Creamy Chipotle Chicken With Broccoli

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 2 boneless chicken breasts, grilled and sliced
• 5 cups broccoli florets
• 2 cups whole wheat penne
• 4 ounces reduced-fat cream cheese
• 1 canned chipotle chile
• 1 ounce asiago cheese, grated
• 1/4 cup plain fat-free yogurt
• salt and pepper

Recipe

• 1 blend cream cheese, chipotle, and asiago in a microwave-safe dish. taste, and add more chipotle if needed. the yogurt will tame the spicyness, so you may want the cream cheese blend to be a notch higher than you would normally like. set aside.
• 2 steam broccoli to desired level of doneness. set aside.
• 3 prepare pasta according to package directions. drain.
• 4 microwave cream cheese mixture on high for 1 minute.
• 5 add yogurt to cream cheese mixture, stir to combine.
• 6 reheat chicken, if necessary.
• 7 combine broccoli and pasta.
• 8 stir in cream cheese mixture. add salt and pepper if desired.
• 9 top with grilled chicken.

Calzone Pockets Make Ahead

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

Ingredients

• 96 crescent rolls
• 16 ounces ricotta cheese
• 8 ounces mozzarella cheese
• 8 ounces monterey jack cheese
• 3 tablespoons oregano
• 12 ounces pepperoni

Recipe

• 1 set oven to 375 degrees.
• 2 spray aluminum pan, or cookie sheet, or glass baking dish with cooking spray.
• 3 chop pepperoni.
• 4 shred cheeses.
• 5 mix all ingredients (except crescent rolls, of course).
• 6 unroll crescent rolls, place two together to form a rectangle.
• 7 place 1 level melon baller scoop (about a rounded or generous tablespoon) in the middle of the pocket.
• 8 fold one corner of the dough over to the other corner of the dough, seal the edges with a fork, making a pocket.
• 9 place pockets side by side in pan. it is okay, the sides can touch, wiggle them in there.
• 10 you will wind up having several pans of these. if you have to keep reusing the same pans, just fill the pockets as they are ready to go into the oven, and leave the mix in the fridge. either way, only bake them on one shelf of the oven. i found baking them on two shelves resulted in the bottoms of one set being undercooked and taking longer.
• 11 cook about 15 minutes. check them. if they require a bit longer or a turn for a hot spot in your oven, do so, but check them every 1-2 minutes at this point, as they should be nearly done at this point.
• 12 they are ready to eat now. each person usually eats about two.
• 13 for storing, bag each in a freezer safe baggie. they both refrigerate and freeze well and heat well in the microwave, though if you are microwaving from completely frozen, i'd use medium heat to defrost/heat them.

Cheesy Tuna Noodles

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 cups uncooked wide egg noodles
• 1 medium onion, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1/3 cup evaporated milk
• 1 (6 ounce) can tuna, drained and flaked
• 1 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated

Recipe

• 1 cook noodles according to package directions. meanwhile place onion in a greased microwavable dish; 11x7x2 - dot with butter. microwave, uncovered, on high for 1 minute, stir. microwave 1 1/2 minutes longer, stirring every 30 seconds. in a bowl, combine soup and milk; stir in tuna and cheeses; pour over onion. drain noodles; add to tuna mixture and mix well. cover and microwave on high for 4-5 minutes or until heated through and cheese is melted.

Apple Pie Caramel Apples

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

Ingredients

• 6 apples
• 1 (14 ounce) package caramels
• 2 tablespoons milk
• 1 (12 ounce) bag chocolate chips
• 1 cup cinnamon sugar
• 6 wooden sticks

Recipe

• 1 wash and dry apples thoroughly.
• 2 put the wooden sticks in the apples.
• 3 melt the caramels and milk either over low heat or in the microwave.
• 4 dip each apple into the caramel and let firm up completely.
• 5 melt the chocolate chips in microwave.
• 6 dip each apple in chocolate and let the excess drip off.
• 7 let cool slightly, but before its completely hard, roll in the sugar mixture.
• 8 sit on wax paper and put in fridge to harden completely.

All Day Pea Soup (crock Pot)

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 2
• 8 ounces dried split green peas
• 1/2 cup onion, diced
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 1 bay leaf
• 3 cups chicken stock or 3 cups vegetable stock
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon bouquet garni
• 1/4 lb andouille sausages (optional) or 1/4 lb polish sausage, sliced (optional)

Recipe

• 1 place all ingredients except for the sausage into your crock pot (put the peas on the bottom). the peas will grow some during cooking, so do not make more than 3/4 full to start with (ask me how i know). if you do not have bouquet garni, use your favorite blend of herbs for soup. make sure the liquid at least covers the peas. 3 cups works in my oval pot, but it make take more in yours.
• 2 cook on lo for 4 to 6 hours, depending on crock pot. with my old crock pot, i could cook this for 8 hours on low, but with the new one it's closer to 6. this will also work on high for 2-3 hours.
• 3 place the sausage in for the last 20 minutes of cooking. ideally, we grill the sausage and stir it in at the table, but in the real world, i've even microwaved the sausage and then stirred it in at the table.
• 4 if you are serving a mixed crowd (some vegetarian, some not) make this with the vegetable stock and serve the sausage on the side. it will please both groups, and the soup will not suffer. if you leave out the sausage, you may find that you need to add a second teaspoon of herbs towards the end of cooking. if you have smoked paprika, it is a nice addition to add the smoky flavor that is missing from the sausage.
• 5 taste and adjust seasonings. it sometimes needs salt and pepper. remove the bay leaf.
• 6 leftovers reheat well and will freeze. if you have a large crock pot, it is an easy recipe to double.

Creamy Chicken Enchiladas

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

Ingredients

• Servings: 10
• 16 ounces sour cream
• 8 ounces cheddar cheese
• 3 cans cream of chicken soup (reduced fat is fine)
• 1 lb cooked chicken breast, and shredded
• 2 -3 cans chopped green chilies
• 10 flour tortillas

Recipe

• 1 grease 9x13 baking pan.
• 2 warm cream of chicken soup, sour cream and green chilies in sauce pan or microwave until warm.
• 3 spray frying pan with non stick spray and cook each tortilla until warm (30 seconds to 1 minute).
• 4 add about 3 tablespoons of the chicken and 2 tablespoons of sauce to each tortilla.
• 5 roll up and place seam side down in baking pan.
• 6 spread remaining sauce over top of enchiladas and sprinkle with cheese.
• 7 bake@ 350 for 30 minutes or until cheese is melted and sauce is bubbling.
• 8 10 servings.

Asparagus-leek Soup

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

Ingredients

• Servings: 2
• 1 lb asparagus, trimmed and cut into 1 1/2 inch pieces
• 4 tablespoons unsalted butter
• 1 1/2 cups corn, fresh or frozen
• 1/3 cup finely chopped red bell pepper
• 3 cups sliced mushrooms (about 8 ounces)
• 3 leeks, parts only,halved lengthwise,rinsed,and cut into 1/8 inch slices
• 1/2 teaspoon curry powder
• 2 cups vegetable stock
• 2 cups milk
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• salt
• pepper

Recipe

• 1 steam the asparagus in a covered steamer over boiling water until crisp-tender (or, put the asparagus in a microwave-proof dish and add about 1/4 cup water- cover tightly and microwave on high for about 4 minutes- drain well; set aside).
• 2 melt 1 tablespoon of the butter in a small skillet over medium heat.
• 3 add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
• 4 add salt to taste; set aside.
• 5 melt the remaining 3 tablespoons butter in a dutch oven over medium heat.
• 6 add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
• 7 add the curry powder; stir for about 30 seconds.
• 8 add the vegetable stock, milk, and asparagus.
• 9 increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
• 10 stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
• 11 cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
• 12 remove from the heat; season to taste.
• 13 top each serving with about 2 tablespoons of the corn-bell pepper mixture.

Apple Pie Cupcakes

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

Ingredients

• Servings: 12
• 1 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 2 1/4 cups plain flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1 cup 2% low-fat milk
• ground cinnamon, for dusting
• 2 granny smith apples, peeled and diced into cubes
• 1/4 cup brown sugar
• 3 tablespoons butter

Recipe

• 1 pop apples, brown sugar and butter in a microwave safe bowl and microwave on high for 4 minutes; stirring occasionally, till apples turn soft and caramelized. set aside to cool.
• 2 cream butter and sugar in a large bowl till light and fluffy, add eggs one at a time, beating well after each addition. fold in flour, baking powder and nutmeg in small portions alternately with milk until well combined.
• 3 spoon into cupcake cases/ muffin try and top with apple mixture. bake in 180 degree oven for approximately 20 minutes or until tops turn brown.
• 4 ice cupcakes with whipped cream/butter icing and dust tops with ground cinnamon.

At Home Bowls (a La Kfc)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 small potatoes
• 1/2 cup milk
• 1/4 cup grated cheese (i like colby jack)
• 1 (14 ounce) can whole kernel corn
• 24 -36 pieces cooked popcorn chicken
• 1 (1 ounce) envelope brown gravy mix

Recipe

• 1 in a large pot, boil 6-8 cups water.
• 2 cut potatoes into cubes, add to boiling water.
• 3 boil potatoes until soft.
• 4 drain potatoes, add milk and use electric beaters to 'mash' the potatoes.
• 5 prepare brown gravy according to package instructions.
• 6 heat popcorn chicken in toaster oven, oven or microwave.
• 7 layer: 1 cup mashed potatoes, 1/8 cup corn, 1/8 cup cheese, 10-12 pieces of popcorn chicken, gravy as desired.

Better Than Tony Roma's Baby Back Ribs

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

Ingredients

• Servings: 6
• 2 lamb baby back rib racks (2 whole slabs)
• 8 tablespoons light brown sugar, tightly packed
• 2 tablespoons kosher salt
• 1 tablespoon chili powder
• 1 tablespoon pepper, blend
• 1 tablespoon tony cachchiare's cajun spices
• 1/2 teaspoon old bay seasoning
• 1/2 teaspoon onion powder
• 1 cup apple juice or 1 cup orange juice or 1 cup pineapple juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons worcestershire sauce
• 1 tablespoon honey
• 2 garlic cloves, chopped

Recipe

• 1 in a bowl, combine all dry ingredients and mix well. place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. sprinkle each side generously with the dry rub. pat the dry rub into the meat. refrigerate the ribs for a minimum of overnight, up to 24 hours.
• 2 preheat oven to 250 degrees.
• 3 in a microwavable container, combine all ingredients for the braising liquid. microwave on high for 1 minute.
• 4 place the ribs on a baking sheet. open one end of the foil on each slab and pour half of the braising liquid into each foil packet. tilt the baking sheet in order to equally distribute the braising liquid. braise the ribs in the oven for 2 1/2 hours.
• 5 transfer the braising liquid into a medium saucepot. bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. brush the glaze onto the ribs. place under the broiler just until the glaze caramelizes lightly. slice each slab into 2 rib bone portions. serve any remaining hot glaze in a bowl on the side, or toss the rib portions in the glaze before serving.

Classic Canine Casserole..for Man's Best Pal!

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

Ingredients

• Servings: 3
• 1 lb ground beef or 1 lb ground turkey
• 1/4 cup rice
• 1/2 cup chicken stock or 1/2 beef stock
• 1 large carrot, grated
• 1 small potato, finely chopped
• 1 stalk celery, chopped
• 1/2 cup green beans, sliced (stringless)

Recipe

• 1 place all ingredients into a large casserole dish.
• 2 cover stock and mix thoroughly.
• 3 place lid on casserole dish.
• 4 microwave on high for 10 min and then medium for 10min.
• 5 let cool at least an hour before seving to your furry one!

Chocolate Pudding Fudge Cake

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

Ingredients

• Servings: 6
• 1 (18 1/4 ounce) package devil's food cake mix
• 1 (4 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup milk
• 1/2 cup vegetable oil
• 1/2 cup coffee
• 4 eggs
• 2 cups semisweet mini chocolate chips
• 6 tablespoons butter
• 1 cup semi-sweet chocolate chips
• 1/2-1 cup raspberry preserves (optional)

Recipe

• 1 preheat oven to 350 degrees. grease and flour a 10 inch bundt pan.
• 2 in a large bowl, combine cake mix, pudding mix, sour cream (you can use light sour cream), milk, oil, coffee (you can use water instead of coffee) and eggs. beat for 4 minutes, then mix in 2 cups chocolate mini chips.
• 3 pour batter into prepared pan. bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
• 4 to make the glaze: melt the butter and 1 cup chocolate chips in double boiler or microwave until smooth. at this point you could spread raspberry preserves over the top of cake and then drizzle glaze over the preserves.
• 5 hint: you could use raspberry chips in place of chocolate chips if you desire. also, if you decide to use the raspberry preserves they might spread better if warmed first.

Country Kitchen Macaroni & Cheese

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

Ingredients

• Servings: 4
• 1 (16 ounce) box uncooked macaroni noodles
• 1 1/2 teaspoons salt, divided
• 2 cups sharp cheddar cheese, shredded
• 2 cups mild cheese, shredded
• 1/2 cup butter
• 4 -5 eggs
• 1 1/2 cups milk

Recipe

• 1 boil noodles according to directions on package, adding at least 1 teaspoon of salt to water. drain noodles and let cool.
• 2 preheat oven to 350 degrees. coat a 9- by 13-inch casserole dish with non-stick cooking spray. layer half of macaroni in baking dish. cover with 1 cup of the sharp and 1 cup of the mild cheese. repeat. melt butter in microwave and pour over cheese. in a separate bowl whisk together eggs, milk and 1/2 teaspoon of salt. pour over macaroni. bake at 350 degrees for 30 minutes.
• 3 **the recipe did call for 8 eggs but another user said it tasted like eggs, so i downsized the amount of eggs the recipe calls for. give it a try, this should help!**.

Apple Pie By Grpa

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

Ingredients

• Servings: 8
• 1 pastry dough, for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup sugar
• 1/2 cup brown sugar
• 8 granny smith apples, peeled, cored and sliced

Recipe

• 1 1. preheat oven to 350*f. melt the butter in a saucepan. stir in flour to form a paste. add water, sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• 2 2. place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• 3 3. bake 15 minutes in the preheated oven. reduce the temperature to 350*f. continue baking for 35 to 45 minutes, until apples are soft.
• 4 my notes: over the years i have make a few adjustments to the original. some one mentioned granny smith apples were too tart. stick with the recipe on that one. i added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omiting a tablespoon of that 1/4 cup of water). next, definately mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). do use a 9" glass pie pan to avoid spillage. use the middle shelf in the oven (so top crust doesnt brown too fast). and last but not least, i did the lattice top crust, and it turned out picture perfect, but im convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be hot or it will thicken up on you, so have your plan together and move quickly. in all, this recipe is amazing. i will make this for anyone i am trying to impress! a suggestions here -- prepared the lattice ahead of time and kept it in the fridge til ready -- mixed a tsp of cinnamon to the butter and sugar mixture -- brushed egg whites on bottom crust to keep from getting soggy -- poured 2/3 of mixture over the apples first, then the rest over the top of the crust -- baked at 350*f. for the whole time to avoid burnt topping -- put baking tray in bottom of the over to catch the drips. 1. i baked the pie at 350*f. for the entire time to minimize scorching. 2. i added 2 tablespoons flour and 1 tablespoon cornstarch to the syrup mixture. i also eliminated the water from the syrup mixture which made the pie very thick and gel-like. i also added cinnamon, cloves, allspice, and nutmeg to the syrup. 3. i mixed half of the syrup with the apples themselves before putting in the pie crust. 4. the syrup crystalizes very easily, so i made half of the syrup to mix in with the apples. then i was able to take my time making my lattice crust and garnishes. then, i mixed up the rest of the syrup and brushed it on the top of the pie. 5. about 10 minutes before the pie was done (about 50 minutes had elapsed), i brushed the pie with a little milk and sprinkled the top with sugar and cinnamon. 6. after making it again, i served it warm. not a good idea! it was very runny. the first time allowed it to sit overnight and warmed it slightly in the microwave before serving. i am so happy i did this recipe. i even entered it in a local pie-making contest and out of 147 entries, i recieved the grand prize and $100.oo! so this is truly my award-winning pie! "'it is about the apple you use to make the recipe to work out"".the spice add more flavor to your tast you like. i hope this clarify any thing about apple !

Chinese Steamed Buns (mantou)

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

Ingredients

• Servings: 2
• 3 1/2 cups flour
• 1/4 ounce yeast (block)
• 1/2 cup sugar
• 1 pinch salt
• 1 teaspoon vinegar
• 1 egg
• 3 teaspoons lard (or melted shortening)
• 225 ml hot water (a little less than 1 cup of water)
• 1/2 lb ground lamb (not ground)
• 1/2 lb minced chicken
• 1/2 teaspoon sesame seed oil
• 2 teaspoons rice wine
• 1 teaspoon cornstarch
• 1 teaspoon oyster sauce
• 1 pinch sugar
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons chinese chives (chopped, also known as garlic chives)
• 2 tablespoons dried black fungus (chopped, found in asian markets)
• 2 tablespoons shiitake mushrooms (chopped)

Recipe

• 1 you will also need a rice steamer and some parchment paper.

recipe

• 2 directions:.
• 3 mix yeast, flour and sug arand salt. stir well. add melted lard, vinegar and egg , mix thoroughly. result should resemble grains of sand. add in enough water to turn dough into a ball.
• 4 knead for about 6-8 minutes with a dough hook in your mixer. if kneading by hand, take a little longer.
• 5 when properly kneaded dough is not overly sticky, very smooth, pulls apart without being stringy. if you under knead your dough, it will flatten when you steam it. if you over knead your dough, it will become very hard.
• 6 oil up dough ball and place it in a metal bowl. put a damp paper towel or rag over your bowl let it rest in a warm place to rise for an hour. it should double in size. if you wish, you can set your oven on the keep warm setting and place your bowl in there for an hour.
• 7 soak the wood ears and shiitake mushrooms in hot water to revive them. chop them into fine pieces. next chop your chives. place your lamb and chicken into a bowl and add all of the chopped items. mix thoroughly. add in seasonings.
• 8 to test: place a spoonful in a bowl and nuke it in the microwave. try it out and add more seasoning as needed.
• 9 your filling should be relatively sticky and dry. if it is too watery, your dough will get soggy and it will be hard to fill. make sure everything is well drained!
• 10 cut parchment paper to 2-3 inch squares. if your buns will be big, cut bigger squares. this will keep your buns from being stuck to your steamer.
• 11 knead dough to get all of the air out. knead into sausage shapes and cut into little pieces. flatten your dough with your hand and spoon filling into dough. bring all edges to the center and pinch closed. place on top of parchment paper and set in a cookie tray to rise for 30 minutes.
• 12 do not overstuff, buns will expand too much. insure the bottoms of buns aren't too thin or juices from filling will make bottom soggy.
• 13 ready your steamer and make sure to boil extra water for steaming. place your buns in the steamer. steam for 15 minutes (or 20 if your buns are big) and enjoy!

Bubble And Creep!

Total Time: 15 mins Preparation Time: 2 mins Cook Time: 13 mins

Ingredients

• Servings: 2
• 4 medium baking potatoes
• 5 large closed cup mushrooms, sliced
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 6 drops maggi seasoning, liquid seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/3 cup butter

Recipe

• 1 halve the potatoes and microwave till cooked (mine is 750, and takes around 8 mins).
• 2 when cooked cut potatoes into slices.
• 3 meanwhile, heat oil in a frying pan and cook mushrooms with garlic powder, parsley, maggi liquid seasoning, black pepper and salt.
• 4 when cooked add potatoes and butter, stir it up and as you do so you will find the potatoes break up a little, leave till potatoes go slightly brown on bottom and then stir again (dont stir too much though or you will end up with a soggy mess!).
• 5 continue to cook till to your prefered 'doneness' (soft or well cooked and crunchy!).
• 6 serve.

Chinese Steamed Chicken And Chinese Sausage

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

Ingredients

• Servings: 6
• 2 lbs chicken breasts or 2 lbs chicken tenders
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1 teaspoon sherry wine
• 1/2 teaspoon ginger juice, fresh squeezed
• 4 dried mushrooms, soaked
• 4 chinese sausage, thinly sliced (larp chong)

Recipe

• 1 chop chicken into 1 1/2 to 2 inch pieces.
• 2 in a large bowl, mix chicken with soy sauce, sugar, salt, cornstarch, sherry wine, and ginger juice.
• 3 remove stems from mushrooms that have been soaked and softened. slice into long pieces.
• 4 stir mushrooms and larp chong into chicken.
• 5 put mixture into a 9 inch glass pie plate.
• 6 steam over boiling water for 25 minutes or cover with plastic wrap and microwave on high power for 13 - 16 minutes.
• 7 serve with steamed rice.

Chocolate Pound Cake With Chocolate Glaze

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• 1/2 cup shortening
• 1 cup butter or 1 cup margarine, softened
• 3 cups sugar
• 5 eggs, large
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 3 ounces unsweetened chocolate squares
• 3/4 cup powdered sugar, sifted
• 2 tablespoons hot water
• 1 egg, large
• 1 egg yolk
• 5 tablespoons butter or 5 tablespoons margarine, softened
• pecans, chopped

Recipe

• 1 for the cake:.
• 2 cream shortening and butter; gradually add sugar, beating well at medium speed with an electric mixer. add eggs, 1 at a time, beating after each addition.
• 3 sift flour, baking powder, salt, and cocoa together. add to creamed mixture alternately with the milk, beginning and ending with the flour mixture. mix just until blended after each addition. stir in vanilla.
• 4 pour batter into a greased and floured 10 inch tube pan. bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. cool in the pan for 10 to 15 minutes; remove from the pan, and cool completely on a wire rack.
• 5 spoon chocolate glaze over the top of the cake, allowing it to drizzle down the sides of the cake. sprinkle top of cake with chopped pecans, if desired.
• 6 for the chocolate glaze:.
• 7 microwave the chocolate baking squares in a large glass bowl at high for 1 1/2 minutes, or until melted, stirring twice. add sugar and water, beating at medium speed with an electric mixer until blended. add egg, and beat until blended. add egg yolk, and beat until mixture cools. add butter, 1 tbsp at a time, beating until blended. serve over cake.

Chocolate Pudding For One

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

Ingredients

• Servings: 1
• 1/2 cup milk
• 1/3 cup semi-sweet chocolate chips
• 1/8 teaspoon salt
• 2 teaspoons cornstarch
• whipped topping (optional)

Recipe

• 1 in a small microwavable glass bowl add milk, salt, and chocolate chips.
• 2 microwave for 1 1/2 minutes, stir until chips are melted.
• 3 add cornstarch, stirring until no lumps remain.
• 4 microwave for another 1 1/2 minutes or until mixture begins to boil.
• 5 stir again and let cool to room temperature, and pour into a small bowl or dessert dish.
• 6 refrigerate until firm, about 30 minutes.

Baked Ham With Bourbon Glaze

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

Ingredients

• Servings: 12
• 1 cup honey
• 1/2 cup molasses
• 1/2 cup bourbon
• 1/4 cup orange juice
• 2 tablespoons dijon mustard
• 1 half ham, smoked, 6-8 lbs

Recipe

• 1 microwave honey and molasses in a 1 quart glass dish at high 1 minute. whisk to blend. whisk in bourbon, juice, and mustard.
• 2 remove the skin and fat from the ham. place ham in a lightly greased 13x9 inch pan. make 1/4 inch cuts in ham in a diamond pattern. pour glaze over ham.
• 3 bake on the lower oven rack at 350° for 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 140°, basting every 15 minutes with glaze.
• 4 remove from pan, reserving drippings. cover ham, and chill, if desired. chill reserved drippings.
• 5 remove and discard fat from the drippings. bring drippings to a boil in a small saucepan. serve warm with the ham.

Chocolate Pistachio Ice Cream Roll

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• vegetable oil cooking spray
• cake flour, for dusting
• 6 ounces dark chocolate, chopped
• 6 eggs, separated and at room temperature
• 1/4 cup granulated sugar
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract
• 1 cup cake flour, sifted
• confectioners' sugar
• 1 pint ice cream, softened in refrigerator for 1 hour
• 1/4 cup brandy
• 3/4 cup heavy cream
• 2 tablespoons light corn syrup
• 1 tablespoon unsalted butter
• 9 ounces dark chocolate, chopped
• 1 cup milk
• 1 cup heavy cream
• 1 vanilla bean, split lengthwise
• 6 egg yolks, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup pistachios, shelled, lightly toasted

Recipe

• 1 make chocolate sponge cake:.
• 2 position rack in center of oven. heat oven to 375ºf. line bottom of 15 ½-inch x 10 ½-inch baking sheet with parchment paper, leaving 2-inch overhang on short ends of pan. lightly spray parchment paper and pan sides with cooking spray. lightly dust parchment and sides of pan with cake flour and tap out excess flour.
• 3 place chopped chocolate in microwavable bowls. microwave chocolate on high for 1 minute. let stand for 30 seconds. stir until melted and smooth. set aside.
• 4 beat egg yolks, 1/4 cup sugar and vanilla at medium-high speed about 5 minutes in medium bowl using electric mixer, or until batter forms a thick light yellow ribbon when beaters are lifted. using a clean, dry rubber spatula, gently fold egg yolk mixture into chocolate mixture. gently fold in 1 cup sifted flour.
• 5 beat egg whites at medium-low speed in grease-free bowl of electric mixer until frothy. increase speed to high and while beating, gradually add remaining 2 tablespoons granulated sugar, beating until whites form until stiff peaks form. using clean, dry rubber spatula, fold one-third egg whites into the egg yolk/chocolate mixture to lighten. gently fold in remaining egg whites.
• 6 scrape batter into prepared pan and gently smooth surface with an offset spatula. bake sponge cake for 20 minutes, or until cake tester inserted in center comes out clean. while cake is baking, place a 15 ½-inch x 10 ½-inch piece of parchment paper on work surface and dust with confectioners’ sugar.
• 7 run a thin-bladed knife around edges of cake to loosen it from sides of pan and immediately invert it onto sugar-coated parchment paper; remove pan. starting at the long end, roll cake up loosely with parchment paper into a jelly-roll. cool completely.
• 8 place softened ice cream into a medium bowl and mix with a wooden spoon until just spreadable. carefully unroll cake (be careful not to crack cake). place brandy in a small bowl and liberally brush entire cake, especially the edges. using an offset spatula, gently spread ice cream into an even layer. using parchment paper as a guide, re-roll cake into a tight cylinder. wrap cake roll tightly in a piece of plastic wrap, and twist ends to secure. freeze roll for at least 1 hour or until ready to glaze.
• 9 make glaze:.
• 10 combine cream, corn syrup and butter in medium saucepan over medium heat. heat to a boil. remove from heat and add chopped chocolate. let stand 1 minute. stir until melted and smooth. cool the glaze to about 86ºf. or until it starts to thicken slightly.
• 11 remove the cake roll from the freezer and remove the plastic wrap. place cake roll on a wire rack set over a waxed paper-lined baking sheet. slowly pour glaze evenly down center of cake roll, allowing glaze to cover cake roll completely. return to freezer.
• 12 make crème anglaise:.
• 13 place milk, cream and split vanilla bean in a medium saucepot. heat to a boil over medium-high heat. reduce heat to low. cover and heat milk mixture with vanilla bean for about 20 minutes. remove vanilla bean. reheat mixture to boiling.
• 14 place egg yolks and sugar in medium bowl and beat until thick and light, using a wire whisk. whisk half hot milk mixture into egg yolks until blended. whisk mixture back into remaining hot milk mixture. heat gently, stirring constantly with wooden spoon, until custard thickens slightly. custard is ready when a clear trail is left behind when you draw your finger across the back of the spoon. do not overheat or mixture will curdle.
• 15 remove custard from heat at once and strain through fine mesh strainer into a bowl. let cool completely; cover tightly and chill. custard will keep for up to 3 days in refrigerator.
• 16 serve cake:.
• 17 place a spoonful of crème anglaise on each of 6 small dessert plates. top with cake slice and garnish with toasted pistachios.

Country Pancakes

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

Ingredients

• 1 cup flour
• 9 tablespoons hot cereal (dry)
• 1 tablespoon instant malted milk powder
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup dry milk or 1/2 cup dry buttermilk
• 1 egg, separated if desired
• 1 teaspoon vanilla
• 3 tablespoons melted butter (for batter)
• 1 cup club soda (plus additional as needed)
• 1 -2 tablespoon bacon grease (optional)
• 2 tablespoons melted butter (to brush on pancakes)

Recipe

• 1 melt butter in microwave first, so that it will cool a little before mixing into batter.
• 2 preheat griddle to medium-high. if the griddle is not non-stick, lightly oil it first.
• 3 optional: if desired, separate the egg and whip the egg . this will help make the pancakes extra light and fluffy in texture. i use a little hand-held blender for this step. i always do this because it makes such a big difference.
• 4 in a good-sized mixing bowl, whisk together the dry ingredients. in a small separate bowl, whisk egg yolk, vanilla and melted butter. combine the two mixtures in the larger bowl and mix.
• 5 add club soda and egg whites and gently fold into batter. be careful not to over-mix at this point.
• 6 if you did not separate the egg, you might need to use more club soda to reach the desired consistency. if you did separate the egg, the batter will be thicker than normal pancake batter.
• 7 i like to fry the pancakes in bacon grease, but you can use regular vegetable oil if you prefer. pour about 1/3 c for each pancake and brown on both sides.
• 8 brush the remaining melted butter on each pancake as you stack them.
• 9 i keep the pancakes on an oven-proof platter in the oven on 200 degrees while i get all of them cooked.
• 10 you will probably need to reapply the oil or bacon grease to the griddle.
• 11 if batter thickens while you finish the bacon or frying the first few batches, add the reserved club soda.
• 12 unused batter can be kept covered in the fridge to use in the next few days. if it becomes too thick, add a little milk.

Chocolate Praline Truffles

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

Ingredients

• 3 cups chopped pecans
• 1/2 cup brown sugar, packed
• 4 tablespoons whipping cream
• 24 ounces semi-sweet chocolate chips
• 1/2 cup whipping cream
• 6 tablespoons butter, pieced out
• 4 tablespoons almond liqueur
• chocolate chips (for semi-sweet)
• almonds (for the pecans)

Recipe

• 1 preheat oven to 350; buttter a 10x15 jelly roll pan; set aside.
• 2 stir together pecans, brown sugar and 4 t. whipping cream; spread in prepared pan; bake for 20 minutes (coating will be slightly crystallized); stir one time; remove from oven; stir the whole works (should be of "chopped nuts texture/consistence"--will be used for rolling the truffle/chocolate in later on) and cool.
• 3 microwave the chocolate chips and remaining cream in a large bowl--about 3-4 minutes; whisk several times until smooth (microwave at 15-second intervals to prevent burning); whisk in the butter pieces and the almond liqueur; let stand 20 minutes.
• 4 beat the chocolate mixture with an electric mixer for 4 minutes or until soft peaks form (do not overbeat!); cover and chill at least four hours.
• 5 shape chocolate into one-inch balls, roll in pecan-sugar; cover and chill up to one week (who are we kidding? these will not last for one week!) or freeze for up to a month (seriously!?).

Chocolate Pudding Cake

Total Time: 14 mins Preparation Time: 5 mins Cook Time: 9 mins

Ingredients

• Servings: 6
• 1 cup flour
• 3/4 cup sugar
• 2 tablespoons cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 tablespoons oil
• 1/2 cup milk
• 1/2 cup sugar
• 1/4 cup cocoa
• 1/2 cup chopped nuts (optional)

Recipe

• 1 boil 2 cups of water.
• 2 in a 2 1/2 quart greased casserole combine flour, sugar, first amount of cocoa, baking powder and salt.
• 3 add vanilla, oil and milk. mix until well combined.
• 4 stir in nuts, if using.
• 5 spread out evenly.
• 6 combine second amounts of sugar and cocoa and sprinkle over top of cake.
• 7 gently pour boiling water over top.
• 8 cook on high in a microwave for 9 minutes.

Chicken Reuben Salad

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

Ingredients

• Servings: 10
• 1 (16 ounce) can sauerkraut, drained and rinsed several times to remove sodium
• 10 chicken thighs, roasted and skin removed.meat shredded
• 1 cup provolone cheese, shredded (or other shredded cheese)
• 3/4 cup russian salad dressing (ken's steakhouse is best!)

Recipe

• 1 the nutritional data includes the fat and calories from the chicken skin. keep in mind we're removing this.
• 2 the cooking time does not include the cook time for the chicken as the ingredients lists the chicken as already cooked.
• 3 i like to remove the skin from my chicken thighs and cook the thighs for a couple of hours on low in the crockpot. then i chill them overnight in the fridge. the next day i remove the meat and shred it. then i "saute" the shredded meat in a non-stick skillet to cook off any excess fat.
• 4 mix the shredded chicken with the other ingredients.
• 5 you can either bake it at 350 degrees for about 10 minutes and serve as is or pop it in the fridge.
• 6 i put mine in the fridge in a container then microwave small amounts as needed.
• 7 i like to have this either open faced on an english muffin or as a closed sandwich using those new arnold sandwich thins.

Cheesy Twice Baked Potatoes (redux)

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

Ingredients

• Servings: 8
• 4 large russet potatoes
• 1/2 cup skim milk
• 2 tablespoons fat free ranch dressing
• 4 slices turkey bacon
• 2 tablespoons green onions, sliced
• 1 cup reduced-fat sharp cheddar cheese (shredded, divided)

Recipe

• 1 preheat broiler to high set oven rack on next to highest level.
• 2 wash & dry potatoes and pierce all over with a fork.
• 3 microwave potatoes on high about 10 minutes until soft(microwaves vary, start checking after 6-7 minutes).
• 4 in the mean time, cook turkey bacon on top of stove until crispy, drain on papertowel then crumble.
• 5 carefully, cut potatoes in half lengthwise and scoop out middle leaving a 'potato boat' place the 'middles' into a bowl and add warm milk, ranch, bacon, scallions and half of the cheese. mix well.
• 6 spoon filling back into potatoes and top each with equal amount of remaining cheese.
• 7 place on a foil lined sheet under the broiler for 3-4 minutes or just until the cheese is melted and bubbly and the filing is warm.

Bubbly Double Crust Pizza

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• 160 g all-purpose flour () or 160 g bread flour ()
• 3 teaspoons fast rising yeast
• 1 cup water
• 2 tablespoons milk
• 1 tablespoon butter or 1 tablespoon margarine or 1 tablespoon shortening
• 1 tablespoon oil
• 290 g flour
• 2 teaspoons brown sugar
• 1 teaspoon salt

Recipe

• 1 in mixer bowl measure out first portion of flour with yeast.
• 2 in a measuring cup measure water, add milk butter and oil. microwave for around 1min30sec until it reaches 125'f. use an instant test thermometer.
• 3 while it's in the mic measure out the flour, sugar, and salt in another bowl.
• 4 add the 125'f liquid to the flour and yeast in the mixer and mix away. i use speed 2 on a kitchenaid stand mixer using a standard dough hook. add the large flour portion 1 spoon full at a time till it's absorbed, then add another spoonful. use it all up. if you need a bit more flour at the end to clean the side of the bowl and make the dough not stick add a bit at a time. continue kneeding for 10-15minutes.
• 5 once done kneed dough by hand into a ball, cover and let rest 10 minutes. this gives you time to prepare the pan, ingredients, etc -- i put a pizza stone into a 425'f oven to heat up. then i take a baking sheet without sides and put a piece of parchment paper on it.
• 6 after resting divide the dough in half. keep half covered while working with the other. roll half out into a 12" or so circle. or a square the size of your pizza stone. transfer the dough to the parchment paper on the baking sheet. put some shredded mozza cheese into this. i use part skim milk mozza that is lower in fat. roll out the second half of dough the same size and place on top of the first. roll and pinch the edge together to seal or use a fork to press together. if one layer is shorter than the other just stretch it all out and pinch the 2 layers together. it doesn't have to look good cause it'll be all bubbled when done.
• 7 now poke a few holes around with a fork to release air pockets that will form between the layers. the less you poke the more bubbled and better it will look. i prefer to not poke holes and keep an eye on it in the oven. if a big pocket gets out of hand poke it to release the air.
• 8 cover the top with pizza sauce. i like sliced tomatoes, cubed ham, and green olives. then top with more cheese and pop it in the over. slide the parchment paper off the baking sheet and right onto the hot stone. cook for 12-14 minutes and it's done. slide the parchment off the stone and back onto the sheet to take it out of the oven.
• 9 for a bbq pizza mix half bbq sauce with half pizza sauce. now fry up some cubed chicken then coat with bbq sauce. use this as a topping along with onions, olives, tomatoes, mushrooms, etc -- whatever you want.
• 10 the secret is in the dough. and the method of using 2 layers of dough with some cheese in between. it'll bubble up and be like something out of an italian brick oven.

Broccoli With Almond Brown Butter

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 8
• 6 cups broccoli florets
• 1/3 cup water
• 6 tablespoons unsalted butter
• 1/2 cup almonds, sliced
• 1/2 cup french-fried onions (such as french's)

Recipe

• 1 place broccoli florets and 1/3 cup water in a large microwave-safe bowl.
• 2 cover and microwave on high for 3 minutes; remove and drain any liquid.
• 3 in small skillet over medium-high heat, melt butter.
• 4 cook 3 minutes, until golden, swirling pan to prevent burning.
• 5 stir in almonds.
• 6 remove from heat.
• 7 pour over broccoli.
• 8 add onions and toss.

Baked Ham Sandwiches

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

Ingredients

• Servings: 8
• 8 tablespoons butter (1 stick)
• 1 tablespoon poppy seed
• 1/4 cup spicy mustard
• 1/4 cup dried onion
• 8 onion rolls (buns)
• 1 lb ham
• 8 slices swiss cheese

Recipe

• 1 mix butter, poppy seeds, mustard and onions. spread inside top of buns. place 2 oz. ham and 1 slice cheese on each bun bottom. assemble.
• 2 you can heat in microwave for a quick snack or bake in oven for 15 minutes on 350°f
• 3 also, these cook great double wrapped in foil packets then placed in campfire, turning often. if you freeze for later use, be sure to thaw completely before cooking.

Broccoli Stuffed Shells With Creamy Tomato Sauce

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

Ingredients

• Servings: 3
• oil, for greasing baking dish
• 12 jumbo pasta shells
• 1/4 cup mozzarella cheese, shredded
• 4 teaspoons parmesan cheese, shredded
• 7 1/2 ounces part-skim ricotta cheese
• 1 large egg
• 1/4 cup shredded cheddar cheese
• 1 head broccoli, cut into florets
• salt and pepper, to taste
• 1 (1 1/3 ounce) packet knorr parma rosa sauce mix
• 1 cup milk
• 1 tablespoon butter

Recipe

• 1 preheat oven to 350 degrees. lightly oil the bottom and sides of a 9" x 13" baking dish.
• 2 cook the jumbo pasta shells according to package directions, minus one minute so shells will be firmer and easier to stuff. drain shells and rinse under cold water to stop the cooking.
• 3 steam, microwave, or boil the broccoli florets until fork tender. (alternatively, toss the florets into the boiling pasta water when only 4 minutes remain and drain with the pasta.) rinse with cold water to cool the florets, drain well, then chop into small chunks.
• 4 meanwhile, combine all filling ingredients in a large bowl and stir to distribute ingredients evenly.
• 5 cook the knorr's parma rosa sauce using the instructions on the packet, but using only 1 cup milk and 1 tablespoon butter.
• 6 stuff the shells with the filling and place into the oiled baking dish. pour the prepared sauce over the shells in the dish, then sprinkle with mozzarella and parmesan cheeses.
• 7 cover the dish and bake for 20 minutes, then uncover and bake for 10 minutes more or until cheeses are melted and sauce is bubbly at edges.

Chocolate Pudding In A Mug

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

Ingredients

• Servings: 1
• 1 tablespoon cornflour
• 2 tablespoons cocoa powder
• 2 tablespoons sugar or 2 tablespoons equal sugar substitute
• 3/4 cup non-fat soymilk or 3/4 cup skim milk
• 1 dash vanilla essence

Recipe

• 1 in a large mug, dissolve cornflour, sugar and cocoa in the milk.
• 2 microwave on high for 90 seconds or until mixture boils.
• 3 stir in vanilla.
• 4 chill in the refrigerator for an hour or so.

Cheesy Vegetable Grill

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

Ingredients

• Servings: 6
• 1 (12 ounce) bag frozen broccoli
• 1 (12 ounce) bag frozen cauliflower
• 1 (12 ounce) bag frozen carrots
• 6 large potatoes (more or less if you like)
• onion
• shredded sharp cheddar cheese
• shredded monterey jack cheese
• shredded cheese (other cheese that you like)
• butter
• garlic
• salt and pepper

Recipe

• 1 (if using fresh vegetables, i usually just cut up as much as i want and then modify the cheese, potatoes and onions) in glass bowl, slice potatoes about 1/2-3/4 inch thick.
• 2 fill bowl with water and cook in microwave until almost done.
• 3 meanwhile, slice onions however thick you would like them.
• 4 when potatoes are done, drain and then layer potatoes, vegetables onions and cheese (i usually layer 3 times) in an aluminum pan or aluminum foil pack (buy at the store for the grill).
• 5 add garlic, salt, pepper and pieces of butter on top.
• 6 seal foil pack or place aluminum foil over aluminum pan and seal.
• 7 cook 30-40 minutes on medium heat on grill (time varies also, depending on the grill).
• 8 this is so yummy!
• 9 hope you enjoy.

Chinese Stir-microwave

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

Ingredients

• 2 tablespoons vegetable oil
• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, crushed
• 1/4 cup green onion, sliced
• 4 medium carrots, scrubbed and sliced
• 1/2 green bell pepper, cut into strips
• 4 ounces asparagus, cut into the same length as the bell pepper
• 1 cup chinese cabbage, shredded
• 2 tablespoons soy sauce
• 1 cup sliced mushrooms

Recipe

• 1 combine oil, garlic, ginger and onion in 2 quart glass casserole. cook uncovered on hi for 1 minute.
• 2 add carrots and green pepper. stir. cover with lid. cook on hi for 2 to 3 minutes more.
• 3 stir in asparagus, cabbage, soy sauce; cover. cook additional 2 to 3 minutes on hi.
• 4 toss in mushrooms. cook for additional 1 minute.
• 5 let sit covered for 3 minutes. serve.

Asparagus With Morels

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

Ingredients

• Servings: 6
• 1 lb asparagus, cut in 2-inch pieces
• 1 lb green asparagus, cut in 2-inch pieces
• 6 tablespoons butter
• 1/2 cup shallot, chopped
• 1/2 lb morel, cleaned and halved
• sea salt and pepper, fresh ground
• 1 tablespoon fresh tarragon, plus more
• fresh tarragon, for garnish
• 1 tablespoon lemon juice

Recipe

• 1 cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
• 2 refresh under cols water.pat dry.
• 3 heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
• 4 add asparagus, tarragon, salt and pepper and continue cooking until heated through.
• 5 add remaining butter and remove from heat.
• 6 stir in lemon juice and garnish with tarragon.

Classic Brownies

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

Ingredients

• 4 ounces pecans (optional) or 4 ounces walnuts, chopped (optional)
• 1 1/4 cups cake flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 6 ounces unsweetened chocolate, chopped fine
• 12 tablespoons unsalted butter, cut into 6 one-inch pieces
• 2 1/4 cups sugar
• 4 large eggs
• 1 tablespoon vanilla extract

Recipe

• 1 adjust the oven rack to the middle position; heat oven to 325º f.
• 2 cut an 18 inch length of foil and fold lengthwise to an 8 inch width. fit foil into length of 13 by 9 inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. cut 14 inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. spray foil-lined pan with non-stick cooking spray.
• 3 if using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. set aside to cool.
• 4 whisk to combine flour, salt, and baking powder in medium bowl; set aside.
• 5 place chocolate and butter in a large, microwave-safe bowl and heat in microwave on high for 45 seconds, then stir and heat for 30 seconds more. stir again and, if necessary, repeat in 15 second increments; do not let the chocolate burn.
• 6 when chocolate mixture is completely smooth, gradually whisk in the sugar. add eggs one at a time, whisking after each addition until thoroughly combined. whisk in vanilla.
• 7 add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogenous.
• 8 transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. sprinkle toasted nuts (if using) evenly over batter and bake until toothpick inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
• 9 cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. cut brownies into 2-inch squares and serve.

Better Than Sex Cake Iii

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

Ingredients

• Servings: 24
• 1 (18 1/4 ounce) package dark chocolate cake mix
• 1 1/3 cups water (or as directed in cake directions)
• 1/2 cup vegetable oil (or as directed in cake directions)
• 3 eggs (or as directed in cake directions)
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 -12 ounce) jar mrs richardson's caramel topping or 1 (8 -12 ounce) jar butterscotch topping
• 8 ounces whipped topping (extra creamy dream whip is good)
• 2 heath candy bars, crushed (skor bars or nestle's heath bits will also work, if you can find them)

Recipe

• 1 preheat oven to 350°f.
• 2 grease and lightly flour 13" x 9" cake pan.
• 3 mix cake as directed on package.
• 4 bake the cake about 35 minutes or until it tests done.
• 5 as soon as it comes out of the oven, poke holes all over it with a fork (i actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - i use only about 10 oz of the jar).
• 6 refrigerate overnight.
• 7 shortly before serving, spread whipped topping over cake and sprinkle with crushed heath bars (or bits).
• 8 enjoy.

Chicken Risotto In Microwave

Total Time: 42 mins Preparation Time: 15 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 4 shallots, sliced
• 1 medium onion, medium size chopped
• 1 tablespoon olive oil
• 2 cups arborio rice
• 1 garlic clove, crushed
• 4 cups chicken stock
• 2 cups chicken, coarsely chopped lightly cooked
• 2 cups baby spinach
• 1 cup frozen peas
• 1/3 cup skim evaporated milk
• ground black pepper
• 1/3 cup parmesan cheese
• parmesan cheese, extra to serve

Recipe

• 1 cook shallots and onions on full power 1 minute in 4 ltr dish; add oil, rice, garlic and cook covered on full power for another minute.
• 2 add 2 cups stock, cook full power 15 mins, stir twice until liquid absorbed.
• 3 add the remainder of stock and cook on full power 5 minutes.
• 4 add chicken, baby spinach, peas, evap skim milk, pepper and parmesan and cook covered full power 5 mins or until all stock absorbed.
• 5 serve with extra parmesan.

Cheesy Stuffed Potatoes

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

Ingredients

• Servings: 8
• 8 (8 ounce) baking potatoes
• 1 (8 ounce) container cream cheese with chives, at room temperature
• 3/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup shredded cheddar cheese (2 oz.)
• 1 tablespoon chopped fresh parsley

Recipe

• 1 prick potatoes all over with a fork. microwave until tender. let stand until cool enough to handle, 15-20 minutes.
• 2 horizontally cut 1/3 off tops of potatoes. scoop potato from skins, leaving 1/4-inc-thick shells. reserve potato and shells. scoop potato from tops, reserving potato and discarding skins.
• 3 mash potatoes with cream cheese, milk, salt and pepper. spoon mixture into reserved potato shells; microwave on medium-high until heated through, 1-2 minutes. sprinkle with cheddar; microwave until melted, 30-60 seconds. sprinkle with parsley.

Country Garden Chicken With Cheesy Grits

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

Ingredients

• 3 tablespoons canola oil
• 1 1/2 lbs chicken breasts, cutlets
• 1 2/3 cups water, divided
• 1/2 cup chicken coating mix
• 1/4 cup pre-diced fresh tomato
• 1/4 cup pre-diced green pepper
• 1/4 cup pre-diced red onion
• 2 teaspoons vegetable seasoning, blend
• 1 (5/8 ounce) packet country gravy mix
• 2 1/2 cups water
• 2 cups instant grits
• 2 cups shredded cheddar cheese

Recipe

• 1 place oil in large sauté pan and heat on medium-high 2–3 minutes.
• 2 moisten chicken with 1 tablespoon water. place breading mix in bowl. coat chicken, one piece at a time, by pressing into breading mix; turn and coat other side. (for thicker breading, coat twice.) set chicken aside. wash hands.
• 3 place chicken, using tongs, in hot oil and cook 6–8 minutes, turning occasionally, until crisp and golden brown. remove chicken from pan; cover to keep warm.
• 4 while chicken cooks, prepare grits.
• 5 stir tomatoes, green peppers, onions and vegetable seasoning into pan with drippings. heat over medium-high heat 2–3 minutes until onions are translucent. stir in gravy mix and gradually add remaining 1 1/2 cups water, stirring continually, until sauce is smooth. reduce heat to low and cook 2–3 minutes, stirring often, to heat thoroughly. serve sauce over chicken.
• 6 grits preparation steps
• 7 combine all ingredients in microwave-safe bowl.
• 8 cover and microwave on high 6 minutes, until water is absorbed, stirring once. serve.

Cheesy Volcano Meatball Sandwiches

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

Ingredients

• 1 lb lean ground beef
• 6 ritz crackers, finely crushed
• 1/4 cup parmesan cheese, grated
• 3/4 cup spaghetti sauce, divided
• 12 cheddar cheese cubes
• 4 hot dog buns

Recipe

• 1 in large bowl, mix meat, cracker crumbs, parmesan cheese and 1/4 cup of the spaghetti sauce in medium bowl. shape into twelve meatballs, using about 2 tablespoons meat mixture for each.
• 2 place, 2 inches apart, in shallow baking pan sprayed with cooking spray. press 1 cheese cube deeply into center of each meatball.
• 3 bake in preheated 400 degree oven for 15 minute or until meatballs are cooked through.
• 4 while meatballs are baking, microwave remaining 1/2 cup spaghetti sauce in small microwaveable bowl on high 30 sec. or until heated through.
• 5 spoon sauce evenly into buns. fill each with three meatballs.

Chocolate Pistachio Cake

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 6 ounces pistachios, shelled
• 1 cup sugar, divided
• 7 ounces bittersweet chocolate, finely chopped in food processor
• 6 ounces unsalted butter, cut into 2-inch pieces
• 1 tablespoon flour
• 4 eggs, separated
• 2 ripe fresh avocados, peeled, sliced and diced
• 1 teaspoon vanilla
• 1/8 teaspoon cream of tartar
• powdered sugar
• 1 ripe fresh avocado, seeded, peeled, and scooped out
• 1 cup milk
• 1/4 cup sugar
• 3 egg yolks, room temperature
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 300°f on a baking sheet, arrange pitachios and place on oven for about 15 minutes to toast nuts until they are dry an aromatic.
• 2 stir pistachios occasionally, being careful not to let them brown; let cool completely. finely grind nuts in foold prcessor, with 1/4 cup sugar and the flour, pulsing on/off, untl the consistency of fine meal.
• 3 increase the oven temperature to 350°f butter an 8-inch springform pan, line with parchment paper, then turn papaer over.
• 4 in a microwave-safe bowl, combine chocolate and butter and microwave on medum power for 2 1/2 minutes. stir until smooth.
• 5 in the bowl of an electric mixer on medium speed, beat egg yolks with the whisk attachement.
• 6 gradually add 1/2 cup of the sugar and continue beating until yolks are thick. add avocados, increase speed and beat until smooth.
• 7 reduce speed to low and gradually stir in vanilla, chocolate and nut mixtures.
• 8 in a medium bow, beat egg whites with cream of tartar on medium speed until peaks form. add 1/4 cup sugar, 1 tablespoons at a time and continue beating until stiff but not dry.
• 9 gently fold beaten whites into 1/2 of yolk mixture. (yolk mixture will be very thick).
• 10 fold yolk mixture back into remaining whites. pour into prepared pan. tap pan on work surface and smooth tip with a spatula to level. bake for about 40 minutes or until a toothpick inserted into the center comes out almost clean. allow cake to cool in pan.
• 11 remove sides of springform pan and, using a long spatula, slide the cake off the paper onto the serving plate. sprinkle with powdered sugar.
• 12 ladle crème anglaise into the center of each dessert plate, place a wedge of cake in the center of the plate and serve immediately.
• 13 avocado crème anglaise: in a food processor, place avocado, pulsing on/off until coarsley chopped.
• 14 in a small heavy saucepan, mix milk and sugar together and bring just to a boil over medium heat.
• 15 in a medium bowl, whisk egg yolks together just to blend.
• 16 whisk scalded milk into yolks, a drop at a time, and return mixture to saucepan.
• 17 stir over medium-low heat with a spatula until sauce thickens. do not allow mixture to simmer or boil at any time or it will curdle.
• 18 add mixture to avocado in food processor and process, stoppng to scrape down sides of the container, until completely puréed. cover and refrigerate until 30 minutes before serving.

Blueberry Bread With Chocolate Icing

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

Ingredients

• Servings: 12
• 2 1/2 cups flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1 cup buttermilk
• 1/4 cup butter, melted
• 2 eggs
• 1 1/2 cups blueberries, frozen
• 1/2 cup pecans, chopped
• 1/4 cup chocolate chips
• 3 tablespoons powdered sugar
• 2 tablespoons milk

Recipe

• 1 heat oven to 350°f.
• 2 sift flour, sugar, baking powder, salt, and allspice together into a large mixing bowl.
• 3 in a seperate mixing bowl beat buttermilk, melted butter, and eggs until blended.
• 4 slowly mix dry mixture into wet mixture and mix until combined.
• 5 stir in blueberries and pecans.
• 6 grease 9x5 inch loaf pan and pour batter into pan.
• 7 bake 1 hour 15 minutes to 1 hour 20 minutes or until knife inserted into bread comes out clean.
• 8 in a small microwave safe bowl, melt chips.
• 9 beat in powdered sugar and milk until smooth.
• 10 drizzle icing over cooled blueberry bread, and allow to icing to set before serving.
• 11 cool bread in pan for 10 minutes then remove by running a knife around edges of pan to loosen bread. remove bread and cool completely.

Broccoli Rice Casserole

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

Ingredients

• Servings: 8
• 1 cup onion, chopped
• 1/4 cup margarine
• 12 ounces frozen chopped broccoli
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 1/2 cups instant brown rice
• 1/2 cup water
• 2 cups low-fat cheddar cheese, shredded
• 1 cup skim milk

Recipe

• 1 cook broccoli, onion, margarine (i use "i can't believe it's not butter" spray), and water in microwave for 7 - 8 minutes until broccoli is cooked.
• 2 add remaining ingredients and mix well.
• 3 place in sprayed casserole dish.
• 4 bake at 350 degrees for 40 minutes.

Classic Cooked Eggnog

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt (optional)
• 1 quart milk, divided
• 1 teaspoon vanilla

Recipe

• 1 in large saucepan, beat together eggs, sugar and salt, if desired.
• 2 stir in 2 cups of the milk.
• 3 cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°f.
• 4 remove from heat.
• 5 stir in remaining 2 cups milk and vanilla.
• 6 cover and refrigerate until thoroughly chilled, several hours or overnight.
• 7 just before serving, pour into bowl or pitcher.
• 8 garnish or add stir-ins, if desired.
• 9 serve immediately.
• 10 *forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.
• 11 microwave: in 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.
• 12 set aside.
• 13 in l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
• 14 stir into egg mixture.
• 15 cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°f, about 5 to 6 minutes.
• 16 stir in remaining 2 cups milk and vanilla.
• 17 continue as above.

Chocolate Rum Raspberry Cake Roll

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (12 ounce) package whole frozen raspberries, thawed (about 2 1/2 cups)
• 4 tablespoons chambord raspberry liquor or 4 tablespoons other berry liqueur
• 1/3 cup sugar
• 1/2 cup flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 teaspoon rum flavoring
• 1 1/2 teaspoons dry instant coffee
• 3/4 cup sugar, divided
• 1 (3 ounce) package whole frozen raspberries (about 1/2 cup)
• 1 tablespoon sugar
• 1 teaspoon unflavored gelatin
• 1 tablespoon water
• 1 tablespoon raspberry liqueur
• 3/4 cup whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1/2 cup seedless raspberry jam
• 1 tablespoon raspberry liqueur
• fresh raspberry, if available
• 8 ounces semisweet chocolate, about 1 1/4 cups
• 1/4 cup butter
• 2 tablespoons light corn syrup
• 2 1/2 teaspoons rum flavoring

Recipe

• 1 simple raspberry sauce: purée thawed raspberries in food processor or blender until smooth.
• 2 strain to remove seeds.
• 3 at this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
• 4 stir liqueur into remaining purée.
• 5 refrigerate until ready to serve.
• 6 (best if made 24 hours ahead.).
• 7 cake roll: preheat oven to 375°f.
• 8 prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
• 9 stir together dry ingredients except coffee and sugar.
• 10 set aside.
• 11 place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
• 12 separate eggs.
• 13 in small narrow bowl, blend together yolks, rum flavoring and coffee granules.
• 14 gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
• 15 set aside.
• 16 clean beaters well in preparation for next step.
• 17 in larger bowl, beat egg whites on medium speed until foamy.
• 18 gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
• 19 briefly fold yolks into whites without being too thorough.
• 20 sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
• 21 turn into prepared pan, and smooth to edges with as few strokes as possible.
• 22 bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
• 23 do not overbake.
• 24 as cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
• 25 as cake is removed from oven, immediately turn cake out onto prepared cloth.
• 26 gently remove parchment or wax paper from bottom.
• 27 grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
• 28 set aside to cool, seam side down.
• 29 filling: combine cold water and 1 tablespoon liqueur.
• 30 sprinkle gelatin over and allow to soften for 2-3 minutes.
• 31 microwave on high for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
• 32 combine reserved purée with gelatin mixture.
• 33 refrigerate until syrupy.
• 34 (if it gels too quickly, simply warm again.).
• 35 whip cream with sugar and vanilla until stiff.
• 36 fold purée/gelatin mixture into sweetened whipped cream.
• 37 refrigerate until ready to use.
• 38 stir remaining 1 tablespoon liqueur into jam.
• 39 carefully unroll cake, remove towel and spread jam over unrolled cake.
• 40 top with mousse, sprinkle with fresh raspberries, if available.
• 41 roll up again, seam side down.
• 42 glaze: warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
• 43 brush all crumbs from surface of cake roll.
• 44 pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
• 45 refrigerate cake for 10 minutes.
• 46 reheat glaze so that it pours easily.
• 47 (a small amount of half and half or light cream may be used if necessary to thin glaze.) pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
• 48 refrigerate until ready to serve.
• 49 to serve: remove from refrigerator 15- 20 minutes before serving.
• 50 place 2-3 tablespoons raspberry sauce on each dessert plate.
• 51 slice with a clean knife dipped in warm water and place a slice on each plate.
• 52 pass raspberry sauce around the table.

All Natural Vegetable Cheese Soup

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

Ingredients

• 1 lb chicken breast (optional)
• 2 (15 ounce) cans beans (cannellini, navy, butter)
• 12 cups chicken stock (may substitute c. water plus bouillon)
• 6 celery ribs
• 3 onions
• 4 red potatoes
• 1 (16 ounce) bag mixed vegetables (peas, corn, beans, lima beans)
• 1 (16 ounce) bag frozen vegetables (birds eye normandy blend with carrots, zuccini, cauliflower, and broccoli)
• sea salt
• 1 tablespoon herbes de provence (optional)
• 1 pint heavy whipping cream
• 6 ounces shredded cheddar cheese
• 4 ounces havarti cheese, shredded
• 3 ounces gouda cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper

Recipe

• 1 remove cheese from refrigerator and bring to room temperature.
• 2 dice chicken and put in the bottom of the stock pot. when thoroughly cooked, add chicken stock, diced celery, onion, and potatoes, beans, frozen vegetables, and herbes de providence. if necessary, add water to cover vegetables. bring to simmer and cook to desired firmness. while simmering, make cheese sauce.
• 3 heat heavy cream in a double boiler or large microwave bowl. stir often and heat slowly to avoid scorching. bring to boil. add cheeses, salt and pepper, stirring to incorporate. reheat if necessary to melt.
• 4 add cheese sauce to soup before serving. salt and pepper to taste.

Brussels Sprouts With Butter And Caraway

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

Ingredients

• Servings: 5
• 3 cups brussels sprouts (can use frozen or fresh)
• 1/2 cup chicken stock
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 tablespoons butter
• 1/8 teaspoon caraway seed
• 1/2 tablespoon lemon juice

Recipe

• 1 combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender.
• 2 melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.

California Sweet Treat

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

Ingredients

• Servings: 12
• 1/2 cup margarine
• 1 cup graham cracker crumbs
• 1/2 cup wheat germ
• 1/2 cup sunflower seeds
• 1 tablespoon ground flax seeds (optional)
• 1 cup chopped dried fig
• 14 ounces fat-free sweetened condensed milk (non-fat)
• 1/2 cup unsweetened coconut (flaked or shredded)
• 1 cup chopped walnuts

Recipe

• 1 melt margarine in a 9 x 13 inch baking pan, either in a microwave or in a pre-heating oven.
• 2 mix in cracker crumbs, wheat germ, sunflower seeds, ground flax seed(if using), and figs; press down in an even layer.
• 3 pour non-fat sweetened condensed milk evenly over the crumb mixture. top with coconut and walnuts, pressing down lightly.
• 4 bake in a 350°f oven for 25-30 minutes or until toasty brown. cool.
• 5 serve from pan in small squares or break into toffee-like pieces.
• 6 enjoy like candy, or trail mix, or top fresh fruit or ice cream with this california sweet treat!

Chocolate Rum Ice Cream

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 cups light cream, chilled
• 1 egg, slightly beaten
• 2 ounces unsweeten baking chocolate, broken in pieces
• 1/2 teaspoon rum extract

Recipe

• 1 in large microwave-safe bowl combine sugar and flour, gradually stir in milk.
• 2 blend in egg and baking chocolate pieces.
• 3 microwave at high (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
• 4 add rum extract, blend with wire whisk until mixture is smooth.
• 5 chill thoroughly.
• 6 add light cream to chilled mixture, blend well.
• 7 freeze in 2-quart ice cream freezer according to manufacturer's directions.

Apple Pie

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup unsalted butter, chilled, and cut into 1 inch pieces
• 1/4-1/2 cup ice water
• 6 large apples, peeled, cored, and sliced 1/4 inch thick
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch
• 1 teaspoon cornstarch

Recipe

• 1 to make pate brisee: in a food processor, place the flour, salt, and sugar and process until combined.
• 2 add the butter and process until the mixture resembles coarse meal
• 3 pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. if necessary, add more water.
• 4 turn the dough onto your work surface and gather into a ball. divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
• 5 after the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.
• 6 roll the pastry into a 12 inch circle.
• 7 fold the dough in half and gently transfer to a 9 inch pie pan. brush off any excess flour and trim the edges of the pastry to fit the pie pan.
• 8 cover with plastic wrap and place in the refrigerator.
• 9 then remove the second round of pastry and roll it into a 12 inch circle.
• 10 transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
• 11 to make the apple filling: in a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt.
• 12 let the apples macerate at room temperature for about two hours.
• 13 then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). let the apples drain for about 15-30 minutes or until you have at least 1/2 cup juice. spray a 4 cup heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons of unsalted butter.
• 14 place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized.
• 15 meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable.
• 16 transfer the drained apples slices to a large bowl and mix them with the cornstarch. then pour the reduced syrup over the apples and toss to combine.
• 17 pour the apples and their syrup into the chilled pie crust.
• 18 moisten the edges of the pie shell with a little water and then place the top crust over the apples.
• 19 tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork.
• 20 using a sharp knife, make five 2-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape.
• 21 cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
• 22 preheat the oven to 425 degrees f
• 23 set the pie on a pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender a sharp knife is inserted through one of the slits.
• 24 remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting.
• 25 serve warm with vanilla ice cream or softly whipped cream.