Cauliflower Corn Tortillas

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

Ingredients

• 2 1/2 cups cauliflower, after processing to corn meal consistency
• 3/4 cup masa corn flour

Recipe

• 1 process cauliflower in processor until fine.
• 2 mix with masa flour.
• 3 microwave 2 minutes, stir.
• 4 microwave 2 minutes.
• 5 mash and squeeze together in your hands to form round ball.
• 6 roll out with rolling pin on parchment paper.
• 7 bake at 375 for 10 minutes, flip and bake for 5 to 10 more minutes.
• 8 cool.

Chocolate Swirl Breakfast Cake

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

Ingredients

• 2 cups baking mix
• 3/4 cup milk
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons butter, melted
• 2/3 cup semi-sweet chocolate chips
• 2 tablespoons milk
• 1/3 cup sweetened flaked coconut
• 1/3 cup chopped pecans, toasted
• 1/3 cup sugar
• 2 tablespoons butter, melted

Recipe

• 1 cake:.
• 2 stir together first 5 ingredients. pour batter into alightly greased 9 inch square pan.
• 3 microwave chips and 2 tablespoons milk in a 2 cup glass measuring cup at high 1 1/2 minutes or until melted, stirring twice.
• 4 swirl melted chocolate gently through batter with a knife to create a marble effect. sprinkle coconut-pecan topping on top of batter. bake at 350f for 20-25 minutes or until golden brown.
• 5 coconut-pecan topping:.
• 6 stir together all ingredients. 1 cup.

Chocolate Tangerine Cutout Cookies

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

Ingredients

• 1 1/4 cups butter, softened and divided
• 1/2 cup dutch-processed cocoa powder
• 1 teaspoon tangerine essential oil
• 1 cup sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 teaspoon tangerine zest
• 2 1/2 cups all-purpose flour
• 1 3/4 cups powdered sugar
• 1 teaspoon egg powder
• 2 tablespoons fresh tangerine juice
• 1 teaspoon fresh lemon juice
• 1 teaspoon tangerine zest
• 1/4 teaspoon tangerine essential oil
• food coloring, and decorative sugars (optional)

Recipe

• 1 preheat oven to 375°f
• 2 melt 1/4 cup butter in a microwave-safe bowl.
• 3 heat in 30-second intervals until melted.
• 4 add cocoa powder and tangerine oil; mix until smooth and cool.
• 5 cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.
• 6 add cocoa mixture; mix well.
• 7 add egg yolks, vanilla and zest until combined.
• 8 gradually add flour, scraping down sides of bowl, as necessary, until combined.
• 9 divide dough in two and place each piece on large sheet of plastic wrap.
• 10 flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
• 11 on a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes.
• 12 place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown.
• 13 remove to a cooling rack; cool completely.
• 14 meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg powder, juices, zest and tangerine oil until moistened.
• 15 beat 2 to 3 minutes more on high speed.
• 16 adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
• 17 frost cookies and decorate with sugars, as desired.
• 18 when frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.

Cauliflower Cheese Sinful!!!

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

Ingredients

• Servings: 6
• roasted cauliflower. 1 large cauliflower (trimmed and cut into bite size pieces, washed with water still on)
• 16 garlic cloves, peeled
• 1 -2 teaspoon minced fresh rosemary (some people used oregano)
• 1 teaspoon salt
• 1/4-1/2 teaspoon black pepper
• 1/4 cup olive oil
• 2 tablespoons butter, melted or 2 tablespoons smart balance butter
• 2 tablespoons all-purpose flour
• 2 cups warm milk, fat free
• 2 ounces shredded cheddar cheese, plus some to top

Recipe

• 1 prepare cauliflower:.
• 2 mix oil, rosemary, salt, pepper and garlic together.
• 3 toss in cauliflower and place in a large casserole dish in one layer.
• 4 roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.
• 5 sauce:.
• 6 place the butter and flour into a microwave safe glass container whisk to incorporate.
• 7 whisk in the milk continue stirring until the sauce is thickened about 3 minutes. if the sauce is very thick add a little more milk, the sauce should be thick but still runny. add the grated cheese and stir until melted.
• 8 place the florets in a greased 9 x 13 baking dish.
• 9 pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered. sprinkle with grated cheese and a good twist of black pepper.
• 10 bake in the hot oven until the sauce is bubbling and golden brown on the top, approx 30 minutes.

Chocolate Strawberry Shortcake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 2 pints strawberries, hulled and cut in half (reserve 4 or 5 whole berries to dip in chocolate as a garnish, if desired)
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 devil's food cake mix, prepared and baked into two 9 inch layers
• 1 (8 ounce) container cool whip, thawed
• 3 ounces semisweet chocolate
• 3 tablespoons water
• 1 tablespoon butter
• 1 cup powdered sugar
• 1/2 teaspoon vanilla

Recipe

• 1 prepare chocolate glaze: microwave chocolate, water and butter in a large bowl on high for 1 to 2 minutes or until chocolate is melted.
• 2 stir until chocolate is completely melted.
• 3 stir in sugar and vanilla until smooth.
• 4 if too thick, add a bit more water.
• 5 mix strawberries, sugar and vanilla.
• 6 spoon half of the strawberries on 1 cake layer.
• 7 drizzle with half of chocolate glaze and top with half of whipped topping.
• 8 repeat layers.
• 9 garnish top with chocolate dipped whole strawberries, if desired.
• 10 refrigerate until serving time.

Coconut Chicken

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

Ingredients

• Servings: 3
• 1 1/2 lbs raw chicken breasts (about 2 large chicken breasts)
• 2/3 cup shredded coconut
• broccoli, 1 large stalk or 3 cups chopped
• 3 garlic cloves, chopped
• 2 tablespoons butter, coconut oil or 2 tablespoons smart balance butter spread
• 2 teaspoons olive oil
• 2 tablespoons lemon juice
• salt and pepper

Recipe

• 1 combine the coconut, garlic, and butter in a bowl and microwave just until the butter has softened. stir the mixture thoroughly, and then spread evenly into the top side of the chicken breasts.
• 2 place the coconut-topped chicken on a baking sheet coated with olive oil cooking spray and bake at 400 degrees for 20 minutes, broiling for the last 10 minutes.
• 3 while the chicken is roasting, steam the broccoli in a large covered pot with 1 inch of boiling water in the bottom. steam the broccoli in this manner for 8-10 minutes, then separate onto two plates, drizzling with olive oil, lemon juice, salt and pepper.
• 4 serve with the roasted chicken breasts.

Crab Rangoon Dip

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

Ingredients

• Servings: 8
• 8 ounces cream cheese
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 6 ounces imitation crabmeat
• 1/4 cup sliced green onion
• 1 teaspoon dried parsley
• salt and pepper
• 1/4 cup sweet and sour sauce
• 1 (12 ounce) package wonton wrappers
• nonstick cooking spray
• parmesan cheese

Recipe

• 1 dip: soften cream cheese in microwave.
• 2 stir in rest of ingredients (except wonton wrappers and parmesan cheese).
• 3 spread in serving bowl.
• 4 before serving, microwave to warm.
• 5 top with sweet and sour sauce.
• 6 to make wonton strips (for dipping):.
• 7 cut each wonton wrapper in half.
• 8 spray with nonstick cooking spray (on pan and on top) and sprinkle with parmesan cheese.
• 9 bake 5-7 minutes at 375 or until slightly brown.

Chocolate Strawberry Torte

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

Ingredients

• Servings: 10
• 1/2 cup butter
• 2 cups chocolate graham cracker crumbs
• 1/4 cup sugar
• 1 (12 ounce) carton frozen whipped topping, thawed
• 1 cup sour cream
• 1 (4 ounce) package instant chocolate pudding mix
• 1 pint fresh strawberries, sliced
• 1 (1 ounce) semi-sweet chocolate baking square
• 2 teaspoons butter

Recipe

• 1 melt 1/2 cup butter. in a bowl, combine the cracker crumbs, melted butter and sugar. press onto the bottom and 1 1/2 up the sides of a greased 9 inch spring form pan; refrigerate.
• 2 in a mixing bowl, beat the whipped topping, sour cream and pudding mix until blended. spread half of the mixture over the crust. arrange sliced strawberries over the top. spread remaining whipped topping mixture on top of the strawberries. in a microwave, melt the chocolate and 2 teaspoons of butter; stir until smooth. cool to room temperature. drizzle over filling. refrigerate for at least 4 hours before serving.

Coconut Chewy Macaroons

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

Ingredients

• 1/3 cup fat-free evaporated milk
• 3/4 cup sugar
• 2 tablespoons butter or 2 tablespoons margarine
• 3 1/4 cups shredded coconut
• 2/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup chocolate chips, melted (optional)

Recipe

• 1 preheat oven to 325 degrees f.
• 2 combine and heat evaporated milk, sugar, and butter in microwave until butter is completely melted.
• 3 stir in vanilla and almond extracts.
• 4 in a separate bowl, combine coconut and flour.
• 5 fold wet mixture into dry until combined.
• 6 drop by spoonfuls on a greased cookie sheet.
• 7 bake 10-13 minutes, until tops are golden brown.
• 8 cool on wire rack.
• 9 melt chocolate chips and use to dip the bottoms of the cookies.
• 10 enjoy!

Calabacitas ( Zucchini Squash )

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

Ingredients

• Servings: 8
• 6 zucchini, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large tomato, chopped
• 1 (15 ounce) can whole kernel corn, drained
• 1 (16 ounce) can stewed tomatoes, chopped
• salt
• 1/2 cup shredded low-fat monterey jack cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 place all ingredients, except cheese, into casserole dish.
• 3 cover and bake untill veggies are tender, approximately.
• 4 20 minutes.
• 5 (with my oven it takes alot longer) or microwave on high approximately.
• 6 10 minutes.
• 7 remove from heat and sprinkle with cheese.
• 8 toss lightly and serve hot.

Baked Oatmeal

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 11
• 6 cups quick oats
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup sugar
• 1 cup oil
• 4 eggs, beaten
• 2 cups milk

Recipe

• 1 mix together oats, baking powder, salt and cinnamon mix well.
• 2 add sugar, oil, beaten eggs and milk.
• 3 put all in 13"9 pan.
• 4 at 350*f for 45 minute.

Coconut Cherry Muffins (new & Improved)

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• 1 cup flour (125g)
• 1 1/3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup caster sugar (110mls/100g)
• 1/2 cup sweetened coconut
• 1 tablespoon coconut milk powder
• 1/2 cup milk (room temp)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 teaspoon almond extract
• 2 tablespoons unsalted butter (melted)
• 2 tablespoons sweet almond oil (can use canola or rapeseed)
• 1/2 egg (30mls)
• 1/3 cup glace cherries (chopped)
• 2 tablespoons sweetened coconut (topping)

Recipe

• 1 preheat oven to 180c/375f/gas4, lightly grease rims of muffin tin and line with 6 paper cases.
• 2 chop cherries into pieces and set aside.
• 3 into a large mixing bowl sift flour, baking powder, and salt. sift coconut milk powder in, mix through and follow with sugar, mix again.
• 4 sprinkle in approx 1/4 cup of the sweetened coconut, distribute through then make a well in the centre.
• 5 in a microwave safe measuring jug, gently heat butter until melted. add oil, milk and extracts. stir to combine.
• 6 in a small dish lightly whisk egg. remove 2 tablespoons and whisk into milk etc .
• 7 pour contents of jug into dry ingredients and fold together with a light hand.
• 8 as batter starts to come together fold in remaining 1/4 cup coconut and cherries.
• 9 spoon batter into muffin cups filling 3/4 full and sprinkle tops with remaining 2 tablespoons of sweetened coconut.
• 10 bake in the centre of oven for 20-22 minutes.
• 11 nb if you like your muffins large, fill just 5 muffin cups and bake for 25-28 minutes (this recipe also works equally well if doubled.).

Berry Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 3 tablespoons seedless raspberry jam
• 2/3 cup canola oil
• 1/3 cup red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 place jam in a small microwave-safe bowl.
• 2 microwave, uncovered, on high for 10-15 seconds or until melted.
• 3 whisk in the oil, vinegar, salt and pepper.
• 4 store in the refrigerator.

Broccoli-cheese Mini Muffins

Total Time: 14 mins Preparation Time: 14 mins

Ingredients

• Servings: 4
• cooking spray
• 1 1/2 cups frozen broccoli cuts (pieces)
• 1 large egg
• 1/3 cup milk
• 1/2 cup finely shredded sharp cheddar cheese
• 1 (8 1/2 ounce) package corn muffin mix

Recipe

• 1 preheat oven to 400°. spray two 12-cup mini-muffin tins well with cooking oil spray.
• 2 place broccoli in a 2 cup glass measure and microwave, uncovered, for 2 minutes on high.
• 3 meanwhile, break the egg into a 2qt. bowl and beat with a whisk or fork to break it up. add the milk and beat well t blend. stir in the cheese. stir in the muffin mix just until the dry ingredients are moistened.
• 4 remove the broccoli from the microwave and press out any excess water. finely chop the broccoli and add it to the batter. using a tablespoons measure or a cookie-dough scoop, fill the prepared muffin cups about 2/3 full. when the batter is used up, fill the unused cups halfway with water, to prevent burning.
• 5 bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. serve warm.(makes about 20 mini-muffins)
• 6 *leftovers should be wrapped in plastic or aluminum foil and refrigerated, good for up to 3 days.
• 7 variation: use about to 1 cup of grated carrot instead of broccoli.

Broccoli, Potato And Bacon Quiche

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

Ingredients

• 1 (19 ounce) bag frozen roasted potatoes with broccoli and cheese sauce (i use green giant)
• 1 refrigerated pie crust, softened as directed on box (from 15-oz box)
• 4 eggs
• 2/3 cup whipping cream (i use sour cream with chives)
• 7 slices bacon, cooked, crumbled (about 1/3 cup)
• 1 cup finely shredded parmesan cheese (4 oz)
• 1 cup finely shredded cheddar cheese (4 oz)
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon pepper
• 1/4 teaspoon parsley flakes
• 1/8 teaspoon salt, if desired
• 1 teaspoon finely chopped fresh chives

Recipe

• 1 heat oven to 350°f
• 2 cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.
• 3 meanwhile, place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie.
• 4 in large bowl, beat eggs and whipping cream with wire whisk until well blended. stir in cooked potato mixture and remaining ingredients except chives. pour filling into crust-lined plate; spread evenly. sprinkle chives over filling.
• 5 bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. let stand 5 minutes before serving.
• 6 high altitude (3500-6500 ft): heat oven to 375°f bake 33 to 43 minutes.

Chocolate Toffee Bars

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

• saltine crackers
• 1 cup butter
• 1 cup sugar
• 1 (12 ounce) package milk chocolate chips
• 2 ounces chopped pecans

Recipe

• 1 preheat oven to 425.
• 2 cover a cookie sheet that has sides with aluminum foil.
• 3 place crackers flat, touching but not overlapping on cookie sheet.
• 4 melt butter.
• 5 combine sugar with melted butter and microwave for three minutes.
• 6 stir and pour mixture evenly over crackers.
• 7 bake at 425 for 9 minute.
• 8 immediately after baking pour chips evenly onto crackers and spread until chocolate is melted.
• 9 top with pecan pieces.
• 10 refrigerate until hard.
• 11 enjoy!
• 12 note: the original recipe calls for semi sweet, we just prefer milk chocolate chips.

Crab Rangoon Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 16
• 8 ounces cream cheese, softened
• 1 garlic clove, pressed
• 1 cup swiss cheese, shredded
• 3/4 cup sweet and sour sauce
• 4 ounces imitation crabmeat
• 1/4 cup green onion, thinly sliced
• 32 wonton wrappers
• vegetable oil

Recipe

• 1 in small bowl, combine cream cheese and garlic. add swiss cheese; stir until well blended. spread cream cheese mixture over bottom of 1 quart baking dish. spoon sweet and sour sauce over cream cheese mixture.
• 2 coarsely chop crab meat; sprinkle over sauce. microwave uncovered 4-6 minutes on high or until outside edges are bubbly and dip is heated through. remove and sprinkle with thinly sliced green onions. serve warm with crispy wonton chips.
• 3 crispy wonton chips:.
• 4 preheat oven to 375 degrees. cut wonton wrappers in half diagonally. arrange half of wontons in single layer on large pizza pan or stone. spray with oil using kitchen spritzer. bake 8-10 minutes or until golden brown and crisp. remove chips from pan. cool completely.

Cherry Danish Biscuit Cups

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

Ingredients

• 4 ounces cream cheese
• 2 teaspoons granulated sugar
• 1/4 teaspoon almond extract
• 2 tablespoons granulated sugar
• 4 pillsbury grands frozen southern style biscuits (from 25-oz bag)
• 4 teaspoons cherry preserves
• 4 tablespoons powdered sugar
• 1 teaspoon water

Recipe

• 1 heat oven to 350°f
• 2 spray 4 muffin cups with cooking spray.
• 3 in small bowl, stir together cream cheese, 2 teaspoons granulated sugar and the almond extract.
• 4 in shallow dish, place 2 tablespoons granulated sugar.
• 5 place biscuits on microwavable paper towel.
• 6 microwave on medium (50%) 30 to 40 seconds, turning over halfway through microwave time (biscuits will be almost thawed).
• 7 press each side of biscuits into granulated sugar, flattening biscuits.
• 8 press each biscuit into bottom and up side of muffin cup.
• 9 spoon cream cheese mixture evenly into biscuit cups; top with preserves.
• 10 bake 17 to 25 minutes or until edges are light golden brown.
• 11 cool 5 minutes; gently remove from cups.
• 12 in small bowl, stir together powdered sugar and water; drizzle over biscuits.
• 13 serve warm or cool.

Calamata Couscous

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

Ingredients

• Servings: 4
• 1 (14 ounce) can low sodium chicken broth
• 1 cup couscous
• 1 large clove garlic, crushed
• 1/4 cup onion, minced
• 1/2 cup calamata olive, pitted and chopped
• 1/2 cup provolone cheese, shredded
• 2 tablespoons olive oil, extra virgin
• 2 tablespoons fresh parsley, chopped
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 heat chicken broth in a microwave safe dish on high for about 2 minutes or til boiling.
• 2 remove from microwave and add couscous. cover with plastic wrap and let sit for 5 minutes.
• 3 in the mean time, saute garlic and onion in a small skillet with the olive oil. saute a few minutes til softened. add salt & pepper to taste.
• 4 combine the sauteed onions and garlic and all the remaining ingredients with the couscous. stir together and serve warm.

Apple Cranberry Squares

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

Ingredients

• 3/4 cup applesauce
• 3/4 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 egg
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dried sweetened cranberries (or raisins)
• 1/2 cup pecans, chopped (optional)
• 1/2 cup chocolate chips

Recipe

• 1 preheat oven to 350 degrees f. grease an 8x8x2-inch pan. in a large bowl, mix apple sauce, brown sugar, oil and egg with a spoon. stir in flour, baking soda and salt. mix in cranberries and pecans. spread batter in prepared pan. bake 27-32 minutes or until a wooden toothpick inserted in the center comes out clean. cool.
• 2 glaze: place chocolate morsels in a plastic bag and microwave on 70% power for 30 seconds. microwave an additional 10-20 seconds until smooth. snip corner off bag. drizzle chocolate over bars. allow to set and cut into 2 inch squares.

Berry-licious Cheesecake Muffins

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

Ingredients

• 1/3 cup butter, softened (5 1/2 tbsp)
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup milk, plus
• 1 1/2 tablespoons milk
• 1/2 cup frozen blueberries, set aside
• 6 ounces cream cheese, softened
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 3/4 cup frozen raspberries
• 1/4 cup bisquick baking mix
• 4 tablespoons brown sugar
• 2 tablespoons cold butter

Recipe

• 1 in a large mixing bowl, cream butter and sugar. add eggs and vanilla, beat until smooth. in a separate bowl, combine flour, baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk. if your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some.
• 2 fill greased or paper-lined muffin cups approximately half full. (i used a one ounce scoop to measure the batter.) press 4 to 6 blueberries into muffin batter.
• 3 for filling, in a small mixing bowl, beat cream cheese, sugar and vanilla till well blended. fold raspberries into cream cheese mixture until well blended. using a teaspoon, take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger. if batter sticks to spoon, dip spoon into warm water in between each muffin.
• 4 for topping, blend bisquick mix and brown sugar in a small bowl; cut in butter until crumbly. sprinkle over batter.
• 5 bake at 375 degrees for 20 to 25 minutes (25 to 30 for jumbo muffins) or until top batter is firm and centers are bouncy. cool for 10 minutes before serving. refrigerate leftovers. to warm, place in microwave on med. for 10 - 15 seconds.

Brown Sugar Banana Cake

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 3/4 cup splenda brown sugar substitute
• 1/2 cup canola oil or 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup plain yogurt
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 2 teaspoons vanilla
• 2 cups robin hood nutri flour blend
• 1 teaspoon baking powder
• tsp. baking soda
• 1/4 teaspoon chipits semi-sweet chocolate chips
• 1 banana, sliced
• icing sugar (to garnish)

Recipe

• 1 preheat oven to 350°f grease two 8 or 9-inch cake pans.
• 2 cake:
• 3 beat brown sugar blend and oil in an electric mixer. add eggs, one at a time, beating well after each addition. add next 6 ingedients. beat to combine. fold in chocolate chips. pour batter into prepared pans.
• 4 bake in preheated oven for 30 minutes or until a toothpick inserted in center of cake comes out clean. cool in pans for 10 minutes. remove from pans and cool on a wire rack.
• 5 assembly:.
• 6 place 1 layer of cake on serving platter. place sliced banana on top. place remaining cake on top. sprinkle with icing sugar if desired.
• 7 tips: for a more decadent version, place 3/4 cup chipits semi-sweet chocolate chips in a heat proof bowl. heat 1/4 cup carnation fat-free evaporated milk in the microwave for 1 minute and pour over chocolate chips. let sit 5 minutes, stir until mixture is combined. drizzle half the mixture over the sliced bananas and bottom half of cake. place remaining layer on top. drizzle with remaining chocolate.

Crab Salad Stuffed Shells

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

Ingredients

• 30 jumbo pasta shells
• 1 cup finely chopped broccoli
• 1 garlic clove, minced
• 2 (8 ounce) packages crabmeat
• 8 ounces sour cream
• 1/2 cup light mayonnaise
• 1/4 finely shredded carrot
• 1/2 cup diced cucumber
• 1 tablespoon chopped green onion
• 1 teaspoon dill weed

Recipe

• 1 cook pasta til done but still slightly firm.
• 2 rinse in cold water and drain well.
• 3 in a bowl combine broccoli and onion, cover and microwave 1 minute.
• 4 transer for to a large bowl stir in remaining ingriedients.
• 5 stuff into pasta shells and chill until time to serve.

Broccoli, Sweet Red Pepper, And Oranges

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 1/2 lb broccoli floret
• 1 large sweet red peppers or 2 small sweet red peppers, cut into strips
• 1 large oranges or 2 small oranges
• 1/4 teaspoon orange zest
• 1 teaspoon sesame oil, for flavor

Recipe

• 1 microwave broccoli, red peppers, and 2 tablespoons of water in covered casserole on high for 6 to 8 minutes, until broccoli is tender-crisp, stirring once, drain.
• 2 save juice for soup.
• 3 peel and section oranges, saving juice.
• 4 add grated peel and oil to orange juice.
• 5 microwave on high 20 to 30 seconds until bubbly.
• 6 stir orange sections into broccoli/pepper mixture.
• 7 cook uncovered for 30 seconds or until heated through.
• 8 drizzle with orange juice mixture.

Baked Onions With Cheddar Cheese

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

Ingredients

• Servings: 6
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon worcestershire sauce
• 1 lb onion, sliced (or chopped)
• 1 cup cheddar cheese, grated

Recipe

• 1 preheat oven to 350°.
• 2 in a saucepan, melt butter. whisk in flour and cook, whisking constantly, until thick, smooth and golden. continue whisking while gradually adding milk.
• 3 cook until thickened.
• 4 remove from heat and stir in salt, pepper and worcestershire.
• 5 wilt onions in the microwave. layer onions and cheese in greased 2-quart casserole dish. pour sauce over.
• 6 bake until bubbly golden, about 30 minutes. serve hot.

Coconut Caramel Bars

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• Servings: 24
• 1/2 cup butter
• 1 1/2 cups brown sugar
• 2 teaspoons vanilla
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups shredded coconut, toasted, divided
• 1 cup caramel, divided (about 30 individual caramel candies)
• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon milk or 1 tablespoon cream

Recipe

• 1 toast the coconut: spread coconut in a 9x13" pan, bake in preheated 300 degree f oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
• 2 increase oven temperature to 350 degrees f.
• 3 in a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
• 4 mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
• 5 spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
• 6 bake for 15 minutes.
• 7 meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
• 8 drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
• 9 removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (it is easier to cut these bars while still warm).
• 10 sprinkle bars with the chocolate chips.
• 11 allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
• 12 set aside to cool completely.
• 13 loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
• 14 set on a rack.
• 15 combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
• 16 stir to combine with milk or cream, drizzle over the bars.
• 17 garnish with reserved toasted coconut.

Berry Smoothie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 2 (4 ounce) cartons light vanilla yogurt
• 1 banana, frozen
• 1 cup frozen mixed berries (strawberry, raspberries, blackberries & blueberries, fresh frozen or packaged)
• 1 tablespoon cinnamon (or to taste)
• 1/4 cup walnuts, chopped (optional)
• 1 teaspoon artificial sweetener (optional)

Recipe

• 1 put frozen banana and berries on microwave-safe dish and defrost in microwave approximately 1 minute (i keep it hi-power). this makes it easier to blend, but still keeps it chilled.
• 2 put one container of yogurt, the banana (peeled & sliced), cinnamon and sweetener in blender or "magic bullet" and blend until smooth.
• 3 add remaining fruit and the second container of yogurt and blend until smooth and pink or purple!
• 4 add walnuts(optional) and blend until smooth.

Chocolate Strawberry Shortcake

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

Ingredients

• 2 pints strawberries, cut in half
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 2 (9 inch) chocolate cake layers (any box mix baked according to package directions)
• 8 ounces cool whip, thawed
• chocolate-dipped strawberry (optional)
• 3 squares baker's semi-sweet baking chocolate
• 3 tablespoons water
• 1 tablespoon margarine or 1 tablespoon butter
• 1 cup powdered sugar
• 1/2 teaspoon vanilla

Recipe

• 1 mix strawberries, sugar and vanilla. spoon 1/2 of the strawberries on 1 cake layer. drizzle with 1/2 the chocolate glaze; top with 1/2 the whipped topping. repeat layers. garnish with chocolate-dipped strawberries, if desired. refrigerate.
• 2 to prepare chocolate glaze, microwave chocolate, water and margarine in large microwavable bowl on high 1 to 2 minutes until chocolate is almost melted, stirring once. remove from microwave and stir until chocolate is completely melted. stir in sugar and vanilla until smooth. for thinner glaze, add 1/2 to 1 teaspoon additional water.
• 3 note: recipe time does not include baking the chocolate cake mix.

Creamy Gnocchi, Spinach And Broccoli Bake

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

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 cup onion, minced
• 1 garlic clove, minced
• 1 tablespoon flour
• 2 cups half-and-half (fat free will not thicken up)
• 5 ounces frozen spinach, thawed and drained
• 10 ounces frozen cut broccoli in cheese sauce, thawed in microwave
• 1/4 cup parmesan cheese, finely shredded
• salt
• pepper
• 1 teaspoon italian seasoning (i have also used greek seasoning)
• 1 lb potato gnocchi

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 in the meanwhile, in a large skilled, melt the butter over medium-low heat. add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
• 3 add 1 tbsp flour to the onions/garlic. stir constantly for 2 minutes. add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). stir in the cheese, spinach, broccoli, salt, pepper and spice. remove from heat, cover and set aside.
• 4 when the water is boiling, cook your gnocchi as per the directions on the package. drain when done. add sauce to the gnocchi and stir to coat. (you can either cook it or freeze it at this time).
• 5 bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
• 6 if cooking from frozen. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.

Coconut Brittle

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

Ingredients

• Servings: 25
• 1 cup flaked coconut
• 1 cup sugar
• 1/2 cup corn syrup
• 1/4 lb chopped macadamia nuts
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 teaspoon baking soda

Recipe

• 1 spread coconut evenly on a buttered baking sheet.
• 2 in medium microwave safe bowl, combine sugar and corn syrup.
• 3 microwave on high 3 minutes.
• 4 stir in nuts and microwave 4 minutes more.
• 5 stir in butter and vanilla and return to microwave for 1 minute.
• 6 stir in soda until light and slightly foamy.
• 7 pour over coconut in pan.
• 8 let cool until firm and break into pieces.

Coconut Chicken With Mango Salsa, Cinnamon Butter Sweet Potatoes

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

Ingredients

• Servings: 4
• 3 boneless skinless chicken breasts, cut into 4-1 inch wide fillets
• 1 1/2 cups flour, any kind
• 3 eggs, beaten
• 1 cup unsweetened flaked coconut
• 2 teaspoons curry paste
• 3 mangoes, peeled and diced
• 1/4 cup rum, any kind but darker is better
• 1/4 cup raisins, any kind
• 2 cups oil, your choice but not olive oil as it is too distinct a flavor
• 1 teaspoon fresh ginger, grated
• 1 tablespoon brown sugar
• 3 green onions or 3 scallions, chopped and green parts
• 1 garlic cloves, minced or 1/2 teaspoon bottled garlic
• 3 tablespoons vinegar, any type
• 1/2 cup red pepper, seeded and chopped fine
• 1/2 cup sweet green pepper, seedes and chopped fine
• 4 sweet potatoes or 4 yams
• 1/2 cup butter or 1/2 cup margarine
• 1 teaspoon cinnamon
• salt and pepper
• 1 hot chili pepper, seeded and chopped. remember to wash your hands well after you prep it and don't touch your face

Recipe

• 1 one hour before you wish to eat:.
• 2 wash, then score with a knife, the skins of the sweet potatoes or yams and place in a 350°f oven.
• 3 to save some time, you could microwave them 1/2 way for 8 minutes and then put into a 350°f oven for 1/2 hour.
• 4 in a small dish add the 1/2 butter or margarine to the 1 tsp cinnamon. mix well and cover and refrigerate.
• 5 make the salsa next.
• 6 into a glass or ceramic bowl, put the raisins into the rum and let soak for 15 minutes. slightly warming the rum will allow the raisin to increase absorption.
• 7 after rehydrating, add to bowl: the mango, 1/2 tsp of the curry paste, the peppers, garlic, green onions, ginger, sugar, vinegar and give it a stir to incorporate. cover with plastic wrap and refrigerate.
• 8 this is best when mixed just a few hours before serving but can be made in the morning if kept tightly covered.
• 9 making the coconut chicken fingers.
• 10 into a plastic resealable baggie or a bowl, put 1/4 oil mixed with 1 1/2 tsp of the curry paste together. add salt and pepper to taste.
• 11 add the prepped chicken fillets into the bag or bowl and gently massage the marinade into them. leave for 15 minutes in the refrigerator.
• 12 heat the remaining 1 1/2 cups oil in a heavy bottomed pan set to medium high heat. too high heat will cause the coconut to burn before the chicken is thoroughly cooked.
• 13 using three bowls, put the flour into one with salt and pepper to taste, the eggs slightly beaten into another, and the coconut into another.
• 14 take out the chicken. taking one fillet at a time, dredge into the flour, then the egg, then into the coconut. shake off excess and set aside on a plate. do all the fillets in this manner.
• 15 gently place the fillets in the hot oil, and watch out for splatters. you will have to keep and eye on them. if they brown too quickly, then the chicken inside won't be cooked before the coconut burns.
• 16 cook for 10-15 minutes, turning once.
• 17 take out when toasty brown and juices run clear. drain on paper towels.
• 18 take the potatoes out of the over and either serve whole or halved with the cinnamon butter melting into them. put the chicken fingers on a platter with a bowl of the mango salsa.

Chocolate Surprise Turtle Cheesecake

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1 cup pecans, finely chopped, toasted and divided
• 2/3 cup semisweet chocolate, coarsely chopped (heaping)
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1 (14 ounce) package caramels, unwrapped
• 1/3 cup heavy whipping cream
• 2/3 cup semi-sweet chocolate chips, melted

Recipe

• 1 combine graham cracker crumbs, 1/2 cup of pecans, and butter; blend well. press into the bottom and 1 inch up the sides of a 10-inch springform pan. place the crust in the refrigerator while making the ganache.
• 2 combine the 1/2 cup heavy whipping cream and 2 tablespoons butter in a microwave-safe measuring cup. heat on high for 30 seconds, or until the butter melts. add the chocolate chips, and stir with a wire whisk until mixture is smooth (heating in 20-second increments on high, if necessary).
• 3 pour, and spread, over the crust, within 1 inch from the edges of the pan. place in the freezer until fudge is firm, about 30 minutes.
• 4 in a mixing bowl, beat cream cheese until smooth. add sugar and vanilla; mix well. add eggs, one at a time, beating well after each addition; do not over-mix. carefully spread over the ganache filling.
• 5 bake, in a water bath, at 350 degrees for 1 hour and 5 minutes, or until filling is almost set. let cheesecake sit in the turned-off oven for one hour with the door ajar.
• 6 remove from the oven, and cool, on a wire rack, to room temperature. chill in the refrigerator overnight.
• 7 the next day, in a saucepan over medium heat, melt the bag of unwrapped caramels with 1/3 cup of cream, continuously stirring until smooth. take off the heat, and cool 5 minutes. pour on top of cheesecake within 1 inch of the edge.
• 8 coat the sides and top edge with remaining pecans and melted chocolate drizzled around the edge. when ready to serve, cut the cheesecake with a hot knife. (store the unused caramel in fridge as dipping sauce for fruit.).

Chocolate Streusel Pecan Muffins

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

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 1/4 cup chopped pecans
• 1 3/4 cups milk chocolate chips, divided
• 1/3 cup milk
• 3 tablespoons butter
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 3/4 cup chopped pecans
• 1 large egg
• 1/2 teaspoon vanilla extract

Recipe

• 1 for topping:.
• 2 combine flour, brown sugar, cinnamon and 2 tablespoons melted butter butter in small bowl with fork until mixture resembles coarse crumbs; stir in pecans.
• 3 for muffins:.
• 4 preheat oven to 375° f; grease or paper-line 12 muffin cups.
• 5 combine 1 cup morsels, milk and 3 tablespoons butter in a microwave safe bowl; microwave on full power for about 60 seconds and then stir until morsels are melted and mixture is smooth; if not fully melted, put back in for 10 second intervals.
• 6 combine flour, sugar, baking powder, cinnamon, pecans and remaining morsels in large bowl.
• 7 combine egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened.
• 8 spoon into prepared muffin cups, filling 2/3 full then sprinkle with topping.
• 9 bake for 20 to 25 minutes then cool in pan for 5 minutes; remove to wire rack to cool completely.

Blueberry Chocolate Muffins

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

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 large egg, lightly beaten
• 1/4 cup butter or 1/4 cup margarine, melted
• 1/2 teaspoon grated lemon, rind of
• 1 (12 ounce) package nestlã‰â® toll houseâ® premier morsels, divided
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter or 3 tablespoons margarine

Recipe

• 1 preheat oven to 375º f.
• 2 paper line 18 muffin cups.
• 3 combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• 4 stir in milk, egg, butter and lemon peel.
• 5 stir in 1 ½ cups morsels and blueberries.
• 6 spoon into prepared muffin cups, filling almost full.
• 7 sprinkle with streusel topping (directions below).
• 8 bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
• 9 cool in pans for 5 minutes; remove to wire racks to cool slightly.
• 10 place remaining morsels in small, heavy-duty plastic bag.
• 11 microwave on medium-high power for 30 seconds; knead.
• 12 microwave at additional 10- to 20-second intervals, kneading until smooth.
• 13 cut tiny corner from bag; squeeze to drizzle over muffins.
• 14 serve warm.
• 15 for streusel topping:.
• 16 combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
• 17 cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
• 18 if making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

Blueberry Sour Cream Coffeecake

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

Ingredients

• 1 (20 ounce) package duncan hines 100% whole grain wild maine blueberry muffin mix
• 1/4 cup sour cream
• 1/2 cup milk
• 2 large eggs
• 1/4 cup blueberry preserves
• 1/2 cup duncan hines creamy home-style classic vanilla frosting

Recipe

• 1 preheat oven to 375°f grease 8- or 9-inch round cake or pie pan.
• 2 rinse blueberries from mix with cold water and drain.
• 3 for coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. stir until servings are moistened. spread half the batter in pan.
• 4 combine blueberries and preserves in small bowl. spread half the blueberry mixture on top of the batter. spread remaining batter over blueberry mixture. spread remaining blueberry mixture on top, avoiding edges.
• 5 bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden.
• 6 for glaze, place frosting in microwave-safe bowl. microwave on high power for 15 seconds. stir until smooth. drizzle over hot coffee cake. serve warm.

Blueberry, Bread Pudding

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

Ingredients

• Servings: 10
• 8 cups cubed day old bread
• 8 large eggs
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
• 1 cup heavy cream
• 1 cup milk
• 1 lemon zest
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 1 pinch salt
• 4 tablespoons sweet butter
• 1 tablespoon light brown sugar, roughly chopped
• 1 cup prepared caramel topping
• 1 tablespoon whiskey, rum or favorite liquour

Recipe

• 1 in a butter 8 x 8 oven proof pan place 1/2 the bread cubes in pan place 1/2 the blueberries top remaining bread and then blueberries.
• 2 mix eggs, cream, milk, zest, cinnamon, extract, sugar and salt.
• 3 pour over bread pressing gentle to submerge bread then cover with plastic wrap and soak for one hour.
• 4 preheat oven 350.
• 5 remove wrap sprinkle brown sugar on top and dot with butter.
• 6 bake in oven for 45-50 minutes.
• 7 just before serving heat caramel and whiskey in a microwave proof dish.
• 8 dust pudding with powdered sugar and pour some sauce over pudding.

Cauliflower Curry

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

Ingredients

• Servings: 4
• 3 medium red potatoes, cut into 1/2 inch chunks
• 1/3 cup water
• 2 tablespoons water
• 1 small cauliflower, cut into 1/2 inch chunks
• 2 tablespoons vegetable oil
• 1 sweet onion, chopped fine (8-10 oz)
• 3 garlic cloves, crushed
• 1 tablespoon fresh ginger, grated
• 1 1/2 teaspoons ground cumin
• 2 (15 ounce) cans chickpeas, drained
• 1 (14 1/2 ounce) can fire-roasted tomatoes
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• kosher salt
• cilantro, for serving
• plain yogurt, for serving

Recipe

• 1 combine potatoes with 2 tablespoons water in a microwave safe bowl; microwave, at full power, 5 minutes.
• 2 add cauliflower and microwave an additional 5 minutes; drain.
• 3 heat a skillet over medium high heat with 1 tablespoon oil; cook onions until they being to turn golden, 2 to 3 minutes, stirring occasionally.
• 4 add garlic, ginger, and cumin; cook 30 seconds.
• 5 add another tablespoon of oil; toss in potatoes and cauliflower, stirring until light brown, about 3 minutes more.
• 6 stir in tomatoes, chickpeas, turmeric, cayenne, and 1/3 cup water.
• 7 bring to a boil, reduce heat, and simmer 4 minutes; season with salt.
• 8 serve garnished with cilantro and a dollop of yogurt.

Broccoli-cheese Crescent Squares

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

Ingredients

• Servings: 4
• 1/2 cup uncooked instant rice (minute rice is good)
• 1/2 cup water
• 1 (10 ounce) package frozen cut broccoli in cheese sauce, thawed (i use green giant brand)
• 1/4 cup grated parmesan cheese (or to taste)
• salt and black pepper
• 1 (8 ounce) can refrigerated crescent dinner rolls (pillsbury is good)
• 1 -2 tablespoon melted butter or 1 -2 tablespoon margarine
• 2 tablespoons grated parmesan cheese

Recipe

• 1 heat oven to 350 degrees.
• 2 lightly grease a cookie sheet.
• 3 cook the rice in 1/2 cup water as directed on the package.
• 4 in a medium bowl, combine the cooked rice, broccoli in cheese sauce, 1/4 cup grated parmesan cheese, salt, pepper and pepper; mix well.
• 5 separate the dough into 4 rectangles.
• 6 firmly press perforations to seal.
• 7 press each to form a 6x3-inch rectangle.
• 8 mound generous 1/3 cup of broccoli mixture evenly onto one end of each dough rectangle.
• 9 fold and strech dough over the filling; press the edges to seal well (squares will be very full).
• 10 with a fork, crimp the edges.
• 11 place on a cookie sheet.
• 12 brush with melted butter, sprinkle with 2 tbsp of parmesan cheese.
• 13 bake for 19-24 minutes, or until golden brown.
• 14 ***note***to quickly thaw frozen broccoli package, cut small slit in the center pouch; microwave on high for 2-3 minutes, or until thawed.

Cake Mix Brownies

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

Ingredients

• Servings: 6
• 18 ounces chocolate cake mix
• 3 eggs
• 1/4 cup water
• 1/4 cup oil
• 1 (12 ounce) bag semi-sweet chocolate chips
• 1 (5 ounce) can sweetened condensed milk

Recipe

• 1 in a large bowl, mix the 1st 4 ingredients by hand till blended. set aside.
• 2 in a saucepan, or microwave, melt the chocolate chips, add sweetened condensed milk and stir till completely blended. add to cake mixture, mix by hand till well blended.
• 3 pour in 9x13 pan that has been sprayed by cooking spray.
• 4 bake at 350 for 40-45 minutes. let cool, cut into squares.
• 5 you might want to add chips, nuts, or use yellow cake mix, and chocolate chips to make blondies.

Cake In A Mug

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

Ingredients

• half an egg
• 3 tablespoons cocoa powder
• 4 tablespoons flour
• 4 tablespoons sugar
• 3 tablespoons milk
• 3 tablespoons oil

Recipe

• 1 mix dry ingredients in mug.
• 2 mix wet ingredients in bowl.
• 3 mix together in mug.
• 4 microwave 3 minutes on high.

Broccoli-corn-cheese Casserole

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

Ingredients

• Servings: 8
• 5 cups chopped fresh broccoli florets
• 2 tablespoons water
• 1 (24 ounce) carton cottage cheese
• 4 eggs
• 1/4 cup melted butter
• 1/3 cup all-purpose flour
• 1 (11 ounce) can whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1/4 cup chopped green onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 8 slices bacon, cooked and crumbled

Recipe

• 1 place broccoli in a vented covered dish; add water. cook 4 minutes in microwave. drain; set aside.
• 2 preheat oven to 350 degrees. combine cottage cheese, eggs, butter and flour in container of electric blender; process until smooth. set aside.
• 3 combine broccoli, corn, cheese,onion, salt and pepper in a large bowl. stir in cottage cheese mixture. spoon into a lightly greased 12-by-8-by-2-inch baking dish. sprinkle bacon over casserole. bake 45 minutes.

Cauliflower Crust Pizza - Hcg P3

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

Ingredients

• 1 1/2 cups cauliflower, grated
• 1 cup mozzarella cheese, shredded
• 1 egg
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic, minced

Recipe

• 1 microwave cauliflower crumbles 2-4 minutes and allow to cool (i believe this makes it easier to mix -- however, not precooking the cauliflower seems to make a less moist crust, which some may prefer). add remaining ingredients and mix well.
• 2 form the crust into a 9-12" round on a pizza pan coated with cooking spray (optionally you could use parchment paper).
• 3 lightly spray top of crust and bake @ 450 for 15 minutes, or until golden.
• 4 add sauce and toppings and cook an additional 3 minutes or until cheese is melted and toppings are warmed through.

Chicken Noodle Soup Ii

Ingredients

• Servings: 8
• 3 lbs chicken pieces
• 1/4 teaspoon rosemary
• 6 cups hot water, divided
• 1/4 teaspoon pepper
• 2 stalks celery, thin slice
• 1 teaspoon salt (optional)
• 1 cup carrot, thin sliced
• 1/2 cup thin egg noodles
• 1/2 teaspoon dried basil

Recipe

• 1 in a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt.
• 2 microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
• 3 remove chicken from the bones.
• 4 discard bones and skin.
• 5 dice meat and return to caserole.
• 6 add 2 cups hot water and noodles.
• 7 cover.
• 8 microwave at high 8-10 minutes, or until water boils.
• 9 then, microwave at high 7-10 minutes, or until noodles are tender.

Chocolate Tart With Coconut Macaroon Crust

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

Ingredients

• Servings: 8
• 1 1/2 cups flaked coconut
• 1 cup crumbled shortbread cookie
• 1/4 cup unsalted butter, melted
• 3/4 cup whipping cream
• 8 ounces semisweet chocolate, chopped
• 1/8 teaspoon almond extract
• 2 tablespoons toasted slivered almonds

Recipe

• 1 heat oven to 350. in a medium bowl, stir together all crust ingredients. gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
• 2 bake 12-15 minutes or until golden brown. cool completely on wire rack, about 30 minutes.
• 3 meanwhile place whipping cream and chocolate in med microwave safe bowl. microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. stir in almond extract. pour into cooled crust; refrigerate 45 minutes. sprinkle almonds around edge.
• 4 refrigerated 4 hours or until set. cover until ready to serve. let stand at room temperature 15-30 minutes before serving.
• 5 tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.

Cherry Crisp In The Microwave

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• 1 (21 ounce) can cherry pie filling
• 3/4 cup packed brown sugar
• 2/3 cup quick-cooking oats
• 1/3 cup all-purpose flour
• 1/4 cup cold butter

Recipe

• 1 spoon pie filling into a mircowave safe dish.
• 2 in a bowl combine everything else.
• 3 sprinkle over filling and cook on high 12-14 minutes.