Berry Blondies

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

Ingredients

• Servings: 9
• 4 tablespoons butter, and more for the pan
• 1 cup packed light brown sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg, lightly beaten
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup butterscotch chips
• 1/4 cup chopped walnuts
• 3 tablespoons strawberry jam

Recipe

• 1 preheat the oven to 350 degrees. line an 8 inch square baking dish with foil. cut one piece of foil about 12 inches and the piece about 16 inches. center the long piece and push into the bottom of the pan, leaving about 2 inches hanging over each side. center the shorter piece, pressing into the bottom and up the sides. butter it all.
• 2 put the 4 tablespoons of butter and brown sugar in a large microwave safe bowl. microwave until the butter until just melted. stir in the vanilla. let the mixture cool slightly then stir in the egg.
• 3 in a small bowl whisk together the dry ingredients, flour, salt and baking powder. stir into the butter mixture. then stir in the butterscotch chips and nuts then spread into the pan. drop dollops of jam on top and swirl with the knofe. bake about 20-25 minutes or until set. let cool 15 minutes on a cooling rack then lift the foil and transfer to the cooling rack to cool completely. cut into 9 bars.

Capellini With Ham And Asparagus

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

Ingredients

• Servings: 4
• 1/2 lb of cubed ham
• 1 tablespoon olive oil
• 1/2 lb capellini
• 1 bunch asparagus, trimmed to 1-1/2 " pieces
• 1 cup chicken broth, heated
• 1/4 cup parmesan cheese

Recipe

• 1 combine the ham and oil in a large serving bowl.
• 2 place asparagus pieces in microwave on high for 4 minutes.
• 3 cook the capellini pasta according to package directions and add the microwaved asparagus.
• 4 drain capellini and asparagus and toss with ham and oil.
• 5 pour heated chicken broth over entire mixture and sprinkle with parmesean cheese.

Amalgamation Cake (using A Cake Mix)

Total Time: 51 mins Preparation Time: 15 mins Cook Time: 36 mins

Ingredients

• Servings: 24
• 1 (18 1/4 ounce) package cake mix
• 1 1/4 cups water
• 4 egg whites
• 8 egg yolks
• 2 tablespoons all-purpose flour
• 2 cups sugar
• 1 cup butter
• 2 cups chopped walnuts
• 2 cups chopped pecans
• 2 1/2 cups raisins
• 1 (14 ounce) package shredded coconut or 1 (14 ounce) package flaked coconut

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly spray bottom of 2 8 inch round baking pans.
• 3 combine cake mix, water and egg whites.
• 4 mix on low speed for 1 minute.
• 5 beat on low speed for 2 minutes.
• 6 pour batter into prepared pans.
• 7 bake for 32-36 minutes.
• 8 cool in pans on cooling rack for 15 minutes.
• 9 remove from pans.
• 10 filling:.
• 11 in a double boiler combine egg yolks, flour 2 cups sugar and butter.
• 12 cook over low heat until thick.
• 13 i used a large bowl and cooked it in the microwave on 50% until thickened.
• 14 add walnuts, pecans, raisins and coconut.
• 15 mix well.
• 16 spread filling between cooled layers and on side of cake.
• 17 frost top with any frosting.

Cherry Ripe Slice

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

Ingredients

• Servings: 28
• 1 cup plain flour
• 1/3 cup cocoa powder
• 1/3 cup caster sugar
• 125 g butter, melted
• 1 teaspoon vanilla essence
• 2 cups glace cherries, finely chopped
• 1/2 cup icing sugar
• 1 1/2 cups desiccated coconut
• 1/2 cup condensed milk
• 60 g unsalted butter, melted
• 50 g copha, melted ( vegetable shortening)
• 150 g dark cooking chocolate
• 25 g unsalted butter, melted
• 2 tablespoons cream

Recipe

• 1 preheat oven to 180c.
• 2 grease a 18 x 27 cm shallow baking tin and line with baking paper leaving paper hang over long sides.
• 3 sift flour, cocoa and sugar into bowl.
• 4 add 125g butter and vanilla mix to form dough.
• 5 gather together and turn onto a well floured surface press together for one minute then press into base of tin.
• 6 chill for 20 minutes.
• 7 cover with baking paper and baking beads or uncooked rice and bake for 10-15 min
• 8 remove paper and beads and bake for 5 minutes cool.
• 9 combine cherries,icing sugar, coconut
• 10 stir in condensed milk, 60g butter and copha then spread over base.
• 11 chill for 30 minutes.
• 12 chop the chocolate and 25g butter into small pieces and melt (either in microwave or over boiling water in a saucepan)add cream and stir.
• 13 pour over cherry slice and smooth out on top chill until set.
• 14 cut into pieces.

Alyssa's Butter-fly Tarts

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

Ingredients

• 2 cups cake-and-pastry flour
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 3 tablespoons cold shortening
• 1/2 tablespoon lemon juice
• 3 tablespoons ice water
• 1/2 cup raisins
• 1/4 cup dark rum (or water)
• 1/4 cup packed brown sugar
• 1/2 cup golden syrup
• 1/3 cup butter (softened)
• 1/4 teaspoon salt
• 1 teaspoon clear vanilla
• 1 egg (beaten)

Recipe

• 1 pastry: preheat oven to 400°f.
• 2 combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
• 3 stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
• 4 press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
• 5 roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass.
• 6 fit pastry circles into muffin cups; refridgerate while preparing the filling.
• 7 filling: place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients.
• 8 mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
• 9 add vanilla and egg and mix until combined.
• 10 assembly: drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
• 11 bake 15 – 18 minutes or until the filling is lightly browned and bubbling.
• 12 remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.

Chocolate Lover's Brownies

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

Ingredients

• Servings: 12
• 6 unsweetened chocolate squares
• 3/4 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 4 tablespoons honey or 4 tablespoons molasses
• 3 eggs
• 1 tablespoon vanilla extract
• 1 cup flour
• 2 teaspoons cinnamon
• 1 cup chopped pecans

Recipe

• 1 preheat oven to 350 degrees. grease 13x9" pan.
• 2 microwave butter and baking chocolate in medium bowl for 2 minutes. stir until completely melted.
• 3 stir in sugar and honey until well blended.
• 4 add eggs and vanilla. stir well.
• 5 combine flour and cinnammon. stir into liquid mixture until well blended.
• 6 add chopped pecans.
• 7 pour into greased pan. bake for approximately 30 minutes at 350 degrees, or until toothpick inserted in center comes out moist but crumbly. do not overbake. brownies will be fudgy.

Creamy Rotel Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 16 ounces cream cheese
• 1 (1 ounce) package buttermilk ranch salad dressing mix
• 2 green onions
• 1 (6 ounce) can black olives, chopped and drained
• 1 (4 ounce) jar pimentos, drained
• 1 (10 ounce) can rotel tomatoes, drained

Recipe

• 1 melt cream cheese in a microwave bowl.
• 2 stir well.
• 3 add the rest of the ingredients.
• 4 stir well.
• 5 heat in microwave before serving.
• 6 can be stored in the refrigerator and then heat up when needed.

Chocolate Lollipops With Variations

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

Ingredients

• 16 ounces very good chocolate, finely chopped (or use semi sweet, milk chocolate, or dark)
• 1/2 cup dried cherries (can use candied orange peel, candied ginger, dried cranberries, apricots, etc.)
• 1/2 cup salted roasted cashews (or try roasted almonds, toasted sesame seeds, walnuts, etc.)

Recipe

• 1 place a sheet of non-stick silicone or parchment paper on a sheet pan.
• 2 place 12 ounces of the chocolate(or other chocolate) in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (time it with your watch for accuracy.) stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. continue to heat and stir in 30-second intervals until the chocolate is just melted. immediately stir in the remaining 4 ounces of chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (if you need to heat it a little more, place it in the microwave for another 15 seconds.).
• 3 using a tablespoon, pour the melted chocolate in rounds onto the silicone and place lollipop sticks in the middle of each chocolate round, giving the stick a little twist. sprinkle the tops of the lollipops evenly with the cherries and cashews(or other options). set aside to harden. enjoy!

Cherry Ripe Mud Cake

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

Ingredients

• Servings: 12
• 250 g butter, chopped
• 1 tablespoon instant coffee granules
• 400 ml coconut milk
• 200 g dark chocolate, roughly chopped (eating chocolate)
• 440 g caster sugar
• 110 g self raising flour
• 150 g plain flour
• 25 g cocoa powder
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 (85 g) cherry ripe candy bars, roughly chopped
• 1 (85 g) cherry ripe candy bars, extra (optional)
• 200 g dark chocolate, roughly chopped (eating chocolate)
• 125 g butter, roughly chopped
• 300 g dark chocolate melts
• 1 teaspoon vegetable oil

Recipe

• 1 preheat oven to 150°c (300°f). grease and line a deep 22cm round cake tin with baking paper (base and sides).
• 2 melt butter in a large saucepan. add coffee, coconut milk, chocolate and sugar. stir over heat until sugar dissolves and chocolate melts. remove from heat and cool to room temperature.
• 3 when mixture has cooled, and using a whisk, stir in the sifted sr flour, plain flour and cocoa. mix vanilla into the eggs then add mix to the main mixture. stir in half of the cherry ripe (i.e. 1 bar).
• 4 pour mixture into prepared tin then top with remaining cherry ripe pieces.
• 5 bake about 1 3/4 hours or until skewer comes out clean. stand for 10 minutes then cool on wire rack. (make sure to turn cake so top-side is up).
• 6 make icing/frosting and chocolate panels (see below).
• 7 once cake is cold spread the icing/frosting over the entire cake. press the chocolate panels around the side of the cake, slightly overlapping each panel. if desired, chop an extra cherry ripe bar into pieces and use to decorate the top of the cake.
• 8 chocolate icing/frosting: in a small saucepan, over low heat, combine chocolate and butter. stir until smooth. cool, then refrigerate until mixture is spreadable. be patient - it will thicken.
• 9 chocolate panels: cut 2 strips of baking paper measuring 6cm x 50cm. put chocolate in a glass bowl and microwave at 55% (medium, level 6) for about 1 minute. stir twice during cooking. when chocolate has melted stir in oil. (or you could melt over a pan of simmering water - but add oil with solid chocolate.) now spread the chocolate/oil mix over your 2 strips of paper. tilt paper to allow excess to drip off. allow chocolate to set then, using a sharp knife, cut chocolate into 4cm panels. carefully peel away the paper.

Champagne Tangerine Jelly

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

Ingredients

• Servings: 8
• 3 cups fresh tangerine juice, strained
• 2 1/2 cups demi-sec champagne or 2 1/2 cups sweet sparkling wine

Recipe

• 1 lightly grease a gelatin mold or a decorative cake mold.
• 2 pour half the juice in a microwaveable bowl and sprinkle with the gelatin; let stand until softened, about 5 minutes.
• 3 microwave on high about 3 1/2 minutes.
• 4 whisk in remaining juice and champagne.
• 5 pour into prepared mold and refrigerate until set, about 3 hours (can be made 2 days in advance).
• 6 to unmold, dip the mold into hot water and invert onto a large plate, or wrap a hot water soaked towel around mold and invert onto a large plate.

Baked Sweet Potatoes And Bacon

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

Ingredients

• Servings: 4
• 1 (6 ounce) can frozen orange juice concentrate (thawed)
• 2 tablespoons brown sugar
• 8 slices bacon, cooked crisp and crumbled
• 1/2 teaspoon salt
• 4 medium sweet potatoes, cooked, peeled and quartered (i cook them in the microwave)

Recipe

• 1 place cooked potatoes in a buttered casserole.
• 2 combine orange juice, brown sugar, bacon and salt.
• 3 pour over potatoes.
• 4 bake at 375 for 20 minutes.

Baked Sweet Potato With Topping

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

Ingredients

• 1 fresh sweet potato
• 1 tablespoon pure maple syrup
• 1 tablespoon raisins
• 2 teaspoons sunflower seeds
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees. foil line baking sheet.
• 2 prick potato with fork. place on baking sheet and bake one hour or until very tender.
• 3 split sweet potato and top with remaining ingredients.
• 4 note: potato may be microwaved instead. try eight minutes, rotating potato after four for even cooking.

Chocolate Logs/balls

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 150 g milk chocolate
• 200 g philadelphia cream cheese
• 3 tablespoons rum extract
• 150 g chocolate sponge cake
• 50 g chopped walnuts
• 1 cup coconut
• 100 g glace cherries

Recipe

• 1 melt chocolate in microwave. be careful not to burn it.
• 2 soften the cream cheese in a mixing bowl and mix in the rum essence.
• 3 crumble the cake and add to the cheese mixture. mix in well. add the melted chocolate and mix inches.
• 4 chop the glace cherries into quarters and add these and the walnuts to the mixing bowl.
• 5 mix everything in really well. should be a nice creamy consistency.
• 6 slightly wet hands and roll mixture either into logs or balls. if making balls do not make them too big as mixture is very rich.
• 7 coat balls/logs in coconut. refridgerate in an airtight container until set.
• 8 balls/logs can be freezed and will last for a fair while.
• 9 if you have made logs, slice them into bite size pieces when you serve them.
• 10 enjoy!

Chocolate Malt Cheesecake Bars

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 1 1/2 cups chocolate wafer cookie crumbs
• 3 tablespoons sugar
• 1/4 cup unsalted butter, melted
• 1 cup sugar
• 1 cup instant malted milk powder
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sour cream
• 2 teaspoons vanilla
• 3 large eggs
• 3 ounces semi-sweet chocolate

Recipe

• 1 crust: heat oven to 350°f line a 13x9-inch baking pan with nonstick foil, extending beyond the short ends. combine crumbs, sugar, and butter in a medium bowl, stirring to combine. press mixture evenly into bottom of prepared pan. bake 8 to 10 minutes, until set. let cool on a wire rack.
• 2 filling: whisk sugar and malted milk powder in a medium bowl. beat cream cheese in a large mixer bowl, about 4 minutes, until light and fluffy. beat in sugar mixture until well blended. beat in sour cream and vanilla until smooth. beat in eggs until combined.
• 3 in a microwave-safe bowl, melt chocolate in microwave. remove 1/2 cup malt batter and stir into melted chocolate. pour remaining malt batter over crust. pour chocolate batter over malt batter in a zigzag fashion; swirl with a thin knife to marbleize. bake 35 to 40 minutes or until top is set. cool completely on a wire rack; loosely cover and refrigerate, 4 hours or overnight.

Cinnamon Roll With Vanilla Frosting

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

Ingredients

• 1.5 (3 1/3 teaspoon) packages dry yeast
• 1/4 cup warm water
• 1/2 cup shortening
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 1 cup milk
• 1 egg
• 4 -5 cups sifted flour
• melted butter
• brown sugar
• cinnamon
• raisins (optional) or nuts (optional)
• 2 cups powdered sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• milk (2 to 4 tablespoons) or cream (2 to 4 tablespoons)

Recipe

• 1 add the warm water to the yeast and soak 10 minutes.
• 2 scald milk; pour over the shortening. add sugar and salt and cool to tepid. add the dissolved yeast and beaten egg. add 4 cups flour adding one at a time beating after each addition.
• 3 dough should be soft yet firm enough to handle. knead on floured board until elastic and smooth. avoid too much flour. turn dough into well oiled bowl. let rise for 1-1/2 hours.
• 4 press dough down and divide into workable size. roll dough out into a rectangle. cover with melted butter. layer with a generous thick layer* of brown sugar. sprinkle on cinnamon* as desired. if you like raisins, layer on a layer of raisins. roll up jellyroll fashion.
• 5 using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. place slices in an 8 or 9 inch round greased cake pan. place one slice in the middle and other slices around it. press rolls down to even out and fill pan. let rise until rolls fill the pan generously -- about another hour.
• 6 bake in a 350*f. oven about 15 - 20 minutes. if rolls get too brown, cover with a piece of tine foil until the end of baking. do not over bake rolls.
• 7 remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
• 8 for the frosting:.
• 9 in a medium bowl, place sugar, butter and vanilla. then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
• 10 spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
• 11 my notes: i was pretty generous with both the brown sugar and cinnamon. i ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon.
• 12 i made a few changes to the recipe for personal preference: i used 3/4 silk almond milk and 1/4 sweetened condensed milk (i still added the 1/3 cup sugar). i used 4 cups of bread flour and i kneaded the dough for about 45 mins by hand. i let the dough rise in the sunlight with plastic wrap tightly covering the bowl. this extra heat helped the dough rise much faster. then i punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. i pat down the brown sugar / cinnamon mix and then began to roll it tightly. i placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). baked in the oven for 20 mins at 350*f and as soon as they came out, i brushed melted butter on top. i also used store bought pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. this recipe is well worth the time and effort required to make this dessert. you'll be glad you did.
• 13 i am a seasoned baker and have been making cinnamon rolls for at least 25 years. thought i had a great recipe for my bread machine (zojurushi) but it always was a little on the light and dry side. i have been looking for a dense gooey recipe where the dough has some substance to it.found it! these were wonderful! i made them in the bread machine and it took just 4 cups of flour.as a matter of fact i added an extra 1/4 cup scalded milk as it seemed a little stiff to me once it started mixing. rolled them out and cut into 8 large rolls.let rise again. baked in a 9x13 for 26 minutes @ 350*f. frosted lightly immediately and then a little heavier when they cooled off with cream cheese frosting.they were gone before dinner! dangerously good warm or cold.
• 14 with one batch i added apples, raisins, and nuts -- the other batch i did plain with just the brown sugar. i also did a cream cheese frosting for both batches instead of the plain sugar frosting suggested. i think this has to be the easiest, tastiest recipe for cinnamon rolls i have ever had the pleasure of baking!

Creamy S'mores Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 16 honey graham crackers, finely crushed (approx 1 c. crumbs)
• 1/3 cup butter or 1/3 cup margarine, melted
• 1/4 cup sugar
• 3 cups miniature marshmallows
• 1/2 cup milk
• 1 (8 ounce) container non-dairy whipped topping, thawed
• 4 (1 5/8 ounce) chocolate candy bars, chopped and divided (1 bar kept separate from other 3)

Recipe

• 1 mix graham cracker crumbs, butter, and sugar; press into bottom& side of 9" pie plate to form crust.
• 2 combine marshmallows and milk in large microwave-safe bowl.
• 3 cook marshmallow mixture in microwave, 2 to 2-1/2 min on high, stirring after 1 min, until smooth and melted.
• 4 refrigerate marshmallow mixture for 40 min or until completely cooled.
• 5 gently fold whipped topping into cooled marshmallow mixture.
• 6 add in 3 of the chopped candy bars; stir gently.
• 7 spread into graham crust& top with remaining chopped chocolate bar.
• 8 refrigerate 3 hrs or until firm.

Berry Angel Delight Pudding

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

Ingredients

• Servings: 10
• 1 1/2 cups cholesterol-free egg substitute
• 1 1/4 cups skim milk
• 2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon peel
• 1/4 lb butter or 1/4 lb margarine
• 1/4 cup firmly packed light brown sugar
• 12 ounces store bought angel food cake, cut into 1-inch cubes
• 3 cups mixed fresh blueberries or 3 cups raspberries or 3 cups blackberries or 3 cups strawberries
• slivered & toasted almond (to garnish) (optional)
• fat-free whipped topping (to garnish) (optional)

Recipe

• 1 preheat oven to 350ºf.
• 2 grease 11x7" baking dish; set aside.
• 3 in medium bowl with wire whisk, beat egg substitute, milk, vanilla and lemon peel.
• 4 in glass measure, microwave butter or margarine with sugar at high 30 seconds; stir until sugar is dissolved.
• 5 slowly whisk into egg mixture.
• 6 arrange cake and berries in prepared dish.
• 7 pour egg mixture over cake, pressing down to coat.
• 8 cover with foil and bake 30 minutes.
• 9 remove foil cover and bake an additional 15 minutes or until knife inserted in center comes out clean.
• 10 serve warm and if desired with nonfact dairy whipped topping that has been mixed with the slivered almonds.

Alton Brown's Trash

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

Ingredients

• Servings: 25
• 3 1/2 cups cheerios toasted oat cereal
• 3 cups rice chex
• 3 cups corn chex
• 16 ounces m&m's plain chocolate candy
• 2 1/2 cups salted mixed nuts
• 2 cups small pretzels
• 2 (11 ounce) packages chocolate chips (ghirardelli brand preferred)

Recipe

• 1 dump the cereals, m&ms, nuts & pretzels in a large bowl.
• 2 melt the chocolate in the microwave or in a double boiler. melt very slowly, stirring occasionally, being careful not to burn the chocolate.
• 3 dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks.
• 4 spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces.
• 5 store in zip-top bags or air-tight containers.

Cherry Snowballs Candy

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

Ingredients

• Servings: 30
• 1 (16 ounce) jar maraschino cherries
• 1/4 cup marzipan
• 16 ounces chocolate, divided
• 1 1/2 cups sweetened flaked coconut

Recipe

• 1 cut each cherry halfway through so you can spread it open.
• 2 place a pea-size ball of marzipan inside each cherry. press halves together and set aside.
• 3 in a small microwavable bowl, melt 8 ounces chocolate on medium power in the microwave for 30-second intervals until melted. stir well.
• 4 dip cherries in melted chocolate. place on parchment paper to harden.
• 5 when chocolate has hardened, melt remaining chocolate and dip cherries again. place on parchment paper to cool. before the chocolate actually sets and hardens, roll each candy in the coconut - then place back on the parchment paper and let harden for at least 1 hour.

Apricot Gorgonzola Squares

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• 1 (8 ounce) can refrigerated crescent dinner rolls
• 4 fresh apricots, chopped
• 1/4 cup apricot preserves
• 2 tablespoons butter
• 1/2 cup gorgonzola, crumbled (2 oz)
• 1/2 cup nuts, chopped
• 1/4 teaspoon fresh ground pepper

Recipe

• 1 heat oven to 350 degree.
• 2 spray large cookie sheet with cooking spray.
• 3 unroll dough; place on cookie sheet.
• 4 press dough into 13x9-inch rectangle.
• 5 firmly press perforations to seal.
• 6 in small microwavable bowl, microwave preserves and butter uncovered on high about 30 seconds or until butter is melted; stir until smooth.
• 7 spread preserves mixture evenly over dough.
• 8 top evenly with chopped apricots, cheese and nuts.
• 9 sprinkle evenly with pepper.
• 10 bake 13 to 19 minutes or until crust is deep golden brown.
• 11 cool 10 minutes.
• 12 cut into 12 squares.
• 13 serve warm.

Chicken Lover's Ultimate Baked Chicken

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

Ingredients

• Servings: 8
• 5 lbs whole chickens (one 5lb chicken)
• 2 cups wishbone italian salad dressing
• 1/2 cup soy sauce
• 1/2 cup worcestershire sauce
• 1/4 cup butter
• 2 bay leaves
• 1 tablespoon poultry seasoning
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon basil
• 1/2 teaspoon garlic powder

Recipe

• 1 preheat your oven to 375°f.
• 2 place clean chicken in a roasting or 9x13 pan.
• 3 combine the italian dressing, soy sauce, worcestershire, and butter in a microwaveable bowl or small saucepan and warm until the butter is melted and the marinade is well combined.
• 4 use a baster if you have one, if not just pour the marinade inside and all over the chicken.
• 5 coat the top and sides of the chicken very well with the poultry seasoning. next, season with the salt, pepper, basil and garlic powder. put the bay leaves inside the cavity of the chicken.
• 6 place chicken uncovered on center rack of oven. bake for 30 minutes then baste the chicken with the pan juices. bake for another 30 minutes.
• 7 remove the chicken from the oven at the one hour mark and turn the chicken over in the pan. baste the exposed underside with the pan juices and then season well with poultry seasoning, and a little sprinkle each of pepper and basil. put the chicken back into the oven and bake for another 30 minutes. again take out the chicken and turn it over. depending on your oven and the exact size of your chicken it may take 15-30 minutes more for it to be done.
• 8 check for doneness at the thigh joint. no blood or redness means it is done. do not be concerned with the dark color of the chicken at any point. it is the herbs and marinade that give it the dark color and it will not taste burned.
• 9 as you serve the chicken dredge each piece in the pan juices or spoon a little of it over the piece.

Chocolate Kahlua Parfaits

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

Ingredients

• Servings: 8
• 10 1/2 ounces miniature marshmallows
• 1/2 cup nonfat milk
• 1 teaspoon instant coffee powder
• 1/3 cup kahlua
• 2 cups fat-free whipped topping, defrosted divided
• 1/4 cup fat-free whipped topping, defrosted divided
• 1 cup crushed chocolate graham cracker crumbs (or chocolate wafer cookies)

Recipe

• 1 you will also need: 8 champagne flutes. in a large, microwave-safe glass bowl, mix the marshmallows with the milk and the coffee powder. cover the bowl with a glass plate and microwave the mixture for 2 minutes on high or until there are no lumps remaining when it is stirred. put the bowl in the refrigerator and allow the mixture to cool completely. it could take up to an hour.
• 2 remove the marshmallow mixture from the refrigerator and beat in the kahlua using the whisk attachment of an electric mixer. then add 1 cup of the whipped topping and whisk it inches next fold in another cup of the whipped topping using a spatula.
• 3 spoon approximately 1 tablespoon of the crumbs into one of the flutes. then spoon enough pie mixture into the flute so that it is approximately half-full (approximately 1/4 cup). top that will another tablespoon of crumbs. then add enough additional pie filling to almost fill the flute.
• 4 top it with a dollop of remaining whipped topping and lightly sprinkle the top with additional crumbs.
• 5 repeat the procedure until all 8 flutes are filled.
• 6 refrigerate them until the filling sets, approximately 2 hours.

Chocolate Lover's Cheesecake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages light cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 4 ounces semi-sweet chocolate baking squares (4 squares)
• 1 (6 ounce) chocolate wafer pie crust

Recipe

• 1 preheat oven to 325 degrees.
• 2 melt chocolate in microwave, on 50% power, stirring at 30 second intervals, for about 4 minutes or until melted; set aside to cool.
• 3 mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended.
• 4 add eggs; mix until blended.
• 5 stir in melted chocolate.
• 6 pour into pie crust.
• 7 bake 40 minutes or until center is almost set.
• 8 cool, then refrigerate 3 hours or overnight.

Cinnamon Roll With Vanilla Frosting Or Cinnzeo Buns

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

Ingredients

• Servings: 8
• 3 1/4 teaspoons dry yeast (about 1-1/2 packages)
• 1/4 cup warm water
• 1/2 cup shortening
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 1 cup milk
• 1 egg
• 4 -5 cups sifted flour
• melted butter
• brown sugar
• cinnamon
• raisins (optional)
• 2 cups powdered sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• milk (2 to 4 tablespoons) or cream (2 to 4 tablespoons)

Recipe

• 1 add the warm water to the yeast and soak 10 minutes.
• 2 scald milk; pour over the shortening. add sugar and salt and cool to tepid. add the dissolved yeast and beaten egg. add 4 cups flour adding one at a time beating after each addition.
• 3 dough should be soft yet firm enough to handle. knead on floured board until elastic and smooth. avoid too much flour. turn dough into well oiled bowl. let rise for 1-1/2 hours.
• 4 press dough down and divide into workable size. roll dough out into a rectangle. cover with melted butter. layer with a generous thick layer* of brown sugar. sprinkle on cinnamon* as desired. if you like raisins, layer on a layer of raisins. roll up jellyroll fashion.
• 5 using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. place slices in an 8 or 9 inch round greased cake pan. place one slice in the middle and other slices around it. press rolls down to even out and fill pan. let rise until rolls fill the pan generously -- about another hour.
• 6 bake in a 350*f. oven about 15 - 20 minutes. if rolls get too brown, cover with a piece of tine foil until the end of baking. do not over bake rolls.
• 7 remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
• 8 for the frosting:.
• 9 in a medium bowl, place sugar, butter and vanilla. then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
• 10 spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
• 11 * i was pretty generous with both the brown sugar and cinnamon. i ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon. i very lightly sprinkled the brown sugar filling with flour. this prevents the filling from melting thru rolls as they are baking. or any easy way is to mix the brown sugar, cinnamon & about 1/4 cup of flour, then spread the mixture on dough. i also like diced granny smith apple with chopped walnuts.
• 12 my note: this time a double batch, wel l actually 2 single batches because i don't know what would happen with a double batch. i am well versed in the kitchen but baking seems to be an exact science. the only thing i altered from the recipie was to grate a little fresh nutmeg over the buttered dough before applying the brown sugar.
• 13 this remains to be delicious even on the second day! most cinnamon recipes i have tried promised to be the best of the best. however, in the end, after trying them- they are a disappointment and not good. they turned out to be like old hard bread with a cinnamon taste. this one is exceptional. this the best! my cinnamon turned out to be really yummy, super delicious and moist! my husband and i ended up eating the bread while it was still hot, fresh from the oven! he suggested that i pour or drizzle the frosting only before eating time. i did it and yes, it was better and tasted really fresh! alternative: i used sour cream for this recipe! i used 3/4 cup of water and 1/3 cup of sour cream, mixed them well and placed the combo in the microwave for 30 seconds.this is my sub for the milk! no wonder the bread is creamy! i used olive oil instead of shortening for health reasons. turned out excellent! for vanilla frosting, i used sour cream. this the real and ultimate cinnamon recipe that is very, very delicious! and the bread is soft, delicate, moist and creamy- probably because of the sour cream i used! tips: i used bread flour instead of the usual all purpose flour. and i also added 5 tablespoons gluten to help it to rise easier, faster and softer. i used 5 cupsof bread flour.
• 14 better than cinnabon! =) i made a few changes to the recipe for personal preference: i used 3/4 silk almond milk and 1/4 sweetened condensed milk (i still added the 1/3 cup sugar). i used 4 cups of bread flour and i kneaded the dough for about 45 mins by hand. i let the dough rise in the sunlight with plastic wrap tightly covering the bowl. this extra heat helped the dough rise much faster. then i punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. i pat down the brown sugar / cinnamon mix and then began to roll it tightly. i placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). baked in the oven for 20 mins at 350 f and as soon as they came out, i brushed melted butter on top. i also used store bought pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. this recipe is well worth the time and effort required to make this dessert. you'll be glad you did.

Baked Trout (or Microwaved)

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

Ingredients

• Servings: 2
• 8 ounces trout, boned
• 4 slices lemons
• 1 tablespoon butter
• 1 tablespoon lemon pepper
• 1 cup water

Recipe

• 1 place trout in baking pan with water.
• 2 open trout and spread with 1/2 teaspoon butter.
• 3 place 2 slices of lemon inside trout, add 1/2 of the lemon pepper.
• 4 close trout and spread remaining butter on top.
• 5 place lemon slices on top of butter and then sprinkle with remaining lemon pepper.
• 6 bake at 350 degrees for 10-15 minutes.
• 7 for microwave baking, place on microwave dish and do the same as above, except cook for 8 minutes on high setting.

Barfi

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

Ingredients

• Servings: 10
• 400 g powdered milk
• 250 g whipped cream
• 50 g sugar
• 1/4 teaspoon oil
• 10 g almonds, chopped
• 10 g pistachios, chopped

Recipe

• 1 grease a 6 inch square baking pan.in a large microwave safe bowl mix dry milk, cream and sugar.
• 2 mix well and heat in microwave on high 4minutes, stopping oven to stir the mixture every 1 min.
• 3 the mixture will reach a fudge-like consistency.
• 4 pour into a prepared pan, spreading it in an even layer garnish with almonds.
• 5 allow to cool around 1 hour.use a plastic knife to cut into squares or cut into shapes using cookie cutters.
• 6 .

Baked Stuffed Zucchini

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

Ingredients

• 4 small zucchini
• 1/2 lb lamb sausage
• 2 garlic cloves
• 1/2 cup diced day-old bread (any type)
• 1/4 cup low sodium chicken broth
• salt and pepper

Recipe

• 1 cut a small sliver from the bottom of each zucchini so it will lie flat without rolling over. cut a larger sliver from the top to expose the insides of the zucchini. use a spoon to carefully hollow out the zucchini, being careful not to break all the way through the skin.
• 2 coarsely chop the zucchini insides. mince the garlic.
• 3 in a nonstick skillet, brown the sausage. drain well.
• 4 mix the chopped zucchini, sausage, and garlic. stir in the diced bread and moisten with the chicken broth. season with salt and pepper to taste.
• 5 divide the stuffing mixture among the 4 hollowed-out zucchini. place them in a shallow microwave-safe baking dish. add 2 tablespoons of water and cover with plastic wrap.
• 6 microwave 4-5 minutes, until zucchini is tender. let stand 2-3 minutes before serving.

Baked Sweet Potato

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

Ingredients

• Servings: 1
• 1 sweet potato
• 2 teaspoons butter
• 1 tablespoon brown sugar
• 3 tablespoons pecans

Recipe

• 1 rinse and clean sweet potato, making 6-8 deep holes in it with a fork.
• 2 cook in the microwave on high for 12-14 minutes, turning the potato upside down in the middle of the cooking process.
• 3 open the potato with a knife and add butter.
• 4 return potato to the microwave and cook one more minute at 80% of power.
• 5 add sugar and pecans.
• 6 serve immediately.

Chocolate Kahlua Mousse Cake

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

Ingredients

• 3 (8 ounce) cartons frozen whipped topping, thawed
• 1 (19 7/8 ounce) box dark chocolate brownie mix
• 3/4 teaspoon ground cinnamon
• 1 (1/4 ounce) envelope unflavored gelatin
• 10 tablespoons kahlua
• 1 (11 1/2 ounce) package milk chocolate chips, melted and cooled to room temperature
• 2 semi-sweet chocolate baking squares

Recipe

• 1 preheat oven to 350 degrees fahrenheit. remove whipped topping from refrigerator and allow it to reach room temperature. coat bottom of 9"x3" springform pan with cooking spray. prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. bake 30 minutes or until toothpick inserted near center comes out clean. set aside to cool. in microwave-safe bowl, sprinkle gelatin over 1/2 cup of kahlua (may substitute brewed coffee). let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. return 1 cup of the whipped topping to refrigerator. in large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. refrigerate until set, about 2 hours. stir remaining 2 tablespoons kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. remove sides of springform pan. serve chilled.

Chocolate Lover's Cheesecake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 2 cups mini chocolate chips, divided
• 1 9 inch chocolate cookie pie crust
• 2 tablespoons whipping cream

Recipe

• 1 heat oven to 450*.
• 2 beat cream cheese and sugar in lg bowl until well blended.
• 3 add eggs and vanilla; beat well.
• 4 stir in 1-2/3 cups chips.
• 5 pour into crust.
• 6 bake for 10 minutes, do not open door while baking.
• 7 reduce temperature to 250*, bake another 30 minutes, or until set.
• 8 cool completely; place in refrigerator.
• 9 mix remaining chocolate chips and cream in small microwave bowl.
• 10 microwave on high 20-30 seconds, until melted and smooth.
• 11 spread over top of cheesecake.
• 12 chill until topping is set.

Chocolate Luster Glaze

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

Ingredients

• 1 ounce unsweetened chocolate, chopped
• 3 1/4 cups powdered sugar
• 2 1/2 tablespoons unsweetened dutch-processed cocoa powder
• 2 teaspoons light corn syrup
• 1 teaspoon vanilla extract

Recipe

• 1 in a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute. stir well. if necessary, continue microwaving on 50% power, stirring at 30 second intervals. stop microwaving before the chocolate completely melts and let the residual heat finish the job. (alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently. immediately remove from the heat. sift the powdered sugar, and cocoa powder together into a medium bowl. combine the corn syrup and 1/3 cup water in a small saucepan. heat to just boiling, stir well. stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth. stir in the melted chocolate and vanilla until completely smooth. thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth. set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work. reheat it to warm in a saucepan or in a microwave over if it cools completely) if the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster. using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze. let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours. store in a single layer or layered with wax paper in an airtight container.
• 2 makes enough glaze to dip 25 5" cookies or 50 medium cookies.3".

Chocolate Jody - Cake From Heaven

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

Ingredients

• Servings: 12
• 1 (510 g) package devil's food cake mix (2 layer size)
• 2 tablespoons cocoa (i use fry's)
• 1 1/2 tablespoons butter
• 2 tablespoons water
• 3/4 cup icing sugar
• 2 cups whipping cream (500ml)
• 1 (92 g) package instant vanilla pudding (4 serving size)

Recipe

• 1 prepare cake according to package directions. this can be baked in either a 9 x 13, 2 - 8 x 8's or a bundt pan. allow to cool.
• 2 in a microwaveable container, heat cocoa, butter and water for 20 seconds. stir, then heat for an additional 10 seconds.
• 3 beat until smooth, using an electric mixer, while adding icing sugar in 1/4 cup increments. set aside to cool. if once cooled, the glaze is too thick, it may be thinned by stiring in warm water, 1/2 tsp at a time until desired consistancy is reached.
• 4 add pudding mix to the whipping cream, and beat until firm peaks form. set aside.
• 5 cut the cooled cake into layers. (cut the 9x13 in half , to form two 9 x 6-1/2" layers).
• 6 set aside some of the cream mixture for decorating the top.
• 7 spread cream mixture on top of bottom layer, top with the second cake layer. if you have more than two layers -- continue in this fashion, ending with a cake layer.
• 8 spread the chocolate glaze on the top layer. decorate with remaining cream.

Cherry Ripe Crackles

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

Ingredients

• 1/4 cup desiccated coconut
• 3 cups rice bubbles
• 1/4 cup glace cherries, chopped
• 110 g dark chocolate chips (2x55 gram cherry ripe chocolate bars)
• 1 tablespoon margarine
• 2 tablespoons golden syrup
• 1 teaspoon coconut essence

Recipe

• 1 use 24 paper patty cases.
• 2 place coconut onto a sheet of cooking paper and place under the grill (broiler), toast until golden brown, be careful as the coconut can burn quickly. leave to one side.
• 3 in a large mixing bowl place rice bubbles, chopped cherries and coconut, fold together.
• 4 roughly chop the cherry ripe chocolate bars then place in a small microwave-safe bowl with margarine and golden syrup. melt on high for 2 minutes, give mixture a good stir. add coconut essence to the bowl.
• 5 pour into rice bubbles and fold together until ingredients are well coated.
• 6 spoon mixture into 24 patty cases. refrigerate to set.

Blackberry Pineapple Mojito

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 2 teaspoons sugar
• 3 blackberries
• 3 small fresh pineapple chunks
• 6 -7 fresh mint leaves, plus a sprig for garnish
• 1 tablespoon fresh lime juice, plus a wedge for garnish
• 1/4 cup rum
• 1/4 cup seltzer water

Recipe

• 1 for simple syrup: put sugar and 2 teaspoons water in a glass bowl and microwave on full power for 10 to 15 seconds, or until sugar is dissolved.
• 2 drop blackberries, pineapple, and mint leaves into a sturdy glass and crush to a pulp with the end of a wooden spoon.
• 3 add the simple syrup, lime juice, and rum.
• 4 pour the contents into an old-fashioned glass and then back into first glass; repeat until thoroughly mixed, then pour back into old-fashioned glass.
• 5 add ice cubes and seltzer; stir.
• 6 garnish with sprig of mint and lime wedge.

Butter Chilli Pretzels

Total Time: 15 mins Preparation Time: 3 mins Cook Time: 12 mins

Ingredients

• 1/3 cup small pretzels or 1/3 cup large pretzel, broken up
• 2 tablespoons butter or 2 tablespoons butter substitute
• 1/2 teaspoon crushed red pepper flakes
• tabasco sauce

Recipe

• 1 lay aluminium foil over a baking tray and place pretzels over it on one single layer.
• 2 place butter and chilli peppers in a bowl and melt butter in microwave and when melted, add 2-3 drops of tabasco sauce and mix.
• 3 pour butter chilli mixture over pretzels and toss to coat evenly.
• 4 bake in oven at 100ºc/215ºf for 8-12 min.
• 5 or until crisp (i. e. no longer soggy).
• 6 preferably eat hot- it takes best this way, and is not usually too hot when you take it out of the oven, but you can wait for it too cool and eat it too if you want.

Amaranth For Breakfast

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

Ingredients

• Servings: 2
• 1/2 cup amaranth
• 1 cup water
• 6 tablespoons coconut milk
• 2 tablespoons honey or 2 tablespoons agave nectar
• 1/2 teaspoon cinnamon

Recipe

• 1 cook the amaranth (this may be done the night before): mix the water and amaranth in a saucepan and heat to boiling.
• 2 turn heat to low, and let simmer for 20-25 minute most of the water should be absorbed. take care at the end of the cooking time, because it may get too dry and burn. you should still see the individual grains of amaranth, although they will stick together a little. overcooking will turn the amaranth to mush.
• 3 cooked amaranth will keep in the refrigerator overnight, if necessary.
• 4 in the morning, reheat the amaranth in the microwave, if necessary. drizzle the amaranth with honey, sprinkle with cinnamon, and pour the coconut milk on top.

Berries, Lemon Curd Cakes (rachael Ray)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 small individual sponge cakes, sold in packages of 6 on baking aisle
• 1 (8 ounce) jar lemon curd
• 1/2 pint raspberries
• 1/2 pint strawberry, hulled and sliced
• 4 tablespoons whipped cream (the canister kind, as this will be a pretty garnish)
• 2 teaspoons lemon zest

Recipe

• 1 arrange sponge cake on serving dish.
• 2 remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
• 3 fill cakes with curd sauce.
• 4 top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.

Chocolate Marshmallow Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1/2 cup butter
• 2 ounces unsweetened baking chocolate
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup sugar
• 1/2 cup applesauce
• 2 teaspoons vanilla
• 1 (10 1/2 ounce) package mini marshmallows, divided
• 2 tablespoons milk
• 2 tablespoons butter
• 1/2 cup sugar
• 1/4 cup semi-sweet chocolate chips

Recipe

• 1 for cake: over a double boiler or in microwave, melt chocolate and butter.
• 2 allow to cool 15 minutes.
• 3 preheat oven to 350 degrees.
• 4 grease and flour a 9 x 13 inch baking pan.
• 5 combine flour, salt, powder and soda and set aside.
• 6 in a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well.
• 7 stir in chocolate mixture.
• 8 gradually add dry ingredients, mixing well after each addition.
• 9 pour into prepared pan and bake for 25-30 minutes.
• 10 measure 1/2 cup marshmallows and set aside for drizzled glaze.
• 11 sprinkle the remaining marshmallows evenly over cake.
• 12 bake for 2 more minutes or until marshmallows start to soften.
• 13 drizzled glaze: combine milk, butter and sugar in a saucepan and bring to a boil.
• 14 boil for 1 1/2 to 2 minutes.
• 15 remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted.
• 16 drizzle over cake quickly and fancily.
• 17 allow to cool completely.

Creamy Spaghetti Squash With Sausage And Vegetables

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 spaghetti squash
• 1 lb italian sausage (raw or precooked, omit for vegetarian)
• 1/3 cup diced onion
• 3 tablespoons butter (see note below)
• 2 tablespoons flour
• 2 cups milk
• 1 cup vegetable broth
• salt
• pepper
• 1/2 cup parmesan cheese
• 1 medium zucchini
• 1/4 cup yellow pepper (cut in strips)
• 1/4 cup diced carrot (for color) (optional)
• 1 cup broccoli floret
• 2 tablespoons green onions (for color) (optional)

Recipe

• 1 cut the squash in half lengthwise and place it cut side down in a baking pan. cover with foil. cook at 350 degrees until done (30 -40 minutes in the oven 6-8 minutes in the microwave). (to check for doneness, i just poke it to see if it's soft or that a fork will easily puncture the squash) when cooked the meat of the squash will be stringy and can easily be separated and removed with a fork. set these aside. (i did mine a day or two before).
• 2 cook italian sausage until meat is no longer pink. set aside.
• 3 heat butter in a pan over medium-low heat until bubbly. (note: if there is grease in the pan the amount of butter can be cut in half).
• 4 add diced onions and cook until translucent.
• 5 stir in flour and cook for a minute more.
• 6 slowly add milk and vegetable broth while stirring. the sauce will be very thick and will thin out as you add milk. more milk or broth may be added as needed to thin sauce as desired.
• 7 stir in parmesan cheese. add salt and pepper to taste.
• 8 steam cut up vegetables as desired or place them in a microwaveable dish and microwave on high until just tender. (approx. 2 minutes).
• 9 gently stir vegetables, squash, and sausage into sauce and heat until bubbly.

Chili Relleno Casserole With Meringue Topping

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

Ingredients

• 2 (7 ounce) cans whole green chilies
• 1 lb shredded monterey jack cheese
• 4 roma tomatoes, finely diced or 2 (14 ounce) cans petite diced tomatoes, drained
• 1 teaspoon ground ancho chili pepper
• 2 tablespoons honey or 2 tablespoons sugar
• 6 eggs
• 1/2 cup milk
• 2/3 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cayenne pepper

Recipe

• 1 drain the diced tomatoes, then mix with the honey and ancho pepper.
• 2 grease the sides of two 4 inch by 8 inch bread pans (i prefer glass ones), layer each with the tomato mixture, then ½ of the cheese. layer the cheese with a double layer of green chilies, then the other half of the cheese. microwave for 3 ½ minutes. the cheese on top should be slightly melted, so that when you pour the egg mixture over it in the last step of this recipe, the egg mixture will stay on top.
• 3 mix the eggs, milk, flour, salt, cayenne pepper and baking powder until the mixture is smooth and pour evenly over the cheese. bake uncovered at 400 degrees for 20 minutes, or until the egg mixture is set and is lightly browned on top.
• 4 refrigerate. to serve, cut contents of each pan with a sharp knife into eight 1-inch wide slices and warm the slices in a microwave oven.
• 5 diced green chilies can be used, but i prefer the whole green chilies, because you can remove any skin that might still be on them, and the diced green chilies often have some skin on them, which tends to get stuck between your teeth.

Amaranth Breakfast Fruit Bowl - Elimination Diet

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 cup amaranth
• 2 1/2 cups water
• 1/4 cup frozen berries, to taste
• 1 tablespoon maple syrup, grade b, to taste
• 2 tablespoons rice milk, to taste
• 1/4 teaspoon cinnamon, to taste

Recipe

• 1 to cook amaranth:.
• 2 place amaranth and water in a 2 quart pot with a lid.
• 3 bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed.
• 4 put amaranth in storage container and refrigerate for up to a week.
• 5 to put together fruit bowl:.
• 6 spoon desired amount of cooked amaranth into a bowl.
• 7 add frozen berries.
• 8 cover with plastic wrap and place in microwave on high for 2 1/2 minutes.
• 9 when heated, add maple syrup, cinnamon and chilled rice milk.
• 10 stir and enjoy!

Chocolate Marshmallow Cookie Pie

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

Ingredients

• ready made keebler chocolate cookie pie shell
• 2 tablespoons milk
• 2 1/2 cups cool whip (thawed)
• 2 cups cold milk
• 2 1/2 cups mini marshmallows
• 2 (3 ounce) boxes jell-o instant chocolate pudding mix
• 14 vanilla wafers
• hersheys chocolate syrup (optional)

Recipe

• 1 in a microwave safe bowl add the marshmallows and 2 tbsp milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). cool in the refrigerator for 15 minutes. remove the bowl from the refrigerator--add 1 cup of the thawed cool whip--stir well. in a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. let the mixture stand a minute or two until thickened. add the rest of the thawed cool whip to the chocolate pudding mixture--stir well. spread the chocolate pudding mixture into the chocolate crust. arrange the nilla wafers evenly over the top of the chocolate pudding mixture. spread the marshmallow mixture over the nilla wafers. refrigerate until cold. drizzle the top with hershey's chocolate syrup before serving if you wish.