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Thursday, May 21, 2015

Candy Cups

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 1/3 cups hershey's premier chocolate chips
  • 1/2 cup macadamia nuts, pieces

Recipe

  • 1 place chip and nut mixture in medium microwave-safe bowl. microwave at medium (50%) 30 seconds; stir. if necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is blended when stirred.
  • 2 drop by rounded teaspoons into small paper candy cups. (mixture may also be dropped onto wax paper-lined cookie sheet.) cool until set. store in cool, dry place. about 1 dozen candies.

Chocolate Mousse Cake

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • 2 (9 ounce) packages famous chocolate wafers
  • 12 ounces semi-sweet chocolate chips
  • 6 eggs
  • 1 1/2 pints whipping cream
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • mini chocolate chip, for garnish
  • chocolate syrup, for garnish

Recipe

  • 1 whip whipping cream, sugar and vanilla. set aside.
  • 2 melt chocolate on stove over a low heat, or in the microwave.
  • 3 separate eggs adn add the yolks to the chocolate mixture.
  • 4 beat egg whites. add cream of tartar and beat until stiff.
  • 5 fold 3/4 whipped cream into the chocolate mixture.
  • 6 fold the egg whites into the chocolate mixture.
  • 7 line a 10 inch springform pan with chocolate wafers, covering the bottom and sides.
  • 8 fill the pan with the chocolate mixture, next adding the whipped cream on top.
  • 9 microwave the mini chocolate chips until they are just soft. sprinkle the chips on top of the cake and drizzle some chocolate sauce over.
  • 10 chill for at least one hour.

Creamy Sweet Potato Casserole

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

  • Servings: 8
  • 5 lbs sweet potatoes, peeled and cut into 1-inch chunks
  • 6 tablespoons heavy cream
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 ounces cream cheese
  • 1 (10 ounce) package marshmallows, halved crosswise

Recipe

  • 1 1. cook potatoes combine potatoes, cream, butter, sugar, salt, and pepper in dutch oven. cook covered, stirring occasionally, over medium heat until potatoes begin to break down, 20 to 25 minutes.
  • 2 2. simmer potatoes reduce heat to medium-low and continue to cook, covered, until liquid has been absorbed and potatoes are completely tender, 15 to 20 minutes. meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
  • 3 3. mash potatoes add cream cheese to pot. using potato masher, mash until cream cheese is fully incorporated and sweet potatoes are smooth or if you prefer silky-smooth potatoes, use a hand mixer to beat the potatoes. continue to cook, stirring constantly, until potatoes are thickened, about 5 minutes.
  • 4 4. toast marshmallows transfer potato mixture to 2-quart baking dish and top with single layer marshmallows. bake until marshmallows are browned, about 5 minutes. serve.
  • 5 make ahead: after transferring sweet potato mixture to baking dish, mixture can be refrigerated, covered, up to 2 days. microwave until warm for 4 to 7 minutes before topping with marshmallows and baking as directed.

Chocolate Mint No-bake Cheesecake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 12
  • 1 (7 ounce) packet cookie crumbs or 1 (7 ounce) packet plain cookies, crushed
  • 2 tablespoons cocoa powder, more if desired
  • 1/4 cup melted butter
  • 18 ounces cream cheese, at room temp
  • 2 (14 ounce) cans sweetened condensed milk
  • 3/4-1 cup lemon juice
  • 1 (5 ounce) packet after dinner mints, i use squares cut in half diagonally
  • 10 fluid ounces thickened cream, whipped & sweetened

Recipe

  • 1 melt butter and add to biscuit (cookie) crumbs and cocoa.
  • 2 press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, i use a round 9" pan, chill until ready for filling.
  • 3 beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.
  • 4 add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.
  • 5 chill until set, then freeze for an hour – this makes it easy to remove from pan and to decorate, then place on serving plate.
  • 6 melt about 8 mints with a tiny amount of the cream, i use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.
  • 7 spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish – i like to run a fork across top in lines so the chocolate shows through.
  • 8 arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.

Chocolate Molten Lava Brownie Bites

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 (3 lb) container brownies (sugar bowl bakery brownie bites)
  • fresh fruit, for garnish
  • confectioners' sugar, for garnish

Recipe

  • 1 place chocolate chips in a metal bowl. heat cream to a simmer. pour over chocolate chips and whisk until smooth. add butter and whisk until incorporated.
  • 2 pour chocolate into one 16-oz zipper-lock bag and refrigerate until firm to the touch.
  • 3 using wooden dowel or chopstick, punch a ½ inch hole in the underside of each brownie.
  • 4 when chocolate is firm, snip off one of the bottom corners of the bag. pipe 2 tablespoons of filling into each brownie hole.
  • 5 place up to 5 brownies, with the hole facing up, on a plate; heat on high in the microwave for approximately 10 seconds.
  • 6 6. remove to clean plates and split the brownies in half, allowing the chocolate to flow. garnish with fresh fruit and confectioner’s sugar.
  • 7 **for smaller serving sizes, adjust recipe accordingly.

Creamy Un-sweet Potatoes

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

Ingredients

  • Servings: 8
  • 3 medium sweet potatoes
  • 1/4 cup shredded parmesan cheese
  • 4 ounces cream cheese, cut in small cubes (neufchatel or low fat cheese is fine)
  • 1/4 cup butter or 1/4 cup margarine
  • 1 tablespoon fresh parsley, finely chopped
  • 1/8 teaspoon garlic powder
  • 2 slices bacon, crisply fried and crumbled

Recipe

  • 1 scrub potatoes well; pierce with fork.
  • 2 cook on high in microwave 6-8 minutes; actual cooking time may vary with size of potatoes and size of oven.
  • 3 cut potatoes open and scoop out cooked flesh into medium mixing bowl. add all other ingredients and mix well, until the cheeses and butter are incorporated, and potatoes are smooth.
  • 4 spray a small casserole dish with cooking spray (i use an oblong ceramic baker, so it fits around other dishes). mound the potato mixture in the dish.
  • 5 bake in a 325 degree oven for 20-30 minutes (just enough time to rest and carve your turkey!) or until the "peaks" of the potatoes start to brown.
  • 6 place a pat of butter on top and serve right out of the baking dish. yumm!
  • 7 serving size is for small dollops, as this is how many guests we have at thanksgiving, there's hardly ever any left over, and we have lots of sides.
  • 8 to freeze for future use, cook as above. let cool to room temperature, and spoon into zipper freezer bags in the quantity you desire. labeling the freezer bags with contents and quantity before filling is recommended. zip the bags closed and flatten to distibute mixture and "burp" to get rid of any extra air in the bag. best used within 3 months of freezing.

Creamy Strawberry Puff Pancake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 cup all-purpose flour
  • 1 cup milk
  • 4 eggs, beaten
  • 2 tablespoons butter
  • 3/4 cup ricotta cheese
  • 1 teaspoon orange zest
  • 3 tablespoons powdered sugar
  • 2 tablespoons red currant jelly
  • 2 cups sliced fresh strawberries

Recipe

  • 1 heat oven to 450.
  • 2 lightly spoon flour into measuring cup; level off.
  • 3 in medium bowl, combine flour, milk and eggs; beat with wire whisk until smooth.
  • 4 melt butter in medium ovenproof momstick skillet over medium high heat.
  • 5 tilt skillet to coat bottom with melted butter.
  • 6 immediately pour batter into hot skillet.
  • 7 bake at 450 for 20 to 25 minutes or until puffed and golden brown.
  • 8 meanwhile, in small bowl, combine ricotta cheese, orange peel and 2 t. powdered sugar; mix well.
  • 9 spoon jelly into small microwave safe bowl; cover with microwave safe plastic wrap.
  • 10 microwave on high for 10 to 15 seconds or until melted.
  • 11 stir until smooth.
  • 12 remove pancake from oven; pancake will collapse.
  • 13 immedietely spoon ricotta cheese mixture over pancake.
  • 14 top with strawberries; drizzle with melted jelly.
  • 15 sprinkle remaining t powdered sugar over top.
  • 16 cut into wedges.
  • 17 serve immediately.

Apple Thyme Jelly

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

Ingredients

  • 2 cups apple cider
  • 3 1/2 cups sugar
  • 2 teaspoons fresh thyme leaves
  • 3 ounces liquid fruit pectin

Recipe

  • 1 combine the cider, sugar and thyme in a 4-quart microwave-safe bowl, and
  • 2 stir well.
  • 3 cook, uncovered, at full power (650 to 700 watts) for 10 minutes. stir,
  • 4 return to the microwave, and cook until the sugar has dissolved and the
  • 5 mixture has reached a full rolling boil, about 5 more minutes.
  • 6 stir the pectin into the mixture, return it to the microwave, and cook for
  • 7 1 1/2 minutes.
  • 8 skim any foam off the surface, and pack the jelly into sterilized jars
  • 9 according to the manufacturer's directions. this recipe yields 4 half-pints.
  • 10 comments: a delicate flavor -- just perfect for glazing a simple lamb or
  • 11 lamb roast.

Almost Flourless Chocolate Cake

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

Ingredients

  • Servings: 8
  • 10 ounces bittersweet chocolate, chopped coarsely
  • 1 cup unsalted butter, cut into small pieces (2 sticks)
  • 5 large eggs
  • 1 cup sugar, plus
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons all-purpose flour
  • 1 1/2 teaspoons baking powder
  • powdered sugar (optional)

Recipe

  • 1 preheat oven to 325ºf. butter and flour a 10-inch-diameter springform pan.
  • 2 put the chocolate and butter in the top of a double boiler so it’s over, not in or even touching, the water. while the water simmers gently below, stir the chocolate and butter together until it’s all melted and smooth. the reasons not to microwave this mixture or melt it more directly [just flat out dumped in a pot and heated over a flame, for instance] are numerous, but chiefest of them is that you will overheat the mix, which is a very bad thing when you get to the next step:.
  • 3 with a big whisk, mix the eggs and refined sugar in a large bowl by hand until everything is well blended and beginning to thicken. next, sift the flour, salt and baking powder over the egg mixture and, still using the whisk, fold and stir it all together. now, gradually, add in the chocolate mixture—gently folding it in about 1/4 cup at a time. [this cautious process also helps control the temperature—if the chocolate is too hot, it will start cooking the eggs and ruin the whole thing.].
  • 4 pour the batter into the prepared springform pan. [at this point it is permissible to leave a little batter in the pan, so that, once the cake is in the oven, you can scrape out the bowl with a spatula, lick the spatula and exclaim, man, oh, man.] put the cake in the oven and set a timer for 20 minutes. when the 20 minutes passes, loosely cover the cake with foil—don’t tuck it down tightly, just lay the foil across the top of the pan.
  • 5 bake the cake about 30 minutes longer. test it, near the center. the tester should come out with a few moist crumbs—not with a glob of raw dough, but not dry either. if necessary, leave the cake in the oven a few minutes more and re-test at intervals.
  • 6 take the cake out of the oven; put it on a rack, still in the springform pan, and remove the foil. the cake will be rather puffy and a little of it may cling to the foil—don’t panic! that happens. walk away for now. as the cake cools, it will fall and flatten out.
  • 7 when the cake is completely cool, slide a knife around the edge, then gently release and remove the pan sides.

Chocolate Mousse Cake

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

Ingredients

  • 4 ounces unsweetened chocolate, chopped
  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/4-2 1/2 cups all-purpose flour (make the batter consistent with normal cake batters)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 (2 7/8 ounce) packages instant milk chocolate mousse mix
  • 1/2 teaspoon cinnamon
  • chocolate curls (to garnish) (optional)

Recipe

  • 1 heat oven to 350°f and coat a 15x10x1-inch jelly roll pan with nonstick cooking spray. line with parchment paper; lightly coat paper with spray also.
  • 2 melt chocolate in a small bowl in microwave on 100% power for 1-2 minutes; stir until smooth.
  • 3 in a large bowl, beat butter, sugar and vanilla until smooth. beat in eggs and melted chocolate.
  • 4 in a medium sized bowl, mix flour, baking powder, baking soda and salt.
  • 5 alternatively beat in flour mixture and buttermilk to butter mixture, ending with flour.
  • 6 evenly spread into prepared pan.
  • 7 bake at 350°f degrees for 25 minutes or until top springs back when pressed. let cool in pan for 5 minutes then invert onto rack; remove pan and parchment paper; let cool completely.
  • 8 slice cooled cake into thirds - each piece 10x5x1-inches.
  • 9 prepare mousse following package directions adding cinnamon.
  • 10 stack cake layers with 3/4 cup mousse between layers and 1 1/4 cups on top.
  • 11 chill for 1 hour then garnish with chocolate curls.
  • 12 keep any leftovers stored in the refrigerator.

Beer Cheese Dip

Total Time: 10 mins Cook Time: 10 mins

Ingredients

  • 2 (5 ounce) jars sharp american cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup beer
  • 1/2 cup bacon bits

Recipe

  • 1 combine cheese spread and cream cheese and microwave, uncovered, on high for 2 minutes, stirring every 30 seconds.
  • 2 stir in beer.
  • 3 microwave, uncovered, 20 seconds longer.
  • 4 stir in bacon.
  • 5 serve with chip, veggies, fritos, or bread cubes.
  • 6 i also have served in a bread bowl.

Blue Cheesecake

Total Time: 1 hr 45 mins Preparation Time: 10 mins Cook Time: 1 hr 35 mins

Ingredients

  • Servings: 12
  • 1 head garlic, cloves separated
  • 1 1/2 cups water
  • 1/2 cup polenta or 1/2 cup medium-grind cornmeal
  • 1 tablespoon chopped garlic
  • 1 tablespoon dried basil, crumbled (optional)
  • 1 1/2 teaspoons herbes de provence, crumbled
  • 1 1/2 teaspoons kosher salt
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1/2 lb blue cheese, cut into chunks and at room temperature
  • 3 large eggs
  • 1/4 cup freshly shredded parmesan cheese
  • 1/2 cup hazelnuts or 1/2 cup pine nuts or 1/2 cup almonds, toasted
  • crostini (optional) or cracker, for serving (optional)

Recipe

  • 1 arrange the oven rack in the center of the oven. preheat the oven to 375°f remove as much skin as possible from each clove, place in a small baking dish without crowding (a pie plate also works well for this), cover tightly with aluminum foil, and bake until the garlic is very tender and easily squeezed from the skin, 35 minutes. set aside until cool enough to handle.
  • 2 meanwhile, combine the water and cornmeal in a small saucepan. bring to a boil, stirring often, then add the chopped garlic, basil (if using), herbes de provence, and salt. reduce the heat to a simmer and cook until smooth and creamy, stirring occasionally and adjusting the heat as necessary so the polenta doesn’t overcook or bubble up and splatter, 12 to 15 minutes.
  • 3 while the polenta is cooking, place the cream cheese and blue cheese in a large mixing bowl. add the eggs one at a time and mix by hand or beat with an electric mixer until the eggs are thoroughly incorporated. set aside.
  • 4 when the garlic is done, reduce the heat to 325 degrees f. lightly oil a 9-inch springform pan or spray with nonstick cooking spray.
  • 5 when the polenta is done, remove it from the heat and stir in the parmesan cheese. let cool for 5 minutes. with a rubber spatula, press the polenta into the bottom of the prepared springform pan and set aside.
  • 6 pour the reserved cheese filling evenly over the polenta crust. tap the pan lightly on the counter to remove any air bubbles. squeeze the garlic cloves from their skins and arrange them around the perimeter of the pan at equal distances. sprinkle the hazelnuts evenly in the center of the cheesecake.
  • 7 place the cheesecake on a baking sheet to catch any drips, transfer to the oven, and bake for 1 hour, or until the cake springs back when lightly jiggled and the internal temperature on an instant-read thermometer reaches 160 degrees f. cool on a wire rack for at least 1 hour.
  • 8 to serve, release and remove the sides of the springform pan. serve the cheesecake warm or at room temperature, cut into slices as an appetizer or spread onto crostini or crackers for a more rustic look. the cheesecake can be covered and kept in the refrigerator for up to 1 week (its flavors meld and deepen the longer it sits). if serving from the refrigerator, slice and warm it in a 350 degree f oven or microwave briefly before serving.

Almost Alice Chicken

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

Ingredients

  • Servings: 4
  • 4 fresh boneless skinless chicken breasts or 4 frozen chicken breasts, 1/2-inch thick
  • honey mustard
  • 6 pieces bacon, sliced in half and fried crisp (i use slab bacon)
  • 1 teaspoon season-all salt, any brand will do
  • 1 cup sliced mushrooms, fresh sauteed in butter
  • 3 cups shredded colby or 3 cups monterey jack cheese
  • parsley (to garnish)
  • 1/2 cup grey poupon mustard
  • yellow mustard, may be used for milder version
  • 1/4 cup honey
  • 1/4 cup light corn syrup (to taste)
  • 1/4 cup mayonnaise

Recipe

  • 1 this is my version of "the outback's" alice spring chicken:.
  • 2 rub chicken breast with season all and set aside in refrigerator to marinated for 1 hour or longer.
  • 3 while the breast is marinating fry bacon crisp and drain.
  • 4 shred cheese and set aside.
  • 5 prepare honey mustard and gather all other items together to assemble .
  • 6 take chicken from marinate and grill over medium heat .
  • 7 cook on both sides until a slight golden color and cooked in the middle but not dry. remove.
  • 8 place in shallow oven proof or microwave proof baking dish.
  • 9 spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded colby/jack cheese, chicken should be covered with shredded cheese.
  • 10 pop in heated oven at 350°f or a microwave just until the cheese melts and browns slightly.
  • 11 sprinkle with parsley.
  • 12 extra honey mustard may be served on the side.

Creamy Tarragon Chicken With Celeriac Mash

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

Ingredients

  • Servings: 4
  • olive oil
  • 4 chicken breasts
  • 1 medium onion, finely chopped
  • 2 carrots, chopped
  • 2 sticks celery, chopped
  • 150 g spinach, washed and cut down
  • 1 1/2 teaspoons chicken stock
  • 4 garlic cloves, crushed
  • 1/2 cup dry wine
  • 2 tablespoons lemon juice
  • 1 cup water
  • 1 cup cream
  • 1 1/2 tablespoons double cream
  • 2 teaspoons cornflour
  • 1 teaspoon dijon mustard
  • 2 tablespoons tarragon, finely chopped
  • 3 tablespoons parmesan cheese
  • 1 1/2 kg celeriac
  • 20 g butter
  • 1/2 teaspoon chicken stock
  • 1/2 cup parmesan cheese
  • 1/4 cup cream

Recipe

  • 1 method for chicken.
  • 2 heat a small amount of oil in a large fry pan add onion, garlic and celery cook until soft. add water, wine, stock powder and lemon juice stir until heated. mix a little water with the cornflour and add stir until mixture thickens.
  • 3 i add the cornflour at this point, before the cream, so the cream does not curdle from all the acidity of the lemon juice and wine. so the mixture will be quite thick, this is fine as it balances out when the cream is added.
  • 4 add both creams and dijon stir to combine. boil or microwave chopped carrot until tender. add spinach to cream mixture and stir until soft, add the carrots and the tarragon and stir until heated through. serve immediately.
  • 5 for the chicken breasts heat an oiled pan add chicken and cook until browned on both sides and cooked through. this can be cooking while your making the tarragon sauce so everything is ready to go at the same time.
  • 6 for the celeriac mash.
  • 7 peel (making sure all tough brown grainy outer skin has been removed) and chop celeriac into cubes place in a saucepan covered with water, add some lemon juice to the water this helps to stop the browning of the vegetable. cook until tender and drain.
  • 8 place celeriac in a large bowl add butter, chicken stock and cream blend until smooth with no lumps. (you can do this in a blender if preferred, i have a handheld bar mix) add parmesan in 2 lots blending as you add. if the cheese doesn't melt all the way through you can finish off in the microwave. cream can be adjusted if the mixture seems a little thick just add a touch more cream. the end result should have a smooth creamy consistency that similar to creamy mash potato.
  • 9 to serve place a few spoonfuls of the creamy vegetable, tarragon mixture onto a plate, place chicken on top, pour a little more sauce over the top and sprinkle with parmesan cheese. place mash to the side, i like to pipe my mash out of a bag with a nice piping head in three small mounds,not necessary it just looks nicer.
  • 10 for a photo visit http://the-best-recipes.blogspot.com/.

Almost Chocolate Chip Cookies

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

Ingredients

  • 3 1/4 cups ten-grain pancake mix
  • 3/4 cup pastry flour
  • 1/3 cup oatmeal
  • 8 ounces stevia powder
  • 2 1/2 cups unsweetened applesauce
  • 3/4 cup butter
  • 12 ounces callebaut bittersweet chocolate chips
  • 2 tablespoons agave syrup
  • 2 teaspoons rose water
  • 3 teaspoons vanilla extract
  • 1 teaspoon hazelnut extract

Recipe

  • 1 preheat oven to 350°f.
  • 2 mix the first three ingredients together in a bowl with a fork.
  • 3 melt 3/4 cup butter for 20 seconds in microwave (do not cover!).
  • 4 in a separate bowl, mix apple sauce, melted butter, agave syrup, rosewater, vanilla extract, hazelnut extract with spoon.
  • 5 pour liquid mixture into flour mixture and stir slowly with fork until mixture is smooth.
  • 6 if you previously decided to use a small bowl anyway, because your other medium-sized bowl was dirty, and you are far too smart to be outwitted by pancake mix; thank the applesauce for the current absence of flour all over your clothes and counter.
  • 7 pour chocolate chip cookies and stevia powder into dough, and stir in together.
  • 8 if the mixture looks a bit too thin, add 1 tablespoons at a time of oatmeal until it thickens up a bit.
  • 9 cover cookie sheet with aluminum foil, and drop dough with a tablespoon onto foil, about 1 1/2 inches apart. to make cookies of proper size, each spoonful should be about 2 tablespoons.
  • 10 bake each sheet for 10-12 minutes. if you're not sure, bake to 10 minutes, and turn off the heat, but leave the cookies in the oven for five more minutes.

Baker's One Bowl Brownies

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

Ingredients

  • Servings: 40
  • 4 baker's unsweetened chocolate squares, chopped
  • 3/4 cup butter
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup coarsely chopped pecans (optional)

Recipe

  • 1 lightly grease a 9 x 13 inch baking pan.
  • 2 microwave chocolate and butter in a large microwavable bowl on medium for 2 minutes or until melted.
  • 3 stir sugar into chocolate until well blended. mix in eggs and vailla.
  • 4 stir in flour and nuts; pour into pan.
  • 5 bake in preheated 350f oven for 30 - 35 minutes or until done. do not overbake. cool completely.

Almost Fat-free Fudge Brownies

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

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup pecans, chopped (may substitute other nuts as desired)
  • 1 cup plain fat-free yogurt
  • 1/2 cup water
  • 1/2 cup semi-sweet chocolate chips

Recipe

  • 1 preheat oven to 350°f lightly grease an 8x8-inch pan.
  • 2 melt the chocolate chips in a large microwave-safe bowl. melt in increments of 15-20 seconds, stirring after each increment. be careful not to burn! once the chocolate is smooth when stirred, allow to sit for a minute or two.
  • 3 add yogurt and sugar to the melted chocolate and mix until combined.
  • 4 sift flour, cocoa powder, and baking soda. add this flour mixture and nuts to the chocolate mixture. stir until just combined.
  • 5 add the water and stir carefully until the batter comes together.
  • 6 pour the batter into the prepared pan. bake for 20-30 minutes, until baked through. allow the brownies to cool completely before removing from the pan and slicing.

Breezy Garlic Green Beans

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

  • Servings: 4
  • 1 (14 1/2 ounce) can string green beans, drained (or french)
  • 1 teaspoon minced garlic (or more)
  • 1 -2 tablespoon butter

Recipe

  • 1 cook green beans in microwavable dish (with lid) in microwave for 2-3 minutes.
  • 2 add garlic and butter and stir well, until butter is fully melted.

Creamy Taco Sauce

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 8
  • 1 1/4 ounces taco seasoning
  • 4 tablespoons cream cheese
  • 1 tablespoon sour cream
  • 1 tablespoon ranch dressing
  • 2 dashes sriracha sauce (or 4-6 dashes hot sauce)
  • 3 tablespoons milk (to reach consistency)

Recipe

  • 1 melt cream cheese in the microwave. add taco seasoning and stir until well mixed.
  • 2 stir in remaining ingredients. use more or less milk depending on what consistency you like.
  • 3 build your taco and add a spoonful of this sauce on top!

Apple Tea Cake

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

Ingredients

  • 250 g butter
  • 250 g caster sugar
  • 8 golden delicious apples
  • 1/4 cup water
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 250 g self-rising flour
  • 4 tablespoons slivered almonds
  • 6 tablespoons caster sugar, extra

Recipe

  • 1 line 2 x 23cm springform cake tins with baking paper, and lightly grease them.
  • 2 melt the butter and caster sugar by placing in a microwave-safe bowl, then microwaving on high for 2 minutes. set aside.
  • 3 peel, core and slice apples, then place in a microwave safe bowl, add water and cover with clingwrap. pierce several holes in the clingwrap then microwave on high for 12 minutes. carefully remove the clingwrap and tip the apples into a colander to drain excess moisture. set aside.
  • 4 put the butter mixture into the bowl of a mixer and aerate for 1 minute on medium speed. add the eggs one at a time and mix on low speed. add vanilla essence and mix through.
  • 5 sift the flour into the bowl and gently fold through until the batter is smooth.
  • 6 divide the batter between the 2 cake tins and smooth it out with a spatula. top each cake with half the apple, half the slivered almonds, and sprinkle each with half the extra caster sugar.
  • 7 bake in a preheated 160c oven for 20 minutes, then increase the temperature to 185c and cook for a further 10 minutes, or until the cakes are brown on top. the cakes are cooked when a skewer comes out clean. serve warm or at room temperature.

Apple Tea Cake In A Mug

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

Ingredients

  • Servings: 1
  • 3 tablespoons self rising flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 egg, beaten
  • 2 tablespoons grated apples
  • 1 tablespoon milk
  • 1 tablespoon oil

Recipe

  • 1 place dry ingredients in a large coffee mug and mix with a fork. add egg.
  • 2 add remaining ingredients and combine well making sure there is no pockets of dry ingredients.
  • 3 cover loosely with cling wrap and microwave on high 2 minutes. allow to stand for 1 minute then run a knife around to loosen.
  • 4 tip cake out onto plate. serve with butter and a sprinkle of cinnamon and sugar.

Chicken Fajitas

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

Ingredients

  • Servings: 4
  • 2 teaspoons oil
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 2 garlic cloves, crushed
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • 4 boneless skinless chicken breasts
  • 1/2 cup chicken broth
  • 1 tomato, diced
  • 1 cup salsa
  • 1 avocado, peeled and chopped
  • 4 large tortillas
  • 2 cups cheddar cheese, and
  • mozzarella cheese, shredded

Recipe

  • 1 heat 1tsp oil in skillet.
  • 2 sauté onion, garlic, green pepper until almost tender. add seasonings and cook another 2 minutes. set aside.
  • 3 cut chicken in narrow strips; sauté in remaining oil until cooked.
  • 4 add chicken broth cooked vegetables, tomato and 1/4 cup salsa. mix well.
  • 5 heat flour tortillas in microwave.
  • 6 spoon some chicken mixture on individual tortillas; add cheese and heat 2 minutes in microwave.
  • 7 serve with chopped avocado, sour cream and extra salsa.
  • 8 tip:.
  • 9 prepare one fajita at a time and serve piping hot.
  • 10 woderful served with guacamole.

Chocolate Mousse

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

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 2 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon instant coffee
  • 1 tablespoon cocoa, unsweetened
  • 1 tablespoon almond extract (optional)
  • 2 cups vanilla extract (optional)
  • 1/4 teaspoon cinnamon (optional)

Recipe

  • 1 heat 2/3 cup heavy cream in microwave for 1.8 minutes stir in chips til smooth bring to room temp set aside in a separate bowl whip remaining 1 1/3 cups heavy cream use frozen beaters to whip the cream til stiff & fold in chocolate mix refrigerate in fancy bowl shave a chocolate bar over top for an amazing presentation.

Cranberry Orange Chex Mix

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

Ingredients

  • 3 cups corn chex
  • 3 cups rice chex
  • 3 cups wheat chex
  • 1 cup sliced almonds
  • 1/4 cup butter or 1/4 cup margarine, melted
  • 1/4 cup packed brown sugar
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/2 cup dried cranberries

Recipe

  • 1 preheat oven to 300 degrees.
  • 2 mix cereals and almonds in a large bowl; set aside.
  • 3 microwave butter, brown sugar and orange juice*concentrate* in a 1 cup microwaveable measuring cup, uncovered, on high for 30 seconds; stir.
  • 4 pour butter mixture over cereal mixture; stirring until well coated.
  • 5 pour into a large roasting pan.
  • 6 bake uncovered for 30 minutes; stirring after 15 minutes.
  • 7 stir in cranberries; cool.
  • 8 store in an air-tight container or zip-lock bag.

Chocolate Mousse

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

Ingredients

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

Recipe

  • 1 combine 1/4 cup of the whipping cream with the chocolate chips.
  • 2 microwave for 1 minute or until mixture is smooth when stirred with a spoon.
  • 3 cool.
  • 4 beat the rest of the cream until stiff peaks form.
  • 5 (don't let it turn into butter) fold the chocolate mixture in to the whipped cream.
  • 6 chill and serve.

Chocolate Mint Fondue

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

Ingredients

  • Servings: 4
  • 12 ounces dark chocolate or 12 ounces milk chocolate, finely chopped
  • 1/2 cup heavy cream
  • 3 tablespoons creme de menthe or 3 tablespoons mint-chocolate liqueur
  • orange, segements
  • banana, slices
  • berries
  • pear, chunks
  • apple, slices
  • kiwi, chunks
  • grapes, red and green
  • strawberry, whole

Recipe

  • 1 combine chocolate and cream in the top of a double boiler set over simmering water or in a metal bowl placed in a pan of simmering water.
  • 2 heat until the chocolate is melted, stirring constantly. (alternatively, combine chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. be careful not to let the chocolate burn.).
  • 3 pour into a warm fondue pot or into a serving bowl that can be kept warm. add liqueur; stir gently to combine. keep warm over low heat.

Baby Poop Dip

Total Time: 45 mins Cook Time: 45 mins

Ingredients

  • 6 ounces neufchatel cheese
  • 15 ounces chili, without beans
  • 4 ounces diced chilies
  • 2 ounces shredded cheddar cheese or 2 ounces monterey jack pepper cheese

Recipe

  • 1 mix the first three ingredients and microwave or heat in the oven until hot.
  • 2 sprinkle some cheese on top and heat again until cheese is melted.
  • 3 serve with tortilla chips or tostados.

Candy Sleighs

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

  • 24 fun-size nestle crunch bars (any other fun size bar will work)
  • 48 miniature candy canes
  • 48 gummy bears
  • 1 cup chocolate chips
  • red string licorice (optional)

Recipe

  • 1 unwrap candies and have ready, you will need to work quickly.
  • 2 place chocolate chips in a microwave safe bowl and microwave on 50% or mediumin 30 second intervals stirring between each interval, until chocolate is thoroughly melted.
  • 3 use melted chocolate to attach candy canes onto the sides of the the candy bar to create a sleigh.
  • 4 attach gummy bears sitting on the top of the candy bar with the melted chocolate.
  • 5 if desired, add string of red licorice for a rope.

Chocolate Mocha Bread Pudding

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

Ingredients

  • Servings: 20
  • 6 -8 cups bread cubes
  • 2 cups milk
  • 3 eggs
  • 1 cup coffee
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips
  • 1/2 cup chopped nuts
  • 4 ounces cream cheese
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 break up bread or doughnuts into a 13 x 9 pan.
  • 3 add chopped nuts and chocolate chips.
  • 4 whisk eggs, milk, coffee, sugar, vanilla and cinnamon together.
  • 5 pour mixture over bread and allow to soak in, while stirring.
  • 6 place a pan filled with hot water into oven on lower rack and bread pudding on upper rack of oven. this will keep steam in oven to prevent curdling.
  • 7 bake for 60 minutes.
  • 8 warm cream cheese in microwave for 20 seconds.
  • 9 mix in confectioners sugar.
  • 10 add milk until glaze is proper consistancy to pour over warm pudding.
  • 11 remove pudding from oven and while still warm, drizzle glaze over.
  • 12 best eaten while warm.

Candy Crescents

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

Ingredients

  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 2 candy bars, of your favorite chocolate candy
  • nutella (optional)

Recipe

  • 1 unroll dough and separate into triangles as directed on the package.
  • 2 break candy bars into shapes that will fit in the crescent roll.
  • 3 sprinkle broken candy bits onto crescent roll.
  • 4 roll crescent up as directed on package.
  • 5 bake according to package.
  • 6 warm nutella up in microwave and drizzle over baked rolls.
  • 7 enjoy!

Chili Crabs

Total Time: 24 mins Preparation Time: 8 mins Cook Time: 16 mins

Ingredients

  • Servings: 4
  • 500 g crabs, washed & cut into pieces
  • 3 tablespoons cooking oil
  • 3 cloves garlic, chopped
  • 3 cm ginger, chopped
  • 4 chili, chopped (optional)
  • 2 tablespoons chili sauce
  • 2 tablespoons tomato sauce
  • 1 red chile, chopped
  • 1 tablespoon ground pepper
  • 1 teaspoon sugar
  • salt
  • 5 tablespoons water
  • 1 teaspoon cornflour
  • 4 lettuce leaves
  • 1 stalk coriander leaves, shredded

Recipe

  • 1 place the crabs,cooking oil,garlic,ginger in a microwave safe casserole and cook on high for 5-6 miumntes or until aromatic.
  • 2 add the chili,garlic sauce,tomato sauce,red chilli,pepper,sugar, and salt and cook on power high for 45 second.
  • 3 stir in the crabs,cover and cook for 5 minutes.
  • 4 stir at half cooking time.
  • 5 stir the water and cornflour,cover on power high for 3 minutes or until the sauce thickened and crabs are cooked.
  • 6 serve hot plain rice or bread.

Cranberry Orange Rugelach

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

Ingredients

  • 3/4 cup walnuts
  • 1 cup dried cranberries
  • 1 tablespoon grated orange zest
  • 1 pinch kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/16 teaspoon grated nutmeg
  • 1/4 cup sugar
  • 10 ounces all-purpose flour (2 cups)
  • 1/2 teaspoon table salt
  • 2 tablespoons sugar
  • 8 ounces cold cream cheese, diced
  • 1/2 lb cold butter, diced (2 sticks)
  • 3 tablespoons apricot preserves
  • 1 tablespoon orange juice
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 pinch cinnamon

Recipe

  • 1 in a food processor, process walnuts until finely chopped, about 10 1-second pulses. combine with remaining filling ingredients in a small bowl and set aside.
  • 2 in food processor, combine flour, salt, and sugar. pulse twice to combine. add cream cheese and butter. process until mixture resembles coarse meal and almost begins to hold together. turn out onto a floured surface and knead until it forms a cohesive mass. cut into 4 equal pieces. form each piece into a ball, then flatten into a disc. wrap each piece in plastic and refrigerate 1 hour.
  • 3 preheat oven to 350f and line two baking sheets with parchment or silpats. combine apricot preserves with orange juice. microwave 30 seconds or until thin enough to spread.
  • 4 working with one disc at a time on a floured surface, roll out into a 9" circle. brush with 1 t apricot mixture, then sprinkle with 1/4 cranberry mixture (if using a scale, this should be roughly 2 1/2 ounces). using a long knife or pizza wheel, cut disc in quarters, then cut each quarter into 3 equal pieces. starting from the wide end, roll each piece up, pressing lightly to seal. place cookies, point side down, on prepared baking sheets. repeat with remaining dough and filling. cover sheets with plastic wrap and refrigerate for 30 minutes.
  • 5 beat egg with water. stir cinnamon into sugar. remove sheets from oven. brush cookies with egg wash and sprinkle with cinnamon sugar. bake cookies in center of oven until golden brown, about 15 minutes. let cool 5 minutes before transferring to a rack. store uneaten cookies (!) in an airtight container at room temperature up to 5 days.

Chicken & Dumpling Casserole

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 3 -4 cups cooked chicken (i use a rotisserie chicken)
  • 2 cups chicken broth
  • 1/4 cup unsalted butter
  • 1 cup flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 (10 3/4 ounce) can campbell's cream of chicken soup

Recipe

  • 1 preheat oven to 400.
  • 2 melt butter in the microwave and pour into bottom of a 9x13 pan. shred the chicken and spread it on top of the butter.
  • 3 whisk together the milk and the flour, baking powder and salt. slowly pour over the chicken. don't stir.
  • 4 whisk together chicken broth and cream of chicken soup. pour soup over the flour and milk mixture. don't stir.
  • 5 bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Baker's Chocolate Glaze

Total Time: 10 mins Preparation Time: 6 mins Cook Time: 4 mins

Ingredients

  • Servings: 12
  • 1 (8 ounce) container cool whip
  • 6 ounces unsweetened baker's chocolate

Recipe

  • 1 melt both ingredients together in microwave, stirring every 1 1/2 minutes or so.
  • 2 wait about 15 minutes for it to thicken before frosting cake.
  • 3 (make sure cake is cooled first.).

Chocolate Molten Lava Cakes

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

  • 1/2 cup butter
  • 2 ounces unsweetened chocolate
  • 2 ounces semisweet chocolate
  • 1 cup powdered sugar
  • 2 eggs
  • 2 egg yolks
  • 6 tablespoons all-purpose flour
  • whipped cream, for serving

Recipe

  • 1 preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. in a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
  • 2 stir in powdered sugar until well blended. whisk in eggs and egg yolks, then stir in flour. divide batter between prepared ramekins. bake for 13 to 14 minutes or until sides are firm but centers are soft. let stand for 1 minute.
  • 3 run a small knife around the cakes to loosen, invert cakes onto plates. top with whipped cream and serve immediatley.

Charleston Breakfast Casserole

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

Ingredients

  • Servings: 8
  • 12 slices bacon
  • 1/4 cup butter, melted
  • 3 cups croutons
  • 2 cups grated cheddar cheese
  • 6 eggs
  • 1 3/4 cups milk
  • 1 bell pepper, diced (any color)
  • 1 tablespoon prepared mustard
  • salt and pepper

Recipe

  • 1 place bacon in a large, deep skillet.
  • 2 cook over medium high heat until evenly brown.
  • 3 drain, crumble and set aside.
  • 4 preheat oven to 325 degrees f (165 degrees c).
  • 5 melt butter in the microwave, or in a small pan on the stove over low heat.
  • 6 spray a 9x12 inch baking dish with vegetable spray.
  • 7 place croutons in the bottom of the dish, and drizzle with melted butter.
  • 8 sprinkle with grated cheddar cheese.
  • 9 crack the eggs into a bowl, whisking to break up the yolks.
  • 10 add milk, peppers, mustard, salt, and pepper, and beat until well-combined.
  • 11 pour over the croutons and cheese, and sprinkle with crumbled bacon.
  • 12 bake in the preheated oven for 40 minutes.
  • 13 remove from oven and allow to stand 10 minutes before serving.

Chocolate Mocha Pudding

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

Ingredients

  • Servings: 4
  • 1/2 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon instant coffee granules
  • 2 cups milk
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 teaspoon vanilla

Recipe

  • 1 combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
  • 2 gradually stir in milk.
  • 3 microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
  • 4 stir in butter and vanilla.
  • 5 place plastic wrap on surface of pudding.
  • 6 refrigerate at least 2 hours.
  • 7 whisk until smooth.
  • 8 serve in individual bowls or wine glasses.

Chocolate Mousse Pie

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

Ingredients

  • 1 (9 inch) graham cracker crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter (melted)
  • 1/4 cup sugar
  • 6 ounces chocolate chips
  • 1 whole egg
  • 2 eggs (separated)
  • 2 cups cool whip

Recipe

  • 1 for crust: mix together, graham cracker crumbs, butter, and sugar press in to 9" pan and bake at 350 for 8 minutes.
  • 2 prepare crust and cool. in double boiler, over hot (not boiling) water, melt chocolate chips. remove from heat and cool slightly. or, use microwave on medium heat at 1 minute intervals. stir often - remember, the chips will continue to melt when removed so don't over cook! don't forget to cool this mixture or you will cook your eggs in the next step!
  • 3 using a beater, beat in egg and egg yolks one at a time.
  • 4 in a small bowl, beat egg whites until soft peaks form. fold this into the chocolate mixture.
  • 5 with a wire whisk, gently fold in 2 cups of cool whip into above mixture.
  • 6 pour into cooled crust and chill until set, about an hour.

Chocolate Mousse Balls

Total Time: 72 hrs 20 mins Preparation Time: 20 mins Cook Time: 72 hrs

Ingredients

  • 6 (1 5/8 ounce) milk chocolate candy bars (1.55 oz each bar)
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup crushed vanilla wafer

Recipe

  • 1 in a saucepan over low heat, melt candy bars (or you can use a double boiler or microwave if preferred).
  • 2 cool chocolate for 10 minutes.
  • 3 placed whipped topping in a bowl and then fold in cooled melted chocolate.
  • 4 cover and chill for 3 hours.
  • 5 shape into 1 inch balls and then roll in the vanilla wafer crumbs.
  • 6 store in a covered container in the refrigerator or freeze.

Cranberry Orange Quickbread

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

  • 1 cup dried cranberries
  • 3/4 cup orange juice
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold butter
  • 1 orange, zested and segmented
  • 1 egg, lightly beaten

Recipe

  • 1 preheat the oven to 350.
  • 2 put the cranberries and the orange juice (you can use fresh juice, i usually just use store-bought from the fridge!) in a microwave-safe bowl and microwave on high for 30 seconds. let sit for 10 minutes without opening the microwave door.
  • 3 in a large bowl, combine the flour, sugars, salt and baking soda.
  • 4 cut the cold butter into tablespoons and then quarter each tablespoon-sized square. add into the flour mixture and cut in with a pastry cutter until in pea-sized chunks.
  • 5 zest the orange directly into the bowl and add the egg and the cranberry mixture.
  • 6 cut off the ends of the zested orange and stand it up on a cutting board. cut off the pith and cut the orange in half. segment the orange by running your knife along the inside of the membranes separating each segment and stir the orange segments into the batter.
  • 7 butter and flour a 9x5 inch loaf pan and add the batter.
  • 8 bake for about 75 minutes or until golden brown and toothpick inserted near the middle of the loaf comes out clean! rotate the pan halfway through cooking to ensure even browning.
  • 9 let cool for 20 minutes before removing from loaf pan and then cool completely before cutting.

Almost Tootsie Rolls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 pinch salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 cup non-fat powdered milk
  • 3 1/2 cups powdered sugar

Recipe

  • 1 in a small saucepan or in the microwave melt the butter with shortening, cocoa powder and salt until completely melted.
  • 2 transfer the mixture to a bowl; add in the remaining ingredients; mix well until blended (i start with a spoon then use my hands to finish mixing).
  • 3 turn onto the counter or a board; knead until smooth (you will need a lot of hand powder for mixing this batter).
  • 4 shape into desired-shaped logs, wrap in wax paper.
  • 5 these will harden and develop in flavor with sitting time.

Chicken Fajitas

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

Ingredients

  • 3 boneless skinless chicken breasts
  • 2 limes, grated and juiced
  • 2 tablespoons sugar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 2 onions
  • 3 bell peppers (1 red, 1 yellow or orange and 1 green)
  • 3 tablespoons vegetable oil
  • 12 flour tortillas
  • guacamole, to serve
  • salsa, to serve
  • sour cream, to serve

Recipe

  • 1 slice the chicken breasts into 3/4-inch wide strips and place them in a large bowl.
  • 2 add the lime zest and juice, sugar, oregano, cayenne, and cinnamon.
  • 3 mix thoroughly.
  • 4 set aside for at least 30 minutes cut the onions in half and then slice them thinly.
  • 5 cut the peppers, remove the cores and seeds, then slice them into 1/2-inch wide strips. heat the oil in a large frying pan.
  • 6 stir fry the marinated chicken for 5-6 minutes, then add the peppers, and onions and cook for 3-4 more minutes, until the chicken strips are cooked through and the vegetables are soft and tender, but still juicy. meanwhile, heat the tortillas in the microwave to soften them.
  • 7 spoon the chicken mixture into a serving bowl and take it to the table with the cooked tortillas, guacamole, salsa and sour cream.
  • 8 keep the tortillas warm.