Best Recipes in 30 Minutes

Saturday, May 30, 2015

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 in a large saucepan combine all items and mix well.
2 heat on med. to high until boiling.
3 reduce heat and simmer stirring constantly about 5 minutes.
4 spoon hot mixture into prepared jelly jars.
5 fill about 1/4 inch from the top.
6 make sure there are no air bubbles and the tops of the jars are clean before putting the lids and rings on.
7 secure lids tightly and place in boiling water.
8 make sure the water is deep enough to cover the jars completely.
9 cover and boil about 10 minutes.
10 take them out and turn the jars upside down to cool.
11 make sure before they are cool that all the lids are pressed in and don't make a popping sound when you push on them.

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

1 evenly spread the peanut butter over 3 tortillas.
2 evenly place the strawberry and banana slices over the peanut butter.
3 top with remaining tortillas; press down.
4 in a large heated non-stick skillet, spray lightly with non-stick cooking spray or add a little butter/margarine.
5 place 1 quesadilla into skillet; cook 2-4 minutes.
6 turn quesadilla and cook 2-4 more minutes or until lightly browned and the filling is heated.
7 repeat with remaining quesadillas.
8 cut into wedges and serve warm.
9 note: add butter/margarine or cooking spray as needed before cooking each quesadilla and/or before turning each quesadilla.

Total Time: 25 mins Preparation Time: 25 mins

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

1 in a small saucepan, combine the peanut butter, honey, brown sugar and milk; heat through.
2 peel bananas and cut in half width wise; insert a popsicle stick into one end of each banana half.
3 spoon peanut butter mixture over banans to coat commpletely.
4 sprinkle with granola.
5 serve immediately or place on waxed paper lined baking sheets and freeze.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 in a small saucepan over medium-low heat, mix together the pumpkin mush and maple syrup until theyâ€™re both fully combined. if you prefer your spread to be sweeter, feel free to add in as much syrup as you want.
2 continue to stir the pumpkin slowly for about 10 - 15 minutes, or until the mixture had thickened to a desirable consistency. the stirring is important though, so donâ€™t walk away! if you do, your pumpkin may scorch and get burnt onto the bottom of the pan.
3 once youâ€™ve determined that itâ€™s nice and thick, take your pan off the heat and you can go ahead and mix in all your spices.
4 take a clean, empty jar and spoon in the hot pumpkin butter. allow it to cool before topping it off with the lid, and then make sure itâ€™s reached room temperature before moving it to the fridge.

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

1 preheat oven to 350°f combine tofu, soy cream cheese, confectionersâ€™ sugar and vanilla in blender or food processor, and purée until smooth.
2 spoon into large serving bowl, and stir in fresh and dried strawberries.
3 spread walnuts in small baking dish or pie pan, and bake until fragrant and lightly browned, stirring twice, 6 to 8 minutes.
4 sprinkle parfait with walnuts, and serve.

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

1 use glass containers with tight fitting lids. make sure they are clean.
2 wash, stem, and crush the strawberries and the pineapple and place in saucepan.
3 slowly sift in a package of pectin and stir vigorously.
4 then set aside for 30 minutes.
5 after 30 minutes, add the corn syrup and mix well.
6 add sugar very slowly.
7 turn heat to low and cook just until sugar is dissolved.
8 once sugar is dissolved fill your jars up to 1/2 inch from the top.
9 wipe the edges clean and cover with lids and let rest overnight.
10 place your jars in the freezer for up to a year or store in the the fridge for up to a month.