Ingredients
- Servings: 4
- 1 (4 pound) whole chicken
- salt and pepper to taste
- 1/2 cup hot pepper jelly
- 1 cup butter
Recipe
- to prepare chicken: remove giblets and set aside for another use. rinse chicken in cold water and pat dry with paper towels. pull front skin down over neck cavity and tuck under chicken. fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
- preheat oven to 400 degrees f (200 degrees c).
- place chicken on rack in roasting pan. season with salt and pepper to taste. melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. melt the remaining 1/2 cup butter or margarine separately.
- bake chicken in preheated oven for 15 minutes. reduce heat to 375 degrees f (190 degrees c) and baste with melted plain butter or margarine. bake for another 30 minutes, basting often with the plain butter or margarine. then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. remove from oven and allow to cool 10 minutes before cutting and serving.
Ingredients
- Servings: 4
- 2 small acorn squashes - peeled, seeded, and cut into 1-inch cubes
- 6 fresh sage leaves, shredded
- 1/2 cup butter, cut in small pieces
- salt and ground black pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 7 mins
Ready Time: 17 mins
- put squash in a microwave-safe bowl; add sage. dot squash with butter pieces; season with salt and pepper. cover bowl tightly with plastic wrap.
- cook in microwave oven set on high for 5 minutes. stir squash to coat in melted butter while checking cubes for softness. replace plastic and continue to cook until completely tender, 2 to 4 minutes.
Ingredients
- Servings: 6
- cooking spray
- 8 small red potatoes, halved
- 1 (16 ounce) jar four cheese alfredo sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 1/2 pounds skinless, boneless chicken breast halves, cut into large chunks
- 4 roma (plum) tomatoes, quartered
- 4 cloves garlic, peeled
- 1 tablespoon chopped fresh rosemary
- 12 pitted kalamata olives, cut in half
Recipe
Preparation Time: 25 mins
Cook Time: 30 mins
Ready Time: 55 mins
- preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch baking dish with cooking spray.
- place potatoes into a microwave-safe bowl, and cook in microwave oven on high setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on high. set potatoes aside.
- mix together the alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. arrange the potatoes, tomatoes, and garlic cloves around the chicken. brush the vegetables with the remaining sauce mixture. sprinkle the chicken and vegetables with rosemary and olives.
- bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. an instant-read thermometer inserted into the chicken should read at least 160 degrees f (70 degrees c).
Ingredients
- Servings: 4
- 4 (4 ounce) baking potatoes
- 1/4 cup philadelphia dill cream cheese product
- 1/4 cup milk
- 1/4 cup kraft double cheddar shredded cheese
- 2 tablespoons oscar mayer real bacon bits
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- prick potatoes in several places. microwave on high 6 to 8 minutes or until tender, turning over and rearranging after 3 minutes. cool 5 minutes.
- cut thin slice off top of each potato. discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. mash potato flesh. add cream cheese product, milk, cheese and bacon; mix well. spoon into potato shells; wrap individually in foil. refrigerate up to 24 hours.
- heat barbecue to medium heat. unwrap potatoes; place on barbecue grate. grill 15 minutes or until heated through.
Ingredients
- Servings: 1
- cake:
- 4 ounces semi sweet chocolate (chopped)
- 1/2 cup butter, softened
- 1/4 cup confectioners' sugar
- 2 teaspoons confectioners' sugar
- 6 eggs, separated
- 1/2 cup white sugar
- 2 tablespoons white sugar
- 1 cup cake flour
- filling:
- 1/4 cup water
- 1/4 cup white sugar
- 3 tablespoons dark , divided
- 1 (12 ounce) jar apricot preserves
- 1 tablespoon water
- icing:
- 9 ounces semisweet chocolate, chopped
- 3 ounces heavy cream
Recipe
Cook Time: 1 hr
Ready Time: 5 hrs
- preheat oven to 350 degrees f (175 degrees c). lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
- melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. stir frequently until melted, then remove from the heat and let cool slightly.
- beat the butter together with confectioners' sugar until creamy. mix in the melted chocolate, then beat in the egg yolks, one at a time. in a clean bowl, beat egg whites with white sugar until stiff and glossy. fold into chocolate mixture, then fold in cake flour, until incorporated. pour into prepared springform pan, and smooth the top.
- bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. allow cake to cool completely on the base of the pan. when cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
- bring 1/4 cup water and sugar to a boil in a small saucepan. when the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons . brush 1/3 of the syrup the cut side of the cake bottom.
- puree the apricot preserves with 1 tablespoon of water until smooth. bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. stir in remaining , then spread 1/3 of the jam mixture the cut side of the cake bottom. place the top of the cake the bottom. brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
- to make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. bring the cream to a simmer in a small saucepan, then stir into melted chocolate. cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
- set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. cool cake to room temperature, then carefully remove from the cooling rack using a spatula. transfer to a dessert plate and store in the refrigerator. allow cake to come to room temperature before serving.
Ingredients
- Servings: 2
- 2 pounds white chocolate
- 30 small peppermint candy canes
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 1 hr 10 mins
- line a large jellyroll pan with heavy-duty foil.
- place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
- place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.
