Breakfast Bam!!!

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

Ingredients

• Servings: 2
• 1 tablespoon margarine
• 1/2 small onion, roughly chopped
• 1/2 small green pepper, roughly chopped
• 1/4 lb sandwich pepperoni or 1/4 lb sliced deli ham, cut into cubes
• 1/2 small tomato, seeded and diced
• 4 -5 eggs, beaten
• salt and black pepper
• garlic powder
• 1/4-1/2 cup shredded mozzarella cheese
• 1/2 cup your favorite spaghetti sauce, jarred or canned
• grated parmesan cheese, for topping (optional)

Recipe

• 1 in large skillet over medium heat, melt margarine.
• 2 saute onion, green pepper, and meat until tender (about 3 minutes).
• 3 add tomato and beaten eggs.
• 4 cook, stirring, until eggs are cooked through, adding seasonings while cooking.
• 5 top with grated mozzarella, cover, and turn off heat.
• 6 meanwhile, heat pasta sauce in small bowl in microwave until warm.
• 7 remove egg mixture from skillet, top with sauce.
• 8 serve with grated parmesan for topping, and buttered toast to soak up the sauce-- yummy!

Blender Hollandaise Sauce

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

Ingredients

• 1/2 cup butter
• 3 egg yolks (see note below)
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1 pinch cayenne

Recipe

• 1 melt butter in measuring cup in microwave.
• 2 place remaining ingredients in blender container.
• 3 cover container, start on "low", then remove cover and add melted butter in a slow drizzle.
• 4 note: 2 whole eggs may replace 3 egg yolks.

Chocolate Ganache Truffle Cake

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

Ingredients

• Servings: 10
• 1/2 cup semi-sweet chocolate chips
• 6 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon instant espresso powder
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1/3 cup whipping cream
• 1 tablespoon light corn syrup
• 1 1/4 cups semi-sweet chocolate chips
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°; spray a 9-inch round metal cake pan with nonstick baking spray with flour.
• 2 in a medium microwave-safe bowl, combine chocolate chips, butter, and espresso powder.
• 3 microwave on high for 1 minute.
• 4 whisk until chocolate melts and mixture is smooth.
• 5 if chocolate chips are not melted, microwave in 10-second increments, stirring in between, just until melted; let cool for 5 minutes.
• 6 add flour, sugar, baking soda, salt, eggs, milk, and vanilla to chocolate mixture.
• 7 using an electric mixer on med-low speed, beat for 1 minute or until blended.
• 8 scrape sides and bottom of bowl with a spatula.
• 9 beat for 30 seconds, until just blended.
• 10 spread batter evenly in prepared pan.
• 11 bake for 24-30 minutes or until a pick comes out with a few moist crumbs attached.
• 12 let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
• 13 glaze-in a medium microwave-safe bowl, combine cream, corn syrup and chocolate chips.
• 14 microwave on medium (50%) power for 1 minute; stir.
• 15 microwave for 15-30 seconds or until chocolate chips are melted.
• 16 add vanilla and whisk until smooth.
• 17 let cool 10 minutes, until slightly thickened.
• 18 spread glaze over top of cooled cake.

Breakfast Baklava

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

Ingredients

• 1/4 cup sugar
• 1/2 cup honey
• 1/3 cup water
• 2 teaspoons lemon juice
• 1/8 teaspoon ground cinnamon
• 1 dash salt
• 3 whole cloves or 1 dash ground cloves
• 1/2 cup sliced blanched almond
• 1/4 cup walnut halves, and pieces
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1 dash salt, if desired (optional)
• 1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)

Recipe

• 1 heat oven to 350°f
• 2 generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
• 3 in 1-quart saucepan, mix syrup ingredients; heat to boiling.
• 4 remove from heat; cool 10 minutes.
• 5 discard whole cloves.
• 6 meanwhile, in food processor bowl with metal blade, place filling ingredients.
• 7 cover; process with on-and-off pulses until finely chopped: set aside.
• 8 separate dough into 8 biscuits.
• 9 separate each biscuit into 3 layers.
• 10 place 1 biscuit layer in bottom of 1 muffin cup.
• 11 brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
• 12 place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit.
• 13 brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup.
• 14 top with third biscuit layer.
• 15 brush with syrup; sprinkle with 1 teaspoon nut filling.
• 16 repeat with remaining biscuits.
• 17 reserve remaining syrup (about 1/2 cup). *see note below
• 18 bake 18 to 22 minutes or until deep golden brown.
• 19 cool 1 minute.
• 20 remove from pan.
• 21 serve warm with remaining syrup.
• 22 *to make ahead, prepare as directed through step 4; cover and refrigerate overnight.
• 23 bake as directed.
• 24 reheat reserved 1/2 cup syrup in microwave on high 30 to 60 seconds until hot.

Bell Pepper Casserole

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

Ingredients

• Servings: 6
• 1 cup cooked chopped bell pepper
• 1 1/2 cups milk
• 1 cup saltine crumbs
• 1 cup shredded cheddar cheese
• 2 tablespoons margarine (melted)
• salt and pepper

Recipe

• 1 combine all ingredients and put in a greased 1 1/2 qt casserole dish.
• 2 bake at 350° for about 30 minute.
• 3 note: i cook the chopped bell pepper right in the glass measuring cup in the microwave.
• 4 cook for about a minute, then stir.
• 5 then cook 30 second at a time until pepper looks and smells done.
• 6 peppers will juice as they cook, but i don't drain them.
• 7 i add juice and all.

Creamy Peach Pie

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

Ingredients

• Servings: 6
• 2/3 cup pet canned evaporated milk
• 1 1/4 cups graham cracker crumbs
• 1/3 cup melted butter
• 2 1/2 cups canned peaches
• 1 1/2 teaspoons knox unflavored gelatin
• 1/4 cup peach juice
• 3 ounces cream cheese
• 1/4 cup sugar
• 2 tablespoons lemon juice

Recipe

• 1 chill canned milk till ice cold.
• 2 mix together cracker crumbs and butter.
• 3 line pie plate; chill.
• 4 drain peaches, saving juice.
• 5 save a couple of peaches for garnish.
• 6 chop the rest of them into small pieces.
• 7 warm up peach juice in microwave.
• 8 dissolve gelatin.
• 9 add this to cream cheese and sugar.
• 10 mix until smooth.
• 11 beat ice cold milk until stiff.
• 12 beat in cheese mixture 1/4 at a time.
• 13 when smooth, add cut up peaches.
• 14 pour into chilled crust.
• 15 garnish with peaches and maraschino cherries.
• 16 chill.

Creamy Pesto Chicken And Linguine

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

Ingredients

• Servings: 4
• 1 lb spinach linguine or 1 lb regular linguine
• 4 boneless skinless chicken breasts
• 1 teaspoon olive oil
• 1/2 cup butter, divided
• 3 cloves garlic, minced
• 1 whole shallot, minced
• 1 cup sliced fresh mushrooms
• 2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
• 2 cups half-and-half
• 1/4 teaspoon pepper, to taste
• 1 cup grated parmesan cheese
• 1/2 cup pesto sauce
• 1/4-1/2 cup romano cheese or 1/4-1/2 cup extra parmesan cheese, grated,for garnish
• fresh ground black pepper, for garnish

Recipe

• 1 cook linguini according to package directions.
• 2 drain and set aside.
• 3 in a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
• 4 brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
• 5 remove from pan and cut into 1/2-inch cubes; set aside.
• 6 pour out drippings from pan, but do not wipe it out.
• 7 in the pan you cooked the chicken in, melt remaining butter over medium heat.
• 8 toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
• 9 cook 6 to 8 minutes, stirring frequently.
• 10 stir the parmesan into the creamy mixture, stirring until well mixed.
• 11 stir in the pesto, and cook for about 5 minutes, until thickened.
• 12 stir in the chicken cubes and cook until heated through, about 5 minutes.
• 13 re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
• 14 garnish with grated romano and freshly ground black pepper.
• 15 makes 4 to 6 servings.

Amazing Chicken Tacos

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• one can chicken breast (12 oz.)
• 1 1/2 cups salsa
• 1/2 cup apple, chunks (half of an apple)
• 1/2 cup pineapple chunk
• 1/2 cup mango, chunks
• 4 -6 tortillas
• 1 -2 cup of grated cheese
• sour cream (optional)

Recipe

• 1 set the stove to medium hot and then drain the chicken and dump it into a medium frying pan. with a plastic spoon or spatula break apart the chicken chunks into smaller pieces.
• 2 mix salsa in with the chicken.
• 3 cut apple, pineapple and mango into small chunks and mix them into the chicken and salsa.
• 4 wait for the mixture to start boiling then let it boil for about five minutes.
• 5 optional: put one tortilla on a plate and sprinkle a couple drops of water on it and microwave it for 10-15 seconds.
• 6 prepare the tortillas with sour cream and cheese and then put the chicken mixture on them and roll it up how you desire.

Blink And It's Gone Kielbasa Appetizer

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

Ingredients

• Servings: 6
• 2 lbs kielbasa (low fat is okay)
• 14 ounces beer (1 bottle)
• 3/4 cup brown sugar
• 1 tablespoon dijon mustard
• 1/2 teaspoon cayenne pepper (can adjust for personal preference)
• 1/4 cup apricot jam (or a similar fruity jam)
• 1/4 teaspoon powdered ginger
• 3 tablespoons cornstarch (dissolved in 1/3 cup cold water)

Recipe

• 1 cut kielbasa into bite size pieces and put in a large saute pan. cook on high, adding the remaining ingregients except for the cornstarch. mix well making sure there are no lumps of ingredients.
• 2 bring to a boil for about 10 minutes and then add the cornstarch (dissolved in water). bring back to a boil for a few minutes more until sauce thickens. serve or refridgerate and reheat in a sauce pan or microwave (warning: sauce will thin out a little over night).

Belly Buttons

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 1 (8 ounce) package cream cheese
• 3 scallions, chopped fine
• 1 roasted red pepper, from a jar, sliced into strips and drained on a paper towel
• 4 slices deli ham, the rectangle shaped sold in the lunch meat isle is best

Recipe

• 1 i microwave the cream cheese in a bowl on 30% power until easy to stir.
• 2 stir minced scallions into cream cheese.
• 3 separate the ham slices and lay out flat.
• 4 spread each ham slice with the cream cheese mixture.
• 5 along the long side edge of ham,lay pepper strips.
• 6 starting with the edge with the peppers, roll tightly jellyroll style.
• 7 wrap each log tightly in saran wrap.
• 8 refrigerate 4 hrs or overnight.
• 9 when ready to serve, unwrap each log and using a serrated knife, carefully slice into 1/2 inch slices.
• 10 arrange on platter and serve immediately.
• 11 to make them look a little fancier, sprinkle belly buttons with minced fresh parsley.

Chocolate Freckle Ice-cream Cake

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 2 liters vanilla ice cream (streets blue ribbon re-freezes well)
• 200 g butter, softened
• 1 1/2 cups icing sugar
• 4 eggs, room temp
• 400 g dark chocolate, chopped (make sure it's good quality)
• 1/2 cup thickened cream
• 250 g ladyfingers (sponge finger biscuits, zaar defaults to ladyfinger)
• 2 (175 g) packets hundreds and thousands

Recipe

• 1 remove ice cream from freezer and stand for 10-15 minutes. ice cream should be just softened but not melted.
• 2 meanwhile, using an electric mixer, cream butter and sugar until pale. add eggs one at a time, beating well after each addition. mixture may curdle but that's ok :-).
• 3 combine chocolate and cream in a bowl and microwave, stirring every minute, until melted and smooth. add to butter mixture and beat until smooth.
• 4 sprinkle 1 packet of hundreds and thousands over base of a line springform cake pan (7.5 x 25cm base). carefully spoon over half the chocolate mixture so as not to disturb the sprinkles.
• 5 cut biscuits in half lengthways to make 2 thin, flat fingers. arrange in a single layer to cover chocolate mixture, trimming if necessary. the easiest way to do this is to lay them pointing from the edge towards the centre, and then fill the centre with smaller bits (great if some of them broke while being halved).
• 6 spoon vanilla ice cream over biscuits. press another layer of biscuits into surface of ice cream and pour over remaining chocolate mixture. sprinkle with remaining hundreds and thousands.
• 7 cover tightly with plastic wrap and foil and freeze overnight or up to 4 weeks. remove from pan and serve.

Creamy Peppermint Patties

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon peppermint extract
• 9 cups confectioners' sugar
• 3/4 cup milk chocolate chips
• 3/4 cup semisweet chips
• 3 tablespoons shortening

Recipe

• 1 in a large bowl, beat the cream cheese and extract until smooth.
• 2 gradually add confectioners' sugar, beating well.
• 3 shape into 1-inch balls and place on wax papper.
• 4 flatten into patties and refrigerate about an hour.
• 5 in a microwave, melt the chips and shortening stirring every 30 seconds.
• 6 dip patties into the melted chocolate and place back on wax paper.
• 7 store in the refrigerator.

Chocolate Ginger Torte

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

Ingredients

• Servings: 8
• 200 g chocolate oat biscuits or 200 g digestive biscuits
• 100 g dark chocolate
• 1 tablespoon butter
• 6 teaspoons chopped glace ginger
• 250 ml whipping cream
• 400 g dark chocolate, coarsely chopped
• 200 ml ginger wine
• 1 tablespoon butter
• 6 teaspoons chopped glace ginger, to decorate

Recipe

• 1 start by lining an 18cm springform pan with parchment paper.
• 2 crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
• 3 melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).
• 4 add the ginger and biscuits.
• 5 stir to combine and press into the bottom of the lined tin.
• 6 chill in the fridge while you make the middle part of the torte.
• 7 put the cream in a saucepan and bring to a boil over a high heat.
• 8 pull off the stove as soon as it boils and stir in the chocolate until it melts.
• 9 add the wine and butter.
• 10 cool to room temperature and pour onto the base.
• 11 chill until set, about two hours.
• 12 carefully remove the tin and paper.
• 13 cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.

Applesauce Oatmeal Muffins

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

Ingredients

• Servings: 12
• 1 cup rolled oats (not instant)
• 1 cup water
• 1 cup whole wheat flour
• 1/2 cup splenda granular
• 1/2 cup unsweetened applesauce (motts natural)
• 2 egg whites
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon sugar
• raisins (optional) or nuts (optional)

Recipe

• 1 soak the oats in water for about one hour.
• 2 preheat the oven to 400 degrees.
• 3 spray muffin pan with cooking spray.
• 4 combine the oat mixture with the applesauce and egg whites, and mix until combined.
• 5 in a separate bowl measure and whisk the dry ingredients together.
• 6 add wet ingredients to dry and mix until just combined. add nuts or raisins if desired.
• 7 do not over mix the batter or the muffins will be tough. spoon muffin mixture into muffin pan.
• 8 combine the cinnamon and sugar and top each muffin with some of the mixture.
• 9 bake for 20-25 minutes or until done.
• 10 remove from pan, cool and enjoy.
• 11 these can be frozen and reheated in the microwave for a quick breakfast.

Chicken Lasagna & Meat Sauce

Ingredients

• Servings: 4
• 1 lb cottage cheese
• 2 eggs, beaten
• 1/2 cup parmesan cheese, grated
• 1/2 lb mozzarella cheese, grated
• 9 lasagna noodles, oven ready
• 1 lb ground chicken
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons salt
• 1 1/2 cups mushrooms, sliced
• 1 (5 1/2 ounce) can tomato paste
• 2 cups tomato sauce
• 1 cup water
• 1/8 teaspoon pepper
• 1 teaspoon sugar

Recipe

• 1 preheat oven to 350 f.
• 2 mix cottage cheese, beaten eggs and parmesan cheese. spread < of the meat sauce in the bottom of a 9x13 pan and top with 3 noodles.
• 3 top with sauce, = of the cottage cheese mixture and 1/3 of the mozzarella.
• 4 repeat with 3 more noodles, sauce and cheeses.
• 5 finish with 3 noodles and the remaining sauce and mozzarella.
• 6 bake for 30 minutes or until noodles are tender and the cheese has melted.
• 7 in a large non-stick skillet, stir cook ground chicken, onion, garlic , basil, oregano and salt until the chicken is no longer pink.
• 8 add remaining ingredients and simmer for 30 minutes.
• 9 leftover sauce can be frozen and reheated in the microwave. .

Caramel Apple Cream Pie

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 1 pastry shells
• 1/4 cup butter
• 1/2 cup brown sugar
• 4 cups apples, peeled & sliced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons flour
• 16 caramels
• 1/4 cup milk
• 1 (8 ounce) package cream cheese
• 1/4 cup sugar
• 1 egg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla

Recipe

• 1 line pastry shell with double thickness of foil.
• 2 bake at 450°f for 8 minutes; remove foil and bake another 5 minutes.
• 3 cool.
• 4 melt butter and brown sugar.
• 5 stir in apples and spices; simmer until apples are tender.
• 6 stir in flour; cook and stir for 1 minutes; set aside.
• 7 melt caramels with milk (i use the microwave) and drizzle over prepared pastry shell.
• 8 spoon apples over caramel; set aside.
• 9 combine cream cheese, sugar, egg, lemon juice and vanilla. beat until smooth.
• 10 pour over apples.
• 11 bake at 350°f for 35-45 minutes or until knife inserted into cream cheese comes out clean.
• 12 cool.
• 13 chill before serving.
• 14 enjoy!

Cinnamon-spiced Hot Chocolate

Total Time: 7 mins Preparation Time: 1 min Cook Time: 6 mins

Ingredients

• Servings: 2
• 2 1/2 cups milk
• 1 teaspoon ground cinnamon
• 2 tablespoons cocoa powder
• 2 tablespoons caster sugar
• 100 g milk chocolate, grated
• marshmallows, to serve

Recipe

• 1 place the milk, cinnamon, cocoa powder, and caster sugar into a 4-cup, heatproof, microwave-safe jug.
• 2 heat, uncovered, for 6 minutes on high (100%) power, whisking every 2 minutes or until the milk just comes to the boil.
• 3 spoon grated chocolate into the base of 2 heatproof glasses and pour over the spiced hot chocolate milk. serve with marshmallows.

Breakfast "square-meal" Squares

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• canola oil cooking spray
• 1 tablespoon canola oil, divided
• 1 small carrot, shredded
• 1/4 cup finely chopped onion
• 1 whole scallion, chopped
• 1/4 teaspoon ground turmeric
• 4 ounces firm tofu, cut in 4 pieces
• 1 large egg
• 1 teaspoon reduced sodium soy sauce (optional)
• 1/2 teaspoon salt
• 0.5 (5 ounce) package frozen chopped spinach, defrosted
• 1 cup cooked brown rice

Recipe

• 1 preheat the oven to 325 degrees. coat a loaf-shaped baking pan with cooking spray. set aside.
• 2 heat 2 teaspoons of the oil in a small skillet over medium-high heat. sauté the carrot, onion, scallion and turmeric until the carrot is soft, about 5 minutes. turn the mixture into a mixing bowl.
• 3 squeeze each piece of tofu to eliminate excess water. when it resembles cottage cheese, place it in a food processor or blender. add the egg , remaining oil, soy sauce (if using) and salt. purée until smooth. transfer to the bowl with the cooked vegetables. stir in the spinach and rice. with a rubber spatula, mix until well combined. spread the mixture in an even layer in the prepared baking pan.
• 4 bake 30 to 45 minutes or until firm to the touch in the center. cool completely in the pan. turn out onto a cutting board and cut into 6 squares. wrap pieces individually, then place in a zip-lock plastic bag and store in the refrigerator up to 3 days or in the freezer for two weeks. eat at room temperature or after being gently warmed in a microwave.

Chèvre Au Coulis De Framboises

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

Ingredients

• Servings: 4
• 3/4 lb goat cheese (choose a mild imported or domestic cheese without ash or spices)
• 2 slices bread, crusts removed and torn into pieces
• 6 tablespoons sugar
• 1/2 cup pine nuts
• 10 ounces package frozen unsweetened raspberries, thawed
• 1 -2 tablespoon maple syrup
• 1 egg
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter

Recipe

• 1 put the bread crumbs, sugar and pine nuts into the bowl of a food processor and pulse to a coarse meal. transfer the mixture to a pie plate and clean out the food processor bowl.
• 2 place the thawed berries and maple syrup into the food processor bowl and purée.
• 3 place a strainer over a bowl and force the raspberry purée through it to remove all the seeds. set the purée aside.
• 4 break the egg into a small bowl and beat lightly.
• 5 place the flour on a sheet of waxed paper.
• 6 cut or shape the goat cheese into small rounds.
• 7 dust each round with some flour, dip in the egg and then in the breadcrumb coating. transfer to a baking sheet and refrigerate for about 30 minutes.
• 8 just before serving: preheat oven to 400ºf.
• 9 melt the butter in a microwave or skillet and drizzle on the goat rounds.
• 10 bake in the oven for 8-10 minutes or until golden.
• 11 to serve: divide the raspberry sauce among 4 dessert plates. using a metal spatula, place the hot cheese rounds on top of the sauce and serve.

Creamy Pasta With Rosemary Chicken

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts, cut into 1-inch strips
• 1 tablespoon dried rosemary
• 1/8 cup water
• 1/4 cup extra virgin olive oil
• salt and pepper
• 2/3 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon italian seasoning (i simply use oregano)
• extra virgin olive oil
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced (which is 2-3 cloves, depending on how much you like garlic)
• 2 tablespoons flour
• 1/3 cup apple juice
• 3/4 cup half-and-half (or another cream, heavy or whipping is fine)
• 1/3 cup parmesan cheese, grated (or another sharp cheese like kasseri or an aged cheddar)
• 1/3 cup tomato, diced (optional, we usually prefer the sauce without)
• 1 tablespoon parsley, finely chopped
• salt
• black pepper
• garlic powder (optional)
• 1/3 lb pasta (long and thin, spaghetti, fetuccine, linguine etc)

Recipe

• 1 chicken:
• 2 heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
• 3 mix rosemary with 1/4 cup olive oil, and add salt and pepper.
• 4 marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. do not rinse or drain the marinade - it's not much liquid to begin with.
• 5 when you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
• 6 meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. they do not need to be dry or perfectly dredged.
• 7 when the oil is hot, add all of the chicken pieces. they do not need to be in a single layer.
• 8 sauté them on high heat, stirring them once the bottom layer becomes golden. they will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
• 9 sauce:.
• 10 heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
• 11 sauté the minced garlic until golden, not browned.
• 12 stir in the flour and mix well.
• 13 add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
• 14 let the sauce bubble and thicken for a short time, then turn down the heat.
• 15 season to taste with salt and black pepper, and garlic powder if desired.
• 16 if desired, you can thin and increase the sauce by adding in more cream.
• 17 pasta: cook fully, according to package directions - as firm or soft as you like. then drain the cooked pasta.
• 18 serving: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
• 19 stir in the chicken.
• 20 serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

Chicken Indian-style In A Hurry

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

Ingredients

• Servings: 4
• 3 lbs chicken thighs, skinned
• 2 tablespoons butter
• 1 garlic clove, minced (large)
• 1 large onion, sliced
• 1 1/2 tablespoons curry powder, mild
• 1 (19 ounce) can tomatoes
• 2 tablespoons tomato paste
• 1/2 cup sultana raisin
• 2 apples, peeled and cubed
• 2 tablespoons lime juice
• 1 bay leaf
• 1 pinch sugar
• 2 tablespoons fresh coriander, chopped
• 1/2 cup unsweetened grated coconut
• 1/2 cup toasted almond
• 1 mango, peeled and cubed or
• 1/2 pineapple, cubed

Recipe

• 1 in a 12 cup casserole, melt butter 45 seconds at 100% power. add garlic, onion; cook 2 minutes, uncovered, also at full power. stir and add curry powder. cook for 1 minute at full power. stir well and add chicken pieces. cook 5 minutes at full power. cover with waxed paper. turn chicken pieces over.
• 2 mix tomatoes with tomato paste and blend in remaining ingredients, except the coriander and the garnish.
• 3 cook for 15 minutes at 100% power, covered with waxed paper. stir once during cooking time. add the fresh coriander (cilantro) and cook another minute. let stand 5 minutes.
• 4 serve chicken on a heated service plate over plain rice. sprinkle with grated coconut; arrange fresh fruit and toasted almonds in a circle around the chicken as a garnish.

Chilled Cantaloupe Soup With Lemon And Ginger

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon fresh gingerroot, finely grated
• 1 tablespoon lemon peel, finely grated
• 6 -7 cups ripe cantaloupe, coarsely chopped
• 1 1/2-2 cups milk
• 8 sprigs fresh mint
• 1 cup cantaloupe, finely diced

Recipe

• 1 place butter, honey, ginger root and lemon peel in small bowl. microwave 45 seconds until butter melts. stir to blend.
• 2 transfer mixture into blender. add melon chunks and puree until smooth. stir in milk. transfer to bowl, cover and chill 4 hours.
• 3 garnish with mint sprig diced melon.

Creamy Pasta With Chicken, Broccoli And Basil - Low Fat Version

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

Ingredients

• Servings: 6
• 1 lb dry pasta (i prefer fettucine or spaghetti noodles)
• 1 tablespoon salt
• 3 cups broccoli florets
• 1 cup chicken broth
• 1 cup 2% evaporated milk
• 2 large garlic cloves, minced
• 1 1/2 tablespoons butter (i use unsalted)
• 3 tablespoons all-purpose flour
• 1/4 cup parmesan cheese, grated, plus extra for sprinkling
• 2 cups shredded cooked chicken breasts (i usually add even more)
• 1/2 cup drained petite diced tomato
• 1/4 cup chopped fresh basil
• 1/2 teaspoon hot red pepper flakes (or to taste)

Recipe

• 1 bring about 2 quarts of water to a boil - add a tablespoon of salt to the boiling water.
• 2 add pasta and use the cooking time given on the package to cook your pasta al dente. stir frequently at first to prevent pasta from sticking.
• 3 add the broccoli to the boiling pasta water during the last 5 minutes of cooking.
• 4 meanwhile, microwave broth, milk and garlic in a microwave-safe bowl until steamy hot (approx. 3 to 4 minutes). then let it stand for a few minutes.
• 5 put butter in a saucepan over low heat.
• 6 after butter melts, whisk in flour, then hot milk mixture. whisk constantly over medium-low to medium heat until sauce thickens. this should take about 1 to 2 minutes. you judge as to when the sauce thickens up.
• 7 stir in parmesan, cooked chicken, tomatoes, basil and red pepper flakes.
• 8 salt and pepper to taste and let simmer for about 5 minutes to blend flavors.
• 9 drain pasta and broccoli, *reserving 1 cup pasta cooking liquid* and return to pasta pot.
• 10 pour cream sauce over pasta, adding enough reserved cooking liquid to moisten.
• 11 toss and serve immediately with a light sprinkling of parmesan.
• 12 enjoy!

Breakfast Anytime Casserole

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

Ingredients

• 8 count pillsbury refrigerated crescent dinner rolls
• 1/4 cup parmesan cheese, finely grated
• 8 -10 slices bacon, cooked and chopped
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1/2 cup red bell pepper, diced
• 1/2 cup green onion, diced
• 2 cups shredded cheddar cheese
• 2 cups egg substitute, not whites, can use 8 real eggs instead of substitute
• 1/4 cup whipping cream
• salt and pepper
• paprika
• cooking spray

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a nonstick skillet, add cooking spray and sautee simply potatoes shredded hashbrowns with red bell pepper and green onions until vegetables are tender (about 10 minutes). salt and pepper to taste. set aside.
• 3 cook bacon in microwave or skillet, drain, and chop. set aside.
• 4 pour egg substitute (or real eggs) into a large bowl. add whipping cream and season with paprika, salt and pepper. wisk lightly until combined. set aside.
• 5 spray a 13x9 inch casserole dish with cooking spray.
• 6 begin to layer the casserole by unrolling the crescent rolls without seperating the seams. line the casserole dish with the crescent rolls, stretching rolls to the corners if needed.
• 7 sprinkle parmesan cheese over the crescent rolls.
• 8 next, add a layer of crumbled bacon.
• 9 spoon the hashbrown, bell pepper, and mixture on top of the bacon, making sure to cover the entire area.
• 10 next, sprinkle cheddar cheese over the hashbrowns.
• 11 for the final layer, top with egg mixture.
• 12 (optional) top lightly with additional cheddar and/or parmesan.
• 13 bake casserole at 350 degrees for 30-35 minutes, or until eggs are done. be sure to keep an eye on the crescents to ensure they do not burn. remove from the oven and allow to cool for 10 minutes. divide and devour!

Chai & Raisin Oatmeal (porridge)

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

Ingredients

• Servings: 1
• 1/3 cup quick oats
• 1 tablespoon chai tea mix (general foods chai latte)
• 1/4 cup raisins
• 1/2-2/3 cup milk

Recipe

• 1 combine all ingredients and cook for 1 1/2 mins in the microwave stirring after 1 minute.

Blintz Stuffed French Toast

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

Ingredients

• Servings: 6
• 8 slices bread (your choice of whole wheat or )
• 4 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 4 tablespoons butter
• 1 cup strawberries (may use frozen berries) or 1 cup blueberries (may use frozen berries)
• 4 tablespoons strawberry jam (or other jam to your liking)
• powdered sugar, to taste
• 8 ounces cream cheese
• 1 cup cottage cheese
• 1 teaspoon orange rind, grated
• 1 egg
• 3 tablespoons sugar
• 1 tablespoon vanilla extract

Recipe

• 1 in a mixing bowl, beat together the cream cheese, cottage cheese, orange rind, egg, sugar, and vanilla.
• 2 in a pie pan, mix together eggs, milk, and vanilla.
• 3 add 1-2 t of butter to a skillet (cast iron or nonstick) and heat to a medium temperature.
• 4 spread the cheese filling between two slices of bread and put together like a sandwich. add slices of strawberries, blueberries, and/or a dollop of desired jam.
• 5 dip the sandwich in the egg mixture, coating on both sides.
• 6 place in skillet, cooking until lightly browned on both sides.
• 7 repeat for each french toast sandwich.
• 8 serve hot with powdered sugar or.
• 9 flash freeze, then wrap, label, and freeze in ziplock bags.
• 10 reheat in oven or microwave. serve with powdered sugar.

Chocolate Fountain

Total Time: 4 mins Cook Time: 4 mins

Ingredients

• Servings: 20
• 2 (12 ounce) bags chocolate chips
• 3 unsweetened chocolate squares, chopped
• 3/4 cup canola oil
• 1/4 cup kahlua (optional)

Recipe

• 1 place the chocolate and oil into a large glass bowl.
• 2 microwave on med. high for about 2 min's, stir, then continue microwaving and stirring until the chocolate is liquid and smooth,without any unmelted chocolate pieces.
• 3 stir in the kahlua if desired.
• 4 pour the chocolate into the bowl at the base of the unit.
• 5 let the fountain run for 2 min's then shut it off for about 30 seconds to eliminate air gaps.
• 6 if the chocolate does not flow smoothly, add another 1/8 cup of oil to the chocolate in the base.
• 7 serve with:.
• 8 fruit bouquet fruit bouquet.

Chocolate Ganache Mousse Cake

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

Ingredients

• 1 1/2 cups chocolate cookies, crumbs*
• 6 tablespoons unsalted butter, melted
• 1 lb semisweet chocolate, chopped
• 2 tablespoons heavy whipping cream
• 6 tablespoons unsalted butter, softened
• 1/4 cup rum
• 6 egg yolks
• 1/2 cup granulated sugar
• 1 1/2 cups heavy whipping cream
• 6 ounces semisweet chocolate, chopped
• 3/4 cup whipping cream

Recipe

• 1 heat oven to 375°f in medium bowl, stir together cookie crumbs and melted butter. press into bottom of 9-inch springform pan. bake 10 minutes or until set.
• 2 make the mousse: gently melt semisweet chocolate in a double boiler with the 2 tablespoons whipping cream. cool. when cool enough that butter will not melt, beat in butter. stir in rum. in large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. in large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. spread over crust. refrigerate.
• 3 place 6 oz. chocolate in large bowl. heat 3/4 cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. immediately pour cream over chocolate; stir until smooth. cool until slightly thickened but still pourable (about 75°f.). spoon over mousse.cover and refrigerate until set, at least 8 hours or overnight.

Applesauce Date Nut Bread

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

Ingredients

• 3/4 cup chopped walnuts
• 1 cup chopped dates
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup applesauce
• 3 tablespoons shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 cup sugar
• 1 1/2 cups flour

Recipe

• 1 mix the walnuts, dates, baking soda and salt in a medium bowl.
• 2 microwave the applesauce in a microswave safe bowl until heated through.
• 3 add shortening to the applesauce and stir until melted.
• 4 add applesauce mixture to walnut mixture and mix well.
• 5 let stand, loosely covered, for 20 minutes.
• 6 beat the eggs in a large mixing bowl using a fork.
• 7 add the vanilla, sugar and flour and mix well.
• 8 the mixture will be very dry.
• 9 add the walnut mixture 1.4 at a time, mixing gently after each addition.
• 10 do not overbeat.
• 11 spoon into a greased 9x5 loaf pan.
• 12 bake at 350º for 65 minutes or until a toothpick inserted into the center comes out clean.
• 13 cool in the pan for 10 minutes.
• 14 invert onto a wire rack to cool completely.
• 15 wrap in foil and store for 8 to 12 hours before slicing.

Chewy Blonde Brownies

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

Ingredients

• Servings: 12
• 1/2 cup butter flavor crisco
• 1 tablespoon milk
• 1 cup packed brown sugar
• 1 large egg
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts

Recipe

• 1 combine crisco and milk in large microwave safe bowl.
• 2 microwave approx 1 minute at 50%. remove and stir. repeat as needed till melted.
• 3 stir in sugar and then add egg and stir quickly.
• 4 combine dry ingredients and mix in w/ sugar mixture.
• 5 add nuts and vanilla.
• 6 spread in 8 x 8 greased pan.
• 7 cook 350° for 25 minutes.

Chocolate Fudge

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

Ingredients

• 365 g dark chocolate
• 30 g butter
• 1 pinch salt
• 1 (395 g) can sweetened condensed milk

Recipe

• 1 put all the ingredients in a a bowl, i prefer to use a glass bowl as there's less chance of the chocolate splitting and it's easier to use in the microwave.
• 2 microwave the mixture on high for 30 seconds. remove the bowl and give a quick stir with a metal spoon. then return it to the microwave for another 30 seconds on high.
• 3 remove and stir until all the chocolate and butter has melted and the mixture is smooth and glossy. pour mixture into a 20cm x 20 cm baking tin lined with foil and place in the fridge for 4 hours or until firm.
• 4 when the fudge is firm, turn it out onto a chopping board and peel back the foil. cut the fudge into small peices about 2x2cm as it's quite rich.
• 5 perfect for an after dinner treat with coffee.

Chewy Butterscotch Bars

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

Ingredients

• Servings: 36
• 1 (12 ounce) package nestlã‰â® toll houseâ® butterscotch flavored morsels
• 1 cup butter
• 1/2 cup brown sugar, firmly packed
• 1/2 cup sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup nuts, chopped
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 350.
• 2 heat morsels and butter in large saucepan over low heat, stirring until smooth.
• 3 pour butterscotch mixture into large bowl; stir in sugars, eggs and vanilla.
• 4 stir in flour, nuts and salt, mixing well.
• 5 pour into a greased 13x9-inch baking pan. bake 25-30 minutes until a wooden pick inserted in the center comes out clean.
• 6 cool completely; cut into bars.
• 7 **note**.
• 8 i microwave the morsels and butter in a large bowl for 2 minutes, stir, and microwave for an additional 2 minutes, stirring again until thoroughly blended. i then just add all ingredients to the same bowl and bake as indicated.
• 9 i also bake this in a stoneware 15x10-inch pan for 20-25 minutes, yielding about 48 bars.
• 10 these are also really good with a bag on chocolate morsels stirred inches :yummy:.

Chicken Lasagna Burritos

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

Ingredients

• 5 roma tomatoes, diced
• 1 jalapeno, diced (or to taste)
• 1/2 small onion, diced
• 1 teaspoon dried oregano
• 1 tablespoon cilantro, chopped (or to taste)
• 2 garlic cloves, minced
• 1 tablespoon lime juice
• 1 egg, lightly beaten
• 16 ounces ricotta cheese
• 2 tablespoons sour cream
• 1/4 cup grated romano cheese
• 2 lbs boneless skinless chicken breasts, cubed
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1/2 small onion, chopped
• 2 tablespoons italian dressing (kraft roasted red pepper italian with parmesan recommended)
• 8 ounces shredded cheddar cheese
• 8 ounces shredded mozzarella cheese
• 10 flour tortillas, 10-inch (burrito)
• 16 ounces muenster cheese slices

Recipe

• 1 combine roma tomatoes, jalapeno, onion, oregano, cilantro, garlic, and lime juice. mix well and set aside.
• 2 combine egg, ricotta, sour cream and romano cheese. mix well and set aside.
• 3 sprinkle oregano, garlic powder and paprika over chicken.
• 4 in a large skillet, heat oil over medium-high heat.
• 5 add chicken and cook, stirring, until browned on all sides.
• 6 add onion and cook until beginning to soften.
• 7 stir in italian dressing and salsa.
• 8 cook, stirring often, until chicken is cooked through, about 20 minutes.
• 9 let cool 5 minutes.
• 10 lightly grease two 2-quart microwave-safe baking dishes, or two 8" square microwave-safe baking dishes.
• 11 heat tortillas in microwave for 10 seconds to make them pliable.
• 12 spoon some of the ricotta mix on a tortilla and spread to about 1/2 inch from edge.
• 13 spoon some of the chicken mixture on top of the ricotta.
• 14 sprinkle on some of the shredded cheeses.
• 15 roll up into a burrito.
• 16 place in one of the baking dishes.
• 17 repeat with the remaining tortillas; each baking dish should hold 5 burritos.
• 18 top with slices of muenster cheese.
• 19 casseroles may be covered and frozen at this point. thaw before proceeding.
• 20 to cook, place casserole in microwave and cook on high for 10-15 minutes, turning halfway through, or until cheese is melted and burritos are heated through.

Blonde Brownie Caramel Cups

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

Ingredients

• Servings: 16
• 1/2 cup butter or 1/2 cup margarine
• 1 cup brown sugar, firmly packed
• 1 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts
• 20 caramels, unwrapped
• 1 tablespoon water
• 1/2 cup semi-sweet chocolate chips
• 1/4-1/2 cup finely chopped nuts

Recipe

• 1 heat oven to 350°f.
• 2 line 16 muffin cups with foil or paper baking cups.
• 3 melt butter in medium saucepan over low heat.
• 4 remove from heat and stir in brown sugar.
• 5 add vanilla and egg; mix well.
• 6 add flour, baking powder and salt; blend well.
• 7 stir in 1/2 cup chopped nuts.
• 8 divide batter evenly into lined muffin cups.
• 9 bake for 16 to 20 minutes or until golden brown.
• 10 meanwhile, in small saucepan over low heat, melt caramels with water; stir constantly until smooth (or microwave in glass bowl with 1 tablespoon water on high for 2-3 minutes, stirring occasionally).
• 11 immediately after brownie cups are removed from oven, place chocolate chips evenly into middle of each brownie.
• 12 spoon 1 scant tablespoon of caramel over chocolate chips in each cup.
• 13 if necessary, stir additional water into melted caramels to maintain spoonable consistency.
• 14 sprinkle 1/4 cup finly chopped nuts evenly over brownies.
• 15 cool completely.
• 16 store in tightly covered container.

Chilled Cherry Cheesecake

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 9
• 4 chocolate-covered graham cracker cookies, crushed (1 cup crumbs)
• 12 ounces neufchatel cheese
• 8 ounces sugar-free non-fat vanilla yogurt
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 can light cherry pie filling (20 ounces)

Recipe

• 1 1.
• 2 sprinkle cracker crumbs on bottom of 8-inch square baking pan.
• 3 beat cheese, yogurt, sugar and vanilla in medium bowl with electric mixer until smooth and creamy.
• 4 2.
• 5 sprinkle gelatin into water in cup; let stand 2 minutes.
• 6 microwave at high 40 seconds, stir and let stand 2 minutes or until gelatin is completely dissolved.
• 7 3.
• 8 gradually beat gelatin mixture with electric mixer until well blended.
• 9 pour into prepared pan; refrigerate until firm.
• 10 spoon cherry topping onto cheesecake.
• 11 refrigerate until ready to serve.

Award Winning Chocolate Truffle Cookies

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

• 4 (1 ounce) unsweetened chocolate squares
• 2 cups semi-sweet chocolate chips, divided
• 1/3 cup butter or 1/3 cup margarine
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons baking cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• confectioners' sugar

Recipe

• 1 in a microwave or double broiler, melt unsweetened chocolate, 1 cup (6 oz.) chocolate chips, and butter; cool for 10 minutes.
• 2 in a mixing bowl, beat sugar and eggs for two minutes. beat in vanilla and the cooled chocolate mixture.
• 3 combine dry ingredients (except confectioners sugar); beat into chocolate mixture.
• 4 stir in remaining chocolate chips.
• 5 cover and chill for at least 3 hours.
• 6 remove 1 cup of dough. with lightly floured hands, roll into 1" balls. place on ungreased baking sheets.
• 7 bake at 350° for 10-12 minutes, or until lightly puffed and set. cool on baking sheet 3-4 minutes before moving to wire rack to cool completely.
• 8 repeat with remaining dough.
• 9 dust with confectioners sugar.
• 10 (if you want to save time and skip the chilling step, unchilled dough can be dropped directly into mini-muffin tins and baked for about the same length of time.
• 11 **cook and chill time are combined.

Caramel Apple Cheesecake From The Farmhouse

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

Ingredients

• 1 1/2 cups cinnamon graham cracker crumbs (8 crackers)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 tablespoon flour
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 1 1/2 cups chopped apples (peeled & cored, too, please)
• 1/2 teaspoon cinnamon
• 1 tablespoon flour
• 1 (14 ounce) package caramels, unwrapped
• 2/3 cup evaporated milk
• 1/4 cup chopped pecans
• 1/4 cup chopped pecans

Recipe

• 1 preheat oven to 350; wrap bottom of 9-inch springform pan with two layers of foil (shiny side out); set aside.
• 2 in a small bowl, combine crust ingredients; press into pan and 1-inch up the sides (save the bowl for a little later). place pan on cookie sheet and bake for 10 minutes; cool.
• 3 while that's baking and cooling, prepare cheesecake filling: in a large bowl, beat cream cheese, flour and sugar until smooth. add eggs, beat until combined; set aside.
• 4 use small bowl to mix apples, cinnamon and flour; then fold this into the cheesecake filling. set aside and prepare caramel drizzle.
• 5 in a heavy saucepan over med-low heat, cook and stir caramels and milk until melted and smooth (you can do this in the microwave too -- at your own risk!). :-) pour one cup of this over the crust (set the rest aside for later); sprinkle caramel in pie pan with pecans.
• 6 pour all of the apple-cheesecake filling over the caramel in the pie pan.
• 7 place springform pan in a large casserole/cake pan; add 1-inch of hot water to larger pan. bake for 40 minutes.
• 8 reheat reserved caramel; gently spoon over cake, sprinkle with remaining pecans; return pan to oven, bake for 10-15 minutes longer (center is set).
• 9 remove from water bath; cool for 10 minutes on rack; run knife around edge to loosen; cool one hour or longer; chill overnight.

Applesauce Oatmeal Muffins

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

Ingredients

• 1 cup old fashioned oats (not instant)
• 1 cup skim milk
• 1 cup whole wheat flour
• 1/2 cup brown sugar
• 1/2 cup unsweetened applesauce
• 2 egg whites
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon sugar
• raisins (optional) or nuts (optional)

Recipe

• 1 soak the oats in milk for about one hour.
• 2 preheat the oven to 400 degrees.
• 3 spray muffin pan with cooking spray.
• 4 combine the oat mixture with the applesauce and egg whites, and mix until combined.
• 5 in a separate bowl measure and whisk the dry ingredients together.
• 6 add wet ingredients to dry and mix until just combined. add nuts or raisins if desired.
• 7 do not over mix the batter or the muffins will be tough. spoon muffin mixture into muffin pan.
• 8 combine the cinnamon and sugar and top each muffin with some of the mixture.
• 9 bake for 20-25 minutes or until done.
• 10 remove from pan, cool and enjoy.
• 11 these can be frozen and reheated in the microwave for a quick breakfast.

Chocolate Glacier Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 8 altoids peppermint candies
• 1/2 cup boiling water
• 4 unsweetened chocolate squares
• 1/2 cup butter or 1/2 cup margarine
• 2 cups sugar
• 1 cup mayonnaise
• 2 eggs, slightly beaten
• 1/2 cup milk
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 (8 ounce) container whipped topping, thawed
• 10 oreo double delight mint-flavored creme-filled chocolate sandwich cookies, crushed

Recipe

• 1 grease and flour 13x9-inch baking pan.
• 2 add the mints to the boiling water and stir until they are completely dissolved. microwave the chocolate and butter in a medium bowl on high for 1 minute; stir until the chocolate is completely melted and the
• 3 mixture is well blended. add the mint mixture, sugar, mayo, eggs and milk; mix well.
• 4 mix the flour, baking powder and baking soda in large mixing bowl. add the chocolate mixture; beat with an electric mixer on low speed for 30 seconds, scraping the bowl often. beat on medium speed for 2 minutes. pour into the prepared pan.
• 5 bake at 350°f for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. cool completely.
• 6 frost with whipped topping just before serving and sprinkle with the crushed cookies.
• 7 storage: store leftover cake in refrigerator.

Belgian Muffins

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

Ingredients

• Servings: 12
• 1/3 cup shortening
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1/2 cup milk
• 1/2 cup butter, melted
• 1/4 cup cinnamon

Recipe

• 1 put first six ingredients in bowl. stir in milk.
• 2 fill paper lined plastic muffin cups 1/2 full.
• 3 microwave on high 2-3 minutes, rotating pan once during cooking.
• 4 roll muffins in melted butter, then cinnamon.

Breakfast Burritos

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

Ingredients

• Servings: 4
• 8 eggs (beaten)
• 4 whole wheat tortillas
• 1/2 cup cheddar cheese (grated)
• 3 green onions (chopped)
• 4 ounces green chilies (drained and chopped)
• 1 small tomato (diced)
• 2 tablespoons cilantro
• 1 tablespoon canola oil
• salt and pepper

Recipe

• 1 place torillas between two damp paper towels and microwave for 20 seconds. this makes them softer and easier to roll.
• 2 in a meduim skillet on medium heat, heat the canola oil. add onions, chiles, tomato, salt and pepper (if desired) and saute for 3 minutes. add beaten eggs to muxture in the skillet and continue to stir and cook until eggs are fully set.
• 3 divide eggs mixture among the tortillas -- top mixture with a generous pich of cilantra and 2 tablespoons cheese per burrito. roll up tortillas and microwave and additional 30 seconds. top warm burritos with any remaining cheese.

Chocolate Fudge Truffles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 400 g chocolate chip fudge cookies, crumbed
• 1 (14 ounce) can condensed milk
• 1 cup shredded coconut
• 2 tablespoons cocoa powder, sifted
• 250 g good quality chocolate, melted (extra chocolate dark or for decoration)

Recipe

• 1 in a bowl, place cookie crumbs, condensed milk, coconut and cocoa.
• 2 mix until well combined. place in the refrigerator until it hardens a little or for about 30 minutes.
• 3 roll into teaspoon sized small balls and put aside.
• 4 melt milk chocolate in a double saucepan or in the microwave.
• 5 dip balls into milk chocolate using a fork, let drain a little to remove excess chocolate and place on a sheet of baking paper to set.
• 6 optional - melt some extra dark or chocolate or both and place in a piping implement. drizzle zig-zag lines over truffles for decoration.
• 7 place in an airtight container in the refrigerator for at least 1 hour before indulging.

Caramel Pecan Praline Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 1/2 cups crushed gingersnaps (about 24)
• 1/2 cup butter or 1/2 cup margarine, melted and divided
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 6 tablespoons all-purpose flour, divided
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup firmly packed light brown sugar
• 1/2 cup chopped pecans, toasted
• 15 caramels, unwrapped
• 2 tablespoons heavy whipping cream

Recipe

• 1 stir together gingersnaps and 1/4 cup melted butter; press mixture into bottom of a 9-inch sprinform pan.
• 2 beat cream cheese, sugar, and 2 tablespoons flour at medium speed with an electric mixer for 2 minutes. add eggs, vanilla, and salt; beat 3 minutes. pour batter into prepared crust. set aside.
• 3 stir together brown sugar, pecans, remaining 1/4 cup flour, and remaining 1/4 cup melted butter until crumbly. sprinkle around edge of cream cheese mixture.
• 4 bake at 300 for 1 hour and 10 minutes or until center is firm. turn off oven. leave cheesecake in oven 30 minutes. remove cheesecake from oven; cool in pan on a wire rack 30 minutes. cover and chill 8 hours. drizzle caramel topping on edge of chilled cheesecake, if desired.
• 5 to make caramel topping, place caramels and whipping cream in a 1-cup microwave-safe bowl. microwave on high for 30 seconds to 1 minute, stirring halfway through cooking time, until melted.
• 6 note: commercial caramel ice-cream topping may be substituted for caramel topping.
• 7 once cheesecake is sliced, add a dollop of whipped cream, an extra sprinkle of toasted pecans, and drizzle caramel across the top and over sides of each slice.

Chocolate Fudge Thumbprint Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 cup margarine
• 3/4 cup light brown sugar (packed)
• 1 teaspoon vanilla extract
• 1/2 cup light corn syrup
• 1 egg
• 3 -3 1/2 cups flour
• 1/2 teaspoon salt
• 2 cups finely chopped nuts
• 1/3 cup light corn syrup
• 1 1/2 cups semi-sweet chocolate chips

Recipe

• 1 preheat oven 325 degrees.
• 2 mix margarine, light brown sugar, and vanilla till smooth.
• 3 beat in 1/2 cup corn syrup and egg.
• 4 blend in 3 cups of flour and salt, adding more flour if necessary to make dough.
• 5 you can refrigerate at this point for 48 hours.
• 6 roll dough into 1 inch balls, roll in nuts to coat.
• 7 place on ungreased sheet 2 inches apart. press thumb into ball.
• 8 fill with prepared filling:.
• 9 warm 1/3 cup light corn syrup in saucepan or carefully in microwave.
• 10 add chocolate chips; heat and stir till melted and mixed.
• 11 let cool till you can handle it easily. then put into pastry bag or sealable bag. (cut small snip from bottom corner).
• 12 fill hollow thumbprints with chocolate mix.
• 13 bake 10-12 minutes or till firm.
• 14 cool on wire rack.

Burgundy Meatballs

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 1 lb lean ground beef
• 1 cup dried breadcrumbs
• 1 tablespoon dried parsley flakes
• 1/8 teaspoon allspice
• 1 teaspoon salt
• 2 eggs
• 3/4 cup light cream (or evaporated milk)
• 1/4 cup flour
• 2 cups water
• 3 teaspoons beef bouillon concentrate
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1 dash pepper
• 1/2 cup light cream (or evaporated milk)
• 1/2 cup burgundy wine

Recipe

• 1 add the butter, chopped onion and minced garlic to a small covered dish. cook in microwave for 5 minutes.
• 2 mix the cooked onion mixture with ground beef, breadcrumbs, parsley, allspice, salt, eggs and 3/4 cup cream. form into 24 meat balls.
• 3 put meatballs in a covered casserole dish that is large enough that they are in a single layer. cook, covered, in the microwave oven for 7 minutes.
• 4 in the meantime, in a medium mixing bowl, combine the flour, water, beef bouillon, parsley, salt, pepper, 1/2 cup cream and burgundy. evenly cover the meatballs with the burgundy sauce, and cook, covered, for an additional 10 minutes in the microwave oven, stirring occasionally.
• 5 serve over noodles or rice.