Chocolate Raspberry Mousse Truffle Cake, Raspberry-cassis Sauce

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 18
• 2 cups sifted cake flour (not self-rising)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 (1 1/2 ounce) godiva dark chocolate bars, coarsely chopped
• 1/2 cup unsalted butter, slightly softened
• 1/3 cup vegetable shortening
• 1/2 cup packed light brown sugar
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1 cup milk, at room temperature
• 1/3 cup water
• 3 tablespoons granulated sugar
• 3 tablespoons framboise eau-de-vie (raspberry brandy)
• 1 tablespoon grand marnier
• 8 (1 1/2 ounce) godiva dark chocolate bars, coarsely chopped
• 1 1/4 cups frozen unsweetened raspberries
• 1/3 cup granulated sugar
• 3 tablespoons granulated sugar
• 3 large egg yolks
• 1 pinch salt
• 2 cups heavy cream, divided
• 3 tablespoons framboise eau-de-vie (raspberry brandy)
• 1 tablespoon grand marnier
• 2 teaspoons vanilla extract
• 3 cups frozen unsweetened raspberries
• 1 cup red currant jelly
• 2/3 cup granulated sugar
• 1 tablespoon arrowroot
• 1 tablespoon water
• creme de cassis, to taste
• 4 (1 1/2 ounce) godiva dark chocolate bars, coarsely chopped
• 1/2 cup heavy cream
• 1 tablespoon heavy cream
• 2 tablespoons light corn syrup
• 1 pinch salt
• 3/4 teaspoon vanilla extract
• sifted unsweetened cocoa powder (for dusting)
• fresh raspberry, for garnish

Recipe

• 1 make the chocolate sour cream cake:.
• 2 preheat oven to 350ºf.
• 3 lightly butter the bottom and sides of two 9x2" round cake pans. line the bottoms of the pans with parchment paper. dust the sides of the pans with flour and tap out the excess.
• 4 sift together flour, baking soda and salt onto a piece of waxed paper.
• 5 place chocolate in microwave-safe bowl. microwave on medium(50%power)1 minute. stir. microwave 1 minute more or until chocolate softens.
• 6 stir until smooth. let cool.
• 7 beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
• 8 add brown sugar.
• 9 continuing to beat, gradually add granulated sugar over a 4 minute period.
• 10 continue beating for another 1-2 minutes or until mixture is a light texture and off- in color. beat in vanilla.
• 11 beat eggs with fork until frothy. at medium speed while continuing to beat, slowly add beaten eggs to batter.
• 12 add sour cream aand beat until smooth. beat in melted chocolate until blended. scrape down sides and bottom of bowl with rubber spatula.
• 13 at low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. mix batter for 10 more seconds.
• 14 divide batter between prepared pans and smooth top.
• 15 bake 35-40 minutes or until center springs back when gently pressed with a finger.
• 16 cool in pans on wire racks for 5 minutes.
• 17 run a thin-bladed knife around the edges of layers to loosen. invert the cake layers onto wire racks.
• 18 peel off the paper circles and leave them loosely attached to the bottom of the cake layers. reinvert the layers onto other racks so that they are right side up.
• 19 cool cake layers completely.
• 20 make the raspberry syrup:.
• 21 combine water and sugar in small saucepan. cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
• 22 raise heat to medium-high and bring syrup to boil. remove the pan from heat and stir in the raspberry brandy and grand marnier.
• 23 keep syrup covered until ready to assemble the cake.
• 24 make the chocolate raspberry mousse:.
• 25 put chocolate in food processor fitted with the metal chopping blade. cover and process 30-45 second or until finely ground.
• 26 combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
• 27 press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. discard seeds. cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
• 28 pour hot pureé over ground chocolate.
• 29 combine egg yolks, 3 tablespoons sugar and salt in small bowl. whisk vigorously until well blended.
• 30 scald 3/4 cup heavy cream in a small saucepan over medium heat. while whisking constantly, temper egg yolk mixture into saucepan of hot cream.(to temper eggs; stir a little of the hot cream into eggs to warm "temper" them. the warmed eggs are then stirred into the remaining hot mixture. tempering helps to prevent eggs from curdling).
• 31 continue to cook over low heat, stirring constantly, until mixture starts to thicken. (do not allow the custard to overcook or the custard will be grainy.).
• 32 with the motor of the food processor running immediately pour the hot custard through the feed tube. process for 15-25 seconds or until chocolate is completely melted.
• 33 with a spatula, scrape down the side of bowl.
• 34 add raspberry brandy, grand marnier and vanilla. process briefly until blended.
• 35 turn chocolate/raspberry mixture into large bowl.
• 36 whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(do not overwhip cream or mousse will be grainy.).
• 37 using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. fold in remaining whipped cream.(do not overfold the mousse.) keep the mousse at room temperature while preparing cake layers.
• 38 assemble the truffle cake:.
• 39 line the inside of 2 quart round glass bowl with plastic wrap. remove paper circles from bottoms of cake layers. using a long serrated knife, slice each cake layer in half horizantally.
• 40 trim one cake layer into 6-1/4" circle. generously brush with some of the raspberry soaking syrup. place the cake circle into the bottom of the prepared bowl. spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
• 41 trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. place cake circle on top of the mousse and press it down gently. cover with remaining mousse.
• 42 brush a third layer cake with remaining syrup and press it gently on top of the mousse.
• 43 wrap the bowl in plastic-wrap and chill the truffle cake overnight.(reserve the leftover cake layer for another use. it may be frozen for up to 1 month.).
• 44 make the rapberry-cassis sauce:.
• 45 combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. do not let mixture boil.
• 46 strain raspberry mixture a fine-meshed sieve into a bowl. discard seeds. pour raspberry pureé back into noncorrosive medium saucepan.
• 47 put arrowroot in small cup. slowly stir in water until mixture is smooth. stir arrowroot paste into raspberry mixture.
• 48 cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. continue to boil for 30-60 seconds or until sauce is translucent.
• 49 do not boil more than 1 minute or the sauce will become watery. remove pan from heat. cool sauce to room temperature and stir in crème de cassis, to taste. transfer sauce to a bowl; cover and refrigerate.
• 50 make the truffle frosting:.
• 51 put chocolate in food processor fitted with metal chopping blade. process for 30-45 seconds or until finely ground.
• 52 heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
• 53 pour cream mixture over chocolate in food processor. add vanilla. let the mixture stand for 30 seconds to melt chocolate. process briefly until mixture is smooth. turn into a small bowl and cover surface with plastic wrap.
• 54 let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
• 55 assemble the truffle cake:.
• 56 remove the plastic from the top of the truffle cake bowl. invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
• 57 using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
• 58 create decorative swirls in the frosting using the back of a soup spoon.
• 59 lightly dust the cake with cocoa powder.
• 60 store the truffle cake in refrigerator under a cake dome for up to 4 days.
• 61 to serve:.
• 62 spoon a pool of raspberry-cassis sauce onto a dessert plate. lay a slice of cake on top of sauce. garnish with fresh raspberries.

Chocolate Raspberry Tart

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

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons cold 1% milk
• 1/2 cup canola oil
• 1 egg yolk
• 1 cup semi-sweet chocolate chips
• 2 tablespoons honey
• 20 ounces fresh raspberries
• 5 tablespoons blackberries or 5 tablespoons apricots, preserve
• 1 tablespoon orange juice

Recipe

• 1 preheat oven 410 degrees.
• 2 sift together flour, sugar and salt. in a small bowl, beat milk into canola oil with fork until frothy. form a well in flour mixture. add canola oil mixture and combine gently with a fork until crumbly.
• 3 pat into a tart pan or i used a pizza pan, prick the bottom with a fork.
• 4 brush the egg yolk onto the bottom of the crust (to keep crust from getting soggy).
• 5 bake for 10-15 minutes until edges are lightly brown.
• 6 remove from oven and coool.
• 7 wash berries and dry gently with a paper towel.
• 8 melt chocolate chips (microwave or put a small bowl of chips into a bath of hot water). mix in honey.
• 9 spread chocolate mixture over the bottom of crust.
• 10 put raspberries onto warm chocolate and press down lightly (hole side down).
• 11 melt preserve and mix in orange juice.
• 12 brush preserve mixture over raspberries and pour any extra over.
• 13 cool and serve. this is best eaten within 2 days of preparation as the berries go bad quickly. i don't like to refrigerate because the crust gets soggy.

Chip And Dip Cookies

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

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup coarsely crushed potato chips
• 3/4 cup coarsely crushed pretzel
• 1 cup semi-sweet chocolate chips
• 1 cup chocolate chips

Recipe

• 1 preheat oven to 350°f
• 2 combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. add egg yolk and vanilla. gradually add flour and mix well. stir in potato chips and pretzels.
• 3 shape level tablespoons of dough into 3-inch logs. place on an ungreased baking sheet, 1 1/2 inches apart. bake 14 to 18 minutes or until edges are lightly browned. cool completely on baking sheet.
• 4 heat semisweet chocolate chips in microwave for 30 seconds. stir. repeat until melted. dip one end of each cookie into chocolate and place on wax paper. refrigerate until firm, about 10 minutes.
• 5 heat baking chips in microwave for 30 seconds. stir. repeat until melted. dip other end of cookie into melted chips and place on wax paper. refrigerate until firm, about 10 minutes.

Chocolate Sour Cream Bundt Cake (cook's Illustrated)

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

Ingredients

• Servings: 16
• 1 tablespoon butter, melted
• 1 tablespoon cocoa
• 3/4 cup natural cocoa (not dutch-processed, 2 1/4 ounces)
• 6 ounces bittersweet chocolate, chopped
• 1 teaspoon instant espresso powder (optional)
• 3/4 cup water (boiling)
• 1 cup sour cream, room temperature
• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1 teaspoon table salt
• 1 teaspoon baking soda
• 12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
• 2 cups packed light brown sugar (14 ounces)
• 1 tablespoon vanilla extract
• 5 large eggs, room temperature
• confectioners' sugar, for dusting

Recipe

• 1 for the pan: stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup bundt pan, see illustration below. (if mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) adjust oven rack to lower-middle position; heat oven to 350°f.
• 2 for the cake: combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. cool to room temperature; then whisk in sour cream. whisk flour, salt, and baking soda in second bowl to combine.
• 3 in standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
• 4 pour batter into prepared bundt pan, being careful not to pour batter on sides of pan. bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. dust with confectioners' sugar, transfer to serving platter, and cut into wedges.

Best-ever Chocolate Fudge Layer Cake

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 18
• 1 (18 1/4 ounce) package chocolate cake mix
• 1 (4 ounce) package jell-o chocolate instant pudding
• 4 eggs
• 1 cup breakstone's sour cream or 1 cup knudsen sour cream
• 1/2 cup oil
• 1/2 cup water
• 1 (8 ounce) package baker's semi-sweet chocolate (8 squares)
• 1 (8 ounce) container cool whip topping (do not thaw.)
• 2 tablespoons planters sliced almonds

Recipe

• 1 heat oven to 350 degrees f.
• 2 chop 2 chocolate squares. beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer on low speed just until moistened. beat on medium speed 2 minute stir in chopped chocolate. pour into 2 greased 9-inch round pans.
• 3 bake 30 to 35 minute or until toothpick inserted in centers comes out clean. cool in pans on wire racks 10 minute loosen cakes from sides of pans. invert onto racks; gently remove pans. cool cakes completely.
• 4 place cool whip and remaining chocolate squares in microwaveable bowl. microwave on high 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute let stand 15 minute to thicken. stack cake layers on plate, filling and frosting with cool whip frosting. garnish with nuts. keep refrigerated.

Creamy Chocolate Mint Melts

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

Ingredients

• 24 ounces chcolate almond bark
• 1 cup semi-sweet chocolate chips
• 1 teaspoon peppermint extract
• 4 drops green food coloring
• 3 tablespoons whipping cream

Recipe

• 1 line bottom and sides of a 8x12 inch glass dish with waxpaper.
• 2 combine 2/3 of candy coating and the chocolate chips in a 4 cup glass measuring cup.
• 3 microwave on high uncovered, 2 1/2-3 minutes or until mixture is softened.
• 4 stir until smooth.
• 5 spread 1/2 of the chocolate in bottom of baking dish.
• 6 refrigerate until set, about 20 minutes. (allow remaining chocolate to stand at room temp.).
• 7 place remaining candy coating in 2 cup glass measuring cup.
• 8 microwave on high uncovered, 1 1/2 -2 minutes or until softened.
• 9 stir in peppermint extract and food coloring. (mixture will become very stiff).
• 10 mix in cream until spreading consistency.
• 11 spread over chilled chocolate mixture.
• 12 refrigerate until set, about 20 minutes.
• 13 spread remaining chocolate mixture over mint layer.
• 14 chill until set.
• 15 before serving, allow to warm to room temperature, then, holding onto waxed paper edges, lift mints from pan.
• 16 cut into serving pieces, about 1 inch or smaller as desired.
• 17 mints need to be at room temperature to cut without the chocolate breaking.

Broccoli Quiche

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

Ingredients

• Servings: 6
• 1 (1 lb) bag frozen cut up broccoli
• 1 (8 ounce) piece mozzarella cheese (whole milk if you can get it)
• 5 eggs
• 1 frozen deep dish pie shell
• salt and pepper
• grated parmesan cheese

Recipe

• 1 thaw broccoli in microwave 2 minutes.
• 2 cut up cheese in little cubes.
• 3 beat all eggs and add the broccoli, cheese, salt and pepper.
• 4 pour into pie crust.
• 5 add parmesan cheese on top.
• 6 bake at 350 degees for about 30 minutes until the top in nice and brown.
• 7 can also use cheddar cheese in place of the mozzerella.

Chocolate Souffle Cake

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

Ingredients

• 9 1/2 tablespoons unsalted butter
• 3 1/2 tablespoons all-purpose flour
• 2 ounces unsweetened chocolate, broken up
• 4 ounces semisweet chocolate
• 12 tablespoons granulated sugar
• 5 eggs (separated)
• 4 tablespoons unsalted butter
• 2 ounces semisweet chocolate
• 2 ounces bittersweet chocolate
• 3 tablespoons heavy cream
• 2/3 cup sifted confectioners' sugar
• 1 teaspoon vanilla

Recipe

• 1 for cake:.
• 2 preheat oven to 350 degrees.
• 3 with 1/2 tbl butter, grease bottom and sides of a 9"x3" springform pan. cut a round of waxed paper to fit over bottom. butter and dust with flour (1/2 tbl).
• 4 melt chocolate in microwave oven. with spatula, scrape into bowl. cool for 3 minutes.
• 5 add 9 tbl butter gradually, stirring well.
• 6 add 9 tbl sugar, remaining flour and egg yolks. stir after each addition.
• 7 beat egg whites. add pinch of salt. beat until whites start to hold their shape.
• 8 add remaining 3 tbl sugar. beat until stiff.
• 9 with rubber spatula, gently fold egg whites into batter.
• 10 place batter in pan and smooth top.
• 11 bake 35 minutes. gently remove sides. cool on wire rack.
• 12 for icing:.
• 13 melt butter and 2 chocolates in microwave.
• 14 wisk in cream. add sugar and vanilla.
• 15 wisk until completely smooth.
• 16 while icing is warm, spread over cake.

Cheesy Shrimp Bread Sticks

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

Ingredients

• Servings: 8
• 2 (11 ounce) cans pillsbury breadsticks
• 1/2 cup shrimp, cooked
• 1/2 cup herbed chive soft cheese
• 1/4 teaspoon ground black pepper
• 1/2 cup parmesan cheese, grated
• 2 tablespoons butter, melted

Recipe

• 1 shrimp -- in a small food professor, add the shrimp and mince well. transfer to a small bowl and mix with the herb cheese and pepper.
• 2 bread sticks -- spread out and pull apart, but rather than pulling every single one apart -- i like to keep 2 together to make one thicker bread stick. just press the seam together so two bread sticks become one.
• 3 filling -- spread on the shrimp and cheese mix on the bread stick. fold in half lengthwise and then twist. lay on a baking sheet lined with parchment paper.
• 4 topping -- melt the butter in a small dish in the microwave and brush on the bread stick, all sides and top with the parmesan cheese and bake according to directions. 400 for about 12-15 minutes until golden brown.
• 5 these are just fun, delicious appetizers or they are great for a unique roll or even just a dipper for soup.

Cat Scat Cookies

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

Ingredients

• 1/2 cup honey
• 2/3 cup butter
• 2 cups whole wheat flour
• 1/3 cup cocoa powder
• 1 egg
• 1 teaspoon vanilla
• grape-nuts cereal

Recipe

• 1 place honey in a heat-proof bowl and microwave on high heat until bubbles appear, about a minute; add butter and stir until combined. add flour, cocoa powder, egg and vanilla and stir to combine.
• 2 form dough into small, log-shaped cookies of random lengths to resemble cat dukies. place logs on a baking sheet and refrigerate until firm. roll chilled logs in grape nuts until cereal adheres to the dough -- the cookies don't have to be totally covered with the cereal, they should look sort of random or realistic.
• 3 place on ungreased baking sheets and bake in a preheated 350° oven for 10-15 minutes or until lightly browned. remove from oven and place cookies on a wire rack to cool completely.
• 4 line a clean litter box with foil and cover bottom with additional grape nuts cereal. add cookies to the 'litter' and serve with a new (clean) litter scoop. lol.

Cheesy Spinach Dip

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 24
• 1 lb velveeta reduced fat cheese product, cut up
• 1 (14 1/2 ounce) can tomatoes, cut up
• 1 (10 ounce) package frozen chopped spinach, thawed,drained
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 mix prepared cheese product and tomatoes in 1-quart microwavable bowl.
• 2 microwave on high 5 minutes or until prepared cheese product is completely melted, stirring after 2 minutes.
• 3 add remaining ingredients; mix well.
• 4 microwave on high 2 minutes or until thoroughly heated.

Chocolate Raspberry Cheesecake

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

Ingredients

• 3 ounces bakers semi-sweet chocolate baking squares
• 1/4 cup water
• 1 (8 ounce) package cream cheese, softened
• 1/2 raspberry spreadable fruit
• 3 1/4 cups cool whip, thawed 8 ounce tub
• 2 tablespoons water
• 36 fresh raspberries
• 2 chocolate wafer cookies, crushed

Recipe

• 1 melt the chocolate with 1/4 cup water in microwave on high for 1 - 1 1/2 minutes or heat on stove on low stirring constanty until almost melted; remove from heat and stir until completely melted. (mixture will be very thick).
• 2 beat chocolate, cream cheese, and 1/4 cup fruit spread.
• 3 immediately stir in 2 1/2 cups cool whip until smooth.
• 4 sprad in a 8 or 9 in pie plate.
• 5 freeze for 3-4 hours.
• 6 remove from freezer, let stand for 15 minutes.
• 7 briefly heat and stir remaining 1/4 cup fruit spread 2 tablespoons of water until well blended.
• 8 spread remaining cool whip on top of cheesecake, drizzle with fruit/water mixture. top with fresh raspberries and crushed chocolate cookie wafers.
• 9 store leftovers in the freezer.

Au Gratin Potato Balls

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

Ingredients

• Servings: 8
• 8 large baking potatoes
• 1/3 cup dried onion
• 8 ounces cream cheese
• 8 ounces sour cream
• 2 tablespoons butter
• salt, to taste
• pepper, to taste
• parmesan cheese, for coating balls

Recipe

• 1 bake potatoes in either oven or microwave; cool, peel & shred.
• 2 in a large bowl combine onion, cream cheese, sour cream, butter, and seasonings.
• 3 mix in shredded potatoes until well combined.
• 4 take an ice cream scoop & dip out mixture & roll into balls.
• 5 roll the potato ball in parmesan cheese until well coated and place on a cookie sheet.
• 6 continue making balls until all mixture is gone.
• 7 cover & freeze.
• 8 once frozen, they can be placed in freezer bags & kept frozen.
• 9 to cook, remove as many as you want and place on a cookie sheet.
• 10 bake at 350 degrees for 10-12 minutes or until lightly browned.
• 11 note: you could cook all at once and freeze the leftover portion for a later date and reheat in microwave.

Allan's Famous Chicken Enchiladas

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

Ingredients

• Servings: 12
• 1 whole chicken (on the bone)
• 1 (12 ounce) can green chilies
• 6 ounces sliced black olives
• 1 onions or 1 yellow onion
• 1 lb colby cheese or 1 lb monterey jack cheese or 1 lb longhorn cheese
• 12 ounces sour cream
• 3 dozen small flour tortillas
• 1 teaspoon salt
• vegetable shortening

Recipe

• 1 boil chicken in salted water until tender and loosened from bone (be sure entire chicken is submerged in the water).
• 2 bone chicken and dice the meat. let cool.
• 3 while chicken is cooling, dice onion and chilis, and shred cheese (set aside 2 cups of cheese for topping).
• 4 mix onion, chilis, cheese, sour cream, and olives in a large bowl. add chicken and mix coursely. (reserve 4 cups).
• 5 grease two 13" baking pans on all sides. heat one tortilla at a time over open gas flame.
• 6 fill with 3-4 tablespoons of chicken mixture and roll leaving ends open.
• 7 place seam-down in the greased baking pans (if using electric oven, open each 1 doz. package of tortillas and heat for 12 seconds in microwave and fill with aforementioned ingredients while hot).
• 8 continue process placing each enchilada in pan. the enchiladas should fit snuggly against each other.
• 9 place 2 cups of chicken mixture over each pan of enchiladas. smooth evenly to retain moisture.
• 10 top with a layer of shredded cheese.
• 11 bake covered at 325 degrees f. for 42 minutes.
• 12 remove cover and return to oven for 6 minutes to gently toast cheese.

Cheesy Spaghetti Squash

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

Ingredients

• Servings: 6
• 1 spaghetti squash, approximately 3 lbs
• 2 tablespoons parmesan cheese, grated
• 1/2 cup reduced-fat mozzarella cheese
• 2 tablespoons diced pimientos
• 1/4 cup chopped fresh parsley
• kosher salt
• fresh ground black pepper

Recipe

• 1 pierce the spaghetti squash several times with a fork or sharp knife to allow steam to escape.
• 2 place in microwave and cook on high 5 minutes.
• 3 turn over and continue cooking for for another 5 minutes or just until soft.
• 4 remove squash from microwave and allow to stand for 5 minutes.
• 5 cut squash in half.
• 6 remove and discard seeds.
• 7 using a fork, scrape the insides of the squash to form strands; reserving one squash shell.
• 8 toss squash with remaining ingredients adding salt and pepper to taste.
• 9 scoop back into the reserved squash shell and serve.

Bbq (barbecue) Chicken Sliders

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

Ingredients

• 4 cups cooked chicken, shredded (i used rotisserie chicken)
• 1 cup barbecue sauce
• 1 tablespoon honey
• 1 (12 ounce) package king's hawaiian rolls (12 count)
• 12 slices dill pickles

Recipe

• 1 shred chicken finely, and combine with barbecue sauce and honey in a microwave-safe bowl.
• 2 cover and heat in microwave for about 4 minutes or until hot, stopping to stir after about 2 minutes.
• 3 meanwhile, heat oven per package directions for rolls.
• 4 slice rolls horizontally into 2 large pieces with a large serrated bread knife. (do not separate into individual rolls.).
• 5 replace top of roll and heat in oven per package directions.
• 6 remove from oven, remove top of roll and spread hot chicken mixture over bottom roll.
• 7 place the pickle slices evenly over the chicken, then replace roll top.
• 8 cut carefully into individual rolls, and serve.
• 9 i find this method easier than trying to fill each roll individually.
• 10 makes 12 appetizer servings or 4 main dish servings.

Chocolate Raspberry Tarts

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups pecans, toasted
• 6 tablespoons brown sugar, firmly packed
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 3/4 cup heavy cream
• 6 ounces bittersweet chocolate, such as lindt,chopped,plus
• extra bittersweet chocolate, for garnish
• 1 cup fresh raspberry, rinsed and drained well
• 1/4 cup seedless raspberry jam

Recipe

• 1 phreat oven to 325°f.
• 2 finely grind together the nuts, brown sugar, and cinnamon in a food processor.
• 3 add butter and process just until clumps begin to form up (use the pulse button).
• 4 press dough into the bottom and up the sides of 4 (4 inch diameter) mini tart pans with removeable bases.
• 5 bake the crusts until borwn and firm to the thouch, approximately 30 minutes.
• 6 let cool completely.
• 7 heat cream to the simmering point in a saucepan, then remove from heat.
• 8 stir in chopped chocolate and stir until melted and smooth.
• 9 pour into crusts and then chill until set, about 1 hour.
• 10 place berries decoratively atop each tart, holes down.
• 11 melt jam in microwave or in a small pan until just melted, then brush over the berries.
• 12 if desired, decorate with a few extra shavings of chocolate.

Cauliflower Sandwich Filling

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 3
• 1 head cauliflower
• 1 teaspoon dijon mustard
• 2 tablespoons soy mayonnaise or 2 tablespoons regular mayonnaise or 2 tablespoons light mayonnaise
• 1 teaspoon lemon juice
• salt and pepper
• 1 sliced tomato
• 1 slice whole wheat bread or 1 slice pita bread
• sliced red onion (for garnish) (optional)

Recipe

• 1 wash and chop the cauliflower into small pieces. steam in vegetable steamer or microwave until tender (about 5-8 minutes for small chunks).
• 2 drain cauliflower well. place in bowl and mash with potato masher until crumbly.
• 3 add remaining ingredients and mix well. season to taste.
• 4 spread filling onto whole wheat vegan bread or stuff into pita. garnish with tomato slices (or any other vegetable you like on sandwiches).
• 5 enjoy!

Creamy Cinnamon Vanilla Coffee

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 cup strong coffee (hot and fresh)
• 1/4 cup milk (a tbs more or less according to the size of the cup)
• 1/8-1/4 teaspoon vanilla
• 1 -2 dash cinnamon
• sugar or splenda sugar substitute

Recipe

• 1 put milk into the cup. heat gently in the microwave about 30 seconds -- just to take the chill off so the coffee won't get cold too fast.
• 2 stir cinnamon and vanilla into the milk (cinnamon goes into the milk easier than into the coffee).
• 3 add coffee and sugar/splenda. stir well and enjoy.
• 4 note: you can use a chunk of cinnamon stick in the cup instead of the ground cinnamon if you prefer.

Baked Macaroni And Cheese

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

Ingredients

• Servings: 6
• 3 cups raw elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 3 drops worcestershire sauce
• 3 cups shredded cheddar cheese

Recipe

• 1 in a four cup glass measure, microcook the butter and flour for 30 seconds.
• 2 stir to combine well and microcook another 30 seconds.
• 3 whisk in milk and salt.
• 4 microcook on high, stirring, until thickened and smooth.
• 5 stir in cheddar cheese until melted.
• 6 cook macaroni according in salted, boiling water for 5 minutes.
• 7 drain well and return to pot.
• 8 pour cheese sauce over macaroni and stir to coat well.
• 9 pour into a greased casserole.
• 10 bake, covered, in a preheated 350 oven for 30 minutes and uncovered for 10 minutes more.
• 11 variations: add chopped cooked ham.
• 12 vary the cheese used.

Cat Cupcakes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1/2 cup chocolate chips
• 6 thin pretzel twists, loops broken off (loops will resemble candy canes)
• 1/4 cup chocolate sprinkles (sprinkles)
• 1 (16 ounce) can vanilla frosting
• green food coloring paste (icing)
• 12 unfrosted cupcakes
• 1 1/2 cups canned milk chocolate frosting
• 12 chocolate hershey chocolate kisses
• 1 package yellow decorating frosting

Recipe

• 1 line a baking sheet with wax paper.
• 2 melt chocolate chips in a small bowl in microwave as bag directs.
• 3 for cat's tails, dip pretzel loops in chocolate, remove excess, place on lined baking sheet and sprinkle with jimmies.
• 4 refrigerate until needed.
• 5 spoon 1 tbsp vanilla frosting into a small ziptop bag; set aside.
• 6 tint rest grass-green with the food color.
• 7 frost top of cupcakes with green frosting.
• 8 for each cupcake: insert a tail into frosting at top right, letting part of tail extend over the side.
• 9 reserve 1 tsp chocolate frosting.
• 10 spoon rest into a small ziptop bag.
• 11 snip 1/4inch off corner and pipe cat's body (like a large"c") and legs.
• 12 press point of chocolate kiss into frosting for head.
• 13 snip tiny tip off corner of bag with vanilla frosting- pipe whiskers.
• 14 pipe eyes with yellow icing dip a toothpick into reserved chocolate frosting; use to make cat's ears.

Blue's Clues Kids Cake!

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

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix
• 4 eggs, to prepare cake mix
• 1 cup buttermilk, to prepare cake mix
• 1 (16 ounce) can vanilla frosting, plus
• 1 cup vanilla frosting
• royal blue food coloring paste

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour baking pan with vegetable cooking spray and flour. prepare cake mixes according to package directions, replacing the water with buttermilk, and increase eggs to 4.
• 3 pour the batter into the prepared pan and smooth top. bake until golden and a toothpick inserted in center comes out clean; about 32 to 35 minutes.
• 4 transfer the cakes to a wire rack to cool for ten minutes.invert and cool completely.
• 5 print the blue's cake printable templates, www.nickjr.com/food/character_food/blues_clues_recipes/blue_cake_templates.jhtml, and place the paper templates onto the cooled cakes. cut out pieces using a small knife. arrange cake pieces onto a serving platter or cardboard covered with foil.
• 6 divide 1/2 cup of frosting into two bowls.
• 7 tint one a dark blue and one a very dark royal blue.
• 8 transfer each color into a resealable bag.
• 9 spoon 1/4 cup of frosting into a resealable bag.
• 10 tint the remaining frosting a light blue.
• 11 frost the entire cake with the light blue frosting using a small spatula.
• 12 heat the taffy in the microwave for a few seconds to soften. roll out the blue taffy so that it’s 1/8 inch thick. cut out blue's spots from the taffy and place on top of the cake. reheat and reroll scraps if necessary.
• 13 for her tongue, cut pink taffy into shape and press the back of a knife down the center for the crease.
• 14 cut around blue's eyes from blue's face printable. use a toothpick to mark the eyes' shape. pipe or squeeze the frosting from the bags to fill in the eye areas, make the mouth, nose and pupils.

Cheesy Spinach And Bacon Dip

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

Ingredients

• Servings: 32
• 1 (10 ounce) package frozen chopped spinach, thawed, drained
• 1 lb velveeta cheese, cut into 1/2 cubes
• 4 ounces cream cheese, cubed
• 1 (10 ounce) can rotel diced tomatoes and green chilies, undrained
• 8 slices cooked bacon, crumbled

Recipe

• 1 microwave spinach, velveeta cheese, cream cheese, rotel tomatoes and green chilies, and cooked bacon in a microwaveable bowl on high 5 minutes, or until velveeta cheese is completely melted and mixture is well blended, stirring after 3 minutes.

Chocolate Raspberry Cheesecake

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

Ingredients

• 1 (6 ounce) chocolate wafer pie crust (try ready crust)
• 6 ounces cream cheese (softened)
• 1 (14 ounce) can sweetened condensed milk (try eagle brand)
• 1 egg
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup frozen raspberries (thawed)
• 2 ounces semisweet baking chocolate
• 1/4 whipping cream

Recipe

• 1 soften cream cheese in microwave on high for 15 to 20 seconds.
• 2 preheath oven to 350 degrees f.
• 3 beat cream cheese until fluffy with mixer.
• 4 gradually beat in condensed milk until smooth.
• 5 add egg, lemon juice and vanilla; mix well.
• 6 arrange rasberries on bottom of crust.
• 7 slowly pour cheese mixture over fruit.
• 8 bake 30 to 35 minutes or until center is almost set.
• 9 cool.
• 10 in small saucepan, over low heat, melt semi-sweet chocolate squares with whipping cream.
• 11 cook and stir until thickened and smooth.
• 12 remove from heat.
• 13 top cheesecake with chocolate glaze; chill.
• 14 garnish as desired.

Cheesy Spaghetti-sauce Lentil Loaf

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• 4 cups lentils, cooked or canned
• 2 cups quick-cooking oats
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 250 g aged cheddar cheese, maclarens imperial aged cheddar, crumbled or 1 1/2 cups sharp cheddar cheese, shredded
• 2 eggs, beaten
• 2 cups spaghetti sauce

Recipe

• 1 if using dry lentils, bring to a boil in 5 cups of water. simmer, covered, until very tender, even mushy. drain and set aside.
• 2 in a large bowl, stir together oats, basil, parsley, salt, and pepper. stir in lentils. stir in crumbled cheese, beaten eggs, and spaghetti sauce. pour into a greased 9" x 5" loaf pan.
• 3 bake at 350 degrees fahrenheit for about1 hour 20 minutes, or until a knife inserted into the middle comes out free of raw egg and the loaf is fairly solid.
• 4 a slice of lentil loaf also makes a good sandwich filling.
• 5 when i want to make a large batch of lentil loaf to freeze for packed lunches, i prepare a double or triple batch of the recipe, and pour it into large muffin cups. i bake the mini-loaves for about 40 minutes or until solid, cool them on cookie racks, and freeze them in a ziploc bag or individual plastic containers. when i leave for work, i grab a lentil-mini loaf and a vegetable side dish and go. these mini-loaves reheat well in a microwave. they are also good served at room temperature.

Brussels Sprouts With Pecans And Sweet Potatoes

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

Ingredients

• Servings: 4
• 1 1/2 cups sweet potatoes, peeled, cut in 1 inch cubes
• 3/4 lb brussels sprout, cut in half
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 1 -2 garlic clove, minced
• 1/4 cup chicken stock
• 4 teaspoons brown sugar or 4 teaspoons honey
• 1/4 teaspoon cinnamon
• 2 tablespoons pecan pieces, toasted

Recipe

• 1 place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve.
• 2 rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
• 3 in nonstick skillet, melt the butter, saute onion and garlic just until tender.
• 4 add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.

Baked Macaroni & Cheese

Total Time: 36 mins Preparation Time: 10 mins Cook Time: 26 mins

Ingredients

• Servings: 6
• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (10 ounce) package extra-sharp cheddar cheese, shredded
• 1/4 teaspoon ground red pepper (optional)
• 0.5 (16 ounce) package elbow macaroni, cooked

Recipe

• 1 whisk flour into butter. preheat oven to 400°. microwave milk at high for 1 1/2 minutes. melt butter in a large skillet or dutch oven over medium-low heat; whisk in flour until smooth. cook, whisking constantly, 1 minute.
• 2 whisk in warm milk. gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
• 3 whisk in cheese. whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. bake at 400° for 20 minutes or until golden and bubbly.

Chinese Cabbage Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 head napa cabbage (regular cabbage, too, will work, ~3 lbs) or 1 head bok choy (regular cabbage, too, will work, ~3 lbs)
• 1 bunch green onion, with tops, chopped
• 2 (3 ounce) packages ramen noodles (not cooked and don't use seasoning mix)
• 1/2 cup slivered almonds or 1/2 cup sliced almonds
• 1/2 cup sunflower seeds (or could use sesame seeds if desired)
• 1/2 cup butter
• 3/4 cup oil
• 1 cup sugar
• 1/4 cup vinegar
• 2 tablespoons soy sauce

Recipe

• 1 mix together cabbage and green onion.
• 2 chill.
• 3 melt butter.
• 4 crush noodles, mix with nuts and butter and spread on baking sheet.
• 5 brown lightly--350°f oven for 15-20 minutes (or can do this in microwave--3 minutes, stir, 3 minutes, stir, then every minute until all is light brown--watch carefully).
• 6 blend dressing ingredients. chill.
• 7 before serving, mix cabbage mix, noodle mix and dressing together.

Baked Macaroni & Cheese Loaf

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

Ingredients

• 1 cup uncooked elbow macaroni
• 1 cup breadcrumbs
• 1 cup shredded cheese
• 1 cup milk
• 1/4 cup butter or 1/4 cup margarine, melted
• 3 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 preheat oven to 350 degrees. in a bowl, whisk the 3 eggs. add the remaining ingredients to combine. poor into a greased pan (i use either a bread pan or a 9x13 pan.) cover with foil and bake for 45 minutes. take off the foil and bake for another 15 minutes. remove and let it rest for about 5 minutes. cut and serve.
• 2 you can also use seasoned bread crumbs and add onions or onion powder, garlic powder and/or ham. sometimes i put the macaroni and a bowl with water and microwave for about 5 minutes - just to soften them a bit more. yum! my husband swears this tastes better the next day - so he's happy to have leftovers -- .

Chocolate Raspberry Rum Sauce

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

• Servings: 1
• 1/4 cup frozen raspberries
• 1 teaspoon rum
• 3 tablespoons chocolate syrup

Recipe

• 1 put raspberries in a microwavable bowl.
• 2 add rum.
• 3 cover raspberries and rum with chocolate syrup.
• 4 microwave 20 - 30 seconds, enough to thaw raspberries.
• 5 mash and combine thoroughly with a spoon.
• 6 pour over ice cream.

Chocolate Raspberry Petit Fours

Total Time: 8 hrs 50 mins Preparation Time: 3 hrs 10 mins Cook Time: 5 hrs 40 mins

Ingredients

• Servings: 48
• 1 1/3 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter
• 2 tablespoons chambord raspberry liquor
• 3 large eggs
• 1 cup superfine sugar
• 1 teaspoon vanilla extract
• 1 (18 ounce) package frozen unsweetened raspberries, thawed
• 1 1/3 cups heavy cream
• 24 ounces godiva chocolate, chopped (1.5oz each bars)
• 2 -3 tablespoons chambord raspberry liquor
• 3 ounces godiva chocolate (1.5oz each bars)
• red food coloring
• fresh raspberry (optional)
• sugared mint leaf

Recipe

• 1 make raspberry puree:.
• 2 thaw 1.5 packages frozen raspberries. press berries berries through a fine-mesh strainer, using a rubber spatula. (yield approximately 1-1/2 cups puree).
• 3 make the raspberry sponge cake:.
• 4 preheat oven to 350ºf. butter 15"x10" jelly roll pan. line the bottom of the pan with parchment paper and butter the paper.
• 5 sift flour, baking powder, and salt. set aside.
• 6 mix 2/3 cup raspberry puree and butter in a small saucepan. heat to a boil over medium heat. stir in the chambord and remove from heat.
• 7 place eggs, sugar, and vanilla extract in large mixing bowl.
• 8 beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. lower to medium speed and very carefully pour the hot raspberry puree into egg mixture, beating well.
• 9 add the flour mixture, beating on low speed until incorporated. spread batter in prepared pan.
• 10 bake for 12-15 minutes or until cake springs back when lightly touch. cool the cake in the pan for 5-10 minutes.
• 11 invert onto a wire rack and peel off the parchment papaer. cool completely.
• 12 make the raspberry ganache:.
• 13 heat the cream and 2/3 cup raspberry puree in a medium saucepan over medium heat to a boil, stirring occasionall. remove from heat.
• 14 add chopped chocolate and stir until melted and smooth. stir in the chambord. pour into jelly roll or baking pan.
• 15 cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (the raspberry ganache can be made ahead and refrigerated until needed. bring ganache to room temperature or gently reheat until spreadable.).
• 16 assemble the petits fours:.
• 17 cut cake in half crosswise, making two 10"x7.5" rectangles.
• 18 spread 2/3 cup raspberry ganache over one layer. top with second layer.
• 19 wrap cake in plastic wrap and freeze until firm, about 1 hour.
• 20 cut cake into 1" squares. place half the cake squares on a wire rack set over baking sheet.
• 21 freeze remaining cake squares.
• 22 place the raspberry ganache in a 4 cup microwave-safe measuring cup with a pouring spot. microwave on medium(50%) for minute. stir until smooth. (ganache should be thin enough to pour.).
• 23 slowly drizzle the ganache over each petit four, coating all sides evenly. return any ganache on baking sheet to measuring cup.
• 24 repeat melting and pouring the ganache over cakes until each petit four is coated. repeat with remaining cake squares.
• 25 chill petit fours in the refrigerator for 15 minutes.
• 26 decorating the petits fours:.
• 27 place solid ivory into small microwave-safe cup. microwave on medium (50%)for 1 minute. stir until smooth.
• 28 tint pink with red food coloring. spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
• 29 refrigerate at least 1 hour to set decoration. let stand at room temperature for 30 minutes before serving.

Brussels Sprouts With Bacon, Pistachios And Balsamic Vinegar

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

Ingredients

• Servings: 2
• 1 lb brussels sprout, trimmed and washed
• 1/4 lb bacon, diced
• 1/4 cup roasted salted pistachios, shelled
• 1/4 cup balsamic vinegar
• salt and pepper

Recipe

• 1 pre cook brussels sprouts in microwave, by steaming, or pan roasting until almost tender, depending on method and size of sprouts, 5-15 minutes.
• 2 fry bacon in sauce pan until crisp.
• 3 remove from pan and add brussel sprouts to bacon grease, saute for 1-2 minutes.
• 4 add pistachios and balsamic vinegar.
• 5 stir around for 1-2 minutes, reducing balsamic and glazing sprouts and nuts.
• 6 add bacon back to pan and season with salt and pepper.

Au Gratin Potatoes With Ham-electric Skillet

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

Ingredients

• Servings: 2
• 3 cups thinly sliced potatoes
• 1 cup chopped smoked ham
• 3 tablespoons unsalted butter
• 3 teaspoons flour
• 1 1/2 cups cold water
• 1/2 cup sour cream
• 1/2 cup smoked gouda cheese, shredded
• 1/2 cup smoked provolone cheese, shredded
• 1/2 cup swiss cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 place potatoes in a microwave safe bowl and add water to cover.
• 2 cook on high for 8 minutes.
• 3 drain well.
• 4 in a small mixing bowl combine the flour, cold water, sour cream, salt and pepper.
• 5 whisk well-no lumps!
• 6 turn your electric skillet to 350 degrees.
• 7 melt butter.
• 8 add potato slices and ham, saute for 3 minutes-turn a few times.
• 9 add the water sour cream mixture.
• 10 mix well.
• 11 add the cheeses.
• 12 mix well.
• 13 cover and reduce heat to 300 degrees, cooking for 15 to 20 minutes.
• 14 using a spatula turn/stir potatoes.
• 15 cover and continue to cook for another 15 to 20 minutes. (for the second round of cooking i turned up the heat to 350 as my fiance loves the "brown stuff").
• 16 remove cover and cook off any remaining liquid-about 5 minutes.
• 17 serve.

Chocolate Raspberry Brownie Mousse Delight

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

Ingredients

• 1 2/3 cups dark chocolate chips, divided (the nestlãƒæ’ chocolatier 53% cacao dark chocolate morsels one, zaar doesn't recognize the full name t)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/3 cup butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup frozen raspberries, drained, mashed
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 6 -7 drops red food coloring (optional)
• 1/4 cup frozen raspberries, drained, mashed
• 1/3 cup whipping cream

Recipe

• 1 for brownie:.
• 2 preheat oven to 350º f & grease 9-inch-square baking pan.
• 3 microwave 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir.
• 4 morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• 5 combine flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
• 6 add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
• 7 stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
• 8 bake for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
• 9 for raspberry mousse:.
• 10 chop remaining morsels into roughly 1/4-inch pieces.
• 11 beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
• 12 beat cream in small mixer bowl until stiff peaks form.
• 13 fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
• 14 refrigerate for 1 hour & cut into bars to serve.

Cat's Caesar Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 garlic clove, cut in half lengthwise
• 1 pinch salt
• 1/2 teaspoon olive oil
• 2 anchovy fillets
• 1 egg yolk
• 1 teaspoon dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1/2 cup extra virgin olive oil
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons parmesan cheese, shaved (to garnish)
• kosher salt, to taste
• fresh ground black pepper
• 2 heads romaine lettuce, chopped, washed and thoroughly dried
• 1 cup crouton

Recipe

• 1 (this first step can be done ahead of time if you wish to prepare this tableside.) rub the inside of a large wooden caesar salad bowl with the cut side of the garlic clove. remove the garlic clove to a cutting board and mash with a pinch of salt and a little olive oil until it becomes a rough paste.
• 2 in a large wooden caesar salad bowl (or mixing bowl), add garlic paste, anchovy fillets, egg yolk, dijon mustard, lemon juice, water and olive oil. whisk all ingredients together quickly until the dressing blends and thickens with a slightly glossy color.
• 3 whisk in the grated parmesan cheese. add salt and pepper to taste. if preparing ahead, refrigerate dressing until ready to use. refrigerated dressing may harden up. if this happens, microwave it for 5 seconds and shake well before using.
• 4 to assemble the salad, make sure romaine lettuce is roughly torn medium pieces and thoroughly dry. (wet lettuce will make salad dressing runny.) add lettuce to the wooden salad bowl and pour dressing over salad. add dressing, a half at a time, tossing to coat the leaves. don’t add so much dressing that the salad is runny. all leaves should be just coated. toss salad well. (if you’re preparing tableside, add lettuce to dressing you’ve just made in the bowl. be sure to have plenty of lettuce for your dressing!).
• 5 add croutons and shaved parmesan and toss salad to complete. optionally, croutons and parmesan shavings may be added to each bowl individually after serving.
• 6 note: using raw eggs carries with it a health risk. i like to use fresh, high quality eggs. if you’re concerned, you can also coddle the egg.

Bo-berry Biscuits Recipe

Total Time: 7 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 2 cups flour
• 1 cup nonfat milk
• 1/3 cup sugar
• 5 tablespoons butter
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 ounces dried blueberries (dehydrated)
• 1 cup powdered sugar, shifted
• 1/8 cup water
• 1 teaspoon vanilla
• 1/2 teaspoon lemon juice

Recipe

recipe

• 1 directions:.
• 2 one hour before baking take take butter and place in freezer.
• 3 preheat oven to 450°f mix salt, sugar, flour, and baking powder in a bowl. sift if desired. add the super cold milk into dry ingredients and mix. as dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 boberry biscuits with a biscuit or cookie cutter. if you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. do not exceed 20, as the baking powder's 1st stage may become inactive past that. place in oven and bake for about 7-12 minutes.
• 4 melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
• 5 mix glaze ingredients in a bowl, and drizzle over boberry biscuits with a fork.

Broccoli Pesto Pasta

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

Ingredients

• Servings: 10
• 3 1/2 cups extra virgin olive oil
• 1 1/4 cups milk (soy milk optional)
• parsley
• parmigianio parmigiano-reggiano cheese (optional)
• 2 (13 ounce) boxes penne or 2 (13 ounce) boxes rotini pasta
• 6 cups frozen broccoli florets
• 4 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cook pasta as directed on box.
• 2 defrost broccoli in microwave.
• 3 while pasta is cooking, put all ingredients in food processor.
• 4 mix until the ingredients are blended together as a chunky consistency.
• 5 drain water from pasta.
• 6 put pasta back in bowl and pour sauce over it.
• 7 enjoy your meal.

Chocolate Raspberry Bars

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

Ingredients

• Servings: 60
• 1 (18 1/4 ounce) package devil's food cake mix
• 1 egg
• 1 tablespoon unsalted butter, softened
• 1 (12 ounce) jar seedless raspberry jam
• 1 (12 ounce) package vanilla chips (or chocolate chips)
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons whole milk
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter

Recipe

• 1 prehead oven to 350 degrees f, & grease a 15"x10" glass baking dish.
• 2 in large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
• 3 bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
• 4 when crust is cool, spread jam over crust.
• 5 in microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
• 6 in large mixing bowl, beat cream cheese & milk until smooth.
• 7 add melted vanilla chips & mix well.
• 8 carefully spread cream cheese mixture over jam.
• 9 melt chocolate chips & butter, then stir until smooth.
• 10 drizzle or pipe over cream cheese layer.
• 11 refrigerate before cutting into small pieces.

Creamy Corn And Spinach Enchiladas

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 (16 ounce) package frozen sweet corn
• 1/2 cup roasted hatch new mexico green chili pepper, diced (leave the seeds in if you want extra heat)
• 1 bunch spinach
• 1 (8 ounce) package light cream cheese, softened
• 1 (8 ounce) package light sour cream (reserve half for topping after baked)
• 1 -2 tablespoon fresh cilantro, finely chopped (this is about a handful unchopped)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 12 corn tortillas
• 1 (16 ounce) jar green tomatillo sauce
• 12 ounces monterey jack cheese, shredded

Recipe

• 1 saute onion in large skillet until soft. add salt and pepper to onion while sauteing. in a large bowl, defrost corn in microwave and drain well. return to large bowl.
• 2 add diced hatch chile to corn.
• 3 add spinach to sauteing onions and cook down, about 5 minutes.
• 4 add softened cream cheese, 4 oz of sour cream, chopped cilantro, cumin, garlic powder, salt, and onion / spinach mixture to corn and hatch chile and mix well.
• 5 lightly grease 9x13 baking dish with olive oil.
• 6 fill each tortilla with 2 or 3 large spoonfuls of corn / spinach mixture. roll tortillas and line in baking dish. (it may help to warm tortillas in kitchen clothes for 30 seconds in the microwave to ease rolling. also, i was able to fit 8 across and 4 down in my baking dish.).
• 7 add tomatillo sauce to cover rolled enchiladas and cover with cheese.
• 8 bake at 350 for about 30 minutes or until brown on top.

Apple Pie With A Twist

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• 1 prepared double crust pie crust
• 7 -8 cups apples, cored, peeled, and sliced (ginger gold or granny smith apples, or your favorite pie apples)
• 1 1/4 cups sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon fresh lemon juice
• 2 tablespoons butter, melted
• 1/4 cup unbleached all-purpose flour

Recipe

• 1 preheat the oven to 350°f.
• 2 cut the apple slices into halves or thirds; you're looking for apple pieces that are about 1-inch square.
• 3 place the apples in a shallow, microwave-safe bowl and microwave them, uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of “bite.â€?.
• 4 remove them from the microwave, transfer the apples (leaving any juice in the bowl) to a medium mixing bowl, and stir in the sugar, spices, salt, vanilla, and lemon juice.
• 5 as you stir, the mixture will become syrupy. add the butter and flour, and stir until everything is well blended.
• 6 set it aside.
• 7 pour filling into prepared crust.
• 8 spoon the filling into the crust.
• 9 roll the top crust into a 10-inch circle, and place it over the filling.
• 10 fold the edge of the bottom crust up over the edge of the top crust, squeeze them together, and crimp nicely.
• 11 cut a slit in the center of the crust, for steam to escape.
• 12 place the pie pan on center rack and then place a cookie sheet on a lower rack (to catch any spills), and bake the pie for 30 minutes.
• 13 gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue to bake for an additional 90 minutes, for a total of 2 hours, till the top crust is golden brown and the filing is bubbly.
• 14 yes, that's right; the pie won't burn, because the filling insulates the bottom crust, and the top crust is protected by the foil.
• 15 remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before serving. if you cut into it too soon, the filling will be watery, and will ooze out.
• 16 serve warm, with vanilla ice cream, if desired.

Chocolate Raspberry Fondue

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 2 (7 ounce) dark mildly sweet chocolate candy bars
• 1/2 cup heavy cream
• 1/4 cup pureed raspberries (frozen works fine) or 1/4 cup raspberry juice
• 2 tablespoons chambord raspberry liquor (or other raspberry liqueur)
• seedless grapes or strawberries or peeled peach slices or angel food cake or 1 lb cake or 1 lb marshmallows

Recipe

• 1 break up chocolate bar and place into a medium bowl.
• 2 add cream and puree (or juice). microwave on high for 1 1/2 minutes, stir, microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
• 3 stir in chambord.
• 4 transfer chocolate to 6-8 individual ramekins, such as small souffle dishes.
• 5 arrange on plates with dippers.
• 6 serve with toothpicks or small forks.
• 7 (or set up in a fondue kit if you have one).

Cheesy Shredded Chicken Bites

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (12 1/2 ounce) can swanson premium chunk chicken breasts, drained
• 4 ounces cream cheese, softened
• 1/2 teaspoon creole seasoning
• 1/2 teaspoon chili powder
• 1/2 teaspoon italian seasoning
• 1 pinch kosher salt
• 1/4 cup shredded cheddar cheese
• freshly cracked black pepper, to taste
• oval butter flavored cracker

Recipe

• 1 place swanson premium chunk chicken breast into a medium, microwave safe bowl. shred (i use a pastry blender to shred but you can also just use a fork).
• 2 add cream cheese, creole seasoning, chili powder, italian seasoning and kosher salt to the chicken. stir together until blended.
• 3 place in a microwave for 2-3 minutes (until heated through), stopping half way through to stir.
• 4 remove bowl from the microwave and add shredded cheddar cheese. stir together until well blended.
• 5 place 1 tablespoon cheesy chicken mixture onto a cracker. top with freshly cracked black pepper.
• 6 serve warm or cold. if serving cold, place in the refrigerator until ready to serve.

Apple Cinnamon Oats

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 3 cups apples, peeled, chopped
• 1 1/2 cups steel cut oats
• 1 vanilla beans, split down the center or 1 teaspoon pure vanilla extract
• 2 cinnamon sticks, broken or 1 teaspoon ground cinnamon
• 6 cups water
• maple syrup
• french vanilla yogurt (optional)

Recipe

• 1 in a slow-cooker, combine apples, oats, vanilla, cinnamon, and water; cover and cook for 2 hours on high or 4 hours on low, stirring occasionally.
• 2 to serve, drizzle with about 1 tablespoons maple syrup, or to taste.
• 3 top with yogurt, if desired.
• 4 to decorate, stick three thin apple slices and a cinnamon in the top of the oats and serve.
• 5 tip: if too thin, remove lid for 30 minutes to let liquid evaporate. transfer leftovers to storage container and refrigerate for 3-4 days. reheat in microwave.

Alexandras Famous Brownies

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

Ingredients

• 1 (8 ounce) box low-fat brownie mix
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips (or 4 hersheys milk chocolate bars)
• 1/4 cup olive oil
• 2 egg whites
• 1/4 cup water (milk if you would like them fluffier but not recommended)

Recipe

• 1 before you begin, take a 9x9 baking pan and spray pam, or butter and flour your pan. you can lay waxed paper on the bottom, these are going to be going. you wont need it but to protect it from being scratched. set oven to 350°f.
• 2 first, step to creating these wonderful brownies is to melt your dark chocolate and milk chocolate in microwave or double-broiler until creamy and smooth.
• 3 second, while your chocolate is melting, mix the betty crocker low fat brownie mix with the 2 egg whites, 1/4 cup olive oil, and 1/4 cup water. mix until combined.
• 4 thirdly, combine the melted, creamy chocolate mixture into the betty crocker low fat brownie mix until combined. do not over mix.
• 5 fourthly, pour your brownie mixture into your 9x9 pan and bake for until you can stick a toothpick in the middle and it is still gooey that the toothpick will pick up some crumbs, not completely covered in mixture. (they will bake for about 20 minutes) it may vary with your oven, you want the outside cooked, inside to look a little wet.
• 6 last, leave your brownies in the pan over night, or if your are serving the right away, wait about 30 minutes.
• 7 the best way to eat these brownies!
• 8 take a slice from the middle, and take some homemade whip cream, or low fat ice cream or frozen yogurt and put it on your warm brownie. watch it melt a second to infuse its luscious vanilla temptation the melt into your chocolate decadence. when you feel your mouth water, take a spoonful and breather in, and enjoy!
• 9 these will be the best brownies you ever tasted!
• 10 make them for your loved ones, family, and friends.
• 11 they will always want you to make them, and keep some of them for you. they go fast, so i suggest you make more then you thought, they are that light and fluffy, you wont feel bad about these brownies.
• 12 god blessed me to cook, and i am sharing it with you and the world. god blessings and i hope you love it and enjoy!

Creamy Dijon Sauce Fat Free And Tasty

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 1 tablespoon cornstarch
• 1 cup fat-free buttermilk
• 1 tablespoon dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper

Recipe

• 1 combine cornstarch and buttermilk in a small bowl; whisk well.
• 2 microwave for one minute till thickened and bubbly. whisk till smooth.
• 3 remove from oven; stir in mustard, lemon juice, tarragon and pepper.
• 4 arrange vegetables on a serving platter, and top with sauce.
• 5 garnish with lemon slices.
• 6 serve immediately.

Chocolate Silk Pie With Marshmallow Meringue

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 (1 ounce) bittersweet chocolate squares
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme, divided
• 1 (4 ounce) package instant chocolate pudding mix
• 1 cup milk
• 9 inches oreo cookie pie crusts
• 1 cup cool whip topping, thawed
• 1 (1 ounce) bittersweet chocolate square, for chocolate curls

Recipe

• 1 in a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute.
• 2 to the melted chocolate add only 4 ounces (not the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust.
• 3 in a separate bowl, beat the last half of the marshmallow creme & the cool whip until well blended, then spread over the chocolate layer.
• 4 refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie.
• 5 to make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb.
• 6 slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.

Cauliflower Rice - Low Carb

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 3
• 1/2 head cauliflower
• 1/2 teaspoon salt (optional)

Recipe

• 1 put the cauliflower through the food processor or chop by hand to a semi fine consistency.
• 2 you can now steam, microwave or sauté with butter.
• 3 please do not overcook.

Creamy Dilled Chicken With Fingerling Potatoes

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

Ingredients

• Servings: 3
• 1 tablespoon vegetable oil
• 2 chicken breasts
• 1 (10 ounce) can cream of mushroom soup
• 2/3 cup water
• 1 teaspoon garlic powder
• 1 teaspoon dill
• 3 tablespoons dijon mustard
• 1/4 teaspoon black pepper
• 1/2 lb fingerling potato

Recipe

• 1 heat oil over medium high heat. cut chicken in strips and add to pan. brown on both sides until almost completely cooked.
• 2 while chicken is cooking, cut potatoes in 1/2" slices, then microwave for 6 minutes on high.
• 3 wisk all remaining ingredients and add to pan with chicken.stir in potatoes and simmer over medium low heat for 15-2 minutes until chicken is cooked thru.
• 4 serve with rice or even plain with some crusty bread.

Chocolate Silk Pudding

Total Time: 1 hr 6 mins Preparation Time: 6 mins Cook Time: 1 hr

Ingredients

• 2 cups skim milk
• 1/3 cup sugar
• 3 tablespoons unsweetened cocoa
• 3 tablespoons cornstarch
• 1 1/2 tablespoons margarine
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon sliced almonds, toasted (optional)

Recipe

• 1 place milk in a 1 1/2 qt casserole dish. microwave uncovered on high for 3 minutes or until milk is hot but not boiling.
• 2 combine sugar, cornstarch, and cocoa and stir into hot milk.
• 3 microwave uncovered on high for 3 minutes or or until thickened, stirring after 1 1/2 minutes.
• 4 add margarine and extracts and stir well. refrigerate for about an hour. top with almonds.

Cauliflower Pizza Crust

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

Ingredients

• 1 cup cauliflower, riced as per recipe description (1/3 head)
• 1 cup swiss cheese, shredded
• 1 egg, lightly beaten
• 1/2 teaspoon dried oregano
• 1 garlic clove, minced (or crushed)
• 1/2 teaspoon kosher salt (use your judgement depending on how salty your cheese is) (optional)
• olive oil flavored cooking spray

Recipe

• 1 preheat oven to 450 degrees f; spray cooking sheet with cooking spray.
• 2 rice the cauliflower according to the recipe description and place in a microwave safe bowl; microwave for 8 minutes (does not need additional water since the cauliflower itself produces enough).
• 3 be careful removing from microwave as the bowl will be very hot; stir in grated cheese and egg.
• 4 add oregano, garlic, and salt (if using) and mix well to combine.
• 5 form cauliflower mixture into a 12-inch round; bake until golden and lightly browned in places, about 15 minutes.
• 6 remove from oven and top as desired.
• 7 set oven to broil; place pizza on top rack just to warm toppings and/or melt cheese, 3 to 4 minutes.
• 8 slice into quarters and serve.