Chicken Fajita Dip

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

Ingredients

• 1 can cream of chicken soup
• 2 cups shredded cheddar cheese or 2 cups monterey jack cheese
• 8 ounces sour cream
• 1/3 cup salsa (more or less, depending on taste)

Recipe

• 1 mix, microwave in glass bowl on high, stirring at 1 minute intervals, until cheese is melted.
• 2 serve with tortilla chips.

Baker's One Bowl Chocolate Brownie Cookies

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

Ingredients

• 6 squares semisweet baking chocolate
• 4 squares unsweetened baking chocolate
• 6 tablespoons butter or 6 tablespoons margarine
• 1 1/4 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups toasted chopped walnuts (optional)

Recipe

• 1 heat oven to 325*.
• 2 microwave both chocolates and butter in a large microwaveable bowl on high 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. stir until chocolate is completely melted and smooth.
• 3 stir sugar into chocolate mixture until blended. mix in eggs and vanilla.
• 4 stir in flour, baking powder, and salt. stir in nuts. (dough will be soft).
• 5 drop by rounded tablespoonfuls, 1 1/2 inches apart, onto ungreased cookie sheet.
• 6 bake 12 minutes or until set. do not overbake.
• 7 cool 5 minutes; remove from cookie sheet. cool completely on wire racks. store in airtight container.

Buffalo Cheese Dip

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1 (8 ounce) package cream cheese
• 2/3 cup chunky blue cheese dressing
• 1 -2 tablespoon buffalo wing sauce

Recipe

• 1 in a 1 1/2 quart microwave safe bowl stir together cream cheese dressing and wing sauce.
• 2 cover and microwave on high 2 to 3 minutes till hot and serve.

Chicken & Potatoes Teriyaki

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 medium potatoes
• 1 lb boneless skinless chicken breast, cut into 3/4-inch cubes
• 2 tablespoons canola oil
• 1/2 cup sliced green onion (optional)
• 1/4 cup prepared teriyaki sauce

Recipe

• 1 cut potatoes into slices or cubes and microwave 10 minutes until tender.
• 2 while potatoes are cooking, brown chicken in oil over high heat in a large skillet.
• 3 add potatoes; saute and toss until potatoes are lightly browned.
• 4 add onions (if using) and teriyaki sauce, toss until heated through.
• 5 this is good served over rice.

Baby Carrots With Brown Sugar And Mustard

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

Ingredients

• Servings: 6
• 1 lb baby carrots
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons light brown sugar
• 1 tablespoon stone ground dijon mustard

Recipe

• 1 blanch, steam, or microwave carrots until tender-crisp. drain well.
• 2 melt butter in medium skillet over medium heat. stir in brown sugar and mustard to make a smooth sauce.
• 3 add carrots and toss to coat. cook 1 minute longer.

Chocolate Mocha Sweethearts

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

Ingredients

• 4 ounces unsweetened baking chocolate
• 3/4 cup butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 cup instant mocha-flavored coffee powder, powder
• 6 ounces semisweet baking chocolate, melted

Recipe

• 1 preheat oven to 350 degrees (325 if using glass pan). prepare 13x9-inch pan by lining with foil and greasing the foil.
• 2 microwave 4 ounces unsweetened chocolate and butter in large microwaveable bowl on high 2 minute 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 in prepared pan.
• 3 bake for 30-35 minutes. brownies are done when toothpick inserted in middle comes out with fudgy crumbs. do not over bake or they will be dry. cool in pan.
• 4 remove from pan and cut brownies with a heart shaped cookie cutter. yield is based on a 1 1/2-inch cutter.
• 5 dip top of each brownie heart in melted semi-sweet chocolate. refrigerate until chocolate is set.

Baker's Chocolate Caramel Bars

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 25 pieces kraft caramels
• 1/2 cup evaporated milk
• 1 cup all-purpose flour
• 1 cup quick-cooking oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter or 3/4 cup margarine, softened
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts

Recipe

• 1 heat oven to 350.
• 2 melt caramels and evaporated milk on low hear or microwave on medium power for 5 minutes, stirring until smooth.
• 3 combine flour, oats, brown sugar, baking soda, and salt in large mixing bowl. cut in butter until mixture is crumbly. press half of mixture into an 8-inch square pan.
• 4 bake for 10 minutes.
• 5 sprinkle chocolate chips and walnuts evenly over baked crust.
• 6 pour caramel mixture on top. sprinkle with remaining crumb mixture.
• 7 bake 20-25 minutes longer, or until golden. cool; cut into bars.

Baker's One Bowl Spider Web Brownies

Total Time: 1 hr 57 mins Preparation Time: 20 mins Cook Time: 1 hr 37 mins

Ingredients

• 1 (4 ounce) package baker's unsweetened chocolate
• 3/4 cup butter or 3/4 cup margarine
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 cup coarsely chopped planters pecans (optional)
• 1 (7 ounce) jar jet-puffed marshmallow creme
• 1 square baker's semi-sweet baking chocolate, melted

Recipe

• 1 line a 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. grease foil.
• 2 microwave unsweetened chocolate and butter in a large microwavable bowl on high 2 minutes or until butter is melted. stir until chocolate is completely melted. add sugar; mix well. stir in eggs and vanilla. add flour and nuts; mix well. spread into prepared pan.
• 3 bake at 350°f for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (do not overbake.) immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly over top of brownies. cool in pan. lift out of pan onto cutting board using foil handles. remove foil. place on serving tray. drizzle melted chocolate over marshmallow creme to create a spider wed design. cut into 32 brownies just before serving.
• 4 kraft kitchens tips:.
• 5 size-wise:.
• 6 looking for a special treat? one brownie is all that is needed t provide a lot of chocolate flavor.
• 7 how to easily drizzle melted chocolate:.
• 8 place chocolate in small microwavable bowl. microwave on high 1 to 1-1/2 minutes or until chocolate is almost melted, stirring every 30 seconds. (chocolate will hold it's shape.) stir until chocolate is completely melted. spoon into small plastic bag. roll up bag to push chocolate into corner. using scissors, cut off tiny piece of corner, about 1/8-inch wide. twist top of bag and gently squeeze to drizzle chocolate back and forth over dessert.
• 9 oreo spider web brownies:.
• 10 prepare as directed, substituting 16 coarsely chopped halloween oreo cookies for the pecans.

Charishma's Salt Free And Fat Free Basmati Rice

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

Ingredients

• Servings: 2
• 1 cup long grain basmati rice, cleaned,washed and soaked in water for 45 minutes,then drained before using to cook
• 2 cups water, to cook the rice

Recipe

• 1 put the water to boil in a pot on the stove-top.
• 2 once it starts boiling rapidly, lower flame and add the drained rice to it.
• 3 mix once and then increase the flame.
• 4 bring to a boil.
• 5 once it comes to a boil, lower flame and allow it to cook, uncovered, until all the water has been absorbed by the rice.
• 6 remove from heat.
• 7 fluff the rice with a fork or a spoon.
• 8 now, carefully transfer the cooked rice to a rice strainer.
• 9 mix once with a spoon or fork.
• 10 open the cold water faucet in your kitchen sink.
• 11 place the cooked rice that's in the strainer under the cold water faucet.
• 12 let the cold water wash over every single grain of rice.
• 13 keep mixing the rice grains as the water gushes over them.
• 14 once you have given the rice grains a"cold water bath"{as i call it}, and drained out as much water as possible from the rice through the rice strainer, transfer the rice to a large plate.
• 15 now, spread the grains as much as possible from each other in the plate.
• 16 put the plate in your microwave oven.
• 17 microwave for 10 minutes.
• 18 dont adjust the power setting to hi or low or medium hi or medium low.
• 19 don't bother about that.
• 20 just microwave the rice, uncovered, for exactly 10 minutes.
• 21 do not mix the rice in these 10 minutes.
• 22 do not disturb it.
• 23 let the rice goddess work her magic on every single grain.
• 24 once 10 minutes are up, let the rice sit for 2 minutes before you open the microwave and take out the cooked rice.
• 25 mix well and serve it right off the plate.
• 26 if its not gone in 30 seconds, i'll change my name!

Baker's Chocolate And Mocha Sweethearts

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• 4 squares bvaker's unsweetened chocolate
• 3/4 cup butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 cup instant coffee (maxwell house instant coffee beverage mix, any flavor)
• 2 tablespoons unsweetened cocoa powder

Recipe

• 1 heat oven to 350°f.
• 2 line 13x9-inch pan with foil, with ends of foil extending over sides. grease foil; set aside.
• 3 microwave unsweetened chocolate and butter in microwaveable bowl on medium 2 minutes, or until butter is melted; stir until chocolate is completely melted. stir in sugar. blend in eggs and vanilla. add flour and instant coffee; stir until well blended. spread into prepared pan.
• 4 bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (do not overbake). cool in pan. use foil handles to remove brownies from pan. cut brownie into shapes using 1 1/2 -inch heart-shaped cookie cutter; sprinkled with cocoa powder. reserve brownie scraps for snacking or another use.
• 5 note: reduce temperature to 325f if using a 13x9-inch baking dish.
• 6 special extra: dip tops of brownies in 6 melted squares baker's semi-sweet chocolate. refrigerate until chocolate is firm.
• 7 creative leftovers: store brownie scraps in resealable bag at room temperature. for a quick and easy dessert, prepare 1 package (4 serving size) jell-o chocolate flavored and instant pudding with milk as directed. stir in brownie scraps. refrigerate 5 minutes or until ready.

Chocolate Mousse

Total Time: 2 hrs 1 min Preparation Time: 2 hrs Cook Time: 1 min

Ingredients

• 2 tablespoons semi-sweet chocolate chips, melted
• 1/4 cup fat-free ricotta cheese
• 1 teaspoon pure maple syrup
• 1/8 teaspoon pure vanilla extract

Recipe

• 1 chocolate chips can be melted in the microwave, over a double boiler, or over very, very low heat in a small skillet.
• 2 combine all ingredients in a blender; process until smooth.
• 3 chill until firm, about 2 hours.

Apple Vanilla Egg Breakfast Dessert

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

Ingredients

• Servings: 1
• 1 egg
• 1 apple
• 1 teaspoon vanilla essence
• 1/4 cup sugar

Recipe

• 1 in a casserole dish place sliced apple, beaten egg, vanilla and sugar.
• 2 microwave on high for 3 minutes and enjoy the fruits of my 4 yo son lol.

Baby Blt's With Arugula

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

Ingredients

• 2 english muffins, toasted (or warmed a few seconds in the microwave)
• 4 slices bacon
• 1 cup baby arugula
• 2 teaspoons mayonnaise
• 2 roma tomatoes, sliced

Recipe

• 1 cook the bacon in a skillet until crisp then let drain and cool on a paper towel.
• 2 slice your english muffins in half and then toast or warm them to your liking.
• 3 spread mayonnaise onto both slices then add tomato slices, bacon, and then arugula.

Chicken & Rice Bake

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

Ingredients

• Servings: 4
• 2 cups basmati rice
• 500 g chicken breasts
• 3 cups chicken stock
• 1 (8 ounce) can cream of mushroom soup
• 1 large onion, chopped
• 2 teaspoons of minced garlic
• 1 cup of sliced fresh mushrooms
• 1 cup fresh green beans, sliced
• 2 teaspoons chili flakes
• 1 teaspoon dried basil
• 1 dash dried herbs
• salt and pepper
• 4 eggs (optional)
• shaved parmesan cheese

Recipe

• 1 in a large frypan saute onion and garlic until translucent, add mushrooms and stir through. add chicken and brown (do not cook through).
• 2 cook sliced green beans for about 4 mins on high in the microwave, remove and drain.
• 3 in a large bowl combine all ingredients except the eggs and the parmesan cheese.
• 4 pour into a greased oven dish and cover with foil.
• 5 cook for 45 mins at 180 degrees celcius. (check the dish and stir after 30 mins and add more stock if you feel it is drying too quickly). remove the foil after 45 mins and cover the top of the dish with the shaved parmesan cheese and crack the eggs on top of the parmesan (one in each corner of the dish).
• 6 bake in the oven until cheese is melted and the eggs are cooked.

Cranberry Orange Pilaf

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup bulgar wheat
• 1 cup dried cranberries
• lemon zest
• 2 1/2 cups orange juice
• 1 (10 ounce) can mandarin oranges
• 1/4 cup slivered almonds
• 1 teaspoon salted butter

Recipe

• 1 1. heat heavy bottom 2 quart saucepan over medium heat for 2 minutes.add olive oil, bulgar, and lemon zest and stir fry for one minute. add cranberries and stir fry for one more minute.
• 2 2. add juice and bring to boil over high heat. reduce heat to low, cover and cook for 10 minutes. remove from heat and let stand 5 minutes.
• 3 3. meanwhile mix almonds with butter in a small microwave dish. cover with plastic wrap and microwave on high power for 1 minute.
• 4 4. place pilaf in bowl and stir to fluff. top with buttery almonds.

Chocolate Mousse Ice Cream Ball

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 12
• 10 ounces semisweet chocolate, chopped
• 5 large eggs, separated,at room temperature
• 3 tablespoons creme de cacao
• 2 tablespoons sugar
• 1 1/2 pints good quality vanilla ice cream
• 1 1/2 pints pink peppermint ice cream (or make your own by mixing red food coloring, peppermint flavoring, and chopped candy canes with van)
• candy canes or peppermint candy (to garnish)

Recipe

• 1 line an 8 cup bowl with plastic wrap (don't worry about wrinkles).
• 2 melt the chocolate in double boiler or microwave, stirring occasionally, until smooth.
• 3 whisk in egg yolks and creme de cacao.
• 4 in a large mixing bowl with an electric mixer on low speed, beat egg whites until foamy.
• 5 increase speed to hight and beat until soft peaks form.
• 6 add the sugar, 1 tbsp.
• 7 at a time, beating until stiff but moist peaks form.
• 8 stir one third of the whites into the chocolate/yolks mixture, then fold the chocolate into the rest of the whites until blended.
• 9 spoon the mousse into the 8 cup bowl and freeze for 1 hr.
• 10 ,or until the mousse is firm enought to spread over the bottom and sides fo the bowls, forming a thin shell.
• 11 return the bowl to the freezer untilt he chocolate is firm.
• 12 soften vanilla ice cream slightly in refrigerator and spread it over the chocolate mousse.
• 13 return the mold to the freezer until firm.
• 14 soften the peppermint ice cream slightly in the fridge and spread it in the center of the mold, smooth the top.
• 15 cover the ball with foil and freeze until solid.
• 16 (it can be frozen several months in advance!) several hours before serving, invert the bowl onto a serving platter and remove the bowl and plastic wrap.
• 17 smooth the outside of the chocolate with a spatula, and decorate the top with crushed candy canes and line the bottom rim with vertical candy canes.
• 18 return to the freezer until firm.
• 19 remove the mold fromt he freezer 20- 30 minutes before serving to soften enought to cut wedges.

Blue Cheese Stuffed Chicken

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

Ingredients

• Servings: 4
• 8 slices bacon
• 4 skinless chicken breast fillet
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled blue cheese
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil

Recipe

• 1 cook bacon until crisp. i prefer to use an indoor grill. bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. drain on paper towels, and set aside.
• 2 preheat the oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the spinach and blue cheese. crumble in the bacon, and stir to distribute.
• 3 lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. fold the chicken over the filling, and secure with toothpicks. stir together the flour, salt and pepper on a dinner plate. roll the chicken in the flour to coat.
• 4 heat the oil in a skillet over medium-high heat. quickly brown each piece of chicken on top and bottom. remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
• 5 bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Cranberry Pecan Bark

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

Ingredients

• 1 cup pecan halves
• 1 (20 ounce) package vanilla candy coating, chopped
• 1 cup dried cranberries
• 1/4 teaspoon ground nutmeg

Recipe

• 1 preheat oven to 325°f.
• 2 place pecan halves on a cookie sheet and toast for 10 minutes.
• 3 remove to a wire rack to cool.
• 4 when cool pour nuts into a bowl and line your cookie sheet with parchment paper.
• 5 following package directions melt candy coating in your microwave.
• 6 stir in toasted pecans, cranberries, and nutmeg.
• 7 spread mixture on prepared cookie sheet, 1/4 inch thick.
• 8 refrigerate until cool.
• 9 remove and break into 1 and 1/2 inch pieces.
• 10 store in an airtight container.

Chicken Fajita Dinner Skillet

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, rinsed and patted dry
• 4 medium russet potatoes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (8 ounce) package frozen fajita vegetables (or 1 fresh red or green bell pepper and 1 onion, sliced)
• 1 tablespoon emeril bayou blast seasoning
• 8 small tortillas, warmed
• sour cream, to garnish
• salsa, to garnish
• shredded cheddar cheese, to garnish

Recipe

• 1 cook the potatoes in the oven or microwave until fork-tender.
• 2 set aside and let cool.
• 3 sprinkle the chicken on both sides with bayou blast.
• 4 grill or broil until no longer pink in the middle (i use my george foreman grill, 5-6 minutes per side).
• 5 slice the chicken and set aside.
• 6 heat the frozen fajita vegetables as directed for skillet, or saute the fresh ones in a teaspoon of olive oil until crisp-tender.
• 7 in a large skillet, heat the olive oil over medium-high.
• 8 slice the potatoes, and distribute evenly in the pan, in one layer.
• 9 cook until a deep golden brown, then turn and brown on the other side.
• 10 add the chicken and vegetables, garlic, and another generous dash of the bayou blast.
• 11 heat through, and serve with warm tortillas and desired garnishes.

Chicken Fajitas

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 12 ounces fat-free refried beans (1 can)
• 8 ounces salsa (1 jar)
• 1 ounce taco seasoning (1 envelope)
• onion, chopped
• shredded cheese (i use the finely shredded mexican mix)

Recipe

• 1 put the chicken breast in the crock pot and sprinkle with the taco seasoning. sprinkle the onion on top and then spread the refried beans on top. pour the jar of salsa on top and cook on low for 8 hours. you can cook it on high for about 5 hours if you want to. just before it done sprinkle the cheese on top and resume cooking until melted. when it is done take 2 forks and shred the chicken and this will mix it a bit too.
• 2 when you serve this you can top with regular toppings if you want. i always add cheese on the top to mine on my plate and then pop it in the microwave for a few seconds to melt it a bit.

Chicken & Potato Slice

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 6
• 1 cooked chicken
• 1 lb potato, peeled &,thickly sliced
• 15 g butter
• 6 green onions, chopped
• 30 g butter, extra
• 1 clove garlic, crushed
• 2 tablespoons flour
• 1/3 cup water
• 1 teaspoon chicken stock powder
• 1/3 cup dry wine
• 1/2 cup cream
• 2 teaspoons french mustard
• 1 tablespoon mayonnaise
• 1/2 cup grated cheddar cheese
• paprika
• 2 tablespoons chopped parsley

Recipe

• 1 remove chicken from bones& shred into bite sized pieces.
• 2 place potato in a shallow dish, dot with butter, cover cook on high 9 minutes, or until tender.
• 3 top with chicken& shallots.
• 4 melt extra butter with garlic in a bowl on high 30 seconds, stir in flour, water, stock powder, wine& cream.
• 5 cook on high 3 minutes, stir in mustard& mayonnaise, pour over chicken, sprinkle with cheese& paprika.
• 6 cook on high 5 minutes or until heated through.
• 7 sprinkle with parsley before serving.

Baker's Christmas Cookies

Total Time: 25 mins

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup flour
• 1/2 lb pecan halves
• 1 bag caramel
• 12 ounces chocolate chips
• to taste non-pareils

Recipe

• 1 place softened cream cheese and butter in a bowl.
• 2 gradually add flour to form a dough.
• 3 chill dough in refrigerator.
• 4 roll out and cut with a 2" circle cookie cutter.
• 5 place on ungreased cookie sheet and bake at 400 degrees for 12 minutes.
• 6 remove from oven, place 1/2 pecan onto each circle. place an unwrapped caramel on top of each pecan.
• 7 return cookies to oven and watch closely.
• 8 remove from oven when caramels have melted.
• 9 lightly flatten caramels with a buttered knife. melt chocolate chips in a double boiler or microwave. stir chips and spread on top of each melted caramel.
• 10 sprinkle non-pareils on top of warm melted chocolate.

Canned Meatballs

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

Ingredients

• Servings: 28
• 4 lbs ground beef (85/15 mix)
• 1 (1/4 lb) package saltine crackers, crushed
• 2 teaspoons garlic powder
• 1 tablespoon worcestershire sauce
• 2 teaspoons salt

Recipe

• 1 mix all ingredients, to combine well.
• 2 form into balls, packing ingredients together tightly.
• 3 hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
• 4 place meatballs in quart-sized canning jars that have been cleaned and sterilized. (pack only to within 1" of top of jar.).
• 5 wipe rim of jar to remove grease or food bits.
• 6 place lid on jar. screw on band.
• 7 place filled jars in pressure canner.
• 8 add water to canner, to about 2" deep.
• 9 place lid on canner and make sure lid is securely fastened.
• 10 open petcock.
• 11 turn on medium-high heat.
• 12 when steam is rapidly escaping through petcock, close petcock. pressure will start to rise at this point.
• 13 when pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
• 14 start timing: 90 minutes for quarts; 70 minutes for pints.
• 15 when timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
• 16 open petcock to release any remaining steam.
• 17 remove lid.
• 18 remove jars, and set in a draft-free place to cool.
• 19 when cool, remove bands, wipe down jars with a clean, damp-warm cloth.
• 20 label and place in pantry.
• 21 to use: remove lid, and set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
• 22 note: canned meatballs will always have a red center. they are cooked through, and you don't have to worry about the color. now, they're ready to use in your favorite meatball recipe! also, this recipe may make less or more than 7 quart jars full.

Cranberry Orange Scones

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

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 teaspoon orange extract
• 1 1/4 cups half-and-half
• 1 cup fresh cranberries
• 1/2 cup chocolate chips
• 2 tablespoons skim milk

Recipe

• 1 combine all dry ingredients in a bowl.
• 2 mix half and half with the orange extract.
• 3 pour half and half mixture into the dry ingredients and combine with a fork. do not over mix. add in the cranberries. the mixture should be dry so add some flour if necessary.
• 4 roll out the dough onto a lightly floured surface and slice into wedges.
• 5 bake at 400 degrees for about 13-15 minutes. while baking, melt the chocolate in the microwave and stir in the milk. when scones are done, drizzle glaze over the scones.
• 6 enjoy :).

Baby Broccoli (steamed)

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

Ingredients

• Servings: 6
• 1 lb baby broccoli floret, washed
• 1 tablespoon lemon pepper
• 1/4 teaspoon salt
• 2 tablespoons water

Recipe

• 1 wash the broccoli and remove any ugly pieces. some stems may have started sprouting, they are o.k.
• 2 trim ends of stalks to make uniform in length.
• 3 split bunch into two groups and spread into a 9 x 13 glass baking dish alternating heads so they lay fairly flat.
• 4 pour 2 tablespoons water into pan.
• 5 sprinkle with 1 tablespoon lemon pepper.
• 6 sprinkle with 1/4 teaspoons salt.
• 7 cover with press and seal, poke several small holes across top.
• 8 microwave on high 3 to 5 minutes, to your desired texture.
• 9 * to roast, lay on foil and place in 420 degree, preheated oven, for 8 minutes. watch closely, all ovens cook different, adjust time as necessary.

Chocolate Mocha Pastry

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 1 cup all-purpose flour
• 1/2 cup butter
• 2 tablespoons cold water
• 1/4 cup nestle toll house miniature semisweet chocolate chips
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 teaspoon taster's choice 100% pure instant coffee
• 3 tablespoons warm water
• 1 1/2 cups powdered sugar
• 2 tablespoons butter, softened
• 1/4 cup nestle toll house miniature semisweet chocolate chips
• 1 teaspoon vegetable oil

Recipe

• 1 for the pastry: place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or 2 knives until crumbly. stir in 2 tablespoons water with fork until moistened. divide dough in half; shape into 2 balls. pat each ball into 12x3-inch rectangle about 3-inches apart on ungreased baking sheet. sprinkle 1/4 cup morsels evenly over rectangles; press in slightly.
• 2 for the filling: place 1 cup water and 1/2 cup butter in medium, heavy-duty saucepan. cook over medium heat for 6-8 minutes or until mixture comes to a boil. remove from heat; stir in 1 cup flour and vanilla extract. stir in eggs one at a time, until smooth and glossy. spread mixture to completely cover each rectangle.
• 3 bake for 45-50 minutes or until pastry is crisp and golden brown; cool completely on baking sheet on wire rack.
• 4 for the glaze: combine coffee and 3 tablespoons warm water in small bowl; stir until coffee dissolves. stir in sugar and 2 tb bsp. butter until smooth and creamy. spread evenly over each pastry.
• 5 for the drizzle: microwave 1/4 cup morsels and vegetable oil in a small heavy-duty plastic bag on high for 30 seconds; knead. microwave at 10-20 seconds intervals, kneading until smooth. cut tiny corner from bag;squeeze to drizzle evenly over each pastry. pull knife through drizzle 3 times to create design. cut into 1-inch slices.

Classic Brownies

Total Time: 53 mins Preparation Time: 20 mins Cook Time: 33 mins

Ingredients

• Servings: 16
• 5 tablespoons unsalted butter, cut in pieces
• 4 ounces bittersweet chocolate, coarsely chopped
• 2 ounces unsweetened baking chocolate, coarsely chopped
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder, but really good (optional)
• 1/4 teaspoon salt
• 1/3 cup flour
• 1 cup chopped walnuts

Recipe

• 1 heat oven to 325 degrees. line an 8-inch square baking pan with foil; butter the foil.
• 2 microwave the butter and chocolate in a medium bowl, stirring every 10 seconds, until melted and blended.
• 3 cool slightly; then, with a whisk, stir in sugar (mixture will become grainy). whisk in eggs, one at a time. whisk in vanilla.
• 4 gently stir in espresso, salt and flour just until blended. with a rubber spatula, fold in walnuts. scrape batter into prepared pan; smooth top.
• 5 bake 30-35 minutes until top is dull and a wooden pick inserted in center comes out with moist, chocolate-streaked crumbs attached. cool in pan on wire rack.
• 6 invert on rack, peel off foil and invert onto a cutting board. cut into 16 squares.

Charlie Chaplin Chocolate

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 lbs chocolate wafers
• 1 1/2-2 cups salted cashews
• 1 cup coconut flakes
• 24 marshmallows

Recipe

• 1 melt the chocolate in the top of a double boiler. or in microwave stirring every 15 to 30 seconds depending on your microwaves power.
• 2 add coconut flakes to chocolate and mix together.
• 3 take aluminum loaf pan and add just enough of the coconut chocolate mixture, to coat the bottom and sides of the pan.
• 4 to the remaining chocolate add the cashews and mix together.
• 5 fill the pan with 12 marshmallows and then pour chocolate mixture over marshmallows covering them and filling the pan to about half way.
• 6 add the remaining 12 marshmallows to the tin and pour the chocolate mixture over them, filling the tin.
• 7 chill, when firm cut into small pieces.

Classic Angel Food Cake (with 5 Dessert Options)

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

Ingredients

• Servings: 12
• 1 cup cake flour (not self rising)
• 1 1/4 cups granulated sugar
• 1/4 teaspoon salt
• 10 large egg whites, at room temperature (1 1/3-1 1/2 cups)
• 1 teaspoon cream of tartar
• 2 teaspoons vanilla extract

Recipe

• 1 adjust oven rack to lowest position; heat oven to 350. you'll need a 10-inch tube pan with removable bottom. line bottom with nonstick foil, cutting to fit around the tube; place into pan.
• 2 whisk together cake flour, 1/4 cup sugar and the salt; transfer mixture to a sieve set over a small bowl.
• 3 in large bowl, beat the egg whites with electric mixer on medium speed 2 minutes until frothy and well blended. add the cream of tartar; increase speed to medium-high and beat until soft peaks start to form, about 3 minutes. while still beating, add the remaining 1 cup sugar in a slow stream; continue to beat until whites are very thick and hold firm peaks when beaters are lifted, about 3 minutes. beat in the vanilla.
• 4 transfer mixture to a large, wide bowl. sift 1/3 of the flour mixture over whites; fold in with a rubber spatula. repeat twice with the remaining flour, folding in until incorporated. scrape batter into pan and spread evenly. run a knife through the batter to remove any air pockets.
• 5 bake 35 minutes, or until top of cake springs back when pressed with fingertip or a skewer inserted into cake comes out clean. immediately invert the pan onto a wire rack. cool completely, upside down.
• 6 to loosen cake, run a knife around all sides of pan. lift cake out of pan by tube. loosen cake from bottom; invert to unmold.
• 7 heavenly bananas foster bread pudding: 1/2 baked angel food cake cut into cubes (6 cups), 2 1/4 cups milk, 3 large eggs, 1/2 cup light brown sugar, 1/4 cup spiced rum, 2 teaspoons vanilla extract, 3 sliced 1/2-inch thick firm ripe bananas, confectioners' sugar for dusting, lowfat vanilla ice cream (optional). heat oven to 350. spread out angel food cake cubes on a large rimmed baking sheet. bake 20 minutes, tossing three times, until lightly toasted and dry. turn off oven. whisk milk, eggs, sugar, rum and vanilla in a large bowl until sugar is dissolved. gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. cover dish with foil. let stand 30 minutes at room temperature for cake cubes to absorb most of the milk mixture. heat oven to 350. bake, covered, 30 minutes. remove foil; continue to bake 25 minutes or until pudding is set. let stand 15 minutes. dust top with confectioners' sugar. serve with small scoops of vanilla ice cream. serves 8.
• 8 lemon angel torte: cake: 1/2 recipe angel food cake batter. lemon filling: 3/4 teaspoon unflavored gelatin, 1 tablespoon water, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/2 teaspoon grated lemon zest, 1/4 cup lemon juice, 1/3 cup each orange juice and water, 1/4 cup reduced fat sour cream, 1/2 cup sliced toasted almonds, confectioners' sugar for dusting. cake: line a 9x5x3-inch loaf pan with double thickness of nonstick foil extending 2-inches over ends of pan. prepare batter adding 1 teaspoon almond extract and 1/2 teaspoon grated lemon zest instead of the vanilla extract in step 3. bake 28 minutes, or until a skewer inserted into center comes out clean. immediately invert the pan onto a wire rack. cool completely. to loosen cake, run a knife around long sides of pan. lift out of pan by foil ends and place in freezer with foil to firm up. lemon filling: sprinkle gelatin over water in small cup to soften. in medium saucepan, whisk sugar and cornstarch until blended. stir in lemon zest and juice, orange juice and water. cook over medium heat, stirring constantly, until mixture comes to a gentle boil. stir in gelatin. boil 1 minute, stirring constantly, until it thickens. transfer to a bowl; stir in sour cream. cover surface of filling with plastic wrap; let cool to room temperature. to assemble torte using a serrated knife, cut cake lengthwise into three even layers. place bottom layer on a serving plate; spread with 1/2 cup lemon filling. top with a second layer; spread with another 1/2 cup filling. place last layer on top, cut side down. spread sides of torte with remaining filling. press almonds around sides of torte. refrigerate 1 hour. to serve dust top with confectioners' sugar. using the back of a large knife, score the sugar into a diamond pattern, or sear the score lines by placing a 12-inch metal skewer over a stovetop burner until end is red hot. use a kitchen towel to pick up skewer; singe diamond pattern into sugar. serves 8.
• 9 frozen berry angel shortcake: prepare angel food cake with these changes. line the bottom of 9x3-inch springform pan with nonstick foil, then attach the sides of the pan. substitute raspberry extract for the vanilla in step 3, and add 3 drops liquid red food color with the extract. spread in prepared pan and bake as directed. cool the cake completely, in pan, upside down on a wire rack. to loosen cake, run a thin bladed knife around sides of pan; remove pan sides. invert cake and remove pan bottom. to assemble shortcake using a serrated knife, cut cake into 2 layers. place bottom layer, cut side up, on pan bottom and spread with 1/3 cup strawberry topping. spoon 3 cups slightly softened lowfat strawberry ice cream or frozen yogurt over topping. spread another 1/3 cup strawberry topping over ice cream. top with remaining cake layer, cut side down. freeze at least 4 hours or overnight. (once the cake is frozen, it can be wrapped and stored in freezer up to 2 weeks). to serve transfer frozen cake to a serving plate. frost with 2 cups thawed lite whipped topping or lightly sweetened whipped cream. decorate with strawberries or raspberries. refrigerate 30 minutes to soften slightly before serving. serves 12.
• 10 chocolate speckled angel cake: prepare angel food with the changes. after adding flour in step 4, fold 2oz finely chopped bittersweet chocolate and 1 1/2 teaspoon grated orange zest into batter. spread in prepared tube pan; bake as directed. cool cake and remove from pan as directed. to serve place cake on a serving plate. in a 1-cup glass measure, combine 2oz chopped bittersweet chocolate, 4 teaspoons butter and 2 teaspoons light cornsyrup. microwave on high 45-60 seconds until melted; whisk mixture until glaze is smooth. let stand 1 hour or until glaze sets. if desired, garnish the top of the cake with 3.5oz chocolate bar (we used lindt's intense orange dark chocolate with almond slivers) cut into small triangles. arrange chocolate pieces in glazed or serve alongside cake. serves 12.
• 11 peach melba cupcakes: prepare angel food with these changes. you'll need 24 jumbo paper cupcake liners. double up the liners, 2 per cupcake, and arrange on a large baking sheet. after adding flour in step 4, spoon the batter into a gallon-size ziptop bag; seal bag and cut off a 1/2-inch corner. pipe the batter into the liners, filling each almost to the top. smooth tops with an offset spatula. bake 20 minutes, or until pick inserted in centers come out clean. cool on baking sheet on wire rack. melba sauce: puree in a blender 1 thawed 10oz package frozen raspberries in syrup. scrape berry mixture through a fine-mesh sieve set over medium bowl to remove seeds; discard seeds. to assemble cupcakes you'll need 1 thawed 1-pound bag frozen sliced peaches (any thick slices should be cut into thinner slices). if desired, toss peaches with 1/4 cup sugar. carefully peel back inner paper liner; remove cupcake. slice off rounded top with a serrated knife; cut top into quarters. place cupcake bottom back into outer paper liner and spoon some melba sauce over cut surface. top with a dollop of whipped nondairy topping. place 3-4 peach slices into whipped topping. drizzle with more sauce; add another dollop of whipped topping. stick cupcake top quarters into cream. serves 12.

Chicken Explosion

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast (or chicken tenders)
• 2 egg whites, beaten
• 3/4 cup italian seasoned breadcrumbs (like progresso)
• 1/2 lb angel hair pasta
• broccoli floret, fresh
• 1 cup grated parmesan cheese
• 1/2 cup i can't believe it's not butterâ® spread (squirt bottle)
• 2 tablespoons dry package italian salad dressing mix (good seasonings)
• 1 tablespoon garlic pepper seasoning (or 1/2t garlic powder & 1/2t pepper)

Recipe

• 1 preheat oven to 350 degrees.
• 2 prepare pasta according to package directions.
• 3 dredge chicken in egg whites, then bread crumbs, and place on cookie sheet.
• 4 bake in oven approx 25 min or until chicken is done and crumbs are golden brown.
• 5 allow to cool and cut into bite size pieces.
• 6 steam broccoli in microwave until crisp and tender.
• 7 in a large serving bowl mix together parmesan cheese, butter, dry italian salad dressing and garlic pepper.
• 8 add chicken, broccoli and pasta to bowl.
• 9 toss and serve.

Baker's One Bowl Brownies

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

Ingredients

• 4 squares unsweetened baking chocolate
• 3/4 cup butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 cup pecans, chopped

Recipe

• 1 preheat oven to 350 degrees. line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. grease foil.
• 2 microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. stir until chocolate is melted. stir in sugar. blend in eggs and vanilla. add flour and nuts, mix well. spread into prepared pan.
• 3 bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. do no overbake. cool in pan. remove brownies from pan using foil as handles. cut into 24 squares.
• 4 cake-like brownies: prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.

Chocolate Monkey

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 1
• 1 tablespoon margarine
• 3 tablespoons sugar
• 2 tablespoons cocoa
• 2 tablespoons flour
• 3 tablespoons milk

Recipe

• 1 place margarine in microwave-safe mug. zap 20 seconds to melt.
• 2 add sugar. zap 20 seconds.
• 3 add cocoa and flour.
• 4 add milk. stir to blend.
• 5 note -- where the ingredient amounts say tablespoon, it should read "heaping spoon". i used the large spoon from my kitchen cutlery, commonly called a tablespoon or soup spoon.

Chicken Fajitas

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

Ingredients

• 4 boneless skinless chicken breasts, cut into strips
• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 tablespoons oil
• 1 medium onion, cut into thin wedges
• 1/2 cup red pepper, strips
• 1/2 cup yellow pepper, strips and
• 1/2 cup green pepper strip
• 10 flour tortillas, warmed
• salsa
• guacamole
• shredded lettuce
• shredded cheddar cheese

Recipe

• 1 1. marinate chicken in juice, garlic and seasonings, for 15 minutes.
• 2 2. cook chicken in oil in large frying pan until chicken loses pink color and is tender.
• 3 3. while the chicken is cooking, cook the onion and peppers in oil in a 4 quart pot for about 3 minutes.
• 4 4. place the chicken in the pot with the onion and peppers. mix.
• 5 5. cook 1 minute longer.
• 6 6. cover up each tortilla with a paper towel and warm it up in the microwave oven for 15 seconds.
• 7 7. spoon mixture onto tortillas and top with desired toppings.

Chocolate Monkey Oatmeal (for One - Gluten Free)

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 1/3 cup rolled oats (bob's red mill gluten free oats)
• 2/3 cup water
• 1 ripe sliced banana
• 1 tablespoon cocoa powder (hershey's is gluten free)
• 1 teaspoon vanilla extract

Recipe

• 1 combine ingredients in a microwave safe container at least 5" tall (a large yogurt container or 6 cup liquid measuring cup works well). stir briefly.
• 2 microwave on high for 3 minutes (watching after 2 mins to ensure it does not bubble over).
• 3 stir and serve. (add sweetener if desired).

Budget-stretching Beef And Zucchini Enchiladas W/brown Rice

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

Ingredients

• Servings: 8
• 1/2 lb ground beef
• 1/2 cup purple onion, diced
• 1 small zucchini, peeled and diced (about 1 cup)
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• salt and pepper
• 1 cup cooked brown rice (cook 1 cup brown rice in 2 1/4 cups of water plus 1 beef bouillon cube for 45 min.)
• 8 corn tortillas
• 2 cups shredded cheddar cheese
• 1/2 cup purple onion, chopped
• 10 ounces enchilada sauce (medium heat)
• 1 cup salsa (medium heat)
• 8 ounces tomato sauce
• 1 garlic clove, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder

Recipe

• 1 cook brown rice and set aside.
• 2 while rice is cooking make sauce. to make sauce, combine enchilada sauce, salsa, tomato sauce, garlic, 1 teaspoons cumin, and 1 teaspoons chili powder. simmer until hot. keep warm.
• 3 meanwhile, saute ground beef, 1/2 cup diced onion, 1 cup zucchini, 1/2 teaspoons cumin, 1/2 teaspoons chili powder and 1/2 teaspoons garlic powder. season to taste with salt and pepper. cook until meat is cooked and onions and zucchini are tender, about 15 minutes. stir in 1 cup cooked brown rice and 1/2 cup enchilada sauce.
• 4 in a 7x 11 inch casserole, ladle some of the sauce to get about 1/4 inch deep. microwave corn tortillas 45-60 seconds.
• 5 fill tortilla’s with meat mixture and 1 or 2 tblsp. of cheese. roll and place seam side down on top of sauce. cover with remaining sauce. bake, covered with foil, for 20-30 minutes. remove foil, top with 1/2 cup chopped onion and 1 1/2 cups cheese. bake 10 minutes longer, or until cheese is melted and sauce is bubbly. serve with remaining rice and refried beans.

Chicken Fajitas

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

Ingredients

• Servings: 4
• 1 1/2 lbs boneless chicken breasts
• 1/4 cup soy sauce (low sodium)
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 2 tablespoons red wine vinegar
• 5 tablespoons fresh lime juice
• 1 teaspoon cumin
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes
• 3 cups broccoli slaw mix
• 2 tablespoons cilantro, chopped
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 red pepper, sliced
• 1 green pepper, sliced
• 2 large onions, sliced
• 1 tablespoon mrs. dash seasoning mix
• 2 tablespoons vegetable oil
• 8 flour tortillas
• 2 cups grated cheddar cheese
• salsa (optional)
• guacamole (optional)
• sour cream (optional)

Recipe

• 1 between sheets of plastic, pound the chicken breasts into uniform thickness (about 1/2 inch).
• 2 mix all marinade ingredients together (soy sauce through crushed red pepper).
• 3 place marinade in a large ziploc bag and add chicken breasts. marinate for 1 1/2 - 2 hours.
• 4 while the chicken is marinating. mix all slaw ingredients together and let sit in fridge.
• 5 when chicken is done marinating, heat grill to medium heat.
• 6 in a large fry pan, heat the 2 tbsp of oil over medium high heat. add onion, peppers, and mrs.dash. stirring often, cook until desired tenderness is achieved. i like my peppers and onions very soft, so i cooked mine for about 20 minutes.
• 7 grill chicken breasts until cooked through, about 10 - 12 minutes. remove from heat and cut into thin slices, about 1/4 inch thick.
• 8 wet two paper towels and squeeze out excess water until just damp. place one of the paper towels on a plate, put the tortillas on top, and then add the second paper towel on top of that. heat in microwave for 20-30 seconds.
• 9 to make fajitas: take one tortilla, place some of the chicken in the middle of the tortilla. top the chicken with the peppers and onions, sprinkle with cheddar cheese and then add the broccoli slaw mixture. add any additional toppings you would like. fold the tortilla over and enjoy!

Chicken Enchiritos

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

Ingredients

• 3 small boneless skinless chicken breast halves or 2 large boneless skinless chicken breast halves
• 2 cups chicken stock
• 1 small green pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tablespoons oil
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces mexican tomato sauce
• 14 ounces stewed tomatoes, broken up
• 10 ounces red enchilada sauce
• 4 ounces diced green chilies
• 8 flour tortillas, 10-inch size
• 16 ounces spicy refried beans
• 4 cups mexican blend cheese, shredded

Recipe

• 1 poach chicken breasts in stock just until no longer pink. remove, cool and shred with 2 forks.
• 2 make sauce: saute onions, peppers and garlic in oil just until soft. add oregano, cumin, salt and pepper. add tomato sauce, stewed tomatoes, red enchilada sauce and green chiles.
• 3 spread enough sauce to cover the bottom of a 9" by 15" glass baking dish.
• 4 microwave 2 tortillas at a time for 15 seconds and assemble before microwaving the next 2.
• 5 assemble enchiritos: spread center of a tortilla with about 2 t. beans, add about 3 t. shredded chicken and top with about 1/3 cup cheese. roll up burrito-style, tucking in sides and place seam-side down in baking dish. repeat until all tortillas are used. you will have to keep assessing amounts as you go to divide evenly.
• 6 pour the rest of the sauce over enchiritos and top with the rest of the cheese.
• 7 bake at 350°f for 1 hour, or until bubbly and cheese is beginning to brown.

Baked Zucchini With Herbed Broad Beans

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

Ingredients

• Servings: 1
• 125 g broad beans
• 1 medium zucchini
• 1/16 teaspoon oil
• 1/4 spanish onion
• 1/4 garlic clove
• 4 cherry tomatoes, seeded and chopped
• 1/4 tablespoon wine vinegar
• 1/4 tablespoon parsley
• 1/4 tablespoon basil
• 1/4 tablespoon parmesan cheese

Recipe

• 1 microwave beans until tender. remove skins from beans.
• 2 cut zucchini in half lengthways. using a small spoon scoop flesh out leaves 1cm thick shells.
• 3 microwave zucchini until just tender.
• 4 in a fry pan add a little oil and stir fry garlic & onion. add beans, reserved zucchini flesh and tomato’s. stir until hot. add vinegar and herbs.
• 5 divide bean mix between zucchini shells, sprinkle with a bit of parmesan and bake for 15 minutes.

Creamy Vegetable Bake

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

Ingredients

• Servings: 8
• 8 ounces cream cheese, softened
• 1/3 cup milk
• 1/4 cup parmesan cheese
• 1 teaspoon dried basil leaves
• 4 large carrots, diagonally sliced
• 8 ounces sugar snap peas
• 8 ounces fresh asparagus, cut into 1-inch lengths
• 1 large red pepper, chopped
• 6 ounces chicken flavor stuffing mix

Recipe

• 1 preheat oven to 350 degrees. mix cream cheese and milk in large microwaveable bowl. microwave on high 1 minute or until cream cheese is melted and mixture is blended. add parmesan cheese and basil; stir until blended. add vegetables; toss to coat.
• 2 spoon into greased 13 x 9-inch baking dish. prepare stuffing mix as directed on package; spoon evenly over vegetable mixture.
• 3 bake 30 minutes or until heated through and stuffing is golden brown.

Chocolate Mousse Trifle

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

Ingredients

• Servings: 10
• 1 plain sponge cake (you can buy a large sponge flan case} )
• 5 large eggs
• 1/2 lb chocolate
• 10 tablespoons sherry wine (to taste) or 10 tablespoons brandy (to taste)
• 5 tablespoons water
• 1/2 pint whipped cream

Recipe

• 1 melt the choc and water together in a double boiler or microwave.
• 2 separate the eggs.
• 3 add yokes and sherry or brandy to the choc mixture.
• 4 whisk egg until stiff. carefully fold the egg whites into the chocolate mixture.
• 5 layer the sponge pieces and choc mix in a large bowl. leave in refridgerator to chill and set.
• 6 top with whipped cream or for different flavour use cream made from unsalted butter.

Chocolate Mousse

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 180 g milk chocolate or 180 g dark chocolate, broken
• 4 eggs, separated
• 1 tablespoon kahlua (or other liqueur)
• 300 ml thickened cream

Recipe

• 1 place chocolate into a heat-resistant bowl over a saucepan of gently simmering water (see note).
• 2 stir until melted.
• 3 remove from heat.
• 4 stir in combined egg yolks and kahlua.
• 5 allow to cool slightly.
• 6 whip cream in a large bowl until soft peaks form (when beater is lifted from cream, the peaks will bend slightly).
• 7 gently fold chocolate mixture through whipped cream.
• 8 in a clean, dry bowl, beat egg whites until soft peaks form.
• 9 lightly fold egg whites into chocolate mixture until well combined.
• 10 spoon into 4 individual dishes or 1 large dish.
• 11 refrigerate for several hours until firm.
• 12 serve with extra cream, chocolate flakes and berries.
• 13 note: chocolate may also be melted in the microwave on medium power.
• 14 heat in 30 second bursts, stirring after each burst, until melted.

Chocolate Mousse Pie

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

Ingredients

• Servings: 4
• 12 ounces semi-sweet chocolate chips
• 1 1/2 cups whipping cream
• 2 teaspoons vanilla
• 1/3 cup sugar
• 1 9-inch chocolate pie crust

Recipe

• 1 place chocolate chips in a glass bowl alongwith half of the whipping cream.
• 2 microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
• 3 allow the mixture to cool.
• 4 in the meantime, beat the rest of the whipping cream till soft peaks form.
• 5 add vanilla and sugar and beat continuously.
• 6 slowly add the chocolate mixture and mix well.
• 7 place in the chocolate pie crust.
• 8 refrigerate for several hours before serving.