Brown-butter Crepes With Nutella And Jam

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

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter, plus more
• unsalted butter, for the pan
• 1 large egg
• 1 large egg yolk
• 1 cup half-and-half
• 3/4 cup all-purpose flour
• salt & freshly ground black pepper
• 1/2 cup strawberry jam or 1/2 cup peach jam
• 1/2 cup nutella

Recipe

• 1 preheat the oven to 225°. in an 8-inch nonstick skillet, brown the 2 tablespoons of butter over moderately high heat, about 4 minutes. transfer to a bowl and let cool.
• 2 in a medium bowl, whisk the egg and egg yolk with the half-and-half. whisk in the flour and browned butter. season the batter with salt and pepper.
• 3 set the skillet over high heat. when it is hot, add a scant 1/4 cup of batter, swirling to coat the bottom of the pan.
• 4 cook until the crêpe is browned around the edges and the top is set, about 45 seconds. flip the crêpe and cook until the underside is lightly browned, about 30 seconds longer.
• 5 transfer the crêpe to a plate. repeat with the remaining batter, buttering the pan as needed. you should have about 8 crêpes.
• 6 spread each crêpe with 1 tablespoon of the jam and fold into quarters. transfer the crêpes to a small baking dish, overlapping slightly. bake for 10 minutes, until the crêpes are just heated through.
• 7 meanwhile, in a small microwave-safe bowl, heat the nutella in a microwave oven on high power in 20-second bursts just until runny. drizzle the nutella over the warm crêpes and serve.
• 8 make ahead the crêpes can be prepared through step 3, covered with plastic wrap and refrigerated overnight.

Baked Potatoes With Vegetarian Chili

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

Ingredients

• 6 russet potatoes
• 1 (5 3/4 ounce) can black pitted, large olives
• 4 -5 green onions
• 2 -3 carrots
• 8 ounces vegetarian chili
• 1 bunch broccoli, cut into small pieces and lightly cooked in microwave or 1 bunch broccoli, steamed
• 1 cup cheddar cheese, shredded
• 8 ounces nonfat yogurt (or sour cream)
• 1/2 cup salsa

Recipe

• 1 preheat oven to 375°f.
• 2 wash potatoes thoroughly and poke with a fork 4-5 times. wrap in foil or place on a cookie sheet.
• 3 place in oven for 45-60 minutes or until soft.
• 4 while potatoes are cooking, chop olives and green onions into small slices and grate carrots.
• 5 heat chili briefly in microwave or on stove top until warm.
• 6 place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
• 7 carefully take out potatoes when finished cooking. slice open and garnish with your favorite toppings.
• 8 serves 6.

Blueberry Lemon Scones

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

Ingredients

• Servings: 18
• 2 cups unbleached flour, plus more
• flour, for rolling berries
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup sugar
• 5 tablespoons unsalted butter, chilled and cut into chunks
• 3/4 cup heavy cream
• 1 egg (extra large or jumbo)
• 1 lemon, zest of, from one lemon
• 1 pint fresh blueberries
• sugar, in the raw (used on top)

Recipe

• 1 preheat oven to 400°f.
• 2 sift together flour, baking powder, salt and sugar; mix in a large bowl. cut in butter using a pastry blender or 2 forks. the butter pieces should be coated with flour and resemble crumbs. add lemon zest.
• 3 in another bowl, mix cream and egg; add to flour mixture. mix just to incorporate, do not overwork the dough.
• 4 toss blueberries in flour, then fold into batter. drop large tablespoons of batter on an ungreased cookie sheet lined with parchment. sprinkle scones with sugar in the raw to coat tops.
• 5 bake for about 15 – 20 minutes until lightly browned. serve hot or warm.
• 6 (enjoy! can be warmed the next day in the microwave oven- 15-20 seconds, if there are any left!).

Basic Wheat Bread

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 3/4 cups water
• 3 tablespoons butter
• 1/3 cup packed brown sugar
• 1 1/4 teaspoons salt
• 2 1/4 teaspoons active dry yeast or 1 (7 1/4 g) package active dry yeast
• 2 cups wheat flour
• 2 1/2 cups all-purpose flour

Recipe

• 1 either on the stove or in the microwave, warm up the water, butter, brown sugar and salt to 110-115 degrees. make sure butter is melted.
• 2 in mixing bowl combine 2 cups flour (either one) and yeast. pour water mixture into flour mixture. with paddle attachment, mix until combined.
• 3 switch to dough hook and add flour 1/2 cup at a time. until dough becomes a ball and is smooth and elastic.
• 4 place dough in a greased bowl and cover with a light cloth. let rise until doubled in size, about 90 minutes.
• 5 gently punch down dough and remove from bowl. let dough rest for 10 minutes then form into loaf shape.
• 6 place in greased loaf pan. cover loosely with greased (i used spray) plastic wrap. let rise for another 30 minutes, until loaf is risen about 1 inch above rim of pan.
• 7 bake in preheated 375 degree oven for 30 minutes, then cover top with foil and bake for an additional 10 minutes. let cool in pan for 30 minutes before removing to racks to cool completely.

Al's Chili Dogs

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

Ingredients

• 1 (8 ounce) package hot dogs (your favorite)
• 1 (8 ounce) package hot dog buns (your favorite)
• 1 (8 ounce) package of shredded cheddar cheese (or your favorite)
• 1 head lettuce (chopped or shredded)
• 2 roma tomatoes (chopped)
• 1/2 onion (chopped)
• 2 (8 ounce) cans fat-free turkey chili

Recipe

• 1 cook hot dogs however you like (boiled, broiled or grilled).
• 2 heat chili in saucepan on stove or in bowl in microwave.
• 3 chop lettuce, tomatoes and onions and put in separate bowls.
• 4 let everyone assemble their own (that's the beauty of dad cooking). my favorite is laying the hot dog bun out on the plate, add the hot dog, cover bun and hot dog with chili, top chili with cheese (to melt), top cheese with lettuce (as much as you like), top lettuce with tomatoes, then onions. enjoy!

Crab Benedict

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

Ingredients

• Servings: 2
• 4 eggs
• 4 ounces fresh crabmeat (or canned)
• 1 ounce package hollandaise sauce mix, prepared as directed
• 2 english muffins, split

Recipe

• 1 prepare the hollandaise sauce and set aside.
• 2 remove any excess liquid from the crabmeat and set aside.
• 3 toast english muffins.
• 4 poach eggs.
• 5 place 2 muffin halves on each plate.
• 6 place 1 ounce crabmeat on top of each muffin half.
• 7 place a poached egg on top of crabmeat.
• 8 cover each muffin with hollandaise sauce.
• 9 place in microwave and heat for 45 seconds.
• 10 serve immediately.

Apple Ghosts

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

Ingredients

• Servings: 10
• 10 -12 small green apples or 10 -12 small red apples
• 10 -12 caramel apple sticks
• 3 cups chocolate chips
• 2 tablespoons solid shortening
• 2 pieces black licorice, cut crosswise into thin slices (6 in.) (optional)

Recipe

• 1 rinse apples, wipe dry, and firmly insert a stick into stem end of each fruit until secure.
• 2 in a 1-quart glass measure or small deep microwave-safe bowl, combine candy and shortening.
• 3 place in a microwave oven and heat at half power (50%) until chips are soft, 2 1/2 to 3 minutes. stir until smooth.
• 4 if still lumpy, return to microwave and heat for 20-second intervals until candy is smooth.
• 5 quickly dip apples, 1 at a time, into coating to cover, letting excess drip back into bowl.
• 6 set apples, sticks up, in a 10- by 15-inch pan lined with waxed paper or cooking parchment.
• 7 if desired, make ghost faces by pressing licorice slices into soft coating. if coating on apple is too firm, use melted coating to glue licorice in place.
• 8 if coating gets too thick, reheat it briefly in the microwave at 50% power and stir.
• 9 let apples stand until coating is firm to touch, at least 30 minutes at room temperature or 10 minutes if chilled.

Best Eggplant (aubergine) Lasagna

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

Ingredients

• 2 eggplants, sliced thin
• 3/4 cup flour
• salt and pepper
• cooking spray (olive oil would be ideal)
• 1 (8 ounce) can tomato sauce
• 2 (15 ounce) cans tomatoes, drained and chopped
• 1 tablespoon finely chopped oregano
• 1 -2 tablespoon basil
• 2 garlic cloves, crushed or 1 -2 teaspoon garlic powder
• 1 (8 -16 ounce) container ricotta cheese
• 2 -3 teaspoons chives
• 1 beaten egg
• 1/2 cup mozzarella cheese (grated or chopped)

Recipe

• 1 preheat oven 350 degrees fahrenheit.
• 2 mix salt, pepper and flour in a dish.
• 3 dip eggplant slices into flour mixture.
• 4 cover bottom of a fry pan with cooking oil spray.
• 5 fry slices of eggplant until light brown on both sides over low-medium heat careful not to burn them.
• 6 when ready, remove from pan on paper towels to drain and set aside.
• 7 in a bowl combine the tomato sauce, tomatoes, oregano, basil, and garlic.
• 8 in another bowl combine ricotta cheese, chives, and the beaten egg.
• 9 spoon one third of the tomato mixture into the bottom of a lasagne or casserole dish.
• 10 place a layer of eggplant and cover with part of the grated cheese (about half).
• 11 add a layer of ricotta cheese.
• 12 continue alternating layers of ricotta cheese mixture, eggplant, and grated cheese.
• 13 bake for aproximately 45 minutes to an hour.
• 14 let cool for ease of slicing.
• 15 after dish is cool, portions can be sliced and frozen.
• 16 when ready, place frozen lasagne in a dish and bake in microwave covered with a paper towel till hot (maybe 4-5 minutes).
• 17 it can also be baked in a preheated oven at 350 degrees fahrenheit for aproximately 20 minutes or more.

Chocolate Velvet Mousse

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 ounces bittersweet chocolate, chopped
• 1 teaspoon instant espresso, dissolved in
• 2 tablespoons water
• 2 tablespoons dark rum or 2 tablespoons kahlua or 2 tablespoons grand marnier
• 1 large egg yolk
• 2 large egg whites, room temperature
• 1 dash cream of tartar
• 1 tablespoon sugar
• 1/4 cup heavy cream

Recipe

• 1 note: the flavor of this mousse depends entirely on the chocolate you use.
• 2 please use the highest quality chocolate you can.
• 3 do not use bakers chocolate.
• 4 do not use chocolate chips.
• 5 i like callabeut, but sharffenberger, valhrona, giardelli-- all are options.
• 6 directions: melt the chocolate, espresso, and rum in the microwave on 50% power for about 2 minutes.
• 7 stir until smooth.
• 8 whisk in the yolk and mix well.
• 9 set aside.
• 10 using a little dash of vinegar and a paper towel, wipe down the insides of the bowl of your mixer, and the whipping attachment.
• 11 add the whites and whip until soft peaks form.
• 12 sprinkle in the sugar, beating on high until stiff, but not dry.
• 13 fold a quarter of the whites into the chocolate to lighten it, then scrape the remaining whites on top of the chocolate and set aside.
• 14 beat the cream until it holds its shape (not too stiff) then scrape on top of the whites.
• 15 fold everything together gently until no streaks of appear.
• 16 turn the mousse into your prepared mold, into pretty cups, into custard cups, or whatever you are serving it in and refrigerate until service, at least 2 hours.
• 17 or just refrigerate in the bowl until needed as a filling for cakes or cream puffs, etc.
• 18 note: this mousse is very rich and decadent, and it's my favorite because it holds it shape nicely when refrigerated.
• 19 this allows it to be formed into molds and terrines and be sliced or cut.
• 20 it is also a great spreading consistency, and my favorite thing to do with this mousse is use it as a filling for cakes.
• 21 i also like to fold more whipped cream into it (50% mousse, 50% whipped cream) and use it as a filling for eclairs, cream puffs and profiteroles.
• 22 the uses for this mousse are endless.

Creamy Low Fat Asparagus Pasta

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

Ingredients

• Servings: 4
• 8 ounces whole wheat penne, uncooked
• 1 lb frozen asparagus
• 1 1/2 teaspoons minced garlic (about 3 cloves)
• 1 tablespoon whole wheat pastry flour
• 1 1/4 cups skim milk
• 3 tablespoons fat free cream cheese
• 1 (15 ounce) can navy beans (drained)
• 3/4 cup shredded hard goat cheese (or parmesean)

Recipe

• 1 start the water for the pasta. when it is boiling add the penne and cook until done. drain.
• 2 cut the frozen asparagus into 1 inch pieces. place it, along with 1/4 cup water, in a microwave safe container. microwave on high for 4 minutes and then put aside.
• 3 spray a large pan with nonstick spray. heat the pan. add the garlic and cook for a minute.
• 4 add the flour and stir constantly for 1 minute. add the milk and stir constantly for 8 minutes or until the mixture gets bubbly and starts to get thick.
• 5 stir in the cream cheese and stir constantly for 2 minutes. add the goat cheese and stir until melted.
• 6 take the pan off the heat. add the asparagus and drained beans and mix well. add the cooked pasta and mix.
• 7 top with a little pepper and salt.

Basic Sourdough Bread

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

Ingredients

• 2 cups proofed sourdough starter
• 1 tablespoon butter
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 cups bread flour

Recipe

• 1 before measuring out your 2 cups of starter culture, it must be proofed: to proof, i usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
• 2 let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
• 3 at this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
• 4 pour starter into mixing bowl.
• 5 melt butter (microwave works well).
• 6 add milk to butter and warm briefly (85 degrees f).
• 7 add the salt and sugar, stir until dissolved.
• 8 add this mixture to the culture and mix well.
• 9 add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
• 10 turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
• 11 pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
• 12 place in lightly greased loaf pan (i spray with cooking spray), and let rise, covered, at 85 degrees f for 1 1/2 to 3 hours.
• 13 when the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
• 14 preheat oven to 375 degrees f.
• 15 bake for 10 minutes, then reduce heat to 350 degrees f and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
• 16 remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
• 17 if you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.

Apple Galette With Puff Pastry

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

Ingredients

• Servings: 12
• 1 puff pastry sheet, thawed
• 1 egg, for egg wash
• 1/2 teaspoon water for egg wash
• 4 granny smith apples, medium, peeled, cored, sliced thin
• 1/2 cup sugar
• sea salt, pinch
• allspice, small pinch
• 1/8 teaspoon cinnamon
• 2 tablespoons butter, cold and diced
• 1 teaspoon sugar, sugar in the raw, for sprinkling on crust (optional)
• 1/4 cup apricot preserves
• 1 tablespoon calvados, substitute water

Recipe

• 1 preheat oven to 400°f.
• 2 thaw 1 sheet of puff pastry, about 30-40 minutes. once thawed, unfold. if it cracks, press the seams together with wet fingers.
• 3 place on a baking sheet lined with parchment paper. *a four sided baking sheet works best in case of drips.
• 4 halve apples, core>with melon-baller, peel apples. slice into thin half moons. place into a bowl. note: *it is important to slice them thin or the pastry sheet will be done before the apple bake tender.
• 5 combine sugar and spices. pour over the apples and toss to coat.
• 6 you will make 3 rows of apples, leaving almost an inch of pastry exposed, all the way around.
• 7 overlap the apple slices one on top the other covering the apple by 2/3 because the apples will shrink while baking. dot apple slices with butter.
• 8 make egg wash (mix egg and water together) and brush over the exposed pastry crust.
• 9 bake for about 15 minutes. rotate once during baking. if the crust is puffed up and golden brown and apples tender, it's done.
• 10 meanwhile -- in a glass bowl add the calvados to the apricot preserve. warm in the microwave for 20-30 seconds and stir. warm a bit longer if necessary to thin.
• 11 while the galette still hot, brush with apricot & calvados mixture.
• 12 serve warm with a small scoop of vanilla ice cream.

Blueberry Panna Cotta

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons cold water
• 1 1/2 teaspoons unflavored gelatin
• 2 (6 ounce) containers lite blueberry yogurt
• 1/2 cup heavy cream
• 1 tablespoon honey
• 1 cup fresh blueberries, set aside
• 1 teaspoon sugar, set aside

Recipe

• 1 pour cold water into a microwave =-safe cup and sprinkle with gelatin.
• 2 wait 5 minutes; heat it in the microwave for 15 seconds.
• 3 gently whisk together the yogurt, cream and honey, then stir in the gelatin.
• 4 divide the mixture among 6 espresso cups or small glasses.
• 5 chill for at least 3 hours.
• 6 run a knife around the edges of the cups to unmold the panna cottas onto plates.
• 7 mix the blueberries with the sugar.
• 8 spoon an equal amount beside each panna cotta.
• 9 serve.

Baked Potato Pizza

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

Ingredients

• Servings: 4
• 1 (11 ounce) can pillsbury refrigerated thin pizza crust
• 6 ounces provolone cheese, sliced (6 slices)
• 2 cups cubed unpeeled baked potatoes (the recipe called for 1 large. i used 3 medium and just zapped mine in the microwave)
• 2 tablespoons olive oil
• 2 tablespoons dry ranch dressing mix (from 1 oz milk recipe package)
• 10 slices crisply cooked bacon, cut in bite size pieces
• 1 cup shredded cheddar cheese (or more if you like, i used more)
• six blend pepper, to taste
• 1/4 cup sliced green onion (4 medium) (optional)
• sour cream

Recipe

• 1 preheat oven to 400 degrees.
• 2 spray or grease a 15 x 10 inch pan.
• 3 unroll dough on cookie sheet. stretch and press dough to fit pan and up sides.
• 4 arrange provolone cheese slices on dough.
• 5 in medium bowl mix potatoes, olive oil, and ranch dressing mix.
• 6 spoon evenly over cheese.
• 7 top with bacon and cheddar cheese.
• 8 sprinkle pepper over pizza, as much or as little as you like.
• 9 bake 13 to 16 minutes or until crust is golden brown and cheese is melted.
• 10 sprinkle with onions if using.
• 11 top each piece with a dollop (teaspoon or more) of sour cream (i spread mine over the slice).

Broiled Tomatoes With Goat Cheese

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

Ingredients

• Servings: 4
• 4 medium tomatoes
• 3 ounces goat cheese (chivre)
• fresh ground pepper
• 3 tablespoons chopped fresh basil

Recipe

• 1 slice each tomato into 4 thick slices.
• 2 arrange in single layer in shallow baking dish.
• 3 thinly slice goat cheese.
• 4 arrange over tomatoes.
• 5 sprinkle with pepper to taste then basil.
• 6 broil for 2 to 3 minutes or microwave at high for 2 minutes or until cheese melts.

Apple Dessert In A Bag

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 1 fuji apple
• artificial sweetener
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cornstarch
• 1 tablespoon water

Recipe

• 1 core the apple using an apple core-er. halve apple slices again.
• 2 place in freezer-quality microwave-safe plastic zippered bag.
• 3 put remaining ingredients in the bag. seal bag and shake well to mix ingredients.
• 4 reopen bag just a touch to vent. microwave on high for 2 minutes– longer if you use a big apple.
• 5 carefully (it will be hot and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.

Cherry Almond Chocolate Biscotti

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

Ingredients

• 3/4 cup dried cherries, coarsely chopped
• 2 tablespoons kirsch or 2 tablespoons brandy or 2 tablespoons water
• 2 tablespoons water
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup whole almond, coarsely chopped
• 12 ounces chocolate, chopped

Recipe

• 1 in microwaveable bowl, microwave cherries, kirsch/brandy/water and 2 tbsp (25 ml) water on high for 45 seconds. stir; let stand until most of the liquid is absorbed, about 20 minutes.
• 2 meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. beat in almond extract. in separate bowl, whisk together flour, baking powder and salt ; add to butter mixture in 2 additions, stirring just until combined. drain cherries, if necessary. add cherries, almonds and one-third of the chocolate; mix well.
• 3 divide dough into thirds. on lightly floured surface, roll each into 12-inch (30 cm) long log. place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten logs slightly.
• 4 bake in 325°f (160°c) oven until light golden and just firm to the touch, about 30 minutes. let cool on pan on rack for 10 minutes.
• 5 transfer logs to cutting board. using chef's knife, cut into 1/2-inch (1 cm) thick slices. stand slices up, about 1/2 inch (1 cm) apart, on baking sheet. bake in 325°f (160°c) oven until almost dry, about 30 minutes. transfer to rack; let cool completely.
• 6 in bowl over saucepan of hot (not boiling) water, melt remaining chocolate (alternatively, in a glass bowl, use the microwave, on medium, in 20 second intervals). dip one end of each cookie into chocolate. place on waxed or parchment paper-lined baking sheet; let stand until set, about 1 hour.

Creamy Lemon Pie

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

Ingredients

• 6 low-fat cinnamon graham crackers, finely crushed
• 2 tablespoons butter
• 11 ounces fat-free sweetened condensed milk
• 2 large eggs
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest

Recipe

• 1 preheat oven to 350ºf.
• 2 grind graham crackers in a food processor until fine, or place crackers in a resealable plastic bag and crush with a rolling pin. place crumbs in a small bowl.
• 3 melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.
• 4 place condensed milk and eggs into a bowl and mix until smooth. add lemon juice and zest and stir until incorporated. pour milk mixture into prepared crust.
• 5 bake pie for 15 minutes. cool completely, and freeze for up to two weeks before serving. for best flavor, serve chilled.

Best Double-chocolate Muffins!

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

Ingredients

• 4 ounces semisweet chocolate
• 1/2 cup sifted baking cocoa powder
• 2 cups self-rising flour
• 1 teaspoon baking powder
• 1/4 cup brown sugar, packed
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup chocolate chips
• 1 cup half-and-half or 1 cup milk
• 1/4 cup olive oil
• 1 egg

Recipe

• 1 set oven to 425 degrees.
• 2 line a deep 12-cup muffin pan with paper liners.
• 3 melt the chocolate squares in the microwave, stirring occasionally.
• 4 remove the chocolate.
• 5 using a wooden spoon, stir in the cocoa powder, flour, baking powder, brown sugar, semisweet, and chocolate chips, milk, olive oil and the egg, until very well blended.
• 6 divide the batter among the lined muffin cups.
• 7 bake for 15-17 minutes, or until well risen, and firm to the touch.
• 8 serve warm or room-temp.

Chocolate Velvet Pie

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

Ingredients

• 1 (8 inch) chocolate crumb crusts, prepared
• 1 3/4 cups milk chocolate chips, nestle toll house, 11 . 5 ounce package
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped

Recipe

• 1 microwave morsels in medium, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute. stir. morsels may retain some of their original shape. if necessary, microwave at additional 10-15 second intervals, stirring just 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 or nuts, if desired.

Best Chunky Candy

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

Ingredients

• Servings: 6
• 4 ounces unsweetened chocolate
• 1/2 cup maple syrup
• 1/3 cup raisins
• 1/4 cup currants
• 1/2 cup hazelnuts or 1/2 cup almonds, chopped finely
• 1 teaspoon dark rum or 1 teaspoon vanilla

Recipe

• 1 in microwave or double boiler, melt chocolate. add raisins and currants, rum or vanilla, and nuts. combine well.
• 2 drop onto wax paper in rounded spoonfuls, using two spoons or a cookie scoop. refrigerate for 30 minutes, then store in a ziploc bag in a cool place.

Baked Potato Casserole #sp5

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

Ingredients

• Servings: 6
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1 (16 ounce) container fat free sour cream
• 1/2 cup unsalted butter
• 2 1/2 cups grated sharp cheddar cheese
• 2 bunches green onions

Recipe

• 1 set out sour cream to reach room temperature.
• 2 butter rectangular glass casserole dish.
• 3 melt butter and cheese together in microwave.
• 4 chop 2 bunches of green onions.
• 5 put simply shredded hash brown potatoes in glass casserole dish.
• 6 combine room temp sour cream with melted butter and cheese and pour over potatoes.
• 7 add chopped green onions, salt and pepper to taste.
• 8 toss potatoes and added ingredients with a fork until coated, leaving a rustic, not whipped look.
• 9 bake in 350 degree oven for 30 minutes or until golden on top.
• 10 if you are lucky enough for leftovers, makes great potato pancakes for breakfast.

Creamy Lemon Tarts

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 45 -50 prepared tart shells, baked and cooled
• 2 cups sugar (add in more sugar to taste if desired while filling is cooking)
• 7 tablespoons cornstarch
• 3 tablespoons lemon zest
• 1 cup fresh lemon juice
• 6 egg yolks, slightly beaten
• 1 1/2 cups half-and-half cream
• 1/2 cup whipping cream (unwhipped)
• 1/2 cup butter or 1/2 cup margarine, cut into pieces
• 3/4 cup sour cream
• cool whip frozen whipped topping, thawed

Recipe

• 1 in the microwave (i use my 8-cup pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
• 2 microwave on high until thick (removing about every minute to whisk/stir).
• 3 cook until thickened.
• 4 stir in butter; whisk until butter has melted and the mixture is smooth.
• 5 cool to almost room temperature, stirring every so often.
• 6 stir in sour cream until well blended.
• 7 divide evenly between baked tart shells.
• 8 top with a dollup of cool whip.
• 9 delicious!

Baked Potatoes With Shallot-corn Butter

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large idaho potatoes, scrubbed
• 1 1/2 cups fresh corn kernels (from about 3 ears)
• 1/2 cup unsalted butter, softened
• 2 tablespoons chopped shallots
• 1 teaspoon fresh lime juice
• 2 tablespoons minced chives
• salt & freshly ground black pepper

Recipe

• 1 preheat the oven to 400°. using a fork, poke the potatoes all over. cook the potatoes in a microwave oven at high power for 10 minutes. transfer the potatoes to the preheated oven and bake for 15 minutes longer.
• 2 meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. drain and let cool completely.
• 3 in a food processor, combine the butter, shallots, lime juice and 1 cup of the corn kernels and puree. scrape the butter into a bowl, fold in the chives and the remaining 1/2 cup of corn kernels and season with salt and pepper. split the baked potatoes, fill with a dollop of the corn butter and serve.

Brown-eyed Susan Sweet Potato Cake

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

Ingredients

• Servings: 12
• 2 1/4 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 (15 ounce) can unsweetened sweet potatoes, rinsed, drained and mashed
• 1 cup sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 cup vegetable oil
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped pecans
• 1/2 cup water
• 3/4 cup chocolate chips
• 1 1/2 tablespoons butter
• 1/2 cup cream cheese, softened
• 1/3 cup sour cream
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 -4 cups powdered sugar

Recipe

• 1 preheat oven to 350. lightly grease and flour two 9 inch round baking pans.
• 2 combine flour, baking powder, baking soda, salt, cinnamon and ginger in small bowl. combine sweet potatoes, sugar and brown sugar in large bowl. add eggs, one at a time, beating well after each addition. add oil; beat until well blended. stir in morsels, pecans and water. stir in flour mixture; mix until blened. pour into prepared pans.
• 3 bake for 35 to 40 minutes or until wooden pick inserted in centers comes out clean. cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
• 4 frosting:.
• 5 microwave chips and butter in small, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. morsels may retain some of their original shape. if necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. cool to room temperature.
• 6 beat cream cheese and sour cream into morsel mixture until creamy. add vanilla extract and almond extract. gradually beat in powdered sugar until mixture reaches spreading consistency.
• 7 spread frosting between layers and over top and sides of cake.

Cherry Cheese Danish

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

Ingredients

• Servings: 4
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 4 tablespoons cream cheese, softened
• 1 cup cherry pie filling
• 1/2 cup vanilla frosting

Recipe

• 1 separate crescent dough into four rectangles.
• 2 place on an ungreased baking sheet; seal perforations.
• 3 spread 1 tablespoon cream cheese onto each rectangle.
• 4 top each with 1/4 cup cherry pie filling.
• 5 bake at 375° for 10-12 minutes or until edges are golden brown.
• 6 cool for 5 minutes.
• 7 place frosting in a small microwave safe bowl; heat on high for 15-20 seconds.
• 8 drizzle over warm pastries.
• 9 serve warm. refrigerate leftovers.

Chimichurri Steak And Potato Skewers #sp5

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

Ingredients

• Servings: 6
• 1 (20 ounce) package simply potatoes red potato wedges
• 3/4 cup prepared chimichurri sauce, plus additional for drizzling
• 1 1/4 lbs boneless beef top sirloin steaks, 1 inch thick, cut into 1-1/2 inch cubes
• 1 medium red onion, cut into 1-inch wedges
• 12 baby portabella mushrooms or 12 button mushrooms

Recipe

• 1 in 2 quart microwave-safe bowl combine simply potatoes and water. cover; microwave on high 4 minutes or until potatoes are almost fork tender. drain and cool slightly.
• 2 place cooled potatoes, beef, onion and mushrooms in 1 gallon plastic resealable bag; add chimichurri sauce. seal bag; turning gently to coat. refrigerate 30 minutes or longer.
• 3 heat charcoal or gas grill to medium heat. thread beef, potatoes, onion (or bell pepper) and mushrooms on 6 (10 to 12 inch) metal or soaked wooden skewers. grill skewers 10 minutes or until beef is done to desired doneness and potatoes are tender, turning once. drizzle with additional chimichurri sauce; if desired.

Coco Wheats

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

Ingredients

• Servings: 1
• 3/4 cup milk
• 3 tablespoons cream of wheat
• 3 teaspoons sugar
• 1 1/2 teaspoons cocoa
• 1 dash salt

Recipe

• 1 put all ingredients in a large microwave safe bowl. (it has a tendency to boil over, hence the large bowl).
• 2 whisk well.
• 3 microwave at high power for one minute.
• 4 whisk well and microwave for another 30 seconds.
• 5 whisk well and continue with 30 second increments until desired consistency.
• 6 you might add a splash more milk to cool or thin it out.
• 7 enjoy!

Chocolate Velvet Cupcakes

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

Ingredients

• 1 1/2 cups semisweet chocolate morsels
• 1/2 cup butter, softened
• 1 (16 ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract
• 1/2 cup butter
• 2 (8 ounce) packages cream cheese, softened
• 2 (16 ounce) packages powdered sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• chocolate curls
• candy sprinkles

Recipe

• 1 preheat oven to 350°. microwave morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
• 2 beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). add eggs, 1 at a time, beating just until blended after each addition. add melted chocolate; beat until blended.
• 3 sift together flour, baking soda, and salt. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. beat at low speed just until blended after each addition. gradually add hot water in a slow, steady stream, beating at low speed just until blended. stir in vanilla.
• 4 place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
• 5 bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. remove from pans to wire racks, and let cool completely (about 45 minutes).
• 6 cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. immediately remove from heat. pour butter into a bowl. cover and chill 1 hour or until butter is cool and begins to solidify.
• 7 beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. stir in cinnamon and vanilla.
• 8 pipe frosting onto cupcakes. garnish, if desired.

Chicken Penne Al Fresco

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 garlic cloves, peeled
• 2 cups grape tomatoes (can probably even use a drained can of tomatoes) or 2 cups cherry tomatoes (can probably even use a drained can of tomatoes)
• 3 cups penne pasta (i use mezze which is the small penne )
• 3 cups chicken broth
• 3/4 cup dry wine (i use pinot grigio)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1 1/4 cups fresh basil leaves, lightly packed, divided
• 1 ounce parmesan cheese, grated (about 1/4 cup packed)
• 2 cups grilled chicken breasts, diced (if you dont have leftovers just cook up a breast or two using any quick method, i cut up and mw for )
• additional grated fresh parmesan cheese (optional)

Recipe

• 1 spray a mw safe lidded casserole. add garlic and tomatoes. cover; microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. crush tomatoes with fork and add uncooked pasta, broth, wine, salt and black pepper.
• 2 return baker to microwave; cover and microwave on high 16-18 minutes or until pasta is tender, stirring after 10 minutes.
• 3 meanwhile, grate cheese and coarsely chop basil, reserve about 1/4th for later.
• 4 carefully remove baker from microwave and remove lid, lifting away from you. add remaining basil, cheese and chicken to baker; mix well.
• 5 garnish with reserved basil, additional parmesan cheese and black pepper, if desired.
• 6 tips: an additional 3/4 cup chicken broth can be substituted for the wine, if desired.
• 7 any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
• 8 to grill chicken in the grill pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. heat grill pan over medium-high heat 5 minutes. spray pan with oil. cook chicken 4-6 minutes or until grill marks appear. turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and pocket thermometer registers 170°f.

Coco Pop Banana Sticks

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

Ingredients

• Servings: 12
• 1/2 cup shredded coconut
• 300 g milk chocolate
• 2 1/2 cups cocoa, pops
• 12 pedestal popsicle sticks
• 6 bananas, peeled and cut in half

Recipe

• 1 pre-heat oven to 180°c.
• 2 place the coconut onto a baking tray on the middle to top shelf of the oven and allow coconut to turn golden brown, remove from oven and cool.
• 3 place the chocolate into a medium bowl and place in the microwave for 1 minute, stir well and return to the microwave another minute.
• 4 mix the kellogg's® coco pops® and the coconut together and put onto a plate.
• 5 push the popsicle sticks into the base of the bananas and quickly dip in the warm chocolate, roll the banana in the kellogg's® coco pops® and the coconut and place onto a baking sheet lined with greaseproof paper.
• 6 refrigerate until required; allow to stand 5 minutes before serving.

Baked Potato Pie Plus

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

Ingredients

• Servings: 6
• 3 medium baking potatoes, baked or microwaved,but baked is better
• 1/4 cup chopped green onions, tops only or 1/4 cup chives
• 4 tablespoons butter
• 1/4 cup bacon bits or 2 -3 tablespoons packaged bacon bits (bacon fried crisp and crumbled is best of course)
• 1/2 cup sharp cheddar cheese
• 1/2 cup sour cream (light is fine)
• salt and pepper
• 2 tablespoons melted butter
• tabasco sauce
• salt

Recipe

• 1 cut the baked potatoes in half lengthwise.
• 2 scoop out carefully, leaving potato shells thin and intact- set aside for appetizers, below.
• 3 mash the scooped-out potatoes with a potato masher, adding the butter, sour cream and green onions.
• 4 season well with salt and pepper.
• 5 spray a 9" glass pie plate with cooking spray and spread baked potato mixture in the plate.
• 6 top with the grated cheddar, and bake 15 minutes at 350.
• 7 for the appetizers:.
• 8 brush the insides of the empty potato shells with the melted butter.
• 9 sprinkle each one with a dash of tabasco and salt.
• 10 cut the potatoes into 1" strips, and place on cookie sheet.
• 11 bake at 450 for about 15 minutes or until crisp.

Browned Baked Potatoes With Chives

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

Ingredients

• Servings: 4
• 8 small potatoes
• 2 tablespoons chives, chopped
• 1 tablespoon olive oil
• 2 tablespoons margarine or 2 tablespoons butter
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• aluminum foil

Recipe

• 1 to precook potatoes to prepare for grill:.
• 2 cut each potato in half and put in microwave safe dish. put about one tablespoon of water in the bottom and toss the potatoes. cover with plastic wrap and microwave for 2 minutes and toss. if still hard microwave for a further 2 minutes and check for doneness. (i cook them rather well).
• 3 remove dish from microwave and toss potatoes with olive oil, lemon juice and salt. let cool for a bit so you can handle them. once cooled spread a little margarine on one potato half and sprinkle with a generous covering of chives. take another potato half and stick the two halves together and wrap tightly with foil.
• 4 place on bbq for 10-15 minutes or in oven. i'm not sure how long that would take but probably around the same amount.
• 5 when ready to serve remove from foil and serve with a squirt of lemon or some plain yogurt.

Chicken Pea & Lemon Risotto

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

Ingredients

• Servings: 4
• 1/2 cup sliced red onion
• 2 tablespoons olive oil
• 1 cup arborio rice
• 1/4 cup wine
• 1 teaspoon crushed garlic
• 200 g chicken fillets
• 1/4 cup peas
• 1/2 lemon
• 1 teaspoon lemon zest
• 750 ml chicken stock

Recipe

• 1 heat the chicken stock in a separate pan on low heat.
• 2 microwave the peas until cooked, set aside.
• 3 heat another large skillet pan with oil. add the sliced chicken and cook on low heat for 30 seconds on each side. remove the chicken and place in a bowl until later.
• 4 add remaining oil to skillet and add the onions and garlic. add the rice and stir constantly coating the rice with the oilm, onion and garlic.
• 5 add the wine and cook for about 1 mnute. add one ladle of stock at a time to the risotto stirring constantly.
• 6 keep adding onel ladle of stock, stirring constantly as the rice absorbs it. repeat this step until the rice is alsmost cooked.
• 7 add the chicken into the risotto along with the peas. add the lemon zest and lemon juice, stir through and turn the heat off.
• 8 serve immediately.

Blueberry Muffin Tops

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• 7 tablespoons butter
• 1/3 cup half-and-half cream or 1/3 cup full-fat milk
• 1 large whole egg
• 1 egg yolk (save the for another use)
• 1 teaspoon almond extract or 1 teaspoon vanilla
• 1 1/2 cups flour
• 3/4 cup sugar (use more for a sweeter muffin top)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries
• 3 tablespoons cold butter, cut into small pieces (no substitutes)
• 1/2 cup flour
• 4 tablespoons sugar
• 1/2 teaspoon cinnamon (optional)

Recipe

• 1 set oven to 375 degrees (second-lowest oven rack).
• 2 butter one 1/2-cup muffin top tin/pan (4x1/3-inch), or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
• 3 for the topping: in a small bowl mix all ingredients together using your fingers until crumbly; set aside.
• 4 for the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
• 5 in a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon just until combined.
• 6 gently fold in the blueberries until combined.
• 7 divide the batter between 12 muffin top tins or 12 regular size muffin
• 8 sprinkle the tops of each muffin with the prepared topping.
• 9 bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
• 10 cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
• 11 best served warm.

Celebrate With A Pudding And Berry Tart!

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

Ingredients

• Servings: 8
• 12 whole graham crackers
• 6 tablespoons butter (3/4 stick)
• 3 tablespoons dark brown sugar
• 2 (3 ounce) packages vanilla pudding mix (cook and serve)
• 1 pint fresh strawberries (2 cups)
• 1 cup fresh fresh blueberries
• 1 cup fresh blackberries

Recipe

• 1 to make the crust:.
• 2 crush the grahm crackers with your hands as fine as you can(or grind in food processor).
• 3 heat the butter in a saucepan or microwave oven until half melted. work the butter and sugar into the crumbs with your fingertips until the crumbs look like wet sand.
• 4 using your fingertips, press the crust into a 9" pie pan, making an even layer on the bottom and sides of pan. (if using storebought crust, skip this part.).
• 5 bake until the crust is a shade darker, and let it cool completely.
• 6 make the pudding according to the package directions, then let it stand 5-10 minutes. stir occasionally to keep a film from forming on the top.
• 7 use a spoon or rubber spatula to scrape the pudding into the grahm cracker shell and smooth it into an even layer. put the tart in the fridge until the pudding is chilled and set, at least 1 hour.
• 8 meanwhile, cut the stems off the strawberries and wash them with the other berries in a colander under cold water. drain them and then spread them out on paper towels to dry.
• 9 arrange the berries nicely over the custard or just gently tumble them onto it. cover the tart lightly with plastic wrap and refrigerate it.
• 10 your can make the tart up to 4 hours in advance.
• 11 serve cold and enjoy!

Browned Butter Cauliflower Mash

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

Ingredients

• 1 head cauliflower, chopped
• 1/2 cup sour cream
• 3/4 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh chives
• 2 tablespoons butter

Recipe

• 1 fill a dutch oven with enough water to depth of 1/4 inch.
• 2 arrange cauliflower in dutch oven and cook covered for ten minutes.
• 3 drain.
• 4 process cauliflower, sour cream, salt and pepper in a food processor for 30 seconds.
• 5 stir in parmesan cheese and chives and place in a bowl.
• 6 microwave mixture on high 2 minutes, stirring after first minute.
• 7 cook butter in a small saucepan stirring constantly for five minutes or until butter becomes golden brown.
• 8 remove from heat and drizzle over cauliflower mixture.
• 9 garnish with additional fresh chives.

Chocolate Yogurt Creme Pudding

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

Ingredients

• 1 cup sugar
• 1/3 cup cocoa
• 1 (1/4 ounce) envelope unflavored gelatin
• 1 1/3 cups low-fat milk
• 2 (8 ounce) containers low-fat vanilla yogurt
• 1 teaspoon vanilla extract
• fresh fruit, for garnish

Recipe

• 1 stir together sugar, cocoa and gelatin in medium saucepan. gradually stir in milk; let stand 5 minutes. cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. cool about 5 minutes.
• 2 add yogurt and vanilla; stir gently with whisk just until well combined. pour into dessert dishes. cover; refrigerate 6 hours or until set. top with your favorite fresh fruit. 8 servings.
• 3 microwave directions: stir together sugar, cocoa and gelatin in medium microwave-safe bowl. stir in milk; let stand 5 minutes. microwave at high (100%) 3-1/2 to 4 minutes, stirring with whisk after each minute, until mixture is hot and gelatin is completely dissolved. cool 5 minutes. gradually add yogurt and vanilla, stirring with whisk until well blended. pour into individual dessert dishes. refrigerate about 6 hours or until set. top with fruit. 8 servings.

Brown Sugar Sauce

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• salt (a speck)
• 2 cups water
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon, zest of
• 1/2 teaspoon brandy extract or 2 tablespoons brandy

Recipe

• 1 in a saucepan, combine the sugars, cornstarch, cinnamon, mace and salt.
• 2 whisk in the water, then add the remaining ingredients.
• 3 cook over medium heat, stirring until the mixture boils and thickens, about 4-5 minutes.
• 4 serve hot over steamed puddings. microwave method, in an 8 cup glass measure, combine the sugars, cornstarch, cinnamon, mace and salt.
• 5 whisk in the water, then the remaining ingredients.
• 6 cover tightly with plastic wrap.
• 7 microwave 3 minutes on high.whisk, and microwave 3 minutes longer.

Ccc - Coconut Coffee Cookies

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

Ingredients

• 1/2 cup butter (at room temperature)
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup coconut milk
• 1 tablespoon instant coffee powder
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 cup flaked coconut

Recipe

• 1 preheat oven to 175 c and line baking sheets with parchment paper.
• 2 mix butter, sugar and salt with an electric mixer until creamy, about 1 minute.
• 3 add the egg and beat well.
• 4 heat the coconut milk gently in a saucepan over medium heat or in the microwave.
• 5 add instant coffee and stir to dissolve.
• 6 stir the coconut-coffee mixture into the butter mixture.
• 7 sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated.
• 8 fold in the flaked coconut.
• 9 drop heaping teaspoons of batter 1 inch apart on baking sheets.
• 10 bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown.
• 11 transfer to wire racks to cool.
• 12 store cookies in an airtight container at room temperature; cookies will keep up to two weeks.