Awesome Easy Cheese And Chicken Enchiladas

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• 2 cups cheese (i used monterey jack or cheddar)
• 5 frozen chicken drumsticks (2 cups chicken)
• 2 (10 ounce) cans rotel tomatoes & chilies (or 2 cans chopped tomatoes, 2 cans of green chiles)
• 1/4 cup chopped onion (i used green onions)
• 1/2 cup sour cream
• 6 corn tortillas
• 1 tablespoon shortening

Recipe

• 1 to make my chicken, i put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of rotel.
• 2 these cooked for 7 hours when the chicken was nice and tender. i took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot.
• 3 now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft).
• 4 take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (i used a 1 1/2 quart pan--you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas.
• 5 mix 1/4 cup of crock pot tomato mixture with your sour cream.
• 6 pour this mixture over your enchiladas.
• 7 top with the rest of your cheese.
• 8 cover with foil and cook for 25 minutes at 350 degrees.

Creamy Vegan Potato Soup

Total Time: 23 mins Preparation Time: 8 mins Cook Time: 15 mins

Ingredients

• 1 medium onion, finely chopped
• 8 -10 fresh garlic cloves
• 1 tablespoon coconut oil
• 6 cups cubed russet potatoes (2 large baking potatoes)
• 7 1/2 cups warm water
• 1 1/2 cups organic corn kernels (yellow or , frozen or fresh)
• 1 1/2 cups warm water
• 1 cup raw cashews
• 4 teaspoons sea salt, to taste
• 3 cubes vegan bouillon (i use edward and sons)
• 1/4 cup nutritional yeast

Recipe

• 1 in a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
• 2 add potatoes to the pot along with the 7 1/2 cups water. allow to simmer for 10-12 minutes, or until potatoes are fork tender. once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
• 3 heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
• 4 in a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a blendtec, use the soup button). pour blended mixture back into the pot and stir until well incorporated.
• 5 serve hot with crusty garlic bread!

Bekkah's Cake

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

Ingredients

• 1 box yellow cake mix (i use duncan hines)
• 1 can cherry pie filling
• 1 (20 ounce) can crushed pineapple, undrained
• 1/2 cup crisco
• 1 cup coconut flakes
• cool whip, for topping

Recipe

• 1 preheat oven to 350 degrees f.
• 2 melt crisco in microwave.
• 3 in 13 x 9 inch cake pan, grease the bottom and sides, and mix cherries and pineapples together in pan.
• 4 sprinkle cake mix over top completely.
• 5 sprinkle melted shortening on top, and put coconut on.
• 6 bake in oven for one hour or until top is golden brown.
• 7 great with cool whip.
• 8 enjoy!

Candied Walnut Salad

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

Ingredients

• Servings: 3
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1/2 cup walnuts, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon dijon mustard
• 4 cups mixed baby greens

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a small bowl combine butter and brown sugar. microwave on high 30 seconds or until butter and sugar have dissolved.
• 3 toss walnuts in the butter/sugar mix. spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
• 4 in salad bowl, make the dressing by combining vinegar, oil, and mustard.
• 5 gently toss greens in dressing.
• 6 allow walnuts to cool 10-15 minutes, then toss with greens.
• 7 serve and enjoy!

Chile Cumin Spice Paste

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

Ingredients

• 4 ounces dried chilies, stemmed and seeded (such as ancho, pasilla, or guajillo)
• 4 canned chipotle chiles in adobo, seeded
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon caraway seed
• 1 teaspoon dried oregano, crushed
• 1/4 cup extra virgin olive oil
• 1/2 cup shallot, minced (about 2 large)
• kosher salt & freshly ground black pepper

Recipe

• 1 in a microwaves-safe bowl, cover dried chiles with 2 cups hot water, cover with plastic wrap and microwave for 2 to 3 minutes until chiles are slightly softened; lt stand, at room temperature, until they are completely reconstituted, about 5 minutes.
• 2 drain the chiles, reserving 2/3 cup of the soaking liquid.
• 3 in a blender, combine the chiles, the reserved soaking liquid, and the chipotles and blend or puree until smooth; strain, through a metal strainer, applying pressure to remove any skin and seeds.
• 4 on a cutting board, combine the garlic, cumin, caraway seeds, and oregano and chop until the caraway seeds are minced and a paste is formed.
• 5 in a skillet, heat the oil, over medium heat, and add the garlic paste and shallots, and cook, stirring occasionally, until the shallots are softened, about 5 minutes.
• 6 add the chile puree and turn the heat to low; cook, stirring occasionally, until thickened, about 10 minutes.
• 7 season with salt and pepper; let cool, transfer to a jar and refrigerate.
• 8 keeps about 3 months in the refrigerator.

Citrus Chicken And Pepper Fajitas

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

Ingredients

• Servings: 8
• 1 teaspoon vegetable oil
• 1 lb boneless chicken breast, cut into strips
• 2 medium green bell peppers, cut into strips
• 1 large onion, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1/3 cup fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 8 (8 inch) flour tortillas
• 1 cup salsa

Recipe

• 1 heat oil in large nonstick skillet on medium high. add chicken, green pepper, onion and garlic. cook and stir about 3-5 minutes.
• 2 reduce heat to low. add lime juice, cumin, oregano and black pepper. simmer, covered, about 7-10 minutes or until chicken is cooked through.
• 3 warm tortillas (i use the microwave). use slotted spoon to transfer chicken mixture onto tortillas. top generously with salsa. roll up and enjoy!

Awesome Hot Fudge Sauce

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 1 (14 ounce) can condensed milk
• 2 unsweetened chocolate squares, chopped
• 1 tablespoon cocoa

Recipe

• 1 in a 1 quart glass dish, stir the ingredients together.
• 2 on medium heat, microwave for 1 min, stir, then cook for another minute.
• 3 fudge sauce should be just warm (not hot) served over vanilla icecream.

Cranberry Chicken

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts
• 3 stale kaiser rolls or 3 stale bread (for stuffing or you can use stove top or similar)
• 3/4 cup butter
• 1/4 cup milk
• 1/4 cup water
• oregano
• basil
• 1 1/2 teaspoons cinnamon
• 1 (15 ounce) can whole berry cranberry sauce
• 2 fluid ounces grand marnier (orange flavored liquer you can substitute triple sec if necessary but you will need about 3 oz)

Recipe

• 1 prepare stuffing using the stale bread or rolls,oregano,basil, and 1/2 cup of butter and milk by mixing together to a moist consistency.
• 2 seperate stuffing into 4 portions on a greased baking sheet and top with a chicken breast.
• 3 melt the remaining 1/4 cup of butter and brush lightly on top of the chicken bake in 350 degree oven for 15 min.
• 4 while the chicken is baking mix the cranberry sauce and water and slowly heat in a saucepan or microwave till it is liquid add the cinnamon and grand marnier and simmer a few min to allow flavors to blend.
• 5 pour on top of partially baked chicken and return to oven for about another 20 min.

Chocolate Mousse Crepes With Grand Marnier Sauce

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

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 cup sugar
• 1/2 cup heavy cream
• 1 teaspoon grand marnier
• 1 teaspoon orange zest
• 6 ounces bittersweet chocolate
• 1/4 cup sugar
• 4 egg yolks
• 6 tablespoons cream, plus
• 1 1/2 cups cream, whipped
• 4 eggs
• 1 cup milk
• 1 teaspoon salt
• 4 teaspoons sugar
• 3/4 cup flour
• 1/4 cup cocoa powder
• orange slice

Recipe

• 1 grand marnier sauce-- mix butter and sugar heat in microwave oven on high for 1 minute.
• 2     add cream, grand marnier and orange zest.
• 3     heat for 2 minutes stir and heat for 1 more minute.
• 4 chocolate mousse filling-- melt the chocolate.
• 5 in another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken.
• 6 whisk half the whipped cream into the chocolate, then fold nto the cream mixture.
• 7 add remaining whipped cream and fold in, then chill, until ready to use.
• 8 for the crepe batter-- whisk the eggs well then add the milk and whisk.
• 9 whisk in remaining ingredients.
• 10 let sit 20 minutes then strain.
• 11 ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides.
• 12 repeat until all the batter is used.
• 13 let the crepes cool before filling.
• 14 to fill, place chocolate mousse in each crepe and fold it over to enclose the mousse.
• 15   spoon some grand marnier sauce around the crepes.
• 16 garnish with orange sections.

Chocolate Mousse Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 1/2 cups chocolate wafer crumbs
• 1/3 cup finely chopped pecans
• 2 tablespoons sugar
• 1/3 cup butter, melted (no substitutes)
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon, rind of
• 1 teaspoon vanilla extract
• 2 eggs, seperated
• 6 ounces semi-sweet chocolate chips
• 5 tablespoons butter, cubed
• 4 egg yolks
• 1/4 cup confectioners' sugar
• 2 tablespoons strong brewed coffee
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, whipped
• chocolate sprinkles (optional)
• additional whipped cream (optional)

Recipe

• 1 in a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
• 2 press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
• 3 place pan on a baking sheet.
• 4 bake at 375 for 8 minutes.
• 5 cool on a wire rack.
• 6 reduce heat to 325.
• 7 in a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
• 8 add egg yolks; beat on low speed just until combined.
• 9 in a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
• 10 pour into crust.
• 11 return pan to baking sheet.
• 12 bake for 25-30 minutes or until center is almost set.
• 13 cool on a wire rack for 10 minutes.
• 14 carefully run knife around edge of pan to loosen; cool 1 hour longer.
• 15 refrigerate until completely cooled.
• 16 in a microwave, melt chocolate and butter.
• 17 cool for 10 minutes.
• 18 in a small heavy saucepan, whisk egg yolks, sugar and coffee.
• 19 cook and stir over low heat until mixture reaches 160; stir in vanilla.
• 20 whisk in chocolate mixture.
• 21 set saucepan in ice and stir until cooled, about 2 minutes.
• 22 fold in whipped cream.
• 23 spread over cheesecake and refrigerate until set.
• 24 remove sides of pan.
• 25 garnish with dessert decorations and whipped cream, if desired.
• 26 refrigerate leftovers.

Broccoli And Chicken A La King

Ingredients

• Servings: 3
• 2 cups green giant frozen broccoli cuts (from a 1-lb package)
• 2 cups chicken, cubed, cooked
• 1 can condensed cream of chicken soup (10.75-oz)
• 3/4 cup milk
• 1/2 teaspoon dried thyme leaves

Recipe

• 1 microwave directions: in 2-quart microwave-safe casserole, combine all
• 2 ingredients.
• 3 cover with microwave-safe waxed paper.
• 4 microwave on high for 6-8 minutes or until hot, stirring once halfway through cooking.
• 5 if desired, serve over toast or hot cooked rice. three 1-cup servings.

Almond Joy Bars

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 8 1/2 ounces shredded coconut
• 1/4 cup light corn syrup
• 1 (11 1/2 ounce) package milk chocolate pieces
• 1/4 cup vegetable shortening
• 1 ounce natural whole almond (26 of them)

Recipe

• 1 line two large cookie sheets with waxed paper. set large wire cooling rack on paper; set aside.
• 2 place coconut in large bowl; set aside.
• 3 place corn syrup in a 1-cup glass measure. microwave on high (100%) 1 minute or until syrup boils. immediately pour over coconut. work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. this takes a little time, and yes, there is enough syrup.
• 4 using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (hint: measure out all of the coconut then roll into balls.)
• 5 place 2 inches apart on wire racks. let dry 10 minutes. reroll coconut balls so there are no loose ends of coconut sticking up.
• 6 place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.
• 7 working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper.
• 8 while chocolate coating is still soft, lightly press whole almond on top of each. let stand to set or place in refrigerator. store in a single layer in airtight container.
• 9 keeps best if refrigerated. makes 26.

Apple, Dried Cherry And Walnut Compote (ziplock Zip And Steam)

Total Time: 8 mins Preparation Time: 2 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 2 medium granny smith apples, peeled, cored and cut into 1/2-inch pieces
• 1/4 cup dried cherries
• 1/4 cup walnuts, coarsely chopped (optional)
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon lemon juice

Recipe

• 1 combine all ingredients in medium or large ziploc® brand zip 'n steamâ„¢ bag.
• 2 seal bag and shake gently to combine ingredients. pat ingredients into single layer. place bag in microwave.
• 3 microwave on full power for 6 minutes or until apples are fork-tender.
• 4 allow bag to stand for 1 minute before handling. carefully open bag and serve.
• 5 serve over vanilla frozen yogurt or angel food cake if desired.

Chocolate Mousse Macadamia Tart

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

Ingredients

• Servings: 12
• 1 refrigerated pie crust, softened as directed on box
• 1 ounce bittersweet chocolate, chopped (from 6-oz bar)
• 1/2 teaspoon vegetable oil
• 1/4 cup granulated sugar
• 2 tablespoons light corn syrup
• 1/3 cup butter or 1/3 cup margarine, softened
• 1/3 cup whipping cream
• 1 cup chopped macadamia nuts
• 1 cup powdered sugar
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 5 ounces bittersweet chocolate, melted (from 6-oz bar)
• 1 1/2 cups whipping cream
• 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• 1/4 teaspoon vanilla
• 1/3 cup toasted macadamia nuts, coarsely chopped (optional)

Recipe

• 1 heat oven to 450°f & bake pie crust as directed on box for one-crust baked shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate.
• 2 cool completely on cooling rack, about 15 minutes.
• 3 in small bowl, microwave 1 oz chocolate and the oil uncovered on high 20 to 30 seconds, stirring every 10 seconds, until melted & spread in bottom of crust.
• 4 in 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir).
• 5 stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts.
• 6 cook 4 to 5 minutes, stirring frequently, until hot.
• 7 carefully spread in crust & freeze until set, about 20 minutes.
• 8 meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth.
• 9 add melted chocolate; beat until smooth.
• 10 gradually add 1 1/2 cups whipping cream, beating until soft peaks form.
• 11 spread chocolate filling over nut filling.
• 12 refrigerate until filling is set, 2 to 3 hours.
• 13 in medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.
• 14 spoon over chocolate filling.
• 15 top with toasted macadamia nuts.*
• 16 *(to toast macadamia nuts, heat oven to 350°f spread macadamia nuts in ungreased shallow pan. bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown).

Chile Con Queso

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

Ingredients

• 1/4 cup onion, chopped
• 1 teaspoon butter or 1 teaspoon margarine
• 1/2 cup american cheese spread
• 1 medium tomato (tomato should be peeled, seeded, and chopped.)
• 2 tablespoons chili peppers (chili peppers should be canned, chopped, green chili peppers.)
• 1 dash hot pepper sauce (optional)
• tortillas or corn chips

Recipe

• 1 in a small nonmetal bowl microwave the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown.
• 2 stir in the american cheese spread.
• 3 micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally.
• 4 stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired.
• 5 micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through.
• 6 serve immediately with tortilla or corn chips.

Chocolate Mudslide Pie

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 1 cup semi-sweet chocolate chips
• 1 teaspoon instant coffee
• 1 teaspoon hot water
• 3/4 cup sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 prepared 9 inch chocolate crumb crust
• 1 cup confectioners' sugar
• 1/4 cup unsweetened baking cocoa
• 1 1/2 cups heavy cream or 1 1/2 cups whipping cream
• 1/4 cup semi-sweet chocolate chips (to garnish) (optional)

Recipe

• 1 melt 1 cup of chocolate chips in the microwave or in a small saucepan.
• 2 cool for ten minutes.
• 3 in a small bowl, dissolve instant coffee in hot water.
• 4 add sour cream, sugar and vanilla and stir until sugar is dissolved.
• 5 blend in melted chocolate.
• 6 spread in crust and set aside.
• 7 in a small mixing bowl, beat confectioner's sugar, cocoa and cream until stiff peaks form.
• 8 smooth evenly over pie, or pipe with a pastry bag fitted with star tip.
• 9 sprinkle with additional chocolate chips.
• 10 cover and refrigerate at least 4 hours or until firm.

Chile Relleno In A Blanket

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

Ingredients

• Servings: 4
• 4 mild chiles (like ortega, sandia, big jim, aneheim, cuban)
• 4 -6 ounces cheddar cheese, grated
• 4 flour tortillas

Recipe

• 1 roast and peel the chiles and cut open lengthwise.(roast by placing chiles in broiler, turning every few minutes after skin blisters, watching closely. remove and place in damp towels for about 10 minutes. peel skin.).
• 2 remove the seeds and stuff with the cheese.
• 3 wrap each chile tightly in a flour tortilla.
• 4 place on a microwaveable plate and heat for a couple of minutes on medium heat, until the cheese is melted. or, heat in the oven for about 5-8 minutes at 350*f, until cheese is melted.
• 5 serve hot.

Cheddar Potato Wedges

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

Ingredients

• Servings: 4
• 1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon paprika
• 3 medium potatoes, each cut lengthise into 8 wedges
• 2 tablespoons butter
• 1 cup finely shredded cheddar cheese

Recipe

• 1 in a large resealable plastic bag, combine thegarlic salt, seasoned salt and paprika.
• 2 add potatoes, seal bag and toss to coat.
• 3 transfer potatoes to an ungreased microwave-safe dish.
• 4 dot with butter.
• 5 microwave (tested in a 1,100 watt oven), uncovered, on hig for 3 minutes.
• 6 turn potatoes; cook 2-3 minutes longer or until tender.
• 7 sprinkle with cheese; cover and let stand until cheese is melted.

Blue Brie (baked Brie With Blueberries)

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

Ingredients

• 1/2 cup brown sugar
• 1 cup chopped pecans
• 1 cup dried blueberries
• 500 g brie round
• water

Recipe

• 1 preheat the oven to 375 degrees.
• 2 combine the brown sugar, pecans and blueberries in a bowl. sprinkle the mixture with just enough water to moisten.
• 3 cut the top off the brie and score lightly in a criss-cross pattern. place the brie in an oven safe shallow dish or bowl.
• 4 place the blueberry mixture over the top of the brie. bake uncovered for about 30 minutes until the cheese is bubbly and heated through (test in teh middle as you would a cake, it 'should' come out gooey.
• 5 serve right out of the oven, lifting the brie onto a serving platter and surrounding it with crackers or bread.
• 6 microwave option: microwave on high for 3 minutes, reheat as necessary.

Creamy Vegetable Bake

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

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese, softened to room temperature
• 1/3 cup milk
• 1/4 cup parmesan cheese, grated
• 1 teaspoon dried basil leaves
• 4 large carrots, diagonally sliced
• 1/2 lb sugar snap pea
• 1/2 lb fresh asparagus, cut into 1-inch lengths
• 1 large red bell pepper, chopped
• 1 (6 ounce) package stove-top stuffing mix for chicken

Recipe

• 1 preheat oven to 350 degrees f. grease a 9- x 13-inch baking dish.
• 2 microwave cream cheese and milk in a large microwaveable bowl on hi heat 1 minute or until cream cheese is melted and mixture is blended when stirred. add parmesan and basil; stir until blended. add vegetables; toss to coat.
• 3 spoon into prepared baking dish. prepare stuffing as directed on package; spoon over vegetable mixture.
• 4 bake in preheated oven 30 minutes or until golden brown.

Candy Bar Brownie Crunch

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

Ingredients

• 1 cup unsalted butter, plus more for greasing
• 4 ounces unsweetened chocolate
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped pecans
• 10 chocolate caramel covered wafers, chilled (twix are good)
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 4 ounces good quality bittersweet chocolate
• 2 cups heavy cream
• 1/2 cup confectioners' sugar (powdered sugar)
• 1 teaspoon vanilla
• fresh raspberry
• chocolate shavings

Recipe

• 1 preheat oven to 325*f.
• 2 butter and flour an 8x8" baking pan.
• 3 melt the butter and chocolate over low heat in a medium heavy saucepan, stirring occasionally. when the chocolate has melted, remove pan from the heat and cool 10 minutes.
• 4 meanwhile, sift the flour, baking powder, and salt together in a mixing bowl and set aside.
• 5 in a medium bowl, use a wooden spoon to beat the sugar and eggs together until well mixed, about 2 minutes. slowly pour the sugar/egg mixture into the cooled chocolate, stirring constantly, then stir in the vanilla. add the flour mixture and stir just until the dry ingredients disappear(don't overmix).
• 6 place the pecans and the chilled candy bars in a food processor, and pulse until coarse chunks form. spread half of the brownie batter into the pan, top evenly with the pecan and candy bar mixture, then cover with remaining batter. bake for 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
• 7 while brownies are baking make whipped cream, so it has time to chill.
• 8 remove the brownies from the oven, and cool completely. run a paring knife around the rim of the brownies to loosen from pan. drizzle the brownies with ganache, and set them aside for 30 minutes, until the ganache sets. then cut the brownies into squares, and garnish with whipped cream, fresh raspberries, and chocolate shavings.
• 9 chocolate ganache:.
• 10 warm the cream in the microwave or in a small pan over medium heat until it is very hot but not boiling. combine the corn syrup and chocolate in a mixing bowl. pour the hot cream over the chocolate mixture and let it sit for 2 minutes to allow the chocolate to melt. stir until the chocolate is completely melted, and the mixture is smooth.
• 11 whipped cream:.
• 12 beat the cream in a bowl with electric mixer at medium speed until it becomes frothy. add the sugar and vanilla; continue beating until the cream holds soft peaks. do not overbeat. chill the cream, covered with plastic wrap, for no more than 1 hour if not using immediately.
• 13 note:.
• 14 if time is important, you can also make this recipe using a 21 ounce box of brownie mix. prepare the brownies as directed on the box for cakelike brownies, using 3 eggs total. the brownies will cut neater if you allow the ganache to set for at least 30 minutes once it is spread on the brownies. be sure to chill the candy bars before chopping them, so they don't turn to mush in the food processor.

Apple, Cheese, & Cinnamon Snacks (cold Appetizer)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 24 ritz crackers or 24 other round crackers
• 6 slices american cheese, cut into quarters (also cracker cuts of cheddar cheese work well too)
• 12 slices apples, cut into quarters, sliced thin
• ground cinnamon

Recipe

• 1 top crackers with cheese and apples.
• 2 sprinkle with cinnamon.
• 3 (can be microwaved and served hot as well by microwaving on a microwave safe plate for 20 sec or until cheese is melted.).

Candy Apple Quickies

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

Ingredients

• Servings: 8
• halloween candy sprinkles, for decorations
• decorative candies, for decorations
• 8 craft sticks, twigs or 8 cinnamon sticks
• 8 crisp apples
• 1 1/3 cups orange candy melts
• 1 1/3 cups green candy melts
• 1 1/3 cups milk chocolate melts

Recipe

• 1 line a large cookie sheet with waxed paper. pour sprinkles and candy into small bowls.
• 2 insert stick into stem ends of each apple. mare sure sticks are tightly secured.
• 3 place each color of candy melts into a separate microwave-safe, 2-cup measuring cup or bowl.
• 4 to melt, work with one cup of candy at a time and microwave on medium for one minute. stir and then microwave in 15- second intervals until totally melted.
• 5 holding apple by stick, dip it into melted candy, swirling until apple is fully coated.
• 6 while coating is still wet, dip apple into sprinkles or sprinkle small candies all over apple.
• 7 place finished apple on prepared cookie sheet to set for at least 30 minutes or up to 1 day before serving.
• 8 repeat with remaining apples and candy.

Chocolate Mousse With Cocoa Nibs

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 4
• 3 egg yolks
• 1/4 cup sugar
• 2 1/2 tablespoons cornstarch
• 1 cup whole milk
• 1 tablespoon unsweetened cocoa powder
• 2 egg whites
• 1/2 confectioners' sugar
• couple drops lemon juice
• 1 pinch salt
• 5 ounces dark chocolate, finely chopped
• scant 1 c heavy whipping cream
• 2 tablespoons soft butter
• 2 ounces cocoa nibs

Recipe

• 1 for the pastry cream, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornstarch.
• 2 add the cocoa powder to the milk and bring to a boil then switch off the heat.
• 3 pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (pour slowly to avoid scrambling the egg.).
• 4 return the mixture to a clean pot over a medium heat and whisk continuously. make sure to scrape the sides and the bottom, otherwise it will burn.
• 5 the cream will start to thicken. once it releases a bubble or two, take it off the heat.
• 6 pour into a shallow bowl. cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
• 7 for the meringue, put half the egg whites into a clean glass or metal bowl. add the sugar, lemon juice and salt and whisk until .
• 8 add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
• 9 melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
• 10 whip the cream until soft peaks form when the whisk is removed.
• 11 to make the mousse, beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. mix in one third of the meringue, then gently fold in the rest followed by the whipped cream.
• 12 to serve, brush 4 ramekins with soft butter. add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
• 13 divide the mousse between the glasses and chill for at least an hour, but ideally four hours. serve chilled, sprinkled with cocoa nibs. the mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).

Chocolate Mousse Cake (no Bake)

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 8 oreo cookies
• 1/4 cup butter, softened
• 1 1/4 cups pastry cream (preferably fresh made)
• 2 cups mini marshmallows
• 1 cup whipping cream
• 1/4 cup cocoa powder
• 1/2 cup flour
• 1 teaspoon gelatin
• 3 tablespoons water
• 1 teaspoon vanilla
• 1/4 cup butter
• 1/4 cup powdered sugar
• 1/2 cup chocolate chips (ultra fine)
• 5 tablespoons butter
• 1 tablespoon milk
• 1/4 cup chocolate chips (ultra fine)
• 2 tablespoons butter
• 1 tablespoon milk

Recipe

• 1 1. get the half batch of pastry cream ready. while it's still warm, stir in marshmallows and melt them well. cover and freeze.
• 2 2. in a blender, mix oreos with 1/4 butter well until crumbs are moistened. mixture should be like a paste. line a 6 inch square dish with plastic wrap or aluminum foil; press moistened oreos to the bottom of the dish. pack them tight and freeze.
• 3 3. spread flour over a (preferably medium) saucepan. cook on medium heat and stir the flour often until it is light brown. remove from heat and slightly cool.
• 4 4. beat whipping cream, cooked flour, cocoa powder, vanilla, butter, and sugar in a mixing bowl until creamy. sprinkle gelatin over 3 tablespoons of water and melt in microwave; beat that into the chocolate mixture too. by now, the pastry cream should already be cold and thicker than when you out in the refrigerator. fold in pastry cream and beat until creamy. if your mixture is not thick, don't worry as it will thicken when you refrigerate it.
• 5 pour batter over oreo crust and freeze.
• 6 melt dark chocolate, 1 tablespoon milk, and 5 tablespoon butter in a small bowl in the microwave, and do the same for chocolate, 2 tablespoon butter, and milk. take mousse cake out of the freezer.
• 7 spread dark chocolate over the surface of the mousse layer (the surface has already hardened a bit, enough to withstand the weight of the icing). while dark chocolate is still wet, swirl in the chocolate mixture to form a pattern. freeze for an hour; then transfer to refrigerator. refrigerate overnight and serve cold.
• 8 enjoy!

Chocolate Mousse In Minutes

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

Ingredients

• Servings: 4
• 4 ounces chocolate (60% cocoa solids)
• 9 ounces mascarpone cheese
• 2 tablespoons icing sugar, sifted (powder sugar)
• 2 teaspoons cognac

Recipe

• 1 melt the chocolate in the microwave on medium or in a heatproof bowl set over a pan of simmering water.
• 2 quickly beat in the mascarpone and enough icing sugar and cognac to taste.
• 3 spoon into small cups or ramekins and chill for atleast 10 minutes until cool and set.

Citrus Dumplings

Total Time: 10 mins

Ingredients

• Servings: 2
• 1/2 teaspoon orange rind, finely shredded
• 1/2 cup orange juice
• 2 teaspoons cornstarch
• 1/4 teaspoon cinnamon, ground
• 11 ounces mandarin orange sections, drain
• 1/2 cup bisquick
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon sugar
• 1 dash cinnamon, ground

Recipe

• 1 in a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon.
• 2 micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds.
• 3 stir in drained mandarin orange sections and finely shredded orange peel.
• 4 micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through.
• 5 meanwhile for dumplings, stir together bisquick and 2 t sugar.
• 6 add milk, stirring just till moistened.
• 7 drop mixture into four mound atop the hot orange mixture.
• 8 micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set.
• 9 stir together the 1 t sugar and dash of ground cinnamon.
• 10 sprinkle sugar mixture atop dumplings.

Chicken & Black Bean Enchiladas

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/2 yellow onion, quartered
• 1 tablespoon peppercorn
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 chicken bouillon cube
• 8 flour tortillas, soft taco size
• 3 -4 cups monterey jack cheese, shredded
• 1 cup fresh cilantro, roughly chopped
• 1 (15 ounce) can black beans, rinsed & drained
• 2 tablespoons butter
• 2 tablespoons flour
• 1 (6 ounce) can tomato paste
• 2 1/2 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 2 teaspoons garlic powder
• 1 teaspoon adobo seasoning (optional)
• 1 (14 ounce) can chicken broth
• 1/2-3/4 cup water
• salt & pepper

Recipe

• 1 place chicken breasts in a skillet, cover with water, and add onion, peppercorns, garlic, bay leaves, and bouillon.
• 2 bring to a boil, then reduce heat and simmer until chicken is cooked, about 20 minutes (depending on how thick the breasts are). remove from broth; set aside and let cool. when the chicken is cool, shred.
• 3 while chicken is cooking, melt 2 tbsp butter in medium sauce pan over medium heat. add flour and cook for 2-3 minutes, until roux starts to turn light brown.
• 4 add tomato paste, chili powder, cumin, garlic powder and adobo; stir to combine.
• 5 stir in chicken broth and 1/2 cup water.
• 6 bring to a boil, the reduce heat to low. (you can add up to a 1/4 cup more water to thin it out a little if you prefer.).
• 7 taste and season with salt and pepper.
• 8 to assemble enchiladas, warm tortillas in the microwave so they are more pliable, approximately one minute.
• 9 sprinkle 1 tbsp of the roughly chopped cilantro down the center of the tortilla.
• 10 next, add 1/4 cup shredded cheese.
• 11 top with 2 tbls of black beans and a generous 1/3 cup of shredded chicken.
• 12 bring one side of the tortilla over the top of the filling, tuck in and continue to roll.
• 13 coat the bottom of a 9x13 baking dish with 1 cup of the enchilada sauce.
• 14 place rolled enchiladas in the pan and cover with remaining sauce and 1-2 cups of cheese and any remaining cilantro.
• 15 bake at 375 for 20-30 minutes, or until hot all the way thru and the sauce is bubbly.

Apple Yum

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

Ingredients

• Servings: 8
• 1/3 cup raisins
• 3 tablespoons amaretto or 3 tablespoons equal almond flavoring
• 3 cups granny smith apples, peeled and chopped
• 1/3 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 8 sheets phyllo dough, thawed
• 2 cups vanilla frozen yogurt

Recipe

• 1 combine raisins and amaretto (or almond flavoring) in a bowl.
• 2 microwave athigh 1 1/2 minutes (be sure to use the equal flavoring for the amaretto not. the same amount); drain.
• 3 combine raisins, apple, sugar, flour, and cinnamon in bowl.
• 4 toss well and set aside.
• 5 place 1 phyllo sheet on work surface (keep remaining sheets covered); lightly coat with pam.
• 6 add remaining sheets on top of each other.
• 7 one at a time coating each with pam in between.
• 8 cover with plastic wrap, press to seal sheets together, throw away plastic.
• 9 spoon apple mixture along 1 long edge of phyllo leaving 2 inches all the way around.
• 10 fold over the short edge to cover 2 to 3 inches of filling.
• 11 starting at the long end, roll up like a jelly roll.
• 12 do not try to roll tightly, the juices need time to expand.
• 13 place sturdel, seam side down, on a jelly-roll coated pan sprayed with pam.
• 14 cut small slits in top of the dough.
• 15 bake at 350 for 35 minutes or until golden.
• 16 serve warm with low fat ice cream or yogurt (included in count).

Chocolate Mud Brownie Bars

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 1 cup flour
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/4 cups sugar (for a less sweeter taste reduce sugar slightly)
• 1/2 cup sifted unsweetened baking cocoa
• 1/2 cup crisco shortening
• 1 large egg
• 1/2 cup water
• 2 teaspoons vanilla
• 3/4 cup caramel sauce
• 1 1/4 cups mini marshmallows
• 3/4 cup chopped pecans or 3/4 cup walnuts
• 1 cup miniature chocolate chip
• 2 tablespoons butter

Recipe

• 1 set oven to 350 degrees.
• 2 prepare an 8 x 8-inch foil-lined baking dish, then grease the foil.
• 3 in a bowl mix the flour, baking powder, salt, sugar and sifted cocoa powder until combined.
• 4 using a pastry blender or a fork cut in the shortening until crumbled.
• 5 add/stir in egg, 1/2 cup water and vanilla until combined.
• 6 spread the mixture into prepared baking dish.
• 7 bake for about 35 minutes or until the center is set.
• 8 remove from oven then spread with caramel sauce.
• 9 sprinkle with marshmallows and then chopped nuts.
• 10 return to oven and bake for another 6-8 minutes more.
• 11 in the microwave melt the mini baking chips with butter until melted and smooth stirring once; drizzle over warm bars.
• 12 cool and cut into small squares.

Beijo De Coco Da Bahia - Coconut Balls

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

Ingredients

• 14 ounces sweetened coconut
• 14 ounces sweetened condensed milk
• 14 ounces granulated sugar
• 3 cups coconut, to roll balls in (approximate amount)

Recipe

• 1 mix first three ingredients in a microwave-proof mixing bowl.
• 2 cook on high for 4 minutes.
• 3 stir; cook on high for additional 4 minutes.
• 4 pour mixture on plain cookie sheet w/ sides; let cool slightly.
• 5 make small balls out of the cooled mixture and roll in coconut.
• 6 note: you may chill the cooked mixture and then cut into squares.

Chocolate Mousse Pumpkin Pie

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

Ingredients

• Servings: 6
• 1 cup canned pumpkin
• 2 cups miniature marshmallows
• 1/2 cup milk chocolate chips
• 1/2 cup miniature semisweet chocolate chips
• 1 (12 ounce) carton frozen whipped topping, thawed
• 1 (9 inch) graham cracker crust
• miniature semisweet chocolate chips (optional)

Recipe

• 1 in a large microwave bowl, combine the pumpkin, marshmallows and chips.
• 2 microwave, unovered, on high for 1-1/2 minutes; stir. microwave 30-45 seconds longers until marshamallows have melted and mixture is smooth. stir every 15 seconds. cool to room temperature, stirring occasionally.
• 3 set aside 1 tablespoon of whipped topping. fold remaining topping into pumpkin mixture.
• 4 spoon into crust.
• 5 garnish with reserved topping and miniature chips, if desired.
• 6 refrigerate for at least 2 hours before slicing.

Chicken Fry

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

Ingredients

• Servings: 3
• 500 g boneless chicken
• 1 teaspoon red chili powder
• 1/2 teaspoon roasted ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon ginger-garlic paste
• 1 tablespoon thick yoghurt
• salt
• 1/2 cup all-purpose flour
• 1/4 cup cornflour
• 1/2 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 egg
• 1 tablespoon soya sauce
• salt
• 1 pinch red food coloring
• cooking oil, to fry

Recipe

• 1 mix the chicken well with the ingredients listed under"for marinating" in a large dish.
• 2 refrigerate for 30 minutes.
• 3 microwave on medium-high power level for 5 minutes.
• 4 keep aside.
• 5 mix all the ingredients listed under"for frying" with little water.
• 6 whisk and prepare the batter till it is of thick dropping consistency.
• 7 put the cooked chicken into this batter.
• 8 mix gently.
• 9 fry this batter coated chicken pieces in hot oil.
• 10 deep fry.
• 11 remove from flame once the chicken pieces become dark red in colour.
• 12 place on a clean paper tissue and serve hot.

Cheddar Potatoes & Onions

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

Ingredients

• Servings: 4
• 1 lb small red potato, scrubbed
• 1 medium vidalia onion, cut into 1/4-inch wedges
• cooking spray (such as pam)
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 350.
• 2 pierce potatoes and arrange on paper towels in microwave.
• 3 microwave on high 5-6 minutes, turning once.
• 4 let stand 1 minute.
• 5 cut lengthwise into quarters and place into an 8" square pan that has been coated with cooking spray.
• 6 add onion wedges, toss and spray lightly with cooking spray.
• 7 sprinkle potatoes and onions with salt and garlic powder.
• 8 bake for 30 minutes at 350.
• 9 sprinkle with cheese and bake another 3 minutes until cheese melts.

Awesome Fudgy-wudgy Brownies

Total Time: 6 hrs 25 mins Preparation Time: 6 hrs Cook Time: 25 mins

Ingredients

• 1 lb semisweet chocolate
• 1 cup butter, cut into small pieces
• 2 tablespoons boiling water
• 4 eggs
• 1 1/2 cups sugar
• 1/2 cup flour
• 1 1/2 cups chopped walnuts or 1 1/2 cups pecans
• 1 tablespoon instant coffee

Recipe

• 1 set oven to 325 degrees.
• 2 butter a 13x9 pan, lined with foil, butter the foil.
• 3 in microwave, melt butter with chocolate; let cool.
• 4 dissolve instant coffee with boiling water; set aside.
• 5 beat eggs with sugar until thick and foamy.
• 6 mix in melted butter, dissolved coffee and flour; mix until well blended.
• 7 add nuts, and mix to combine.
• 8 transfer to a prepared foil-lined pan.
• 9 bake for 25-30 mins, or until edges of brownies are set.
• 10 cool about 30 minutes.
• 11 cover and refrigerate 6 hours or overnight to set.
• 12 cut in small squares.
• 13 store in the refrigerator for 6 hours or overnight.

Bumbleberry Pie

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

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 3/4 cup shortening
• 1/2 teaspoon salt
• 1/3 cup cold water
• 1 cup rhubarb, chopped
• 2 cups apples, peeled and chopped
• 1 cup blackberry
• 1 cup raspberries
• 3/4 cup granulated sugar
• 4 teaspoons all-purpose flour
• 4 teaspoons cornstarch
• 4 teaspoons butter
• 1 tablespoon lemon juice

Recipe

• 1 combine the flour, salt and shortening in the bowl of a food processor and pulse until the ingredients become crumbly.
• 2 with the motor running, add the cold water until the mixture starts holding together.
• 3 turn out and form into a ball. at this point, you can chill it in the fridge until ready to use.
• 4 to make the pie, roll out half the pastry on a lightly floured surface and fit into a 9" pie plate.
• 5 set aside.
• 6 place the rhubarb in a microwavable bowl, cover and microwave on high 50 to 60 seconds or until slightly softened.
• 7 in a large bowl, combine the rhubarb, apples, blackberries and raspberries.
• 8 combine the sugar, flour and corn starch.
• 9 toss with the fruit to coat evenly.
• 10 transfer to the pie shell, dot with butter and sprinkle with lemon juice.
• 11 roll out the remaining pastry.
• 12 moisten the rim and fit over the filling, pressing gently along the rim.
• 13 trim the edge and crimp.
• 14 slash the top to allow the steam to escape.
• 15 bake in a preheated 425 degree f oven 15 minutes.
• 16 reduce the heat to 350 degrees f and bake 35 minutes or until the pastry is golden and the filling is bubbly.
• 17 cool on a rack.

Almond Latte Brownies

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

Ingredients

• Servings: 16
• 1 (20 ounce) package ghirardelli double chocolate brownie mix
• 1/3 cup water
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup sliced almonds, divided
• 2 teaspoons instant coffee crystals
• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 cup chocolate chips
• 1 teaspoon vegetable oil

Recipe

• 1 preheat oven to 325°f.
• 2 blend mix, water, oil, egg and 1/4 cup almonds until moistened. spoon into lightly greased 8x8-inch pan. bake 40-45 minutes. cool thoroughly.
• 3 dissolve coffee crystals in 1 1/2 teaspoons hot water. set aside. using an electric mixer, beat cream cheese and butter until fluffy. add sugar and coffee mixture. beat until smooth. spread over cooled brownie. chill. melt chocolate chips with oil in microwave 2-3 minutes at 50% power, stirring occasionally. spread over latte icing. sprinkle with remaining 1/4 cup almonds.

Chicken Fried Steak And Cream Gravy

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

Ingredients

• Servings: 4
• 1 1/2 lbs boneless round steak, tenderized if possible
• 1/2 lb thick slab bacon, preferably peppered
• 1 cup milk
• 1 egg
• salt & freshly ground black pepper
• 2 cups all-purpose flour
• 1 tablespoon onion powder
• 1/2 tablespoon garlic powder
• season salt (like season-all) (optional)
• vegetable oil, for frying (shortening is best but liquid veg oil is fine too)
• 1/4 cup flour
• 2 -3 cups milk, use whole milk, adjust for the thickness of gravy you prefer, warmed
• 2 tablespoons drippings, cooked bits on the bottom of the pan plus the reserved bacon drippings to equal the total
• 4 green onions, chopped
• salt, to taste
• fresh coarse ground black pepper, to taste

Recipe

• 1 grab two dishes large enough to accommodate the steak. combine the milk and egg in one and the flour and season salt in the other. i like to use plates with a turned up rim to keep things on the plate.
• 2 trim fat from steak and cut it into 4 pieces. sprinkle garlic powder, onion powder and a little salt and pepper over the steaks. rub the seasonings into the meat and allow it to rest for a few minutes. now pound the meat using a meat tenderizer if possible or anything heavy if not. pound until meat is thin, about 1/4 inch, yes even if it already tenderized. you want this to melt in your mouth.
• 3 heat enough shortening or oil in a large skillet- preferably cast iron- until the oil reaches 350 degrees. if you don't have a thermometer drop a little bit of flour in, the oil should sizzle nicely just like for fried chicken.
• 4 meanwhile, turn the steak in the flour one at a time and shake to remove any extra flour. now dunk the meat into the egg wash and let the extra drip off. now put the meat back in the flour and turn it well to coat the whole piece really good. place the meat on a cooling rack and repeat til each piece is coated.
• 5 when the oil reaches 350 degrees add the steak but do not overcrowd the pan. you may need to do this in two batches. cook until golden brown and then turn to brown other side, again just like frying chicken. remove to a cooling rack with a plate underneath to catch the oil and keep warm in the oven until all the meat is done.
• 6 cut the bacon into pieces about an inch in size and add to skillet that still has all the oil and drippings from the steaks. fry until bacon is cooked and starts to brown but is not really crispy. remove all but 2 tablespoons of oil and all the drippings you can in the pan for the gravy.
• 7 stir in the chopped green onion and the reserved bacon pieces. sprinkle the flour over top and cook until the flour just starts to turn color a little. you want it to stay creamy in color so do not brown it. (i usually just use what is leftover from turning the meat)
• 8 meanwhile, pour milk in a glass measuring cup and microwave to warm it.
• 9 whisk milk into the flour in the pan stir often, cooking until gravy is as thick as you like it. please adjust the amount of milk if you like so that it is the right consistency for you. add salt coarse ground black pepper to taste.
• 10 to serve: place one piece of meat on plate and spoon gravy over meat. add more salt and coarse ground black pepper on top if desired.
• 11 you can garnish with a little extra chopped green onion and crumbled bacon if you wanna git fancy!
• 12 hope you enjoy!

Chocolate Nut Icing

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

Ingredients

• 200 g slab of whole nut chocolate
• 50 ml milk

Recipe

• 1 break the whole nut chocolate into squares and put in a suitable microwave dish. microwave it with the milk, uncovered on 50% power for 2 minutes.
• 2 stir it well and spoon it over the cake making sure that the nuts lie on top of the cake and the chocolate runs down the sides. chill the cake in the refrigerator before serving.

Almond London Cookies

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

Ingredients

• 125 g unsalted butter
• 75 g icing sugar (sifted)
• 1 egg yolk
• 225 g plain flour (sifted)
• 150 g ground almonds
• 1 teaspoon almond essence
• 450 g dark chocolate

Recipe

• 1 preheat oven to 170°c.
• 2 using an electric whisk, cream butter and sugar till light ad fluffy.
• 3 beat egg yolk and almond essence into batter till light pale yellow.
• 4 add in sifted plain flour, fold well into a dough. (if too wet, may add in a bit more flour).
• 5 pinch marble-size dough and roll into balls. line balls of dough onto baking sheet on baking tray.
• 6 bake 170°c for 20mins-25mins. place baked cookies on tray to cool.
• 7 while cooling the cookies, line paper cups & melt dark chocolate in microwave. divide each sessions to 20secs so that you won't burn the chocolate. i did an approx 2-3 sessions to melt the dark chocolates.
• 8 using a teaspoon, drizzle some chocolate into base of each paper cases. next, place each paper cases with a cookie.
• 9 cover the cookies with more chocolate and sprinkle ground almonds on top.
• 10 let chocolate sit to harden or you may chill in refrigerator for 5mins.

Broccoli & Rice Casserole (toddler Favorites)

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

Ingredients

• Servings: 3
• 2 cups chopped broccoli
• 3/4 cup chicken stock
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 3 cups cooked brown rice
• 1/2 cup shredded mozzarella cheese (or cheddar cheese)

Recipe

• 1 pre heat oven to 350°f.
• 2 steam broccoli until tender (about 3-4 minutes in microwave/stovetop).
• 3 place broccoli, soup stock, oil and lemon juice in a blender or food processor and process to a smooth puree.
• 4 place rice and cheese in an ovenproof dish. pour broccoli mixture over the rice and cheese. toss mixture gently to blend ingredients.
• 5 place in oven for 15 minutes or until heated through and the cheese is melted. (instead of using the oven, you can heat this dish in the microwave for 3 minutes, stir, and cook 3 more minutes)
• 6 note: refrigerate leftovers for 3-5 days, or can be frozen for up to 2 months. this dish should not be introduced to children under 12 months old.

Awesome Brownies

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

Ingredients

• 1 cup shortening
• 14 tablespoons cocoa (1 c. less 2 tbsp.)
• 1 1/2 cups flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1/3 cup coffee liqueur

Recipe

• 1 melt shortening and cocoa together in the microwave or over a double boiler.
• 2 in a small bowl, mix flour, baking powder, and salt.
• 3 in a large bowl, beat eggs.
• 4 add sugar to eggs and mix.
• 5 add cocoa mixture to egg mixture.
• 6 add vanilla extract and coffee liqueur to cocoa/egg mixture.
• 7 add flour mixture, and stir until mixed.
• 8 pour batter into a greased 9x13 cake pan.
• 9 the batter will be thick.
• 10 bake at 350° for 30 minutes.
• 11 do not overbake.
• 12 put brownies on a cool surface, such as a protected countertop, after removing them from the oven so that they do not continue to cook.
• 13 bon appetit!

Creamy, Rich Ranch Potatoes With Cheese

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

Ingredients

• Servings: 10
• 3 lbs frozen cubed hash brown potatoes, thawed
• 2 (8 ounce) packages cream cheese, cubed
• 1 (10 3/4 ounce) can cream of potato soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 2 (1 ounce) envelopes hidden valley ranch dressing mix
• 2 cups shredded four-cheese mexican blend cheese, divided
• 1 cup durkee fried onions, to taste (original or cheese)

Recipe

• 1 in large bowl, blend soups and cream cheese.
• 2 microwave til creamy and cheese is melted, stirring occasionally.
• 3 stir in well, the dressing mix, then fold in 1 cup (half) the shredded cheese, then the potatoes.
• 4 fold well til all potatoes are coated.
• 5 pour/spoon into lightly greased 13x9 glass baking dish, mashing down a little, and spreading in pan evenly.
• 6 sprinkle top with rest of shredded cheese.
• 7 cover and bake at 350º for 50-55 minutes.
• 8 uncover, top with onions.
• 9 bake uncovered for another 5 minutes or til onions are lightly browned.
• 10 *nice additions:.
• 11 1 cup diced, fully-cooked ham.
• 12 cooked, crumbled bacon (4-6 slices).
• 13 saute'd onions.
• 14 saute'd mushrooms.

Creamy Turkey Spinach Enchiladas

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

Ingredients

• Servings: 4
• 2 cups cooked turkey or 2 cups cooked chicken meat, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup chopped fresh mushrooms
• 1/4 cup chopped fresh yellow onion
• 1 (10 ounce) can rotel tomatoes
• 1 (10 ounce) package frozen spinach, thawed
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground dried ancho chile powder
• 1/4 teaspoon cayenne pepper, to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried cilantro (optional)
• 1/2 teaspoon salt, to taste
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream, divided
• 4 12-inch flour tortillas
• 1 (14 ounce) can enchilada sauce or 2 cups homemade enchilada sauce (i prefer homemade)
• 1/2 cup grated cheddar cheese
• 1/2 cup grated monterey jack cheese or 1/2 cup monterey jack pepper cheese
• guacamole, for garnish (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 microwave the frozen spinach for 1 minute, then squeeze it dry.
• 3 in a saucepan, melt the butter with the olive oil and sauté the mushrooms and onion until tender (about 5 to 7 minutes), then add the thawed/drained spinach, chopped turkey meat, rotel, cumin, ancho, cayenne, oregano, basil, cilantro (if using), and salt, and sauté for about 7 minutes.
• 4 remove from heat and stir in the cream cheese and 1/4 cup sour cream until well combined.
• 5 lightly pan spray a 9x13-inch oven dish; pour a little of the enchilada sauce into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
• 6 place the flour tortillas between damp kitchen or paper towels and microwave for 45 seconds to soften.
• 7 spoon a quarter of the enchilada filling in the center of each tortilla, then roll each (tucking ends in) and place seam-side-down in the oven dish.
• 8 pour the remaining enchilada sauce over the completed enchiladas, dot with remaining 1/4 cup sour cream, then top with the grated cheeses.
• 9 bake at 350 degrees f for 20 to 30 minutes, until cheese is melted, bubbly, and golden.
• 10 serve with rice, beans, and garnish with guacamole.

Chocolate Nut Bars

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

Ingredients

• 1/2 cup uncooked quick oats
• 1/2 cup hazelnuts, chopped
• 1/2 cup walnuts, chopped
• 3/4 cup confectioners' sugar
• 8 ounces semi-sweet chocolate chips
• 1 tablespoon shortening
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/3 cup corn syrup
• 1/2 teaspoon vanilla

Recipe

• 1 preheat oven to 350.
• 2 line 8" square baking pan with foil, pressing foil into corners to cover completely and leaving 1" overhang on sides.
• 3 spread oats on ungreased baking sheet. bake 8-10 minutes, or until light golden brown. let cool, then place in large bowl.
• 4 reduce oven temperature to 325.
• 5 spread hazelnuts and walnuts on baking sheet. bake 9-11 minutes or just until cut sides begin to brown lightly. let cool, then add to toasted oats.
• 6 stir in confectionary sugar, then set aside.
• 7 heat chocolate chips and shortening in small heavy saucepan over very low heat, stirring constantly, until melted and smooth. remove from heat.
• 8 spread evenly on bottom of prepared 8" square pan.
• 9 let stand in cool place 15-20 minutes, or until chocolate mixture begins to set, but is not firm.
• 10 combine butter and salt in microwavable bowl. microwave on high 20-30 seconds, or until butter is melted and foamy.
• 11 stir in corn syrup. let cool slightly, and add vanilla.
• 12 stir corn syrup mixture into oat mixture, just until moistened.
• 13 gently spoon over chocolate, spreading evenly into corners.
• 14 score lightly into 4 strips, then score each strip into 6 pieces.
• 15 cover tightly with plastic wrap, and refrigerate at least 4 hours, or until firm.
• 16 remove bars from pan, lifting foil by edges.
• 17 place on cutting board; cut along score lines into 24 pieces. remove foil.
• 18 store in airtight container in refrigerator.