Brie And Cranberry Toastie Sandwich

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

Ingredients

• 2 ounces brie cheese, sliced thinly (rind preferably removed)
• 2 slices whole meal bread
• 2 ounces walnuts, chopped roughly
• 2 tablespoons cranberry jam

Recipe

• 1 place the bread under a grill and toast for 3 minutes on a high heat. remove and place the cheese on top of one of the slices, returning back to the grill until melted. then, add the walnuts and cranberry jam, before sandwiching together and tucking in! i sometimes return mine back to the microwave for a further 1/2 minute on high heat, so it is extra hot.
• 2 alternatively, you could assemble the sandwich minus the cranberry sauce and place in a toaster bag and use the toaster. then add the cranberry jam when serving.

Almond Venetian Dessert

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

Ingredients

• 1/2 cup almond paste
• 3/4 cup butter, softened
• 1/2 cup sugar
• 2 eggs, separated
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 5 drops green food coloring
• 4 drops red food coloring
• 2/3 cup apricot preserves
• 3 (1 ounce) semi-sweet chocolate baking squares

Recipe

• 1 grease the bottoms of three 8-in. square baking dishes.
• 2 line with waxed paper and grease the paper; set aside.
• 3 place almond paste in a large mixing bowl; break up with a fork.
• 4 add the butter, sugar, egg yolks and extract; beat until smooth and fluffy.
• 5 stir in flour and salt.
• 6 in another mixing bowl, beat egg whites until soft peaks form.
• 7 stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff).
• 8 divide dough evenly into three portions, about 2/3 cup each.
• 9 tint one portion green and one portion red; leave the remaining portion .
• 10 spread each portion into a prepared pan.
• 11 bake at 350° for 13-15 minutes or until edges are golden brown.
• 12 immediately invert onto wire racks; remove waxed paper.
• 13 place another wire rack on top and turn over.
• 14 cool completely.
• 15 place green layer on a large piece of plastic wrap.
• 16 spread evenly with 1/3 cup apricot preserves.
• 17 top with layer and spread with remaining preserves.
• 18 top with red layer.
• 19 bring plastic over layers.
• 20 slide onto a baking sheet and set a cutting board on top to compress layers.
• 21 refrigerate overnight.
• 22 in a microwave-safe bowl, melt chocolate.
• 23 remove cutting board and unwrap dessert.
• 24 spread melted chocolate over top; let stand until set.
• 25 with a sharp knife, trim edges.
• 26 cut into 2-in. x 5/8-in. bars.
• 27 store in an airtight container.

Chili Cheese Dip

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

Ingredients

• Servings: 2
• 1 (16 ounce) can chili with beans
• 1 (16 ounce) can diced green chilies (drain)
• 1 (16 ounce) can sliced black olives (drain)
• 1 (16 ounce) box mild velveeta mexican cheese

Recipe

• 1 melt velveeta in microwave.
• 2 add chili, green chilies, & olives.
• 3 transfer to small crockpot.
• 4 serve hot with tortilla chips or fritos.

Babka, Cinnamon (low Sugar, Low Carbohydrate)

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 teaspoon sugar
• 1/4 cup warm water (110 f)
• 2 1/4 teaspoons dry yeast, from jars (or 1 pack dry yeast)
• 1 cup water
• 2 teaspoons maple flavoring (optional)
• 3 tablespoons canola oil
• 3 cups all-purpose flour (i made it with half and half and whole wheat)
• 1/2 cup splenda granular (sugar substitute)
• 1/2 teaspoon salt
• 2 eggs (or 4 egg whites)
• 3/4-1 cup coarsely chopped peeled apple (with a bit of lemon juice, cinnamon and splenda sprinkled on)
• 2 teaspoons cinnamon
• 1/3 cup splenda granular (sugar substitute)
• 1 tablespoon cocoa

Recipe

• 1 put sugar and yeast in 1/4 cup of warm water and set aside for 10 minutes or so.
• 2 heat 1 cup water in the microwave 1 minute. add oil to water and maple flavoring.
• 3 put flour, sugar, salt into the processor. while machine is running, add eggs, water-oil and yeast mixture and run for 1-1/2 minutes. the dough is quite sticky and moist. add apples and process just to mix.
• 4 pour and spread 1/2 of the dough into a sprayed 10" ring-form, bundt or springform. i used a 10" angel food pan with the loose bottom. put half of the cinnamon- splenda-cocoa mix on the dough. put the rest of the dough on by spoonfuls and spread carefully. top with the rest of the cinnamon-splenda-cocoa mixture.
• 5 cover and let rise until it fills the pan. maybe 1-1/12 hours. it rises faster than if it had lots of sugar in it.
• 6 bake in a 350 degree oven 45-50 minutes, until it is golden. let cool in the pan 20 minutes and then promptly remove. the bottom can get soggy if you leave it in too long.
• 7 cool completely and serve. this cake freezes well.

Almond Chocolate Fudge

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• Servings: 48
• 12 ounces baker's chocolate
• 3/4 cup sweetened condensed milk
• 1 cup coarsely chopped toasted almond
• 1/2 cup dried cranberries
• 1 tablespoon orange zest

Recipe

• 1 line 8" square pan with foil, with ends of foil extending over sides of paan; set aside.
• 2 microwave chocolate and milk in large microwave-safe bowl on medium 2-3 minutes or until chocolate is almost melted.
• 3 add almonds, cranberries and orange peel, stir until well blended.
• 4 spread chocolate mixture into prepared pan.
• 5 refrigerate for 2 hours or until firm.
• 6 lift fudge from pan, using foil handles.
• 7 cut into 48 pieces.
• 8 store in tightly (air-tight) covered container in refrigerator up to 3 weeks.

Chicken Alfredo Lasagna

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

Ingredients

• Servings: 6
• 1 (8 ounce) package sliced mushrooms
• 3 -4 large boneless skinless chicken breasts
• 1 (15 ounce) jar alfredo sauce (classico is my favorite but it really doesn't matter)
• 1 (1 lb) package no-boil lasagna noodles
• 1 (16 ounce) container ricotta cheese (you may have half left over for freezing and using another time)
• 4 cups mozzarella cheese
• parmesan cheese
• parsley flakes
• 1 egg
• balsamic vinegar
• olive oil
• oregano
• pepper
• 1 small yellow onion

Recipe

• 1 season the breasts with pepper, oregano, and whatever meat season you like.
• 2 place the breasts in a microwave steamer and steam until almost done.
• 3 remove the chicken from the microwave, drain the water and put the breasts in the fridge or freezer to cool. do not freeze!
• 4 pour the alfredo sauce into a large sauce pan. fill the jar 1/2 way with milk, return the lid, shake well, and pour into the sauce. add some pepper to the sauce and stir. simmer.
• 5 in a frying pan, heat up some olive oil. when hot, add 1 1/2 tablespoons minced garlic and 1/2 a yellow onion diced. sautee.
• 6 add sliced mushrooms and give a few good splashes of balsamic. cover and sautee over medium heat. when the mushrooms have soaked up the vinegar and started to shrink, remove the lid and cook until the vinegar has reduced. add mushrooms to the alfredo sauce and stir well.
• 7 by now, the chicken should be cooled. remove from cooling and cut into cubes -- the smaller the better.
• 8 heat up about a teaspoons olive oil in the same frying pan used for the mushrooms and add another tsp of garlic. add the chicken and a couple splashes of balsamic. season with a little more pepper and oregano. cover and cook over medium heat, stirring occasionally. once all the flavors have combined, remove lid and cook until the vinegar has reduced. add chicken to the alfredo sauce. cover and simmer, stirring occasionally.
• 9 once the sauce has had time to cook and infuse all the ingredients, remove from heat and allow to cool for about 10 to 20 minutes.
• 10 in a mixing bowl combine 1 egg, ricotta, parsley, oregano, and 1/4 cup of parmesean cheese.
• 11 with a rubber spatula, spread the ricotta mixture over 9 oven ready lasagna pieces. set aside.
• 12 preheat oven to 350.
• 13 in a glass 8 1/2 x 11 baking dish, scoop a heaping ladle of sauce and spread on the bottom of the dish. lay 3 lasagna pieces across the bottom. cover with mozzerella and then ladle more sauce over the cheese. repeat this until the last layer. use any remaining sauce on the top layer and cover entire top with mozzerella. cover with aluminum foil.
• 14 place in the oven for 25 minutes. remove foil and continue to cook until the top layer of cheese is melted and the pasta is tender. remove from the oven and allow to stand for about 10 minutes. serve with salad and your favorite bruchetta or garlic bread.

Cheaters Cheesecake

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

Ingredients

• Servings: 8
• 3 tablespoons margarine
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 15 ounces ricotta cheese
• 1 cup plain yogurt
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• sliced strawberry

Recipe

• 1 melt margarine.
• 2 add graham crumbs and sugar.
• 3 mix.
• 4 press into bottom of glass dish.
• 5 microwave 1 1/2 minutes.
• 6 combine all filling ingredients.
• 7 beat at high speed until smooth.
• 8 microwave 4-7 mins (stirring every 2 mins) pour into cooled crust.
• 9 microwave at half power 7-15 minutes.
• 10 chill 6 hours.
• 11 (filling thickens as it chills).

Chili Cashew Party Mix

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon tabascoâ® brand chipotle pepper sauce
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cups lightly salted cashews
• 2 cups oven-toasted crispy rice cereal, squares

Recipe

• 1 preheat oven to 325°f.
• 2 melt butter in 2-quart saucepan over low heat. (or microwave in large glass bowl.) stir in tabasco® chipotle sauce, chili powder and salt until combined. stir in cashews and cereal squares until well mixed.
• 3 spoon mixture onto large cookie sheet. bake 15 minutes or until mixture is toasted, stirring occasionally.

Chocolate Marshmallow Roll

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 ounces unsweetened chocolate
• 1 tablespoon butter
• 1 cup icing sugar
• 1 egg
• 3 cups mini marshmallows or 3 cups marshmallows, cut in small pieces
• 3/4 cup finely chopped walnuts
• 2 cups shredded coconut

Recipe

• 1 melt chocolate with butter in the microwave.
• 2 add in icing sugar and egg; cool slightly.
• 3 mix in marshmallows into chocolate/butter mixture until they are coated with chocolate mixture.
• 4 tear 3 sheets of foil paper about 12x18 inches each.
• 5 sprinkle a 2-in band of coconut down the lengh of the foil.
• 6 spoon 1/3 of the marshmallow mixture over the coconut.
• 7 sprinkle the remaining coconut over marshmallow mixture.
• 8 wrap up in the foil to make a long roll, sealing well.
• 9 make 2 more rolls; wrap and freeze until firm.
• 10 (will keep for 2 months in the freezer).
• 11 when ready to use, remove from freezer, and slice frozen, 1/2-in thick.
• 12 if desired, place sliced pieces in coloured cupcake papers to serve.
• 13 store in freezer.

Chocolate Malted Sandwich Cookies..

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

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened american-style cocoa powder, sift if lumpy
• 2 tablespoons plain instant malted milk powder (not chocolate flavored)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2/3 cup unsalted butter, slightly softened
• 1/3 cup corn oil or 1/3 cup other flavorless vegetable oil
• 1/4 cup sour cream
• 1 large egg
• 2 teaspoons vanilla extract
• 1 2/3 cups semisweet chocolate morsels
• 1 tablespoon unsalted butter, cut into chunks
• 1 (3 ounce) package cream cheese, softened slightly, cut into chunks
• 1/4 cup tbsps milk
• 2 tablespoons milk
• 2 teaspoons vanilla extract

Recipe

• 1 preheat oven to 350*.grease several baking sheets or coat with on stick spray.
• 2 in a medium bowl, thoroughly stir together flour, cocoa powder, malted milk powder, baking soda, and salt and set aside.
• 3 in a large bowl, with electric mixer on medium, beat together sugar, butter and oil till well blended. add the sour cream, egg and vanilla and beat until well blended, the mixture may look curdled. beat in half of the flour mixture, scraping down sides of bowl often. beat in 3 tbls hot water, then beat or stir in remaining flour mixture until evenly incorporated. drop the dough onto baking sheets using a 1/8th cup measure or coffee scoop, about 2 1/2" apart. using a lightly greased hand, pat down the tops just slightly.bake the cookies one sheet at a time, in the middle of the oven for 10-12 minutes or until tops begin to flatten and the cookies are just barely firm in the centers. reverse sheet from front to back halfway through baking.and let stand until the cookies are slightly firm. about 3 minutes. using a spatula, transfer cookies to wire racks, let stand until completely cooled.
• 4 filling:.
• 5 in a medium, microsafe bowl, microwave the chocolate morsels and butter on 100% power for 1 1/2 minutes. stir well, continue microwaving on 50% power, stirring at 30 second intervals. stop microwaving before chocolate is completely melted and let residual heat melt chocolate.or you can put chocolate in small heavy saucepan over lowest heat, stirring frequently, be careful not to burn, immediately remove from heat, cool to warm. in a large bowl, with electric mixer on medium speed, beat together the malted milk powder and cream cheese till well blended and completely smooth.beat in half of the chocolate mixture just until incorporated. beat in the milk, 1 tbls at a time, until well blended. beat in the remaining chocolate mixture and the vanilla until well blended.
• 6 refrigerate for 30 minutes.or somewhat thickened, but not stiff.
• 7 beat the filling on high speed until light in color and very fluffy -- about 3 minutes more, scrape down sides of bowl several times.
• 8 spread about 2 1/2 tbls of the filling on underside of half of the cookies, top with second cookie about the same size. press two together until the filling squeezes out the edge.
• 9 let stand for at least 5 minute so that the flavors can mingle before serving.
• 10 store in an airtight container for up to 4 days or freeze for up to 1 month.

Cheats Potato Blintzes

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

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 lbs onions, sliced (about 2 large)
• 1 pinch sugar
• 1 1/2 lbs buttery potatoes (such as yukon gold) or 1 1/2 lbs russet potatoes, peeled, cut into 1-inch pieces
• 1/4 cup milk (do not use low-fat or nonfat)
• 10 purchased egg roll wraps, 7-inch square, corners trimmed to make rounds
• 1 egg
• 1 tablespoon vegetable oil

Recipe

• 1 heat oil in heavy large skillet over medium-high heat. add onions and sugar. cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. season with salt and pepper.
• 2 meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. (i microwave my potatoes).
• 3 transfer potatoes to large bowl.
• 4 add milk and mash until almost smooth.
• 5 season to taste with salt and pepper. mix in half of onions. (can be prepared 1 day ahead. cover potato filling and remaining onions separately and chill. rewarm onions before serving.).
• 6 place 1 egg roll wrapper on work surface. brush edges with egg . arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center. fold bottom of dough over filling. fold sides over. roll up wrapper to enclose filling completely. repeat with remaining filling and wrappers.
• 7 frying method:.
• 8 heat 1/2 tablespoon vegetable oil in heavy large nonstick skillet over medium-low heat. add half of blintzes, seam side down, and fry until heated through and golden brown and crisp on all 4 sides, about 10 minutes. drain blintzes briefly on paper towels. repeat with remaining blintzes.
• 9 oven method (i use):.
• 10 place all blintzes on baking tray covered with baking paper. spray with olive oil and bake at 180 degrees c for 20 minutes turning over half way.
• 11 arrange blintzes on plates. place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.

Buffalo Chicken Dip

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

Ingredients

• Servings: 8
• 1 lb cream cheese
• 1/2 cup ranch dressing
• 5 ounces hot sauce (or to taste, i use about 8-9 oz.)
• 1 (13 ounce) can chicken breasts
• shredded cheddar cheese

Recipe

• 1 preheat the oven to 350*.
• 2 soften the cream cheese enough to stir in the microwave.
• 3 mix in ranch dressing, hot sauce, and chicken.
• 4 put into a 13 x 9 pan.
• 5 top with enough cheese to cover the dip.
• 6 bake for 25 minute.

Brigadeirao De Microondas

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 (14 ounce) can condensed milk
• 1 (225 ml) can table cream
• 3 eggs
• 1 tablespoon butter
• 1 cup cocoa powder

Recipe

• 1 blend everything together for about 3 minutes.
• 2 grease with butter a pot of plastic medium sized and pour the batter.
• 3 cook in the microwave on full power for 8 minutes.
• 4 wait 5 minutes to eat after done.
• 5 turn onto a plate, put chocolate sprinkles on top and refrigerate.

Chili Cheese Party Dip

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

Ingredients

• Servings: 4
• 8 ounces jalapeno jack cheese
• 8 ounces cream cheese (regular or low fat)
• 10 ounces chili (i prefer no bean)

Recipe

• 1 cube the jalapeno jack cheese and the cream cheese.
• 2 put cubed cheeses and chili into a microwave safe bowl, cover and cook.
• 3 takes about 5-6 minutes to make, but i cook it for 2 minute intervals, so that i can mix it up and check to see if the cheese is melted.
• 4 you can also make it on the stove --
• 5 serve with tortilla chips or large corn chips.
• 6 enjoy!

Chicken Enchiladas With Creamy Green Sauce

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

Ingredients

• Servings: 6
• 3 lbs bone-in skin on chicken breast halves
• coarse salt & freshly ground black pepper
• 5 garlic cloves, unpeeled
• 2 (16 ounce) jars medium green chili salsa
• 3/4 cup heavy cream
• 12 corn tortillas
• 12 ounces monterey jack cheese, coarsely shredded (3 cups)
• 1/2 cup fresh cilantro (chopped)

Recipe

• 1 preheat oven to 450 degrees.
• 2 season chicken with salt and pepper; place with garlic on a rimmed baking sheet. bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25-30 minutes.
• 3 meanwhile, in a large bowl combine salsa and cream.
• 4 reduce oven temperature to 350 degrees. once chicken in cool enough to handle, shred meat, discarding skin and bones. peel and chop garlic.
• 5 in a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
• 6 stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9x13" baking dish. top with remaining salsa mixture, then cheese.
• 7 bake until cheese is browned and salsa is bubbling, 40-45 minutes. let rest 10 minutes. serve, sprinkled with cilantro.

Chicken Enchiladas

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

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 tablespoons flour
• 1/2 teaspoon pepper
• 3/4 teaspoon salt
• 1 1/2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 2 tablespoons chili powder
• 2 cups chicken stock
• 12 corn tortillas
• 1 1/2 cups cooked chicken breasts, diced
• 1 cup onion, diced
• 1 garlic clove, pureed
• 2 tablespoons olive oil
• 1 (10 ounce) can rotel tomatoes & chilies
• 2 cups shredded monterey jack cheese

Recipe

• 1 preheat oven to 400 degrees.
• 2 heat 3 tablespoons olive oil in a saucepan over medium heat. stir in the 3 tablespoons flour & cook for 3 minutes over medium-low heat to create a roux. add all other dry ingredients & cook for 1 minute, stirring to blend well. add chicken broth 1/2 cup at a time, stirring well the entire time. continue to stir while cooking over medium-high heat until the sauce thickens. turn heat to low, cover & simmer for 15 minutes, stirring occasionally. if the sauce seems too thick after 15 minutes, you can add some water to adjust the thickness - it should have the consistency of a thick gravy. set sauce aside.
• 3 *to make the sauce gluten free*:.
• 4 omit the flour, and cook the spices in the olive oil over low heat for 1 minute. add the chicken stock and bring to a simmer over medium-high heat. in a small container, combine 2 tablespoons of corn starch with 1/4 cup of cold water - mix until all the lumps are gone and the corn starch and water are well combined. stir the cornstarch mixture into the chicken stock/ spice mixture, mix well, and bring to a boil. simmer for 5 minutes or until the sauce has thickened. set sauce aside.
• 5 saute onions in 2 tablespoons olive oil until translucent. add garlic & cook, stirring, for 1 minute more. add rotel tomatoes & chiles and chicken. stir well & simmer for 5 minutes. take off heat & set aside.
• 6 wet a clean kitchen towel with water and wring it out - you want it to be pretty damp but not dripping wet. wrap 10 tortillas (at a time) in the towel and microwave them on high for about a minute. be careful opening the towel to get the tortillas out, they will be hot.
• 7 place a tortilla on a flat surface and place a tablespoon of cheese on the tortilla. spoon in about 2 to 3 tablespoons chicken mixture and roll up tortilla. place seam-side down in a greased baking dish. repeat w/ remaining tortillas. once all the enchiladas are packed into the baking dish, pour the sauce over them, making sure the tops of the enchiladas are well coated. cover the top of the casserole with any remaining cheese.
• 8 bake at 400 degrees for 20 to 30 minutes until all is bubbly and the cheese on top is browned. let sit for 5 minutes before serving.

Buffalo Chicken Dip

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

Ingredients

• Servings: 24
• 3 chicken breasts, cooked & shredded
• 3/4 cup hot sauce
• 16 ounces cream cheese
• 1 cup ranch dressing
• 1 1/2 cups cheddar cheese, shredded or 1 1/2 cups velveeta cheese, cubed

Recipe

• 1 heat chicken and hot sauce over medium heat.
• 2 stir in cream cheese and ranch dressing. continue cooking and stirring, until the cream cheese is melted.
• 3 mix in the cheddar cheese (or velveeta), heating and stirring until it is melted.
• 4 set aside to cool.

recipe

• 5 freezing directions:.
• 6 put dip in rigid container(s) or freezer bag(s) based on how you will serve it: single servings as a snack, or all of it in one container/bag for a group/family serving. seal, label and freeze.

recipe

• 7 serving directions:.
• 8 thaw dip in the refrigerator.
• 9 heat in the microwave until hot and bubbly.
• 10 serve with tortilla chips or ritz crackers. or for a group or party, put the warmed dip in a slow cooker on low to keep it warm.

Chocolate Malted Cake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 1 3/4 cups flour
• 2 cups sugar
• 3/4 cup cocoa
• 1 cup instant malted milk powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup boiling water
• 5 ounces unsweetened chocolate
• 1 cup butter
• 1 egg
• 3 cups confectioners' sugar
• 2 tablespoons instant malted milk powder
• 1 teaspoon vanilla
• 1 1/2 tablespoons milk
• 1 pinch salt
• 12 malted milk balls

Recipe

• 1 cake: preheat oven to 350°f.
• 2 cut two parchment paper circles to fit in the bottom of two 9 inch cake pans and lightly butter or spray the parchment paper and the pan sides.
• 3 combine the flour, sugar, cocoa, malted milk powder, baking soda, baking powder and salt in a large bowl.
• 4 place the eggs in another large bowl and beat well. add the milk, oil, and vanilla to the eggs and stir until combined.
• 5 slowly add the boiling water and mix well.
• 6 add the wet ingredients to the flour mixture and stir until smooth.
• 7 pour half of the batter into each of the prepared pans and bake for 40 minutes or until the cake springs back when gently pressed in the center.
• 8 remove the cakes from the pans, remove the parchment paper and place on wire reacks to cool.
• 9 frosting:.
• 10 place the chocolate in a small microwave safe bowl and microwave on high heat for 1 minute, then stir. if the chocolate is not all melted, place it back in the microwave for 15 seconds at a time, stirring after each time, until it is comletely melted. be careful not to let the chocolate start to bubble or it will burn and get gritty.
• 11 place the butter and egg in a large bowl and beat with an electric mixer on medium speed for 2 minutes or until fluffy. add the confectioner sugar, malted milk powder and melted chocolate and mix for 1 minute or until even in color. add the vanilla, milk and salt and mix for 2 minutes or until fluffy.
• 12 to assemble cake:.
• 13 place 1 of the cooled cakes upside down on a serving platter and cover the top and sides with half of the frosting. place the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. arrange the malted milk balls around the outside edge of the cake.
• 14 and your done, time to eat!

Chili Burritos

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

Ingredients

• Servings: 4
• 4 burritos, frozen or homemade
• 3 cans chili or 3 cups homemade chili
• 3/4 cup oil (for deep frying)
• 2 cups grated cheddar cheese
• 2 cups chopped lettuce
• 1 cup chopped tomato
• 1 cup chopped onion
• 1 jar salsa (your favorite brand)
• 1 (8 ounce) container sour cream
• sliced jalapeno

Recipe

• 1 heat the oil in a large skillet.
• 2 add the burritos and fry on each side until golden brown and crispy.
• 3 drain on a paper towel.
• 4 while burritos are frying, heat the chili on stove or microwave.
• 5 to serve:.
• 6 plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
• 7 sprinkle a few jalapenos on top.
• 8 finish with a couple tablespoons of salsa and a dollop of sour cream.

Chicken Enchiladas With Creamy Green Chile Sauce

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

Ingredients

• 12 corn tortillas
• 3 cooked boneless skinless chicken breast halves, shredded
• 3/4 cup minced onion
• 1 cup bell pepper, finely chopped
• 1/2 cup salsa
• 1/2 teaspoon cumin
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup plain yogurt
• 1/2 cup light sour cream
• 1 (4 ounce) can chopped green chilies
• 1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh cilantro

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in a skillet, saute onions and bell peppers in a little olive oil until tender. add shredded chicken (and beans, if desired), salsa and cumin and heat on low until warm. season to taste with salt and pepper.
• 3 melt the butter in a saucepan over medium heat. add garlic and saute for about 2 minutes (keeping the heat medium low so as not to scorch the garlic). add the flour and mix. then slowly add the broth, cooking and stirring with a whisk for several minutes until thickened. mix in the sour cream, yogurt and green chilies. heat throroughly but do not boil, stirring occasionally.
• 4 grease a 9x13 pan with cooking spray. then cover the bottom with about 1/2 cup of the garlic-cream sauce.
• 5 warm tortillas in microwave for a few seconds until they are soft and pliable. divide chicken mixture among the 12 tortillas. roll up each tortilla and place seam side down baking pan.
• 6 bake covered in pre-heated oven for 20 minutes or until heated through. remove foil and top with cheese and green onions and bake for 5 minutes more. garnish with fresh chopped cilantro.
• 7 serve with tomatoes, chopped lettuce, salsa and extra sour cream, if desired.

Apple Sauce Chicken

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 2/3 cup chunky applesauce
• 2 tablespoons brown sugar
• 1 teaspoon chili powder

Recipe

• 1 sprinkle chicken with pepper.
• 2 in a large skillet, brown chicken in oil on both sides.
• 3 in a small bowl combine the remaining ingredients; pour over chicken. cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
• 4 serve desired amount. cool leftovers, transfer to a freezer container and freeze for up to 3 months.
• 5 to use frozen chicken: thaw them in refrigerator overnight. cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Almond Toffee Rugelach

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

Ingredients

• 1 (15 ounce) box refrigerated pie crusts (such as pillsbury, 2 crusts)
• 1 (8 ounce) can almond paste (such as solo)
• 3 teaspoons ground cinnamon
• 1/4 cup sugar
• 1/2 cup english toffee bits (such as skor)
• 1 egg, slighly beaten with 1 tablespoon of water

Recipe

• 1 remove pie crust sleeves from box, and let sit on counter for 10-15 minutes while you prepare the other ingredients.
• 2 preheat oven to 350°f have two cookie sheets ready, lined with parchment paper.
• 3 in a small bowl, combine the cinnamon & sugar; set aside.
• 4 spoon the almond paste into a microwave-safe bowl. microwave on high for about 10-15 seconds. stir; add 1-2 tablespoons of water and stir again. if paste is still too thick, microwave again for about 10 seconds. stir well & make sure the paste is spreadable, adding a little more water if necessary, but mixture should not be too thin or runny (it should look like thick mashed potatoes).
• 5 on a lightly floured board, unroll one of the pie crusts and roll lightly with a rolling pin to even out the dough.
• 6 spread about half of the almond paste to within about 1/2" of the edge of the dough; sprinkle with the cinnamon sugar, then sprinkle about half of the toffee bits.
• 7 cut the dough into 16 wedges with a pizza cutter (quarter the dough, then cut each quarter in half, and then half again).
• 8 roll up each wedge, starting at the wide end. place cookie, point underneath, on parchment-lined cookie sheet. brush each cookie with egg wash & sprinkle with cinnamon sugar. repeat above steps with the other roll of pie crust dough.
• 9 bake at 350f for 10-15 minutes, or until lightly browned. remove cookies onto a cooling rack to cool completely.

Chili Cheese Burritos

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

Ingredients

• 6 cups chili, leftover
• 1 (4 ounce) can green chilies
• 1 tablespoon taco seasoning
• 1/2 cup rice, uncooked
• 1 cup water
• 10 flour tortillas
• 2 cups cheddar cheese, shredded (to taste)
• 1 cup salsa (to taste)
• 1/2 cup sour cream (to taste)

Recipe

• 1 combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
• 2 heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
• 3 taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
• 4 warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
• 5 serve with chips and salsa or green salad.

Cannelloni Mornay

Total Time: 12 hrs Preparation Time: 1 hr Cook Time: 11 hrs

Ingredients

• Servings: 8
• 1 cup tomato sauce, prepared
• 20 cannelloni tubes, precooked
• 1/2 cup parmesan cheese
• 1 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• 2 medium leeks or 2 medium onions, chopped
• 2 garlic cloves, crushed
• 2 small shallots, minced
• 1 cup spinach, cooked and chopped
• 1 cup cottage cheese
• 1/2 cup ricotta cheese
• 1 egg, beaten
• 2 cups cooked chicken, finely diced
• 3 tablespoons butter
• 1/4 cup flour
• 2 cups milk, scalded
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt and pepper

Recipe

• 1 pour tomato sauce in of 13â€?x9â€? pan. set aside.
• 2 sauce:
• 3 melt 3 tbsp butter in microwave. add flour to butter and slowly whisk in scalded milk. microwave 3 minutes stirring a few times. add nutmeg, salt and pepper and ¼ cup of mozzarella cheese. mix to melt cheese and set aside.
• 4 filling: heat 1 tbsp of olive oil in skillet, add leeks/onions, garlic, shallots and cook till tender. pour mixture in bowl, add spinach, cottage cheese, ricotta, chicken, parsley, 1/4 cup parmesan cheese, egg and mix.
• 5 spoon in piping bag fitted with a large plain tip and fill each tube. arrange in single layer over tomato sauce in baking dish. top with sauce covering each and every tube. sprinkle with remaining parmesan and mozzarella cheese. bake 1 hour, covered, in a 350* oven. uncover and bake 30 minutes longer. broil 2-3 minutes until lightly browned.

Apple Snack - Low Calorie

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 4 medium golden delicious apples, peeled & cored and sliced into rounds
• 1/2 cup apple juice
• 1/4-1/2 teaspoon cinnamon (i use 1/2 tsp)
• 1/4 teaspoon nutmeg (this is my addition)
• 1 tablespoon grated lemon peel

Recipe

• 1 in an 3 quart microwave safe baking dish, arrange the apples into two rows.
• 2 pour apple juice over apples.
• 3 sprinkle with spices and lemon peel.
• 4 cover and microwave on high for 7 minutes or until apples are tender - turning midway through.

Chicken Enchiladas

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

Ingredients

• Servings: 4
• 10 -15 flour tortillas or 10 -15 corn tortillas
• 1 (15 ounce) can green enchilada sauce
• 1 -2 cup shredded cooked chicken meat
• 8 ounces cream cheese
• 1 (3 ounce) can diced jalapenos
• 8 ounces shredded cheddar cheese or 8 ounces monterey jack cheese
• 1 cup shredded lettuce
• 1 avocado

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a large skillet over low to medium heat, slowly melt cream cheese. mix in diced jalapenos and chicken.
• 3 grease a 2 qt baking dish.
• 4 place about 10 tortillas on a plate and cover with a wet paper towel. microwave for 20 seconds to soften them.
• 5 place about 1 tablespoons of cream cheese mixture into each tortilla and roll tight. place in casserole. continue this process until casserole is full of rolled up enchiladas.
• 6 pour enchilada sauce to cover all enchiladas.
• 7 sprinkle shredded cheese over the top of casserole.
• 8 bake for about 20-25 minutes, until bubbly but cheese is not burned.
• 9 garnish with shredded lettuce and raw avocado slices.

Chili Cheese Coney Dogs

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

Ingredients

• Servings: 6
• 6 hot dogs
• 6 hot dog buns, split
• 12 tablespoons chili sauce (with or without beans-your choice)
• 1/3 cup fresh onion, chopped
• 1 cup cheese sauce, melted (cheeze whiz)

Recipe

• 1 cook hot dogs. you could grill them, you could pan fry them , you could even boil them if you wanted.
• 2 heat chili sauce.you could heat it on the side burner of your grill if you have one, you could heat it on the stove, you could even heat it in the microwave if you wanted.
• 3 place 1 hot dog on 1 hot dog bun.
• 4 spoon warmed chili sauce onto hot dog.
• 5 sprinkle with onions.
• 6 tops with cheese sauce.

Chocolate Marshmallow Slices

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 cup butter
• 2 cups semi-sweet chocolate chips
• 6 cups mini marshmallows
• 1 cup walnuts, finely chopped

Recipe

• 1 combine butter and chocolate chips in a large bowl and microwave 30 seconds at a time, stirring vigorously after each interval, just until the chocolate is completely melted. be careful not to scorch the chocolate by microwaving it too long, or you will have to throw it out and start over (voice of experience speaking here).
• 2 stir in the nuts until well distributed, and then stir in the marshmallows.
• 3 lay out waxed paper sheets about 12" long, and spoon chocolate mixture down the long side about 2" from the edge. roll wax paper over chocolate mixture and form a log, pinching the sheets together and pulling toward you a bit to eliminate air bubbles in your logs. place logs on a cookie sheet, and refrigerate until solid.
• 4 remove logs from refrigerator, remove wax paper and place on a cutting board. slice into 1/2" slices and store in an airtight container in a cool place, or refrigerate. (note: prep time does not include refrigeration time).

Almond Truffle Brownies

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

Ingredients

• 20 ounces fudge brownie mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 egg
• 3/4 cup chopped almonds
• 1 teaspoon almond extract
• 1 cup semisweet chocolate, chps
• 8 ounces cream cheese, softened
• 1/4 cup confectioners' sugar
• 2 tablespoons almond extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy whipping cream
• 1/2 cup sliced almonds, toasted

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large bowl combine the brownie mix, water, vegetable oil, egg, chopped almonds and almond extract.
• 3 pour into a greased 13 x 9 pan and bake for 23-25 minutes or until toothpick inserted near the center comes out clean.
• 4 don't overbake.
• 5 cool in pan on wire rack.
• 6 filling:.
• 7 in microwave, melt chocolate chips.
• 8 stir until smooth.
• 9 in a large mixing bowl beat cream cheese and confectioners sugar until smooth.
• 10 add milk, almond extract and melted chips.
• 11 mix well.
• 12 spread over brownies.
• 13 refrigerate for 1 hour or until firm.
• 14 topping:.
• 15 melt chocolate chips and cream over low heat. stir until melted.
• 16 spread over filling.
• 17 sprinkle with almonds.
• 18 refrigerate for 1 hour before cutting.

Almond Vanilla Breakfast Bread

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 cup packed light brown sugar
• 1/2 cup butter or 1/2 cup margarine
• 1/2 teaspoon almond extract
• 24 unbaked frozen yeast dinner roll dough (the bag i buy has 36... so i use all of them!)
• 2 tablespoons vanilla instant pudding mix
• 1/2 cup sliced almonds

Recipe

• 1 heat brown sugar, butter, and almond extract in microwave safe bowl on high for one minute; stir til blended and microwave for an additional one minute.
• 2 arrange frozen rolls in a lightly greased 10" bundt pan.
• 3 drizzle sugar mixture evenly over rolls; sprinkle with vanilla pudding mix and almonds.
• 4 cover and let stand for 3 hours (or overnight in the refrigerator).
• 5 baked uncovered at 350 degrees for 30 minutes or until brown.
• 6 remove from oven and let stand for 10 minutes in pan before inverting onto serving plate.
• 7 serve warm.

Chili Cheese Dip

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

Ingredients

• 1 (15 ounce) can hormel chili
• 1 (8 ounce) package cream cheese
• grated cheese

Recipe

• 1 spread cream cheese into bottom of an 8x8 glass baking dish.
• 2 remove the grease from the top of the chili.
• 3 then spread the chilli over the cream cheese.
• 4 sprinkle with grated cheese.
• 5 microwave for 5-7 minutes on high till cheese is melted.
• 6 serve with chips.

Brie-pecan Chicken With Raspberry Sauce

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/3 lb brie cheese
• 1/2 cup chopped green onion
• 2 garlic cloves, crushed
• 1 cup finely ground toasted pecans
• 1 egg, beaten
• 1/4 cup water
• 2 cups fresh raspberries
• 1/4 cup sugar
• 1/4 cup water
• salt, to taste
• fresh ground black pepper, to taste
• 2 tablespoons olive oil

Recipe

• 1 preheat oven to 350°f.
• 2 pound the chicken to an even 1/2" thickness. soften brie in microwave. in a medium bowl combine the brie, green onion and garlic and mix together. spread about 1/4 cup of this mixture onto each chicken breast half. roll up and secure with toothpicks.
• 3 combine beaten egg and water in a small bowl and whisk together to make egg wash. place toasted pecans in a shallow dish or bowl. dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
• 4 heat oil in a large skillet (with an oven-safe handle) over medium high heat and cook chicken rolls until nicely browned on each side, about 15 minutes. when browned, transfer to oven and cook for an additional 15 minutes, until cooked through and chicken juices run clear.
• 5 to make raspberry sauce, place raspberries, sugar and water in a blender. blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
• 6 remove cooked chicken rolls from skillet to paper towels to drain. when drained, transfer to a serving plate and drizzle with raspberry sauce. drizzle some sauce onto the plate in a circle, and serve.

Chili Cheese Dip

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

Ingredients

• 2 (14 ounce) cans chili, no bean variety
• 16 ounces velveeta cheese, cut up

Recipe

• 1 combine in microwave safe dish and heat in microwave, stirring occasionally, until completely melted or --
• 2 heat together in pot on stove over low to medium heat, stirring occasionally until completely melted or --
• 3 heat together in a small crockpot until completely melted.

Cheater's Baked Potato

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

• baking potato
• water

Recipe

• 1 wash and dry potatoes.
• 2 microwave until done.
• 3 place on gas or electric stove burner, turning as skin scorches.
• 4 serve as normal baked potatoes!

Chicken Enchiladas With Green And Red Sauce

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 lb cut up cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (16 ounce) can black beans
• 1 (10 ounce) package frozen corn, thawed
• 1 (4 ounce) can chopped green chilies
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 20 corn tortillas
• 2 cups shredded cheddar cheese or 2 cups monterey jack cheese, blend
• 1 (19 ounce) can green enchilada sauce
• 2 cups salsa
• 1 cup sour cream

Recipe

• 1 drain and rinse beans and corn.
• 2 combine chicken, cream of chicken soup, beans, corn, chiles, and garlic powder and onion powder in a bowl.
• 3 preheat oven to 350.
• 4 grease bottom of 2 13'x9' pans.
• 5 soften tortillas in microwave, 5 at a time, between slightly damp paper towels for 50 sec. at a time.
• 6 scoop 3-4 t. chicken mixture into each tortilla, roll up and place edge side down in greased pan.
• 7 pour half of green sauce over each pan, half of salsa over each pan, and sprinkle each pan with one cup each of the cheese mixture.
• 8 bake in preheated 350 degree oven for 25 minutes. serve with sour cream.

Chicken Enchiladas With Red Chile Sauce

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 medium onion, chopped fine
• 1 teaspoon vegetable oil
• 3 medium cloves garlic, minced
• 3 tablespoons chili powder
• 3 teaspoons ground cumin
• 2 teaspoons sugar
• 2 (8 ounce) cans tomato sauce
• 1 cup water
• 1 lb boneless skinless chicken breast
• 8 ounces cheddar cheese, shredded
• 3 tablespoons pickled jalapenos, chopped
• 1 fresh jalapeno, chopped
• 1/2 cup minced fresh cilantro
• 10 (6 inch) soft corn tortillas
• vegetable cooking spray
• 1 lime, cut into wedges (for serving)
• salt
• ground black pepper

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 400 degrees. combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
• 2 nestle the chicken into the sauce. reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. transfer the chicken to a plate; set aside to cool. strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. season the sauce with salt and pepper to taste.
• 3 once the chicken is cool enough to handle, shred into bite-sized pieces. toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
• 4 stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. spread the warm tortillas out over a clean work surface. place 1/3 cup of the chicken mixture evenly down the center of each tortilla. tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
• 5 lightly spray the tops of the enchiladas with vegetable oil spray. pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. sprinkle the remaining 1 cup cheddar down the center of the enchiladas. cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
• 6 remove the foil and continue to bake until the cheese browns, about 5 minutes longer. serve, passing the remaining 1 cup sauce and the lime wedges separately.

Bare Pantry Chocolate Chip Cookie Bars

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 16
• 1 cup baking butter, softened
• 1 cup sugar
• 1 tablespoon vanilla
• 1/2 teaspoon salt
• 2 cups flour
• 1 (12 ounce) package semi-sweet chocolate chips (1.5 cups for dough, 1/2 cup for topping)

Recipe

• 1 preheat oven to 375°.
• 2 beat butter, sugar, vanilla & salt.
• 3 gradually add flour and continue mixing.
• 4 stir in 1 1/2 cups chocolate morsels.
• 5 press into ungreased 9 x 13 pan.
• 6 bake at 375° for 20-22 minutes until golden on edges.
• 7 cool in pan until slightly warm.
• 8 for topping:.
• 9 microwave 1/2 cup of chips in a ziploc bag for 1 minute on high. watch carefully.
• 10 knead the bag around until the morsels are melted and smooth.
• 11 cut a tip in the corner of the bag and drizzle chocolate onto the bars.

Chocolate Marshmallow Squares (microwave)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 28 arrowroot cookies
• 1 cup miniature marshmallow
• 1/2 cup walnuts, chopped
• 1/4 cup cocoa
• 1/2 cup sugar
• 1/2 cup margarine
• 2 eggs
• 1 teaspoon vanilla
• 1 tablespoon butter
• 1 1/2 cups icing sugar
• hot water, to thin

Recipe

• 1 break arrowroot biscuits into small pieces. add marshmallows and walnuts; set aside.
• 2 in microwave-safe bowl, melt margarine. add sugar and cocoa.
• 3 beat eggs; add to cocoa mixture. add vanilla.
• 4 microwave at medium 2-3 minutes until mixture thickens. stir at least once.
• 5 add mixture to dry ingredients.
• 6 press into greased 9x9-inch pan.
• 7 drizzle with glaze. cover; allow to mellow overnight or at least 4 hours.

Chocolate Marshmallow Brownie Fudge

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• Servings: 10
• 1 cup ready made chocolate frosting
• 1 cup chocolate chips
• 1 1/2 cups marshmallows
• 1 cup chocolate cookie crumb
• chocolate candy bar (optional)

Recipe

• 1 add all ingredients in the order listed to a microwave-safe bowl.
• 2 heat 1 minute on high, or until it's melted.
• 3 stir until mostly mixed.
• 4 cool in fridge and cut into pieces to serve.

Chocolate Marble Gooey Butter Cake

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

Ingredients

• Servings: 15
• 1 (18 1/4 ounce) package yellow cake mix
• 8 tablespoons butter, melted
• 1 large egg
• 1 (8 ounce) package cream cheese, room temerature
• 2 large eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 3 3/4 cups confectioners' sugar
• 1 cup semi-sweet chocolate chips (6 oz.)

Recipe

• 1 place a rack in center of oven and preheat to 350 degrees.
• 2 for the crust, mix the cake mix, melted butter and egg in bowl and blend on low speed 2 minutes. (if using a handheld mixer, you'll probably have to kick up the speed to medium).
• 3 pat the batter into an ungreased 9x13 pan smoothing it out so it's even.
• 4 for the filling: beat the cream cheese in the same bowl for 30 seconds until fluffy.
• 5 add eggs, vanilla and melted butter beating on medium speed for 1 minute.
• 6 slowly add the confectioners sugar until well blended. beat 1 minute more.
• 7 reserve 1 cup of cheese mixture. spread remaining mixture over the crust, smoothing till even.
• 8 melt chocolate chips in pan over boiling water, or melt in microwave 1 minute at a time making just until melted.
• 9 stir the chocolate (still hot) with the reserved cheese filling until well blended.
• 10 spoon chocolate over filling in pan and swirl with a knife for marbling effect.
• 11 bake 45 - 47 minutes until it is well browned, but the center still jiggles when you shake the pan.
• 12 remove pan and cool at least 30 minutes. before cutting into bars. store 4 days on counter, or 1 week in refrigerator. this can also be frozen up to 6 months.

Buffalo Chicken Dip

Total Time: 7 mins Preparation Time: 4 mins Cook Time: 3 mins

Ingredients

• 8 ounces cream cheese (room temperature)
• 1 cup ranch dressing
• 10 ounces rotel tomatoes (1 can, with juice)
• 12 1/2 ounces canned chicken (drained and rinsed)

Recipe

• 1 combine cream cheese and ranch dressing until smooth. you can microwave mixture to speed up the process (a minute or so at a time).
• 2 add rotel tomatoes and mix thoroughly.
• 3 drain can of chicken and wash out the "canned smell". add to dip by breaking up the big pieces of chicken. microwave until warm.
• 4 eat with chips, crackers, or veggies. enjoy!

Cheater S'mores

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 graham cracker squares
• 1 tablespoon nutella
• 1/2 tablespoon marshmallow creme

Recipe

• 1 spread your crackers bottom sides up.
• 2 spread nutella on each side.
• 3 spread the marshmallow creme on on top of the nutella on one side.
• 4 top with other cracker.
• 5 enjoy!
• 6 this can be heated in the microwave for a few seconds if you like warm s'mores.

Chocolate Malted Bars

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 1 ounce unsweetened baking chocolate
• 1/2 cup shortening
• 3/4 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup flour
• 1/2 cup chocolate malt powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/4 cup chocolate malt powder
• 1 pinch salt
• 1 cup confectioners' sugar
• 1 1/2 teaspoons heavy cream

Recipe

• 1 preheat oven to 350° f and grease an 8x8" square baking pan.
• 2 melt the unsweetened chocolate in a microwave or over a double-boiler.
• 3 in a medium bowl, cream together the shortening and sugar until fluffy and light.
• 4 beat in eggs one at a time, then stir in vanilla and melted chocolate.
• 5 combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture and then spread evenly in the prepared baking pan.
• 6 bake 25-30 minutes.
• 7 let bars cool in the pan before frosting.
• 8 for the frosting: cream together butter, 1/4 cup chocolate malt powder, and salt.
• 9 beat in the confectioners sugar and heavy cream gradually until smooth and spreadable.
• 10 frost cooled bar cookies before cutting.

Chicken Enchiladas

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

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 lbs boneless skinless chicken breasts
• salt and pepper, to taste
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon mexican seasoning
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 cup frozen corn, thawed
• 5 whole green chilies, canned
• 4 chipotle chiles, canned
• 1 (28 ounce) can stewed tomatoes
• 1 cup monterey jack and cheddar cheese blend, shredded
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• chopped cilantro
• chopped scallion
• sour cream
• chopped tomato

Recipe

• 1 coat large saute pan with oil. season chicken with salt and pepper. brown chicken over medium heat, allow 7 minutes each side or until no longer pink. sprinkle chicken with cumin, garlic powder and mexican spices before turning. remove chicken to a platter, allow to cool.
• 2 saute onion and garlic in chicken drippings until tender. add corn and chiles. stir well to combine. add canned tomatoes, saute 1 minute.
• 3 pull chicken breasts apart by hand into shredded strips. add shredded chicken to saute pan, combine with vegetables. dust the mixture with flour to help set.
• 4 microwave tortillas on high for 30 seconds. this softens them and makes them more pliable. coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. spoon 1/4 cup chicken mixture in each tortilla. fold over filling, place 8 enchiladas in each pan with seam side down. top with remaining enchilada sauce and cheese.
• 5 bake for 15 minutes in a preheated 350 degree oven until cheese melts. garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. serve with spanish rice and beans.

Citrus-licious Egg Salad

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 6 large hard-boiled egg whites, chopped (about 2 cups)
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 3 tablespoons fat-free mayonnaise
• 1 teaspoon creamy dijon mustard
• 1 teaspoon lime juice
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 place onions in a small microwave-safe bowl with 1 tablespoons of water. cover and microwave for 1 1/2 minutes. once cool enough to handle, drain water and allow to cool completely.
• 2 in a separate dish, stir together the mayo, mustard, lime juice, lemon juice, salt, and pepper. once the onions have cooled, combine them with the chopped egg whites, red pepper and celery. then add the mayo mixture, and stir until thoroughly mixed. now devour -- .

Chocolate Marshmallow Cookie Bars

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

Ingredients

• 1/2 cup butter
• 1 ounce unsweetened chocolate square
• 1/2 cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup chopped nuts
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 8 ounces cream cheese, softened (6 oz. for this layer and 2 oz. for frosting)
• 1/4 cup softened butter
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1 beaten egg
• 1/2 cup chopped nuts
• 1 cup semi-sweet chocolate chips
• 2 cups mini marshmallows
• 1/4 cup butter
• 1 ounce unsweetened chocolate square
• 2 ounces cream cheese, reserved
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 lb powdered sugar

Recipe

• 1 preheat oven to 350°f.
• 2 place butter and unsweetened chocolate in saucepan over low heat. heat just until chocolate melts (you can do this in microwave). stir in sugar.
• 3 combine flour, baking powder, and nuts. add them to the chocolate mixture. stir well.
• 4 stir in vanilla and eggs.
• 5 spread the batter into a greased and floured 9x13 cake pan.
• 6 cut off 2 oz. from cream cheese and reserve it for later.
• 7 combine the softened cream cheese with butter, sugar, flour, and vanilla. stir it until it's smooth.
• 8 add the beaten egg, and stir until well combined.
• 9 mix in the chopped nuts.
• 10 spread the cream cheese layer over the chocolate layer.
• 11 sprinkle the chocolate chips over the top.
• 12 bake at 350 f for 20 to 25 minutes.
• 13 take the pan out of the over and sprinkle the miniature marshmallows on top.
• 14 return pan to the over for 2 more minutes.
• 15 frosting - melt the butter (over low heat or in microwave).
• 16 break the unsweetened chocolate into two parts and stir them into the butter.
• 17 stir in the softened cream cheese and the milk.
• 18 heat the mixture until it can be stirred smooth (over low heat or in microwave).
• 19 beat in the vanilla.
• 20 gradually beat in the powdered sugar (in 1-cup increments).
• 21 stir the frosting until it's smooth.
• 22 spread the frosting over the cookie bars, swirling it into marshmallows.
• 23 cool the pan until you can handle it without potholders.
• 24 slip it into the fridge for 1 hour.
• 25 to serve, cut the bars into 32 pieces.

Cranberry Kissed Cinnamon Rolls

Total Time: 1 hr 15 mins Preparation Time: 50 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 lbs frozen yeast bread dough, thawed, divided
• 2 tablespoons butter, softened, divided
• 1/4 cup granulated sugar
• 1 1/4 tablespoons ground cinnamon
• 2 cups nestlã‰â® toll houseâ® premier morsels, divided
• 1 cup dried sweetened cranberries, coarsely chopped, divided
• 1 cup powdered sugar, sifted
• 3 tablespoons milk

Recipe

• 1 grease two 9-inch-round baking pans.
• 2 roll 1 bread loaf into 16 x 10-inch rectangle on lightly floured surface.
• 3 spread 1 tablespoon softened butter over dough. combine sugar and cinnamon in small bowl; sprinkle 2 tablespoons over dough leaving 1/2-inch border around sides. sprinkle with 3/4 cup morsels and 1/2 cup cranberries, firmly pressing morsels and cranberries into dough.
• 4 roll up dough tightly, starting at short end; seal edges with water. cut into 6 slices; place cut side up in prepared baking pan. repeat with remaining bread loaf, butter, sugar mixture, 3/4 cup morsels and cranberries; place in second prepared baking pan. cover; let rise in warm place until dough almost fills pans, about 30 minutes.
• 5 preheat oven to 350°f
• 6 bake for 25 to 30 minutes or until golden brown. cool for 15 minutes in pans on wire racks.
• 7 melt remaining morsels in small, uncovered, microwave-safe bowl on medium-high (70%) power for 30 seconds; stir. morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. stir in powdered sugar and milk to make a stiff glaze. drizzle over cinnamon rolls.

Chili Cheese Fries

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

Ingredients

• Servings: 4
• 1 (32 ounce) package frozen french-fried potatoes
• 1 (15 ounce) can chili
• 1 cup cheez whiz

Recipe

• 1 prepare french fries according to package directions.
• 2 heat chili according to label directions.
• 3 arrange fries on large serving platter.
• 4 pour hot chili over fries.
• 5 microwave cheez whiz according to label directions.
• 6 pour over chili.

Blue Ribbon Cheese Cake Brownies

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

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/2 teaspoon vanilla extract
• 3 tablespoons sugar
• 2 -3 tablespoons flour
• 1 (12 ounce) bag milk chocolate chips
• 1 tablespoon olive oil
• 1 cup butter, softened
• 1 cup dark brown sugar
• 1 -2 teaspoon vanilla extract
• 3 eggs
• 1/2 teaspoon salt
• 1 cup flour

Recipe

• 1 for cheese cake topping:.
• 2 in a small bowl, stir together all the ingredients for topping and set aside.
• 3 for brownie:.
• 4 preheat oven to 350°f; grease a 9x13-inch glass pan**.
• 5 in a small bowl, melt the chocolate chips with the olive oil in the microwave, set aside.
• 6 in a medium mixing bowl, beat the butter and sugar until light and fluffy.
• 7 slowly beat in chocolate.
• 8 add vanilla and 1 egg at a time until combined.
• 9 add flour and beat until just combined, do not over mix.
• 10 pour brownie mix into pan and spread out evenly.
• 11 spoon cheese cake topping over and spread out.
• 12 with a knife, make little swirls in the batters, not to really combined them, but to just make swirly patterns on the top.
• 13 bake for 20-30 minutes, or until a toothpick comes out with crumbs on it.

Chicken A La King Microwave

Ingredients

• Servings: 4
• 2 tablespoons butter (i use fleischmann's -light margarine)
• 3 tablespoons flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup half-and-half (i use skim milk; canned)
• 1/2 cup water, hot
• 1 teaspoon instant chicken bouillon
• 2 cups chicken, cut up or 2 cups turkey
• 1 can mushroom stems and pieces, drained, cut up
• 2 tablespoons pimientos, finely chopped

Recipe

• 1 you can use puff pastry shells or muffins.
• 2 to serve: place margarine in bowl (medium). microwave at high 30 seconds, blend in flour, salt, and pepper.
• 3 gradually stir in halfand half, water and instant bouillon.
• 4 micro medium high until thick, 4 to 6 minutes, stirring once. stir in chicken, mushrooms and pimientos.
• 5 micro at medium high 5 to 8 minutes, stirring once. serve over muffins or pastry shells.

Chocolate Marshmallow Cake

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

Ingredients

• Servings: 16
• 1 cup butter
• 4 tablespoons cocoa
• 4 eggs
• 2 cups sugar
• 2 teaspoons vanilla
• 1/8 teaspoon salt
• 1 1/2 cups flour
• 10 ounces miniature marshmallows
• 1/2 cup butter
• 1 (32 ounce) box confectioners' sugar
• 1/2 cup cocoa
• milk

Recipe

• 1 preheat oven to 350 degrees f.
• 2 melt sticks of butter in a small sauce pan over low heat.
• 3 add cocoa to butter and stir.
• 4 set aside and let cool.
• 5 in a large bowl, beat eggs until lemon yellow.
• 6 add sugar, vanilla, salt, melted butter/cocoa mixture, and flour.
• 7 bake at 350 for 30 minutes or until toothpick comes out clean.
• 8 while hot, completely cover top of cake with small marshmallows.
• 9 for icing, soften 1 stick butter in a microwave-safe bowl.
• 10 transfer butter to mixing bowl, confectioners sugar, and 1/2 cup cocoa. mix well, adding milk until desired consistency.
• 11 top marshmallow cake with icing and serve.

Chocolate Marshmallow Fondue

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces ghiradelli milk chocolate
• 1/2 tablespoon marshmallow creme
• 1/2 ounce of 151-proof rum or 1/2 ounce grand marnier

Recipe

• 1 melt the chocolate in a double boiler (or microwave slowly).
• 2 add marshmallow creme. if you need to thin the chocolate - you can add shortening or a little whole milk.
• 3 add the liquor on top, and light a match to it.
• 4 stir into the chocolate mixture to extinguish the flame.
• 5 serve with strawberries, pound cake, graham crackers, marshmallows, etc.
• 6 crate and barrel have the best fondue servers - that stay hot with the help of a little tea candle. (for $8.50)
• 7 http://www.crateandbarrel.com/family.aspx?c=4720&f=30613.

Creamy Scrambled Eggs In The Microwave

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine
• 6 eggs
• 1/4 teaspoon salt
• 1 dash black pepper
• 1/4 cup milk
• 1 (3 ounce) package cream cheese, cut into small chunks
• finely chopped green onions or scallion

Recipe

• 1 in a 1 1/2- 2 inches deep glass baking deesh or casserole, melt the butter in the microwave (20 seconds, aprox.) add the eggs, the salt and pepper and the milk. whisk to blend well. microwave for 1 1/2 minutes and lightly mix. repeat once more. sprinkle the cheese evenly and cook until cheese is melted and eggs are set to your liking. remove from microwave and lightly mix. serve hot, garnished with the green onions.

Cranberry Jelly

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

Ingredients

• 1 lb cranberries, washed and drained
• 2 cinnamon sticks
• 6 whole cloves
• 1/4 cup water
• 2 cups sugar
• 1 3/4 cups water (again)

Recipe

• 1 combine cranberries, cinnamon sticks, cloves, and 1/4 cup water in a 2 quart casserole dish.
• 2 microwave on full power for 4 and 1/2 to 5 minutes or until cranberry skins burst.
• 3 stir halfway through cooking time.
• 4 pour cranberries and juice through a damp jelly bag or cheesecloth lined colander and let drip undisterbed into a bowl for 4 hours.
• 5 return juice to the casserole dish and add sugar and remaining water, mixing well.
• 6 cook on full power for 7-9 minutes, or until the mixture has boiled 3-4 minutes.
• 7 stir once or twice during cooking time to keep from boiling over.
• 8 remove from oven and test for jell point.
• 9 skim off foam.
• 10 ladle into clean hot jars, leaving 1/8 inch head space.
• 11 seal.
• 12 (they dont call for a processing time but i'd proceess for 5 minutes at altitudes up to 1000 feet or adjust for higher altitudes).

Baked Chocolate Apples

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

Ingredients

• Servings: 2
• 2 apples (medium peeled and cored)
• 100 g chocolate (melts finely chopped)
• 1/3 cup dried apricot (chopped)
• 1/2 cup cream
• 2 tablespoons golden syrup
• 1 tablespoon brown sugar
• 2 scoops vanilla ice cream (to serve)

Recipe

• 1 preheat oven to 180c (160c fan forced).
• 2 tear 2 x 20cm squares of foil.
• 3 place foil on a large baking tray and place an apple upright at the centre of the foil and shape foil to make a basket around the apple and repeat with second apple.
• 4 combine chocolate and apricot in a small bowl and then fill apple cores with chocolate mixture.
• 5 combine cream, syrup and sugar in a small microwave safe jug and microwave on high (1005) in 30 second bursts until heated and combined.
• 6 carefully pour cream over apples and pinch foil to enclose apples and form a parcel.
• 7 bake for 15 to 20 minutes or until apples are tender.
• 8 transfer apples to serving bowls and drizzle with cooking liquid and serve with a scoop of ice-cream each.