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Monday, June 1, 2015

Cheryl's Chicken & Quinoa Skillet - Ww Points = 9

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

Ingredients

  • 3 boneless skinless chicken breasts, cubed, trimmed of fat
  • 1 (14 ounce) bag broccoli florets, frozen (i used the kind that steam right in the bag in the microwave)
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (14 1/2 ounce) can chicken broth
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 tablespoon oregano leaves
  • 1 tablespoon ground cumin
  • 2 tablespoons garlic, minced
  • 1 teaspoon black pepper
  • 1 tablespoon basil leaves
  • 1 (16 ounce) bag quinoa, eden organic

Recipe

  • 1 spray a large skillet with cooking spray.
  • 2 cube the chicken breasts into bite sized pieces (trim off the excess fat).
  • 3 brown the chicken in the skillet.
  • 4 while the chicken is browning, prepare the frozen broccoli (or whatever vegetable that you like).
  • 5 when the chicken is done, add the beans, broth, tomatoes and spices and stir bringing to a boil.
  • 6 cover and reduce heat and simmer while you prepare the quinoa.
  • 7 prepare the quinoa according to the directions on the bag.
  • 8 when everything is done, combine the chicken mixture and the broccoli into the quinoa and stir.
  • 9 serve hot.
  • 10 note: if you made 8 servings out of this = 9 points each; 9 servings = 8 points each; 10 servings = 7 points each.

Berry Nice Honey Pecan Pancakes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 5
  • 1 cup all-purpose flour,
  • 2 tablespoons baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 eggs
  • 2 cups 2% low-fat milk
  • 1/4 cup vegetable oil
  • 1/2 cup pecans, finely chopped
  • 10 pecan halves, to garnish
  • 5 strawberries
  • 1/4 cup honey
  • 2 teaspoons raspberry preserves

Recipe

  • 1 combine flour, baking powder, sugar, sale and cinnamon in a bowl.
  • 2 in a separate bowl, mix together the eggs, milk and oil until they are combined.
  • 3 pour the bowl of liquid ingredients into the bowl of dry ingredients and mix until it is a smooth and creamy batter without lumps.
  • 4 stir in the finely chopped pecans.
  • 5 heat a griddle and once hot drop the batter in equal portions onto the griddle. turn the pancakes when the edges are golden brown and bubbles start to appear in the middle.
  • 6 once all the pancakes are cooked, stack them up into equal stack on five plates (or more or less depending on how many pancakes you like at a time).
  • 7 place two pecans in the middle of each top pancake.
  • 8 slice one strawberry per pancake stack and arrange the slices around the two pecans.
  • 9 place the 1/4 cup honey in the microwave for between 25 and 30 seconds being careful not to touch the hot honey with your fingers when you take it out.
  • 10 stir two teaspoons of the raspberry preserves into the hot honey until they are combined. let cool for 30 seconds.
  • 11 drizzle the raspberry honey over the pancakes and serve.

Cheryl's Healthy Breakfast - 3 Points On Weight Watchers

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

Ingredients

  • 1 cup all-bran cereal, extra fiber
  • 1 medium apple, diced (or if you prefer another fruit that would be fine too or you could even try a weight watchers yogurt)
  • 2 ounces juice, containing the acai berry (i've tried v8 fusion and also tropicana pure)
  • 4 (1 g) packets splenda sugar substitute (or whatever your taste prefers)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon wheat germ
  • 1 cup water (or as much as you prefer, i don't measure, i just pour it in)

Recipe

  • 1 pour the cereal into a bowl.
  • 2 add the splenda, cinnamon and wheat germ.
  • 3 dice up the apple, leaving on the skin. (i use my mini food processor). this is where you can feel free to substitute a weight watchers 1 point yogurt or some other type of fresh fruit that is 1 point.
  • 4 add the water (i use hot but i'm sure it doesn't matter if it starts out cold).
  • 5 add the juice.
  • 6 microwave for 1 minute.
  • 7 stir.
  • 8 if not hot enough for your taste, microwave another 30 seconds or so.

Berry Smoothie Pie

Total Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1 (1/3 ounce) package sugar-free strawberry gelatin
  • 1/3 cup lite cranberry juice
  • 1 (6 ounce) carton raspberry yogurt
  • 3 cups chopped fresh strawberries
  • 1 (8 inch) reduced fat graham cracker crust
  • sugar-free whipped topping (optional)

Recipe

  • 1 in a microwave bowl, pour gelatin over cranberry juice and let stand for 1 minute.
  • 2 microwave on high for 40 seconds and stir.
  • 3 let stand for about 1 minute or until gelatin is completely dissolved.
  • 4 in a blender, combine the gelatin, yogurt and strawberries and process until blended.
  • 5 pour into crust.
  • 6 refrigerate for 4 hours or until set.
  • 7 serve with whipped topping if desired.

Butter Magic Sauce

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

Ingredients

  • Servings: 6
  • 1/2 cup butter (one stick is a half cup. i have not tried this with margarine.)
  • 1/4 teaspoon garlic salt (more or less to taste)
  • 1/2 teaspoon cajun seasoning (i like tony chachere's or emiril's essence but feel free to make your own)
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon smoked paprika (always use a high quality paprika, otherwise it has no flavor and you're just adding it for color)

Recipe

  • 1 melt the butter in a small bowl in the microwave for approximately 10 - 20 seconds. you want it to be very soft but not liquefied. do not overheat it or it will separate and the other ingredients will sink straight to the bottom.
  • 2 stir the butter until it is a smooth, creamy consistency. add the other ingredients and stir. enjoy!
  • 3 tips:.
  • 4 you can refrigerate any leftover butter and use it again. when you reheat, follow the same rules as above. we find that the butter has better flavor on the second use, so you may want to make it ahead of time and let it "steep" in the fridge.
  • 5 i use dried herbs and spices, but feel free to use fresh if you have them. everything is better fresh. just remember to use double the amount of herbs.

Chocolate Glaze For Cakes (that Hardens)

Total Time: 2 mins Cook Time: 2 mins

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup shortening or 1/4 cup margarine
  • 3 tablespoons light corn syrup
  • 2 tablespoons water
  • 1 teaspoon water

Recipe

  • 1 make certain that the cake has been chilled in the fridge before starting the glaze.
  • 2 in a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.
  • 3 microwave on high for about 2 minutes or until melted and smooth, removing once to stir.
  • 4 allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).
  • 5 drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).

Butter Dip Biscuits

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

Ingredients

  • Servings: 9
  • 1/2 cup unsalted butter
  • 2 1/2 cups all-purpose flour
  • 4 teaspoons granulated sugar
  • 4 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 3/4 cups buttermilk

Recipe

  • 1 preheat oven to 450f degrees. spray an 8-inch square baking dish with nonstick cooking spray. in a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt butter in the microwave.
  • 2 in a medium bowl, mix together the flour, sugar, baking powder and salt. pour in the buttermilk. stir until a loose dough forms. batter will be a bit sticky.
  • 3 press biscuit dough into baking dish (right on top of the melted butter). take a sharp knife and cut the biscuit dough into 9 squares before baking.
  • 4 bake for about 20-25 minutes, rotating dish once during baking.

Charishma's Fresh Mint Flavoured Basmati Rice

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

Ingredients

  • Servings: 4
  • 1 cup long-grain basmati rice, cleaned, washed and soaked
  • 1/2 teaspoon salt
  • 3 cups water
  • 10 fresh mint leaves, washed and torn

Recipe

  • 1 heat water in a pot on high flame.
  • 2 once it starts bubbling, lower heat and add the drained rice and salt.
  • 3 stir once and allow to cook.
  • 4 once it comes half-way to a boil, add the mint leaves.
  • 5 lower flame, partially cover with a lid and allow it to cook until almost three-fourth done.
  • 6 uncover and drain in a colander(done to remove the starch).
  • 7 transfer to a clean(and preferably warm) casserole or serving container.
  • 8 otherwise, alternatively, transfer to a microwave-safe container and microwave for 3 minutes, uncovered.
  • 9 fluff with a fork and serve immediately.
  • 10 we had this with black-eyed peas(posted separately with my name).
  • 11 enjoy!

Butter Lettuce Salad With Fruit & Lemonade Dressing

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

  • Servings: 4
  • 1 head butter lettuce
  • 2 plums, pitted & sliced
  • 1 cup blackberry
  • 1/2 cup pecans, toasted
  • 1/4 cup blue cheese, crumbled
  • 1 lemon, juice & zest of
  • 3 tablespoons honey
  • 1 teaspoon ground ginger

Recipe

  • 1 combine honey, lemon juice, lemon zest & ginger.
  • 2 microwave on high for 10 seconds to melt honey a bit.
  • 3 shake to combine.
  • 4 arrange lettuce leaves, fruit, nuts & cheese.
  • 5 drizzle with dressing.

Charishma's Divine Mocha Nescafe Frothe Coffee

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

Ingredients

  • Servings: 1
  • 1/2 cup water
  • 1/2 cup vitamin d milk, cold (from the refrigerator)
  • 2 teaspoons sugar
  • 1 tablespoon nescafe frothe divinely mocha instant coffee (or more, if you desire)

Recipe

  • 1 pour water and milk in a microwave-safe and microwave-proof cup.
  • 2 heat for 1 minute in the microwave.
  • 3 then, stir in the sugar.
  • 4 heat, once again, for 1 minute in the microwave.
  • 5 add the coffee powder, mix well, and heat for 1 minute in the microwave.
  • 6 remove, stir well, transfer into another cup and make sure all the coffee granules have dissolved.
  • 7 if not, mix well and heat for another minute.
  • 8 serve alongside creme de pirouline chocolate hazelnut cookies{my favourite combo with this coffee!
  • 9 }enjoy the aroma and taste of your creamy, foamy, simply divine coffee!

Charishma's Aromatic Microwave Red Beans Rice

Total Time: 30 mins Preparation Time: 3 mins Cook Time: 27 mins

Ingredients

  • Servings: 4
  • 1 (8 ounce) package vigo completely seasoned easy to prepare red beans and rice mix
  • 1 package sazon goya with coriander and annatto (a goya seasoning mix)

Recipe

  • 1 put the contents of the package in a1 1/2 quart microwave casserole dish.
  • 2 add 3 3/4 cups of hot top water.
  • 3 stir well.
  • 4 cover.
  • 5 microwave on high power level for 4 minutes 20 seconds.
  • 6 uncover.
  • 7 add the packet of sazo'n goya.
  • 8 stir well.
  • 9 cover.
  • 10 microwave on high power level for 17 minutes 40 seconds.
  • 11 uncover.
  • 12 mix well.
  • 13 allow to stand, covered, for 5 minutes.
  • 14 serve hot.

Baked Sweet Potato Arancini (italian Rice Balls) Vegan

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

Ingredients

  • 1/2 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1 tablespoon braggs liquid aminos or 1 tablespoon soy sauce
  • 1 teaspoon olive oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 large sweet potato (12-16 oz)
  • 1/4 chopped onion
  • 2 garlic cloves
  • 2 cups arborio rice (dry)
  • 1 cup wine
  • 6 cups vegetable broth
  • 1 cup seasoned bread crumbs

Recipe

  • 1 filling:.
  • 2 peel, chop and cook sweet potato in microwave until soft. about 6 minutes. mash until creamy.
  • 3 meanwhile, combine all other filling ingredients in a food processor until smooth.
  • 4 stir together well.
  • 5 using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
  • 6 place in freezer to cool to make them easier to handle.
  • 7 risotto:.
  • 8 saute onion in large saucepan until tender. add garlic.
  • 9 add the dry rice and stir constantly for 2 minutes.
  • 10 add the wine stir until absorbed.
  • 11 add the broth 1/2 cup at a time. waiting until fully absorbed between each addition. the entire process takes about 15-20 minutes. season as desired.
  • 12 assembly:.
  • 13 take a frozen filling ball and wrap the risotto around it by rolling in your hands. then roll in breadcrumbs and place on parchment lined cookie sheet.
  • 14 can be frozen at this point.
  • 15 otherwise spritz with olive oil and bake at 400f for about 30 minutes.
  • 16 serve with marinara sauce.

Baked Sweet Potato Egg Boats

Total Time: 45 mins Cook Time: 45 mins

Ingredients

  • 1 sweet potato
  • 2 eggs
  • 2 slices butter

Recipe

  • 1 pierce the sweet potato several times with a fork. microwave for 2-3 minutes. transfer to the oven and bake about 10-15 minutes.
  • 2 cut the sweet potato in half and scoop out some of the sweet potato on each half, forming a tiny bowl. reserve scooped out sweet potato for another use.
  • 3 drop a bit of butter into each hole and cover with a cracked egg.
  • 4 bake for 30 minutes at 375 degrees.

Chicken Long Rice

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

Ingredients

  • Servings: 6
  • 12 ounces long-grain rice
  • 3 lbs chicken pieces
  • 1 teaspoon minced gingerroot
  • 1 clove garlic, crushed
  • 2 cups water
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 2 tablespoons sliced green onions

Recipe

  • 1 soak long rice in warm water for 30 minutes; cut into 2" pieces.
  • 2 place chicken, ginger, garlic,& water into a 2 quart baking dish.
  • 3 cook in microwave oven for 6 minutes.
  • 4 rotate dish a half turn& cook 6 minutes more.
  • 5 add long rice, salt,& soy sauce.
  • 6 cover.
  • 7 cook 8 minutes.
  • 8 add green onions.

Chocolate Graham Cracker Coffee Cake

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

Ingredients

  • Servings: 9
  • 1 (18 ounce) box chocolate cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup water
  • 2 cups chocolate graham cracker crumbs
  • 1 teaspoon cinnamon
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 3/4 cup walnuts, chopped
  • 1 cup mini chocolate chip, divided

Recipe

  • 1 spray a 9 x 13 pan with cooking spray.
  • 2 mix the first four ingredients together and put half of batter into pan.
  • 3 mix the remaining ingredients together, using 1/2 of the chocolate chips and put half the crumb mix over the batter in pan.
  • 4 put remaining batter over the crumbs and last put remainder of crumbs on top.
  • 5 bake at 350° for 25-30 minutes.
  • 6 let cool for 20 minutes. melt remaining chips in microwave at 30 second intervals until smooth. drizzle over coffeecake with a spoon. enjoy! this also freezes beautifully.

Chocolate Hazelnut Bark

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 3/4 cup hazelnuts (about 4 ounces)
  • 1/3 cup dried cherries, coarsely chopped
  • 2 tablespoons crystallized ginger, finely chopped
  • 6 ounces bittersweet chocolate, chopped

Recipe

  • 1 preheat oven to 350.
  • 2 place hazelnuts on a baking sheet. bake for 20 minutes, stirring once halfway through cooking. note: at this point, the recipe states to rub the skins off, but i left them on. coarsely chop nuts.
  • 3 combine nuts, cherries and ginger in a medium bowl.
  • 4 place chocolate in a microwave safe measuring cup. microwave at high for 1 minute (or until melted) stirring every 15 seconds. add nuts and fruit, stirring just until combined.
  • 5 spread mixture evenly on a jelly roll pan lined with foil; freeze. break into pieces.

Apricot And Almond Slice

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

Ingredients

  • Servings: 12
  • 125 g butter, softened
  • 1/3 cup caster sugar
  • 2 eggs
  • 1 1/4 cups almond meal
  • 2 tablespoons plain flour, sifted (or use gluten-free flour)
  • 400 g apricot halves in juice, drained
  • 1 tablespoon apricot jam

Recipe

  • 1 preheat oven to 180°c grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper
  • 2 using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. stir in almond meal and flour. mix well.
  • 3 spread mixture into slab pan.
  • 4 place apricots, cut side up, on top, pressing in slightly.
  • 5 bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
  • 6 place jam in a heatproof, microwave-safe bowl. microwave, uncovered, on high (100%) for 30 to 40 seconds or until warm. brush warm jam over hot slice.
  • 7 cool completely in pan. cut into 12 pieces.
  • 8 stores in an airtight container in the refrigerator for up to 5 days. serve at room temperature.

Chocolate Hazelnut Phyllo Dessert Fit For Queens

Total Time: 29 mins Preparation Time: 20 mins Cook Time: 9 mins

Ingredients

  • Servings: 10
  • 20 sheets phyllo dough
  • 3/4 cup nutella
  • 1/4 cup light corn syrup
  • 1/8 cup cinnamon sugar
  • 1/2 cup butter

Recipe

  • 1 preheat oven to 375°f.
  • 2 measure nutella, corn syrup, and cinnamon sugar in measuring cups.
  • 3 set aside the measuring cups (with the ingredients still in them).
  • 4 melt butter and set aside with a pastry brush in it.
  • 5 unroll 1 sleeve of defrosted phyllo dough on work space.
  • 6 grease a square baking pan with butter.
  • 7 now pick up a sheet of phyllo dough and put it into the bottom of the pan (some will lay over the edge of pan so just butter it and stuff the thing in the pan, no big deal.).
  • 8 try to work fast because it's easy.
  • 9 use up 5 of the sheets this way.
  • 10 layer the next 5 sheets by sprinkling cinnamon sugar on top of the butter.
  • 11 put a sheet down and butter it.
  • 12 next, put a sheet down and brush it with butter and while holding down the phyllo sheet spread all of the nutella on the sheet (if the phyllo moves around and your getting uptight soften it in the microwave).
  • 13 don't worry about getting it perfectly smooth and even.
  • 14 use the rest of the sheets by alternating buttered sugar cinnamon layers and buttered corn syrup drizzled layers.
  • 15 when doing the corn syrup, use the amount you think you would like (you might want less or more than the said amount).
  • 16 brush the top with butter and sprinkle cinnamon sugar and drizzle a tiny bit of corn syrup.
  • 17 cook in oven on the bottom rack (to be sure that the bottom layers get cooked) for about 9 minutes or until the top layer is nice and brown.
  • 18 cut and eat !
  • 19 this dessert's quality is compromised after a couple hours so you really shouldn't plan on storing it.

Charleston Breakfast Casserole

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

Ingredients

  • Servings: 8
  • 12 slices bacon
  • 1/4 cup butter, melted
  • 3 cups croutons
  • 2 cups grated cheddar cheese
  • 6 eggs
  • 1 3/4 cups milk
  • 1 bell pepper, diced (any color)
  • 1/2 cup green onion, chopped
  • 8 ounces mushrooms, sliced
  • 1 tablespoon prepared mustard
  • salt and pepper

Recipe

  • 1 place bacon in a large, deep skillet.
  • 2 cook over medium high heat until evenly brown.
  • 3 drain, crumble and set aside.
  • 4 saute the pepper and mushrooms in a bit of the bacon grease until tender.
  • 5 preheat oven to 325 degrees f.
  • 6 melt butter in the microwave, or in a small pan on the stove over low heat.
  • 7 spray a 9x12 inch baking dish with vegetable spray.
  • 8 place croutons in the bottom of the dish, and drizzle with melted butter.
  • 9 beat the eggs in a bowl and add milk, crumbled bacon, peppers, onion, mushrooms, salt, and pepper, and mix until well-combined.
  • 10 pour over the croutons and cheese and top with remaining cheese.
  • 11 bake for 40 minutes to an hour, until the eggs are done.
  • 12 allow to stand 10 minutes before serving.

Cinnamon Oatmeal

Total Time: 6 mins Preparation Time: 3 mins Cook Time: 3 mins

Ingredients

  • 1/2 cup quick oats
  • 3/4 cup skim milk
  • 1 tablespoon honey
  • 1 pinch salt
  • 1 teaspoon cinnamon

Recipe

  • 1 microwave oats and milk for 2 minutes or until mixture is cooked to desired consistency.
  • 2 add honey cinnamon and salt.
  • 3 stir and enjoy!

Chocolate Hamentashen Filling

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

Ingredients

  • Servings: 36
  • 5 ounces semisweet chocolate
  • 3 ounces unsweetened chocolate
  • 6 tablespoons margarine
  • 2/3 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant coffee
  • 3/4 cup sugar
  • 3/4 cup chocolate chips
  • 1/3 cup chopped pecans (optional)
  • 1/3 cup chopped walnuts (optional)

Recipe

  • 1 in a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together.
  • 2 mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar.
  • 3 mix to combine and then fold in the chocolate chips and nuts.
  • 4 the extra filling (if any) may be made into chocolate brownie drop cookies.
  • 5 makes enough filling for at least 3 dozen hamentashen.

Cappuccino Chocolate Chunk Muffins.

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

Ingredients

  • 2 cups flour
  • 1/2 cup caster sugar
  • 1/2 cup demerara sugar
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons instant espresso powder (i use percol)
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg (lightly beaten)
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1/2 cup butter (melted)
  • 1 teaspoon vanilla extract
  • 100 g semisweet chocolate (min 60% cocoa solids, chopped)
  • 1 tablespoon demerara sugar
  • 1/8 teaspoon ground cinnamon

Recipe

  • 1 preheat oven to 190c/375f/gas 5.
  • 2 in a small dish mix 1 tablespoon brown sugar with 1/4 teaspoon cinnamon. (this is to sprinkle over muffin tops prior to baking).
  • 3 chop chocolate into small chunks and set aside.
  • 4 bring milk, egg and sour cream to room temperature.
  • 5 melt butter in a medium sized bowl (i give it a blast in the microwave) and set aside to cool a little.
  • 6 into a large mixing bowl sift flour, baking powder, salt, cocoa powder and cinnamon. whisk together, add sugars and whisk together again. make a well in the centre and set aside.
  • 7 in a measuring jug combine milk and sour cream, mix in espresso powder then vanilla extract. whisk in egg and finally melted butter.
  • 8 pour into flour etc and mix with a gentle hand until batter is lumpy.
  • 9 finally fold in chocolate chunks.
  • 10 spoon into muffin cups and sprinkle with cinnamon sugar.
  • 11 bake for 22 - 25 minutes or until toothpick comes out clean.

Baked Stuffed Capsicums Or Bell Peppers

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

Ingredients

  • Servings: 6
  • 6 large red capsicums
  • 1 cup rice or 1 cup pasta
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 onion, finely chopped
  • 1 (240 g) can peeled tomatoes
  • 1/4 cup stuffed olives
  • 8 kalamata olives, chopped
  • 2 tablespoons pine nuts
  • 125 g mild cheese, diced
  • 1/2 cup grated pecorino cheese
  • salt
  • pepper

Recipe

  • 1 preheat oven to 180°c.
  • 2 cut tops off capsicums and keep aside. remove seeds and membranes. cook capsicums 5 mins in boiling water with a little salt, or in microwave for 1-2 minutes drain.
  • 3 cook rice or pasta.
  • 4 fry garlic and onion in oil until soft.
  • 5 add tomatoes.
  • 6 cook 10 minutes.
  • 7 remove from heat, add rice/pasta, olives, pinenuts, diced and grated cheese, salt and pepper to taste.
  • 8 fill capsicums with mixtumre and cover with the tops, or if preferred, with cheese.
  • 9 place in greased baking dish 35-40 minutes.

Alouette Brandied Apricot Baby Brie

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

Ingredients

  • 1 cup high quality apricot preserves
  • 2 tablespoons brandy (optional)
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon cinnamon
  • 1 (13 1/4 ounce) package alouette baby brie cheese, original
  • 1 loaf french bread, sliced

Recipe

  • 1 mix preserves, brandy, orange juice and cinnamon in a microwave safe bowl.
  • 2 cover with plastic wrap and microwave on high for 1 to 2 minutes or until sauce begins to bubble.
  • 3 place alouette baby brie in a shallow dish and top with apricot sauce.
  • 4 microwave uncovered on high for 10 to 20 seconds or until cheese softens.
  • 5 serve with french bread.

Avocado And Ginger Pasta

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

Ingredients

  • Servings: 6
  • 2 large avocados, chopped
  • 1 lemon, juice of
  • 6 tablespoons sliced almonds
  • 2 teaspoons finely chopped ginger
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 500 g tagliatelle pasta noodles
  • 1/2 cup coriander leaves
  • flaked sea salt
  • fresh ground black pepper

Recipe

  • 1 bring a large saucepan of water to the boil. pasta can be cooked before hand and then warmed up in the microwave.
  • 2 preheat the oven to 180c to roast the almonds. this won’t take long so keep an eye on them. remove from oven when ready. about 5 minutes or until golden brown.
  • 3 in a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado.
  • 4 in a large bowl place the warmed pasta with the oil and minced ginger, toss.
  • 5 add some salt and 3/4 of the roasted almonds, toss. then add the coriander and then the rest of the roasted almonds and toss.
  • 6 add the avocado last, serve with some freshly ground black pepper and salt to taste, and some lemon juice then add the shaved parmigiano (just a handful). serve.

Breakfast Potato Skins

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

Ingredients

  • 4 large russet potatoes
  • 5 large eggs
  • 1 tablespoon water
  • 1 -2 tablespoon butter (do not substitute margarine)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon sea salt (or regular table salt)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 6 -8 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 6 -8 green onions, sliced
  • 2 cups sour cream

Recipe

  • 1 bake potatoes in the microwave for 10 minutes; turn over and bake another 5-8 minutes until baked through (test with a toothpick). set aside to cool.
  • 2 melt butter in skillet over medium heat.
  • 3 beat eggs in a bowl; add water; beat a little more. add eggs to skillet and scramble until done. set aside.
  • 4 once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about 1/4 inch layer of pulp in the skins; discard pulp (or save/use for something else).
  • 5 place skins upside down (skin side up) on a greased baking sheet.
  • 6 combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.
  • 7 bake at 475 degrees for about 8 minutes; remove baked skins from oven.
  • 8 turn the skins over and fill each one with scrambled eggs and sprinkle cheese on top.
  • 9 return to oven long enough to melt the cheese, about 1 minute.
  • 10 remove from oven and add salsa, sour cream, bacon and green onions, or whatever other toppings you like. (add the salsa first and then the sour cream so that other toppings will 'stick" to the sour cream.).

Basic Brownies And Variations

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

Ingredients

  • 1/2 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup butter or 1/2 cup margarine
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Recipe

  • 1 heat oven to 350 degrees. line an 8 inch square baking pan with foil, letting foil extend above pan on 2 sides. coat with nonstick spray.
  • 2 whisk flour, cocoa and baking powder in a medium bowl until thoroughly blended.
  • 3 melt butter and the 1 cup chocolate chips in a medium saucepan over low heat, stirring as needed. remove form heat; whisk in sugar, then eggs and vanilla until blended. scrape into flour mixture; stir until smooth. stir in the 1/2 cup chips. spread in prepared pan.
  • 4 bake 25 to 30 minutes or until a wooden pick inserted in center comes out with moist crumbs attached. cool in pan on a wire rack.
  • 5 lift foil by ends onto cutting board. cut into 16 squares.
  • 6 brownie sundaes: prepare basic brownies through step 5. cut into 9 squares. chocolate sauce: bring 1/3 cup water to a boil in a small saucepan or microwave-safe bowl. remove from heat; add 1 cup semisweet chocolate chips and 1 teaspoon vanilla extract; stir until chocolate melts and sauce is smooth. top each brownie with a scoop of ice cream, then warm chocolate sauce.
  • 7 brownie pizza: coat a 12 inch pizza pan with nonstick spray. prepare basic brownies batter; spread in prepared pan. sprinkle the 1/2 cup chocolate chips around edge. bake 15 to 20 minutes until a wooden pick inserted in center comes out clean. sprinkle 1 cup chocolate chips in middle, let stand 5 minutes until soft, then spread to edge of semisweet chips. immediately sprinkle with crispy m & m's and gummy fruits (about 1/4 cup each). let cool. cut into 12 wedges.
  • 8 brownie drop cookies: coat foil-lined baking sheets with nonstick spray. prepare basic brownies batter using only 1/2 stick butter or margarine. stir in 1 cup each chocolate chips and chopped walnuts. let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheets. bake immediately for 12 minues or until cookies are puffed and shiny. cool on foil 1 to 2 minutes, then remove to a wire rack to cool completely.
  • 9 brownie coffeecake: streusel topping: put 1/2 cup each flour, light brown sugar and chopped pecans and 1/2 stick softened butter in a bowl. work with a fork until coarse crumbs form; set aside. coat a 9 inch springform pan with nonstick spray. prepare basic brownies batter increasing flour to 1 1/4 cups, adding 1/2 teaspoon baking soda to the flour mixture and stirring in 3/4 cup reduced-fat sour cream after the eggs and vanilla. spread in prepared pan; sprinkle with streusel. bake 50 to 55 minutes or until a wooden pick inserted in center of cake comes out clean.
  • 10 brownie cupcakes with cream cheese frosting: line 12 regular muffin cups with paper or foil liners. prepare basic brownies batter, adding a 3.8 oz box instant chocolate pudding to the ingredients in step 2 and 2 extra large eggs in step 3. spoon into lined cups. bake 30 to 33 minutes or until a wooden pick inserted in cemters comes out with moist crumbs attached. cool in pan on wire rack; remove from pan. frosting: mix 2 ounces softened cream cheese and 1/2 stick softened butter or margarine in a medium bowl. add 1 1/4 cups confectioners' sugar and 1/2 teaspoon vanilla extract; stir with a rubber spatula until smooth and well blended. spread on cooled cupcakes.

Chili Nacho Dip

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

Ingredients

  • 1 (15 ounce) can chili
  • 1/4 cup low-fat cream cheese
  • 1 (16 ounce) bag tortilla chips
  • sharp cheddar cheese, shredded
  • green chili pepper, rinsed seeded and chopped
  • black olives
  • sour cream
  • guacamole

Recipe

  • 1 combine the chili and cream cheese in a microwaveable bowl, cover with a vented lid and cook on high power for 3 minutes. stir the cheese into the chili until thoroughly blended. cook for an additional 1 minute, if needed.
  • 2 serve with the tortilla chips and if desired, an assortment of your favorite toppings.
  • 3 nutritional information per serving:
  • 4 calories 190;total fat 10g; saturated fat 2.5g; cholesterol 5mg; sodium 250mg; carbohydrate 21g; fiber 3g; protein 4g.

Chocolate Hazelnut Snickerdoodle Cookies

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

Ingredients

  • 1 (17 1/2 ounce) package pillsbury® snickerdoodle cookie mix
  • 1/3 cup butter, softened*
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup jif® chocolate flavored hazelnut spread or 1 cup jif® mocha cappuccino flavored hazelnut spread

Recipe

  • 1 heat oven to 375°f line baking sheets with parchment paper.
  • 2 combine cookie mix, softened butter, egg and vanilla extract in medium bowl. mix with spoon until soft dough is formed. * to soften butter: heat unwrapped butter in microwave 10 to 15 seconds.
  • 3 use level measuring teaspoon of dough to make 3/4-inch balls. roll in cinnamon sugar. place on prepared baking sheet. using the back of a rounded measuring teaspoon, to make a rounded indentation in the center of each cookie.
  • 4 bake 6 minutes. remake rounded indentation in cookie. fill a resealable plastic bag with 1 cup of chocolate hazelnut spread. make a 1/2-inch cut off one corner of bag. squeeze spread starting at outside edge of indentation, swirling toward center of each cookie. bake an additional 4 minutes to set center. remove to wire rack to cool completely.

Berry Nachos

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

  • Servings: 4
  • 4 6-inch flour tortillas
  • oil (for deep frying)
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 jar hot fudge
  • 1 bottle caramel sauce
  • 1 bottle chocolate syrup
  • 8 strawberries, sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 can whipped cream

Recipe

  • 1 cut flour tortillas into quarters and deep fry until crispy (note: may brush with oil and bake until crisp if you prefer) mix cinnamon and sugar in plastic bag and shake hot chips until evenly coated.
  • 2 decorate 4 small plates with caramel and chocolate syrup.
  • 3 place 4 chips on each plate.
  • 4 slightly warm hot fudge sauce (couple seconds in the microwave) and spread a heaping spoonful on each chip.
  • 5 place sliced strawberries evenly over chips.
  • 6 sprinkle blueberries and raspberries over all, saving 16 raspberries for garnish.
  • 7 using the can of whipped cream, put a nice decorative squirt of whipped cream on each chip.
  • 8 put a reserved raspberry on top of each.
  • 9 drizzle a small amount of chocolate and caramel syrup over all.

Cappuccino Brownies

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

Ingredients

  • 8 ounces butter, softened (225g)
  • 8 ounces self-rising flour (225g)
  • 1 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • 8 ounces golden caster sugar (225g)
  • 4 eggs, beaten
  • 3 tablespoons instant coffee granules
  • 2 tablespoons hot water
  • 4 ounces chocolate, broken into pieces (115g)
  • 2 ounces butter, softened (55g)
  • 3 tablespoons milk
  • 6 ounces icing sugar (175g)
  • cocoa powder, for dusting

Recipe

  • 1 preheat oven to 180c/350f/gas mark 4. grease and line the base of a 28x18cm/11x17" baking tin.
  • 2 mix instant coffee and hot water, set aside.
  • 3 sift the flour, baking powder, and cocoa into a bowl and add the butter, sugar, eggs, and coffee. beat well by hand or with an electric mixer until smooth, then spoon into prepared pan, smoothing the top.
  • 4 bake for 35-40 mins, or until risen and firm. leave to cool in the tin for 10 mins, then turn out onto a wire rack and peel off lining paper. leave to cool completely.
  • 5 to make frosting, place the chocolate, butter, and milk in a bowl set over a saucepan of simmering water and stir until the chocolate has melted (you may wish to microwave this in 30 second intervals, until the same effect is achieved.) sift icing sugar into chocolate mixture, and beat until smooth. spread over cake. dust brownies with cocoa powder, then cut into squares.

Chargrilled Chicken With Tangy Noodles

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

Ingredients

  • Servings: 2
  • 2 chicken breasts
  • mixed italian herbs
  • 2 onions, diced
  • 2 carrots, grated
  • 1 can crushed pineapple with juice
  • 2 teaspoons worcestershire sauce
  • 2 packets noodles
  • oil
  • 1 cup peas
  • 1 teaspoon sugar

Recipe

  • 1 firstly lightly oil the whole chicken breasts and season with the italian herbs. then cook both sides on a gridle until golden.
  • 2 in a frying pan cook the onions finely diced until golden.
  • 3 grate the carrots and add to the onions and cook thru thoroughly.
  • 4 add the worchestershire sauce and sugar to the frying pan and stir.
  • 5 season the onions and carrot mix with italian herbs.
  • 6 add the pineapple with all the juice to the pan.
  • 7 add the peas to the mix and cook thru.
  • 8 cook the noodles in the microwave and then add to the mix and stir until they are well combined.
  • 9 when the chicken is cooked through, slice into strips and serve noodle mix.

Butter Pecan Biscotti

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

Ingredients

  • Servings: 60
  • parchment paper
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup loosely chopped pecans (see note below)
  • 2 teaspoons shortening (do not use butter, margarine, spread or oil)
  • 1/2 cup butterscotch chips

Recipe

  • 1 heat oven to 350 degrees. line cookie sheet(s) with parchment paper.
  • 2 beat butter and sugars at high speed until blended. add eggs and vanilla and continue to beat until the sugar grains are dissolved and the batter forms ribbons when falling off the beaters.
  • 3 stir together flour, baking powder and salt in a separate bowl. gradually add the dry mixture to the wet ingredients until smooth, stiff and a little sticky. using a wooden spoon, mix in 1 cup butterscotch chips and 1 cup pecans. (note: if you have a very sharp knife that will cleanly cut through the nuts without breaking the cookie, then you can leave the nuts as large as you like. otherwise, consider chopping the pecans into smaller pieces.).
  • 4 divide dough into fourths. take each quarter and shape into logs about 8 inches long. smooth the dough so that the logs have a uniform thickness from top to bottom, square off the tips of the logs as well. place onto the parchment paper two inches apart flatten the tops slightly. (note: this yield a nice 2-3 inch cookie suited for holiday trays and smaller bites. if you prefer a larger dunking biscotti, create just 2 or 3 logs and adjust cooking time accordingly.)
  • 5 bake 20 to 25 minutes or until logs are set and wooden pick inserted in center comes out clean. remove biscotti from the oven and let cool on cookie sheet(s) 15 minutes. transfer to cutting board.
  • 6 using serrated knife or a very sharp chefs knife, cut logs diagonally into 1/2-inch wide slices. a slight sawing motion may help with the cutting here. place slices close together, cut side down on ungreased cookie sheet. return to oven and bake 5 to 6 minutes. turn each slice; bake an additional 5 to 8 minutes. remove from oven; cool slightly. remove from cookie sheet to wire rack. cool completely.
  • 7 melt remaining butterscotch chips with shortening in a double boiler or in a microwave. drizzle over each cookie.

Chocolate Hazelnut (nutella) Brownies

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

Ingredients

  • 1/2 cup butter
  • 1 ounce unsweetened chocolate, finely chopped
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cup flour
  • 1/2 cup chocolate hazelnut spread (nutella)

Recipe

  • 1 preheat oven to 350 degrees f. generously butter 8 muffin cups.
  • 2 microwave 1/2 cup butter in a heatproof bowl to melt. add chocolate, stirring until melted, then add sugar and cocoa and stir to blend. whisk in eggs, vanilla and salt. add flour and stir until smooth. spoon batter evenly into muffin cups.
  • 3 using a small spoon, make a depression in each portion of batter one inch wide and 1/2-inch deep. spoon a tablespoon nutella into each.
  • 4 bake until a toothpick inserted into brownie part comes out with just a few moist crumbs, 20 to 24 minutes. let cool on a rack about 10 minutes. using a small metal spatula, loosen brownies from pans, move to rack and cool completely.

Apricot Cake With Apricot Buttercream

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

Ingredients

  • 3 cups apricot nectar (recommend jumex brand, three 11.3 oz cans)
  • 2 1/4 cups sifted cake flour
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs, room temp
  • 1 teaspoon vanilla
  • 2 cups unsalted butter, softened
  • 1 cup sugar
  • 1/4 cup water
  • 5 large egg whites, room temp
  • 3/4 teaspoon cream of tartar
  • 3/4 cup reduced apricot nectar (instructions in 'cake' section)

Recipe

  • 1 apricot cake.
  • 2 preheat oven to 350°f.
  • 3 trace the bottoms of two 9" x 1 1/2" cake pans onto parchment paper. cut out the outlines. butter and flour both pans, knocking out excess flour. place traced parchment paper on pan bottoms.
  • 4 pour apricot nectar into a microwave-safe liquid measuring glass. microwave on high-power until nectar is reduced by half (should measure 1 1/2 cups). this will take 10-15 minutes. be sure to watch as nectar reduces to ensure that it does not reduce too much. refrigerate reduced nectar until no longer warm to the touch.
  • 5 meanwhile, sift together flour, salt, and baking powder.
  • 6 in a separate bowl, combine butter, sugar, eggs, and vanilla.
  • 7 beat for a total of 3 minutes, scraping the sides of the bowl.
  • 8 then add flour mixture to creamed mixture.
  • 9 finally, add 3/4 cup cooled apricot nectar to mixture.
  • 10 beat for two minutes.
  • 11 pour batter into prepared pans.
  • 12 bake in pre-heated oven for 30-35 minutes, or until cake tests done.
  • 13 cool in pans on cooling racks for 10 minutes. then, run a knife along the edge of the pans and invert onto cooling racks to cool completely.
  • 14 apricot buttercream.
  • 15 in a mixing bowl, beat the butter until smooth and creamy.
  • 16 in another mixing bowl, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks. gradually beat in 1/4 cup sugar until stiff peaks.
  • 17 in a small heavy saucepan, heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until sugar dissolves and mixture is bubbling. stop stirring and cook mixture until it reaches 248-250 f, the firm ball stage. it will be thick and gooey.
  • 18 immediately pour the syrup into the prepared egg whites, beat constantly with an electric mixer or hand mixer. continue beating until mixture is completely cool, 3-5 minutes.
  • 19 beat in the butter 1 tbs at a time. if the mixture looks curdled, it is likely too cool. let it sit at room temperature and continue to beat in butter until completely smooth. it will be curdled at first but it will set up when beaten if you allow it to come to room temperature!
  • 20 beat in the remaining 3/4 cup reduced apricot nectar. allow mixture to come to room temperature and it will set up smoothly when beaten.

Creamy Pumpkin Soup

Ingredients

  • Servings: 4
  • 1 cup water, hot
  • 3/4 cup canned pumpkin
  • 3 tablespoons green onions, thinly sliced
  • 2 teaspoons frozen orange juice concentrate
  • 1 1/2 teaspoons low-sodium instant chicken bouillon granules
  • 1/4 teaspoon cinnamon, ground
  • 1/8 teaspoon ginger, ground
  • 1/2 cup skim milk

Recipe

  • 1 in 1 quart casserole, combine all ingredients, except milk.
  • 2 mix well; cover.
  • 3 microwave at high for 3 1/2 to 5 1/2 minutes or until bubbly and onions are just tender-crisp, stirring once. stir in milk.
  • 4 microwave at high for 30 seconds to 1 minute longer or until hot. stir before serving.
  • 5 makes 4 servings, 1/2 cup each.

Baked Spicy Chicken

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

Ingredients

  • Servings: 4
  • 8 chicken drumsticks
  • 3/4 cup all-purpose flour
  • 6 -8 tablespoons butter (melted)
  • 3 tablespoons adobo seasoning, with pepper
  • 3 tablespoons paprika or 3 tablespoons cayenne pepper
  • 2 tablespoons rosemary
  • 1 tablespoon garlic powder
  • salt and pepper

Recipe

  • 1 heat oven to 425 degrees f.
  • 2 layer tray or 13x9 pan with foil and grease very very well with butter preferably.
  • 3 (you can skip foil and just grease pan i want less of a clean up so i use a layer or 2 of foil . lol).
  • 4 rinse off drumsticks under cold water. pat dry with towel or paper towels. put aside.
  • 5 in one bowl mix all the dry ingredients. seasonings and flour (i have tried using self rising flour and it turns out great). you can also taste to make sure if extra salt and pepper is needed you know flour can get bland if the spices arent enough.
  • 6 in another bowl melt butter for 30 secs or less in microwave.
  • 7 dip drumsticks in melted butter one at a time then roll in flour mixture. completely coat drumsticks.
  • 8 arrange drumsticks on tray so they all have a little room around to move ;) you can spray the chicken with pam or spray with butter.
  • 9 place in oven and bake for 60 -75 mins or until browned.
  • 10 note . i turned the drumsticks on the opposite side every 15 - 20 mins so it would cook nicely and firmly on both sides.

Chocolate Heart Cookies

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

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 cup vanilla chips or 1 cup chocolate chips
  • 2 tablespoons shortening, divided
  • 1/2 cup semi-sweet chocolate chips

Recipe

  • 1 in a small mixing bowl, cream butter and sugar.
  • 2 beat in vanilla.
  • 3 combine the flour and cocoa; gradually add to creamed mixture.
  • 4 on a lightly floured surface roll the dough to 1/4-inch thickness.
  • 5 cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
  • 6 bake at 350°f for 8-10 minutes.
  • 7 remove to wire racks to cool.
  • 8 in a microwave safe bowl, heat vanilla chips and 1 tablespoon of shortening until melted, stirring frequently. dip both sides of the cookie into melted mixture (so you make a v-shape from the point of the cookie out to the middle of both rounded tops).
  • 9 in another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
  • 10 drizzle over the cookies.
  • 11 place on wire rack to dry.

Blend Of The Bayou

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

Ingredients

  • Servings: 8
  • 8 ounces cream cheese
  • 1/2 cup butter
  • 1 lb shrimp, boiled and peeled
  • 1/2 cup onion, diced
  • 1/3 cup bell pepper, diced
  • 1/2 cup celery, chopped
  • 2 tablespoons butter
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup mushroom, chopped
  • 1 tablespoon garlic salt
  • 1 teaspoon tabasco sauce
  • 1/2 teaspoon red pepper
  • 2 cups crabmeat
  • 3/4 cup cooked rice
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup ritz cracker crumbs

Recipe

  • 1 preheat oven: 350°f.
  • 2 melt cream cheese and butter in a double boiler or microwave.
  • 3 in a large skiller, saute onion, bell pepper, celery and shrimp in 2 tablespoons butter.
  • 4 in a large mixing bowl add all other ingredients.
  • 5 pour into a 13 x 9 inch glass casserole dish.
  • 6 top with sharp grated cheese and then cracker crumbs (if you would like, you can freeze the dish at this point to serve at a later date).
  • 7 bake at 350f for 15 to 20 minutes (or until bubbly).
  • 8 serve warm.

Barley-lentil Pilaf With Mushrooms And Spinach

Total Time: 4 hrs 50 mins Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

Ingredients

  • Servings: 8
  • 1 cup pearl barley
  • 1 cup brown lentils
  • 1 medium onion, diced
  • 1 quart vegetable stock
  • 1/2 cup dried mushroom (porcini or wild mushrooms)
  • 1 cup water
  • 3 tablespoons tomato paste
  • 2 teaspoons thyme, leaf
  • kosher salt
  • fresh ground black pepper
  • 8 ounces cremini mushrooms, dirt brushed off, stems removed, quartered
  • 5 ounces baby spinach leaves

Recipe

  • 1 place the barley, lentils, onion and vegetable stock in a 4-quart slow cooker. set the cooker on high.
  • 2 put the dried mushrooms and 1 cup of water in a glass measuring cup. microwave for 1-1/2 minutes. remove from the microwave and set aside to cool for 30 minutes. gently scoop the mushrooms out of the measuring cup, being careful not to disturb the sediment at the bottom. finely chop the mushrooms.
  • 3 add the mushrooms to the slow cooker with the tomato paste, thyme, one teaspoon each of salt and pepper, and the fresh mushrooms. pour in the mushroom soaking liquid, being careful not to include the sediment.
  • 4 after the cooker has been on for 4 hours, the lentils and barley should be done. turn off the cooker, and stir in the spinach; the heat of the pilaf will soften the spinach. adjust seasoning with salt and pepper as needed (and you will definitely need it). serve hot.

Cinnamon Raisin Apple Indian Pudding

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

Ingredients

  • nonstick cooking spray
  • 2 cups nonfat milk
  • 1/3 cup yellow cornmeal
  • 2 tablespoons brown sugar (packed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 2 medium cooking apples, cored and chopped (such as jonathan or rome beauty)
  • 1/4 cup raisins

Recipe

  • 1 preheat oven to 350 degrees f. spray six 6-ounce custard cups; place in a shallow baking pan. set aside.
  • 2 in a medium saucepan, heat 1-1/2 cups milk just until boiling. in a bowl, combine cornmeal and remaining 1/2 cup milk; whisk into hot milk. cook and stir until boiling. reduce heat. cook and stir for 5 to 7 minutes or until thick. remove from heat. stir in brown sugar, cinnamon, and salt.
  • 3 in a bowl, beat egg; slowly stir in hot mixture. stir in apple and raisins. divide among prepared cups. bake about 30 minutes or until a knife inserted in centers comes out clean. cool slightly. serve warm. or, it's also good reheated in the microwave after a day or two- it keeps really well in the fridge. i like it with a dallop of vanilla low-fat yogurt or ice cream.

Breast Milk Olive Oil Soap

Total Time: 1440 hrs 30 mins Preparation Time: 30 mins Cook Time: 1440 hrs

Ingredients

  • Servings: 10
  • ice, in a bowl with water for cooling
  • 200 g breast milk
  • 1/2 tablespoon salt
  • 1/2 tablespoon sugar
  • 76 g lye (water or lye ratio 0.145)
  • 526 g olive oil

Recipe

  • 1 prepare 800 ml of mold.
  • 2 dissolve sugar and salt into breast milk.
  • 3 freeze breast milk into slush, place into a glass container and let sit into the ice and water bowl.
  • 4 add lye into breast milk slush (not the other way around!) slowly and stirring with a stainless spoon constantly to cool down to about lukewarm to touch.
  • 5 heat oil in glass container with microwave to about lukewarm to touch, add the lye solution to the oil (not the other way around!) and stir until fully incorporated.
  • 6 hand blender 1-3 minutes pausing occasionally to observe, when trace appears, pour into mold.
  • 7 cut in 8-24 hours.
  • 8 rest 3-8 weeks before using.

Berry Mascarpone Trifle

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

  • Servings: 16
  • 2 lbs mascarpone cheese
  • 3 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons vanilla extract
  • 1 (16 ounce) package frozen mixed berries
  • 2 quarts strawberries, sliced
  • 2 pints blackberries
  • 1 pint raspberries
  • 8 ounces ladyfingers

Recipe

  • 1 in a large bowl whip the heavy cream until stiff peaks form.
  • 2 add 1/2 cup confectioners' sugar and mix until well blended.
  • 3 in a medium bowl mix mascarpone cheese with vanilla extract and other 1/2 cup sugar.
  • 4 fold in whipped cream.
  • 5 in a medium bowl, puree thawed mixed berries with granulated sugar. microwave for 1-2 minutes if necessary.
  • 6 separate lady fingers and dip each one (flat side down) in the berry puree.
  • 7 arrange in concentric circles on the bottom of the trifle bowl. stack ladyfingers up along the sides of the trifle bowl so they are visible from the outside. this will create a cake "crust" for the filling.
  • 8 drizzle berry puree over the ladyfingers on the bottom.
  • 9 spread mascarpone/cream mixture over ladyfingers.
  • 10 add strawberries and blackberries. continue layers of cream, berries, and puree.
  • 11 in center layer, add more ladyfingers.
  • 12 continue layers of mascarpone/cream, berries, and puree until the top of trifle bowl.
  • 13 arrange strawberry slices along the edge of the the trifle bowl. arrange raspberries and blackberries in concentric circles on the top layer of cream. cover and refrigerate for 2 hours.
  • 14 reserve remaining puree for guests to drizzle over individual servings.

Chocolate Ice Cream & Raspberry Flavored Cheesecake Dipped I

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

Ingredients

  • Servings: 9
  • 1 graham cracker pie crust
  • 1 (8 ounce) package philadelphia cream cheese, softened
  • 1 cup sugar
  • 1 (3 ounce) package raspberry jell-o gelatin
  • 1 pint chocolate ice cream, softened (your fav. brand)
  • 1 (12 ounce) package hershey's semi-sweet chocolate chips
  • 1 cup frozen raspberries
  • 4 tablespoons sugar

Recipe

  • 1 note: you may add 1/2 pack of any flavor of jello gelatin to cream cheese for another flavor variation. and also you may use any flavored ice cream of your choice.
  • 2 prepare graham cracker crust as instructions define and set in refrigerator until cream cheese is ready.
  • 3 if cream cheese is softened then in a blender mix to break up, then add sugar and mix until blended.
  • 4 add half pack of of jello mix to cream cheese, blend until cream cheese has an even color.
  • 5 refrigerate for at least 1 hour in an 8x9 inch baking pan.
  • 6 making sure your ice cream is softened, not melted add 1 pint of your favorite chocolate ice cream on top of the cream cheese mixture.
  • 7 refrigerate for at least 1 hour or at least until ice cream is firm.
  • 8 take your cream cheese out of the fridge and empty contents out of pan (if you need help take a torch and set flame all over bottom until you are sure it is ready to move. make sure you keep torch moving so the graham cracker crust wont burn).
  • 9 if you don't have a torch or have one but do not feel comfortable using one just make a ban marie with a larger baking dish.
  • 10 that is simply placing your dish for about 1 minute inside another larger one with hot boiling water resting around it.
  • 11 be sure not to set it there to long less your dish will melt.
  • 12 melt your chocolate using a double boiler until smooth adding (if you want to) 2 tbsp of butter to insure that your chocolate wont crack while cooling.
  • 13 if cheese cake can be removed from pan then cut into 9 individual even pieces.
  • 14 set cheese cakes on top of wire rake setting on top of a cake pan or cookie sheet.
  • 15 you must allow space for the chocolate to drip.
  • 16 make sure all sides are covered as even as possible.
  • 17 refrigerate until cheese cakes are set firm to your liking.
  • 18 at least 1 hour in the coolest part of your refrigerator.
  • 19 in a sauce pot add your frozen raspberries and 4 tablespoons of super fine granulated sugar (or whatever sugar you can find except powdered sugar).
  • 20 cook for 10 minutes or until raspberries are completely softened.
  • 21 to serve: in a dessert bowl add a cream cheese and chocolate ice cream square and drizzle raspberries around it, with tiny dollops of whip cream on top.
  • 22 or, on a pie plate add your cheesecake square a dollop of whip cream on top and a spoonful of heated raspberries in they're sauce on top of the whipped cream.
  • 23 or, just eat plain for a lighter dessert.
  • 24 note: if you do not have a double boiler you may use a microwave.
  • 25 however to prevent chocolate from burning take a regular sauce pot fill it about 1 quarter of the way full with water and boil it until boiling rapidly.
  • 26 take a glass bowl and set on top of sauce pot, add your chocolate and mix with a plastic spatula (the kind you ice cakes with).
  • 27 however any utensil will do.
  • 28 caution: make sure the glass bowl you use isn't combustible!

Chocolate Kahlua Cake

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

Ingredients

  • Servings: 12
  • 1 (18 ounce) box chocolate cake mix
  • 4 eggs
  • 1 cup sour cream
  • 1 cup kahlua
  • 1 (3 ounce) box instant chocolate pudding mix
  • 3/4 cup vegetable oil
  • 1 cup toffee pieces (optional)
  • 1 (8 ounce) container frozen whipped topping
  • 6 semi-sweet chocolate baking squares
  • 4 tablespoons kahlua

Recipe

  • 1 heat oven to 350 degrees (175 celsius).
  • 2 spray or oil the inside of a bundt cake pan.
  • 3 beat together the first 6 ingredients until well mixed.
  • 4 fold in toffee pieces.
  • 5 bake for 50 to 60 minutes or until tester comes out clean.
  • 6 place a cake plate on top if the bundt pan and turn to remove the cake.
  • 7 allow to cool completely.
  • 8 poke holes in the cake with the end of a wooden spoon.
  • 9 to prepare the glaze, microwave the frozen whipped topping and the chocolate squares on high in a microwavable bowl for 1 minute; stir.
  • 10 microwave for an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
  • 11 stir in 4 tablespoons of the kahlua.
  • 12 pour over cooled cake allowing the glaze to go into the holes and down the sides and middle of the cake; sprinkle with additional toffee pieces if desired.
  • 13 if you have leftover glaze, store it in the refrigerator and just before serving the cake, microwave on high 1 to 2 minutes or until glaze is softened.
  • 14 pour leftover glaze over servings.