Blackberry Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups blackberries
• 1/2 cup butter
• 1 cup sugar
• 2/3 cup sugar
• 2 cups self-rising flour
• 1 cup milk

Recipe

• 1 use 2 bowls.
• 2 in one bowl mix berries and 2/3 cup of sugar.
• 3 melt butter in microwave. mix butter with berries and sugar mixture. in second bowl mix flour and sugar; then slowly add milk.
• 4 mix well.
• 5 pour berry mixture into 2 quart casserole dish, top with batter mixture. bake 45 minutes in 400 degrees oven or until golden brown.
• 6 serves 4 to 6 people. may be topped with favorite whipped topping.

Cinnamon Raisin Overnight French Toast

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• 2 tablespoons margarine or 2 tablespoons butter
• 5 golden delicious apples, peeled, cored, and sliced
• 1/4 cup packed light brown sugar
• 3 tablespoons apple brandy (applejack) or 3 tablespoons apple juice
• 1 loaf sliced cinnamon-raisin bread
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 10 large eggs
• 1 tablespoon margarine or 1 tablespoon butter
• 2 tablespoons sugar

Recipe

• 1 prepare apple filling: in 12- inch skillet, melt margarine over medium heat. add apples and sugar, and cook 20 minutes or until apples are deep golden, stirring occasionally. stir in apple brandy; cook 1 minute longer.
• 2 prepare french toast: grease 3 1/2 to 4- quart shallow ceramic casserole or 13" by 9â€? glass baking dish. arrange half of bread slices, overlapping slightly, in casserole.
• 3 in medium bowl, with wire whisk or fork, beat milk salt, cinnamon, and eggs until well mixed. pour half of egg mixture over bread in casserole. reserve one-fourth of apple filling; cover and refrigerate to spoon on casserole after baking. spread remaining apple filling over bread in an even layer. arrange remaining bread slices over apple layer. pour remaining egg mixture over bread, pressing bread down with spatula so it absorbs maximum amount of egg mixture. dot bread with margarine; sprinkle with sugar. cover casserole and refrigerate overnight.
• 4 to bake, preheat over to 325 degrees. uncover casserole and bake 50 to 55 minutes or until knife inserted in center comes out clean. reheat reserved apple filling in microwave oven until heated through. spoon on top of french toast to serve.

Creamy Rice Pudding (microwave)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 cup water
• 1/2 cup raw long grain rice
• 1 dash salt
• 3 tablespoons butter
• 2/3 cup sugar
• 3 cups milk
• 2 large eggs
• 1 teaspoon vanilla extract
• cinnamon (optional)

Recipe

• 1 combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. cover. microwave on high for 5-6 minutes or until mixture boils. let stand, covered, for 10 minutes. microwave on high for an additional 4-5 minutes, or until rice is tender. transfer to a large (12 cup) microwave-safe container.
• 2 stir in the butter, sugar and milk. cover. microwave on high for 8-10 minutes or until mixture boils. beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (this will prevent the eggs from curdling). return to the large container, blending in well.
• 3 microwave on high, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, stirring once.
• 4 stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. cool - pudding will thicken as it cools. serve warm or chilled.
• 5 note1: microwave ovens vary considerably in power. watch carefully the first time you make this and note the times needed in your microwave oven.
• 6 note2: i use a microwave popcorn popper to cook this - it works beautifully. be sure your container is big - you don't want this boiling over in your microwave!

Chocolate Idiot Cake (flourless Chocolate Cake)

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 10 ounces chocolate, bittersweet, coarsely chopped
• 7 ounces butter, cut into pieces
• 5 large eggs, at room temperature
• 1 cup sugar

Recipe

• 1 preheat the oven to 350f (175c).
• 2 butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. if you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
• 3 melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. remove from heat.
• 4 in a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
• 5 pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
• 6 bake for 1 hour and 15 minutes. you’ll know the cake is done when it feels just set, like quivering chocolate pudding. if you gently touch the center, your finger should come away clean.
• 7 lift the cake pan from the water bath and remove the foil. let cake cool completely on a cooling rack.
• 8 serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.
• 9 storage: this chocolate idiot cake can be wrapped and chilled in the refrigerator for 3-5 days.

Breakfast In A Bowl #5fix

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

Ingredients

• 4 cups simply potatoes diced potatoes with onion
• 12 medium eggs, scrambled
• 1 lb bacon, fried crispy and crumbled
• 2 cups cheddar cheese
• cooking spray

Recipe

• 1 1. heat oven to 375°f spray 2 1/2 or 3 quart casserole dish with nonstick cooking spray.
• 2 2. cover; bake 30 minutes, stirring gently halfway through baking. continue baking until potatoes are tender and light golden brown.
• 3 3. while potatoes cook, prepare bacon in fry pan or in microwave to desired crispness. my sons love it crispy. crumble bacon.
• 4 4. scramble eggs.
• 5 5. when potatoes are done toss with eggs and bacon in a large bowl. then you can ix in the cheese or. . . we like to make ahead and then reheat by the cupful so we cover and refrigerate until mixture is chilled. then add in the shredded cheese and return to fridge.
• 6 scoop 1-2cups of mixture into a microwave safe bowl and reheat for 1 minute on high. the boys love it for a quick breakfast or a yummy afternoon treat.

Berry Blue Fizz Drink

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

Ingredients

• Servings: 8
• 3 cups water
• 4 (3 ounce) packages blueberry gelatin
• 5 (12 fluid ounce) cans lemon-lime flavored soda
• 6 cups pineapple sherbet

Recipe

• 1 microwave 3 cups of water in an 8 cup glass measuring cup at high for 5 minutes, or until it boils.
• 2 stir in blueberry gelatin until dissolved.
• 3 cool slightly, and stir in lemon-lime soft drink.
• 4 scoop 3/4 sherbet into 8 16 oz glasses.
• 5 pour gelarin mixture over sherbet.
• 6 serve immediately.

Cherry Truffle Squares

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

Ingredients

• 1 (18 ounce) package refrigerated sugar cookie dough
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup butter
• 1/4 cup unsweetened cocoa
• 3 tablespoons light corn syrup
• 1 tablespoon milk
• 1 (10 ounce) jar maraschino cherries, drained, chopped
• 1 cup chocolate chips
• 2 tablespoons shortening

Recipe

• 1 heat oven to 350. cut cookie dough in half crosswise. cut each section in half lengthwise. with floured fingers, press dough in bottom of ungreased 13 x 9 inch pan to form base. bake at 350 for 12 to 16 minutes or until light golden brown. remove from oven. cool 45 minutes or until completely cool. in medium microwave safe bowl, combine chocolate chips and butter. microwave on high for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. add cocoa, corn syrup and milk; blend well. add powdered sugar; mix until smooth. press over cooled base. top with cherries; gently press into filling.
• 2 in small microwave safe bowl, combine chocolate chips and shortening. microwave on high for 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
• 3 spoon and spread over filling. refrigerate 20 minutes or until set.
• 4 cut into squares or diamond shaped pieces. garnish with chocolate shavings.

Breakfast Empanadas (light Version - 3 Pt)

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 cup shredded hash brown potatoes, thawed
• 1 cup frozen spinach, chopped thawed and squeezed dry
• 1 1/4 cups egg beaters egg substitute
• 2 slices lean bacon, browned crisp and crumbled
• 8 refrigerated reduced-fat buttermilk biscuits, jumbo flaky variety
• 8 pieces laughing cow light garlic and herb cheese

Recipe

• 1 preheat oven to 375°f.
• 2 saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
• 3 add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. move to a large mixing bowl.
• 4 spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. draw spatula across bottom of skillet to form large curds. continue cooking until eggs are slightly thickened but still moist. (do not stir constantly).
• 5 remove from heat and let cool, add to mixing bowl. add bacon to bowl and stir well.
• 6 separate each biscuit to form a total of 16. biscuits should be separated using the layers and be as close to even as possible. flatten each biscuit into about a 5 inch circle.
• 7 spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
• 8 top evenly with egg mixture.
• 9 fold dough circles in half over mixture, pinching edges to seal.
• 10 place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
• 11 press sealed edges with the tines of a fork.
• 12 bake at 375°f 14-16 minutes until golden brown.
• 13 remove empanadas with a spatula onto a wire rack.
• 14 serve warm.
• 15 to freeze: after baking allow empanadas to cool fulling. place into a zip-top bag and freeze.
• 16 to serve: from frozen, wrap empanada with a paper towel. place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.

Barley Risotto With Asparagus And Shiitakes

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

Ingredients

• Servings: 4
• 12 ounces asparagus
• 2 1/2 cups reduced-sodium vegetable broth
• 1 tablespoon extra virgin olive oil
• 1 bunch scallion, chopped ( and light green parts)
• 4 ounces shiitake mushrooms, stems removed, caps thinly sliced
• 1 cup quick-cooking barley
• 1/2 cup dry wine
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon chopped fresh oregano (dill will work too)
• 1/4 teaspoon garlic powder
• salt & freshly ground black pepper

Recipe

• 1 snap off ends of asparagus stalks. peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. steam until just tender, about 3 minutes. set aside.
• 2 bring broth to a simmer in a saucepan or in the microwave; keep warm. heat oil in a heavy, wide pan over medium heat. add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. add barley and stir for 1 minute. add wine and stir until evaporated, about 1 minute.
• 3 add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. remove from the heat and stir in the cheese, herbs, garlic powder and the reserved asparagus. season with salt and pepper and serve.

Breakfast Nachos

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

Ingredients

• Servings: 4
• 13 1/2 ounces tortilla chips
• 2 cups refried beans
• 8 eggs, scrambled
• 32 ounces salsa, warmed
• 1 1/2 cups monterey jack pepper cheese, grated
• 6 tablespoons scallions, thinly sliced

Recipe

• 1 cover the bottom of a large oven-safe platter with tortilla chips.
• 2 microwave refried beans for 1 minute, then spread over the tortilla chips.
• 3 crumble scrambled eggs evenly over beans.
• 4 evenly pour warmed salsa over eggs.
• 5 top with grated cheese.
• 6 broil entire platter in oven until cheese is melted.
• 7 serve immediately, garnishing with scallions.

Chocolate Lip Balm

Total Time: 20 mins Preparation Time: 15 mins

Ingredients

• 3 tablespoons cocoa butter (available in the pharmacy)
• 3 -4 chocolate chips (as an alternative use chocolate chips)
• 1 vitamin e, capsule
• 1/4 teaspoon almond extract (or cooking oil)

Recipe

• 1 melt the cocoa butter in the microwave.
• 2 add the chocolate chips and stir until melted.
• 3 you may have to microwave the mixture again for a few seconds.
• 4 add vitamin e and oil.
• 5 note: vitamin e is a natural preservative.
• 6 stir very well, or the lip balm will turn out lumpy.
• 7 pour into a small container.
• 8 great gift idea!

Chocolate Layer Bars

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

Ingredients

• Servings: 6
• 1 1/2 cups finely crushed thin pretzels
• 3/4 cup butter or 3/4 cup margarine, melted
• 14 ounces sweetened condensed milk (not evaporated)
• 4 (4 ounce) bars unsweetened baking chocolate, broken to pieces
• 2 cups campfire miniature marshmallows
• 1 cup sweetened flaked coconut
• 1 cup coarsely chopped pecans
• 4 (4 ounce) bars semisweet baking chocolate, broken to pieces
• 1 tablespoon shortening

Recipe

• 1 heat oven to 350 degrees.
• 2 combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9-inch baking pan.
• 3 place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. microwave at high 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred. pour over pretzel layer in pan.
• 4 top with marshmallows, coconut and pecans; press firmly down onto chocolate layer.
• 5 bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. melt semi-sweet chocolate and shortening in small microwave-safe bowl at high for 1 minute or until melted when stirred; drizzle over entire top.
• 6 refrigerate 15 minutes or until set. cut into bars.

Alton Brown's To Die For Truffles

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

Ingredients

• 10 ounces chocolate (chopped finely. i like to use morsels because chopping takes forever)
• 3 tablespoons unsalted butter
• 1/2 cup heavy whipping cream
• 1 tablespoon light corn syrup
• 1 tablespoon cognac (if desired and available)
• 5 -10 ounces chocolate (enough melted chocolate to coat truffles)
• coconut (shredded and toasted) (optional) or sliced almonds (shredded and toasted) (optional) or cocoa powder (shredded and toasted) (optional) or confectioners' sugar (shredded and toasted) (optional)

Recipe

• 1 combine cream and corn syrup into a medium sized pot and bring to a simmer.
• 2 while cream and syrup mixture cooks, add chocolate and butter to microwave for 30 seconds on high
• 3 take out and stir.
• 4 repeat # 2.
• 5 take cream concoction and pour over chocolate (this is also where you will add cognac) wait ten minutes before you stir together.
• 6 after stirring all ingredients, pour into a flat baking pan and let cool in fridge for 1 hour.
• 7 take out the mixture and scoop to form balls of chocolate.
• 8 dip chocolate into melted chocolate desired and then coat with various coating.
• 9 let shells air dry for about 4 minutes.
• 10 serve immediately or.
• 11 store in air tight container in fridge.

Creamy Quick Fudge

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 (6 ounce) package chocolate chips
• 1 lb powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 1 cup nuts

Recipe

• 1 in top of double boiler over simmering water, melt chocolate (or melt in microwave).
• 2 beat in sugar, evaporated milk, vanilla, salt and butter.
• 3 stir in nuts.
• 4 press into 8-inch square baking dish.
• 5 chill to set. cut into squares.

Cinnamon Rolls

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 (2 1/4 teaspoon) package yeast
• 1/2 cup water
• 1/4 cup milk
• 2 1/2 tablespoons unsalted butter
• 1 large egg
• 3 tablespoons unsalted butter, softened to room temperature
• 1 1/2 tablespoons ground cinnamon
• 1/4 cup granulated sugar

Recipe

• 1 set aside 1/2 cup of flour.
• 2 in a large bowl, toss the remaining flour, sugar, salt, and yeast together. set aside.
• 3 heat the water, milk, and butter together in the microwave until the butter is melted. about 125f-130f degrees.
• 4 stir the butter mixture into the flour mixture.
• 5 add the egg and enough of the reserved flour to make a soft dough.
• 6 dough will be ready when it gently pulls away from the side of the bowl.
• 7 on a lightly floured surface, knead the dough for about 5-6 minutes. place in a lightly greased bowl and let rest for about 10 minutes.
• 8 make the filling: after 10 minutes, roll the dough out in a 15x8 inch rectangle.
• 9 spread the softened butter on top.
• 10 mix together the cinnamon and sugar and sprinkle it all over the dough. add more cinnamon/sugar if desired.
• 11 roll up the dough tightly. cut into 12 even pieces and place in a lightly greased 9-inch round pan.
• 12 loosely cover the rolls with aluminum foil and allow to rise in a warm place for 60-90 minutes.
• 13 after the rolls have doubled in size, preheat the oven to 375°f bake for 25-30 minutes until lightly browned.
• 14 cover the rolls with aluminum foil after 15 minutes to avoid heavy browning.

Chili With Cornbread Topping (oamc)

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• 1/4 cup vegetable oil
• 2 lbs lean ground beef
• 4 onions, finely chopped
• 8 garlic cloves, minced
• 2 tablespoons ground cumin
• 1/2 teaspoon ground black pepper
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons cornmeal
• 2 tablespoons worcestershire sauce
• 1 (6 ounce) can tomato paste
• 4 (14 1/2 ounce) cans diced tomatoes
• 1 (10 1/2 ounce) can beef broth, undiluted
• 3 (15 1/4 ounce) cans corn kernels, drained (or 6 c frozen corn)
• 2 (15 ounce) cans kidney beans, drained & rinsed
• 2 (15 ounce) cans black beans, drained & rinsed
• 2 red bell peppers, coarsely chopped
• 2 cups pimento stuffed olives, thinly sliced (optional)
• 2 cups flour
• 2 cups cornmeal
• 6 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 cup melted butter
• 2 cups buttermilk or 2 cups milk
• 2 large eggs, beaten
• 2 cups grated cheddar cheese
• 1 (4 1/2 ounce) can chopped green chilies, including juice (optional)
• 1 cup finely chopped green onions (optional) or 1 cup chives (optional)

Recipe

• 1 in a large, deep skillet, brown ground beef. transfer to (very) large dutch oven (or divide between two large slow cookers).
• 2 saute chopped onions until softened.
• 3 add garlic, cumin, pepper, chili powder, salt, allspice, and cayenne to the onions. cook for one more minute.
• 4 add cocoa and cornmeal to the spices. stir well.
• 5 add worcestershire sauce, tomato paste, diced tomatoes, and beef broth. bring to a boil. transfer to the dutch oven.
• 6 add corn and beans to the dutch oven. mix well.
• 7 bake in preheated oven for 4 hours at 325°f check periodically and add water if the chili is getting too dry (this will vary depending on your pot.) (if using slow cookers, cover & cook on low for 8-10 hours or high for 4-5 hours.).
• 8 add chopped bell peppers (and olives if using). stir well. adjust seasoning as desired. ** stop here for oamc. see notes below.
• 9 to make the cornbread topping: mix flour, cornmeal, sugar, and baking powder. add melted butter,buttermilk or milk, and egg. stir well. add grated cheddar cheese, green chilis including juice, (and green onions if using). stir well. ** see oamc topping notes below.
• 10 next, spoon the prepared cornbread topping mix (see below) over the chili. bake at 350, or (on high in the crockpot) for about 45-60 minutes (or until topping is set).
• 11 serve with sourcream, green onions, or other condiments as desired.
• 12 ** oamc notes for chili: follow the recipe up through mixing in the bell peppers, but before making & adding the topping. for a family of 5, i like to separate this recipe into 4 batches, which can then later be baked in a medium sized slow cooker or in a 2.5 to 3 qt casserole in the oven. i freeze each batch in a glass or foil baking dish.
• 13 ** oamc notes for the topping: mix all ingredients except the egg and milk in a large bowl. then separate into labeled freezer bags, noting how much egg & milk to add. (if you make 4 servings as i do, it will be add 1/2 c milk and 1/2 egg to each bag.)
• 14 ** oamc serving directions: thaw the chili in the refrigerator overnight or in the microwave. heat in microwave or in an oven at 325 until hot (about 45 minutes in an oven). mix the frozen topping mixture with the milk & egg, then spoon over the chili & return to oven at 350. bake until topping is set, about 45-60 minutes.

Cinnamon Rolls

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

Ingredients

• 1 cup buttermilk
• 3 tablespoons unsalted butter
• 3 1/2 cups flour
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 1/4 teaspoons fast rise yeast (from 2 envelopes yeast)
• 1 teaspoon salt
• 3/4 cup packed golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, room temperature
• 1 cup powdered sugar
• 1/4 cup unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 1 -2 tablespoon water or 1 -2 tablespoon milk

Recipe

• 1 for dough:.
• 2 combine milk and butter in glass measuring cup. microwave on high until butter melts.
• 3 pour into bowl of stand mixer fitted with paddle attachment.
• 4 add 1 cup flour, sugar, egg, yeast, and salt.
• 5 beat on low speed, stopping occasionally to scrape down sides of bowl.
• 6 add 21/2 cups flour.
• 7 beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl.
• 8 turn dough out onto lightly floured work surface. knead until smooth and elastic, adding more flour if sticky, about 8 minutes. you can also need dough in your kitchenaid mixer.
• 9 let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• 10 for filling:.
• 11 mix brown sugar and cinnamon in bowl.
• 12 punch down dough. transfer to floured work surface. roll out to 15x11-inch rectangle.
• 13 spread butter over dough, leaving 1/2-inch border.
• 14 sprinkle cinnamon sugar evenly over butter.
• 15 roll dough into log.
• 16 spray a glass baking dish with nonstick spray.
• 17 arrange rolls cut side up (there will be almost no space between rolls).
• 18 bake at 375°f for 20-30 minutes.
• 19 for glaze:.
• 20 combine powdered sugar, butter, and vanilla in medium bowl.
• 21 using electric mixer, beat until smooth adding water to thin out.
• 22 spread glaze on rolls.
• 23 serve warm or at room temperature.

Cinnamon Sauce

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

Ingredients

• 3/4 cup sugar
• 1/3 cup light corn syrup
• 3 tablespoons butter
• 1/2 teaspoon cinnamon

Recipe

• 1 combine all ingredients in a 2-qt, microwave-safe bowl.
• 2 microwave for 2 minutes at high.
• 3 stir.
• 4 microwave for 1-2 minutes at high, or until boiling.
• 5 serve warm.

Cinnamon Roll Waffles

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

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 4 tablespoons butter
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 too prepare the waffles: in a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. make a well in the center of the mixture; set aside.
• 2 in a separate bowl, whisk together eggs, buttermilk, oil and vanilla. pour into the bowl with the dry ingredients. stir just until moistened; batter will be slightly lumpy.
• 3 preheat a waffle iron and spray with nonstick spray. pour batter into waffle iron grid and close the lid. bake until waffles are completely done- follow your waffle iron's instructions. use a fork to remove finished waffles. repeat with remaining batter. keep waffles warm until ready to serve (placing in a 200 degree oven is will do the trick).
• 4 to prepare the cinnamon topping: in a medium bowl, mix butter, brown sugar and cinnamon. scoop the filling into a small zip baggie and set aside.
• 5 to prepare the cream cheese topping: in a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. stir together until smooth; whisk in powdered sugar and vanilla extract.
• 6 when ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping to taste. serve immediately.

Chocolate Layer Cake

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

Ingredients

• Servings: 12
• 1 3/4 cups flour
• 2 cups sugar
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
• 2 teaspoons vanilla
• 1 cup boiling water

Recipe

• 1 preheat oven to 350 degrees f. grease and dust with cocoa two 9" layer cake pans. set aside.
• 2 in large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. stir with wire whisk until blended.
• 3 add eggs, milk, oil and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. while beating, heat water in microwave oven to boiling. stir boiling water into cake batter. pour the thin batter into the two prepared cake pans.
• 4 bake at 350 degrees f for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. cool 5 minutes, then remove from pans and cool completely on wire racks. fill and frost.

Breakfast Oatmeal With Banana And Apple

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 30 g rolled oatmeal
• 1 medium apple
• 1 medium banana
• 1/3 cup soya milk
• 1/3 cup water
• 1/4 teaspoon ground cinnamon

Recipe

• 1 cut the apple and banana in small pieces and put them in a microwave bowl.
• 2 add the oatmeal, soy milk, water and cinnamon and stir.
• 3 cook it in the microwave for 5 minutes.

Cinnamon Roll Pancakes

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

Ingredients

• Servings: 8
• 4 cups all-purpose flour (1c)
• 8 teaspoons baking powder (2 t)
• 2 teaspoons salt (1/2 t)
• 4 cups milk (1c)
• 4 tablespoons vegetable oil (1t)
• 4 large eggs, lightly beaten (1)
• 1 cup butter, melted (1/4 c)
• 1 1/2 cups brown sugar, packed (1/4 c plus 2 t)
• 2 tablespoons ground cinnamon (1/2 t)
• 1/2 cup butter (2 t)
• 4 ounces cream cheese (1 oz)
• 1 1/2 cups powdered sugar (1/4 c plus 2t)
• 1 teaspoon vanilla (1/4 t)

Recipe

• 1 to make the cinnamon filling:.
• 2 mix the three ingredients together. place in a disposable piping bag and snip the end off or put in a plastic ziploc bag and snip the corner off.
• 3 to make the pancakes:.
• 4 mix the dry ingredients in one bowl and the wet ingredients in another bowl. stir them together until everything is moistened leaving a few lumps.
• 5 heat your griddle to exactly 325 degrees. you don't want these too cook too quickly, and you won't want your cinnamon to burn.
• 6 make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. wait until the pancake has lots of bubble before you try to turn it. you will find that when you turn it the cinnamon swirl will melt. the cinnamon will melt out and create the craters which the cream cheese glaze will fill.
• 7 to make the cream cheese glaze:.
• 8 in a microwave safe bowl melt the butter and cream cheese and then stir together. whisk in the powdered sugar and vanilla. add a little milk if needed to make it a glaze consistency.
• 9 place pancake on plate, then cover with cream cheese glaze.

Butter Beer (harry Potter)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup club soda or 1 cup cream soda
• 1/2 cup butterscotch syrup (ice cream topping)
• 1/2 tablespoon butter

Recipe

• 1 measure butterscotch and butter into a 2 cup (16 oz) glass. microwave on high for 1 to 1.5 minutes, or until syrup is bubbly and butter is completely incorporated.
• 2 stir and cool for 30 seconds, then slowly mix in club soda. mixture will fizz quite a bit.
• 3 serve in two coffee mugs or small glasses; a perfectly warm hogwarts treat for two!
• 4 review this recipe!

Cinnamon Roll Pancakes

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

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon canola oil
• 1 large egg, lightly beaten
• 1/2 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 4 tablespoons butter
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 prepare pancake batter: in a medium bowl, whisk together flour, baking powder and salt. whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
• 2 in a medium bowl, mix butter, brown sugar and cinnamon. scoop the filling into a small zip baggie and set aside.
• 3 in a medium, microwave-safe bowl- heat butter and cream cheese until melted. whisk together until smooth; whisk in powdered sugar and vanilla extract.
• 4 heat large skillet over medium-low heat. spray with nonstick spray. scoop about 3/4 cup batter onto the skillet. snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. when bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
• 5 when ready to serve, spoon warmed glaze onto the top of each pancake.
• 6 a few helpful tips: *keep the heat low or your pancakes might cook up too quickly. don’t flip them until you see those bubbles starting to pop on top. flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
• 7 *if your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. same with your glaze.

Breakfast Herb Bread With Smoked Salmon Spread

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

Ingredients

• 3 cups flour
• 3 large eggs (room temp)
• 1 1/2 cups milk (no low fat, 2% will work)
• 1/2 cup sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 ounces butter
• 1/2 cup mixed herbs, i used a mix of chives, parsley and tarragon, mostly parsley and chives with only 2 teaspoons tarrag
• rosemary, to me is too strong. basil would be a nice addition as well
• 1/2 teaspoon lemon zest
• 3 ounces smoked salmon, diced
• 1/4 cup boursin herb cheese spread, room temperature, soft (herb garlic or garlic chive blend, anything will work)
• 1 scallion, fine chopped ( and green parts)
• 1/2 cup sour cream (no low fat)
• 1 pinch pepper
• 1 pinch salt

Recipe

• 1 salmon spread -- in a small bowl, mix the room temp soft cream cheese, sour cream, salt, pepper, scallion and then fold in the smoked salmon. cover and refrigerate until ready to use. done!
• 2 bread -- in a medium size bowl, mix the flour, baking powder, sugar, salt, pepper, lemon zest and herbs. then in a measuring cup or small bowl, melt the butter. i just used the microwave for 10-15 seconds. let cool about a minute and then add the milk and eggs and beat well to combine. add the egg and milk mixture to the dry and ingredients and mix with a fork lightly until combined. do not over mix.
• 3 bread pans -- i lightly grease and flour the bread pans and fill with the bread mix. preheat the oven to 400 and cook approximately 20-30 minutes. i have made this recipe 30-40 times at least. just check the bread by sticking a knife in the center, when it comes out clean it is done. i have had it done from 20-35 minutes, so, just keep an eye on it. remove from the oven and let cool 10-15 minutes and then remove from the pan.
• 4 you can easily make this as muffins or even a big loaf, but i just love the mini loafs for this. just makes it perfect for breakfast.
• 5 finish -- simply slice the bread while warm. if made in advance, i just warm for a few seconds in the microwave. spread the chilled salmon spread over the bread and enjoy. that's it! personally, i love a soft cooked egg or poached egg is great to serve with this, but not necessary. but it finishes the dish perfectly. some soft scrambled eggs are also great along this as well.

Cinnamon Rolls With Cream Cheese Glaze

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 18
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 1/2 cups unbleached all-purpose flour, divided (you may need more)
• 1/2 cup sugar
• 1 large egg
• 2 1/4 teaspoons fast rise yeast (from 2 envelopes yeast)
• 1 teaspoon salt
• nonstick vegetable cooking spray
• 3/4 cup packed golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup unsalted butter, room temperature
• 1/2 teaspoon vanilla extract

Recipe

• 1 dough: combine milk and butter in glass measuring cup. microwave on high until butter melts and mixture is just warmed to 120°f to 130°f, 30 to 45 seconds. pour into bowl of stand mixer fitted with paddle attachment. add 1 cup flour, sugar, egg, yeast, and salt. beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. add 21/2 cups flour. beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. if dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. turn dough out onto lightly floured work surface. knead until smooth and elastic, adding more flour if sticky, about 8 minutes. form into ball.
• 2 lightly oil large bowl with nonstick spray. transfer dough to bowl, turning to coat. cover bowl with plastic wrap, then kitchen towel. let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• 3 for filling: mix brown sugar and cinnamon in medium bowl.
• 4 punch down dough. transfer to floured work surface. roll out to 15x11-inch rectangle. spread butter over dough, leaving 1/2-inch border. sprinkle cinnamon sugar evenly over butter. starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. with seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
• 5 spray two 9-inch square glass baking dishes with nonstick spray. divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). cover baking dishes with plastic wrap, then kitchen towel. let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
• 6 position rack in center of oven and preheat to 375°f bake rolls until tops are golden, about 20 minutes. remove from oven and invert immediately onto rack. cool 10 minutes. turn rolls right side up.
• 7 for glaze: combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. using electric mixer, beat until smooth. spread glaze on rolls. serve warm or at room temperature.

Chocolate Kahlua Bread Pudding

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 3 cups semisweet chocolate, divided
• 4 eggs
• 1 cup firmly packed light brown sugar or 1/2 cup splenda brown sugar blend
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 1/4 cup kahlua or 1/4 cup brandy
• 2 cups milk
• 4 cups cubed stale bread

Recipe

• 1 preheat oven to 350 degrees; grease an 8 1/2-by-4 1/2-inch (6 cup) loaf pan.
• 2 melt 1 cup chocolate chips (in microwave) and set aside to cool slightly.
• 3 whisk eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and kahlua in a large bowl.
• 4 stir in milk: add bread cubes and let rest for 30 minutes; stirring occasionally to make sure the bread is evenly soaked.
• 5 ladle half of the mixture into loaf pan, spread remaining chocolate chips on top.
• 6 add the remaining mixture; bake for about 55 minutes or until the center is set, cool, enjoy.

Always Perfect Roast Turkey

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• 1 (10 -24 lb) whole turkey (thawed or fresh)
• 1 -2 tablespoon olive oil
• kosher salt, to taste
• fresh coarse ground black pepper, to taste

Recipe

• 1 important info: be sure that your oven is clean as this is cooked at a constant very high heat and it's nice not to have a smoking oven!. bring the bird to room temp before roasting as it will cook more evenly and quicker.
• 2 preheat over to 475 degrees for 30 minutes.
• 3 remove and discard truss that holds turkey legs together. pull or trim off and discard any excess fat in neck or body cavity. remove giblets and neck (use for gravy or in stuffing if desired).
• 4 rinse turkey inside and out with warm water and pat dry with paper towels.
• 5 place a roasting rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
• 6 rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. set bird breast-side-up on rack. pull wings away from body, then firmly twist them to push the wing tips under the bird (i find this easier to do before placing the bird onto the rack).
• 7 using aluminum foil, form caps over the tips of the end of each drumstick. if any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. do not tie legs together (stuff if desired, in which case you will close body cavity. these days i always cook the stuffing separately).
• 8 insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
• 9 when oven temperature is reached set pan on the lowest rack in a 475° oven. roast, checking as directed during cooking, until thermometer reaches 160° (my built in oven probe says not to touch bone, maybe it's a difference in thermometer types?). halfway through roasting time, rotate pan in oven to assure even cooking and browning. if areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
• 10 remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. rearrange oven racks to accommodate potatoes and dressing. decrease oven temperature to 400º. let turkey rest 30 to 60 minutes. the resting period will allow the internal temperature to reach 165°, the usda safe cooking temperature for poultry.
• 11 drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. transfer turkey to a platter or rimmed cutting board. set aside juices for gravy.
• 12 cut off turkey legs at thigh joint. if joint is red or pink, return legs to the oven for 3 to 5 minutes (at 400°) or heat in a microwave oven for 3 to 4 minutes. carve the rest of the turkey. carving juices may be clear to pink or rosy, this is fine as long as the thermometer temp is where it should be.

Chili Stuffed Enchiladas

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

Ingredients

• 8 -10 small flour tortillas
• 12 ounces enchilada sauce (i recommend trader's joe's)
• 3 cups chili (amount approximate, thicker is better, use your leftovers!!)
• 1/2 cup queso sauce (i recommend tostitos brand monterey jack)
• 1 cup four-cheese mexican blend cheese
• sour cream (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 warm tortillas for about 30 seconds in microwave, enough to make them soft and pliable.
• 3 pour enough enchilada sauce to just cover bottom of greased 9 x 12 glass baking dish.
• 4 fill each tortilla with about 1/3 cup chili (no need to warm up if you are using leftovers). roll each tortilla and place seam side down in the sauce-lined pan.
• 5 pour remaining enchilada sauce over the stuffed tortillas, being sure to completely cover all of them. use a spoon to spread over any exposed areas.
• 6 warm queso slightly then drizzle lightly over tortillas.
• 7 finish by topping with shredded cheese.
• 8 bake at 350f for 30 minutes, until sauce is bubbly.
• 9 serve with a dollop of sour cream, if desired.

Cinnamon Roll Casserole

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

Ingredients

• Servings: 12
• 2 tablespoons of melted butter or 2 tablespoons cooking spray
• 2 (12 1/2 ounce) cans pillsbury refrigerated cinnamon rolls with icing
• 4 eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup chopped pecans
• 1/4 cup maple syrup

Recipe

• 1 heat oven to 375°f pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
• 2 separate both cans of dough into 16 rolls; set icing aside.
• 3 cut each roll into 8 pieces; place pieces over butter in dish.
• 4 in a medium bowl, beat eggs.
• 5 beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
• 6 sprinkle with pecans; drizzle with 1/4 cup syrup.
• 7 bake 20 to 28 minutes or until golden brown.
• 8 cool 15 minutes.
• 9 meanwhile, remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle.
• 10 drizzle icing over top.
• 11 if desired, spoon syrup over individual servings.

Cinnamon Roll French Toast Bake

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

Ingredients

• 2 (12 1/2 ounce) cans pillsbury grands refrigerated cinnamon rolls
• pam cooking spray
• 1 1/2 cups egg beaters egg substitute
• 1/2 cup fat-free evaporated milk
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 2/3 cup maple syrup

Recipe

• 1 heat oven to 375 degrees. prepare 13 x 9 dish with cooking spray.
• 2 remove rolls from can (feel free to use the reduced fat, non-"grands" version). separate into rolls and then cut each roll into 8 pieces. place cut rolls in prepared dish. set included icing aside.
• 3 in a medium bowl, combine egg beaters, milk, cinnamon, and vanilla. pour over rolls.
• 4 sprinkle with walnuts.
• 5 drizzle with maple syrup.
• 6 bake 20 to 28 minutes or until golden brown. cool 15 minutes.
• 7 remove covers from icing. microwave 10 to 15 seconds and then drizzle over particially cooled casserole. enjoy!
• 8 serve with additional maple syrup if desired (i never have needed it.).

Cherry Vanilla Oatmeal

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

Ingredients

• Servings: 1
• 1/2 cup quick oats
• 1/2 cup skim milk
• 3 tablespoons dried cherries
• 1/2 teaspoon vanilla
• 1 (1 g) packet artificial sweetener

Recipe

• 1 combine all ingredients.
• 2 microwave for 90 seconds.
• 3 serve with more milk.

Creamy Ramen Primavera

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 8 ounces frozen french-cut green beans (no need to thaw)
• 1 tablespoon grated fresh ginger
• 1/2 large onion, chopped
• 1 tablespoon garlic, minced
• 1 cup fresh grated carrot
• 1 (8 ounce) can bamboo shoots, drained
• 1 (8 ounce) can drained mushrooms
• 2 cups cooked chicken breasts, cut in bite sized chunks
• 1/4 cup dry sherry
• 8 ounces cream cheese
• 2 (3 ounce) packages oriental-flavor instant ramen noodles (although any flavor would probably do well in this dish)
• 1/2 cup chicken broth
• 1 pinch basil
• 1 pinch red pepper flakes
• 1/4 teaspoon celery salt

Recipe

• 1 in a large pot heat the olive oil over med./high heat.
• 2 add the green beans, ginger, onion, garlic, carrots, bamboo shoots, mushrooms, and cooked chicken to the pot and saute about 8-10 minutes until the onions are soft, and all the ingredients are hot.
• 3 while this mixture is cooking, you can cook both packages of ramen and drain the noodles, **but save the seasoning packets, you will need them**.
• 4 also at this time you can put the cream cheese in a small bowl and heat it in the microwave for 50-60 seconds, enough to get it very soft and almost melty; add the 2 seasoning packets you saved, to the cream cheese and stir well.
• 5 after cooking the chicken mixture for the 8-10 minutes, you will add the dry sherry and mix well.
• 6 now add the cream cheese mixture, and the chicken broth and mix well again.
• 7 add the basil, red pepper flakes, and celery salt, making sure everything is heated through, and then serve!

Breakfast Oatmeal And Cereal Cookies

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• 3 (8 ounce) packets oatmeal
• 1/4 cup milk or 1/4 cup water
• sugar
• cinnamon
• 1/4 cup trix cereal
• 1/4 cup frosted flakes

Recipe

• 1 take the oatmeal and pour all 3 packets in a bowl. then add the milk or water and stir until it is a moist batter. add 1/4 cup of sugar and cinammon to the batter then mix well.
• 2 take spoon fulls of batter and place on a microwave safe plate. put in microwave for 1 minute. take out and let cool for 1 minute before making the topping.
• 3 for topping take the frosted flakes and put in plastic bag and crush. crush until cereal is finely crushed. repeat with the trix cereal. after all cereal is crushed put in a bowl. stir the 2 cereal together. now add a few pinches of sugar and cinammon. stir. then sprinkle topping on cookies. (optional) then take 1/4 cup of milk and pour on the center of cookies so they are moist. let it sit for 1 minute. enjoy!

Chicken Marsala

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

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 4 small boneless skinless chicken breasts
• 1 tablespoon olive oil
• 4 tablespoons butter, divided
• 8 ounces sliced fresh mushrooms, sliced
• 1 small onion, minced
• 3/4 cup sweet marsala wine
• 1 cup water
• 1 knorr extra large chicken bouillon cube
• 1 teaspoon cornstarch, plus
• 2 tablespoons water
• 1/4 cup chopped flat leaf parsley
• salt & freshly ground black pepper
• 1 1/4 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1/2 tablespoon black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon dried oregano leaves
• 1/2 tablespoon dried thyme

Recipe

• 1 add chicken bouillon cube to 1 cup of water and microwave for about three minutes. stir until cube is dissolved.
• 2 put each chicken breast between sheets of plastic wrap and pound with a flat side of a mallet until even and 1/4 inch thickness.
• 3 in a shallow bowl, combine 1/2 cup flour and 1 tbs essence and stir to combine thoroughly.
• 4 dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
• 5 heat 1 tbs olive oil in a large stainless steel skillet over medium-high heat until hot but not smoking and 1 tablespoon of the butter until melted.
• 6 add the chicken breasts and fry until golden brown on the first side, then flip and cook the second side until it is golden brown. the breasts should only cook about 2 minutes to 3 minutes on each side, depending on the size of the breasts. if you fry the chicken longer than this, it will be overcooked.
• 7 transfer the chicken to a shallow dish and it cover the dish tightly with plastic wrap so that no steam can escape. this will seal the moisture into the chicken.
• 8 add 2 tablespoons of butter to the pan that the chicken was cooked in and add the onions. cook, stirring constantly, until soft, about two minutes.
• 9 add the mushrooms. cook, stirring frequently, until mushrooms have given off their liquid and are starting to brown, about two minutes.
• 10 add the marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
• 11 cook until the wine has reduced by half, about a total of four minutes.
• 12 add the chicken bouillon water to the wine mixture in the pan and cook for 3 minutes.
• 13 dissolve 1 tsp cornstarch in 2 tbs of cold water. quickly stir the corn starch water into the sauce.
• 14 cook until the sauce has thickened slightly, about 30 seconds to a minute.
• 15 lower the heat to medium and return the chicken breasts to the pan (i liked to slice the chicken breasts before i do this)
• 16 and continue to cook until they are cooked through and the sauce has thickened, about 3 to 4 minutes.
• 17 swirl in the remaining 1 tablespoon of butter (i like to add 2 tbs butter).
• 18 add salt and pepper, to taste if desired. i find that if the extra large bouillon cube was used, the dish does not need extra salt.
• 19 stir in the chopped parsley and serve immediately.

Apricot Chicken

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

Ingredients

• 8 boneless skinless chicken breasts (loins)
• 1 cup seasoned bread crumbs
• 4 ounces apricot preserves
• 2 tablespoons vegetable oil (or cooking spray)
• 1 1/2 cups lactose-free milk (or regular 2 % low-fat milk)

Recipe

• 1 dip the chicken breast loins in the lactose free milk.
• 2 then place chicken into the bread crumbs to coat.
• 3 preheat the oven for bake at 350°f.
• 4 in a skillet, on medium heat brown the bread crumb coated chicken until.
• 5 golden brown in the vegetable oil.
• 6 placed browned chicken in ungreased baking dish in a single layer.
• 7 i melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
• 8 then i drizzle the melted preserves over the chicken.
• 9 bake in a 350 f oven.
• 10 for 30 minutes uncovered or until chicken is cooked thoroughly.
• 11 enjoy!

Cinnamon Roll Pull-apart Bread

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

Ingredients

• 1 cup granola cereal, crushed if clusters
• 1 teaspoon cinnamon
• 1 cup heavy cream (whipping)
• 1/2 teaspoon cinnamon
• 2 (17 1/2 ounce) cans pillsbury grands refrigerated cinnamon rolls
• 1 apple, peeled, cored, and chopped

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray tube or bundt pan with cooking spray.
• 3 mix cereal and 1 tsp cinnamon, spread evenly in pan.
• 4 mix cream and 1/2 tsp cinnamon in large bowl.
• 5 remove cinnamon rolls from package. set icing aside. separate rolls and press together so they don't unroll as easily. use scissors to cut in quarters.
• 6 stir roll pieces and chopped apple into cream mixture.
• 7 spoon evenly into pan.
• 8 bake 50-60 minutes.
• 9 turn over onto plate, leave in pan for 5 minutes.
• 10 remove pan and let cool 5 more minutes.
• 11 microwave icing containers (without the metal lids) 15 seconds and pour over bread.
• 12 serve warm.

Barley Risotto With Asparagus And Lemon

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 lb asparagus
• 1 tablespoon olive oil
• 2 cups leeks, thinly sliced ( and green parts)
• 1 cup pearl barley
• 1/2 cup dry wine
• 1/2 teaspoon salt
• 3 tablespoons parmesan cheese, grated (plus 4 tbsp. to sprinkle over each serving)
• 1 teaspoon lemon zest, grated
• 1 teaspoon fresh lemon juice (to taste)
• 1/4 cup fresh mint leaves, thinly sliced
• 1/8 teaspoon fresh ground pepper

Recipe

• 1 prepare a bowl of ice water. trim and discard the stems of the asparagus (or save those ends for veggie broth). cut the asparagus into 1-inch lengths. set the tips aside. place the sliced stems into a microwave-safe bowl with a cover. microwave on high until the asparagus is bright green and just tender, about 2 minutes. immediately plunge the asparagus into ice water to stop cooking. when cool, drain, and set aside with the tips.
• 2 in a large saucepan, heat the olive oil over medium heat. add leeks and cook, stirring occasionally, until softened, about 3 minutes. add the barley and stir to coat with oil. cook, stirring occasionally, for 2 minutes. stir in the wine and cook until it is absorbed. stir in 2 cups of water and bring to a simmer. cover and simmer very gently until the water is absorbed and the barley is tender (35-45 minutes). if the water is absorbed but the barley is not yet tender, stir in up to 1 cup water, cover, and cook until absorbed.
• 3 stir in the reserved asparagus and salt. for the next 5 to 10 minutes, gradually stir in 1 cup of water. the barley should be creamy and tender. remove the pan from the heat and stir in 3 tablespoons parmesan, lemon zest, lemon juice, mint leaves and pepper. add more lemon juice and pepper to taste. divide the barley among four bowls.
• 4 sprinkle 1 teaspoon parmesan over each bowl and serve. makes four servings.

Apricot Clafouti

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

Ingredients

• Servings: 4
• 1 (425 -850 g) can apricot halves
• 1/2 cup self raising flour
• 1/4 cup caster sugar (i use normal sugar if i have no castor left)
• 2 eggs
• 1/2 cup milk
• 90 g butter, melted

Recipe

• 1 drain apricots and place in dish (3 cup capacity) i find a shallow one works best for this dessert.
• 2 melt butter in a pyrex jug in microwave.
• 3 add milk and return to microwave and heat until mixture is warm (not too hot or else eggs will cook when you add them).
• 4 add eggs to the warm milk and butter and stir vigorously.
• 5 sift flour and sugar in bowl.
• 6 make well in centre, gradually stir in combined butter,milk and eggs.
• 7 spoon batter evenly between apricots.
• 8 bake in moderate oven 180 c for 30minutes until firm and golden brown.

Creamy Raisin And Date Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/3 cup golden raisin
• 1/3 cup dates, chopped (medjool dates preferred)
• 2 tablespoons apricot brandy
• 2 tablespoons water
• 1 1/2 cups reduced-fat sour cream
• 3/4 cup granulated sugar
• 3 large eggs
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 graham cracker pie crust, 9-inch (store-bought or homemade, i make my own)

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a small microwavable bowl, combine raisins, dates, brandy & water, then microwave on high for 1 minute to soften the raisins.
• 3 in a large bowl, combine sour cream, sugar, eggs, cornstarch, vanilla extract, salt & nutmeg, & whisk together until smooth, before pouring the mixture into the prepared pie crust.
• 4 bake for 10 minutes, then reduce the temperature to 350 degrees f & bake another 30 minutes or until the center is just set.
• 5 remove from the oven & let the pie cool on a wire rack. can be served warm, at room temperature or chilled.

Breakfast Fruit Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup water
• 1/4 cup sugar
• 2 tablespoons birds custard powder or 2 tablespoons cornstarch
• 2 cups fruit (fresh or frozen, strawberries, blueberries, raspberries, blackberries, apricots, skinless peaches or)

Recipe

• 1 stir together water, sufgar and custard powder/cornstarch in a microwave safe bowl or pot.
• 2 add berries.
• 3 heat in the microwave or a pot, stirring regularly until thick.

Apricot Honey Syrup

Total Time: 576 hrs 10 mins Preparation Time: 10 mins Cook Time: 576 hrs

Ingredients

• 1/2 lb dried apricot
• 3 cups honey
• 3 cups simple sugar syrup
• 4 cups sugar
• 2 cups water

Recipe

• 1 soak the apricots in water overnight.
• 2 drain off water. purée apricots. add honey and simple syrup. store in refrigerator.
• 3 warm on stove or in microwave. put into little pitchers and hold each in oven until ready to serve.
• 4 to make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. boil gently without stirring for 10 minutes. allow to cool.

Breakfast On The Run

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

Ingredients

• Servings: 1
• 1 egg
• 1 dash season salt
• 2 sausage links (precooked)
• 1/4 cup of grated cheddar cheese
• hot dog bun
• hot sauce (optional)

Recipe

• 1 cook sausage links as directed.
• 2 make scrambled eggs (beat egg in bowl cook on medium heat with 1 t. of butter until eggs are solid).
• 3 add season salt to eggs.
• 4 use spatula to "chop" egg in smaller pieces.
• 5 place sausage links in bun.
• 6 top sausage with scrambled egg.
• 7 top egg with grated cheese.
• 8 top cheese with some hot sauce (optional).
• 9 microwave on high for 15 seconds.
• 10 eat right away or wrap it up to enjoy later.

Altwiener Apfelstrudel (traditional Viennese Apple Strudel)

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 tablespoons canola oil
• 1 teaspoon canola oil
• 13 tablespoons lukewarm water
• 7 tablespoons butter
• 1 cup plain breadcrumbs
• 1/2 cup raisins
• 6 tablespoons rum (or more, if needed) or 6 tablespoons orange juice (or more, if needed)
• 6 -8 cups chopped baking apples (5-6 gala or granny smith)
• 3/4 cup granulated sugar
• 1 -2 teaspoon lemon zest
• 4 tablespoons lemon juice (about 1/2 large lemon)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup butter, melted
• powdered sugar, for dusting

Recipe

• 1 to make the dough: place the flour in a bowl with the salt and add the water, then the oil. stir with a spoon until it comes together and you can work it with your hands. knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. if you need to add more flour, only add it 1 teaspoon at a time, and rework the dough after each flour addition (before adding more). form the dough into a smooth ball, brush it with a little oil and place it back in the bowl for about 1 hour at room temperature. covering the dough with plastic wrap is fine, too.
• 2 to make the first filling: heat the butter in a pan until foaming and add the breadcrumbs. toast them, stirring constantly, until they are medium brown. let cool.
• 3 to make the second filling: heat the raisins for 30 seconds in microwave oven. then soak raisins in rum (or orange juice); set aside until ready to use.
• 4 peel, core and chop the apples into small pieces. add the sugar, lemon juice, lemon zest, cinnamon and nutmeg. place raisins in colander to allow excess liquid to drain. add to apple mixture, and mix well.
• 5 roll out the dough on a lightly floured board to about 9 inches by 13 inches. lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over so towel is on bottom and dough is on top. straighten both, as necessary. using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. stretch it until it starts to look translucent in spots. let it rest a minute and stretch the areas you think are too thick, again. brush dough with melted butter.
• 6 spread the first filling (toasted breadcrumbs) over 2/3 of the dough and pat down evenly. spread second filling (apple/raisin mixture) over the other 1/3 of the dough. with kitchen shears, snip off any thick edges of dough, so dough is more uniform. using the towel, fold one side of the dough over the filling. brush exposed dough with melted butter. fold in ends of dough like a burrito. fold other side of dough up and over filling to form a loaf. brush with butter.
• 7 use the towel to lift the strudel to a parchment-lined baking sheet. gently roll strudel onto parchment paper so that the seam-side is down.
• 8 brush melted butter over the dough. bake at 400° for 20 minutes. reduce heat to 350° and bake for 40-60 minutes longer.
• 9 remove strudel from oven, brush with melted butter again, then sprinkle with powdered sugar while still warm. transfer to a serving platter with a large spatula (or two). cut into 1 1/2 inch wide slices with a bread knife or serrated knife. serve with your choice of whipped cream, vanilla sauce, or vanilla ice cream.

Cherry Sprite Punch

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 quart sweet cherry juice
• 2 liters sprite
• 1 liter ginger ale
• 1 (12 ounce) can frozen apple cherry juice concentrate

Recipe

• 1 combine cherry juice, sprite, and ginger ale in punch bowl.
• 2 microwave juice concentrate for 30 seconds to melt it to a slushy consistency, then add to bowl.
• 3 stir.
• 4 serve immediately.

Chocolate Lulus

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 34
• 3 ounces semisweet chocolate
• 4 ounces unsalted butter
• 1/2 cup firmly packed brown sugar
• 1 1/2 cups sifted unbleached flour
• 1/2 teaspoon baking soda
• 2 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 1/4 teaspoon finely ground black pepper or 1/4 teaspoon pepper (preferably freshly ground)
• 1 egg
• 1 teaspoon vanilla extract
• granulated sugar (for coating the cookies)

Recipe

• 1 preheat oven to 350-degrees.
• 2 chop chocolate into pieces, and melt together with butter in microwave, just a couple of minutes (stir well when removing).
• 3 add brown sugar and stir until well-mixed: let stand.
• 4 sift together flour, baking soda, cocoa, salt and pepper; set aside.
• 5 in large bowl, beat egg and vanilla just to mix.
• 6 add the chocolate mixture (which may or may not be hot) and stir to mix.
• 7 add the dry ingredients and stir just to mix.
• 8 place granulated sugar in shallow bowl.
• 9 form dough into teaspoon or so sized balls, rolling between palms of hands.
• 10 drop balls into granulated sugar; roll well to coat, and place on lined cookie sheet, about 2 inches apart.
• 11 using a fork, flatten each cookie down slightly with tines.
• 12 bake for about 12 minutes; cookies should be semifirm around edges and still somewhat soft in centers.
• 13 they will crisp as they cool.
• 14 do not overbake.
• 15 store in airtight container.
• 16 repeat with remaining dough.

Chocolate Lobster Taco - Signature Taco

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

Ingredients

• 3 slices applewood smoked bacon
• 1 ounce bittersweet chocolate (71 percent cacao)
• 1 australian lobster tail
• 1/2 cup olive oil
• salt
• 1/2 jicama, sliced
• 5 spring onions
• 1 poblano pepper
• 8 small flour tortillas
• 1/2 ear corn
• olive oil
• 1 canned chipotle pepper
• 1 -2 teaspoon chipotle chili sauce, from can
• 1/2 cup sour cream
• 2 teaspoons buttermilk
• 1/2 teaspoon mexican smoked paprika
• 1/2 teaspoon sugar
• salt

Recipe

• 1 cook bacon in a small skillet on medium heat until very crispy. remove from pan and pat dry with a paper towel. heat the chocolate in a double boiler or in a microwave until just melted. dip bacon into the chocolate and let dry on waxed paper. once dry, break into small bite-sized bits.
• 2 split the lobster tail in half and brush with olive oil and salt. grill for 8 to 10 minutes and transfer to a cutting board. pull the flesh from shell, chop into bite-sized chunks and add to a medium bowl.
• 3 peel and thinly slice jicama. brush with olive oil and salt and grill about 2 minutes or until grill marks appear. transfer to a cutting board and cut into thin strips.
• 4 trim ends of spring onions. brush with olive oil and salt and grill for 3 to 4 minutes transfer to a cutting board and chop.
• 5 grill the poblano for 5 to 7 minutes or until almost soft. do not burn. remove to a cutting board, peel and chop into bite-sized pieces.
• 6 chipotle grilled corn creme:.
• 7 peel corn and brush with olive oil. grill until browned on all sides, turning occasionally, about 7 to 10 minutes. remove from heat to a cutting board and allow to cool. when cool enough to handle, slice off the kernels with a knife.
• 8 in a food processor, add the chipotle peppers and sauce, the grilled corn, sour cream, buttermilk, smoked paprika, sugar, and salt, to taste and pulse until smooth.
• 9 warm the flour tortillas on a pan or on the grill about 1 minute on each side.
• 10 layer each tortilla with lobster, jicama, green onion, poblano pepper, chipotle grilled corn creme, and chocolate bacon. serve on a platter or individual plates and enjoy!

Chocolate Malt Crispy Bars

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 4 cups malted milk balls, divided
• 1 (10 ounce) package large marshmallows
• 3 tablespoons butter
• 5 cups crisp rice cereal (rice krispies)
• 1 cup instant malted milk powder, divided
• 2 cups semi-sweet chocolate chips (12 oz.)

Recipe

• 1 chop 1 cup malted milk balls; set aside.
• 2 in a dutch oven, combine marshmallows and butter; cook and stir over med-low heat until melted.
• 3 remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy.
• 4 press into a greased 13 x 9 inch pan.
• 5 in a microwave-safe bowl, melt chocolate chips; stir until smooth.
• 6 stir in remaining malt powder; spread over cereal bars.
• 7 top with remaining malted milk balls.
• 8 let stand until set; cut into squares.