Cauliflower-cheese Soup

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

Ingredients

• Servings: 6
• 1 large potato, peeled and diced (2-3 cups)
• 1 large head cauliflower, cut into florets (reserve 2 cups)
• 1 medium carrot, peeled and chopped
• 3 medium garlic cloves, peeled
• 1 1/2 cups onions, chopped
• 1 1/2 teaspoons salt
• 4 cups chicken broth
• 2 cups cheddar cheese, packed
• 3/4 cup milk
• 1 teaspoon dill
• 1/2 teaspoon caraway seed
• black pepper, to taste
• 1/2 cup cheddar cheese, for garnish

Recipe

• 1 place potato,cauliflower (not the 2 reserved cups),carrot,garlic,onion,salt and chicken broth in a large saucepan and bring to a boil.
• 2 simmer until all of the vegetables are very tender.
• 3 use an immersion blender or put small batches into a food processor or blender and blend until smooth.
• 4 steam the reserved 2 cups of cauliflower just until tender.(the steam microwave bags work great for this.).
• 5 add the steamed cauliflower to the puree along with the rest of the ingredients (cheese,milk,dill,seeds,pepper).
• 6 heat gently and serve topped with cheese shreds.

Apple Cider Dippers

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 1
• 1 cup apple cider or 1 cup apple juice, heated
• 3 caramels (approximate)
• 1 wooden popsicle stick

Recipe

• 1 microwave unwrapped caramels on medium for 10-second intervals until soft enough to push a a popsicle stick through.
• 2 pour warm apple juice or cider into a mug.
• 3 serve with the caramel stick as a stirrer.

Cocoa Mocha Pie

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 12 ounces milky way bars, divided
• 1/4 cup milk
• 2 -3 teaspoons instant coffee granules
• 1 quart vanilla ice cream, softened
• 1 (9 inch) graham cracker crust or 1 (9 inch) chocolate crumb crusts

Recipe

• 1 finely chop four candy bars.
• 2 place in a microwave safe bowl or double boiler.
• 3 add milk and coffee granules.
• 4 heat and stir until melted and smooth.
• 5 place ice cream in a bowl.
• 6 fold in mocha mixture.
• 7 spoon into crust.
• 8 freeze.
• 9 remove from the freezer 15 minutes before serving.
• 10 cut remaining candy bars into 1/2 inch pieces for garnish.

Batatas Con Huevos -- Mexican Comfort Food

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 large red potatoes
• 1 cup spinach leaves, wilted
• 4 whole raw eggs
• salt and pepper
• 1 cup grated cheese
• 1 cup tomato, chopped
• 1 jalapeno pepper, deseeded and chopped
• 1/4 cup chopped onion
• 4 sprigs cilantro, minced
• 4 sprigs basil, minced
• 2 teaspoons lemon juice
• salt and pepper

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
• 3 alternatively, you can bake them in the oven for 1 hour.
• 4 let cool until you can handle them with your bare hands.
• 5 trust me on this one, you don't want to be playing hot potato.
• 6 cut each potato in half.
• 7 pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around.
• 8 scoop out the flesh and leave just a small layer of potato around the shell.
• 9 use the scooped out potato to make mashed potato, or save for another use, but you're not going to need it for this recipe.
• 10 line the 4 potato shells with the wilted spinach leaves.
• 11 crack each egg into a potato shell.
• 12 make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato.
• 13 season with salt and pepper to taste.
• 14 top with grated cheese.
• 15 place the potatoes on a baking sheet (good idea to line it first with parchment paper).
• 16 bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
• 17 in the meantime, make the salsa by combining all the ingredients.
• 18 you can make it as chunky or as smooth as you like.
• 19 serve the potatoes with some salsa on the side.

Cocoa Coffee

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

Ingredients

• 1/2 cup water
• 1/2 cup brewed coffee
• 1 teaspoon sugar
• 1/8 cup milk
• 1 (10 ounce) packet swiss miss mix

Recipe

• 1 1. fill your mug half way full of water and heat it in the microwave. i usually
• 2 heat my water for 1 1/2 minutes.
• 3 2. once your water is heated, pour the hot cocoa mix into the cup and stir until there are no more lumps in your hot chocolate.
• 4 3. now add your coffee to the hot chocolate, leave a little room at the top for
• 5 your milk, you don't want you mug to overflow.
• 6 4. stir the two drinks together and add your milk and sugar. stir again.
• 7 5. once everything has been thoroughly stirred, you can enjoy! =).

Best Buttermilk Pancakes

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

Ingredients

• Servings: 6
• 3 cups all-purpose flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Recipe

recipe

• 1 directions:.
• 2 in a large bowl, combine flour, baking powder and baking soda; stir well.
• 3 in a separate bowl, beat together buttermilk, milk, eggs and melted butter. keep the two mixtures separate until you are ready to cook. heat a lightly oiled griddle or frying pan over medium high heat. you can flick water across the surface and if it beads up and sizzles, it's ready!
• 4 pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. stir until it's just blended together. do not over stir!
• 5 pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. brown on both sides and serve hot.
• 6 freeze the leftovers. from freezer, just reheat in microwave.

Chocolate Shortbread Olé

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

Ingredients

• 8 ounces dark chocolate, baking bar broken into small sections
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper
• 1 cup packed light brown sugar
• 3/4 cup butter, softened
• 1 cup pecans, toasted, chopped

Recipe

• 1 preheat oven to 325º f.
• 2 microwave baking bar in small, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir.
• 3 the sections may retain some of their original shape so if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. then cool to room temperature.
• 4 combine flour, cinnamon and cayenne in medium bowl.
• 5 beat brown sugar and butter in large mixer bowl until light and fluffy then beat in melted chocolate; stir in the flour mixture until blended then stir in pecans.
• 6 shape dough into 1-inch balls; place 2-inches apart on ungreased baking sheets; flatten with bottom of glass dipped in sugar.
• 7 bake for 10 to 12 minutes or until edges are set.
• 8 cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Best Cheesecake Ever!

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

Ingredients

• 16 ounces cream cheese (2 packages, philadelphia is the best)
• 1 cup sour cream
• 1 1/2 cups sugar
• 2 large eggs
• 3 tablespoons vanilla
• 2 graham cracker pie crust

Recipe

• 1 preheat oven to 350°f.
• 2 leave cream cheese to warm up to room temperature or microwave 20 seconds out of packages.
• 3 whip with hand mixer until creamy and smooth then add sour cream, sugar, eggs and vanilla till well mixed.
• 4 pour filling into the 2 pie crusts and bake in oven for 25-30 minutes in 350°f oven.
• 5 take out and let cool.
• 6 (optional) serve with strawberries or chocolate syrup.

Chocolate Skewered Bacon

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

Ingredients

• 12 slices bacon, thick-sliced
• 12 wooden skewers (12-inch)
• 6 ounces candy coating, chopped
• 1 cup semisweet chocolate chips
• 1 tablespoon shortening
• dried apple chips, chopped (optional)
• pecans, chopped (optional)
• pistachios, chopped (optional)
• toasted coconut, chopped (optional)
• kosher salt (optional)

Recipe

• 1 thread each bacon strip onto a wooden skew.
• 2 place on a rack in a large baking pan.
• 3 bake at 400º f for 20-25 minutes or until crisp.
• 4 cool completely.
• 5 in a microwave, melt candy coating, stir until smooth.
• 6 combine chocolate chips and shortening, melt in a microwave and stir until smooth.
• 7 with a pastry brush, coat the bacon strips on both sides with the melted coatings.
• 8 top each strip as desired and place on waxed paper lined baking sheets.
• 9 refrigerate until firm.
• 10 store in the refrigerator.

Cherry Peach Cobbler

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

Ingredients

• Servings: 6
• 1 (21 ounce) can cherry pie filling
• 1 (8 1/2 ounce) can sliced peaches, drained and halved
• 1/2 teaspoon cinnamon
• 2 teaspoons lemon juice
• 1 cup bisquick
• 4 teaspoons sugar, divided
• 3 tablespoons milk
• 2 tablespoons butter, melted
• 1 teaspoon grated lemon peel
• 1/8 teaspoon ground cinnamon
• vanilla ice cream

Recipe

• 1 in a greased microwave safe 8" square baking dish, combine pie filling, peaches, lemon juice and cinnamon. microwave uncovered on high for 3 to 4 minutes or until heated through, stirring once.
• 2 in a small bowl combine biscuit mix, 3 teaspoons sugar, milk, butter and lemon peel. drop by rounded tablespoons onto filling.
• 3 combine cinnamon and remaining sugar and sprinkle over topping.
• 4 bake at 400 for 17 to 19 minutes or until golden brown.
• 5 serve warm over ice cream.

Chicken N Mushroom Casserole A La Joy

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 tablespoons plain flour
• 2 tablespoons oil
• 9 skinless chicken thighs
• 1 large onion, small dice
• 3 ounces bacon, chopped
• 4 ounces mushrooms, small, thick slice
• 2 chicken stock cubes
• 1 ham stock cube (or bacon)
• 1 tomato, peeled and diced
• 1 bell pepper, small diced
• 1 celery rib, diced
• 1/2 cup medium dry wine
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 cup water
• salt and pepper

Recipe

• 1 coat the chicken in flour. heat large fry pan; add the oil, and seal chicken until turning a golden brown. place in casserole dish.
• 2 add all the vegetables and the bacon/ham and cook for 2 minutes. add the wine, stock cubes oregano, cayenne pepper simmer for another couple of minutes.
• 3 add to the chicken, making sure that there is enough liquid to not quite cover the meat. add a little extra water if necessary. cook in a moderate oven 180°c for 1 hr 30 minutes, or until cooked.
• 4 to microwave, bring to the boil on full, then set on 30% for 45 minutes to simmer.
• 5 n.b a nice variation of the above recipe - use 1 can of tomatoes, with herbs and chili, blend briefly and add when cooking the vegetables. cut down on the original amount of water.
• 6 serve with new potatoes or rice and fresh vegetables.

Broiled Brandy Saganaki

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 lb kasseri cheese, cut in wedges
• 2 tablespoons melted butter
• 2 tablespoons brandy
• 1/2 lemon, juice of

Recipe

• 1 place cheese on a buttered broiler pan. pour on melted butter. broil 4 - 6 inches from heat until cheese is bubbly and golden.
• 2 warm brandy in microwave or small sauce pan.
• 3 place cheese in ovenproof dish to flame before serving.
• 4 pour warmed brandy over hot cheese and ignite immediately.
• 5 squeeze lemon over cheese as flame begins to die.

Cocoa Krispies Cupcakes

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

Ingredients

• Servings: 24
• 1/4 cup margarine
• 1 (10 1/2 ounce) package mini marshmallows
• 1 (13 ounce) package cocoa krispiesâ® cereal
• 1 (16 ounce) container frosting (vanilla preferrably, but any flavor will do)
• candy sprinkles, to garnish (optional)
• mini chocolate chip, to garnish (optional)
• m&m', to garnish (optional)

Recipe

• 1 grease 24 muffin pans.
• 2 butter a 4 quart microwavable bowl on high for 45 seconds or until melted (microwave times will vary) place marshmallows in the bowl and mix around to ensure it is coated with the melted butter.
• 3 place in the microwave for 45 seconds and then stir.
• 4 replace in the microwave for another 30 seconds or until marhmallows are melted.
• 5 add cereal to melted mixture and stir well.
• 6 firmly pack cereal into the muffin pans to form a cupcake.
• 7 let cool.
• 8 after cooled, remove, frost and decorate as desired.

Baked Mashed Potatoes

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

Ingredients

• Servings: 4
• 4 medium potatoes, cooked
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup milk
• 2 eggs, beaten
• 2 teaspoons dijon mustard
• 1/4 cup shredded cheddar cheese

Recipe

• 1 mash potatoes with mayo, sour cream, milk, eggs, and mustard.
• 2 spoon into greased pan and top with cheese.
• 3 bake at 350 degrees for 20-30 minutes or microwave on high 7 minutes.

Chicken Mummy Wraps

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

Ingredients

• Servings: 4
• 3 -4 boneless skinless chicken breasts
• 4 ounces cream cheese
• 8 -10 slices bacon
• italian seasoning
• garlic salt
• lemon pepper

Recipe

• 1 rinse meat and pull off any excess skin.
• 2 cut a pocket in each chicken breast.
• 3 heat cream cheese in microwave to soften.
• 4 combine seasoning and cream cheese.
• 5 fill cut pocket in chicken w/ the seasoning and cream cheese mixture.
• 6 wrap the chicken breast w/ two slices of bacon pinned w/ a damp toothpick.
• 7 grill on medium heat for 25-35 minutes or until chicken is cooked thoroughly.

Apple Cinnamon Buttermilk Cake

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

Ingredients

• 1 1/2 cups flour
• 1 cup whole wheat flour
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup low-fat buttermilk
• 1/2 cup splenda sugar blend for baking
• 1/2 cup brown sugar
• 1 egg
• 1/2 cup egg
• 6 medium apples, peeled, cored and sliced in 1/4 inch slices

Recipe

• 1 preheat oven to 350 and spray bundt or pound cake pan with pam.
• 2 in a medium bowl whisk flour, cinnamon, salt, baking powder and baking soda together.
• 3 in a large bowl, melt butter in microwave, add in egg, egg whites, sugar, splenda and butter milk; whisk until smooth.
• 4 add dry ingredient to wet and mixed until just combined.
• 5 fold in apples.
• 6 spoon mixture into pan
• 7 bake 1 hour or until toothpick comes out clean.

Authentic Southern Cornbread Dressing From Dixie

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

Ingredients

• 5 -6 cups of cooked unsweetened cornbread, equal to 1 9 x 11 pan
• 1 1/2 bunches green onions, finely chopped
• 1 yellow onion, finely chopped
• 6 stalks celery, finely chopped
• 1 (8 ounce) can cream of chicken soup (i know, but it works)
• 1 lb cooked sausage, pulsed to fine crumbles in food processor (not sage)
• 8 -10 leaves finely minced fresh sage
• 7 -8 cups chicken broth, homemade is even better
• 2 cups shredded chicken meat (optional)
• salt
• fresh ground pepper

Recipe

• 1 crumble cornbread into large bowl. do not use cornbread mix (such as jiffy) because it has sugar. some mixes do not have sugar and those are fine.
• 2 put onions and celery into microwave-safe dish with 1/2 cup chicken broth. cook vegetables until softened - approx.6-8 minutes.
• 3 pour vegetables into cornbread bowl. add sausage, sage and chicken,if using. sometimes it's easiest to use your hands and mix, making sure all the ingredients mix together.
• 4 stir in cream of chicken soup. slowly adding broth as you stir.
• 5 the cornbread will beging to soak up the broth, so let it rest a bit in between adding all the broth. the final consisitency should be very soupy.
• 6 add salt and fresh ground pepper to taste.
• 7 refrigerate overnight if you have time - the flavors will meld and create a tastier dressing. add more broth as needed if it has thickened. it still needs to be soupy or it will be too dry once it is cooked.
• 8 pour into lightly greased 9 x 12 baking dish. i usually have enough to fill another 9 x 9 baking dish, as well. bake at 375*, covered, removing foil last 10 minutes so it is golden brown on top - usually 45 minute - 1 hour. you want it to be very moist even after it is baked so do not overcook.
• 9 .

Calendula Oil Scented With Lavender

Total Time: 17 mins Preparation Time: 15 mins

Ingredients

• 11 ounces safflower oil (all organic) or 11 ounces almond oil (all organic) or 11 ounces olive oil (all organic) or 11 ounces lard (all organic) or 11 ounces sunflower oil (all organic)
• 1 tablespoon vitamin e, as a preservative
• 1 cup dried organic calendula flowers
• 10 -15 sprigs organic dried lavender flowers

Recipe

• 1 slowly bring oils to heat over a low flame in a small pot. stove top not microwave oven.
• 2 place flowers into a sterilized jar and pour warmed oil over them. place cap on jar.
• 3 place jar on counter top for 2 weeks giving a slight shake daily.
• 4 strain through cheesecloth squeezing all the oil into a sterilized jar.
• 5 use as is or make a salve or lip balm with the oil.
• 6 store in a dark cabinet.
• 7 lasting about 4 months.

Chocolate Single Serve Cake (eggless, Microwave)

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

Ingredients

• 1 tablespoon milk (at room temperature)
• 1 tablespoon unsalted butter (at room temperature)
• 1 1/4 tablespoons sugar
• 1 3/4 tablespoons all-purpose flour
• 1/2 teaspoon cocoa powder
• 1 pinch baking soda

Recipe

• 1 mix bilk, butter, and sugar in a small microwave safe bowl.
• 2 add flour, cocoa and baking soda to the bowl. mix so that there are no lumps.
• 3 microwave on high for 1 - 1:30 minutes (depends on the microwave- mine comes out in 1 minute). the cake will spring back on touch when done.
• 4 let stand for couple of seconds.
• 5 serve with chocolate sauce or just plain ice-cream. enjoy.

Cauliflower, Broccoli, Olive Salad With A Parmesan Dressing

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

Ingredients

• 2 1/2 cups broccoli, cut in bite size pieces
• 2 1/2 cups cauliflower, cut in bite size pieces
• 1 medium onion, cut in quarters and thin sliced
• 1 small fennel bulb, cut in half and thin sliced
• 1 cup kalamata olive, cut in half (i prefer kalamata, but black will work just fine, i wouldn't suggest green olives)
• 6 slices bacon, diced and sauteed until crisp
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup parmesan cheese, grated
• 1 teaspoon minced garlic (more if you want, according to your taste)
• 1/2 teaspoon lemon juice
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon fresh parsley
• salt
• pepper
• parmesan cheese, fresh grated

Recipe

• 1 dressing -- in a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. refrigerate until ready for use.
• 2 bacon -- in a small sauce pan over medium heat, saute the bacon until crispy and brown. remove to a plate lined with a paper towel to drain. keep for later.
• 3 vegetables -- bring a large pot of water to a medium rolling boil. salt well. add the broccoli and cook 3-4 minutes until slightly tender, not soft. we are just blanching them. remove and immediately immerse to a bowl filled with ice water and ice cubes. you want to stop the cooking process and keep the bright green color. remove after a minute or so and let drain on a paper towel lined plate.
• 4 do the same for the cauliflower. again, drain well.
• 5 salad -- now i prefer this salad room temperature or even warm, but you can easily serve this chilled. you can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. either way, they are all equally as good.
• 6 finish -- just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. then add in a little dressing at a time until you reach the consistency you prefer. some like it more creamy than others, so just add as much dressing as you like.
• 7 serve -- just garnish with the bacon and you can also add fresh grated parmesan if you want.
• 8 enjoy!

Cocoa Meringues

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

Ingredients

• 2/3 cup sugar
• 3 tablespoons cocoa powder
• 1/4 teaspoon cinnamon
• 4 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 2 chopped semi-sweet chocolate baking squares (1 oz. each)

Recipe

• 1 heat oven to 250. line two large baking sheets with nonstick foil.
• 2 in a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. place egg whites into the mixing bowl, add the cream tartar.
• 3 begin beating egg whites on low speed. increase the speed to medium and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
• 4 transfer mixture to a large pastry bag fitted with a large star tip. pipe onto prepared baking sheets. bake at 250 for 1hour, 15 minutes- do not open oven door. turn off oven: let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. carefully remove to cooling racks. cool completely.
• 5 place semisweet chocolate in a small microwave-safe bowl. microwave 1 minute, then stir until smooth. transfer to a small plastic bag. snipe off a corner. transfer meringues to a sheet of waxed paper. drizzle with melted chocolate. let dry completely. enjoy!

Chocolate Sheet Cake

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

Ingredients

• Servings: 10
• 3/4 cup cocoa (hershey's special dark works very well)
• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces semisweet chocolate, chopped
• 12 tablespoons unsalted butter
• 4 large eggs
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Recipe

• 1 preheat the oven to 325 degrees and make sure the oven rack is positioned in the middle of the oven.
• 2 grease a 13 by 9-inch baking pan.
• 3 sift together the cocoa, flour, baking soda, and salt in a medium bowl.
• 4 set aside.
• 5 heat the chocolate and butter in a microwave-safe bowl covered with plastic wrap for 2 minutes at 50% power.
• 6 stir until smooth.
• 7 if not fully melted, heat for another minute at 50% power.
• 8 chocolate can also be melted in a heatproof bowl over a saucepan containing 2 inches of simmering water.
• 9 mix together with a whisk the eggs, sugar, and vanilla in a medium bowl.
• 10 whisk in the buttermilk until smooth.
• 11 add the chocolate mixture to the egg mixture and whisk till combined.
• 12 whisk in the dry ingredients until the batter is smooth and glossy.
• 13 pour the batter into the prepared pan.
• 14 bake until a toothpick comes out clean, about 40 minutes.
• 15 cool on a wire rack until room temperature, about an hour.
• 16 ice with frosting or serve unfrosted with lightly sweetened whipped cream.
• 17 enjoy!

Chocolate Shadow Spritz Cookies

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 2 unsweetened chocolate squares (1 oz each)
• 1/3 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
• 6 ounces cream cheese
• 1 cup sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Recipe

• 1 melt chocolate in a double boiler or very slowly in the microwave; set aside to cool.
• 2 cream butter, cream cheese and sugar well.
• 3 add chocolate then beat in egg and vanilla.
• 4 sift together flour, baking powder and salt; gradually add to creamed mixture.
• 5 fill cookie press and form cookies on ungreased cookie sheets.
• 6 bake at 375°f for 10-12 minutes. checking for a slightly set or very slightly browned cookie at 10 minutes. if needed, bake another 1-2 minutes.
• 7 remove cookies from baking sheet while warm & transfer to wire rack to cool.
• 8 decorate if desired or enjoy them plain. store in an air-tight container and layered between foil or waxed paper, if needed. these cookies freeze well.

Cocoa Nib, Chocolate, And Citrus Dacquoise

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

Ingredients

• nonstick vegetable oil cooking spray
• 1 cup powdered sugar
• 1 tablespoon cornstarch
• 3/4 cup cocoa nibs, finely ground in spice mill or small coffee grinder (about 2 1/2 to 3 ounces)
• 1/2 teaspoon coarse kosher salt
• 3/4 cup egg (about 6 large)
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• nonstick vegetable oil cooking spray
• 1/2 cup sugar, divided
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon coarse kosher salt
• 1/3 cup canola oil or 1/3 cup other vegetable oil
• 2 large eggs, separated
• 2 tablespoons water
• 1 1/4 cups chilled heavy whipping cream
• 1 (8 ounce) container mascarpone cheese
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 6 ounces bittersweet chocolate, chopped
• 3/4 cup heavy whipping cream
• 3 tablespoons water
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons light corn syrup
• 3 tablespoons unsalted butter, room temperature
• blood orange marmalade
• blood orange section (for garnish)

Recipe

• 1 meringues:.
• 2 preheat oven to 300°f line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. beat egg whites and cream of tartar in large bowl until thick and foamy. adding 1 tablespoon sugar at a time, beat until stiff but not dry. fold in cocoa nib mixture. divide meringue between prepared pans, spreading evenly.
• 3 bake meringues 1 hour. turn off heat. keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
• 4 chocolate chiffon cake:.
• 5 preheat oven to 325°f line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
• 6 whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. stir in dry ingredients. beat egg whites in another medium bowl until soft peaks form. gradually add remaining 1/4 cup sugar, beating until stiff but not dry. fold whites into yolk mixture. transfer batter to prepared pan.
• 7 bake cake until tester inserted into center comes out clean, about 25 minutes. cool in pan 15 minutes. turn cake out onto rack; peel off parchment. cool completely. do ahead can be made 1 day ahead. wrap in foil; store at room temperature.
• 8 mascarpone whipped cream:.
• 9 combine all ingredients in large bowl. beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). cover and chill at least 1 hour and up to 2 hours.
• 10 glaze:.
• 11 place chocolate in large microwave-safe bowl. combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. whisk over medium heat until blended and just beginning to boil. pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. whisk in butter. let glaze stand until thick enough to spread, 15 to 20 minutes.
• 12 place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. refrigerate until chocolate is firmly set, about 30 minutes. spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. refrigerate 10 minutes. place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. carefully place cake layer atop meringue on platter. top assembled cake with second meringue, flat side up. spread 1/3 of glaze over top and sides of cake in thin even layer. refrigerate until coating sets, about 30 minutes.
• 13 heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. carefully pour glaze over cake, spreading to coat evenly. chill cake until glaze sets, at least 1 hour. ****do ahead cake can be made 3 days ahead. cover with cake dome and keep refrigerated.

Authentic Salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 28 ounces whole tomatoes (1 large can-do not drain)
• 1 small onion
• 1 -2 fresh tomato
• 1 tablespoon ground cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon salt (add just a little more then 1/4)
• 2 cups fresh cilantro leaves (loosely in a cup-not chopped-can add a little more)
• 3 -4 jalapenos (with seeds, microwave for almost 2 mins)
• 1 habanero (microwave for about 20 secs, slice a sliver to start)
• 3 red jalapenos (red fresno peppers, microwave for 1 - 1.5 mins. may be hard to find, not necessary but good!)

Recipe

• 1 follow ingredient instructions to microwave peppers. cut ingredients to fit in blender.
• 2 all all ingredients to blender and blend to desired consistency (add a sliver of the habenero to start).
• 3 refrigerate leftovers.
• 4 note: may need to add more salt or even cilantro if necessary. adjust ingredients according to taste or heat desired. if too hot, add another tomato.

Cauliflower With Tangy Mustard Sauce

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1 cauliflower head
• 1/2 cup mayonnaise
• 1/4 teaspoon minced dried onion
• 1 teaspoon prepared mustard
• 1/2 cup cheddar cheese, shredded

Recipe

• 1 remove leaves and wash fresh cauliflower. place cauliflower head on a microwave safe plate and cover with microwave plastic wrap.
• 2 microwave on high for 13-18 minutes or until tender. remove plastic wrap (be careful, the steam will be hot!).
• 3 combine mayonnaise, onion, and mustard in a small bowl. spread over top and sides of cooked cauliflower. sprinkle with cheese.
• 4 microwave on high, uncovered, for 1 minute to heat topping and melt cheese.
• 5 cut cauliflower head into wedges.

Baked Mozzarella Bites

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

Ingredients

• 1/3 cup panko breadcrumbs (japanese breadcrumbs)
• 3 pieces part skim mozzarella string cheese ((1 ounce pieces cut from stick)
• 3 tablespoons egg substitute (or 1 egg , beaten)
• cooking spray
• 1/4 cup low sodium marinara sauce

Recipe

• 1 preheat oven to 425°.
• 2 heat a medium skillet over medium heat. add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. remove from heat, and place the panko in a shallow dish.
• 3 cut mozzarella sticks into 1-inch pieces. working with one piece at a time, dip cheese in egg substitute; dredge in panko. place cheese on a baking sheet coated with cooking spray.
• 4 bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated.
• 5 pour the marinara sauce into a microwave-safe bowl. microwave at high 1 minute or until thoroughly heated, stirring after 30 seconds(or heat briefly in a small saucepan). serve with mozzarella pieces.

Cocoa Pebbles Krispies

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 16
• 1/4 cup butter
• 1 (10 1/2 ounce) package miniature marshmallows
• 1 (13 ounce) box cocoa pebbles cereal

Recipe

• 1 spray 13x9-inch pan with cooking spray.
• 2 microwave butter on high 45 seconds or until melted.
• 3 add marshmallows and toss to coat.
• 4 microwave 1 1/2 minutes or until marshmallows are completely melted.
• 5 if you prefer to make these on the stove top, put butter and marshmallows in a pan and melt.
• 6 add cereal and mix well.
• 7 press firmly and evenly into prepared pan.
• 8 cool and cut into bars.

Chocolate Shortcakes With Strawberries And Cream

Total Time: 33 mins Preparation Time: 20 mins Cook Time: 13 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup butter
• 1 (3 ounce) package cream cheese, softened
• 2 (1 ounce) semi-sweet chocolate baking squares
• 2 1/4 cups plus 2 tablespoons heavy whipping cream, divided
• 1 pint fresh strawberries, sliced
• 1/4 cup sugar
• 1/2 cup confectioners' sugar

Recipe

• 1 preheat oven to 375º. line a baking sheet with parchment paper; set aside.
• 2 in a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. using a pastry blender, cut in butter until mixture is crumbly.
• 3 in a small bowl, combine cream cheese and chocolate. microwave on high (100 percent power) in 30 second intervals, stirring between each, until cream cheese and chocolate are melted and smooth. let cool slightly.
• 4 add to flour mixture, stirring to combine. add 1/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.
• 5 on a lightly floured surface, roll dough to 3/4-inch-thickness. cut with a 21/2-inch cutter. place shortcakes on prepared baking sheet. bake for 13 to 15 minutes, or until firm to the touch. let cool.
• 6 in a small bowl, combine strawberries and sugar. cover and chill for 30 minutes.
• 7 in a medium bowl, beat remaining cream at medium speed with an electric mixer until thickened. gradually add confectioners’ sugar, beating until stiff peaks form; set aside.
• 8 split shortcakes. place bottom half of one shortcake on a serving plate. top with whipped cream and strawberries. place top half of shortcake over strawberries. serve immediately.

Chicken Mushroom Stuffed Bell Peppers

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

Ingredients

• Servings: 4
• 2 large green bell peppers, halved from stem to blossom end and seeded, stem removed
• 1 lb boneless skinless chicken breast, 3/4 to 1 inch dice
• 1/2 cup diced onion
• 8 ounces sliced mushrooms
• 4 ounces fat-free cheddar cheese (i use veggie shreds soy cheese) or 4 ounces fat-free monterey jack cheese, shredded, separated into half (i use veggie shreds soy cheese)
• 4 ounces honey-baked ham or 4 ounces smoked ham, thin sandwich slice
• 1 medium tomato, very thin slice, enough to cover each pepper half
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 3 minced garlic cloves
• salt & pepper
• 12 ounces wide egg noodles, cooked per package directions
• 1 tablespoon olive oil, plus
• 2 teaspoons olive oil

Recipe

• 1 preheat oven to 400°f.
• 2 in 11x7-inch or 9x13-inch glass or microwavable pan, microwave pepper halves cut side down in approximately 1/4 to 1/2 inch water, at half power (depends on microwave as they vary) for 4-5 minutes (until tender crisp), drain excess liquid.
• 3 meanwhile, in a large skillet heat 1 t olive oil over med high heat.
• 4 season chicken with salt & pepper to taste.
• 5 add chicken and mushrooms to skillet, sauté 2-3 minutes, add onion, garlic and 1/2 of chicken stock.
• 6 sauté uncovered until chicken stock is evaporated/absorbed.
• 7 in same glass pan, line the inside of each pepper half with ham slices to cover, add 1/4 of halved cheese to each pepper, stuff with chicken mixture and top with thin tomato slices.
• 8 pour remaining chicken stock over top, cover loosely with foil and bake for 15 minutes.
• 9 remove foil baste each pepper with stock in pan, then cover with remaining cheese.
• 10 return to oven for 3-5 minutes until cheese is melted.
• 11 while peppers are cooking prepare noodles.
• 12 i like to substitute 1 chicken bouillon cube for the optional salt to the cooking water.
• 13 prepare according to package directions, drain and toss with remaining olive oil.
• 14 to serve: place stuffed pepper on bed of noodles and spoon juice from pan over noodles.
• 15 enjoy!

Cocoa Fudge Cookies

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

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup butter, room temperature
• 7 tablespoons cocoa powder (unsweetened)
• 2/3 cup sugar
• 1/3 cup brown sugar
• 1/3 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/2 cup dried tart cherry (or mini chocolate chips)

Recipe

• 1 preheat oven to 350°f.
• 2 whisk together flour, baking soda and salt in a small bowl.
• 3 in a large, microwave-safe bowl, melt the butter in the microwave. stir in cocoa powder and sugars. stir in yogurt and vanilla extract. add flour and mix until just combined. stir in cherries or mini-chocolate chips, if using.
• 4 drop tablespoonfuls of batter onto a parchment lined baking sheet. press down slightly to flatten; cookies do not spread a lot.
• 5 bake at 350f for 9-12 minutes or until set and slightly firm at the edges. allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
• 6 makes 2 dozen.

Cocoa Krispies® Treatsâ„¢

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

Ingredients

• 3 tablespoons butter or 3 tablespoons margarine
• 1 (10 ounce) package large marshmallows, about 40 or 4 cups miniature marshmallows
• 6 cups cocoa krispiesâ® cereal

Recipe

• 1 in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat.
• 2 add kellogg's® cocoa krispies® cereal. stir until well coated.
• 3 using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. cool. cut into 2-inch squares. best if served the same day.
• 4 microwave directions.
• 5 in microwave-safe bowl heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. stir until smooth. follow steps 2 and 3 above. microwave cooking times may vary.
• 6 note.
• 7 for best results, use fresh marshmallows.
• 8 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
• 9 diet, reduced calorie or tub margarine is not recommended.
• 10 store no more than two days at room temperature in airtight container. to freeze, place in layers separated by wax paper in airtight container. freeze for up to 6 weeks. let stand at room temperature for 15 minutes before serving.

Chocolate Shortbread Slice

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 1/3 cup cream, pouring cream
• 450 g dark chocolate, chopped
• 130 g butter, chopped
• 250 g shortbread cookies, store bought, roughly chopped
• cocoa powder, for dusting

Recipe

• 1 line a 20cm square tin with non-stick baking paper.
• 2 place the chocolate, cream and butter in a saucepan and stir over a low heat, stirring until mixture is melted and smooth. (i used the microwave for this step).
• 3 place the biscuits in a mixing bowl and pour over 2/3 of the chocolate mixture and sitr to coat the biscuits. spoon this into the prepared tin and pour over the remaining chocolate mixture. tap the sides of the tin to remove any bubbles.
• 4 refrigerate for 3 hours or until set. remove from tin, dust with cocoa and cut into squares.

Chicken Murphy

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

Ingredients

• Servings: 8
• 1 lb boneless chicken breast, cubed
• 1 cup all-purpose flour
• 4 tablespoons olive oil
• 1 large onion, diced
• 1 lb italian sausage, cut into 1/2 ",pieces
• 4 large potatoes
• 1 cup wine
• 1 teaspoon distilled vinegar
• 1 cup water
• 1 cup sliced hot cherry pepper
• 1 lb angel hair pasta

Recipe

• 1 dredge cubed chicken in flour.
• 2 heat 2 tbs olive oil in a large skillet over medium heat.
• 3 saute chicken in oil until golden.
• 4 set aside.
• 5 in a dutch oven, saute diced onion and italian sausage in remaining 2 tbs olive oil until thoroughly cooked.
• 6 stir in chicken.
• 7 meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin).
• 8 stir into chicken and sausage mixture.
• 9 in a medium bowl, combine wine, vinegar, and water.
• 10 pour into sausage mixture, and cook over medium low heat until mixture begins to thicken.
• 11 add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
• 12 meanwhile, cook pasta in a large pot of boiling water until al dente.
• 13 drain.
• 14 serve chicken and sausage over pasta.

Bath Bombs With Cocoa Butter

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 cups baking soda
• 1 cup citric acid
• 1 cup cornstarch
• 1 tablespoon borax
• 2 teaspoons essential oils (or favorite scent)
• 85 g cocoa butter, melted

Recipe

• 1 to make bath bombs successfully, have ingredients ready to mix. choose your moulds carefully and have, at least, 2 molds ready for filling. read the instructions first so you know what you are doing. carefully measure out the wet ingredients (if you have too much, you will end up with "slop", and, if that is the case, just dry the product out and leave it loose (it will still work!).
• 2 to start: combine the baking soda, citric acid, cornstarch, and borax.
• 3 melt the cocoa buter in a microwave safe measuring cup or over low heat in a small pot. add to the baking soda mixture. combine the mixture and add the essential oils. mix well. mixture should hold together when you make a ball.
• 4 working quickly, press the mixture firmly into your mold, making sure the edges are clean. leave the mixture in to the mold for a couple of minutes, then pop out. while one tray is drying, work on the other (i put a small cutting board over top of the mold, flip over, then lift the mold off). let bombs dry overnight undisturbed. once dried, place them in a decorative bag and tie with ribbon.
• 5 to use: drop 1 bomb into your tub and relax.
• 6 ~or~ leave the mixture in the mixing bowl for 24 hours, periodically mixing the ingredients, breaking up the clumps. once the product has dried out, place in a nice decorative bag with a colourful ribbon. makes nice gifts.
• 7 helpful hints: your favorite perfume could be used in the bomb. realize that while it is messy, wasteful, and considering how expensive perfumes are -- but it can be done. remove the sprayer nozzle and spray into a measuring cup the desired amount because perfume is so concentrated, use 3/4 - 1 tsp, or until you are satisfied with the smell.
• 8 i have used large ice cube trays that i use just for bath bombs. when picking a mould you want something that is not too big (you end up wasting product) and soft edges (the bombs end up too fragile with sharp angles). when the bombs are in the molds, and i have pressed firmly down, i will run a sharp knife along the bottom of the mold to get a clean, flat edge. you can put lavender flowers, rose petals, etc in your mixture, but sometimes it ends up clogging your drains, so think carefully about what you are putting in the bombs -- if you put too much dried fowers in the bomb may not come together.
• 9 commercial bombs have lots of hidden ingredients it them that are not necessarly good for the skin, like sodium laurel sulphite -- which gives you the "bubbling action" you get nice bubbles, but this product (in its raw state) will actually burn the skin.

Broccoli, Mushroom & Cheese Dip

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

Ingredients

• Servings: 8
• 1 (6 ounce) package of kraft processed cheese with garlic, cut up into pieces
• 1 onion, diced
• 3 tablespoons margarine or 3 tablespoons butter
• 1 (10 ounce) package frozen broccoli (prepare in microwave as directed on pkg.)
• 1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
• 1 tablespoon worcestershire sauce
• 1 (10 1/2 ounce) can mushroom stems and pieces, drained (large can)
• 2 -3 drops tabasco sauce

Recipe

• 1 saute onions in butter until clear.
• 2 add soup, mushrooms and cheese until cheese is completly melted (stir a lot).
• 3 add all other ingredients.
• 4 serve with frito scoops.

Chocolate Swirl Muffins

Total Time: 3 hrs 10 mins Preparation Time: 30 mins Cook Time: 2 hrs 40 mins

Ingredients

• 1 cup semi-sweet chocolate chips
• 3/4 cup whipping cream
• 1 teaspoon vanilla
• 2 (16 1/2 ounce) boxes betty crocker chocolate chip muffin mix (premium)
• 1 1/3 cups water
• 1/2 cup canola oil
• 4 large eggs

Recipe

• 1 heat oven to 375° f, generously grease 12-cup fluted tube cake pan.
• 2 in 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
• 3 remove 1/3 cup filing for glaze; set aside.
• 4 freeze remaining filling 15 minutes until thick like pudding.
• 5 meanwhile, in large bowl, stir together all cake ingredients.
• 6 spoon half the batter into pan.
• 7 remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
• 8 spoon remaining batter over filling.
• 9 bake 50- 65 minutes or until top springs back when touched.
• 10 cool 15 minutes.
• 11 remove from pan to wire rack.
• 12 spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on high 10- 15 seconds using microwavable small bowl).
• 13 cool completely, about one hour.

Brown Rice Porridge

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

Ingredients

• Servings: 4
• 1 cup brown rice
• 3/4 tablespoon salt
• 4 cups hot water
• cinnamon sugar, posted (cinnamon sugar)

Recipe

• 1 cook the rice in salted water for about 1 1/2 hours in a covered casserole dish in a moderate oven, until well cooked and slightly mushy.
• 2 refrigerate until needed (rice will absorb extra water during this time).
• 3 when needed stir in about 2 tsp cinnamon sugar per serving and re-heat in a microwave or pot to desired temperature.
• 4 serve topped with raw fresh fruit, more cinnamon sugar, the milk of your choice or a little cream.

Baked Oatmeal

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

Ingredients

• Servings: 12
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 cup oil
• 4 large eggs
• 1 tablespoon cinnamon
• 1 tablespoon vanilla extract
• 1 1/3 tablespoons baking powder
• 6 cups oats
• 2 medium apples
• 2 cups milk

Recipe

• 1 preheat oven to 350 degrees.
• 2 beat sugar, brown sugar, oil, and eggs in large bowl until well blended.
• 3 stir in cinnamon, vanilla, and baking powder until evenly mixed - a wisk will help smooth out the bumps.
• 4 add the oats, apples, and milk.
• 5 bake in a 9x13 pan for about 35-40 minutes.
• 6 let cool before cutting.
• 7 this can be eaten once it is cooled off a little, or i like to cut into 12 pieces and freeze them in gallon freezer bags. for a quick and easy breakfast i microwave from frozen for 90 seconds. it is so easy!
• 8 enjoy!

Brown Sugar Apple Cheesecake

Total Time: 8 hrs 40 mins Preparation Time: 40 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 30 gingersnaps (or a 2 cups graham cracker crumbs)
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 4 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter
• 3 large golden delicious apples or 3 large fuji apples, peeled, cored and cut into eighths
• 2 tablespoons packed light brown sugar
• 3 (8 ounce) packages cream cheese, at room temperature
• 3/4 cup packed light brown sugar
• 6 tablespoons sugar
• 3 tablespoons apple cider
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground cinnamon
• 3 large eggs
• 3/4 cup sour cream
• 1/3 cup heavy cream
• apple jelly, for glazing (optional)
• confectioners' sugar, for dusting (optional)

Recipe

• 1 to make the crust:
• 2 butter the bottom and sides of a 10-inch springform pan.
• 3 put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.
• 4 pulse in the sugar and cinnamon, if you're using it, then pour in the melted butter and pulse until the crumbs are moistened.
• 5 turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go.
• 6 put the pan in the freezer while you preheat the oven. (the crust can be covered and frozen for up to 2 months.).
• 7 center a rack in the oven and preheat the oven to 350 degrees f.
• 8 remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides.
• 9 place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned.
• 10 transfer to a rack to cool while you make the apples and the filling.
• 11 leave the oven at 350 degrees f.
• 12 to make the apples:
• 13 melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat.
• 14 when the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.
• 15 sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.
• 16 scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples.
• 17 let the apples cool while you make the filling.
• 18 getting ready to bake:.
• 19 have a roasting pan large enough to hold the springform pan at hand. put a kettle of water on to boil.
• 20 to make the filling:
• 21 working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.
• 22 add the sugars and beat for another 2 minutes.
• 23 beat in the cider, vanilla, and cinnamon.
• 24 reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes inches
• 25 finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
• 26 pour about one third of the batter into the baked crust.
• 27 drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.
• 28 cover with the remaining batter and, if needed, jiggle the pan to even the top.
• 29 place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
• 30 bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.
• 31 the cake will rise evenly and crack around the edges and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine.
• 32 gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
• 33 run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.
• 34 if desired, melt a small amount of apple jelly in the microwave and glaze the cake, or dust with confectioner's sugar.

Chocolate Sweet Salami

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 500 g animal crackers
• 100 g pecans (or walnuts, almonds)
• 50 g raisins (or any dry fruit)
• 100 g unsweetened butter
• 125 ml milk
• 100 g dark chocolate
• 3 tablespoons cocoa
• 2 tablespoons amaretto
• 1 teaspoon vanilla

Recipe

• 1 1. blend crackers and nuts in a food processor. to that add the raisins.
• 2 2. in a separate bowl melt chocolate , butter and milk in the microwave. to that add cocoa, vanilla and amaretto.
• 3 3. combine the wet with the dry ingredients and mix well. divide the mixture on two and place on plastic wrap. form it in a shape of salami and refrigerate overnight.

Crab Rangoon Dip

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

Ingredients

• Servings: 4
• 4 green onions, chopped
• 2 (8 ounce) packages cream cheese
• 2 (6 ounce) cans fancy crabmeat, drained (can also use imitation krab)
• 3 tablespoons powdered sugar
• 1 1/2 teaspoons worcestershire sauce
• 1/4 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1/2 cup sour cream
• 32 wonton wrappers
• vegetable oil (in a kitchen spritzer)

Recipe

• 1 soften the cream cheese in the microwave for about thirty seconds.
• 2 add all the other ingredients (except wonton chips) and mix well.
• 3 pour dip into an oven-safe casserole dish.
• 4 bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
• 5 meanwhile, cut wonton wrappers in half on the diagonal.
• 6 spray wontons lightly with oil using kitchen spritzer.
• 7 while the finished dip is resting, turn oven up to 375 degrees.
• 8 lay wontons on baking stone or cookie sheet in a single layer.
• 9 bake wontons 4-6 minutes or just until golden brown. watch closely as they burn easily.
• 10 remove from pan and allow to cool on a plate layered with paper towels.
• 11 serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).

Chocolate Streusel Bars

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

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/4 cup cocoa
• 1/2 cup butter (1 stick) or 1/2 cup margarine (1 stick)
• 1 egg
• 1 (14 ounce) can sweetened condensed milk (not evaporated milk)
• 2 cups semi-sweet chocolate chips, divided (12-oz. pkg.)
• 1 cup nuts, coarsely chopped

Recipe

• 1 heat oven to 350°f
• 2 grease 13x9x2-inch baking pan.
• 3 stir together flour, sugar and cocoa in large bowl.
• 4 cut in butter until mixture resembles coarse crumbs.
• 5 add egg; mix well.
• 6 set aside 1-1/2 cups mixture.
• 7 press remaining mixture onto bottom of prepared pan.
• 8 bake 10 minutes.
• 9 meanwhile, in medium microwave-safe bowl, place sweetened condensed milk and 1 cup chocolate chips; stir.
• 10 microwave at high (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; pour over crust.
• 11 add nuts and remaining chips to reserved crumb mixture. sprinkle over top.
• 12 bake an additional 25 to 30 minutes or until center is almost set.
• 13 cool completely in pan on wire rack.
• 14 cut into 36 bars.

Basil Tomato Tartlets

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

Ingredients

• 3 medium tomatoes
• 3 garlic cloves, minced
• 1 celery rib, minced
• 2 tablespoons grated parmesan cheese
• 1 tablespoon pesto sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 seed and chop tomatoes.
• 2 in a medium microwave safe b owl, combine tomatoes, garlic, and celery. microwave on high for 4 minutes, stirring 2 or 3 times.
• 3 stir parmesan cheese, pesto, salt and pepper into tomato mixture. let cool.
• 4 spoon filling into tartlets. serve at room temperature.

Blueberry Upside-down Cake

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

Ingredients

• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 cups fresh blueberries, about 1 pint
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 3/4 cup granulated sugar
• 2 eggs
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla
• 1/3 cup low-fat milk

Recipe

• 1 preheat oven to 350°f
• 2 place 2 tablespoons butter in a 9-inch round cake pan or divide butter among 8 muffin cups, placing about 3/4 teaspoon butter in each cup. place pan or muffin tin in oven until butter is melted, from 1 to 2 minutes. place on a heatproof countertop.
• 3 brush bottom and sides of pan or muffin cups with melted butter. sprinkle 2 tablespoons brown sugar into butter on bottom of pan or about 3/4 teaspoon brown sugar into each muffin cup. stir brown sugar into butter to evenly distribute. evenly scatter blueberries over brown sugar mixture. they will form a thick layer.
• 4 in a medium-size bowl, using a fork, stir flour with baking powder, cinnamon and salt.
• 5 in a large bowl, using an electric mixer set on medium-high, beat 1/2 cup butter until creamy, about 1 minute. gradually beat in granulated sugar until mixture is pale and texture resembles creamy whipped butter, at least 2 minutes. beat in eggs, one at a time, beating well between additions and scraping down sides of bowl. beat in almond extract and vanilla.
• 6 reduce speed to low and gradually beat in one-third of flour mixture, then half of milk. repeat additions, ending with flour mixture, beating just until blended. batter will be quite thick.
• 7 spoon evenly over berries. if using muffin cups, divide batter evenly among them. gently smooth batter to completely cover berries.
• 8 bake in centre of 350f oven until cake edge begins to pull away from side of pan and cake springs back when lightly touched in centre, from 40 to 45 minutes for cake and 20 to 25 minutes for muffins.
• 9 remove from oven and let stand in pan or muffin cups for just 5 minutes, then run a knife around outside edge of cake. invert onto a large cake plate or flat surface for muffin cups. serve warm or at room temperature. if making more than 1 day ahead, cover with a tent of foil and refrigerate. briefly warm in microwave or bring to room temperature before serving.

Chocolate Tahini Rum Cake

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

Ingredients

• 300 g tahini
• 300 g icing sugar
• 300 g plain flour
• 200 g dark chocolate couverture (with 55% cocoa)
• 200 g dark rum (or cognac)
• 100 g orange juice (freshly squeezed only)
• 1 teaspoon baking powder (heaped)

Recipe

• 1 preheat oven to 180 degrees centigrade.
• 2 prepare the 24cm baking pan. brush corn oil over the surface of the pan and then coat with sugar by adding in a cup, swirling it around until it covers the inside surface of the pan and then tipping out the excess onto a sheet of grease-proof paper. it can then be folded and poured back into the sugar canister.
• 3 in a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.
• 4 add rum, orange juice and combine, then add icing sugar.
• 5 melt the chocolate in the microwave or in a double boiler and add to the mixture.
• 6 finally add the flour and a heaped teaspoon of baking powder and combine with the whisk. it will become quite thick with the addition of the flour.
• 7 pour into the pan and bake for 20-30 minutes or until the cake starts to smell good and comes away from the sides slightly.
• 8 turn out onto a wire rack and cool. serve slightly warm with whipped cream.
• 9 note: that it will not rise so the pan should be full to the top. also, the sugar coating makes the outside of the cake crunchy and sweet.

Chocolate Sugar Cookies

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 baker's unsweetened chocolate squares
• 1 cup butter or 1 cup margarine
• 1 1/2 cups sugar, divided
• 1 egg
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 375°f.
• 2 combine flour, baking powder and salt set aside.
• 3 microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted. stir until chocolate is completely melted. add 1 cup of the sugar; mix well. blend in egg and vanilla. stir in flour mixture until well blended.
• 4 refrigerate 15 minutes or until dough is easy to handle. shape into 1 inch balls; rolling in remaining 1/2 cup sugar. place 2 inches apart, on ungreased baking sheets. if flatter crisper cookie is desired, flatten with bottom of glass.
• 5 bake 8-10 minutes or until set.
• 6 cool on baking sheets 1 minute remove to wire racks to cool completely.
• 7 chocolate carmel sugar cookies: omit 1/2 cup of the sugar prepare dough into balls as directed. roll in 1/2 cup finely chopped pecans instead of sugar. place 2 inches apart on baking sheets. make indentation in each ball.
• 8 bake as directed.
• 9 microwave 1 bag (14 ounces) of kraft caramels and 2 tablespoons of milk in microwaveable bowl on high for 3 minutes or until caramels are melted, stirring after 2 minutes. spoon evenly into centers of cookies. drizzle with melted baker's semi-sweet baking chocolate.
• 10 cool completely.

Cauliflower And Potato Puree (puree De Chou-fleur)

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

Ingredients

• Servings: 6
• 1 cauliflower, cored and separated into florets (about 3 pounds)
• 1 1/2 lbs potatoes, peeled (2 to 3 large potatoes)
• 1/4 cup milk, to 1/2 cup as needed
• 3 tablespoons butter
• 3/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
• 2 drain the vegetables and puree them together in a food processor. the puree should be moist enough, but if it isn’t, add some milk.
• 3 stir in the butter and season with the salt and pepper. blend well. (the puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. reheat in a water bath (bain-marie) or microwave oven.).
• 4 note: when boiling vegetables for a puree, i find that very little additional liquid is necessary for the puree. i steamed my vegetables until soft.
• 5 variations:.
• 6 in step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
• 7 puree de navets (turnip puree): to use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. prepare as above.
• 8 puree de brocoli (broccoli puree): substitute 3 pounds of broccoli for the cauliflower.
• 9 at home with the french classics.

Broccoli-cheddar Puff

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 15
• 5 tablespoons butter
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (optional)
• 2 1/2 cups milk
• 2 cups sharp cheddar cheese, shredded
• 2 (10 ounce) boxes frozen broccoli, thawed and squeezed dry
• 7 large eggs, separated
• 1 1/2 cups breadcrumbs (3 slices bread) or 1 1/2 cups butter cracker crumbs

Recipe

• 1 in a 4 quart saucepot, melt 4 tbsp butter over med-low heat. stir in flour, salt, and cayenne until blended; cook 1 minute stirring. gradually stir in milk; cook until mixture boils and thickens, stirring frequently. stir in cheese; cook until just melted. remove from heat and stir in broccoli.
• 2 in a small bowl, lightly beat egg yolks. stir in about 1/2 cup cheese sauce. gradually pour egg yolk mixture into cheese sauce, stirring rapidly to prevent curdling. cool slightly.
• 3 meanwhile, preheat oven to 325 degrees. grease a shallow 3 1/2 quart casserole dish or a 9x13 dish. in a microwave-safe bowl, melt 1 tablespoons butter and mix in crumbs. in a large bowl, beat egg whites until stiff peaks form. fold one third of the whites into the cheese mixture. fold cheese mixture gently back into the remaining whites. pour into casserole. sprinkle with cracker crumbs and bake 40 min or until the top is browned. serve immediately.