Citrus-baked Kumara

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

Ingredients

• Servings: 6
• 4 medium kumara (about 1kg)
• 50 g butter
• 1 lemon rind
• 1 orange rind
• 1/4 cup brown sugar
• 1/2 teaspoon nutmeg
• 1/2 cup orange juice

Recipe

• 1 cook the scrubbed, unpeeled kumara in a covered container in a microwave until just tender. stand until cook enough to handle, then cut into slices about 1cm thick, removing the skins if you want to. arrange the slices in a large, flat ovenware dish which has been lightly buttered.
• 2 warm butter until melted. add remaining ingredients and heat until the sugar dissolves, then pour over the kumara. bake at 180 degrees for 30minutes, or until surface is crisp and golden brown. serve immediately.

Broccoli & Ham Quiche

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

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts (1 crust)
• 3 eggs
• 1/2 cup instant potato flakes, divided
• 1 (9 ounce) package frozen broccoli florets
• 3/4 cup diced deli ham
• 1 (10 3/4 ounce) can cream of celery soup
• 1 tablespoon dijon mustard
• 1 clove garlic, minced
• 2 teaspoons dill
• 3/4 cup shredded swiss cheese or 3/4 cup cheddar cheese

Recipe

• 1 preheat oven to 400 degrees.
• 2 unfold crust and smooth seams with roller.
• 3 place crust in pie dish.
• 4 whisk eggs and brush pastry with some of the egg mixture.
• 5 sprinkle half of the potato flakes evenly over bottom of crust.
• 6 chop broccoli.
• 7 mix broccoli, ham, soup, mustard, garlic, remaining potato flakes and dill.
• 8 microwave filling for 4 minutes.
• 9 add egg mixture to broccoli mixture and stir well.
• 10 add grated cheese to broccoli mixture and mix.
• 11 pour filling onto pie crust.
• 12 flute edge of pie crust with fork.
• 13 bake 35-40 minutes.

Cheddar And Chile Bread

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

Ingredients

• 3 1/2 cups unbleached bread flour, plus more as needed
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons table salt
• 1 teaspoon instant yeast, fast-rising yeast or 1 teaspoon bread machine yeast
• 2 tablespoons corn oil, canola oil or 2 tablespoons other flavorless vegetable oil, plus extra for coating dough top and baking pan
• 1 2/3 cups ice water, plus more if needed
• 8 ounces coarsely grated very sharp cheddar cheese, preferably cheddar (3 lightly packed cups)
• 1/2 cup very well-drained and patted dry chopped canned green chili

Recipe

• 1 first rise: in a large bowl, thoroughly stir together the flour, sugar, salt and yeast. in another bowl or measuring cup, whisk the oil into the water. thoroughly stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. if the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over-moisten, as the dough should be stiff. if necessary, stir in enough more flour to stiffen it. brush or spray the top with oil. cover the bowl with plastic wrap. if desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. then let rise at cool room temperature for 15 to 20 hours. if convenient, stir the dough once partway through the rise.
• 2 second rise: vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. fold them in very thoroughly to ensure they are evenly distributed. if necessary, thoroughly stir in enough more flour to yield a very stiff dough. using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. invert the dough into a well-greased 9x5-inch loaf pan. evenly brush or spray the dough top with oil. using well-oiled kitchen shears or a serrated knife, make a 1/4-inch-deep slash lengthwise down the center of the loaf. cover the pan with nonstick spray-coated plastic wrap.
• 3 let rise using any of these methods: for a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. continue the rise until the dough nears the plastic. remove it and continue until the dough reached 1/2 inch above the pan rim.
• 4 baking preliminaries: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425°f.
• 5 baking: reduce the heat to 400°f bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204 to 206°f fahrenheit on an instant-read thermometer). then bake for 5 minutes more to be sure the center is done. cool in the pan on a wire rack for 10 minutes. turn out the loaf onto the rack; cool thoroughly.
• 6 serving and storing: cool thoroughly before slicing or storing. store airtight in plastic or aluminum foil. the bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Beeswax Furniture Polish

Total Time: 10 mins Preparation Time: 5 mins

Ingredients

• 4 ounces beeswax
• 2 tablespoons carnauba paraffin wax
• 2 1/2 cups mineral spirits

Recipe

• 1 melt the waxes on high in a microwave or in a double boiler.
• 2 remove wax from heat and stir in turpentine or mineral spirits.
• 3 apply the polish with a clean cloth and rub in small circles.
• 4 turn cloth as it becomes dirty.
• 5 allow polish to dry, then buff with clean cloth.
• 6 if more than one coat is desired, wait two days between applications.

Chex Pumpkin Pie Crunch

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

Ingredients

• Servings: 16
• 1/4 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 1/4 cup butter
• 2 teaspoons vanilla
• 2 cups cinnamon chex cereal
• 2 cups wheat chex cereal
• 2 cups honey nut chex cereal
• 8 ounces pecans

Recipe

• 1 in small bowl, mix brown sugar and pumpkin pie spice; set aside. in small microwave-safe dish, microwave butter on high about 30 seconds or until melted. stir in vanilla.
• 2 in large microwavable bowl, mix all cereals and pecans. pour butter mixture over cereal mixture, stirring until evenly distributed. add sugar and spice mixture and stir until coated.
• 3 microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute. spread on wax paper or a cookie sheet to cool. store in airtight container.

Chocolate Orange Tart

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

Ingredients

• 75 g butter
• 100 g dark chocolate
• 225 g digestive biscuits, whizzed into crumbs (or any other plain biscuits)
• 150 ml cream
• 3 eggs, lightly mixed
• 15 ml orange zest
• 325 g orange curd
• 25 g dark chocolate, melted, to decorate

Recipe

• 1 heat the oven to 180 degrees celsius.
• 2 in the microwave or in a pan, melt the butter and dark chocolate together until liquid.
• 3 add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
• 4 using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
• 5 bake in the oven for 30-35 minutes until just set. leave to cool. remove from the tin and drizzle with the melted chocolate. leave to cool completely. chill in the fridge before serving.

Chex & O's Treats

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

Ingredients

• Servings: 24
• 2 cups cheerios toasted oat cereal
• 1 (8 3/4 ounce) bag chex mix sweet and salty trail mix
• 1 (11 ounce) bag chocolate chips
• 2 tablespoons oil

Recipe

• 1 line 2 baking sheets with nonstick foil or parchment paper.
• 2 mix cereal and trail mix in a b owl.
• 3 microwave chocolate chips and oil in a medium bowl on high, stirring every 20 seconds until chocolate melts and is blended and smooth.
• 4 immediately pour over cereal mixture and toss with a rubber spatula until well coated.
• 5 drop in small mounds onto the lined baking sheets. refrigerate 10 minutes or until firm.

Apple-stuffed Sweet Potatoes

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

Ingredients

• Servings: 4
• 4 large sweet potatoes
• 2 tablespoons butter
• 1/4 cup brown sugar
• 1 cup grated apple
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 teaspoons lemon juice
• 1 cup chopped pecans, toasted, divided

Recipe

• 1 wash and prick sweet potatoes. microwave on high for about 15 minutes. more if needed, they need to be cooked through.
• 2 let cool sweet potatoes cool.
• 3 preheat oven to 350°f.
• 4 cut a thin slice, about 1/2 inch from the top of each potato.
• 5 carefully scoop out meat, being sure not to puncture or tear potato skin.
• 6 combine potato meat, butter, brown sugar, apple, cinnamon, ginger, pepper, salt and lemon juice, mix well.
• 7 carefully spoon mixture into shells, top each potato with 1/2 of the pecans.
• 8 place potatoes in baking dish. bake for about 25 minutes; stuffing must be hot and tender. top with remaining pecans.

Chex Funfetti Cake Batter Buddies

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

Ingredients

• Servings: 10
• 10 ounces almond bark (can also use chocolate)
• 1 teaspoon shortening
• 5 cups chex cereal (any variety)
• 1 1/2 cups cake mix (funfetti or preferred flavor)
• 1/2 cup powdered sugar

Recipe

• 1 1. melt almond bark (or chocolate) and add shortening. i melt mine in a saucepan on low, i always ruin things in the microwave.
• 2 2. pour the cereal into a large bowl and spoon in melted almond bark.
• 3 3. add cake mix and powdered sugar, mix gently and enjoy!

Broccoli & Cauliflower Baked Potatoes, 576cals Per Serve.

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

Ingredients

• Servings: 1
• 200 g broccoli
• 200 g cauliflower
• 5 fluid ounces sauce ( sauce)
• 1 ounce cheddar cheese, grated
• 1 medium baking potato

Recipe

• 1 place broccoli & cauliflower in a microwaveable container with 3 tbsp of water. cover and vent. cook on full power for 7-8 minutes. leave to stand for 1 minutes.
• 2 place baking potato on a plate and prick all over with a fork. put in microwave and cook for 10 minutes on full power.
• 3 make sauce as per recipe, sauce.
• 4 if you like to oven cook your baking potato (like me) 2 hours at 170c.

Bulgarian Easter Bread (kozunak), For Bread Machine

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 3/4 cup milk
• 2 eggs
• 1/4 cup butter, softened (1/2 stick)
• 5 cups flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 lemon
• 1 teaspoon vanilla
• 3 teaspoons yeast
• 3/4 cup raisins
• 1/2 cup rum (or enough to cover the raisins)
• 3/4 cup whole almond (optional)

Recipe

• 1 set the raisins to soak in the rum; i put them in a mug. i sometimes microwave 30 seconds to speed the process.
• 2 zest the lemon. coarser is preferable, although i'm not about to give up my microplane.
• 3 juice half of the lemon.
• 4 add the zest, the juice of half the lemon, and all other ingredients (except the raisins, rum, and nuts) to your bread machine, in the order specified by the manufacturer. i worried about the lemon juice curdling the milk, but it seems to work ok.
• 5 run the dough cycle on the bread machine. add the drained raisins when it is time to include the add-ins. if your dough cycle has no add-in part of the cycle, do not add the raisins; work them into the dough later.
• 6 remove the dough and divide into two parts. for each part, divide in three; roll out into braidable strands and braid. if you didn't add the raisins earlier, work them into the dough and between the strands as you braid.
• 7 stud the two loaves with almonds.
• 8 let rise on a greased baking sheet in a warm place until about doubled in size. preheat oven to 375.
• 9 i bake for 20 minutes, glaze with sugar water (1/4 c sugar dissolved in 1/4 cup warm water), and bake 5 minutes more. you may prefer an egg glaze or something else. the total baking time should be about 25 minutes or until the top is golden brown and the loaf is cooked through.

Apple-stuffed Acorn Squash Microwave-style!

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

Ingredients

• Servings: 2
• 1 acorn squash
• 1 large granny smith apple, peeled and chopped
• 1/4 cup chopped celery (optional)
• 2 tablespoons dried cranberries (or cherries, i have also used dried apricots)
• 2 tablespoons butter, melted
• 1 tablespoon brown sugar (or splenda)
• 2 tablespoons chopped walnuts
• 1/4 teaspoon pumpkin pie spice (can substitute 1/4 tsp cinnamon with a dash of nutmeg if need be)

Recipe

• 1 cut acorn squash in half, lengthwise. remove and discard seeds and fiber.
• 2 in a shallow microwave-safe dish, place squash cut-side down. put 1 tbsp of water in bottom of dish. microwave covered on high power 7 minutes until almost tender.
• 3 in the meanwhile, combine apple, celery, cranberries, brown sugar, spice and butter in a mixing bowl.
• 4 when squash is done, turn them over. fill centers with apple mixture. microwave covered on high power 5 minutes longer until squash and apple filling are tender. let stand 3 minutes in microwave after done cooking.

Almond Snack Cake

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

Ingredients

• Servings: 8
• 1/2 cup butter
• 2 eggs
• 1 cup sugar
• 1 cup flour
• 2 teaspoons almond extract
• 2 tablespoons sliced almonds
• confectioners' sugar, to dust
• 2 -3 teaspoons amaretto (optional)

Recipe

• 1 preheat over to 325 degrees. butter a 8x8 pan.
• 2 melt butter in microwave.
• 3 using a fork, mix in 2 eggs. then add in flour, sugar, almond extract.
• 4 pour into pan. top with the almonds. make for 45 minutes.
• 5 when cool, you can dust the top with confectioners sugar. instead, i use 3-4 tablespoons of confectioners sugar and added amaretto to create a glaze and drizzle that on top.

Cheddar Bacon Scalloped Potatoes

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

Ingredients

• Servings: 6
• 1/2 lb bacon, cooked and crumbled
• 2 -3 lbs potatoes (6 medium)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (to taste)
• 1 (12 ounce) can evaporated milk
• 8 ounces shredded cheddar cheese
• 2 green onions, thinly sliced

Recipe

• 1 place potatoes in large saucepan. cover with water; bring to a boil. cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.
• 2 meanwhile, melt butter in medium saucepan over medium heat. stir in flour, salt and pepper. gradually stir in evaporated milk, water and 1/3 cup bacon. cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. remove from heat. stir in 1 1/2 cups cheese and green onion.
• 3 layer half of potatoes in ungreased 3-quart microwave-safe dish. pour half of sauce over potatoes. top with remaining potatoes and sauce. top with remaining cheese and bacon. microwave uncovered on high (100%) power for 2 to 3 minutes or until cheese is melted.

Candied Orange Peel And Pecan Bark

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 18 ounces chocolate (chopped, or you can use chips)
• 1 tablespoon vegetable shortening
• 1 cup pecan pieces
• 1 cup candied orange peel, chopped finely (you can make your own with candied orange peel)

Recipe

• 1 line a cookie sheet with foil, shiny side facing up.
• 2 in a microwave safe container, combine the chocolate and shortening.
• 3 microwave at medium (50 percent power) for 1 minute then stir. keep microwaving then stirring for short intervals until the chocolate is melted and turns shiny.
• 4 add the pecans and chopped candied orange peel and stir until combined.
• 5 pour the mixture onto the lined cookie sheet and spread into a thin layer. chill, then break into pieces.

Awesome Sour Cream Sugar Cookies With Homemade Icing

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• 3 1/2 cups flour
• 1/2 cup butter
• 1 teaspoon baking soda
• 1 cup sugar
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract
• 1 (16 ounce) bag powdered sugar (equivalent of 2 boxes)
• 1/2 cup butter (do not use margarine)
• 1 tablespoon almond extract
• 0.5 (12 ounce) can evaporated milk
• food coloring
• candy sprinkles

Recipe

• 1 sift together flour, baking soda, and salt in bowl and set aside.
• 2 cream butter sugar, egg and vanilla. beat 2 minutes.
• 3 add sour cream and beat well.
• 4 add dry ingredient mix (flour, baking soda, and salt) and blend well.
• 5 roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
• 6 cut into desired shapes with cookie cutters.
• 7 bake on greased cookie sheet at 325°f for 12 minutes.
• 8 allow cookies to cool completely before decorating.
• 9 pour bag of confectioner sugar into bowl.
• 10 whisk the 1 stick butter (melted), 1 tbsp almond extract, and 1/2 can evaporated milk in separate bowl until well mixed.
• 11 slowly blend into the powered sugar a bit at a time until the icing is a good consistency for decorating. will not take the entire mixture.
• 12 pour icing into smaller bowls and use food coloring to make icing into different colors.
• 13 decorate with icing as desired.
• 14 use remaining butter, almond, evap.milk mixture to freshen up the icing as it hardens over time. re-heat the mixture in the microwave before adding to the icing. add to the icing a few drops at a time until the icing becomes spreadable again. you may have to add more food coloring to freshen up the color.
• 15 use sprinkles, candy, and a lot of imagination to decorate cookies.
• 16 lay decorated cookies on wax paper to dry, it will take icing about 2 hours to firm onto cookie but once dry you can store them in an airtight container.

Buffalo French Fries

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

Ingredients

• Servings: 4
• 16 ounces frozen french fries (preferably extra crispy style)
• 2 tablespoons margarine
• 1 tablespoon hot sauce (i use frank's)
• 1/4-1/2 teaspoon garlic, finely minced
• salt (i use seasoned salt)

Recipe

• 1 bake fries as directed on the package. should be somewhere around 450° for 15 minutes.
• 2 put margarine, hot sauce, and garlic in a small bowl. microwave on high for 30 seconds, until margarine is melted.
• 3 put fries in a large, sealable bowl.
• 4 pour sauce over fries, seal bowl and shake very, very gently until fries are coated. sprinkle desired amount of salt over fries.

Creme-filled Chocolate Orange Cupcakes

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

Ingredients

• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup orange juice
• 1/2 cup canola oil
• 1 teaspoon vanilla
• 1 tablespoon orange zest
• 4 cups powdered sugar
• 1/2 cup coconut oil, at room temperature (refined)
• 1 tablespoon orange zest
• 1/4 cup orange juice
• 1 cup semi-sweet chocolate chips
• 3 tablespoons almond milk
• 1 tablespoon coconut oil, at room temperature (refined)
• 1 orange
• 1 3/4 cups water, divided
• 3/4 cup sugar, divided

Recipe

• 1 preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
• 2 in a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• 3 in a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest.
• 4 pour wet ingredients into dry mixture and whisk until thoroughly combined.
• 5 divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full.
• 6 bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean.
• 7 remove from oven and allow to cool on a wire rack.
• 8 for the filling, combine first 3 ingredients in the bowl of a standard mixer.
• 9 beat on medium-high speed until combined.
• 10 with the mixer running, add 1 tablespoon orange juice at a time, until the desired buttercream consistency is reached.
• 11 for the ganache, use a double boiler or microwave to melt chocolate chips in a medium bowl.
• 12 whisk in coconut oil until smooth.
• 13 if making candied orange peel, peel thin slices of orange peel from the orange using a vegetable peeler.
• 14 in a small saucepot, place the orange peels and add ½ cup water.
• 15 bring to a boil and let cook for 5 minutes.
• 16 drain the water, place the peels back in the pot, and refill with ½ cup water.
• 17 bring the water to a boil again, let cook for 5 minutes, and drain.
• 18 repeat this process one more time to release the bitterness from the orange peels.
• 19 bring ¼ sugar, ¼ cup of water, and the orange peels to a boil and let cook on medium/high heat until liquid bubbles away.
• 20 remove from heat, spread peels out to cool on parchment paper.
• 21 once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated.
• 22 store in refrigerator or freezer.
• 23 when cupcakes are cool, fill each with orange buttercream filling using a pastry bag with a narrow tip.
• 24 spread chocolate ganache evenly over each cupcake.
• 25 top with two slices of candied orange peel, if using.

Buffalo-blue Cheese Potatoes #5fix

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 (24 ounce) package simply potatoes traditional mashed potatoes
• 4 ounces sour cream
• 4 ounces blue cheese (crumbled)
• 1 cup buffalo wing sauce (texas pete)
• 1/2 cup green onion (diced)

Recipe

• 1 follow heating instructions for ‘traditional mashed potatoes’:.
• 2 • peel film at corner of simply potatoes package to vent and heat on high for 3 minutes in microwave.
• 3 • completely remove film and stir.
• 4 • microwave on high for 1 additional minute.
• 5 transfer heated mashed potatoes to large mixing bowl.
• 6 stir in sour cream and buffalo wing sauce (mix well).
• 7 fold in crumbled blue cheese and green onions (mix well).
• 8 serve and enjoy!

Broccoli "souffle" Breakfast Burritos

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

Ingredients

• Servings: 2
• 1 cup broccoli, frozen
• 1 egg
• 1 egg
• 2 tablespoons milk
• 2 ounces cheese (i used cooper sharp)
• 2 flour tortillas
• 1 tablespoon margarine
• salt
• pepper

Recipe

• 1 microwave broccoli with a little water for 6 minutes or until tender and drain.
• 2 meanwhile, whisk egg, egg and milk with salt and pepper until frothy.
• 3 scramble egg mixture in margarine.
• 4 heat tortillas in microwave for 1 minute or until soft and pliable.
• 5 mix broccoli with eggs.
• 6 place broccoli/egg mixture down the middle of the tortilla, place slice of cheese on top.
• 7 roll burrito-style: tuck ends in and roll, enveloping entire mixture inside.
• 8 place flap-side down in a warm skillet to seal and melt cheese.
• 9 flip to heat on other side.
• 10 to freeze: place burritos individually on a cookie sheet to flash freeze. when solid, wrap individually in plastic wrap and place in a ziplock bag.
• 11 to reheat: pull out of freezer, and microwave on high for 3-4 minutes or until heated through.

Broccoli & Rice Stir Fry

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

Ingredients

• 2 cups broccoli, fresh or frozen
• 1 teaspoon toasted sesame oil
• 2 teaspoons olive oil
• 2 -4 fresh garlic cloves, minced
• 1/2 teaspoon shredded fresh ginger
• 1/4 teaspoon red pepper flakes (or more, to taste)
• 2 cups cooked rice
• 1/4 cup prepared stir-fry sauce (i use kikkoman's brand)

Recipe

• 1 place broccoli in a microwave-safe bowl with 1/2 c water. cover loosely and microwave 7-10 minutes or until mostly cooked.
• 2 in large skillet or wok, heat both oils. add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. do not allow garlic to brown.
• 3 stir in cooked broccoli and stirfry until cooked to desired doneness. stir in cooked rice and stir fry sauce. stir until heated through.

Build-your-own Breakfast Egg Sandwich

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

Ingredients

• Servings: 1
• 2 slices bread, of your choice
• 1 egg
• butter (condiments of your choice) or mustard (condiments of your choice) or mayonnaise (condiments of your choice) or ketchup (condiments of your choice)
• 2 slices cooked bacon or 1 slice ham or 1 cooked sausage patty
• 1 -2 slice cheese, of your choice (1 to 2 slices, depending on how cheesy you like it)
• sliced onions (your choice of vegetables) or tomatoes (your choice of vegetables) or green peppers (your choice of vegetables) or green chili (your choice of vegetables)

Recipe

• 1 spray microwavable bowl with cooking spray.
• 2 crack egg into bowl; do not stir.
• 3 microwave egg for 1 minute. check egg; if needed, cook for a few more seconds (10 second increments), until yolk is the way your like it.
• 4 while egg is cooking, toast bread.
• 5 spread with condiment of your choice.
• 6 add breakfast meat and veggie to 1 slice toast, and cover with cheese slice.
• 7 place covered toast slice in microwave on paper towel, and cook for 30 seconds, or until cheese is melted.
• 8 combine toast slices, and enjoy!

Broccoli Cheddar Puff

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

Ingredients

• Servings: 15
• 6 tablespoons margarine
• 6 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon red pepper
• 2 teaspoons chervil
• 1 teaspoon garlic
• 1/2 teaspoon rosemary, ground
• 2 1/4 cups nonfat milk
• 2 cups cheddar cheese, shredded
• 1/2 cup parmesan cheese
• 2 (10 ounce) boxes frozen broccoli
• 7 large eggs, separated
• 1 1/2 cups breadcrumbs

Recipe

• 1 melt 4 tbsp butter and stir in flour, salt and red pepper.
• 2 cook 1 minute, stirring constantly.
• 3 slowly stir in milk and cook until it boils and thickens, stirring frequently.
• 4 stir in cheese until melted, then stir in broccoli and remove from heat.
• 5 lightly beat egg yolks and stir in 1/2 cup cheese sauce.
• 6 pour into remainer of sauce, stirring rapidly. add 1/2 the spices to the mix and 1/4 c parmesan cheese.
• 7 preheat oven to 325.
• 8 melt the 1 tbsp butter in the microwave and stir in bread crumbs, rest of spices and rest of parmesan cheese.
• 9 beat egg whites until stiff.
• 10 fold in a third of the egg whites into cheese, then fold in the rest of whites.
• 11 put into pan and sprinkle crumbs on top.
• 12 bake 40 minutes.

Chicken Gravy Soup By Barbaja

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

Ingredients

• 2 cups chicken gravy (homemade is best but bottled is ok)
• 3/4 cup frozen mixed vegetables
• 1/2 cup precut cooked chicken
• 1 cup water
• 1/2 teaspoon thyme
• 1/2 teaspoon sage

Recipe

• 1 mix all together in a microwave safe bowl may add other herbs like
• 2 pinch of paprika, parsly, altho ,maybe your gravy is already herbed and
• 3 needs no more. turkey ok too. microwave 2 minutes or until warm. serve,.

Buffalo Wings

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

Ingredients

• 10 lbs chicken wings
• 1 (8 ounce) package seasoned flour
• 1 (14 ounce) bottle louisiana hot sauce
• 1 lb unsalted butter, melted (4 sticks)
• 1 teaspoon garlic powder
• 3 tablespoons ketchup

Recipe

• 1 lightly bread chicken (use no water, egg, or milk or wings will get soggy).
• 2 fry or bake at 350 degrees until fully cooked (about 10 minutes in fryer, 20 minutes in oven).
• 3 mix louisiana hot sauce, butter, garlic powder, and ketchup in microwave safe bowl.
• 4 cover and microwave sauce for 5 minutes, stir, then heat again until hot. (about another 5 mintues) do. not boil.
• 5 pour sauce over wings and stir lightly.
• 6 serve with ranch or blue cheese dressing, carrots, and celery.

Apple-pecan Pancakes

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

Ingredients

• 2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
• 1 cup oatmeal (old-fashioned or quick-cooking)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups milk
• 1 teaspoon vanilla
• 2 tablespoons fresh lemon juice
• 1 cup heavy cream
• 3 eggs
• 2 cups finely-chopped apples (i recommend rome , empire, cortland , or the best, local, cooking apple that is currently in season)
• 1/2 cup golden raisin, chopped
• 1/4 cup pecans, finely chopped
• 1/2 teaspoon lemon zest (optional)
• additional milk (optional)

Recipe

• 1 mix dry ingredients together thoroughly.
• 2 add lemon juice to cream and let sit for 2 minutes.
• 3 while cream sits, beat eggs into the milk. combine with cream and vanilla.
• 4 toss apples, raisins, pecans, and lemon zest with the dry mix.
• 5 preheat lightly-greased griddle medium to medium-high.
• 6 pour liquid mix into dry mix and stir together well to make a thick but fluid batter. do not overmix or pancakes will not be as light.
• 7 ladle batter onto griddle to make pancakes about 4 inches in diameter. turn when bubbles appear all over the pancake.
• 8 cook until done in the middle – adjusting heat if necessary to avoid burning.
• 9 continue, greasing griddle as necessary, until all pancakes are cooked.
• 10 batter may thicken as it stands. it may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
• 11 leftovers can be reheated in the microwave or toaster oven. do not use regular toaster because of the fruit.
• 12 leftovers can be eaten cold for breakfast or snacks.
• 13 leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

Chex Apple Pie Snack Mix

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 24
• 3 cups cinnamon chex cereal
• 3 cups rice chex
• 1 cup walnuts
• 1/2 cup brown sugar, packed
• 1/4 cup butter
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon nutmeg, ground
• 2 cups dried apples, coarsely chopped
• 1 cup vanilla baking chips (6 oz)
• 1 teaspoon shortening

Recipe

• 1 in a large bowl, mix cereals and walnuts.
• 2 in a saucepan on medium heat add brown sugar, butter, cinnamon, ginger, and nutmeg uncovered, stiring occasionaly, until smooth and bubbly, take saucepan off of the burner and turn off the stove.
• 3 pour liquid mixture over cereal mixture, stir until evenly coated.
• 4 spread the cereal mixure onto waxed paper or foil to cool. sprinkle the dried apples evenly over the cereal mixture.
• 5 in a small microwavable bowl, microwave vanilla baking chips and shortening uncovered on high about 1 minute or until chips can be stirred smooth. drizzle over cereal mixture; let stand until set. break into bite-size pieces.
• 6 store in airtight container.

Cranberry Dark Chocolate Pie

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

Ingredients

• Servings: 8
• 1 cup sugar
• 1/8 teaspoon salt
• 1 1/2 cups cranberry juice
• 1 cup dried cranberries
• 12 ounces fresh cranberries or 12 ounces frozen cranberries
• 1 3/4 cups graham cracker crumbs (about 5 1/4 ounces )
• 1/4 cup confectioners' sugar or 1/4 cup glazing sugar
• 6 tablespoons melted butter
• 1 cup semi-sweet chocolate chips or 1 cup chopped semisweet chocolate
• 2/3 cup heavy cream
• 3/4 cup diced walnuts or 3/4 cup pecans, toasted in a 350 f oven for 8 to 10 minutes

Recipe

• 1 for the cranberry topping: bring the sugar, salt, and cranberry juice to a boil. stir in the dried cranberries, then the fresh or frozen berries. simmer gently for 10 to 12 minutes, or until about half the berries have popped. remove from the heat, and cool to room temperature. yield: 4 cups.
• 2 you’ll need about 15 ounces (a scant 2 cups) sauce for the pie; enjoy the remainder on its own.
• 3 for the crust: process the crackers, sugar, and melted butter in a food processor till crumbly and well combined. press into the bottom and up the sides of a 9" pie pan. bake in a preheated 375°f oven for about 7 to 8 minutes, until it’s set, but not brown. remove from the oven and cool.
• 4 for the filling: put the chips and cream in a microwave-safe container, and heat for about 90 seconds. remove from the microwave, and stir till the mixture becomes smooth and dark brown. you’re simply making a basic ganache.
• 5 assembly: spoon the hot ganache into the cooled crust, and sprinkle the toasted nuts on top. refrigerate for at least 1 hour, probably 2, till the ganache has firmed up. once the ganache is set, top with the cranberry sauce.

Chicken Gyros

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

Ingredients

• 2 lemons, juice of
• 2 tablespoons olive oil
• 3 large garlic cloves, peeled and roughly diced
• 1 tablespoon fresh oregano, minced
• 1 pinch salt (to taste)
• 1 lb chicken breasts or 1 lb chicken breast tenders, cut into 1-inch pieces
• 1 cup whole milk yogurt (you can use low or no fat, but it isn't as creamy then)
• 1/2 lemon, juice of
• 1 small cucumber, peeled, seeded, and finely diced (use more if you like, i'm not the biggest cucumber fan, so i just use a little for crunch)
• 4 garlic cloves, finely minced
• 1 pinch salt (to taste)
• 4 cooked pita breads
• 1 large tomato, cut into 16 wedges
• 1/2 small onion, cut into vertical slices
• wooden skewer (soak for 30 minutes before using)
• 2 squares aluminum foil, 12-inch square, cut in half diagonally into triangles

Recipe

• 1 the day before you plan to cook these, mix up the marinade ingredients (excluding chicken) in a bowl (use one that will fit all your chicken inside). whisk till oil is well incorporated. taste and add salt as needed. when seasoning is correct, add chicken and cover. refrigerate overnight. if you're in a hurry (i.e. you're not doing this the night before), let the mixture marinate on the counter for at least 30 minutes before cooking.
• 2 also the day before you plan to cook these, make the sauce. place yogurt in the center of a clean piece of cheesecloth (i use a kitchen towel--it works just as well). bring up the sides and twist so that yogurt is all wrapped up in a nice little bundle. secure towel and hang yogurt over your sink (i do this at night and just tie the towel around the arm of my faucet). let yogurt drain overnight (12-24 hours). the longer it drains, the thicker your sauce will be. when yogurt has drained to your liking, scrape it off the towel/cheesecloth and into a small bowl. add lemon juice, diced cuke, and garlic; mix well. taste and adjust seasoning with salt if needed (some yogurt brands are saltier than others, so you may not need any salt at all). let sit for at least 15 minutes before serving so flavors can blend. this gets better and better the longer it sits! (again, if you're in a hurry and not doing this the night before, just stir everything together for the sauce--it'll be runnier, but you'll live!).
• 3 when you're ready to make the gyros, preheat your grill (charcoal is best); meanwhile, prep your tomatoes and onion. thread chicken onto soaked skewers, leaving a little space between each piece. cook skewers for a couple minutes on each side, turning once, till done.
• 4 when chicken is all cooked, throw your pitas on the grill to heat up (and get that smoky/grillly taste!), turning once. when your pitas are hot (and nice and flexible), take them of the grill. working with one pita at a time, place pita on foil in your hand. lay a skewer down the middle of the pita, and curl the pita around the meat with your hand while you pull out the skewer. open the pita back up and top with tomato wedges and onion, dollop with the sauce, then wrap foil around the bottom half of the pita securely (so it won't leak and/or lose any of the filling!). eat!
• 5 these are great fresh, but i usually cook extra to have for other meals during the week--keep all the ingredients separate till you're ready to eat, then just reheat the chicken and pitas in the microwave before assembling. i also often take these as camping food--freeze the chicken in the marinade and let it marinate as it thaws (usually takes 2-3 hours)--cooks the same from that point (and no messy dishes to wash!).

Chex Lemon Buddies

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

Ingredients

• 9 cups rice chex cereal
• 1 1/4 cups vanilla baking chips
• 1/4 cup butter or 1/4 cup margarine
• 4 teaspoons grated lemon peel
• 2 tablespoons fresh lemon juice
• 2 cups powdered sugar

Recipe

• 1 measure the cereal into a large bowl and set aside.
• 2 in a 2 quart microwaveable bowl, micro chips, butter, lemon peel and juice, uncovered on high for 1 minute, stir. microwave about 30 seconds longer or until mixture can be mixed smooth. pour mixture over cereal, stirring until evenly coated. pour into a 2 gallon resealable plastic food storage bag.
• 3 add powdered sugar, seal bag. gently shake until well coated. spread on waxed paper or foil to cool, store in an airtight container.

Broccoli & Chicken Farfalle

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

Ingredients

• Servings: 4
• 2 cooked boneless skinless chicken breasts, diced
• 2 1/2 cups broccoli florets
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/4 cup dry wine
• 1 cup chicken broth (or 1 cup water with 2 tsp liquid chicken boullion)
• 1/2 cup cream
• 1 cup old cheddar cheese, grated
• 3 -4 cups farfalle pasta

Recipe

• 1 for the chicken, cook however you want. grilled, baked, fried, poached. i prefer to seanson with 1 tsp of italian seasoning and grill, but this you can do to your personal preference.
• 2 bring a pot of water to a boil. salt boiling water and cook pasta until done.
• 3 meanwhile, steam broccoli florets. i do this in the microwave just to cut down on time. place broccoli in a bowl with about an inch of water. cover the bowl with plastic wrap. make a slit in the plastic for steam to escape. microwave for 1 1/2 minutes or until desired tenderness is reached.
• 4 melt butter in a small pot on medium-low heat. add flour and garlic powder and whisk to form a roux. cook for a few minutes. add wine and whisk until it is evaporated. add in chicken stock and then the cream, whisking the whole time.
• 5 **you need to work quick once you add the wine. if your pot is too hot when you add the wine it can turn your roux into a dough which won't mix into your liquids well.
• 6 allow mixture to cook until it begins to thicken. whisking often to ensure it does not burn. once thickened add in cheese.
• 7 **whisk in a zig zag motion to ensure that the grated cheese doesn't turn into a ball in the sauce.
• 8 toss pasta with broccoli and chicken and serve.

Creme Mergpijpjes

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

Ingredients

• Servings: 18
• 225 g flour
• 2 teaspoons baking powder
• 175 g caster sugar
• 175 g softened butter
• 3 large eggs
• 1 tablespoon cold milk
• 1 teaspoon vanilla essence
• 2 ounces margarine
• 4 tablespoons sugar
• 1 (454 g) package marzipan
• good quality dark chocolate, to dip ends in to decorate

Recipe

• 1 grease lined tin with butter.
• 2 sift flour and baking powder into processor and add all other ingredients.
• 3 mix thoroughly and stop to scrape down the sides.
• 4 mix again until smooth, then pour into the prepared tin and sperad evenly with a knife.
• 5 bake at 160°c for around 1 hour.
• 6 remove cake from the tin and set aside to cool on a wire grid.
• 7 when the cake is completely cooled, cut into lengths and set aside.
• 8 mix sugar and butter for creme, together in a bowl and set aside.
• 9 roll out marzipan to about 1-2 mm thick and lay 1 strip of sponge on top.
• 10 spread a little creme mix on top of sponge and roll onto the marzipan to completely cover sponge (ensure that the edge of marzipan is on the bottom, to avoid seam-lines!).
• 11 when covered all strips of sponge in the same way, vut into individual cakes of about 1-2inches long.
• 12 set aside and melt the dark chocolate in the microwave.
• 13 dip ends of cakes in dark chocolate and drizzle on centre if desired.
• 14 leave on wire tray to cool and then enjoy!

Balsamic Green Beans

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb green beans (i use frozen petite green beans)
• 1/4 cup balsamic vinegar (or to taste)
• 1/4 cup parmesan cheese, shredded
• 1 tablespoon butter

Recipe

• 1 place green beans in microwave safe dish with the butter. cover and cook on high for five minutes.
• 2 add vinegar and parmesan cheese. cook on high five more minutes (covered).
• 3 stir to make sure the beans are well coated with the vinegar mixture.
• 4 serve and enjoy!
• 5 these would work well with fresh green beans too. you would just need to adjust the cooking time.
• 6 ingredient amounts can be adjusted to suit your taste. i will sometimes increase the parmesan cheese and use 2 tablespoons of butter.

Chex School Fuel

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

Ingredients

• Servings: 16
• 3/4 cup packed brown sugar
• 6 tablespoons margarine or 6 tablespoons butter (not spread or tub products)
• 3 tablespoons light corn syrup
• 1/4 teaspoon baking soda
• 4 cups corn chex
• 4 cups rice chex
• 1/4 cup semi-sweet chocolate chips

Recipe

• 1 cover cookie sheet with waxed paper.
• 2 microwave first three ingredients uncovered in large microwavable bowl, until butter is melted; stir after one minute.
• 3 stir in baking soda until dissolved.
• 4 add cereals and stir.
• 5 microwave on high 3 minutes, stirring every 60 seconds.
• 6 spread on cookie sheet.
• 7 cool 10 minutes; break into bite-size pieces.
• 8 melt chocolate chips in small microwavable bowl until chocolate can be stirred smooth.
• 9 drizzle chocolate over snack.
• 10 refrigerate 30 minutes or until chocolate is set.
• 11 store in airtight container.

Balsamic Mashed Sweet Potatoes

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 5 large sweet potatoes
• 1 cup milk
• 2 tablespoons butter
• 1 pinch ground nutmeg or 1 pinch cinnamon
• salt & freshly ground black pepper
• 1 -2 tablespoon balsamic vinegar

Recipe

• 1 preheat oven to 400f.
• 2 prick potatoes, then place directly on rack in center of oven.
• 3 place a piece of foil on rack below.
• 4 bake until easily pierced with a knife tip, about 50 minutes.
• 5 or microwave on high until easily pierced, about 25 minutes.
• 6 when cool enough to handle, peel, then pass through a food mill or ricer, or mash with a potato masher.
• 7 (i love my ricer so i go that way) place milk, butter, nutmeg, salt and pepper in a large saucepan and bring to a boil over medium-high heat, about 3 minutes.
• 8 remove pan from heat and set on a heat-resistant surface.
• 9 stir in mashed potatoes and 1 tablespoon vinegar.
• 10 stir with a wooden spoon until well mixed and potatoes have a smooth consistency.
• 11 taste and add more vinegar, 1 teaspoon at a time, if needed.
• 12 the advantage of doing this in a saucepan is that if potatoes have cooled a little, you can return pan to low heat and stir often until hot.

Broccoli & Rice Casserole

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

Ingredients

• Servings: 6
• 1 (10 ounce) package broccoli (thawed)
• 1/2 cup milk
• 1 cup minute rice
• 1 can cream of chicken soup
• 4 ounces cheez whiz
• 1/2 cup butter
• 1/4 cup water
• 1/2 cup onion, diced
• diced ham (optional)

Recipe

• 1 mix all ingredients together and put in a 1 1/2 qt casserole.
• 2 cover.
• 3 microwave on high for 10 minutes.
• 4 stir, then microwave for another 10 minutes or until rice is tender.

Balsamic Green Beans And Carrots With Pearl Onions

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

Ingredients

• Servings: 6
• 1 (8 ounce) package baby carrots or 1 (8 ounce) package three medium carrots, peeled and sliced
• 2 (10 ounce) packages , fresh not frozen, steam-able green beans, ready to eat or 1 1/4 lbs fresh green beans, trimmed
• 1 1/2 tablespoons butter
• 6 ounces onions or 6 ounces red pearl onions, halved lengthwise and peeled
• 1/4 cup chicken broth
• 4 tablespoons balsamic vinegar
• 1 teaspoon minced garlic
• 1 tablespoon sugar
• salt & pepper

Recipe

• 1 steam green beans in microwave according to directions (about 4 minutes) or if fresh, place beans into a large pot of boiling water; cook 3 minutes. drain and rinse with cold water; set aside.
• 2 steam carrots according to package directions, or if fresh, slice, boil and drain (same as above).
• 3 heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. add onions and garlic; sauté 3 minutes or until lightly browned, stirring frequently.
• 4 add broth, vinegar, and sugar; bring to a boil.
• 5 simmer 3 minutes or until syrupy.
• 6 add beans and carrots, remaining 1/2 tablespoon of butter, salt, and pepper; toss to coat.
• 7 cook for 2 minutes or until thoroughly heated.

Apple-praline Bubble Bread

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

Ingredients

• Servings: 12
• 1/3 cup butter or 1/3 cup margarine
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 (16 1/3 ounce) cans pillsbury grands refrigerated buttermilk biscuits, quartered
• 1 medium granny smith apple, chopped

Recipe

• 1 heat oven to 375°f spray with cooking spray or grease with shortening a 12-cup fluted tube cake pan.
• 2 in small microwavable bowl, microwave butter on high about 30 seconds or until melted.
• 3 stir in brown sugar.
• 4 spread mixture evenly in pan.
• 5 sprinkle with half of the pecans.
• 6 in small bowl, mix sugar and cinnamon;
• 7 roll biscuit quarters in sugar mixture until evenly coated.
• 8 place half of the coated biscuit quarters in pan. sprinkle remaining pecans and apple on top of biscuit quarters;
• 9 arrange remaining coated biscuit quarters on top.
• 10 bake 35 to 38 minutes or until golden brown. carefully turn pan upside down onto serving platter. let stand 1 minute before removing pan. cool slightly.
• 11 to serve, pull apart or slice.

Broccoli & Goat Cheese Souffle

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups finely chopped broccoli florets
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-fat milk
• 1 teaspoon dijon mustard
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/2 cup crumbled goat cheese
• 3 large eggs, separated
• 2 large egg whites
• 1/4 teaspoon cream of tartar

Recipe

• 1 preheat oven to 375°f coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
• 2 place broccoli in a medium, microwave-safe bowl. cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. set aside.
• 3 melt butter and oil in a large saucepan over medium-high heat. whisk in flour and cook, whisking, for 1 minute. adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. transfer to a large bowl.
• 4 eat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. add cream of tartar and continue beating until stiff peaks form. using a rubber spatula, gently fold half of the whipped whites into the milk mixture. gently fold in the remaining egg whites and the reserved broccoli just until no streaks remain. transfer to the prepared ramekins or soufflé dish.
• 5 bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°f, about 20 minutes in ramekins or 30 minutes in a soufflé dish. serve immediately.

Chi Chi's Seafood Enchiladas - Microwave

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

Ingredients

• Servings: 4
• 1 (10 ounce) can cream of chicken soup
• 1/2 cup onion, chopped
• 8 ounces crab, chopped (real or imitation)
• 1 3/4 cups monterey jack cheese, shredded
• 8 flour tortillas (5 or 6 inch size)
• 1 cup milk
• 1 dash nutmeg
• 1 dash pepper

Recipe

• 1 in a mixing bowl stir together soup, onion, nutmeg and black pepper.
• 2 in another bowl, place half of the soup mixture, crab, and 1 cup of the monterey jack cheese; set aside.
• 3 wrap the tortillas in paper towels and microwave for 30-60 seconds (until soft and slightly warm).
• 4 place 1/3 cup mixture on each tortilla and roll up.
• 5 place seam side down in a greased 12 x 7 1/2 dish.
• 6 stir milk into the reserved soup mixture, pour over enchiladas.
• 7 microwave, covered, on high for 12-14 minutes.
• 8 sprinkle with the remaining cheese. let stand for 10 minutes.

Buffalo Wings

Total Time: 2 hrs 57 mins Preparation Time: 2 hrs 15 mins Cook Time: 42 mins

Ingredients

• 1 cup flour
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 20 chicken wings
• 1/4 cup butter
• 1/4 cup frank's hot sauce
• 2 dashes ground black pepper
• 2 dashes garlic powder

Recipe

• 1 in a small bowl, mix together flour, paprika, cayenne pepper, and salt.
• 2 place chicken wings in a large bowl and sprinkle flour mixture over them until they are evenly coated.
• 3 cover and refrigerate for 1 1/2 - 2 hours.
• 4 line a cookie sheet with aluminum foil and spray generously with non-stick cooking spray.
• 5 place wings on the cookie sheet.
• 6 bake at 400f for 40 minutes, turning once.
• 7 broil for 2 minutes, turning once.
• 8 toss with sauce.
• 9 sauce: combine butter, hot sauce, pepper, and garlic powder in a bowl and microwave until melted.
• 10 stir for a couple of minutes to blend evenly.

Blt Lettuce Wraps- South Beach Diet Inspired

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

Ingredients

• Servings: 2
• 4 slices low-fat turkey bacon
• 4 leaves red leaf lettuce
• 1 tomato, sliced thinly
• 2 tablespoons fat-free mayonnaise

Recipe

• 1 cook bacon in the microwave between paper towel sheets in order to get it crispy.
• 2 rinse and dry lettuce leaves. carefully break the spines of each leaves in multiple places so that it rolls easily.
• 3 spread mayonnaise on leaves (as you would on bread).
• 4 add one slice of bacon per each lettuce leaf. top with sliced tomato, roll and eat!