Cheesy Chicken And Rice Casserole

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into bite size pieces
• salt and pepper to taste
• 2 cups cooked white rice
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded cheddar cheese
• 3 slices soft white bread, cubed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• to cook chicken: season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. let cool.
• in a 9x13 inch baking dish, combine chicken, rice and soup and mix well. top with cheese, then with bread cubes.
• bake at 350 degrees f (175 degrees c) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

2-ingredient Peanut Butter Fudge

Ingredients

• Servings: 1
• 1 pound white confectioners' coating (white almond bark), broken up
• 1 (18 ounce) jar peanut butter (such as jif®)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.
• place broken coating into a large glass microwave-safe bowl and melt on low power in microwave oven, about 5 minutes, stirring after every 30 seconds to 1 minute. when coating is smooth and creamy, stir peanut butter into coating until fudge is thoroughly combined. spread fudge into the prepared baking dish.
• refrigerate fudge until set, 1 to 2 hours. lift fudge out of the pan using the plastic wrap for handles and slice into squares with a pizza cutter.

finnish carrot rolls

Ingredients

• Servings: 36
• 2 cups milk
• 4 3/4 cups all-purpose flour, divided
• 1 (.25 ounce) package active dry yeast
• 4 carrots, grated
• 2 tablespoons honey
• 1 teaspoon salt
• 3 1/2 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. add 1/2 cup flour and yeast to warm milk. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• stir carrots, honey, and salt into yeast mixture. mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. mix butter into dough until thoroughly integrated using your hands. cover bowl with a damp, clean towel.
• preheat oven to 450 degrees f (230 degrees c). place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes.
• form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes.
• bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.

Vegetarian Pumpkin Chili

Ingredients

• Servings: 6
• 1 pound dry black beans
• cold water, or as needed
• 1/2 cup lentils
• 2 tablespoons dry roux mix
• 1 green bell pepper, diced
• 1 (10.75 ounce) can condensed tomato soup
• 1 cup pumpkin puree
• 1 (1.25 ounce) package chili seasoning mix
• 2 tablespoons white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 1/2 teaspoon onion powder

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs


• place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
• drain and rinse beans thoroughly; place in a large pot. cover with 1 inch of water; add lentils. bring mixture to a boil; stir in roux mix until fully incorporated. cover, reduce heat, and simmer until beans are tender, about 30 minutes.
• place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.

Cranberry Macadamia Nut Bark

Ingredients

• Servings: 1
• 1 pound white confectioners' coating
• 1/2 cup dried cranberries
• 1 (3.5 ounce) package macadamia nuts

Recipe

• line one 10x15 inch cookie sheet with aluminum foil.
• place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. stir in cranberries and nuts.
• spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. store in air tight container.

Chocolate Covered Peppermint Patties

Ingredients

• Servings: 4
• 1 cup mashed potatoes
• 1 teaspoon salt
• 2 tablespoons melted butter
• 2 teaspoons peppermint extract
• 8 cups confectioners' sugar
• 8 (1 ounce) squares semisweet chocolate
• 2 tablespoons shortening

Recipe

Preparation Time: 45 mins Cook Time: 5 mins Ready Time: 8 hrs 50 mins


• in a large bowl, mix together the potatoes, salt, butter, and peppermint extract. gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
• knead slightly, and roll into cherry-size balls. flatten balls to form patties. arrange on sheets of wax paper, and allow to dry overnight.
• place chocolate and shortening in a microwave-safe bowl. heat in microwave, stirring occasionally, until melted and smooth. dip patties in melted chocolate, and let cool on wax paper.

Cranberry Pecan Brown Rice Stuffing

Ingredients

• Servings: 8
• 2 cups minute® brown rice, uncooked
• 1/2 cup dried cranberries
• 1 teaspoon dried orange peel
• 1/2 cup chicken stock
• 1 tablespoon margarine
• 1/2 cup celery, finely chopped
• 2 tablespoons shallots, finely chopped
• 1 teaspoon poultry seasoning
• 1/2 cup pecans, chopped and toasted
• 1/4 cup fresh parsley, chopped
• salt and ground black pepper, to taste

Recipe

• prepare rice according to package directions.
• in a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. set aside. heat a large sauce pan over high heat and add margarine.
• stir in celery, shallot and poultry seasoning and saute 3 minutes. stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

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.

swirled pumpkin and cream cheese cheesecake

Ingredients

• Servings: 8
• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup butter, softened
• 24 large marshmallows
• 1/2 (14 ounce) can sweetened condensed milk
• 1/2 cup pumpkin puree
• 1 (8 ounce) package cream cheese, softened
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• salt to taste
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 caramels
• 1/4 cup chopped pecans

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• prepare the crust by combining the cookie crumbs and margarine. press into a 9 inch pie plate and bake at 350 degrees f (175 degrees c) for 10 minutes.
• prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
• beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
• melt caramel in microwave and drizzle 2 tablespoons over crust. pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. drizzle remaining caramel over top. refrigerate for 8 hours or until chilled.

Green Beans In

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen green beans
• 1/2 cup apple
• 1/2 teaspoon olive oil
• 2 tablespoons real bacon bits
• 1/2 cup chopped onion
• salt and ground black pepper to taste

Recipe

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


• combine green beans and in a microwave-safe bowl; cover with plastic wrap. cook in microwave on high for 5 minutes; stir beans. return to oven and cook until tender, 5 more minutes. remove beans with a slotted spoon and transfer to a serving bowl; reserve .
• heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. pour from green beans into the skillet; simmer until liquid is reduced, 5 minutes.
• spoon bacon mixture over green beans. season with salt and black pepper.

Easy Spinach Lasagna With White Sauce

Ingredients

• Servings: 9
• 1 (10 ounce) package frozen chopped spinach
• 29 ounces alfredo-style pasta sauce
• 1/2 cup skim milk
• 1 (8 ounce) package lasagna noodles
• 1 pint part-skim ricotta cheese
• 1 egg
• 8 ounces shredded carrots
• 8 ounces fresh mushrooms, sliced
• 1/2 cup shredded mozzarella cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c). coat a 10x15 inch lasagna pan with cooking spray.
• place the spinach in a medium bowl. microwave, uncovered, on high for 4 minutes. mix in ricotta. beat the egg with a wire whisk, and add it to the spinach and ricotta. stir well to blend.
• combine pasta sauce with milk in a medium bowl. mix well.
• spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. place 3 uncooked noodles over the sauce. spread half of the spinach mixture over the noodles. sprinkle with half of the carrots and half of the mushrooms. place 3 more noodles over the vegetable mixture. pour 1 1/2 cups sauce over the noodles. spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. place 3 more noodles over the vegetables. pour remaining sauce evenly on top. sprinkle with the mozzarella cheese. spray a sheet of aluminum foil with cooking spray. cover the dish tightly with aluminum foil, spray side down.
• bake for 50 to 60 minutes. remove from oven, uncover, and spoon some sauce over the exposed top noodles. turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. serve at once, or let rest until ready to serve.

double chocolate cookies

Ingredients

• Servings: 4
• 2 (1 ounce) squares unsweetened chocolate
• 3/4 cup white sugar
• 1/2 cup margarine, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk

Recipe

• preheat oven to 400 degrees f (200 degrees c). in the microwave or over a double boiler, melt chocolate stirring frequently until smooth. remove from heat.
• in a medium bowl, cream together the sugar and margarine until smooth. beat in the egg, melted chocolate and vanilla until well blended. combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk. drop batter by heaping teaspoonfuls cookie sheets, about 1 inch apart.
• bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. let cool on wire racks.
• top cookies with chocolate butter-cream frosting (see recipe) and garnish with pecans.

Non-dairy Fish Chowder

Ingredients

• Servings: 10
• 1/4 pound margarine
• 2 medium yellow onions, finely chopped
• 3 quarts water
• 1 3/4 pounds fresh or frozen haddock fillets, thawed and cut into 1/2 inch pieces
• 5 medium white potatoes, 1/2 inch dice
• 2 teaspoons salt
• 1 1/2 cups non-dairy creamer

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 9 hrs 40 mins


• in a large stock pot, melt margarine over medium high heat. cook and stir chopped onion until translucent, but not darkened. carefully add 3 quarts of water, increase heat to high, and bring to a low boil. once boiling, stir in diced haddock and potatoes. reduce heat to medium, and cook at a low boil for 30 minutes, stirring frequently to prevent sticking. remove pot from heat, and allow to cool until mildly warm.
• stir non-dairy creamer into cooled soup, slowly and thoroughly to avoid lumps from forming. season to taste with salt. cover and refrigerate 8 hours, or overnight, to develop flavors.
• to serve, reheat on the stove or in the microwave. adjust seasoning as needed with salt. serve with soda crackers and sweet pickles.

kelly's pan fried tilapia

Ingredients

• Servings: 5
• 1 1/2 cups italian-seasoned bread crumbs
• 5 tilapia fillets
• 1/4 cup extra-virgin olive oil
• 1/4 cup hot salsa

Recipe

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


• put bread crumbs into a shallow dish.
• gently press tilapia fillets into bread crumbs to coat. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded tilapia a plate while breading the rest; do not stack.
• heat olive oil in a skillet over medium-high heat.
• cook tilapia in hot oil until golden brown, about 4 minutes per side. transfer cooked fillets to a plate.
• top each fillet with salsa; cook in microwave to get the salsa hot, about 15 seconds.

Chicken With Red Pepper Cream Sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 2 cups mushrooms, chopped
• 2 cloves garlic, diced
• 4 skinless, boneless chicken breast halves - diced
• 1/2 pound turkey bacon
• 1 cup frozen peas, thawed
• 1 (12 ounce) jar roasted red peppers packed in oil, undrained
• 1 cup sour cream
• 1 cup fat-free evaporated milk

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat 1 tablespoon olive oil in a skillet over medium heat, and saute the onion, mushrooms, and garlic until onions are tender. remove from skillet and set aside.
• heat remaining olive oil in the skillet over medium heat, and cook the chicken and turkey bacon until chicken juices run clear and bacon is browned and crisp. return the onion mixture to the skillet, mix in the peas, and reduce heat to low. simmer, stirring occasionally, while preparing the red pepper and sour cream sauce.
• in a small saucepan over medium heat, heat the roasted red peppers and oil until heated through.
• in a bowl, mix the sour cream and evaporated milk. heat in the microwave on high for 1 minute, or until heated through.
• in a blender or food processor, blend the red peppers and the sour cream mixture until smooth. pour over the chicken mixture in the skillet.

Cherry Mash Candy

Ingredients

• Servings: 1
• 2 cups white sugar
• 2/3 cup evaporated milk
• 1 1/4 cups miniature marshmallows
• 1/2 cup butter
• 1 dash salt
• 1 cup cherry baking chips
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 3/4 cup chunky peanut butter

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. simmer for 5 minutes. add cherry chips and vanilla; stir until melted.
• pour mixture into a well greased 9x13 inch pan, and let cool until hard.
• in a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. pour over cherry mixture and spread evenly. allow to cool before cutting.

Chocolate Hazelnut Truffles

Ingredients

• Servings: 26
• 1/4 cup whipping cream
• 3 ounces cream cheese, softened and cut up
• 1 tablespoon light-color corn syrup
• 4 teaspoons hazelnut-flavor liqueur or milk
• 1 (10 ounce) package ghirardelli® 60% cacao bittersweet chocolate baking chips
• 26 whole hazelnuts, toasted*
• 12 ounces ghirardelli milk chocolate baking bar, chopped
• 4 teaspoons shortening
• 2 ounces ghirardelli white chocolate baking bar, chopped (optional)
• coarse sea salt (optional)

Recipe

Preparation Time: 45 mins Ready Time: 1 hr 45 mins


• in a medium microwave-safe bowl, combine whipping cream, cream cheese, corn syrup, and liqueur. microwave on medium power (50 percent) for 1-1/2 to 2 minutes or until mixture is smooth, stirring once. add ghirardelli® 60% cacao bittersweet chocolate baking chips; do not stir. let stand for 5 minutes; stir. microwave on medium power (50 percent) for 1 minute or until mixture is melted. stir mixture until just smooth. (do not over-stir or mixture will separate.) cover surface with plastic wrap and chill for 15 to 20 minutes. beat chocolate mixture with an electric mixer on low speed until light and fluffy. cover and chill for 30 minutes or until easy to handle.
• line a baking sheet with waxed paper. using a small cookie scoop or spoon, drop the truffle mixture into 3/4-inch mounds on the prepared baking sheet. place one hazelnut in the center of each mound. roll mounds into smooth balls, enclosing the hazelnut.
• meanwhile, in a medium microwave-safe bowl, combine chopped ghirardelli milk chocolate baking bar and shortening. microwave on medium power (50 percent) for 1-1/2 minutes. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth.
• use a fork to dip the balls into the milk chocolate mixture, allowing excess chocolate to drip back into the bowl. return truffles to baking sheet; chill for 30 minutes or until firm.
• if desired, in a small microwave-safe bowl, place chopped ghirardelli white chocolate baking bar. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. drizzle melted white chocolate over tops of the truffles. if desired, sprinkle with a few grains of sea salt. chill for 10 minutes or until firm.
• enjoy immediately or refrigerate in an airtight container for up to 3 days. if refrigerated, let stand at room temperature for 30 minutes before serving.

Little French Fudge Cakes

Ingredients

• Servings: 6
• 1 (4 ounce) bittersweet chocolate bar, chopped
• 1 1/2 (1 ounce) squares unsweetened chocolate, chopped
• 5 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1 egg yolk
• 3/4 cup white sugar
• 1/8 teaspoon salt
• 3 tablespoons organic all-purpose flour
• 1/2 (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 6 cupcake cups, preferably in a dark-colored metal pan.
• place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. check and stir often to avoid burning the chocolate. stir until smooth.
• in a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. spoon batter into the prepared cupcake cups, filling them about 3/4 full.
• bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. the tops of the cakes should be almost firm. allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

oven fried okra

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen cut okra
• butter flavored cooking spray
• 1/4 cup yellow cornmeal
• 1/4 cup panko bread crumbs
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper (optional)

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). place a baking rack on top of a baking sheet or sheet pan.
• cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. drain and cool on paper towels, about 5 to 10 minutes. spray generously with butter flavored cooking spray. add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. place the okra into the bag and shake to coat the okra with the cornmeal mixture.
• remove the okra from the bag and spread it on the prepared baking rack. bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

Chicken Tacos

Ingredients

• Servings: 8
• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 1 cup lemonade
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 bay leaf
• 1 (12 ounce) package corn tortillas
• 1 head lettuce, shredded
• 2 large tomatoes, chopped
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (8 ounce) jar salsa
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and worcestershire sauce. season with garlic powder, onion powder, and bay leaf. simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
• meanwhile, warm the tortillas in the oven or microwave until soft. when chicken is fully cooked, transfer to serving bowl. place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. each person can create their own wrap, using their preferred ingredients.

marble crumb cake

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup butter
• 1/2 cup chopped walnuts
• 1 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour one 13x9 inch cake pan.
• combine 1/2 cup of the flour and the brown sugar, cut in the butter until the mixture is crumbly, stir in the chopped nuts and set aside.
• in a double boiler or microwave melt chocolate chips and set aside to cool.
• in a large bowl mix the remaining 2 cups flour, white sugar, baking soda, and salt. add the shortening, eggs, buttermilk, and vanilla. blend and then beat with an electric mixer at medium speed for 2 minutes.
• combine 1 cup of the batter and the melted cooled chocolate, mix well.
• alternate spooning the light and the dark batters into the prepared 13x9 cake pan. cut through with a knife to marble. sprinkle top with the reserved nut mixture.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until cake tests done. let cake cool and enjoy!

Chocolate Poke Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 5 (1 ounce) squares unsweetened chocolate, melted
• 1 cup strong brewed coffee
• 3/4 cup sour cream
• 1/4 cup vegetable oil
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 4 tablespoons milk

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch springform pan.
• in a large bowl, combine flour, sugar, baking soda, and baking powder. make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. mix well, and spread into prepared pan.
• bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool for 10 minutes, then remove from pan.
• in a microwave-safe bowl, combine caramels and milk. heat in microwave until melted. stir until smooth. with a wooden spoon, poke holes into the cake. pour caramel mixture into holes.

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.

Cherry Mash Candy

Ingredients

• Servings: 1
• 2 cups white sugar
• 2/3 cup evaporated milk
• 1 1/4 cups miniature marshmallows
• 1/2 cup butter
• 1 dash salt
• 1 cup cherry baking chips
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 3/4 cup chunky peanut butter

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. simmer for 5 minutes. add cherry chips and vanilla; stir until melted.
• pour mixture into a well greased 9x13 inch pan, and let cool until hard.
• in a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. pour over cherry mixture and spread evenly. allow to cool before cutting.

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.

butterscotch squares

Ingredients

• Servings: 24
• 2 cups butterscotch chips
• 1/2 cup butter, melted
• 1 cup peanut butter
• 4 1/2 cups miniature marshmallows
• 2 cups crispy rice cereal

Recipe

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


• line a 9x13 inch pan with parchment or waxed paper.
• in a microwave safe bowl, melt butterscotch chips in the microwave or over a double boiler, stirring every 30 seconds until smooth. stir in the melted butter and peanut butter. measure the marshmallows and rice cereal into a large bowl. pour the butterscotch mixture over the marshmallows and cereal. stir to coat evenly. press the prepared pan.
• chill for 20 to 30 minutes, until set. cut into bars. store leftovers in the refrigerator.

creamy basil jack o' pumpkin

Ingredients

• Servings: 4
• 1/2 teaspoon vegetable oil
• 1/2 white onion, chopped
• 1 tablespoon crushed garlic
• 1/2 teaspoon cracked black pepper
• 4 cups peeled, cubed pumpkin
• 1/2 (8 ounce) package cream cheese, softened
• 2 tablespoons herb mayonnaise
• 1/2 teaspoon basil puree

Recipe

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


• heat oil in a skillet over medium heat; cook and stir onion, garlic, and pepper in hot oil until onion is golden, 10 to 15 minutes. stir pumpkin into onion mixture and cook until pumpkin is tender, 15 to 20 minutes.
• stir cream cheese, mayonnaise, and basil puree together in a microwave-safe bowl; microwave until warmed and smooth, about 1 minute. pour cheese mixture over pumpkin mixture and toss to coat; cook until warmed, about 5 minutes.

microwave asparagus salad

Ingredients

• Servings: 4
• 24 medium stalks asparagus
• 4 cups italian-style salad greens with radicchio
• 4 tablespoons chopped hazelnuts
• dressing:
• 6 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• 2 teaspoons dijon mustard
• 1 teaspoon low-sodium soy sauce
• freshly ground pepper, to taste

Recipe

• trim, peel and rinse asparagus (do not dry). place spears flat, two or three deep, in a glass pie plate or similar dish. cover tightly with microwavable plastic wrap and microwave on high 2 1/2 to 5 minutes, depending on wattage.
• whisk together dressing ingredients, pour over asparagus and marinate in refrigerator until cool.
• divide greens four salad plates; top each with six asparagus spears.
• drizzle with equal amounts of dressing, and top with hazelnuts.

plum pudding

Ingredients

• Servings: 1
• 12 plums, pitted and halved
• 1 cup white sugar
• 1/2 cup water
• 2 tablespoons tapioca
• 1/2 teaspoon ground cinnamon
• 2 1/4 cups all-purpose baking mix
• 3 tablespoons white sugar
• 2/3 cup milk
• 3 tablespoons margarine, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. bake in preheated oven for 25 minutes. (or 15 minutes in microwave.)
• preheat oven to 450 degrees f (230 degrees c).
• in a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a shortcake dough. drop dough by spoonfuls baked plum mixture. bake in preheated oven 10 minutes, until golden brown. let cool slightly before serving.

Cranberry Macadamia Nut Bark

Ingredients

• Servings: 1
• 1 pound white confectioners' coating
• 1/2 cup dried cranberries
• 1 (3.5 ounce) package macadamia nuts

Recipe

• line one 10x15 inch cookie sheet with aluminum foil.
• place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. stir in cranberries and nuts.
• spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. store in air tight container.

chicken breast stuffed with spinach blue cheese and bacon

Ingredients

• Servings: 4
• 8 slices bacon
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled blue cheese
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil

Recipe

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


• cook bacon until crisp. i prefer to use an indoor grill. bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. drain on paper towels, and set aside.
• preheat the oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the spinach and blue cheese. crumble in the bacon, and stir to distribute.
• lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly the centers of them. fold the chicken over the filling, and secure with toothpicks. stir together the flour, salt and pepper on a dinner plate. roll the chicken in the flour to coat.
• heat the oil in a skillet over medium-high heat. quickly brown each piece of chicken on top and bottom. remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
• bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Chocolate Pecan Tassies

Ingredients

• Servings: 3
• crust:
• 1/2 cup butter
• 1 (3 ounce) package cream cheese
• 1 cup all-purpose flour
• filling:
• 1 tablespoon margarine
• 1 (1 ounce) square unsweetened chocolate
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 tablespoons confectioners' sugar (optional)

Recipe

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


• in a medium bowl, cream together the butter and cream cheese. stir in the flour until well blended. wrap dough in plastic wrap and refrigerate for at least one hour.
• preheat oven to 350 degrees f (175 degrees c). melt chocolate and margarine together in the microwave, stirring frequently until smooth. beat in the brown sugar, egg and vanilla until well blended. stir in the pecans.
• roll the chilled dough into 1 inch balls and press them into the bottom and up the sides of ungreased mini muffin tins. spoon about 1 teaspoon of filling into each cup.
• bake for 20 minutes in the preheated oven, until edges are browned. cool in pans on wire racks for 15 minutes before removing from muffin tins.

cat poop cookies ii

Ingredients

• Servings: 3
• 1/4 cup honey
• 1/4 cup molasses
• 2/3 cup butter
• 1 egg
• 2 1/3 cups whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (32 ounce) package wheat and barley nugget cereal (e.g. grape-nuts™)
• 1/2 cup crushed ramen noodles

Recipe

• in a medium bowl, microwave the honey until it . this may take up to 1 minute. stir in the molasses, butter and egg. beat until smooth. stir in the flour, cinnamon, ginger, and cloves until combined. then add the dramatic additions of your choice such as coconut, ramen, chocolate chips, or peanuts. chill dough until firm.
• preheat oven to 350 degrees f (175 degrees c). roll dough into logs about 3/4 inch in diameter. cut into pieces the approximate length of cat poop. roll pieces in the cereal, place on an unprepared cookie sheet, and bake for 10 to 15 minutes in the preheated oven.
• serve the cookies in a disposable cat litter box, on a bed of cereal, with a brand new litterbox scoop. add plastic flies, and dip the litter scoop in chocolate for added fun.

Zebra Cake

Ingredients

• Servings: 1
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 16 graham crackers
• 1 cup semisweet chocolate chips

Recipe

• in separate bowls, prepare each pudding mix, using only one cup of milk per box. let stand for about 5 minutes until slightly firm, then fold 1/2 of the whipped topping into each one.
• place a layer of graham crackers in the bottom of an 8x8 inch pan. spread half of the chocolate pudding over them, then layer more graham crackers over the top. spread half of the vanilla pudding over the crackers, then cover with more crackers. repeat, alternating the chocolate and vanilla.
• chill at least 6 hours or overnight. this will cause the graham crackers to fluff up and taste like cake. melt chocolate chips over a double boiler or in the microwave oven, then drizzle over the top. cut into squares and serve.

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.

philly buffalo chicken dip

Ingredients

• Servings: 18
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1 (6 ounce) package oscar mayer deli fresh oven roasted chicken breast cuts
• 1/2 cup hot pepper sauce for buffalo wings
• 1/4 cup kraft natural blue cheese crumbles
• 2 green onions, sliced

Recipe

Preparation Time: 10 mins Ready Time: 12 mins


• spread cream cheese bottom of microwaveable 9-inch pie plate. mix chicken and sauce; spoon over cream cheese. top with blue cheese and onions.
• microwave on high 2 min. or until heated through.
• serve warm with celery sticks and wheat thins original crackers.

million dollar bars

Ingredients

• Servings: 15
• 1 pound caramels
• 2 1/2 cups crispy rice cereal
• 1 cup chopped peanuts
• 2 cups milk chocolate chips

Recipe

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


• in the microwave, or in a saucepan over medium heat, melt caramel, stirring frequently until smooth. stir in the crispy rice cereal and peanuts. spread the mixture out to an even thickness a buttered baking sheet. set aside to cool.
• in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. remove from heat. spread over the cooled caramel slab. chill to set, then cut into squares or bars.

baked miniature pumpkins

Ingredients

• Servings: 1
• 1 small sugar pumpkin
• 1 teaspoon brown sugar
• 1/2 teaspoon butter
• 2 pinches ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cut off the top of the pumpkin and scrape out all the seeds. place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
• bake at 350 degrees f (175 degrees c) for about 30 minutes or until tender. these can also be baked in the microwave on high for about 10 to 15 minutes.