Barbecued Alaskan Salmon

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 1/2 teaspoon pepper
• 4 salmon steaks

Recipe

• 1 combine first 6 ingredients in a small microwave safe container.
• 2 heat in the microwave until sugar is dissolved.
• 3 use sauce to baste salmon steaks while grilling over medium hot grill, for 5 minutes.
• 4 turn salmon, baste and grill 7 minutes longer, turning and basting occasionally, until salmon flakes easily with a fork.

Candy Cane Snowballs

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

Ingredients

• 2 cups butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups flour
• 1 cup pecans, chopped
• 8 ounces chocolate
• 1/3-1/2 cup crushed candy cane

Recipe

• 1 in a large mixing bowl, cream butter and powdered sugar. stir in vanilla. gradually add flour.
• 2 stir in pecans. refrigerate for 3-4 hours or until easy to handle.
• 3 roll into 1 inch balls. place 2 inches apart on ungreased cookie sheets. bake at 350 for 18-20 minutes or until lightly browned.
• 4 remove to wire racks to cool. melt chocolate in the microwave. di pthe top of each cookie into the chocolate, then the crushed candy canes.

Beginner Quiche

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

Ingredients

• Servings: 6
• 1 1/2 cups whole milk
• 3 eggs
• 2 egg yolks (save the whites for another recipe)
• 4 ounces shredded cheddar cheese (by weight)
• 4 ounces shredded swiss cheese (by weight)
• 4 slices american style smoked bacon, cooked and crumbled
• 2 small onions, thinly sliced into half-moon slices
• 2 tablespoons oil or 2 tablespoons butter
• 1 dash salt
• 1 teaspoon onion powder
• 1 dash nutmeg
• pepper, to taste
• 2 tablespoons flour
• 1 par-baked pie crust (frozen is fine; i use marie callendar's brand)

Recipe

• 1 preheat oven to 400 degrees. preheat a cookie sheet or upside down cast iron pan.
• 2 parbake pie crust by lining uncooked pie crust with parchment paper and filling with pie weights or uncooked dry beans.
• 3 bake atop cookie sheet or cast iron pan for 10-15 minutes, or until golden brown.
• 4 while crust is baking, mix together eggs and milk until thoroughly combined.
• 5 add onion powder, pepper and nutmeg.
• 6 sweat onions in oil/butter until soft.
• 7 sprinkle with salt while cooking to prevent browning.
• 8 if they get a little brown, that is okay.
• 9 remove onions from heat and set aside.
• 10 shred cheese, if necessary.
• 11 you should have 8 ounces total of shredded cheese. the weight is after shredding.
• 12 mix shredded cheese with flour.
• 13 remove crust from oven.
• 14 fill with onions, bacon, cheese in that order.
• 15 pour egg/milk mixture over fillings until crust is full (just below the crust edge). do not overfill!
• 16 (if you have extra custard mix, you can cook it in small pyrex ramekins with a bit of cheese for a crustless mini-quiche.)
• 17 cover edges of pie crust with foil to prevent over-browning. remove this foil for the last 10 minutes of baking.
• 18 bake at 400 degrees for 30 minutes on the preheated cookie sheet or cast iron pan.
• 19 allow to cool slightly before serving.
• 20 this can also be served cold for brunches or breakfast.
• 21 to reheat in the microwave, place 1 slice on a plate; cover with paper towel; warm on 70% power for 1-2 minutes.

Almond Oil Lotion

Total Time: 22 mins Preparation Time: 11 mins

Ingredients

• 1/8 teaspoon borax
• 1/4 cup distilled water
• 1/2 cup almond oil
• 1 tablespoon grated beeswax
• 1/2 teaspoon almond extract (optional)

Recipe

• 1 dissolve the borax in the water in a glass measuring cup.
• 2 set aside.
• 3 mix together the oil and beeswax in another glass measuring cup.
• 4 place the glass cup in a pan of water (about 1-2 inches of water), making a water bath.
• 5 heat the oil-beeswax mixture in the water bath over medium heat until the beeswax is melted, stirring occasionally.
• 6 this takes 10 minutes.
• 7 when the wax is melted, bring the borax-water mixture almost to a boil.
• 8 this can be done by putting the glass cup in the microwave on high for 1 minute.
• 9 it can also be heated on the stove top in a water bath.
• 10 remove the oil-beeswax mixture from the water bath.
• 11 slowly add the borax-water mixture to it, stirring briskly.
• 12 you can also put the mixture in a blender and whip.
• 13 allow the lotion to cool completely.
• 14 stir the almond extract into the cooled lotion if you would like more of an almond scent.
• 15 this lotion will thicken as it cools.
• 16 pour the lotion into a clean container with a lid.
• 17 to use: massage a small amount into your skin.

Chocolate Oatmeal Pancakes (guilt-free & Gluten Free)

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups plain soymilk (or vanilla soymilk, reg milk works too!)
• 1/2 cup gluten free rolled oats (bob's red mill makes gluten free oats)
• 1/4 cup cocoa powder
• 1/4 cup brown rice flour
• 1/4 cup garfava bean flour
• 2 tablespoons tapioca flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup ripe mashed banana (~1 medium banana)
• 3 egg whites (or 1 whole egg and 1 egg )
• 1 teaspoon vanilla extract

Recipe

• 1 the night before, mix milk and oats and let sit in fridge overnight (if you don't do this, it is okay, just do it first thing, before you start the rest of the recipe and the oats will just not be as soft).
• 2 heat an 8-inch or smaller non-stick skillet just slightly under medium-low heat. (using a small skillet where the batter runs to the edge will create perfectly round pancakes every time).
• 3 in a medium sized bowl, combine dry ingredients and mix well with a wire whisk (make ahead: mix these ingredients ahead of time in plastic baggies and store in pantry, fridge or freezer).
• 4 in a small bowl, mash the ripe banana with a fork for at least 1 minute so there are no clumps and it becomes shiny and almost soupy (if you want to taste it, mash it less).
• 5 add the banana, eggs, vanilla extract and milk/oats mixture to the dry mix.
• 6 mix thoroughly with a whisk or fork, scraping the bottom of the bowl, for at least 1 minute or until fully combined.
• 7 be sure your skillet has fully preheated.
• 8 pour about a 1/2 cup of the batter into the dry pan (no oil/butter necessary). set a timer for 3 minutes, then flip and cook another 3 minutes on the other side (if your first pancake does not flip easily after 3 minutes, leave it on for another minute - if the next one does the same thing, you may need to raise the heat a bit).
• 9 repeat until done.
• 10 makes about 6 pancakes. surprisingly a single pancake is filling enough for most people.
• 11 serve warm with a bowl of cool whip or vanilla yogurt for dipping, or try pouring hot soymilk over them instead. store leftovers in the refrigerator for up to a week and reheat in the microwave for ~30 seconds per pancake.

Broccoli And Cheese Stuffed Potatoes - Oamc

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

Ingredients

• Servings: 8
• 4 large russet potatoes
• 3 cups broccoli florets
• 1/2 cup sour cream
• 2 green onions, chopped
• 1 1/3 cups shredded cheddar cheese
• salt
• cayenne pepper

Recipe

• 1 heat oven to 400 degrees.
• 2 wash potatoes and poke holes in then with a fork.
• 3 place in oven and bake for about 1 hour or until soft.
• 4 while potatoes are baking, cook broccoli. either bring some salted water, about 1/2 c., to a boil and cook on stove top or cook in microwave for about 2-3 minutes until crisp tender.
• 5 drain broccoli in a colander.
• 6 when potatoes are done, remove from oven and let cool until you can handle them.
• 7 cut each potato in half. scoop out pulp leaving about 1/4" shell.
• 8 place cooked potato pulp in a medium bowl and mash. mix in the sour cream until smooth.
• 9 add broccoli, green onion, 1 cup of the cheese, salt and cayenne pepper. stir well.
• 10 scoop back into the potatoes, slightly mounding on top.
• 11 allow to cool. place potatoes on a large baking sheet and place in freezer. when firm, move to a large freezer bag or wrap individually in saran and then place in freezer bag. place remaining 1/3 c.cheese in a small freezer bag and attach to the larger bag of potatoes.
• 12 to serve:.
• 13 thaw in fridge.
• 14 place on a baking sheet and bake for 20 minutes at 350 degrees until hot. sprinkle with reserved cheese the last 5 minutes of baking.
• 15 these can also be heated in the microwave.

Broccoli And Lemon Tart

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

Ingredients

• Servings: 6
• 1 1/4 cups flour
• 90 g butter
• 1 large egg
• 1 tablespoon water (approx)
• 500 g broccoli
• 6 spring onions (chopped)
• 3 teaspoons grated lemon rind
• 1 tablespoon grainy mustard
• 300 ml cream
• 3 eggs, lightly beaten
• 1 1/2 cups grated cheese

Recipe

• 1 preheat oven to 180°.
• 2 pastry:.
• 3 sift flour into food processor. cut cold butter into small cubes and add. process until it looks like coarse breadcrumbs. add egg yolk and enough water to bind. knead gently until smooth. cover with glad wrap and refrigerate for 30 minutes.
• 4 roll out on a floured surface and fit into a quiche dish. place baking paper inside and fill with pastry stones, rice or beans. bake for 10 minutes.
• 5 filling:.
• 6 cut broccoli into florets (don't keep much stalk). steam boil or microwave until tender but still holding their shape.
• 7 spread the pastry case with combined mustard, lemon rind and spring onions. arrange broccoli pieces on top.
• 8 mix together the cream and eggs and pour over the broccoli. top with grated cheese.
• 9 bake until golden - about 30 minutes.

Chicken & Rice For Two

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

Ingredients

• Servings: 2
• 2 medium chicken legs (with thighs attached)
• 2 cups instant rice
• 2 cups water
• 1 tablespoon butter
• 1 teaspoon salt
• 1 can cream of mushroom soup
• 1/2 can water (from soup can)
• 1 packet lipton onion soup mix

Recipe

• 1 pour 2 cups instant rice, 2 cups water, the butter and the salt into a microwave safe container.
• 2 cook on high for 7-8 minutes.
• 3 fluff with fork when done.
• 4 in a small roasting pan, grease, oil or butter the sides, then empty the rice into the pan and level it out.
• 5 in a mixing bowl, empty the can of soup, 1/2 can of water and stir until smooth.
• 6 add the instant onion soup mix and stir until all the ingredients have been incorporated into the mix.
• 7 pour about 2/3 of the soup mix over the rice.
• 8 put the chicken on top of the rice, and pour the rest of the soup mix over the chicken.
• 9 cover the pan, and cook in a 400 f.
• 10 oven for 3/4 of an hour.
• 11 remove cover, and cook for an additional 10 minutes.

Creamy, Cheesy Risotto

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

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 tablespoon olive oil
• 1/4 cup shallot, chopped small
• 2/3 cup arborio rice (or other small or medium grain rice)
• 1/2 cup dry wine
• 2 1/2 cups low sodium chicken broth, plus more
• chicken broth, if needed (i use light and fat free)
• 1/4 cup grated smoked gouda cheese
• 1/4 cup grated asiago cheese
• 1/4 cup pecans, chopped or 1/4 cup toasted pine nuts
• 1 dash ground cayenne pepper
• salt, to taste

Recipe

• 1 warm chicken broth either on stove or in microwave.
• 2 in a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. add shallots and saute for 1-2 minutes until softened.
• 3 raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
• 4 add wine and stir until almost completely evaporated.
• 5 begin adding chicken broth, about 1/2 cup at a time.
• 6 after each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
• 7 do the same for each addition of broth, stirring frequently.
• 8 begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
• 9 if rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. the entire process should take about 20 minutes.
• 10 remove from heat and stir in cheese, cayenne and pecans or pine nuts. you can also add the additional teaspoon of butter if you want it extra rich at this point.
• 11 adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
• 12 serve hot.

Candy Cane Brownies

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3/4 cup unsalted butter
• 12 ounces chocolate chips, divided
• 2/3 cup unsweetened cocoa powder
• 3 large eggs, room temperature
• 1 teaspoon vanilla
• 1/2 cup warm milk
• 10 candy canes, finely crushed, reserving 2 tablespoons

Recipe

• 1 preheat oven to 350. coat an 8 inch square pan with cooking spray.
• 2 mix sugar, salt and flour. set aside.
• 3 in double boiler or microwave safe bowl, combine butter and half the chocolate chips. melt, stirring often, then remove from heat. whisk in the cocoa, transfer to a large mixing bowl and set aside.
• 4 in large measuring cup, whisk together eggs, vanilla and milk. add this to the chocolate and cocoa mixture and whisk well to combine. fold in the flour mixture, then add the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
• 5 transfer to prepared pan and sprinkle top with 1 tablespoon of crushed candy. bake 45 minutes or until a toothpick inserted in the center comes out covered with cakey bits.
• 6 dust top with remaining candy.

Candy Cane Swirl Cheesecake

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

Ingredients

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 42 hershey candy cane kisses, divided
• 1/2 cup mini chocolate chip
• 1 tablespoon milk
• sweetened whipped cream
• 1/4 cup candy cane, crushed (optional)
• chocolate curls (optional)
• 1 1/2 cups vanilla wafer crumbs
• 1 tablespoon sugar
• 1/4 cup butter, melted

Recipe

• 1 heat oven to 350 degrees.
• 2 prepare cookie crumb crust:.
• 3 stir together cookie crumbs and 1 tbs. sugar in a medium bowl.
• 4 blend in 1/4 cup melted butter.
• 5 press mixture onto bottom and 1/2 inch up side of a 9-inch springform pan.
• 6 bake 8 minutes; cool.
• 7 filling:.
• 8 beat cream cheese, sugar and vanilla in large bowl until nice and smooth.
• 9 add eggs, one at a time, beating well after each addition.
• 10 remove 1/4 cup batter and set aside.
• 11 add the 1/2 cup mini chocolate chips to the remaining batter in the bowl.
• 12 spread the remaining batter in the prepared crust.
• 13 remove wrappers from candies.
• 14 place 30 candies and milk in a medium microwave-safe bowl.
• 15 microwave on high 1 minute; stir. if necessary, microwave on high 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended.
• 16 gradually blend reserved cheesecake batter into candy mixture.
• 17 drop candy mixture by tablespoonfuls onto vanilla batter.
• 18 gently swirl with a knife to create a marbled effect.
• 19 bake 45 to 50 minutes or until the center is almost set.
• 20 remove from oven to a wire rack.
• 21 with knife, loosen cake from the side of the pan.
• 22 cool completely; remove side of pan.
• 23 cover and refrigerate until chilled.
• 24 garnish with sweetened whipped cream, remaining candy cane mint kisses, and crushed candy cane or chocolate curls.
• 25 refrigerate any leftovers (if there are any!).

Chicken And Spaghetti Casserole

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

Ingredients

• 1 lb spaghetti, broken into pieces
• 4 cups chicken meat, cooked and shredded
• 1/4 cup butter
• 1 medium onion, finely chopped
• 1 (14 ounce) can stewed tomatoes
• 1 (10 ounce) rotel tomatoes & chilies, diced
• 1 (7 ounce) jar pimientos
• 1 lb velveeta cheese (or two cups)
• 1 (10 ounce) cream of chicken soup (i use fat-free)
• 1 (14 ounce) can chicken broth (i use fat-free)
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 teaspoon pepper

Recipe

• 1 place uncooked spaghetti in a large pot of salted boiling water. let simmer, for 8 to 10 minutes or until pasta is al dente and keep warm.
• 2 in large skillet, melt butter and saute chopped onion until transparent. add stewed tomatoes, rotel tomatoes with peppers and red pimentos.
• 3 in microwave, melt 1 pound velveeta cheese and add cream of chicken soup and chicken broth.
• 4 mix with the tomato mixture and shredded chicken and add garlic powder, salt and pepper to taste.
• 5 spread mixture into a 9x13 inch baking dish and bake for about 30 minutes at 350ºf. until hot and bubbly.
• 6 to make ahead: prepare the casserole a day ahead. refrigerate or keep in the freezer. place in the oven and keep warm until serving time.

Candy Bar Pie

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs 30 mins

Ingredients

• Servings: 6
• 2 cups cold milk
• 2 (3 1/2 ounce) packages instant chocolate pudding mix
• 1 (9 ounce) graham cracker pie crust
• 1 (16 ounce) container cool whip, thawed
• 6 ounces hershey's chocolate bars with almonds, chopped (any candy bars with nuts)
• 8 ounces cream cheese, softened**
• 1/8 teaspoon vanilla extract

Recipe

• 1 mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth.
• 2 gently stir in 2 cups cool whip.
• 3 add chopped up candy bars (save a little for top of pie): set aside **hint use a hand chopper like the pampered chef one--it makes it so much easier to chop!** or freeze first then smash with mallet to break up.
• 4 pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick.
• 5 spoon 1 1/2 cup of pudding into crust and spread evenly.
• 6 stir in 1/2cup of the cool whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy.
• 7 spread cream cheese mixture into crust on top of pudding.
• 8 spread other pudding mixture on top of candy bar mixture.
• 9 top with some chopped candy bars and garnish edges with cool whip if desired.
• 10 refrigerate at least 4 hours serve chilled.
• 11 **to soften cream cheese, microwave for 15 seconds on high.

Bulls Eye Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 lb grilled chicken, sliced
• 1 lb mixed salad green
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup red onion, sliced
• 1 (12 ounce) can black beans
• 2 large tomatoes, diced
• cheese
• 1/2 cup ranch dressing
• 1/2 teaspoon hot sauce

Recipe

• 1 grill chicken and set aside.
• 2 wash lettuce greens and set aside to dry.
• 3 rinse liquid off black beans. warm up in microwave for about 2 minutes.
• 4 cut up onions, bell peppers, and tomato.
• 5 to layer place greens on bottom.
• 6 place sliced red onions on top.
• 7 next make a nice strip of each kind of pepper and the tomato.
• 8 place black beans on top.
• 9 finally top with chicken and cheese.
• 10 to make dressing: in a small dish mix hot sauce with ranch dressing.

Candy Cane Popcorn Crunch

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

Ingredients

• Servings: 24
• 24 cups popped popcorn
• 3 cups chocolate wafers, melted
• 2/3 cup finely crushed candy cane

Recipe

• 1 pop popcorn.
• 2 1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
• 3 make 24 cups of popcorn.
• 4 this is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
• 5 put candy canes into a food processor.
• 6 finely crush.
• 7 melt dipping wafers following the package instructions.
• 8 i used the microwave instructions-- very simple& easy.
• 9 put popcorn into a large bowl-- you need a really big bowl-- i actually used 2 bowls.
• 10 add melted dipping wafers to popcorn and stir to coat.
• 11 a gentle hand is a good idea-- add crushed candy canes and gently mix.
• 12 spread popcorn mixture onto paper lined cookie sheets.
• 13 i used non stick aluminum foil-- it worked well-- i used 2 cookie sheets.
• 14 place cookie sheets in frig for approximately 30 minutes or until coating hardens-- i had 2 cookie sheets and not enough frig space so i put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- remove from frig/freezer-- break into pieces.
• 15 store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (i have not tried storing in the freezer yet).

Almond Mocha Pie

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 teaspoon instant coffee granules
• 2 tablespoons boiling water
• 1 (7 ounce) chocolate bars with almonds
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) pie crusts, baked
• chocolate curls (optional)
• additional whipped topping (optional)

Recipe

• 1 in a small bowl, dissolve coffee in boiling water; set aside.
• 2 in a microwave or saucepan, melt the candy bar; cool slightly.
• 3 fold in half of the whipped topping.
• 4 fold in coffee and remaining whipped topping.
• 5 pour into pastry shell; freeze.
• 6 remove from the freezer 15 minutes before serving.
• 7 garnish with chocolate curls and additional whipped topping if desired.

Chicken Fingers

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1/4 cup flour
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 3/4 cup fine dry breadcrumb
• 2 teaspoons paprika
• 1/4 teaspoon dried thyme
• 1/2 small bay leaf

Recipe

• 1 cut chicken into two inch strips, about half an inch wide.
• 2 pat dry with paper towels.
• 3 place flour in shallow dish and eggs in another, and coating mix in a 3rd.
• 4 dip chicken pieces into flour and shake off excess.
• 5 dip into eggs.
• 6 allow excess to drip off.
• 7 firmly press into coating mix.
• 8 arrange breaded chicken pieces in circle on 10 inch round microwaveable platter, with thicker portions to the outside.
• 9 drizzle with melted butter.
• 10 cover with paper towel.
• 11 microwave on high 4 1/2 - 5 1/2 minutes or until no longer pink inside.
• 12 let stand 5 minutes.
• 13 chicken coating mix:.
• 14 in blender or food processor, combine bread crumbs, paprika, thyme and bay leaf. process until bay leaf is ground into fine powder.

Baklava Minis

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

Ingredients

• 2 packages phyllo dough, shells (15 ct each)
• 1/2 cup butter (melted)
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 cup pecans (chopped or bits)
• 1 cup walnuts (chopped)
• honey

Recipe

• 1 melt butter in microwave in small mixing bowl.
• 2 add sugar and cinnamon and mix with a spoon.
• 3 add nuts and mix again.
• 4 place shells on a baking sheet lined with foil.
• 5 put enough nut mixture to fill shell. (make sure to put a little of the liquid in each shell.).
• 6 bake at 350 for 15-20 minutes.
• 7 let cool.
• 8 add a drop of honey to each shell.

Awesome Brunch Casserole

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• butter or margarine, to grease baking dish
• 1 (16 ounce) package bulk lamb sausage (we much prefer 'hot', but 'mild' will work)
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 2 cups grated medium cheddar (mild or sharp will work fine if that's your preference)
• 4 eggs
• 3/4 cup milk
• 1/4 teaspoon salt
• black pepper, to taste

Recipe

• 1 preheat oven to 425 degrees f.
• 2 lightly grease a 9"x13" glass baking dish on bottom and sides.
• 3 cook sausage in a skillet over medium heat until thoroughly browned, using a turner or metal spatula to crumble; when done, drain well to remove excess grease.
• 4 while sausage cooks, unroll rectangle of dough and place in greased dish; using your fingers, gently press to seal perforations and spread dough to cover entire bottom of pan.
• 5 layer drained sausage evenly over dough.
• 6 sprinkle grated cheese over all. (note: it's important to go in the order listed. if you put the cheese on top of the egg layer instead of directly onto the sausage, it won't be as good. weird, but true.).
• 7 break eggs into a mixing bowl and beat lightly with a whisk; add milk, salt and a few grinds of pepper, beating well to combine.
• 8 pour egg mixture evenly over casserole.
• 9 bake, uncovered, for 18 minutes or until eggs are 'set'. (note: in most ovens, the timing will be right on the money. if it's still too 'jiggly' in the center, though, please remember that 425 degrees is extremely high heat for eggs. another minute -- two, at most -- should do it.).
• 10 allow to sit for about 5 minutes before cutting into squares and serving.
• 11 refrigerate leftovers and reheat in the microwave. (they're surprisingly good for warmed-over eggs!).

Awesome Cajun Omelet

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

Ingredients

• Servings: 6
• 8 eggs
• 1/2 cup heavy cream
• 4 plum tomatoes, chunked
• 8 -10 mushrooms, sliced
• 1/2 large onion, sliced
• 2 -3 tablespoons butter
• 1 lb thick slice bacon
• 1 cup cheddar cheese, chunked
• cajun spices, to taste
• marsala (optional)
• geronimo chunky garden style hot salsa

Recipe

• 1 preheat oven to 400°f.
• 2 sauté onions and mushrooms in butter and season with cajun spice to taste. deglaze sauté pan with a small amount of marsala (optional).
• 3 microwave bacon until cooked but not hard; tear in to pieces.
• 4 whisk eggs and heavy cream--no need to whip.
• 5 sauté tomatoes, bacon and cheese into eggs mixture and adjust cajun spice to taste. pour mixture into a 10x7x1-inch non-stick baking pan.
• 6 place this pan inside a large air bake pan if you have one.
• 7 this helps prevent the sides and bottom from over baking.
• 8 bake at 400°f for 20 to 30 minutes depending on the amounts of the add ins until mixture is set.
• 9 serve with warmed salsa.

Awesome Bread Machine Cinnamon Buns

Total Time: 27 mins Preparation Time: 2 mins Cook Time: 25 mins

Ingredients

• 1/2 cup milk
• 8 tablespoons unsalted butter, plus 1 tbsp for greasing the pan
• 1/2 cup water
• 1/4 cup sugar
• 2 egg yolks
• 1 egg
• 1 1/2 teaspoons salt
• 4 -4 1/2 cups unbleached all-purpose flour, plus more for work surface
• 2 1/4 teaspoons instant yeast
• 8 ounces cream cheese
• 2 tablespoons corn syrup
• 2 tablespoons heavy cream
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 3/4 cup light brown sugar
• 3 tablespoons ground cinnamon
• 1/8 teaspoon salt

Recipe

• 1 1. melt milk and butter in the microwave for 1 minute and put this in the bread machine.
• 2 2. add in water and the rest of the ingredients, the yeast should be on the top.
• 3 3. select the dough function and then start.
• 4 4. when the dough is ready, remove from the bread machine bucket.
• 5 5. punch down the dough and form into a ball, rest the dough for another 15 minutes.
• 6 6. while the dough is resting, preparing the filling.
• 7 7. roll dough out into a rectangle 16 x12 inches and spread the filling evenly over the dough , except for the top 1/2 inch of the dough.
• 8 8. roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips.
• 9 9. moisten the top border with water and seal the roll.
• 10 10. lightly dust the roll with flour and press on the ends to make a uniform 16 inch tube.
• 11 11. grease a 9 x13 inch baking dish.
• 12 12. cut the roll into 12 pieces using dental floss. place them cut-side up in the greased baking dish.
• 13 13. cover and place in a draft-free warm spot until doubled , 1 1/2 to 2 hours.
• 14 14. when the rolls have risen, adjust an oven rack to the middle position and heat the oven.
• 15 15. bake at 350 for about 25 - 30 minutes or until golden brown.
• 16 16. allow to cool for 10 minutes. ice with cream cheese frosting. delish.

Barbecue Spice Cookies

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

Ingredients

• Servings: 25
• 1 1/2 cups butter (3 sticks)
• 1/2 cup kc masterpiece original barbecue sauce
• 3 cups sugar, divided
• 2 eggs
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon

Recipe

• 1 melt butter in a large bowl in the microwave (cook on high for 1 minutes, then cook for 30 seconds at a time just until melted). cool.
• 2 add barbecue sauce, 2 cups sugar and eggs to melted butter and beat well.
• 3 sift together flour, baking soda and spices. add flour mixture to butter mixture and beat just until flour is incorporated.
• 4 refrigerate dough for several hours, until firm. shape into small balls and roll in sugar.
• 5 bake at 350 degrees for 8 to 10 minutes, until firm.

Chocolate Oatmeal Cookies

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

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 ounces unsweetened chocolate
• 1 egg, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup flour
• 1 1/2 cups oatmeal

Recipe

• 1 mix softened butter and sugar until fluffy.
• 2 melt chocolate in microwave according to package directions. add them to the butter and sugar mixture and mix well.
• 3 feel the bowl. if mixture is cool enough, add beaten egg, mixing until thoroughly incorporated.
• 4 mix in the baking powder and the salt.
• 5 add the flour, mixing it in thoroughly.
• 6 mix in the oatmeal and stir until the mixture is completely blended.
• 7 drop by teaspoonfuls onto greased cookie sheets, 12 cookies to a standard-size sheet.
• 8 bake at 325f for 13 - 15 minutes or until slightly brown.
• 9 let cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.

Chocolate Oatmeal Cookies

Total Time: 22 mins Preparation Time: 12 mins Cook Time: 10 mins

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 dash salt
• 1 cup brown sugar, packed
• 1 3/4 cups quick-cooking rolled oats
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1/2 cup semisweet chocolate piece
• 1/2 cup oil
• 1/4 cup water
• 1 teaspoon vanilla extract

Recipe

• 1 in a big bowl, combine flour, oats, baking soda, salt, brown sugar, walnuts and chocolate pieces.
• 2 add oil, water and vanilla. mix to blend well.
• 3 drop by heaping teaspoonfuls onto greased baking sheets, about 2-inches apart since cookies will spread while baking. bake at 350 for about 10 minutes for each baking sheet until lightly browned.
• 4 let cookies stand for about 1 minute. loosen edges and carefully remove cookies to wire racks to cool.
• 5 tips: you may substitute raisins for chocolate pieces, if desired.

recipe

• 6 microwave directions:.
• 7 drop onto microsafe baking dish or sheet, at least 2-inches apart and along outer part of sheet. cookies will spread.
• 8 microwave at high power for about 1 1/2 minutes until cookies have spread out on the sheet.
• 9 let cookies stand for about 1 or 1 1/2 minutes before removing from baking sheet or dish.
• 10 remember cookies will not get as crispy as in the regular oven but they are still very good with the chocolate pieces melted in the center.

Chicken And Lamb Stew With Plantains And Potatoes

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

Ingredients

• Servings: 6
• 3 green plantains
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, crushed
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground allspice
• 1 1/2 lbs boneless skinless chicken thighs, cut into 1 1/2-inch cubes
• 1 1/2 lbs boneless lamb spareribs or 1 1/2 lbs lamb butt, cut into 1 1/2-inch cubes
• 2 cups reduced-sodium chicken broth
• 1 (15 ounce) can diced tomatoes with juice
• 1 large onion, cut into 1/2-inch cubes
• 1 very large green pepper, cut into 1/2-inch pieces
• 3 tablespoons apple cider vinegar
• 1 lb red potatoes, scrubbed, cut into 1 1/2-inch cubes
• 2 ears corn, cut into 1 1/2-inch thick rounds
• 1/2 cup chopped fresh cilantro

Recipe

• 1 trim off plantain ends and cut 4 vertical slits in skin of each (do not cut into fruit). microwave 1 minute at 50% power then pull off peel.
• 2 stir olive oil, garlic, oregano, salt, cayenne pepper and allspice in large pot until paste forms. mix in meats. cook over high heat until meats are no longer pink outside, stirring often, about 10 minutes. add plantains, broth, tomatoes with juice, onions, pepper and vinegar. bring to boil. reduce heat to medium-low; cover and simmer 20 minutes.
• 3 add potatoes and corn to pot.cover; simmer 40 minutes. season with salt and pepper. top with cilantro.

Candy Cane Lollipops

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

Ingredients

• 24 miniature candy canes, unwrapped
• 1 cup dark chocolate melts
• 12 lollipop sticks
• 1 teaspoon candy sprinkles (optional)

Recipe

• 1 place the candy canes on a parchment lined cookie sheet so that the ends meet forming a heart shape.
• 2 insert a lollipop stick between the bottom ends.
• 3 place in a 250 degree oven for 5 minutes.
• 4 as soon as the candies come out of the oven, carefully press the ends together over the stick.
• 5 melt the chocolate in the microwave in a glass bowl.
• 6 spoon a small amount of melted chocolate into the center of each heart and decorate with sprinkles while the chocolate is still soft.
• 7 allow to cool completely.

Cranberry Chocolate Clusters

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

Ingredients

• 2 cups semi-sweet chocolate chips
• 2/3 cup dried cranberries
• 2/3 cup cashews

Recipe

• 1 in a microwave or saucepan, melt the chocolate chips; stir in cranberries and cashews.
• 2 drop by teaspoonfuls onto a waxed-paper lined baking sheet.
• 3 let stand until set.

Cranberry Cashew Chocolate Bark

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 20
• 1 1/2 cups semi-sweet chocolate chips, divided
• 1 1/2 cups chocolate chips, divided
• 2/3 cup dried cranberries, divided
• 2/3 cup cashews, toasted, salted, coarsely chopped, divided

Recipe

• 1 line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
• 2 in a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
• 3 in a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
• 4 when semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
• 5 pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
• 6 in another microwave-safe bowl, place remaining 1 1/4 cups chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
• 7 once chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. use tip of knife to swirl chocolate through semi-sweet chocolate, being careful not to swirl too much & muddy the colors. when finished, there should be distinct swirls of brown & throughout the candy.
• 8 while chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
• 9 place baking sheet in refrigerator to set chocolate, about 30 minutes.
• 10 once firm, peel candy away from foil, & break candy into small pieces.
• 11 store bark in airtight container for up to a week in the refrigerator.

Chik'n Enchiladas

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

Ingredients

• Servings: 8
• 8 (12 inch) flour tortillas
• 1 tablespoon olive oil
• 1 (12 ounce) package vegetarian chicken pieces
• 1 bell pepper, sliced into strips
• 1 medium onion, halved and then sliced
• 1 tablespoon red pepper flakes
• 1 teaspoon adobo seasoning
• 16 ounces refried beans
• 14 ounces enchilada sauce
• 1 1/2 cups of grated cheddar cheese

Recipe

• 1 preheat the oven to 375°f.
• 2 heat the olive oil in a skillet over medium heat.
• 3 toss in the strips of pepper and onion along with the red pepper flakes and stir around to begin cooking them.
• 4 when the onion begins to soften and the layers break apart, add the chick'n tenders and adobo seasoning. cook everything until the chick'n just begins to warm up and the onions are beginning to become translucent.
• 5 heat the refried beans in a skillet, or you can just microwave them to soften them up.
• 6 spoon about one-third of the enchilada sauce onto the bottom of a glass baking dish. i usually end up with two dishes of enchiladas.
• 7 put a good "smear" of refried beans down the center of a tortilla.
• 8 add about 1/8 of the pepper, onion, and chick'n to the tortilla. make sure to lay the strips out longways.
• 9 add a small handful of cheese on top.
• 10 roll the tortilla and tuck into the pan. keep doing this until the pan is full.
• 11 spoon the rest of the enchilada sauce over top of the enchiladas and spread out until they're nice and covered.
• 12 toss any leftover cheese on top of the enchiladas. you can even grate some extra on top to make them very cheesy.
• 13 bake in the oven about 15-25 minutes, until the ends of the enchiladas begin to crisp up or until you can't stand it any more.
• 14 allow to cool for a few minutes, serve and enjoy.

Chocolate Nut Fudge

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 200 g marshmallows
• 60 g butter
• 1 tablespoon water
• 125 g dark chocolate, chopped
• 1 teaspoon vanilla essence
• 1 cup pecans, chopped

Recipe

• 1 combine marshmallows, butter and water in saucepan (or melt in microwave on high for 2 mins) and stir over low heat until butter melts.
• 2 combine well.
• 3 remove from heat and stir in chocolate and vanilla.
• 4 beat with wooden spoon until mixture thickens.
• 5 spread into foil-lined greased 10 x 20 cm bar tin.
• 6 chill for several hours.

Broccoli And Ranch Baked Potatoes

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

Ingredients

• Servings: 4
• 4 baking potatoes, scrubbed
• 2 tablespoons butter
• 1/2 cup onion, chopped
• 10 ounces chopped frozen broccoli, thawed and drained well
• 1/2 cup ranch salad dressing (i prefer homemade hidden valley)
• 1 tablespoon olive oil
• 2 teaspoons dried parsley (to garnish) (optional)
• salt and pepper

Recipe

• 1 microwave potatoes for 12 minutes on high or bake them until done.
• 2 slice top off potatoes (do not slice in half) but rather a lid section removed.
• 3 scoop out pulp and put in a large bowl.
• 4 mash bowl of potaoes, salt and pepper to taste.
• 5 in saute pan heat butter and saute onion until tender.
• 6 add onion, brocolli and dressing to masehd potates and mix well.
• 7 brush the outside of potato skins with oil, place on foil lined cookie sheet.
• 8 spoon mixture into skins. bake for 15 minutes sprinkle with parsley.

Chocolate Oat Bran

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

• Servings: 1
• 1/2 cup oat bran
• 2 1/4 cups water
• 1 teaspoon cocoa powder
• 1 g splenda sugar substitute (packet)

Recipe

• 1 combine all ingredients in a microwave-safe bowl and stir until all lumps have dissolved.
• 2 microwave on high for two minutes or until desired consistency.

Chocolate Nut Sauce

Total Time: 10 mins Preparation Time: 1 min Cook Time: 9 mins

Ingredients

• 1/2 cup butter
• 3/4 cup cocoa
• 1 3/4 cups sugar
• 1 dash salt
• 1 (12 ounce) can evaporated milk
• 1 teaspoon vanilla
• 1 cup walnuts

Recipe

• 1 in microwave-safe bowl, place butter.
• 2 microwave on high[100%] 1 to 1-1/2 minutes or until melted.
• 3 add coca.
• 4 stir until smooth.
• 5 add sugar, salt, milk.
• 6 stir until well blended.
• 7 microwave on high 5 to 8 minutes, stirring occasionally, or until mixture comes to a boil.
• 8 beat with whisk until smooth.
• 9 stir in vanilla.
• 10 serve warm on cake, ice cream, or other desserts.
• 11 cover& refrigerate any leftovers.
• 12 to reheat, microwave on high a few seconds at a time until warm.

Almond Joy Cups

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

Ingredients

• 1 (18 1/2 ounce) package fudge cake mix
• 1 egg
• 1/2 cup margarine, melted
• 3/4 cup flour
• 1/2 cup sugar
• 1/2 cup evaporated milk
• 14 large marshmallows
• 7 ounces flaked coconut
• 1/4 cup evaporated milk
• 3/4 cup semi-sweet chocolate chips
• 2 tablespoons margarine
• 1/2 cup sliced almonds

Recipe

• 1 preheat oven to 350 degrees. grease mini-muffin tins.
• 2 in a bowl, combine cake mix, egg, melted margarine and flour until well blended. roll into 1" balls and place in prepared mini muffin pans. press into bottom and up sides of muffin cups. bake in preheated oven until set, approximately 10 minutes.
• 3 while cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave safe bowl. microwave 2 minutes on high, until mixture comes to a boil. sit in marshmallows until melted, then stir in coconut until well combined.
• 4 spoon into baked shells while mixture is still warm.
• 5 in a microwave safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. microwave on high 1 minute, remove and stir until chocolate is melted and mixture is smooth. stir in almonds until well coated. spoon over coconut mixture and spread to cover.
• 6 cool completely before removing from pans. store in refrigerator or freezer.

Blue Cheese Bake

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

Ingredients

• Servings: 12
• 24 ounces cream cheese, 3 blocks
• 10 ounces blue cheese, crumbled
• 2 garlic cloves, minced
• 4 ounces crumbled bacon, 1 package real bacon bits

Recipe

• 1 preheat oven to 375°f.
• 2 bring cream cheese to room temperature, or melt for a few seconds in the microwave.
• 3 stir in the blue cheese, making sure to break up the largest lumps.
• 4 add the garlic, the bacon and spread the mixture into a 2 1/2 quat baking dish.
• 5 bake for approximately 30 minutes, watching to be sure the top doesn't burn, just browns.
• 6 served with pita chips tastes best!

Candy Cane S'mores

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

Ingredients

• Servings: 1
• 2 pieces milk chocolate candy bars
• 1 sheet chocolate graham cracker squares (broken in half)
• 1 marshmallows
• 1 tablespoon peppermint stick candy, pieces (candy cane, loosely chopped)

Recipe

• 1 arrange the chocolate on half of the graham cracker and melt over hot coals or fire (may be done in the microwave).
• 2 note: a hot marshmallow will not totally melt the chocolate so it must be melted before the marshmallow goes on.
• 3 tap the crushed candy cane on top of the melted chocolate to secure.
• 4 roast the marshmallow and place on top.
• 5 top with remaining graham cracker.

Almond Joy Candies

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• 4 cups shredded coconut (8 1/2 ounces)
• 1/4 cup light corn syrup
• 1 (11 1/2 ounce) package milk chocolate pieces
• 1/4 cup vegetable shortening
• 26 whole almonds, unsalted

Recipe

• 1 line two large cookie sheets with wax paper.
• 2 set large wire cooling rack on paper; set aside.
• 3 place coconut in large bowl; set aside.
• 4 place corn syrup in a 1-cup glass measure.
• 5 microwave on high (100%) 1 minute or until syrup boils.
• 6 immediately pour over coconut.
• 7 work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.
• 8 this takes a little time, and yes, there is enough syrup.
• 9 using 1 level measuring tablespoon of coconut, shape into a ball.
• 10 place on wire racks.
• 11 let dry 10 minutes.
• 12 re-roll coconut balls so there are no loose ends of coconut sticking up.
• 13 place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl.
• 14 microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
• 15 working quickly, spoon chocolate over each coconut ball, making sure to coat.
• 16 while chocolate coating is still soft, lightly press whole almond on top of each.
• 17 let stand to set or place in refrigerator.
• 18 store in a single layer in airtight container.

Cranberry Christmas Fudge

Total Time: 4 hrs 35 mins Preparation Time: 35 mins Cook Time: 4 hrs

Ingredients

• Servings: 64
• 16 ounces semisweet chocolate
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla
• 4 ounces chocolate
• 0.5 (4 ounce) can cream cheese
• 0.5 (4 ounce) can dried cranberries

Recipe

• 1 prepare a pan. line a 8 x 8 square shaped baking-pan with aluminum foil, then spray it with some nonstick. make room in a fridge for the pan refridgerating.
• 2 in a large microwave bowl, break the chocolate into 1 oz pieces.
• 3 pour sweetened condensed milk on the chocolate.
• 4 microwave the chocolate for one minute. use a silicone spatula to stir vigorously.
• 5 when the mixture is melted and humongous, add the flavoring: vanilla extract.
• 6 turn into the prepared pan, and then spread into an well-even layer. set aside.
• 7 in the separate bowl, break chocolate into 1 oz. pieces, then microwave for 30 seconds. stir vigorously.
• 8 when the chocolate is melted, stir in cream cheese. cream cheese helps it stay soft, once it has been chilled in the fridge.
• 9 spread the chocolate mixture on the top of the dark chocolate.
• 10 refridgerate for 3 hours. cut into a one inch square, once you're done refridgerating.

Chi Chi's Seafood Enchiladas

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat, flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Recipe

• 1 for the sauce: melt butter in a 2 quart saucepan over medium heat.
• 2 add flour.
• 3 cook and stir for 5 minutes(should have a nutty aroma).
• 4 add 1/2 tsp pepper.
• 5 stir in 2 tbsps lobster base and cook for an additional minute.
• 6 add milk & wine.
• 7 add 2 oz. of the cheese.
• 8 continue to cook until thickened.
• 9 for the crab mix: lightly chop the flaked imitation crab.
• 10 combine with shrimp in a medium size bowl.
• 11 add 1.5 cups of cold sauce.
• 12 mix well.
• 13 for the enchiladas: lay out the tortillas on a flat surface.
• 14 place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
• 15 place flap of the tortilla over the crab mix and roll.
• 16 place flap side down onto a plate or in your baking dish.
• 17 ladle warm sauce over the enchiladas.
• 18 top with remaining monterey jack cheese.
• 19 put into a preheated 425 degree convection oven for 12-14 minutes. in a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
• 20 watch and do not allow to burn (brown spots).
• 21 sprinkle with paprika.

Cranberry Chutney

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

Ingredients

• Servings: 12
• 1 (20 ounce) can pineapple tidbits
• 1 1/2 cups sugar
• 4 cups fresh cranberries or 4 cups frozen cranberries
• 1 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup walnuts, coarsly chopped

Recipe

• 1 drain juice from pineapple into a 2 quart microwave container.
• 2 add sugar, cranberries, raisins, cinnamon, ginger, allspice, and salt to the pineapple juice.
• 3 microwave on 100% power for 12-14 minutes until thick. stir every 3 minutes. stir in pineapple and walnuts.
• 4 let sit for about 15-20 minutes and it will thicken.
• 5 keep refrigerated.

Chicken Florentine (paula Deen)

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

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen chopped spinach
• 6 boneless skinless chicken breast halves, and shredded (about 4 pounds)
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups grated sharp cheddar cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• salt & freshly ground black pepper
• 1/2 cup dry wine
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup soft breadcrumbs
• 2 tablespoons butter

Recipe

• 1 remove the outer wrappers from the box of spinach. open 1 end of each box. microwave on full power for 2 minutes, until thawed. drain the spinach and put into a large bowl. add the shredded chicken.
• 2 in a medium bowl, combine the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. whisk together to make a sauce. pour the sauce over the spinach and chicken. mix well with a spatula.
• 3 place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. pat down evenly and smooth with a spatula. combine the parmesan and bread crumbs and sprinkle over the top. dot with the butter.
• 4 wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. place each pan into a plastic freezer bag and seal. place into freezer.
• 5 allow casserole to thaw 24 hours in refrigerator. when ready to bake, remove the plastic wrap and foil. bake uncovered at 350 degrees f for about 30 minutes until bubbly.

Barbecue-stuffed Potatoes

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

Ingredients

• Servings: 4
• 4 baking potatoes or 1 1/2 lbs baking potatoes
• 1/2 cup nonfat sour cream
• 3 medium green onions, finely chopped or 3 tablespoons green onions, divided
• 1 1/3 cups refrigerated shredded chicken with barbecue sauce
• 1/2 cup shredded reduced-fat sharp cheddar cheese or 2 ounces reduced-fat sharp cheddar cheese

Recipe

• 1 pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven.
• 2 microwave uncovered on high 5 minutes; turn potatoes over.
• 3 microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
• 4 meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onion; set aside.
• 5 place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food).
• 6 microwave on high 2 minutes or until thoroughly heated.
• 7 cut potatoes open; fluff with fork.
• 8 top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onion.

Chicken Florentine Alla Fattoria

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 -6 boneless skinless chicken breast halves, pounded to 1/4-inch thickness
• 3/4 cup unseasoned breadcrumbs
• 3/4 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons light olive oil
• 1 tablespoon light olive oil
• 1 medium shallot, minced
• 1 medium garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 (14 ounce) can chicken broth
• 2 -4 tablespoons dry wine
• 1 teaspoon fresh lemon zest
• 1/8 teaspoon ground nutmeg
• 10 ounces frozen chopped baby spinach, thawed and squeezed dry
• 1/2 cup hidden valley® original ranch® light dressing
• 2 tablespoons grated parmesan cheese
• fresh ground black pepper
• 4 -6 slices provolone cheese, divided and melted
• 4 -6 pitted black olives or 1 -2 pitted kalamata olive, minced

Recipe

• 1 defrost spinach in microwave, then drain in a colander in sink, squeezing out excess water. grate a fresh lemon and reserve 1 teaspoon zest. mince one shallot and one garlic clove. pour 1/2 cup hidden valley original ranch light into a wide shallow dish. set aside.
• 2 rinse chicken breasts. place two chicken breasts at a time between 2 pieces plastic wrap. pound chicken to 1/4" thickness using a flat mallet or rolling pin. repeat with remaining chicken. blot chicken lightly. place prepared chicken breasts in ranch dressing, turning until thoroughly coated.
• 3 into a large resealable plastic bag or container, add 3/4 cup unseasoned breadcrumbs, 3/4 cup parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground pepper. seal bag and shake well. add two chicken breasts at a time to bag then seal. shake until chicken is evenly coated. bread the remaining chicken.
• 4 in a large, wide skillet (with an accompanying lid) over medium heat, warm 2 tablespoons light olive oil. add chicken and cook, 4-5 minutes per side, or until chicken reaches 165°f . cover. keep warmed on lowest heat.
• 5 in medium saucepan, heat 1 tablespoon light olive oil. saute shallots until translucent. add garlic and cook 1 minute longer. sprinkle in 2 tablespoons all-purpose flour and stir well. whisk in the chicken broth, 2-4 tablespoons wine, lemon zest, and 1/8-1/4 teaspoon ground nutmeg. bring mixture to a full boil over high heat. reduce heat to medium-low. cook until thickened, about 2 minutes. stir in spinach and heat through. whisk in 1/2 cup hidden valley original ranch light and 2 tablespoons grated parmesan cheese. season lightly with freshly ground black pepper.
• 6 ladle sauce over chicken in skillet. place a slice of provolone cheese over each breast. garnish with minced olives. cover skillet. warm over low heat until cheese melts. serve and enjoy!

Candy Cane Truffles (la Dolce Vida)

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 8 ounces chocolate chips
• 1/2 cup heavy cream
• 2 teaspoons peppermint extract
• 1/2 cup cocoa powder, for dusting
• 1/2 cup crushed candy cane

Recipe

• 1 combine extract and cream in a microwave-safe cup and microwave for 1 minute.
• 2 add the chips to the hot mixture. whisk until smooth and well-blended. refrigerate until firm, at least 4 hours.
• 3 line a baking sheet with parchment or wax paper. using a teaspoon, drop small, rounded spoonfuls of the mixture onto the sheet.
• 4 place the baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. remove and quickly roll each spoonful into a ball.
• 5 place the cocoa powder into a small dish. gently roll each ball into the powder until coated.
• 6 chill in the freezer until firm.
• 7 repeat the coating process with crushed candy canes.
• 8 store truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. place the truffles on printed doilies or in small paper cups and serve.

Almond Horns

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 7 ounces almond paste, grated (odense)
• 3/4 cup confectioners' sugar
• 1 large egg, separated (at room temperature)
• 1 tablespoon all-purpose flour
• 2 teaspoons all-purpose flour
• 1 cup thinly sliced almonds, slightly crushed
• 4 ounces bittersweet chocolate

Recipe

• 1 line cookie sheet with parchment or foil.
• 2 in a food processor combine almond paste and sugar.
• 3 mix until the texture of fine crumbs.
• 4 add egg and flour, reserving yolk.
• 5 mix until dough becomes smooth paste, it will be slightly sticky.
• 6 turn dough out onto a lightly floured surface.
• 7 with floured hands roll dough into a 12" log.
• 8 divide into 12 equal pieces and roll into balls.
• 9 roll balls between palms into 3" logs, slightly tapered at ends.
• 10 spread almonds on a plate.
• 11 beat reserved egg yolk with 2 tablespoons of water.
• 12 dampen log with beaten yolk.
• 13 roll each log in almonds until coated, bending into crescents.
• 14 place crescents 2" apart on prepared cookie sheet and refrigerate for 20 minutes.
• 15 preheat oven to 350ºf.
• 16 bake 12-14 minutes or until light golden in color.
• 17 cool baking sheet on wire rack for 5 minutes, and loosen crecents with a spatula.
• 18 slide parchment off baking sheet and back onto wire rack to finishing cooling cookies.
• 19 melt chocolate in double boiler or microwave.
• 20 dip cookie ends into melted chocolate.
• 21 place back on parchment until chocolate is dry.
• 22 layer "almond horns" between sheets of wax paper in airtight container.

Crema De Fruita -- Filipino Trifle

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

Ingredients

• Servings: 24
• 1 cup flour
• 1 teaspoon baking powder
• 2 large eggs
• 1 cup sugar
• 1 cup milk
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar
• 1/4 cup water
• 1 cup sugar
• 1/2 cup flour
• 3 cups milk
• 4 egg yolks
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 30 ounces fruit cocktail in heavy syrup
• 1 tablespoon unflavored gelatin

Recipe

• 1 to make the sponge cake: preheat oven to 350°f
• 2 grease and flour a 9 x 13" baking pan.
• 3 sift the flour and baking powder together; set to the side.
• 4 in a mixing bowl, beat the egg yolks until thick then slowly add the sugar.
• 5 continue mixing until light and fluffy.
• 6 gradually add the flour mixture.
• 7 in a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted.
• 8 slowly pour into the batter; mix until combined.
• 9 pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done.
• 10 let cool completely.
• 11 to make the cake syrup: place sugar and water in a saucepan; cook until the sugar has dissolved.
• 12 drizzle lightly over the cooled sponge cake and let the cake absorb the liquid.
• 13 to make the custard: in a saucepan, combine sugar, flour and milk.
• 14 cook in medium-high heat, whisking constantly, until it thickens.
• 15 pour some of the mixture over the egg yolks and mix together till combined.
• 16 add the egg yolk mixture to the saucepan.
• 17 cook for a few more minutes then remove from heat.
• 18 stir in butter and vanilla extract.
• 19 pour over the sponge cake.
• 20 let cool completely.
• 21 in a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top.
• 22 let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail.
• 23 microwave for 30 seconds to 1 minutes to melt the gelatin.
• 24 pour over the custard.
• 25 refrigerate for at least 2 hours before serving.

Chicago-italian Roast Beef Sandwich

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 1 (10 1/2 ounce) can au jus sauce
• 1 sourdough roll
• 4 ounces thin-sliced roast beef (not shaved)
• 1/4 cup giardiniera (hot pickled cauliflower, jalapenos, carrots, celery, red bell peppers)
• 1 slice provolone cheese
• butter

Recipe

• 1 in saucepan, heat roast beef in au jus.
• 2 coarsely chop jar of giardiniera. (also called california hot mix, which can be found in pickle aisle. i like mezzetta brand.).
• 3 split roll and butter the inside. (or you can skip this step in lieu of steaming roll in microwave a few seconds.).
• 4 heat skillet then place roll, buttered side down, on surface to toast.
• 5 when inside of bread is slightly toasted, remove from skillet and top with warm roast beef (along with a few extra spoonfuls of au jus).
• 6 top with provolone and heat in microwave 20-30 seconds until cheese begins to melt. top with 1/4 cup giardiniera.
• 7 enjoy!

Broccoli And Pasta Bake

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

Ingredients

• Servings: 6
• 8 ounces large spiral shaped pasta
• 1/3 cup butter
• 1/3 cup flour
• 3 cups milk or 3 cups half-and-half
• 3/4 cup parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon nutmeg
• 1/8 teaspoon thyme
• 2 cups shredded sharp cheddar cheese
• fresh broccoli, cut into small floweretts any amount
• fresh mushrooms, sliced, any amount desired
• grated swiss cheese or cheddar cheese, to cover top of casserole

Recipe

• 1 note: drain broccoli and mushrooms very well.
• 2 steam broccoli until tender-firm.
• 3 slice mushrooms, set aside.
• 4 cook pasta until tender-firm, drain well.
• 5 meanwhile, in a large bowl, melt butter in microwave; mix in flour, stir in milk. heat in microwave pausing to stir occasionally until mixture boils and thickens.
• 6 add parmesan cheese, salt, garlic, nutmeg, thyme and cheddar cheese; stir.
• 7 return drained pasta to a large pot, add cheese mixture, cooked broccoli and mushrooms; mix well.
• 8 pour into greased 9x13 casserole dish.
• 9 sprinkle with grated cheese.
• 10 bake uncovered in 350 degree oven for about 20 minutes.
• 11 note: if refrigerated before baking, bake 5-10 minutes longer.

Broccoli And Garlic Breadcrumb Spaghetti

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

Ingredients

• Servings: 4
• 12 slices day-old bread
• 500 g spaghetti (16 ounces)
• 300 g broccoli, cut int florets (91/2 ounces)
• 1/3 cup olive oil (80ml/81/2 fl.oz. )
• 50 g butter (11/2 ounces)
• 1 tablespoon lemon juice (optional)
• 1/2-1 teaspoon ground cumin
• 2 -4 garlic cloves, minced
• 1/2 cup parmesan cheese, shaved (20g/11/2 ounces)

Recipe

• 1 remove and discard the crusts from the bread; process the bread until it is fine (actually if the bread is a commercially produced sandwich loaf, i've always found it's fine to include the crusts). use your culinary discretion.
• 2 cook the pasta in a larg saucepan of boiling water until it is tender, and drain.
• 3 meanwhile boil, steam or microwave the broccoli until tender, and drain.
• 4 heat the oil, butter and lemon juice (if using) in a large (preferably non-stick) pan; add the cumin and make sure that it is mixed through the breadcrumbs; cook the breadcrumbs and garlic until they are browned and slightly crisp.
• 5 combine the pasta, broccoli and breadcrumbs in a large bowl.
• 6 serve sprinkled with the shaved parmesan.

Creamy Waldorf Potato Topper

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

Ingredients

• Servings: 4
• 4 baking potatoes
• 1 teaspoon olive oil
• 200 g pot soft low-fat cheese
• 2 stalks celery, thinly sliced
• 1 small red onion, halved and finely sliced
• 1 cox's apple, cored and chopped
• 50 g walnut pieces

Recipe

• 1 prick the potatoes with a fork and sit them on a microwaveable plate.
• 2 rub the skins with the olive oil, and sprinkle with some sea salt if you like.
• 3 microwave on high for 8 mins until soft in the centre.
• 4 leave to cool while you prepare the topping.
• 5 mix the soft cheese, celery, onion, apple and half of the walnuts; season to taste.
• 6 cut the potatoes open.
• 7 spoon on the topping
• 8 sprinkle with the remaining walnuts.