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Tuesday, May 5, 2015

Clean Eating Shepherd's Pie

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

Ingredients

  • Servings: 4
  • 2 sweet potatoes
  • 3 tablespoons water
  • cooking spray
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 1 lb ground turkey
  • 3 tablespoons flour
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 (14 1/2 ounce) reduced-sodium chicken broth
  • 1 tablespoon cornstarch

Recipe

  • 1 pierce and cook potatoes in microwave until soft. when cool enough to handle, peel and place in a bowl. mash with a fork adding 3t water until smooth.
  • 2 preheat oven to 400°f.
  • 3 meanwhile, coat a large skillet with cooking spray and saute onion, carrots and celery over medium-high until soft. add turkey, and cook until brown.
  • 4 add flour and spices, stirring to coat. add broth and once uniformally hot, add the cornstarch, stirring quickly so it doesn't clump.
  • 5 spread veggie mixture into a casserole and top with sweet potatoes.
  • 6 bake for 30 minutes.

Chocolate Pecan Pie

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

  • Servings: 8
  • 1 (4 ounce) package baker's german sweet chocolate
  • 2 tablespoons margarine or 2 tablespoons butter
  • 1 cup corn syrup
  • 1/3 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups pecan halves
  • 1 unbaked 9-inch pie shell
  • whipped topping (optional)

Recipe

  • 1 heat oven to 350.
  • 2 microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. stir until chocolate is completely melted.
  • 3 stir in corn syrup, sugar, eggs and vanilla until well blended. stir in pecans, reserving 8 halves for garnish, if desired. pour filling into pie shell.
  • 4 bake for 55 minutes or until knife inserted 1 inch from center comes out clean. cool on wire rack.
  • 5 garnish with whipped topping and pecan halves, if desired.

Broccoli And Swiss Cheese Casserole

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

Ingredients

  • Servings: 8
  • 1 large egg
  • 2/3 cup mayonnaise
  • 1 (10 3/4 ounce) can cream of mushroom soup, golden
  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 cup swiss cheese, grated
  • 2 (10 ounce) packages frozen broccoli
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter
  • paprika

Recipe

  • 1 ===pots and pans:.
  • 2 skillet to saute onion.
  • 3 1-1/2 quart (10x6x1-3/4) baking/casserole dish.
  • 4 large mixing bowl.
  • 5 ===preparation:.
  • 6 microwave broccoli per instructions and drain.
  • 7 dice onion.
  • 8 melt butter and add to bread crumbs.
  • 9 saute onion until soft, set aside.
  • 10 preheat oven to 350°f.
  • 11 ===mixing:.
  • 12 in mixing bowl, whisk egg.
  • 13 add mayonnaise and soup, whisk to blend.
  • 14 stir in broccoli, onion and cheese.
  • 15 pour into casserole dish.
  • 16 sprinkle with bread crumb / butter mixture.
  • 17 sprinkle with paprika.
  • 18 ===cooking:.
  • 19 bake until hot throughout and sides are bubbling.
  • 20 ===at the table:.
  • 21 i like grated parmesan.

Chef Joey’s Peachy Egg Rolls

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

Ingredients

  • Servings: 8
  • 2 (10 ounce) packages frozen organic peaches (thawed and save the liquid)
  • 1 (1 lb) package egg roll wrap (i used the large size nasoya)
  • 4 tablespoons organic cornstarch
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 2 teaspoons vegan margarine
  • 1 beaten egg (for brushing)

Recipe

  • 1 thaw the peaches completely in the microwave.
  • 2 reserve the liquid. add the water to the peach liquid and put in a small bowl. add the cornstarch and give it a good stir to combine.
  • 3 heat the thawed peaches in a large sauce pan until hot.
  • 4 add the cornstarch water mixture to the hot peaches and stir until thickened.
  • 5 add the brown sugar and vegan margarine. stir well.
  • 6 remove from the sauce pan and put into a bowl.
  • 7 crack the egg into a small bowl and mix. you will brush this on to the egg roll.
  • 8 put a mound of peaches onto each of the egg roll wrappers.
  • 9 brush the egg on one half of the square and fold over to make a triangle. bring the two ends of the bottom of the triangle together and seal with a little egg. then bring the point down and seal to form a little rectangular package.
  • 10 brush all over the packet with the egg wash and bake at 350’f for 15-18 minutes.
  • 11 cool on a wire wrack. you can also sprinkle the packet with sugar and cinnamon before you bake them, or you can sprinkle with powdered sugar when they are still warm.
  • 12 bon appetit!

Brownies With Kahlua/coffee Glaze

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

Ingredients

  • Servings: 24
  • 5 ounces unsweetened chocolate, coarsely chopped
  • 1 1/2 cups unsalted butter, room temperature
  • 1/4 cup finely ground espresso beans or 1/4 cup instant espresso powder
  • 1/2 teaspoon salt
  • 2 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup pecans, coarsely chopped
  • 1/4 cup kahlua or 1/4 cup other coffee liqueur
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Recipe

  • 1 preheat oven to 325 degrees f.
  • 2 butter and flour a 9 by 12 inch baking pan.
  • 3 line bottom of pan with parchment paper; butter and flour paper.
  • 4 combine chocolate, butter, espresso and salt in top of double boiler over simmering water.
  • 5 stir until chocolate melts and mixture is smooth.
  • 6 cool.
  • 7 this can also be done in the microwave on 50% power until smooth.
  • 8 in large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth.
  • 9 add melted chocolate mixture and whisk until smooth.
  • 10 gently fold in flour, just until it disappears.
  • 11 fold in pecans.
  • 12 pour into prepared pan; smooth the top.
  • 13 bake until toothpick inserted into center comes out clean, about 35 minutes.
  • 14 cool brownies on rack 1 hour.
  • 15 to make the glaze: whisk kahlua, vanilla and butter in small bowl until well blended.
  • 16 add powdered sugar and whisk until smooth icing forms.
  • 17 spread over brownies and let set at least 1 hour before cutting.

Creamy Chicken And Potato Salad

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

Ingredients

  • Servings: 4
  • 600 g potatoes, new and tiny in size, halved
  • 2 slices bacon, rashers trimmed
  • 300 g chicken, cooked and chopped
  • 125 ml light sour cream
  • 4 tablespoons low-joule mayonnaise
  • 2 tablespoons grainy mustard
  • 1/4 cup fresh chives, chopped

Recipe

  • 1 preheat oven to 220 degrees celcius. lightly coat an oven tray with cooking spray.
  • 2 place the potatoes in a microwave dish, cover and cook on high for 6 minutes. dry potatoes and place on the prepared tray. lightly coat with cooking spray and bake for 20 minutes or until golden.
  • 3 wrap the bacon in absorbent paper and cook in the microwave on high for 2 minutes. chop.
  • 4 gently toss the potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. serve.

Broccoli Au Gratin

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

Ingredients

  • Servings: 2
  • 3/4 cup mushroom, thinly sliced
  • 1/2 cup spring onion, washed and finely chopped
  • 6 tablespoons butter
  • 1/2 teaspoon powdered basil
  • 3 teaspoons plain flour (maida)
  • 1 cup milk
  • 3/4 cup grated cheddar cheese
  • 1 cup broccoli, washed and cut into florets
  • 3 tablespoons butter
  • 1 1/4 cups fresh breadcrumbs
  • 2 tablespoons fresh coriander leaves, washed and finely chopped

Recipe

  • 1 heat 3 tbsps.
  • 2 of butter in a wok.
  • 3 toss in the onions and mushrooms once its hot.
  • 4 stir-fry until the onions are well browned and the mushrooms are lightly browned.
  • 5 mix in basil and set aside.
  • 6 put the remaining butter in a microwave-safe dish for 30 seconds on high power level.
  • 7 allow it to melt.
  • 8 add flour and cook for 20 seconds on high power level.
  • 9 add milk and mix well.
  • 10 cook for 4 minutes, whisking every 2 minutes.
  • 11 mix in the grated cheese and keep aside.
  • 12 put the broccoli florets in a microwave-safe dish.
  • 13 cover it and cook them for 4 minutes on high power level.
  • 14 now pour the cheese mixture over the cooked broccoli.
  • 15 cook for a minute.
  • 16 sprinkle the onion-mushroom mixture over it.
  • 17 keep aside.
  • 18 now, prepare the topping.
  • 19 for this, melt butter in a frying pan.
  • 20 add breadcrumbs and saute until golden.
  • 21 remove from heat and mix with the chopped corriander leaves.
  • 22 spread this topping over the broccoli.
  • 23 serve hot.
  • 24 enjoy.

Brownies With A Chocolate Glaze And Mint Frosting

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

  • Servings: 24
  • 1 1/4 cups cake flour (5 ounces)
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 6 ounces unsweetened chocolate, chopped fine
  • 12 tablespoons unsalted butter, cut into six 1 inch pieces
  • 2 1/4 cups sugar (15 3/4 ounces)
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 8 tablespoons unsalted butter, softened
  • 2 cups confectioners' sugar (8 ounces)
  • 1 -2 tablespoon milk
  • 1 teaspoon mint extract
  • 4 ounces chopped bittersweet chocolate or 4 ounces semisweet chocolate
  • 4 tablespoons unsalted butter

Recipe

  • 1 put oven rack in middle of oven; set to 325°f.
  • 2 construct a foil sling: cut one 18" length foil and fold it lengthwise so that it is 8-inches wide.
  • 3 fit foil into length of 9x13-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
  • 4 cut one 14-inch length foil and, if using extra-wide foil, fold it lengthwise so that it is 12" wide; fit into width of baking pan in same manner, perpendicular to first sheet.
  • 5 spray foil-lined pan with nonstick cooking spray.
  • 6 whisk together flour, salt, and baking powder in medium bowl; set aside.
  • 7 melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.
  • 8 (alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat an additional 30 seconds. stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) when chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
  • 9 add eggs, one at time, whisking until thoroughly combined after each addition.
  • 10 whisk in vanilla.
  • 11 add about one third of flour mixture and fold with rubber spatula until almost fully incorporated; repeat with half of remaining flour, then all of remaining flour, folding until batter is completely smooth and homogeneous.
  • 12 transfer batter to prepared baking pan; using spatula, spread batter into corners of pan and smooth surface.
  • 13 bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
  • 14 cool on wire rack to room temperature, about 2 hours.
  • 15 for the frosting: in standing mixer fitted with flat beater, beat butter and confectioners’ sugar at low speed until just incorporated, then increase speed to medium and beat until smooth and fluffy, about 1 1/2 minutes.
  • 16 add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft, spreadable consistency.
  • 17 using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.
  • 18 for the glaze: melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.
  • 19 pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer.
  • 20 cover with foil and refrigerate until firm, about 1 hour; remove brownies from pan by lifting foil overhang; cut into 2-inch squares and serve.
  • 21 (store leftovers in airtight container in refrigerator).

Brownies In A Cone

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

Ingredients

  • 1 (20 1/2 ounce) box fudge brownie mix
  • 3 eggs
  • 17 flat-bottomed ice cream cones
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon shortening
  • colored sprinkles

Recipe

  • 1 prepare brownie batter according to package directions, using 3 eggs.
  • 2 place the ice cream cones in muffin cups.
  • 3 spoon about 3 tablespoons batter into each cone.
  • 4 bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean and top is dry.
  • 5 do not overbake.
  • 6 cool completely.
  • 7 in microwave, melt chocolate chips and shortening.
  • 8 stir until smooth.
  • 9 dip tops of brownies in melted chocolate.
  • 10 decorate with sprinkles.

Chipotle Sandwich Wrap

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 3 -4 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons honey
  • 1/2 chipotle chile in adobo, finely chopped
  • 1 (8 ounce) package coleslaw mix
  • 2 green onions, chopped
  • 1 tablespoon fresh parsley, chopped
  • 4 (8 inch) flour tortillas
  • 6 ounces deli roast beef, thinly sliced
  • 4 ounces american cheese or 4 ounces cheddar cheese, sliced

Recipe

  • 1 in a medium size bowl, combine mayo, lime juice, honey and chopped chipotle chile. add slaw mix, onions, and parsley and mix well. set aside.
  • 2 lay a flour tortilla on a plate and top with 1.5 oz roast beef and 1 oz sliced cheese.
  • 3 place plate in microwave and microwave briefly (about 15 seconds) just to warm tortilla so it is easier to roll.
  • 4 top cheese with 1/4 of the slaw and roll up. repeat for remaining three tortillas.

Broccoli And Two Cheese Casserole

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

Ingredients

  • Servings: 4
  • 3 cups broccoli florets, fresh
  • 1/2 cup chicken broth
  • 1/2 cup evaporated milk
  • 2 tablespoons blue cheese, crumbled
  • 2 tablespoons parmesan cheese, grated (please use freshly grated)
  • 1/2 cup sour cream
  • 1/2 teaspoon pepper
  • 1/2 cup french-fried onions (or more)

Recipe

  • 1 steam broccoli for 5 minutes with 3 tablespoons water in microwave on high.
  • 2 drain broccoli and place in a medium sized casserole.
  • 3 in a small saucepan, mix chicken broth, evaporated milk, bleu cheese, parmesan cheese, sour cream and pepper.
  • 4 cook on medium heat, stirring constantly, until cheese is melted and sauce is thickened.
  • 5 pour sauce over steamed broccoli.
  • 6 top with french-fried onions.
  • 7 bake at 350 degrees fahrenheit until sauce is bubbly and onions are golden brown, about 20-25 minutes.

Creamy Chicken & Wild Rice Casserole

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

Ingredients

  • Servings: 4
  • 1 (10 1/2 ounce) can cream of chicken soup (sub cream of celery or cream of mushroom)
  • 1 cup mayonnaise
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons sliced green onions
  • 1/2 cup finely diced sweet onion
  • 2 cups diced cooked chicken breasts (sub pre-cooked chicken strips)
  • 2 cups cooked long grain and wild rice blend (sub uncle bens microwave ready pouch)
  • 1/4 cup sliced almonds
  • salt & pepper

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 mix all ingredients in oven safe casserole dish.
  • 3 top with additional cheddar cheese if desired.
  • 4 cook for 25-30 minutes until warm and bubbly.
  • 5 let cool 5 minutes before serving, to allow casserole to set a bit.

Chicken Primavera Potatoes

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

Ingredients

  • Servings: 4
  • 4 boneless skinless chicken breasts
  • 4 baking potatoes, scrubbed
  • 1 cup chicken broth
  • 2 teaspoons soy sauce
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon cornstarch
  • 2 garlic cloves, minced
  • 1/2 medium red bell pepper, seeded, cut into small thin strips
  • 1 small summer squash, halved and sliced
  • 1 cup fresh pea pods, cut in half
  • 2/3 cup fresh asparagus spear, cut in 1-inch pieces

Recipe

  • 1 pierce potatoes with fork. microwave at high 11 to 15 minutes or until tender, rearranging once. cut chicken into thin strips. blend broth, soy sauce, pepper and cornstarch in a small bowl; set aside.
  • 2 spray a large nonstick skillet with nonstick cooking spray. heat over medium-high. add chicken; cook and stir 3 minutes. add garlic, bell pepper and squash; cook 1 minute. add asparagus and pea pods; cook and stir 2 minutes or until vegetables are crisp-tender and chicken is done.
  • 3 whisk broth mixture, then blend into chicken. cook and stir until broth is thickened and translucent.
  • 4 split top of baked potatoes and fluff insides with a fork. spoon chicken and vegetable mixture over the top of potato.

Chocolate Pecan Ice Cream Cups

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

Ingredients

  • 1 (14 ounce) can condensed milk
  • 2 cups semi-sweet chocolate chips
  • 1 cup finely chopped pecans
  • 1 teaspoon almond extract

Recipe

  • 1 microwave condensed milk and chocolate chips in a 2 quart microwave-safe bowl for 3-4 minutes on medium-high (70%), or until chips start to melt. stir until smooth. blend in finely chopped pecans and flavoring.
  • 2 line 16 2 1/2-inch muffin cups with foil liners. spoon 1 heaping tablespoon of the mixture into each liner. using a teaspoon, throughly coat the bottom and sides of each liner with mixture.
  • 3 freeze at least 2 hours before serving and fill with your favorite ice cream.

Couscous With Sauteed Spinach And Two Cheeses

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

Ingredients

  • Servings: 6
  • 3 1/2 cups couscous
  • 1 (8 ounce) can italian-style diced tomatoes
  • 1/4 cup red onion, sliced into rings
  • 1 tablespoon minced garlic
  • 1/2 teaspoon olive oil
  • 10 cups fresh spinach
  • 1 tablespoon water
  • 6 ounces light cheddar cheese
  • 3 tablespoons parmesan cheese, grated
  • 3 fresh basil sprigs (to garnish)

Recipe

  • 1 prepare couscous according to package directions. set aside.
  • 2 heat tomatos in small saucepan or microwave. set aside.
  • 3 in a large skillet over medium heat, combine onions, garlic and oil; stir until onions are heated and fragrant.
  • 4 add spinach and water: stir until spinach is wilted and tender but still bright green, about 2 minutes.
  • 5 on a large platter, layer couscous, spinach mixture and tomatoes. sprinkle cheese and garnish with basil.

Chocolate Pecan Pie

Total Time: 55 mins Cook Time: 55 mins

Ingredients

  • 1 (8 ounce) package semisweet baking chocolate
  • 2 tablespoons butter
  • 1 cup corn syrup
  • 3 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar, packed
  • 1 1/2 cups pecans, halved
  • 9 inches pie crusts

Recipe

  • 1 preheat the oven to 350.
  • 2 melt chocolate and butter in a large microwave bowl on high for 1-2 minutes or until butter is melted. stir until the chocolate is completely melted.
  • 3 brush the bottom of the pie crust with a small amount of the beaten egg. stir sugar, corn syrup, eggs and vanilla into the chocolate mixture until well blended.
  • 4 stir in nuts.
  • 5 pour into pie crust.
  • 6 bake 55 minutes.
  • 7 cool on a wire rack.

Cousparito Or Leftover Skillet Couscous Paella Burrito Platter

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

Ingredients

  • Servings: 2
  • 6 -9 six inch flour tortillas
  • 2 -3 cups spanish-flavor couscous (i used leftover couscous skillet paella#)
  • 1 (10 ounce) can kidney beans
  • 6 leaves iceberg lettuce
  • 8 cherry tomatoes
  • 6 black olives
  • 1 avocado
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1 lb 2 tablespoons olive oil
  • 1 skinless chicken breast (cubed)
  • 20 frozen shrimp (defrosted and shells removed)
  • 1/2 cup spicy sausage (sliced to bite size)
  • 1/2 medium onion (diced)
  • 1/2 cup frozen julienned bell pepper
  • 1 tablespoon minced garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon pepper
  • 1 teaspoon oregano flakes
  • 1 teaspoon dried thyme
  • 1 tablespoon cayenne pepper
  • 1 teaspoon paprika
  • 1 1/4 cups chicken stock or 1 1/4 cups bouillon
  • 1 (15 ounce) can diced tomatoes with juice
  • 1 1/4 cups couscous
  • snipped fresh parsley

Recipe

  • 1 mix leftover paella and kidney beans, cover, and heat in the microwave for 3 minutes.
  • 2 meanwhile, slice lettuce, tomatoes, black olives and avocado.
  • 3 place each item in separate individual serving bowls.
  • 4 also place sour cream, shredded cheddar cheese, and salsa in separate individual serving bowls.
  • 5 remove reheated paella mixture from oven, place in a serving bowl.
  • 6 cover tortillas (i recommend at least three 6 inch or two 10 inch per person) with a paper towel on top and bottom and heat in microwave.
  • 7 place platter on a table and do the buffet thing with each person filling the tortilla using their own choice of ingredients.
  • 8 #instructions for my couscous skillet paella recipe.
  • 9 # in a large skillet on medium heat, brown the chicken in the olive oil for about 3 minutes.
  • 10 # mix in the shrimp, onion, bell peppers, garlic, turmeric, pepper, oregano, thyme, cayenne, and paprika.
  • 11 # continue to cook until onions are slightly translucent.
  • 12 # add the chicken stock and tomatoes.
  • 13 # bring to a boil, reduce heat, and simmer for approximately more 10 minutes.
  • 14 # stir in couscous, turn off heat, cover, and let stand for about 5 – 7 minutes longer.
  • 15 # uncover, stir, and sprinkle with parsley.

Chocolate Pecan Ice Cream Torte

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 16
  • 1 (12 1/4 ounce) jar caramel ice cream topping
  • 2 (1 5/8 ounce) milk chocolate candy bars, chopped
  • 12 shortbread cookies with pecans, crushed
  • 3 tablespoons butter, melted
  • 1 cup pecan halves, toasted, divided
  • 1/2 gallon butter pecan ice cream, slightly softened
  • 1/2 gallon chocolate ice cream, slightly softened

Recipe

  • 1 in a microwave-safe bowl, combine the caramel topping and candy bars. microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. cool.
  • 2 combine the cookie crumbs and butter. press onto the bottom of a greased 10-in. springform pan. chop 1/2 cup pecans; set aside. spoon half of the butter pecan ice cream over crust. drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans.
  • 3 spread half of the chocolate ice cream over top. drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
  • 4 spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. cover and freeze overnight.
  • 5 carefully run a knife around edge of pan to loosen; remove sides of pan. top with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. serve with remaining caramel sauce.

Chocolate Pecan Lattice Tart - Pampered Chef

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

Ingredients

  • 1/3 cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • 3/4 cup pecan halves, finely chopped
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla
  • 1 (15 ounce) package refrigerated pie crusts, soften as directed

Recipe

  • 1 preheat oven to 375°f.
  • 2 combine chocolate chips and butter in microwave-safe bowl. microwave on high for 20-40 seconds until melted and smooth. stir after each 20 second interval.
  • 3 add chopped pecans, brown sugar, egg, corn syrup, and vanilla to the melted chocolate. set aside.
  • 4 unroll one pie crust onto a lightly floured baking stone and roll to a 13 inch circle.
  • 5 unroll second pie crust. gently fold in half and cut into 12 strips (approximately 3/4 inch wide).
  • 6 spoon chocolate/pecan mixture onto the center of the circular dough and spread in an even 10 inch circle, leaving about 2-3 inches of dough on the outside.
  • 7 carefully twist six of the pie crust strips and place over filling in horizontal rows. twist remaining strips and place vertically, creating a lattice effect.
  • 8 firmly press the ends of the strips onto the edge of the crust.
  • 9 fold edge of crust over the ends of the strips, pinching the edges to seal.
  • 10 bake 28-30 minutes or until crust is golden brown.
  • 11 remove from oven and allow to cool for 10 minutes.
  • 12 cut into wedges and serve!

Creamy Chicken & Pasta

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

Ingredients

  • 1 (8 ounce) package pasta
  • 16 ounces cream cheese, softened
  • 2/3 cup milk
  • 2 teaspoons minced onions (dried or fresh)
  • 2 teaspoons chives (fresh or dried)
  • 1/4 cup parmesan cheese, grated
  • 2 cups chicken meat, cooked & cubed
  • 2 cups frozen broccoli, chopped, drained (thawed)
  • 1 (4 ounce) jar pimientos, diced, drained
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika

Recipe

  • 1 preheat oven to 350; grease a 13x9 pan; cook pasta according to package directions; drain; set aside.
  • 2 on stove or in microwave, heat cream cheese briefly to soften; stir until smooth; add onions, chives and parmesan cheese; stir to blend well.
  • 3 reserve 1 cup of cream cheese mixture; set aside.
  • 4 combine remaining cream cheese mixture with chicken, broccoli, pimiento, and pepper. mix with pasta of choice (ie., layer lasagna, stuff manicotti or shells, etc.) and arrange in 13x9.
  • 5 spoon reserved cream cheese mixture over the top; sprinkle with paprika.
  • 6 cover tightly with foil and bake for 25-30 minutes (heated through).

Brownies (healthier)

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

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons unsweetened applesauce
  • 4 ounces dark chocolate
  • 3/4 cup dark brown sugar
  • 1/4 cup splenda sugar substitute
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • 2 egg whites
  • 1/4 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda

Recipe

  • 1 position rack in the lower third of the oven and heat oven to 325 degrees f. use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. spray the prepared pan completely.
  • 2 put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. stir, and microwave again until completely melted, about 2 minutes more. (alternatively put the chocolate and butter in a heatproof bowl. bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.).
  • 3 stir the brown and sugars, vanilla and salt into the chocolate mixture with a wooden spoon. add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. add the cocoa, flour and baking soda and stir just until it disappears.
  • 4 pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).
  • 5 cool the brownies in the pan on the counter. lift brownies out of the pan by the foil, if needed. peel off the foil and cut into 2-inch squares. serve. store extra brownies in a tightly sealed container at room temperature for up to 3 days.

Chef Joey Z's Apple Pie With A Cream Cheese Crust

Total Time: 1 hr 27 mins Preparation Time: 45 mins Cook Time: 42 mins

Ingredients

  • 8 cups granny smith apples (peeled, cored and thin sliced)
  • 3 tablespoons minute tapioca
  • 1/2 cup powdered sugar substitute (i used z-sweet)
  • 1/3 cup turbinado sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice (fresh or from the bottle)
  • 1/4 cup cold goat butter
  • 1/4 cup cinnamon sugar (optional)
  • 1 cup spelt flour (all purpose will work too)
  • 1/2 teaspoon sea salt
  • 1/3 cup vegetable shortening
  • 1/2 cup cream cheese (i used non-dairy)
  • 1 tablespoon cold water (filtered is best)
  • 1/4 cup cream (to brush on top of the pie-i used silk creamer)
  • 1 tablespoon powdered sugar substitute (i used z-sweet to sprinkle on top of the pie)

Recipe

  • 1 for the pie filling:.
  • 2 peel the apples, core them then cut them up thing using your thin slice blade on your food processor. put in a big bowl.
  • 3 add the tapioca, powdered sweetener, turbinado sugar, ground cinnamon and lemon juice. mix really well to distribute all the ingredients and coat the apples. set aside.
  • 4 preheat your oven to 425'f.
  • 5 for the crust:.
  • 6 as i said above, i make one crust at a time. this works much better then making two and trying to divide them evenly. i never seem to be able to get them exact. this recipe is just for one crust, i haven't made both crusts at once.
  • 7 put the flour and salt in the food processor, pulse it a few times to combine the ingredients and fluff up the flour.
  • 8 add the shortening and pulse to distribute. add the cream cheese and pulse a few more times. you should have a course pebble texture when done.
  • 9 open the food processor and feel the dough. if its soft, but not sticky and stays together then its ready. however, if its a bit crumbly add a little cold water at a time and stop the machine, continue to feel the dough. once it sticks together nicely its ready.
  • 10 because i used non-dairy cream cheese i didn't even need to add the water. there was enough moisture in it as it was.
  • 11 turn the dough out onto a board and form it into a disc. refrigerate the disc while you make the second crust. you can refrigerate the second disc for about 20 minutes if you wish. this will make it much easier to handle.
  • 12 roll out the first disc to about 2 inches wider then your pie plate. put the rolled dough into the plate and carefully press it down into the plate making sure all the air pockets are gone.
  • 13 add the apple pie filling. dab the goat's butter on top of the apples.
  • 14 roll out the second disc and put it on top of the apples. flute the edges with a fork or what ever way you like. trim the excess dough from around the edge of the pie.
  • 15 put steam vents into the top crust then brush with the creamer and sprinkle with your z-sweetener. the sweetener will give it a nice crunch on top.
  • 16 bake the pie at 425'f for 12 minutes. then reduce the heat to 350'f and bake for 25-40 minutes. i found 30 minutes was enough.
  • 17 before removing it from the oven, test the pie with a pointed knife to make sure that the apples have cooked through. because i didn't peel my apples they took a little longer to cook.
  • 18 cool on a metal wrack and refrigerate after its cooled down. you can always heat up a piece in the microwave with a little piece of cheese on top. or, if you eat it cold add a dollop of whipped cream as i did.
  • 19 bon appetit!

Camp Oven Bake

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

Ingredients

  • Servings: 8
  • 2 1/2 kg leg of lamb (or piece of beef,lamb or roo)
  • 3 large potatoes, peeled and sliced thickly
  • 2 medium onions, peeled and sliced thickly
  • 1 liter beef stock
  • 2 teaspoons mixed herbs or 2 teaspoons basil, oregano
  • olive oil (as required)
  • 4 tablespoons gravox (powder product used to produce gravy)

Recipe

  • 1 place sliced potato in bottom of camp oven.
  • 2 coat meat with moderate amount of olive oil, then cover with mixed herbs.
  • 3 place in camp oven, making sure meat is not touching sides or lid.
  • 4 place sliced onions around the meat.
  • 5 pour in beef stock.
  • 6 check meat is not going to touch the lid, if it is cover just the top with 1 layer of foil.
  • 7 make base of hot coal for the camp oven, place camp oven on coals, cover lid with one shovelful of hot coals.
  • 8 allow to cook for 1 hour, then check liquid content, top up with beef stock if necessary.
  • 9 re-do the coals both top and bottom.
  • 10 continue cooking for 2-3hours, checking every 1hour and re-doing coals to keep an even heat.
  • 11 when cooked, remove meat from camp oven and set aside.
  • 12 scoop out potatoes in the bottom, set aside.
  • 13 spoon out liquid into microwave oven jug, make up with tap water to approximately 1 1/2 litres.
  • 14 add gravox powder while whisking briskly.
  • 15 microwave on high for 2 1/2 minutes.
  • 16 whisk again.
  • 17 microwave for 1 1/2 minutes.
  • 18 whisk again and continue until gravy is cooked and thickened.
  • 19 serve meat sliced with potatoes from camp oven as an accompaniment,with gravy.

Baked French Toast Wedges With Toppings

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 4 whole english muffins, cut into 1-inch cubes
  • 3 large eggs
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 2/3 cups half-and-half or 1 2/3 cups whipping cream or 1 2/3 cups milk
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 1/8 teaspoon nutmeg, preferably freshly grated
  • strawberry
  • 1 1/4 cups thinly sliced strawberries
  • 1/4 cup strawberry jam or 1/4 cup currant jelly
  • 1 teaspoon orange juice
  • mixed fruit
  • 1 kiwi fruit, peeled and diced
  • 1/2 cup fresh raspberry
  • 1 ripe small banana, sliced
  • 2 tablespoons honey
  • 2 teaspoons fresh lime juice
  • peach
  • 1/4 cup peach preserves or 1/4 cup apricot preserves
  • 1 tablespoon pineapple juice or 1 tablespoon apple juice
  • 1 peach, peeled and diced (or 1 cup diced thawed frozen sliced peaches)
  • 1/4 cup fresh blueberries or 1/4 cup partially thawed frozen blueberries

Recipe

  • 1 spray 10-inch quiche dish or deep dish pie plate with non-stick cooking spray.
  • 2 arrange muffins in a single layer in dish. in a medium bowl, beat together eggs and combined sugar and cinnamon.
  • 3 stir in vanilla and salt; mix well.
  • 4 add half-and-half and melted butter or margarine, mixing well.
  • 5 pour evenly over muffins; press down on muffins to moisten with liquid.
  • 6 sprinkle nutmeg evenly over mixture.
  • 7 cover and refrigerate overnight, if desired, or bake immediately.
  • 8 (note: at this point, french toast may be cooled completely, cut into wedges, placed between sheets of waxed paper in a plastic freezer storage bag and frozen up to 1 month and to cook, place wedges on baking sheet and bake in 350°f oven for 8 to 10 minutes or until thawed and heated through).
  • 9 bake in 350°f oven for 40 to 45 minutes or until puffed and golden brown.
  • 10 transfer to cooling rack; cool at least 10 minutes before serving.
  • 11 cut into wedges and serve warm with desired fruit topping or heated maple syrup.
  • 12 mixed fruit topping, combine 1 kiwifruit, peeled and diced, 1/2 cup fresh raspberries and 1 ripe small banana, sliced with 2 tablespoons honey and 2 teaspoons fresh lime juice.
  • 13 let stand 5 minutes.
  • 14 strawberry topping, combine 1-1/4 cups thinly sliced strawberries, 1/4 cup strawberry jam or currant jelly and 1 teaspoon orange juice in a microwave-safe bowl.
  • 15 cover and cook at high power 1 minute or until warm (or, heat in a small saucepan over medium heat until warm.).
  • 16 peachy keen topping,combine 1/4 cup peach or apricot preserves and 1 tablespoon pineapple or apple juice.
  • 17 add 1 peeled and diced ripe peach or 1 cup diced thawed frozen sliced peaches, 1/4 cup fresh or partially thawed frozen blueberries, mixing well.
  • 18 serve at room temperature or heat as for strawberry topping above.

Chipotle Shrimp Tacos

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

Ingredients

  • Servings: 4
  • 1 teaspoon dried chipotle powder
  • 1 1/4 teaspoons mild chili powder
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon ground cumin
  • 1 1/2 lbs large raw shrimp, peeled and deveined (about 32 each)
  • 1 tablespoon olive oil
  • 8 (6 inch) corn tortillas
  • 2 cups shredded iceberg lettuce
  • 2 hass avocadoes, peeled and cut into 16 slices
  • 3/4 cup salsa verde
  • lime wedge (optional)

Recipe

  • 1 combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  • 2 heat oil in a large nonstick skillet over medium-high heat. add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. remove from heat.
  • 3 heat tortillas in microwave according to package directions. place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. top each tortilla with 1/4 cup lettuce, 2 avocado slices and 1 1/2 tablespoons salsa verde. serve with wedges of lime, if desired.

Brownies With Pomegranate Juice

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

Ingredients

  • 2 -3 fresh pomegranates or 1 cup 100% pomegranate juice
  • 3 ounces unsweetened chocolate
  • 1/2 cup butter, softened to room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup flour
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped almonds or 3/4 cup walnuts

Recipe

  • 1 preparing the pomegranate syrup: cut 2 to 3 pomegranates in half and using a citrus reamer, juice the pomegranates until you have 1 cup liquid. (warning: wear old clothes and an apron to do this!).
  • 2 pour the juice through a strainer lined with cheesecloth or use a sieve. note: as an alternate, use 1 cup bottled 100% pomegrante juice instead of fresh pomegranates to prepare the syrup.
  • 3 next, combine the juice (or bottled juice) and 3/4 cup sugar in a small saucepan. bring to a boil. reduce heat and simmer approximately 20 minutes, stirring frequently until you have reduced the mixture to 1/2 cup of syrup.
  • 4 brownies: preheat oven to 350 degrees. grease or butter a 13 x 9 x 2-inch baking pan. microwave the unsweetened chocolate and the butter on high for approximately 1 1/2-2 minutes until butter is melted. remove from microwave and stir mixture until chocolate melts. stir in remaining sugar.
  • 5 now whisk in the eggs and vanilla, followed by the flour, chocolate chips and chopped nuts. stir well.
  • 6 spread the brownie batter into the prepared pan. drizzle 1/4 cup of the pomegranate syrup over the batter; swirl the syrup delicately with a table knife to create a marble-like effect.
  • 7 bake for 25 minutes or until a toothpick inserted into center of brownies comes out clean. do not overbake.
  • 8 remove from oven and cool in pan for 15 minutes. drizzle the remaininng 1/4 cup pomegranate syrup over the cooled brownies, then cut into 20 square.
  • 9 cool at least 1 hour.

Apple Or Pear Crisp For One

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

  • Servings: 1
  • 1 apples or 1 pear, peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons quick-cooking oats
  • 1 tablespoon flour
  • 1/8 teaspoon cinnamon
  • 1 tablespoon butter

Recipe

  • 1 place fruit in small baking dish.
  • 2 in separate bowl, combine all remaining ingredients, then sprinkle over fruit.
  • 3 bake at 375°f for 25 minutes or microwave on high for 2 and 1/2 minutes or until fruit is tender.

Brownies

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

Ingredients

  • 1 2/3 cups granulated sugar
  • 2 tablespoons water
  • 4 ounces unsweetened baking chocolate, bars
  • 2 large eggs
  • 1/2 cup butter
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups flour
  • 1/4 teaspoon baking soda

Recipe

  • 1 preheat oven to 350°f.
  • 2 grease 13 x 9 inch baking pan.
  • 3 microwave sugar, butter and water in large microwave-safe bowl on high power for 4-5 minutes or until mixture bubbles, stirring once. remove from heat. add baking bars: stir until melted.
  • 4 stir in eggs one at a time until incorporated. stir in vanilla. add flour and baking soda and stir well. pour into prepared baking pan.
  • 5 bake for 15-20 minutes or until wooden pick inserted in center comes out slightly sticky. cool completely in pan on wire rack. cut into bars.

Chicken Prosciutto Roll Ups For Two

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

Ingredients

  • Servings: 2
  • 2 -3 chicken breasts, skinned, boned
  • 2 -3 pieces prosciutto
  • spinach, use 1/3 of the frozen, chopped
  • 1 (19 ounce) can chicken broth (or homemade)
  • 1 (10 ounce) can mushrooms, pieces and stems
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon hot paprika
  • 8 ounces angel hair pasta or 8 ounces pasta, you like

Recipe

  • 1 cook the spinach (four minutes in a covered corningware dish in the microwave does it for me).
  • 2 drain/squeeze out all of the water (be careful, it will be very hot) and set aside.
  • 3 slice the chicken breast into thin slices.
  • 4 each large breast should make about three slices around a quarter inch thick.
  • 5 pound each of the chicken slices thin enough so it will be easy to roll up (about an eighth of an inch thick)
  • 6 on each piece of chicken place one slice of proshiutto, spread one third (if you have three pieces) of the spinach, top with a layer of parmesan cheese.
  • 7 carefully roll up each piece of chicken into a tight roll (roll down the length of the slice, not across the width).
  • 8 fasten each roll with two toothpicks or, if you prefer, tie with twine.
  • 9 sprinkle each piece with a shake or two of the spices to your taste.
  • 10 get the pasta water ready so everything will be done at the same time.
  • 11 in a large skillet that can be covered brown the chicken rollups on all sides (use olive oil if you like).
  • 12 when browned sufficiently, put the can of chicken stock and the can of mushrooms (drained first) into the skillet.
  • 13 bring to a boil and cover.
  • 14 keep a rolling boil while cooking.
  • 15 dump the pasta into the boiling pasta water when the chicken comes to a boil and set the timer for ten minutes.
  • 16 after five minutes turn the chicken rolls over.
  • 17 after another two minutes (three minutes remaining) remove the cover from the pan so the stock reduces some.
  • 18 you will likely have to increase the heat to keep the stock boiling when the cover comes off.
  • 19 after ten minutes, everything is done.
  • 20 drain the pasta and dish.
  • 21 place one of the chicken rollups on each bed of pasta.
  • 22 spoon some of the stock and mushrooms over the dish and serve.

Chocolate Pecan Pie

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

Ingredients

  • Servings: 8
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup pecans, plus
  • 1/4 cup pecan halves, for decoration
  • 2 tablespoons margarine or 2 tablespoons butter
  • 1/2 cup corn syrup
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 1 ready to bake pie shell

Recipe

  • 1 melt chocolate over low heat or microwave at 50% power with butter until melted.
  • 2 pulse 1 cup pecans in processor until broken into small.
  • 3 pieces.
  • 4 add the rest of the ingredients to the processor and pulse 2-3 times to mix.
  • 5 pour into pie shell.
  • 6 decorate top with pecan halves, chocolate bits and chopped pecans if desired.
  • 7 bake at 350 degrees for 30 minutes.

Chocolate Pecan Caramel Pie

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

Ingredients

  • Servings: 8
  • 3 cups pecan pieces, divided
  • 1/4 cup butter, melter
  • 1/4 cup granulated sugar
  • 1 (14 ounce) package caramels (the wrapped caramel cubes)
  • 8 ounces semi-sweet chocolate baking squares
  • 2/3 cup whipping cream, divided
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla

Recipe

  • 1 preheat oven to 350f.
  • 2 put 2 cups of the pecans into a food processor or blender and process until finely ground.
  • 3 mix pecans with granulated sugar and melted butter and press into a 9-inch pie pan.
  • 4 bake 12 minutes or until lightly browned (if this puffs up during cooking, just lightly pressed down with a spoon).
  • 5 microwave caramels and 1/3 of the whipping cream on high 3 minutes or until the caramels are melted, stirring often.
  • 6 pour into crust.
  • 7 lightly chop the remaining pecans and sprinkle over the caramel mixture.
  • 8 put the rest of the whipping cream, chocolates, powdered sugar and vanilla in a sauce pan.
  • 9 cook over low heat stirring often until the chocolate is melted.
  • 10 pour the chocolate mixture over the pie and spread to cover.
  • 11 refrigerate at least 2 hours.
  • 12 enjoy!

Creamy Chicken & Veggie Casserole

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

Ingredients

  • 5 boneless skinless chicken breasts
  • 6 ounces long grain and wild rice blend, uncooked
  • 1 (8 ounce) can cream of chicken soup
  • 1 cup peas, cooked
  • 1 cup corn, cooked
  • 1 cup broccoli, cooked
  • 2 cups extra-sharp cheddar cheese, shredded
  • salt
  • pepper
  • paprika

Recipe

  • 1 preheat oven to 300°f.
  • 2 boil chicken until fully cooked. make rice (per packaged instructions). cut chicken into half-inch pieces or shred.
  • 3 grease 13 x 9 casserole dish (i use pampered chef's deep covered baker). pour cooked rice in bottom of dish. add chicken & cooked vegetables. pour cream of chicken soup over veggies. season with salt & pepper to taste. top with shredded cheese and paprika.
  • 4 bake, uncovered, for 15-20 minutes.
  • 5 (may opt to cook in microwave, 10-15 minutes.).

Apple Pancake

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

Ingredients

  • 1 cup 2% low-fat milk
  • 4 egg whites
  • 1 1/2 tablespoons nutrasweet
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 2/3 cup baking flour (preferably non-bleached)
  • 3 apples, peeled and sliced thin (preferably golden delicious)
  • 3 tablespoons splenda sugar substitute
  • powdered sugar (optional)

Recipe

  • 1 preheat oven to 425 degrees farenheit (or 420 for hotter ovens).
  • 2 whisk the milk, eggs, sugar, vanilla, and cinnamon in a large bowl.
  • 3 add the flour to the mixture and continue to whisk smooth.
  • 4 melt the butter in the microwave or oven and pour it into a 9x13-inch glass dish (it should be a couple of inches deep).
  • 5 place (and layer) the apple slices over the butter and bake in oven for 10 minutes.
  • 6 pour the batter over the apples and butter and sprinkle the brown sugar on top.
  • 7 bake for about 20 minutes or until it is puffy and spots on top are browning.
  • 8 remove from oven and let it cool slightly before serving. (it should be served hot: not piping hot, but warm).
  • 9 optional: sprinkle with powdered sugar before serving, or allow diners to sprinkle it on themselves at the table.

Brownies--fudgy, Rich And Moist

Total Time: 53 mins Preparation Time: 15 mins Cook Time: 38 mins

Ingredients

  • 4 ounces baker's unsweetened baking chocolate
  • 2 -3 teaspoons instant coffee (not for drinking, lol)
  • 3/4 cup butter or 3/4 cup margarine
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup chopped nuts, if desired

Recipe

  • 1 heat oven to 325°, grease an 11x 7 pan.
  • 2 melt the chocolate with the butter in a large microwave safe bowl on high for 2 minutes or until the butter is melted and then stir until all the chocolate is melted.
  • 3 then add 2-3 tsp of instant coffee to it, and stir well.
  • 4 add the sugar, stir, then the eggs& vanilla, stirring again.
  • 5 add flour, then the nuts, if you're using them, stir until blended.
  • 6 pour into prepared pan.
  • 7 bake at 325°, for about 38-40 minutes.
  • 8 do not overbake!
  • 9 the edges of the brownies should be pulling away from the side of the pan, but that's it.
  • 10 just take them out of the oven.
  • 11 don't bother too much with a tester, because you don't want it to come out clean, it should come out all messy and fudgy.
  • 12 but don't worry, they are cooked after this amount of time!
  • 13 let them cool, and you will have rich, chocolatey, fudgy brownies that stay that way, and don't dry out.
  • 14 but i doubt they'll last that long, anyway.

Almond Chocolate Fingers

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

Ingredients

  • 60 g butter
  • 125 g ground almonds
  • 1/2 cup caster sugar
  • 2 eggs
  • 2 tablespoons plain flour
  • 60 g butter
  • 1/3 cup sugar
  • 1/3 cup liquid glucose
  • 125 g sliced almonds
  • 2 tablespoons water
  • 90 g dark chocolate
  • 30 g copha

Recipe

  • 1 base.
  • 2 place butter, ground almonds and sugar in small bowl and beat until combined. add eggs, mix well. add sifted sugar and flour and stir through. grease 2 oven trays, line with greaseproof paper and grease paper lightly. divide base evenly between the trays, spreading mixture to a length of 20cm (8in) by 15 cm (6in) wide. bake in a moderately hot oven for 7 minutes or until golden brown. remove and spread with topping whilst still warm. return to oven and bake a further 5 minutes or until topping is a pale golden brown colour.
  • 3 cut into fingers while still warm and allow to cool on wire rack. melt chocolate and copha in top part of a double saucepan over simmering water ( i use my microwave on a low setting) . pour chocolate into a small bowl, dip biscuits diagonally (so as to get chocolate on a diagonal) into chocolate, place on aluminum foil to set. store in airtight container in refrigerator.
  • 4 topping.
  • 5 place butter, sugar glucose, flaked almonds and water in a small saucepan, stir over low heat until sugar dissolves. bring to boil and boil for 4 minutes.

Couscous W/ Moroccan Lamb Broth,glazed Onions& Fried Almonds

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

Ingredients

  • 4 cups couscous, 1 1/2 pounds (medium)
  • 1 teaspoon table salt
  • 1 cup dried garbanzo beans, soaked in water until rehydrated (about 7 ounces)
  • 2 lamb shanks (about 1 1/2 pounds)
  • 2 teaspoons table salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground ginger
  • 1/4 teaspoon saffron thread
  • 3 medium onions, quartered
  • 2 sprigs fresh parsley leaves
  • 2 sprigs fresh cilantro leaves, tied together with the parsley in a bundle
  • 3 tablespoons unsalted butter
  • 6 small carrots, peeled and quartered
  • 6 turnips, peeled and quartered (small)
  • 1 1/2 lbs pumpkin, peeled, seeded, and cut into 2-inch chunks
  • 5 zucchini, halved crosswise (very small)
  • 2 cups lamb broth (strained)
  • 1 large spanish onion, quartered and sliced thin, lengthwise
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/4 cup sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup whole blanched almond
  • 2 tablespoons unsalted butter

Recipe

  • 1 couscous: place couscous in a fine strainer and rinse under cold running waterdump couscous into large bowl and let stand until grins swell, about 10 minutes. break up lumps with your fingers.
  • 2 fill a large steamer pot or stockpot with water. set up steamer making sure there are 4 inches between simmering water and steamer basket. carefully pour couscous into steamer or colander. steam couscous, uncovered, over simmering water for 15 minutes.
  • 3 pour couscous onto large, rimmed baking sheet. sprinkle with 1 cup cold water and salt; use long fork or oiled hands to spread couscous and break up any lumps. set aside for at least 5 minutes. (couscous can be covered with paper towels and stored at room temperature up to 8 hours.).
  • 4 add water to pot, making sure there is enough room between simmering water and steamer bottom. carefully pour couscous into perforated steamer or colander; steam couscous, uncovered, over simmering water for 20 minutes.
  • 5 moroccan lamb broth with chickpeas and vegetables:
  • 6 bring chickpeas and 7 cups water to simmer in medium saucepan. simmer, covered, until chickpeas are just tender, about 1 hour. drain chickpeas, then pour into bowl of cold water. gently rub chickpeas between fingers to remove skins. discard skins, drain chickpeas, and set aside.
  • 7 place lamb, salt, pepper, ginger, saffron, onions, parsley and cilantro, and butter in soup kettle. melt butter over low heat, swirling pan once or twice to let spices and meat mix gently. add 3 quarts of water and bring to a simmer. add chickpeas; cover, and simmer until meat is tender, about 1 1/4 hours.
  • 8 cool lamb broth, skimming fat that rises to the surface. remove 2 cups of broth and strain it; reserve for glazed onion topping. remove and discard herb bundle. remove shanks and separate meat from bone; return meat to broth. (can be covered and refrigerated up to 2 days.).
  • 9 about 30 minutes before serving, bring lamb broth to simmer. add carrots, turnips, pumpkin, and zucchini. cover and simmer until vegetables are tender, about 20 minutes. adjust seasonings. remove another 3 cups of broth and strain it; reserve for moistening couscous. (there will be only a little broth left in meat and vegetables at this point.)
  • 10 glazed onions with raisins:.
  • 11 bring broth to boil in saucepan. add remaining ingredients, including salt and pepper to taste. simmer, covered, for 45 minutes. uncover and simmer until liquid boils away and onions have glazed appearance, 30 to 45 minutes. (can be covered and refrigerated up to 2 days.) warm before serving.
  • 12 fried almonds: heat oil in large skillet over medium-high heat. add almonds; fry until golden brown, 3 to 4 minutes. drain on paper towels and set aside. (can be stored in airtight container up to 2 days.).
  • 13 to assemble: prepare steamed couscous, moroccan lamb broth with chickpeas and vegetables, glazed onions with raisins, and fried almonds as described above. pour couscous onto large flat serving dish with sloping sides and toss with butter. use fork to smooth out any remaining lumps. form couscous into a large ring, leaving a small opening in the center for meat. pour 3 cups reserved broth over couscous. cover, and let stand 10 minutes.
  • 14 remove meat from broth and place in center opening. scatter vegetables over couscous . spread glazed onions over meat and vegetables, then sprinkle with almonds. serve immediately. (leftovers can be stored in covered container and refrigerated up to 2 days. reheat individual portions in microwave.).

Campari & Orange

Total Time: 1 min Preparation Time: 1 min

Ingredients

  • 2 tablespoons simple syrup
  • 1/4 cup orange juice
  • 1 ounce campari
  • ice
  • seltzer water

Recipe

  • 1 ***to make simple syrup, combine equal parts sugar and water, microwave until sugar dissolves.
  • 2 in a glass, combine simple syrup, orange juice and campari over ice. top with seltzer.

Baked German Gingerbread Apples

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

Ingredients

  • 1 (7 ounce) box gingerbread (spiced lebkuchen covered with bittersweet chocolate)
  • 1/4 cup crystallized ginger, finely chopped
  • 1/3 cup walnuts, chopped
  • 1 tablespoon honey
  • 2 tablespoons butter
  • 8 baking apples
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1 cup water
  • 2 tablespoons butter
  • 1 cup whipped cream
  • 1 tablespoon powdered sugar
  • crystallized ginger, slivers

Recipe

  • 1 preheat oven to 375°f.
  • 2 crumble lebkuchen into small pieces and place into a bowl.
  • 3 add crystallized ginger and nuts.
  • 4 melt honey and butter in microwave together and add to bowl.
  • 5 stir to combine and set aside.
  • 6 core the apples without cutting through the base.
  • 7 with a knife or melonballer, remove some of the inside of the apple to make room for the filling.
  • 8 place apples in a 12 x 7.5 x 2 inch baking dish.
  • 9 spoon the prepared filling into the opening in the apples, packing it down lightly.
  • 10 to prepare syrup, combine honey, brown sugar, water and butter in small saucepan and bring to a boil; keep warm to brush on apples.
  • 11 brush apples liberally with honey syrup and pour remainder around apples.
  • 12 bake uncovered at 375° f for 45 minutes or until the apples are tender, basting occasionally.
  • 13 let cool for 15 minutes.
  • 14 whip cream with powdered sugar.
  • 15 serve apples with a dollop of whipping cream and garnish with slivers of crystallized ginger.

Baked Glazed Ham With Raisins

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

Ingredients

  • Servings: 6
  • 2 lbs cooked ham
  • 1 cup dry wine
  • 1 cup water
  • 1 cup raisins
  • 2 tablespoons butter
  • 2 tablespoons brandy

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 remove rind from the ham and score the surface if the fat is reasonably thick.
  • 3 place the ham in a casserole dish and pour on the wine and water, then arrange the raisins and butter around the meat.
  • 4 pour on the brandy and place in the oven to bake for about 40 minutes, basting frequently with the pan liquids.
  • 5 when the surface is crisp and golden, remove and let stand for 10 minutes before slicing.
  • 6 serve hot or cold.
  • 7 *the ham can be cooked in advance and reheated to serve hot.
  • 8 cover with aluminum foil and warm for 20-25 minutes in a moderate oven, or wrap in plastic wrap and microwave for about 4 minutes.
  • 9 ham slices can be frozen or chopped and frozen for future use!

Chocolate Pecan Pie

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

Ingredients

  • Servings: 4
  • 1 (15 ounce) refrigerated pie crusts
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves, coarsely chopped
  • 2 cups milk chocolate chips
  • 12 pecan halves (to garnish)

Recipe

  • 1 heat oven to 325 degrees. fit the piecrust into a 9-inch pie plate; crimp edges. refrigerate until ready to fill.
  • 2 in a large bowl, beat eggs; beat in flour and then sugar. continue to beat for 1 minute.
  • 3 stir in butter and vanilla until completely combined. fold in chopped pecans and 1 cup chocolate chips. bake at 325 degrees for 55 minutes or until edges are golden. remove from oven and cool on a wire rack.
  • 4 place remaining 1 cup of chocolate chips in a small microwave-safe glass bowl. microwave on high for 1 minute. stir. microwave for an additional 30 seconds. stir until smooth. spread melted chocolate over top of pie. top with remaining pecans.
  • 5 allow to cool completely.

Almond Chocolate Torte (cheesecake)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 10
  • 2/3 cup sliced almonds, toasted
  • 8 semi-sweet chocolate baking squares (1oz each)
  • 2 (8 ounce) packages cream cheese
  • 1 cup sugar
  • 1 (1/4 ounce) envelope unflavored gelatin
  • 1/4 cup water
  • 2 cups whipping cream

Recipe

  • 1 set aside 1 tablespoon of almonds for garnish.
  • 2 chop remaining,sprinkle into greased 9" spring form pan.
  • 3 melt chocolate,microwave or stovetop.cool slightly.
  • 4 in mixing bowl beat cream cheese and sugar.
  • 5 in small saucepan dissolve gelatin in the water,set aside for 1 minute.then cook and stir till all dissolved.
  • 6 beat gelatin mixture into cheese mixture.
  • 7 add chocolate,beat till well blended.
  • 8 whip cream.
  • 9 fold in whipped cream or gentley mix, well.
  • 10 pour into spring form pan.
  • 11 sprinkle with reserved almonds.
  • 12 cover and chill for at least 3 hours.
  • 13 this dessert also freezes well. will keep for up to 3 months.serve with or without sauce.
  • 14 i like the raspberry sauce #33624,and spoon a generous amount over the torte slices.looks like i spent hours in the making.but,only took a few minutes -- .

Almond Coconut Energy Balls

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1/2 cup almond flour (i ground up some whole almonds for this)
  • 1/2 cup coconut flour (i ground up some unsweetened desiccated coconut for this)
  • 1/8 teaspoon salt
  • 1 tablespoon desiccated coconut (unsweetened)
  • 1/2 tablespoon grated chocolate (or grind some chips in your food processor until they're quite small)
  • 1/4 cup almond butter (i used my home-made vanilla version without added fat or sugar)
  • 1/2 teaspoon vanilla extract
  • 2 -3 tablespoons black tea (can use water, too)

Recipe

  • 1 in a big bowl combine both flours, salt, desiccated coconut and chocolate.
  • 2 microwave your almond butter on high for 30 seconds to make it runny and then stir in vanilla.
  • 3 add this to the flour mixture and knead into a dough adding tea as necessary. you should be able to form this with your hands easily like you would form cookies. depending on your flours and almond butter you will need more or less liquid. just make sure this does hold together well without being sticky.
  • 4 roll into bite-sized balls and refrigerate until ready to use (i left mine over night).
  • 5 enjoy!

Apple Oat Cheesecake Bars

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

Ingredients

  • Servings: 18
  • 1 1/2 cups quick oats
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup butter
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup granny smith apple, peeled and chopped
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

Recipe

  • 1 preheat oven to 350 degrees and grease a 9x13 pan.
  • 2 combind topping and crust ingredients.
  • 3 press all but one cup of mixture into pan.
  • 4 bake 12 to 15 minutes until crust is set (it will not be brown) and cool.
  • 5 with a mixer, beat cream cheese and sugar together in a bowl until smooth (note: if your cream cheese just came out of the refrigerator, you can microwave it on the defrost setting for a couple of minutes so that it's a little less difficult to beat with the mixer) beat in eggs and vanilla.
  • 6 spread cream cheese mixture evenly over crust.
  • 7 combind apple mixture ingredients in a bowl.
  • 8 top cream cheese mixture evenly with apple mixture.
  • 9 sprinkle reserved oat mixture evenly over top.
  • 10 bake at 350 degrees for 20 to 25 minutes.
  • 11 cool completely.
  • 12 cut into bars.

Broccoli Casserole

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

Ingredients

  • Servings: 8
  • 1/2 cup butter
  • 1/4 cup onion, chopped
  • 1 1/2 cups minute rice
  • 1 1/2 cups water
  • 1 (10 ounce) jar cheez whiz
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 ounce) box frozen chopped broccoli

Recipe

  • 1 preheat oven to 350. bring water to boil in a pan & add rice.
  • 2 cover & let set for 5 minute cook broccoli in microwave as directed on package. saute onion in butter for a few minutes.
  • 3 combine all of the ingredients.
  • 4 grease a 9x9 casserole dish. place mixture in casserole dish. bake for 35 to 40 minute until hot, bubbly & golden brown on top.

Chocolate Raisin Porridge

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

Ingredients

  • Servings: 1
  • 1/2 cup old fashioned oats
  • 1/2 cup low-fat milk (or 3/4 if you don't like your oatmeal too thick)
  • 2 tablespoons raisins
  • 1 tablespoon semi-sweet chocolate chips

Recipe

  • 1 mix oats, milk, and raisin in a microwave-safe bowl.
  • 2 microwave on high for 1 minute.
  • 3 mix in chocolate chips.
  • 4 enjoy!

Better Cheesy Chicken & Rice Casserole

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

Ingredients

  • Servings: 6
  • 2 1/2 cups diced cooked chicken breasts
  • 16 ounces frozen broccoli, cooked
  • 1 1/2 cups instant rice
  • 1 1/2 cups water
  • 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon pepper
  • salt

Recipe

  • 1 preheat oven to 350.
  • 2 place rice and water in microwave-safe dish and cook 5-7 minutes, depending on your microwave's power.
  • 3 combine soup, mayonaise, sour cream, lemon joice, salt, pepper and 1 cup of cheese in bowl. mix well.
  • 4 stir in chicken, broccoli and cooked rice.
  • 5 spread in 2-quart casserole dish.
  • 6 top with remaining cheese.
  • 7 bake for about 20 minutes, until cheese is melted and dish is heated through.

Couscous With Apricot Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 1 (10 ounce) box couscous
  • 1/4 cup apricot jam or 1/4 cup preserves
  • 2 tablespoons wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 scallions, and green parts, chopped
  • 1/4 cup roasted almonds, chopped

Recipe

  • 1 place the couscous in a serving bowl.
  • 2 add 1 1/2 cups boiling water and stir.
  • 3 cover tightly and let stand for 10 minutes.
  • 4 meanwhile, heat the jam in a small sauce pan over medium heat or in a microwave on low until bubbling, 30 to 60 seconds.
  • 5 remove from heat.
  • 6 immediately add the vinegar, then the oil, and mix until combined.
  • 7 season with the salt and pepper; set aside.
  • 8 fluff the couscous with a fork and stir in the scallions and almonds.
  • 9 add the vinaigrette and toss.
  • 10 serve warm.

Cheesy Squash Casserole

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

Ingredients

  • Servings: 8
  • 2 lbs yellow squash, peeled and sliced
  • 3/4 cup chopped onion
  • 1 tablespoon reduced-calorie margarine
  • 2 tablespoons flour
  • 1 cup skim milk
  • 3 ounces shredded sharp low-fat cheddar cheese (approx. 1/3 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup breadcrumbs

Recipe

  • 1 preheat oven to 350°f.
  • 2 steam squash and onion in the microwave with a little water, covered, 12 minutes or until tender.
  • 3 drain and set aside.
  • 4 melt margarine in a saucepan over medium heat.
  • 5 add milk, stirring constantly.
  • 6 gradually add flour; cook until mixture is thick and bubbly, stirring constantly.
  • 7 remove from heat; add cheese, salt, and pepper, stirring until cheese melts.
  • 8 stir in squash-onion mixture.
  • 9 spoon squash mixture into a shallow 1 1/2-quart casserole, coated with cooking spray; sprinkle with breadcrumbs.
  • 10 bake at 350°f for 20 minutes or until thoroughly heated.