Creamy Mushroom Spaghetti Squash

Ingredients

• Servings: 4
• 1 spaghetti squash
• 1/2 cup butter
• 1/2 onion, chopped
• 1 teaspoon minced garlic
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• pierce the spaghetti squash all over using a knife. place squash on a plate and microwave on high until fork tender, about 12 minutes. while the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. stir and cook until the onions are soft. stir in the cream of mushroom and sour cream until combined. season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
• remove spaghetti squash from microwave. let cool for a few minutes. use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. pour the mushroom mixture from the sauce pan to the bowl and mix together.

microwave mexican manicotti

Ingredients

• Servings: 12
• 1 pound ground beef
• 1 (16 ounce) can refried beans
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 (8 ounce) package manicotti shells, uncooked
• 1 1/4 cups water
• 1 (16 ounce) jar picante sauce
• 1 cup sour cream
• 1/2 cup shredded monterey jack cheese
• chopped green onions for garnish

Recipe

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


• grease a microwave-safe 9x12 inch baking dish, and set aside.
• heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. combine the water and picante sauce in a bowl, and pour over the shells.
• cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on high power for 10 minutes. carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. replace the plastic and microwave an additional 15 to 20 minutes on medium power, until the shells are cooked and the liquid has been absorbed.
• pull off the plastic wrap, and spoon sour cream over the shells. sprinkle with monterey jack cheese and chopped green onions for garnish.

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.

New Mexico Green Chile Breakfast Burritos

Ingredients

• Servings: 6
• 4 potatoes, shredded
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (8 ounce) container frozen hatch, new mexico green chile peppers
• 1/2 cup chicken broth
• 12 strips bacon
• 1/3 cup vegetable oil
• 1 tablespoon onion powder
• salt and pepper to taste
• 6 (10 inch) flour tortillas
• butter flavored cooking spray
• 12 extra large eggs, beaten
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• place the shredded potatoes in a bowl, cover with water, and set aside. bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on high until crisp, about 1 minute per strip; set aside.
• heat the vegetable oil over medium-high heat in a large skillet. drain the potatoes, and add to the skillet. spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• place the tortillas between two damp paper towels. microwave on high until warm, about 30 seconds.
• spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• lay a tortilla flat in front of you. place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. spoon on a little of the green chile sauce, and sprinkle with cheddar cheese.
• fold the left and right edges into the middle about 1-1/2 to 2 inches. take the bottom edge closest to you with the stuffing and pick it up, pulling it over the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. check to see that the sides are still tucked well. if they aren't slide them in a bit now that you have the filling covered. finish by tucking the bottom flap that you pulled over the filling under the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. let it rest seam-side down, and it will stay nice and tight. repeat with remaining ingredients.

apple walnut pound cake

Ingredients

• Servings: 9
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons buttermilk
• 1 cup chopped apples
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Recipe

• butter a 9x5x3-inch pan. preheat oven to 350 degrees f (175 degrees c).
• cream butter, add sugar slowly, and continue to beat until light and lemon-colored. beat in eggs.
• sift flour with salt, baking soda, and baking powder. add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. stir in the apples, nuts, and vanilla. spoon batter into prepared pan.
• bake in a preheated 350 degree f (175 degrees c) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. cool in the pan for about 5 minutes, then loosen from pan and turn a rack to cool completely before slicing.

the best steamed asparagus

Ingredients

• Servings: 4
• 1 pound fresh asparagus spears, trimmed
• 1/4 cup white
• 2 tablespoons butter

Recipe

Preparation Time: 3 mins Cook Time: 3 mins Ready Time: 11 mins


• place asparagus in a microwave-safe dish. pour in , and dot with pieces of butter.
• cover loosely, and cook in the microwave on high for 3 minutes, or until bright green and tender. allow the dish to stand 5 minutes before serving.

Crispy Walnut Maple Waffles

Ingredients

• Servings: 6
• 2 1/2 cups dry pancake mix
• 1/2 cup whole wheat flour
• 1/2 cup water
• 1/3 cup vegetable oil
• 1/4 cup maple syrup
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 250 degrees f (120 degrees c). preheat waffle iron.
• in a bowl, mix the pancake mix and whole wheat flour. form a well in the center, and pour in water, oil, and syrup. stir until evenly moist. stir in the milk, vanilla, and cinnamon. fold in walnuts.
• pour about 1/3 cup batter per waffle into the waffle iron, and cook 5 minutes, until done. transfer waffles to a baking dish, and place in the preheated oven. cook 5 minutes, or until crisp.

Or Balls

Ingredients

• Servings: 5
• 1 (5 ounce) can evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup
• 1 (16 ounce) package vanilla wafers, crushed very fine
• 2 cups finely chopped walnuts
• 1 cup confectioners' sugar for rolling

Recipe

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


• in the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. remove from heat and stir in the crushed vanilla wafers and until well blended. roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. store covered in the refrigerator.

peppermint brittle

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.