Cranberry Party Mix

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

Ingredients

• 2 cups cinnamon chex cereal
• 2 cups corn chex
• 2 cups wheat chex
• 2 cups pistachios
• 1/3 cup pure maple syrup
• 1/4 cup unsalted butter, cubed
• 1/4 cup light brown sugar, firmly packed
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 1/2 cups dried cranberries

Recipe

• 1 in a large microwave-safe bowl, combine the 6 cups of chex & the pistachios, then set this mixture aside.
• 2 in a small microwave-safe bowl, combine the syrup, butter, brown sugar, salt & nutmeg, then microwave, uncovered, on high for 1 minute. stir until blended.
• 3 pour the syrup mixture over the cereal mixture, tossing to coat, then microwave on high for 5 or 6 minutes or until lightly browned, stirring after each minute.
• 4 stir in the cranberries, then spread onto a sheet of waxed paper to cool, before storing in an airtight container.

Clare’s Blueberry Corn Mush Breakfast

Total Time: 5 mins Preparation Time: 1 min Cook Time: 4 mins

Ingredients

• Servings: 1
• 1/3 cup cornmeal
• 1 1/3 cups water
• 1/4 cup frozen blueberries
• 1/2 teaspoon butter flavor extract
• sugar or splenda sugar substitute, to taste
• butter or margarine, to taste
• milk (optional)

Recipe

• 1 mix cornmeal, water, and butter extract in a microwave dish.
• 2 cover with plastic wrap and microwave for 2 minutes.
• 3 remove, stir well, and add blueberries. replace plastic wrap and microwave another 2 minutes.
• 4 stir in sweetener, milk, and/or butter to taste!

Broccoli And Cheese Stuffed Potatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 baking potatoes
• 2 slices bacon
• 1 cup broccoli floret
• 1 cup presliced mushroom
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1/2 cup fat free sour cream
• 2 tablespoons nonfat milk
• 1/2 teaspoon pepper
• 1/8 teaspoon salt

Recipe

• 1 preheat oven to 450.
• 2 pierce potatoes with a fork. microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. let stand 5 minutes.
• 3 while potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. remove from pan, crumble and set aside.
• 4 add broccoli, mushrooms, onions and garlic to pan, cook in bacon drippings 7 minutes or until tender, stirring frequently. remove from heat.
• 5 cut each potato in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell. combine potato pulp, onion mixture, cheese and remaining ingredients. divide evenly among shells.
• 6 bake at 450 for 8 minutes or until potatoes are thoroughly heated. sprinkle with reserved bacon.

Baby Face Cupcakes

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

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites
• 1/2 cup shortening
• 1 cup milk
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1 cup butter, softened (not melted)
• 6 -8 cups confectioners' sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 2 -4 drops red food coloring
• 1 cup semi-sweet chocolate chips
• 48 chocolate chips (additional)

Recipe

• 1 .:. for the cupcakes .:.
• 2 preheat oven to 350 degrees. line cupcake pans with paper liners.
• 3 combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. mix at low speed for 2 minutes. scrape bowl. add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
• 4 fill liners 1/2 full of batter. do not overfill. bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• 5 cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
• 6 .:. for the frosting .:.
• 7 place the butter in a large mixing bowl. add 4 cups of the sugar and then the milk and vanilla. on the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
• 8 gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. you may not need to add all of the sugar.
• 9 add a few drops of food coloring and mix thoroughly, adding one drop of red food color at a time until you get a good skin color. flesh colored gel may be used as well. (use and store the icing at room temperature because icing will set if chilled.) icing can be stored in an airtight container for up to 3 days.
• 10 .:.for decorating.:.
• 11 put 1 cup of chocolate chips in zip top bag. heat in microwave until melted, squeezing between fingers until smooth. cut a very, very small piece of one bottom corner. on piece of wax paper, draw 24 curls for the top of babies head. put in refrigerator to set.
• 12 frost cupcakes, use two chocolate chips for eyes, put a chocolate curl on top of face and stick pacifier where mouth would be.

Buffalo Blue Cheese Chicken Dip

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

Ingredients

• Servings: 32
• 1 (15 ounce) jar blue cheese dressing
• 2 -3 tablespoons hot sauce
• 2 (10 ounce) cans chicken meat
• 2 (8 ounce) packages cream cheese
• 2 stalks celery (optional)

Recipe

• 1 drain and chop the chunk chicken.
• 2 combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes.
• 3 stir in one stalk of celery cut up (optional).
• 4 serve with celery sticks, corn chips or tortilla chips for dipping.
• 5 t. marzetti buffalo blue cheese dressing may be substituted for the first two ingredients.
• 6 cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken.
• 7 recipe may be refrigerated and served cold.

Brent's Sausage Mushroom Dip

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

Ingredients

• Servings: 4
• 1 lb breakfast sausage
• 8 ounces cream cheese
• 1 (4 ounce) can mushroom pieces, drained

Recipe

• 1 cook the breakfast sausage and drain.
• 2 melt cream cheese in the microwave for 45 seconds.
• 3 place sausage, cream cheese and drained mushroom pieces in a crockpot.
• 4 heat until warm.
• 5 i suggest doubling or tripling this recipe to make a larger batch.

Brick Oven Pizza Dough

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour

Recipe

• 1 sprinkle yeast over the 1/4 cup of warm water (110-115 degrees f). while the yeast rests for 5 minutes, put the flour and salt in a large bowl.
• 2 mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined. empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic.
• 3 divide dough into two and put in two oiled bowls. (i use cooking spray.).
• 4 let rise for 90 minutes. i place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise. (don't cook it!).
• 5 once risen, take each dough ball, fold it over itself a couple times and reform into a ball. you should feel and hear air bubbles popping as you form it. put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed. it's best if it sits for up to a day, but a few hours will do. if in a pinch, you could use it right away.
• 6 remove dough from fridge and let it come to room temperature. preheat oven to 550 degrees f. let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature.
• 7 form the dough on a lightly floured surface and transfer to a lightly floured wooden peel. give quick shakes to the peel to make sure the dough doesn't stick. add toppings (sauce, cheese, whatever, try to go lightly) and cook on the stone for 6 minutes. let stand 5 minutes before cutting.

Chocolate Mousse

Total Time: 31 mins Preparation Time: 1 min Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 1/4 cups heavy whipping cream
• 2/3 cup chocolate chips

Recipe

• 1 combine 1/4 cup cream with chocolate chips in microwave 1 minute or until smooth when stirred with a spoon.
• 2 cool.
• 3 beat the rest of the cream until stiff peaks form.
• 4 fold chocolate mixture in the whipped cream.
• 5 chill and serve.

Cranberry Bliss Bars (easy Version)

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

Ingredients

• Servings: 18
• 1/2 cup butter, melted, then cooled a bit
• 1 1/4 cups brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1/2 cup orange-flavored craisins
• 1 (12 ounce) can ready-made cream cheese frosting
• 1/4 cup orange-flavored craisins
• 1/4 cup chocolate chips

Recipe

• 1 preheat oven to 350 degrees. prepare a 9x13 pan by lining it with parchment paper for easy removal (or spray with non-stick spray).
• 2 melt butter; cool slightly. in a mixer bowl, blend butter and brown sugar until smooth. add all other ingredients except chips and craisins. once the mixture is just about blended, add 1/2 cup chips and 1/2 cup craisins.
• 3 spread the thick batter into a 9x13 pan. bake 350 degrees for 23-25 minutes or until a toothpick tests clean. do not overbake.
• 4 allow to cool thoroughly.
• 5 when cool, frost with ready-made cream cheese frosting. chop remaining 1/4 cup craisins into small bits and scatter the bits over the top of the frosting.
• 6 melt remaining 1/4 cup chocolate chips in the microwave (hint: add 1/2 t. canola oil to create a thin drizzle); use a fork to drizzle the melted chocolate on top. cut into 18 squares.

Chicken Enchiladas..muy Bien!! Super Facil!

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

Ingredients

• Servings: 4
• 1 (28 ounce) can red enchilada sauce, divided use
• 3 cups shredded cooked chicken
• 1 (2 cup) package shredded mexican blend cheese or 1 (2 cup) package monterey jack cheese, divided use
• 1/2 cup minced cilantro
• 2 tablespoons minced pickled jalapeno peppers (from a jar)
• 12 (6 inch) corn tortillas
• nonstick cooking spray

Recipe

• 1 heat about half of the enchilada sauce in a saucepan over medium heat until steaming.
• 2 stir in chicken. remove from heat. stir in 1 cup cheese, cilantro and jalapeños.
• 3 place tortillas on a plate and cover with plastic wrap. microwave on high about 60 seconds, until softened.
• 4 place about 1/2 cup chicken down the center of a tortilla. roll and place seam down in an 11-by-9-inch baking dish.
• 5 continue with remaining chicken mixture and tortillas. spray tops of enchiladas lightly with cooking spray.
• 6 pour remaining enchilada sauce over tops of tortillas and spread with a rubber spatula so that tortillas are covered.
• 7 sprinkle remaining cheese over the top. bake 20 to 25 minutes, or until bubbly.

Beer Bratwurst And Cabbage

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 lb beer bratwurst
• 2 large onions, chopped
• 1 large green bell pepper, chopped
• 1 medium cabbage, chopped and washed
• 1 (14 1/2 ounce) can del monte diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons canola oil

Recipe

• 1 poke holes in the beer bratwurst and pre-cook the package in the microwave for about 4 minutes. (this gets alot of the grease out.) after pre-cooking, cut the bratwurst into 1/2 inch slices and set aside.
• 2 put onions, bell peppers, and cabbage in a pot with oil. cover and cook on medium for about 30 minutes. check it often and stir.
• 3 add bratwurst, tomatoes, salt, and pepper. cook for another 20 minutes. serve.
• 4 (**use the del monte tomatoes with basil, garlic, and oregano.).

Chocolate Mousse With Exotic Spices

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

Ingredients

• Servings: 2
• 2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, chopped
• 2 tablespoons butter, softened
• 3 tablespoons whipping cream
• 1 tablespoon sugar
• 1 dash cinnamon
• 1 dash ground nutmeg
• 1 dash ground ginger
• 1 dash ground cardamom
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 1 egg
• 2 teaspoons icing sugar
• whipped cream (optional)

Recipe

• 1 melt chocolate in a heat-proof bowl put on a saucepan with warm water (not boiling). personnaly, i would melt the chocolate in the microwave. when the chocolate is melted, remove the bowl from the heat, and add the butter while whisking.
• 2 in a small saucepan, mix cream, sugar, spices until sugar is dissolved. put the small saucepan on low heat and cook until there is bubble around the saucepan. remove from the heat, add the egg yolk while whisking.
• 3 at low heat, heat this mixture (don't let it boil), stirring until enough thick to coat a wooden spoon. add this mixture to the chocolate mixture by passing it through a fine sieve. add vanilla and whisk until bright and unctuous. let cool.
• 4 beat egg until soft picks. while beating, add icing sugar. add slowly to the chocolate mixture and stir well.
• 5 pour the mousse in ramequins or any small bowls. put in the fridge for 4 to 6 hours until set. you can keep them in the fridge up to 2 days. if wanted, garnish with whipped cream.

Barbecued Chicken Ii

Total Time: 28 mins

Ingredients

• Servings: 8
• 2 1/2 lbs fryer chickens, cut up
• 1 cup catsup
• 1/4 cup worcestershire sauce
• 1/4 cup vinegar
• 1/4 cup brown sugar, packed
• 1 medium onion, chopped
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1/4 teaspoon liquid smoke
• 2 dashes red pepper sauce

Recipe

• 1 cut chicken into pieces; cut each breast half into halves.
• 2 arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches.
• 3 mix remaining ingredients in 4-cup glass measure.
• 4 microwave uncovered on high (100%) 3 minutes; stir.
• 5 microwave until mix- ture boils and thickens, 2 to 3 minutes.
• 6 pour sauce over chicken.
• 7 cover loosely and microwave on high (100%) 10 minutes.
• 8 rearrange chicken and baste with sauce.
• 9 cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes.

Chili Con Queso

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

Ingredients

• Servings: 32
• 2 lbs velveeta cheese
• 1 (16 ounce) can hormel chili without beans
• 2 (6 ounce) cans green chilies
• 1 (16 ounce) can pinto beans

Recipe

• 1 microwave all until smooth.

Chicken Fajita Remix Pasta

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

Ingredients

• Servings: 4
• 1 lb boneless chicken breast
• 1 (16 ounce) jar kraft classic alfredo sauce
• 1 lb farfalle pasta, pasta (bowtie, really works the best)
• 1 (1 1/8 ounce) package fajita seasoning mix, mccormick's
• 1 tablespoon hot sauce (we like tapatio)
• 1/2 tablespoon garlic powder
• 1 small onion
• 1 bell pepper (whatever you like, green is a nice contrasting color)
• 1 tablespoon oil
• salt & pepper

Recipe

• 1 bring water to a boil in a large pot and begin cooking pasta.
• 2 heat oil in skillet. cut the chicken in chunks and lightly brown with 1/2 pk of fajita seasoning, salt and pepper. cut onion and pepper in strips (or diced) and cook with chicken.
• 3 in a small saucepan, combine alfredo sauce, the remainding fajita season, hot sauce, garlic powder, salt and pepper (use whisk to break up fajita seasoning in sauce). simmer on med-low while pasta and chicken/vegetables cook.
• 4 drain pasta and return to large pot. throw in the chicken and vegetables, followed by the sauce.
• 5 toss and serve!
• 6 ** i like to throw on some diced pickled jalapenos in my bowl for some extra heat and flavor.
• 7 ** for leftovers, try tossing in a dollop of sour cream and added hot sauce after reheating in the microwave. mmm!
• 8 ** can easily be made vegetarian. just omit the chicken and add more veggies! yum!

Chocolate Mousse Torte

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

Ingredients

• 1 (10 1/4 ounce) bag fudge brownie mix, betty crocker brand recommended
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 egg
• 2 (11 1/2 ounce) bags semisweet chocolate chunks (3 1/2 cups)
• 1/2 cup pecans, chopped
• 1/4 cup toffee pieces
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups whipping cream (1 pint)
• 1 dash powdered sugar, if desired

Recipe

• 1 heat oven to 350°f grease bottom only of 9-inch springform pan with shortening or cooking spray. in medium bowl, stir brownie mix, oil, water and egg until smooth. stir in 1 bag of the chocolate chunks. pour batter into pan; spread evenly. sprinkle pecans and toffee bits over batter; press in lightly.
• 2 bake 27 to 32 minutes or until center is set. cool completely on wire rack, about 1 hour 30 minutes. run sharp knife around side of pan to loosen brownie layer.
• 3 in small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on high 1 minute; stir until smooth. in medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. beat melted chocolate into cream cheese mixture.
• 4 reserve 1/4 cup of the whipping cream. in chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. fold chocolate-cream cheese mixture into whipped cream until no streaks remain. spoon mousse over brownie layer, smoothing top. refrigerate about 2 hours or until mousse is set.
• 5 in small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on high 1 minute; stir until smooth. stir in reserved 1/4 cup whipping cream until smooth. run thin, flexible spatula around side of pan to loosen torte; remove side of pan. spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. smooth top of torte with thin, flexible spatula. refrigerate 30 minutes or until serving.
• 6 just before serving, gently place 4-inch snowflake stencil on torte. using fine wire-mesh strainer, sift additional powdered sugar over stencil. carefully lift stencil from torte; repeat for additional snowflakes.

Brian Constantine's Famous Firehouse Gumbo

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• 1 pint dark roux
• 2 gallons water
• 2 fryer chickens, skinned and seasoned
• 2 lbs smoked sausage
• 0.5 (8 ounce) can tomato sauce
• 2 medium onions, chopped
• 6 stalks celery, chopped
• 2 bell peppers, chopped
• 1 (6 ounce) bottle louisiana hot sauce
• 1 (10 ounce) bottle worcestershire sauce
• 1 cup parsley, chopped
• 1 1/2 cups green onions, chopped

Recipe

• 1 in gumbo pot, boil water.
• 2 add roux, lower heat to prevent boil over, constantly stir.
• 3 add onions, bell pepper, celery, and parsley.
• 4 cut sausage into bite size pieces and microwave 7 minutes on plate with paper towel to line bottom. add to gumbo pot.
• 5 add in tomato sauce, hot sauce, worcestershire sauce.
• 6 on medium heat cook for 2 hours.
• 7 add fryers, and cook for 1 more hour.
• 8 after 3 hours add chopped green onions and parsley.
• 9 serve in bowl over cooked medium grain rice.
• 10 note: never serve gumbo without potato salad on side.

Chicken & Corn Enchiladas With Pico De Gallo

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

Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 1 (13 ounce) can chicken, drained
• 1/2 cup of fresh pico de gallo or 1/2 cup salsa
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried cilantro
• 1/8 teaspoon chili powder
• 1 teaspoon dried chives
• 2 1/4 cups water
• 1 (6 ounce) can tomato paste
• 2 tablespoons flour
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 cup cheddar cheese, shredded
• 3/4 cup monterey jack cheese, shredded
• 15 -20 six inch flour tortillas

Recipe

• 1 mix first 8 ingredients of meat filling together until well mixed & set aside.
• 2 in a medium size mixing bowl blend together the sauce ingredients; the water, tomato paste, flour, 1 1/2 tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
• 3 microwave the sauce ingredients for 5 minutes then set aside.
• 4 lay one flour tortilla on a flat surface (i use a plate).
• 5 place about 1 1/2 - 2 tablespoons meat filling along the edge of the tortilla closest to you.
• 6 sprinkle 1 -2 teaspoons of the two mixed cheese along top.
• 7 roll tortilla away from you ending when the tortilla is completely rolled.
• 8 place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
• 9 note--as you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
• 10 repeat rolling tortillas until all the meat filling is used up.
• 11 sprinkle half of the remaining cheese over the top of the rolled tortillas.
• 12 cover the tops and ends of all the tortillas with the sauce.
• 13 sprinkle the remaining cheese over the top of the sauce.
• 14 bake 30 min in a preheated 350 degree oven.

Classic Bearnaise And Paloise Sauces

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

Ingredients

• Servings: 1
• 6 tablespoons unsalted butter, cut up in 1/2-inch pieces
• 1/2 tablespoon red wine vinegar
• 1 tablespoon dry french vermouth
• 1 tablespoon water
• 2 teaspoons shallots, minced
• 1 teaspoon dried tarragon
• 3 parsley stems, chopped
• 1/8 teaspoon black peppercorns, cracked
• 1/16 teaspoon salt, only a small pinch
• 1 large egg yolk
• scant 1/16 tsp. cayenne pepper
• 1 teaspoon fresh tarragon, chopped

Recipe

• 1 put the cut-up butter in a 1-cup glass measure with a pouring spout, and microwave until completely melted and clear but not bubbling (or heat in a warm oven, 190 degrees f., about 25 minutes). skim off any foam from the top, and cool until lukewarm but still liquid.
• 2 combine the liquids and seasonings (except the cayenne and fresh herbs) in a 3-cup, heavy-bottomed, non-reactive saucepan, and simmer over medium heat until the liquid reduces to 1 tablespoon (no farther). strain the liquid into a cup, pressing hard to squeeze all the juices out of the shallots, then return it to the saucepan.
• 3 whisk in the yolk, and place over medium-low heat. stir in 1/4 of the clarified butter, and continue whisking across the bottom and around the sides of the pan until the yolk-and-butter mixture thickens to a sour cream consistency. if the yolk is overcooked, it will start to scramble; if undercooked (as in "blender bearnaise" recipes), it will taste raw.
• 4 dunk the pan briefly in cold water; then very slowly dribble in the rest of the butter off heat, whisking constantly, without including the milky liquid at the bottom. when all the butter is absorbed, the sauce should be the consistency of a medium-thick mayonnaise.
• 5 add the cayenne pepper, taste for seasoning, and stir in the herbs. to keep the sauce from congealing, set it in a pan of hot tap water, but the sooner it is served, the better.
• 6 for paloise sauce, omit the tarragon, and finish with 1/2 tablespoon finely shredded mint; do not add mint to the vinegar reduction (the cooking distorts its flavor).
• 7 if the sauce overheats or the butter is added too fast, the oily fat can separate out. if that happens, during or after cooking, it is easy to fix: put a teaspoon of water in a small bowl, add a spoonful of the separating sauce, and whisk them together until creamy; then gradually add the rest of the sauce, spoonful by spoonful, until the whole thing is reconstituted.

Apple Walnut Gorgonzola Turnovers

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

Ingredients

• 1 1/2 cups peeled cored, chopped apples (use a good cooking apple such as jonagold, pippin, granny smith, jonathan, golden delicious, gravens)
• 1/2 cup chopped walnuts
• 1/4 cup crumbled gorgonzola
• 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
• 2 tablespoons honey
• 14 ounces prepared puff pastry sheets (total 14 ounces)
• 1 egg, beaten

Recipe

• 1 place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through. remove from heat and let cool. drain excess moisture. once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square. (note you can skip this step if you want; the main purpose is to get the apples to release some of their moisture before cooking into the pastry.).
• 2 combine apples, walnuts, gorgonzola, thyme and honey in a small bowl.
• 3 preheat oven to 400°f working with one puff pastry sheet at a time (leave the second one in the refrigerator until using it) roll out the pastry to a size of 9-inches by 12-inches. cut into 12 3x3-inch squares (a pizza slicer works great for this). paint 1/2-inch of border around each square with beaten egg (this will help the pastry seal). place a heaping teaspoon of the apple walnut mixture in the center of the squares. fold over the squares into a triangle shape, stretching the dough if necessary to cover the filling. use the tines of a fork to crimp the edges. place triangles on a silpat or parchment paper lined baking sheet, with space between the triangles. chill for 5 minutes in the refrigerator before baking, or chill while you prepare the second puff pastry sheet.
• 4 whisk in a half teaspoon of water into the remaining beaten egg. use a pastry brush to paint on the tops of the pastry triangles for a nice glaze. place in oven and cook for 15-20 minutes until nicely puffed up and lightly browned. allow to cool for at least 20 minutes before serving.
• 5 serve either warm or at room temperature. can be made several hours in advance.

Chili Con Carne Meatloaf

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

Ingredients

• Servings: 8
• 1 1/2 lbs lean ground beef
• 3/4 cup quick-cooking rolled oats or 3/4 cup old fashioned oats, uncooked
• 1 (15 ounce) can no-bean chili, divided
• 1 egg, lightly beaten
• 1/2 cup sliced scallion, divided
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup shredded cheddar cheese or 1/2 cup colby-monterey jack cheese or 1/2 cup taco cheese

Recipe

• 1 pre-heat oven to 350°.
• 2 in a large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup scallions, salt and pepper; mix lightly but thoroughly then press the mixture evenly into a 9-inch round metal cake pan.
• 3 bake for 45-50 minutes or until center of meatloaf registers 160° on an instant-read thermometer; remove from oven and set aside.
• 4 place remaining chili in a microwave-safe bowl; cover and heat on high for 1-2 minutes.
• 5 drain any juices from meatloaf and discard.
• 6 top drained meatloaf with hot chili; sprinkle with cheese; bake 5 minutes longer or until cheese has melted.
• 7 let meatloaf stand 5 minutes before cutting; top with remaining 1/4 cup scallions.
• 8 to serve, cut meatloaf into 8 wedges.

Beijos De Coco (coconut Kisses)

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 cups grated coconut
• 1/2 cup sugar
• water
• 1/2 cup chocolate chips, melted (optional)

Recipe

• 1 combine the sugar and coconut over medium low heat. add a tablespoon or two of water to moisten the coconut and hasten the sugar to dissolve while stirring continually. when the sugar is dissolved and the coconut a little toasted remove from heat.
• 2 cover a cookie sheet with parchment paper. dip a melon baller or round bottom tablespoon into a glass of water then scoop up the coconut and pack it into the spoon and then gently place it on the parchment paper.
• 3 after the beijos are formed you can melt the chocolate chips in the microwave in a microwave safe sandwich or quart plastic baggie. nip a tiny corner and squeeze the melted chocolate decoratively onto the beijos. let cool.
• 4 note: these cookies are held together by the melted sugar and sometimes helped by a chocolate coating. they can be dry and crumble easily. but they are still far superior to the store bought canned passover macaroons.

Blue Corn And Spelt Tortillas

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

Ingredients

• 1 1/2 cups whole meal spelt flour
• 1 cup blue cornmeal
• 1 cup warm filtered water
• 2 tablespoons chopped cilantro (optional)
• 1 tablespoon dried chipotle powder (optional)

Recipe

• 1 heat a cast iron fry pan. do not add any oil to the pan!
• 2 in a food processor combine the flours, cilantro and chipotle season and give them a mix.
• 3 add the warm water and process again until you have a nice dough.
• 4 when it's done turn out on a floured board and knead for about 3 minutes.
• 5 divide the dough into 16 balls.
• 6 if you have a tortilla press it will make this much easier. put the tortilla ball in between the stretch wrap and press. the tortillas came out about 4" around, so they aren't big.
• 7 if you don't have a press, just roll the tortillas out. put them in a dish covered with stretch wrap until you are ready to cook them.
• 8 removed the tortilla and place in the hot fry pan and when the edges curl a little flip it over and let it cook for another few seconds. check to see if you have some browning, if you do and the tortilla is dry take it off and cool.
• 9 repeat the above until you have 16 tortillas.
• 10 i used a little tortilla dish to reheat them in the microwave. this probably will be necessary because they do get stiff if they get cold.
• 11 serve with your favourite toppings.
• 12 bon appetit!

Baked Zucchini Casserole

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

Ingredients

• Servings: 4
• 4 small zucchini, sliced 1/2-inch thick
• 2 small onions, sliced
• 4 tomatoes, cut into wedges
• 1/2 cup parsley, chopped
• 1/4 cup fresh basil
• salt and pepper, to taste
• 2 cups swiss cheese, grated

Recipe

• 1 preheat oven to 350ºf.
• 2 place vegetables and herbs in an ovenproof casserole.
• 3 sprinkle with salt and pepper.
• 4 cover and bake for 45 minutes or microwave on high power for 12 minutes.
• 5 remove the cover the last 15 minutes of baking and add the cheese.
• 6 return to the oven until the cheese is melted.

Bride & Groom Apples

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 large apples (without blemishes)
• 2 wooden sticks (for handles)
• 1 (12 ounce) bag chocolate chips (or candy melt chips)
• 1 (12 ounce) bag semi-sweet chocolate chips

Recipe

• 1 wash apples and let dry thoroughly. decide on the "front" of each apple and which apple will be the bride and which will be the groom. insert wooden sticks into apples for handles.
• 2 line a baking sheet with waxed paper.
• 3 in a medium sized, microwave-safe bowl, melt chocolate on medium power for two minutes. stir and return to microwave for one minute at a time. check every minute and stir until melted.
• 4 dip 1 apple entirely into chocolate. several thin coats are best. let dry on wax paper.
• 5 dip the front of the second apple into the chocolate. this will make the shirt front of the tuxedo for the groom. let dry on wax paper.
• 6 melt the semi sweet chocolate chips using the above instructions. dip the groom apple leaving a \/ pattern of the chocolate showing on the front side. several thin layers of the darker chocolate are best. let dry on wax paper.
• 7 remelt the chocolate. hold the bride apple at a 90 degree angle over the wax paper. slowly drizzle on the chocolate while spinning the apple. when you are satisfied with the drizzle pattern let dry.
• 8 use a wooden skewer or toothpick to place three dots of semisweet chocolate on the shirt of the groom apple. these are the buttons of the tuxedo shirt. let dry.
• 9 to finish each apple:.
• 10 bride: loosely run a gathering stitch along 1/3 of the tulle circle. tie off. glue to the top of the handle for the veil. tie the ribbon into a bow. glue in place. trim ends if desired. small silk flowers, etc can be added to the veil if desired.
• 11 groom: tie a bow around the handle right above the shirt front. this makes the bow tie for the tuxedo.

Chocolate Moose

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsel, melted
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• sugar
• 1 (15 ounce) can chocolate frosting
• chocolate sprinkles (optional)
• sparkling sugar (optional)

Recipe

• 1 beat butter at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. add egg and vanilla, mixing well. stir in melted morsels.
• 2 combine flour and salt; add to butter mixture, beating well. shape dough into a flat disc. cut dough into thirds. wrap in wax paper. cover and chill briefly until dough is a good rolling consistency.
• 3 place each portion of dough on a large lightly greased cookie sheet. cover with wax paper or plastic wrap. roll dough to 1/4" thickness on cookie sheets.
• 4 cut out cookies, using desired cookie cutters. (we tested with 3" and 6" moose cutters.) sprinkle with sugar. peel away excess dough.
• 5 bake at 350° for 10 to 11 minutes for small cookies and 12 minutes for larger cookies.
• 6 cool 5 minutes on cookie sheets; remove to wire racks, and cool completely.
• 7 place opened can of frosting in microwave. microwave at medium (50% power) 45 seconds; stir. microwave 30 more seconds.
• 8 spread frosting over cookie antlers and feet, if desired. sprinkle with chocolate sprinkles and sparkling sugar, if desired. let harden on wire racks.

Charmed

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 1 ounce licor 43
• 1 ounce butterscotch schnapps
• 1 ounce 2% low-fat milk

Recipe

• 1 pour licor 43 into an espresso mug (or something small).
• 2 layer the schnapps on top.
• 3 then a layer of milk.
• 4 heat in microwave for 30 seconds.
• 5 sip and enjoy the warmth.

Chicken & Cheese Wraps

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 1 cup cooked rice
• 3/4 cup salsa
• 1 (15 1/2 ounce) can black beans, rinsed, drained
• 1 (11 ounce) can whole mexicorn whole kernel corn, drained
• 1 cup cubed 1/2-inch cooked chicken
• 1 (8 ounce) package cheddar cheese, cubed 1/2-inch
• 6 (10 inch) flour tortillas, warmed

Recipe

• 1 stir together all ingredients except tortillas in large bowl.
• 2 place about 1 cup filling in center of each warmed tortilla. fold two opposite edges of tortilla toward center over filling. roll up open end of tortilla toward opposite edge. place on microwave-safe plate, seam-side down.
• 3 microwave 2 tortillas on medium-high (70%) power, turning or rearranging after half the time, until heated through (1 to 2 minutes). repeat with remaining tortillas. serve with salsa, if desired.

Baker's Chocolate & Mocha Sweethearts

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 4 baker's unsweetened chocolate squares
• 3/4 cup butter or 3/4 cup margarine
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 cup instant coffee, beverage mix any flavour
• 2 tablespoons cocoa powder

Recipe

• 1 preheat oven to 350°f (or to 325°f if using a glass baking dish). line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. grease foil; set aside.
• 2 microwave unsweetened chocolate and butter in large microwaveable bowl on medium 2 minutes or until butter is melted; stir until chocolate is completely melted. stir in sugar. add eggs and vanilla; mix well. add flour and instant coffee; stir until well blended. spread into prepared pan.
• 3 bake 30 to 35 minute or until toothpick inserted in centre comes out with fudgy crumbs. (do not overbake.) cool in pan.
• 4 remove brownie from pan using foil handles.
• 5 cut brownie into shapes using 1-1/2-inch heart-shaped cookie cutter. sprinkle tops of brownies wtih cocoa powder.

Blue Cheesy Prosciutto Appetizer Pizza

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1 (13 7/8 ounce) can refrigerated pizza crusts
• 1/3 cup cream cheese (from 8-oz container or package)
• 1/4 cup crumbled blue cheese (1 oz)
• 1 cup shredded mozzarella cheese (4 oz)
• 4 slices prosciutto, cut into thin strips (about 2 oz)
• 1/3 cup apricot preserves

Recipe

• 1 heat oven to 400°f lightly spray large cookie sheet with cooking spray.
• 2 unroll pizza crust dough on cookie sheet; press dough into 15x12-inch rectangle. bake 8 to 10 minutes or until light golden brown.
• 3 in small microwavable bowl, microwave cream cheese and blue cheese uncovered on high about 30 seconds or until melted. stir until well mixed. spread mixture over partially baked crust. sprinkle with mozzarella cheese; top with prosciutto.
• 4 in small microwavable bowl, microwave preserves uncovered on high about 30 seconds. stir until smooth; drizzle over pizza.
• 5 bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.

Chocolate Mousse With Raspberries

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 16 ounces silken tofu, drained
• 1/2 cup sugar substitute
• 1/4 cup cocoa powder
• 1/2 teaspoon almond extract
• 1 pinch salt
• 3 ounces bittersweet chocolate, chopped
• fresh raspberry (or frozen)

Recipe

• 1 in food processor or blender, (preferred), blend tofu, sugar substitue, cocoa, almond extrat and salt until very smooth.
• 2 melt chocolate in microwave and stir into tofu.
• 3 chill one hour in same bowl or spoon into individual bowls.
• 4 garnish with raspberries.

Chicken Fajita Tostadas

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

Ingredients

• Servings: 4
• 1 lb chicken breast, cut in bite sized pieces
• marinade (see below)
• 2 tablespoons olive oil
• 1/4 cup tequila
• 2 tablespoons hot sauce
• 1 -2 tablespoon fajita seasoning mix (we like penzey's)
• 1 cup orange juice
• 4 corn tortillas (best to use commercial tostada crowns or flat tostada shells)
• 1 (15 ounce) can black beans, drained and rinsed. (or sub commercial refried beans)
• 1/2 head lettuce, shredded
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 5 green onions, chopped
• 1/2 cup sliced black olives (optional)
• 1/2 cup radish, sliced (optional)
• 1/2 cup grated cheddar cheese
• 1 teaspoon seasoning salt
• 1 teaspoon seasoned pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons grated parmesan cheese
• 1 tablespoon water
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar

Recipe

• 1 combine chicken and marinade ingredients in bowl or zipper bag. allow to marinate in the refrigerator at least 4 hours.
• 2 prepare all vegetables. grate cheese.
• 3 prepare dressing.
• 4 in wok or large frying pan, heat olive oil. drain chicken, and saute until cooked through. while chicken is cooking, heat beans (microwave is great for this). heat tostada shells in oven.
• 5 to assemble, place tostada shells or crowns on plates. divide ingredients between plates as follows: top shells with beans and chicken. add lettuce, tomatoes, avocado, green onion, olives, radishes, and grated cheese, as desired.
• 6 serve, passing dressing at table.

Chocolate Mudslide Cookies

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

Ingredients

• 1 1/4 cups walnut halves (plus 1 tablespoon, whole macadamia nuts good too)
• 2 tablespoons unsalted butter, melted (foam skimmed and discarded)
• 6 ounces unsweetened chocolate, broken into pieces
• 2 lbs dark chocolate, coarsely chopped (bittersweet, at least 60 percent cocoa)
• 2 1/4 cups sugar, plus 1 tablespoon
• 5 large eggs
• 1/2 cup flour, plus 3 tablespoons
• 1 tablespoon baking powder
• 1 pinch salt

Recipe

• 1 preheat the oven to 375 degrees. line a large rimmed baking sheet with parchment paper.
• 2 spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
• 3 melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. use 15 second bursts on the microwave & stir well between pulses. set aside to cool slightly.
• 4 combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
• 5 add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. remove the bowl from the mixer.
• 6 coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. the dough will be quite stiff.
• 7 place a new sheet of parchment paper on the baking sheet. spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. bake for 16 to 18 minutes; the cookie tops will crack; that's okay. let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

Broccoli And Cheese Topped Potatoes

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

Ingredients

• Servings: 4
• 4 large baking potatoes (6 to 8 oz. each)
• 2 cups broccoli florets
• 1 cup milk
• 1/2 cup cottage cheese
• 1 teaspoon dry mustard
• 1/2 teaspoon red pepper flakes
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup shredded mozzarella cheese
• 2 tablespoons all-purpose flour

Recipe

• 1 pierce potatoes several times with fork. place in microwave oven on paper towel. microwave on high 15 minutes or just until softened. wrap in paper towels; let stand 5 minutes.
• 2 bring water to a boil in medium saucepan over medium heat. add broccoli. cook 5 minutes or until broccoli is crisp-tender. drain. add milk, cottage cheese, mustard and red pepper flakes to broccoli in saucepan. bring to a boil. reduce heat to medium-low; remove from heat.
• 3 combine 3/4 cup cheddar cheese, mozzarella cheese and flour in medium bowl. toss to coat cheese with flour; add to broccoli mixture. cook and stir over medium-low heat until cheese is melted and mixture is thickened.
• 4 cut potatoes open. divide broccoli mixture evenly among potatoes. sprinkle with remainig 1/4 cup cheddar cheese.

Chicken & Bacon With Vegetables And Orzo/rice

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 cooked chicken breasts, cubed
• 3 slices hickory smoked thick sliced lean bacon, cut in 2 inch pieces
• 6 baby carrots, sliced
• 3 stalks celery, washed, diced
• 1 cup onion, diced
• 2 green peppers, cored, seeded, diced
• 1 teaspoon garlic salt
• 1 1/2 teaspoons mccormick salad supreme seasoning
• 1 cup dry orzo pasta
• 1 1/2 cups chicken broth

Recipe

• 1 in large frying pan with lid, add olive oil, bacon, chicken and all of the cut and diced vegetables.
• 2 sprinkle with garlic salt.
• 3 put the lid on and cook on low heat, uncover every 10 minutes and stir around with the spatula. you want the bacon to remain soft but cooked.
• 4 add the mccormick salad supreme seasoning.
• 5 heat the chicken broth in a large glass measuring cup in the microwave.
• 6 add pasta and broth.
• 7 stir. put the lid on.
• 8 cook on medium heat about five minutes.
• 9 stir and serve.
• 10 note: i use sysco chicken base & add water for my chicken broth each time a recipe calls for it. one small 16 oz. container will make 5 gallons of broth for very little cost.
• 11 the mccormick salad seasoning is made specifically for pasta salads and has great spices and dried cheeses in it.
• 12 i serve my high rise biscuits and breadsticks with this dish.

Chicken & Potato Fiesta Grill

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/2 cup prepared italian dressing
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 4 whole chicken legs with thigh
• 1 1/3 lbs potatoes, cut into 1 1/4 inch cubes (4 medium)
• 2 tablespoons water
• 1 red bell pepper, cut into 1 1/2 inch pieces
• 2 medium zucchini, cut into 3/4 inch thick slices
• 4 -8 flour tortillas or 4 -8 corn tortillas, warmed
• prepared salsa (optional)

Recipe

• 1 in small bowl, combine marinade ingredients; remove 1/4 cup and combine with chicken in resealable plastic bag.
• 2 turn to coat; marinate in refrigerator 30 minutes or up to 2 hours, turning occasionally.
• 3 meanwhile, in microwave-safe dish, combine potatoes and water.
• 4 cover and microwave on high 9 to 10 minutes or until just tender; cool.
• 5 when potatoes are cool enough to handle, alternately thread with bell pepper and zucchini onto eight 10 to 12-inch skewers; brush with remaining marinade.
• 6 remove chicken from plastic bag; discard marinade from chicken.
• 7 grill chicken over medium to medium-low coals 30 to 40 minutes or until juices run clear, turning occasionally.
• 8 about 10 minutes before chicken is done, add vegetables to grid; reserve marinade.
• 9 grill until tender and lightly browned, turning and basting occasionally with reserved vegetable marinade.
• 10 serve chicken and vegetables with tortillas and salsa, if desired.

Barbecued Chicken Hoagies

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

Ingredients

• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons chopped roasted sweet red peppers
• 2 tablespoons butter, softened
• 1/4 teaspoon garlic powder
• 1 dash hot pepper sauce
• 2 hoagie rolls, split
• 1 cup shredded cooked chicken
• 1/2 cup barbecue sauce

Recipe

• 1 in small bowl, combine the first five ingredients; spread over buns.
• 2 place on a baking sheet. broil 3-4 inches from the heat for 2-4 minutes or until cheese is melted.
• 3 meanwhile, in a small microwave-safe bowl; combine chicken and barbecue sauce. microwave on high for 2-3 minutes or until heated through. spread chicken mixture over bun bottoms; replace tops.

Creamy Vegetable Curry With Rice

Total Time: 46 mins Preparation Time: 25 mins Cook Time: 21 mins

Ingredients

• 1 1/2 cups long-grain rice
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 tablespoon curry powder (or to taste)
• 1 cup coconut milk
• 90 g broccoli, cut into florets
• 125 g beans, cut into short lengths
• 1 carrot, cut into small cubes
• 250 g pumpkin, cut into small cubes

Recipe

• 1 place rice in a large microwave-safe bowl with 3 cups boiling water and the salt. cook on high 12 - 14 minutes.
• 2 (do not cover the rice or it will boil over.) set aside. place the oil and onion in a large dish and cook on high for 2 minutes.
• 3 stir in the curry powder and cook on high 30 seconds.
• 4 pour coconut milk into the dish so that it is well combined.
• 5 add the vegetables, cover and cook on high for 10 minutes; stir after 5 minutes.
• 6 reheat the rice and fluff up with a fork.
• 7 serve the curry over the rice. cheers, doreen doreen randal, wanganui.
• 8 new zealand

Almond Disaronno Truffles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 3 cups chocolate chips (good quality)
• 1 tablespoon butter, unsalted
• 1 -14 ounce fat-free sweetened condensed milk
• 1/4 cup almond liqueur
• 1/4 cup almonds, toasted
• 2 tablespoons cocoa

Recipe

• 1 melt chips and butter in microwave oven.
• 2 add the condensed milk and almond liqueur and stir to combine.
• 3 refrigerate till solid.
• 4 scoop or slice pieces
• 5 rolling into a size of a large marble.
• 6 set aside.
• 7 in a food processor pulse almond till fine add cocoa and pulse to just mix.
• 8 place in a storage bag.
• 9 add a couple truffles at a time and shake. remove and reshape place into cute little candy cups.
• 10 serve a room temperature.