All Hammed Up With No Place To Go

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

Ingredients

• Servings: 1
• 1 -2 cup favorite macaroni and cheese mix
• 2 teaspoons seasoning salt, halved
• 2 tablespoons grated parmesan cheese, halved
• 1/4 cup shredded ham
• pepper, to taste

Recipe

• 1 prepare macaroni according to package.
• 2 remove your serving, and set rest aside.
• 3 add shredded ham. fold in slowly.
• 4 add seasoning salt. fold, then add rest.
• 5 add parmesean cheese. fold, then add rest.
• 6 season to your liking, add any wanted extras, and serve.
• 7 alternative: use leftover macaroni from a past day, and use in recipe. this allows you to skip step one, and instead, microwave after steps 2 and 3 instead.

California Sushi Wraps

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

Ingredients

• 1 cup dry rice or 1 cup brown rice
• 1/4 cup rice seasoning (nori komi furikake)
• 1/4 cup green onion (diced)
• 2 tablespoons rice vinegar
• 4 large flour tortillas ()
• 4 nori (nori toasted seaweed sheets, for sushi)
• 1 cup carrot (shredded, more or less)
• 1 cup zucchini (2-inch shoots, more or less)
• 1 cup imitation crabmeat or 1 cup albacore tuna

Recipe

• 1 cook rice according to package directions. (cooking time varies. add salt and butter if desired while preparing rice to taste.).
• 2 once rice is cooked, set aside and allow to cool to room temperature.
• 3 add rice seasoning, green onions and rice vinegar to cooled rice and mix well. continue to cool.
• 4 chop zucchini into 2" shoots. shred carrots and pull apart the layers to the imitation crab meat or crumble albacore tuna into small chunks. set aside.
• 5 prepare the sushi wraps.
• 6 heat a tortilla one at a time in the microwave for 10 seconds. pull out of microwave and place a seaweed sheet on top of tortilla. add a little over a 1/2 cup rice mixture on top of seaweed sheet and cover the nori seaweed sheet in a layer.
• 7 place a layer of shredded carrots over the rice layer.
• 8 on one edge of the wrap lay shoots of zunnhini and meat then from that end start to roll and fold in the edges of the wrap until fully completely wrapped.
• 9 roll folded wraps in tinfoil and cut down the center at an angle.
• 10 great with soy sauce and/or wasabi.
• 11 great for picnic shindigs.
• 12 enjoy!

Apple Pecan Torte

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

Ingredients

• Servings: 8
• 2 refrigerated pie crusts, singles softened
• 3 medium granny smith apples, peeled and cut into 1/2 inch pieces
• 3 tablespoons sugar
• 2 tablespoons flour
• 2 1/2 teaspoons cinnamon
• 1 tablespoon butter
• 2 teaspoons vanilla
• 1 (15 ounce) can coconut pecan frosting
• 1 cup chopped pecans

Recipe

• 1 preheat oven to 450.
• 2 unfold both pie crusts.
• 3 cut each crust in half.
• 4 place crust halves on ungreased cookie sheets.
• 5 prick several times with fork.
• 6 bake for 6 to 8 minutes or until light golden brown.
• 7 cool while preparing filling.
• 8 in large microwave-safe bowl, combine apples sugar, flour, cinnamon, butter and vanilla mix well.
• 9 cover and microwave on high for 3 minutes.
• 10 stir.
• 11 microwave an additional 3 to 6 minutes, or until apples are tender (stirring once halfway through cooking) place 1/2 cup of frosting in a small microwave safe bowl; set aside.
• 12 add remaining frosting to apple mixture; stir until apples are coated.
• 13 place one crust half in center of ungreased cookie sheet.
• 14 spread with 1/3 of apple mixture (about 1 cup); sprinkle with 1/4 cup of pecans top with second crust half, pressing lightly.
• 15 repeat layers ending with fourth crust half.
• 16 cover loosely with foil.
• 17 bake at 450 for 8 minutes.
• 18 remove foil and bake an additional 1 or 2 minutes or until golden brown.
• 19 microwave reserved frosting on high for 20 to 30 seconds, or until melted.
• 20 pour over top of torte and spread to edges.
• 21 sprinkle with remaining 1/4 cup pecans.
• 22 cool 15 minutes.
• 23 to serve, cut into wedges.
• 24 if desired, serve with ice cream or whipped topping.

Best-ever Chocolate Fudge Cake

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

Ingredients

• 4 ounces baker's semi-sweet baking chocolate, divided
• 1 (18 ounce) package chocolate cake mix
• 1 (4 ounce) package jell-o chocolate instant pudding
• 4 eggs
• 1 cup sour cream
• 1/2 cup oil
• 1/2 cup water
• 1 (8 ounce) container cool whip topping (do not thaw.)
• 2 tablespoons sliced almonds (planter's brand preferred)

Recipe

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

Broccoli Rice Cheese Pie

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

Ingredients

• 10 ounces frozen broccoli, thawed and drained
• 1 1/2 cups cheddar cheese, shredded
• 1/4 cup onion, chopped
• 3 eggs, beaten
• 1 tablespoon flour (all purpose)
• 1/2 teaspoon garlic salt
• 1 1/2 cups rice, hot cooked
• 1 dash paprika (optional)

Recipe

• 1 mix broccoli, 3/4 cup cheddar cheese, onion, 2 eggs, flour, and garlic salt.
• 2 set aside.
• 3 combine hot cooked rice, 3/4 cup cheddar cheese, and 1 egg.
• 4 spread over bottom& sides of a 9" pie plate.
• 5 spoon broccoli mixture into the crust and cover with wax paper.
• 6 microwave on medium high for 10- 13 minutes or until filling is set.
• 7 let stand covered for 5 minutes and sprinkle with paprika.

Chocolate Rosemary Coffee Cake#rsc

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

Ingredients

• Servings: 4
• 2 tablespoons butter, melted
• 1 (16 1/3 ounce) can refrigerated biscuits (large flaky type)
• 1/4 cup almonds, toasted and chopped
• 1/3 cup granulated sugar
• 1 teaspoon fresh rosemary, finely minced
• 1/2 cup confectioners' sugar
• 2 ounces cream cheese, softened
• 2 ounces dark chocolate, chopped
• 2 tablespoons heavy cream
• reynolds wrap foil

Recipe

• 1 heat the oven to 350 degrees f. line a 9-inch round cake pan with non-stick reynolds foil. separate the biscuit dough into 8 biscuits. place 1 biscuit in the center of the pan. cut the remaining biscuits in half, forming 14 half-circles. arrange the pieces around the center biscuit like flower petals. brush melted butter over the tops of the biscuits.
• 2 in a small bowl, combine the almonds, granulated sugar and minced rosemary. mix well and sprinkle over biscuits. bake for 20 minutes or until golden brown.
• 3 meanwhile, in a small bowl melt chocolate in the microwave in 10 second bursts until smooth. combine with confectioners' sugar, cream cheese and heavy cream. blend until smooth adding more cream, if needed, to thin. drizzle glaze over the warm coffee cake. serve while warm.

Blueberry Banana Cobbler

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

Ingredients

• Servings: 2
• 2 tablespoons raw almonds, chopped
• 2 tablespoons shredded unsweetened coconut
• 1/4 teaspoon cinnamon
• 1 ripe banana
• 1 cup frozen blueberries
• 1 tablespoon raisins
• 1/8 teaspoon vanilla
• 1/8 teaspoon apple cider vinegar
• 1/4 cup quick oats (not instant)

Recipe

• 1 combine almonds, coconut and cinnamon for topping. set aside.
• 2 in a medium microwave proof bowl, break or slice banana into 1/2 inch pieces. add blueberries, raisins, vanilla and cider vinegar and mix well.
• 3 add oats and mix well.
• 4 microwave for 2 minutes. mix.
• 5 sprinkle with topping mixture and microwave for 1 minute. serve warm.

Baked Honey Mustard Chicken

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2-1 onion, chopped
• 1/4 cup butter
• 1/2 cup honey
• 1/2 cup dijon mustard
• salt and pepper
• 2 teaspoons curry powder
• 6 boneless skinless chicken breasts

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in a small microwave-safe bowl, combine onion with butter. cook on high power 2-3 minutes until onion is tender. remove from microwave and add honey, mustard, salt, pepper. and curry powder. mix well.
• 3 place chicken in a single layer in shallow pan. pour sauce over chicken. bake, uncovered, for 32-27 minutes until chicken is thoroughly cooked.

Asparagus With Watercress Sauce

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

Ingredients

• Servings: 4
• 2 bunches asparagus, ends trimmed
• 1/2 bunch watercress, sprigs picked and washed and dried
• 2 tablespoons light sour cream
• 2 tablespoons good quality whole-egg mayonnaise
• salt & freshly ground black pepper

Recipe

• 1 place the asparagus in a steamer basket over a saucepan of simmering water.
• 2 cover and steam for 2-3 minutes until tender crisp and bright green.
• 3 or microwave if you prefer.
• 4 reserve 4 of the sprigs of watercress and place the remaining sprigs in the bowl of a food processor with the sour cream and mayonnaise.
• 5 process until almost smooth.
• 6 season with salt and pepper and taste.
• 7 divide asparagus spears among serving plates, top with a watercress sprig and serve with the sauce.

Classic Chicken Pie

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

Ingredients

• Servings: 6
• 600 g skinless chicken breasts
• cooking spray
• 1 medium onion
• 250 g mushrooms (quartered)
• 1 1/2 cups skim milk
• 2 (80 g) packets cream of mushroom soup mix
• 2 (80 g) packets cream of chicken soup mix
• 2 tablespoons chopped parsley
• pepper
• 1 tablespoon light margarine
• 1/4 cup skim milk
• 1 egg
• 1 cup self raising flour
• 1 pinch salt

Recipe

• 1 pre heat oven 220c.
• 2 to make pie filling: cut chicken into bite sized pieces coat a large non stick frypan with cooking spray, saute chicken for three minutes. add onion and cook two minutes add mushrooms and cook two minutes combine milk with soup mixes then pour into pan stir in parsley and add pepper to taste. once mixture has boiled pour into casserole dish and leave to one side.
• 3 to make pie top:.
• 4 melt margarine in microwave, add to milk and combine add egg , beat with fork until blended. in a medium mixing bowl put flour and salt, pour milk mixture into flour and combine. turn onto floured surface and roll out dough to the size of the casserole dish. using a rolling pin, roll up pie top and lift onto top of filling. trim edges and make a decorative edge by using the back of a fork, or pinch the edges with the tips of your fingers. using a pastry brush, brush a little milk over top.
• 5 bake 10 minutes or until top is golden and cooked in the centre.

Broccoli Rice And Cheese Casserole

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

Ingredients

• Servings: 8
• 3 cups hot cooked rice ( or brown)
• 1 bunch broccoli, washed and broken into very small flowerets (should be 4 cups after cooking)
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 -2 1/4 cups low-fat milk
• 1 egg, beaten
• 2 cups shredded extra sharp cheddar cheese (or sharp or regualar)
• 1/4 teaspoon salt (more or less to taste)
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika

Recipe

• 1 preheat oven to 350. lightly grease/spray a casserole dish; set aside.
• 2 place your 3 cups hot cooked rice in a large bowl and set aside.
• 3 steam/microwave the broccoli flowerets until fork-tender; drain (you should have 4 cups cooked flowerets) and place in bowl with hot cooked rice; set a side.
• 4 in a small saucepan, over med-low heat, melt butter; add onion and saute for about 3-4 minutes. add in milk and beaten egg; stir well. add in the cheese, salt, pepper and paprika. continue to cook, stirring often, until cheese is melted. pour this mixture over broccoli and rice in the large bowl. stir together well to evenly coat.
• 5 pour mixture into prepared casserole dish. bake, uncovered at 350 for 30 minutes.

Cheesy Salsa Dip

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• 8 ounces cream cheese, softened
• 1 (16 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can chopped green chilies, drained
• 2 cups shredded cheddar cheese
• 1 cup salsa (whatever heat you prefer)

Recipe

• 1 in a microwave safe bowl, combine all ingredients.
• 2 microwave on high for 5 to 6 minutes, stirring every minute until smooth and heated through.
• 3 serve with tortilla chips.

Bryan's Buttermilk Pancakes

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

Ingredients

• Servings: 6
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons cooking oil
• 1 egg
• 1 cup buttermilk

Recipe

• 1 combine all dry ingredients with a whisk.
• 2 in a separate bowl whisk all wet ingredients together.
• 3 combine wet ingredients into dry by using a wooden spoon or spatula. batter needs to be very thick and lumpy -- this is correct.
• 4 make sure that you either use a griddle set at 350 degrees or a cast iron skillet over medium heat. (make sure that you put 2 tsp of cooking oil in the skillet before you start. once you start you don't need to add any cooking oil. cooking spray may be acceptable.).
• 5 using a 1/3 cup pour batter onto griddle using a swirling motion to flatten out. when the batter starts to bubble, flip the pancake. to keep warm we store them in a tortilla warmer. for left overs they can be frozen, just place wax paper in between cakes and freeze in a zip lock. when you want one just pull out and microwave.

Californias Almond Joy Cookie Balls

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

Ingredients

• 2 ounces unsweetened chocolate squares
• 1 (14 ounce) can sweetened condensed milk
• 3 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 36 whole blanched almonds

Recipe

• 1 preheat oven to 350 degrees f.
• 2 line a baking sheet with parchment paper that has been lightly greased.
• 3 in the microwave, melt the chocolate with the sweetened condensed milk, stirring after every minute of cook time. microwave cook times vary; you know your oven better than i do, so no specific cook times; just until melted and smooth.
• 4 pour the chocolate mixture over the coconut in a large bowl. stir in the vanilla. mix well until the coconut is completely coated.
• 5 drop dough by teaspoonfuls onto the prepared baking sheet. top each cookie with an almond, pressing down slightly.
• 6 bake at 350 degrees for ten to twelve minutes. check at about 8 minutes though as the bottoms tend to burn easily. double panning is a good idea if they still seem doughy but bottoms are done.
• 7 let cool on pan for one minute, then transfer to cooling rack and cool completely.

Chocolate Playdough

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 10 ounces semisweet chocolate
• 1/2 cup corn syrup

Recipe

• 1 melt chocolate chips in microwave, stirring every 30 seconds, until melted.
• 2 add in the corn syrup, stirring until fully incorporated.
• 3 place a piece of wax paper on a baking tray or cookie sheet.
• 4 spread chocolate mixture on the wax paper. (of course, you could do this with a rubber spatula -- but if you use your hands, you can lick your fingers!).
• 5 cover the chocolate with another piece of wax paper.
• 6 refrigerate until firm.
• 7 when firm, remove the playdough from the refrigerator.
• 8 break off a piece of chocolate dough and form into shapes, rolling the dough in your hand to soften it up a bit. or, you can try cutting shapes out with cookie cutters.
• 9 let the kids eat their creations or save them by placing the dough onto wax paper and storing them in the fridge.

Blueberry Breakfast Braid

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 5 -5 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 (1/4 ounce) envelopes rapid-rise yeast
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup milk
• 1/2 cup orange juice
• 1/2 cup butter
• 2 large eggs
• 1 cup fresh blueberries (or frozen)
• 1 cup sugar
• 1/4 cup water
• 3 tablespoons cornstarch (dissolved in 3 tbsp water)
• 1 egg yolk
• 1 tablespoon milk (mix with egg yolk for "egg mixture")

Recipe

• 1 in a large bowl, combine 2 cups flour, sugar, yeast, salt and cinnamon.
• 2 heat milk, orange juice, and butter until very warm (in microwave) and stir into dry ingredients.
• 3 beat 2 minutes at medium speed of mixer.
• 4 add eggs and 1 cup flour; beat 2 minutes at high speed.
• 5 stir in remaining flour to make a soft dough.
• 6 knead on lightly floured surface 8 to 10 minutes.
• 7 cover; let rest for 10 minutes.
• 8 divide dough in half, then divide each half into 3 pieces.
• 9 roll each to 20x6 inch rectangle.
• 10 spread filling evenly on each rectangle.
• 11 begin at long end and roll up like jelly roll.
• 12 pinch seams to form ropes.
• 13 braid; cover and let rise for 1 hour.
• 14 brush with egg mixture and bake at 350 for 30 to 35 minutes.
• 15 for blueberry filling: combine first 3 ingredients in medium saucepan, bring to a boil over medium heat. cook 20 minutes, stir, until very thick. stir in cornstarch; cook 5 minutes, stir. let cool.

Chocolate Praline Cheesecake

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

Ingredients

• Servings: 12
• 1 cup chocolate wafer crumbs
• 3 tablespoons melted butter
• 40 individually wrapped caramels (i used kraft)
• 1/4 cup evaporated milk
• 1 cup toasted pecan pieces
• 3 (8 ounce) packages cream cheese, at room temperature
• 3/4 cup sugar
• 3 eggs
• 6 ounces semi-sweet chocolate baking squares, melted
• sweetened whipped cream, for garnish
• strawberry, for garnish

Recipe

• 1 mix chocolate wafer crumbs and melted butter and pat onto the bottom of a 10 inch springform pan; set aside.
• 2 place unwrapped caramels and evaporated milk in a small microwaveable bowl and microwave at 50 percent power until melted or melt over simmering water on the stovetop.
• 3 periodically stir until the caramels melt and blend with the milk.
• 4 when mixture begins to look like thick caramel and the milk is incorporated into the melted caramel, remove from heat.
• 5 pour caramel on top of the reserved crust and immediately sprinkle with the toasted pecan pieces.
• 6 preheat oven to 350 degrees.
• 7 using a hand mixer, beat cream cheese in a large bowl until smooth.
• 8 add sugar gradually and beat until fluffy, scraping down sides of bowl after each addition.
• 9 add chocolate to mixture; blend until incorporated.
• 10 pour mixture on top of caramel-pecan filling.
• 11 set springform pan on an 18 inch square of heavy-duty aluminum foil;crimp foil sides up to prevent any moisture from seeping into crust.
• 12 place pan in a hot water bath- i use the broiler pan from my oven, place the springform pan in it and fill with hot water to the depth of the filling-and bake for 45 minutes, or until cheesecake is set in the center.
• 13 cool cheesecake to room temperature, about 2 hours, before refrigerating.
• 14 do not remove from springform pan until completely chilled, at least 4 hours, or preferably overnight.
• 15 loosen cheesecake from sides of pan with a sharp knife, remove from pan sides, and slice with a sharp knife, dipping blade in warm water and wiping it off between slices.
• 16 garnish each slice with a dollop of sweetened whipped cream and a strawberry.
• 17 you can also get really fancy and drizzle some chocolate sauce over the serving plates before setting the piece of cheesecake on the plate!

Bbq Chicken Rice Cake Snack

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1/4 cup cooked chicken, shredded
• 2 tablespoons barbecue sauce
• 2 teaspoons red onions, thinly sliced
• 2 rice cakes, lightly salted
• 1 tablespoon cheddar cheese, shredded
• 1 teaspoon cilantro, chopped

Recipe

• 1 combine chicken, bbq sauce and red onion in small microwave-safe bowl; mix well.
• 2 microwave on high for 30 seconds or until heated through.
• 3 divide mixture evenly between rice cakes.
• 4 sprinkle with cheese and cilantro.

Chocolate Pistachio Cherries

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

Ingredients

• 500 g fresh cherries, with stalks, washed & dried
• 300 g dark chocolate or 300 g milk chocolate or 300 g chocolate
• 300 g pistachio nuts, shelled & finely chopped

Recipe

• 1 line a baking tray with non-stick baking paper.
• 2 chop chocolate to bite size pieces.
• 3 place in to a heat-proof bowl over a saucepan of simmering water (don't let the bowl touch the water).
• 4 stir until melted.
• 5 or.
• 6 in a microwave safe bowl, microwave on medium for 1 minute bursts, stirring every minute until melted.
• 7 place finely chopped nuts in a bowl.
• 8 holding the cherries by their stalk, dip into the chocolate and then into the pistachios.
• 9 place onto the prepared trays.
• 10 allow to set at room temperature.
• 11 serve.

Baked Kofta Balls In Tomato Sauce

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

Ingredients

• 2 cups cauliflower (grated)
• 2 cups cabbage (grated)
• 1 1/2 cups spelt flour
• 1 teaspoon salt
• 1/2 teaspoon hing
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1 pinch cayenne
• 2 tablespoons olive oil
• 1 (25 1/2 ounce) jar pasta sauce

Recipe

• 1 preheat your oven to 400'f.
• 2 coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered. if you want to use more then do, these balls will stick to the bottom.
• 3 grate the cauliflower and cabbage. i used my food processor and it saved a lot of time.
• 4 put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage. mix until well combined.
• 5 let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls.
• 6 roll into 1 inch balls. i found squeezing them back and forth in my hands worked well.
• 7 place the kofta balls in the oiled casserole dish.
• 8 drizzle a little more olive oil over each kofta ball.
• 9 bake in the oven for 20 minutes. the kofta should be a nice golden colour when you remove them.
• 10 let them cool for a few minutes. if they stick gently slide a spatula under each ball to remove.
• 11 put the kofta balls in another dish.
• 12 spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. place the kofta balls on the sauce.
• 13 pour the rest of the sauce on top. i added a little water to the jar to get the rest of the sauce out. let them sit for about one hour. the kofta balls will absorb the sauce very well.
• 14 you can reheat the kofta balls in the microwave or in the oven.
• 15 bon apetit!

Chocolate Rum Truffles

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• 1/4 cup cocoa powder
• 4 ounces light cream cheese
• 2 teaspoons rum extract
• 16 ounces powdered sugar
• 1/3 cup chocolate chips

Recipe

• 1 microwave chocolate until just before it's fully melted. combine with rum extract and cheese. once it's creamed together, add powdered sugar and blend until all ingredients come together. roll mixture into 2 logs, wrap in plastic wrap and refrigerate for no less than one hour. cut and roll logs into 48 equal calls and coat with cocoa powder.

Buca Di Beppo Warm Tomato And Spinach Salad

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 red onion, cut in wedges
• 4 -6 roma tomatoes, wedged
• 16 ounces fresh baby spinach
• 4 ounces goat cheese, crumbles
• 1/2 cup balsamic vinegar
• 1 garlic clove, minced
• 2 tablespoons brown sugar
• 1 cup extra virgin olive oil
• 1 cup pecan pieces
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Recipe

• 1 balsamic vinaigrette dressing:.
• 2 place balsamic vinegar, garlic and brown sugar in mixing bowl.
• 3 whisk rapidly by hand while drizzling in the olive oil mix well.
• 4 place in glass jar and store in fridge until needed.
• 5 pecan's: preheat oven 350°f.
• 6 melt butter in saute pan.
• 7 add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
• 8 spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
• 9 remove from oven and let cool.
• 10 salad: place red onion and tomato wedges in medium glass bowl.
• 11 stir balsamic vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
• 12 microwave for about 2-3 minutes.
• 13 place spinach on large plate.
• 14 using large spoon, place tomatoes around the spinach not on top.
• 15 place the onions on top of the spinach.
• 16 pour some of the dressing over the salad coating as desired and mix well.
• 17 sprinkle pecans and goat cheese over salad.

Cauliflower & Tofu Casserole

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

Ingredients

• Servings: 4
• 5 cups cauliflower, cut into into bouquets (800g)
• 11 mushrooms, sliced thinly (150g)
• 2 tablespoons olive oil, seperated (30ml)
• 1 1/2 tablespoons prepared parsley, garlic and parsley base (23ml)
• 1 onion, finely chopped (200g)
• 300 g firm tofu, in small cubes (1 1/2 cups)
• 1/2 cup canned tomato, drained (diced or stewed -130g)
• 4 teaspoons tomato paste (20ml)
• 2 teaspoons worcestershire sauce (10ml)
• 2/3 cup vegetable broth (170ml)
• 2/3 cup green peas, frozen (80g)
• 1/2 cup milk (or less - 125 ml)
• 4 teaspoons butter (18g)
• salt and pepper, to taste
• 1 1/2 cups cheese, grated

Recipe

• 1 preheat oven to 205°c/400°f.
• 2 boil cauliflower boil 10-15 minutes until very tender. drain well and set aside.
• 3 heat 1 tablespoon of oil in a large pan, over medium-high heat, until hot but not smoking. add mushrooms and cook, stirring occasionally, until water from mushrooms has evaporated (approximately 3 minutes).
• 4 add garlic and parsley base and cook another 2 minutes, stirring. add salt and pepper to taste and remove from fire. set aside (but keep it warm).
• 5 heat remaining oil in another pan, over medium-high heat. add onion and cook until transparent (approximately 3 minutes). add tofu and cook another 2-3 minutes, stirring, until cubes are beginning to colour.
• 6 add tomatoes, tomato paste, worcestershire sauce and broth. add frozen peas and mushrooms. pursue cooking another 4-5 minutes. add salt and pepper to taste.
• 7 remover from fire and pour in a large baking dish.
• 8 heat butter and part of the milk in the microwave until very hot. add to cauliflower and mash, until consistence is creamy. add more milk if necessary. add salt and pepper to taste.
• 9 cover tofu mixture with cauliflower puree, spreading evenly over top.
• 10 bake in the centre of the oven 25-30 minutes until top starts to brown.
• 11 remove from oven. switch oven temperature to "broil" and add cheese over top of casserole. return to oven. watching carefully (this can go quickly), bake until cheese is bubbly and turning brown. serve.

Chocolate Rum Soaked Cherries

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

Ingredients

• 1 (10 ounce) jar maraschino cherries, with stems
• 1/2 cup rum
• 4 ounces bittersweet chocolate, chopped
• 1 teaspoon shortening

Recipe

• 1 place cherries in a bowl; cover with rum. refridgerate, covered, overnight. drain and pat dry. (save the rum for a mixed drink!).
• 2 in a microwave, melt chocolate and shortening at 50% power in 30 second intervals.
• 3 stir until smooth.
• 4 holding stems, dip cherries in chocolate mixture; allow excess to drip off. place on waxed paper.
• 5 let stand until set.

Baked Ham W/ Pineapple For The Convection Oven

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

Ingredients

• 3 lbs canned ham
• 1 (8 ounce) can crushed pineapple, undrained
• 1 tablespoon cornstarch
• 1/2 cup brown sugar
• 1 tablespoon lemon juice
• 2 teaspoons dry mustard

Recipe

• 1 score ham. microwave 20 minutes. drain any liquid.
• 2 blend glaze ingredients in a microwave-safe dish. microwave 4 minutes or until mixture thickens and looks clear. spoon over the ham, keeping the pineapple on top.
• 3 cook ham on broil/brown about 5 minutes, basting twice. let stand covered for 10 minutes.

Broccoli Souffle

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

Ingredients

• 4 cups fresh broccoli florets
• 2 tablespoons water
• 5 tablespoons margarine, melted
• 2 tablespoons flour
• 3 eggs, beaten
• 1 cup small curd cottage cheese, drained
• 1/2 cup half-and-half cream
• 1 cup shredded cheddar cheese, divided
• 1/2 cup minced onion
• 1/4 teaspoon salt
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon pepper

Recipe

• 1 cut broccoli into very small florets, leaving very little stem, and place florets and water in a microwavable bowl.
• 2 microwave on high for 3 minutes.
• 3 remove from microwave, add margarine, sprinkle flour over broccoli and toss.
• 4 in a large bowl, with beaten eggs, add cottage cheese, cream, 1/2 cup of the cheese, onion, salt, seasoned salt, and pepper and mix well together.
• 5 combine broccoli and egg mixture and pour into a buttered 7x11 baking dish.
• 6 sprinkle other 1/2 cup of cheese over top.
• 7 bake uncovered at 350 degrees for 30-35 minutes or till center is set.

Buca Di Beppo Tiramisu

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

Ingredients

• Servings: 8
• 9 ounces mascarpone cheese
• 1/4 cup espresso
• 1/4 cup rum
• 24 ladyfingers
• 1/2 ounce cocoa powder
• 1/8 cup biscotti, crumbled
• 5 egg yolks
• 1 whole egg
• 1/4 cup sugar
• 1/2 cup marsala wine

Recipe

• 1 whip mascarpone cheese until light and airy. dip ladyfingers in espresso rum mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. top with 1 oz of zabaglione (see below). using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. chill in refrigerator. prior to serving, sprinkle with cocoa powder and crumbled biscotti.
• 2 espresso rum mixture: mix espresso and rum together.
• 3 zabaglione: whisk egg yolks and whole egg together with sugar until eggs are thick and lemon colored. whisk in marsala wine. microwave on high for 30 seconds, whisk, and repeat microwaving and whisking 4-6 times, until pudding is thick. alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.

Bavarian Mint Coffee - Adult Drink

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1/2 ounce peppermint schnapps
• 1 ounce kahlua
• 6 ounces hot black coffee
• 1 teaspoon sugar (optional if you don't like your coffee really sweet like i do!)
• whipped cream (i like a lot!)
• chocolate shavings

Recipe

• 1 add peppermint schnapps, kahlua, and coffee to a large mug.
• 2 stir in sugar - if desired.
• 3 place mug in microwave oven and heat for 20 seconds or until desired warmth is achieved.
• 4 float the whipped cream on top (i actually stir some in first, then float some on top).
• 5 top whipped cream with chocolate shavings (if desired).

Bbq Chicken Teriyaki

Total Time: 2 hrs 30 mins Preparation Time: 10 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 6
• 6 skinless chicken breasts
• 1 1/2 tablespoons honey
• 1/2 cup soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cm piece gingerroot, peeled and finely chopped (can be grated)
• 1 garlic clove, crushed (can be grated)
• 1/2 cup dry wine

Recipe

• 1 melt the honey and the soy sauce together- i use the microwave for this.
• 2 stir in all of the remaining marinade ingredients.
• 3 arrange the chicken in a single layer in a baking dish or tin.
• 4 pour the marinade over the chicken and then turn the chicken over to coat thoroughly in the marinade.
• 5 leave the chicken to marinate for two hours in the refrigerator. turn the chicken occasionally.
• 6 if you are picnicing you can marinate the chicken in a large tupperware container and keep it stored in your esky.
• 7 cook the chicken on the bbq plate or grill -5 to 7 minutes on each side shoud be about right. you can baste the chicken with some of the marinade in the first few minutes of cooking.
• 8 note: cooking time includes marinating time.

Caltech Strawberry Pie

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

Ingredients

• 1 shortbread pie crust (cookie crumb style, keebler shortbread ready crust works great)
• 1/2 cup semisweet chocolate (chocolate chips work best)
• 1/2 tablespoon unflavored gelatin
• 1/2 cup cold water
• 1/2 cup light syrup (drained from canned peaches)
• 1 drop red food coloring (optional)
• 1 drop yellow food coloring (optional)
• 1/2 cup cold water
• 1/2 tablespoon unflavored gelatin
• 1/4 cup sugar
• 1/2 cup cool whip
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1 lb strawberry

Recipe

• 1 .::line the crust with chocolate::.
• 2 slowly melt chocolate using a double-boiler or microwave.
• 3 carefully line the crust with a thin layer of melted chocolate to 'waterproof' the crust (bottom and edges).
• 4 refrigerate 15 minutes or until chocolate solidifies.
• 5 .::make the glaze::.
• 6 dissolve unflavored gelatin in cold water; let stand for 1 minute.
• 7 continuously stir while bringing water just to a boil.
• 8 remove from heat.
• 9 stir peach syrup into gelatin.
• 10 if desired, add red and yellow food dye to add a orange tint to the glaze.
• 11 refrigerate until pie is ready for glaze.
• 12 .::make the filling::.
• 13 wash and hull all strawberries.
• 14 slice three medium-sized strawberries into fine slices (less than 1/4" thick).
• 15 dissolve unflavored gelatin in cold water; let stand for 1 minute.
• 16 stir in sugar.
• 17 continuously stir while bringing water just to a boil.
• 18 remove from heat.
• 19 let cool to lukewarm, then add cool whip, cream cheese, and vanilla.
• 20 blend all ingredients with a hand mixer until uniform.
• 21 place strawberry slices on chocolate-coated crust.
• 22 pour cream filling over strawberry slices.
• 23 place remaining strawberries in cream with the tips point up.
• 24 refrigerate 20 minutes or until cream is firm.
• 25 .::finish up::.
• 26 reheat glaze just until liquid, around room temperature.
• 27 carefully spoon glaze over strawberries.
• 28 refrigerate 20 more minutes or until glaze is set.
• 29 cut into slices and serve!

Chicken Rollups

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

Ingredients

• Servings: 6
• 1 1/2 cups cooked chicken, shredded (canned chicken works)
• 1/2 cup shredded cheddar cheese
• 1 (15 ounce) package refrigerated biscuits
• 1 cup milk
• 1 (10 ounce) can cream of chicken soup

Recipe

• 1 preheat oven to 375.
• 2 mix chicken and cheese together with enough mayonnaise to hodl it together-- i usually use about 1 tablespoons.
• 3 flatten biscuits and put chicken/cheese mixture inside.
• 4 fold the sides of the biscuit together.
• 5 place chicken rolls in a greased 9x13" pan.
• 6 mix soup and milk and heat in microwave until warm through.
• 7 pour soup and milk mixture over the rollups.
• 8 bake at 375 for 20 minutes or until the biscuits are golden brown.

Cheesy Veggi Chili Mac

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

Ingredients

• 3 lbs ground turkey or 3 lbs ground beef or 3 lbs ground deer meat or 3 lbs ground chicken
• 2 (14 ounce) boxes kraft macaroni and cheese (you can use any kind of mac and cheese i prefer the kraft deluxe 4 cheese mac and cheese)
• 3 (1 1/4 ounce) packets chili seasoning mix (i use hot chili seasoning mix)
• 3 cups water
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon ground cayenne pepper or 1 tablespoon ground habanero chile pepper
• 10 ounces spinach (fresh)
• 2 heads broccoli (fresh)

Recipe

• 1 finely chop up the bag of spinach and set aside.
• 2 finely chop up broccoli heads and set aside.
• 3 prepare the macoroni and cheese and set aside.
• 4 brown the three pounds of ground turkey (use any meat you want) in a large pan or large electric skillet.
• 5 once the meat is done add three cups of water and then add in the three packets of chili seasoning mix well, add salt, pepper, and ground cayenne/habanero pepper to your taste (i use about 1 tbsp of each).
• 6 let simmer until almost all the water evaporates then mix in the chopped up spinach and broccoli that you set aside earlier, continue to simmer and mix until the spinach and broccoli are well spread out and no longer clumped together.
• 7 mix in the cooked macoroni and cheese that you set aside earlier and continue to stir/mix it in while the meat and veggies are still simmering until everything is evenly mixed.
• 8 once you have it all good and mixed you may remove it from the heat.
• 9 you may now serve or portion into 1 cup servings in sandwich bags and freeze for latter, if you freeze them you need to let them thaw in the fridge for 24 hours before reheating for 2 min in the microwave while still in the unopened bag.

Chinese Rubbed Chicken

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

Ingredients

• Servings: 4
• 1 1/2 lbs chicken
• 1/4 cup brown sugar substitute
• 1/4 cup sugar substitute
• 1/4 cup soy sauce, low sodium
• 2 tablespoons orange rind, minced
• 1 tablespoon arrowroot or 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley, dried
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chinese five spice powder

Recipe

• 1 rinse and clean chicken. leave it whole or cut into parts.
• 2 if you decide to grill chicken, i suggest leaving the skin on, otherwise remove skin.
• 3 whisk arrowroot with cold water until well blended. mix with rest of ingredients except chicken.
• 4 rub all over chicken and let stand ~ 30 minutes at room temperature (i put mine into the cold microwave to marinate.).
• 5 roast ~25 minutes in a pre-heated 350°f oven.
• 6 lower heat to 300°f and continue roasting another 20 minutes or until juices run clear when thigh is pierced.

Chocolate Rum Cake

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

Ingredients

• Servings: 10
• 2 cups all-purpose flour, sifted
• 1/2 cup meyer's dark rum
• 1 teaspoon baking soda
• 1/2 lb sweet butter, softened
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 5 ounces unsweetened chocolate
• 2 cups granulated sugar
• 1/4 cup instant espresso coffee powder
• 3 extra large eggs
• 1/2 cup boiling water
• cold water
• 1/3 cup meyer's dark rum

Recipe

• 1 adjust rack one-third up from the bottom of the oven and preheat to 325°f.
• 2 choose a 9 inch bundt pan or any other turban tube pan (10 cup capacity).
• 3 butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
• 4 shake out any excess crumbs and set aside.
• 5 sift together the flour, baking soda and salt, set aside.
• 6 melt chocolate in a small double boiler or microwave on low setting.
• 7 set aside to cool slightly.
• 8 in a 2 cup glass measuring jug dissolve the coffee in the boiling water.
• 9 add cold water to the 1 1/2 cup line.
• 10 add 1/2 cup of dark rum. set aside to cool completely.
• 11 in a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
• 12 add the eggs one at a time, beating until smooth.
• 13 add chocolate and beat to mix well.
• 14 adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
• 15 scrape the bowl with a spatula, and beat until smooth.
• 16 pour into pan, smooth the top to make level.
• 17 bake for 1 hour 10 minutes.
• 18 test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
• 19 cool in the pan for 15 minutes, then cover with a rack and invert.
• 20 remove the pan.
• 21 using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
• 22 leave the cake on the rack to cool.
• 23 the cake can be served plain, or it is delicious with coffee flavored whipped cream.

Calypso Butternut Squash Soup

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

Ingredients

• Servings: 4
• 1 1/2 lbs butternut squash
• 2 green plantains
• 1 large onion, peeled, sliced
• 3 tablespoons turbinado sugar
• 4 garlic cloves, minced
• 1 -2 habanero pepper
• 2 medium roma tomatoes, peeled, cored and chopped
• 4 -6 cups chicken stock
• 1 inch piece gingerroot, peeled
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• salt
• pepper
• squash seeds, toasted
• 1 tablespoon butter
• 1/8 teaspoon coarse salt
• 1/8 teaspoon cayenne pepper
• 1 mango, peeled, diced

Recipe

• 1 cut open squash; scoop out fibers and seeds, reserving seeds. cut squash to fit a microwave safe dish, place in dish and microwave for 5 minutes on high, turn and microwave 5 minutes more. the squash should be fork tender, if not microwave a few more minutes until squash is tender and skin can be peeled away easily. when cool enough to handle peel the skin using a paring knife and cut into large chunks.
• 2 cut the ends off the plantains, cut into thirds and place in medium saucepan; cover with water, bring to a boil, reduce heat and simmer 15 minutes. place the plantains under cold, running water to cool. when cool enough to handle, make a slit in the skin and slip off the skin.
• 3 in a large stock pot, add the sliced onion, sprinkle with sugar and cook stirring frequently until onion begins to brown. add the garlic and cook for 1 to 2 minutes.
• 4 make a slit in the pepper(s); for medium heat use 1 pepper for a warmer soup use 2, with a sharp knife and add to the onions along with the peeled squash, plantains, tomatoes, chicken stock and ginger root; bring to a boil, reduce heat and simmer 15 to 20 minutes to allow flavors to blend.
• 5 remove the habanero pepper(s) and process in small batches in blender or food processor.
• 6 return puree to pan; stir in oregano and sage. adjust salt and pepper to taste and heat until steaming; ladle into bowls and top with diced mango and toasted seeds.
• 7 to toast the seeds: rinse the seeds under running water and drain on a paper towel. melt the butter and mix in the salt and cayenne pepper. place the seeds on a small baking sheet, drizzle with butter mixture and bake in a 300 degree oven for 20 to 30 minutes; set aside.

County Fair Italian Sausage Sandwiches

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

Ingredients

• Servings: 6
• 6 italian sausages
• 6 buns, bratwurst-type
• 1 green bell pepper, trimmed and de-seeded, cut into chunks
• 1 red bell pepper, trimmed and de-seeded, cut into chunks (or yellow)
• 2 fresh jalapeno peppers, de-seeded and chopped
• 2 medium sweet onions, peeled and cut into chunks
• 4 tablespoons olive oil
• 32 ounces beer, divided (not "lite")

Recipe

• 1 parboil the sausages in 24 ounces of the beer for 10 minutes, then drain and discard the beer. place the sausages aside in tinfoil or in a covered bowl where they'll stay warm.
• 2 place a wok or pan over high heat and after it has heated, pour in the olive oil. before the olive oil smokes, dump in all the peppers and onions. toss and stir them with some frequency and when you see the first indication of any browning, add in the sausages.
• 3 when the sausages have browned a bit, pour in the reserved 8 ounces of beer and stir.
• 4 when the beer has pretty much evaporated, serve the sausages, peppers and onions on pre-warmed (or steamed) buns. the buns are easily steamed at home by placing them in a gallon-sized zip-lock bag, flipping in about a tablespoon of water with your fingers and microwave the nearly-closed bag for about 15-20 seconds on the defrost mode -- don't do them on high or they'll get rubbery!

Allison's Artichoke Dip

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

Ingredients

• Servings: 12
• 1 (12 ounce) can artichoke hearts, chopped
• 1 (8 ounce) package cream cheese, cubed
• 16 ounces cheddar cheese, grated
• 16 ounces sour cream
• 1/4 cup onion, minced
• 1/2 cup butter
• 1 loaf hawaiian bread or 1 loaf other round loaf bread

Recipe

• 1 sauté onions in butter in large skillet or sauce pan.
• 2 add all other ingredients. stir.
• 3 continue heating on medium heat until cheese is melted and mixture is thoroughly combined. (you may also microwave the mixture at this point)
• 4 remove a hole from top of bread, scoop out some bread to form a good bowl.
• 5 add the hot artichoke mixture into bread bowl.
• 6 serve with "scraps" of removed bread, crackers, tortilla chips, etc.

Chicken Salad Croissants

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

Ingredients

• Servings: 2
• 2 boneless skinless chicken breast halves (1/2 pound)
• 1/4 cup ranch dressing, creamy (to taste)
• 1/2 teaspoon yellow mustard
• 1/4 cup cucumber, chopped
• 1/4 cup tomato, chopped
• 2 tablespoons cashews, chopped
• 2 croissants, split
• 1 tablespoon butter or 1 tablespoon margarine or 1 tablespoon mayonnaise or 1 tablespoon salad dressing
• lettuce, if desired

Recipe

• 1 to microwave chicken:.
• 2 arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate.
• 3 cover tightly and microwave on high 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.
• 4 uncover and refrigerate about 10 minutes or until cool enough to handle.
• 5 salad:.
• 6 cut chicken into 1/4-inch pieces.
• 7 toss chicken, dressing, mustard, cucumber, tomato and cashews.
• 8 cover and refrigerate about 1 hour or until chilled.
• 9 just before serving, spread cut sides of croissant halves with butter.
• 10 spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

California Roll Salad

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

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

Recipe

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

Cassie's Caramel Popcorn

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• Servings: 3
• 1/2 cup butter margarine
• 1/2 cup brown sugar
• 4 ounces popcorn (plain)

Recipe

• 1 pop the popcorn as directed on the pacage. pour popcorn into a lareg bowl.
• 2 melt the butter completely in a pan or microwave, then add the brown sugar. stir until the sugar disolves.
• 3 pour your carmel mix over the popcorn. serve and share (or don't!). ;).