pages

Translate

Monday, May 25, 2015

Chocolate Marshmallow Frosting

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

Ingredients

  • 1 (13 ounce) jar marshmallow cream
  • 1 (3 1/2 ounce) box sugar-free instant chocolate pudding mix
  • 1 (8 ounce) package reduced-fat cream cheese, softened

Recipe

  • 1 in a large mixing bowl, with mixer on low to medium speed, mix together cream cheese and pudding mix until well blended.
  • 2 remove lid and paper/plastic covering from marshmallow cream and place in microwave on high for 30 seconds.
  • 3 remove from microwave and stir.
  • 4 if it is still lumpy and firm microwave for 15 second intervals till cream is liquid.
  • 5 do not over cook!
  • 6 with mixer on medium speed mix liquid marshmallow cream in with cream cheese mixture until well blended.
  • 7 frost cake immediately while still warm.

Chicken Enchiladas Verdes

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

Ingredients

  • Servings: 4
  • 4 cups cooked chicken, 1 rotisserie chicken
  • 24 ounces salsa verde, divided
  • 8 ounces monterey jack cheese, shredded divided
  • 1/2 cup fresh cilantro, divided chopped
  • salt, to taste
  • 1/8 teaspoon pepper
  • 16 six inch corn tortillas
  • 1 onion, halved and sliced thin (optional)
  • sour cream, to serve with
  • guacamole, to serve with

Recipe

  • 1 shred chicken.
  • 2 mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
  • 3 preheat oven to 400 degrees f.
  • 4 spread 1 cup salsa over bottom of a 9 x 13 inch baking dish.
  • 5 microwave tortillas on high in microwave safe plastic bag until warm, about 45 seconds. (so they are easier to roll.).
  • 6 working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
  • 7 drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
  • 8 lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
  • 9 remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
  • 10 serve with remaining salsa, sour cream, and guacamole.
  • 11 note about freezing: make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Chicken Al La Queen

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 600 g raw chicken breasts, cut into strips (no skin)
  • 2 (80 g) packets cream of chicken soup
  • 7 cups vegetables (eg. celery, slices, mushrooms sliced, small broccoli florets, carrots sliced, peas or snow peas, bea)
  • 1 onions, diced or 1 leek, sliced
  • 3 cups skim milk
  • 1 cup chicken stock or 1 cup vegetable stock
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon tarragon

Recipe

  • 1 microwave all the vegetables on high for 10mins except mushrooms, drain.
  • 2 saute garlic for 1 min in a large sauce pan that has been coated with cooking spray.
  • 3 add chicken and saute until cooked.
  • 4 stir in milk, soup mix and tarragon, bring to boil, stirring constantly.
  • 5 add vegetables and stock to pot.
  • 6 toss in mushrooms, stir ingredients together.
  • 7 cook a further 5 minutes.
  • 8 serve with boiled rice or pasta.

chocolate matzoh clusters

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 4 cups matzo farfel or 4 cups matzohs, crumbled
  • 3 cups chocolate chips, melted (we used chocolate, butterscotch, and semi sweet chips and made 3 batches out of this recipe)
  • 2 cups walnuts or 2 cups almonds or 2 cups mixed nuts
  • dried mixed fruit, diced (optional)
  • coconut (optional)

Recipe

  • 1 melt chocolate chips in the microwave for 1 minute, stir.
  • 2 in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now).
  • 3 place wax paper onto baking sheets.
  • 4 drop by spoonfuls, refrigerate several hours.

Chicken Enchiladas

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

Ingredients

  • Servings: 6
  • 1 can cream of celery soup
  • 1/2 cup sour cream
  • 2 tablespoons margarine
  • 1/2 cup chopped onion
  • 1 teaspoon chili powder
  • 2 cups diced cooked chicken or 2 cans cooked chicken
  • 4 ounces chopped green chilies
  • 8 -12 7-inch flour tortillas
  • 1 cup shredded monterey jack cheese

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 stir soup and sour cream until smooth, set aside.
  • 3 saute onion and chili powder in hot margarine until onion is tender.
  • 4 stir in chicken, chiles and 2 tablespoon of soup mixture.
  • 5 remove from heat.
  • 6 make enchiladas by placing approximately 1/4 c of chicken mixture in flour tortilla and rolling into enchilada.
  • 7 place seam side down in greased baking dish.
  • 8 top with remaining soup mixture.
  • 9 bake covered 15-20 minutes; top with cheese and bake uncovered until cheese melts.
  • 10 i steam the tortillas before making enchiladas- you can purchase a small steamer for your microwave that is very inexpensive and easy to use.
  • 11 i also microwave my enchiladas for 7-8 minutes on high instead of cooking in the oven- the taste is not changed and it is much quicker.

Almond Tipped Shortbread Fingers

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

Ingredients

  • 1 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 2 cups flour
  • 6 ounces chocolate baking squares
  • 1/4 cup almonds, chopped

Recipe

  • 1 in bowl, cream butter and brown sugar.beat in vanilla.gradually add flour,shape 1/2 cupfuls of dough into 1/2" thick logs.
  • 2 cut logs into 2 pieces.
  • 3 place 2" apart on ungreased sheet --
  • 4 bake at 325* for 15-17 minutes.or lightly browned.
  • 5 remove to wire racks to cool.
  • 6 chop almonds and place and place in a small shallow bowl.
  • 7 melt chocolate in microwave or in top of double boiler.stir till smooth.
  • 8 dip one end of cooled shortbread cookie into chocolate and then into chopped almonds.
  • 9 place on sheet of waxed paper to allow chocolate to set -- .

Chicken Enchiladas

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

Ingredients

  • Servings: 6
  • 3 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 (8 ounce) can cream of chicken soup

Recipe

  • 1 salt pepper and bake the chicken leave slightly uncooked.
  • 2 mix the sour cream, cottage cheese, cream of chicken and garlic salt together.
  • 3 warm flour tortillas in microwave
  • 4 shred the chicken and wrap it in the tortillas with cheese if you want. make sure tortillas are open on both ends. when your out of chicken pour the sour cream sauce evenly over the tortillas and sprinkle cheese on top if you want. put in pre heated oven for 20 minutes at 400â°. let it cool. the longer they sit the better the flavor.

Cranberry Ice Cream

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

  • 1/2 cup dried cranberries
  • 2 tablespoons orange liqueur
  • 1/2 cup water
  • 1 cup 1% low-fat milk
  • 2 cups half-and-half
  • 4 egg yolks
  • 1 vanilla bean, split
  • 1/2 cup sugar
  • 1/2 teaspoon salt

Recipe

  • 1 combine cranberries, orange liqueur and water in a microwaveable container and microwave for 3 minutes.
  • 2 set aside to steep.
  • 3 heat milk and 1 cup of the half and half along with sugar, salt and vanilla bean to a simmer, remove from the heat and let steep for 30 minutes.
  • 4 lightly beat egg yolks in a large saucepan and, beating constantly, whisk in the milk-vanilla mixture a little at a time to make a custard base.
  • 5 put this mixture back on low heat and cook slowly, whisking frequently, until it thickens into a custard consistency.
  • 6 meanwhile, put the second cup of half and half into a large bowl and set a fine mesh strainer over it.
  • 7 pour the thickened custard through the strainer into the half and half and stir to combine.
  • 8 place in an ice bath to cool and refrigerate several hours or until completely chilled.
  • 9 chilling is very important; the ice cream will not freeze without it.
  • 10 churn according to manufacturer's directions in an ice cream maker; in the last five minutes of churning add the cranberries and any accumulated liquid.
  • 11 enjoy now as soft serve or freeze for ice cream.

Chocolate Mascarpone Pie

Total Time: 2 hrs 30 mins Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ingredients

  • 24 chocolate wafer cookies
  • 1/4 cup unsalted butter, melted
  • 1/3 cup orange marmalade
  • 10 ounces semisweet chocolate, broken into pieces or 10 ounces chocolate chips
  • 3 (8 ounce) containers mascarpone cheese or 3 (8 ounce) containers cream cheese, at room temperature
  • 1/3 cup confectioners' sugar
  • 3 tablespoons orange liqueur or 3 tablespoons orange juice or 3 tablespoons triple sec
  • 1/4 teaspoon salt

Recipe

  • 1 for the crust, heat oven to 350 degrees f. you’ll need a 9 inch pie plate.
  • 2 pulse cookies in food processor until fine crumbs; add butter and process until blended. press mixture evenly into bottom and sides of pie plate. bake 12 minutes; cool on wire rack. spread marmalade over the cooled cookie crust.
  • 3 for the filling, microwave chocolate in glass bowl in short bursts, 15 seconds at a time, stirring until melted.
  • 4 gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle). fold in melted chocolate until no streaks remain.
  • 5 if desired, put ½ cup chocolate mixture in a small zip top freezer bag and snip off a tiny corner; reserve for garnish. spread remaining chocolate mixture in cookie crust. chill at least 2 hours until firm. to garnish, squeeze zip top bag (like a pastry bag) to produce small chocolate peaks around perimeter.

Chicken A'laa

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

Ingredients

  • Servings: 4
  • 1 chicken
  • 1 teaspoon nutmeg
  • 2 teaspoons italian spices
  • 1 teaspoon paprika
  • 1/2 lb desired gravy

Recipe

  • 1 mix the seasonings together and put them in bowl.
  • 2 add the gravy to the seasonings and put the mixture onto the chicken and warm it up in your microwave to desired temperature.
  • 3 serve warm and enjoy!

Chicken Enchiladas

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

Ingredients

  • Servings: 6
  • 1 cup chopped onion
  • 1 garlic clove, inced
  • 2 tablespoons cooking oil
  • 1 tablespoon all-purpose flour
  • 1 (16 ounce) can diced tomatoes
  • 1 (16 ounce) can tomato sauce
  • 1 (4 ounce) can chopped green chili peppers
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cups cooked chicken
  • 1 1/2 cups cheddar cheese, shredded
  • 1/4 cup finely chopped onion
  • 1/4 cup small pitted ripe olives, chopped
  • 3/4 teaspoon salt
  • 72 inches corn tortillas
  • 1/4 cup small pitted ripe olives, sliced
  • 1 (16 ounce) can enchilada sauce

Recipe

  • 1 cook the 1 cup chopped onion and garlic in oil until onion is tender but not brown; stir in flour.
  • 2 add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and salt.
  • 3 cook and stir until thickened and bubbly; set aside.
  • 4 combine chicken, half the cheese, the 1/4 cup onion, chopped olives and the 3/4 teaspoon salt.
  • 5 set aside.
  • 6 in skillet, dip tortillas briefly in small amount of hot oil until limp but not crisp; drain (you can also soften instead in microwave for a few seconds.) spoon 1/4 cup of the chicken mixture onto each tortilla; roll up.
  • 7 place in a large (13x9x2-inch) baking dish.
  • 8 pour tomato mixture over all.
  • 9 pour enchilada sauce evenly over top.
  • 10 cover with foil and bake at 350ºf for 15 minutes.
  • 11 uncover and bake for another 15 minutes.
  • 12 sprinkle with remaining shredded cheese; return to oven until cheese melts, 2 or 3 minutes.
  • 13 top with the sliced olives.

Chicken Enchiladas

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

Ingredients

  • Servings: 4
  • 1 lb boneless skinless chicken breast
  • 3 cups sodium-free chicken broth or 3 cups reduced-sodium chicken broth
  • 1/2 bunch cilantro (about 3/4 cup)
  • 1 lime, juiced
  • 2 cloves garlic, whole
  • 1 small onion, halved
  • green hot pepper sauce, to taste
  • 1/2 teaspoon cinnamon, divided
  • 1 bay leaf, dried
  • 1/4 cup whole milk
  • 2 tablespoons flour
  • 8 flour tortillas or 8 corn tortillas
  • 1 (17 1/4 ounce) jar enchilada sauce (i use pace) or 1 1/4 cups homemade enchilada sauce
  • 16 ounces shredded cheese (cheddar and monterey jack are good, but any combination you like will work)

Recipe

  • 1 bring chicken broth to a boil.
  • 2 add lime juice, halved onion, garlic cloves, cilantro, bay leaf, cinnamon, and hot pepper sauce.
  • 3 add chicken breast.
  • 4 boil for 10-15 minutes at medium heat, or until chicken is no longer pink.
  • 5 remove chicken from broth and set aside to cool.
  • 6 turn heat up on chicken broth and allow to reduce until one cup remains (about 20 minutes).
  • 7 while chicken broth is reducing, shred chicken breasts into a bowl and set aside.
  • 8 remove cilantro and bay leaf from broth and discard.
  • 9 remove onion and garlic from broth and cool until you can handle them.
  • 10 chop finely and add to chicken.
  • 11 mix flour into milk and add slurry to chicken broth, whisking constantly.
  • 12 cook for a few minutes until thick and bubbly.
  • 13 pour over chicken and onion mixture.
  • 14 add 1/4 cup of enchilada sauce.
  • 15 add 1/4 cup of shredded cheese.
  • 16 allow to cool.
  • 17 while chicken mixture is cooling, heat enchilada sauce and add 1/4 teaspoon of cinnamon.
  • 18 simmer for a few minutes, enough to heat through and for the cinnamon to blend in well.
  • 19 microwave flour tortillas for 1 minute (or less, depending on your microwave) until just warmed.
  • 20 remove enchilada sauce from heat.
  • 21 place all 8 tortillas on your counter.
  • 22 fill all 8 tortillas at the same time (this is to make sure each one gets the same amount of filling).
  • 23 roll tortillas and place into a greased 9x13 pan.
  • 24 top with enchilada sauce and cheese.
  • 25 bake at 350 degrees farenheit for 20- 30 minutes, or until cheese is bubbly.
  • 26 serve with sour cream to top.

Cheddar And Blue Cheese Cajun Noodles

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

Ingredients

  • 2 ounces noodles (i used rice vermicelli, but spaghetti is probably better)
  • 4 teaspoons blue cheese dressing
  • 3 tablespoons shredded cheddar cheese
  • 1/2 teaspoon cajun seasoning

Recipe

  • 1 cook noodles according to package directions. drain.
  • 2 while noodles are cooking, mix together blue cheese dressing, cheddar cheese, and cajun seasoning. microwave for 30 seconds or so to form a sauce.
  • 3 add noodles to sauce. stir.

Baked Wonton Chips With Yogurt Dip

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

Ingredients

  • Servings: 2
  • 8 wonton wrappers
  • 2 tablespoons fat-free margarine
  • splenda sugar substitute, to taste
  • cinnamon, to taste
  • 1/4 cup nonfat plain yogurt (or vanilla could be used)
  • 2 tablespoons sugar-free strawberry jam
  • liquid stevia (optional)

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 spray a baking sheet with non-stick spray. lay the wonton wrappers flat on the sheet.
  • 3 melt the margarine in the microwave and brush each wonton wrapper with melted margarine. sprinkle with cinnamon and splenda to taste. bake at 350 for approximately 8 minutes.
  • 4 meanwhile, in a small bowl, combine yogurt and strawberry preserves, adding splenda to taste, and a drop or two of liquid stevia.
  • 5 break the baked wonton wrappers into â€Ĺ“chipsâ€? and dip into the yogurt!

Buffalo Chicken Dip

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

Ingredients

  • Servings: 8
  • 2 (8 ounce) packages cream cheese
  • 2 (1 ounce) packets hidden valley ranch dressing mix
  • 1 (12 ounce) can chicken
  • 1 bottle of franks red hot buffalo wing sauce
  • 1 cup mozzarella cheese
  • celery
  • tortilla chips

Recipe

  • 1 drain can of chicken. place in small saucepan with just enough buffalo wing sauce to cover. simmer while you prepare the rest. microwave 2 pkgs of cream cheese just until soft. mix in 2 packets of dressing mix. spread on the bottom of a 9*13 pan. top with chicken. sprinkle with a cup of cheese. bake at 350 for 10-15, or just until cheese melts. serve w/ celery sticks and tortilla chips!
  • 2 enjoy!

Creamy Spinach Soup

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

Ingredients

  • Servings: 4
  • 50 g butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 medium potato, peeled and chopped into chunks
  • 450 ml vegetable stock
  • 600 ml milk
  • 450 g fresh spinach, washed if necessary and roughly chopped
  • 1/2 lemon, zest of, finely grated
  • freshly grated nutmeg, to taste
  • 3 tablespoons double cream, to serve

Recipe

  • 1 melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening.
  • 2 stir in the potato and continue to cook gently for 1 minute.
  • 3 pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
  • 4 pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest.
  • 5 cover and simmer for 15 minutes until the spinach has completely wilted down. allow to cool for about 5 minutes.
  • 6 pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth (the soup may now be frozen for up to 1 month. defrost in the microwave or overnight in the fridge.)
  • 7 return to the pan and reheat. taste and season with salt, pepper and nutmeg. you may like to dilute the soup with a little extra stock if too thick. ladle the soup into bowls and swirl in the cream.

Cannoli Cheesecake

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

  • 1/2 cup sliced natural almonds
  • 1/3 cup all-purpose flour
  • 9 ounces refrigerated sugar cookie dough
  • 2 (15 ounce) containers whole milk ricotta cheese
  • 1 cup golden raisin
  • 1/4 cup amaretto liqueur or 1/4 cup orange juice
  • 2 (8 ounce) packages cream cheese, at room temp
  • 1 1/4 cups sugar
  • 6 eggs
  • 3/4 cup sour cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • mini chocolate chip (for decorating top) (optional)
  • almonds (for decorating top) (optional)

Recipe

  • 1 preheat oven to 375* coat a 9x3'' springform pan with cooking spray.
  • 2 bake almonds on an ungreased baking sheet until lightly browned, 2-3 minutes; remove from pan and cool.
  • 3 crust: knead flour into cookie dough until just combined; knead in almonds.
  • 4 using measuring cup press dough onto bottom of the pan.
  • 5 bake 10-12 minutes or until browned.
  • 6 cool on rack and reduce oven temperature.
  • 7 to 325* cheesecake: meanwhile, line colander with paper towels; place on plate.
  • 8 place ricotta cheese in colander on towels and dry slightly for 15 minutes.
  • 9 in microwave safe bowl combine raisins and amaretto.
  • 10 microwave on high for 30-45 seconds until hot; let stand to plump.
  • 11 at medium high speed, beat cream cheese and sugar until light and fluffy, 3-4 minutes.
  • 12 add eggs and ricotta cheese; beat until blended, 2-3 minutes.
  • 13 batter will be thin.
  • 14 add sour cream, flour, vanilla and salt; beat 1 minute.
  • 15 stir in chips and reserved raisins with amaretto.
  • 16 pour batter into pan.
  • 17 bake 1 hour and 15 minutes, or until browned around edge and center jiggles slightly when pan is shaken slightly.
  • 18 cool completely on rack.
  • 19 run knife around edge of cake to loosen.
  • 20 cover;refrigerate 8 hours.
  • 21 topping: at medium-high speed beat cream and sugar until soft peaks form.
  • 22 if desired, transfer 1 cup whipped cream to pasty bag fitted with large rosette tip.
  • 23 spread cake top with remaining whipped cream.
  • 24 pipe cream around top edge of cake or mound with spoon.
  • 25 garnish with chips and almonds if you prefer.

Almond Toffee

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

Ingredients

  • Servings: 20
  • 2 1/2 cups sugar
  • 1 cup water
  • 1 lb butter (4 cubes)
  • 2 cups raw almonds
  • 16 ounces hershey plain milk chocolate candy bars
  • 1 1/3 cups raw almonds, ground fine

Recipe

  • 1 using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*.
  • 2 on an electric stove the burner is kept on high the entire time. (when i make it on a gas stove i also keep the burner on high flame.).
  • 3 when the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted.
  • 4 add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color.
  • 5 pour onto a buttered cookie sheet (no not scrape the pot!) and immediately set on packed snow, or float in ice water to cool.(if there was no snow, susan added water and lots of ice to the bathtub.).
  • 6 melt the 2 chocolate bars in a microwave. grind the 1 1/3 cup raw almonds fine or put them in a blender.
  • 7 after the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds. turn over and repeat on the other side. let stand for a few hours to 'set'. break into pieces and enjoy!
  • 8 i have no idea how many servings this would be called -- .

Buffalo Chicken Wrap

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

Ingredients

  • 1 lb boneless skinless chicken breast
  • 1 medium onion
  • 1 -2 sweet pepper
  • 1/2 tablespoon butter
  • frank's red hot sauce (to taste) or louisiana hot sauce (to taste)
  • ranch dressing (to taste)
  • salt (to taste)
  • pepper (to taste)
  • shredded colby jack cheese
  • 4 -6 flour tortillas (burrito sized)

Recipe

  • 1 place chicken into a pot with water, bring to a boil and cook on high for about 10-15 min or until cooked, and shred and set aside.
  • 2 while chicken is boiling, chop onion and pepper, and melt butter in a saute pan. saute peppers and onions for about 15 minutes or until caramelized. add salt and pepper to taste.
  • 3 once the chicken is done and peppers and onions are sauteed, place desired number of tortillas in the microwave to warm for about 30 seconds (this makes rolling them much easier).
  • 4 on warmed tortilla, place chicken, peppers and onions, shredded cheese, and add a bit of frank's and ranch, to taste. roll tortilla burrito style and let it sit for a few minutes for all the flavors to meld together.

Cranberry Lemon Curd Tarts

Total Time: 4 mins Cook Time: 4 mins

Ingredients

  • 2 eggs
  • 2 egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup undiluted frozen cranberry juice concentrate, thawed
  • 1/4 cup lemon juice
  • 1 tablespoon soft butter
  • 18 frozen mini tart shells (baked as per package instructions)
  • 1/2 cup whipped cream (sweetened with 2 tsp. granulated sugar)
  • 1 tablespoon lemon rind, finely grated

Recipe

  • 1 whisk together eggs, egg yolks, and sugar in large microwaveable bowl. stir in cranberry cocktail, lemon juice and butter. microwave on high for 2 minutes; stir. return to microwave; cook until mxiture begins to boil and thickens, about 2 minutes longer. stir until smooth. pour through a fine strainer into bowl. cover and chill in refrigertor. the mixture can be stored in the refrigerator for up top 1 week. fill each baked cool tart shell with about 1 tablespoons cold curd just before serving. garnish with whipped cream and lemon rind.

Brie With Blueberry Preserves

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

Ingredients

  • Servings: 6
  • 1/4 cup blueberry preserves
  • 1 teaspoon honey
  • 1/4 teaspoon dried thyme
  • 8 ounces round brie cheese
  • 2 tablespoons walnuts, chopped

Recipe

  • 1 preheat oven to 450. lightly coat a baking sheet with cooking spray.
  • 2 in a small bowl, combine blueberry preserves, honey and thyme. set aside.
  • 3 cut brie into 6 wedges. place wedges close together on baking sheet. sprinkle with chopped walnuts.
  • 4 bake for 4 minutes or until cheese begins to soften in the center.
  • 5 meanwhile, microwave preserves on high for 20 seconds or until heated.
  • 6 carefully remove brie from baking sheet, and place on a serving platter. spoon melted preserves over brie and serve hot.

Cranberry Lip Gloss

Total Time: 22 mins Preparation Time: 20 mins

Ingredients

  • 1 tablespoon sweet almond oil
  • 10 fresh cranberries
  • 1 teaspoon honey
  • 1 drop vitamin e

Recipe

  • 1 mix all the ingredients together in a microwave-safe bowl.
  • 2 microwave for a couple of minutes or until the mixture just begins to boil.
  • 3 (bowl may also be heated in a pan of water on a stovetop).
  • 4 stir well& gently crush the berries.
  • 5 cool mixture for five minutes and then strain through a fine sieve to remove all the fruit pieces.
  • 6 stir again& set aside to cool completely.
  • 7 when cool, transfer into a small portable plastic container or tin.
  • 8 apply a small amount onto your lips& remember to smile.

Chocolate Mayan Bundt Cake

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

Ingredients

  • 6 ounces dark chocolate, baking bar broken into small pieces
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 3/4 cup butter, softened
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup milk
  • 2 cups powdered sugar, divided
  • 2 ounces dark chocolate, baking bar broken into small pieces
  • 1/4 cup butter, melted
  • 1/4 cup heavy whipping cream, room temperature
  • 1 pinch salt

Recipe

  • 1 preheat oven to 350º f.
  • 2 grease 12-cup bundt pan.
  • 3 for cake:.
  • 4 microwave chocolate in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir. if pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • 5 mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
  • 6 beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
  • 7 add eggs, one at a time, beating well after each addition.
  • 8 beat in melted chocolate.
  • 9 beat flour mixture into creamed mixture alternately with milk.
  • 10 pour into prepared bundt pan.
  • 11 bake for 40-45 minutes or until wooden pick inserted in the center comes out clean. cool for 10 minutes; invert cake onto wire rack to cool completely.
  • 12 transfer cake to serving platter. drizzle cake with chocolate glaze. let set before serving.
  • 13 for chocolate glaze:.
  • 14 microwave chocolate in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir. if pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • 15 put 1 1/2 cups of powdered sugar in medium bowl. form a well; pour in butter, whipping cream, salt and melted chocolate. stir until blended. if necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached.
  • 16 spoon chocolate glaze over top of cake. let stand until glaze is firm.

Chocolate Marshmallow Cupcakes

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

Ingredients

  • 1 cup sugar
  • 1 cup flour
  • 1/3 cup unsweetened cocoa powder (hershey's)
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1/3 teaspoon vanilla extract
  • 1/2 cup hot water
  • 16 ounces marshmallow cream (fluff)
  • 1 1/2 cups confectioners' sugar
  • 1/3 cup vegetable shortening
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 ounces bittersweet chocolate, chopped
  • 2 tablespoons butter
  • 1/2 tablespoon hot espresso
  • 1/4 teaspoon light corn syrup

Recipe

  • 1 preheat the oven to 325ºf. line a 12-cup cupcake or muffin pan with paper cupcake liners.
  • 2 sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  • 3 combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
  • 4 using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. stir until smooth, then add the very hot water and stir until incorporated. transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. let the cupcakes cool for 5 minutes before filling. load the frosting into a piping bag fitted with a round pastry tip. insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. chill the cupcakes in the refrigerator for 15 minutes to set the frosting. drizzle the frosted cupcakes with tepid ganache.
  • 5 to make marshmallow frosting:.
  • 6 in a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
  • 7 to make chocolate ganache:.
  • 8 combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

Chicken Enchiladas

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

  • Servings: 12
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1/3 cup cream cheese
  • 1 1/4 cups green enchilada sauce (verde sauce)
  • 1 (10 ounce) can rotel tomatoes & chilies, drained
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 16 ounces sour cream (daisy brand)
  • 12 corn tortillas or 12 flour tortillas
  • 2 cups shredded mexican blend cheese

Recipe

  • 1 combine the onion powder, cmin, chili powder, oregano, salt, and pepper. coat each of the chicken breasts thoroughly with the seasoning blend. grill each side for about 5 minutes or until cooked through. allow to rest for 20 minutes then pull apart with two forks to shred.
  • 2 cut cream cheese into chunks. place cream cheese, verde sauce, drained rotel, and mushrooom soup in a pan. heat on medium low, until cheese melts (don't boil). take off of the heat and add the daisy brand sour cream.
  • 3 warp tortillas in a damp paper towel and microwave for about 30 seconds to soften. in each tortilla, spoon 1 1/2 tablespoons of the sauce and some of the shredded chicken. roll tortilla up; and place seam side down in a 9z13 inch casserole pan.
  • 4 pour remaining sauce over the top of the enchiladas. sprinkle with the mexican cheese and bake at 350f for about 30 minutes, or until hot and bubbly.
  • 5 recipe can be frozen and cooked later. if cooking frozen, increase cooking time to 1 hour and cook covered for the first 40 minutes.

Cheat's Easy Salmon Risotto (rice Cooker)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 onion, chopped finely
  • 2 garlic cloves, minced
  • 1 2/3 cups arborio rice (don't rinse)
  • 200 ml dry wine
  • 2 tablespoons lemon juice
  • 500 ml chicken stock
  • 2 tablespoons shredded parmesan cheese
  • 1 shallot (green part)
  • 1 tablespoon capers
  • 2 teaspoons dill
  • 1 tablespoon balsamic vinegar
  • 200 g fresh salmon, skin off and deboned
  • salt and pepper
  • dill, extra, to serve

Recipe

  • 1 chuck garlic, onion, rice, wine, lemon juice and chicken stock in the rice cooker. stir well.
  • 2 hit "cook".
  • 3 meanwhile, cover salmon with balsamic and marinate.
  • 4 about 3/4 of the way through the cooking, open the rice cooker and stir the mix. put the steamer rack on top of the rice and put the salmon in the steamer. (if your rice cooker doesn't have a steamer, cook the salmon in the microwave for a few minutes).
  • 5 once the rice cooker stops cooking, leave it on 'keep warm'; open it, take out the salmon, add the cheese, stir the rice and close the rice cooker again.
  • 6 flake the salmon into small chunks.
  • 7 cut the shallot into small slices.
  • 8 open the rice cooker, add the flaked salmon, shallot, capers and dill. stir well to mix, season to taste with salt and pepper. close the rice cooker again.
  • 9 get the plates ready to serve.
  • 10 serve, sprinkled with a little extra dill. enjoy!

Chicken Enchiladas

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

Ingredients

  • Servings: 4
  • 4 ounces light cream cheese, softened
  • 2 tablespoons milk
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 7 ounces diced green chilies
  • 2 cups cooked chicken or 2 cups cooked turkey, diced
  • 8 corn tortillas
  • 12 (14 ounce) cans green enchilada sauce
  • 4 ounces shredded cheddar cheese or 4 ounces monterey jack cheese

Recipe

  • 1 heat oven to 350°f.
  • 2 mix cream cheese, milk, cumin and salt until smooth. mix in chilies and chicken or turkey.
  • 3 put two corn tortillas between sheets of paper towel. microwave 30 seconds to soften.
  • 4 place 1/8 of chicken mixture on each tortilla. roll up and place in greased casserole dish. repeat with remaining tortillas. pour sauce over enchiladas.
  • 5 cover pan with foil and heat for 20 minutes. remove foil and sprinkle with cheese. heat 5 minutes or until cheese melts.

Creamy Spinach Pasta Casserole

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

Ingredients

  • 400 g pasta, 400gm cooked with seasonings and oil, al dente, drained
  • 400 g frozen spinach, defrosted and drained
  • 2 tablespoons fresh dill, chopped
  • 3 garlic cloves, minced
  • 2 spring onions, chopped
  • 1 1/2 cups mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/3 teaspoon nutmeg
  • 3 tablespoons olive oil
  • 150 g feta, cut into small cubes
  • 80 g butter
  • 3 tablespoons flour
  • 700 ml milk
  • 1/2 teaspoon salt
  • 1/3 teaspoon nutmeg
  • 1/3 teaspoon black pepper
  • 2/3 cup cheese, grated

Recipe

  • 1 put a pan of water to boil, when boiled add salt or seasoning and about 2 tbsp oil then pasta. dont over cook. al dente!
  • 2 at the same time (1) is on the fire. put a saucepan on the fire, add about 3 tbsp olive oil, saute onions, garlic for 1 minute, do not brown! add the dill, spinach, seasoning and mushrooms. saute for about 4-5 minutes on medium heat. just enough to cook through and evaporate any excess liquid from the spinach or mushrooms. make sure it does not 'fry', just lightly cook/saute. remove from heat and leave to cool.
  • 3 drain pasta and pour into casserole dish, spread out at bottom of dish. the pasta should be about the height of half the dish.
  • 4 top the pasta with the feta, evenly ditribute to make sure that each serving has some cheese. then top with spinach mixture. evenly distribute.
  • 5 microwave the milk on the lowest heat for 2 minutes check to see if its warm. the temperature we want the milk to be is heated but not boiling.
  • 6 preheat the oven to 165c/ 320°f.
  • 7 in a pot, melt the butter, do not burn, on low heat. add the flour. stir well, about 1 minute (during this time make sure the milk is heated enough or else blast it on high for 20 seconds). add the heated milk to the pot, a quarter at a time. each time mix well till it is as smooth as you can manage before adding more milk. about 30 seconds for each addition of milk - yes that quick. add the nutmeg, salt, pepper and let it simmer on medium heat for another 2 minute while still stirring. this should leave you with quite a light, slightly watery sauce (bechamel) - which is what we want.
  • 8 pour the sauce evenly over the spinach. use a chopstick or butterknife and just lightly poke through the dish and wiggle about to allow some of the sauce to get to the bottom layer. about 12 spots around the dish if you need to know. sprinkle the grated cheese evenly over the top.
  • 9 put the casserole dish into the preheated oven. middle of the oven or so, not to high, dont want the cheese to start to brown before the time is up. if your oven tends to burn the top move the dish lower. anyway as each oven is different the top of the dish should start to puff up at about 40 mins into cook time. if its not starting to brown at all at this time just increase temp to 175c/350f for the last 15-20mins. top should be slightly browned all over.
  • 10 10. remove and leave to cool. never serve immediately. best served about 30-45 mins after removing from oven. believe me, it will still be more than warm.

Buffalo Chicken Cheese Dip

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

Ingredients

  • Servings: 8
  • 16 ounces cream cheese
  • 1 cup ranch salad dressing
  • 1 cup frank's buffalo wing sauce
  • 2 cups shredded cheddar cheese
  • 4 cups shredded cooked chicken (you can eyeball this, usually a couple breasts of chicken. i usually boil the chicken breasts, it co)

Recipe

  • 1 heat oven to 350°f place cream cheese into deep dish plate and microwave 1 minute to soften.
  • 2 whisk in salad dressing, wing sauce, and cheese into softened cream cheese until smooth. stir in cooked chicken.
  • 3 bake 20 mins or until mixture is heated through. stir. serve with crackers or veggies or whatever you like.

Chili Cheese Dogs

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

Ingredients

  • Servings: 4
  • 1 (15 ounce) can hormel chili
  • 1 (15 ounce) can pinto beans, drained
  • 8 hot dogs
  • 8 hot dog buns
  • 1 onion, chopped
  • 1 cup cheese, shredded

Recipe

  • 1 mix chili and beans cook hot dogs in chili
  • 2 put hot dogs in buns
  • 3 pour over chili equally
  • 4 top with onions and then cheese
  • 5 put in microwave just until cheese melts and bun is soft.

Chocolate Maple Cookies

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

Ingredients

  • Servings: 24
  • 1 1/4 cups shortening
  • 1 1/2 cups packed brown sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple flavoring
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 (1 ounce) semi-sweet chocolate baking squares
  • 1 tablespoon butter (no substitutes)
  • 1 1/2 cups confectioners' sugar
  • 1/4 cup milk

Recipe

  • 1 in a mixing bowl, cream shortening and brown sugar. add eggs, one at a time, beating well after each addition. beat in vanilla and maple flavoring. combine flour, baking soda and salt; gradually add to the creamed mixture. drop by teaspoonfuls 2 inches apart onto greased baking sheets. bake at 350° for 8-10 minutes or until edges begin to brown. remove to wire racks to cool.
  • 2 for frosting, melt chocolate and butter in a microwave or heavy saucepan. add sugar and milk; mix well. frost cooled cookies.

Blue Heaven Banana Pancakes

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

Ingredients

  • 3/4 cup whole milk
  • 1 egg, beaten
  • 2 medium very ripe bananas
  • 2 tablespoons oil or 2 tablespoons melted butter
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1/8 teaspoon nutmeg
  • chopped walnuts (i like to toast them first) (optional) or pecans (i like to toast them first) (optional)
  • 1 cup maple syrup or 1 cup cane syrup, heated
  • 1/2 teaspoon cinnamon
  • 1 dash nutmeg
  • 1 teaspoon brown sugar
  • 1 tablespoon unsalted butter, melted

Recipe

  • 1 beat egg until fluffy. add milk and oil/melted butter. add vanilla.
  • 2 in another bowl, combine all dry ingredients.
  • 3 take bananas out of skin and cut into very small pieces (1/2"). they do not have to be perfect, and do not worry about then getting a bit "mashed".
  • 4 add dry ingredients gradually to egg mixture.
  • 5 add cut bananas (and toasted nuts, optional).
  • 6 in a non-stick 8-10" skillet, heat pan to medium. pan is ready when water dances on surface.
  • 7 pour batter in pan using ladle or pitcher, forming a pancake approx 4-5" wide.
  • 8 when the edges start looking a little "matte" and the pancake is bubbly, flip. when you see steam start "wisping" from the edges of the pancake, it is done.
  • 9 top with syrup (mix ingredients above and heat in microwave for 30-45 seconds), whipped cream, or more bananas and nuts.

Chicken Enchiladas

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

Ingredients

  • Servings: 16
  • 2 lbs chicken (deboned or boneless)
  • 16 ounces shredded mozzarella cheese
  • 24 ounces sour cream
  • jalapeno, and juice from jar
  • 1 (20 ounce) can cream of mushroom soup
  • 3 -5 tablespoons jalapeno juice
  • tortilla (bag about 16)

Recipe

  • 1 cook chicken in 1 quart of boiling water whit 2 bouillon cubes (optional because you can just use the broth from the cooked chicken) for about 15 minutes.
  • 2 use 2 quarts water if cooking a whole chicken, and cook for 30 minutes.
  • 3 cool chicken, keeping the chicken broth.
  • 4 cut into tiny pieces.
  • 5 mix sour cream, cheese, cream of mushroom, 1/2 cup broth, and jalapeno juice in bowl.
  • 6 set back 1/3 of this mixture to use for the sauce.
  • 7 mix chicken into mixture that is not set back.
  • 8 place some of the chicken mixture on each tortilla.
  • 9 roll.
  • 10 place in a microwave dish casserole dish.
  • 11 then after you fill the dish up, set in microwave for about 5 minutes.
  • 12 turn dish if necessary.
  • 13 when the sauce is boiling around the sides and in the middle they are done.
  • 14 if you want to cook them in the oven then you need to preheat the oven to 350°f.
  • 15 then cook for 30 minutes.
  • 16 take it out and let it cool for about 2 minutes.
  • 17 enjoy!

Blue Potato Casserole

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

Ingredients

  • Servings: 4
  • 4 medium potatoes
  • 1/4 cup water
  • 2 cups soft brie cheese
  • 1 cup plain yogurt
  • 2 eggs
  • salt and pepper
  • 4 tablespoons butter, melted
  • 1 cup crumbled blue cheese

Recipe

  • 1 wash and peel potatoes. place in 2 quart covered casserole. add water; cover. microwave on high 8 to 10 minutes. drain; let cool.
  • 2 dice potatoes. combine soft brie cheese, yogurt, eggs, salt and pepper in food processor bowl or blender container. process until smooth. pour over diced potatoes. mix well; put into a 1 quart soufflé dish. drizzle with melted butter, sprinkle crumbled cheese on top and put in a 350* oven for 20-30 minutes or until cheese is melted.
  • 3 tip: cream cheese can be substituted for soft brie cheese and shredded cheddar cheese for the crumbled blue cheese for a diffent "cheesy casserole".

Chicken 'n' Vegetable Stir Fry

Ingredients

  • Servings: 4
  • 3 tablespoons oil
  • 1 lb boneless chicken breast (chicken breasts should be cut into thin strips.)
  • 1/2 cup broccoli floret
  • 2 ounces snow peas (about 1/2 c)
  • 1 medium carrot, thinly sliced
  • 1/2 medium red peppers (cut into thin strips) or 1/2 medium green pepper (cut into thin strips)
  • 1 envelope onion soup mix
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ginger, ground
  • 1 1/2 cups water
  • 2 teaspoons soy sauce
  • 1 teaspoon vinegar or 1 teaspoon rice vinegar
  • rice, hot cooked

Recipe

  • 1 in large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender.
  • 2 thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
  • 3 bring to a boil, then simmer uncovered t minutes or until sauce is thickened.
  • 4 serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
  • 5 microwave directions:
  • 6 omit oil and degrease ginger to 1/4 t.
  • 7 in 2-quart casserole, heat chicken, uncovered, at high (full power) 4 minutes or until almost done; remove chicken and drain.
  • 8 add vegetables to casserole and heat uncovered 5 minutes at high (full power).
  • 9 thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
  • 10 heat uncovered 5 minutes on high (full power) or until sauce is thickened, stirring once.
  • 11 return chicken to casserole and heat 1 minute or until heated through.
  • 12 let stand covered 5 minutes.
  • 13 serve and garnish as above.

Baked Vegetable Ziti

Total Time: 47 mins Preparation Time: 15 mins Cook Time: 32 mins

Ingredients

  • Servings: 6
  • 1 lb ziti pasta
  • pam cooking spray
  • 1 large cooking onion, diced
  • 1 large green pepper, diced
  • 8 ounces sliced mushrooms (1 package)
  • 1 1/2 cups water
  • 1 tablespoon garlic powder
  • 1 tablespoon italian seasoning
  • 32 ounces pasta sauce (2 jars)
  • 1/2 cup parmesan cheese
  • 1 cup shredded mozzarella cheese

Recipe

  • 1 heat oven to 400.
  • 2 cook the ziti according to package directions.
  • 3 in large bowl place onions, green pepper, mushrooms, and water in the microwave and cook at high for 2 minutes. drain the water.
  • 4 in a large mixing bowl place cooked vegetables, jar sauce, cooked ziti, parmesan cheese, garlic powder, italian seasoning. drain pasta and mix with above ingredients. pour into 9x13-inch baking dish, sprinkle mozzarella cheese on top of mixture and bake for 30 minutes at 400.

Chocolate Marshmallow Gifts

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • 20 marshmallows, squares
  • 200 g dark chocolate
  • 50 g chocolate

Recipe

  • 1 melt chocolate in microwave in 30 second intervals.
  • 2 dip marshallow squares in chocolate and allow excess to drain off, refrigerate till set.
  • 3 pipe melted chocolate bows over chocolate squares.
  • 4 refrigerate till set.

Chicken Enchiladas

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

Ingredients

  • 1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenderloins, poached and shredded
  • 1 small yellow onion, chopped
  • 1 (10 ounce) can diced tomatoes with green chilies, such as rotel
  • 1 (15 ounce) can black beans
  • 1 tablespoon cumin
  • 1 teaspoon mexican chili powder
  • 10 whole wheat tortillas
  • 1 (28 ounce) can green enchilada sauce
  • 1 (12 ounce) package shredded cheddar cheese

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 saute onions over medium heat until softened (if preferred, use a small amount of evoo).
  • 3 drain can of diced tomatoes with chiles and pour in with onions.
  • 4 drain and rinse can of black beans. pour in with onions and tomatoes.
  • 5 put shredded chicken in a bowl and season with cumin and mexican chili powder. then, add to onion, tomatoes, and beans.
  • 6 pour a small amount of green chili enchilada sauce into mixture to moisten. pour a small amount of sauce into bottom of glass baking dish.
  • 7 heat tortillas (5 at a time) between two wet paper towels in microwave. then, spoon small amount of mixture into tortilla. add a sprinkle of cheese and roll tortilla. place seam-side down in baking dish. continue filling all tortillas in this manner. rolls should be pretty tight in dish.
  • 8 pour remaining enchilada sauce on top of tortillas. sprinkle with cheddar cheese.
  • 9 bake in oven until cheese is melted (approximately 15-20 minutes).

Cj's Evil Cream Cheese Brownies

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

Ingredients

  • 16 ounces semi-sweet chocolate baking squares
  • 3 tablespoons butter
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 125 g cream cheese
  • 2 tablespoons butter
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla

Recipe

  • 1 chocolate batter: melt chocolate with butter in the microwave (2 minutes at power 7).
  • 2 beat eggs until foamy.
  • 3 gradually add sugar.
  • 4 continue beating at medium speed of the electric mixer until thick and lemon coloured, about 5 minutes.
  • 5 add vanilla and chocolate mixture.
  • 6 add flour, baking powder and salt, mix well.
  • 7 cream cheese batter: beat cream cheese with butter, sugar, eggs and vanilla until well blended.
  • 8 to finish brownies, layer half of the chocolate batter in a greased and floured 8-inch square pan. spread with the cream cheese batter.
  • 9 top with spoonfuls of the chocolate batter. swirl a knife through the layers to marble.
  • 10 bake at 350f in a preheated oven for 30-35 minutes, or until brownies pull away from the sides of the pan. cool on a wire rack.

Buffalo Chicken Wing Dip

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

Ingredients

  • Servings: 8
  • 16 ounces cream cheese
  • 8 ounces frank red hot sauce
  • 3/4 cup chopped celery
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese

Recipe

  • 1 combine cream cheese, hot sauce and celery.
  • 2 heat in microwave until cream cheese is melted, stir every two minutes or so.
  • 3 add chicken (two boiled chicken breasts works nicely) and cheddar cheese.
  • 4 mix all together and put into a 9x13 or oval baking dish.
  • 5 top with more cheddar cheese if desired.
  • 6 bake at 350 degrees for 30 minutes.
  • 7 serve warm with tortilla chips.

Barbecued Yams

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 yams
  • 1/4 cup maple syrup

Recipe

  • 1 cut yams into 3/4" slices.
  • 2 place in microwave and cover with wax paper.
  • 3 microwave until cooked.
  • 4 remove from microwave and coat with maple syrup.
  • 5 preheat barbecue to medium and place yams on grill.
  • 6 cook on both sides for 2 1/2 minutes occasionally brushing with more maple syrup.
  • 7 remove and serve.

Bring Me Your Head On A Platter! Cauliflower

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

Ingredients

  • Servings: 6
  • 1 large cauliflower
  • 16 garlic cloves, peeled and lightly crushed
  • 1 -2 teaspoon minced fresh rosemary
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons grated parmesan cheese (optional)

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 wash cauliflower and remove core and leaves keeping the head intact.
  • 3 place cauliflower stem side down in a oven/microwavable dish with one cup water and microwave for 10 minutes.
  • 4 meanwhile mix oil, rosemary, salt, pepper and garlic together, pour over head.
  • 5 bake in 350 degree oven for 30 minutes. baste with the water and dripping from pan. if all evaporated add more.
  • 6 raise to 425 degrees and roast for 30 minutes; or till desired tenderness but keeping the head whole.
  • 7 optional cheesy brains:.
  • 8 sprinkle head last 10 minutes with cheese.
  • 9 serve whole with roasted garlic.
  • 10 now lets get into the brains!
  • 11 for a great presentation place in a plastic skull head.

B's Taco Dip (meatless)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 8 ounces cream cheese (the standard "brick")
  • 8 ounces sour cream
  • 1 (1 1/4 ounce) packet taco seasoning mix
  • 4 ounces taco sauce (i like la victoria red, medium)
  • 2 cups chopped or shredded lettuce
  • 1/2 cup chopped tomato
  • 1/2 cup chopped green onion
  • 2 cups shredded taco cheese or 2 cups cheddar cheese

Recipe

  • 1 in a medium bowl, microwave cream cheese just to soften.
  • 2 add sour cream and taco seasoning mix to softened cream cheese. blend the mixture well and try to get out all the lumps. using an electric mixer makes it a much easier task, but i usually just stir it manually.
  • 3 spread mixture into the bottom of an inch-deep baking sheet.
  • 4 pour taco sauce over the top, spreading it lightly with the bottom of a spoon to cover entire mixture.
  • 5 top with remaining ingredients. the order i use is: lettuce, tomato, onion, then cheese. of course, you can do what you want but it looks really nice when the cheese is on the very top.

Buffalo Chicken Wings (microwave)

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

Ingredients

  • Servings: 6
  • 12 chicken wings
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 4 tablespoons oil
  • 2 tablespoons ketchup
  • 1 tablespoon honey
  • 4 teaspoons hot sauce
  • 1 teaspoon liquid smoke
  • 2 teaspoons chili powder

Recipe

  • 1 separate chicken wings at joints into 3 parts each, discarding tips.
  • 2 combine the remaining ingredients in a small bowl.
  • 3 arrange chicken pieces on a double layer of paper towels around outer edge of turntable.
  • 4 baste chicken with 3/4 of the sauce mixture.
  • 5 cover with wax paper and microwave at high (100%) power for 6 minutes.
  • 6 rearrange pieces and baste with remaining sauce.
  • 7 microwave on high until juices run clear, 4-6 minutes.