Cocktail Weiners

Total Time: 14 mins Preparation Time: 2 mins Cook Time: 12 mins

Ingredients

• Servings: 7
• 1/4 cup minced onion
• 2 teaspoons butter
• 1/4 cup water
• 1 tablespoon vinegar
• 1/2 teaspoon worcestershire sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 2 -3 dozen cocktail franks

Recipe

• 1 combine onion and butter in a 1-1/2-quart casserole. cook covered on high in microwave for 3 minutes until onions are soft. add 1/4 cup of water and the remaining ingredients except the wieners.
• 2 cook covered on high for 2 1/2 minutes or until the sauce is bubbly. stir in the wieners and cook covered for 4 minutes or until wieners are hot. let stand covered for 2 minutes before serving.

Chocolate Walnut Strudel

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

Ingredients

• Servings: 6
• 1 sheet pepperidge farm frozen puff pastry
• 1 egg, beaten
• 1 tablespoon water
• 4 ounces semi-sweet chocolate baking squares (ghiradelli or baker's work well)
• 2 tablespoons milk
• 1 tablespoon butter or 1 tablespoon margarine
• 1/2 cup chopped walnuts

Recipe

• 1 thaw sheet of puffed pastry for 30 minutes at room temperature.
• 2 preheat oven to 375°f.
• 3 in a small bowl, combine egg and water.
• 4 in a large bowl, microwave the chocolate, milk, and butter on high for 1 1/2 to 2 minutes, stirring occasionally, until chocolate is melted.
• 5 unfold the pastry sheet on a lightly floured surface.
• 6 roll into a 16" by 12" rectangle.
• 7 spread chocolate mixture evenly on puffed pastry to within 1 1/2 inch of edges and sprinkle the chopped walnuts over the chocolate.
• 8 beginning with short end, roll up jelly-roll style.
• 9 place seam side down on an ungreased baking sheet.
• 10 tuck ends under to seal and brush with egg mixture.
• 11 bake for 35 minutes or until golden.
• 12 cool 30 minutes on baking sheet on wire rack.
• 13 sprinkle with powdered sugar.
• 14 slice and serve warm.
• 15 note- you may use the remaining puff pastry sheet to make decorative cut-outs for your strudel/ simply thaw the pastry and use mini cookie cutters to cut desired shapes/ press shapes onto top of strudel and brush tops with egg mixture/ bake as directed.

Basic Vegetable Broth

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

Ingredients

• 1 onion, peeled and cut into large wedges
• 1 carrot, peeled and cut into large pieces
• 1 celery rib, with leaves and cut into large pieces
• 3 garlic cloves, unpeeled and left whole
• 2 sprigs parsley
• 1 teaspoon salt
• 5 peppercorns
• 1/4 cup nutritional yeast
• 1 bay leaf
• 2 whole cloves

Recipe

• 1 place all the ingredients in a large pot with 3-4 quarts of water.
• 2 cover and simmer about 1 hour.
• 3 strain.
• 4 variations:.
• 5 you can make this recipe in the slow cooker, which i almost always do, on low for 6 hours or on high for 4.
• 6 this broth freezes very well. keep it on hand in different sized portions for any recipe that calls for stock. simply defrost in microwave for a few minutes before adding to another recipe.
• 7 you can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
• 8 this recipe will make about 16 cups of stock. easily double the recipe for more.

Baked Potato With Sauteed Mushrooms And Onions

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

Ingredients

• 1 large potato
• 2 tablespoons olive oil
• 1 whole onion, sliced
• 1 cup whole mushroom
• 1 tablespoon braggs amino acids
• pepper
• sea salt or kosher salt

Recipe

• 1 preheat oven to 400 degrees.
• 2 wash and dry one large potato. rub 1 tbsp olive oil onto the potato skin. pierce potato skin with fork and wrap in foil (for crispy skin leave the foil open slightly at top). cook the potato in the oven for 2-3 hours. 15 mins before the potato is done microwave the sliced onion for 4 mins on medium power. heat one tablespoon of olive oil in a pan. add mushrooms and cooked onions to the heated oil. add 1 tablespoon bragg's amino acids to the onion and mushroom mixture. add pepper and sea salt to taste. cover the pan and saute on medium heat for 3 mins.) add onions an mushrooms to the baked potato. enjoy!

Chinese "fried" Rice Noodles

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

Ingredients

• Servings: 4
• 1 (10 ounce) package rice vermicelli
• 2 cups sliced mushrooms, fresh
• 4 green onions
• 1 (6 ounce) can water chestnuts
• 1 carrot
• 3 garlic cloves
• 1/2 cup bottled sweet and sour sauce
• 4 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 pinch cajun seasoning
• 1 pinch red pepper flakes (optional)

Recipe

• 1 heat 5 or more cups water in microwave until boiling (about 8 minutes in a 600-watt microwave). remove from microwave; add vermicelli to water. allow to soak for 15-20 minutes.
• 2 juliennne or thinly slice green onions, carrot, and garlic. place in microwave-safe bowl and toss with sliced mushrooms and water chestnuts. microwave for 7-9 minutes on high, until tender.
• 3 pour some (not all) of the mushroom juice off and add sauces and seasonings to vegetable mixture.
• 4 return rice noodles to microwave, and cook on high about 7 minutes.
• 5 toss with vegetable mixture and serve!

Chinese 5 Spice Sour Cream Potato Cinnamon Rolls

Total Time: 4 hrs 40 mins Preparation Time: 30 mins Cook Time: 4 hrs 10 mins

Ingredients

• 1 cup warm water
• 3 (1/4 ounce) packages active dry yeast
• 1 cup warm milk
• 2 teaspoons sugar (for proofing yeast)
• 1/3 cup sugar
• 1/3 cup crisco, melted
• 3 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon chinese five spice powder
• 4 teaspoons baking powder
• 1/2 cup sour cream
• 6 -7 cups flour, some flour reserved for floured board
• 1 cup mashed potatoes (note, reduce the amount of sour cream if you are using leftover mashed potatoes with sour cream or)
• 8 tablespoons margarine
• pam cooking spray (for greasing 9 x 13 pans)
• 4 tablespoons remaining margarine
• 1 cup brown sugar
• 2 teaspoons chinese five spice powder
• 1/2 teaspoon ground cardamom
• 4 teaspoons cinnamon
• 1/3 cup light corn syrup
• 2 cups brown sugar
• 1 cup margarine
• 1 cup chopped nuts, any kind

Recipe

• 1 in a glass 4 cup measuring cup add warm water, yeast. stir let set until dissolved. add warm milk and proofing sugar, stir until mixed.
• 2 in a large bowl, about 7 quarts capacity, pour yeast mixture. add sugar, crisco, eggs salt and chinese 5 spice; mix.
• 3 in smaller bowl, mix 3 cups flour and baking powder.
• 4 add sour cream and mashed potatoes. mix well.
• 5 add enough flour in small amounts and mix in to make the dough easy to handle.
• 6 turn out on a floured board and knead until smooth and elastic. add more flour as needed. you need to knead it in the dough.
• 7 grease a large bowl or bowls with margarine. if necessary use two greased bowls and separate the dough. place dough in bowl, then turn so greased side is up. cover with a damp cloth. do not let cloth touch the dough.
• 8 let rise until doubled. you can let rise in a warm oven if you want (heat oven to 200° then shut off and keep door shut until doubled).
• 9 divide dough into 4 sections or 3 sections in you want big fat rolls.
• 10 roll each section to a rectangle 10 x 12.
• 11 spread remaining margarine on rectangles.
• 12 mix 4 tablespoons margarine, brown sugar, chinese 5 spice, cardamom and cinnamon.
• 13 sprinkle on the rectangles.
• 14 roll starting at the long edge. pinch edges together.
• 15 use dental floss or sharp knife to cut the dough rolls, every 2 1/2 to 3 inches.
• 16 i like to warm my metal pans, it speeds the rising process. place cut rolls in pans allowing space between. cover, let rise until double.
• 17 preheat oven to 350°. bake about 35 minutes.
• 18 turn out on foil or wax paper counter, turn out of pans while hot. let cool.
• 19 mix the frosting, turn the rolls over and frost.
• 20 note: you may refrigerate the cut rolls overnight to double, then bake if you wish.

Baked Potato Soup

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

Ingredients

• Servings: 4
• 2 large baking potatoes, peeled, halved lengthwise and thinly sliced crosswise
• 3 cups milk
• salt
• fresh ground black pepper
• 1/2 head cauliflower, cored and chopped
• 1 bunch scallion, and green portions thinly sliced separately
• 4 slices bacon
• 1 cup cheddar cheese, shredded
• 1/4 cup sour cream

Recipe

• 1 in large saucepan, combine the potatoes, 2 cups milk and 1 t salt.
• 2 cover and bring to a boil over medium-high heat.
• 3 lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes.
• 4 add the remaining 1 cup milk, then puree the soup.
• 5 season with salt and pepper.
• 6 microwave the bacon at high power until crisp, 3-4 minutes; crumble.
• 7 divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

Crab Alfredo Pasta Light

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

Ingredients

• 8 ounces bow tie pasta
• non-fat cooking spray
• 4 garlic cloves
• 3 tablespoons cooking sherry
• 1 cup fat-free chicken broth
• 12 ounces broccoli
• 8 ounces baby portabella mushrooms
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon basil
• 1/4 teaspoon savory
• 1/4 teaspoon parsley
• 1/4 teaspoon old bay seasoning
• 2 cups fat-free half-and-half
• 3 slices fat-free american cheese
• 1 cup reduced-fat parmesan cheese
• 2 tablespoons i can't believe it's not butterâ® spread
• 2 tablespoons flour
• 1 (6 ounce) can crab meat

Recipe

• 1 begin cooking bow ties in boiling water, according to package.
• 2 mince garlic cloves; coarsely chop broccoli; slice mushrooms.
• 3 spray large saucepan with cooking spray and begin heating on medium high.
• 4 in large saucepan, combine minced garlic, 1/2 cup chicken broth, sherry, broccoli, mushrooms, red pepper, sea salt, black pepper, onion powder, basil, parsley.
• 5 cover and simmer, stirring occasionally.
• 6 drain crab meat and combine in a dish with old bay seasoning.
• 7 heat half-and-half, 1/2 cup chicken broth and parmesean cheese in small saucepan on medium.
• 8 whisk together above until incorporated; add savory.
• 9 tear cheese slices into small pieces and add to small saucepan, continuing heating.
• 10 uncover mushroom and broccoli mix and allow to boil.
• 11 combine butter and flour in small microwave-save dish; heat in microwave on high for 20 seconds; remove, mix with fork or whisk; heat again on high for 20 seconds; remove, mix with fork or whisk - makes a quick roux for thickening agent.
• 12 add roux and seasoned crab meat to small saucepan. continue heating and whisking until cheese melts and all ingredients are melded, approx 4 minutes.
• 13 drain pasta.
• 14 serve scoops of pasta topped with scoops of mushroom/broccoli topped with spoonfuls of crap alfredo and enjoy!

Cayenne Pepper Ointment

Total Time: 15 mins Preparation Time: 5 mins

Ingredients

• 1 small cayenne pepper, chopped with seeds
• 1/2 cup vegetable oil
• 2 tablespoons grated beeswax

Recipe

• 1 combine pepper with the oil and heat gently in microwave or stovetop.
• 2 do not boil.
• 3 let sit until cooled.
• 4 strain and discard the pepper and seeds.
• 5 add beeswax and heat again till wax is melted.
• 6 stir well, spoon into a clean container, and let cool.
• 7 to use: massage a small amount into your muscles and joints.
• 8 if you would like a thinner consistency, reheat with added vegetable oil.
• 9 be careful working with peppers and wash hands thoroughly after use!

Apple Delight

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

Ingredients

• Servings: 4
• 4 medium tart apples, peeled and sliced
• 4 teaspoons brown sugar
• ground cinnamon
• 4 teaspoons butter or 4 teaspoons margarine

Recipe

• 1 divide apples into four 10-oz. microwave-safe bowls.
• 2 top each with 1 teaspoon of brown sugar.
• 3 sprinkle with cinnamon and top each with 1 teaspoon butter.
• 4 cover and microwave on high for 7-1/2 minutes or until apples are tender.
• 5 cool slightly.
• 6 we sometimes top with vanialla ice cream.

Creamy Layered Banana-blueberry Dessert

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 12
• 2 cups full-fat milk milk
• 2 cups half-and-half cream (or use 3 cups milk and 1 cup half and half)
• 4 egg yolks
• 1 1/2 cups sugar
• 1/3 cup flour
• 1 -2 teaspoon banana extract (or use 1 tablespoon vanilla)
• 1 (12 ounce) box vanilla wafers (do not crush!)
• 4 large ripe bananas, sliced
• 3 cups frozen blueberries (divided into 1-1/2 cups)
• 2 cups whipping cream, unwhipped
• 1/3 cup powdered sugar (or use cool whip frozen topping, thawed omitting the powdered sugar)

Recipe

• 1 prepare a 13 x 9-inch glass baking dish.
• 2 in a microwave-safe bowl whisk milk with egg yolks, 1-1/2 cups sugar, and flour, microwave until thickened, removing and whisking a couple of times during cooking.
• 3 stir in butter and banana extract or vanilla until combined; let cool for 10 minutes (this can also be cooked on top of stove in a heavy-bottomed saucepan).
• 4 meanwhile arrange half of the wafer cookies evenly into the bopttom of the baking dish, then top with half of the banana slices and then half of the blueberries.
• 5 spoon half of the cooked pudding mixture over the berries.
• 6 repeat layers.
• 7 cover and refrigerate for 4 hours.
• 8 in a bowl beat the 2 cups whipping cream until just slightly thickened, then add in powdered sugar and beat until soft peaks form.
• 9 spread over the chilled pudding.
• 10 chill until ready to serve or serve immediately.
• 11 delicious!

Creamy Lavender Flan

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

Ingredients

• Servings: 6
• 1 cup sugar
• 1/3 cup water
• 1/2 teaspoon lemon juice
• 1 tablespoon dried lavender
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 3 whole eggs
• 3 egg yolks
• 4 ounces soft cream cheese
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon salt

Recipe

• 1 preheat the oven to 360*. set out 6-8 ovenproof custard cups, soup cups, or large ramekins that will hold at least 6 oz. each. add the sugar, water and lemon juice to a sauce pan and place over medium-high heat. allow it to come to a light boil and reduce the heat to simmer.
• 2 place the evaporated milk in a small sauce pan over medium heat. add the lavender to the milk and allow it to come to a simmer. simmer the milk one minute, then turn the heat off and let the lavender steep in the milk until ready to use.
• 3 meanwhile, watch the caramel! once the color starts to change, it goes fast. allow it to bubble until it is a light to medium brown. quickly pour an equal amount of liquid caramel in each cup. be very careful—hot sugar can cause serious burns! the caramel will harden up almost instantly.
• 4 using an electric mixer with a whisk attachment, whisk the cream cheese until it’s light and fluffy. you may want to warm it in the microwave for just a few seconds to make sure it’s really soft. with the mixer still running, add one egg at a time, to allow the mixture to fluff up as much as possible. now add the vanilla and salt. then with the mixer continually running, slowly pour in the sweetened condensed milk and the evaporated milk with lavender. whisk until smooth.
• 5 set the custard cups in a larger baking pan, lined with a clean dish towel. fill the pot used for the caramel with water. bring to a boil.
• 6 use a sieve to strain the lavender and any clumps out of the flan mixture. (you could leave the lavender in if you don’t mind the texture.) then pour the mixture equally into each cup. carefully fill the large pan with boiling water until it comes half way up the sides of the custard cups. cover the whole pan, loosely with foil.
• 7 bake for 40-70 minutes. the cook time depends heavily on the size and depth of your custard cups. check at 40 minutes, then add 10 minute increments until done. the flan is done when a knife inserted in the middle comes out clean.
• 8 cool them to room temperature, then cover with plastic and refrigerate until ready to serve.
• 9 to serve- run a paring knife around the edges of each flan cup. cover with an inverted dessert plate and flip. give it one good shake if necessary. the flan should come out with a light caramel sauce over the top! serve alone or with berries.

Baked Potatoes With Sweet Pepper & Sausage Topping

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 2 large baking potatoes
• 2 teaspoons olive oil
• 1 large onion, sliced
• 1 sweet red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 1/2 cups sliced mushrooms
• 3 hot italian sausages or 3 mild italian sausages, cooked and sliced
• 1/2 cup tomato sauce or 1/2 cup salsa
• salt and pepper

Recipe

• 1 pierce skin of potatoes and bake in a 400f (200c) degree oven for 50 minutes or until tender (alternately, microwave on hi for about 8 minutes. let stand for 5 minutes).
• 2 meanwhile, in a large frying pan, heat oil on medium heat.
• 3 add onions and cook for about 3 minutes.
• 4 add peppers and mushrooms and cook for an additional 5 minutes.
• 5 stir in cooked sausage and tomato sauce (or salsa).
• 6 season with salt and/or pepper to taste.
• 7 heat through.
• 8 cut thin slice from top of each potato.
• 9 fluff potato with a fork.
• 10 spoon topping over potatoes.

Crab And Cream Cheese Pan Sushi (no Rolling!)

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

Ingredients

• Servings: 40
• 5 cups rice, cooked according to package directions (do not use instant rice)
• 1/2 cup rice vinegar
• 1/2 cup sugar
• salt, to taste (i didn't use any)
• nonstick cooking spray
• 4 sheets nori (seaweed sheets. i found them in the asian food section of my grocery store)
• 1 (8 ounce) box neufchatel cheese, microwaved until almost liquid (or you can use regular cream cheese)
• 1 large cucumber, julienned (sliced into very thin strips)
• 2 lbs imitation crabmeat
• toasted sesame seeds (for topping)
• soy sauce (for serving)
• pickled ginger (for serving)
• wasabi (for serving)

Recipe

• 1 cook rice according to package directions and while it is still hot, stir in rice vinegar, sugar and salt (if using) to make your sticky rice.
• 2 spray a 9x13 pan very well with non-stick cooking spray or line it with wax paper (i used cooking spray and it worked well). try to use a pan that has straight edges on the bottom.
• 3 when the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan.
• 4 layer 2 sheets of nori over the rice and press to make it stick. cut the nori so it fits, if necessary.
• 5 spread the cream cheese evenly over the nori.
• 6 layer to julienned cucumber evenly over the cream cheese. you may need more than one cucumber to cover all the cream cheese.
• 7 chop the crab meat and sprinkle it over the cucumber.
• 8 top the crab meat with 2 more nori sheets and press lightly to compact everything.
• 9 take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
• 10 cover with wax paper and press everything firmly into the pan. i actually used a brick to make sure the edges were pressed, too. a pancake turner would work as long as you really press with all your might.
• 11 keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
• 12 quickly but carefully flip the pan onto the cutting board. if the sushi sticks, tap lightly with a wooden spoon until it releases. if you lined the pan with wax paper, remove the paper now.
• 13 sprinkle rice with sesame seeds, to taste.
• 14 cut the sushi into squares with a very sharp knife. if it is still sticking, try wetting the knife in between cuts.
• 15 serve with soy sauce, pickled ginger and wasabi.

Chocolate Walnut Crumble Bars

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 1 cup salted butter, softened (2 sticks)
• 2 cups flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 3/4 cups semi-sweet chocolate chips (divided)
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup walnuts, chopped
• 1/4 cup heavy whipping cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 beat butter in large bowl until creamy. beat in flour, sugar, and salt until crumbly.
• 3 using a spatula or other flat surface, press 2 cups of the crumb mixture into the bottom of a greased 13x9 inch pan. (reserve remaining mixture.).
• 4 bake for 10 to 12 minutes or until edges are golden brown.
• 5 in a small pot, warm 1 1/2 cups of the chocolate chips with the sweetened condensed milk over a low heat, stirring until smooth. stir in vanilla.
• 6 while still warm, spread the chocolate sauce evenly over the hot crust.
• 7 stir the walnuts and a 1/2 cup of the chocolate chips into the remaining crumb mixture. sprinkle over the chocolate filling. bake for 25-30 minutes, then cool on a wire rack.
• 8 in a small glass bowl, mix 3/4 cup of chocolate chips with the heavy cream. microwave in 30 second intervals, stirring between each, until mixture is smooth and liquidy (you may need to add more heavy cream if your mixture is too thick).
• 9 using a spoon, drizzle chocolate over the cooling bars.

Cream Of Asparagus Soup

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

Ingredients

• Servings: 8
• 1 medium leek, chopped ( part only)
• 1 shallot, chopped
• 1/2 small onion
• 2 teaspoons minced garlic
• 2 tablespoons butter
• 6 cups chicken broth
• 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
• 1 cup cooked rice
• 1 cup baby spinach
• 1/8 teaspoon pepper
• salt
• 1/2 cup fat-free half-and-half
• 1 tablespoon minced fresh parsley

Recipe

• 1 cut the tender tips off the asparagus and set aside.
• 2 in a large saucepan, saute the leeks, shallot and onion in butter; add garlic and continue to cook until vegetables are translucent.
• 3 add broth, asparagus and spinach and bring to a boil.
• 4 reduce heat; cover and simmer for 10 minutes.
• 5 in the meantime, steam the asparagus tips in the microwave for about 1 minute.
• 6 remove the asparagus tips and place in ice water to stop the cooking and keep them bright green.
• 7 add the rice and pepper to the broth and simmer for about 5 minutes more or until vegetables are tender. (it might be necessary to add additional broth to the soup if needed for blending.).
• 8 in a blender, process soup in batches until smooth; return to the pan.
• 9 add half and half and reserved tips and cook over low heat until heated through.
• 10 adjust the seasoning.
• 11 sprinkle with parsley.

Cajun Lamb And Pecans

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

Ingredients

• Servings: 4
• 1 lb boneless lamb loin
• 2/3 cup chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon cornstarch
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 3/4 cup sliced celery
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 medium green pepper, cut into 3/4 inch squares
• 3 medium tomatoes, peeled,seeded and chopped
• 3/4 cup toasted pecan halves
• 2 1/2 cups hot cooked rice

Recipe

• 1 partially freeze lamb loin.
• 2 thinly slice into bite-sized strips.
• 3 set aside.
• 4 combine broth, tomato paste, cornstarch, thyme, red pepper, black pepper and salt; set aside.
• 5 preheat a 10-inch browning dish on high (100% power) for 5 minutes.
• 6 add oil; swirling to coat dish.
• 7 add lamb strips.
• 8 quickly stir to spread evenly.
• 9 cover and microwave on high (100% power) for 4-5 minutes, stirring twice, until no pink remains.
• 10 remove meat from dish.
• 11 add celery, onion and garlic to dish.
• 12 cover and microwave on high (100% power) for 3-4 minutes or until tender.
• 13 stir in green pepper, chopped tomato and broth mixture.
• 14 cover and microwave on high for 7-9 minutes or until slightly thickened and bubbly.
• 15 stir in lamb and pecans.
• 16 microwave, uncovered on high for about 2 minutes or until heated through.
• 17 serve with rice.

Baked Potatoes Primavera

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 potatoes (about 8 ounces each)
• 4 cups assorted fresh vegetables, cut into pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
• 1 1/4 cups prepared alfredo sauce
• 2 teaspoons dried basil leaves
• 1/4 teaspoon red pepper flakes
• salt and pepper, to taste

Recipe

• 1 prick each potato several times with fork.
• 2 arrange spoke-fashion in microwave oven.
• 3 microwave on high 14 to 16 minutes until tender.
• 4 meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
• 5 add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
• 6 add sauce, basil and red pepper to vegetables in saucepan.
• 7 heat to simmering, stirring.
• 8 season with salt and pepper.
• 9 split and fluff potatoes; place on four serving plates.
• 10 spoon vegetable mixture over potatoes, dividing equally.

Baked Potatoes For Breakfast

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 large baking potatoes
• 2 tablespoons butter
• 1/4 cup grated parmesan cheese
• 2 precooked turkey sausages, diced
• 4 large eggs

Recipe

• 1 heat oven to 400°f
• 2 scrub the potatoes and pierce with a fork.
• 3 bake until tender, about 45 minutes. (or microwave them!).
• 4 carefully cut each potato in half.
• 5 scoop out the insides. place in a bowl and mix in the butter and cheese. fold in the sausages.
• 6 spoon the mixture back into the potato halves, creating a hollow in each center. break 1 egg into each hollow.
• 7 arrange on a baking sheet and cook 10 to 15 minutes or until set.

Cajun Popcorn

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 8
• 2 tablespoons margarine
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• 1/2 teaspoon hot pepper sauce
• 6 -8 cups popped popcorn

Recipe

• 1 combine all ingredients but popcorn and heat in microwave 30 seconds.
• 2 drizzle over popcorn and toss to coat.
• 3 the more popcorn you use, the milder the taste.

Creamy Lemon-pesto Chicken

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

Ingredients

• Servings: 4
• 2 teaspoons lemon zest
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1 cup milk (can use 2%)
• 1 teaspoon minced garlic
• 1/2 cup prepared basil pesto
• 6 chicken breasts, boneless and skinless (about 4 ounces each)
• 1 tablespoon lemon-pepper seasoning (can sub any zesty lemon rub or mix)
• 12 ounces uncooked linguine (can sub other pasta)
• 2 plum tomatoes or 2 roma tomatoes
• 1/4 cup thinly sliced fresh basil leaf

Recipe

• 1 combine butter and flour; whisk until smooth. add lemon zest, milk and garlic to butter mixture; whisk well. microwave, covered, on high 3-4 minutes or until thickened, stirring every 60 seconds. add pesto; mix well.
• 2 season chicken with rub. grill chicken for 12-15 minutes, or until done (165 degrees).
• 3 meanwhile, cook pasta according to package directions; drain. set pasta aside and keep warm.
• 4 seed and dice tomatoes. serve chicken and sauce over pasta; garnish with tomatoes and basil.

Baked Potato Soup

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

Ingredients

• Servings: 6
• 4 large potatoes
• 2/3 cup margarine
• 2/3 cup all-purpose flour
• 7 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 green onions, chopped
• 1 1/2 cups cheese, shredded (i use the 4 cheese classic melts blend)
• 12 pieces cooked bacon (crumbled)
• 8 ounces sour cream

Recipe

• 1 bake potatoes (easiest and fastest method - use the microwave - bake one at a time).
• 2 let potatoes cool, and scoop out pulp, discard skins.
• 3 in large pot, melt butter, stir in flour, continue to stir until smooth.
• 4 stirring constantly, gradually add milk and cook over medium heat, stirring until thick and bubbly.
• 5 add potatoes, salt, pepper, 1/2 the chopped onion, and 1/2 the bacon. (fast method, buy the already cooked bacon) add cheese.
• 6 stir in sour cream.
• 7 this as listed is a very thick sauce.
• 8 add more milk if needed for desired consistency.
• 9 also, salt and pepper to taste. this is very little salt and pepper for this recipe. i perfer little salt. most people would add more.
• 10 heat throughly.
• 11 when serving--top with green onion and bacon garnishes in each bowl.

Chocolate Velvet Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 prepared 8-inch chocolate crumb crust
• 2 cups nestle toll house milk chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipped cream, whipped
• sweetened whipped cream (optional)
• chocolate curls (optional)
• chopped nuts (optional)

Recipe

• 1 microwave morsels in medium, microwave-safe bowl on medium-high power for 1 minute; stir. microwave at additional 10-20 second intervals, stirring until smooth. cool to room temperature.
• 2 beat melted chocolate, cream cheese, and vanilla extract in large mixer bowl until light in color. fold in whipped cream . spoon into crust. refrigerate until firm. top with sweetened whipped cream, chocolate curls, and nuts.

Cherry Berry Smoothie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1/2 cup frozen strawberries
• 1/4 cup frozen blackberrie
• 3 -5 maraschino cherries, without stems
• 1/3 cup low-fat vanilla yogurt
• 1/4 cup water
• 7 -10 ice cubes

Recipe

• 1 thaw strawberries and blackberries in the microwave for about a minute or just let them sit out at room temperature. do not thaw completely, just enough so that the berries are still cold and slightly frozen.
• 2 in a blender, mix together the yogurt, water, and ice cubes until liquidy.
• 3 to the yogurt mixture, add the berries and the cherries. puree until done. makes one serving.

Baked Potato Soup

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

Ingredients

• Servings: 8
• 6 -8 ounces sliced bacon, fried crisp & crumbled (6-8 slices, reserve small amount for garnish)
• 1 cup yellow onion, diced
• 4 large potatoes, baked and cooled (do not microwave)
• 2/3 cup unbleached all-purpose flour
• 6 cups hot chicken broth or 6 cups hot milk
• 2 cups sour cream or 2 cups half-and-half
• 1/4 cup fresh parsley, chopped
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons red pepper sauce or 1 1/2 teaspoons tabasco sauce
• 1 1/2 teaspoons coarse black pepper
• 1 cup grated cheddar cheese (reserve 1/2 cup for garnish)
• 1/4 cup scallion, chopped (separate & green part)

Recipe

• 1 cook and crumble bacon, saving drippings in pan.
• 2 cut potatoes in half, scoop out center.
• 3 chop half of the peel, discard the rest.
• 4 cook yellow onion in bacon drippings about 3 minutes.
• 5 add flour, stirring to prevent lumps, cook 3-5 min until mixture just begins to turn golden.
• 6 gradually add 2 cups chicken stock, or hot milk, whisking to prevent lumps, until mixture thickens.
• 7 pour into large sauce pan & add remaining hot liquid.
• 8 reduce heat to simmer, whisk in potatoes, peels, sour cream, chopped bacon, parsley, garlic powder, basil, salt & pepper (to taste).
• 9 add cheddar cheese & part scallions, heat until cheese melts thoroughly.
• 10 top with chopped bacon, green part scallions, and cheese.

Chocolate Chocolate Chip Cookies

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

Ingredients

• 8 ounces bittersweet chocolate squares
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 2/3 cup brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups chocolate chips

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt chocolate squares in the microwave or using a double boiler, (if you are using the microwave, be sure not to burn chocolate).
• 3 set aside.
• 4 mix flour, baking soda, baking powder, cinnamon and salt.
• 5 in a large mixing bowl, combine butter, both sugars, and vanilla.
• 6 mix until creamy.
• 7 add melted chocolate. add eggs, one at a time, and continue mixing.
• 8 add flour mixture and mix until smooth.
• 9 by hand add chocolate chips and mix just until combined.
• 10 line the cookie sheet with a parchment or a baking liner if you have one, or just used an ungreased cookie sheet.
• 11 put tablespoon sized dollops on a cookie sheet.
• 12 bake for 10-13 minutes until golden brown. cool on wire racks.
• 13 store in airtight container.

Basic Vegan Pancakes For One

Total Time: 18 mins Preparation Time: 6 mins Cook Time: 12 mins

Ingredients

• 1/4 cup whole wheat flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup vanilla-flavored soymilk
• 1 1/2 teaspoons sugar
• 1 teaspoon cinnamon (optional)
• 1/8-1/4 teaspoon nutmeg (optional)
• 10 blueberries (optional)
• 1 -2 strawberry, sliced (optional)

Recipe

• 1 combine flour, baking soda, salt, sugar, and spices in a bowl.
• 2 add soymilk to flour mixture and mix just until well combined, make sure there aren't any really big clumps, small ones are fine.
• 3 using a skillet sprayed with cooking spray, and heated over low heat, pour about 1/4 cup mixture of batter, less for smaller pancakes, more for larger. if using fruit, gently press it inches cook until bubbles appear and pop on surface and undersides are golden brown, about 3-4 minutes.
• 4 flip the pancake, and turn heat off if using fruit, and let pancakes continue to cook until undersides are firm and light golden brown, about 3 minutes.
• 5 transfer to a plate lined with paper towels, fruit side up, and place in your oven or microwave to keep warm.
• 6 respray pan and repeat to cook remaining, remember to always respray between each batch or pancakes will stick.

Austrian Chocolate Topfenstrudel

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

Ingredients

• 1 sheet puff pastry (about 200g)
• 1 egg
• 250 g curds (or ricotta)
• 60 g brown sugar
• 1 tablespoon flour (helps making the filling firmer)
• 1 teaspoon vanilla sugar
• 1/2 teaspoon lemon, cest
• 1 dash salt
• 100 g chocolate (milk or dark, melted)

Recipe

• 1 preheat oven to 200°c.
• 2 mix sugars and egg until fluffly.
• 3 add curds, lemon cest, flour and a dash of salt. mix until fluffy.
• 4 melt chocolate (i usually microwave it with a bit of milk for about 30 seconds, that works fine).
• 5 place puff pastry on a non stick baking sheet.
• 6 sprinkle a bit of water on the sides of the dough (this will make them stick together better).
• 7 spread curds filling on 2/3rds of the pastry. keep sides free.
• 8 pour melted chocoalte over curd filling (i use a fork).
• 9 fold in right and left side of pastry.
• 10 roll to a strudel from bottom to top.
• 11 sprinkle strudel with water and let bake for about 20 minutes at 180-200°c until browm and crispy.
• 12 you may want to sprinkle strudel with confectioner's sugar.
• 13 serve lukewarm (or cold) with vanilla sauce, berries, ice cream -- .

Baked Potato Soup

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

Ingredients

• Servings: 7
• 4 large baking potatoes
• 4 slices bacon
• 6 cups milk
• 1/2 cup all-purpose flour
• 4 green onions, sliced
• 1 1/4 cups shredded sharp cheddar cheese
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces sour cream

Recipe

• 1 pierce potatoes with fork and place in microwavable paper towel or roasting rack in microwave. (i microwaved mine without a paper towel--i have a cover i use for everything. microwave on high for 15 to 20 minutes or until tender, turning once halfway through cooking. cool slightly.
• 2 meanwhile, cook bacon in dutch oven over medium heat until crisp. remove from skillet and drain on paper towels. crumble and set aside.
• 3 in same dutch oven, combine milk andflour. blend well and cook over medium heat for about 15 minutes or until bubbly and thickened, stirring frequently.
• 4 cut cooked potatoes in half. scoop out cooked potato from skins and place in medium bowl. discard skins and mash potatoes well. i left my skins on and just cut the potatoes into chunks.
• 5 add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt, and pepper to milk mixture. cook and stir until cheese is melted.
• 6 add sour cream and cook and stir until soup is thoroughly heated. to serve, ladle soup into bowls and sprinkle with remaining onions and 1/4 cup cheese.

Chocolate Whoppers

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

Ingredients

• 6 ounces semisweet baking chocolate
• 2 ounces unsweetened baking chocolate
• 6 tablespoons unsalted butter or 6 tablespoons margarine
• 2 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons powdered instant coffee or 2 teaspoons espresso (not granular)
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup flour
• 1 cup semi-sweet chocolate chips (6oz)
• 1 cup walnuts, coarsely chopped
• 1 cup toasted pecans, coarsely chopped

Recipe

• 1 preheat oven to 350 f.
• 2 line a cookie sheet with foil.
• 3 microwave both baking chocolates and butter, in a meduim bowl, on high for 1 minute.
• 4 stir mixture.
• 5 repeat at 30-second intervals until chocolate and butter have melted and mixture is smooth.
• 6 or melt chocolate and butter in a saucepan over low heat, stirring until smooth.
• 7 let chocolate mixture cool slightly.
• 8 in another medium bowl (with mixer on high speed) beat eggs, sugar, coffee powder, vanilla, salt, and baking powder until lighter in color and bubbly, about 2 minutes.
• 9 reduce mixer speed to low and beat in chocolate mixture (which may still be quite warm).
• 10 add flour and beat until just blended.
• 11 stir in remaining ingredients.
• 12 dough will be gooey.
• 13 using a scant 1/3 cup batter per cookie, drop 5 mounds on each cookie sheet.
• 14 do not flatten tops.
• 15 bake no longer then 13 to 15 minutes.
• 16 surface of cookies will be dry, shiny, and cracked.
• 17 inside will be soft.
• 18 slide foil off of cookie sheet.
• 19 cool cookies on foil or remove to rack to cool.
• 20 *to toast nuts, preheat oven to 350 f.
• 21 spread nuts in a single layer in a shallow pan.
• 22 bake for 10 to 15 minutes, until nuts are lightly colored.
• 23 cool before chopping or using.
• 24 *.

Baked Potato Soup With Cauliflower (rachael Ray)

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

Ingredients

• 2 large baking potatoes, peeled halved lengthwise and thinly sliced crosswise
• 3 cups milk
• salt and pepper
• 1/2 head cauliflower, cored and chopped
• 1 bunch scallion, and green portions thinly sliced separately
• 4 slices bacon
• 1 cup shredded cheddar cheese (about 2 ounces)
• 1/4 cup sour cream

Recipe

• 1 in a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt.
• 2 cover and bring to a boil over medium-high heat. lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes.
• 3 add the remaining 1 cup milk, then puree the soup. season with salt and pepper.
• 4 microwave the bacon at high power until crisp, 3 to 4 minutes; crumble.
• 5 divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

Chicken Pesto Ravioli

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

Ingredients

• Servings: 4
• 4 chicken breasts, cubed
• 1 bell pepper, sliced
• 2 cups yellow squash, sliced (or zucchini or both)
• 2 cups cherry tomatoes, cut in halves
• 1 (25 ounce) bag frozen cheese ravioli
• salt and pepper
• red pepper flakes (optional)
• 1 tablespoon oil
• 1/2 cup pesto sauce

Recipe

• 1 heat oil in a pot and cook chicken season with salt and pepper and red pepper flakes. when chicken is half way done add veggies. meanswhile, thaw ravioli in microwave just until not frozen.
• 2 when chicken and veggies are done, add ravioli and toss with pesto sauce.

Chicken Pesto And Broccoli Pasta

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

Ingredients

• Servings: 4
• 2 chicken breasts
• 3/4 tablespoon olive oil
• 1/4 cup wine
• 8 ounces bow tie pasta
• 1 cup broccoli
• 2 teaspoons minced garlic
• 2 tablespoons jarred alfredo sauce
• 1/2 cup jarred basil pesto
• 2 tablespoons shredded parmigiano, and reggiano cheeses
• 1/2 lemon

Recipe

• 1 cut chicken in bite size pieces.
• 2 over medium high heat saute chicken.
• 3 when you see no pink add wine.
• 4 while you are cooking chicken, start boiling water for the pasta.
• 5 cook pasta according to directions.
• 6 cook chicken until done.
• 7 when pasta is almost done cook broccoli according to directions in the microwave. don't cook it all the way. 1/3 of the time it says.
• 8 drain pasta.
• 9 in a separate bowl, mix garlic, alfredo, pesto, and lemon together.
• 10 add pesto mixture to chicken.
• 11 slowly add pasta and mix together.

Apple Filling For Pies

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

Ingredients

• 4 cups diced apples
• 2 tablespoons lemon juice
• 1/2 cup sugar, depending on sweetness of apples, to taste
• 2 -4 tablespoons cornstarch
• 1/2 teaspoon nutmeg, to your taste
• 1 teaspoon cinnamon, to your taste
• 1 cup apple juice or 1 cup water, if you don't have juice, try to have juice, it adds to the flavor

Recipe

• 1 sprinkle lemon juice over apples in saucepan.
• 2 mix next four ingredients together and add to apples.
• 3 mix well.
• 4 add very hot juice to pan, (i microwave juice for 2 minutes) cook, stirring constantly until thickened.
• 5 remove from heat and cool.
• 6 fill a well chilled 9 inch pastry lined pan and cover with top crust.
• 7 bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.

Bake Sale Brownies

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

Ingredients

• 8 tablespoons unsalted butter, cut into chunks
• 3 tablespoons cocoa powder
• 1 tablespoon extra virgin olive oil
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup all-purpose flour

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 350 degrees. line an 8-inch square pan with foil then coat lightily with vegetable oil spray. melt the butter and chocolate together in the microwave, stirring often, 1 to 3 minutes. let the mixture cool slightly.
• 2 whisk the sugar, eggs, vanilla, baking powder, and salt together in a large bowl until combined. whisk in the melted chocolate mixture until smooth. stir in the flour until no streaks remain.
• 3 scrape the butter into the prepared pan and smooth the top. bake until a toothpick inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes.
• 4 let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.

Corned Beef Hash Wraps (on The Road Recipe)

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

Ingredients

• Servings: 8
• 1 (15 ounce) can corn beef hash (or 2 cups leftover meat 1 cup hash browns)
• 1 cup dice green pepper
• 1 cup chopped onion
• 1/2 teaspoon ground allspice
• 1 teaspoon minced garlic
• 2 tablespoons vegetable oil
• 1 teaspoon chili peppers (optional) or 1 teaspoon hot sauce (optional)
• 1/2 cup mayonnaise or 1/2 cup salad dressing
• 2 (1/4 ounce) packets splenda sugar substitute (or sugar equivalent)
• 1 teaspoon yellow mustard or 1 teaspoon brown mustard
• 8 slices french bread or 8 slices corn tortillas or 8 large flour tortillas

Recipe

• 1 dump all seven ingredients in microwave bowl or in a frying pan on the fire.
• 2 heat on medium power, stir, heat again until peppers and onions are starting to soften.
• 3 on the campfire, heat and turn with a spatula until the meat and potatoes start to brown. if there is any grease, drain off.
• 4 take off the heat, put the mayonnaise in the center of the pan or bowl, add the splenda or sugar, then the mustard.
• 5 lightly stir into meat & potato mixture.
• 6 brown toast and pile 1/4 cup on top and eat.
• 7 heat tortillas, pile 1/4 cup or more on tortillas and wrap, tucking ends inside.
• 8 note: if you freeze, wrap each tortilla wrap in waxed paper before you put in a freezer container or zip lock bag.
• 9 (carry these wraps in a cooler and reheat in the truck stop and convenience food microwaves).
• 10 mh like to add creamy horseradish dressing to his. he makes his own.

Coconut Mousse

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

Ingredients

• Servings: 6
• 1 (14 ounce) can sweetened condensed milk
• 1 cup coconut milk
• 1/2 ounce unflavored knox gelatin
• 2 tablespoons water
• 3 egg whites
• chocolate bar, to garnish
• cherries, to garnish

Recipe

• 1 in a bowl mix condensed milk with coconut milk.
• 2 dissolve the gelatin with 2 tablespoons water in microwave for 15 seconds, allow to cool.
• 3 meanwhile, beat the egg whites until soft peaks form.
• 4 stir the milk mixture into the gelatin, and gently beat into the whipped the egg whites.
• 5 place in bowls and refrigerate for 2 hours. at serving time garnish with chocolate shavings and cherries.

Cream Of Broccoli Soup (lactose Free)

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

Ingredients

• Servings: 10
• 44 ounces low sodium chicken broth
• 16 ounces frozen broccoli, chopped
• 1 small onion, finely diced
• 1 -2 garlic clove, minced
• 13 1/2 ounces coconut milk
• 2 tablespoons grapeseed oil

Recipe

• 1 peel and dice onion. in large pot, heat grape seed oil and saute the onion and minced garlic on slightly lower than medium heat until well done or opaque.
• 2 while the onion and garlic are sauteing, microwave the frozen broccoli in a large, glass bowl for 5 minutes. stir and microwave for another 4 minutes.
• 3 add the chicken broth to the cooked onion/garlic mixture. allow to come to a rolling boil, stirring occasionally. add the cooked broccoli and coconut milk.
• 4 there are several ways to do the last part. the easiest is use a stick blender directly in the pot, pulsing to cream the broccoli and onions slightly and leave some chunks as to your liking. i use a bit of garlic salt at the end for a little extra flavor.

Chocolate-hazelnut Gelato With Frangelico

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

Ingredients

• 2 cups whole milk
• 1 cup heavy cream (whipping cream)
• 1/2 cup sugar, plus
• 1/4 cup sugar
• 4 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/2 of a large vanilla bean, scraped
• 1/4 cup frangelico
• 3/4 cup chocolate hazelnut spread (nutella)
• crushed hazelnuts, optional to serve
• chocolate-hazelnut cream filled wafers, optional to serve

Recipe

• 1 combine milk, cream, and 1/2 cup sugar in a 2-quart microwave safe bowl. cook in the microwave on high heat for 10-12 minutes, whisking with a wire whisk every two minutes, until mixture just begins to boil; set aside.
• 2 meanwhile, in a medium bowl, use a hand held electric mixer to whisk the egg yolks with 1/4 cup sugar until pale yellow and thickened, about 2-3 minutes.
• 3 gradually pour 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly; then use a heatproof spatula to scrape the warmed egg yolks back into the bowl of warm milk, whisking thoroughly to combine.
• 4 heat mixture in microwave on high heat for about 3-6 minutes, whisking every minute or two, until mixture thickens enough to coat the wire whisk (but do not boil or the eggs mixture will curdle). note: at this stage you can strain the custard through a fine mesh strainer, but i never do.
• 5 remove from microwave and stir in the vanilla extract, vanilla seeds, frangelico and the hazelnut spread until it dissolves; mix thoroughly.
• 6 let sit at room temperature until cooled, then cover and refrigerate several hours or overnight until mixture is completely chilled. pour into an ice cream maker and process according to manufacturer's instructions. note: if you don't have an ice cream or gelato maker, place into freezer and stir every 30 minutes until creamy and set, about 4 hours.
• 7 spoon into small dessert dishes and serve the gelato topped with crushed hazelnuts and chocolate-hazelnut cream filled wafers. enjoy!

Chocolate-mint Thumbprint Cookies

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

Ingredients

• 2 ounces bittersweet chocolate, chopped
• 2 ounces mint chocolate, chopped
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened dutch process cocoa
• 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 vanilla
• 1 cup turbinado sugar (coarse sugar for rolling cookies in)
• 3 ounces chocolate, chopped
• 3 tablespoons heavy cream
• 1/2 teaspoon peppermint extract

Recipe

• 1 in a microwave-safe bowl, melt the bittersweet and mint chocolates at 30 second intervals until nearly melted. whisk until smooth, then let cool.
• 2 in a medium bowl, whisk the flour with with the cocoa and salt.
• 3 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 unti light and fluffy, about 3 minutes. beat in egg yolks and vanilla. scrape the chocolate into the mixer and beat just until incorporated. add the dry ingredients and beat on low speed, scraping down the sides of the bowl occasionally, until smooth. transfer the dough to a sheet of plastic wrap and pat it into a 7" disc. wrap and refrigerate until well-chilled, at least one hour.
• 4 preheat oven to 350 and position racks on upper and lower thirds of oven.
• 5 line 2 cookie sheets with parchment paper. spread the turbinado sugar in a shallow dish. scoop up tbsps. of dough and roll into balls, then roll in the sugar and place on cookie sheets.
• 6 use your thumb to make an indentation in the middle of each cookie.
• 7 bake for 10 minutes, until slightly firm. remove from oven. using a melon-baller, press center of cookies again. return to oven, shifting the cookie sheets and bake for 5 more minutes, just until dry but not hard. transfer cookie sheets to racks to cool completely.
• 8 put the chocolate in a heatproof cup. put the cream into a microwave-safe bowl and microwave on 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 peppermint extract. fill center of cooled cookies with chocolate mmixture and refrigerate until set, about 30 minutes. store in airtight container for up to 1 week.

Carrot Muffins, Sugar Free, No Flour, Gluten Free, So Yummy

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

Ingredients

• 250 g almond meal
• 1 teaspoon chia powder
• 1 teaspoon psyllium
• 3 teaspoons cinnamon
• 1 teaspoon five-spice seasoning
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 medium bananas, not overripe or 115 g bananas
• 1 medium apples or 100 g apples, cored
• 1 tablespoon honey
• 5 eggs or 300 g eggs, out of shell
• 1 tablespoon extra virgin olive oil
• 400 g carrots, peeled
• 2 tablespoons lemon juice
• 1/2 cup raisins
• 1 (250 g) container cream cheese
• 1/2 teaspoon stevia powder
• 2 teaspoons vanilla essence
• 2 tablespoons unsalted butter
• 100 g pecan pieces or 100 g walnut pieces, roughly chopped up

Recipe

• 1 preheat the oven to 160°c.
• 2 line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
• 3 in a large bowl mix all the dry ingredients together, set aside.
• 4 use a food processor with the blade attachment.
• 5 brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
• 6 add the 5 eggs, process briefly to incorporate everything.
• 7 then add the dry mixture, only process till everything comes together,now add the raisins.
• 8 divide the mixture into prepared muffin tins.
• 9 bake at 160 c for about 20 - 30 minutes.
• 10 to make the frosting.
• 11 soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
• 12 spread on cooled muffins, sprinkle chopped nuts on top.

Chocolate-guinness Cheesecake

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

Ingredients

• Servings: 12
• 1 cup crushed chocolate cookies
• 1/4 cup butter, softened
• 2 tablespoons sugar
• 1/4 teaspoon unsweetened cocoa powder
• 1 1/2 lbs cream cheese, softened (3 8-oz packages)
• 1 cup sugar
• 3 eggs
• 1/2 lb semi-sweet chocolate chips
• 2 tablespoons heavy cream
• 1 cup sour cream
• 1 pinch salt
• 3/4 cup stout beer (e.g. guinness)
• 2 teaspoons vanilla extract
• 1 ounce semisweet chocolate

Recipe

• 1 preheat oven to 350°f liberally butter a 9 inch springform pan, then wrap the base in heavy-duty foil. set a kettle on to boil.
• 2 in a small bowl, mix the crushed chocolate cookies, butter, 2 tablespoons sugar, and cocoa until well moistened. press into the bottom of the prepared springform pan; use a glass or measuring cup to pack the crust down firmly.
• 3 place the cream cheese in a large bowl (or the work bowl of a stand mixer) and beat with an electric mixer set to low speed until smooth. slowly add 1 cup sugar, then the eggs, one at a time. continue beating until smooth.
• 4 combine the chocolate chips and heavy cream in a microwave-safe bowl. heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. beat the chocolate into the cream cheese mixture. add the sour cream, salt, beer, and vanilla; blend until smooth. pour the mixture over the crust. place the pan into a large, deep baking dish. place the pan on the middle rack of your oven. fill the dish with boiling water halfway up the side of the springform pan.
• 5 bake the cheesecake in the water bath in the preheated oven for 45 minutes. turn oven off, leaving the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. run a thin knife along the edge of the cheesecake to loosen from pan. chill in refrigerator at least 4 hours.
• 6 melt the semisweet chocolate in a small bowl using the microwave (stir every 20 seconds until fully melted). make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. drag a toothpick from between two dots outward to make the stem; chill until hardened. arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Chicken Tikka And Watercress Salad

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

Ingredients

• Servings: 2
• 2 chicken breasts
• 2 fresh red chili paste
• 1/2 cup low-fat plain yogurt
• 1/3 tablespoon garam masala
• 1/2 tablespoon ginger or 1/2 tablespoon garlic paste
• 4 tablespoons lemon juice
• 4 tablespoons spicy puffed rice cereal
• 1 teaspoon chat masala vinaigrette (olive oil-vinegar)
• 1/2 tablespoon lime juice
• salt
• 500 g watercress
• 1/2 cup pine nuts, for garnishing

Recipe

• 1 marinate chicken breasts with the chilli paste, yoghurt, garam masala, ginger, garlic and lemon juice. leave for at least half an hour.
• 2 cook chicken breasts in microwave for 10 minutes.
• 3 use an indoor grill (i.e george foreman) to grill chicken or pan fry instead.
• 4 cut breasts into strips.
• 5 place watercress on a serving dish, place chicken on top and garnish with pine nuts.

Asian Spiced Chicken With Vanilla Apricot Sauce

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

Ingredients

• Servings: 2
• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1 cup finely chopped onion
• 2 tablespoons soy sauce
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon basil leaves
• 1 teaspoon ground cumin
• 3/4 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1 cup fresh spinach, cut into thin strips
• 1/2 cup apricot jam
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/8 teaspoon pumpkin pie spice

Recipe

• 1 combine chicken cubes, onion, soy sauce, lemon juice, olive oil, and spices in medium bowl. cover and marinate in refrigerator for 15 minutes.
• 2 heat large skillet over medium-high heat. add chicken mixture with marinade and cook 7-10 minutes or until chicken is done. stir in spinach and cook 1 minute. drain liquid from pan. serve over rice.
• 3 to prepare vanilla sauce, combine all ingredients in a small bowl and microwave for 25 seconds or until warm. serve sauce on side, or pour over chicken mixture.