Chile Con Queso Artichokes

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

Ingredients

• Servings: 4
• 2 medium artichokes
• 1 (8 ounce) four-cheese mexican blend cheese
• 1 (6 ounce) evaporated milk
• 1 (4 ounce) diced green chilies, drained
• 1/2 cup fresh cilantro, chopped
• 1 lemon, cut in half

Recipe

• 1 rinse artichokes. cut off stem and top third of petals - discard. with scissors, cut off tips of remaining petals. rub lemon on artichokes to prevent from discoloring.
• 2 stand artichokes in large saucepan or pot. add 3 inches of water. heat to boiling. reduce to simmer, cover and cook until petals pull out easily - 30 to 40 minutes, depending on size of artichoke.
• 3 drain upside down on a paper towel and let cool. gently press center petals back. with a teaspoon, grapefruit spoon or melon baller, scrape out fuzzy choke in center and discard.
• 4 in a medium microwaveable bowl, stir together cheeses, milk and chilies. microwave on high until melted, stirring once, about 2 minutes. stir in cilantro.
• 5 arrange artichokes on serving plate(s). spoon hot cheese mixture into center of each artichoke. garnish with additional cilantro, if you wish.
• 6 pull off petals, one at time, and dip in melted cheese. when you get to the heart, cut into bite-sized pieces to dip into cheese - mmmmm!
• 7 enjoy!

Chicago Style Hot Dogs (vienna Beef)

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

Ingredients

• Servings: 8
• vienna beef hot dog
• poppyseed bun
• yellow mustard
• bright green relish
• fresh onion, chopped
• 2 tomatoes, chopped
• 1 kosher pickle, spear
• 2 sport bell peppers (pickled seranno peppers)
• 1 dash celery salt

Recipe

• 1 heat vienna beef hot dog in water, steam, grill or microwave to 170 degrees fahreneheit (better tasting steamed).
• 2 place the hot dog in a steamed poppyseed bun.
• 3 then pile on the toppings in the order listed in the ingredients; mustard, green relish, onion, tomatoes, pickle, bell peppers, celery salt.

Ballpark Scramble

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 2 eggs, beaten
• 1 hot dog, sliced in 1/4 inch rounds
• 2 slices american cheese
• 1/4 cup onion, chopped (optional)
• frank red hot sauce or tabasco sauce, to taste

Recipe

• 1 place cheese slices side by side on plate.
• 2 heat a non-stick skillet over medium-high and saute hot dog slices (and onions, if using) until edges are browned (about 3-5 minutes).
• 3 spoon hot dog and onion over cheese (to get the melting process started).
• 4 pour eggs in pan (add oil if needed), wait until they set, and then scramble to desired consistency (i take mine out when they're still moist).
• 5 spoon scrambled eggs over hot dog, onion and cheese.
• 6 stir everything together with fork (if not melted enough, microwave for 15-30 seconds, but be careful).
• 7 top with hot sauce.

Chocolate Orange Cupcakes

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

Ingredients

• 3 tablespoons dutch-processed cocoa powder
• 1/4 cup hot water
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 orange
• 2 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup buttermilk, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and cooled to room temperature
• 6 ounces bittersweet chocolate
• 1 cup unsalted butter, at room temperature
• 2 cups confectioners' sugar

Recipe

• 1 preheat the oven to 350°f (180°c).
• 2 line 12 standard muffin cups with paper liners.
• 3 in a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
• 4 sift the flour, baking powder, baking soda, and salt together into a bowl.
• 5 using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. set aside.
• 6 in a large bowl, whisk together the eggs and granulated sugar until well combined.
• 7 whisk in the buttermilk and vanilla, then the dissolved cocoa.
• 8 whisk in the melted butter, then the dry ingredients.
• 9 using a tablespoon, divide the batter among the muffin cups filling each about half full.
• 10 bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
• 11 let cool completely on a wire rack.
• 12 remove the cupcakes from the pan.
• 13 to make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
• 14 meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
• 15 beat in the melted chocolate until combined.
• 16 fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
• 17 refrigerate the cupcakes until 30 minutes before serving to set the frosting.

Creamy Veggies

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 5
• 3 1/4 cups frozen mixed vegetables (california mix)
• 1/2 cup cheez whiz
• 125 g philadelphia cream cheese (1/2 of 250g package)

Recipe

• 1 layer ingredients in 1 1/2 l microwaveable dish; cover.
• 2 microwave on high 13 minutes or unti heated through, turning dish after 7 minutes.
• 3 stir until wel blended.

Chicken In Cherry Marsala Sauce

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

Ingredients

• Servings: 4
• 2/3 cup dried cherries
• 2/3 cup marsala
• 2 teaspoons olive oil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon butter
• 1/4 cup finely chopped shallot
• 1 tablespoon chopped fresh thyme
• 1 cup reduced-sodium fat-free chicken broth

Recipe

• 1 combine cherries and marsala in a small microwave-safe bowl. microwave at high for 45 seconds, and set aside.
• 2 heat oil in a large nonstick skillet over medium-high heat. add chicken; cook 4 minutes on each side or until done. remove chicken from pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. cover and keep warm.
• 3 add butter to pan, and cook until butter melts. add shallots and thyme; sauté 1 minute or until tender. stir in broth, scraping pan to loosen browned bits. add cherry mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
• 4 reduce heat to medium, and simmer 5 minutes or until sauce is slightly thick. add chicken back to sauce and turn to coat.
• 5 serve with brown rice.

Apple-cranberry Crisp With Warm Toffee Sauce

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

Ingredients

• Servings: 6
• 1/4 cup water
• 1 cup granulated sugar
• 1 tablespoon butter
• 3/4 cup whipping cream
• 1/2 teaspoon pure vanilla extract
• 8 cups peeled and sliced apples
• 1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, cut in half
• 3/4 cup brown sugar
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 1/2 cups quick-cooking rolled oats
• 6 tablespoons melted butter

Recipe

• 1 for toffee sauce: measure water into a heavy-bottomed medium saucepan.
• 2 add sugar and butter; do not stir!
• 3 measure out whipping cream, set near the stove along with vanilla.
• 4 place saucepan over medium-high heat and bring to a boil without stirring. let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour. swirl pan gently on the unit until the colour becomes deeply golden.
• 5 avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. stir with a wooden spoon until smooth.
• 6 remove pan from heat; stir in vanilla. cool until lukewarm before pouring into a container; sauce thickens as it cools. (once cooled, sauce can be covered and refrigerated for up to a week.)
• 7 warm sauce in a small saucepan or briefly in the microwave before serving.
• 8 for crisp, evenly spread fruit in a 9 x 13-inch (3-l) baking dish or pan.
• 9 stir brown sugar with flour and cinnamon; mix in oats. pour in butter; stir until crumbs form and topping is evenly moistened.
• 10 spread over fruit and bake in preheated 350ºf (180ºc) oven 40 minutes, or until fruit is soft when tested with a skewer. crisp is delicious warm or at room temperature.
• 11 to serve, pour about 1 tbsp (15 ml) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.

Chocolate Orange Cupcakes- Vegan!

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

Ingredients

• 2 cups whole wheat pastry flour
• 3/4 cup dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2/3 cup prune, pureed
• 1 tablespoon stevia
• 1 cup soymilk
• 1 teaspoon vanilla
• 1/4 cup orange juice
• 1 tablespoon orange extract
• 2 ounces semisweet chocolate, chopped
• 2 tablespoons finely grated orange peel

Recipe

• 1 melt the chocolate in the microwave (1 minutes high heat) or my preferred way - a makeshift double broiler (boil some water in a small sauce pot, put a small saute pan over the sauce pot, lower heat, add chocolate, stir occasionally with a plastic spatula until melted ), let cool.
• 2 sift together flour, baking powder, baking soda, salt, cocoa, set aside.
• 3 whisk together wet ingredients (prunes through orange extract) until foamy, add orange peel. add wet ingredients to dry and combine. fold in melted chocolate.
• 4 line 16 (or possibly more) muffin tins with cupcake liner. pour batter in, filling cup 3/4 of the way.
• 5 bake at 350 20-25 minutes, until toothpick inserted into center comes out clean.

Apple-cranberry Turnovers

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

Ingredients

• 3 tablespoons apple jelly
• 1 large tart-sweet apple, peeled, cored, and cut into 1/4 inch pieces
• 1/3 cup dried cranberries
• 1 tablespoon cornstarch
• 1/8 teaspoon cinnamon
• 1 sheet frozen puff pastry, thawed for 30 minutes (half of a 17.3 oz. package)
• 1 large egg, beaten
• 2 tablespoons cold unsalted butter, cut into bits
• 1 tablespoon sugar

Recipe

• 1 position oven rack in the lower third of the oven; preheat to 400°.
• 2 add jelly to a microwaveable bowl; microwave on high for 30 seconds; stir in apple, cranberries, cornstarch, and cinnamon.
• 3 roll out pastry on a lightly floured surface into a 12x9 inch rectangle.
• 4 cut into 6 squares; divide apple mixture among squares, leaving a 1-inch border, and lightly brush egg on border.
• 5 dot filling with butter; fold each pastry into a triangle, enclosing filling, and crimp edges with a fork.
• 6 cut 2 small steam vents in the top of each turnover.
• 7 place turnovers on baking sheet lined with parchment paper.
• 8 brush tops lightly with more egg and sprinkle with sugar.
• 9 bake 18-20 minutes until puffed and golden; cool until warm but not hot, about 20 minutes.

Chile Chocolate Pretzels

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

Ingredients

• 2 cups milk chocolate chips, chop coarsely
• 1 teaspoon cayenne pepper
• 2 tablespoons vegetable shortening, not oil
• 36 pretzels

Recipe

• 1 prepare a baking sheet, lined with foil or waxed paper.
• 2 in a microsafe bowl, combine the chocolate, cayenne and shortening.
• 3 microwave on 50% power for 1 minute, remove and stir.
• 4 continue this process in 10 second increments until mixture is blended and smooth.
• 5 using a skewer, dip each pretzel one at a time into chocolate mixture making certain to coat each side.
• 6 place coated pretzels on lined baking sheet.
• 7 refrigerate until chilled.

Buffalo Wing Lettuce Wraps

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

Ingredients

• Servings: 2
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg
• 1 cup milk
• 2 chicken breast fillets
• 4 -6 cups vegetable oil
• 1/4 cup hot sauce (i use frank's hot sauce)
• 1 tablespoon margarine
• 1 celery rib
• 1 carrot
• 1/2 cucumber
• lettuce leaf
• ranch dressing

Recipe

• 1 combine flour, salt, peppers and paprika in a medium bowl.
• 2 in another small bowl, whisk together egg and milk.
• 3 cut chicken breast fillets into tiny bits, like 1 or 2 inches.
• 4 preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
• 5 dip chicken bits into egg mixture. coat well. next dip chicken bits into flour mixture and make sure they are well coated.
• 6 drop batches of chicken bits into the fryer for a few minutes -- until chicken is browned.
• 7 combine hot sauce and margarine in small microwavable bowl. microwave 20-30 seconds until margarine is melted. you can also do this in a small saucepan on the stove. be sure to stir to combine both ingredients.
• 8 meanwhile dice carrot, celery rib, and cucumber into small bits. set aside or place on plate.
• 9 place fried chicken bits in container, jar, or bowl with lid. pour the hot sauce mix over chicken, close the lid and shake. make sure all the chicken is well covered in sauce.
• 10 place lettuce leaves on plate. you can pour chicken bits equally on each lettuce leaf or serve the chicken seperately and let the eater serve themselves :). also add bits of cucumber, carrot, and celery. top off with drizzles of ranch dressing. enjoy! :d.

Buffalo Wing Chicken Dip

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

Ingredients

• Servings: 16
• 16 ounces cream cheese
• 12 ounces frank's red hot sauce
• 1 cup chunky blue cheese dressing (if you have any blue cheese crumbles at home, throw them in. it adds extra flavor!)
• 4 boiled boneless skinless chicken breasts, shreddred (you can shred this after it is boiled in your mini-prep, food processor, or blender. you can also bu)
• 16 ounces shredded cheddar cheese

Recipe

• 1 combine cream cheese, hot sauce, and dressing.
• 2 heat in microwave until cream cheese is melted. stir every couple of minutes so the cheese doesn't burn.
• 3 add chicken and about a cup of shredded cheese into the mixture.
• 4 mix together and put into a 9x13 dish.
• 5 top with as much cheese on top as you wish (i coat the whole top).
• 6 bake at 350 degrees for minutes.

Candy Carrot Coins

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 lb carrot
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 teaspoon water

Recipe

• 1 peel the carrots, then slice each one into rounds.
• 2 place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
• 3 microwave for 6 to 7 minutes or until the carrots are tender but not mushy. drain the water and set the carrots aside.
• 4 in a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
• 5 add the carrot coins and toss to coat with the brown sugar mixture. cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.

Britt's Low Carb Cheesecake With Crust

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 1/2 cups ground pecans
• 2 tablespoons splenda sugar substitute
• 4 tablespoons melted butter
• 1 (4 ounce) package cream cheese (must be at room temp! or use tip below)
• 1 cup splenda sugar substitute
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 3 eggs

Recipe

• 1 for the crust: grind nuts in food processor to fine consistency.
• 2 place in bowl, add splenda, mix.
• 3 add melted butter and mix with spoon thoroughly until mixture is coated.
• 4 press crust mixture into bottom and sides of 9" springform pan, no need to grease pan!
• 5 make sure crust is pressed together well, then place in preheated oven at 350 for 10 minutes.
• 6 (at this point you can start the filling).
• 7 take out and let cool while you finish the filling!
• 8 cheesecake filling: (tip! instead of leaving cream cheese out all day to get to right temp, place in microwave for 1 min or so until soft!).
• 9 take all cream cheese and whip with mixer.
• 10 add splenda and mix well.
• 11 add vanilla, mix.
• 12 add cinnamon and mix.
• 13 start adding eggs one at a time mixing completely before adding the next egg.
• 14 by the time you have mixed in all eggs the consistency will seem runny, that's correct-- but make sure to scrape sides of bowl and mix again.
• 15 after completed, pour mixture into middle of crust (batter will level out) and press middle of batter with spoon to get the batter to sides of pancrust a bit.
• 16 place in preheated oven at 375 and bake for aprox 35-45 min-- look for edges to go brown and middle to set.
• 17 allow cheese cake to cool at room temp for about 2 hours before placing in fridge (otherwise, cooling to fast will cause cracking).
• 18 place in fridge uncovered 4 hours-- cheesecake is ready when the bottom of the pan is cold!

Baleadas- Cheap, Easy Honduran Meal

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

Ingredients

• Servings: 2
• 1 cup shredded queso duro (honduran queso)
• 6 flour tortillas
• 1 (15 ounce) can refried beans
• 2 tablespoons butter or 2 tablespoons margarine

Recipe

• 1 butter the tortillas to your taste.
• 2 spread beans evenly over each tortilla.
• 3 sprinkle queso duro on top. (you'll have to grate it).
• 4 microwave for 20 seconds.
• 5 fold your tortillas in half and enjoy!

Chilean Torta De Merengue

Total Time: 6 hrs 15 mins Preparation Time: 45 mins Cook Time: 5 hrs 30 mins

Ingredients

• 4 large egg whites, room temp
• 1 pinch salt
• 1/2 cup superfine sugar (or regular granulated sugar whirred in the food processor or blender)
• 1 teaspoon lemon juice, fresh squeezed (can sub vinegar)
• 1 teaspoon pure vanilla extract (maybe not authentic, but mexican vanilla would be nice here)
• 1/2 cup sugar (granulated)
• 1 cup ground blanched nuts (almonds or hazelnuts)
• 1 tablespoon cornstarch
• 4 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons strong brewed coffee
• 1 lb cherimoya (approximately 1 fruit)
• 1 teaspoon lemon juice, fresh squeezed
• 2 tablespoons pisco or 2 tablespoons brandy
• 1 cup washed fresh berries (hulled sliced strawberries or whole raspberries)
• 1 1/2 cups heavy cream (whipping)
• chocolate curls
• powdered sugar

Recipe

• 1 meringue disks:.
• 2 preheat oven to 350 deg. f. grease and flour two 9" springform pans. if you prefer, line them with parchment paper.
• 3 on low speed, beat egg whites and salt in a large bowl with an electric mixer until foamy. at this point, increase mixer speed to high and beat egg whites until they form soft peaks. while still beating, add the superfine sugar one tablespoon at a time. beat for about 8 minutes, or until you see stiff glossy peaks. beat in lemon juice (or vinegar) and vanilla extract.
• 4 mix together the granulated sugar, nuts and cornstarch in a small bowl, then fold this mixture into the beaten egg mixture.
• 5 divide meringue equally between the two prepared springforms, then spread to even out. bake for about 30 minutes, or until the meringues are dry. turn off the oven, remove the springform from the bottom of the pans, and leave meringues in the oven to cool for an hour (leave oven door slightly open).
• 6 after cooling in oven, meringues can be used immediately, stored tightly wrapped for a few days at room temp, or frozen for a couple of months.
• 7 glaze:.
• 8 combine chocolate, butter and coffee in a small heavy-bottomed saucepan. over low heat, stir mixture until melted and smooth. if you prefer, this can be done in a microwave instead. once melted, allow to cool.
• 9 filling:.
• 10 halve the cherimoya and scrape the flesh into a mixing bowl using a small spoon. mash the cherimoya flesh with a fork, hen pick out the seeds and throw them out. mix the fruit mash with the lemon juice and pisco or brandy. mix the berries into the cherimoya mixture.
• 11 softly whip the cream (and stabilizer, if using) in a large bowl on low speed. increase the speed to high and whip until stiff peaks form. divide whipped cream in half. fold the prepared fruit mixture into one half of the whipped cream.
• 12 assembly:.
• 13 place one of the meringue disks on a serving plate with a bit of the plain whipped cream underneath to keep disk from slipping around. drizzle the glaze over the meringue (don't spread it, though), then spread the fruit on top. place second meringue disk over the fruit. using a decorator bag with a 1/4" star tip, pipe 8 to 10 circles of cream around the top of the meringue disk. if using, arrange berries &/or chocolate curls on top of the torte. sprinkle with powdered sugar (if using the chocolate curls, the powdered sugar should be sprinkled on before the chocolate for a better appearance). chill for at least 4 hours before serving (can be chilled overnight).
• 14 slice with a thin, sharp knife to serve.

Chocolate Oatmeal Pecan Snack Cookies

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

Ingredients

• 1 3/4 cups all-purpose flour
• 1 3/4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter, softened
• 6 ounces reduced-fat cream cheese, softened
• 1 1/2 cups firmly packed dark brown sugar
• 1/2 cup egg substitute
• 1 teaspoon vanilla extract
• 3 cups uncooked oats (regular)
• 3/4 cup dried cherries
• vegetable oil cooking spray
• 1/2 cup pecans
• 4 (7/8 ounce) dark chocolate bars, broken into pieces

Recipe

• 1 preheat oven to 350 degrees f. combine flour, pumpkin pie spice, salt ans baking soda.
• 2 beat butter, cream cheese and sugar at medium speed with an electric mixer until fluffy. add egg substitute and vanilla, beating until blended.
• 3 gradually add flour mixture, beating at low speed just until blended. stir in oats and dried cherries.
• 4 drop dough by rounded tablespoons onto baking sheet coated with cooking spray, gently flatten dough into circles. sprinkle about 1/2 tsp chopped pecans onto each dough circle.
• 5 bake in batches at 350 degrees f. for 13-14 minutes or until a wooden pick inserted in centers come out clean. remove cookies from baking sheets to wire racks and let cool 10 minutes.
• 6 microwave chocolate pieces in a small microwave safe bowl at high for 45 seconds- 1 minute or until melted and smooth, stirring at 15 second intervals. spoon chocolate into a small zip top plastic bag. snip 1 corner of bag with scissors to make a tiny hole. let stand one hour until set.
• 7 bake in batches at 350 degrees f. for 13-14 minutes or until a wooden pick inserted in centers come out clean. remove cookies from baking sheets to wire racks and let cool 10 minutes.

Broadway Brownie Bars

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 (8 ounce) package cream cheese, softened and divided
• 1 1/2 cups sugar, divided
• 2 tablespoons all-purpose flour
• 1 cup butter or 1 cup margarine, softened and divided
• 1 large egg
• 2 1/2 teaspoons vanilla extract, divided
• 2 (1 ounce) unsweetened chocolate squares, divided
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 1/4 cups chopped walnuts, divided
• 1 cup semi-sweet chocolate chips
• 2 cups miniature marshmallows
• 1/4 cup milk
• 3 cups sifted powdered sugar

Recipe

• 1 beat (6 ounces) 3/4 cup cream cheese at medium speed with an electric mixer until smooth.
• 2 add 1/2 cup sugar, 2 tablespoons flour, 1/4 cup butter, 1 egg, and 1/2 teaspoon vanilla; beat until blended.
• 3 set cream cheese batter aside.
• 4 microwave 1/2 cup butter and 1 square unsweetened chocolate in a 1-quart microwave-safe bowl at high 1 minute or until melted, stirring once.
• 5 in another bowl, beat 2 eggs at medium speed, and gradually add remaining 1 cup sugar, beating well.
• 6 add 1 teaspoon vanilla extract to the egg/sugar mixture, and beat until blended.
• 7 add 1 cup flour and baking powder to the egg/sugar/vanilla mixture, beating well.
• 8 add melted chocolate to the egg/sugar/vanilla/flour mixture, and beat until chocolate batter is blended.
• 9 stir in 1 cup chopped walnuts.
• 10 pour chocolate batter into a greased 13- x 9-inch pan.
• 11 top with cream cheese batter.
• 12 sprinkle with remaining 1/4 cup chopped walnuts and the one cup of chocolate chips.
• 13 bake at 350° for 24-28 minutes.
• 14 sprinkle with marshmallows, and bake 2 more minutes.
• 15 combine remaining 1/4 cup butter, remaining 1/4 cup cream cheese, remaining 1 square unsweetened chocolate, and milk in a saucepan.
• 16 cook over medium heat, stirring constantly, until butter and chocolate melt.
• 17 stir in powdered sugar and remaining 1 teaspoon vanilla. (if frosting is too thick, add a tad more milk until desired spreading consistency).
• 18 drizzle or spread over brownies.
• 19 chill; cut into squares.

Buffalo Sweet Potato & Blue Cheese Pizza

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

Ingredients

• 1 1/2 cups unbleached flour
• 1 (1 1/2 teaspoon) package active dry yeast
• 1 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon olive oil, plus more for coating
• 1 teaspoon honey
• 2 tablespoons dry wine
• 3/4 cup buffalo wing sauce
• 1 sweet potatoes, baked or 1 sweet potato, cooked in the microwave until tender throughout
• 1/2 cup shredded mozzarella cheese
• 3 ounces blue cheese, crumbled
• 1 teaspoon coarse cornmeal

Recipe

• 1 mix the flour and salt in a big bowl, mixing well. sprinkle the top of the flour with the yeast, then add the wet ingredients and mix together into a big clump.
• 2 flour a surface, and dump contents of bowl onto it. knead everything together until all the ingredients are mixed well. super lazy mel tip: you can knead the dough right inside the bowl. you may hurt your knuckles a bit, but the clean up is much easier.
• 3 pick the dough up, then lightly oil the bowl and place the dough ball inside, coating all sides with oil. cover the ball tightly with plastic wrap and let the dough rise for at least 2 hours. i let it sit out on the counter all day while i’m at work and that seems to be fine as well.
• 4 knead the dough for a bit to remove the air bubbles. cover with plastic wrap and let stand for 30 more minutes.
• 5 if you have a pizza stone, preheat it under your oven’s broiler. if you don’t, preheat the cookie sheet you’ll use.
• 6 while your pizza stone heats, grate the potato with a box grater, or simply mash it up with a fork.
• 7 roll out your dough as thinly as possible. sprinkle the cornmeal on the heated stone or cookie sheet, then top it with the dough.
• 8 brush on half of the buffalo sauce, then cover the pizza with the sweet potato as evenly as possible. brush on the remaining buffalo sauce and sprinkle evenly with mozzarella.
• 9 pop that into the oven for 6 – 8 minutes under the pre-heated broiler. watch it closely. it’s done when the dough is crisp and the cheese is browned.
• 10 remove from oven and immediately sprinkle with the blue cheese as evenly as possible. slice and serve immediately.

Almond Joy Candies

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

Ingredients

• Servings: 12
• 1/3 cup karo syrup
• 1 cup coconut
• 1/2-1 teaspoon almond extract (depends on how strong an almond flavor you wish)
• 12 almonds
• 5 ounces chocolate bark (you may need more to coat properly)

Recipe

• 1 toast the almonds in the oven at 400°f just till they are warm and you can start to smell them (3-5 min); set aside.
• 2 bring the karo to a boil and add the coconut, remove from heat and add extract.
• 3 place in fridge till firm.
• 4 form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (you can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer).
• 5 melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt.
• 6 dip each candy into the chocolate; coat evenly and completely. no coconut should be exposed! place on a wax paper lined cookie sheet in the fridge till chocolate is set.
• 7 store in a airtight container.

Chiles Rellenos

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

Ingredients

• 6 wax peppers (hot hungarian yellow or other banana pepper)
• 3 ounces monterey jack cheese
• 1 tablespoon butter
• 2 eggs
• 2 egg whites (throw away the yolks, save them for something very rich, or give them to the dog)
• 3 ounces part-skim mozzarella cheese
• 6 tablespoons sour cream

Recipe

• 1 cut top of pepper one quarter way around, then slit downward to tip.
• 2 remove seeds.
• 3 blanch and simmer in water for about 20 minutes.
• 4 cut 6 chunks of monteray jack cheese and insert into peppers.
• 5 beat eggs.
• 6 put butter in skillet on medium heat, pour in small amount of egg mixture when butter starts to get hot.
• 7 when egg mixture begins to firm, place filled pepper on one half of circle of batter and flip batter over the pepper as the eggs cook.
• 8 do this for all 6 peppers.
• 9 remove to 2 or 3 small microwavable plates.
• 10 top with grated mozzarella cheese and a tablespoon of sour cream.
• 11 microwave for about one minute, or until cheese melts.
• 12 serve.

Awesome Chocolate Morsel Brownies

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

Ingredients

• Servings: 12
• 1/2 cup unsalted butter
• 6 ounces semisweet chocolate morsels
• 2 eggs
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup flour

Recipe

• 1 preheat oven to 325 degrees.
• 2 line 8 x 8 square pan with foil and spray with vegetable oil.
• 3 in microwave, heat butter and chocolate until just melted.
• 4 beat eggs with salt and sugar for about 1 minute by hand.
• 5 fold in the chocolate mixture.
• 6 add vanilla extract and blend in the flour.
• 7 bake 25-30 minutes.
• 8 test with 1 uncooked piece of spaghetti by inserting it straight down. if it comes out clean, it is done.
• 9 cool before cutting and enjoy!

Citrus Glaze On Asparagus Or Broccoli

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• 16 asparagus spears or 16 broccoli
• 2 tablespoons orange marmalade
• 1 teaspoon lemon juice
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 prepare your asparagus or other veggie as wanted.
• 2 we prefer to grill the asparagus until just tender, approx 12 minute.
• 3 microwave 2 tbsp marmalade for about 20 sec, just enough to liquefy it.
• 4 stir in 1 tsp lemon juice. *optional: for heat and to help cut the sweetness add a dash of crushed red pepper.
• 5 drizzle over desired dish!
• 6 yummy -- .

Bulgur Stuffing With Dried Cranberries & Hazelnuts

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

Ingredients

• 1 tablespoon olive oil
• 3 cups onions, 2 large chopped
• 1 cup celery, 2-3 stalks chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 cups bulgur, rinsed
• 3 cups reduced-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon salt (to taste)
• 2/3 cup dried cranberries
• 1/4 cup orange juice
• 2/3 cup hazelnuts, toasted chopped (2 ounces)
• 1/2 cup fresh flat-leaf parsley, chopped
• fresh ground pepper

Recipe

• 1 over medium heat, in a dutch oven, heat oil.
• 2 add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
• 3 to softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
• 4 add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
• 5 bring to a simmer.
• 6 reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
• 7 in a small microwave-safe bowl, combine dried cranberries and orange juice.
• 8 cover with plastic wrap and add a few slits in the plastic wrap for vents.
• 9 microwave on high for approximately 2 minutes.
• 10 this step can also be done on the stove top.
• 11 in a small saucepan, bring dried cranberries and orange juice to a simmer.
• 12 remove from microwave or heat and set aside to let cranberries plump.
• 13 in large mixing bowl, add bulgur and discard the bay leaf.
• 14 add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
• 15 fluff mixture with a fork and serve.
• 16 note: if making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
• 17 cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
• 18 the stuffing can also be baked at 350f degrees for 25 to 30 minutes or also until heated through.
• 19 if using to stuff a turkey, prepare as stated above.
• 20 let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
• 21 heat remainder separately.

Awesome Turtle Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 low fat graham cracker pie crust
• 8 ounces cool whip lite
• 7 ounces marshmallow creme
• 8 ounces light cream cheese
• 1 teaspoon vanilla extract
• 1/3 cup dark chocolate chips, divided
• 1/3 cup caramel sauce, divided
• 1 cup pecan halves, divided

Recipe

• 1 toast pecans over medium heat for about 5 minutes.
• 2 coarsely chop half of the pecans and set aside.
• 3 melt chocolate in microwave for about 20 seconds and stir, repeat if necessary until smooth.
• 4 pour 2/3 of the melted chocolate into the crust and smooth with a spoon
• 5 sprinkle the chopped pecans over the chocolate covered crust and set aside.
• 6 in a mixing bowl, combine the cream cheese, vanilla, and marshmallow creme until smooth.
• 7 fold in coolwhip.
• 8 fold in 2/3 of the caramel sauce until just ribboned through.
• 9 pour mixture into pie crust.
• 10 drizzle with remaining caramel sauce and melted chocolate.
• 11 top with remaining pecans.
• 12 refridgerate for several hours before serving.

Balsamic Roasted Carrots

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

Ingredients

• Servings: 8
• 4 lbs carrots, cut in 2-inch pieces
• 1/4 lb shallot, cut in 1/2-inch thick wedges (3 large)
• 3 tablespoons butter, divided
• 2 tablespoons firm packed brown sugar
• 1 tablespoon light molasses
• 1/2 cup balsamic vinegar
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350°f.
• 2 put vegetables in a 13x9-inch dish.
• 3 melt 2 t butter in a skillet over medium heat until lightly browned.
• 4 add sugar, molasses and vinegar.
• 5 bring to a boil, stirring constantly until it is reduced to 1/2 cup (2 minutes). pour mixture over carrots and shallots and toss to coat.
• 6 roast in oven 50 minutes stirring once.
• 7 remove from oven. stir in remaining 1 t butter and salt.
• 8 **this can be made ahead of time.
• 9 just cover and refrigerate.
• 10 then let stand at room temperature for 1 hour.
• 11 microwave on high covered for 5-6 minutes stirring once.

Chicago-style Hot Dogs

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

Ingredients

• Servings: 4
• 4 natural casing beef frankfurters (i like boar's head brand)
• 4 hot dog buns (with poppyseeds if you can find them)
• 1 small onion, diced fine
• 3 -4 teaspoons sweet pickle relish (bright green type if you can find it!)
• 1 cold-pack kosher dill pickle, quartered lengthwise
• 1 small tomato, sliced into julienne strips
• 4 -8 pickled sport bell peppers or 4 -8 tiny hot peppers (kroger sells these)
• dusseldorf-style brown mustard, with horseradish,to taste (may use yellow mustard)
• celery seed
• poppy seed (omit if using seeded buns)
• beer, for simmering (standard golden lager preferred; not authentic) (optional)

Recipe

• 1 simmer frankfurters in beer or water for approximately 10 minutes.
• 2 warm buns in microwave, until slightly warm and soft.
• 3 to assemble hot dogs, place frank in each bun.
• 4 add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
• 5 sprinkle with celery and poppy seeds.
• 6 serve.

Chocolate Oatrage Snack Cake

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 15
• 1 cup butter
• 1/2 cup all-purpose flour
• 1 1/3 cups quaker oats
• 1 cup firmly packed brown sugar
• 2 eggs
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla
• 2 cups chocolate chips, divided into 2 portions

Recipe

• 1 mix butter, flour, oats, brown sugar, eggs, walnuts, and vanilla.
• 2 beat 3 minutes until light and fluffy.
• 3 stir in 1 portion of chocolate chips.
• 4 spread in 11x7 glass pan.
• 5 cook in microwave on high for 8 minutes.
• 6 sprinkle remaining chocolate chips on top and let sit for 10 minutes.
• 7 spread chocolate evenly over cake. cool, cut, and serve.

Broccoli And Chicken Baked Mac & Cheese

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

Ingredients

• Servings: 8
• 1 lb chicken breast, diced
• olive oil
• 8 ounces broccoli florets, cooked and chopped (i used a little over a half of a regular sized bag of frozen broccoli cuts. use more or less to fit )
• 1 lb elbow macaroni, cooked
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 (10 ounce) can evaporated milk
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 cup parmesan cheese
• 1/2 teaspoon seasoning salt
• 6 tablespoons butter (or 3/4 of a stick)
• 2 (8 ounce) bricks sharp cheddar cheese, shredded (i shredded them in a food processor)

Recipe

• 1 preheat oven to 350.
• 2 heat about 1 tbsp olive oil in a large saucepan over medium/high heat. add chicken to the pan and saute until done, seasoning with salt and pepper if preferred.
• 3 if broccoli florets are not already cooked and chopped, do this now. you can buy frozen chopped broccoli to save time.
• 4 add chicken and broccoli to the already cooked macaroni pasta. toss to make sure it is well mixed.
• 5 in a medium mixing bowl, combine the cheddar cheese soup, evaporated milk, sour cream, milk, parmesan and seasoned salt. add the butter after everything else is mixed.
• 6 cover with plastic wrap and cut a few slits in the top to vent.
• 7 microwave for 4 minutes to melt butter and heat the rest of the soup mixture. make sure butter is melted when finished. if not, stir and microwave for another minute or two.
• 8 to assemble the macaroni, layer 1/2 of the macaroni/chicken/broccoli mixture in the bottom of a sprayed 9x13 glass baking dish. top with half of the cheese soup mixture. top with half of the shredded cheese.
• 9 repeat all three layers one more time.
• 10 bake, uncovered, for 25 minutes or until the edges are bubbly and the cheese on top is melted. if the top is already browned, skip the next step.
• 11 turn oven to broil and allow macaroni to remain in the oven for 5 minutes until the cheese on top is lightly browned. you may even want to keep the oven door open a crack to watch the top and make sure it doesn't burn.
• 12 you can make this a day or two ahead of time, cover with plastic wrap and keep in the fridge until you are ready to bake it. just remove it from the fridge about 45 minutes before baking so it comes up to room temperature and cooks evenly.

Bulgur Wheat And Roasted Vegetable Salad

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

Ingredients

• Servings: 1
• 1/2 cup bulgar wheat
• 1/2 pint cold water
• 1 tablespoon linseeds
• 2 tablespoons sunflower seeds (mixed) or 2 tablespoons pine nuts (mixed) or 2 tablespoons pumpkin seeds (mixed)
• 1 (230 g) can tomatoes
• 1 garlic clove
• 1 small courgette
• 1 small carrot
• 1 regular-sized onion
• 1/2 red pepper
• 2 mushrooms
• 2 teaspoons mixed herbs
• 1 teaspoon paprika
• 1 pinch salt
• 1 pinch black pepper
• 2 teaspoons olive oil

Recipe

• 1 cover bulgur wheat with cold water in a saucepan, partially cover pan with lid, bring water/wheat to boil and then simmer for approximately 10 minutes or until cooked (wheat should have a plump, soft but slightly chewy consistency, take care that the water does not boil over the pan or the wheat will go everywhere!).
• 2 drain wheat in sieve, rinse with recently boiled water to remove starch, set aside in a bowl to cool.
• 3 wash and slice courgette, carrot and 1/2 the onion fairly thinly, chop pepper and mushrooms a little more chunkily (i like my pepper slightly crunchy, but prepare according to your taste).
• 4 mix veggies on a baking tray with 1 tsp oil, 1 tsp herbs, paprika and salt (this can be ommitted if you're watching your salt intake, the flavour of the veggies is still yummy).
• 5 grill vegetables under a moderately high grill until browned at the edges/cooked to your taste, remembering to turn after about 5-10 minutes to ensure cooking on both sides, set aside to cool.
• 6 chop the other 1/2 onion and the garlic clove, blend can tomatoes in a food processor (alternatively you could buy passata, or concentrated tomato juice); mix with onion, 1 tsp herbs, pinch black pepper, garlic and 1tsp olive oil in a saucepan.
• 7 cover with a pan-lid and simmer tomato sauce over a low heat for 10-15 minutes, until the liquid has reduced by about 1/3- it should be a relatively runny paste (alternatively you can microwave the sauce in a bowl, covered with microwave cling-film, for approximately 3 minutes on a high setting, followed by another three on a medium setting), set aside to cool.
• 8 to the cooled bulgur wheat, add the linseeds and mixed pine nuts/pumpkin and sunflower seeds; mix the cooled sauce with the cooled vegetables, toss into the wheat/seeds.
• 9 enjoy, (or store in an airtight container in the fridge and eat within two days).

Blooming Apple Recioe

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

Ingredients

• Servings: 2
• 2 honey crisp apples or 2 any other crisp apples
• 2 tablespoons butter
• 3 tablespoons dark brown sugar, packed
• 1 tablespoon flour
• 1 teaspoon ground cinnamon
• 4 caramels, unwrapped
• whipped cream, vanilla ice cream, caramel sauce, cinnamon

Recipe

• 1 preheat oven to 375 degrees.
• 2 slice 1/4 off the top of the apples.
• 3 core the apples.
• 4 using a sharp knife make two deep circular cuts around the top of the apples.
• 5 turn apple over and make vertical narrow cuts around the apple, not through the apple, just around. like a blooming onion.
• 6 turn apple over again and check that it looks like a blooming onion.
• 7 place apples in an oven proof dish and put caramels in the center of the apples.
• 8 heat butter and brown sugar and microwave for 30 seconds and stir. cook for an additional 30 seconds.
• 9 remove from microwave and add flour and cinnamon.
• 10 pour evenly over 2 apples.
• 11 bake for 25-30 minutes. check apples after 25 minutes to make sure they are tender, if not cook for another 5 minutes.
• 12 remove from oven and place in bowls.
• 13 top with a scoop of vanilla ice cream, caramel sauce and cinnamon, if desired.

Awesome Cream Cheese Frosting

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 12 ounces room temperature cream cheese
• 1/2 cup powdered sugar
• 4 tablespoons butter
• 1 teaspoon vanilla extract

Recipe

• 1 melt butter in microwave for 1 minute.
• 2 with hand mixer, mix cream cheese, and butter.
• 3 add half of powdered sugar and vanilla extract, mix well and add rest of powdered sugar(this could get a little messy).
• 4 cover and chill in refrigorator for an hour.
• 5 take out and spread on slightly warm cake or cupcakes.

Chile Con Queso (microwave)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 1 tablespoon vegetable oil
• 1/2 cup onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon flour
• 4 ounces green chilies, drained and chopped
• 1 large fresh tomato, peeled and seeded and chopped
• 1 tablespoon hot taco sauce
• 1/4 cup evaporated milk
• 6 ounces monterey jack cheese, coarsely grated
• 6 ounces sharp cheddar cheese, coarsely grated
• tortilla chips, for dipping

Recipe

• 1 place vegetable oil, onion and garlic in a microwaveable container.
• 2 cook on high, uncovered, 1 to 2 minutes.
• 3 stir and continue to cook 1 to 2 minutes.
• 4 add cheese, stir and cook on medium power for 2 to 3 minutes.
• 5 stir and cook for 1 to 2 more minutes until cheese is melted.
• 6 pour into a fondue pot or serving dish. serve warm.

Balsamic Plum Preserves

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

Ingredients

• 4 1/2 cups unpeeled and diced plums (about 2 1/2 lb.)
• 1 1/2 cups sugar
• 3 tablespoons balsamic vinegar
• 1 (1 3/4 ounce) package powdered fruit pectin
• 1 tablespoon chopped fresh basil

Recipe

• 1 stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.
• 2 microwave at high 8 minutes (mixture will boil). stir mixture, and microwave at high 8 to 10 minutes or until thickened. (you're going for the viscosity of pancake syrup here.
• 3 the mixture will thicken to soft-set preserves after it cools and chills.) stir basil into warm preserves.
• 4 cool mixture completely (about 2 hours). serve immediately, or cover and chill preserves in an airtight container until ready to serve. store in refrigerator up to 3 weeks.

Candi's Shortcut Two-bite Brownies

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 (37 ounce) container two-bite brownies
• 2 ounces baking chocolate (2 squares)
• 2 tablespoons milk
• 1 (8 ounce) package cream cheese
• 1/4 cup powdered sugar
• 1 cup cool whip topping
• 1 pint strawberry
• 2 cups semi-sweet chocolate chips (optional)

Recipe

• 1 microwave chocolate and milk in an uncovered glass bowl on high for 1 minute. stir until smooth.
• 2 in a medium mixing bowl, combine cream cheese and powdered sugar. mix well.
• 3 stir chocolate mixture into cream cheese mixture until smooth.
• 4 fold in whipped topping.
• 5 spoon mixture into a quart sized ziplock bag and snip off a small corner of the bag.
• 6 pipe mixture from ziplock bag on to the top of each brownie.
• 7 slice strawberries into slim slices (using an egg slicer can work if your strawberries aren't too ripe).
• 8 (optional) microwave semi-sweet chocolate chips until melted. using a spoon drizzle the tops of brownies with chocolate.

Blt Dip

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

Ingredients

• Servings: 12
• 2 lbs bacon
• 2 cups mayonnaise
• 2 cups sour cream
• 2 medium ripe tomatoes (or 6 plum)
• 3 green onions
• chips

Recipe

• 1 place bacon in a large, deep skillet.
• 2 cook over medium high heat until evenly brown.
• 3 drain on paper towels.
• 4 in a medium bowl, combine mayonnaise and sour cream.
• 5 crumble bacon into the sour cream and mayonnaise mixture. garnish with green onions.
• 6 mix in tomatoes just before serving.
• 7 serve with chips.
• 8 *you could use the pre-cooked bacon and microwave it for a couple of minutes to make it even easier.

Almond Raspberry Braid

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

Ingredients

• Servings: 10
• 4 tablespoons butter
• 1/3 cup milk
• 1 (1/4 ounce) packet active dry yeast
• 1/4 cup warm water
• 1/2 cup sugar, plus 1 teaspoon
• 2 eggs
• 1/2 teaspoon salt
• 2 teaspoons grated lemon peel
• 1 teaspoon ground cardamom
• 3 cups bread flour
• 2/3 cup raspberry preserves
• 1 (7 ounce) box odense almond paste
• 1 egg , room temperature

Recipe

• 1 put butter and milk in a small dish and melt in microwave. cool to luke-warm.
• 2 add warm water (between 100-110°f) to a medium bowl. note: water that is too warm will kill the yeast so be careful. sprinkle yeast and one teaspoon of sugar into water. whisk until dissolved and let stand for 10 minutes or until bubbly and doubled in volume.
• 3 add remaining 1/2 cup sugar, eggs, salt, lemon peel, cardamom and milk mixture to yeast. whisk until will mixed.
• 4 add flour, one cup at a time, mixing well between each cup. the dough is done when it pulls away from the side of the bowl and forms a ball.
• 5 turn dough onto a floured work surface. knead about 4 minutes or until dough feels soft and elastic.
• 6 oil a bowl big enough to allow dough to double in size. form the dough into a ball and place in bowl, turning once so the top is coated with oil.
• 7 cover bowl with wax paper and a towel. let rise for one hour or until dough is doubled in size.
• 8 meanwhile, line a cookie sheet with parchment paper, or lightly grease it.
• 9 punch down dough. flour work surface and roll dough into a 10” x 14” rectangle. transfer to the cookie sheet.
• 10 with the back of a knife, mark the dough lengthwise into three long 14” lanes of equal size.
• 11 for braiding strips, cut the two outer lanes into angled strips a little more than an inch wide. tip: kitchen shears are easier for this step than a knife.
• 12 spread the raspberry preserves down the center lane. slice the almond paste into thin coins and lay over the preserves.
• 13 braid the strips one side over the other, covering the raspberry and almond paste. give a gentle pull to keep the braid neat. cover braid with towel and let rise 40-60 minutes.
• 14 preheat oven to 350°f, with rack in middle.
• 15 whisk egg with 1 teaspoon water and brush onto braid. bake for 30 minutes or until golden brown and braid sounds hollow when tapped.

Chocolate Oreo Bark

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

Ingredients

• 12 -15 oreo cream-filled chocolate sandwich cookies, carefully broken into quarters
• 12 ounces milk chocolate
• 6 ounces chocolate

Recipe

• 1 melt the milk chocolate in a double boiler, stirring until smooth.
• 2 drop in the broken cookies, and stir very gently to coat the cookies well.
• 3 (if you prefer, melt in your microwave oven, but you'll have to find those directions elsewhere.) spread out on a foil-covered cookie sheet, keeping the mass together, but trying your best to keep the cookies from being on top of one another.
• 4 try not to let the chocolate be too thick in any one spot, or it will be difficult to break up when cool.
• 5 melt the chocolate, then drizzle& glop it on top of the milk chocolate& cookies, using it to fill in where there may be a thin spot.
• 6 let cool& harden, then break into approximately bite-sized pieces.
• 7 to cool this quickly, you can put the tray in your refrigerator or freezer for a short time, or if the tray is too large for that, or if you never have room in your fridge/freezer, try this trick: i take a couple of ice packs (the soft, squishy kind for boo-boos) out of my freezer, where we always keep them, and stick them under the tray.
• 8 the chocolate will cool& harden a lot quicker than if you left it on the counter.

Candied Canned Yams With Marshmallows (gf)

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

Ingredients

• 3 (40 ounce) cans cut yams in syrup, syrup reserved
• 1/2 cup rice flour (or 1/4 c cornstarch as a gf alternative, or 1/2 c all-purpose flour if gluten-free doesn't matter)
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1/4 cup butter (half a stick)
• 10 ounces marshmallows (less if desired)

Recipe

• 1 preheat oven to 350 degrees. spray a 9x13x2 baking pan (or 4 quart casserole) with cooking spray.
• 2 mix flour, brown sugar and salt in a microwavable 4 cup measuring cup.
• 3 add syrup from yam cans so that the measuring cup contains about 2 1/2 cups. (you'll add about 2 cups of syrup, but some of the sugar and flour dissolves.) stir.
• 4 add butter, sliced.
• 5 microwave, stirring frequently, until sauce is thick, but still pourable. this step took me about 10 minutes. i start with 90 seconds, then stir every 30 or 20 seconds. if it gets too thick, add water and stir.
• 6 place yams in sprayed casserole. pour sauce over yams. bake until the sauce starts to bubble, about 25 minutes.
• 7 top with marshmallows and return to the oven to brown, about 10 minutes.

Balsamic Raspberry Coulis

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

Ingredients

• 1 (12 ounce) package frozen raspberries
• 1/4 cup sugar
• 1/8 teaspoon black pepper
• 1 teaspoon balsamic vinegar

Recipe

• 1 mix all ingredients in a 4 quart microwave safe container.
• 2 heat on high for 8-10 minutes or until boiling, stirring once.
• 3 put mixture through a sieve to strain and remove seeds.
• 4 put in a jar and chill untill served - or up to one week.

Chi-chi's Chile Con Queso

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

Ingredients

• 1 lb processed cheese (velveeta works well)
• 3/4 teaspoon granulated garlic
• 4 1/2 ounces canned diced green chilies, drained
• 3/4 ounce canned diced jalapeno, drained
• 3/4 ounce fresh diced green pepper
• 2 3/4 ounces canned diced red peppers, drained

Recipe

• 1 cut processed cheese into pieces no more than 1 inch thick.
• 2 spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients.
• 3 spread all remaining ingredients evenly over the top of the processed cheese.
• 4 cover with a microwavable plastic lid and microwave on high for 2 minutes.
• 5 stir.
• 6 repeat the microwaving process and stirring process until melted and heated to a temperature of 150°f.
• 7 serve with your favorite tortilla chips.

Cranberry Coffee Cake

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

Ingredients

• Servings: 10
• 1 (18 ounce) package yellow cake mix
• 1 (3 3/4 ounce) package vanilla instant pudding mix
• 4 eggs
• 1 cup plain yogurt
• 1/4 cup vegetable oil
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup chopped pecans or 1/2 cup walnuts

Recipe

• 1 prehaeat the oven to 350°. grease and flour 9" x 13" baking pan.
• 2 in a large bowl, blend cake mix, pudding mix, eggs, yogurt and oil. beat with electric mixer on high for 3 minutes, scraping bowl often.
• 3 spread 2/3 of the batter into the prepared pan.
• 4 put cranberry sauce into a microwave safe bowl and heat it for 30-60 seconds, to soften. spread, evenly, over the cake batter. spoon remaining batter evenly over cranberry layer. sprinkle with nuts.
• 5 bake for 45-50 minutes or until the top springs back when pressed lightly with a finger. cool on a rack for 30 minutes before serving.

Cranberry Corn Muffins

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

Ingredients

• 1/2 cup dried cranberries, chopped
• 1/4 cup orange juice
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup yellow cornmeal
• 1 1/8 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup refrigerated liquid egg substitute, such as egg beaters
• 2 tablespoons oil
• 1 teaspoon grated orange zest

Recipe

• 1 preheat oven to 400. coat 12 muffin cups with cooking spray.
• 2 in microwave safe bowl combine cranberries and orange juice. microwave on high in 30 second intervals until hot.
• 3 meanwhile, in bowl, combine flour, sugar, cornmeal, baking power, soda and salt.
• 4 whisk in buttermilk, egg substitute and oil until just blended.
• 5 stir in cranberry mixture and zest.
• 6 divide among 12 muffin cups.
• 7 bake 15 minutes or until golden and toothpick inserted into centers comes out clean. cool 5 minutes.
• 8 transfer from pan to rack; cool completely.