Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 4
- 32 -40 kraft caramels, unwrapped
- 1/2 cup margarine
- 1 (14 ounce) can eagle brand condensed milk
- 4 -6 apples, cored & sliced
- 1/2 cup nuts, chopped (optional)
Recipe
- 1 combine caramels, margarine, and eagle brand milk in bowl, cover, and microwave on high for 2 minutes.
- 2 mix with a hand mixer and heat in 2-minute increments until melted and smooth.
- 3 pour into small individual bowls.
- 4 dip apple slices into the mixture, then sprinkle with nuts, if desired.
- 5 refrigerate leftover sauce and reheat.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- Servings: 8
- 8 ounces cream cheese
- 3/4 cup brown sugar
- 425 g caramel apple dip
- 100 -200 g skor english toffee bits
- apple, wedges
Recipe
- 1 blend cream cheese and brown sugar.
- 2 spread on flat serving dish.
- 3 microwave caramel dip to soften and spread over cream cheese mixture.
- 4 just before serving sprinkle skor bits on top.
- 5 serve with apple wedges.
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
- Servings: 10
- 1 (16 ounce) package silken tofu, drained
- 10 ounces dark chocolate chips, vegan
- 1/4 cup powdered sugar
- 1/4 cup coffee, strong brewed or 1/4 cup espresso
- 2 teaspoons vanilla extract
- 1 prepared 9-inch chocolate cookie pie crust
Recipe
- 1 melt chocolate chips in microwave in 20 second increments, or using a double boiler.
- 2 in a blender, add tofu and blend until smooth.
- 3 add melted chocolate, blending again until smooth.
- 4 add powdered sugar, espresso and vanilla and blend until mixture is smooth and fluffy.
- 5 pour chocolate mixture into pie shell.
- 6 refrigerate 2-4 hours or until firm enough to slice.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 3 tablespoons sugar, divided
- 1/2 teaspoon ground cinnamon
- 3 tablespoons butter
- 6 flour tortillas (6-inch, fajita size)
- 3 apples, peeled, cored and thinly sliced (fuji or granny smith)
- 1 teaspoon fresh lemon juice
- 1/2 cup caramel apple dip
- whipped cream (optional)
Recipe
- 1 heat oven to 325°f in a small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
- 2 melt butter in a large skillet. brush butter on one side of each tortilla; sprinkle each buttered side with 1/2 teaspoon cinnamon-sugar mixture. turn tortillas over and repeat buttering and sprinkling. reserve remaining butter in skillet.
- 3 place tortillas on an un-greased baking sheet and place in oven for 1 minute. remove from oven and roll the tortillas loosely to make tubes; placing seam side down on baking sheet. return tortillas to oven and bake for 6-8 minutes just until lightly browned on underside and a bit crisp.
- 4 in the remaining butter in skillet, sauté apples and remaining tablespoon sugar over high heat for about 8 minutes until lightly browned and tender. remove from heat and stir in lemon juice.
- 5 to serve, spoon warm apples into tortillas. warm the caramel mixture in the microwave for 30 seconds, stopping it half way and stirring. drizzle caramel over flautas and top with a dollop of whipped cream.
Total Time: 23 mins
Preparation Time: 8 mins
Cook Time: 15 mins
Ingredients
- Servings: 8
- 2 (12 ounce) cans refrigerated biscuits (the smaller version, not grands)
- 4 tablespoons sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter (cut into small pats)
Recipe
- 1 preheat the oven to 375°f.
- 2 mix sugar and cinnamon together.
- 3 cut biscuits in half.
- 4 roll each biscuit half in the cinnamon sugar mixture.
- 5 place in a greased dish (square or rectangle--i used one size smaller than a 9x13).
- 6 you can crowd them together; they will bake up nice and fluffy.
- 7 top with butter pats randomly across the top.
- 8 bake for 10-20 minutes, depending on how well-done you like your rolls.
- 9 watch them closely.
- 10 if you want a really good treat, top these with buttercream icing (decorator buttercream icing is great!) once they are right out of the oven.
- 11 it will melt all over the rolls.
- 12 make the icing ahead of time and store in the fridge, then soften it in the microwave.
- 13 storebought icing could also be used.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
- 1 lb breakfast sausage, ground
- 1/3 cup onion, finely chopped
- 6 eggs, scrambled (with milk)
- 1/2 cup cheddar cheese, shredded
- 1 (10 count) can flakey biscuits
Recipe
- 1 preheat oven to 400 degrees.
- 2 in a medium non-stick skillet, cook the sausage and onion over medium heat, about 5 minutes or until meat is done. drain any excess grease.
- 3 cook the scrambled eggs.
- 4 add the cheese and sausage/onion mixture to the eggs.
- 5 divide each biscuit in half by pulling apart the layers. press each half into non-stick muffin tins coated with non-stick cooking spray. divide the meat evenly into the prepared muffin tins. bake for 10 minute.
- 6 to freeze: cool baked cups to room temperature freeze on baking sheet, then transfer to zip-top freezer bags.
- 7 to prepare after freezing: preheat oven to 350. defrost cups or place them frozen on a nonstick baking sheet. bake for 10-15 min or until heated through or.
- 8 reheat in microwave approximately 1 minute.
Total Time: 50 mins
Preparation Time: 30 mins
Cook Time: 20 mins
Ingredients
- Servings: 12
- 3 (1 ounce) unsweetened chocolate squares
- 3/4 cup butter
- 3 eggs, beaten
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 -2 teaspoon espresso powder (up to 1 tbsp)
- 1/2 cup walnuts (optional) or 1/2 cup pecans, chopped (optional)
- 3 tablespoons butter
- 1 1/2 teaspoons cream, add more to make easier to spread if needed
- 1 1/2 cups powdered sugar
- 1 1/2 teaspoons peppermint extract
- 3 drops green food coloring
- 2 tablespoons butter
- 2 (1 ounce) unsweetened chocolate squares
Recipe
- 1 brownies-.
- 2 melt the chocolate and butter either in the microwave or on low in small pot. let cool.
- 3 preheat oven to 350.
- 4 once cool -- add eggs, flour, salt, sugar, vanilla, espresso powder, optional nuts.
- 5 spread into a greased 9 x 13 pan and bake for 20 minutes. let cool.
- 6 filling-.
- 7 once the brownies are cooled mix butter, cream, powdered sugar, extract, and food coloring.
- 8 pour onto the cooled brownies and place in the refridgerator for an hour.
- 9 topping-.
- 10 melt butter and chocolate spread over the green filling. allow to harden a bit.
- 11 cut and serve.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 12
- 16 ounces dark chocolate, chopped
- 12 tablespoons unsalted butter, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 2 cups sugar
- 4 large eggs
- 3/4 cup flour
- 1 cup champagne
Recipe
- 1 preheat oven to 325°f.
- 2 butter a 9 x 9 baking pan and line with parchment paper.
- 3 melt the chocolate and butter in a microwave for 1 1/2 to 2 minutes. stir until smooth.
- 4 beat the salt, vanilla, eggs and sugar into melted chocolate and throughly incorporate.
- 5 add flour and mix just until blended.
- 6 add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls from the sides of the bowl (about 2-3 minutes).
- 7 turn into prepared pan and bake 45-60 minutes or until a toothpick comes out clean.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 24
- 1/2 lb bacon
- 12 ounces of jimmy dean reduced-fat sausage
- 1 (8 ounce) bag of frozen home fries or 1 (8 ounce) bag hash browns or 1 (8 ounce) bag o'brien potatoes
- 1 (4 ounce) can chopped green chilies, drained
- 3 dozen eggs (beaten well)
- 2 dozen 12-inch flour tortillas
- 2 cups of shredded cheese, any flavor
- salsa (optional)
Recipe
- 1 cook and drain the bacon and sausage.
- 2 crumble the bacon.
- 3 set aside.
- 4 leave a small amount of grease in the pan, and cook the potatoes.
- 5 be sure the potatoes are comepltely cooked, and properly browned--the texture is funny if you don't.
- 6 combine eggs and green chilies.
- 7 add the eggs and green chilies to the potatoes, and stir.
- 8 when eggs are almost done, add the meats, and continue to cook, until eggs are no longer shiny.
- 9 add cheese, and remove from heat.
- 10 stir to combine.
- 11 spread out tortillas on counter.
- 12 spoon the suficient amount of egg mixture on top of tortilla, top with salsa, and roll up, burrito style.
- 13 wrap each individually in waxed paper, then place as many as will fit in a ziploc bag (i usually get 6-8 in a bag) freeze.
- 14 to reheat, leave in waxed paper and set on plate.
- 15 microwave 3 minutes.
- 16 let sit one minute, then unwrap and eat.
Total Time: 5 mins
Preparation Time: 5 mins
Ingredients
- Servings: 6
- 2 1/4 cups heavy cream (500ml double cream)
- 8 ounces chocolate (225g)
- 3 1/2 teaspoons instant espresso powder
Recipe
- 1 break the chocolate into pieces and put into a heavy based saucepan on the lowest heat possible with all the other ingredients.
- 2 when the chocolate has melted, take the pan off the heat and whisk vigorously to thicken the sauce. (you can do this with a fork.).
- 3 pour the blonde mocha sauce into a bowl and when cool, stick it into the fridge for about 2 hours, you can do this the day before even.
- 4 when you are ready, take it out of the fridge, give it a good stir and spoon over the ice cream.
- 5 note: i now make this in the microwave - put all ingredients into a glass bowl and nuke on low heat for 1-2 minutes (maybe more/less depending on your microwave) stirring every 30 seconds. refridgerate when cool.
Total Time: 5 mins
Preparation Time: 1 min
Cook Time: 4 mins
Ingredients
- Servings: 1
- 5 dried apple rings
- 1/2 cup skim milk
- 1 tablespoon sugar-free maple syrup
Recipe
- 1 cut apple rings into small pieces. place into a small cup or bowl. cover with milk. mix in syrup. microwave on high for 1 minute. stir. microwave again for 1-2 minutes (watch for when the apple puff up high). let sit 1 minute.
Total Time: 20 mins
Preparation Time: 10 mins
Ingredients
- 1/4 cup light vegetable oil
- 1/4 cup stearic acid, powder
- 1/2 teaspoon baking soda
- 2 tablespoons glycerine
- 1 cup distilled water
Recipe
- 1 combine oil and stearic acid poswder in the top of a hot water bath.
- 2 combine the baking soda, glycerine and distilled water in a measuring cup and set aside.
- 3 heat the oil and stearic acid in a water bath on the stove top until the mixture is a clear liquid and all the powder has dissolved.
- 4 heat the water-mixture until just boiling (about 2 minutes in the microwave or 5 minutes stove-top).
- 5 slowly add the boiling water to the oil-mixture. as you do this, the mixture will foam up as carbon dioxide is released.
- 6 pour the entire mixture into a blender and blend on high for 2 minutes, after which the mixture should be , fluffy and creamy.
- 7 spoon the cream into a bowl and allow to cool completely. once cooled completely, stir and store in a clean container with a lid.
- 8 to use: massage a small amount onto your face and neck.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 4 russet potatoes
- 15 ounces chili
- 1/2 cup cheddar cheese, shredded
- 1/2 cup sour cream
Recipe
- 1 put potatoes on microwave plate. prick in several places with a fork.
- 2 microwave on high 8-10 minutes until tender. heat chili.
- 3 cut potatoes, top with chili, sour cream, and cheese.
Total Time: 12 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 12 hrs
Ingredients
- Servings: 2
- 1 (6 ounce) jar maraschino cherries, drained
- 1 cup amaretto
- 1 cup chocolate chips
Recipe
- 1 soak the cherries in the amaretto overnight,.
- 2 drain the cherries and dry them with paper towels.
- 3 melt the chocolate in a micorwave for about 15 seconds and then mix. may need another 15 seconds.
- 4 dip the cherries into the chocolate and enjoy!
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
- Servings: 6
- 3 cups milk
- 1/2 cup short-grain rice
- 1 teaspoon vanilla
- 2 egg yolks
- 2 tablespoons sugar
- 1/2 cup cream
- 1/2 cup raisins
- 1/4 teaspoon cinnamon, and
- 1/4 teaspoon allspice
- 3 lemon peel strips, and
- 1 bay leaf
Recipe
- 1 mix together milk, rice and vanilla in a 2 l (4cup) dish. cook on high(100%) for 5 minutes or until boiling. stir.
- 2 reduce heat to med-hi(70%) and cook for 20-30 minutes, or until rice is tender. stir often.
- 3 beat together egg yolks, sugar, cream, cinnamon and allspice. stir a small amount of the rice mixture into egg mixture. then pour the egg mixture back into the rice, stirring rapidly so that it doesn't get lumpy. stir in raisins.
- 4 cook at medium (50%) for 3-4 minutes or until it starts to thicken. stir every minute.
- 5 allow pudding to stand covered for about 5 minutes. serve warm or chilled.
- 6 note: if using the lemon peel and bay leaf: add them at the beginning instead of the vanilla so they can flavour the milk. remember to remove them from the pudding before adding the egg mixture, because they aren't meant to be eatten. omit the cinnamon and allspice.
Total Time: 45 mins
Preparation Time: 45 mins
Ingredients
- 12 eggs, beaten
- 2 cups salsa
- 4 cups cheese, shredded
- 24 flour tortillas
- 1 green pepper, finely diced
- 6 potatoes, cubed
- 1 red onion, finely diced
Recipe
- 1 cook potatoes with pepper and onion.
- 2 scramble eggs with cheese and salsa.
- 3 mix everything together.
- 4 warm tortillas in microwave to soften.
- 5 add filling to each tortilla and roll burrito style.
- 6 to freeze these, set them in a single layer on a cookie sheet in the freezer, then after they are frozen wrap them in foil.
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- 4 lbs of good cooking apples
- 1 cup apple cider vinegar
- 2 cups water
- sugar (about 4 cups, see cooking instructions)
- salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 lemon, juice and rind of, grated
Recipe
- 1 cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
- 2 first stage of cooking.
- 3 put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. remove from heat. (i cooked longer).
- 4 ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. measure resulting puree. add 1/2 cup of sugar for each cup of apple pulp. stir to dissolve sugar. add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. taste and adjust seasonings if necessary.
- 5 second stage of cooking.
- 6 cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. cook until thick and smooth (about 1 to 2 hours). a small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. you can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (note the wider the pan the better, as there is more surface for evaporation.).
- 7 there are several ways to sterilize your jars for canning. you can run them through a short cycle on your dishwasher. you can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. or you can rinse out the jars, dry them, and place them, without lids, in a 200°f oven for 10 minutes.
- 8 pour into hot, sterilized jars and seal. if you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. wipe the rims of the jars clean before applying the lids. i use a hot water bath for 10 minutes to ensure a good seal.
- 9 as an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 1
- 1 egg, with
- 1 tbsp.of milk
- salt
- pepper
- cooking spray
- 1 slice onion, chopped
- 5 rings jalapenos, chopped
- 1 link sausage, chopped
- 1 medium tortilla
- 1/4 cup of shredded cheese
- salsa (optional)
Recipe
- 1 scramble egg, add milk, salt and pepper to taste.
- 2 spray small skillet with cooking spray.
- 3 add chopped onion, jalapeno and sausage.
- 4 cook until sausage is done.
- 5 remove from heat and set aside.
- 6 spray skillet again and add egg.
- 7 cook until just about done and add onion, jalapeno and sausage mixture.
- 8 heat tortilla with cheese in microwave until melted.
- 9 put mixture on tortilla and add salsa if desired.
- 10 fold in half and eat!
Total Time: 1 hr 3 mins
Preparation Time: 1 hr
Cook Time: 3 mins
Ingredients
- Servings: 6
- 12 ounces about 2 1/4 cups all-purpose flour
- 1 tablespoon semolina flour, plus more for the work surface and for rolling the pasta
- 1/2 teaspoon fine sea salt
- 7 ounces beaten eggs (4 large eggs)
- 1 tablespoon extra-virgin olive oil
Recipe
- 1 place the flour, semolina and salt in the bowl of a food processor and pulse several times to combine the ingredients.
- 2 add the egg all at once and process for 30 seconds, drizzling the oil through the opening in the lid. the dough should look like coarse, wet sand.
- 3 dust a work surface generously with semolina.
- 4 transfer the dough to the work surface and bring it together in a ball.
- 5 knead the dough for a good 3 or 4 minutes, using the heels of your hands to push it away from you again and again, and occasionally rotating the dough 180 degrees. the dough should appear smooth and silky when you are done; it should not be sticky.
- 6 wrap the dough in plastic wrap and let it rest for 20 minutes.
- 7 set up the pasta maker next to a work surface.
- 8 sprinkle a rimmed baking sheet liberally with semolina.
- 9 sprinkle the work surface with semolina. you'll need to keep it dusted with semolina at all times so the pasta doesn't stick as you roll and cut it.
- 10 when ready to roll out the pasta, cut it into quarters. work with one quarter at a time and keep the remaining portions wrapped.
- 11 use your fingers to work the dough into a rough 3-by-4-inch rectangle. (the dough should have the texture of play-doh.).
- 12 use the heel of your hand to flatten the dough to a thickness of 1/2 inch.
- 13 pass the dough through the highest (thickest) setting of your pasta machine.
- 14 fold it into thirds, as you would a business letter, then flatten it to 1/2 inch and pass it through the machine again. fold, press and roll one more time.
- 15 set the rollers on the next-highest setting and pass the dough through twice. (you don't have to fold it.).
- 16 continue to lower the setting one increment at a time, passing the dough through twice each time, until your dough reaches the desired thickness.
- 17 setting 3 is good for fettuccine and lasagna sheets.
- 18 setting 2 is good for filled pastas, such as tortellini, ravioli and agnolotti, or for thinner lasagna sheets.
- 19 use plenty of semolina to keep the dough from sticking to itself as it falls into accordion folds while coming out of the rollers.
- 20 if you're making filled pastas, make them as you go, one sheet at a time. (if you roll all the sheets beforehand, they will dry out and might tear as you try to work with them.).
- 21 if you’re not making filled pasta, use a knife to slice the sheets into lasagna noodles or use your machine’s cutters to make fettuccine or spaghetti.
- 22 use plenty of semolina as you stack lasagna noodles (alternate the layers lengthwise and crosswise) or form piles of cut pasta, fluffing them with semolina so they remain separate.
- 23 transfer the finished pasta to the prepared baking sheet as you work.
- 24 to freeze: when you have finished rolling and cutting all the pasta, transfer the baking sheet to the freezer for an hour or two, until the pasta is frozen. wrap it in plastic or store in resealable food storage bags and freeze for up to a month. (it is a good idea to weigh the pasta and freeze it in portions.).
- 25 make ahead: the dough can be made a few days in advance, wrapped tightly in plastic wrap and frozen. the uncooked pasta can be frozen in portions for up to 1 month.
- 26 note: depending on the humidity, the size of your eggs and the brand of flour you are using, you might have to adjust the amount of oil you add to achieve the desired texture. weighing the flour and the eggs rather than relying on our uneven american measuring methods leads to more consistent results.
- 27 note: to make saffron fettuccine, combine the oil with a half-teaspoon of saffron threads in a small bowl and microwave on high for 30 seconds. allow the oil to cool, then add it and the threads to the dough.
Total Time: 9 mins
Preparation Time: 2 mins
Cook Time: 7 mins
Ingredients
- Servings: 4
- 3 -4 eggs
- 1 tablespoon milk
- 1 teaspoon vegetable oil
- 1 -2 hash brown
- 2 slices bacon
- 2 tablespoons onions (sliced)
- 2 tablespoons cilantro
- 2 tablespoons jalapenos (sliced)
- 2 tablespoons salsa (fresh)
- 2 tablespoons zucchini (sliced)
- 2 tablespoons mushrooms (sliced)
- 2 tablespoons tomatoes (sliced or diced)
- 1/4 cup monterey jack pepper cheese or 1/4 cup cheddar cheese
- 1 teaspoon ketchup
- 1 teaspoon la victoria hot sauce
- 1 dash pepper
- 1 dash salt
Recipe
- 1 cook the bacon in the microwave or in a skillet.
- 2 cook the hash browns.
- 3 set burner to medium-low. spray skillet with a little oil. take any combination of the above fresh ingredients and sauté them till they are a little brown.
- 4 add eggs and stir frequently until done.
- 5 remove from heat.
- 6 you can cook tortillas in the microwave for 15-20 seconds or on the stove. they always taste better heated.
- 7 add egg filling to warm tortilla.
- 8 top with cheese, bacon, hash browns, salt, pepper, ketchup, hot sauce or salsa.
- 9 enjoy.
