alternatively, chill to let the flavors meld, then roll out when ready to use.
• 5 preheat the oven to 375 degrees with the oven rack in the middle of the oven. line several baking sheets with parchment paper or silicone liners.
• 6 working with one sheet of dough at a time, cut the dough into 1 1/2-inch squares and transfer to the lined baking sheets; space 1 inch apart. scraps can be rerolled and rechilled as needed.
• 7 bake one sheet at a time for 10 to 12 minutes, starting to check after 10 minutes, until the wafers are evenly browned. cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. repeat to use all of the dough.
• 8 for the optional chocolate coating: microwave chocolate on low for 10 seconds at a time, checking between each cooking segment to make sure the chocolate does not go above 82 to 85 degrees. if the chocolate becomes too hot, stir in an extra bit of finely chopped chocolate to reduce the temperature.
• 9 the chocolate will be ready when it is soft enough to stir; stir until smooth and almost pourable.
• 10 dip a corner or half of each cookie into the chocolate, then place on waxed paper to let the chocolate set.