Baked Spaghetti Squash With Herb-butter Sauce

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 spaghetti squash (2 1/2-3 pounds or two smaller squash)
• 1/2 cup water
• 3 tablespoons butter, melted
• 1/4 cup vegetable broth (be sure to use a broth that is low in sodium!) or 1/4 cup chicken broth (be sure to use a broth that is low in sodium!)
• 1 tablespoon fresh parsley, minced
• 1 teaspoon fresh oregano, minced
• salt, to taste
• cracked black pepper, to taste

Recipe

• 1 squash: preheat oven to 350 degrees.
• 2 starting at the stem, cut squash in half lengthwise. remove seeds.
• 3 place the squash halves cut side down in a roasting pan. add the water. cover with foil.
• 4 bake squash for about 1 hour or until fork tender. remove from oven and keep covered.
• 5 in a pan or microwave safe glass bowl, combine the butter and broth. heat until hot and butter is melted.
• 6 stir in the parsley and oregano.
• 7 use a fork to shred the spaghetti squash into strands. transfer squash to a serving bowl. add the herb-butter sauce. season with salt and pepper to taste.

Apricot Chicken

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

Ingredients

• Servings: 6
• 1 cup apricot jam
• 1 teaspoon curry powder
• 1 large chicken, cut up
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium tomatoes, cut into quarters

Recipe

• 1 mix the jam and curry powder in a bowl.
• 2 microwave for 45 seconds to thin consistency.
• 3 sprinkle the chicken with the salt and pepper.
• 4 place the chicken skin side down, broil for 15 minutes.
• 5 turn skin side up and add tomatoes.
• 6 broil for an additional 10 minutes.
• 7 brush the chicken and tomatoes with the jam mixture.
• 8 broil for 2 minutes more until heated through.

Breakfast Veggie Burrito

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

Ingredients

• 4 eggs
• 2 tablespoons milk
• 1/4 teaspoon baking powder
• 1/4-1/2 teaspoon salt
• ground black pepper
• 2 teaspoons butter or 2 teaspoons vegetable oil
• 1/3-1/2 cup mozzarella cheese or 1/3-1/2 cup cheddar cheese
• 2 burrito-size flour tortillas
• 1/2 cup lettuce, shredded
• 1 roma tomato, chopped in small pieces
• 1/2 onion, chopped in small pieces
• 1/4 green pepper, chopped in small pieces
• 1/2 cup alfalfa sprout
• 4 tablespoons salsa

Recipe

• 1 beat 4 eggs with 2 t. milk, baking powder, salt and black pepper. let stand for a few minutes. add butter or vegetable oil to skillet over medium high heat. pour in egg mixture. scramble egg mixture in skillet. remove from pan. add 1/2 of the scrambled eggs to each tortilla. sprinkle cheese over each. pop in microwave for 10-15 second to melt cheese and heat up tortilla. spoon 2 t. salsa over each scrambled egg. sprinkle each with shredded lettuce, chopped onions, chopped green pepper, chopped tomato and alfalfa sprouts. roll up and serve immediately.
• 2 optional: you can also add other veggies such as mushrooms, broccoli slaw or shredded cabbage or add more or less of the onions, green peppers, tomatoes, alfalfa sprouts, etc. depending on taste.

Apricot And Chocolate Scones

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

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup chilled butter, cut into 1/4-inch pieces
• 1/3 cup dried apricot, finely-chopped, divided
• 2/3 cup chocolate chips, divided
• 1 egg
• about 1/3 cup half-and-half cream
• 1/3 cup chocolate chips

Recipe

• 1 preheat oven to 400 degrees f. lightly grease a cookie or baking sheet with shortening or lightly spray with vegetable-oil cooking spray.
• 2 in a large bowl, sift together flour, sugar, baking powder, and salt. with a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas.
• 3 reserve 2 tablespoons chopped apricots for topping; set aside. stir remaining chopped apricots and 1/3 cup chocolate baking chips into flour mixture.
• 4 add egg and just enough half-and-half cream until dough just leaves side of bowl and forms a ball. when making scones, work the dough quickly and do not over mix.
• 5 place dough on a lightly floured surface. knead lightly 10 times. pat or roll into an 8-inch circle on cookie sheet. cut into 8 wedges, but do not separate. bake approximately 15 to 18 minutes or until golden brown. remove from oven and immediately remove from baking sheet; carefully separate wedges.
• 6 in a microwave-safe bowl, melt remaining 1/3 cup chocolate chips in the microwave for 15 to 20 second intervals. after each interval, stir (even if there is no sign of melting). once melted (usually after 4 or 5 cycles in the microwave) place melted chocolate chips in a small resealable plastic food-storage bag. cut off small corner of bag; pipe small amount of melted chips over scones. sprinkle with reserved 2 tablespoons chopped apricots. pipe remaining melted chips over scones. serve warm or cool.
• 7 tips: when the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer (see freezing scones below). to reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. bake in a 350 degrees oven 8 to 10 minutes or until warm.

Breakfast: Sausage Burritos With Chile's

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

Ingredients

• 1 lb bob evans savory country sausage
• 4 ounces mild chiles or 4 ounces jalapenos
• 7 eggs (lightly beaten)
• salt
• pepper
• 2 cups shredded sharp cheddar cheese
• 1 (10 count) package 10-inch flour tortillas
• 1 pint of mexican salsa

Recipe

• 1 .1. in a large skillet, piece off and brown sausage., after cooked, do not drain, pull sausage to the sides of pan so that their is an opening circle in the middle, add tsp of butter if you'd like, and put the beaten eggs into the circle and gently fold the sausage into the eggs as the eggs cook.
• 2 add chilles or jalpenos, cheddar cheese to your liking and salt and pepper to taste.
• 3 2. take a flour tortilla and with your (clean) hand, rinse a little water onto one side and place it in microwave oven for 18 sec. and take out . put onto plate, spoon mixture on to the shell and spoon on salsa . ( when placing the mixture on the tortilla, spoon onto one side of shell instead of middle.).
• 4 3. roll tortilla shell away from you once to cover the mixture then fold in the sides and contiure rolling until you have your rolled burrito.
• 5 4. you can eat it right away or seal a meal each, or bag with ziploc bag and freeze. that way you can enjoy them for breakfast at your convienence. enjoy! be creative and add whatever else you'd like -- this is just the beginning -- such as: fresh chopped tomatoes, basil -- peppers, onions.
• 6 it goes on and on -- enjoy, ps: the kids love it!, also you can use the same technique and instead of rolling the burrito, grease a flat oven pan, lightly grease it and put the tortilla flat, add ingredients, topped with cheese and whatever and put into 425* oven and till browned ontop and you got mexican breakfast pizza. kids love it! you will too.

Breakfast Souffles With Chipotle Honey #5fix

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

Ingredients

• 4 eggs
• 10 ounces simply potatoes diced potatoes with onion
• 8 ounces cabot bacon cheddar cheese, shredded
• 1/4 cup honey
• 2 chipotle peppers, pulverised

Recipe

• 1 microwave the honey in a small container with the pulverized chipotle peppers. allow to sit for a few hours, then strain the larger pieces of chipotle pepper out of the honey. set aside.
• 2 preheat oven to 350°f.
• 3 in a medium-sized bowl, combine eggs and potatoes. blend well with an immersion blender.
• 4 stir in shredded bacon cheddar and portion out into four greased ramekins.
• 5 bake 20 minutes, or until egg has set and cheese has melted.

Breakfest Biscuits With Bacon ,spinach & Cheeses

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

Ingredients

• Servings: 6
• 4 cups biscuit mix
• 1 1/3 cups milk
• 1 cup shredded sharp cheddar cheese (4 oz)
• 4 cups fresh spinach leaves (4 oz)
• 6 slices bacon, cut into 1 inch pieces or 3 tablespoons bacon bits
• 1 tablespoon butter
• 6 eggs, lightly beaten
• 2 plum tomatoes, seeded & diced
• salt & pepper
• 6 slices swiss cheese (6 oz)

Recipe

• 1 preheat oven 450°f.
• 2 prepare biscuit mix according to directions, adding milk & cheddar cheese to the mix.
• 3 cut out 6 biscuits using a (4 inch) round cutter.
• 4 bake according to package.
• 5 place spinach in microwavable bowl>microwave on high until spinach is lightly wilted, (1 min 3o sec). set aside.
• 6 cook bacon in skillet until crisp. drain fat & set aside.
• 7 in same skillet ,heat butter until hot.
• 8 stir in eggs, tomatoes, salt, pepper & cooked bacon.
• 9 cook until eggs are set.
• 10 in skillet divide the egg mixture in to 6 sections.
• 11 top each section with a slice of swiss cheese.
• 12 cover & heat until cheese has melted.
• 13 split hot biscuits.
• 14 divide spinach among bottoms haves.
• 15 top with scrambled egg mixture.
• 16 top with biscuit tops. serve immediately.

Chili Mac & Cheese

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

Ingredients

• Servings: 4
• 8 ounces elbow-shaped noodles (i use slightly more than half of a one pound box)
• 10 3/4 ounces campbell's fiesta nacho cheese condensed soup
• 10 ounces ro-tel original diced tomatoes and green chilies, undrained
• 15 ounces hormel turkey chili with beans
• 1 cup frozen corn, thawed
• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• salt
• pepper
• 2 cups finely shredded cheddar cheese, divided

Recipe

• 1 preheat oven to 375 degrees.
• 2 boil macaroni noodles to desired doneness; i like 6 minutes.
• 3 place chopped onion and butter in a microwave-safe bowl. soften in microwave, about 1-2 minutes.
• 4 combine all ingredients, cooked noodles through pepper, in a mixing bowl. mix thoroughly with 1 cup of the shredded cheese.
• 5 pour mixture into an 11x7 baking dish.
• 6 top casserole with remaining 1 cup of shredded cheddar cheese.
• 7 bake at 375 degrees for 30 minutes.

Chocolate Heaven Cake - Sugar Free

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

Ingredients

• Servings: 8
• 5 eggs
• 2 ounces unsweetened chocolate squares
• 8 tablespoons butter
• 2/3 cup almond flour
• 1 1/2 teaspoons splenda sugar substitute
• 1 teaspoon vanilla
• 1 ounce unsweetened baking chocolate
• 1/2 cup heavy cream
• 3 (1 g) packets splenda sugar substitute

Recipe

• 1 preheat oven 350°f grease a 8" springform pan. separate eggs and bring.
• 2 to room temperature. melt chocolate and butter in microwave or on top of double boiler. beat egg whites til stiff. in separate bowl beat yolks, splenda,.
• 3 and vanilla. add chocolate mixture, then almond flour. gently fold into egg whites. pour into pan and bake 20 - 25 minutes.[center will spring back when touched] cool 10 minute and remove ring.
• 4 to make sauce melt chocolate., stir in cream, vanilla and splenda. slice cake and pour sauce on top. keep refrigerated.

Cherry Truffles

Total Time: 37 mins Preparation Time: 35 mins Cook Time: 2 mins

Ingredients

• 16 ounces cherry frosting
• 2 1/2 cups confectioners' sugar
• 10 ounces maraschino cherries
• 1 cup semi-sweet chocolate chips
• 3 tablespoons crisco shortening

Recipe

• 1 combine frosting and confectioners' sugar in large bowl.
• 2 stir with wooden spoon until thoroughly blended.
• 3 drain and dry cherries.
• 4 cover each cherry with 1 tsp candy mixture.
• 5 roll into 1" balls -- set aside.
• 6 place chocolate chips and crisco in 2 cup measuring cup.microwave at medium speed.(50% power).for 2 minutes.stir.
• 7 microwave for 1 minute longer at medium, stir until smooth --
• 8 break the middle tongs of a plastic fork, using this fork, dip one candy ball into the chocolate mixture until completely covered.
• 9 remove to cookie sheet covered with wax paper to cool.
• 10 repeat with remaining candy balls.
• 11 allow to stand until chocolate mixture is set.
• 12 store in refrigerator.

Breast Of Chicken "jacqeline"

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 6 medium boneless chicken breasts
• 1/2 cup butter
• 1/2 cup almonds, sliced
• 1/2 cup flour
• salt and pepper
• 3/4 cup chicken stock
• 3/4 cup ruby port
• 1 1/2 cups whipping cream
• 3 large granny smith apples, peeled, cored and cut into sixths

Recipe

• 1 flatten each chicken breast.
• 2 melt 2 tablespoons butter in heavy skillet over medium heat, add almonds and stir till golden -- about 4 minutes.
• 3 set aside.
• 4 lightly dredge chicken in flour.
• 5 melt 4 tbsp butter in heavy skillet over medium heat, add chicken saute and cook till just springy to touch - about 4 minutes, sprinkle with salt and pepper. transfer to plate and tent with foil.
• 6 add stock and port wine to same skillet and boil till reduced by half, scraping up any browned bits. add cream and boil till reduced to sauce-like consistency, stirring occasionally.
• 7 can be prepared in advance to this point. place chicken and sauce in rectangular casserole, stirring occasionally.
• 8 (casserole and sauce can be frozen at this point for future use.).
• 9 melt remaining 2 tbsp butter in skillet over medium heat.
• 10 add apples and cook til just tender, stirring frequently - about 5 minutes.
• 11 arrange 1 breast of chicken and 3 apple slices on each plate. taste sauce - adjust seasoning and pour over chicken. sprinkle with almonds.
• 12 serve with rice.
• 13 if prepared in advance heat oven 325 and heat, covered for 20 minutes.
• 14 add apples to plate or arrange on top of casserole if serving from table. if frozen, thaw in microwave (do not cook) when defrosted place in oven as above.

Cappuccino Truffles

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

Ingredients

• 12 ounces milk chocolate chips
• 6 tablespoons butter, cut into 4 equal-sized pieces
• 3 tablespoons heavy cream
• 1 1/2 tablespoons espresso
• cocoa, for dusting
• confectioners' sugar, for dusting

Recipe

• 1 in 2 quart glass container, microwave the first 4 ingredients on high power 1 to 1 1/2 minutes until almost melted; stir until smooth.
• 2 freeze for 1 hour or until firm.
• 3 shape tablespoons of mixture into balls,.
• 4 roll in cocoa and confectioners' sugar.
• 5 refrigerate until ready to serve.

Baked Spinach And Chicken Dip

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

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, cubed
• 1 cup hidden valley® original ranch® dressing
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/2 cup parmesan cheese, grated
• 1/2 cup cooked chicken, chopped

Recipe

• 1 preheat oven to 375ºf.
• 2 in a microwave safe medium bowl, add cream cheese and ranch dressing. microwave on high for 30 seconds or until cream cheese is soft. stir to combine.
• 3 add spinach (squeezed dry) and parmesan cheese. mix well.
• 4 add chicken and stir gently to combine.
• 5 transfer mixture to a baking dish (at least 6 cups).
• 6 bake for 20 minutes or until bubbly and golden brown. the internal temperature of the cooked dip should be 165ºf.
• 7 serve with crackers, bread or veggie sticks.
• 8 tip: if you like it spicy, substitute hidden valley® farmhouse originals southwest chipotle dressing in place of the ranch dressing and add diced pickled jalapenos.
• 9 for a fewer calories, try hidden valley® the original ranch® light dressing instead of the full calorie ranch.
• 10 make ahead: prepare the unbaked dip up to 3 days ahead; store covered and refrigerated. bake prior to serving.

Baked Spaghetti Squash

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

Ingredients

• Servings: 6
• 1 medium spaghetti squash (2 1/4 lb)
• 12 ounces italian sausage
• 1 1/2 cups mushrooms, sliced
• 1 green peppers or 1 red pepper, chopped
• 1/3 cup onion, finely chopped
• 3 garlic cloves, minced
• 1 (4 1/4 ounce) can chopped black olives, drained
• 1/2 teaspoon italian seasoning
• 1 1/2 cups spaghetti sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh parsley, chopped

Recipe

• 1 halve squash crosswise; remove seeds. place cut sides down in 2-quart baking dish. add 1/4 c water. cover with plastic wrap. microwave on high 13-15 minutes or until squash is tender when pierced with fork; rearrange once for even baking.
• 2 in a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. drain off fat.
• 3 preheat oven to 350 degrees.
• 4 scrape pulp from squash. wipe out baking dish; coat with non-stick cooking spray. spread half of the squash in dish. add half the sausage mixture and half the olives. sprinkle with seasoning and 1/8 teaspoon black pepper. top with half of the spaghetti sauce and cheese. top with remaining squash, sausage, olives, and spaghetti sauce. bake for 30 minutes. sprinkle with remaining cheese. bake 5 minutes more. let stand 10 minutes. sprinkle with parsley and serve.

Breakfast Wraps (oamc)

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

Ingredients

• Servings: 6
• 6 eggs (or i use the equivalent amount of egg substitute)
• 2 tablespoons skim milk
• 1 cup low-fat cheddar cheese, shredded
• 1 cup ham, diced (can use cooked turkey sausage)
• 6 flour tortillas, warmed

Recipe

• 1 mix eggs and milk. cook in a skillet and scramble the eggs. stir in ham and cheese.
• 2 spoon egg mixture down the middle of each tortilla. fold up tortilla to make a wrap. serve immediately or cool. wrap individually and place in a freezer bag. may be frozen for 1 month.
• 3 to use frozen wraps: unwrap and place on moist paper towel. microwave for 60-90 seconds until heated through.

Chicken Lasagna

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

Ingredients

• 1 (12 ounce) box lasagna noodles
• 4 chicken breasts
• 1 onion (chopped)
• 1/2 bell pepper (chopped)
• 1 cup butter
• 2 garlic cloves (minced)
• 1 quart half-and-half
• 7 tablespoons flour
• 6 -7 chicken bouillon cubes
• 12 ounces romano cheese (6oz each layer)
• 16 ounces monterey jack cheese (8oz each layer)
• 1/4 cup parmesan cheese (grated)
• 8 ounces yellow colby-monterey jack cheese (optional)
• 1 teaspoon lawry's seasoned salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder

Recipe

• 1 boil 4 to 6 large chicken breast (fresh or frozen), 2 to 3 chicken bouillon cubes, garlic powder and lawry season salt until chicken is tender. cut chicken into pieces into chunks.
• 2 in a microwave bowl, melt 1 stick of butter, approximately 7 tablespoons flour, one-quart half-and-half, 4 crushed chicken bouillon cubes, 1 teaspoons lawry’s seasoned salt, 1/2 teaspoons pepper and 1 teaspoons garlic powder. microwave 60 seconds at a time and whisk, cook for about seven minutes total. add a small amount of regular milk to thin if the sauce becomes too thick.
• 3 sauté 1 chopped onion, ½ bell pepper and 2 cloves minced garlic in 1 stick of butter until tender then add to sauce.
• 4 cook lasagna noodles according to package directions, adding ½ teaspoon salt; drain.
• 5 in a deep well-greased 13 x 9 inch casserole pan, layer lasagna noodles and half of sauce, chicken breast pieces, 6 oz. romano cheese and 8 oz. monterrey jack cheese. repeat layer.
• 6 cover and bake at 350 degrees for approximately 1 hour. remove cover, and sprinkle top with parmesan cheese. bake an additional 5 minutes or until bubbly. let stand 15 minutes before serving.

Baked Spanish Spinach Balls In Roasted Bell Pepper Sauce (albond

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

Ingredients

• Servings: 4
• 400 g frozen spinach
• 1 large potato, boiled, peeled and mashed
• 1 large egg
• 2 tablespoons grated cheese
• 3 tablespoons fine breadcrumbs
• 2 tablespoons olive oil, divided
• 1 large red bell pepper
• salt and pepper

Recipe

• 1 ***note, to roast the bell pepper: place on a hot, dry skillet or griddle. cook turning often until all skin is blackened and blistered. remove from heat and place in a plastic bag to steam. when bell pepper is cool, peel and seed.
• 2 make sauce: puree the bell pepper with 1 tbs olive oil and salt and pepper to taste. set aside.
• 3 preheat oven to 350 degrees (180 c).
• 4 cook the spinach in the microwave as directed. coarsely chop. place in a bowl and, using your hands, mix with the mashed potato, the egg, and grated cheese.
• 5 grease a baking dish with the remaining olive oil. make small balls out of the spinach/potato mixture and place on greased dish. sprinkle evenly with the breadcrumbs.
• 6 bake for 20-25 minutes or until the topping is golden and spinach balls are heated through.
• 7 serve with the roasted bell pepper sauce.

Chocolate Intensity

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

Ingredients

• Servings: 12
• 8 ounces unsweetened baking chocolate, broken into pieces
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 2 tablespoons powdered sugar
• 1/3 cup granulated sugar
• 1 tablespoon instant coffee crystals
• 1 1/2 cups milk
• 4 large egg yolks, slightly beaten
• 1 teaspoon vanilla extract

Recipe

• 1 for the cake:.
• 2 preheat oven to 350°f; grease a 9-inch springform pan.
• 3 microwave bars in medium bowl on high for 1 min.microwave at additional 10-20 second intervals, stirring until smooth, cool to lukewarm.
• 4 beat sugar, butter, eggs, and vanilla in small mixing bowl for about 4 minute or until thick and pale yellow. beat in melted chocolate. gradually beat in flour. spread into prepared springform pan.
• 5 bake for 25-28 min (wooden pick inserted in center will be moist). cool in pan on wire rack for 15 minute remove side of pan; cool completely. sprinkle with powdered sugar; serve with coffee creme anglaise sauce.
• 6 for the coffee creme anglaise sauce:.
• 7 combine sugar and coffee graduals in a medium saucepan; stir in milk. cook over med heat, stirring constantly, until mixture comes just to a simmer. remove from heat. gradually whisk half of the hot milk mixture into egg yolks; return mixture back to saucepan. cook, stirring constantly for 3-4 min or until mixture is lightly thickened. strain into small bowl; stir in vanilla extract. cover with plastic wrap; refrigerate.

Cappuccino Rice Pudding Cups

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 cups cooked medium rice or 3 cups long grain rice
• 2 cups whole milk or 2 cups 2% milk
• 14 ounces sweetened condensed milk
• 1 tablespoon instant coffee granules
• sweetened whipped cream
• ground cinnamon
• chocolate shavings (optional)

Recipe

• 1 combine rice, milk and sweetened condensed milk in large saucepan over medium-high heat bringing just to a boil. reduce heat to medium; cook 20 minutes, stirring frequently or until thickened.
• 2 remove from heat, stir in instant coffee granules until dissolved.
• 3 cool slightly. spoon equal amounts of warm pudding into 8 small coffee cups. top with whipped cream and sprinkle with cinnamon. garnish with chocolate shavings, if desired.
• 4 note: if chilled, stir and reheat pudding in microwave-safe bowl for 2-3 minutes or until warm before serving.

Creamy Potato Bake

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

Ingredients

• Servings: 6
• 1 kg potato, peeled & thinly sliced
• 420 g condensed cream of chicken soup
• 3/4 cup skim milk
• black pepper, to taste
• 1/2 cup fresh breadcrumb
• 1/2 cup tasty cheese, low-fat

Recipe

• 1 preheat oven to 220°c lightly grease an 8 cup ovenproof, microwave safe dish.
• 2 evenly layer potatoes in prepared dish. cover with plastic wrap and microwave 10 minutes or until potatoes are just tender.
• 3 combine soup, milk, and pepper. pour evenly over potatoes, gently shaking the dish to allow the mixture to run through the potato layers.
• 4 combine breadcrumbs and cheese and sprinkle over potato mixture. bake for 15-20 minutes or until hot and golden.

Chocolate Ice Box Pie

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

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 teaspoon cinnamon (optional)
• 5 tablespoons butter, melted
• 1/3 cup hot water
• 2 tablespoons cocoa
• 1 tablespoon vanilla extract
• 8 ounces bittersweet semisweet chocolate chunks
• 1 1/2 cups heavy cream
• 1 tablespoon sugar
• 1/8 teaspoon salt
• whipped cream

Recipe

• 1 preheat oven to 375f and grease a 9" pie pan.
• 2 crust:.
• 3 combine and mix all ingrediants and press mixture into the bottom and up sides of pan.
• 4 freeze crust for 15 minutes, then bake for 8-10 minutes, until slightly browned around edges. remove from oven and cool completely.
• 5 filling:.
• 6 combine hot water, cocoa and vanilla in small measuring cup and set aside.
• 7 microwave chocolate chunks on high for 1 minute, stir until completely melted, let cool for several minutes.
• 8 whip cream sugar and salt with a hand or stand mixer until soft peaks form.
• 9 stir the cocoa mixture into melted chocolate. using a whisk, fold chocolate mixture into whipped cream until no streaks remain.
• 10 spread the filling evenly into the cooled crust, then spread or dollop whipped cream on top.
• 11 refrigerate pie for at least an hour before serving, or until filling is firm.

Chicken Licken Crock Pot

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

Ingredients

• Servings: 4
• 6 -8 cut-up chicken pieces (skin on or off)
• seasoning salt and black pepper (or use salt)
• 4 tablespoons butter or 4 tablespoons margarine
• 2 tablespoons oil
• 1 green bell pepper, seeded and chopped (optional)
• 1 large onion, chopped
• 2 tablespoons fresh minced garlic (or to taste)
• black pepper (or use cayenne)
• 2 teaspoons paprika
• 1/2 teaspoon ground ginger
• 2 teaspoons chili powder (or to taste)
• 1 (16 ounce) can whole tomatoes
• 2 (4 ounce) cans sliced mushrooms, drained
• 1/2 cup heavy whipping cream (optional)

Recipe

• 1 rinse and dry the chicken parts.
• 2 season the chicken with salt and pepper on both sides.
• 3 in a skillet heat the butter with oil. brown the chicken quickly on both sides, (if you are starting your crockpot in the morning, chop onion and brown your chicken the night before, and leave in the fridge until the morning, warm in the microwave for 5 minutes before adding to the crockpot to start the cooking process).
• 4 place the chicken pieces in the crockpot, then sprinkle the bell pepper (if using) over the chicken.
• 5 in a large bowl, stir together all the remaining ingredients (except the heavy cream); pour into the crockpot over the chicken pieces.
• 6 cover, and cook on low for 8-10 hours, or on high for 4-5 hours.
• 7 just before serving, stir in the heavy cream (if using).

Breakfast/brunch Pigs In A Blanket

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups original bisquick baking mix
• 1 cup milk
• 1 egg
• 1/4 cup fresh blueberries (optional)
• 15 breakfast sausage links (brown n' serve pre-cooked, original)
• nonstick cooking spray
• 6 ounces pure maple syrup

Recipe

• 1 pre-heat oven to 250*f.
• 2 heat pre-cooked sausage links per box directions (i microwave them while i prepare the mini pancakes). microwave the pure maple syrup while preparing the sausage links.
• 3 thoroughly mix the bisquick mix, milk, egg and blueberries (if using).
• 4 spray a large non-stick skillet with cooking spray. heat skillet over medium heat. use 2 heaping tablespoons of batter to make each mini pancake. do not over crowd the pan, work in small batches. when pancake starts to dry around the edges and bubble (approx 2 minutes), flip and cook on the other side (approx 1 1/2 - 2 minutes). (cooking times may vary depending on the heat level and the type of skillet).
• 5 place cooked pancakes on an oven safe platter and keep warm in the oven while finishing the rest of the pancakes.
• 6 when all pancakes are made, lay 1 cooked, warmed, breakfast sausage link across the middle of each mini pancakes, fold over (like a taco), and run a toothpick through the pancake and sausage to keep folded.
• 7 serve with warmed pure maple syrup for dunking and enjoy! (you may need to heat up more syrup. i only suggested 3/4 cup, but my kids would drown them while dunking and i went through a lot more than that).

Chocolate Hobgoblins

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 2 teaspoons brown rice syrup
• 1/4 cup sunbutter sunflower seed butter
• perky's nutty rice (about 1/2 box, enough to cover bottom of shallow pan)

Recipe

• 1 1.) pour perky’s nutty rice into a shallow pan and set aside.
• 2 2.) mix sunbutter with the brown rice syrup. mixture should stiffen upon mixing. pinch off about ½ tablespoon of filling and form into a “pearâ€? shape.
• 3 3.) roll the pear shaped sunflower mixture into perky’s nutty rice cereal, pressing the cereal in place. reshape if needed. set in refrigerator while making the chocolate coating.
• 4 4.) to make the chocolate coating, combine chocolate chips and shortening in a microwaveable container. cook 30 seconds, stir. continue until all the chocolate is melted and smooth.
• 5 5.) using a fork, dip the goblins (one at a time) into the melted chocolate. make sure to carefully tap the fork on the edge of the bowl to remove excess chocolate. place on parchment lined sheet.
• 6 6.) to give those creepy creatures some eyes, use a single rice puff for each eye. you can even give them eyeballs but putting a small drop of chocolate in the center of the rice puff. you could also use frosting to create eyes or even a mouth. have fun and be creative!
• 7 7.) let sit to harden. you can quicken the hardening by placing in the refrigerator. once set, enjoy! these are a crunchy, sweet and salty treat that everyone will enjoy.

Breakfast Sushi

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

Ingredients

• 4 slices spam (ham)
• 4 eggs
• 6 tablespoons of mitsukan sushi seasoning
• 4 sheets of roasted fresh seaweed (the seaweed does not have to be fresh. just roasted seaweed)
• 3 cups of steamed sushi rice (the bag of short grain sushi rice is pink and has pictures of cherry blossoms.)

Recipe

• 1 if you only have a certain amount of time before work or school, simply cook the sushi rice the night before so you can just pop it into the microwave for 30-45 secs.
• 2 fry 1 slice of spam. while spam is frying take the microwaved rice and pure the sushi seasoning on it and mix it around.
• 3 when spam is ready cut it in half and set aside. batter 2 eggs at a time and fry the 2 battered eggs.
• 4 start laying a the rice on the seaweed and flatten it out in a think layer.
• 5 put the 2 halves of spam on top of the rice. (one on top and one on the bottom) cut the fried egg in half and place the egg on top of the spam. (since the egg is a little big on the curve, fold it in half.
• 6 then roll.
• 7 repeat the steps for the next roll. (if you used this recipe you will get at least 4 rolls. if you don't want that much lessen the ingredients. it'll take about an hour in total if just now cooking the rice.) hope you enjoy the breakfast sushi!

Cappuccino Shake

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 cup skim milk
• 1 1/2 teaspoons instant coffee
• 2 packages artificial sweetener
• 2 drops brandy or 2 drops rum flavoring
• 1 dash cinnamon

Recipe

• 1 in a blender, combine milk, coffee, sweetener and extract.
• 2 blend until coffee is dissolved.
• 3 serve with a dash of cinnamon.
• 4 for a hot drink, pour into a mug and heat in a microwave.

Cinnamon Oatmeal With Slivered Almonds

Total Time: 5 mins Preparation Time: 3 mins Cook Time: 2 mins

Ingredients

• Servings: 1
• 3/4 cup low fat cottage cheese
• 3 tablespoons oatmeal, raw
• 3 tablespoons almonds, slivered
• 1/2 cup water
• cinnamon, to taste

Recipe

• 1 add oatmeal to 1/2 cup water in a bowl and cook in the microwave for 2 minutes.
• 2 mix in cottage cheese and cook again for 10 seconds to heat cottage cheese.
• 3 sprinkle on cinnamon and add slivered almonds on top of oatmeal.

Avocado & Tofu Mousse

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

Ingredients

• 1 (12 ounce) package firm tofu
• 3 avocados
• 6 ounces chocolate chips
• 1 teaspoon mint extract
• 1/3 cup granulated sugar
• 1 cup soymilk
• 1 teaspoon green food coloring
• 2 tablespoons pistachios, for topping (optional for nut allergy of course!)

Recipe

• 1 open package of tofu and empty contents into blender ( even the liquid from packaging). slowly add in milk ( you may need to add more or less depending on the texture at the time. we want to blend until thick and creamy, but no lumps. it should be like thick cream and not water.
• 2 put chocolate into a glass mixing bowl and place into microwave. put in microwave for 30 seconds and stir chocolate. repeat 2-3 more times until melted.
• 3 cut open and empty avocados into food processor. add in the sugar to the avocados and process for 1 minute.
• 4 mix all ingredients into a large mixing bowl. add in the 3 drops of green food dye and keep mixing until everything is a nice green avocado color.
• 5 take some pistachios and place into a coffee grinder, food processor or blender so they are small for toppings size.
• 6 after all ingredients are mixed, place into ramekins or place whole mixture into pie crust. top with pistachios and let chill for at least 5 hours.
• 7 the longer and colder the better but, do not freeze.
• 8 for an added bonus, stir in extra whole chocolate chips :).
• 9 enjoy.

Chocolate Holiday Bark

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

Ingredients

• Servings: 24
• 1 (8 ounce) package semisweet baking chocolate, chopped
• 1 (6 ounce) package premium baking chocolate, chopped
• 1 cup almonds, toasted
• 3/4 cup dried cranberries
• 3/4 cup dried apricot, chopped

Recipe

• 1 in separate microwaveable bowls, microwave to melt the two chocolates as directed on the packages.
• 2 mix almonds & dried fruits together, putting half of this mixture into the dark chocolate & half of it into the chocolate.
• 3 stir each until well blended.
• 4 drop the chocolate mixtures by spoonfuls onto a wax paper-covered baking sheet, alternating the dark & .
• 5 cut through the chocolate mixtures with a knife several times to give a marble effect.
• 6 refrigerate at least 1 hour or until firm.
• 7 break into pieces, about 24, & store in a tightly covered container at room temperature.

Berry Friands

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

Ingredients

• 1 cup almond meal (100g)
• 1 1/4 cups icing sugar
• 1/2 teaspoon baking powder
• 5 egg whites
• 125 g butter or 125 g margarine
• 3/4 cup plain flour
• 1/3 cup blueberries

Recipe

• 1 preheat oven to 180 degrees celsius.
• 2 melt the butter either in the microwave or in a saucepan over low heat on the stove. set aside.
• 3 sift the icing sugar, flour and baking powder together into a large bowl. add the almond meal and stir to combine.
• 4 add the egg whites and stir to combine.
• 5 add the butter and stir to combine. don't worry if there are a few lumps, just make sure there aren't too many. mixture should be medium thick.
• 6 lightly grease 10 muffin cups of about 1/2-cup capacity. if your tray has 12, grease 10 and fill the remaining cups with water.
• 7 spoon 2 tablespoons into each cup, then sprinkle 2-4 blueberries on top.
• 8 bake for 15-25 minutes, or until they spring back lightly when touched.

Already Married Chicken (modified Engagement Chicken)

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

Ingredients

• Servings: 4
• 3 lbs whole chickens
• 4 medium lemons
• 1/2 cup fresh lemon juice
• kosher salt (to taste) or sea salt (to taste)
• ground black pepper (to taste)

Recipe

• 1 place rack in upper third of oven and preheat to 425 degrees.
• 2 wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 min) pat dry with paper towels.
• 3 poke a few holes in each lemon and microwave for 40 seconds (makes the lemons more juicy).
• 4 squeeze fresh lemon juice from 2 of the lemons all over the chicken.
• 5 prick a few more holes in the full lemons. place these and two of the halves of the squeezed lemons inside the chicken. place them deep inside the cavity of the chicken.
• 6 (optional) rub butter on the bottom (not the breast side) of the chicken.
• 7 sprinkle salt and pepper all over the chicken, inside and out, and under any parts of the skin which are only loosely attached.
• 8 place the chicken breast-side down on a rack in a roasting pan, bake for 15 minutes.
• 9 remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. (time based on chicken size, internal temp should be ~180°, juices should run clear).
• 10 continue baking if necessary.
• 11 let chicken cool for a 15 minutes before carving.
• 12 serve with juices.
• 13 enjoy!

Baked Spaghetti Squash Casserole

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

Ingredients

• Servings: 6
• 2 1/4 lbs spaghetti squash, medium
• 12 ounces italian sausage, ground
• 1 1/2 cups fresh mushrooms, sliced
• 1 green bell peppers or 1 red bell pepper, chopped
• 1/3 cup onion, chopped
• 3 garlic cloves, minced
• 4 1/4 ounces olives, chopped
• 1/2 teaspoon dried italian seasoning, crushed
• 1 1/2 cups red pasta sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1/8 teaspoon pepper
• 1/4 cup water

Recipe

• 1 halve squash crosswise; remove seeds.
• 2 place cut sides down in a 2 qt rectangular baking dish, add 1/4 c water, cover with ventilated plastic wrap and microwave on high for 10-15 minutes or until squash separates when pierced with a fork. rearrange once for even baking. do not over cook squash or it will be mushy.
• 3 in a large skillet cook sausage, mushrooms, pepper, onion and garlic over med heat until sausage is no longer pink; drain fat.
• 4 preheat oven to 350 degrees.
• 5 scape pulp from squash (about 3 c) wipe out baking dish and coat with nonstick spray.
• 6 spread half the squash in dish, add half the sausage mixture and half the olives.
• 7 sprinkle with seasoning and 1/8 tsp pepper.
• 8 top with half the sauce and half the cheese.
• 9 top with remaining squash, sausage, olives and sauce.
• 10 bake for 30 min, sprinkle with remaining cheese, bake for 5 more min or until cheese is melted.
• 11 let stand 10 minutes before serving.

Breakfast Wraps

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 12 eggs
• 4 tablespoons milk
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 2 cups shredded cheddar cheese
• 1 1/2 cups diced cooked ham
• 8 (8 inch) flour tortillas

Recipe

• 1 in a bowl, whisk the eggs, milk and pepper.
• 2 in a large skillet, heat oil.
• 3 add egg mixture and cook and stir over medium heat until eggs are completely set.
• 4 stir in cheese and ham.
• 5 spoon egg mixture down the center of each tortilla and roll up.
• 6 serve immediately, or wrap in plastic wrap and freeze in a resealable freezer bag.
• 7 to use frozen wraps: thaw in the refrigerator overnight.
• 8 remove plastic wrap and wrap tortilla in a moist microwave-safe paper towel.
• 9 microwave on high for 30-60 seconds or until heated through.
• 10 serve immediately.

Berry Good Cheesecake

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

Ingredients

• Servings: 6
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup orange juice
• 1/4 cup milk
• 1 egg, separated
• 2/3 cup cottage cheese
• 2/3 cup yogurt cheese
• 7 tablespoons sugar or 7 tablespoons sugar substitute
• 1 orange rind, grated
• 1 (9 inch) graham cracker pie crusts
• 1 cup fresh strawberries, halved

Recipe

• 1 smooth and so satisfying, no one will quess that this cheesecake is.
• 2 calorie and fat trim. in 2 cup glass measure, sprinkle gelatin over.
• 3 orange juice. microwave at high until gelatin dissolves. stir in milk and.
• 4 egg yolk. microwave at medium for 30-60 seconds, or until hot and.
• 5 slightly thickened. in food processor or blender, process cottage cheese.
• 6 until smooth; stir in yogurt cheese, 4 tbsp sugar, and orange rind. with.
• 7 food processor or blender running, add gelatine mixture and process just.
• 8 until blended. refrigerate until consistency of egg whites. in separate.
• 9 bowl, beat egg until soft peaks form. add 2 tbsp sugar and beat.
• 10 until stiff peaks form. fold.
• 11 into cheese mixture. pour into corn pie crust and refrigerate.
• 12 several hours until set. just before serving, toss strawberry halves.
• 13 with remaining 1 tbsp sugar. arrange on cheesecake.

Apricot Cheesecake

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

Ingredients

• Servings: 10
• 1 3/4 cups dried apricots
• 2/3 cup graham cracker crumbs
• 1 1/2 tablespoons melted butter
• 3 tablespoons apricot liqueur or 3 tablespoons brandy
• 3 (8 ounce) packages fat-free cream cheese
• 3/4 cup sugar, plus
• 1 tablespoon sugar
• 1 large egg
• 2 egg whites
• 1 cup yogurt cheese (in recipe data base by di neal) or 1 cup low-fat sour cream
• 1/3 cup apricot jam

Recipe

• 1 preheat oven to 350 degrees.
• 2 set aside 5 apricot halves.
• 3 in a 2 quart pan bring remaining apricots and 1/2 cup water to a boil.
• 4 cover and reduce heat to a simmer, simmering 10 minutes.
• 5 combine crumbs and melted butter.
• 6 press into the bottom and 1/2 inch up the sides of a 8 inch springform pan.
• 7 in a food processor puree the cooked apricots and the water until smooth.
• 8 add the liqueur, cream cheese, 3/4 cup sugar, egg and egg whites.
• 9 whirl until smooth.
• 10 scrape mixture into prepared pan.
• 11 bake for 25 to 30 minutes-you want the center to be just jiggly.
• 12 mix the yogurt cheese or sour cream with the 1 t.
• 13 sugar.
• 14 spoon onto cake and spread to cover top.
• 15 bake for 5 minutes more.
• 16 run a thin bladed knife between the cake and the pan rim.
• 17 chill cake in the fridge until cool.
• 18 remove rim.
• 19 melt the jam in the microwave and run through a strainer to get rid of the chunks, if you wish.
• 20 cut the 5 apricot halves in half and place evenly around the rim of cake.
• 21 chill for 1 hour more and serve.

Cappuccino Recipe Without An Expensive Machine

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

Ingredients

• Servings: 2
• 1 cup skim milk
• 1 teaspoon sugar
• 1 1/2 cups strong brewed coffee

Recipe

• 1 1) after your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
• 2 2) next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
• 3 3) fill your cup two thirds full with the coffee and top it off with your heated froth.

Cappuccino-frosted Brownies

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

Ingredients

• Servings: 10
• 4 (1 ounce) unsweetened chocolate squares
• 3/4 cup butter
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsel
• 1 (1 1/4 ounce) envelope instant mocha-flavored coffee powder (cappuccino mix)
• 1/4 cup hot milk
• 1/2 cup butter, softened
• 1 (16 ounce) package powdered sugar
• chocolate shavings (optional)

Recipe

• 1 microwave chocolate squares and butter in a large microwave-safe bowl at high 1 1/2 minutes, stirring after 1 minute and then every 30 seconds or until melted.
• 2 stir until smooth.
• 3 stir in sugar.
• 4 add eggs, 1 at a time, beating with a spoon just until blended after each addition.
• 5 stir in flour and vanilla; stir in chocolate morsels.
• 6 pour mixture into a lightly greased 13- x 9-inch baking pan.
• 7 bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
• 8 cool completely on a wire rack.
• 9 cappuccino buttercream frosting:.
• 10 dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely (about 10 minutes).
• 11 pour milk mixture into a mixing bowl; add softened butter, and beat at medium speed with an electric mixer until well combined.
• 12 gradually add powdered sugar, beating until smooth and fluffy.
• 13 spread cappuccino buttercream frosting evenly over top of cooled brownies.
• 14 garnish, if desired.
• 15 cut into squares.
• 16 cover and chill, if desired.
• 17 **cook time does not include cooling of brownies or frosting.

Chocolate Indulgence Cake

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

Ingredients

• Servings: 12
• 6 ounces baker's bittersweet baking chocolate
• 3/4 cup butter
• 4 eggs
• 1 cup sugar
• 1/2 cup flour
• 1/2 cup fresh berries (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. stir until chocolate is completely melted; cool to room temperature.
• 3 beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. add chocolate mixture; stir with wire whisk until well blended.
• 4 add four; stir until well blended. pour into greased and floured 9-inch round cake pan.
• 5 bake 30 minutes or until center is set. cool 5 minutes; remove from pan. cool completely on wire rack.
• 6 to garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.

Barra's Traditional Italian Easter Pie

Total Time: 13 hrs Preparation Time: 12 hrs Cook Time: 1 hr

Ingredients

• 3 eggs
• 3 cups all-purpose flour
• 1/4 cup shortening
• 2 tablespoons milk
• 1 pinch salt
• 1 dozen hard-boiled egg
• 10 eggs
• 1/2 cup italian parsley (chopped fine)
• 1 cup grated locatelli cheese
• 3 lbs sweet italian sausage links (remove casings)
• 1 lb mozzarella cheese (cut small cubes)
• 1/2 lb prosciutto, sliced thin (italian smoked ham)
• 1 lb provolone cheese (cut small cubes)
• 1 lb deli thin sliced, boiled ham (, cut into squares)
• 1 lb deli thin sliced genoa salami (cut into squares)

Recipe

• 1 crust preparation: mix flour and salt together, cut in shortening with 2 knives or pastry cutter.
• 2 add beaten eggs to flour mixture slowly, incorporating very well.
• 3 add milk (additional liquid if necessary) to hold mixture together as it is kneaded.
• 4 shape pastry into two balls.
• 5 chill for 30 minutes or until ready to begin making the pie.
• 6 preparation for filling: remove the sausage meat from the casings; set aside in small bowl.
• 7 in another small bowl, place all the mozzarella, cut into 1/4-inch cubes; set aside.
• 8 in another small bowl, place all the provolone, cut into 1/4-inch cubes; set aside.
• 9 do the same for the ham and salami and proscuitta; set aside keeping all the ingredients separate.
• 10 boil dozen eggs; cool, peel, cut into quarters and set aside.
• 11 make egg wash:in a blender, add 10 eggs, parsley, 1/2 cup grating cheese.
• 12 blend; set aside.
• 13 this will be used between layers of ingredients as the"holding agent" to keep all the ingredients together.
• 14 to assemble pie: roll chilled pastry on floured board to 1/8-inch thickness.
• 15 make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover.
• 16 better to do this in glass; it cooks more evenly and you can see if your bottom has fully cooked.
• 17 fit the pastry into the pan and up the sides.
• 18 begin by layering the quartered hard boiled eggs as the first layer on bottom, about 1-inch apart from eachother.
• 19 in between each quartered slice of egg, with your fingers, place a small piece of sausage meat; going around the whole first layer of the pie.
• 20 sprinkle a layer of grated cheese all around.
• 21 next, a thin layer of mozzarella; (one piece high), next a thin layer of proscuitta; next a thin layer of provolone cheese; next a thin layer of salami; next a thin layer of boiled ham.
• 22 pour 1/2 cup of your egg wash over the first layer.
• 23 begin again with your quartered eggs; alternating the quarters"in between" the quarters of the first layer.
• 24 layer each ingredient as you did on the first layer and so on.
• 25 proceed with your second layer; again egg wash poured over the layer, etc.
• 26 depending on the depth of the pie pan, the size of your cut ingredients, you may have two or three layers, but don't fill it beyond the rim of the dish.
• 27 cover the last layer with another piece of pastry dough and crimp together firmly"gluing" if necessary to keep things together as the pie expands.
• 28 cut a steam hole on top and brush pastry with a tablespoon of milk (just to enhance the beauty of this meal for presentation) to form a glaze.
• 29 preheat oven to 350 degrees.
• 30 bake for one hour or until the pie crust is golden on the top and ingredients are bubbly.
• 31 the aroma will tell you the pie is done!
• 32 if you filled the pie too much with egg wash or ingredients, it may boil over.
• 33 it is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips.
• 34 serve the pie warm.
• 35 keep refrigerated; leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute.

Baked Spaghetti Squash With Jalapeno Cream

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

Ingredients

• Servings: 8
• 1 spaghetti squash (about 3 lbs.)
• 2 cups milk
• 2 -3 jalapenos, stemmed, seeded, and chopped
• 2 tablespoons butter, plus more
• butter, for pans
• 3 tablespoons flour
• 1 teaspoon salt
• 1 cup monterey jack cheese, shredded

Recipe

• 1 preheat oven to 375°. cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. let sit until cool.
• 2 meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. remove mixture from heat and let sit 15 minutes. strain and discard jalapeños.
• 3 when squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
• 4 in a medium saucepan over medium-high heat, melt 2 tablespoons butter. whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. slowly pour in jalapeño-infused milk while whisking. reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. pour mixture over squash and stir to combine. transfer mixture to a buttered 2-qt. baking dish. sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.

Chicken Lasagna With Artichoke Dip Topping

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

Ingredients

• 2 (10 3/4 ounce) cans campbells cream of celery soup
• 1 (10 3/4 ounce) soup can whole milk
• 1 (15 ounce) container whole milk ricotta cheese, divided
• 2 (8 ounce) packages shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 3 large eggs, divided
• 4 tablespoons chopper fresh parsley
• 1 1/2 teaspoons seasoning salt
• 1/4 teaspoon ground black pepper
• 1 (14 ounce) can artichoke hearts, drained, rinsed and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2/3 cup prepared alfredo sauce
• 1/2 teaspoon minced garlic
• 0.5 (8 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 1 (1 lb) package lasagna noodle, cooked according to package directions and drained on paper towels
• 1 1/2 lbs chopped cooked chicken
• 1 (8 ounce) package sliced provolone cheese

Recipe

• 1 preheat over to 375 degrees.
• 2 in a medium microwave-safe bowl, combine soup and milk. microwave on high for 2 minutes or until warm.
• 3 in a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 c parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
• 4 in a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 c of parmesan cheese.
• 5 spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan. arrange 3 noodles lengthwise over soup mixture. spread with 1/2 ricotta-mozzarella mixture. top with 1/2 of chicken. spoon 1/4 soup mixture on top of chicken. arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. spread with remaining 1/2 ricotta-mozzarella mixture. top with remaining 1/2 of chicken. spoon 1/4 soup mixture on top fo chicken. arrange 3 noodles lengthwise over soup mixture. top with artichoke mixture. spoon remaining 1/4 soup mixture on top of artichoke mixture. top evenly with slices of provolone cheese. sprinkle evenly with remaining 1 package mozzarella. cover with foil, sprayed with pam to prevent sticking. bake for 25 minutes. remove foil, and bake for 25 minutes longer. let stand for 15 minutes before serving.

Chili Dip

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

Ingredients

• Servings: 2
• 1 can hormel chili, no beans
• 1 package cream cheese
• shredded cheddar cheese

Recipe

• 1 spread softened cream cheese in a deep glass pie dish.
• 2 spread chili on top and sprinkle with shredded cheddar cheese.
• 3 heat through either in microwave (make sure you cover it!) or oven at 350 degrees.
• 4 serve with tortilla chips.

Butter Rum Ham And Pineapple

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

Ingredients

• Servings: 4
• 1 1/2 lbs fully cooked boneless ham
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons rum extract
• 1/2 fresh pineapple, peeled and cored

Recipe

• 1 preheat 2-sided tabletop grill. cut four 1/2-inch thick slices from ham (reserve any remaining ham for another use). place butter, brown sugar and rum extract in small microwave-safe bowl. microwave on high 30–45 seconds or until butter melts.
• 2 brush one side of ham with glaze and place on grill with glazed side down. brush glaze on top of ham slices. close grill lid, pressing down firmly to sear ham. grill 4–5 minutes, brushing once with remaining glaze, until internal temperature reaches 140°f remove ham from grill and cover to keep warm.
• 3 cut pineapple into four 1/2- to 1-inch thick slices and place on grill; close lid. grill 1–2 minutes until warm. serve with ham.

Butter Rum Bundt Cake

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

Ingredients

• Servings: 16
• 1 (18 1/4 ounce) package butter recipe cake mix (yellow cake)
• 1 (3 ounce) package vanilla flavor instant pudding and pie filling mix
• 1 cup water
• 1/2 cup butter, softened
• 4 eggs
• 2 teaspoons rum extract
• 1/2 cup ready to spread vanilla frosting
• 1/2 teaspoon rum extract
• 1/4 cup chopped pecans

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease and flour a 12-cup bundt pan.
• 3 beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
• 4 beat on medium speed 2 minutes.
• 5 pour into bundt pan.
• 6 bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• 7 cool 30 minutes; remove from pan.
• 8 cool completely; about 2 hours.
• 9 frosting:.
• 10 place frosting in small microwavable bowl.
• 11 microwave uncovered on medium (50% heat) for approximately 15 seconds.
• 12 stir in 1/2 teaspoon rum extract.
• 13 spread over top of cake, allowing some to drizzle down side.
• 14 sprinkle pecans over top of cake.
• 15 serve.
• 16 **cook time does not include 2 1/2 hour cooling time.

Chocolate Leaf Cups

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

Ingredients

• 12 ounces semisweet chocolate, peices
• 4 cabbage leaves (attractivly shaped, each about 5 inches diameter, washed and dried)

Recipe

• 1 *tip, warm chocolate in batches so its always warm enough to spread. spread the chocolate on the outside of the leaves to get the imprint of the ribs.
• 2 line a cookie sheet with wax paper and place cabbage leaves on it.
• 3 arrange 3 ounces of chocolate peices in the outter rim of a microwavable cereal bowl, leaving the center free.
• 4 heat on medium for 2-5 minutes or until chocolate is just soft enough to spread (stir after 2 minutes, then check for ever 30 seconds after).
• 5 take a small spoon or rubber spatula and spread chocolate as evely as you can on the outside of the cabbage leaf (be careful not to leave holes or spread too thinly).
• 6 repete untill all leaves are covered.
• 7 place leaves in freezer on sheet for 15-30 minutes until completly set.
• 8 after chocolate is completly frozen and set, carefully pull off the cabbage leaves and return chocolate to a closed tontainer for storeage in the fridge.
• 9 *tip, if you cant remove cabbage, allow to sit for 1 mintes to soften after removing from freezer before trying again.

Cherry, Prunes And Almond Bread Pudding For Valentine's Day!

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

Ingredients

• Servings: 1
• 1/2 cup canned cherries
• 10 -12 almonds
• 2 prunes, washed and wiped dry
• 4 slices fresh bread, cut into inch sized cubes
• 1/2 cup cherry juice
• 1 egg
• 3/4 cup light cream
• 3 tablespoons sugar
• 1/4 teaspoon cinnamon
• 10 -12 fresh cherries
• 2 tablespoons cherry jam
• 1/4 teaspoon almond essence

Recipe

• 1 blanch almonds in 1 cup of hot water for 5 minutes.
• 2 drain, peel and slice.
• 3 take bread cubes in a bowl.
• 4 pour 2 tbsps.
• 5 of cherry juice over them and keep aside.
• 6 in another bowl, mix egg, cream and sugar.
• 7 add tinned cherries and 2 tbsps.
• 8 of cherry juice and mix.
• 9 mix in prunes, sliced almonds, cherry juice soaked bread and cinnamon powder.
• 10 transfer the mixture into a microwaveable glass bowl.
• 11 cook on high power level for 5 minutes.
• 12 allow standing time of 2 minutes.
• 13 turn out onto a serving dish.
• 14 for the sauce preparation, wash and dry fresh cherries.
• 15 take cherry jam, the remaining cherry juice and fresh cherries in a pan.
• 16 cook for 5 minutes.
• 17 pour the sauce over the pudding.
• 18 sit back and serve warm.

Cappuccino Mousse Pie

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

Ingredients

• 1 1/2 cups semi-sweet chocolate chips
• 2 cups heavy whipping cream
• 3 tablespoons instant coffee granules
• 2 tablespoons granulated sugar (i have used icing sugar)
• 1 teaspoon vanilla extract
• 1 -6 ounce graham cracker pie crust (or chocolate flavour)

Recipe

• 1 melt chocolate chips - either in the microwave, 1-1 1/2 minutes, or stovetop in a small double boiler. mix whipping cream, coffee granules, sugar and vanilla (and coffee liquer if you are using) in a large bowl until the coffee granules dissolve. beat with electric mixer on high until stiff peaks form when beaters are lifted.
• 2 remove & reserve 1 1/2 cups of the coffee whipped cream.
• 3 gently fold the melted chocolate into the remaining whipped cream until well blended. spread this evenly in the crust.
• 4 spread and swirl the coffee whipped cream over the mousse. chill until set. this will take at least 1 hour in the refrigerator, or 30 minutes in the freezer.
• 5 garnish & serve.

Chocolate Honeycomb Cupcakes

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

Ingredients

• 60 g butter, softened
• 1/4 cup caster sugar
• 1 teaspoon vanilla essence
• 1 egg
• 3/4 cup self-raising flour, sifted
• 1/4 cup buttermilk or 1/4 cup milk
• 2 (50 g) violet crumble chocolate candy bars (see notes)
• 100 g good quality dark chocolate
• 1/4 cup thickened cream

Recipe

• 1 preheat oven to 180°c and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
• 2 using an electric mixer, cream the butter and sugar until it is pale and creamy; add the vanilla essence and the egg and beat until the ingredients are well-combined.
• 3 transfer the mixture to a larger bowl and fold in half the flour and then half the milk/buttermilk; repeat with the remaining flour and milk/buttermilk and stir until the batter is smooth.
• 4 finely chop 1 chocolate bar and stir into the batter. three-quarters fill each paper case with batter.
• 5 bake for 15-20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean; stand the cupcakes in the pan for 10 minutes and then transfer them to a wire rack to cool.
• 6 making the chocolate icing: combine the chocolate and cream in a heatproof, microwave-safe bowl and microwave, uncovered, on high for 1-2 minutes, stirring every half minute or so with a metal spoon, until smooth.
• 7 spread icing on the cupcakes: roughly chop the remaining chocolate bar and sprinkle the chocolate honeycomb mixture over the cupcakes (see notes below).
• 8 notes: (1) violet crumble bars are honeycomb covered with chocolate. i don't know if they are available outside of australia. for english chefs, they are similar to crunchie bars. (2) sprinkle the chopped chocolate bar over the cupcakes just prior to serving as once it is exposed to the air, honeycomb can become sticky.

Chili Dog

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

Ingredients

• Servings: 4
• 1 (12 ounce) can chili
• 8 hot dogs
• 8 hot dog buns

Recipe

• 1 heat the chili in a pot over med heat, stirring occasionally.
• 2 cook the weiners according to your preference, ie: grilling, boiling, or broiling, you can easily cook them in the microwave in a little water.
• 3 place the cooked weiners on the buns,top with chili.
• 4 shredded cheese or chopped raw onion sprinkled on top is a great addition to chili dogs.

Breakfast Tacos (step By Step 4 Kids)

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 12
• 1 lb of precooked sausage links
• 6 eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1 pinch pepper
• 1 cup cheddar cheese, grated
• 12 flour tortillas
• salsa

Recipe

• 1 check with a grownup and wash your hands before you begin.
• 2 make a few shallow cuts in each sausage link so they won't explode while cooking in the microwave.
• 3 place sausage links in a microwave-safe bowl.
• 4 microwave on high for 2 1/2 to 3 minutes.
• 5 the amount of time it takes to heat the sausage all the way through may be different because microwaves don't all have the same amount of power.
• 6 use your oven mitts when you remove the sausage from the microwave, and let the bowl cool for 1 minute.
• 7 remove the sausages from the water using a fork, and dump the water out in your sink.
• 8 cut the sausages into bite-sized pieces, and put the sausage pieces in a small bowl.
• 9 crack the eggs into the microwave-safe bowl.
• 10 add salt, pepper and milk.
• 11 beat the eggs with a fork until the eggs and milk are mixed together.
• 12 microwave the eggs on high for 1 1/2 minutes.
• 13 use your oven mitts to take the bowl out of the microwave.
• 14 stir the eggs with a fork and microwave another 1 1/2 minutes.
• 15 remove the bowl with oven mitts, and stir the eggs again.
• 16 if the eggs are still runny, microwave for another minute or so until they are cooked.
• 17 the amount of time it takes to cook the eggs may be different because microwaves don't all have the same amount of power.
• 18 divide the sausage, eggs, and cheese into tortillas.
• 19 top with salsa.
• 20 for a texas twist, try guacamole, refried beans, or hash-browned potatoes in your tacos, too. (just don't fill them so full that you can't take a bite!).
• 21 clean up the kitchen before you bite into your breakfast.

Chocolate Hazelnut Truffles

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

Ingredients

• 200 g milk chocolate
• 2 tablespoons chocolate hazelnut spread (i used nutella)
• 1/4 cup thickened cream
• 3/4 cup slivered almonds, roughly chopped

Recipe

• 1 place the cream and chocolate in a medium heatproof, microwave-safe bowl. heat, uncovered, stirring every minute, for 2 minutes or until smooth.
• 2 stir in the spread until well combined.
• 3 cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
• 4 place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper.
• 5 scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball.
• 6 roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. repeat with remaining chocolate mixture.
• 7 refrigerate for 45 minutes or until firm and set.