Rum Cookie Balls

Ingredients

• Servings: 4
• 1 cup semisweet chocolate chips
• 1/4 cup corn syrup
• 1/2 cup rum
• 2 2/3 cups crushed vanilla wafers
• 1/2 cup confectioners' sugar
• 1 cup chopped pecans

Recipe

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


• in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. remove from heat and stir in corn syrup and rum. combine the vanilla wafer crumbs, confectioners' sugar and pecans; stir into the chocolate mixture until well blended. chill until firm, about 1 hour.
• roll dough into 1 inch balls. refrigerate in an airtight container until serving.

Microwave Popcorn

Ingredients

• Servings: 3
• 1/2 cup unpopped popcorn
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 5 mins


• in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
• cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

Microwave Popcorn

Ingredients

• Servings: 3
• 1/2 cup unpopped popcorn
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 5 mins


• in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
• cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

Steamed Mashed Cauliflower

Ingredients

• Servings: 4
• 1 head cauliflower, cut into florets
• 1 (4 ounce) log herbed goat cheese (chevre)
• cracked black pepper to taste

Recipe

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


• place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
• cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain.
• place drained cauliflower in a food processor with goat cheese and puree until completely smooth; season with black pepper.

Pretzel And Peanut Butter Bark

Ingredients

• Servings: 30
• 1/2 (12 ounce) package milk chocolate candy wafers, divided
• 1/2 (12 ounce) package dark chocolate candy wafers, divided
• 1 (12 ounce) bag square-shaped pretzels, divided, or as needed
• 1/2 (16 ounce) jar peanut butter, divided
• 1/2 cup roasted slivered almonds, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• combine 1/4 of the milk chocolate wafers and 1/4 of the dark chocolate wafers in a microwave-safe glass or ceramic bowl. melt chocolate in a microwave in 30-second intervals, stirring after each melting, until chocolate is completely melted and creamy, 1 to 3 minutes.
• crumble enough pretzels into melted chocolate until mixture is lumpy but not thick. spread chocolate mixture into the bottom of a baking dish. refrigerate or freeze until firm, 10 to 15 minutes.
• place peanut butter in a microwave-safe bowl. soften peanut butter in microwave until easily spreadable, 30 to 60 seconds. spread peanut butter over hardened chocolate layer. refrigerate or freeze until firm, 10 to 15 minutes.
• combine remaining milk chocolate and dark chocolate wafers in the same microwave-safe bowl. melt chocolate in a microwave in 30-second intervals, stirring after each melting, until chocolate is completely melted and creamy, 1 to 3 minutes.
• crumble enough pretzels into melted chocolate until mixture is lumpy but not thick. spread chocolate mixture over peanut butter layer and top with almonds. refrigerate or freeze until firm. break bark into pieces.

Microwave Corn On The Cob

Ingredients

• Servings: 1
• 1 ear corn, husked and cleaned

Recipe

Cook Time: 5 mins Ready Time: 5 mins


• wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

Chocolate Truffle Cookies

Ingredients

• Servings: 3
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 1 cup semisweet chocolate chips
• 6 tablespoons butter
• 3 eggs
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
• preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
• bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Truffle Cookies

Ingredients

• Servings: 3
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 1 cup semisweet chocolate chips
• 6 tablespoons butter
• 3 eggs
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
• preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
• bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bangan Ka Bhurta (indian Eggplant)

Ingredients

• Servings: 4
• 1 eggplant
• 1 teaspoon vegetable oil
• 1 medium onion, chopped
• 2 roma (plum) tomatoes, chopped
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 sprigs chopped fresh cilantro

Recipe

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


• preheat the oven broiler. place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
• place eggplant in microwave safe dish. cook 5 minutes on high in the microwave, or until tender. cool enough to handle, and remove skin, leaving some scorched bits. cut into thick slices.
• heat oil in a skillet over medium heat, stir in the onion, and cook until tender. mix in eggplant, and tomatoes. season with cayenne pepper, salt, and black pepper. continue to cook and stir until soft. garnish with cilantro to serve.