Chocolate Mint Torte

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

Ingredients

• Servings: 12
• 15 cream-filled chocolate sandwich cookies, finely chopped
• 3 tablespoons butter, melted
• 2/3 cup mint chocolate chips, melted and slightly cooled
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup milk
• 1 (8 ounce) container whipped topping, thawed

Recipe

• 1 combine the butter and chopped cookies and press into the bottom of a springform pan. refrigerate.
• 2 place the chocolate chips in a microwave-safe bowl and heat on high for 1 1/2 minutes, stirring every 30 seconds until smooth. cool slightly. mix in the milk until creamy.
• 3 beat together the powdered sugar and cream cheese until smooth. stir in the chocolate mixture.
• 4 reserve 1/2 cup of the whipped topping. fold in the remaining whipped topping into the cream cheese mixture. spread onto the refrigerated crust. place back in the refrigerator for 30 minutes.
• 5 when serving, remove the collar from the pan. serve with the remaining whipped topping.

Apple Tart

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

Ingredients

• Servings: 8
• 1 sweet tart crust
• 4 -5 golden delicious apples or 4 -5 similar apples, peeled,cored and sliced 1/4 inch thick
• 1 tablespoon lemon juice
• 3 tablespoons granulated sugar
• 1/3 cup apricot jam

Recipe

• 1 preheat oven to 425°.
• 2 toss apples with lemon juice.
• 3 on a floured surface, roll dough out to a 1/8" thick rectangle to fit a baking sheet; place pastry on baking sheet.
• 4 cover the pastry with the apple slices, overlapping them in three long rows, and leaving a 1" border of pastry all the way around the apples; apples should be overlapped closely enough to almost stand upright.
• 5 fold the 1" border of pastry up to and slightly overlapping the apples; sprinkle with 2 t of sugar.
• 6 bake 25-30 minutes or until apples and crust are browned; remove and sprinkle with the remaining 1 t of sugar.
• 7 melt the apricot jam in the microwave and brush it onto the apples; serve warm or cooled.

Creamy Sweet Potato Soup

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

Ingredients

• 2 large sweet potatoes, peeled and cut into 3/4-inch dice
• 1/4 cup water
• 2 teaspoons olive oil
• 1 small onion, diced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1 tablespoon brown sugar or 1 tablespoon maple syrup
• 4 cups chicken broth
• 3/4 cup fat-free half-and-half
• 2 tablespoons parmesan cheese (optional)
• 2 tablespoons flat leaf parsley (optional)

Recipe

• 1 place potatoes, cut sides down, in a microwave-safe dish. add 1/4 cup water; cover. microwave on high for 15 minutes. cool slighty; discard potato skins.
• 2 heat a soup pot on med-high heat. add oil and onion; saute 1 minute stir in cumin, crushed red pepper, cinnamon, ginger and brown sugar. add stock to pan; bring to a boil. reduce heat. puree with an immersion mixer, adding half-and-half throughout.
• 3 garnish with parmesan cheese and parsley.

Candy Corn Bark

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

Ingredients

• Servings: 24
• 16 halloween-colored chocolate sandwich cookies, coarsely chopped
• 1 1/2 cups broken small pretzels
• 1/3 cup raisins (or craisins)
• 1 1/2 lbs chocolate candy melts
• 2 cups candy corn (i used about 1 cup)
• orange sprinkles (or any halloween color you like)

Recipe

• 1 spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. (i used a silicone pan for mine and it did not stick. for a regular pan, i would line it with parchment to avoid sticking.) melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. remove from the heat while there are still a few chunks, and stir until smooth. chocolate burns easily.
• 2 drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. top with candy corn and sprinkles. let cool until firm. break into pieces and store in an airtight container.

Brenda's Disapearing Bean Dip

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• 2 (14 ounce) cans lowfat refried beans
• 1 lb cooked chorizo sausage
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1 (1/2 ounce) packet taco seasoning
• 1 (8 ounce) jar salsa
• 1 lb velveeta queso blanco

Recipe

• 1 mix everything together in a large bowl.
• 2 heat in microwave for 2 minutes.
• 3 stir and heat for 4 minutes more or until cheese is well melted.

Chicken Fajitas With Cilantro Sauce (won't Know It Low-fat)

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons lime juice
• 1/2 teaspoon garlic powder, could use fresh minced garlic too
• 1 -2 dash hot pepper sauce
• 1 lb boneless skinless chicken, sliced into strips
• 3/4 cup low-fat sour cream or 3/4 cup nonfat sour cream
• 1/2 cup fresh cilantro leaves
• 1/2-3/4 cup fine chopped onion
• 2 red peppers
• low-fat whole wheat tortilla
• 8 ounces shredded lettuce or 8 ounces baby spinach
• salsa

Recipe

• 1 combine lime juice, garlic & pepper sauce in large ziploc. shake to blend. add chicken, shake to coat & refrigerate several hours.
• 2 combine sour cream & cilantro leaves in food processor. blend until smooth. will look green & kinda gross but is awesome. cover & refrigerate until ready to eat.
• 3 in large non-stick skillet (or use a little olive oil) add chicken (without marinade), onions, peppers & fresh garlic if wanted to pan. cook until chicken is brown. stir often.
• 4 wrap tortillas in slightly damp paper towels & microwave for 45 to 60 seconds until warm. or if you have a comal warm them up!
• 5 serve tortillas with all the fixens and don't forget to add the cilantro sauce and fresh salsa.

Baklava Bars

Total Time: 1 hr 18 mins Preparation Time: 30 mins Cook Time: 48 mins

Ingredients

• Servings: 18
• 32 ounces packaged sugar cookie dough
• 1 1/2 chopped walnuts
• 1/3 cup granulated sugar
• 1/4 cup butter, softened
• 1/2 teaspoon allspice
• 1 (19 ounce) box frozen phyllo miniature tart shells, thawed and crumbled
• 1/3 cup honey
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1/2 teaspoon lemon zest, grated, i did not use
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a 13 x 9 pan with non stick cooking spray.
• 3 using hands, press sugar cookie dough evenly into bottom of prepared pan.
• 4 bake for 15-18 minutes.
• 5 in a medium bowl, place walnuts, granulated sugar, 1/4 cup softened butter and allspice.
• 6 using a fork, stir until mixture is well combined and crumbly.
• 7 sprinkle mixture over partially baked cookie crust.
• 8 sprinkle phyllo crumbles over walnut mixture.
• 9 bake for 25-30 minutes until golden brown.
• 10 in a small microwave bowl, place honey, 2 tablespoons butter, brown sugar, (lemon zest) and lemon juice.
• 11 microwave for 1 minute 30 seconds or until bubbly,.
• 12 stir in vanilla extract.
• 13 drizzle honey mixture over baked cookie.
• 14 let cool completely in pan on wire rack for about 2 hours.
• 15 cut into 9 squares, then cut each square into 2 triangles.

Creamy Tasty Corn On The Cob

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dijon mustard
• 1 teaspoon brown sugar
• 1 teaspoon lemon juice
• 1 jalapeno, minced very fine
• 1/4 cup cream
• 6 fresh ears of corn, shucked

Recipe

• 1 mix first 6 ingredients together.
• 2 place corn in a glass casserole dish; and rub with cream mixture.
• 3 microwave for 5 minutes rotated and basting the cream mixture 1/2 way through cooking.

Chicken Fingers With Apaana Cheese Mix

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1 fillet chicken breast, in fingers
• bread, in powder
• 1 egg, beaten
• 2 tablespoons cheddar cheese, grated
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 dash salt

Recipe

• 1 first, put beaten egg on top of the fingers and then put the bread powder.
• 2 fry the fingers in a pan.
• 3 once fried, put on a plate.
• 4 put the cheddar cheese, the paprika, the garlic powder and the salt on top of the fingers.
• 5 put the plate into the microwave and leave it until the cheese melts.
• 6 serve hot.

Barbecued Seitan Brisket Ala Chef Chad Sarno

Total Time: 2 hrs 9 mins Preparation Time: 50 mins Cook Time: 1 hr 19 mins

Ingredients

• 1/4 cup soy sauce (or low sodium tamari)
• 2 1/2 cups low sodium vegetable broth
• 3 tablespoons dates, paste i had date paste already made (or maple syrup, you can make your own by covering pitted madjool dates in soy or almond milk overnig)
• 1 cup marsala wine
• 1/2 cup tomato paste
• 4 garlic cloves, fine minced
• 1/2 tablespoon dried chipotle powder
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 3 1/2-4 cups vital wheat gluten flour (start with 3 1/2 cups(and add the last 1/2 cup if the mixture is still too wet to knead. you want it)
• 1/4 cup nutritional yeast
• 1 cup of regular plain soymilk
• 2 tablespoons realemon juice
• 1/2 teaspoon dry mustard or 1/2 teaspoon mustard
• 1/2 teaspoon salt
• 1 pinch sugar
• 1 1/2 tablespoons , chia seed (or use ground chia is you don't have a vitamix)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 for the wet batch(make twice- you'll need to mix this up twice, i know, it's a big pain:.
• 3 whisk all above ingredients well, then in a separate bowl mix the dry batch. you will be making 2 separate wet batches.
• 4 then mix dry batch separately.
• 5 once you have the wet and dry batches mixed separately and thoroughly, then mix both batches together(one wet and one dry).
• 6 knead for 3-5 minutes until it is all is mixed and elastic in texture, like a very firm dough. add the reserved 1/2 cup of gluten if the mixture is too wet.
• 7 with your hands, shape it into a loaf pressing to be no thicker than 1 to 1 1/2 inch thick.now you¹re ready to bake it. i used a deep 9 x 13 inch pan (like a lasagna pan). there's a lot of braising liquid, so you need a pan that's deep enough so it doesn't spill into the oven.
• 8 for the braising liquid, make another bowl of the wet batch liquid as listed above, and pour into a very large & deep baking/roasting pan--a 9 x 13 inch with deep sides. place the seitan loaf in the center and bake at 375 degrees for 20 minutes, flip it--very carefully, baste with liquid and continue to bake for 20 more minutes. i then needed to cook for an additional 20 minutes at 375 degrees--total 60 minutes. then i lowered the oven to 325 degrees & finished baking for about 20 more minutes, until the braising liquid had thickened into a nice glaze.
• 9 here's what the chef advised: continue this process until most of the liquid has thickened up as a glaze and the seitan is firm to the touch. allow it to sit and firm up before use.
• 10 when it had cooled, i covered it in foil--and refrigerated it overnight to firm up. then i cut it into 4 large pieces--to freeze what i wasn't going to use right away. it slices beautifully when it's frozen--and is just slightly defrosted.
• 11 makes delicious "bbq brisket" sandwiches--maybe add extra bbq sauce or some of the glaze & serve on a delicious bun. my family loved it as a reuben, grilled with a panini press, with no-fat russian dressing, sauerkraut, & a little daiya mozzarella cheese---or with cole slaw, daiya, & russian dressing.
• 12 let me know how it turns out. can use it for fajitas, stir-fries--etc.
• 13 healthy librarian's notes.
• 14 the reuben is best with real caraway-seeded deli rye, or tj's or alvarado street bakery's caraway sprouted rye bread.
• 15 assemble the sandwiches for grilling. we used a little daiya mozzarella--and it works best to first warm up the sliced brisket for one sandwich, topped with about 2-4 tablespoons of daiya, in the microwave before grilling the sandwich. this way the cheese easily melts, & the brisket warms up before you grill the sandwich. otherwise it takes too long to get the brisket warm & the cheese melted while grilling the sandwich.
• 16 each sandwich has sauerkraut & is spread with with either brown deli mustard, or homemade no-oil russian dressing.
• 17 we grilled them without oil on a non-stick grill pan (any pan will do), & used a heavy panini weight to press them down.
• 18 my new version of no-fat crazy creamy chia russian dressing:.
• 19 mix all the ingredients in a high-speed blender until well-blended, about 1 1/2 minutes.
• 20 when it's done, remove from the blender & add about 2 tablespoons of ketchup (enough to give it that salmon thousand island dressing color) & 1 to 2 tablespoons of pickle relish to the mayo.
• 21 make ahead & let this gel about 15 minutes.
• 22 refrigerate leftovers.

Chili Con Queso Artichokes

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

Ingredients

• Servings: 8
• 2 large artichokes
• 8 ounces mexican blend cheese
• 5 ounces evaporated milk
• 4 ounces choped green chilies, drained
• 1/2 cup minced fresh cilantro

Recipe

• 1 using a sharp knife, level the bottom of each artichoke and cut 1 inch from the tops. using kitchen scissors, snip off tips of outer leaves. place artichokes in a large saucepan and add 1 inch of water. bring to a boil. reduce heat and cover and simmer for 30 to 35 minutes or until leaves near the center pull out easily.
• 2 invert artichokes to drain for 10 minutes. with a grapefruit spoon, carefully remove the fuzzy centers and discard.
• 3 in a small microwave-safe dish, combine the cheese, evaporated milk and chilies. cover and microwave on high for 1 to 2 minutes or until cheese is melted, stirring twice. stir in cilantro. gently spread artichoke leaves apart, fill with cheese mixture. serve immediately.

Chocolate Mint Deams

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

Ingredients

• Servings: 54
• 3/4 cup butter, softened (no substitutes)
• 1/2 cup confectioners' sugar
• 2 ounces unsweetened chocolate, melted and cooled
• 1/4 teaspoon peppermint extract
• 1 1/2 cups all-purpose flour
• 1 cup miniature semisweet chocolate chips
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 1 -2 drop green food coloring
• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon shortening

Recipe

• 1 in a large mixing bowl, cream butter and confectioners' sugar.
• 2 beat in chocolate and mint extract.
• 3 gradually add flour.
• 4 stir in chocolate chips.
• 5 [doughwill be soft.
• 6 ].
• 7 drop by tablespoonfuls 2 inches apart on ungreased baking sheets.
• 8 bake at 375 for 6-8 minutes or until firm.
• 9 cool for 4 minutes before removing to wire racks to cool completely.
• 10 meawhile, combine icing ingredients; spread over cooled cookies.
• 11 let set.
• 12 in a microwave, melt chocolate chips and shortening; stir until smooth.
• 13 drizzle over cookies.

Chocolate Mint Wafers

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 ounces dark chocolate confectionary coating
• 1/4 teaspoon peppermint extract
• 18 -24 vanilla wafers

Recipe

• 1 place candy coating in a microwave safe bowl.
• 2 microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds.
• 3 stir in extract.
• 4 dip vanilla wafers in coating; place on waxed paper until set.
• 5 store in an airtight container.

Cranberry Oat Bars

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

Ingredients

• Servings: 32
• 1 cup dried cranberries (i love the sunmaid ones over craisins)
• 1/4 cup orange juice
• 1 1/2 cups flour
• 1 1/2 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 1/2 cups firmly packed brown sugar
• 2 eggs
• 1/2 cup pecan pieces or 1/2 cup walnut pieces
• 2/3 cup chocolate chips (, semi-sweet, milk, etc.) (optional)

Recipe

• 1 preheat oven to 350ºf.
• 2 combine cranberries and orange juice in microwaveable bowl. microwave on high 30 sec. let stand 10 minute.
• 3 meanwhile, combine flour, oats, baking powder and salt; set aside.
• 4 beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. add eggs, one at a time, beating well after each addition. gradually add flour mixture, mixing well after each addition.
• 5 stir in cranberry mixture, chocolate (if using) and nuts.
• 6 spread dough into 13x9-inch baking pan sprayed with cooking spray.
• 7 bake 20 to 22 minute or until center is set. cool completely on wire rack before cutting into bars.

Candy Corn Marshmallows

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 12 large marshmallows
• 12 pieces candy corn
• 2 -4 ounces yellow candy melts
• 2 -4 ounces orange candy melts
• wax paper
• 12 lollipop sticks (optional)
• 2 decorating bags (melting or decorating squeeze bottle with a cap with a small-medium round opening) or 2 plastic bottles (melting or decorating squeeze bottle with a cap with a small-medium round opening)

Recipe

• 1 arrange the marshmallows on a piece of wax paper.
• 2 microwave the yellow candy melts in either a decorating bag or plastic decorating bottle (i like using the decorating bottle). randomly pipe blobs onto the top of the marshmallows. allow to set.
• 3 microwave the orange candy melts. randomly pipe blobs on top of the marshmallows. allow to set up a little, then affix a piece of candy corn.
• 4 if desired, insert lollipop sticks into the marshmallows.

Creamy Taco Dip

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

Ingredients

• 1 lb velveeta cheese, cubed
• 1 (16 ounce) container sour cream
• 1 (1 1/4 ounce) packet taco seasoning

Recipe

• 1 microwave all ingredients in a bowl on high for five minutes or until velveeta is melted, stirring after two minutes.
• 2 serve with tortilla chips.

Chicken Fettuccini Alfredo

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

Ingredients

• Servings: 4
• 2 red peppers, cut in half, seeds and ribs removed. (i use roasted red pepper's in the jar)
• 1 cup low fat cottage cheese
• 2 tablespoons canned chicken broth
• 1/2 cup parmesan cheese, grated
• 1 garlic clove, minced
• salt and pepper
• 10 ounces frozen broccoli, chopped (i use fresh, steamed and chopped)
• 12 ounces whole wheat fettuccine
• 2 cooked boneless chicken breasts, sliced into strips (i zap mine in the microwave or you can use rotisserie chicken)

Recipe

• 1 preheat oven to 450 degrees. roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
• 2 remove from oven and let cool.
• 3 when they can be handled, peel off skin and cut pepper into long strips.
• 4 set aside. (i use roasted red pepper's in the jar).
• 5 in blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
• 6 stir in parmesan cheese and minced garlic.
• 7 season with salt and pepper.
• 8 set aside.
• 9 cook broccoli in microwave according to package directions.
• 10 cook fettuccini according to package directions.
• 11 save 1/2 cup of pasta water before draining.
• 12 drain and return pasta to bowl.
• 13 stir in cheese sauce, peppers and broccoli.
• 14 thin out sauce with reserved pasta water if needed.
• 15 place chicken strips on top of pasta and serve.

Chocolate Mint Truffle Cookies

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

Ingredients

• 1/4 cup butter, cubed
• 1 cup semi-sweet chocolate chips, divided
• 1 egg
• 1/3 cup sugar
• 1/3 cup brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 (4 5/8 ounce) package andes mints candies, chopped, divided
• 2 teaspoons shortening, divided
• 1/2 cup chocolate chips
• chopped nuts, sprinkles and crushed candy canes

Recipe

• 1 in a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. cool slightly. stir in the egg, sugars and extracts. combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. fold in 3/4 cup andes candies.
• 2 roll rounded tablespoonfuls of dough into balls. place 2-in. apart on ungreased baking sheets. bake at 350° for 8-10 minutes or until tops appear slightly dry. cool for 1 minute before removing to wire racks to cool completely.
• 3 in a microwave, melt 1 teaspoon shortening and remaining chocolate chips and andes candies; stir until smooth. melt baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. microwave at additional 10- to 20-second intervals, stirring until smooth.
• 4 dip half of the cookies in melted chocolate mixture; allow excess to drip off. place on waxed paper. dip remaining cookies in melted baking chip mixture; allow excess to drip off. place on wax paper. immediately sprinkle with toppings of your choice. let stand until set. yield: about 2-1/2 dozen.

Candy Corn Cookies

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

Ingredients

• 2/3 cup all-purpose flour
• 18 ounces refrigerated sugar cookie dough
• 1/3 cup light corn syrup
• 1/2 cup yellow sugar crystals, about
• 1/2 cup orange sugar crystals, about
• 1/2 cup chocolate chips

Recipe

• 1 heat oven to 350°f.
• 2 line 2 baking sheets with parchment paper.
• 3 knead flour into dough until blended and smooth.
• 4 divide dough in half.
• 5 roll 1 half into an 8- or 9-in.
• 6 circle.
• 7 cut circle in half; cut each half in quarters.
• 8 place wedges about 1 in.
• 9 apart on prepared cookie sheet.
• 10 repeat with remaining dough.
• 11 bake 10 to 12 minutes until cookies are golden brown.
• 12 transfer to a wire rack to cool.
• 13 heat corn syrup in a small bowl in microwave until boiling.
• 14 (make sure it doesn't boil over.) pour yellow sugar crystals into a shallow bowl.
• 15 working with 1 cookie at a time, brush all but 1 inch from tip with heat-ed corn syrup.
• 16 dip about 1/2 in.
• 17 of rounded edge into yellow sugar.
• 18 sprinkle remaining brushed area with orange sugar to coat.
• 19 repeat with remaining cookies and sugar.
• 20 let set about 30 minutes until dry.
• 21 heat -chocolate chips in microwave 1 minute or until melted.
• 22 dip pointed end of cookies in chocolate, shaking off excess.
• 23 place on a sheet of wax paper until set.

Cranberry Nanaimo Bars

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

Ingredients

• 1/2 cup butter, softened
• 3 semi-sweet chocolate baking squares
• 2 tablespoons granulated sugar
• 1 egg
• 2 cups graham cracker crumbs
• 1 cup angel flake coconut
• 1 tablespoon grated orange rind
• 1/4 cup cranberry sauce, finely chopped (with whole berries)
• 1 tablespoon grand marnier (or orange liqueur or orange juice)
• 2 tablespoons custard powder or 2 tablespoons cornstarch
• 3 tablespoons milk
• 1/4 cup butter, softened
• 2 cups icing sugar
• 4 semi-sweet chocolate baking squares, chopped
• 1 tablespoon butter

Recipe

• 1 base: melt butter with chocolate and remove from heat. stir in sugar and egg. add crumbs, coconut and orange rind; mix well. press into 9" square pan. chill.
• 2 cranberry layer: combine cranberry sauce and liqueur. spread evenly over base. custard layer: combine all ingredients and beat until smooth. spread over base. chill.
• 3 chocolate layer: melt chocolate and butter over low heat or in microwave on med. power for 2 minutes, stir until melted. spread evenly over filling. chill. let stand at room temperature for fifteen minutes before cutting into bars.
• 4 to store: store in refrigerator for up to 2 weeks before cutting.
• 5 to freeze: for longer storage, freeze bars before topping with chocolate and cutting. thaw and spread with melted chocolate.

Chocolate Mint Dream Cookies

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

Ingredients

• 3/4 cup butter, softened (no substitutes)
• 1/2 cup confectioners' sugar
• 2 ounces unsweetened chocolate squares, melted and cooled
• 1/4 teaspoon peppermint extract
• 1 1/2 cups flour
• 1 cup miniature semisweet chocolate chips
• 2 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 1 -2 drop green food coloring
• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon shortening

Recipe

• 1 in a large mixing bowl, cream butter and sugar.
• 2 beat in chocolate and mint extract; gradually add flour.
• 3 stir in chocolate chips. dough will be soft.
• 4 drop by tbsp 2 inches apart on ungreased baking sheets.
• 5 bake at 375 for 6-8 minutes. cool 4 minutes before moving to racks to cool completely.
• 6 combine icing ingredients and spread over cooled cookies; let set.
• 7 in a microwave, melt drizzle ingredients, stir until smooth. drizzle over cookies.

Creamy Sweet Whipped Carrots

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

Ingredients

• Servings: 4
• 1 lb carrot
• 4 ounces fat free cream cheese
• 2 tablespoons nonfat yogurt, plain
• 2 tablespoons brown sugar, divided
• 1/4 teaspoon ground cinnamon
• 1 tablespoon raisins

Recipe

• 1 place carrots in 1-1/2-quart microwavable bowl or casserole dish. add enough water to completely cover carrots. microwave on high 10 minutes or until carrots are tender, drain.
• 2 place carrots in food processor container. add fat free cream cheese, yogurt and 1 tablespoons of the sugar; cover. process until well blended. place in serving bowl.
• 3 mix remaining 1 tablespoons sugar, raisins and cinnamon; sprinkle over carrot mixture.

Baby Roasted Deviled Potatoes

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

Ingredients

• Servings: 6
• 3 lbs small baby red potatoes, peeled
• 4 tablespoons oil
• 2 teaspoons salt
• black pepper (optional)
• 1/4 cup butter
• 2 teaspoons cider vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon cayenne pepper (can use more or less)

Recipe

• 1 wash the potatoes well under cold water; dry the skins.
• 2 set oven to 425 degrees.
• 3 place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes.
• 4 if using large potatoes, quarter them.
• 5 toss the potatoes with oil, 1 teaspoon salt and a small amount of black pepper if desired.
• 6 carefully remove the hot pan from the oven, and spread the potatoes, cut side down if using sliced potatoes.
• 7 roast for about 12-14 minutes until undersides are golden.
• 8 turn the potatoes and roast until tender (about another 12-15 minutes more).
• 9 while the potatoes are roasting, melt butter in a small saucepan (can melt in the microwave).
• 10 whisk in vingear, mustard, cayenne pepper and 1 teaspoon salt.
• 11 transfer the roasted potatoes to a large bowl, then toss with the butter mixture with hot potatoes until well coated.
• 12 delicious!

Beer Bread

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

Ingredients

• 3 cups self rising flour
• 1/3 cup sugar
• 12 ounces room temperature beer
• 1/4 cup melted butter

Recipe

• 1 beat beer, flour and sugar til smooth.
• 2 the batter will be the consistancy of cake batter.
• 3 bake in a well greased and floured pan at 325* for 40 minutes.
• 4 pour the 1/4 cup of butter over the loaf and bake for 20 minutes more.
• 5 do not microwave the beer to warm it from the fridge.
• 6 it kills the yeast.

Chocolate Mini-loaves

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

Ingredients

• cooking spray
• 3/4 cup unsalted butter, cut into pieces
• 1/2 cup freshly brewed coffee
• 1/2 cup unsweetened dutch-processed cocoa powder
• 1/4 cup milk
• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon dried chipotle powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/3 cup sour cream
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• confectioners' sugar, for dusting

Recipe

• 1 position the rack in the center of the oven and preheat to 350 degrees f. generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
• 2 put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. whisk to combine.
• 3 whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. beat the sour cream, eggs and vanilla in a small bowl. whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. divide the batter equally among the loaves, filling each about 3/4 of the way. bake until a toothpick inserted in the center comes out clean, about 30 minutes. allow the loaves to cool in the pan on a rack for 10 minutes. run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
• 4 to serve, dust the tops of the loaves with confectioners’ sugar. if you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.

Buddy Boy's Dog Biscuits

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

Ingredients

• Servings: 12
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/3 cup shortening
• 1 egg
• 3/4 cup powdered milk, non fat
• 1/2 cup quick-cooking rolled oats
• 1/2 cup yellow cornmeal
• 1 teaspoon sugar
• 1 tablespoon chicken bouillon or 1 tablespoon beef bouillon
• 1/2 cup water

Recipe

• 1 combine flours.
• 2 cut in 1/3 cup shortening until mix is coarse crumbs.
• 3 stir in 1 egg.
• 4 dissolve 1 tablespoon instant chicken or beef bouillon granules in 1/2 cup water.
• 5 stir liquid into flour mix with a fork.
• 6 form dough into a ball and knead on floured board for 5 minutes.
• 7 divide ball in half and roll each portion until 1/2 inch thick.
• 8 use a cookie cutter or shape biscuits by hand.
• 9 put 6 on a plate and microwave at medium for 5 to 10 minutes or until firm and dry to touch.
• 10 turn biscuits over after 1/2 cooking time.

Cranberry Oatmeal Bar Cookies

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

Ingredients

• 1/2 cup melted butter (1stick)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 cup flour
• 3/4 cup dried sweetened cranberries (or other chopped dried fruit)
• 3/4 cup rolled oats (uncooked oatmeal)

Recipe

• 1 preheat oven to 350 degrees, rack in the middle position.
• 2 melt butter in a large microwave safe bowl.
• 3 add both sugars and let cool a bit.
• 4 add eggs, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
• 5 add flour and mix.
• 6 add the cranberries and oats and mix everything up. the dough will be quite stiff.
• 7 with a spatula spread dough evenly into a greased 8x8 baking pan.
• 8 bake at 350 for 25– 30 minutes.
• 9 cut into bars when cool.
• 10 these freeze well if you roll them in foil and put them in a freezer bag.

Candy Corn Brownies

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

Ingredients

• 3/4 cup butter, melted and cooled (3/4 cup)
• 1 3/4 cups sugar
• 4 large eggs
• 1 1/2 cups plus 1/4 cup flour
• 2 ounces unsweetened baking chocolate, melted in medium bowl in microwave
• 1 teaspoon orange extract
• yellow and red food coloring
• 1/4 cup orange candy melts

Recipe

• 1 heat oven to 325 degrees f. line a 9-inch square baking pan with foil, letting foil extend above pan on 2 sides coat foil with nonstick spray or use nonstick foil.
• 2 whisk butter and sugar in a medium bowl until blended. whisk in eggs, one t a time. stir in 1-1/2 cups flour and the baking powder until just combined.
• 3 remove 1 cup batter, add to chocolate and stir until blended. spread evenly in lined pan. refrigerate 15 minutes or until slightly firm.
• 4 meanwhile, stir orange extract and 1/4 cup flour into remaining batter, tint yellow. divide batter in half. tint half orange using a little red food color.
• 5 spoon yellow batter onto chocolate layer; gently spread even. refrigerate 30 minutes, until slightly firm to the touch.
• 6 spoon on orange batter; spread even. bake 40-45 minutes until a wooden pcik inserted in center comes out clean. cool pan on wire rack 10 minutes; then invert on rack to cool completely; remove foil. cut in 25 squares.
• 7 to make spiderwebs: melt candy melts as package directs. scrape into a sturdy 1-quart ziptop bag. cut tip off one corner and pipe a quarter of a spiderweb on each brownie. the web will have 4 spokes, two of which follow 2 sides of the brownie and meet in the corner. the other two are spaced inbetween. there will be room for a couple of rows of web lines connecting the 4 spokes.

Candy Corn Fudge

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

Ingredients

• 12 ounces chocolate chips
• 6 ounces candy coating, chopped
• 1 1/2 teaspoons mint extract
• 1 (14 ounce) can sweetened condensed milk, divided
• 4 tablespoons margarine
• red food coloring
• yellow food coloring
• 2 teaspoons vanilla
• butter-flavored cooking spray

Recipe

• 1 lightly spray a 8 x8 inch square dish; set aside.
• 2 for first layer: over medium heat in a medium saucepan, melt chips with 1 cup milk and margarine.
• 3 stir until smooth.
• 4 remove from heat and stir in vanilla.
• 5 pour half into small bowl.
• 6 add enough red and yellow food coloring to make a light orange color.
• 7 pour into prepared dish and chill 10 minutes.
• 8 for second layer: in a small bowl add candy coating and rest of milk.
• 9 microwave 30 seconds at a time until coating is melted.
• 10 add mint extract and enough yellow food coloring to make a light yellow.
• 11 smooth over chilled mixture.
• 12 chill 10 more minutes.
• 13 for third layer: pour the second half of the first mixture over yellow layer. (you might have to reheat this again to make it smooth).
• 14 smooth and chill for 2 hours.
• 15 cut into 2 inch squares. makes about 2 pounds.

Buckwheat Oat Whole Wheat Bread

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 1 tablespoon instant yeast
• 1 1/4 cups water
• 2 tablespoons applesauce
• 3 tablespoons barley malt syrup
• 2 2/3 cups whole wheat flour
• 2/3 cup rolled oats (processed to an oat flour)
• 2/3 cup rolled oats
• 2/3 cup buckwheat flour
• 4 tablespoons vital wheat gluten
• 3 tablespoons oat bran
• 1/2 teaspoon lecithin granules
• 2 teaspoons salt
• 4 tablespoons powdered milk

Recipe

• 1 1. warm the water in the microwave--it shouldn't be so hot you can't stick your finger in it. add the other wet ingredients and set aside while you assemble the dry ingredients.
• 2 2. combine dry ingredients.
• 3 3. add wet ingredients to dry ingredients, knead by mixer approximately 4 minutes.
• 4 4. form dough into a ball and cover with a towel. let rise 40 minutes in a warm spot.
• 5 5. shape dough into a loaf and place in a loaf pan that's been sprayed with oil or nonstick spray. cover with a towel.
• 6 6. preheat oven to 400 degrees while the loaf rises for 25 minutes.
• 7 7. bake loaf at 25 minutes at 400 degrees. then turn oven off and let loaf continue to sit in the oven another 10 minutes.
• 8 8. remove from oven, remove loaf from pan, and put on a cooling rack.
• 9 9. good luck trying to wait until it cools. this is really good warm.

Apple Tart With Bourbon Whipped Cream

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

Ingredients

• Servings: 8
• 1 sheet frozen puff pastry, thawed for 20 minutes but do not unfold
• 3 granny smith apples
• 1/3 cup granulated sugar
• 1 large egg yolk, beaten with
• 1 teaspoon water, for egg wash
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons apple jelly or 2 tablespoons apricot jam
• 1 cup heavy cream
• 2 teaspoons confectioners' sugar
• 1 tablespoon bourbon

Recipe

• 1 preheat oven to 375 degrees.
• 2 on a lightly floured surface, roll out pastry sheet (still folded) to an 8 inch by 14 inch rectangle. trim edges with a sharp paring knife. transfer to baking sheet, place in freezer.
• 3 peel, core and slice apples ¼â€? thick, toss in bowl with sugar.
• 4 brush pastry with egg wash, avoiding edges. use a sharp paring knife to score a ¾â€? border around the pastry (do not cut all the way through).
• 5 place apples inside border, and dot with butter. bake until puff pastry is golden and apples are tender, 30-35 minutes.
• 6 in microwave, heat jelly with 1t of water until melted. brush apples with glaze.
• 7 serve tart warm with bourbon whipped cream: beat sugar, and bourbon until soft peaks form or 1 tablespoon whisk the cream, sugar, and bourbon until soft peaks form.

Chili Con Queso

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

Ingredients

• 1 (16 ounce) jar salsa, medium heat
• 1 cup sharp cheddar cheese, shredded (yellow cheddar)
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon cilantro, chopped

Recipe

• 1 in a medium microwave-safe mixing bowl, combine all ingredients except cilantro.
• 2 microwave on high for 5-8 minutes, stirring every 1 minute, until texture is smooth (cheese should be completely melted and not stringy or chunky).
• 3 stir in cilantro.
• 4 serve hot or warm with tortilla chips.

Cranberry Mustard

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup finely chopped dried sweetened cranberries
• 2 tablespoons honey
• 1 (8 ounce) jar dijon mustard (you may use regular mustard or a mixture of the two)
• 3 (4 ounce) decorative canning jars

Recipe

• 1 in a small microwave-safe bowl, combine the cranberries, honey, and 1 tablespoon of the mustard.
• 2 microwave on high for 45-60 seconds or until hot; cool for 2 minutes.
• 3 stir in remaining mustard and mix well.
• 4 divide mixture evenly into the little jars; cover.
• 5 store in refrigerator.

Apple Stuffed Acorn Squash

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

Ingredients

• Servings: 2
• 1 medium acorn squash
• 2 teaspoons butter
• 1 medium fuji apple, cored and finely diced
• 1/4 cup dried cranberries
• 3 -4 tablespoons orange juice
• 1/4 teaspoon apple pie spice
• 2 tablespoons pecans, finely chopped
• 1 tablespoon orange zest
• 1 tablespoon maple syrup

Recipe

• 1 cut the squash in half; discard seeds.
• 2 place the squash cut side down in a microwave safe dish; add 1/2 inch of water.
• 3 microwave on high, uncovered, for 10 to 12 minutes or until tender; drain.
• 4 while the squash is cooking, melt the butter in a non-stick skillet and add the diced apple.
• 5 cook, stirring frequently for 2 to 3 minutes, add the orange juice, apple pie spice, cranberries and chopped pecans.
• 6 continue to cook for 1 to 2 minutes or until the orange juice has evaporated, stir in orange zest.
• 7 divide the mixture between the squash halves, drizzle with maple syrup and place under broiler for a few minutes to brown lightly.
• 8 let stand for 5 minutes before serving.
• 9 hint: for easier cutting of the squash, place in microwave and microwave on high for 1 minute or until slightly warm.

Brian's Breakfast Nachos

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 6 precooked sausage patties
• 4 ounces mexican blend cheese
• 8 eggs
• 5 -6 ounces tortilla chips
• 4 ounces salsa (we use medium, but since it's breakfast you might want mild...depends on personal preference)
• 6 slices bacon
• jalapeno (optional)
• onion (optional)
• tomato (or whatever your heart desires!) (optional)

Recipe

• 1 scramble the eggs. while they are cooking, warm the sausage and cook bacon in the microwave according to package directions.
• 2 chop the bacon and sausage into small pieces.
• 3 when eggs are done mix in the sausage and bacon.
• 4 divide chips among oven safe plates or put all on a cookie sheet. sprinkle with 2 oz. of the cheese. place under broiler to melt cheese. (won't take long!).
• 5 put the egg and meat mixture on top of the chips. sprinkle the final 2 oz. of cheese over top. place under broiler until melted.
• 6 top with salsa and/or other optional toppings.

Chili Dog Dip (microwave)

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

Ingredients

• Servings: 8
• 1 (16 ounce) can chili without beans (campbell's, hormel, etc)
• 2 hot dogs
• 1 (8 ounce) package cream cheese, softened at room temperature
• 1 small onion, chopped
• 1 (16 ounce) package of shredded cheddar cheese
• frito scoops or tortilla chips

Recipe

• 1 heat hot dogs in the microwave for 30 seconds. chop into bite-sized pieces.
• 2 in a 9x9 glass baking dish, spread the package of cream cheese.
• 3 pour the can of chili over the cream cheese.
• 4 place hot dog pieces on top of chili.
• 5 place chopped onions on top of hot dog pieces.
• 6 sprinkle cheese over top of everything.
• 7 heat in microwave on high for 5 minutes, or until cheese is melted and dip is heated through.
• 8 serve with fritos, tortilla chips, or any other of your favorite dippers!

Chocolate Mint Truffles

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

Ingredients

• 1 (10 ounce) package mint chocolate chips
• 1 (6 ounce) package semi-sweet chocolate chips (1 cup)
• 1 (14 ounce) can sweetened condensed milk
• finely chopped nuts
• flaked coconut, chocolate sprinkles, colored sprinkles
• unsweetened cocoa or colored crystal sugar

Recipe

• 1 in heavy saucepan, over low heat, melt chips with
• 2 sweetened condensed milk. chill 2 hours or
• 3 until firm. shape into 1-inch balls; roll in any
• 4 of the above coatings. store covered at room
• 5 temperature.
• 6 or by microwave. in one quart glass measure, combine
• 7 chips and sweetened condensed milk. cook on 100-percent
• 8 power (hight) 3-minutes or until chips melt, stirring
• 9 after each 1 to 1-1/2 minutes. proceed as above.

Chocolate Molten Lava Cakes

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

Ingredients

• Servings: 4
• 3 ounces semisweet chocolate
• 1/2 cup best foods mayonnaise
• 1/2 cup granulated sugar
• 6 tablespoons all-purpose flour
• 2 large eggs
• 1/4 teaspoon vanilla extract
• confectioners' sugar

Recipe

• 1 line bottom of 5 ramekin or custard cups with muffin cups or a round waxed paper, then grease; set aside.
• 2 microwave chocolate at high 45 seconds or until melted. add mayonnaise and stir until smooth. with whisk, beat in sugar and flour, then eggs and vanilla. evenly spoon into ramekins. freeze for 5 minutes.
• 3 preheat oven to 425°f bake for 13 minutes or until edges are firm but centers are slightly soft (don't over bake.) on wire rack, cool 5 minutes. sprinkle with confectioners' sugar.
• 4 serve immediately.

Chocolate Mint Hearts

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

Ingredients

• Servings: 24
• 1 (10 ounce) package mint chocolate chips, divided
• 1/4 cup butter, softened
• 1/3 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup shortening
• colored sprinkles (optional)

Recipe

• 1 in a microwave-safe bowl, melt 1/2 cup mint chocolate chips; stir. cool slightly.
• 2 in a small bowl, cream butter and sugar.
• 3 beat in the egg, vanilla and melted chocolate.
• 4 combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
• 5 cover and refrigerate for 1-2 hours or until easy to handle.
• 6 on a lightly floured surface, roll out dough to 1/4-inch thickness.
• 7 cut with a floured 2-1/2-inch heart-shaped cookie cutter.
• 8 place 2 inches apart on ungreased baking sheets.
• 9 bake at 350 degrees fahrenheit for 7 to 10 minutes or until set.
• 10 remove to wire racks to cool completely.
• 11 in a microwave, melt shortening and remaining chocolate chips; stir until smooth.
• 12 dip each cookie halfway into chocolate mixture; allow excess to drip off. sprinkle chocolate with sprinkles if desired.
• 13 place on waxed paper; refrigerate until set.

Baby Potatoes And Green Beans (meatless)

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

Ingredients

• Servings: 4
• 8 -10 baby red potatoes, cut in half
• 8 -10 baby potatoes, cut in half
• 1 lb fresh green beans, cleaned and cut in two pieces
• 1/4 cup butter, melted if desired
• 1 1/2 teaspoons sea salt

Recipe

• 1 cook the unpeeled potatoes and green beans separately in salted water 'til slightly fork-tender. i use the microwave. or you can steam them. the green beans cook faster than the potatoes will.
• 2 drain well and let set in the cooking pan with a lid on for about 4 minutes.
• 3 pour the potatoes and beans into a large bowl.
• 4 to the potatoes, add the butter and sea salt and gently toss together.
• 5 pile into a serving bowl and serve.
• 6 option: sprinkle with grated parmasan cheese or crispy, crumbled bacon.

Chicken & Pepper Burritos

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

Ingredients

• Servings: 10
• 4 tablespoons olive oil
• 8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts, defatted, cut into bite sized pieces
• 1 large onion, chopped
• 1 red bell pepper, seeded, devained, chopped
• 1 poblano chiles or 1 pasilla chile, roasted, skinned, seeded, devained chopped
• 3 teaspoons new mexico chile powder, freshly ground
• 1/2 teaspoon freshly ground cumin
• 2 cups cotija cheese, crumbled
• 10 -12 large burrito-size flour tortillas

Recipe

• 1 heat a large frying pan over medium-high heat.
• 2 add the oil.
• 3 stir fry the chicken in partial batches'til done.
• 4 set aside on paper towel.
• 5 add onion, bell pepper, chiles, chile powder, and cummin.
• 6 stir fry 'til tender, 8-10 minutes.
• 7 remove from heat.
• 8 stir chicken into mixture.
• 9 heat tortillas, 3-4 at a time, in microwave for 15 seconds.
• 10 place a few spoons of mix on a tortilla, top with crumbled cheese.
• 11 fold the lower flap of the tortilla up, each side in and roll to form a burrito.
• 12 wrap in freezer paper, label the paper!
• 13 repeat 'til all mixture is used.

Chocolate Molten Cakes

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

Ingredients

• Servings: 6
• 4 ounces semisweet baking chocolate
• 1/2 cup butter
• 1 tablespoon red wine
• 1 teaspoon pure vanilla extract
• 1 cup confectioners' sugar
• 2 eggs
• 1 egg yolk
• 6 tablespoons flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves (optional)

Recipe

• 1 preheat oven to 425°f butter 4 (6-ounce) custard cups or soufflé dishes. place on baking sheet.
• 2 microwave chocolate and butter in large microwavable bowl on high 1 minute or until butter is melted. stir with wire whisk until chocolate is completely melted. stir in wine, vanilla and confectioners' sugar until well blended. stir in eggs and yolk. stir in flour, cinnamon, ginger and cloves. pour batter evenly into prepared custard cups.
• 3 bake 13 to 15 minutes or until sides are firm but centers are soft. let stand 1 minute. carefully loosen edges with small knife. invert cakes onto serving plates. sprinkle with additional confectioners' sugar. serve immediately.
• 4 tip: the chocolate mixture can be prepared up to 1 day ahead of time. pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. bring to room temperature for 30 minutes before baking.

Chocolate Mousse Brownies

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1 (12 ounce) package semi-sweet chocolate chips
• 2 cups granulated sugar
• 1 1/4 cups all-purpose flour
• 2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup chopped pecans
• 3/4 cup whipping cream
• 1 (6 ounce) package semi-sweet chocolate chips
• 3 large eggs
• 1 1/2 teaspoons vanilla
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup chopped pecans

Recipe

• 1 brownies:.
• 2 in a large microwave safe bowl, melt butter and chocolate chips on high for 90 seconds, stirring every 30 seconds.
• 3 stir in remaining ingredients except pecans and beat until smooth.
• 4 stir in pecans.
• 5 spread into a buttered 13x9-inch baking pan.
• 6 set aside.
• 7 proceed with making mousse.
• 8 mousse:.
• 9 in a microwave safe bowl, melt chocolate chips with cream on high for 90 seconds, stirring every 30 seconds; cool slightly.
• 10 in a mixer bowl, beat remaining ingredients (except pecans), until foamy.
• 11 stir in chocolate mixture.
• 12 pour mousse topping over brownie; sprinkle with pecans.
• 13 bake in a 350 degree oven for 50-55 minutes.
• 14 let cool 2 hours before cutting into squares.

Chocolate Mint Smoothie

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• 2 cups milk, divided use
• 1/4 cup instant hot cocoa powder
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon peppermint extract
• 1 pint vanilla ice cream

Recipe

• 1 heat 1/2 cup milk in microwave until heated, but not boiling.
• 2 combine hot milk and cocoa mix in the blender and process until smooth.
• 3 add remaining milk and extracts and blend well.
• 4 add ice cream and process until mixture is smooth.
• 5 serve immediately.

Chicken & Wild Mushroom Ravioli With Cherry Sage Sauce

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

Ingredients

• 48 wonton wrappers (1 package)
• 1 1/2 cups cooked chicken, roughly chopped
• 1 small sweet potato
• 2 tablespoons grated parmesan cheese
• 2 cups chopped shiitake mushrooms (can substitute portabella, oyster, or your other favorite mushrooms)
• 1 1/2 tablespoons butter
• 4 ounces chopped pancetta
• 3 tablespoons butter (divided)
• 1 sprig fresh sage
• 4 ounces dried cherries
• 16 ounces low sodium chicken broth
• 1/2 cup wine
• 1 1/2 teaspoons cornstarch
• 1 tablespoon cold water
• 2 tablespoons butter

Recipe

• 1 microwave sweet potato for 4 minutes or until tender. set aside to cool.
• 2 while potato is cooking, saute pancetta until cooked crisp; drain off fat.
• 3 saute mushrooms in butter until soft and cooked to your liking.
• 4 cut sweet potato in half and scrap out potato pulp; place pulp in medium size bowl.
• 5 add pancetta, mushrooms, chicken, and cheese to the potato pulp and mix well (you might have to get your hands dirty for this one).
• 6 lay one wonton wrapper on a plate, place approximately 1 tbsp of mixture into the middle of the wrapper, then dip your finger in water and run it around the outside of the wrapper and place another wrapper on the top. push the top wrapper down around the sides so that it sticks to the bottom wrapper. repeat until all the wrappers are used up.
• 7 if you are going to freeze these for later, this is the time to freeze them! otherwise, place raviolis on waxed paper and put in the fridge to keep cold while you make your sauce.
• 8 put on a big pot of water so it can come to a boil as you make the sauce.
• 9 melt 1 tbsp of butter in a frying pan over medium heat, add sage and saute for 1 minute. add cherries, then stock and wine. increase heat to a boil, then turn down to a simmer and cook for 3 minutes.
• 10 add cornstarch to cold water, mix well and stir into the sauce. increase heat once again to a boil, then reduce to a simmer for another 2-3 minutes.
• 11 remove from heat and stir in butter. place lid on sauce to keep warm.
• 12 your water should be boiling by now. drop 5-6 raviolis into pot, one at a time. boil raviolis for 2-3 minutes until they all float to the top and remove immediately. repeat with the remaining raviolis until they are all cooked.
• 13 serve 4 raviolis per person as a main dish or 2 per person for a side dish. place raviolis on plate and cover with cherry sage sauce.