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Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough 3/4 cup chocolate-coated toffee bits 1 1/2 cups whipping cream 3 tablespoons powdered sugar 1 quart (4 cups) chocolate ice cream, slightly softened 1 jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature Preparation Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust....

Ingredients 1 pound skinless, boneless chicken breast 1 tsp. chili powder 1/4 tsp. salt cooking spray 1 1/4 cups (i-inch)cubed fresh pineapple (about 8 oz.), divided 2 Tbsp. chopped fresh cilantro 2 Tbsp. fresh orange juice 4 tsp. minced habanero pepper 2 large garlic cloves 1/4 cup extra-virgin olive oil 3/4 cup julienne-cut peeled jicama 2/3 cup thinly sliced red bell pepper 1/2 cup thinly sliced red onion 1 (5-oz.) package fresh baby fresh spinach (about 8 cups)...

Ingredients 1 box (9 oz) frozen chopped spinach 1 lb ground chicken 2 teaspoons finely chopped garlic 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count) 1 small red onion, thinly sliced 1 large tomato, cut in half, sliced 1 container (12 oz) tzatziki Preparation Microwave frozen spinach as directed on box, 3 to 4 minutes to thaw. Squeeze dry with paper towels. In medium bowl, mix spinach, ground chicken, garlic and 1 teaspoon salt....

Ingredients 2 pounds of chicken, diced 1 pound frozen spinach 1 ½ white onions, chopped 4 cloves of garlic 2 teaspoons of coriander 1 teaspoon turmeric ½ teaspoon of cinnamon ¼ teaspoon powdered cloves 3 bay leaves 1/2cup of yogurt 3-4 tablespoons of olive oil Salt Preparation Heat up frozen spinach in a covered pot until soft but do not overcook. Discard excess water (if any). In a large pan, heat up oil, add chopped onions and sauté until clear....

Ingredients 4 Chicken breasts, pounded 1/4 inch 1 Tbls kosher salt 1 Tbls Sugar 3 cloves garlic, fine mince 1 Tbls white onion, fine mince 4+12 Tbls unsalted butter 1/2 Cup dry white wine 1/4 Cup lemon juice 10-12 Fresh basil chiffonade 1/2 Cup sundried tomatos, julianned 1 1/2 Tbls capers, rinsed 6oz Plain goat cheese (log) Preparation Stir salt & sugar in 1qt of water until dissolved, add chicken and set for 30 minutes....

Ingredients 1 pound (3 1/4 cups) all-purpose flour 1 tablespoon coarse salt 4 sticks softened unsalted butter, plus more for pans 2 cups sugar 1 teaspoon pure vanilla extract 9 large, room-temperature eggs 2 1/4 cup all-purpose flour 1 cup best-quality unsweetened cocoa powder 1 tablespoon coarse salt 4 sticks softened unsalted butter, plus more for pans 2 cups sugar 1 teaspoon pure vanilla extract 9 large, room-temperature eggs Preparation Preheat oven to 325 degrees....

Ingredients 200g plain flour 35g castor sugar 50g butter, softened 2 eggs 2 gelatine leaves 125g chocolate chips 200ml cream 3 drops gumleaf oil 35g castor sugar 10g Rosella Confit* (* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=27 ) Preparation In a food processor using a pulse action, combine the plain flour, 35g of castor sugar and the softened butter to this mix, add one egg being careful not to over beat; if the pastry is overworked it becomes tough once mixed, wrap the dough in plastic wrap and refrigerate for at least 1 hour; this recipe can be doubled easily and the excess well wrapped in plastic wrap and frozen for other recipes on a well floured bench, quickly roll out the pastry to about 5mm thickness and shape the pastry to fit the desired flat tray, in this case, 4×5cm flan tins press the pastry up the sides of the tin; rest the tins in the fridge for a further 20 minutes place a piece of greaseproof paper into the tin and fill with rice; this is known as blind baking and ensures the pastry does not slide down or form bubbles on the base; bake at 160°C for 15 minutes when the cases are cool, place 125ml of cream into a small pot and bring to the boil, then remove from the heat soak the gelatine leaves in cold water place chocolate chips and the remaining egg into a blender and process for 30 seconds while the machine is running, slowly pour the heated cream into the chocolate mixture blend until well mixed and the chocolate chips are melted, then add the squeezed gelatine pour the mix into cool tart cases and refrigerate until set with the remaining 75ml cream, briskly whisk together with 15g sugar and gum leaf oil; taste the cream after 2 drops of gumleaf oil adding more if necessary Serve garnished with a dollop of sweetened gumleaf cream and Rosella Confit and syrup....

Ingredients 8 ounces bittersweet chocolate, chopped coarsely 3/4 cup sugar 3 tablespoons unsalted butter 1/4 cup flour 2 tablespoons cocoa powder (I used Hershey’s Special Dark) 1/4 teaspoon kosher salt 1/2 teaspoon baking powder 2 large eggs 1 teaspoon vanilla extract 6 ounces semisweet chocolate chips Preparation Preheat oven to 350 F. In a microwave safe bowl, melt the chopped chocolate with the sugar and butter. Microwave in 20 second intervals, until about 80 percent of the chocolate is melted....

Ingredients 8 servings, about 1/2 cup each Active Time: 20 minutes Total Time: 1 hour 1/2 cup whole-wheat pastry flour, (see Ingredient notes) 1/2 cup all-purpose flour 1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes) 1/4 cup unsweetened cocoa powder, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 1/2 cup 1% milk 2 tablespoons canola oil 2 teaspoons vanilla extract...

Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 1 box (5 oz) cook-and-serve chocolate pudding and pie filling mix (not instant) 1 1/2 cups miniature marshmallows 7 peppermint candies, finely crushed Peppermint candies, if desired for garnish Preparation Heat oven to 400°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. While shell is cooling, make pudding according to package directions....

Ingredients 2 pounds of semi sweet chocolate 1 stick of sweet butter 3 eggs separeted 1 cup of raspberry liquor 2 cups of heavy cream 2 cups of frozen or fresh raspberries 2 cups of heavy cream for garnish Preparation Melt chocolate and butter in a double boiler. Add the egg yolks and raspberry liquor to the melted chocolate. Mix well, whip egg whites until soft peaks appear. Fold egg whites into chocolate....

Ingredients 3 tablespoons low-sodium soy sauce 3 tablespoons honey 2 tablespoons canola oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces pepper 2 cloves garlic, finely chopped 1 tablespoon grated ginger 1 bunch scallions, trimmed and sliced 1 8-ounce can sliced water chestnuts, drained 1/4 cup roasted unsalted cashews 1 small head Boston or Bibb lettuce, leaves separated Preparation Combine the soy sauce and honey in a small bowl; set aside....

Ingredients 1 cup rice 2 cups cooked chicken 2 cups chicken broth 1 cup diced onion 1 cup diced celery 1 can cream of mushroom soup 1 can mushrooms, if desired Italian bread crumbs Grated Parmesan Cheese, if desired Preparation Brown 1 cup raw rice and 1 Tbsp onion and 1 cup diced celery in oil. Add 2 cups chicken broth - cover - simmer 25 minutes. Stir with fork. Combine rice and chicken pieces with 1 can cream of mushroom soup in casserole....

Ingredients 12 cups water 1 Tablespoon Salt 1/2 teaspoon White Pepper 1/2 teaspoon Ground Cumin 1 Jalapeno Pepper, sliced 1 cup chopped Yellow Onion, divided 3 Whole Chicken Breast with skin & ribs 2 Tablespoons Olive Oil 26 ounce can Red Enchilada Sauce 1/2 cup chopped Fresh Cilantro 6 Corn Tortillas, cut in 1-inch squares Preparation In a stock pot, over high heat, bring water, salt, white pepper, cumin, jalapeno and 1/2 cup onion to a boil....

Ingredients olive oil capers, finely chopped anchovies, finely chopped salt black pepper butter chicken broth freshly parsley, chopped (optional) chicken livers (1 per person) fresh Italian bread, sliced Preparation Sauté chicken livers over medium heat in equal amounts of butter and olive oil. Chop well, mix with capers and anchovies, and season with salt and pepper. Return to the pan and stir in a very little broth. Purée everything until it is the consistency of a thick paste....

Ingredients 1 large onion, sliced. 3 cloves of garlic, or to taste. 1/4-1/2 cup of carrots, sliced to 1/4" rounds. 1/4-1/2 chopped red bell pepper 1 can of organic diced tomatoes (Muir Glen is great.) 1/2 Tbsp. dried basil salt, to taste pepper, to taste Good olive oil Rosemary sprigs - 1/2 sprig for each piece of chicken. 4 Chicken legs (or 4 breasts.) Organic, preferred. Pasta of your preference....

Ingredients 2 Tablespoons (plus 1 Tablespoon) vegetable oil 1-1.5 pounds fresh boneless skinless chicken breasts (sliced to 1/8 inch thickness and then cut into 1/2 inch lengths) 1 medium onion (cut into large julienne pieces) 1 large bell pepper (deseeded and cut into large julienne pieces) 2 (10 oz.) cans of drained Extra Hot RO*TEL (diced tomatoes & chile peppers)** 1 (4 oz.) can of drained diced mild green chile peppers...

Ingredients  4 cooked and cubed chicken breasts  1 diced green pepper  1 diced red pepper  1 cup diced mushrooms  1 cup diced broccoli  ½ package of diced spinach  1 diced red onion  Nature’s Seasoning  2 Cans Garlic Alfredo Sauce  1 tbsp oregano  1 tbsp basil  1 tbsp parsley  ½ cup grated light parmesan Preparation Sauté veggies in olive oil in bottom of pot....

Ingredients 2 cups dried chickpeas, soaked overnight and drained 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 large onion, finely diced 1 1/2 teaspoons finely chopped rosemary 1 bay leaf One 28-ounce can chopped Italian tomatoes, 1 cup tomato juice 1/2 pound soft cooked chorizo, sliced 1/4 inch thick 1 pound spinach, thick stems discarded Salt and freshly ground pepper Preparation In medium saucepan, cover chickpeas with 2 inches of water and bring to a boil....

Ingredients 1 small can green chile peppers 1 medium onion 1 tbsp minced garlic 1/4 tsp cumin 1 can cream of chicken soup 1 pkg frozen spinach 1/4 tsp salt 1 pt sour cream 2 chicken breasts 3 oz Tostitoes 2 cups shredded monterey jack cheese Preparation Boil chicken and cut into small pieces. Cook onion and garlic in large pan. Add all other ingredients except Tostitoes and cheese. Heat and mix well for 5 minutes....