quick eggplant parmesan

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 small eggplant, cut into 3/4 inch thick slices
• 1 cup dried bread crumbs, seasoned
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup spaghetti sauce
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons grated parmesan cheese

Recipe

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


• in a small bowl beat the egg and water together. place the bread crumbs in shallow dish. dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
• heat oil in a large skillet over medium-high heat until hot. add eggplant slices and reduce heat to medium. cook for 3 to 4 minutes per side or until golden brown and tender. sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
• while eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. cover with plastic wrap and cook at high power for 2 minutes or until heated through.
• top eggplant with sauce and parmesan cheese and serve.

stuffed acorn squash supreme

Ingredients

• Servings: 4
• 1 (6 ounce) package broccoli and cheese flavored rice mix
• 1 pound turkey breakfast sausage
• 1 medium acorn squash, halved and seeded
• 1/2 cup chopped apple
• 2 teaspoons crushed coriander seed
• 1/2 cup shredded monterey jack cheese

Recipe

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


• prepare rice mix according to package directions; cover, and set aside.
• place squash halves cut side down a plate. cook the squash in a microwave oven for 5 minutes on high, until tender but firm.
• in a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
• in a large bowl, mix together the prepared rice, sausage, apple, and coriander. stuff each squash half with the mixture.
• cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. remove plastic, and top stuffed squash with cheese. continue to cook until cheese is melted, about 1 minute.

Chocolate-y Iced Mocha

Ingredients

• Servings: 1
• 1 1/4 cups cold coffee, divided
• 1 envelope low-calorie hot cocoa mix
• ice cubes, or as needed
• 1/2 cup unsweetened almond milk
• 2 tablespoons sugar-free chocolate syrup, or more to taste

Recipe

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


• heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. stir cocoa mix into the coffee until dissolved.
• fill a large glass with ice cubes. pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

Mom's Baby Berry Pies

Ingredients

• Servings: 4
• 1 1/4 cups white sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon, divided
• 5 cups frozen mixed berries
• 1 1/2 tablespoons lemon juice
• 1 (15 ounce) package pastry for a 9-inch pie crust
• 2 tablespoons butter, softened, divided

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c). set out four ramekins measuring 4 inches across the tops.
• combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. place the mixed berries in a bowl. sprinkle the mixture over the berries and toss gently to coat. sprinkle lemon juice over the berries.
• cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. cut out four 4-inch circles of dough using the ramekins as a guide.
• pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. reserve the remaining berry mixture.
• dot each filled ramekin with butter, and top with the pie crusts. cut four slits in each crust. place the ramekins on a baking sheet.
• bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
• mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. microwave for 1 minute to make a berry sauce; stir. serve the pies with the berry sauce.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

instant chocolate covered bunnies (on a stick)

Ingredients

• Servings: 10
• 10 wooden pop sticks
• 10 marshmallow easter bunnies (such as just born® peeps®)
• 1/2 cup chocolate chips
• 1 teaspoon multicolored candy sprinkles

Recipe

Preparation Time: 9 mins Cook Time: 1 min Ready Time: 15 mins


• insert a wooden stick into the bottom of each bunny. line a baking sheet with waxed paper. place the chocolate chips into a glass bowl, and cook in the microwave until just melted, about 30 seconds. stir the chocolate until smooth.
• dip each bunny into the melted chocolate until coated on all sides, and place the prepared baking sheet. sprinkle with candy sprinkles to decorate. place into the freezer until the chocolate has set, about 5 minutes.

spinach and artichoke casserole

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen chopped spinach
• 1/2 cup water
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) can sliced water chestnuts, drained
• garlic powder, or to taste
• 1 (14 ounce) can artichoke hearts, drained and halved
• 1/2 cup bread crumbs
• 2 tablespoons butter, cut into small pieces

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• put spinach into a microwave-safe bowl. pour water over the spinach. cover bowl tightly with plastic wrap.
• cook in microwave oven on high, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
• melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. cook and stir until the cheese melts, 5 to 7 minutes.
• spread artichoke hearts into the bottom of a baking dish. spread spinach mixture over the artichoke hearts. sprinkle bread crumbs over the spinach mixture. dot top of casserole with butter pieces.
• bake in preheated oven until heated through, 20 to 25 minutes.

holiday fudge bites

Ingredients

• Servings: 2
• 1 (4 ounce) package baker's white chocolate
• 1 (4 ounce) package baker's semi-sweet chocolate
• 6 tablespoons butter
• 1/3 cup water
• 1 (3.9 ounce) package jell-o chocolate instant pudding
• 3 cups powdered sugar
• 6 tablespoons multi-colored sprinkles

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• line 8-inch square pan with foil, with ends of foil extending over sides. microwave first 4 ingredients in large microwaveable bowl on high 2 min. or until butter is melted; stir until chocolate is completely melted.
• add dry pudding mix; stir with whisk 2 min. add powdered sugar, 1 cup at a time, stirring after each addition until blended; press bottom of prepared pan. top with sprinkles; press into fudge to secure.
• refrigerate 2 hours or until firm. use foil handles to lift fudge from pan before cutting into pieces.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.