World Best Food Recipes in Microwave: 05/27/15

Wednesday, May 27, 2015

Cinnamon Spice Apple Bread

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

Ingredients

3 overripe bananas
2 carrots, cut up
1/2 cup almonds (optional)
3/4 cup almond milk
3 cups whole wheat flour (i usually use 1/2 ground oats-just grind them with almonds and bananas)
3/4 cup brown sugar
1/3 cup nonfat greek yogurt (optional, up almond milk to make dairy free)
3 gala apples, diced into 1/2-inch cubes
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
2 eggs
1 -2 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 tablespoon vanilla
1/4 cup candied walnuts (or cinnamon coated, optional but tasty)
1 cup oats
1/2 cup whole wheat flour
1 tablespoon butter (optional)
1/2 cup turbinado sugar
1/4 cup crushed candied walnuts
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons water (use more if not using butter)

Recipe

1 microwave apples with a sprinkling of cinnamon until softened (2-3 min) combine apples, almond milk, eggs, almonds, carrots and vanilla in blender and blend until almonds are crushed and carrots blended.
2 combine dry ingredients in a large bowl and mix in wet ingredients until just combined.
3 mix in apples and crushed walnuts.
4 pour into an oiled baking dish and top with oat crumble topping.
5 to make crumble topping: melt butter and combine rest of ingredients, stirring well.
6 bake at 350 for 1 hour.

Chocolate Lover's Chocolate Mousse Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

Servings: 8
1 cup graham cracker crumbs
1/3 cup nestle's toll house baking cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 nestlÉ® toll house® semi-sweet chocolate morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons powdered sugar
1 teaspoon vanilla extract

Recipe

1 for the chocolate crust: preheat oven to 350°f combine graham cracker crumbs, 1/3 cup nestle toll house baking cocoa and 1/4 cup granulated sugar in 9-inch baking plate. bake for 8-10 minutes. sprinkle 1/2 cup morsels over bottom of hot crust; let stnd for 10 minutes or until all morsels are shiny. spread chocolate over bottom and up sides of crust. cool to room temperature.
2 for the filling: microwave 2 cups mosels and 3/4 cup cream in large microwave-safe bowl in high (100%) power for 1 minute; stir. microwave at additional 10-20 second intervals, stirring until smooth. cool to room temperature.
3 beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. fold 2 cups whipped cream into chocolate mixture. spoon into crust; swirl top. garnish with remaining whipped cream. refrigerate unitl firm. garnish with chocolate drizzle; let stand a few minutes befroe serving.
4 for the chocolate drizzle: microwave remaining 1/4 cup morsels in heavy-duty plastic bag on high for about 30 seconds; knead until smooth. cut tiny corrner from bag; squeeze to drizzle chocolate over pie.

Chili Rice Plate

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

Servings: 2
3/4 cup rice
1 1/2 cups water
1 (15 ounce) can chili with beans
1/2 cup diced onion
3/4 cup broken up corn chips
1 cup cheddar cheese

Recipe

1 cook rice according to directions.
2 heat up chili.
3 spread rice out on plate.
4 salt and pepper.
5 layer with the heated up chili.
6 then with the cheese.
7 then onions and chips.
8 i`ve noticed sometimes that it all cools
9 too quickly so i microwave the plate first and even microwave the completed dish a lttle to make sure it is served hot.

Champagne Poached Pears (microwave)

Total Time: 3 mins Preparation Time: 2 mins Cook Time: 1 min

Ingredients

1 fresh pear (peeled, cored and sliced in half lengthwise)
champagne (enough to barely cover the pears, may substitute fruit juice if desired)
ground cinnamon (for sprinkling to taste)
2 tablespoons yogurt (plain or flavored, cook's choice)
2 teaspoons granola cereal
3 fresh raspberries, blueberries or 3 strawberries (to garnish)
mint (optional) or basil (to garnish) (optional)

Recipe

1 soak prepared pears in champagne (or fruit juice if substituting) for 1 hour or up to overnight.
2 prior to serving, place each pear in small, microwavable serving dish with a little of the reserved champagne (or fruit juice); microwave for 30 seconds on high for each pear.
3 sprinkle with ground cinnamon to taste. spoon (or pipe with a star tip) yogurt onto each pear (in the indentation). sprinkle with the granola of your choosing, and top with a few fresh berries. garnish with a small sprig of mint or basil if desired. serve immediately.

Breakfast In A Mug

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

Servings: 1
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon milk or 1 tablespoon water
1 -2 egg
1 dash pepper
1 dash salt
1 slice bacon, cooked (optional)
shredded cheese (optional)

Recipe

1 place butter in 12 oz. microwave safe mug or small bowl.
2 microwave on high 30-45 seconds, or until melted.
3 add egg (s), milk, salt and pepper.
4 stir or whip with a fork.
5 microwave one egg on high 35 to 45 seconds; two eggs 1 1/4 to 1 3/4 minutes, or until eggs begin to set, stirring with fork to break apart after half of the time.
6 remove eggs when they are still soft and moist. (you may have to play with the time depending on your microwave) let stand about 2 minutes.
7 while eggs are standing crumble bacon and add to eggs.
8 eggs will firm up while standing.
9 if desired sprinkle with shredded cheese during standing time.

Breakfast Plums

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

Servings: 4
600 g plums, stoned and halved
50 g caster sugar
1/3 cup apple juice
1 cinnamon stick

Recipe

1 place all ingredients in a microwave safe container and stir well.
2 cover with plastic wrap and pierce a few times to let steam escape.
3 cook on high for 6-7 minutes.
4 discard cinnamon quill.
5 can be kept up to 7 days in airtight container in fridge.
6 *nice with yoghurt or muesli.

Breakfast Pizza

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

Ingredients

Servings: 10
24 ounces frozen hash brown potatoes, thawed and broken apart
2 eggs, beaten
1/2 teaspoon salt, divided (to taste)
1/2 teaspoon pepper, divided (to taste)
7 eggs
1/2 cup milk
1 cup cooked ham, chopped (or bacon or sausage)
1/2 cup sliced mushrooms
1/4 cup chopped onion
1/4 cup chopped green bell pepper

Recipe

1 preheat oven to 400°f.
2 cover a 15" round pan (or 2-9") with parchment paper or spray well with pam.
3 for the 'crust', combine potatoes, beaten eggs, and season with salt and pepper. spread on top of parchment paper and pat down with back of spoon.
4 bake for 10-20 minutes, until set and slightly browned. remove from oven.
5 whisk together the 7 eggs and milk, and scramble over low heat (or microwave) until very soft, about 5 minutes.
6 season with salt and pepper and spread on top of potato mixture.
7 top with ham, bacon, or sausage and veggies.
8 sprinkle with cheese.
9 return to oven and bake another 10 minutes.
10 to serve, cut into wedges.

Apricot Glaze Chicken Pocket

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

Ingredients

Servings: 1
4 ounces boneless skinless chicken breasts
4 ounces sweet potatoes, diced
1 cup snow peas, in pod
1 lemon, slice
1/2 teaspoon salt
2 tablespoons sugar-free apricot preserves
2 tablespoons splenda sugar substitute (optional if you like it sweeter!) (optional)

Recipe

1 spray a short burst of non-stick olive oil in a large ziploc.
2 melt apricot preserves in microwave for about 15 seconds.
3 add all ingredients except lemon and toss to coat.
4 prepare an 18â€? square of heavy duty foil. put chicken on the foil and pile veggies around and on top, topping with the lemon slice.
5 fold and seal foil around the ingredients leaving enough room for steaming.
6 grill over medium heat for 25-30 minutes.
7 be careful of steam when opening!

Apricot Filled Cake Roll

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

Ingredients

Servings: 10
6 ounces dried apricots, diced
1/3 cup peach wine
1 cup sugar
2 eggs, lightly beaten
3 egg yolks, lightly beaten
1 lemon, juice and zest of
3 ounces sweet butter
1 (18 1/4 ounce) box cake mix
1 1/3 cups lemonade
2 tablespoons oil
3 large egg whites
1 lemon, zest of
8 ounces softened cream cheese
8 tablespoons softened sweet butter
1 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1/4 cup toasted coconut flakes
1/2 cup rough chopped toasted cashews

Recipe

1 apricot curd:.
2 heat apricots and wine for 1 minute in microwave oven.
3 add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
4 mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
5 put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
6 add butter and whisk till melted and mixed. microwave for 1 more minute and chill covered till ready to use.
7 cake:.
8 preheat oven to 350°f.
9 mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
10 bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
11 do not over bake.
12 frosting:.
13 in a food processor process till smooth, airy and creamy.
14 assembly:.
15 immediately turn cake out onto towel.
16 sprinkle with confectioners' sugar.
17 roll cake along with towel.
18 cool.
19 unroll.
20 spread with apricot curd.
21 roll again.
22 wrap with plastic wrap.
23 cool.
24 unwrap and place seam side down on cookie sheet.
25 spread frost over roll and garnish with coconut and cashews.

Creamy Salmon Bake

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

Ingredients

Servings: 4
900 g potatoes (waxy, desiree recommended)
20 g butter (or margarine)
2 tablespoons plain flour
1 cup milk (250ml warmed, i use microwave)
415 g salmon (drained and flaked)
1 cup cheddar cheese (120 grams grated)
1 spring onion (scallion, finely sliced) (optional)
1 tablespoon butter (or margarine melted) (optional)
ground paprika (optional)

Recipe

1 preheat oven o 200c or 180c fan forced.
2 grease a 6 cup capacity baking dish.
3 cook ptatoes in a large sauepan of salted boiling water, until just starting to soften, depending on the size this could take 6 to 12 minutes; drain and set aside.
4 meanwhile, melt butter or margarine in a saucep[an on medium-low heat and add flour and cook stirring for 1 minute to cook off the flour, gradually whisk in the milk and stir till smooth and thick.
5 remove from heat and stir in the salmon and season to taste (if using spring onion add at this stage).
6 finely slice potatoes and arrange 2/3 of potato over base of prepared dish and then top with salmon mixture and then remaining potato (overlapping) and brush with melted butter.
7 bake for 20 to 30 minutes (or until potatoes have a slight brown tinge), top with cheese and sprinkle with paprika (if using) and bake for another 10 to 15 minutes until golden and bubbling.
8 serve with a salad or steamed vegetables.

Cinnamon Sug' Sweet Potato Sticks

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

Ingredients

Servings: 4
5 sweet potatoes, peeled
1 teaspoon cinnamon
4 tablespoons brown sugar
4 tablespoons butter, melted

Recipe

1 peel and cut potatoes lengthwise into sticks (approx. 1/2" thick).
2 place potatoes in 8 x 8 casserole dish.
3 mix cinnaom and sugan in a small bowl.
4 toss potatoes with melted buter and sprinkle with cinnamon and sugar mixture.
5 microwave on high 10-15 minutes, or until done.
6 actual time will depend on size of potatoes and thickness cut.
7 toss before serving to evenly spread the cinnamon and sugar.

Cape Brandy Pudding

Total Time: 17 mins Preparation Time: 7 mins Cook Time: 10 mins

Ingredients

Servings: 6
125 ml boiling water
100 g chopped dates
3 ml bicarbonate of soda
30 ml butter
75 ml sugar
200 ml cake flour
5 ml baking powder
1 egg, beaten
50 g chopped walnuts
125 ml sugar
125 ml hot water
15 ml butter
30 ml brandy
3 ml vanilla extract

Recipe

1 pour boiling water over dates, set aside to soften.
2 add bicarb, butter and sugar and blend well.
3 sift dry ingredients together and fold into the date mixture.
4 add egg and walnuts and mix.
5 lightly grease a microwave pan and bake for 5 â€“6 minutes on 100% power.
6 for the syrup combine sugar, water and butter in a glass bowl and microwave on 100% power for 1 â€“ 2 minutes until boiling point.
7 stir in vanilla and brandy.
8 pour hot syrup over warm tart.
9 serve with cream.

Chicken Enchiladas (lower Carb-less Fat)

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

Ingredients

1 (10 ounce) can green enchilada sauce
1 (4 1/2 ounce) can chopped green chilies, drained
1/4 cup fresh cilantro stem
1/4 cup parsley sprig
1 tablespoon lime juice
2 garlic cloves
1 (8 ounce) package fat free cream cheese, softened
2 cups chicken breasts, precooked and chopped
1 cup shredded mozzarella cheese
6 low-carb flour tortillas, 6 inch size
1 medium lime, cut into wedges

Recipe

1 heat oven to 350°.
2 spray 11"x 7" glass baking dish with cooking spray.
3 in blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. cover; blend on high speed about 30 seconds or until smooth.
4 in microwavable bowl place cream cheese and microwave for about 30 seconds or until it reaches spreadable consistency but not hot. mix chicken, green chiles, and 3/4 cup of the shredded cheese into the softened cream cheese.
5 divide chicken mixture among tortillas. roll tortillas around chicken mixture; place seam side down in baking dish. pour sauce mixture over enchiladas.
6 cover; bake 20 minutes. sprinkle with remaining 1/4 cup cheese. bake uncovered 5 to 10 minutes longer or until cheese is melted.
7 optional: brown under broiler a couple of minutes if desired.
8 serve with lime wedges. garnish with additional cilantro sprigs if desired.

Creamy Scrambled Eggs In The Microwave

Chocolate Macadamia Muffins

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

1 cup semisweet chocolate morsel
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup macadamia nuts, chopped
1/2 cup semisweet chocolate morsel
3/4 cup low-fat sour cream
2 eggs
1/3 cup canola oil

Recipe

1 preheat oven to 350°f line 12 muffin cups with liners.
2 melt the 1 cup of chocolate morsels in microwave and set aside.
3 in a large bowl, combine flour, sugar, baking soda, and salt. stir in macadamia nuts and the other 1/2 cup chocolate morsels.
4 in a small bowl, combine melted chocolate, sour cream, eggs and oil.
5 stir chocolate mixture into flour mixture just until moistened (do not over-mix).
6 spoon into prepared muffin cups, filling about 3/4 full.
7 bake 18-20 minutes until muffins pass a toothpick test in center. cool 5 minutes and remove from cups to cool completely on wire rack.

Breakfast Rice

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

Ingredients

Servings: 4
3 cups cooked rice (cold, leftover rice is best)
1/2 lb bulk sausage
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup sliced mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup velveeta cheese or 1/2 cup cheese whiz, melted with a little milk to make a thick-ish sauce

Recipe

1 in a large, heavy skillet saute sausage, green peppers, onions and mushrooms until sausage is crumbled and cooked through, around 10 minutes.
2 pour off all but 1 t of the fat.
3 add the rice, garlic powder and black pepper, cooking for another 5 minutes, stirring often.
4 in a small saucepan or microwaveable dish melt the velvetta or cheese whiz with a little milk to make a"just pourable" sauce.
5 remove rice skillet from heat, add the cheese sauce and mix well.
6 the rice mixture should be sticky.
7 serve hot.

Cranberry Gelatin Salad

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

Servings: 8
1 1/2 cups boiling water
2 (3 ounce) packages cranberry-raspberry gelatin
1 (12 ounce) can seltzer water
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3/4 cup sour cream
1 tablespoon sugar
1 (16 ounce) can whole berry cranberry sauce
1 celery rib, chopped, 1/2 cup
1/2 cup chopped walnuts
additional sour cream, and (optional)
fresh cranberries (optional)

Recipe

1 coat 1-1/2 quart mold with cooking spray.
2 in bowl pour boiling water over cranberry gelatin mix; stir until dissolved. add seltzer. transfer 1 cup mixture to separate bowl; reserve. cover remaining mixture; refrigerate.
3 sprinkle unflavored gelatin over 2 t. cold water; let stand 1 minute. microwave on high until dissolved; stir into reserved 1 cup cranberry gelatin. whisk in sour cream. pour in mold.
4 refrigerate until just set, 2 hours. uncover refrigerated plain cranberry gelatin mixture. stir in cranberry sauce, celery and walnuts. spoon into mold. refrigerate until firm, 2 hours.
5 run knife around edge of mold to loosen; place serving platter over mold and invert to release. garnish as desired.

Chocolate Malt Crinkles

Total Time: 46 mins Preparation Time: 10 mins Cook Time: 36 mins

Ingredients

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
2/3 cup sugar
3 eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups instant malted milk powder, divided (such as ovaltine)

Recipe

1 in a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between, until melted and smooth. set aside to cool.
2 sift the flour, baking powder, salt & 1/2 cup of the malted milk powder.
3 in a medium bowl use an electric mixer to beat the sugar, eggs and vanilla. add the cooled chocolate mixture to the eggs and mix until smooth.
4 add the sifted dry ingredients. mix thoroughly, then refrigerate the dough, covered in the bowl, for at least 2 hours, or overnight.
5 when ready to bake, heat the oven to 350 degrees. coat a baking sheet with cooking spray.
6 place the remaining 1 cup of malted milk powder in a bowl. roll the dough into tablespoon size balls, then roll in the malted milk powder and arrange 3 inches apart on the prepared baking sheet.
7 bake for 12 minutes, or until puffed and the tops start to crack slightly. allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire cooling rack. repeat with the remaining dough, allowing the baking sheet to cool between batches.
8 store in an airtight container.

Buffalo Chicken Fingers/ Tenders

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

Ingredients

Servings: 6
2 1/2 cups breadcrumbs
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 large eggs
4 chicken tenders
1/3 cup extra virgin olive oil
2 tablespoons butter
6 tablespoons hot pepper sauce
3/4 cup crumbled blue cheese

Recipe

1 preheat the oven to 425°. in a medium bowl, combine the breadcrumbs, salt and pepper. in a shallow bowl, beat the eggs. coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. repeat with the remaining chicken.
2 in a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. transfer to a baking sheet. repeat with the remaining chicken. bake until cooked through, about 10 minutes.
3 microwave the butter at medium power until melted, 45 seconds. stir in the hot sauce.
4 place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.

Chocolate Marshmallow Brownies

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

Ingredients

4 ounces unsweetened chocolate
1 cup unsalted butter
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
4 ounces unsweetened chocolate
1 cup butter, softened
1/2 cup pasteurized egg substitute (recommended, egg beaters)
1 teaspoon vanilla extract
1 lb confectioners' sugar, sifted
4 cups mini marshmallows

Recipe

1 preheat oven to 350 degrees f.
2 grease a 13 by 9-inch baking pan.
3 melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted (or use a double broiler method). add the eggs, sugar, and vanilla and mix well with a spatula. add the flour and stir to combine. spread the batter evenly in the prepared pan. bake for 25 minutes.
4 while the brownies are baking, make the frosting. melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. stir in the marshmallows; they will soften but not melt completely. spread the frosting over the warm brownies. the frosting will set up when the brownies are completely cooled. when cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

Champagne Mustard

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

2/3 cup coleman's dry mustard
1 cup sugar
3 eggs
2/3 cup champagne vinegar

Recipe

1 mix mustard and sugar. add the eggs one at a time, beating well.
2 gradually add the vinegar and mix well.
3 microwave for 2 minutes, covered. take out and stir. cook 2 minutes more and stir before placing in containers and refrigerating.
4 keeps for up to 6 months in the refrigerator.

Butter Crescent Rolls

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

Ingredients

1/2 cup milk
1/2 cup butter, cut into cubes
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon yeast
1/2 cup warm water
1 teaspoon sugar
1 egg
4 cups flour

Recipe

1 using the microwave, heat the milk to scald it. add the butter cubes to a stand mixer and add the milk. allow to cool for about 3-5 minutes.
2 while that's cooling, soften the yeast in the warm water with the teaspoon of sugar and stir.
3 stir the milk and butter and the 1/3 cup of sugar and salt. add the egg and yeast mixture and mix well.
4 add 2 cups of flour until well mixed and add the rest of the flour 1/4 cup at a time until the the dough is formed and leaves the side of the bowl.
5 remove the dough and knead for about 3 minutes. spray a medium sized bowl with pan spray and lay the dough inside rolling it the greased bowl. cover with saran wrap and allow the dough to rise until almost doubled in size, about an hour.
6 remove the dough from the bowl and cut in half. allow the dough to rest for about 10 minutes. heat the oven to 365*.
7 roll out into a 12-inch circle. using a pizza cutter, slice into 12 even wedges.
8 roll each wedge wide side first. repeat with remaining dough.
9 place on a greased baking sheet and bake for about 15-17 minutes until golden brown. remove from the oven and brush on melted butter on the hot rolls.
10 place any remaining rolls in a ziploc bag. these will stay fresh for bout 3 days or so.

Chili Boats

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

Ingredients

Servings: 2
2 large baking potatoes
1 lb ground turkey
1 tablespoon cooking oil (use canola balance, it's healthy)
garlic powder (i use a whole gang of it!)
1 medium onion, finely chopped
1/4 cup tomato paste
1 tablespoon chili powder
2 teaspoons oregano
1/4 cup light soy sauce, mixed with 3/4 cup water
2 tablespoons butter substitute (i use smart balance. terrific taste and healthy. what more could one ask?)
1 teaspoon chili powder (to mix in the potatoes)
chopped parsley (to garnish)

Recipe

1 bake taters at 350°f about 1 hour 15 minutes or until just softening.
2 don't overcook.
3 you can do this with the microwave if you prefer.
4 slice off the tops and scoop out most of the flesh of the potato, leaving about 1/4 inch shell.
5 cook garlic powder and onion in oil until onion wilts.
6 add turkey and cook until brown and loose.
7 add tomato paste and cook until brown.
8 add the two tsp chili powder and soy mixture.
9 stir well, cover and simmer for 30 minutes.
10 add oregano.
11 whip the scooped out potato with the single tsp chili powder, butter, and black pepper to taste.
12 spoon turkey and chili mixture into hollow potatoes and top with the mashed potatoes.
13 put the assembled boats in the 350°f oven to heat through.
14 if desired, place the boats under the broiler until browned.
15 plate up and garnish with chopped parsley.

Cinnamon Sticky Buns

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

Ingredients

1/4 cup warm water
1 (1/4 ounce) package active dry yeast
1 tablespoon sugar
2 ounces vanilla instant pudding mix
1/3 cup butter, melted
2 eggs, beaten
1/2 teaspoon salt
4 cups all-purpose flour
1/2 cup butter, softened
1 cup brown sugar, firmly packed
2 1/2 teaspoons cinnamon
1/2 cup butter
1/2 cup brown sugar
5 tablespoons light corn syrup
3/4 cup pecans or 3/4 cup walnuts, coarsely chopped

Recipe

1 in a small bowl, combine water, yeast and sugar.
2 stir until dissolved.
3 set aside.
4 in a large bowl, make pudding mix according to package directions (using up all the pudding mix, but only half the milk called for in the directions).
5 add butter, eggs and salt and mix well.
6 add the yeast mixture and blend.
7 gradually add flour and knead until smooth, adding more flour as needed to control stickiness.
8 once the dough is no longer sticky and is soft and silky feeling, it is ready.
9 place in a large greased bowl.
10 cover and let rise until double in bulk (about 45 minutes to 1 hour).
11 on a lightly floured surface, roll out to a 17 x 10 inch rectangle.
12 spread 1/2 cup of softened butter over surface.
13 in small bowl, mix brown sugar and cinnamon together.
14 sprinkle all over the surface of the dough, over the butter.
15 starting from one long end, roll up dough very tightly, jelly-roll style.
16 with a very sharp knife, cut a notch every 2 inches, and cut into 10 rolls.
17 make topping: in a saucepan or in a microwave oven combine butter, brown sugar and corn syrup.
18 heat and stir until blended and sugar has nearly melted.
19 pour topping into the bottom of a 15 x 10 inch baking pan and sprinkle nut meats over.
20 place cinnamon buns on top of the caramel sauce.
21 press rolls down with your hands just a little.
22 allow to rise in a warm place until double in size (about 1 hour).
23 preheat oven to 350f and bake cinnamon buns for 15 to 20 minutes or until light brown.
24 don't over bake.
25 remove pan from oven, cover with foil and invert onto cooling racks.
26 cool 1 minute, and remove pan.
27 let them cool at least a further 15-20 minutes before eating.

Baked Sweet Potatoes With Brown Sugar-pecan Butter

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

Servings: 4
4 sweet potatoes
2 tablespoons softened butter
2 tablespoons brown sugar
1 1/2 tablespoons finely chopped pecans, toasted

Recipe

1 try this method for toasting the pecans: sprinkle chopped pecans on a paper plate and microwave on high for 1 or 2 minutes, they should smell toasted when they are done.
2 scrub, but do not peel, the potatoes.
3 pierce them in several places with a fork.
4 microwave on high for 12 minutes until done.
5 meanwhile, combine the butter, sugar, and pecans.
6 once potatoes are done, slice length wise, about 2/3 of the way down (do not cut through) and push end toward each other to "fluff" the potato and create a well for the butter.
7 place a scoop of butter mixture into the center and wrap in foil until serving.

Crack Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

Servings: 3
1 (8 ounce) container philadelphia cream cheese (no off-brands, i've found the consistency isn't right with anything other than philadelphia)
1 (10 ounce) can rotel, original
1 (16 ounce) box wheat thins crackers (family size)

Recipe

1 what to do:.
2 open the cream cheese and with the top off, put in the microwave for about 15 seconds (to loosen the cream cheese and make it easier to scoop out). scoop it out into a mixing bowl with a spatula. open the rotel, drain the juice (very important), and pour in the mixing bowl with the cream cheese. blend with an electric beater on low (to avoid splatter) until smooth and chunkless. serve with wheat thins for dipping. enjoy!
3 time needed: approximately 5 minutes.
4 the recipe can also be multiplied for larger servings (2 8oz. tubs of cream cheese, 2 cans of rotel, etc.).

Champagne Mustard Sauce

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

Ingredients

1/2 cup coleman's dry mustard
1 cup sugar
3 eggs
2/3 cup champagne vinegar

Recipe

1 mix together the dry mustard and sugar till combined.
2 stir in the eggs one at a time till all are added.
3 add the champagne wine vinegar and mix well.
4 cook over double boiler stirring till thick.
5 store in the fridge.
6 the notes also say it can be cooked in the microwave on 8 power, stirring frequently till thick.

Chocolate Low-carb Cookies

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

Ingredients

Servings: 18
1 1/3 cups chocolate protein powder
3 tablespoons soy flour
1/4 cup butter
4 ounces cream cheese
3/4 cup vanilla-flavored soymilk (or skim milk if you prefer)
1 teaspoon baking powder
3 tablespoons splenda sugar substitute
1/2 cup walnuts or 1/2 cup almonds (optional)

Recipe

1 melt butter and cream cheese in microwave add splenda and stir until smooth mix in remaining ingredients add nuts, if using. bake at 325 for 9-11 minutes.

Buffalo Chicken Dip Ruby's

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

Ingredients

Servings: 8
2 cups chicken, diced (tenders or boneless chicken breast woork good)
2 tablespoons butter
3/4 cup red hot sauce
8 ounces cream cheese, softened
1 teaspoon celery seed
1/4 cup ranch dressing
1/4 cup blue cheese dressing
1/2 cup cheddar cheese, shredded (divided in half)
1/2 cup monterey jack cheese, shredded (divided in half)

Recipe

1 melt butter in a medium sauté pan add diced chicken and 1/2 hot sauce. sauté until chicken is cooked and slightly browned.
2 in a microwave safe mixing bowl combine cream cheese, remaining hot sauce, celery seeds. microwave until cream cheese mixture is melted.
3 add cooked chicken to cream cheese mixture.
4 stir in ranch and blue cheese dressing.
5 add half of shredded cheddar and monterey jack cheese. mix well.
6 spray a baking pan with pam. put mixture in to pan.
7 top with remaining cheese. (use more cheese if desire).
8 bake at 350 for about 30 minutes. dip should be bubbly and slightly brown on top.
9 serve: celery sticks, cucumber slices, pepper sticks, tortilla chips, frito scoops (my favorite).

Breakfast Popcorn

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

Servings: 1
1 cup popped popcorn (prepared without butter or salt)
1/3 teaspoon splenda sugar substitute (or sugar)
1/4 cup fat-free half-and-half (or regular half and half or cream)

Recipe

1 put your 1 cup popped corn (make sure it is not the microwave kind that is covered in salt and butter) in a bowl.
2 sprinkle the splenda or sugar over the top.
3 drizzle the cream on top as if you are making cereal.
4 serve.

Cherry Semifreddo

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

Ingredients

250 g dark chocolate or 250 g milk chocolate
300 ml thickened cream, at room temperature
6 eggs, separated
sugar (optional) or sugar syrup (optional)
300 g pitted frozen cherries

Recipe

1 line a large (23cm x 13cm x 6cm) loaf pan, cake pan, or mould, with plastic wrap leaving a good length of wrap hanging over the sides.
2 melt chocolate in a bowl with 1/4 cup cream over boiling water (or in the microwave for about 90 seconds on 100% power).
3 beat well together and cool.
4 lightly whip remaining cream.
5 whisk egg yolks together and beat into chocolate with cream and sugar.
6 stiffly beat egg whites and whisk into chocolate mixture.
7 stir in frozen cherries.
8 wrap securely in plastic wrap and freeze overnight.
9 serve sliced.

Berry Berry Frozen Yogurt (healthy; For Ice Cream Machine)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

3/4 cup whole milk (or you can use 2%or 1%, etc. for even lighter ice cream)
1/3 cup granulated sugar
4 cups low-fat vanilla yogurt (or non-fat)
2 cups frozen unsweetened mixed berries, thawed and pureed (if you want huge pieces of strawberries in your ice cream, don't puree it!)
1 teaspoon vanilla extract

Recipe

1 in a medium bowl, mix the milk and sugar until the sugar is dissolved (about 1 to 2 minutes on low speed).
2 stir in the yogurt, berry puree and extract.
3 freeze according to manufacturers instructions.
4 note: the ice cream gets really hard if its put into a container in the freezer. i put it in a plastic bowl. i had to defrost it in the microwave for a little while before i could dig into it. anyone know a better container i could put it in? i was thinking an empty ice cream container that i'd already used all the ice cream from?

Cracked Wheat Pilaf & Cracked Wheat Pilaf W. Apples, Raisins

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

Ingredients

Servings: 4
1 cup bulgar wheat
1 teaspoon grated lemon zest or 1/2 teaspoon dried lemon zest
3 tablespoons lemon juice
1 -2 green onion, sliced fine
1 small garlic clove, pressed
1/2 teaspoon tabasco sauce or 1/2 teaspoon hot pepper sauce
1 (8 3/4 ounce) can garbanzo beans, drained and coarsely chopped
0.5 (2 1/4 ounce) can sliced black olives
salt
cayenne pepper
1/4 cup dried apple (see note)
2 tablespoons raisins (see note) or 2 tablespoons currants (see note)
1/4 cup apple juice (more if needed, see note) or 1/4 cup water (more if needed, see note)
2 tablespoons chopped toasted pecans, walnuts (optional) or 2 tablespoons almonds (optional)
1/2 tablespoon butter
salt

Recipe

1 bring 2 quarts of water to a boil. add 1 cup bulgur wheat, reduce heat to medium, and cook, uncovered, for 15 minutes. pour into a strainer and drain well.
2 transfer half to another dish for the children.
3 for the children: stir in the apples, raisins, pecans (if using), and butter. season with salt, if desired.
4 for the adults: put the lemon zest, lemon juice, green onions, garlic, tabasco sauce, garbanzo beans, and olives in a small microwave safe dish. microwave at full power for 2 to 3 minutes. fold into the bulgur wheat for the grown ups. season with salt and cayenne.
5 note: if desired, the apples and raisins can be softened and plumped in apple juice. place the dried fruits in a microwave safe dish and cover with apple juice. microwave at full power for 1 minute. let stand, then drain when ready to use. serves 2 adults and 2 or 3 children.
6 the whole family cookbook.,.two tiered meals to please, both parents and kids.

Creamy Scrambled Eggs For A Crowd

Total Time: 14 mins Preparation Time: 2 mins Cook Time: 12 mins

Ingredients

Servings: 10
16 large eggs
1 (8 ounce) package cream cheese, softened
1 teaspoon tabasco sauce
1/2 teaspoon salt
1/4 teaspoon accent seasoning
1/4 teaspoon fresh ground black pepper
2 cups milk

Recipe

1 whisk together all the ingredients in a large microwave-safe bowl.
2 microwage on high for 2 minutes remove from the microwave and stir.
3 microwave for 1-2 minutes more, then stir.
4 repeat the process until the eggs are set but still moist, about 8 minutes total.
5 serve hot.

Brie-olive Spread In Bread Basket

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

15 ounces brie cheese, rind removed
6 ounces gorgonzola, crumbled
3/4 cup chopped mixed olive (kalamata, green pimiento-stuffed)
1/2 cup walnuts, chopped
1/2 cup onion, grated
1 large garlic clove, minced
2 teaspoons fresh rosemary, crushed
1 loaf round artisan bread

Recipe

1 blend first seven ingredients in microwave-safe bowl, and microwave for one minute. remove, stir well, and heat for one more minute, or until fondue consistency.
2 with a serrated knife, hollow out bread, being careful not to pierce bottom. reserve bread cubes for dipping.
3 dust out loose crumbs from hollowed loaf, and rub with butter inside and out. pour cheese mixture into bread bowl, wrap in foil, and keep warm at 250 until time to serve.

Cracked Pepper And Honey Butter Popcorn

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

8 cups popped popcorn, warm and freshly popped
2 tablespoons butter
2 teaspoons honey
3/4 teaspoon black pepper, coarsely ground
1/4 teaspoon salt

Recipe

1 place freshly popped popcorn in a large bowl.
2 combine the butter and honey, and microwave them on medium until both ingredients are melted, about 40 seconds. stir well.
3 drizzle over popcorn and toss well. taste and adjust seasoning, if necessary.

Chocolate Lovers' Chocolate Brownie Cookies

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

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 tablespoon brewed espresso
1 teaspoon vanilla extract
2 tablespoons unsalted butter
5 ounces extra bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup miniature semisweet chocolate chips

Recipe

1 preheat oven to 375 degrees farenheit. line 2 baking sheets with parchment paper.
2 in a small bowl, whisk together the flour, baking powder, and salt. set aside.
3 in the bowl of an electric mixer, briefly whip the eggs to break them up. add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.
4 while the eggs are whipping, put the butter, unsweetened, and bittersweet chocolate in a microwave-safe bowl. put in microwave for 1 minute on high and stir with a rubber spatula. if still not melted, put back in microwave for 15 seconds at a time, stirring after each time.
5 gently fold the chocolate mixture into the egg mixture until partially combined; there should still be some streaks. add the flour mixture into the batter and carefully fold it inches fold in the chocolate chips. if the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
6 drop the batter by heaping tablespoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8-9 minutes. do not overbake.
7 cool on a wire rack before removing from the baking sheets.

Cinnamon Rolls (like Cinnabon)

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

Servings: 12
2 1/4 teaspoons active dry yeast
1 cup warm milk (i use 2%)
1/2 cup sugar
1/4 cup butter, softened
2 eggs
1 teaspoon salt
4 cups flour, all purpose
1 cup brown sugar, packed
2 tablespoons flour, all purpose
2 tablespoons cornstarch
2 1/2 tablespoons cinnamon
1/2 cup butter, softened (can use smart balance spread)
1 (8 ounce) package cream cheese, softened (can use 1/3 less fat)
1 1/2 cups powdered sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Recipe

1 for the rolls: dissolve yeast in milk that is between 100-110 degrees f. add the sugar and let sit (proof) for 5 mins until slightly foamy.
2 melt the butter in the microwave.
3 in large bowl, add flour, salt, melted butter, and yeast mixture. (can also use kitchenaid with dough hook attachment). mix ingredients on low, adding eggs one at a time, continue mixing until dough ball is formed, knead for about 3-5 minutes, then set aside in bowl covered with moist towel and let rise for 1 hour.
4 now make the filling: combine brown sugar, flour, corn starch, and cinnamon in small bowl. mix well.
5 after dough has risen, punch down dough and roll out on lightly floured surface until it's abou 20-24 inches long and 16 inches wide. (should be about a 1/4 inch thick).
6 spread softened butter (or smart balance spread) over dough. top with brown sugar mixture. working from the long side, roll the dough (like a jelly roll), i go from bottom to top, but do whatever's easiest for you.
7 cut the rolled dough in half, then in quarters. now you should have 4 equal logs of dough. cut each log into 3 equal pieces giving you 12 rolls.
8 place 6 rolls on lightly greased 9 x 13 inch pan (so you should have 2 pans of 6 rolls each).
9 cover pans with moist towel (any clean kitchen towel will do) and let rise in a warm place for another hour.
10 at this point, you can also refrigerate (covered with plastic wrap) and keep for the next day- just take out of fridge at least 30-45 minutes before baking).
11 preheat oven to 400 degrees f.
12 bake rolls for 15-20 minutes until they are lightly golden on top.
13 while the rolls bake, prepare the icing by creaming the cream cheese along with the other ingredients using an electric mixer (i use hand mixer). combine until smooth and creamy.
14 when rolls are done, remove from oven and cool for about 4 minutes, then spread icing on top of rolls. enjoy.

Chicken Enchiladas -dutch Oven-

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

Ingredients

12 (10 inch) flour tortillas
3 tablespoons olive oil
1 yellow onion, large, quartered and thinly sliced
4 garlic cloves, minced
1/2 cup black olives, chopped or sliced
5 cups cooked chicken breasts, shredded
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper
2 -10 1/2 ounces cream of chicken soup
1 1/4 cups sour cream
1 (4 ounce) can diced green chilies
3 garlic cloves, minced
1/2 cup bacon, cooked and crumbled
1 1/2 teaspoons chili powder
1 teaspoon cumin
salt & pepper
3 cups colby-monterey jack cheese, shredded
1 green onion, finely chopped

Recipe

1 in a medium sized bowl combine all sauce ing. and mix well.
2 heat a 12" dutch oven using 16-18 briquettes on bottom until hot.
3 to hot oven add olive oil, onion, garlic and olives.
4 cook unitl onions are soft.
5 remove to a large mixing bowl.
6 to mixture add chicken, chili powder, cumin, s & p and 3/4 cup prepared sauce, mix.
7 wipe dutch oven clean then re-oil generously.
8 spoon 3/4 c sauce into the bottom of the dutch oven and spread evenly.
9 if camping place tortillas in a sealed bag under the sun to warm slightly until they become soft and flexible.
10 if not just pop in microwave for a few seconds.
11 spoon 1/2 c of the chicken filling down the center of each tortilla.
12 fold in the ends and roll up the tortillas.
13 place seam side down in the dutch oven.
14 spoon remaining sauce over the top.
15 top with cheese and green onions.
16 cover and bake using 10 briquettes on bottom and 16-18 on top for 20 minute.

Almond Twists

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

Servings: 24
2 tablespoons superfine sugar, for rolling
1 (8 ounce) can almond paste
1 (8 1/2 ounce) frozen puff pastry, thawed (1 sheet from a 17.25 ounce package)
1 ounce semisweet chocolate
1 ounce chocolate

Recipe

1 preheat oven to 375°f.
2 sprinkle work surface lightly with superfine sugar.
3 unfold pastry and roll out to 12" square.
4 break apart almond paste into little pieces and scatter evenly over half of the dough.
5 fold dough in half over almond paste. roll out to 10 x 12".
6 add more sugar to work surface as needed to keep dough from sticking.
7 fold dough in half again and roll out again to 10" x 12".
8 cut in half to make 2 rectangles each 5" x 12".
9 using a pizza wheel, cut each rectangle into 12 strips, each 1" x 5".
10 twist each strip into a loose corkscrew and put on ungreased cookie sheets 1" apart.
11 bake 15 - 18 minutes, until puffed and golden.
12 remove to wire rack to cool.
13 in two small microwaveable bowls, separately melt the chocolates.
14 drizzle both chocolates over the cooled twists.

Barefoot Contessa's Salted Caramel Brownies

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

1 cup unsalted butter
8 ounces hershey's semi-sweet chocolate chips
6 ounces hershey's semi-sweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules, such as nescafe
1 tablespoon pure vanilla extract
1 cup sugar
2 tablespoons sugar
1/2 cup all-purpose flour, plus 2 tablespoons, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 -6 ounces caramel sauce, such as fran's
2 -3 teaspoons flaked sea salt, such as maldon

Recipe

1 preheat the oven to 350 degrees f. butter and flour a 9 x 12 x 1 1/2-inch baking pan.
2 melt the butter, 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. allow to cool for 15 minutes. in a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. stir the chocolate mixture into the egg mixture and allow to cool to room temperature. (it is very important to allow the butter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.).
3 in a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture. toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. spread evenly in the prepared pan.
4 bake for 35 minutes, until a toothpick comes out clean. don't overbake!
5 as soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. stir until smooth. drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. cool completely and cut into 12 bars.

Checkerboard Strawberry Pie

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

Ingredients

Servings: 8
1 1/4 cups graham cracker crumbs (about 9 whole boards)
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
5 tablespoons butter, melted
1/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 cups milk
1 cup chocolate chips
1 teaspoon vanilla
3 drops red food coloring
12 ounces frozen cool whip, thawed
2 cups chopped strawberries (from two 1-pint baskets)
6 strawberries
1 tablespoon strawberry jelly
6 chocolate hershey chocolate kisses, wrapping removed
nonpareil decorative candies

Recipe

1 crust: mix crumbs, cocoa and sugar in medium-size bowl. stir in melted butter until well mixed. press mixture over bottom and up sides of 9-inch glass pie plate. place in freezer until ready to fill.
2 filling: mix sugar and cornstarch in medium-size saucepan. over medium heat, gradually stir in milk. cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil, about 5 minutes. remove from heat. stir in chocolate, vanilla and food coloring until mixture is smooth. transfer to large bowl; cover surface directly with plastic wrap. let cool to room temperature, about 2 hours.
3 when cool, whisk chocolate mixture until smooth. reserve 1 cup of the nondairy topping. fold the remaining nondiary topping into chocolate mixture.
4 spread half of chocolate filling over bottom of prepared crust. top with chopped strawberries. spread remaining chocolate filling over strawberries. refrigerate for at least 4 hours.
5 to decorate top of pie: spoon remaining nondairy topping into pastry bag fitted with #30 star tip. pipe border around edge of pie. pipe grid over top of pie. arrange whole strawberries in squares on top of pie. melt jelly in small microwave-safe bowl in microwave oven on high power, about 15 seconds. brush jelly over kisses. sprinkle kisses with nonpareils. arrange in squares. or use uncoated striped kisses.

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.