Caramel Brownies

Total Time: 39 mins Preparation Time: 15 mins Cook Time: 24 mins

Ingredients

• Servings: 30
• 6 ounces evaporated milk
• 14 ounces caramels
• 18 ounces german chocolate cake mix
• 3/4 cup butter, melted
• 6 ounces chocolate chips

Recipe

• 1 melt caramels and 1/3 cup evaporated milk in microwave until smooth,stirring often. set aside.
• 2 stir cake mix,butter and the rest of the milk together. (it will look like cookie dough.).
• 3 press 1/2 of the dough into a 9x13 pan sprayed with cooking spray.
• 4 bake 6 minutes at 350'.
• 5 sprinkle chocolate chips on hot baked dough.
• 6 top with melted caramel mix.
• 7 cover with the rest of dough.
• 8 bake 14-18 minutes longer and cool.

Breakfast Cereal Cupcakes To Go

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• 1/4 cup butter (1/2 stick) or 1/4 cup margarine (1/2 stick)
• 1 (10 ounce) package miniature marshmallows (about 6 cups)
• 1 (13 ounce) package post cocoa pebbles cereal (cocoa or fruit-flavored puffed rice cereal) or 1 (13 ounce) package post fruity pebbles cereal (cocoa or fruit-flavored puffed rice cereal)
• 1 (16 ounce) can ready to spread frosting (optional)
• candy sprinkles (optional)

Recipe

• 1 lightly grease muffin pans.
• 2 microwave butter in a 4 quart microwavable bowl on high for 45 seconds or until melted.
• 3 add marshmallows, stirring to coat.
• 4 microwave 1 1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds.
• 5 add cereal; mix well to coat.
• 6 press cereal mixture firmly into prepared pans to form cupcakes using about 1/3 cup of the mixture.
• 7 cool and remove from pans.
• 8 frost just before serving if desired.
• 9 decorate as desired with the candy sprinkles.
• 10 store unfrosted cupcakes wrapped in a cool dry place.

Applesauce Cereal Bars

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

Ingredients

• 1/2 cup butter
• 1 cup firmly packed brown sugar (light or dark)
• 1 cup unsweetened applesauce
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 cups kellog smart start cereal or 2 cups just right cereal
• 2 tablespoons butter, melted
• 1/4 cup firmly packed brown sugar (light or dark)
• 1/4-1/2 teaspoon orange extract or 1/4-1/2 teaspoon vanilla extract

Recipe

• 1 bars: preheat oven to 350°.
• 2 grease and flour (or spray with bakers joy) a 13x9-inch baking pan.
• 3 in small bowl, mix flour, baking soda, and spices.
• 4 in mixing bowl, cream brown sugar and butter until light and fluffy.
• 5 add applesauce and egg and blend well.
• 6 mix in dry ingredients from small bowl.
• 7 stir in cereal and spread batter into prepared pan.
• 8 bake 25-30 minutes or until toothpick inserted in center comes out clean.
• 9 glaze, and let cake cool.
• 10 cut into bars.
• 11 glaze: in small bowl, add glaze ingredients and microwave on medium power to melt butter and sugar.
• 12 pour warm glaze over cake.
• 13 variation: substitute 1 cup crushed pineapple, undrained, for the applesauce.

Chocolate Fondue For The Microwave

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 8 ounces semi-sweet chocolate chips
• 1/3 cup evaporated milk
• pretzel
• marshmallows
• pineapple chunk
• strawberry

Recipe

• 1 take a microwave safe dish or even pyrex measuring cup large enough to hold the fondue ingredients and heat on high for 30 seceonds at a time checking to see if melted my mixing with a spoon each time.
• 2 you can put the blend in a decorative bowl.
• 3 put the dippers out with plates and wooden skewers and enjoy immediately.

Burritos, Red Bean

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

Ingredients

• 4 lavash bread (whole wheat) or 4 wheat flour tortillas (lard-free)
• 1 (15 ounce) can no-salt-added pinto beans
• 1/2 cup low-sodium salsa (no-salt-added)
• 2 tablespoons red bell peppers (finely chopped)
• 1 teaspoon chili powder (without salt)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon oregano
• hot sauce, to taste (1 tablesoon or so of a low sodium brand, such as jake & amos)
• salad greens
• tomato, chopped
• carrot, shredded
• avocado, chunked
• scallions, sliced or red onion, finely chopped

Recipe

• 1 warm the lavash or tortillas one by one in a dry skillet or in the microwave.
• 2 stack them in a clean towel to keep warm.
• 3 combine beans, salsa, bell pepper, and seasonings in a medium saucepan.
• 4 heat uncovered for 5 minutes, stirring occasionally, then remove from heat.
• 5 mash beans to desired consistency.
• 6 spoon 1/4 of bean mixture onto each tortilla, allowing room for rolling into burrito shape.
• 7 add any topping(s) you desire.
• 8 roll into burrito shape.

Burritos With Chicken And Rice

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

Ingredients

• Servings: 4
• 1/2 cup long grain rice
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/2 teaspoon ground cloves
• 1 teaspoon dried oregano (or fresh)
• 1 (7 ounce) can tomatoes with juice
• 2 boneless skinless chicken breast halves
• 1 1/4 cups grated monterey jack cheese or 1 1/4 cups mild cheddar cheese
• 4 tablespoons sour cream (optional)
• 8 10 inch fresh wheat flour tortillas
• salt
• fresh oregano, to garnish (optional)

Recipe

• 1 bring a saucepan of lightly salted water to the boil.
• 2 add the rice and cook for 8 minutes.
• 3 drain, rinse and then drain again.
• 4 heat the oil in a large saucepan, add the onion with the ground cloves and oregano, fry for 2 to 3 minutes.
• 5 stir in the rice and tomatoes and cook over a low heat until all the tomato juice has been absorbed, set the pan aside.
• 6 put the chicken breasts in a large saucepan, pour in enough water to cover and bring to the boil.
• 7 lower the heat and simmer for about 10 minutes or until the chicken is cooked through.
• 8 lift the chicken out of the pan, put on a plate and cool slightly.
• 9 preheat the oven to 325f degrees (gas3).
• 10 shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.
• 11 stir in the sour cream, if using.
• 12 wrap the tortillas in foil and place them on a plate.
• 13 stand the plate over boiling water for about 5 minutes.
• 14 alternately, wrap in microwave safe film and heat in a microwave on full power for 1 minute.
• 15 spoon 1/8 of the filling into the centre of a tortilla and fold in both sides.
• 16 fold the bottom up and the top down to form a parcel.
• 17 secure with a toothpick.
• 18 put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
• 19 remove toothpicks before serving, sprinkled with fresh oregano.
• 20 serve with fresh salsa.

Basic Muffins

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

Ingredients

• Servings: 12
• 2 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla
• 4 tablespoons melted butter or 4 tablespoons margarine

Recipe

• 1 melt the butter in a small saucepan or in the microwave on low heat.
• 2 sift, measure and then place the flour in a large bowl.
• 3 add the baking powder, salt and sugar.
• 4 beat the egg well in a small bowl.
• 5 add the milk, vanilla and melted butter and mix thoroughly.
• 6 put the above wet ingredients into the large bowl of dry ingredients.
• 7 stir just until the flour mixture is moistened.
• 8 fill greased muffin tins 1/2 to 2/3 full.
• 9 bake at 400 f or 200 c for 20-25 minutes.
• 10 the muffins should be golden brown in colour and spring back when touched.

Creamy Mushroom Soup

Total Time: 9 mins

Ingredients

• Servings: 2
• 1/4 cup onion, chopped
• 2 tablespoons parsley, snipped
• 1 tablespoon butter or 1 tablespoon margarine
• 1 1/2 cups mushrooms, fresh sliced
• 1 1/2 teaspoons cornstarch
• 1 teaspoon beef bouillon
• 1/2 teaspoon worcestershire sauce
• 1/8 teaspoon dry mustard
• 1 dash pepper, freshly ground
• 2/3 cup water
• 1/2 cup sour cream
• parsley, snipped (optional)

Recipe

• 1 in a 4-cup measure microwave the chopped onion, the 2 t snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown.
• 2 stir in the sliced fresh mushrooms.
• 3 micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once.
• 4 stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper.
• 5 add water; mix well.
• 6 micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice.
• 7 combine hot mushroom mixture and dairy sour cream in a blender container.
• 8 cover and blend till mixture is nearly smooth.
• 9 pour back into the 4-cup measure.
• 10 micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through.
• 11 do not boil!
• 12 garnish with additional snipped parsley, if desired.
• 13 note:
• 14 after making creamy mushroom soup, use this quick clean-up method to wash your blender.
• 15 simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent.
• 16 replace the lid and run the moter a few seconds or till the blender container is clean.
• 17 rinse, dry, and return the blender container to it's base.

Chewy Chocolate Brownies

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup butter (or margarine)
• 2 tablespoons water
• 1 (8 ounce) box semi-sweet chocolate baking squares, nestle toll house, broken into pieces
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nuts, chopped (optional)

Recipe

• 1 preheat oven to 350 degrees. grease 13 x 9 inch baking pan.
• 2 microwave sugar, butter and water in a large, microwavable bowl on high (100%) power for 3 minutes or until mixture boils, stirring once. add baking bars; stir until melted.
• 3 add eggs one at a time, stirring well after each addition.
• 4 stir in vanilla extract.
• 5 add flour, baking soda and salt; stir well.
• 6 stir in nuts.
• 7 pour into prepared baking pan.
• 8 bake for 16 to 20 minutes or until wooden pick inserted in center comes out slightly sticky.
• 9 cool completely in pan on wire rack. cut into bars.
• 10 for saucepan method: heat sugar, butter and water in medium saucepan just to boiling, stirring constantly. remove from heat. add baking bars; stir until melted. proceed as above.

Chocolate Fruit Kebabs (diabetic)

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

Ingredients

• 100 g seedless grapes (green 3 1/2oz)
• 1 banana (thickly sliced just ripe)
• 100 g strawberries (halved 3 1/2oz)
• 1 mango (cut into chunks firm ripe)
• 25 g dark chocolate (chopped 1 oz)

Recipe

• 1 tread the grapes, banana, strawberries and mango onto 4 bamboo skewers and put the skewers on a baking paper lined tray.
• 2 put the chocolate in a heatproof bowl over simmering water, do not let the base of the bowl touch the water and stir over low heat until the chocolate has melted or alternatively melt in the microwave.
• 3 use a fork to drizzle the chocolate over the kebabs.
• 4 place the tray into the freezer for 10 minutes or until the chocolate has set and then transfer to an airtight container and refrigerate until ready to eat.

Chalet In The Valley Cheese Fondue

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

Ingredients

• Servings: 4
• 12 ounces guggisberg baby swiss cheese, shredded
• 4 ounces gruyere cheese, shredded
• 1 tablespoon cornstarch
• 1/2 garlic clove, minced
• 6 ounces sauterine wine ()
• 2 tablespoons dry sherry

Recipe

• 1 combine both cheeses and cornstarch, and freeze for at least one day. thaw in refrigerator or microwave.
• 2 in a med. saucepan, saute garlic, then add sauterne. bring to a boil.
• 3 whisk in thawed cheese mixture, stirring constantly, until smooth and bubbly.
• 4 stir in sherry, reduce heat to a simmer. place mixture in a fondue pot over med. to low heat.
• 5 dip french bread cubes, bread or vegetable sticks.

Applesauce Bran Muffins

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

Ingredients

• Servings: 12
• 1 cup fiber one cereal
• 1 cup water
• 1 cup whole wheat flour
• 1/4 cup splenda granular
• 1/4 cup light brown sugar
• 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 cereal in water for about 30 minutes.
• 2 preheat the oven to 400 degrees.
• 3 spray muffin pan with cooking spray.
• 4 combine the cereal 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.

Cinnamon Walnut Granola

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

Ingredients

• 7 1/2 cups rolled oats
• 1 cup walnuts, chopped
• 1 cup golden raisin
• 1/2 cup ground flax seed
• 1/2 cup brown sugar or 1/2 cup sucanat
• 1/2 cup olive oil
• 1/2 cup honey
• 1/2 tablespoon cinnamon
• 1 tablespoon vanilla

Recipe

• 1 preheat oven to 275°f in big bowl, combine oats, raisins, nuts and flaxseed.
• 2 in microwavable bowl, blend together brown sugar, oil, honey and cinnamon.
• 3 cook on high in microwave until mixture starts bubbling. remove, add vanilla and stir.
• 4 pour over oat mixture and mix well.
• 5 thinly spread on baking sheet(s). bake for 15 minutes.
• 6 stir, return to oven for addt’l 15 minutes or until oats are toasted.
• 7 cool thoroughly. store in airtight container.
• 8 i keep in fridge if not eaten right away. you could also pack into a pretty container and give as a christmas gift.

Amaretto Hot Chocolate For Two

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

Ingredients

• Servings: 2
• 2 1/2 cups milk
• 3 tablespoons cocoa powder
• 4 tablespoons granulated sugar
• 1/4 teaspoon almond extract

Recipe

• 1 put milk in a 4 cup measuring cup, or other larger microwave safe dish (to leave room for stiring).
• 2 add cocoa, sugar and almond extract.
• 3 microwave for 3 minutes or until hot.
• 4 whisk (or just stir) until combined.
• 5 serve topped with whipped cream or marshmallows.
• 6 enjoy!

Cinnamon Toast Sticks

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

Ingredients

• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1 (11 ounce) package commercial soft breadsticks
• 3 tablespoons butter or 3 tablespoons margarine, melted

Recipe

• 1 in a small mixing bowl, combine sugar and cinnamon; set aside.
• 2 take breadsticks and cut them in half lengthwise.
• 3 in a small microwave pyrex bowl, melt butter in microwave.
• 4 take each halved breadstick and dip into butter then roll in cinnamon mixture.
• 5 twist each strip 2 or 3 times and place on ungreased baking sheets.
• 6 bake at 350 degrees for 15 to 18 minutes.
• 7 let cool on wire racks.
• 8 makes 16 toasted sticks.

Chicken In Basil Lemon Cream

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

Ingredients

• Servings: 4
• 4 (6 ounce) boneless chicken, skinless, breasts
• 1/4 cup flour
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons oil
• 1 tablespoon butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 lemon, zested
• 4 teaspoons fresh lemon juice
• 2 tablespoons fresh basil, chopped
• 2 tablespoons wine
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup heavy cream

Recipe

• 1 rinse the chicken with cold water and dry on paper towels, trim off any excess fat and tough tissue.
• 2 pound out the breast using a meat hammer until tenderized and an even thickness and dredge chicken in flour seasoned with salt and pepper, shaking off excess flour.
• 3 cook the chicken breasts in a pre-heated non-stick skillet with two tablespoons of the oil over medium high heat until just done.
• 4 place the breasts aside on a plate and cover while making sauce.
• 5 heat the chicken stock in a microwave, approximately two minutes on high then heat the remaining tablespoon of oil and butter in a small skillet or saucepan over medium heat, careful not to burn butter.
• 6 add the flour and stir into a paste to create a roux, continue to cook the roux over medium heat until it becomes a blonde roux, approximately two-four minutes.
• 7 remove the roux from the heat. add the heated chicken stock to all roux slowly, in stages, being sure to return the roux to a smooth paste or slurry after each addition.
• 8 when all of the chicken stock has been incorporated, return the pan to medium heat and cook until the stock has thickened into a veloute, while still on medium heat, add the lemon juice, lemon zest, basil, wine, salt and sugar to the veloute.
• 9 stir and cook for two minutes, then slowly add the cream. at this point, add additional stock or reduce the sauce to the desired thickness and adjust the seasonings to your personal taste.
• 10 remove the sauce from the heat and pour over the chicken breasts.
• 11 *note: this dish freezes nicely. if you are making ahead, cook sauce, pour 1/2 cup or more over each chicken breast, covering the chicken completely. store in a refrigerator or freezer. to reheat (if frozen, thaw in the refrigerator the night before the day of consumption) heat in microwave using 70% power for approximately 3 minutes or until hot throughout.

Chocolate Fruit

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 2 1/2 cups milk chocolate melts
• 2 medium bananas, sliced thickly
• 250 g strawberries
• 3/4 cup dried apricot

Recipe

• 1 grease an oven tray and line with baking paper.
• 2 place melts in microwave safe bowl cook on medium-low for 1 minute in microwave.
• 3 remove bowl and stir chocolate, return to microwave.
• 4 repeat cooking and stirring for 1 minute until chocolate melts have melted.
• 5 dip fruit into chocolate to coat about three-quarters of each piece of fruit.
• 6 place fruit on the tray.
• 7 refrigerate till set.

Caramel Biscuit Ring

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

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/3 cup caramel ice cream topping
• 3 tablespoons chopped pecans
• 1 1/2 cups bisquick
• 1/2 cup milk
• 2 teaspoons sugar
• 1/4 teaspoon cinnamon

Recipe

• 1 in a 8 inch round baking dish heat butter in microwave on high until melted.
• 2 stir in caramel topping and pecans.
• 3 push mixture away from center of dish and put a small glass ramekin upside down in the center.
• 4 combine biscuit mix and milk stirring just until blended.
• 5 drop batter from a teaspoon into 16 mounds on top of caramel mix.
• 6 combine sugar and cinnamon, sprinkle on top of biscuit batter.
• 7 cook in microwave on high setting for 2 minutes 25 seconds.
• 8 turn ½ way and cook an additional 2 minutes 25 seconds; until biscuit is not longer doughy.
• 9 let sit 5 minutes.
• 10 turn upside down on a serving plate, remove ramekin.
• 11 serve warm.

Chewy Scotch Bars

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

Ingredients

• 2 (12 ounce) packages semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon coffee, double strength and cool
• 1 cup unsalted butter, melted
• 2 cups light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon salt
• 1 cup pecans, toasted and chopped

Recipe

• 1 microwave first 4 ingredients in microwave safe bowl at high 1 1/2 minutes or until butter and chocolate melt- stirring twice- mixture will be smooth and thick.
• 2 stir together 1 cup melted butter and brown sugar, add eggs and vanilla until well blended; stir in chocolate mixture, flour and salt until smooth and stir in pecans.
• 3 pour into greased 13x9-inch pan and bake at 350°f for 35-40 minutes until toothpick inserted near center comes out clean--do not overbake.
• 4 cool on wire rack before cutting into bars; serve with ice cream if desired.
• 5 store well wrapped at room temperature or chilled for a couple of days or freeze for longer storage.

Caramel Apples

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 medium apples
• 4 -5 wooden sticks
• 65 vanilla caramels
• 2 tablespoons water
• 1 teaspoon water

Recipe

• 1 wash and dry apples.
• 2 insert a wooden stick into the stem of each apple. microwave method: unwrap caramels and place in a microwave-safe bowl.
• 3 add water.
• 4 microwave on high for three minutes, stirring after two minutes for a smooth sauce. let mixture stand one minute for coating to thicken slightly.
• 5 coat apples with sauce by dipping apples into hot caramel sauce. remove excess caramel from bottom of apples and place on greased waxed paper.
• 6 serve immediately or store in refrigerator for up to 2 days.
• 7 conventional method: wash and dry apples.
• 8 insert a wooden stick into the stem end of each apple. unwrap caramels and place in a 1 1/2 quart saucepan.
• 9 melt caramels with water over low heat, stirring frequently.
• 10 let mixture stand for one minute for coating to thicken slightly.
• 11 coat apples with sauce by dipping apples into hot caramel sauce. remove excess caramel from bottom of apples and place on greased waxed paper.
• 12 serve immediately or store in refrigerator for up to 2 days.

Chili-glazed Sweet Potatoes

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

Ingredients

• Servings: 8
• 4 1/2 lbs sweet potatoes or 4 1/2 lbs yams
• 2/3 cup red jalapeno jelly
• 1/3 cup red wine vinegar
• 1/4 cup minced fresh cilantro
• about 3 tablespoons lime juice
• salt

Recipe

• 1 peel sweet potatoes and cut into 1-inch chunks. divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.
• 2 bake in a 450° oven for 15 minutes. uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.
• 3 meanwhile, put jelly in a 2-cup glass measure. heat in a microwave oven at full power (100%) until softened, about 20 seconds. add vinegar and stir until well blended.
• 4 combine sweet potatoes in 1 pan. pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.
• 5 pour into a wide bowl. sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

Creamy New Potato Gratin

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

Ingredients

• Servings: 6
• 2 lbs small potatoes, cut into 1/4 inch thick slices
• 1 cup water
• 1/4 cup butter, divided
• 1 sweet onion, chopped
• 2 cups milk
• 1 (2 2/3 ounce) package mccormick original country gravy mix
• 1 (8 ounce) package shredded cheddar cheese, american cheese blend
• 1 cup fine dry breadcrumb
• 2 teaspoons dried parsley flakes

Recipe

• 1 put potato slices and water in a shallow glass dish; cover with plastic wrap.
• 2 microwave on high for 10 minutes or until tender; stir once after 5 minutes; drain and set aside.
• 3 in a large saucepan, melt 2 tablespoons butter over med-high heat.
• 4 add in the onion; saute/stir for 5 minutes or until tender.
• 5 add potato slices; toss gently; transfer mixture to another container and set aside.
• 6 melt remaining 2 tablespoons butter in saucepan over med heat.
• 7 gradually whisk in milk and gravy mix; whisk until texture is smooth.
• 8 add in the shredded cheese; whisk until cheese is melted.
• 9 remove saucepan from heat; add potato mixture; stir to combine.
• 10 spoon mixture into a lightly greased 9-inch square baking dish.
• 11 combine the breadcrumbs and parsley; sprinkle evenly over the potatoes.
• 12 bake at 400° for 25-30 minutes or until bubbly.

Creamy Mustard Pasta

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

Ingredients

• Servings: 1
• 2/3 cup whole wheat penne
• 2 cups broccoli florets
• 1 tablespoon red wine vinegar
• 2 tablespoons dijon mustard
• salt
• pepper
• parsley

Recipe

• 1 boil water for pasta. once boiling place pasta in water and cook until ready, about 5 minutes.
• 2 while cooking pasta, steam broccoli in microwave or over stove until tender.
• 3 once pasta is cooked drain and return to pot.
• 4 add vinegar, mustard, pepper, and parsley.
• 5 stir until well blended.
• 6 enjoy!

Chocolate Eclair Pudding

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 9
• 1 (3 1/2 ounce) box instant vanilla pudding
• 2 cups cold milk
• 1 (8 ounce) container cool whip
• 15 graham crackers (30 squares)
• 3/4 cup canned chocolate frosting

Recipe

• 1 prepare pudding per box.
• 2 fold in 1-1/2 cup cool whip.
• 3 stir until pudding thickens.
• 4 line bottom of 8in x 8in square pan with graham crackers.
• 5 spread half of pudding mixture over crackers.
• 6 put another layer of crackers, then remaining pudding.
• 7 cover with final layer of crackers.
• 8 heat frosting in microwave until soft and spreadable.
• 9 spread over top of crackers.
• 10 refrigerate overnight.
• 11 top with remaining cool whip.

Chewy Gooey Low Fat Vegan Brownies

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

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons non-hydrogenated vegan margarine
• 1 teaspoon vanilla extract
• 1 3/4 cups brown sugar
• 2 tablespoons pumpkin puree or 2 tablespoons pumpkin pie filling
• 3/4 cup applesauce
• 1/3 cup chocolate chips (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 in a medium bowl sift together flour, cocoa powder, baking powder, and salt.
• 3 microwave the margarine* in a small bowl until melted. let cool .
• 4 mix margarine and sugar in a large bowl.
• 5 add applesauce and mix.
• 6 beat in the vanilla extract and pumpkin.
• 7 add flour mixture to the large bowl and mix. stir in chocolate chips if using.
• 8 grease a 8x8-inch pan with cooking spray and pour in batter.
• 9 bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
• 10 *i like to use smart balance light for my margarine.
• 11 ** for mint brownies add 1/2 -1 tsp of peppermint extract.

Creamy Mushroom, Barley And Lima Bean Soup

Total Time: 4 hrs 30 mins Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

Ingredients

• Servings: 4
• 1 portabella mushroom (two small or one big one)
• 8 ounces button mushrooms (small package)
• 1 carrot (medium size)
• 3 cups beef stock (can or beef cubes)
• 1/4 cup barley
• 2 tablespoons margarine (or butter)
• 2 tablespoons basil leaves (fresh basil finely chopped)
• 1/8 teaspoon dried sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon garlic salt
• 1/8 teaspoon mrs. dash seasoning mix
• 1 pinch pepper
• 1/4 cup lima beans (frozen)
• 1/4 cup half-and-half cream
• 1/4 cup bristol cream, harveys
• 1/4 lb swiss cheese
• 1/4 cup basil (slightly chopped) or 1/4 cup arugula leaf (slightly chopped)

Recipe

• 1 preparation:.
• 2 cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
• 3 clean the button mushrooms and slice into big pieces, set aside.
• 4 clean the carrot and then cut into diagonal slices, set aside.
• 5 cut into thin slices the swiss cheese and set aside.
• 6 cooking instructions:.
• 7 this recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; step #1, 2 hours cooking time, step #2, 1 1/2 hours cooking time and step #3, ½ hours cooking time.
• 8 step #1- in a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, mrs. dash, pinch of pepper, a quick stir and cook for 2 hours.
• 9 step #2- next add the button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
• 10 step #3- next add the half & half cream, harvey’s bristol cream, a quick stir and cook for ½ hour.
• 11 ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
• 12 finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
• 13 enjoy!
• 14 notes:.
• 15 you can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
• 16 this soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

Amaretto Fudge

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 (12 ounce) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup amaretto
• 1 teaspoon almond extract
• 3/4 cup almonds (slivered or sliced)

Recipe

• 1 mix chocolate chips and milk in a bowl.
• 2 cover loosely and microwave on high for 3 minutes.
• 3 stir until smooth then add flavorings.
• 4 pour into a greased 8-inch square pan that has been sprinkled with the almonds.
• 5 let cool and cut into 1-inch squares.

Chili's® Chocolate Chip Paradise Pie® By Todd Wilbur

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup butter, softened (1 stick)
• 1/3 cup granulated sugar
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 6 tablespoons butter
• 1/4 cup sugar
• 1 1/2 cups graham cracker crumbs
• 1 1/4 cups semi-sweet chocolate chips
• 1/2 cup chopped walnuts
• 1/2 cup butter, softened (1 stick)
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon
• 4 1/2 cups vanilla ice cream
• 9 tablespoons caramel syrup
• 9 tablespoons chocolate syrup
• 6 tablespoons chopped walnuts

Recipe

• 1 preheat the oven to 325°f.
• 2 combine the flour, baking soda and baking powder in a medium bowl.
• 3 in a separate large bowl, beat together the butter and sugar with an electric mixer. continue beating for about 30 seconds or until mixture turns lighter in color. add the egg, milk, and vanilla and beat until smooth.
• 4 slowly mix the dry mixture into the wet mixture. beat until well-combined and then mix in the coconut flakes. set this cookie dough aside for now.
• 5 melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. add the sugar and stir well for 30 seconds.
• 6 add the graham cracker crumbs and stir. press this mixture into the bottom of a 9x9-inch baking dish or pan.
• 7 sprinkle the cup of chocolate chips evenly over the graham cracker crust.
• 8 press the cookie dough into the dish, covering the chocolate chips. use flour on your fingers to keep the soft dough from sticking.
• 9 sprinkle the chopped walnuts over the dough. use your fingers to press the nuts into the dough.
• 10 bake for 40-45 minutes or until the edges of the “pie” become light brown.
• 11 prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
• 12 when you are ready to make your dessert, heat up a small skillet over medium heat. when the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. it should quickly melt and sizzle.
• 13 slice the “pie” into 9 pieces and place one into the hot skillet. if the “pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
• 14 place a 1/2 cup scoop of ice cream on top of the “pie.” drizzle 1 tablespoon chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top.
• 15 repeat for the remaining ingredients and serve sizzling in the skillet.

Basic Hot Chocolate ( Microwave)

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 1 teaspoon cocoa
• 1 tablespoon sugar or 1 tablespoon splenda sugar substitute
• 8 ounces milk or 8 ounces half-and-half cream
• miniature marshmallow

Recipe

• 1 add cocoa and sugar to mug.
• 2 add about 2 oz of your milk.
• 3 microwave for about 30 to 60 seconds just to get the cocoa and sugar to dissolve.
• 4 add remaining milk.
• 5 microwave for approx 90 seconds (careful when removing mug as it will be hot).
• 6 add marshmallows.
• 7 enjoy.
• 8 for richer hot chocolate use the half-and-half.
• 9 for diet use the splenda.

Caramel Apple Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (16 ounce) carton caramel apple dip (found in produce section, usually by the apples)
• 20 large marshmallows
• 1/2 cup butter, melted
• 1/3 cup heavy whipping cream
• apple, slices

Recipe

• 1 place caramel in a microwave safe bowl. microwave, uncovered, on high for 1 minutes. add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. whisk in butter and cream until combined. serve with apple slices. refrigerate leftovers.
• 2 *******************.
• 3 recipe was tested in a 1100 watt microwave.

Amaretto Stuffed Croissants

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

Ingredients

• Servings: 6
• 12 ounces cream cheese
• 1 1/2 ounces amaretto (1 generous shot)
• 6 large plain croissants or 12 small plain croissants, sliced 3/4 open
• 12 medium strawberries, sliced
• 6 eggs
• 1/3 cup milk or 1/3 cup cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Recipe

• 1 heat griddle or skillet to 350°f
• 2 combine cream cheese and amaretto in a microwave-safe dish. soften for 1--2 minutes in the microwave, until the mixture is a good spreading consistency.
• 3 spread the cream cheese mixture on hte inside of each croissant and add sliced strawberries on top as if making a sandwich. close the croissants.
• 4 mix together the eggs, milk, vanilla and cinnamon and pour into a shallow non-metal dish (such as a pie pan). lightly dip both sides of croissants in egg mixture and put on greased or buttered griddle, turning so all four sides are toasted. the entire process will take about 5--6 minutes.
• 5 serve immediately by arranging croissants on plates with remaining strawberry slices placed on top. sprinkle iwth confectioners' sugar.

Basic Makahni Gravy

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 12 large sized tomatoes
• salt
• 1 tablespoon kashmiri chili powder
• 1 inch piece gingerroot (roughly chopped)
• 1/4 cup butter
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/2 teaspoon dried fenugreek leaves (kasuri methi)
• 2 tablespoons sugar or 2 tablespoons honey
• 1 teaspoon garam masala powder
• 1 cup fresh cream

Recipe

• 1 quarter the tomatoes. put them in a pressure cooker along with salt, half of the kashmiri red chilli powder, ginger and two cups of water.
• 2 pressure cook till two whistles. remove and set aside to cool.
• 3 blend the mixture in a blender and strain.
• 4 heat butter in a pan, add garlic paste, ginger paste and two tablespoons of water. cook for a minute.
• 5 add the pureed tomatoes and cook for two to three minutes.dry roast the kasuri methi in a microwave or on a tawa. crush.
• 6 add the remaining kashmiri red chilli powder to the gravy along with salt, sugar or honey. stir and cook for a minute. add the crushed kasuri methi and garam masala powder.
• 7 mix and cook for a minute.add cream only if you need to use the gravy immediately.

Basic Mashed Potatoes

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

Ingredients

• Servings: 6
• 4 russet potatoes
• 2 red potatoes
• 1 cup heavy cream
• 1/2 cup salted butter
• salt

Recipe

• 1 peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (if you prefer more rustic mashed potatoes, keep the skin on half of them.).
• 2 submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.
• 3 cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ to two inches wide.
• 4 submerge cubed potatoes into a pot of water that is large enough to hold the potatoes with enough water to cover. add salt, if desired. place the pot over a high heat and bring the water to a boil. reduce heat to simmer.
• 5 simmer, covered, until tender--about 15-20 minutes. a knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. when potatoes are done, remove from heat and drain immediately.
• 6 let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. meanwhile, heat the butter and cream in a small saucepan at a low temperature. (you can also use the microwave for this step.).
• 7 return the cooked potatoes to the large pan and mash them with the back of a spoon, a food mill, or a potato ricer.
• 8 gently stir in the warm butter and cream.
• 9 at this point, taste the potatoes for proper seasoning and adjust it to taste. test for consistency, too: if the potatoes are too thick, add more cream. other herbs and spices can be added at this point as well--chopped chives, italian parsley, parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks are all delicious matches.
• 10 ***to reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.

Awesome Augratin Potato Balls

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

Ingredients

• Servings: 8
• 8 baking potatoes
• 1/4 cup minced onion
• 8 ounces cream cheese
• 8 ounces sour cream
• 2 tablespoons soft butter
• salt and pepper
• 1 1/2-2 cups finely shredded cheese
• 1/2 cup parmesan cheese
• 1/2 cup corn flakes, crumbs

Recipe

• 1 bake potatoes, in oven at 350 for 1 hour 30 minutes. cool, peel and shred.
• 2 in a large bowl combine dried onion, sour cream, cream cheese, butter, shredded cheese and seasonings. mix in shredded potatoes until well combined.
• 3 take an ice cream scoop and dip out mixture and roll into a ball. roll the potato ball in parmesan cheese/cornflake mixture until well coated and place on a cookie sheet.
• 4 bake in 425 degree f oven for 30 to 35 minutes until lightly browned. continue making balls until all mixture is gone.
• 5 i bake all the potato balls. cool and then place in the freezer. to use, if you choose to do it this way, then just cook the frozen potato balls on cookie sheet in oven at 350 for 45 minutes or heat in the microwave. these are delicious, and a family favorite.

Creamy Orange Bon Bons

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 1 quart vanilla ice cream
• 1/2 cup powdered orange drink mix
• 12 ounces bittersweet chocolate, cut in chunks

Recipe

• 1 with a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. place in freezer to refreeze the ice cream balls to firm.
• 2 put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. stop and stir every 30 seconds until melted, be careful not to burn it.
• 3 spread the orange drink powder onto a large plate. roll the ice cream balls in the powder and put them back on the cookie sheet. drizzle the melted chocolate over the ice cream balls. return to the freezer until ready to serve. enjoy!

Creamy Orange Bon Bons

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 1 quart vanilla ice cream
• 1/2 cup powdered orange drink mix
• 12 ounces bittersweet chocolate, cut in chunks

Recipe

• 1 with a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. place in freezer to refreeze the ice cream balls to firm.
• 2 put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. stop and stir every 30 seconds until melted, be careful not to burn it.
• 3 spread the orange drink powder onto a large plate. roll the ice cream balls in the powder and put them back on the cookie sheet. drizzle the melted chocolate over the ice cream balls. return to the freezer until ready to serve. enjoy!

Chili's Fajitas For Two By Todd Wilbur

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/4 cup fresh lime juice
• 1/3 cup water
• 2 tablespoons vegetable oil
• 1 large garlic clove, pressed
• 3 teaspoons vinegar
• 2 teaspoons soy sauce
• 1/2 teaspoon liquid smoke
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 dash onion powder
• 2 boneless chicken breast halves or 1 lb top sirloin steaks or 1 lb a combination of 1 boneless chicken breast and 1/2 pound top sirloin steak
• 1 spanish onion, sliced
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• 2 tablespoons water
• 1/2 teaspoon lime juice
• 1 dash ground black pepper
• 1 dash salt
• 1/2 cup pico de gallo
• 1/2 cup grated cheddar cheese
• 1/2 cup guacamole
• 1/2 cup sour cream
• 1 cup shredded lettuce
• 6 flour tortillas, 6-inch
• 1/2 cup salsa (optional)

Recipe

• 1 1. combine all of the ingredients for the marinade in a small bowl. soak your choice of meat in the marinade for at least 2 hours. if you are using the sirloin, let it marinate overnight, if possible.
• 2 2. when the meat has marinated, preheat your barbecue or stove top grill to high.
• 3 3. preheat a skillet over medium/high heat. saute the onion slices in the oil for 5 minutes. combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. add the black pepper and continue to saute untill the onions are tanslucent and dark on the edges (4 to 5 more minutes). salt to taste.
• 4 4. while the onions are sauteing, grill the meat for 4 to 5 minutes per side until done.
• 5 5. while the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. this will be your sizzle serving pan.
• 6 6. when the meat is done remove it from the grill and slice it into this strips.
• 7 7. remove the extra pan from the heat and dump the onions and any liquid into it. if you've made it hot enought the onions should sizzle. add the meat to the pan and serve immediately with pico de gallo, ceddar cheese, sour cream and sour cream arranged on a seperate plate on a bed of shredded lettuce. steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. serve salso also, if desired.
• 8 tidbits: at chili's, bell peppers are optional with the dish. if you like peppers, combine a small slice of green or red bell pepper with the onion, and saute the vegetables together. follow the rest of steps as described.

Busy Day Pate

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 8 ounces braunschweiger sausage (8 ounce package of liver sausage, i use farmer john's)
• 1/4 cup horseradish sauce (4 tablespoons, i use heinz)

Recipe

• 1 cup the braunschweiger into chunks and place it in the bottom of a microwave-safe bowl. heat it on high for 45 seconds. stir it around a bit, and if it's still cold, heat it on high for another 10 to 15 seconds, or until it's soft enough to be mashed with a fork.
• 2 mash up the braunschweiger and add the horseradish sauce. mix until it's blended.
• 3 transfer the warm pate to a bowl, cover it with plastic wrap, and refrigerate it for at least 3 hours before serving.
• 4 a half hour before you're ready to serve, take the pate out of the refrigerator and let it warm to spreading consistency.
• 5 serve with a basket of assorted fancy crackers.

Breakfast Egg & Sausage Pita Pockets - Heat-n-go!

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

Ingredients

• 12 eggs (large)
• 10 ounces cheddar cheese soup (1 can)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 lb sausage (jimmy dean regular, ground)
• 1/4 cup onion (or green onion, chopped fine)
• 1 tablespoon olive oil
• 12 pita bread (halves)
• 1/2 cup sharp cheddar cheese (shredded)

Recipe

• 1 in a bowl, whisk eggs, soup, salt and pepper. set aside.
• 2 heat skillet to med-high and saute onion in olive oil until translucent.
• 3 add sausage to skillet. brown sausage with onion, turning meat often so it is small crumbles.
• 4 drain grease off.
• 5 add scramble egg mixture to the sausage mixture and scramble, stirring frequently.
• 6 remove from heat and cool slightly.
• 7 mix in cheese.
• 8 fill pita pockets with mixture and stand in a pan.
• 9 wrap filled pockets in wax paper and place in gallon size freezer bags.
• 10 freeze.
• 11 to serve, take a frozen pocket out of the freezer. take off wax paper. place pocket on a plate. cover with paper towel and microwave for 60-90 seconds. enjoy.

Creamy Onions And Rice

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

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine (1/4 stick)
• 4 medium onions, sliced
• 1/2 cup long-grain rice
• 1 cup chicken broth
• 1/4 cup heavy cream or 1/4 cup whipping cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup shredded swiss cheese
• parsley (to garnish)

Recipe

• 1 in 2 quart microwave safe casserole, place butter or margarine.
• 2 heat, covered with paper towel on high (100 percent power) 45 seconds or until melted.
• 3 to melted butter or margarine, add onions and rice; stir to coat.
• 4 cook on high 3 minutes, stirring halfway through cooking.
• 5 add broth and mix well.
• 6 cook, covered, on high 15 to 17 minutes, until broth is almost completely absorbed and rice is tender, stirring occassionally.
• 7 into onion-rice mixture, stir cream, salt, pepper aand shredded cheese.
• 8 spoon mixture into warmed serving dish.
• 9 if you like, and dish is broiler-safe, brown under preheated broiler.
• 10 garnish and serve.

Chili's Chocolate Dessert

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

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup butter, softened
• 1/3 cup granulated sugar
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 6 tablespoons butter
• 1/4 cup sugar
• 1 1/2 cups graham cracker crumbs
• 1 1/4 cups semi-sweet chocolate chips
• 1/2 cup chopped walnuts
• 1/2 cup butter, softened
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon
• 9 scoops vanilla ice cream
• chocolate syrup
• caramel sundae syrup
• 6 tablespoons chopped walnuts

Recipe

• 1 preheat the oven to 325 degrees.
• 2 combine the flour, baking soda and baking powder in a medium bowl.
• 3 in a separate large bowl, beat together the butter and sugar with an electric mixer.
• 4 continue beating for about 30 seconds or until mixture turns lighter in color.
• 5 add the egg, milk, and vanilla and beat until smooth.
• 6 slowly mix the dry mixture into the wet mixture.
• 7 beat until well-combined and then mix in the coconut flakes.
• 8 set this cookie dough aside for now.
• 9 melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds.
• 10 add the sugar and stir well for 30 seconds.
• 11 add the graham cracker crumbs and stir.
• 12 press this mixture into the bottom of a 9x9-inch baking dish or pan.
• 13 sprinkle the cup of chocolate chips evenly over the graham cracker crust.
• 14 press the cookie dough into the dish, covering the chocolate chips.
• 15 use flour on your fingers to keep the soft dough from sticking.
• 16 sprinkle the chopped walnuts over the dough.
• 17 use your fingers to press the nuts into the dough.
• 18 bake for 40-45 minutes or until the edges of the“pie” become light brown.
• 19 prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
• 20 when you are ready to make your dessert, heat up a small skillet over medium heat.
• 21 when the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan.
• 22 it should quickly melt and sizzle.
• 23 slice the“pie” into 9 pieces and place one into the hot skillet.
• 24 if the“pie” has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
• 25 place a scoop of ice cream on top of the“pie.
• 26 ”drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top.
• 27 repeat for the remaining ingredients and serve sizzling in the skillet.

Caramel Apple Streusel (microwave)

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 medium apples, peeled, cored and sliced
• 1/4 cup caramel ice cream topping
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1/3 cup flour
• 2 tablespoons sugar (more if desired)
• 1/2 teaspoon cinnamon, to taste
• 2 tablespoons butter
• 2 tablespoons chopped pecans (optional) or 2 tablespoons walnuts (optional)

Recipe

• 1 arrange the apple slices in a small shallow microwave-safe baking dish (a 9-inch micro-safe pie plate works great).
• 2 in a small bowl, mix caramel, water and lemon juice; spoon evenly over the apples.
• 3 in another small bowl, mix together the flour, sugar,(or brown sugar if using) and cinnamon; cut in the butter until consistancy of coarse crumbs.
• 4 sprinkle the crumbs evenly over the apples.
• 5 cook uncovered on high for 5-7 minutes.
• 6 top with chopped nuts before serving.
• 7 serve warm with icecream if desired-- yummy!

Chocolate Fig Brownies

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

Ingredients

• 175 g pureed dried figs
• 125 g butter
• 300 g good quality chocolate (70%/85%, i always use green and black's)
• 400 g sugar
• 5 eggs
• 1 tablespoon vanilla essence
• 200 g flour
• 2 teaspoons baking powder
• 1 pinch salt (optional)
• 150 g roasted nuts (optional, but i like hazelnuts and almonds)

Recipe

• 1 to make fig puree, cover about 125-150g of dried figs with boiling water (figs+water to equal 175g). keep warm (you can microwave on low for 5 minutes or so or put in a small pan over low heat). soak until soft (about 10 minutes) and puree in food processor or with stick blender. the puree should have a texture similar to thick batter or soft butter. if it's too thick, add a little water or if it's too thin, add more softened figs. (if you find you've made a bit more than the 175g you need for the brownies, you can use it to top toast or porridge or substitute for butter in biscuit or flapjack recipes.).
• 2 melt butter and chocolate together in a heat-proof bowl over a pot of simmering water, or put it in the microwave on low for about two minutes (check, stir and repeat until melted).
• 3 beat eggs, sugar and vanilla together until thick and creamy, then add 175g of the fig puree and then the chocolate/butter mixture.
• 4 sift together flour and baking powder (add a pinch of salt if desired) into the bowl and combine.
• 5 if adding nuts, roast under grill or in a hot pan, chop and add.
• 6 pour into baking pan or loaf tins. i use silicone, which doesn't need preparation, but a metal tin should be greased and either floured or lined with baking paper.
• 7 bake at 180°c/350 f/gas mark 4 for about 30 minutes or until the brownie begins to crack and does not wobble when shaken. this may take slightly less or slightly more time depending on how hot your oven is and how you like your brownies (ie longer baking time makes a cakier, less fudgy brownie). cool and cut into squares.
• 8 a note about substitutions: this recipe is amazingly robust and seems foolproof. feel free to make prudent and appropriate substitutions as long as you keep the correct proportions of wet and dry ingredients. i often cut the sugar (by 30-50g) and just add an equal amount of flour instead. you can use prunes instead of figs, or substitute spelt flour for wheat. i once used 200g of chocolate and substituted 5 tablespoons of cocoa with an extra tablespoon of fig puree for the rest. significant subs can be made within reason.

Chai Spiced Double Apple Pie

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 3/4 cup golden raisin, and dried cherry mix
• 3 tablespoons spiced rum
• 11 ounces pie crust mix
• 3/4 cup packed light brown sugar
• 2 tablespoons sugar
• 2 tablespoons flour
• 1 teaspoon chai mixed spice
• 3 lbs apples, cored, cut into 1/4-inch slices
• 1 egg, beaten
• 1 teaspoon sugar
• 1 scoop rum, raisin ice cream for topping

Recipe

• 1 place jellyroll pan on rack in lower third of oven.
• 2 preheat to 350°f.
• 3 combine dried fruit and rum. microwave on high at 15 intervals until warm and plumped. set aside.
• 4 coat deep-dish pie pan with cooking spray. prepare crust as instructed, reserving 2/3 cup of dough. on lightly floured surface, roll out remaining dough into 14" round. fit into pan. on lightly floured surface, roll reserved dough into 14" round, cut out 10 1-in wide strips.
• 5 in large bowl, combine brown sugar, flour, and spice. stir in apples and dried fruit mixture until coated. transfer into crust.
• 6 brush edges of crust with egg. arrange dough strips in lattice pattern over filling. press ends onto bottom crust. trim edges and flute. brush with egg. sprinkle evenly with sugar.
• 7 bake on hot pan for 2 hours or until bubbly. cover with foil after 2 hour if crust is browning too quickly.
• 8 cool completely on rack. serve with ice cream, if desired.

Cinnamon-apple Sourdough Flat Bread

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

Ingredients

• 1 cup sourdough starter, fed
• 3/4 cup water, lukewarm
• 2 teaspoons instant yeast
• 3 cups unbleached all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons dry milk
• 3 tablespoons olive oil
• 4 apples, very large firm about 2 pounds
• 1/4 cup cider, boiled
• 1/4 cup maple syrup
• 1/4 cup cinnamon sugar
• 1/4 cup syrup, reserved from cooked apples
• 2 -3 tablespoons sugar, coarse (optional)

Recipe

• 1 combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a smooth, fairly soft dough.
• 2 place the dough in a lightly greased bowl, and let it rise for 1 hour. gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. while the dough is rising, prepare the topping.
• 3 for the topping: core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.
• 4 put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. don't have boiled cider or maple syrup? drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
• 5 microwave the apples till they've softened, but still hold their shape. in our microwave here, that took about 9 minutes.
• 6 drain the apples, reserving the juice. set them aside to cool while the dough is rising.
• 7 lightly spay with cooking spray a 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
• 8 gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (or divide it in half, and put in the two smaller pans.) pat and stretch to fill the bottom of the pan. the dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. return, and pat it towards the edges of the pan again. you may have to give it another rest; that's ok. your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
• 9 arrange the apple chunks atop the dough.
• 10 mix 1/4 cup of the reserved syrup with 1/4 cup baker's cinnamon filling or 1/4 cup cinnamon-sugar. the baker's cinnamon filling will yield a richer, creamier topping. drizzle the syrup over the apples.
• 11 cover the bread, and let it rise for 1 hour, till it's nice and puffy. towards the end of the rising time, preheat the oven to 425°f
• 12 uncover the bread, and sprinkle with coarse sparkling sugar, if desired. bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. remove it from the oven, turn it out onto a rack, and serve warm.