California Roll Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 (8 7/8 ounce) boxes rice (8.8 oz each such as uncle bens ready rice)
• 2/3 cup rice vinegar
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 2 avocados
• 1 cucumber (medium peeled, seeded and cut into 1/2 inch pieces)
• 1 1/2 cups surimi (about 8 oz. cut into 1/2 inch pieces)
• 12 boston lettuce leaves (from 1 small head rinsed and dried)
• 6 tablespoons wasabi peas (finely crushed) (optional)

Recipe

• 1 microwave each rice package for 90 seconds on high. place rice in med size bowl and stir in vinegar sugar and salt. let sit 10 minutes while rice sits, cut both avocados in half. cut 3 of the halves into 1/2 inch chunks. cut remaining half into 12 slices; set aside gently stir avocado chunks cucumber and surimi into rice. fan 2 lettuce leaves on plate; top with 1 celsius rice mixture; repeat for 6 servings. garnish each with 2 avocado slices, ad 1 t crushed wasabi peas, if desired.

Blueberry And Lemon Shortbread Crumble Bars

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

Ingredients

• Servings: 9
• 1/2 cup unsalted butter, at room temp
• 1 3/4 cups plain flour
• 2 tablespoons cornflour
• 3 tablespoons icing sugar
• 1 lemon, zest of
• 1 pinch salt
• 3/4 cup blueberry jam, warmed in the microwave for 10-15 seconds
• 1/4 cup unsalted butter, at room temp
• 1/2 cup plain flour
• 2 tablespoons light brown sugar
• 1/3 cup oats, not quick cook

Recipe

• 1 preheat the oven to 180c/350f and grease and line an 8x8 inch square pan.
• 2 place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
• 3 mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. this dough will not come together like a normal dough, that's fine!
• 4 tip the shortbread into your greased pan. spread and level with a spatula/the back of a wooden spoon.
• 5 in a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
• 6 mix together with your fingers, until the mix resemble bread crumbs. some larger lumps are fine. leave to one side.
• 7 place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. this just makes it easier to spread.
• 8 pour over the shortbread and spread until level. leave a small 1/2 inch gap around the edges.
• 9 sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
• 10 place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
• 11 leave to cool completely in the pan.
• 12 once cooled, slice into 9-12 bars. bars will keep in an airtight container, at room temperature for 3 days.

California Rice

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 cups cooked rice
• 4 ounces canned diced green chilies
• 10 -12 ounces monterey jack cheese, grated
• 1 pint sour cream
• 4 tablespoons butter, melted
• salt and pepper

Recipe

• 1 combine all ingredients and place in a greased 2 quart shallow casserole.
• 2 bake 25 minutes at 325 degrees or microwave until heated through.
• 3 can be assembled the day before (tastes even better).
• 4 or can be frozen before baking.
• 5 defrost before baking.

Chocolate Raspberry Ruffle Cake

Total Time: 18 hrs Preparation Time: 12 hrs Cook Time: 6 hrs

Ingredients

• 3 tablespoons hot clarified unsalted butter
• 1 teaspoon pure vanilla extract (optional)
• 1/3 cup all-purpose flour, plus
• 1 tablespoon sifted all-purpose flour
• 1/3 cup sifted unsweetened cocoa powder, plus
• 1 tablespoon sifted unsweetened cocoa powder, preferably dutch-processed
• 4 large eggs
• 2/3 cup sugar
• 1 lb bittersweet chocolate or 1 lb semisweet chocolate, finely chopped, for ruffles
• 1/3 cup water
• 1/3 cup sugar
• 1/4-1/3 cup eau de vie, de framboise (i used rum) or 1/4-1/3 cup rum (i used rum)
• 3 cups creme fraiche (homemade or store-bought)
• 2 teaspoons pure vanilla extract
• 2 -3 tablespoons sugar
• 5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, finely chopped
• 3 tablespoons boiling water
• 2 (5 ounce) containers fresh raspberries
• 3 ounces bittersweet chocolate or 3 ounces semisweet chocolate, finely chopped, for the wrap

Recipe

• 1 first of all: these are not typical directions, but you need to know about needed equipment before attempting this cake. here it is:.
• 2 8-inch round cake pan, at least 2 inches high.
• 3 8-inch round cake pan with removable bottom or 8-inch springform pan.
• 4 untreated heavy-duty jelly-roll pans.
• 5 rubber spatula, offset spatula, and flexible 8-inch metal icing spatula.
• 6 decorating turntable, lazy susan, or inverted round cake pan.
• 7 ridged plastic shelf liner, freezer paper, or 055 mylar (i used the plastic shelf liner).
• 8 parchment paper and waxed paper.
• 9 making the cake:.
• 10 position a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350°f fit the bottom of an 8-inch round cake pan, one at least 2 inches high, with parchment paper and set aside.
• 11 pour the clarified butter into a 1-quart bowl and stir in the vanilla extract, if you're using it. the butter must be hot when added to the batter, so either keep the bowl in a skillet of hot water or reheat at the last minute.
• 12 although the flour and cocoa were sifted before they were measured, they need to be triple-sifted together. sift or sieve the flour and cocoa together 3 times, then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter. keep close at hand.
• 13 whisk the eggs and sugar together in a large heatproof bowl or the bowl of a heavy-duty mixer. set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. remove the bowl from the heat and, working with a heavy-duty mixer fitted with the whisk attachment (or using a hand-held mixer), beat the eggs at high speed until they are cool, have tripled in volume, and hold a ribbon when the whisk is lifted.
• 14 sift one third of the dry ingredients over the eggs and, using a large rubber spatula, fold in gently but thoroughly. when the color of the batter is almost uniform, fold in the rest of the flour-cocoa mixture.
• 15 spoon about 1 cup of the batter into the hot clarified butter add fold together until well blended. spoon this over the batter and, using the large rubber spatula, gently fold into the batter.
• 16 spoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter, as is sometimes done with foam-based cakes. bake the cake for 25-30 minutes, or until top of the cake springs back when pressed gently. transfer the pan to a rack and let the cake cool in the pan.
• 17 when the cake is completely cool, run a small knife around the sides of the pan to release the cake and unmold onto a rack; invert right side up onto a piece of parchment paper. (the cake can be made ahead to this point, wrapped well, and kept in the refrigerator for up to 2 days or frozen for up to 3 months. thaw, still wrapped, at room temperature.).
• 18 preparing the chocolate:.
• 19 the chocolate is going to be spread and then scraped into ruffles from four baking pans; if you don't have enough pans, you can make the ruffles in 2 batches. choose heavy-duty jelly-roll pans that are neither warped nor dented, neither nonstick non treated with special coatings. keep them close at hand.
• 20 melt the chocolate in a heatproof bowl set in a skillet of barely simmering water, in the top of a double boiler over an inch of simmering water, or in a microwave oven sat at medium power. stir the chocolate regularly until it is fully melted. smooth, and 115f to 120f (you can test the temperature with an instant-read thermometer or by putting a drop on your top lip - it should feel warm.).
• 21 hold the bottom of one of the baking sheets over a burner (either gas or electric) and, moving it back and forth, heat it until it is warm but not hot enough to burn your fingers. put the baking pan upside down on a flat surface and pour on about 1/3 cup of the chocolate. use an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1/16 inch thick. refrigerate the pan for at least 30 minutes, or for as long as several hours, depending on your schedule. (it is better to chill the pans for a long time and let them come up to ruffling temperature - in which case they'll stay at temperature longer - than to catch them the moment they turn cool enough to ruffle.) repeat with rest of the chocolate and the other baking pans.
• 22 making the ruffles:.
• 23 to shape the ruffles, work with one baking pan of chocolate at a time. remove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped.
• 24 place the baking pan on a counter in front of you, a short side braced against your body. hold the end of the blade of a then, flexible 8-inch metal icing spatula in your left hand (reverse procedures if left-handed) and, with your right hand, grab the blade close to the handle. you should have 4 to 5 inches of blade exposed and available for ruffling.
• 25 using the top left corner of the pan as your staring point and imagining that corner of the pan as 12 o'clock, position your left hand in that corner, and your right at 2 o'clock. press the edge of the blade against the chocolate at a very shallow angle, as if you were going to slide the spatula blade under the chocolate. now slide the blade forward, moving your right hand down to 5 o'clock and then pivoting the blade to the left, all the way to the edge of the pan. as your right hand is moving down, so is your left, although not as far - your left hand will move down 4 to 5 inches. this is an important point - if you don't move your left hand down, you'll end up with tight curls of chocolate rather than ruffles. as you scrape and ruffle the chocolate against the blade and then make the pivot, the chocolate will gather against the blade -- use your left hand to pinch the chocolate so that the ruffles form a fan and the pinched part is a little handle. you've completed one ruffle.
• 26 as you make each ruffle, place it on a parchment or waxed paper-lined baking sheet and refrigerate. when the ruffles harden, you can layer them between sheets of waxed paper. (store them in a container in the refrigerator; they'll keep for a few days.).
• 27 make 2 more ruffles across the top of the pan, using the previously scraped area as your guide -- the left-hand corner of chocolate will be your 12 o'clock point and the cleaned-off section of the pan your edge, or end point. make the next three ruffles just below; then turn the pan around to get to the chocolate on the bottom and make three more. with practice -- and ruffling takes lots of practice -- you'll get 9 ruffles from each pan. don't worry if you get fewer at the start.
• 28 if, as sometimes happens, your ruffles crack or you get rolls of chocolate, not ruffles, it might be because the chocolate is too cold -- give it a few more minutes at room temperature before you try again. if the chocolate melts and gets gooey next to the spatula, it's too soft and needs a minute or two more in the refrigerator. when the temperature is just right -- smooth and pliable -- but you still can't get a nicely fanned ruffle, angle the blade differently as you scrape.
• 29 for the syrup:.
• 30 bring the water and sugar to the boil in a small saucepan, stirring to dissolve the sugar, and simmer for 2 to 3 minutes. remove from the heat and cool. add 1/4 cup of the eau-de-vie. taste the syrup and decide if you'd like a little more of the liqueur; set aside.
• 31 for filling and wrap.
• 32 beat the creme fraiche with the vanilla extract to soft peaks, then add 2 tbsp of the sugar, beating until thickened. taste and add more sugar if you want it, then continue to beat until the cream just begins to stiffen. cover and keep refrigerated until needed.
• 33 assembling the cake -- cut the cooled genoise into 3 even layers with a long serrated knife. fit one layer into the bottom of a high-sided 8-inch round cake pan with a removable bottom or an 8-inch springform pan and brush the layer with syrup.
• 34 place the chopped chocolate in a small bowl and whisk in the boiling water until the chocolate is fully melted and smooth. switch to a rubber spatula and folds 1/4 cup of the creme fraiche into the chocolate. fold in another cup of the creme fraiche and then quickly, before it hardens, spread the chocolate creme fraiche evenly over the genoise layer in the pan.
• 35 moisten the second layer of genoise with syrup and set it, moistened side down, in the pan, pressing gently to level it on the chocolate creme fraiche. moisten the top of the layer with some of the syrup and top with an even layer of fresh raspberries, leaving just a bit of space between each berry. keep 1 perfect berry in reserve.
• 36 beat the remaining creme fraiche until it holds its shape. spoon 1 to 2 cups of the creme fraiche over the berries and, using an offset spatula, delicately smooth the creme fraiche over and between the berries.
• 37 moisten the remaining layer of genoise with syrup and set it, moistened side down, into the pan, again pressing lightly to set it in place.
• 38 chilling the cake -- cover the cake and the remaining creme fraiche with plastic and refrigerate for at least 2 to 3 hours, or up to 24 hours.
• 39 run a knife around the sides of the cake, then release and remove the pan or the ring of the springform pan. put the cake, still on its pan bottom, on a large piece of parchment paper and set the cake on a decorating turntable, a lazy susan, or a large inverted cake pan.
• 40 making the wrap -- using ridged plastic shelf liner (available in hardware and housewares stores), freezer paper, or 500 mylar (from an art supply store), cut a strip 26 inches long and 3/8 inch wider than the height of the finished cake, about 3 inches. place a larger piece of waxed paper on the counter in front of you --this is your drip sheet -- and put the strip on the waxed paper. (if you're using ridged plastic or mylar, put the smooth glossy side face up.).
• 41 melt the chocolate in the top of a double boiler set over an inch of barely simmering water or in a microwave oven set at medium power, stirring chocolate once or twice until melted and smooth. the chocolate should be between 115f to 120°f pour the chocolate down the center of the strip, spreading it with an offset spatula across the entire strip and beyond -- let it run over a bit onto the waxed paper. (you can scrape up the chocolate from the waxed paper later and remelt it when you need a dollop of chocolate to finish the cake.).
• 42 slip the point of a small knife under one edge of the chocolate-coated strip and grab the edges of the strip with your fingers.
• 43 slide your free hand under the strip and grab the other end. lift the strip and fit it neatly around the cake, positioning it so that the chocolate side is against the cake. press one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed. slip a small piece of waxed paper into this spot, just to hold your place.
• 44 assembly and finishing.
• 45 chilling the wrapped cake -- refrigerate the cake of at least 1 hour, until the chocolate hardens.
• 46 finishing the wrapped cake -- place the cake on the decorating turntable and spread the remained creme fraiche over the top, spreading it out to the edge of the band.
• 47 remove the chocolate ruffles from the refrigerator and, beginning at the outside edge, arrange the ruffles in a circle, planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim. continue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered. put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes, until firm (or up to 6 hours, if necessary), before removing the plastic and serving.
• 48 to remove the plastic on the chocolate band, discard the waxed paper "place keeper" and peel away an inch of the plastic from the end of the band attached to the cake. put a dollop of melted chocolate on that end to act as glue and overlap the other end of the band, pressing lightly to seal it. carefully remove the plastic. if the plastic sticks, put the cake back in the refrigerator for about 10 minutes, then try again.
• 49 to cut the cake, dip a long sharp serrated knife into hot water, wipe it dry, and cut straight down. since the first piece is often difficult to remove, it's best to make it a generous, easier-to-remove slice.
• 50 storing -- although the parts of the cake can be made well in advance, the assembled cake should be served the day it is made.

Classic Hollandaise Sauce

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

Ingredients

• Servings: 1
• 8 tablespoons unsalted butter, cut up in 1/2-tablespoon pieces
• 1 teaspoon distilled vinegar
• 1 tablespoon water
• 1/8 teaspoon black peppercorns, cracked (10)
• tiny pinch salt
• 1 large egg yolk
• 1 teaspoon cream, as needed

Recipe

• 1 put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190°f., about 30 minutes). skim off any foam from the top, and cool until lukewarm but still liquid.
• 2 combine the vinegar, water, and seasonings in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer slowly over medium-low heat until the liquid reduces to 1 teaspoon. mix in 1/2 tablespoon cool water, strain the liquid into a cup, and return it to the saucepan.
• 3 whisk in the yolk, then 1/4 of the clarified butter. place over medium-low heat, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. if the yolk is overcooked, it will start to scramble; if undercooked (as in "blender hollandaise" recipes), it will taste raw.
• 4 dunk the pan briefly in cold water; then slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. when all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise; whisk in the cream (or water) so it forms soft, slowly dissolving peaks.
• 5 to keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
• 6 if the sauce overheats or the butter is added too fast, the oily fat can separate out. if that happens, during or after cooking, it is easy to fix: put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.

Chocolate Rice

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

Ingredients

• Servings: 6
• 1 liter milk
• 100 g sugar
• 100 g dark chocolate
• 200 g rice

Recipe

• 1 boil the milk and the chocolate together.
• 2 add the sugar and mix together.
• 3 add the rice.
• 4 let cook together on low heat for around 45 minutes, watch and stir often.
• 5 do not eat too cold, put in the microwave for a few seconds so that the rice is soft.

Chocolate Rice Krispies Treats

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 9
• 1/4 cup butter or 1/4 cup margarine
• 1 (10 ounce) bag miniature marshmallows
• 2 unsweetened chocolate squares (2 ounces, or you can use 1/3 cup unsweetened cocoa)
• 5 cups kellogg'sâ® rice krispiesâ® cereal or 5 cups cocoa krispiesâ® cereal

Recipe

• 1 melt the marshmallows, butter and chocolate in the top of a double boiler over simmering water, or in the microwave. meanwhile, butter a large bowl and add the rice krispies.
• 2 butter a 9 x 9 x 2-inch baking pan, also.
• 3 pour the melted marshmallow mixture over the cereal and stir to coat completely. press into prepared baking pan. cut into squares when cool.
• 4 note: to make owls or other shapes: press the mixture into a buttered jelly roll or 9 x 13-inch baking pan. this makes a thinner layer which may be cut into shapes with halloween cookie cutters. be sure to choose the metal "topless" type of cutters which do not have too detailed a shape. use a spatula to lift the shapes from the pan.

Apple Pudding Cake From Southern Living

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

Ingredients

• Servings: 8
• 1 medium granny simth apple, peeled, cored and finely chopped
• 1 tablespoon lemon juice
• 1/4 cup firmly packed light brown sugar
• 1 1/2 cups pancake mix (the just-add-water kind)
• 1/2 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/2 cup milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 cups apple juice
• ice cream (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 toss chopped apples with lemon juice in a medium bowl. add brown sugar; stirring well to coat.
• 3 whisk together pancake mix, granulated sugar, and cinnamon in a medium bowl; stir in milk, butter, and vanilla. fold apple mixture and any accumulated juices into batter. spread into a lightly greased 8" square pan.
• 4 microwave apple juice in a 2 cup glass measuring cup at high 2-3 minutes or until boiling. using a spoon, gently drizzle hot apple juice over batter in pan (some batter may float once juice is added.).
• 5 bake for 30-35 minutes or until a cake layer forms on top and layer springs back when touched. let cool on a wire rack 25 minutes. serve warm with ice cream.

Cheesy Smoked Sausage & Sauerkraut Casserole!

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

Ingredients

• Servings: 6
• 6 cooked sausage links (german or polish, approx. 1 1/2 lb's)
• 1/4 cup packed brown sugar
• 2 tablespoons german mustard or 2 tablespoons dijon mustard
• 1 teaspoon caraway seed
• 1/2 teaspoon dill weed
• 1 (32 ounce) jar sauerkraut, drained
• 1 small green bell pepper (stemmed/seeded/diced)
• 1/2 cup swiss cheese, shredded

Recipe

• 1 place the sausage in large skillet with 1/3 cup water.
• 2 boil over medium heat,cover,bring to a boil.
• 3 reduce to low heat,still covered,let simmer 10 minutes.
• 4 remove cover, and simmer until water evaporates,and sausage browns a little.
• 5 while it cooks,in medium saucepan,combine sugar,mustard,caraway seeds& dill weed.
• 6 stir mixture,until blended.
• 7 add bell pepper& sauerkraut,stirring until combined.
• 8 over medium heat,covered,cook for 10 minutes,or until hot.
• 9 spoon the sauerkraut into microwavable 2-3 qrt casserole.
• 10 sprinkle the swiss cheese over top.
• 11 add the sausage over it,cover.
• 12 microwave on high,for 30 seconds,or until the cheese has melted.

Bubba's Baked Onions I I

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

Ingredients

• Servings: 1
• 1 large vidalia onion
• 1 beef bouillon cube
• butter or margarine

Recipe

• 1 peel vidalia and scoop out middle leaving a hole the size of a quarter through entire vidalia. (i would not brake through he bottom of the onion so flavor stays in the onion).
• 2 place vidalia in baking dish.
• 3 inset bouillion cube in bottom of hole and fill the rest with butter.
• 4 wrap vidalia (with bouillion and butter inside) loosely in plastic wrap and cook on high for 7-9 minutes.
• 5 be careful when removing plastic wrap from cooked vidalia.

Brussels Sprouts And Potato Bake

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

Ingredients

• Servings: 4
• 2 lbs brussels sprouts
• 1/4 cup olive oil
• 6 slices bacon, cut into small strips (about 1-inch by 1/4-inch)
• 1/2 medium onion, chopped
• 1 tablespoon butter
• 2 teaspoons lemon juice
• 1 dash salt
• 1 dash pepper

Recipe

• 1 if using potatoes, use 1 lb brussels sprouts and 1 lb small potatoes.
• 2 cut the bottoms off the brussels sprouts and remove protective outer leaves. cut sprouts in half.
• 3 if using potatoes, half potatoes (quarter if very large.).
• 4 combine oil, brussel sprouts, potatoes, onions and bacon in a casserole dish.
• 5 bake at 425 for 40 minutes, or until potatoes are tender. stir every 15 minutes or so.
• 6 meanwhile, melt butter in the microwave and combine with the lemon juice.
• 7 when the mixture comes out of the oven, pour butter/lemon juice over the brussel sprouts.
• 8 add salt and pepper.
• 9 stir.
• 10 enjoy!

Brussels Sprouts Saute

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

Ingredients

• Servings: 4
• 2 cups fresh brussels sprouts
• 3 -4 slices bacon, cut into 1/2 inch pieces
• 1/2 red onion, sliced
• 1/4 cup water
• 2 tablespoons parmesan cheese

Recipe

• 1 trim the stem of the sprouts and discard the outer leaves. slice sprouts in half lenghtwise.
• 2 saute chopped bacon with sliced onions until bacon is cooked and onion is tender.
• 3 remove bacon and onion from pan, leaving bacon drippings behind.
• 4 place sprouts cut side down in pan. turn sprouts when first side in slightly browned. continue cooking until browned on second side. pour off bacon drippings and carefully add about 1/4 cup water. cover and finish cooking until the desired tenderness is reached.
• 5 place bacon, onion and sauted sprouts in microwave proof dish.
• 6 sprinkle parmesean cheese on top and microwave until cheese is melted and everything is good and hot.
• 7 serve and enjoy.

Better Baked Potato Soup

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

Ingredients

• Servings: 6
• 6 1/4 lbs yellow potatoes
• 1/4 cup salted butter or 1/4 cup margarine
• 1/2 cup coarsely chopped yellow onion
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon fresh black pepper
• 1/4 teaspoon dried rubbed sage
• 1 (14 ounce) can chicken broth
• 1 1/2 cups milk
• 1 cup shredded cheddar cheese or 1 cup colby-monterey jack cheese
• 6 slices cooked crumbled bacon (divided)
• chives (for garnish)
• sour cream (for garnish)

Recipe

• 1 wash potatoes and bake in oven or microwave until almost fully-cooked.
• 2 melt butter or margarine in large saucepan (medium heat.) add onion and saute until golden.
• 3 stir in flour, salt, pepper, and sage.
• 4 stir constant 1 minute.
• 5 add broth and milk.
• 6 dice baked potatoes, skin on, into quarter-size peices.
• 7 add potatoes to mixture.
• 8 cover soup and simmer on low heat 30 min-1 hour hour, stirring occasionally.
• 9 just before serving, add in cheese and 4 peices bacon, crumbled.
• 10 serve hot.
• 11 garnish with cheese, bacon crumbles, chives, and sour cream.
• 12 keeps several days in freezer or fridge.

Cheesy Spinach

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

Ingredients

• Servings: 4
• 2 (10 ounce) boxes frozen spinach
• 1 (8 ounce) can condensed cheddar cheese soup
• 1/2 cup shredded 2% cheddar cheese
• 1 yellow onion
• 1 cup fresh mushrooms (more or less depending on your taste)
• 0.5 (8 ounce) can artichokes
• 3 garlic cloves (more or less depending on your taste)
• 1/2 cup dry wine
• 1 tablespoon light butter (i use smart balance)
• 1/2-3/4 of a chicken bouillon cube
• salt (if needed after the bouillon cube)
• pepper

Recipe

• 1 microwave the two boxes of spinach in the microwave according to the package.
• 2 while the spinach is cooking sauté the garlic, onions, and mushrooms in the butter and the chicken bouillon cube. when the onions start to soften, add the wine and let it simmer for a few minutes.
• 3 add the thawed spinach to the pan along with the cheddar cheese soup, artichokes, and the shredded cheddar cheese.
• 4 turn down to medium to low heat and let simmer until the mushroom are at the softness you prefer and the cheese is all melted.
• 5 the next time i try this, i'm going to substitute goat cheese and make it a little creamy!
• 6 i hope you enjoy it as much as my husband and i did :).
• 7 eta: i made this again last night and left out the shredded cheese all together to cut down on the calories and fat -- it was still awesome!

Creamy Chocolate Ice "cream" (dairy-free!)

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

Ingredients

• 3/4 cup sugar
• 3 large eggs
• 1 1/2 cups dark chocolate, almond milk beverage
• 1 cup soy cream (i used french vanilla silk creamer)
• 1 tablespoon vanilla extract
• 2 tablespoons coffee or 2 tablespoons chocolate liqueur
• 1/4 cup hershey's dark chocolate syrup

Recipe

• 1 place sugar and eggs to a blender or food processor bowl.
• 2 blend until smooth.
• 3 microwave the chocolate milk until it just begins to boil. watch carefully that it does not bubble over! (you can also do this on the stove-top, but must stir constantly to avoid scorching.).
• 4 with the blender running, slowly pour the hot milk mixture into the egg mixture through the feed opening and blend until smooth.
• 5 put the mixture back into the microwave-safe bowl (or back on the stove if using the stovetop) and continue cooking, stirring every 30 seconds (or constantly if on stovetop) until mixture thickens slightly. (if the texture isn't smooth, give it another whirl in the blender.).
• 6 allow the custard to cool slightly.
• 7 stir in the soy cream, vanilla and liqueur.
• 8 cover and refrigerate until cold or overnight.
• 9 stir the chilled custard.
• 10 freeze, following the instructions of your ice cream maker. it's typically ready in about 20 minutes.
• 11 about 5 minutes before it's done, pour in the hershey's dark chocolate syrup. you can either blend it all the way in, or make it marbled.
• 12 the ice cream will be soft-serve ready or you can put in cold freezer containers and freeze until firm.

Apple Pumpkin Oatmeal

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

Ingredients

• 1/2 cup old fashion rolled oats
• 1 cup kashi, go lean crunch (or your favorite crunchy cereal)
• 1/2 canned pumpkin
• 1 apple, sliced and cored
• 1 cup milk or 1 cup water
• cinnamon
• ground nutmeg
• ginger
• sugar (to taste) or sugar, substiture (to taste)

Recipe

• 1 combine water/milk with apple slices, bring to boil.
• 2 add oats, cook 2 minutes.
• 3 add pumpkin, cook additional minute.
• 4 season with cinnamon, nutmeg, ginger, and sugar.
• 5 stir in kashi go lean crunch.

Au Gratin Potato's

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

Ingredients

• Servings: 15
• 6 -8 medium idaho potatoes, peeled and cut into 1/2-inch cubes
• 3 (5 ounce) kraft old english cheese spread
• 1 tablespoon paprika
• 1/4 cup butter, melted

Recipe

• 1 peel potatos.
• 2 cut into 1/2" cubes.
• 3 place potatos in a large pot and put just enough water to cover potato's.
• 4 cook on high and boil about 10 minutes, being careful not to get them too soft.
• 5 drain potatos and rinse with cold water.
• 6 transfer into a baking dish.
• 7 gently stir in old english cheese, soften in microwave if needed.
• 8 sprinkle top with paprika.
• 9 bake at 350 for about 30-45 minutes, then place under broiler until cheese is fully melted and top is nicely browned.
• 10 just before serving and while still hot, brush with melted butter.

California Granola (microwave Or Oven)

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

Ingredients

• 2 1/4 cups quaker oats (quick or old fashioned, uncooked)
• 1/2 cup nonfat dry milk powder
• 1/2 cup sunflower seeds
• 1/2 cup nuts, coarsely chopped
• 1/2 cup wheat germ or 1/2 cup quaker unprocessed natural bran
• 1/2 cup firmly packed brown sugar
• 1/2 cup margarine
• 1/4 cup honey
• 1/2 cup raisins

Recipe

• 1 heat oven to 325°f combine all ingredients except raisins; mix well. bake in ungreased 15x10-inch baking pan 45 to 50 minutes or until golden brown, stirring occasionally. stir in raisins. cool and store in refrigerator.
• 2 microwave directions: in 4-quart microwaveable bowl combine all ingredients except raisins. microwave at high 8 to 9 minutes stirring every 2 minutes. stir in raisins. cool and store in refrigerator.

Broccoli Italiano

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

Ingredients

• 1 (12 ounce) bag broccoli florets
• 2 teaspoons roasted garlic (from a jar)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon parmesan cheese
• 1 tablespoon lemon juice

Recipe

• 1 place broccoli in a microwave-safe bowl and stir in the garlic, olive oil, salt, and pepper.
• 2 cover with plastic wrap and microwave on high for 4 minutes, stirring once, or until crisp tender.
• 3 stir in cheese and lemon juice; serve.

Cheesy Spam And Macaroni Bake

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces elbow macaroni
• 1 (12 ounce) can spam, classic diced
• 2 tablespoons butter or 2 tablespoons margarine, divided
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 cayenne pepper, dash
• 2 cups milk
• 1/2 lb processed sharp american cheese, diced
• 1/2 cup fresh breadcrumb
• 1/8 teaspoon paprika

Recipe

• 1 cook macaroni according to package directions; drain.
• 2 in lightly-greased 2-quart casserole, combine spam® classic with macaroni.
• 3 in medium saucepan, melt 1 tablespoon butter. blend in flour, salt, mustard, pepper and cayenne until smooth. stir in milk; cook over medium heat, stirring until mixture thickens and boils. add cheese; cook, stirring until cheese is melted. pour over spam® classic mixture; mix well.
• 4 melt remaining 1 tablespoon butter; combine with bread crumbs and paprika. sprinkle over macaroni.
• 5 bake in 400°f oven 20 to 25 minutes.
• 6 microwave directions: cook macaroni according to package directions.
• 7 in 4-cup measure, stir together flour, salt, mustard, pepper and cayenne; slowly mix in milk until smooth. add 1 tablespoon butter and cheese.
• 8 microwave 4 minutes. stir until smooth; microwave 3 minutes more. beat until smooth.
• 9 combine spam® and macaroni in casserole; mix sauce into macaroni.
• 10 in 2-cup measure, combine 1 tablespoon butter, bread crumbs and paprika. microwave 1 minute.
• 11 reserve.
• 12 microwave casserole 3 minutes.
• 13 stir; sprinkle with reserved crumb mixture; microwave 2 minutes more.
• 14 cover and let stand 3 minutes.

Au Gratin Potatoes

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

Ingredients

• Servings: 6
• 6 -7 medium potatoes
• 4 tablespoons butter
• 1 small onion, diced
• 2 (10 1/2 ounce) cans cream of chicken soup (or mushroom or celery or whatever you like, i use 1 chicken and 1 mushroom, usually)
• 1 1/2 cups sour cream
• 1/2 cup cheddar cheese, grated
• 1/4 cup milk
• black pepper

Recipe

• 1 preheat oven to 350 degrees f. spray a 9 x 13 inch casserole dish with non-stick spray.
• 2 wash the potatoes, or peel if you like. we leave the skins on. slice them thinly, about 1/4 inch thick. boil for about 5 minutes to soften them, but don't overcook them! they should be soft, but not done.
• 3 while potatoes are cooking, put butter and onion in a large microwave-safe dish and cook for 2-3 minutes, until onions are soft and slightly translucent. (i use my large pyrex measuring cup.) add remaining ingredients, mix well, and microwave 3-4 more minutes until bubbling.
• 4 layer potatoes and sauce mixture into greased dish, evenly coating potatoes. top layer should be sauce. bake for about 45 minutes until the top is browned and bubbly.
• 5 (if you're pressed for time, microwave the casserole for about 10 minutes, then stick it under the broiler to brown the top - my family can't tell the difference!).

Chinese-style Microwave Roast Chicken

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

Ingredients

• Servings: 8
• 3 lbs broiler-fryer chickens (whole)
• 1 teaspoon salt (eliminate if you prefer it less salty or use only 1/2 tsp.)
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 0.5 (14 1/2 ounce) can chicken broth
• 2 teaspoons oyster sauce
• 1 tablespoon soy sauce
• 1 -2 teaspoon sugar (to taste)
• 1 tablespoon cornstarch, mixed with
• 1/4 cup water

Recipe

• 1 rub fryer with salt, oyster sauce and oil.
• 2 place in casserole dish and cover with saran wrap.
• 3 microwave on high for 10 minutes.
• 4 turn chicken over and microwave another 13 minutes, or until done.
• 5 let stand in casserole covered, while making gravy.
• 6 for gravy:.
• 7 in a sauce pan, mix gravy ingredients, except cornstarch mixture.
• 8 bring to boil.
• 9 add cornstarch mixture and stir until thickened.
• 10 pour over cup-up chicken.

Brussels Sprouts Parisienne

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

Ingredients

• Servings: 8
• 2 lbs fresh brussels sprouts (or two 16 ounce packages frozen brussels sprouts, cooked and drained)
• 4 tablespoons softened unsalted butter, divided
• salt
• ground black pepper
• ground nutmeg, pinch of
• 2 teaspoons freshly grated lemon zest (optional)
• 1/4 lb bacon, cooked and crumbled (optional, easy microwave bacon)
• creme fraiche (optional)

Recipe

• 1 wash and trim brussels sprouts, removing any discolored leaves. cut off stem ends.
• 2 heat 1 inch salted water to boiling. add brussels sprouts. cover and heat to boiling. reduce heat to a simmer and cook, covered, for 6 to 8 minutes or until just tender. do not overcook. drain. -or- you may steam your sprouts, if you wish.
• 3 meanwhile, melt 3 tablespoons butter in saucepan. add drained sprouts, tossing to coat. season to taste with salt and pepper; dust lightly with grated nutmeg and toss well to coat.
• 4 place in a serving bowl.
• 5 top with 1 tablespoon softened butter, the grated lemon zest and the crisp crumbled bacon. add a dollop of creme fraiche, if you like. serve immediately.

Chocolate Raspberry Truffle Bars

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

Ingredients

• Servings: 9
• 1 lb semisweet chocolate
• 1 cup unsalted butter
• 1 1/2 tablespoons unsalted butter
• 1 1/4 cups sugar
• 5 large eggs
• 1 cup flour
• 1 pint raspberries (usually sold in half pints, get 2)

Recipe

• 1 preheat oven to 350 degrees.
• 2 butter and flour a 9-inch square baking pan.
• 3 melt half of the chocolate in the microwave with the 2 sticks butter. stir to combine, set aside.
• 4 in a large bowl, using a whisk, beat the sugar with the eggs until bubbly, about 1 minute.
• 5 gradually whisk in the melted chocolate, then the flour.
• 6 using a spatula, scrap the batter into the prepared pan, smooth the top and bake until a toothpick inserted in the center comes out with moist crumbs, about 35 minutes.
• 7 let cool on a rack.
• 8 melt the remaining chocolate and 1 1/2 tablespoons butter in the microwave. stir to combine.
• 9 pour the glaze onto the cooled truffle cake and tilt the pan to coat the top.
• 10 refrigerate to partially set the glaze, about 30 minutes.
• 11 while the chocolate is still tacky, scatter the raspberries in a single layer on top, the n refrigerate for 10 more minutes to set the glaze completely.
• 12 cut the cake into 3 inch squares.

Baked Jalapeno Bacon Poppers

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

Ingredients

• 10 mini sweet peppers or 10 jalapeno peppers
• 3 slices bacon
• 1 eight-ounce package cream cheese
• 1 cup shredded cheddar cheese
• 2 teaspoons cajun seasoning (or your seasoning blend of choice)
• 2 tablespoons butter
• 1/2 cup panko breadcrumbs or 1/2 cup corn, flake crumbs

Recipe

• 1 1. preheat oven to 375°f slice each sweet pepper in half lengthwise. use your spoon to scoop out any seeds and some of the rib to make a nice, clean boat.
• 2 2. cook bacon to crisp (you can use a microwave - place bacon between paper towels, microwave 3-4 minutes or until crisp). mince cooked bacon. in a bowl, mix together the bacon, cream cheese, cheddar cheese and cajun seasoning. spoon cheese mixture into each sweet pepper.
• 3 3. melt butter in microwave, stir in the bread crumbs. hold each popper and dip cheese side down into bread crumbs. bake 375f for 20 minutes or until cheese melty and bread crumbs crusty.

Country Style Chicken Hash Brown Bake

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

Ingredients

• 1 (12 1/2 ounce) can tyson premium chicken meat, drained
• 30 ounces shredded hash browns, mostly thawed (also called "country style")
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (16 ounce) container sour cream (i used a little more than half)
• 2 teaspoons onion powder (or to taste)
• 2 teaspoons garlic powder (i used more because we love garlic)
• 2 cups sharp cheddar cheese, grated (mix some in with the casserole and put the rest of top)

Recipe

• 1 pre-heat oven to 350-375 (depending on how good your oven is).
• 2 if using, saute celery until tender crisp and set aside.
• 3 if using, cook chopped broccoli in sm. amt. of water in microwave for 12 minutes and drain.
• 4 mix all ingredients together reserving some of the cheese for the top.
• 5 put cheese on top and bake for 30 minutes.
• 6 let stand for 5 minutes before serving.

Chip And Nut Blondie Cake Bars

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

Ingredients

• 1/2 cup butter, softened (or margarine, softened)
• 1/3 cup splenda brown sugar blend
• 1 egg
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) package unsweetened chocolate chips (recipe actually calls for hershey's sugar free chocolate chips)
• 1/2 cup nuts, coarsely chopped
• 1/4 teaspoon shortening (do not use butter, margarine, spreads or oil)

Recipe

• 1 heat oven to 350°f grease 8- or 9-inch square baking pan.
• 2 beat butter and brown sugar blend in large bowl until well blended. add egg, milk and vanilla; beat well. stir together flour, baking soda and salt; add to butter mixture, beating until well blended.
• 3 set aside 2 tablespoons chocolate chips. stir the remaining chips and nuts into batter. spread batter in prepared pan.
• 4 bake 15 to 20 minutes or until cake begins to pull from sides of pan, toothpick inserted in center comes out clean and surface is lightly browned. (do not overbake.) cool completely in pan on wire rack. (as it cools the center will look underbaked.).
• 5 place reserved 2 tablespoons chips and shortening in small microwave-safe bowl. microwave at medium (50%) 30 seconds; stir. if necessary, microwave at medium an additional 10 seconds at at time, stirring after each heating, until chips are melted and smooth when stirred. drizzle melted chocolate over surface of cake; allow to set. cut into bars. about 24 bars.

Beth's Warm Artichoke Dip

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

Ingredients

• 8 ounces cream cheese
• 1 cup mayonnaise
• 1 1/2 cups grated parmesan cheese
• 1 (14 ounce) can artichoke hearts (chopped into small chunks)
• 1 (4 ounce) can green chilies (diced)

Recipe

• 1 set cream cheese on counter and bring to room temperature.
• 2 mix cream cheese and mayonnaise together.
• 3 add grated parmesan, artichoke hearts, and chilies.
• 4 heat in microwave or oven just before serving.

Broccoli Ham Stroganoff

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

Ingredients

• Servings: 4
• 2 cups broccoli, frozen chopped
• 1 tablespoon water
• 1 tablespoon butter
• 1/4 cup onion, chopped
• 3 tablespoons flour
• 10 1/2 ounces canned chicken broth
• 2 cups cooked ham, cubed
• 1 cup sour cream
• 4 1/2 ounces canned mushroom slices, drained
• hot cooked noodles

Recipe

• 1 place broccoli and water in a 1 quart microwave-safe bowl.
• 2 cover and microwave on high for 3 to 5 minutes, or until the broccoli is tender, stirring once.
• 3 drain; set aside and keep warm.
• 4 in another microwave-safe bowl, heat butter, uncovered on high for 20 seconds, or until melted.
• 5 add onion, cover and microwave on high for 2 minutes, or until tender.
• 6 stir in flour until blended.
• 7 gradually, stir in broth; mix well.
• 8 microwave, uncovered, on high for 4 to 6 minutes, or until thickened and bubbly, stirring once.
• 9 add the ham, sour cream, mushrooms and reserved broccoli; mix well.
• 10 cook, uncovered,on high for 3 to 5 minutes, or until heated through, stirring once.
• 11 serve on noodles.

Chocolate Rice Krispies Squares

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/4 cup margarine
• 40 marshmallows
• 1/2 teaspoon vanilla extract
• 6 cups rice krispies
• 1 cup milk chocolate melts (divided)
• 1/3 cup chocolate chips

Recipe

• 1 make rice krispies squares as directed on cereal box and press into a greased 9" x 13" pan.
• 2 melt 2/3 cup milk chocolate melting chocolate in microwave safe bowl and spread over top of rice krispies square with the back of a tablespoon; cool in refrigerator until hard.
• 3 loosen around the outside of the rice krispies square and flip it over in the baking dish.
• 4 first melt the rest of the milk chocolate and then just start drizzling it all over the rice krispies square with a teaspoon.
• 5 next melt the melting chocolate and do the same.
• 6 cool in the refrigerator and then cut into squares.

Brussels Sprouts Rice Casserole

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

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen brussels sprouts
• 1/4 cup water
• 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 1 1/2 cups 1% low-fat milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• cooking spray
• 1 cup cooked long-grain rice
• 1 ounce prosciutto or 1 ounce ham, thinly sliced and cut into thin strips
• 1/4 cup fresh breadcrumb
• 2 tablespoons parmesan cheese, fresh grated

Recipe

• 1 preheat oven to 375°.
• 2 place brussel sprouts in a microwave safe bowl and sprinkle with water, cover and microwave on high for 2 minutes, or until heated through.
• 3 melt margarine in saucepan over low heat; add flour, stirring with a whisk. gradually add milk to saucepan. bring to a boil; simmer 3 minutes over medium heat until it is thick and bubbly, stirring constantly.
• 4 stir in salt and pepper. set aside.
• 5 coat a 9-inch baking dish with cooking spray. pat cooked rice into bottom of dish; arrange brussels sprouts on top of rice.
• 6 sprinkle brussels sprouts with prosciutto; pour sauce over prosciutto.
• 7 combine breadcrumbs and cheese; sprinkle over sauce.
• 8 bake at 375° for 20 minutes or until lightly browned.

Chocolate Raspberry Tart

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

Ingredients

• Servings: 12
• 10 pecan shortbread cookies
• 10 gingersnap cookies
• 3 tablespoons butter, melted
• 1 cup milk chocolate chips or 1 cup semi-sweet chocolate chips
• 3/4 lb raspberries
• 1/2 cup seedless strawberry jam (or unsweetened preserves) or 1/2 cup seedless raspberry jam (or unsweetened preserves) or 1/2 cup peach jam (or unsweetened preserves) or 1/2 cup apricot jam (or unsweetened preserves)
• 1 cup whipping cream or 1 cup whipped creme fraiche

Recipe

• 1 preheat oven to 350°f
• 2 crush cookies into fine crumbs with rolling pin or in food processor fitted with metal blade – you should have about 2 cups.
• 3 add butter to food processor and mix, or blend crushed cookies and butter in a bowl.
• 4 press buttered crumbs over bottom and up sides of a 9 inch tart pan with removable bottom or into 9 inch pie plate.
• 5 bake 8 to 10 minutes, until lightly browned; cool slightly.
• 6 in microwaveable dish, heat chocolate in microwave for 3 to 4 minutes on 50% (medium/low) power, just until melted. stir to smooth chocolate.
• 7 spread over bottom of crust.
• 8 gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside.
• 9 reserve any unused berries for garnish.
• 10 melt jam in microwave for 1 minute at 50% (medium/low) power.
• 11 stir until smooth.
• 12 pour or brush over raspberries.
• 13 chill 15 minutes before serving.
• 14 cut into 8 to 12 slices.
• 15 top with whipped cream and raspberries.
• 16 enjoy!

Cheesy Spaghetti Squash Casserole (vegetarian)

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

Ingredients

• Servings: 6
• 1 spaghetti squash
• 1 large onion, diced
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• 1 (28 ounce) can crushed tomatoes
• 3 -5 garlic cloves, minced
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

• 1 to cook the spaghetti squash: cut in half lengthwise and remove seeds. place squash cut sides up in microwave dish with 1/4 cup water. cover with plastic wrap and cook on high for 10-12 minutes or til done. let sit covered for 5 minutes. with fork, "comb" out the strands into a bowl.
• 2 preheat oven to 375 degrees. mix the cheeses together and set aside. heat olive oil in skillet and add onion, green pepper, red bell pepper and garlic. saute over medium heat for about 5 minutes. add crushed tomatoes and crushed red pepper (if using). simmer uncovered for about 15 minutes, stirring occasionally.
• 3 in large bowl, mix the cooked squash well with the cooked vegetables and place half of it in a 9x13 baking dish. top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
• 4 bake for 30 minutes or until cheese is bubbly and slightly browned. let cook 10-15 minutes before serving.

Best Twice-baked Potatoes

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

Ingredients

• Servings: 4
• 4 medium potatoes
• 1/2 cup sour cream (i use fat-free and no one knows the difference!)
• 1/4 cup milk
• 1/4 cup margarine
• 1/2 cup shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices bacon, crisp and crumbled (or 1 c. real bacon bits)

Recipe

• 1 microwave (or bake in oven at 400 for 1hr) the potatoes until done.
• 2 allow to cool a bit.
• 3 slice about a 1" strip of the skin off the top of each potato.
• 4 carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
• 5 mash the potato pulp along with the margarine.
• 6 add milk, sour cream, cheese, salt and pepper; combining well.
• 7 spoon the mixture back into the potato shells, piling high.
• 8 top with the crumbled bacon or bacon bits.
• 9 bake at 400 for 15 minutes.

Country Women's Association Irish Apple Cake

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

Ingredients

• 250 g plain flour
• 1 teaspoon baking powder
• 125 g sugar
• 125 g butter
• 3 -4 cooking apples, peeled cored and roughly chopped
• 1 egg, beaten
• 1/3 cup milk

Recipe

• 1 preheat oven to 180°c.
• 2 grease a 20cm round cake tin.
• 3 sift together the flour, baking powder and the sugar.
• 4 cut in the butter roughly with a knife (do not rub it in).
• 5 add the apples.
• 6 stir in the egg and milk to make a fairly stiff mixture. the batter will appear fairly lumpy.
• 7 pour the mixture into the prepared cake tin.
• 8 bake for about 1 hour.
• 9 serve hot with custard or ice-cream.
• 10 this cake can be cooked ahead and reheated in the microwave as needed.

Cheesy Spinach And Mushroom Pita Pocket

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

Ingredients

• 1/2 cup shredded mozzarella cheese
• 1 whole grain pita, pocket half
• 1/4 cup fresh spinach
• 2 baby portabella mushrooms
• 1 tablespoon chopped walnuts
• 1 tablespoon extra virgin olive oil

Recipe

• 1 1. wash the spinach with your hands and then squeeze the water out of it about 5 times, hard.
• 2 2. dry the spinach even more in a paper towel by squeezing the juice out.
• 3 3. chop the portobello mushrooms, starting at the top of the dome, slicing down to the bottom of the stub. slice each one into about 8 or 9 thin slices.
• 4 4. push about 1/3 of the spinach into the bottom of the pita pocket with about a third of the mushrooms and half the walnuts; and then top that with most of the cheese, pushing down to make room for the rest.
• 5 5. put the rest of the spinach, walnuts, and mushrooms in the pocket and then the rest of the cheese.
• 6 6. microwave on high for about 20 seconds.
• 7 7. pour the olive oil into a medium hot skillet and rub one half the pocket in the oil, and flip it so that the oiled part is on the top.
• 8 8. fry the pocket for 30 seconds to a minute on each side.2.

Broccoli Kugel

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

Ingredients

• Servings: 8
• 1 bag frozen broccoli or 1 bag equivalent fresh broccoli
• 1 -2 tablespoon onion soup mix
• 2 eggs
• 1/4 cup mayonnaise

Recipe

• 1 cook broccoli in microwave or steam.
• 2 either buy the cut/chopped broccoli or cut it up or partially mash with a masher after it is cooked.
• 3 drain well.
• 4 add onion soup mix and mix well.
• 5 add slightly beaten eggs and mayo and mix.
• 6 pour into a greased pie plate or pan.
• 7 sprinkle with paprika.
• 8 bake at 350 for 45 minutes.

Allergy-friendly Pancakes (gluten Free, Dairy Free, Egg Free)

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

Ingredients

• 1 3/4 cups rice milk
• 3 tablespoons ground flax seeds (flax meal)
• 1/3 cup oil (grapeseed oil is my favorite choice)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup millet flour (or brown rice flour)
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1/3 cup potato starch (not potato flour)
• 3 tablespoons sugar
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon or 1/4 teaspoon apple pie spice
• 1 dash salt

Recipe

• 1 place rice milk in a medium bowl and heat in the microwave until warm, about 90 seconds. stir in flax meal and let sit.
• 2 meanwhile, in a small bowl combine the flours and starches, sugar, xanthan gum, baking soda, baking powder, cinnamon, and salt. mix until thoroughly combined.
• 3 to the rice milk mixture add the oil, vanilla and vinegar. stir well.
• 4 heat up your pan on medium-high or griddle to 350 degrees. when it is hot (a drop of water placed on it sizzles), add a little oil and spread around.
• 5 add the dry mix to the wet and whip with the spoon to get most of the lumps out. batter should be thick.
• 6 spoon the batter onto prepared pan (about 1/4 cup) and spread out with the back of the spoon. flip over when bubbles form and the top starts to dry out. cook the other side until golden brown.

Chocolate Sour Cream Cake With Sour Cream Frosting

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

Ingredients

• Servings: 16
• 1 (18 ounce) box devil's food cake mix (the kind with pudding in the mix)
• 1 cup sour cream
• 3/4 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup butter
• 2/3 cup cocoa
• 3 cups powdered sugar
• 1/3 cup sour cream
• 1 teaspoon vanilla

Recipe

• 1 grease and flour 2 9 inch cake pans.
• 2 preheat oven to 350.
• 3 combine all cake ingredients in mixing bowl and beat at low speed for about a minute, scraping bowl constantly, until well combined.
• 4 increase mixer speed to medium and beat for about 2 minutes more.
• 5 pour batter into pans and bake for 28-32 minutes, or until they test done.
• 6 remove from oven and let cool in pans for about 10 minutes, then remove from pans and let cool completely.
• 7 frosting:.
• 8 melt butter over low heat or in the microwave and pour into mixing bowl.
• 9 add cocoa and whisk until smooth.
• 10 with an electric mixer on low, alternately beat in sugar and sour cream until well mixed.
• 11 add vanilla and beat at medium speed until light and fluffy.
• 12 assemble cake in layers. can store in refrigerator, tightly covered for up to a week (if it makes it that long!), or can be frozen, tightly covered for up to 6 months.
• 13 thaw in refrigerator overnight before serving.

Country Style Lamb Spareribs With M-h-m Topping

Total Time: 6 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 lbs country-style spareribs (lamb loin country style ribs-bone in blade steaks or chops optional)
• 1/2 cup mojo marinade (goya marinade recommended or other types of marinate)
• 12 ounces string beans, fresh green
• 5 garlic cloves, raw
• 8 roasted garlic cloves
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons olive oil
• 2 tablespoons butter (margarine optional)
• 1/4 cup red bell pepper (chopped up or other colors)
• 1 tablespoon coarse grain mustard (boar's head recommended)
• 2 teaspoons dry sherry (alternative option harveys bristol cream recommended (not a dry sherry)
• 1 teaspoon honey (optional)
• 1 tablespoon mayonnaise (hellmann's brand preferred)
• salt

Recipe

• 1 preparation-.
• 2 marinade the lamb ribs with ¼ cup of marinate for 1 hour, turn a few times, set aside.
• 3 make some roasted garlic clove, (see various recipes on recipezaar), set aside.
• 4 grate one lemon to produce lemon zest, set aside, squeeze the lemon to produce lemon juice, set aside.
• 5 combine the mustard, sherry, (plus honey, optional), mayonnaise, 2 teaspoons lemon juice and 1 raw garlic clove (pressed through a garlic press), stir and set aside.
• 6 slice about 4 raw garlic cloves into thin slivers, set aside.
• 7 clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces, set aside.
• 8 cooking instructions-.
• 9 add a little oil to a cast iron pan, drain the port marinate and then place the lamb ribs into the frying pan.
• 10 then brown all sides of the ribs but do not fully cook, then place the ribs on a plate.
• 11 when the ribs are slightly cooler, make thin deep slices with a knife (on the meaty part of the ribs) and then place inside thin slivers of raw garlic pieces.
• 12 in the crock pot add ¼ cup marinate and then the ribs, turn over once to coat all the ribs.
• 13 then turn on your crock pot, cover, place on “highâ€? setting and cook for about 3-4 hours; the heat and cooking time will vary depending on the model crock pot used.
• 14 half way threw the cooking time turn the ribs, cover and continue to cook. when almost finished with cooking time, turn one more time and cook a short while longer.
• 15 while the ribs are cooking, boil some water, add a little salt (or oil) and then add the string beans. cook until “al dente,â€? drain and set aside.
• 16 place a little butter in a frying pan, add the string beans, cook stir for 1 minutes, add the chopped bell peppers and cook for an other minute, then add about 6 or more pieces of roasted garlic (remove the skin), toss briefly and place around the sides of a large plate.
• 17 next sprinkle the lemon zest around the top of the string beans, set the plate aside (keep warm).
• 18 when the lamb ribs are done cooking in the crock pot, then spoon some of the marinate from the crock pot on the ribs, sprinkle with a little salt to taste and then remove and place in the center of the string bean plate; be careful not to let the pieces of lamb fall apart, use a big spatula.
• 19 finally, add a little of the mustard-honey-mayonnaise mixture on top of each of the country loin lamb style spareribs.
• 20 serve and enjoy!
• 21 notes:.
• 22 #1-i made this basic recipe by completely cooking the lamb spareribs in a cast iron pan (and with a mojo sauce) but the meat came out a little on the tough side. however, it was moist and better the second day (leftovers) when heated up in a microwave; see photo #1 mojo sauce. so i then made this recipe again in a crock pot and it came out much better and to my liking; see photo #2 mustard-honey-mayonnaise topping.
• 23 #2- a reply to the 2 star reviewer, “thank you for reviewing my recipe.â€? i have now revised the wording a little to make this recipe clearer; step #5- again use 1 piece of raw garlic in a press (not roasted garlic) and as an alternative option i had recommended using harvey bristol cream which is a little sweeter then dry sherry, step #11- it is common to place pieces (slivers) of raw garlic in puerto rican pernil lamb roasts prior to cooking (that is where the idea came from) -- you are right the m-h-m might have masked the mojo garlic flavor a little. to quote a zaar chef “there is no right and no wrong with cookingâ€? … “cooking is about personal tastes and flavors.â€?.

Crab Filled Portabella Mushroom

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

Ingredients

• 2 portabella mushroom caps
• 1 cup of shredded mozzarella cheese
• 2 tablespoons garlic powder, depending on how much garlic you prefer
• 1 tomato
• 1/4 cup margarine or 1/4 cup butter
• 1 (6 ounce) can of pink crabmeat
• parmesan cheese

Recipe

• 1 take 2 portabella mushroom caps and wash them thoroughly and place in skillet open part up.
• 2 drain crab meat and evenly put on both mushroom caps.
• 3 melt butter in a small container in microwave for about 30 seconds and then add in garlic powder and stir well. next pour butter and garlic over mushroom caps evenly.
• 4 dice tomato up into very small pieces and sprinkle over mushroom caps evenly.
• 5 sprinkle mozzarella cheese evenly over mushroom caps.
• 6 sprinkle desired amount of parmesan cheese over mushroom caps.
• 7 put lid on skillet and cook at 250 degrees for approximately 30 minutes.

Baked Macaroni And Cheese

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

Ingredients

• Servings: 4
• 2 1/2-3 cups elbow macaroni, uncooked
• 3 tablespoons butter, melted
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 2 cups sharp cheddar cheese, shredded
• 4 cups milk

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt butter in microwave.
• 3 pour macaroni in 2-3 quart casserole dish. pour butter over macaroni. stir well to coat.
• 4 add salt and pepper. stir well.
• 5 add cheese. sometimes i may use a mixture of monterey, colby and cheddar, depending on what i have at the time. mix well.
• 6 add milk. do not stir.
• 7 bake uncovered in oven for 60 minutes. i do think this tastes best when it is still hot from the oven.

Apple Cinnamon Granola Cookies

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

Ingredients

• 3/4 cup applesauce
• 3 tablespoons butter
• 1/2 cup brown sugar (packed)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/4 cups flour
• 1 1/4 cups granola cereal
• 1/8 cup sliced almonds (optional)

Recipe

• 1 in a microwavable bowl measure out the applesauce and add butter in slices. microwave this for about 1 minute. if butter isn't completely melted give it another minute.
• 2 stir in the brown sugar 1/4 cup at a time. stir until smooth.
• 3 add cinnamon, baking soda and vanilla.
• 4 beat in the egg.
• 5 slowly add flour, continuing to mix until smooth again.
• 6 fold in granola (and almonds).
• 7 spoon drop batter onto lightly greased baking sheet, about 1 inch apart (cookies will puff but shouldn't spread outward).
• 8 bake at 350°f for 12-15 minutes - until lightly golden and firm.
• 9 allow them to cool on a wire rack about a minute or 2.
• 10 now enjoy :).

Cheesy Spinach And Artichoke Dip

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

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 12 ounces mozzarella cheese, shredded
• 1 cup mayonnaise
• 1 (9 ounce) package frozen creamed spinach, defrosted
• 1 (8 1/2 ounce) can artichoke hearts, drained & chopped
• 1 tablespoon ranch dressing mix
• pita chips or crackers or bread, chunks or assorted fresh vegetable

Recipe

• 1 preheat oven to 350°f.
• 2 in large bowl, combine cream cheese, mozzarella and mayonnaise; beat at low speed with an electric mixer until smooth.
• 3 add all remaining ingredients; mix well.
• 4 place in 2-quart baking dish, and bake until heated through (about 20 minutes) or microwave for 3 minutes, stirring after each minute.

Chocolate Souffle

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

Ingredients

• 1 teaspoon butter
• 1/2 cup sugar, divided
• 3 tablespoons espresso or 3 tablespoons very strong coffee
• 5 ounces bittersweet chocolate, chopped
• 6 egg whites, room temperature
• 4 egg yolks, room temperature

Recipe

• 1 preheat oven to 400 degrees f. butter a 2 quart souffle dish or 6 8 ounce ramekins. sprinkle with about 1/4 cup sugar. combine espresso and chocolate in a small bowl and microwave about a minute; stir to combine and melt chocolate. whisk egg yolks into chocolate.
• 2 beat egg whites until frothy. gradually add 1/4 cup sugar and continue beating until soft peaks form. stir about 1 cup of the egg whites into chocolate, then fold remaining egg whites into chocolate.
• 3 spoon into prepared dish(es) so they are about 3/4 full. bake 30 to 40 minutes for large souffle; 20 to 25 minutes for individuals. once souffle has risen, remove from oven and serve.