Chocolate Splattered Pretzels - Ww 3

Total Time: 10 mins Preparation Time: 9 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 28 pretzel nuggets
• 2 tablespoons semi-sweet chocolate chips

Recipe

• 1 cover a cookie sheet with wax paper. place the pretzels on the wax paper close together but not quite touching.
• 2 place the chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
• 3 fill a small, resealable plastic bag with melted chocolate and carefully snip off a small corner of the bag with scissors. squeeze bag to drizzle chocolate over the pretzels using a back and forth motion.
• 4 refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours. yields 7 pretzels per serving.

Alice's Luscious Chocolate Mousse

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

Ingredients

• Servings: 8
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, finely chopped
• 1/4 cup water or 1/4 cup coffee or 1/4 cup milk or 1/2 cup heavy cream (if you want a creamier, not-too-intense mousse)
• 1 1/2 tablespoons brandy or 1 1/2 tablespoons rum or 1 1/2 tablespoons liquor, of choice (optional)
• 3 eggs, at room temperature
• 3 tablespoons water
• 3 tablespoons sugar

Recipe

• 1 place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
• 2 melt chocolate in the microwave for 30 sec on high, stir.
• 3 repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
• 4 stir in brandy (or other liquor), if using and set aside.
• 5 in a medium heatproof bowl, whisk eggs with the 3 tb water and sugar until well-blended.
• 6 set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°f on instant-read thermometer (remove bowl from the skillet to check temp).
• 7 once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
• 8 fold about 1/4 of the egg mixture into the melted chocolate.
• 9 scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
• 10 if egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
• 11 now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
• 12 you may also use the mousse as a cake filling- i've done this with success, using a cake ring (or a springform pan).
• 13 if you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4 1/2 tb.

Crab Legs In Wine Sauce

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

Ingredients

• 1 tablespoon butter
• 1/4 lb mushroom, sliced
• 1/2 cup chopped green onion
• 1 garlic clove, minced
• 1/4 cup parsley, snipped
• 1/4 lb boiled ham, cut in julienne strips
• 1 teaspoon flour
• 1/2 cup dry wine
• salt and pepper
• 1 lb cooked crab legs
• toast points

Recipe

• 1 cook the butter, mushrooms, green onions and garlic, covered, in a casserole in the microwave for 4 minutes.
• 2 add the parsley and ham. cook 1 minute more. stir in the flour and then the wine, salt and pepper.
• 3 cook, covered, 2 minutes in the microwave. stir to make smooth. add the crab legs and stir in gently to coat.
• 4 cook, covered, just long enough to heat through. do not overcook. serve with toast points made of good bread.

Apple Cobbler With Oatmeal

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

Ingredients

• Servings: 6
• 6 -8 baking apples (i prefer cortland)
• 1/2 cup sugar
• 1/2 cup margarine
• 1 tablespoon ground cinnamon
• 3/4 cup quick-cooking oatmeal or 3/4 cup rolled oats
• 3/4 cup brown sugar
• 3/4 cup flour

Recipe

• 1 for best results with this recipe, use apples that hold their shape when baking and aren't too tart.
• 2 do not use macintosh apples (too soft) or red delicious (too bland).
• 3 i prefer cortlands or empires.
• 4 preheat the oven to 350 degrees- if you have a convection oven, do not use the convection feature- the dessert will be dry and overcooked on top.
• 5 use the regular baking feature.
• 6 this recipe isn't good for microwave use.
• 7 peel and core the apples, then cut them into eighths or into large cubes.
• 8 distribute the apples evenly into a medium-sized ungreased baking dish (i like the corning/pyrex oval dishes) and sprinkle the sugar and cinnamon over top.
• 9 distribute 1 tbsp of the margarine in dollops throughout the top of the apples (no need to try to stir it in).
• 10 in a separate medium mixing bowl, combine the remaining margarine, the oats, brown sugar and flour using your hands or a pastry whisk until it forms a crumbly, dry-ish mixture.
• 11 (note: if you like lots of crumble topping, feel free to double the ingredient quantities for the toppping).
• 12 pour the mixture over top of the apples and spread it out evenly so that all the apples are covered and the edges and corners hidden.
• 13 pat the mixture down lightly so that it looks sort of like a crust.
• 14 bake for 30-35 minutes, until the crumb top has darkened to a golden brown colour.
• 15 remove from the oven and let cool for at least 10 minutes before serving.
• 16 spoon out portions into large bowls and serve with ice cream, thick sweetened yoghurt or milk.

Cake In A Cup Mix - Cupcakes

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• 1 (18 1/2 ounce) box cake mix
• 1 (3 1/2 ounce) box instant pudding mix
• 3 cups powdered sugar, divided
• 4 1/2 tablespoons flavored powdered coffee creamer or 4 1/2 tablespoons powdered cocoa mix, divided

Recipe

• 1 place dry cake mix and pudding mix in a large mixing bowl and stir well to blend.
• 2 measure out 1/2 cup portions and place each in a plastic sandwich bag with a tie closure.
• 3 tuck each bag in a large ceramic mug that will hold at least 1 1/2 cups of water.
• 4 because the cake is microwaved, be sure the cup does not have any metallic decoration on it.
• 5 place 1/3 cup of powdered sugar and 1 1/2 teaspoons of powdered creamer or hot cocoa mix into additional sandwich bags; secure with a tie and attach to cake mix bag, labeling as glaze mix.
• 6 attach the following directions to each mug of mix: generously spray inside of coffee mug with non-stick vegetable spray. empty contents of cake mix bag into mug and add one egg , one tablespoon oil and one tablespoon water. mix until well blended. microwave on high for 2 minutes. while cake is baking, place glaze mix into a small bowl and add 1 1/2 teaspoons water; mix well. when cake is done, pour glaze over cake in the cup and enjoy while warm.

Broccoli With Sun-dried Tomatoes And Roasted Garlic

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

Ingredients

• Servings: 4
• 8 cups frozen broccoli florets, rinsed and drained
• 1/4 cup sun-dried tomatoes packed in oil with herbs, diced
• 1 tablespoon olive oil (oil from the tomatoes can be used)
• 1 tablespoon roasted garlic, mashed
• 1 dash red pepper flakes
• 1 teaspoon onion flakes
• salt and pepper

Recipe

• 1 in microwave proof bowl cook broccoli till heated through about 4 minutes.
• 2 mix remaining ingredients and toss to coat broccoli heat 1 minute in microwave.

Cauliflower Crust Pizza.....you Won't Believe It!

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 2
• 1/2 head of a large cauliflower
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon oregano
• fresh ground pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup of shredded parmesan cheese
• 1 cup pizza sauce
• 1 cup mozzarella cheese
• 1 cup vegetables

Recipe

• 1 preheat the oven to 400 degrees.
• 2 break the cauliflower into floret's and use a food processor or cheese grater to shred the cauliflower into little bits. it takes about 10-12 pulses in the food processor to get the right consistency, being careful not to over process and make a puree.
• 3 transfer to a large bowl and cook in the microwave, uncovered, for 8 minutes on high heat. it is not necessary to add water, the cauliflower will steam on it's own.
• 4 let the cauliflower cool slightly and mix in all remaining crust ingredients.
• 5 spray a pizza pan or sheet pan with non-stick spray liberally and spread out the mixture. go for a pretty thin pizza, this will ensure crispiness. spray the top lightly with cooking spray.
• 6 place the crust in the oven and cook for 20 minutes. it will get crispy and dark in many areas. important tip: before you top the crust with toppings, be sure to take a large spatula and very gently loosen the bottom of the crust from the pan. this will prevent it from sticking as you cook it further.
• 7 top the crust with your favorite toppings and bake until cheese is melted, about 10-15 minutes, and turn on the broiler for 2-3 minutes to crisp the top to your liking.
• 8 tips for the perfect low carb pizza crust:.
• 9 spray a non-stick pan liberally with non-stick spray.
• 10 be sure to cook the crust on a high temperature, 400 degrees for 25 minutes or until crispy on the bottom and firm on the top. every oven varies but the key is to have a crispy bottom so that the pizza stays together and slices up nicely.
• 11 after the crust is pre-baked, loosen it gently with a spatula so that it does not stick to the pan as you continue to cook the pizza with toppings.
• 12 if you go a little lighter on the sauce and toppings, the pizza will hold together better. the margherita pizza toppings of buffalo mozzarella and vine ripe tomato slices are a perfect choice.
• 13 follow these tips and you will have perfect low carb pizza that is so delicious that you won't feel like you are missing a thing.
• 14 i hope you let me know how it works out for you and what your favorite toppings are!

Creamy Garlic Mashed Potatoes ‘n Roasted Fennel #5fix

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 large fennel bulb
• 2 tablespoons grapeseed oil (roasted garlic flavor)
• 1/2 teaspoon kosher salt, plus extra to taste
• 24 ounces simply potatoes traditional mashed potatoes
• 4 tablespoons light cream, heated to very warm

Recipe

• 1 heat oven to 475 degrees f. line a edged heavy-duty baking sheet with parchment.
• 2 quarter fennel bulb lengthwise and trim base and core, leaving just enough core intact to hold layers together. reserve the feathery top. cut fennel bulb into 3/4-inch to 1-inch wedges and place on parchment lined sheet. brush wedges with oil (both sides) and sprinkle with 1/2 tablespoon salt. roast until wedges begin to brown on the edges-about 15 minutes. turn wedges and roast until tender and nicely browned-about 10-15 minutes longer. remove from oven, turn oven heat off. cool fennel slightly then trim away remaining core; discard core.
• 3 prepare mashed potatoes during the final 5 minutes of roasting fennel. peel film at corner of package to vent then heat on high 3 minutes in microwave. completely remove film and stir. microwave on high for another 1 minute. transfer potatoes to a large serving bowl when fennel is removed from oven. set bowl in oven to keep warm (door ajar-oven heat off).
• 4 roughly chop fennel and puree in a food processor with 2 tablespoons of the warm cream until smooth. transfer fennel to bowl of potatoes, add remaining 2 tablespoons warm cream and beat together. season with extra salt to taste. chop a few reserved fennel tops and scatter over potatoes. serve immediately.

Cherry Crunch

Total Time: 13 mins Preparation Time: 7 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 3/4 cup quick-cooking oats, uncooked
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, firmly packed
• 1/2 teaspoon cinnamon, ground
• 1/3 cup butter, cut into pieces
• 21 ounces cherry pie filling
• 1/2 teaspoon almond extract
• vanilla ice cream

Recipe

• 1 combine first 4 ingredients. cut in butter with a pastry blender until mixture is crumbly.
• 2 combine pie filling and almond extract in a greased 1 quart baking dish. sprinkle with crumb mixture.
• 3 microwave, uncovered, at high 6 minutes or until thoroughly heated. top each serving with ice cream.

Cauliflower Fritters

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

Ingredients

• Servings: 4
• 1 large cauliflower, chopped
• 1 egg
• salt and pepper
• flour
• vegetable oil or canola oil

Recipe

• 1 in the microwave, cook the cauliflower in a covered dish with two tablespoon of water until soft.
• 2 drain the cauliflower and mash with the back of a fork or potato masher.
• 3 add the egg, salt and pepper, and enough flour until you can form patties; about 1/4 cup.
• 4 add enough oil to coat the bottom of a skillet. over medium high heat, brown the caulflower patties. eat!

Chocolate Tartlets

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

Ingredients

• Servings: 8
• 1 cup crushed chocolate wafer cookie
• 1/3 cup ground hazelnuts
• 1/3 cup unsalted butter, melted
• 1 tablespoon granulated sugar
• 10 -10 1/2 ounces bittersweet chocolate, finely chopped
• 3/4 cup heavy cream
• 1/2 cup milk
• 3 tablespoons honey or 3 tablespoons flavored honey (raspberry, cinnamon, or ginger flavor)
• 1 large egg, lightly beaten
• chopped hazelnuts or halved hazelnuts, garnish (optional)

Recipe

• 1 preheat oven to 375°f.
• 2 grease 12 muffin tins (2 1/2" diameter) with nonstick spray.
• 3 mix crushed wafer cookies with ground nuts, butter, and sugar and press into 8 of the muffin tins, forming shells.
• 4 bake 5 minutes, then let cool in pans on rack; meanwhile lower the heat to 325 f for your oven and continue with the filling.
• 5 in a mixing bowl, combine chopped chocolate, cream, and milk.
• 6 microwave, covered, on high for about 3-4 minutes or until chocolate has melted and can be stirred into a smooth mixture (stir every minute).
• 7 stir in honey.
• 8 or heat cream and milk to just boiling in a saucepan, then pour over chopped chocolate in a heatproof bowl and stir until chocolate has melted and is smooth, then stir in honey.
• 9 temper the egg by adding a tiny amount of the chocolate mixture to the egg, whisking fierecly to incorporate without cooking the egg, then add the egg mixture to the rest of the chocolate mixture, stirring well.
• 10 pour filling into the shells and bake at 325 f for 25 minutes.
• 11 let cool on rack 30 minutes, then serve warm garnished with chopped nuts on top of each (if desired).

Coconut Bun/bread

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

Ingredients

• 2 1/2 cups bread flour
• 1/2 cup bread flour, for kneading
• 4 tablespoons sugar
• 1 1/2 teaspoons yeast
• 1/4 cup water
• 1 teaspoon sugar
• 1/2 cup milk (microwave for 20 sec.)
• 1/4 cup butter (melted)
• 1/2 teaspoon salt
• 1 egg
• 1 cup unsweetened flaked coconut
• 1/3 cup brown sugar
• 1/2 cup water
• 1 tablespoon flour
• 1 tablespoon butter or 1 tablespoon margarine

Recipe

• 1 mix yeast with the 1/4 cup warm water with 1 tsp sugar let stand for 5 minutes till foamy.(yeast mixture).
• 2 in another bowl mix milk and and melted butter. (butter/milk mixture).
• 3 slowly pour half of the milk/butter mixture to the yeast mixture continue beating. add the flour ,alternate with milk/butter mixture. set aside (1/2 cup flour for shaping the dough).
• 4 then add 4 tbs sugar beat for 1 minute then last the salt.
• 5 beat till smooth 2 to 3 minutes.
• 6 put on oil bowl and cover with cloth. let rise for 1 hour till double bulk.
• 7 after 1 hour punch down the dough shape into balls( this dough is very sticky u can use now the 1/2 cup flour for shaping) and filled with coconut filling. i use 2 tbs spoon.
• 8 let rise for another 30 minutes to 40 minutes till double bulk.
• 9 bake for f350 for 30 minutes before baking brush with egg wash (egg wash 1 egg+tbs water or milk+butter).
• 10 coconut filling.
• 11 boil water and sugar in a saucepan.
• 12 add the flour until dissolve.
• 13 add the coconut flakes cook until little dry( not too dry ok).
• 14 then add margarine or butter.

Cauliflower Corn Fritters

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

Ingredients

• 1 small head cauliflower
• 1 medium potato, chopped and peeled
• 1 garlic clove, minced
• 1/2 shallot, chopped
• 1/4 cup leek, chopped (or sub green onion)
• 2 eggs, large
• 3 tablespoons masa harina flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cheddar cheese, shredded
• 1/4 cup goat cheese, shredded
• 2 tablespoons canola oil

Recipe

• 1 clean and separate cauliflower into florets and steam in microwave until cooked. set aside to cool.
• 2 make sure the potato is chopped small (almost like you'd do hash browns, in fact you can sub out about 1/2-2/3 cup hash browns for the potato) and cook down. i like to cook it down with the leeks/onion, garlic, and shallots.
• 3 add to cauliflower and toss. let cool a bit.
• 4 lightly beat eggs and add to cooled cauliflower and potatoes. add the rest of the ingredients except oil and mix together by hand, breaking down any larger pieces of potatoes or cauliflower.
• 5 form into patties.
• 6 heat the oil in a pan set on med high heat and then add the fritters to the oil. turn after about 4 minutes, drain on paper towels. so good!

Chicken Noodle Casserole-mom's Way

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
• 1 (10 1/2 ounce) can skim milk
• 1 lb cooked chicken breast, shredded (could cube)
• 3 -4 hard-boiled eggs, diced
• 1 (8 ounce) can diced green chilies
• 0.5 (12 ounce) package cooked whole wheat noodles
• 1 (1 1/4 ounce) package powdered sauce mix
• skim milk (to make sauce)
• fresh parsley
• salt and pepper
• garlic powder

Recipe

• 1 mix all together in casserole dish. cover.
• 2 bake at 350 for 45 minutes -- or cook 8min in microwave. stir. cook additional 8 min in microwave. be sure to put a paper towel under the dish as it may bubble over sides.

Broccoli-cheddar Soup

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons olive oil, extra-virgin
• 1 medium onion, chopped fine
• 2 stalks celery, chopped fine
• 2 cups chicken broth, low sodium
• 2 cups half-and-half
• 1 lb russet potato, peeled and chopped
• 1 lb sweet potato, peeled and chopped
• 1 bay leaf
• 2 cups water
• kosher salt and pepper
• 2 cups broccoli florets, chopped
• 1/3 lb sharp cheddar cheese, shredded

Recipe

• 1 heat olive oil in a large pot over medium-high heat.
• 2 add the onion and celery and cook, stirring, until softened, about 5 minutes.
• 3 add the chicken broth, half-and-half, russet and sweet potatoes, bay leaf, 2 cups water,1 teaspoon salt and 1/4 teaspoon pepper.
• 4 bring to a boil.
• 5 reduce heat to medium-low and simmer until the potatoes are tender, about 10 minutes.
• 6 meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. cover with plastic wrap and microwave until crisp-tender,about 4 minutes;drain.
• 7 when the potatoes are tender, remove the bay leaf from the soup.
• 8 transfer the soup to a blender; puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender).
• 9 return the soup to the pot and thin with water, if necessary.
• 10 return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.
• 11 add the cheese and stir until melted.
• 12 ladle the soup into bowls.

Chocolate Spread Hot Chocolate

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 -2 scoop chocolate ice cream
• 1 scoop vanilla ice cream (optional)
• 1 lump chocolate spread (of any kind, could be nutella)
• 750 ml milk

Recipe

• 1 put 1 scoop of chocolate ice-cream into a large saucepan on medium heat.
• 2 stir until fully melted.
• 3 add quite a lot of milk(approx. a third of the way up the pan) and turn it onto low heat.
• 4 add a large scoop of chocolate spread.
• 5 add some more milk( approximately make it reach halfway up the pan).
• 6 stir the mixture well until it is smooth.
• 7 add one more scoop of ice cream, either chocolate or vanilla depending on how strong you want it to be.
• 8 put it on to medium heat and continue to stir until mixture is smooth.
• 9 if it is not hot enough, heat it in a microwave.

Broccoli-cheese Bake

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

Ingredients

• Servings: 4
• 1 (16 ounce) package chopped broccoli
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 1/2 teaspoon cheese flavored popcorn salt
• 2 cups milk (i use skim)
• 6 -8 ounces cream cheese
• 2 cups onions, chopped (either frozen or fresh heated in the microwave for about 3-4 minutes)
• 3/4 cup grated cheddar cheese
• 1/3 cup french fried onions

Recipe

• 1 cook broccoli according to package directions (i always to mine in the microwave) and drain.
• 2 place broccoli in a 2-quart casserole dish.
• 3 melt butter over low heat in saucepan.
• 4 stir in flour and simmer 2-3 minutes.
• 5 gradually add milk and continue to heat until sauce has thickened, stirring constantly.
• 6 add cream cheese and blend until smooth.
• 7 remove from heat and stir in onions.
• 8 pour mixture over broccoli in casserole dish.
• 9 sprinkler cheese and fried onions.
• 10 bake at 350*f for 35-40 minutes.

Apple Crisp

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

Ingredients

• Servings: 6
• 5 -6 small apples, sliced
• 1/3 cup sugar
• 2 tablespoons flour
• 1 tablespoon butter
• 2 tablespoons lemon juice
• 1 dash cinnamon
• 3/4 cup brown sugar
• 1/3 cup butter
• 3/4 cup flour

Recipe

• 1 mix the ingredients in the"inside" portion into a square 9 inch microwavable dish.
• 2 mix the ingredients in the"topping" portion together until crumbly.
• 3 cover the"inside" with the"topping", ensuring everything is covered, even the corners!
• 4 bake in microwave for 15 minutes, turning 90 degrees every 5 minutes.

Chocolate Spritz Cookies

Total Time: 1 hr Preparation Time: 55 mins Cook Time: 5 mins

Ingredients

• 1 cup nestle semi-sweet chocolate chip
• 1 cup butter, softened
• 2/3 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 4 ounces red cinnamon candies

Recipe

• 1 preheat oven to 400 degrees.
• 2 melt over hot (not boiling) water (or in microwave) chocolate chips; remove from heat. set aside.
• 3 in a bowl, combine butter, sugar and vanilla; beat until creamy. add eggs; beat well. stir in melted chocolate. gradually add flour.
• 4 chill 30-45 minutes. place dough in cookie press. use star tip to shape cookies into 2 inch circles. place cinnamon candies on each cookie.
• 5 bake for 5 minutes.

Coconut Candy Bar Cake

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

Ingredients

• 4 (1 ounce) squares baker's semi-sweet chocolate
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 1 2/3 cups flour, divided
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup water
• 5 1/3 cups shredded coconut
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup heavy cream
• 2 tablespoons butter
• 10 (1 ounce) squares baker's semi-sweet chocolate

Recipe

• 1 heat oven to 350. microwave 4 squares of chocolate and 1/2 cup butter in large microwavable bowl on high 2 minutes or until butter is melted. stir until chocolate is completely melted.
• 2 stir sugar into chocolate until well blended. beat in eggs, 1 at a time, with electric mixer on low until completely mixed. add vanilla. stir in 1/3 c flour, baking soda and salt. beat in remaining flour alternately with water until well blended and smooth. pour into greased and floured 13 x 9" baking pan.
• 3 bake 30 minutes or until toothpick inserted into center comes out clean. cool completely in pan on wire rack.
• 4 mix coconut and milk until well blended. spread on top of cake.
• 5 microwave cream and 2 t butter in large microwavable bowl on high 2 minutes; stir. microwave 30 seconds or until mixture boils. add 10 chocolate squares; stir until completely melted. stir frequently until mixture is cool and of spreading consistency.
• 6 spread over coconut layer. let stand until chocolate is firm. cut into bars.

Chocolate Speckled Banana Bread

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 1/2 cups mashed ripe bananas (2 to 3 bananas)
• 1/4 cup oil
• 1/4 cup water
• 1 1/2 cups post selects banana nut crunch cereal
• 1 ounce semisweet baking chocolate, finely chopped
• 1 cup chopped walnuts (optional)
• 3 ounces semisweet baking chocolate, finely chopped
• 1/3 cup heavy cream

Recipe

• 1 heat oven to 350°f.
• 2 mix flour, sugar, baking powder, baking soda and salt in large bowl.
• 3 beat eggs in small bowl; stir in bananas, oil and water.
• 4 add to flour mixture; stir just until moistened.
• 5 stir in cereal, walnuts and chocolate.
• 6 pour into greased 9 x 5-inch loaf pan.
• 7 bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
• 8 cool 10 minutes; remove from pan.
• 9 cool completely on wire rack.
• 10 after bread is completely cool, microwave the 3 squares of baking chocolate with 1/3 cup heavy (whipping) cream on high about 1-1/2 minutes.
• 11 whisk until smooth; drizzle over bread.

Chocolate Spice Zucchini Cake

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

Ingredients

• Servings: 12
• 2 1/2 cups unbleached flour or 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 2 1/2 teaspoons baking powder
• 2 teaspoons finely grated orange peel
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 2 egg whites
• 3/4 cup 2% buttermilk
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 2 cups finely shredded zucchini (about 1 medium)
• 1/2 cup chopped walnuts
• 1/4 cup chocolate chips
• 1 teaspoon canola oil

Recipe

• 1 to make the cake: preheat the oven to 350^f. generously coat a bundt pan with nonstick spray.
• 2 in a medium bowl, whisk together the flour, sugar, cocoa, baking powder, orange peel, baking soda, cinnamon, and salt. set aside.
• 3 in a large bowl, using an electric mixer set on high speed, beat the eggsand egg whites for 2 minutes, or until frothy and thickened. add the buttermilk, applesauce, and vanilla extract. beat just until blended.
• 4 gradually beat in half of the flour mixture. beat in the remaining flour mixture. stir in the zucchini and walnuts. scrape into the preapared pan.
• 5 bake for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean.
• 6 cool in the pann on a rack for 15 minutes. loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. invert the cake onto the rack to cool completely.
• 7 to make the glaze: in a small microwaveable cup, combine the chocolate chips and oil. cook in the microwave on high for 30 seconds and stir. repeat just until the chocolate can be stirred into a smooth glaze. (the chips will not melt completely in the microwave, but they will get shiny and soft enough to stir until smooth.) drizzle the warm glaze over the cooled cake.

Chocolate Spice Tea

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 8 ounces water
• 1 bengal spice tea bag
• 3 -4 tablespoons chocolate syrup (i used hershey's)
• splenda sugar substitute or sugar, to taste
• 2 -3 tablespoons non-dairy coffee creamer or 2 -3 tablespoons cream
• whipped cream, to top
• chocolate syrup, to top
• crushed ice (optional)

Recipe

• 1 microwave water in a mug until hot.
• 2 place tea bag in hot water and steep for a few minutes until strong. discard tea bag.
• 3 stir in chocolate syrup, splenda and creamer. reheat if desired.
• 4 pour over crushed ice in a tall glass if desired.
• 5 top with whipped cream and drizzled chocolate syrup.

Broccoli-carrot Casserole

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

Ingredients

• Servings: 5
• 1 (10 ounce) package frozen broccoli spears
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup sour cream
• 1 cup carrot, finely shredded
• 1 tablespoon all-purpose flour
• 1 tablespoon onion, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 3/4 cup herb-seasoned stuffing cubes

Recipe

• 1 defrost broccoli in package on a paper towel at hi (max power) 2 minutes.or until you can separate spears.set aside. in a 1 1/2-quart microproof casserole, mix soup, sour cream, carrots, flour, salt, and pepper. cut broccoli in one-inch pieces and stir into soup mixture.cook, covered, on hi (max power) 3 minutes.stir carefully.place butter in 2-cup glass measure and cook on hi (max power) 45 secounds or until melted.stir in stuffing and spoon over broccoli.cook,uncovered, on hi (max power) 4 or 5 minutes, or until hot.serve as side dish.
• 2 note: you can substitute corn flake crumb mix with butter in place of stuffing.

Coconut Butterscotch Fudge Cookies (cookie Mix)

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

Ingredients

• 1 (17 1/2 ounce) envelope betty crocker sugar cookie mix
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 egg
• 1 -1 1/2 cup flaked coconut
• 1/2 cup butterscotch topping
• 3/4 cup hot fudge topping

Recipe

• 1 heat oven to 375°f
• 2 in large bowl, stir cookie mix, melted butter and egg until soft dough forms.
• 3 shape dough into 1-inch balls.
• 4 roll balls in coconut.
• 5 on ungreased cookie sheets, place balls 2 bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast.
• 6 cool 3 minutes; remove from cookie sheets to waxed paper.
• 7 drizzle each warm cookie with butterscotch topping.
• 8 in small microwavable bowl, microwave hot fudge topping uncovered on high 15 to 30 seconds or until spreadable.
• 9 carefully spread on top of each cookie.
• 10 serve warm or cool.
• 11 store loosely covered.

Chicken Or Turkey-mushroom Enchiladas

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

Ingredients

• Servings: 8
• 2 (10 3/4 ounce) cans cream of chicken soup, undiluted
• 1 cup sour cream
• 1 1/2 cups grated cheddar cheese
• 2 teaspoons seasoning salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 3 -4 tablespoons butter
• 2 medium onions, finely chopped
• 2 tablespoons fresh minced garlic
• 1 red bell pepper, seeded and finely (or use green)
• 2 -3 teaspoons chili powder (can use more)
• 4 cups cubed cooked chicken (or use cooked turkey)
• 1 (10 ounce) can mushroom pieces, drained (hand-squeeze out excess water in the mushrooms before using)
• 1 (4 ounce) can green chilies, undrained
• seasoning salt
• 8 (8 inch) flour tortillas
• 2 cups grated cheddar cheese (can use more)

Recipe

• 1 set oven to 350 degrees.
• 2 grease a 13 x 9-inch casserole dish.
• 3 in a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
• 4 in a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
• 5 add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
• 6 spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
• 7 heat the tortilla shells for about 30 seconds in the microwave to soften.
• 8 spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
• 9 place seam-side down in the baking dish.
• 10 spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
• 11 sprinkle 1-2 cups or cheddar cheese over the soup mixture.
• 12 covered with foil and bake for about 25 minutes.
• 13 remove the foil then bake uncovered for another 10-12 minutes.
• 14 delicious!

Chocolate Spoons

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

Ingredients

• Servings: 8
• 1 (1 1/2 ounce) chocolate bars (dark or milk chocolate , according to your own preference)
• 1 ziploc bag (or other resealable plastic bag of similar weight, quart- or gallon-sized)

Recipe

• 1 you will also need: 8 spoons; 3 ballpoint pens (or other objects of similar diameter and length-- for propping up spoon handles); sharp scissors.
• 2 lay your spoons out on a counter side by side, resting the spoons' handles on the pens so that the spoon bowls are level (in other words, when you fill them with liquid, the liquid will be level with the edges of the spoon bowls).
• 3 microwave the chocolate in the bag until the chocolate is completely melted (keep in mind the bag will be used like a pastry bag, so try to keep the melted chocolate in one corner-- i put that corner in a mug, so it stays upright).
• 4 alternatively, you can dunk the corner of the bag containing the chocolate in boiling water, until the chocolate melts completely.
• 5 then with scissors, cut off a*tiny* piece of the corner of the bag (you don't want the chocolate to come out in a very big stream).
• 6 using it like a pastry bag, squirt a little chocolate into each spoon (you may have to tap the bottom of the spoon on the counter, to level out the dollop of chocolate).
• 7 allow the spoons to cool undisturbed for one hour, until the chocolate hardens-- you can then store them in a sealed plastic bag in the refrigerator for weeks (allow them to come to room temperature before serving, though, so they don't cool your coffee too much!).

Broccoli, Cheese And Bacon Quiche

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

Ingredients

• Servings: 8
• 1 (19 ounce) bag green giant frozen cut broccoli in cheese sauce
• 4 eggs
• 2/3 cup whipping cream
• 6 slices bacon, cooked crisp and crumbled
• 1 cup parmesan cheese
• 1 cup shredded cheddar cheese or 1 cup four-cheese mexican blend cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried parsley flakes
• 2 cups flour
• 2/3 cup shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/2 cup solid shortening
• 5 -6 tablespoons ice water

Recipe

• 1 preheat oven to 350 degrees.
• 2 make frozen broccoli according to microwave directions on bag.
• 3 meanwhile, make cheddar cheese crust or fit frozen crust to 9" glass pie plate.
• 4 crust:.
• 5 in a food processor, pulse together flour, cheese and salt until blended.
• 6 add shortening and pulse until crumbly.
• 7 add ice water, one tablespoon at a time,and pulse until dough just holds together.
• 8 turn out onto floured surface, roll out and fit into pie plate.
• 9 filling:.
• 10 in a large bowl, whisk eggs and whipping cream together until well blended. stir in cooked broccoli and remaining ingredients; mix well.
• 11 pour into prepared crust and spread evenly.
• 12 bake for 35-40 minutes or until edges are light golden brown and knife inserted in center comes out clean.
• 13 let stand 5 minutes before serving.

Brown Rice Fruity Porridge - Gf/cf/df

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

Ingredients

• 1 1/3 cups brown rice, cooked
• 1 1/3 cups rice milk
• 1/4 cup sultana
• 12 dried dates, chopped
• 1 -2 inch fresh banana, mashed
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1 dash cinnamon
• 1 -2 teaspoon honey (optional)
• 1 tablespoon dairy free butter (optional)

Recipe

• 1 combine the cooked brown rice, rice milk, cinnamon and dried fruit in a small saucepan. bring to a boil, then reduce heat to low and simmer for 20 minutes.
• 2 beat the eggs in a small bowl or mug. temper the egg by whisking in some of the hot rice, a tablespoon at a time, until you have incorporated about 6 tablespoons. remove the saucepan from the heat and briskly stir the egg into the rice along with the banana and vanilla. taste for sweetness. add honey if necessary and butter if desired. continue cooking over low heat for 2 to 5 minutes to thicken.
• 3 nb 1: i have the honey as optional because this is quite sweet without them only add after tasting. i usually serve with a sprinkle of cinnamon again because it is a natural sweetener. the butter adds a nice creaminess and gloss, that's why it's purely optional.
• 4 nb 2: any leftovers can be reheated in the microwave. add more rice milk to loosen the texture and mix, as it thickens upon standing.

Calcium Kaleidoscope Herbal Tea #2

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

Ingredients

• Servings: 56
• 3/4 cup rose hips
• 1/2 cup lemon balm
• 1/2 cup oat straw
• 1/4 cup nettles
• 1/4 cup raspberry leaf
• 1/2 ceylon cinnamon stick, crushed into pieces
• 1 pinch stevia

Recipe

• 1 mix and keep in air-tight, glass, stainless steel or ceramic container. if stored properly, it will last 3-6 months.
• 2 use the soft stick cinnamon, as it crushes better.
• 3 use 1 1/2 tsp per single serving (6-8 oz water.).
• 4 if you want to make a larger amount in a pot, boil the amount of water and then add 1 1/2 tsp per serving to the water.
• 5 turn off the heat and let steep for 10-20 minutes (i usually do 20).
• 6 strain, add sweetener and place in a pitcher to cool in the fridge (or drink as hot tea.)
• 7 or, make up as a gift by putting the herb blend in a pretty container.

Best And Easiest Breakfast Burritos

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

Ingredients

• Servings: 6
• 1 lb breakfast sausage or 1 lb bacon
• 8 -12 eggs
• 8 -12 teaspoons milk (1 tsp per egg)
• finely chopped onion, to taste
• finely chopped red peppers or green pepper, to taste
• 1 pinch cilantro
• 1 (4 ounce) bag shredded cheddar cheese
• 1 (18 ounce) package flour tortillas
• 1 (16 ounce) jar salsa (i use green mountain gringo, hot)
• 8 ounces sour cream (optional)
• 1 (16 ounce) can refried beans (optional)

Recipe

• 1 heat refried beans in saucepan on stove; low heat.
• 2 cook meat on low heat on stovetop.
• 3 break eggs into large bowl; add milk, veggies& spices as desired.
• 4 coat frying pan with cooking spray& heat on medium.
• 5 pour in egg mixture.
• 6 scramble, using a rubber spatula.
• 7 this makes the egg mixture extra soft.
• 8 sprinkle cheese on eggs.
• 9 heat each tortilla 15 seconds in microwave on plate; or cover and heat in 170 degree oven during preparation.
• 10 top heated tortilla with beans, meat,& eggs.
• 11 spoon on salsa to your taste.
• 12 top with sour cream if desired.
• 13 it is difficult not to overfill, but try.

Cherry Fudge Sundae Pie

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

Ingredients

• 1/2 cup hot fudge sauce
• 1 quart vanilla ice cream
• 1 graham cracker pie crust
• 1 can cherry pie filling

Recipe

• 1 in a small bowl, heat fudge topping in microwave, on high, 15-25 seconds; stir and set aside.
• 2 heat quart of ice cream, uncovered, on medium power 30-50 seconds until ice cream is soft enough to spoon into pie crust.
• 3 fill crust with ice cream, reserving any remaining for another use.
• 4 spoon cherry filling over ice cream, and top with fudge topping.
• 5 freeze about 3 hours, or until firm.
• 6 serve.

Coconut Cake With Chocolate Frosting

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 15
• 1 (14 ounce) can coconut milk
• 1 (18 1/4 ounce) 'super moist' cake mix
• 1/4 cup water
• 3 egg whites
• 3/4 cup sweetened flaked coconut
• 1 cup chocolate chips
• 1 3/4 cups powdered sugar
• 1/3 cup butter, softened
• 1/2 teaspoon vanilla

Recipe

• 1 preheat oven to 350. spray bottom of 13x9 pan with baking spray (with flour).
• 2 in a large bowl, beat cake mix, 1 1/3 cup of the coconut milk (set the remaining 1/3 cup aside for the frosting), water and egg whites on low speed 30 seconds; increase to medium speed and beat another 2 minutes. stir in 1/2 cup of the shredded coconut until well combined; pour batter into prepared pan.
• 3 bake about 30 minutes, remove from oven and let cool completely, about an hour.
• 4 meanwhile, microwave chips uncovered on high 30 seconds or until melted. stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. stir in powdered sugar, butter, reserved coconut milk and the vanilla. cover and refrigerate 30-60 minutes. if frosting becomes too firm to spread, microwave uncovered on high 10 to 15 seconds to soften; stir until smooth.
• 5 spread frosting over cake; sprinkle with remaining coconut. store loosely covered at room temperature.

Crab Meat Fondue

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (8 ounce) can crabmeat, rinsed and drained
• 2 (4 ounce) jars kraft old english cheese spread
• 8 ounces cream cheese
• 1/2 cup half-and-half
• 1 dash worcestershire sauce
• 1 dash garlic powder

Recipe

• 1 melt cream cheese and old english cheese together in a large microwave bowl.
• 2 add rest of ingredients, mix well and heat in fondue pot on low.
• 3 serve with bread chunks or tortilla chips or both !

Blueberry Morsels Biscotti

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

Ingredients

• 1 (18 1/4 ounce) package blueberry muffin mix, with can blueberries
• 3/4 cup flour
• 1/2 cup butter, melted, cooled
• 2 large eggs, beaten
• 2 cups nestlã‰â® toll houseâ® premier morsels, divided

Recipe

• 1 preheat ove to 350 degrees f.
• 2 grease 2 baking sheets.
• 3 drain blueberries; set aside.
• 4 combine muffin mix, flour, butter and eggs just until combined in large bowl.
• 5 fold in 1-1/2 cups morsels and drained blueberries with floured hands.
• 6 shape half of the dough into a 12inch long roll (dough may be sticky).
• 7 place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
• 8 repeat with remaining dough.
• 9 bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
• 10 cool on baking sheets on wire rack for 1 hour.
• 11 cut each roll diagonally into 3/4 inch slices with serrared knife.
• 12 place slices, cut sides down on ungreased baking sheets.
• 13 bake for 10 minutes.
• 14 turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
• 15 transfer to wire racks and let cool.
• 16 place remaining morsels in small heavy-duty plastic bag.
• 17 microwave on high (100%) power for 20 seconds, knead bag to mix.
• 18 microwave at additional 10-second intervals, kneading until smooth.
• 19 cut a small hole in corner of bag; squeeze to drizzle biscotti.
• 20 let stand until drizzle is set.
• 21 store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.

Crab Mashed Potato (coarsely)

Total Time: 11 mins Preparation Time: 8 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 1 starchy baking potato
• 1/4 cup imitation crabmeat (surimi) or 1/4 cup regular cooked crabmeat
• 1/2 teaspoon old bay seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt and pepper
• 1 tablespoon minced onion
• 1 tablespoon green pepper
• 2 tablespoons fat free sour cream
• 1 1/2 teaspoons fat free cream cheese
• 1 1/2 teaspoons shredded fat-free cheddar cheese
• 1 teaspoon fat-free mayonnaise
• 1/4 teaspoon whole grain mustard or 1/4 teaspoon dijon mustard

Recipe

• 1 bake potato in microwave until tender. let it sit for a minute or two.
• 2 put the potato in a bowl and break it with a fork until it is coarsely mashed. add all of the other ingredients and mix together or mash together. put in the microwave for about 1 to 2 more minutes.

Chocolate Tart

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 200 g all-butter biscuits
• 100 g butter
• 1 tablespoon golden syrup or 1 tablespoon honey
• 1 (100 g) dark chocolate bars
• 1 (100 g) milk chocolate candy bars
• 1 teaspoon vanilla extract
• 2 tablespoons icing sugar, plus extra for dusting
• 200 ml whipping cream
• 3 tablespoons creme fraiche, to decorate
• 200 g raspberries, to serve

Recipe

• 1 crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin.
• 2 melt the butter with the syrup or honey in the microwave, then stir in the biscuits. press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• 3 break up the two chocolate bars and put in a large bowl.
• 4 melt in the microwave for 2-3 mins on medium, stirring halfway through.
• 5 stir in the vanilla extract, then sift in the icing sugar.
• 6 whip the cream until it just holds its shape, then fold into the melted chocolate. pour into the prepared tin and smooth the top.
• 7 chill for at least 2 hrs or for up to 2 days.
• 8 just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). you will find it easier to remove the tart if you leave it at room temperature for 30 minutes
• 9 put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar.
• 10 cut into thin slices and serve with extra raspberries on the side.

Crab Newberg

Total Time: 11 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash cayenne pepper
• 1 cup half-and-half
• 1/2 cup milk
• 1/4 cup sherry wine
• 2 egg yolks, beaten
• 1 lb crabmeat, picked

Recipe

• 1 place butter in a 1 1/2 quart casserole.
• 2 microwave on high (100%) until melted, 30 seconds to 1 minute.
• 3 stir in next four ingredients.
• 4 blend in half and half, milk and sherry.
• 5 microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking.
• 6 stir small amount of hot mixture into egg yolks; return to mixture.
• 7 microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice.
• 8 stir in crab meat.
• 9 serve over toast points or patty shells, if desired.

Chocolate Strawberry Cake

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 1 (18 ounce) package strawberry cake mix (i use duncan hines)
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/2 cup semi-sweet chocolate chips, melted
• 1 (15 ounce) container chocolate frosting (ready to spread)

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour (i use bakers ease) a 12 cup bundt pan.
• 3 prepare cake mix according to package directions.
• 4 pour 3/4 of the batter into the bundt pan.
• 5 add the melted chocolate to the remaining batter in the bowl and mix thoroughly.
• 6 carefully spoon this mixture in a narrow ring on top of the existing batter in the pan, taking care to keep it away from the edges.
• 7 bake according to you particular mix's directions, mine calls for 35-30 minute.
• 8 cool in pan for 10-15 min and then remove to wire rack to complete cooling.
• 9 once, cool, heat the frosting in microwave for about 15 sec to warm to a pourable glaze and pour over top of cake.
• 10 if you like a lot, use the whole tub, i usually only use 1/2, and save the rest for another use.
• 11 of course, if you have a favorite from scratch chocolate glaze, you can easily substitute it.
• 12 i use the ready made in this instance for the sheer convienence.

Cauliflower Provencal

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

Ingredients

• Servings: 6
• 500 g cauliflower, cut into flowerets
• 1 cup grated cheese, of your choice
• 1 tablespoon oil
• 1 garlic clove, crushed
• 1 onion, chopped
• 3 anchovy fillets, mashed (optional)
• 1 red chile, chopped finely
• 325 g canned tomatoes, reserving all juice in can
• fresh ground black pepper
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon marjoram

Recipe

• 1 place cauliflower in a shallow microwave dish, cover and cook on high for 6-8 minutes.
• 2 to make sauce, in a microwave-safe jug combine oil, garlic, onion, chili and anchovy if using.
• 3 cook on high for 3 minutes.
• 4 stir in tomatoes and juice, pepper, worcestershire sauce and marjoram, cook on high 2-3 minutes.
• 5 pour sauce over cauliflower; sprinkle with cheese and cook on high for 1 minute.

Chicken Or Beef Flavored Brown Rice Using Pampered Chef's Rice C

Total Time: 36 mins Preparation Time: 1 min Cook Time: 35 mins

Ingredients

• 1 cup brown rice
• 2 1/2 cups water
• 2 tablespoons spreadable butter (like country crock, part veggie oil)
• 2 chicken or 2 beef bouillon cubes

Recipe

• 1 add all the ingredients into the rice cooker plus, microwave on high for 10 minutes.
• 2 stir. then microwave at half power for 20 minutes.
• 3 let sit for 5 minutes after cooking, then fluff with fork and serve.

Bertha's Luscious Cabbage

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

Ingredients

• Servings: 6
• 1 head cabbage
• 3 slices bacon
• 1/4 green pepper
• 1 medium onion
• 1 cup water
• lawry's seasoned salt (to taste)
• black pepper (to taste)
• accent seasoning (to taste)
• 1 teaspoon sugar

Recipe

• 1 cut up bacon into 1 inch pieces.
• 2 put in pan and begin to cook.
• 3 dice green pepper add to bacon.
• 4 slice onion add to bacon (you may want to microwave onion briefly to soften) let mixture cook until bacon is mostly done.
• 5 chop cabbage into preferred size (i like 1 to 2 inch pieces).
• 6 add cup of water.
• 7 add seasonings (to taste).
• 8 add cabbage.
• 9 bring to boil.
• 10 lower to medium, cover and let simmer stirring periodically.
• 11 cook to desired texture.
• 12 enjoy!

Baked Pear

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

Ingredients

• Servings: 2
• 2 medium pears, thinly sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons sugar
• 1 dash ground nutmeg

Recipe

• 1 place pear slices in an ungreased microwave dish.
• 2 dot with butter and sprinkle with sugar and nutmeg.
• 3 cover and cook on high five minutes or until pears are tender. (microwave ovens vary, so you may need to cook longer or less).

Chocolate Surprise Cookies

Total Time: 47 mins Preparation Time: 35 mins Cook Time: 12 mins

Ingredients

• 2 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter, softened
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar, plus
• 1 tablespoon granulated sugar, divided
• 2 eggs
• 1 teaspoon vanilla
• 1 cup chopped pecans, divided
• 1 (9 -12 ounce) package chocolate-covered caramel candies (i use dove brand)
• 4 -6 ounces chocolate chips

Recipe

• 1 preheat oven to 375°f.
• 2 combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
• 3 beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
• 4 gradually add flour mixture and 1/2 cup pecans; beat well.
• 5 cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
• 6 place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
• 7 place, nut side up, on ungreased cookie sheet. repeat with additional dough and candies, placing 3 inches apart.
• 8 bake 10 to 12 minutes or until set and slightly cracked. let stand on cookie sheet 2 minutes.
• 9 transfer cookies to wire rack; cool completely.
• 10 place chocolate chips in a small resealable plastic freezer bag; seal bag.
• 11 microwave at medium (50% power) 2 minutes. continue microwaving in one minute intervals at 50% power until melted.
• 12 knead bag until chocolate is smooth. cut off tiny corner of bag; drizzle chocolate onto cookies.
• 13 let stand about 30 minute or until chocolate is set.

Chicken Or Turkey Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1/2 cup onion, chopped
• 4 ounces reduced-fat cream cheese, softened (neufchatel)
• 1 tablespoon water
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 4 cups cooked turkey breast or 4 cups cooked chicken breasts, shredded
• 12 (7 -8 inch) flour tortillas
• nonstick spray coating
• 1 (10 3/4 ounce) can low-sodium condensed cream of chicken soup
• 1 (8 ounce) carton light sour cream
• 1 cup 2% low-fat milk
• 2 -4 tablespoons pickled jalapeno peppers, finely minced (may substitute 1-4 oz can diced green chilies, if you prefer it more mild)
• 1/2 cup mexican blend cheese (i use sargento brand)
• 1/4 cup cilantro (optional) or 1/4 cup parsley, minced (optional)
• 1/4 cup tomato, chopped (optional)
• 1/4 cup sweet red pepper, chopped (optional)

Recipe

• 1 in a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
• 2 in a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
• 3 water, cumin, pepper, and salt.
• 4 stir in the cooked onion and chicken.
• 5 wrap the tortillas in foil.
• 6 heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
• 7 meanwhile, spray a 9 x 13 baking dish with non-stick coating.
• 8 for each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
• 9 place the tortilla, seam side down, in the baking dish.
• 10 repeat with the remaining filling and tortillas.
• 11 for the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
• 12 bake covered, in a 350 degree oven for about 40 minutes or until heated through.
• 13 sprinkle with the cheese.
• 14 bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
• 15 garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
• 16 note: usually i don't have chicken prepared in advance, so i use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
• 17 i either saute these or grill them until no longer pink.
• 18 i shred the meat and proceed as usual with the recipe.
• 19 the time to make does not include this step.

Coconut Cake With Chocolate Frosting

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

Ingredients

• 1 (14 ounce) can coconut milk (not cream of coconut)
• 1 (18 ounce) box cake mix with pudding
• 1/4 cup water
• 3 egg whites
• 3/4 cup flaked coconut
• 1 cup chocolate chips
• 1 3/4 cups powdered sugar
• 1/3 cup butter or 1/3 cup margarine, softened
• 1/2 teaspoon vanilla

Recipe

• 1 1 heat oven to 350°f for shiny metal or glass pan (or 325°f for dark or nonstick pan). spray bottom only of 13x9-inch pan with baking spray with flour. reserve 1/3 cup coconut milk for frosting.
• 2 2 in large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds. beat on medium speed 2 minutes, scraping bowl occasionally. stir in 1/2 cup of the coconut until well combined. pour into pan.
• 3 3 bake 28 to 33 minutes or until toothpick inserted in center comes out clean. cool completely, about 1 hour.
• 4 4 meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on high 30 seconds or until melted. stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla. cover; refrigerate 30 to 60 minutes. (if frosting becomes too firm to spread, microwave uncovered on high 10 to 15 seconds to soften; stir until smooth.).
• 5 5 spread frosting over cake. immediately sprinkle top with 1/4 cup coconut. store loosely covered at room temperature.

Cherry Divinity

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

Ingredients

• 3 cups granulated sugar
• 3/4 cup light corn syrup
• 3/4 cup water
• 3 large egg whites
• 1 (3 ounce) package cherry gelatin
• 3/4 cup coarsely chopped walnuts
• 1 teaspoon vanilla extract

Recipe

• 1 grease an 11 1/2 x 7 1/2 in baking dish.
• 2 mix sugar, syrup, and water in a 2 quart glass measure.
• 3 microwave uncovered on high, stirring twice, 15- 17 minutes until sypur reaches hard ball stage (260 on instant- read thermometer or forms a hard ball when a small amount is dropped into very cold water).
• 4 meanwhile, beat egg whites in med-size bowl with an electric mixer until soft peaks form when beaters are lifted.
• 5 gradually add gelatin, beating until whites are stiff and glossy.
• 6 while beating, constantly pour the hot syrup into the egg- mixture and continue beating until mixture is very thick.
• 7 stir in walnuts and vanilla.
• 8 spread into prepared dish.
• 9 let stand at room temperature until completely cool and set, about 4 hours or overnight.
• 10 cut into 1 inch squares.
• 11 store in airtight container in a cool dry place.