Circus Bark

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

Ingredients

• Servings: 12
• 6 cups chocolate chips
• 3 cups animal crackers
• colored sprinkles

Recipe

• 1 in a double boiler melt the chocolate or microwave in 30 second intervals stirring until smooth.
• 2 lightly crunch up the crackers so the animals are still recognizable, yet not crumby.
• 3 lay a layer of the crackers down on a 9 by 13 pan.
• 4 spread the chocolate.
• 5 chill until hardened.
• 6 break into bit size chunks.

Basic Cold Cream

Total Time: 15 mins Preparation Time: 10 mins

Ingredients

• 1/8 teaspoon borax (borax is a natural chemical substance found on alkaline lakeshores. because it is a mild alkali it g)
• 1/4 cup mineral water
• 1/2 cup mineral oil (or use olive oil, which doesn't feel as heavy)
• 2 tablespoons grated beeswax
• 3 -5 drops lavender oil (optional) or 1 teaspoon rose water (optional also)

Recipe

• 1 dissolve borax in water in a microwave safe cup.
• 2 mix oil and beeswax in a microwave safe bowl and cook on med/high heat for several minutes, stirring every minute, until beeswax is melted.
• 3 (you can also heat in a double boiler till melted) remove from heat or microwave.
• 4 when wax is melted bring the borax and water almost to boil in the microwave on high for about a minute.
• 5 slowly add the borax to the oil, stirring briskly.
• 6 add lavenderor rosewater, if using.
• 7 i like to add lavender because it helps to regenerate the skin, is a natural antibiotic, and has a calming effect.
• 8 pour this cream into a container with a lid.
• 9 this mixture will last virtually forever.
• 10 to use, massage a small amount into your skin and then tissue off.
• 11 this mixture is and fluffy and will thicken as it cools.
• 12 note: for a lighter cream, put in in the blender after it has cooled and blend on high, adding 1 t water at a time.
• 13 if you end up with excess water do not worry- just strain it off your"fluffed up" cream.

Cereal Eggs

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

Ingredients

• 1/4 cup cereal (shreddies, chex and crispix work well)
• 1 large egg (or 1/4 cup egg whites)
• sugar substitute, to taste

Recipe

• 1 mix all ingredients thoroughly
• 2 microwave for approximately 90 seconds.
• 3 allow to cool, then add any toppings you wish.

Breakfast Pockets

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

Ingredients

• 1 1/2 cups bisquick
• 1/3 cup milk (any type is fine)
• 2 large eggs
• 2 tablespoons milk
• 1/8 teaspoon pepper
• 1/8 teaspoon salt
• 2 scallions, chopped
• 3 tablespoons cheddar cheese, shredded
• 3 slices cooked bacon (can be cold)

Recipe

• 1 preheat your oven to 450°f.
• 2 in a medium bowl add the bisquick and milk. mix together with a fork until dry mix is fully incorporated and forms a ball.
• 3 divide the large ball of dough into 6 equally sized balls.
• 4 take one ball and flatten it between your palms to form a circle about a 1/4 inch thick. repeat for the other 5 balls, and set aside.
• 5 in a small skillet mix eggs, milk, salt, pepper and scallions over medium heat. stir constantly until eggs no longer look "wet". remove from heat.
• 6 take one of the circles of dough and put 1 tablespoon of shredded cheddar cheese on top in the middle. place 1/4 cup of the scrambled eggs on top of the cheese then place one of the strips of bacon on top of that. (you can cut it into thirds or even chop it if you like.).
• 7 take a second circle of dough and place it on top of the mound of cheese, eggs and bacon. bring the edge of the top one down so it touches the bottom and pinch the two together around the edges.
• 8 place the pockets on a lightly greased cookie sheet and bake for 7-10 minutes or until golden brown on top.
• 9 want to make ahead and freeze? just pop in a container or plastic baggie and throw them in the freezer after they've cooled. to heat, wrap loosely in a paper towel and microwave on high for 2 minutes 45 seconds.
• 10 note: the great thing about this recipe is that you can change it up pretty much any way you want. if you don't have bisquick you can use pretty much any country biscuit recipe. change up the meat if you like: ham, sausage, bacon, cheddar sausage, whatever you like. add more cheese if you like. use egg substitute for a more healthy version. i have tried it several different ways and it lends itself to changes well.also the crust is a thinner crust. if you would like a thicker crust then simply double the biscuit ingredients, follow the directions to mix it up and divide into 6 equal balls, but make the circles of dough between 1/4 inch and 1/2 thick. it will require extra baking time. bake about 15 - 20 minutes of until golden brown on top.

Breakfast Burritos

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 8 eggs
• 1 lb country sausage
• 2 cups mexican blend cheese, shredded
• 10 large flour tortillas

Recipe

• 1 scramble eggs with a small amount of milk.
• 2 in another pan, crumble sausage and brown.
• 3 combine with cheese; cook over low flame until cheese melts.
• 4 mix in just enough ketchup until mixture holds together.
• 5 warm tortillas in microwave on medium for about 30 seconds until soft enough to roll up without cracking.
• 6 place about 1/4 cup egg mixture in tortilla and roll up.
• 7 serve with salsa.

Cherry-ripe Chocolate Slice

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 500 g chocolate, eating (cadbury's is the nicest)
• 5 ounces copha
• 1/2 lb desiccated coconut
• 14 ounces condensed milk, nestle (approx. 400g net, i think)
• 1 (100 g) packet cherries, fresh cherries could be used
• red food coloring

Recipe

• 1 melt half the chocolate (using steam - a microwave will burn it!) and press into a slice tray that is layered with aluminium foil.
• 2 refrigerate this till set.
• 3 combine coconut, cherries, melted copha and condensed milk into a semi-solid sticky mess.
• 4 add drops of food coloring till the mixture is pinkish.
• 5 press this on top of the chocolate, pressing into the corners and flattening out using a cold spoon.
• 6 refrigerate till set.
• 7 melt the rest of the chocolate and cover the mixture, then refrigerate again till chocolate hard.
• 8 remove the slice, foil and all, from the tray.
• 9 remove the foil and cut into small squares.
• 10 make sure you get all of the foil or your teeth will feel it!
• 11 keep refrigerated.

Caramel Apple Cheesecake

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

Ingredients

• 1 prepared graham cracker crust
• 2 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon caramel topping
• 1 (8 ounce) can apple pie filling

Recipe

• 1 preheat oven to 350 degrees.
• 2 place the cream cheese in a bowl in the microwave.
• 3 microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese.
• 4 add sugar to cream cheese and beat it with an electric mixer until smooth.
• 5 add eggs and caramel and blend until smooth.
• 6 pour into ready made crust.
• 7 bake at 350 degrees for 25 to 30 minutes.
• 8 note: the cheesecake is done when the sides are puffed- the center will not be as puffed- it will be possible to jiggle the center slightly but it will not be runny.
• 9 let cool.
• 10 top with apple pie filling and chill.

Breakfast Sandwich (quick & Healthy)

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

Ingredients

• 1 whole wheat english muffin, split
• 1 small egg
• 1 slice lean ham
• 1 slice fat free cheese (your choice)

Recipe

• 1 on a microwaveable plate lined with a paper towel, place one of the english muffin halves.
• 2 carefully crack egg onto english muffin.
• 3 pierce yolk membrane with a fork.
• 4 microwave on high for about 40 seconds.
• 5 top with folded ham slice, cheese slice, and remaining english muffin half.
• 6 microwave on high for about 30 seconds, or until eg is completely set and yolk is thickened around edge.
• 7 makes 1 serving.

Breakfast Burritos

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

Ingredients

• 12 slices bacon, diced
• 12 eggs, lightly beaten
• salt and pepper
• 10 flour tortillas, 8 inches
• 1 1/2 cups cheddar cheese, shredded
• 1/2 cup green onion, thinly sliced

Recipe

• 1 in a large skillet, cook bacon until crisp, place cooked bacon on paper towels to drain.
• 2 reserve 1-2 tablespoons bacon drippings and discard the rest.
• 3 add eggs, salt and pepper to drippings, cook and stir over medium heat until the eggs are completely set.
• 4 spoon about 1/4 cup of egg mixture down the center of each tortilla, sprinkle with cheese, onions and cooked diced bacon.
• 5 fold bottom and sides of each tortilla over filling.
• 6 wrap each burrito in waxed paper and aluminum foil.
• 7 may freeze for up to 1 month.
• 8 to use frozen burritos:
• 9 remove foil. place burritos on a microwave safe plate. microwave at 60% power for 1 to 2 minutes or until heated through. allow to sit for 20 seconds before eating.

Charishma's Vanilla Chai

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

• Servings: 1
• 1/2 cup water
• 1/2 cup milk
• 2 teaspoons sugar
• 3 tablespoons lipton chai tea mix (vanilla flavour)

Recipe

• 1 pour milk and water in a microwave-safe and microwave-proof cup.
• 2 heat in the microwave for 1 minute.
• 3 add sugar and heat again for 1 minute.
• 4 stir in the chai latta mix.
• 5 heat for 1 minute.
• 6 remove from microwave and strain into another clean cup.
• 7 add a straw into the cup and sip sip sip!
• 8 enjoy!

Cappuccino Marshmallows

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 20 marshmallows, squares in coffee flavour
• 200 g dark chocolate
• 50 g chocolate
• cocoa, for sprinkling

Recipe

• 1 melt dark choc in 30 second intervals in microwave.
• 2 dip chocolate squares in dark chocolate and drain off excess, refrigerate till set.
• 3 dip tops of dark choc squares in choc the sprinkle lightly with cocoa as you would a cappuccino.
• 4 refrigerate.

Creamy Portabella Gratin

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

Ingredients

• Servings: 6
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 portabella mushroom, cubed
• 1 cup red bell pepper, sliced
• 2 tablespoons butter
• 1 (6 1/2 ounce) container garlic & herb spreadable cheese
• 1/4 cup parmesan cheese, grated
• 2 tablespoons parsley

Recipe

• 1 heat broiler.
• 2 in saucepot, add 2 broccoli and cauliflower to boiling water; cook 5 minutes.
• 3 drain.
• 4 in skillet, saute 1 portobello mushroom, cubed, and red bell pepper, in butter 5 minutes.
• 5 place veggies in a 7-cup casserole dish.
• 6 microwave spreadable cheese 15 seconds.
• 7 pour cheese over vegetables.
• 8 combine parmesan and parsley; top veggies.
• 9 broil 2 minutes.

Chocolate Fudge Layer Cake

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

Ingredients

• 8 squares semi-sweet chocolate baking squares, divideded
• 18 ounces chocolate cake mix
• 1 (4 ounce) package jell-o chocolate pudding and pie filling
• 4 eggs
• 1 cup sour cream
• 1/2 cup oil
• 1/2 cup water
• 1 (8 ounce) container frozen cool whip topping
• 2 tablespoons sliced almonds

Recipe

• 1 preheat oven to 350.
• 2 grease 2 round 9 inch cake pans.
• 3 chop 2 ounces of baking chocolate.
• 4 using an electric mixer on low speed, beat cake mix, pudding mix, eggs sour cream, oil and water just until combined. beat 2 minutes on medimum speed.
• 5 fold in chopped chocolate.
• 6 spoon batter into prepared pans and bake 30-35 minutes until toothpick comes out clean. cool in pan 10 minutes, then invert onto wire racks until completely cool.
• 7 chop remaining chocolate.
• 8 in a microwave proof bowl combine chopped chocolate and frozen cool whip. microwave on high for 1 1/2 minutes or until chocolate is completely melted. stir after 1 minute. stir again and let stand approximately 15 minutes to thicken.
• 9 on top of one layer (which is on a serving platter), spread 1/4 of the icing/topping. add second layer and frost cake with remaining icing. put almonds in center of top of cake for decoration.
• 10 refrigerate cake overnight.

Caramel Apple Cake Ii

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

Ingredients

• Servings: 16
• 1 (18 ounce) box yellow cake mix
• 1 (1 ounce) package sugar-free vanilla pudding
• 1 cup water
• 1 tablespoon cinnamon
• 1 teaspoon cardamom
• 4 eggs
• 1/3 cup olive oil
• 3 tart apples, peeled cored and chopped
• 1 (12 ounce) jar caramel ice cream topping

Recipe

• 1 spray 12 cup bundt pan with cooking spray.
• 2 beat cake mix, dry pudding mix, water, eggs and oil on low speed, then beat 2 minutes on high.
• 3 gently stir in apples, and pour into pan. make sure apples are tart for better flavor!
• 4 bake 50 minutes, then cool 20 minutes. remove from pan and cool completely on wire rack.
• 5 heat caramel topping in microwave for 1 minute, pour on top of cake. i use smuckers milky way topping.

Cherry-pistachio Bark

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

Ingredients

• 1 1/4 cups dried cherries
• 2 tablespoons water
• 2 (12 ounce) packages chocolate chips
• 6 (2 ounce) vanilla candy coating, squares
• 1 1/4 cups chopped red pistachios or 1 1/4 cups green pistachios

Recipe

• 1 microwave cherries and 2 tablespoons water in a small glass bowl at high 2 minutes; drain.
• 2 melt chocolate and candy coating in a heavy saucepan over low heat. remove from heat; stir in cherries and pistachios. spread into a wax paper-lined 15- x 10-inch jellyroll pan.
• 3 chill 1 hour or until firm. cut with a 3-inch heart-shaped cookie cutter. (lightly grease cutter with cooking spray to make cutting easier).
• 4 store in airtight container.

Basic Cold Cream To Relieve Dryness

Total Time: 26 mins Preparation Time: 15 mins

Ingredients

• 1/8 teaspoon borax
• 1/4 cup distilled water
• 1/2 cup mineral oil or 1/2 cup light cooking oil
• 2 tablespoons grated beeswax

Recipe

• 1 dissolve the borax in the water in a glass measuring cup.
• 2 set aside.
• 3 mix together the oil and beeswax in another glass measuring cup.
• 4 place the glass cup in a pan of water (about 1-2 inches of water), making a water bath.
• 5 heat the oil-beeswax mixture in the water bath over medium heat until the beeswax is melted, stirring occasionally.
• 6 this takes about 10 minutes.
• 7 when the wax is melted, bring the borax-water mixture almost to a boil.
• 8 you can do this by putting the glass cup in the microwave on high for 1 minute.
• 9 otherwise, you may heat it on the stove top in a water bath.
• 10 remove the mixture from the water bath.
• 11 slowly add the borax-water mixture to it, stirring briskly.
• 12 (you can also put the mixtures in the blender and whip).
• 13 pour the cream into a clean container with a lid.
• 14 to use, massage a small amount into your skin and tissue off or rinse off with warm water.
• 15 note: the mixture will become and fluffy but will be a bit runny until it has cooled completely.
• 16 once it has cooled, you will have a nice basic cold cream ready.
• 17 since no perfumes have been added, it will remain unscented.
• 18 if you choose to prepare a cold cream with a fragrance, just add a few drops of your favourite scent as the mixture is cooling.

Baked Stuffed Blueberry French Toast For 2

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

Ingredients

• Servings: 2
• 3 ounces mascarpone cheese or 3 ounces cream cheese
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon splenda sugar blend for baking (regular sugar equals twice the amount)
• 4 -5 ounces fresh blueberries
• 4 slices challah (or your favorite)
• 1 tablespoon whole wheat flour
• 1 pinch salt
• 2 eggs
• 1/2 cup nonfat milk (any will work) or 1/2 cup low-fat milk (any will work) or 1/2 cup whole milk (any will work)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon almond extract
• 1 teaspoon splenda sugar blend for baking (regular sugar equals twice the amount)
• 1/2 tablespoon splenda brown sugar blend (regular brown sugar 1 tablespoon)
• 3 tablespoons graham crackers, crushed
• 1 tablespoon butter, melted
• 2 tablespoons prepared whipped topping

Recipe

• 1 warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
• 2 butter a pyrex loaf dish which is just large enough to hold tightly the 2 slices of bread.
• 3 spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
• 4 mix the flour, salt, eggs, milk, cinnamon, almond extract, and splenda pour over bread. cover with plastic wrap and refrigerate overnight.
• 5 place on counter at room temperature in morning.
• 6 preheat oven to 350 degrees.
• 7 mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
• 8 bake for 25-35 minutes.
• 9 enjoy topped with whipped cream.
• 10 optional toppings of syrup, and or yogurt.
• 11 garnish:.
• 12 cinnamon and sugar.
• 13 fresh blueberries.

Breakfast Burrito

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

Ingredients

• Servings: 1
• 1 tortilla, shell
• 2 eggs
• any breakfast meat
• grated cheddar cheese (optional)

Recipe

• 1 fry or heat the meat through.
• 2 fry the 2, eggs break the yolks so they cook through.
• 3 heat the tortilla shell in the microwave for 10 seconds.
• 4 put the meat and eggs on the tortilla shell now grate some cheddar cheese on top of the eggs.
• 5 fold the bottom of the tortilla shell up and the side over and place back in the frying pan seam side down. turn pan off and let the tortilla sit in pan to melt the cheese.
• 6 remove when ready to leave house.

Cinnamon Oblivion

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

Ingredients

• Servings: 4
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/2 teaspoon cinnamon
• 1 teaspoon butter
• 1 1/4 cups chopped pecans
• 2 cups cubed bushman bread or 2 cups hawaiian bread or 2 cups pillsbury honey bread
• 1/3 cup salted butter
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 (20 ounce) can apple pie filling
• 1/4 teaspoon cinnamon
• 1 tablespoon brown sugar
• 4 cups vanilla ice cream
• 1/2 cup caramel topping (smucker's is good)
• 1 1/2 cups whipped cream
• 4 fresh strawberries

Recipe

• 1 for candied pecans, combine 1/2 cup granulated sugar, 2 tablespoons water, 1 teaspoon butter, and 1/2 teaspoon cinnamon in a small saucepan over medium heat.
• 2 heat until mixture boils and all sugar granules are dissolved.
• 3 add chopped pecans to mixture and stir for 1 to 2 minutes over heat.
• 4 be sure that all pecans are well-coated.
• 5 pour mixture onto a large plate and continue to stir until mixture hardens and begins to break up.
• 6 you should be able to separate all of the nuts.
• 7 for the croutons, preheat the oven to 300°f.
• 8 pour the slice bread cubes onto an ungreased cookie sheet and bake for 15 to 20 minutes or until the bread has turned light brown.
• 9 stir halfway through cooking time.
• 10 melt the butter in a skillet over medium heat.
• 11 pour baked croutons into the pan and sauté until the bread is well-coated with butter.
• 12 combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon in a small bowl.
• 13 sprinkle this mixture over the croutons while stirring so that the croutons are well-coated with cinnamon/sugar.
• 14 remove croutons from the heat and pour them onto a plate to cool.
• 15 prepare apples by carefully mixing them with 1/4 teaspoon cinnamon and 1 tablespoon of brown sugar in a large bowl.
• 16 you want to be sure you don't stir hard enough to break up the apples.
• 17 microwave the apple for 1 to 2 minutes or until hot.
• 18 to assemble the dessert for serving, first roll four cup-size scoops of ice cream in the pecan pieces.
• 19 you can do this step ahead of time if you like, keeping the pecan-covered scoops in your freezer.
• 20 place an ice cream scoop onto a small plate, then pour about a tablespoon of caramel over the ice cream.
• 21 dribble another tablespoon around the base of the ice cream onto the plate.
• 22 spread the hot apples around the base of the ice cream being sure to divide them evenly amongst the four servings.
• 23 divide the croutons into four portions and sprinkle them on the apples around the base of the ice cream scoop on each plate.
• 24 spread a generous portion of whipped cream onto the top of each scoop of ice cream.
• 25 top off each dish with a fresh strawberry.

Charishma's Bombay Masala Rice

Total Time: 21 mins Preparation Time: 5 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 1 cup basmati rice, cleaned, washed and soaked for 30 minutes
• 2 cups water
• 1 1/2 tablespoons bombay biryani masala
• 1/4 cup green peas (optional)
• 1/4 cup peeled and finely chopped carrot (optional)

Recipe

• 1 put everything in a microwave-proof bowl.
• 2 microwave on high power level for 16 minutes.
• 3 remove, fluff with a fork and serve hot accompanied by plain yoghurt on the side.

Berry Tartlettes

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

Ingredients

• 4 eggs
• 1 cup sugar
• 1 1/4 cups milk
• 4 tablespoons cornstarch
• 3 1/4 tablespoons butter
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract
• 1/4 cup vanilla soymilk
• 3 -5 tablespoons orange zest
• 2 tablespoons confectioners' sugar
• 2 cups unbleached all-purpose flour
• 1 cup finely ground yellow cornmeal
• 1/2 teaspoon table salt
• 1 1/2 cups unsalted butter, softened at room temperature
• 2 cups confectioners' sugar
• 1 -2 tablespoon lemon juice
• 1 1/2-2 teaspoons vanilla extract
• 1 3/4 tablespoons cornstarch
• 1 (8 ounce) bag berries, medley (raspberries, strawberries, blueberries, blackberries) or 1 (8 ounce) bag fresh berries
• mint leaf

Recipe

• 1 making the filling; scald the plain milk in the microwave or in a small saucepan (i perfer the saucepan). be sure it doesn't boil.
• 2 beat the eggs into the milk and gradually add the sugars and cornstarch. beat in the soymilk, vanilla extract, and salt.stir in the butter. continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.
• 3 add the orange zest and set aside to cool. refridgerate until needed.
• 4 making the crust;position a rack in the middle of the oven and heat the oven to 325 degrees f.
• 5 set a muffin tin with muffin liners and set aside. in a medium bowl, whisk the flour, cornnmeal, vanilla extract and salt to blend. gradually add the remaining ingredients using a rubber spatula or spoon (i would recommend dipping the tool of choice in flour before proceding, as it will stick).
• 6 the dough will become sticky and resemble that of a sugar cookie dough, do not fret, this is normal.
• 7 continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.
• 8 line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust.
• 9 bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. let cool.
• 10 once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries. serve cold with a mint leaf (optional).

Chocolate Grand Marnier Torte

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

Ingredients

• Servings: 12
• 5 eggs
• 10 ounces semi-sweet chocolate baking squares or 10 ounces bittersweet chocolate squares, cut up
• 2 ounces unsweetened chocolate squares, cut up
• 8 ounces butter
• 1/4 cup grand marnier or 1/4 cup other orange-flavored liqueur
• 2 (12 ounce) bags frozen unsweetened raspberries, thawed
• 3/4 cup powdered sugar
• 2 tablespoons grand marnier or 2 tablespoons raspberry liqueur or 2 tablespoons other your favorite liqueur, of your choice
• whipped cream, to garnish

Recipe

• 1 preheat oven to 400 degrees.
• 2 butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
• 3 in a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
• 4 meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
• 5 in a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
• 6 add chocolate mixture and grand marnier and beat until well blended.
• 7 turn into the prepared springform pan.
• 8 bake 15-18 minutes, or until almost set.
• 9 let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
• 10 remove cake from refrigerator at least one hour before serving.
• 11 run a sharp knife around sides of cake and remove sides of springform pan.
• 12 cut into slices, taking care not to cut/include wax paper with serving.
• 13 serve in a pool of raspberry sauce and top with whipped cream.
• 14 raspberry sauce: in a food processor, combine thawed raspberries and powdered sugar; process until smooth; add grand marnier and process to blend well.
• 15 to remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
• 16 serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.

Believe It Or Not Moustache Wax!

Total Time: 6 mins Preparation Time: 2 mins

Ingredients

• 2 teaspoons grated beeswax
• 1 teaspoon castor oil

Recipe

• 1 mix both together in a heat-resistant container.
• 2 heat the mixture gently in the microwave on high, or on the stove top in a water bath, until the beeswax is melted, stirring continuously.
• 3 pour into a clean container.
• 4 allow to cool until solid.
• 5 to use: rub your finger over the cool wax and apply sparingly to your moustache or eyebrows.

Chili Pot Pie / Pies

Total Time: 42 mins Preparation Time: 15 mins Cook Time: 27 mins

Ingredients

• Servings: 5
• 4 (9 1/2 ounce) boxes frozen boca meatless chili
• 1 (16 ounce) bag frozen mixed vegetables, with corn
• 1 (7 1/2 ounce) package bisquick complete cheddar garlic biscuit mix

Recipe

• 1 preheat over to 450°f.
• 2 microwave 2 packages of chili at a time for 5 minutes on high or until heated.
• 3 transfer to a large microwaveable bowl.
• 4 stir in vegetables and microwave on high another 5 minutes or until hot.
• 5 divide among five 1 1/2 cup baking dishes or put it all in one 1 1/2 quart shallow baking dish. (if using small dishes, place them on a rimmed baking sheet.).
• 6 prepare biscuit mix as package directs, divide batter equally and place on chili.
• 7 bake 12 minutes or until chili is bubbly and biscuits are golden.

Baked Strawberry (or Other Fruit) Pancake

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

Ingredients

• Servings: 4
• 6 tablespoons egg whites
• 1 tablespoon flax seed
• 3 tablespoons water
• 3/4 cup vanilla-flavored soymilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 cup splenda sugar substitute
• 1/4 teaspoon salt
• 1/2 cup wheat flour
• 1 1/2 tablespoons unsalted butter
• 1 cup strawberry, sliced (about 10)
• strawberry preserves

Recipe

• 1 preheat an oven to 425 degrees f (220 degrees c).
• 2 place the flax, water, egg whites, soy milk, vanilla, cinnamon, splenda, salt, and flour into a blender. pulse until no dry lumps remain in the batter.
• 3 melt the butter in an 8-inch skillet over medium-high heat. drop in the strawberries and pour in the batter.
• 4 place the skillet into the oven, and bake until puffed and golden; about 20 to 25 minutes. remove from the oven and serve immediately.
• 5 melt a few tbsp of the preserves in the microwave for about 30 seconds or until desired consistency. use as syrup.
• 6 * if you do not have a oven proof skillet, a 10in pie plate works too. just melt the butter in the microwave.
• 7 ** can use 3 eggs in place of the flaxseed, water, and egg whites. also, any milk will work.

Cappuccino Cream Cheese Brownies

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

Ingredients

• 4 unsweetened chocolate squares
• 3/4 cup butter or 3/4 cup margarine
• 5 eggs, divided
• 3 tablespoons instant coffee
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 2 1/3 cups sugar

Recipe

• 1 preheat oven to 350°f.
• 2 microwave chocolate and butter in large microwave-safe bowl on high for 2 minutes, or until butter is melted.
• 3 stir until chocolate is completely melted.
• 4 stir in 2 cups of the sugar.
• 5 add 4 of the 5 eggs, coffee granules and vanilla; mix well.
• 6 stir in 1 1/4 cups of the flour.
• 7 spread into greased and foil-lined 13x9 baking pan.
• 8 beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 t. flour and cinnamon in same bowl until well blended.
• 9 spoon over brownie batter, swirl with knife to marbleize.
• 10 bake 40 minutes or until toothpick inserted comes out with fudgy crumbs.
• 11 do not over bake.
• 12 cool in pan, cut into squares.
• 13 store leftovers in refrigerator.

Breakfast Burritos

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

Ingredients

• 11 ounces sausage (i use 6 pre-cooked patties)
• 8 ounces mushrooms
• 1 medium green bell pepper
• 3 roma tomatoes
• 2 ounces fresh spinach (by weight)
• 8 eggs
• 12 flour tortillas (8-inch)

Recipe

• 1 in a large skillet heated to medium heat, cook and crumble sausage until cooked through (alternately, heat pre-cooked patties in the microwave and cut into 1/4" dice).
• 2 prepare veggies while sausage is simmering: chop mushrooms into 1/4" dice and wash and dice green pepper.
• 3 reserve 2 tablespoons of fat from cooking the sausage (make up the difference with olive oil as needed) and add mushrooms and green pepper. toss veggies to coat evenly with fat and let them simmer undisturbed for a few minutes.
• 4 in the mean time, de-stem, wash, and finely chop spinach. squeeze as much water out of the spinach as you can.
• 5 toss the veggies and let simmer undisturbed for a few more minutes.
• 6 dice the roma tomatoes and break the eggs into a bowl; beat the eggs.
• 7 by this time, your mushrooms and peppers should be lightly browned and perhaps leaving browned bits in your skillet.
• 8 remove veggies with a slotted spoon and put in a bowl with spinach and tomato, tossing to help spinach wilt a little. add eggs to the skillet. scrape the bottom of the skillet constantly so the eggs pull up all the browned bits.
• 9 when eggs are cooked through, put them and the sausage in the bowl with the veggies. toss to mix thoroughly.
• 10 fill each tortilla with 1/2 cup of filling. i put two of these in a sandwich bag and freeze them (my kids like to take bites). also, you can wrap each one in plastic wrap and put wrapped burritos in gallon-sized ziploc bags.

Butter Flavored Brickle Drizzles

Total Time: 7 mins Cook Time: 7 mins

Ingredients

• 1 cup butter flavor crisco
• 1 cup sugar
• 1 cup brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 1/2 cups oats
• 1 cup almond brickle chips
• 1 cup chocolate chips (i prefere dark chocolate)

Recipe

• 1 milk and vanilla, mix well. combine flour, salt and soda. stir into creamed mixture, stir in oats.
• 2 shape dough into balls (approx. 2 t). press tops into brickle chips (flatten as you do so, use bottom of a glass if you wish). place brickle side up on baking sheet. bake at 350* for 7-10 minutes.
• 3 remove from sheet and cool completely.
• 4 when all cookies are baked, place chocolate chips in a microwave safe ziplock type bag. microwave med-hi for 1 minute. knead chips in bag, cut small tip off of corner of bag and drizzle chocolate over cookies. a nice pattern makes them look professional. eat and enjoy.

Breakfast Sausage

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

Ingredients

• 1 lb ground lamb
• 20 ounces ground turkey
• 3 tablespoons ground sage
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon herbes de provence
• 1/8 teaspoon allspice
• 1 tablespoon brown sugar
• 2 tablespoons water

Recipe

• 1 combine lamb and turkey in a large bowl.
• 2 combine seasonings in a small bowl.
• 3 sprinkle seasonings evenly over meats, add water, and mix well with hands or electric mixer.
• 4 chill meat mixture for several hours or overnight.
• 5 cook 1 teaspoon meat in the microwave on a small plate, taste for seasoning.
• 6 form into 2 oz. patties and cook in skillet over medium heat with a little vegetable oil, until lightly browned and no longer pink inside.
• 7 patties may be frozen; arrange on a sheet pan to freeze. place in plastic bag when frozen for storage.

Charishma's Chocolate Oatmeal

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

• Servings: 2
• 1/2 cup instant quick-cooking oats
• 4 tablespoons semi-sweet chocolate chips
• 1 cup virtually nonfat milk, cold

Recipe

• 1 mix all in a microwave proof bowl.
• 2 microwave on high power level for 2 minutes 50 seconds, stirring once in between.
• 3 remove and serve hot in 2 individual serving bowls.

Chicken Livers And Mushrooms

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 slices bacon, chopped
• 1/2 medium onion, chopped
• 1 lb chicken liver
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (4 ounce) can sliced mushrooms, drained
• 1/2 cup water
• 2 tablespoons parsley, snipped
• 1/8 teaspoon pepper

Recipe

• 1 place bacon and onions in 2-quart casserole. cover. microwave on high until bacon is crisp and onion is tender, 3-6 minute.
• 2 stir in remaining ingredients.
• 3 microwave at medium-high (70%) until chicken livers are firm and tender and sauce is thickened, 17-22 min., stirring once or twice.
• 4 serve over rice or noodles.

Creamy Poblano Enchiladas With Chicken

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

Ingredients

• 2 cups cooked chicken breasts, shredded
• 12 ounces monterey jack cheese, shredded
• 1/4 teaspoon kosher salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• cracked pepper
• 1 poblano chile, roasted and finely chopped
• 1/3 cup fresh cilantro, chopped, divided
• 1 cup onion, chopped & sauted
• 1 poblano chile, roasted and finely chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups fat-free chicken broth
• 2 cups light sour cream
• salt
• pepper
• 12 (6 -8 inch) corn tortillas

Recipe

• 1 preheat oven to 400°f.
• 2 instructions:.
• 3 roast the poblanos directly over a gas flame ( or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blistered and blackened on all sides. place in a bowl, cover with a kitchen towel and let cool. under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. finely dice, divide in half. place half the poblanos in the bowl with the chicken, saving the other half for the sauce. (if pressed for time, you can skip this step entirely by substituting 2 small cans of green chiles).
• 4 make the sauce:.
• 5 in a medium pot, melt 3 t butter. add 3 t flour ( you can substitute rice flour). let cook 5 minutes on med low heat until mixture has turned a lovely golden brown. don't hurry this. whisk in 1 cup hot chicken stock, add the remaining stock and stir until thick and bubbly. add 2 c sour cream. whisk until smooth. add the poblano's and taste for salt. bring to a simmer, and turn heat off. add salt if needed. (i did not add more salt as my chicken stock was fairly salty.).
• 6 make the filling:.
• 7 in a medium bowl add shredded chicken, diced poblanos, 2/3 of the monterrey jack cheese, sauted onion, half of the cilantro, cumin, coriander, cracked pepper. fold in 1 cup of the cream sauce. taste for salt, add if needed.
• 8 assemble:.
• 9 grease two 8 x 13 in pans.place a little poblano cream sauce in the baking pan first -- just enough to coat the bottom. if your tortillas are not soft and pliable, which is often the case with 100 % corn tortillas, you could place them them in a microwave covered for a few seconds. or spray with cooking spray and spread on a sheet pan and place in a warm oven for a few minutes. or lightly sear each one in a skillet. for this recipe, i used an 8 inch tortilla that was half corn/half flour and they were very pliable, so no need to soften them.
• 10 distribute the filling evenly between 10-12 tortillas. roll up and place, seam side down on the sauce. brush with a little olive oil, and place in a 400 f oven for 10 minutes until crispy and golden. pull them out and cover with sauce. sprinkle with remaining cheese. bake for an additional 15-20 minutes, until golden and bubbly. garnish with fresh cilantro.

Basic Bean Enchiladas

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

Ingredients

• Servings: 6
• 1 (8 ounce) can 98% fat-free refried beans
• 1 (8 ounce) can kidney beans (drained)
• 1 (8 ounce) can mexican beans (lightly drained)
• 1 cup red capsicum, diced
• 1/2 cup shredded low-fat cheese
• 12 tortillas (packet)
• 1/2 cup tomato sauce (taco or enchilada etc)
• 1 small diced onion (sauted)
• 1/2 cup corn kernel
• 2 vegetarian sausages, diced (sanitarium are good)
• spices

Recipe

• 1 heat oven to 180°c.
• 2 put enchilladas in microwave for 1 minute to seperate (as per instructions on packet).
• 3 in a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum. and anything else you are adding.
• 4 foil a baking tray and lay out the enchilladas on it.
• 5 spoon enough of the mixture in to make a roll 1 inch in diameter.
• 6 roll enchillada around and put seam down on tray.
• 7 lay all enchilladas together on tray and pour over sauce and top with grated cheese.
• 8 bake 10 minutes or until cheese is melted.
• 9 i've specifed a serve as 2, which does me, but 3 may be needed for larger appetities.

Cheryl Burns Ritzy Nutella Crackers

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

Ingredients

• 80 ritz crackers
• 1 (13 ounce) jar nutella
• 3 (14 ounce) bags chocolate candy melts, chocolate candy melt wafer discs
• 1/3 cup candy sprinkles (to garnish)

Recipe

• 1 directions.
• 2 in ritz cracker box there are 4 sleeves of crackers.
• 3 take 2 sleeves of crackers and top each cracker with enough nutella to coat gently - then top with remaining 2 sleeves of crackers which makes cracker sandwiches.
• 4 microwave candy melts according to package directions.(i basically cook at 1/2 power and 30 second intervals until candies are melted stirring after each 30 second interval).
• 5 drop cracker sandwich into melted chocolate, coat completely & remove with fork shaking off excess chocolate. top immediately with mini m&m's or sprinkles, or colored sugar, etc.
• 6 cool completely before serving/storing.

Chocolate Hamentaschen

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

Ingredients

• 1 (18 1/4 ounce) box devil's food cake mix
• 1 cup flour
• 1 tablespoon cocoa powder (or to taste)
• 2 tablespoons water
• 3 eggs
• 4 ounces semi-sweet chocolate chips or 4 ounces bittersweet chocolate chips
• 1/2 cup sweetened condensed milk

Recipe

• 1 sift cake mix, flour, and cocoa. set aside.
• 2 beat eggs and water.
• 3 add dry mixture to wet and mix until blended. dough will be sticky.
• 4 roll dough into a cylinder about 3" in diameter. wrap cylinder in plastic wrap and place in the freezer until frozen.
• 5 remove dough from freezer and let thaw slightly (about 1/2 hour if dough is frozen solid).
• 6 while dough is thawing, melt chocolate together with sweetened condensed milk in microwave on 50% power. mix well.
• 7 slice dough into quarter inch slices.
• 8 add a dollop of the chocolate filling to the middle of each slice.
• 9 once dough is completely defrosted, fold each slice into a triangle, being sure to pinch the corners closed and leave the filling peeking out of the middle.
• 10 bake in a preheated 375 degree oven for about 10-15 minutes on parchment lined cookie sheets.
• 11 let the cookies cool on the cookie sheets for a few minutes and then remove them to cooling racks to finish cooling.

Charishma's Magical Kahlua Vanilla Creme Coffee

Total Time: 5 mins Preparation Time: 1 min Cook Time: 4 mins

Ingredients

• Servings: 1
• 1/2 cup water
• 1/2 cup whole milk
• 2 teaspoons sugar
• 1 tablespoon millstone flavoured kahlua vanilla creme regular grind coffee
• 1 tablespoon semi-sweet chocolate chips (optional)

Recipe

• 1 heat water for 1 minute in a microwave-proof and microwave-safe cup.
• 2 add milk and heat for another minute.
• 3 stir in sugar and heat for another minute.
• 4 add ground coffee, mix well and heat for another minute.
• 5 strain into a clean cup.
• 6 stir in chocolate chips, if desired, mix well and drink away!
• 7 i enjoyed this with hershey's ready-made pie crust (i ate that as a biscuit/cookie because i was too tired to cook!).
• 8 necessity is the mother of invention, as they say!
• 9 enjoy!

Butter Cookies (the Best You Ever Had)

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

Ingredients

• 1/2 lb sweet butter (no substitutes)
• 1/8 teaspoon salt
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon baking powder
• 1 1/4 teaspoons vanilla extract
• 3 cups sifted all-purpose flour
• 1 tablespoon cold tap water

Recipe

• 1 you must use sweet butter,and do not substitute with salted butter or margarine.
• 2 allow butter to sit out and soften by itself.
• 3 do not melt on the stove or in the microwave.
• 4 place the softened butter into a bowl.
• 5 add all of the ingredients, including the tablespoon of cold tap water, to the bowl containing the butter.
• 6 with a large wooden spoon, hand mix all of the mixture.
• 7 do not use a dough machine nor a food processor, as the dough will not come out the same and the cookies will not taste the same.
• 8 when your wrist begins to ache from mixing the dough, do not add water.
• 9 to mix it properly, your wrist and fingers will get tired.
• 10 this recipe is not easy for a person with arthritis.
• 11 you will need to use a mirro cookie press (no other brand).
• 12 when the dough is thoroughly mixed, fill the mirro cookie press and twist until the dough goes onto the ungreased cookie sheet.
• 13 when the dough comes out of the cookie press onto the cookie sheet, slightly back twist and lift the cookie press.
• 14 after making several of one shape, change the shape to make several different shapes.
• 15 after the cookie sheet or sheets are filled, decorate the cookies with different kinds of jimmies and cookie decorations.
• 16 bake in pre-heated 410 degree oven, checking frequently to make certain that the cookies do not begin to brown!
• 17 you may open the oven door to check on the cookies as often as you desire.
• 18 the second they begin to get the slightest bit golden, remove from oven, and with a spatula or butter knife, remove from the cookie sheet and place onto plates to cool.
• 19 you may stack them onto the plates, as they will not stick together.
• 20 just wipe the cookie sheet with paper towel, and you may use the same sheet, over and over for more cookies.
• 21 enjoy the best butter cookies you have ever had!

Cappuccino Krispies

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

Ingredients

• 1 tablespoon instant coffee granules
• 1 tablespoon hot water
• 1 teaspoon vanilla
• 1 (10 ounce) package marshmallows
• 5 cups crisp rice cereal

Recipe

• 1 in bowl, combine coffee granules, hot water, and vanilla and stir until coffee dissolves.
• 2 place marshmallows in a 2 quart glass measuring cup.
• 3 microwave 1 1/2 to 2 minutes or until marshmallows are melted. stir until smooth.
• 4 stir the coffee mixture into the melted marshmallows.
• 5 working quickly, add cereal to marshmallow mixture. stir lightly to coat all the cereal.
• 6 with a piece of wax paper, press mixture into a 9x13 pan coated with cooking spray.
• 7 let cool completely, about an hour, before cutting into bars.

Chocolate Glazed Cherry Pecan Pie

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

Ingredients

• Servings: 8
• 2/3 cup dried cherries
• 3 tablespoons brandy
• 1 refrigerated pie crust (from a 15 oz package)
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1/2 teaspoon almond extract
• 3 eggs
• 1 1/2 cups broken pecans
• 1/4 cup semi-sweet chocolate chips
• 1/2 teaspoon vegetable oil

Recipe

• 1 in a small bowl, mix cherries and brandy. let stand 15 minutes; do not drain.
• 2 heat oven to 375*. place pie crust in 9 inch glass pie plate as directed on package for one-crust filled pie. in a large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. stir in cherry mixture and pecans. pour into crust-lined pie plate.
• 3 bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. reduce oven temperature to 325*. bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. cool 30 minutes.
• 4 in microwavable bowl, microwave chocolate chips and oil uncovered on high 1 minute; stir until smooth. drizzle chocolate over pie. cool completely, about 30 minutes.

Chocolate Glazed Macadamia Caramel Shortbread Bars

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

Ingredients

• Servings: 36
• 10 1/2 tablespoons unsalted butter, softened
• 1/4 cup tbsps powdered sugar
• 2 tablespoons powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup heavy whipping cream
• 3 1/2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1 1/2 cups sugar, divided
• 3 tablespoons light corn syrup
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups coarsely chopped macadamia nuts
• 2 1/2 tablespoons heavy cream (whipping)
• 2 1/2 tablespoons light corn syrup
• 5 1/2 ounces bittersweet chocolate, coarse chop
• 1 ounce unsweetened chocolate, coarse chop
• 2 tablespoons butter, softened, chunked
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 325*.
• 2 lightly grease a 9x13" glass baking pan or coat with nonstick spray.
• 3 line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2".
• 4 for the shortbread; in a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
• 5 beat or stir in the flour until evenly incorporated.
• 6 firmly press the dough into the baking dish.
• 7 lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.peel off and discard the paper.
• 8 bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
• 9 transfer the dish to wire rack and set
• 10 aside.
• 11 for the caramel. in a small, heavy saucepan, combine the cream, butter and salt. bring just to a simmer over medium-high heat; immediately remove from the heat.
• 12 in a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
• 13 when the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
• 14 when this sugar liquefies, stir in the remaining sugar,.
• 15 cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
• 16 immediately remove from heat,.
• 17 working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
• 18 rinse all the sugar crystals from the spoon.
• 19 return the caramel mixture to the burner over medium-high heat.
• 20 insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan. continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
• 21 immediately remove the pan from the heat. stir in vanilla.
• 22 being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
• 23 tip the baking dish back and forth to distribute the caramel evenly.
• 24 sprinkle the macadamia nuts evenly over the caramel.
• 25 let stand until the caramel cools to warm using the palm of your hand, press down on the nuts to embed them.
• 26 for the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
• 27 in a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute. stir well. continue microwaving on 50% power, stirring at 30 second intervals.
• 28 stop microwaving before the chocolates completely melt and let the residual heat finish the job. slowly add the cream mixture into the chocolate mixture until well blended and smooth. stir in the vanilla. spread the glaze evenly over the cooled caramel. let stand until complete cooled.
• 29 refrigerate the shortbread until chilled. using the overhanging foil as ahandles, transfer the shortbread to a cutting board. carefully peel off and discard the foil.
• 30 using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
• 31 store in an airtight container in a cool place for up to 1 week,.

Apricot & Choc Slice

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 (180 g) blocks chocolate
• 125 g plain sweet biscuits, broke up into pieces
• 3/4 cup dried apricot, diced
• 1/2 cup raisins
• 1/2 cup shredded coconut

Recipe

• 1 grease 19 cms square tin.
• 2 line with baking paper.
• 3 place chocolate in microwave bowl.
• 4 microwave on medium for 2 minutes, stirring every 30 seconds till melted.
• 5 add biscuits, apricots, raisins and coconut.
• 6 stir to combine.
• 7 press mixture into prepared pan.
• 8 refrigerate, covered for 2 hours or till set.

Creamy Potato Parsley Soup (but Without The Cream!)

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

Ingredients

• Servings: 4
• 3 cups peeled cubed potatoes
• 1/4 cup chopped onion
• 1/4 teaspoon salt
• 1 (14 ounce) can chicken broth (i would use water) or 1 (14 ounce) can vegetable broth (i would use water) or 1 (14 ounce) can water (i would use water)
• 1 bunch parsley, chopped
• 2 tablespoons cornflour
• 1 1/2-2 cups cold milk

Recipe

• 1 combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
• 2 cook, covered, at high for 12 to 13 minutes in a microwave, or until potatoes are tender.
• 3 combine cornflour with a small amount of cold milk.
• 4 stir into potato mixture, and add the remaining milk.
• 5 cook at high for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
• 6 stir once or twice during cooking.
• 7 serve hot with crisp croutons, or toasted bread.
• 8 for vegetarian use vegetable broth or water.

Chocolate Grand Marnier Covered Strawberries

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

Ingredients

• Servings: 2
• 20 fresh clean dry strawberries
• 1 lb semisweet chocolate
• 2 tablespoons butter
• 2 tablespoons cream
• 2 tablespoons grand marnier

Recipe

• 1 in a microwave glass bowl melt butter and chocolate 1-2 minutes.
• 2 add cream and grand marnier stirring to blend.
• 3 dip strawberries into chocolate and place on wax paper till hardened.

Chili Nachos

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 cups tortilla chips (about)
• 1 -2 cup monterey jack cheese (shredded)
• 1 -1 1/2 cup chili

Recipe

• 1 on a platter, arrange sort of a single layer of tortilla chips.
• 2 with a spoon, drop pieces of chili all over the tortillas (i try to get some on each chip).
• 3 sprinkle with some of the cheese.
• 4 then put another layer of chips, chili, and cheese until all are used.
• 5 put in the microwave for a couple of minutes to melt the cheese and make everything hot.
• 6 put the platter on the table and let everyone dig inches.

Apricot And Blueberry Stuffed French Toast

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

Ingredients

• Servings: 6
• 1 cup sliced fresh apricots or 1 cup canned apricots
• 1 cup fresh thawed and drained on paper towels or 1 cup frozen blueberries, thawed and drained on paper towels
• 2 tablespoons sugar
• 1 (8 ounce) package cream cheese
• 1/2 cup apricot preserves
• 3 eggs
• 2/3 cup half-and-half
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 1/4 cup butter, divided
• 12 slices thick bread
• 3/4 cup vanilla yogurt (optional)

Recipe

• 1 preheat oven to 300°f
• 2 combine apricots, blueberries and sugar in a small bowl. combine cream cheese and preserves in a medium microwave-safe bowl and heat on high for 30 to 40 seconds to soften cream cheese and slightly melt preserves. whisk until well blended.
• 3 whisk eggs until well blended. add cream, honey and vanilla; mix well. spread cream cheese mixture evenly over half the bread slices and top with remaining slices. dip each into egg mixture, turning to coat well.
• 4 melt 2 tablespoons butter in a large skillet over medium heat. cook half the sandwiches until golden, about 2 minutes per each side. place on an ovenproof platter and keep warm in the oven. repeat with remaining sandwiches. top each serving with fruit and yogurt, if using.

Chocolate Hazelnut Brownies

Total Time: 39 mins Preparation Time: 15 mins Cook Time: 24 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°. 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 1 inches wide and 1/2 inches deep. spoon 1 tablespoons chocolate hazelnut spread 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.
• 5 make ahead: up to 1 day.

Creamy Potato And Bacon Soup.

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

Ingredients

• Servings: 8
• 1 -2 table spoons of minced garlic (depending on taste)
• 1 large onion (chopped finely)
• 500 g bacon, pieces or 6 -8 slices bacon, chopped coarsely
• 1 liter vegetable stock
• 300 ml thickened cream or 300 ml sour cream
• 3 bay leaves
• 7 -9 medium potatoes (peeled and sliced)

Recipe

• 1 cook onion and garlic in a stock pot until onion is tender (medium heat suggested).
• 2 pour in vegetable stock. add potatoes and bay leaves to the mix. cook until potatoes are just tender.
• 3 while waiting for potatoes to cook, place bacon pieces on a microwave safe dish. place into microwave and set timer for 2-3 minutes to crispen bacon. if you prefer your bacon still a bit crisper set time for a further 2-3 minutes.
• 4 for a smooth soup, pour mixture into a food processor. pulse a couple of times, then put onto a slow blend for 30 seconds. for a coarse soup, use a potatoe masher or hand blender to break up potatoes just a bit.add bacon to soup just before serving.

Cappuccino Cookies

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

Ingredients

• 10 g instant cappuccino mix (or ordinary coffee powder)
• 25 ml hot water
• 150 g flour
• 50 g ground almonds
• 50 g sugar (1/4 cup)
• 100 g butter, in medium pieces
• 25 g chocolate (milk, dark or )

Recipe

• 1 dissolve cappuccino powder in hot water. let cool slightly.
• 2 in a big bowl mix flour, almonds and sugar. add butter and cappuccino.
• 3 knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
• 4 chill for 1 hour.
• 5 form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. do not flatten balls.
• 6 bake in the preheated oven at 180°c/350°f for 15 minutes or until slightly coloured.
• 7 melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
• 8 let dry and enjoy! :).

Breakfast Slop (copycat Country Biscuit Breakfast)

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

Ingredients

• Servings: 4
• 4 large biscuits (refrigerated type or home made)
• 1 lb bulk breakfast sausage
• 4 large eggs
• 1 cup shredded cheddar cheese
• 2 1/2 cups milk
• 4 tablespoons flour
• 4 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Recipe

• 1 prepare biscuits if not already made.
• 2 brown sausage in a large skillet, crumbling it as it cooks and draining any fat.
• 3 melt butter in a different large skillet and stir in flour.
• 4 cook flour, stirring, over low heat until it just starts to change color (it doesn't need to get dark/coffee brown).
• 5 whisk in milk, salt and pepper and continue stirring until mixture thickens to your liking.
• 6 if you like the gravy thicker, stir a little flour into a small amount of milk until smooth, and whisk that into the gravy; if you like it thinner, just add more milk and stir until blended.
• 7 cook eggs singly in a small skillet either sunny-side-up or over-easy, whichever you prefer (this is best when the yolk is still a little runny).
• 8 for each serving, split biscuit and place on plate.
• 9 top biscuit with crumbled sausage and cover with fried egg.
• 10 cover egg with milk gravy and sprinkle with cheddar cheese.
• 11 if you like the cheese melty, nuke it (microwave) for 30-45 seconds on high.
• 12 serve with hash browns or cheese grits, if desired.

Breakfast Sandwich For One

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

Ingredients

• Servings: 1
• 1 whole grain bun (i used alvarado bakery sprouted buns)
• 1 organic egg (large)
• 2 tablespoons mayonnaise (i always use vegenaise)
• 3 slices turkey bacon (i use applegate farms, it has no nitrates)
• 1 slice vegan cheese (i use the galaxy nutrition brand american veggie)
• fresh cracked black pepper

Recipe

• 1 wrap the 3 slices of turkey bacon in a paper towel on a microwave safe plate and microwave for 2 minutes.
• 2 spray a small non-stick pan with some oil. cook the egg. i have a little round saute pan i use that cooks the egg in a perfect circle.
• 3 warm the whole grain bun in the microwave on high for 20 seconds.
• 4 once that is all done, spread the vegenaise on the bun. add the egg, bacon and cheese and sprinkle with the pepper.
• 5 this is very tasty!
• 6 bon appetit!