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Thursday, May 14, 2015

Chocolate Orange Mascarpone Pie

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

Ingredients

  • 24 chocolate wafers
  • 1/4 cup unsalted butter, melted
  • 1/3 cup orange marmalade
  • 10 ounces semisweet chocolate, broken up
  • 3 (8 ounce) containers mascarpone, at room temperature
  • 1/3 cup confectioners' sugar
  • 3 tablespoons orange liqueur or 3 tablespoons orange juice
  • 1/4 teaspoon salt
  • 1 large seedless orange (optional)

Recipe

  • 1 heat oven to 350ºf.
  • 2 pulse cookies in processor until fine crumbs; add butter and process until blended.
  • 3 press mixture evenly into bottom and sides of a 9 inch pie plate.
  • 4 bake 12 minutes; cool on wire rack.
  • 5 spread marmalade over cooled crust.
  • 6 microwave chocolate in glass bowl, 15 seconds at a time, stirring, until melted.
  • 7 gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle).
  • 8 fold in melted chocolate until no streaks remain.
  • 9 if desired, put ½ cup chocolate mixture in small ziptop freezer bag and snip off a tiny corner; reserve for garnish.
  • 10 spread remaining chocolate mixture in cookie crust.
  • 11 chill at least 2 hours until firm.
  • 12 garnish: cut orange into 1/4-in.-thick slices.
  • 13 drain slices on paper towel, cut each slice in half, twist ends and arrange on pie.
  • 14 pipe little dollops of reserved filling on orange twists to help secure.
  • 15 serve at room temperature.

Buffalo Style Baked Potatoes

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

Ingredients

  • Servings: 5
  • 4 baking potatoes (or more)
  • 1/2 cup ranch salad dressing or 1/2 cup bleu cheese salad dressing
  • 1/2 cup chicken wing sauce
  • 3 tablespoons butter, melted
  • 2 tablespoons cream cheese, room temperature
  • 1 teaspoon garlic powder

Recipe

  • 1 combine cheese,dressing and wing sauce in a bowl beat till well blended and garlic powder.
  • 2 slice the potatoes in a fan effect 3/4 through, put in the microwave for 10 minutes.
  • 3 in a pie plate or cookie sheet, put partially arrange potatoes on the baking sheet. pour melted butter on each one.
  • 4 pour sauce over each potatoes getting into the crevices of the slices.
  • 5 bake for about 45 minutes or till brown and crispy looking.
  • 6 serve immediately --
  • 7 optional serve with sour cream on top.

Citrus Poppy Seed Mini Muffins

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

  • Servings: 18
  • 125 g butter
  • 2 teaspoons orange rind
  • 1/3 cup orange juice
  • 2 teaspoons lemon rind
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup self raising flour
  • 1 tablespoon poppy seed

Recipe

  • 1 preheat oven to 180 degrees c / 350 degrees f.
  • 2 grease muffin trays or use muffin cases.
  • 3 dice butter and soften in microwave.
  • 4 beat butter, orange and lemon rinds and sugar in a large bowl with an electrixc mixer until light and fluffy.
  • 5 add eggs, one at a time, beating until just combined.
  • 6 combine flour, poppy seeds and orange juice. fold this into the egg/butter mixture in two batches.
  • 7 fill muffin cases to just a little below level.
  • 8 bake in oven until the tops are brown and firm (~20 minutes).
  • 9 stand for 5 minutes then turn onto a wire rack to cool.

Creamy, Salsa Dip (3 Ingredients, 3 Minutes!)

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

  • Servings: 8
  • 8 ounces cream cheese
  • 1 (16 ounce) jar salsa (we use medium, buy you can use hot or mild)
  • 2 cups shredded cheddar cheese

Recipe

  • 1 simple way: put all ingredients in a bowl and microwave for 2 minutes on high.
  • 2 stir and put back in for 1 minute.
  • 3 stir and serve warm or store in fridge.
  • 4 fancy way:.
  • 5 spread cream cheese on the bottom of an 9x9 glass baking dish until covered.
  • 6 spread salsa over cream cheese.
  • 7 sprinkle shredded cheese over salsa.
  • 8 melt in microwave on high for about 3 minutes, or until cheese is completely melted on top.
  • 9 this creates a nice layered look and is pretty on a table.

Brit's Cheesy Onion Home Fries

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

Ingredients

  • Servings: 6
  • 4 large russet potatoes
  • 4 tablespoons butter or 4 tablespoons canola oil, divided use
  • 1/2 teaspoon salt, to taste
  • 1/8 teaspoon fresh ground black pepper
  • 2 cups shredded sharp cheddar cheese, divided use
  • 1 small onion, sliced thin
  • parsley (to garnish) (optional)

Recipe

  • 1 microwave potatoes as you would for a baked potato, but cook until*slightly* underdone- 4 take 12-14 minutes on my microwave (or use leftover baked/cooked potatoes).
  • 2 when cool enough to handle, quarter potatoes and then cut into about 1 inch pieces (we leave the skins on).
  • 3 heat 2 tbl of butter or oil in a large non-stick skillet (or if you just cooked bacon in the pan, you can reserve some of the bacon grease and use that to fry in).
  • 4 on medium heat, add onions and cook until 1 or 2 minutes before adding potatoes, salt and pepper, stirring to combine.
  • 5 let cook for a few minutes, flipping or stirring gently, until onions are tender and potatoes are to desired crispness.
  • 6 if necessary, add additional butter or oil to prevent sticking.
  • 7 remove home fries from pan and transfer into microwavable casserole dish.
  • 8 sprinkle with one cup of cheese and fold in gently.
  • 9 sprinkle remaining cup of cheese on top and microwave for 1 to 2 minutes until cheese is melted.
  • 10 sprinkle a bit of parsley on top, if desired.

Creamy-cheesy Goodness Casserole

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

Ingredients

  • Servings: 8
  • 1 (7 ounce) box small shell pasta or 1 (7 ounce) box macaroni or 1 (7 ounce) box pasta, twists
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 large onion, chopped
  • 1 (10 ounce) package velveeta cheese, cubed
  • 1 (8 ounce) can water chestnuts (optional)
  • 1 (10 1/2 ounce) can cream of mushroom soup (healthy request)
  • 1 (10 1/2 ounce) can cream of celery soup (healthy request)
  • 1 cup milk
  • 2 chicken breasts, diced (optional)

Recipe

  • 1 preheat the oven to 375.
  • 2 cook pasta according to package directions.
  • 3 season with salt and olive oil.
  • 4 while pasta is cooking, saute the vegetables lightly.
  • 5 add the water chestnuts, chicken, soups and milk.
  • 6 stir to make a creamy sauce and simmer until pasta is done (about 3 minutes).
  • 7 drain the pasta.
  • 8 add the sauce and vegetables to the pasta pot and stir to mix.
  • 9 fold in the velveeta cubes.
  • 10 pour everything into a large, greased casserole dish.
  • 11 bake 15 minutes until bubbly.
  • 12 serve hot.
  • 13 to reheat in the microwave, add 1 tbsp of milk and microwave for one minute.
  • 14 stir and microwave until heated through.

Chocolate Oreo Cake

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

Ingredients

  • Servings: 16
  • 1 (18 ounce) box betty crocker devil's food cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 1/3 cups water
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 8 ounces whipped topping, thawed if frozen
  • 12 oreo cookies or 12 other chocolate sandwich style cookies, coarsely chopped
  • 1 cup chocolate frosting (from a can is fine)

Recipe

  • 1 preheat the oven to 350 degrees.
  • 2 prepare the cake mix with the oil, water, and eggs. bake in two 9-in cake pans per directions on the box.
  • 3 while cake is baking, cream the sugar and softened cream cheese together until fluffy. fold in the cool whip and crushed cookies. set aside.
  • 4 cool cakes completely.
  • 5 to assemble, place one cake, top side down, on the plate. spread cream cheese "middle" on the top. top the middle with the second cake, top side down. place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. let cool just a second if too runny. spread on the top of the cake, but not the sides.
  • 6 note: you can omit the crushed cookies if you don't have them on hand. then the cake itself becomes as a true oreo cookie. yum!

Cheddar Cheese Scones

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

  • 2 1/2 cups bisquick baking mix (purchased)
  • 1 cup sharp cheddar cheese, finely grated
  • 3/4 cup whole milk
  • 2 tablespoons butter, melted
  • 1/8 teaspoon garlic powder
  • 1/4 cup butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes, dried

Recipe

  • 1 preheat your oven to 400 degrees.
  • 2 combine bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl.
  • 3 mix until well-combined.
  • 4 drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
  • 5 combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt.
  • 6 brush this mixture over the tops of each unbaked biscuit.
  • 7 bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.
  • 8 serve warm.

Apple-grape Glazed Lamb Chops

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

Ingredients

  • Servings: 2
  • 2 lamb chops, center-cut
  • 2 tablespoons grill mates cinnamon chipotle rub
  • 1 tablespoon grape jelly
  • 2 tablespoons apple butter
  • 1 tablespoon oil

Recipe

  • 1 heat oil in medium skillet over medium high heat. coat chops with rub. brown in oil on each side until chops are done.
  • 2 heat jelly in microwave dish until warm. add apple butter to warm jelly. brush on chops.

Chocolate Orange Spider Jellie (jello)

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

Ingredients

  • 4 cups orange juice (pulp free)
  • 2 1/2 tablespoons gelatin (powder)
  • 25 g chocolate

Recipe

  • 1 heat half of orange juice in a saucepan on high until almost boiling and remove pan from heat.
  • 2 using a fork to whisk in gelatine, until dissolved and add remaining juice and stir until well combined.
  • 3 alow mixture to cool a little and then divide between 10 serving glasses or cups and chill for 3 to 4 hours until jelly/jello is set.
  • 4 line a baking tray with baking paper and place chocolate in a microwave safe bowl and microwave at 50% for 1 to 2 minutes until melted and stir until smooth.
  • 5 pour into a small resealable bag and snip of a tinyu piece at one corner.
  • 6 pipe 10 spider web shapes onto the baking paper and refrigerate of 10 minutes or until set.
  • 7 when ready to serve carefully remove webs from baking paper and place on top of jellies.

Creme Brulee

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

Ingredients

  • Servings: 6
  • 2 cups half-and-half
  • 1 cup heavy cream (no substitutions)
  • 1/4 cup honey
  • 7 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar (brown sugar can also be used for a more caramel taste)

Recipe

  • 1 preheat oven to 325 degrees and place rack in center of oven.
  • 2 arrange 6 custard cups in a large baking pan.
  • 3 in a large pot over medium-high heat, or in the microwave, warm half-and-half and heavy cream with honey to about 115 degrees.
  • 4 transfer to large bowl.
  • 5 gently whisk in egg yolks and vanills, just until combined, but not frothy.
  • 6 strain mixture through a wire mesh before pouring into custart cups.
  • 7 set cups in baking pan and fill pan with 1 inch of hot water.
  • 8 cover pan with an inverted cookie sheet and bake 35 to 40 minutes. until a knife inserted in center of a custard comes out clean. (avoid over baking as custard will be tough).
  • 9 remove from water bath and chill thoroughly.
  • 10 cover tightly when completely cooled.
  • 11 preheat broiler. sprikle each custart with a thin coat (about 1 1/2 teaspoons) of sugar or brown) and pat smooth.
  • 12 set cups on cookie sheet and place under broiler until sugar is melted or beginning to brown.
  • 13 serve immediately.
  • 14 note: the custards may be prepared through step 10 and kept tightly wrapped in refrigerator for up to one week.

Chicken In Coca-cola

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

Ingredients

  • Servings: 2
  • 2 chicken breasts
  • 1 teaspoon instant minced garlic (to taste)
  • 1 onion
  • 2 potatoes
  • 3 carrots
  • 2 tablespoons margarine or 2 tablespoons butter
  • 1 bay leaf
  • 1 (750 ml) can coca-cola
  • 1 (76 g) oxtail soup mix

Recipe

  • 1 melt the butter/margarine in the pot at medium heat.
  • 2 add the garlic.
  • 3 once the garlic is browning, add your chicken pieces.
  • 4 when chicken is lightly browned on both sides, add the onions diced.
  • 5 once onions are almost fully cooked, add the oxtail soup.
  • 6 stir lightly to spread the oxtail over the chicken pieces, then add half the can of coke and continue stirring at medium heat.
  • 7 boil your potatoes and carrots (seperately) in the meantime. i prefer to do them in the microwave which is fairly quick.
  • 8 when the sauce has begun to thicken, add the potatoes and carrots cut into bite sizes.
  • 9 simmer at low-medium heat.
  • 10 add the bay leaf.
  • 11 taste it, if it's too sour still, add a bit more coke.
  • 12 serve warm over a bed of rice or pasta.

Buffalo Chicken Thighs

Total Time: 45 mins Preparation Time: 16 mins Cook Time: 29 mins

Ingredients

  • Servings: 4
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper
  • 8 bone-in chicken thighs, skinned
  • 1 tablespoon olive oil, divided
  • 3 tablespoons hot sauce
  • 1 tablespoon butter

Recipe

  • 1 preheat oven to 375 degrees f.
  • 2 combine first four ingredients in a heavy-duty zip-top plastic bag; seal.
  • 3 shake to blend.
  • 4 add half of chicken to bag; seal; shake to coat.
  • 5 remove chicken from bag, shaking to remove excess flour mixture.
  • 6 heat a large nonstick skillet over medium heat.
  • 7 add 1 1/2 teaspoons oil to pan; swirl to coat.
  • 8 add flour-coated chicken to pan; saute 4 minutes on each side or until browned.
  • 9 transfer browned chicken to a jelly-roll pan.
  • 10 repeat procedure with the remaining uncooked chicken, flour mixture, and oil.
  • 11 discard remaining flour mixture.
  • 12 bake chicken at 375 degrees for 8 minutes or until done.
  • 13 combine hot sauce and butter in microwave-safe dish; microwave at high for 30 seconds or until butter melts, stirring to blend.
  • 14 place chicken in a shallow dish; drizzle with butter sauce; toss to coat.

Chili & Cheese Ramen Wonder

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

Ingredients

  • Servings: 4
  • 3 packages ramen noodles (any flavor since you won't need the seasoning packet) or 2 -3 cups of any leftover pasta (plain)
  • 2 (15 ounce) cans chili with beans (use meatless if you swing that way)
  • 1 (15 ounce) can diced tomatoes (with or without green chilies)
  • 4 -8 ounces shredded cheese or 4 -8 ounces sliced cheese (of your choice, monterey jack, american, cheddar - i usually use extra sharp cheddar - you get a lot)

Recipe

  • 1 get a 3-quart casserole with a lid, and put about 6 cups of water in it, cover it and stick it in the microwave for about 3 minutes.
  • 2 meanwhile, crush the packages of ramen slightly, carefully open and remove the seasoning packets, which you won't need.
  • 3 (collect'em, trade'em with your friends. i have 47 assorted seasoning packets now!) set aside the ramen for now.
  • 4 open the cans of chili and the tomatoes.
  • 5 do not drain the tomatoes: you'll need the juice in this or it might be kind of dry.
  • 6 if the cheese is sliced or in a chunk, break or cut it up into small bits that will melt easily.
  • 7 take the casserole out of the microwave, dump in the ramen noodles, pushing all the bits down into the water, breaking it up a bit more if necessary.
  • 8 cover and return to microwave oven, cook for 5 minutes, stirring halfway through.
  • 9 check to see if the ramen noodles seem mostly done.
  • 10 (you don't want them mushy. okay, maybe you do, but i don't) if they seem done, drain well.
  • 11 the lid on my casserole is not a tight fit, so i just hold the lid on and turn the whole things sideways so the water drains out.
  • 12 dump in the chili and tomatoes, and toss well.
  • 13 i used two large spoons to do this.
  • 14 cover and return to microwave, cook on high for 5 minutes or until hot throughout.
  • 15 when you remove the casserole from the microwave, put your side dish in to heat up.
  • 16 then sprinkle the chili ramen with cheese, replace cover, and let stand until cheese melts.
  • 17 by the time the side dish is hot, the cheese should be melted nicely.
  • 18 now, check to see if they got that table set, or if you're gonna put this in the fridge for tomorrow night's dinner!

Buffalo Potato Wedges

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

Ingredients

  • Servings: 6
  • 6 -8 potatoes, sliced into wedges
  • 1 -2 tablespoon olive oil
  • salt
  • pepper, and
  • garlic powder, to taste
  • 1/4 cup butter
  • 1/2 cup hot pepper sauce
  • bleu cheese salad dressing (optional)

Recipe

  • 1 spray a baking sheet with cooking spray.
  • 2 arrange potato wedges on sheet and drizzle with olive oil sprinkle with salt, pepper, and garlic powder.
  • 3 bake at 375º for 30 minutes until tender.
  • 4 remove pan from oven.
  • 5 combine the hot sauce and butter in a microwave safe bowl and microwave on high until melted.
  • 6 stir to combine.
  • 7 drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
  • 8 serve with salad dressing for dipping.

Beetroot And Ricotta Wraps

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

Ingredients

  • Servings: 4
  • 1 medium sweet potato
  • 2 tablespoons ricotta cheese, 5% fat
  • 1 tablespoon dill
  • 4 lavash bread, wholemeal
  • 2 whole beetroots, sliced
  • 2 green onions
  • 1 cup baby spinach

Recipe

  • 1 slice sweet potato thinly. place slices on a plate and cover. place in microwave on high for 5 minutes or until soft.
  • 2 combine ricotta cheese and dill.
  • 3 spread a thin layer of ricotta mix on bread. thin because otherwise the bread will get soggy. top with sweet potato, beetroot, green onions and spinach leaves.
  • 4 roll up firmly. i liked presenting them wrapped in a baking sheet held together with balling twine.

Chocolate Pancakes

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

Ingredients

  • Servings: 10
  • 2 cups flour
  • 1 cup milk
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 4 tablespoons margarine, melted
  • 2 eggs
  • 4 -6 tablespoons cocoa
  • cooking spray
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Recipe

  • 1 mix dry ingredients in a medium bowl.
  • 2 add everything else and stir until mixed.
  • 3 pour onto hot sprayed pan.
  • 4 cook like normal pancakes.
  • 5 these freeze wll and heat in the microwave for a quick breakfast.
  • 6 icing:.
  • 7 mix well. spread on hot pancakes.

Chex Party Mix Just Like Nanny Used To Make

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

Ingredients

  • 3 cups corn chex
  • 3 cups rice chex
  • 3 cups wheat chex cereal
  • 1 cup mixed nuts
  • 1 cup bite-size pretzel
  • 1 cup garlic-flavor bite-size bagel chips
  • 1 cup cheese crackers
  • 6 tablespoons butter or 6 tablespoons margarine
  • 2 tablespoons worcestershire sauce
  • 1 1/2 teaspoons seasoning salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder

Recipe

  • 1 in large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. in small microwavable bowl, microwave butter uncovered on high about 40 seconds or until melted. stir in seasonings. pour over cereal mixture; stir until evenly coated.
  • 2 microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes. spread on paper towels to cool. store in airtight container.
  • 3 oven directions heat oven to 250°f in large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. in ungreased large roasting pan, melt butter in oven. stir in seasonings. gradually stir in cereal mixture until evenly coated. bake 1 hour, stirring every 15 minutes. spread on paper towels to cool, about 15 minutes. store in airtight container.

Chia Mashed Potatoes With Veggies #5fix

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

Ingredients

  • 1 (24 ounce) bag simply potatoes traditional mashed potatoes
  • 1 (12 ounce) bag birds eye sweet peas, steamfresh
  • 1/4 cup colby or 1/4 cup shredded monterey jack cheese
  • 1 teaspoon sodium-free seasoning
  • 1 teaspoon chia seeds

Recipe

  • 1 follow directions on the frozen vegetables to microwave for your size microwave and microwave first, since these take longer than the mashed potatoes and remain hot. follow directioins on the mashed potatoes and microwave, i find you may have to put them in an additional 1.5 minutes to heat all the way through the center. place the potatoes and vegetables in a large glass bowl to sprinkle in the 21 salute seasoning (3 shakes). add one teaspoon of chia seeds and mix well. you can have this as a main meal and then re-heat the next night, if you wish.

Beet Soup

Total Time: 39 mins Preparation Time: 20 mins Cook Time: 19 mins

Ingredients

  • 6 fresh beets, 2-2 1/4 inches in diameter, unpeeled, but scrubbed and trimmed
  • 4 cups sweet onions
  • 4 cups vegetable broth, divided
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 stalks celery & leaves
  • 2 taplespoons of fresh peeled grated ginger
  • 1/2 teaspoon chinese five spice powder

Recipe

  • 1 cut each beet into 6 wedges.
  • 2 slice onion thinly.
  • 3 chop celery and leaves.
  • 4 place beets in 8 cup measuring cup
  • 5 add 3 cups of broth.
  • 6 cover and microwave on high for 15 minutes.
  • 7 heat oil.
  • 8 saute onion and celery until translucent, about 2 minutes.
  • 9 add beets and 1 cup of broth, cover and simmer 2 minutes.
  • 10 mix in ginger and spice powder.
  • 11 puree in blender or with immersion blender.

Buffalo Poppers - From Semi-homemade W/ Sandra Lee

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 8
  • 1 lb chicken tenders
  • 1 (2 1/4 ounce) shake-n-bake (recommended shake 'n bake crispy version)
  • 1 cup buffalo wing sauce
  • 1 tablespoon honey
  • 1 cup light ranch salad dressing (can use blue cheese if you prefer)

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 slice the chicken tenders into cubes. place the coating mix into a large bowl and add cubed chicken. toss so that all of the chicken is evenly coated. place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes.
  • 3 three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. microwave on high for 2 minutes.
  • 4 add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. place on a platter with a small bowl of ranch and/or blue cheese dressing.

Chocolate Orange Soap Cakes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 bars unperfumed cream bath soap (you will need approx 8 oz.)
  • 1 tablespoon dark organic cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 5 teaspoons walnut oil or 5 teaspoons hazelnut oil or 5 teaspoons almond extract
  • 40 drops orange essential oils, approx
  • 5 tablespoons mineral water or 5 tablespoons bottled water
  • paper baking cup

Recipe

  • 1 using your food processor, grate the soap bars, if you want a finer texture you will have to tip out the grated soap into a bowl and put the blade into the processor, put the soap back in the processor, and grind the soap.
  • 2 put the soap into a glass mixing bowl and add the chocolate, cinnamon and oil, mix well.
  • 3 now add the essential oil and mix again.
  • 4 heat the water in the microwave for 40 seconds on high, add this to the soap and mix with a fork or spoon, then knead with your hands until you have a pliable dough.
  • 5 divide this mixture in 4 or 6 portions, roll them into a ball, and then flatten the bottom slightly, holding the ball in the palm of your hand and pushing it down gently on a flat surface, put them on a piece of baking paper, they will need to dry for a few days, at least 2 to 3 days, in a warm airy space.
  • 6 when ready put them in a muffin cup, dust with cacao powder or baking soda if you want, wrap the soap in clear plastic wrap.
  • 7 happy giving!

Chocolate Orange Liqueur Souffle With Chocolate Sauce

Total Time: 1 hr 45 mins Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ingredients

  • Servings: 8
  • 1/4 cup butter
  • 1 (1 ounce) bittersweet chocolate square
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 -1 1/2 tablespoon orange liqueur (recommended ( grand marnier)
  • 6 tablespoons butter, divided
  • 1/2 cup sugar
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 -1 1/2 tablespoon orange liqueur (recommended ( grand marnier)
  • 2 (1 ounce) semi-sweet chocolate baking squares, melted
  • 3 (1 ounce) bittersweet chocolate squares, melted
  • 1/4 teaspoon salt
  • 5 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 7 egg whites
  • chocolate syrup

Recipe

  • 1 chocolate sauce: melt butter and chocolate in the microwave or in a double boiler. add cocoa, sugar, cream, and salt. bring to a boil. remove from heat and add vanilla and orange liqueur.
  • 2 souffle: preheat oven to 350 degrees f.
  • 3 coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. tap out excess sugar; reserve sugar for later use.
  • 4 in a medium saucepan, melt the remaining 4 tablespoons butter. stir in flour and cook, stirring occasionally, until mixture begins to bubble. add milk, orange liqueur, melted chocolates, and salt. cook over medium-low heat until mixture thickens, stirring occasionally. remove from heat and allow mixture to cool for 10 minutes. whisk in beaten egg yolks and vanilla.
  • 5 in a large bowl, beat egg whites until foamy. gradually add reserved sugar, beating until stiff. fold whites into chocolate mixture. gently spoon mixture into prepared souffle dish. place souffle dish in a baking pan. fill pan with 1-inch warm water. bake for 55 minutes. serve immediately with chocolate sauce.

Chocolate Orange Marbles

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

Ingredients

  • 3 ounces dark chocolate (i use hershey's)
  • 1/4 teaspoon orange zest
  • 2/3 cup flour, plus
  • 1 tablespoon flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 4 tablespoons butter, softened
  • 1/3 cup sugar
  • 1 egg yolk
  • 2 teaspoons milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract

Recipe

  • 1 preheat oven to 400.
  • 2 in separate bowl, melt chocolate.
  • 3 i use the microwave.
  • 4 mix in orange zest and let cool.
  • 5 in another bowl, mix dry ingredients.
  • 6 set aside.
  • 7 beat butter, sugar, egg yolk, milk and both extracts until fluffy.
  • 8 fold in flour mixture (dry ingredients) and stir until mixture pulls away from sides of bowl and forms dough.
  • 9 slightly flatten dough and pour melted chocolate orange mixture over.
  • 10 run a fork through to create dough with a marbled effect.
  • 11 drop by tablespoons onto a cookie sheet.
  • 12 lower oven heat to 350 and bake for 10 minutes.
  • 13 let cool, remove from cookies sheet.

Chocolate Orange Fudge

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 24
  • 2 1/2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup chopped pecans (optional)
  • 2 teaspoons orange zest (see notes above)

Recipe

  • 1 line a 8x8x2-inch baking pan with lightly buttered waxed paper or aluminum foil.
  • 2 set aside.
  • 3 melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave.
  • 4 stir until smooth.
  • 5 remove from heat and stir in pecans and grated orange peel.
  • 6 spread in prepared dish and chill until firm.
  • 7 carefully remove fudge from pan using the edges of the foil.
  • 8 cut into squares.
  • 9 store covered in refrigerator.

British Herb Scones (biscuits)

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

Ingredients

  • 8 ounces self-rising flour
  • 1/2 teaspoon salt
  • 1 1/2 ounces butter, cold from the refrigerator and cut into small cubes
  • 2 tablespoons finely chopped parsley
  • 1/2 tablespoon finely chopped sage
  • 1 teaspoon chopped thyme leaves
  • 1/2 teaspoon finely chopped tarragon leaf
  • 5 ounces milk (more or less may be required)
  • milk, a little extra to glaze

Recipe

  • 1 preheat oven to 425°f.
  • 2 lightly grease a baking tray and dust it with flour.
  • 3 sift the flour and salt together into a large bowl.
  • 4 add butter to the bowl, toss briefly through the flour, then rub it in with your (preferably cold) fingertips until the mixture resembles breadcrumbs.
  • 5 stir in the herbs.
  • 6 start adding the milk, mixing initially with a spatula or palette knife, and then when the dough starts to come together, with a quick light hand.
  • 7 you are aiming for a soft, unsticky dough which leaves the sides of the bowl clean; you may not need all the milk – if, however, the dough seems a bit dry, add a teaspoon more milk at a time.
  • 8 be careful not to add too much milk, and do not overwork the dough.
  • 9 shape the dough into a round with your hands and place on a lightly floured surface.
  • 10 flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
  • 11 stamp out 2” rounds with a biscuit cutter.
  • 12 when you are left with the trimmings, bring these together and roll out again lightly, and continue stamping out rounds until you have cut out the last scone.
  • 13 lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
  • 14 bake 10 – 12 minutes until well risen and lightly browned.
  • 15 remove to a wire rack to cool.
  • 16 serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.

Chi Chi Surprise

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

Ingredients

  • Servings: 6
  • 2 cups dry instant rice
  • 16 ounces refried beans
  • 10 3/4 ounces tomato soup
  • 1 cup shredded cheddar cheese
  • sour cream

Recipe

  • 1 cook rice according to package directions. drain.
  • 2 put rice in bottom of a 2 quart casserole.
  • 3 while rice is still hot, spread refried beans on top of rice, sealing to sides.
  • 4 spread undiluted soup on top of refried beans.
  • 5 top with cheese.
  • 6 microwave covered for 5-7 minutes, or until cheese is melted in center.
  • 7 serve with sour cream.

Almond Lemon Bread #rsc

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

Ingredients

  • 1 (8 count) can pillsbury grands refrigerated buttermilk biscuits
  • 4 ounces cream cheese, cut into 8 squares
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 cup sliced almonds
  • 2 lemons, zest of
  • reynolds wrap foil

Recipe

  • 1 spray a bundt pan with non-stick spray. melt butter in microwave; set aside.
  • 2 add lemon zest and almonds to sugar, mix to combine. take biscuits one at a time, split each in half and insert a square of cream cheese. reseal. dip each biscuit in the melted butter, then in sugar mixture. set biscuits on their sides around inside of bundt pan. pour remaining sugar mixture and butter over biscuits.
  • 3 cover with reynolds wrap foil, bake at 400 degrees for 40 minutes, removing foil for last 10 minutes of baking time.
  • 4 invert bundt pan on serving plate. serve warm.

Cheddar Cheese Log

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

Ingredients

  • 8 ounces sharp cheddar cheese (or other hard cheese of your choice)
  • 8 ounces cream cheese or 8 ounces neufchatel cheese
  • 2 dashes garlic salt
  • 3 dashes worcestershire sauce
  • 3 tablespoons mayonnaise
  • chopped nuts

Recipe

  • 1 microwave cheeses to soften.
  • 2 mix all ingredients together in large bowl, and chill till set.
  • 3 mold into log shape.
  • 4 roll the log in more chopped nuts.
  • 5 chill again until firm.

Chicago's Palmer House Chocolate Fudge Brownie

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

Ingredients

  • Servings: 24
  • 1 lb butter
  • 18 ounces semisweet chocolate
  • 1 tablespoon baking powder
  • 8 ounces cake flour
  • 24 ounces granulated sugar
  • 4 whole eggs
  • 1 lb walnuts, crushed (optional)
  • 1 cup water
  • 1 cup apricot preserves
  • 1 teaspoon unflavored gelatin

Recipe

  • 1 preheat the oven at 300°.
  • 2 melt the chocolate with the butter in a double boiler or microwave oven.
  • 3 mix the dry ingredients (except for the walnuts), in a mixing bowl.
  • 4 mix the chocolate with the dry ingredients (4 to 5 minutes).
  • 5 add the eggs.
  • 6 pour the mixture into a 9â€? x 12â€? baking sheet and sprinkle the walnuts on top.
  • 7 press the walnuts down slightly into the mixture with your hand.
  • 8 bake for 30 to 40 minutes. it will test "gooey" with a toothpick in the middle, due to the richness of the mixture.
  • 9 after removing from the oven, allow to cool about 30 minutes before spreading a thin layer of the glaze with a pastry brush.
  • 10 glaze:.
  • 11 mix together the apricot preserves, the unflavored gelatin, and the water in a saucepan.
  • 12 mix thoroughly and bring to a boil for 2 minutes.
  • 13 use while hot.

Chocolate Orange Silk Pie

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

  • Servings: 6
  • 1 1/4 cups vegan sugar
  • 1/4 cup unsweetened cocoa
  • 1/8 teaspoon salt
  • 1 large orange, juice and zest of
  • 1/4 cup soymilk or 1/4 cup low-fat soymilk
  • 1/2 ounce vegan gelatin
  • 24 ounces firm silken tofu or 24 ounces lite silken firm tofu
  • 1 teaspoon vanilla

Recipe

  • 1 preheat oven to 375°f stir together sugar, cocoa, and salt. stir in zest, juice and milk and mix thoroughly.
  • 2 microwave on high. 2 minutes. sugar should have dissolved and mix bubbles. should be syrupy.
  • 3 add gelatin to hot mix. stir until dissolved completely.
  • 4 in food processor process tofu until smooth. pour in bowl and stir in cocoa mix and vanilla.
  • 5 pour into cooled pie crusts and refrigerate until set. 2 to 3 hours.

Chez Jose Lime Chicken Enchiladas

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

Ingredients

  • Servings: 4
  • 1 roasting chicken, cut up
  • 1 medium onion, diced
  • 1/2 cup dry wine
  • 1 cup chicken broth
  • 2 garlic cloves, minced
  • 2 teaspoons pepper
  • 2 teaspoons dried oregano
  • 2 1/2 teaspoons salt (divided)
  • 2 1/2 limes, juice of (divided)
  • 1/2 cup half-and-half
  • 1 pinch cayenne pepper
  • 1 lime, zest of (or more)
  • 4 -6 corn tortillas
  • 16 ounces sour cream (i use gluten free)
  • 1 cup cheddar cheese, grated (i use more)

Recipe

  • 1 put chicken, onion, wine, chicken broth, garlic, pepper, oregano, 2 teaspoons of salt and the juice from 1-1/2 limes,(bottled lime juice works nicely, also) and enough water to cover chicken. simmer until meat falls off the bone (about 45 minutes)(i just use my pressure cooker for 35 minutes after it starts to release it's pressure.).
  • 2 remove chicken from pot, into bowl, with a slotted spoon and allow to cool until you can handle it easily. remove bones from the chicken. discard bones;reserve meat. this can even be done the night before. save the stock, it makes into a wonderful chicken soup,later.
  • 3 in a small bowl stir sour cream,the half and half, 1/2 teaspoon salt, a good pinch of cayenne pepper, remaining lime juice and rind together.
  • 4 lightly grease microwave proof casserole dish that is big enough to lay an 8 inch corn tortilla in it flat.
  • 5 soften the corn tortilla's in the microwave for a few minutes, layered between a clean damp kitchen towel.
  • 6 to assemble the enchiladas:.
  • 7 place a corn tortilla in the bottom of the prepared casserole dish. layer with chicken meat and top with the lime/sour cream mixture. sprinkle with cheese, repeat these layers until the ingredients are gone. the top layer shall be the lime/sour cream mixture and more cheddar cheese.
  • 8 put in microwave for about 6 minutes or until it is bubbling nicely and cheese is melted.

Chi Chi's Seafood Enchilada - Copycat

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

Ingredients

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

Recipe

  • 1 in 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 jack cheese; set aside.
  • 3 wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
  • 4 place 1/3 cup mixture on each tortilla and roll up.
  • 5 place seam side down in 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 to 14 minutes.
  • 8 sprinkle with remaining cheese.
  • 9 let stand for 10 minutes.
  • 10 add a dash of hot pepper sauce to soup mix if desired.

Creative Banana Pancakes

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

Ingredients

  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 egg, slightly beaten
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 2 bananas, sliced into rounds
  • butter (for pan) or cooking spray (for pan)
  • powdered sugar (optional)
  • 3 tablespoons butter
  • 1 tablespoon sugar (can add more to taste)
  • 1/2 teaspoon cinnamon

Recipe

  • 1 preheat your oven to 175 degrees. this is so that when you finish making the pancakes, they will stay nice and warm without having to microwave.
  • 2 whisk sugar, baking powder, salt, and flour in a bowl.
  • 3 in a separate bowl, whisk together egg, milk, and 2 tbsp butter. add this mixture to the dry ingredients.
  • 4 whisk wet and dry ingredients togehter until the batter is just slightly lumpy.
  • 5 heat pan over medium high heat and spray with cooking spray or use butter to coat the pan.
  • 6 slice bananas into rounds and place onto the pan, then pour 1 tbsp of the pancake batter over the banana slice.
  • 7 cook for 1-2 minutes (until there are big bubbles all over the surface of the pancake), then flip and cook another minute or so (until done).
  • 8 put the pancakes onto a baking sheet and place in the oven to keep warm.
  • 9 serve with the sauce (cooked in the same pan as the pancakes after the pancakes are done. you should get a hint of banana flavor in your sauce if you cook it immediately aftetrward). you can also serve with just powdered sugar.

Buffalo Lamb Chop Sandwich

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

Ingredients

  • Servings: 4
  • 1/2 cup crumbled blue cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup mayonnaise
  • 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 4 boneless lamb chops, about 1/2 inch thick
  • 1/4 cup butter, melted
  • 1/2 cup frank's hot sauce
  • 4 large round buns

Recipe

  • 1 preheat the broiler on high. in a medium bowl, combine the blue cheese, celery and mayo. mix well and set aside.
  • 2 heat the oil in a large skillet over medium heat. on a flat plate, mix together the flour, salt, pepper, and paprika. dredge the chops in the flour mixture, coating well on all sides. shake off any excess flour. (place the chops in the skillet and cook for about 4 minutes, until golden brown. flip the chops and cook another 4 minutes until golden.) transfer the chops to a plate lined with paper towels, to drain.
  • 3 in a medium microwave-safe bowl, whisk together the butter and hot sauce. microwave on high for 15 seconds to warm.
  • 4 toast the buns on the cut sides under the broiler until golden. dunk each chop in the hot sauce mixture, shaking off any excess. place the chop on a bun bottom. top with one-fourth of the blue cheese mixture and the top of the bun. serve.

Cranberry Crunch

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

Ingredients

  • Servings: 8
  • 2 apples, peeled, cored and sliced
  • 1 (398 ml) can cranberry sauce
  • 1 cup oats
  • 2 tablespoons margarine
  • 1/3 cup brown sugar

Recipe

  • 1 mix cranberries and apples and place on bottom of ovenproof dish (approximately 8x8).
  • 2 melt margarine in microwave-safe bowl.
  • 3 add oats and brown sugar and mix well.
  • 4 pour on top of cranberry-apple mixture.
  • 5 do not pat down.
  • 6 bake at 350 for 30-45 minutes.
  • 7 serve warm or cold.

Apple-ricotta Wrap

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

Ingredients

  • 1/2 cup low-fat ricotta cheese
  • 1 (8 inch) whole grain tortillas
  • 1/2 cup chunky applesauce
  • cinnamon (to taste)

Recipe

  • 1 spread ricotta cheese in the middle of the whole grain tortilla.
  • 2 top with applesauce and sprinkle with cinnamon to taste. roll up.
  • 3 place roll on a microwave safe dish and microwave for 10-20 seconds or until tortilla is warm.

Chocolate Orange Sticks

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

Ingredients

  • 2 cups water
  • 2 cups sugar
  • 2 oranges
  • 2 chocolate bars

Recipe

  • 1 boil water and sugar in a saucepan over medium heat.
  • 2 meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. we’re only concerned with the peel here.
  • 3 cut each peel into five long slices about 1/4 inch thick. they should be about the same size as thin french fries.
  • 4 when the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. strain the peels and set them aside.
  • 5 break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
  • 6 using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. now is the time to add any additional garnishes.
  • 7 lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. store in the refrigerator.

Chexicago Party Mix (my Chex Recipe Contest Finalist)

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

Ingredients

  • Servings: 12
  • 3 cups corn chex
  • 3 cups wheat chex cereal
  • 2 cups chocolate chex cereal
  • 2 cups cheez-it crackers
  • 3 cups smartfood cheese popcorn
  • 1/4 cup butter
  • 1/3 cup light brown sugar or 1/3 cup molasses
  • 1/3 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Recipe

  • 1 mix cereals, 1 cup of the cheese crackers and 2 cups of the popcorn in large, microwavable bowl. set aside.
  • 2 place butter, brown sugar, corn syrup and salt in 2-cup microwavable measuring cup. microwave on high 1 minute 30 seconds. stir; microwave on high until bubbling. remove from microwave; stir in baking soda. mixture will foam up, but keep mixing until baking soda is dissolved. pour over the cereal mixture; stir until fully coated.
  • 3 microwave on high 4 to 5 minutes, stirring after every minute. spread on waxed paper-lined baking sheet. let cool for about 5 minutes to let caramel fully harden. stir in remaining 1 cup cheese crackers and 1 cup popcorn and serve.

Chilean Bean Soup

Total Time: 1 hr 30 mins Preparation Time: 50 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 1 large carrot, grated
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon sweet paprika (or chilean aji de color)
  • 2 (15 ounce) cans beans (great northern or cannellini are best)
  • 2 cups water (or as much as desired according to your liking of thickness of soup)
  • 2 (12 ounce) boxes frozen squash
  • salt, to taste
  • kielbasa (optional) or other sausage (optional)

Recipe

  • 1 heat oil on medium to low heat in skillet. add onion, garlic, carrots, oregano and paprika and saute gently for 15 minutes until well-cooked and soft. remove from heat and set aside.
  • 2 place beans in a large soup pot. add water… at least enough water to cover the beans.
  • 3 defrost squash in microwave enough to remove it from box. add the squash to the pot with beans.
  • 4 cover pot, stirring as squash defrosts into the soup. bring to a boil. then, reduce heat and simmer for about 20 minutes. water may need to be added during cooking.
  • 5 add sauteed onion mixture to the pot.
  • 6 remove about 1/2 of the mixture with a slotted spoon, place in a large bowl and set aside. with the remaining contents in the pot, blend with hand blender (or used blender or potato masher). add this mixture back to the pot and stir.
  • 7 stir and salt to taste.
  • 8 saute sausage if desired. you can put it in the soup or serve on side for sausage lovers, giving vegetarians an option with the soup.
  • 9 serve with bread or rolls.

Blt Egg Wrap

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

Ingredients

  • Servings: 1
  • 1 slice chicken bacon or 1 slice turkey bacon, cooked
  • 1 egg
  • 1/4 teaspoon onion powder
  • salt and pepper
  • 1 small low-fat tortilla
  • 2 teaspoons low-fat mayonnaise
  • 1 leaf lettuce
  • 2 tablespoons tomatoes, diced

Recipe

  • 1 cook bacon in non-stick skillet over medium heat, or in microwave until crisp; fold in half and set aside. wipe skillet clean.
  • 2 whisk together egg, onion powder, salt and pepper, in small bowl. pour mixture into skillet; cook stirring slightly over medium heat. as mxture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. cook until eggs are thickened and no visible liquid egg remains but are still moist.
  • 3 spread tortilla with mayonnaise. place lettuce on top. add bacon, egg and tomato.
  • 4 fold wrap and serve.

Broccoli & Ranch Twice Baked Potatoes!

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

Ingredients

  • Servings: 12
  • 1 large head of broccoli
  • 6 medium potatoes
  • 1 cup ranch dressing
  • 2/3 cup cheddar cheese
  • 2 teaspoons lawry's seasoned salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 teaspoons sour cream (optional)
  • chives, to garnish
  • paprika, to garnish

Recipe

  • 1 rinse potatoes and prick skin with fork several times.
  • 2 place potatoes in microwave and cook on high for 9-10 minutes or until fully cooked.
  • 3 preheat oven to 400°f.
  • 4 chop up broccoli and boil until completely cooked.
  • 5 cut each potato in half lengthwise.
  • 6 scoop out potato middles into a medium size mixing bowl.
  • 7 set potato skin shells on baking sheet.
  • 8 dress outside of potato skin with olive oil.
  • 9 add broccoli, ranch dressing, cheese, salt, onion powder, garlic grandules, black pepper, and sour cream if using it to the scooped out potatoes in the medium size mixing bowl. mix and mash the potato mixture.
  • 10 fill the potato skins with the potato mixture with it heaped as high as you want it.
  • 11 bake in 400 degree oven until slightly browned.
  • 12 garnish with paprika and chives.

Cranberry Haystacks

Total Time: 10 mins Cook Time: 10 mins

Ingredients

  • 1 cup dried cranberries
  • 2 cups chocolate chips
  • 6 ounces dried coconut, toasted

Recipe

  • 1 toast coconut until lightly browned in a 350 degree oven.
  • 2 melt chips in microwave for 1 minute.
  • 3 stir, and continue melting and stirring until chips are thoroughly melted and smooth.
  • 4 stir in cranberries and coconut until well dispersed.
  • 5 drop by tablespoonfuls onto wax paper.
  • 6 let cool and store in refrigerator.

Chex Candy Clusters

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

Ingredients

  • 4 cups rice chex
  • 2 cups pretzel sticks, coarsely broken
  • 1 cup cashews, coarsely chopped
  • 0.5 (16 ounce) package vanilla candy coating (almond bark)
  • 1/2 cup semi-sweet chocolate chips

Recipe

  • 1 spray with cooking spray or grease 13x9-inch pan. in large bowl, mix cereal, pretzels and cashews.
  • 2 in 2-quart saucepan, melt candy coating over low heat, stirring constantly. pour over cereal mixture, stirring until evenly coated. press in pan; cool slightly.
  • 3 in microwavable bowl, microwave chocolate chips uncovered on high about 1 minute or until chocolate can be stirred smooth (bowl will be hot). drizzle chocolate over snack. let stand about 30 minutes or until chocolate is set. break into clusters. store in airtight container.

Chocolate Paste (for Cake Decorations)

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

Ingredients

  • Servings: 12
  • 7 ounces bittersweet chocolate, chopped
  • 1/4 cup light corn syrup

Recipe

  • 1 melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
  • 2 stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
  • 3 transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
  • 4 when the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
  • 5 tip: if it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with pam so the chocolate won't stick.
  • 6 you can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
  • 7 another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
  • 8 it will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
  • 9 semi-sweet chocolate modeling paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 tb light corn syrup.
  • 10 chocolate modeling paste- use 7 ounces (200 grams) chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
  • 11 milk chocolate modeling paste- use 7 ounces milk chocolate and 2 1/2- 3 tablespoons light corn syrup.

Almond Mini Cakes With Mixed Berry Topping

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

Ingredients

  • Servings: 16
  • butter-flavored cooking spray
  • 4 large eggs, at room temperature, separated
  • 1/2 cup agave syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups almond flour or 2 cups almond meal
  • 2 cups frozen mixed berries
  • 2 tablespoons agave syrup
  • 1 1/2 teaspoons cornstarch

Recipe

  • 1 preheat the oven to 350°f spray one mini muffin pan with a light coating of cooking oil spray. you can also use individual ramekin baking cups, but the yield will be less.
  • 2 in a large bowl, combine the 4 egg yolks, agave syrup, vanilla, baking soda, and salt in a large bowl. using an electric mixer, beat until the ingredients are well blended.
  • 3 add the almond flour or meal and beat on low speed until combined, about 2 minutes.
  • 4 place the 4 egg whites in a large, clean bowl. use either a handheld mixer with clean beaters or the whisk attachment on a stand mixer and beat the whites on medium speed until opaque, doubled in volume with soft peaks.
  • 5 using a rubber spatula, gently fold the egg whites into the batter until just combined. scrape the batter evenly into the prepared muffin cups, filling each three-quarters full. bake, rotating halfway through, until the edges are light brown and a dime-sized soft center remains, 18 to 20 minutes. if using larger baking cups, you’ll need to increase the baking time by 5 to 10 minutes. transfer the pan to a wire rack and let cool completely, at least 15 minutes.
  • 6 to make the berry topping, combine all the ingredients in a large microwaveable bowl and toss until combined. microwave on high for 2 minutes, then stir and microwave again until slightly thickened and steaming, about 2 1/2; minutes more.
  • 7 unmold the cakes. to serve, spoon 1 tablespoon of the warm berry topping on each cake. extra cakes may be stored in an airtight container at room temperature for up to 7 days.