pudding in a mug

Ingredients

• Servings: 1
• 1/2 cup milk
• 1/2 (1 ounce) square semisweet baking chocolate
• 2 teaspoons cornstarch
• 1 tablespoon sugar
• 1 dash salt

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• place milk and chocolate in a 12-ounce microwave-safe mug or a 2-cup glass measuring cup.
• microwave on high until hot but not boiling, 60 to 90 seconds. stir to melt chocolate.
• stir cornstarch, sugar, and salt together in a small bowl; blend into the milk mixture.
• microwave on high for 30 seconds, stir, and continue to heat until mixture thickens and just begins to boil, about 15 seconds more.

3-minute fudge

Ingredients

• Servings: 35
• 1 cup sweetened condensed milk
• 1 (12 ounce) bag semisweet chocolate chips
• 1 (1 ounce) square semisweet baking chocolate, chopped

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 3 hrs 8 mins


• grease an 8x8-inch square baking dish with butter.
• place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. beat with an electric mixer until smooth, about 1 minute.
• pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. cut into squares to serve.

Lime-shrimp Avocado Pasta Salad

Ingredients

• Servings: 8
• 2 pounds uncooked shrimp - peeled, deveined, and chopped
• 1/4 cup lime juice
• 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
• 4 avocados - peeled, pitted and diced
• 1 pint grape tomatoes, quartered
• 1 large red onion, chopped
• 1/2 cup chopped fresh cilantro
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon worcestershire sauce
• 1 teaspoon dry mustard
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 8 hrs 35 mins


• marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. drain shrimp.
• heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. allow shrimp to cool.
• bring a large pot of lightly salted water to a boil. cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain, then rinse with cold water until cool.
• mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
• whisk olive oil, 1/4 cup lime juice, garlic, worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
• pour dressing over shrimp mixture; toss to coat. chill before serving.

spiderweb pumpkin cheesecake

Ingredients

• Servings: 12
• 1 1/4 cups chocolate wafer crumbs
• 1/4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 3 eggs
• 1 1/2 cups canned filling
• 1 tablespoon cornstarch
• 1 cup sour cream
• 2 (1 ounce) squares semisweet chocolate
• 2 teaspoons vegetable oil

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix chocolate wafer crumbs and melted butter in a bowl; press the bottom of a 9-inch springform pan.
• beat cream cheese and sugar with an electric mixer in a large bowl until smooth. beat in eggs, one at a time, until just blended. stir in filling and cornstarch; pour over chocolate wafer crust.
• bake in preheated oven until center is just set, 50 to 55 minutes.
• spread sour cream over top of warm cheesecake; let cool.
• melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. drizzle chocolate sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. remove side of pan and serve.

kitty litter cake

Ingredients

• Servings: 20
• 1 (18.25 ounce) package german chocolate cake mix
• 1 (18.25 ounce) package white cake mix
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (12 ounce) package vanilla sandwich cookies
• 3 drops green food coloring
• 1 (12 ounce) package tootsie rolls

Recipe

• prepare cake mixes and bake according to package directions (any size pan).
• prepare pudding according to package directions and chill until ready to assemble.
• crumble sandwich cookies in small batches in a food processor, scraping often. set aside all but 1/4 cup. to the 1/4 cup add a few drops of green food coloring and mix.
• when cakes are cooled to room temperature, crumble them into a large bowl. toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. you probably won't need all of the pudding, you want the cake to be just moist, not soggy.
• line kitty litter box with the kitty litter liner. put cake mixture into box.
• put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. sprinkle a small amount of the green colored cookie crumbs lightly over the top.
• heat 3 or 4 of the tootsie rolls in the microwave until almost melted. scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. heat the remaining tootsie rolls until pliable and shape as before. spread all but one randomly over top of cake mixture. sprinkle with any remaining cookie crumbs. hang the remaining over side of litter box and sprinkle with a few green cookie crumbs. serve with the pooper scooper for a gross halloween dessert.

Good Morning Wrap

Ingredients

• Servings: 2
• 2 (10 inch) flour tortillas
• 1 cup cottage cheese, divided
• 1 cup chopped fresh pineapple, divided
• 1/2 cup granola cereal, divided
• 2 tablespoons brown sugar, divided
• 2 bananas, sliced lengthwise

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the tortillas into a microwave oven, and heat on high until warmed and pliable, 10 to 15 seconds.
• spread each tortilla with cottage cheese and pineapple, sprinkle with granola cereal and brown sugar, and top with a sliced banana.
• fold the top and bottom of each tortilla down, enclosing the filling, and roll the wrap tightly into a compact cylinder. slice each wrap in half across the middle to serve.

10-minute Chocolate Mug Cake

Ingredients

• Servings: 1
• 5 tablespoons white sugar
• 1/4 cup all-purpose flour
• 3 tablespoons milk
• 3 tablespoons olive oil
• 2 tablespoons unsweetened cocoa powder
• 1 egg
• 1 dash pure vanilla extract
• 1 pinch salt

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug.
• heat in microwave until center of cake is done, about 2 minutes.

halloween popcorn hands

Ingredients

• Servings: 5
• 50 pieces , divided
• 5 clear plastic latex-free disposable gloves
• 3 (3.5 ounce) packages butter-flavored microwave popcorn, popped
• 5 twist ties
• 10 plastic insects (optional)

Recipe

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


• push 1 piece of , pointed side forward, into the ends of each finger and thumb of the plastic gloves to make fingernails. mix remaining 25 pieces with popped popcorn in a bowl. fill the remaining space in the fingers and hands of the gloves with the mixture, pushing the popcorn mix into the voids. leave a little space at the wrists. tie each popcorn hand at the wrist with a twist tie. serve on a platter and scatter plastic insects around the hands.

Baked Potato With Mushrooms

Ingredients

• Servings: 1
• 1 large baking potato
• 1 tablespoon unsalted butter
• 1/4 cup chopped onions
• 1/2 cup chopped mushrooms
• salt to taste
• 2 tablespoons nonfat plain yogurt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 450 degrees f (230 degrees c).
• pierce potato a few times with a fork. place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
• melt butter in a saucepan over medium heat. mix in onion. cook and stir until tender. mix in mushrooms. season with salt. reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. serve potato topped with the mushrooms and yogurt.

Salmon With Fruit Salsa By Jean Carper

Ingredients

• Servings: 6
• 1 1/2 pounds salmon fillet
• 1 tablespoon olive oil
• fruit salsa:
• 1 cup diced fresh pineapple
• 2 tablespoons fresh lemon juice
• 1 medium banana, diced
• 1 tablespoon apricot jam (or orange marmalade)
• 1/3 cup minced red onion
• 1/4 teaspoon hot pepper flakes
• 2 tablespoons coconut flakes (optional)
• spinach with garlic:
• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 2 pounds fresh spinach, preferably organic, well washed and drained

Recipe

• remove the skin, then brush on oil and grind on some black pepper. simply grill, broil, microwave or bake the fish until desired doneness. combine salsa ingredients. serve fish with a big dollop of fruit salsa.
• heat oil in a very large skillet. add garlic; saute. add spinach in batches. stir until just wilted.

cake balls

Ingredients

• Servings: 3
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 3 hrs 10 mins


• prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.

easy masoor daal

Ingredients

• Servings: 4
• 1 cup red lentils
• 1 slice ginger, 1 inch piece, peeled
• 1/4 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper, or to taste
• 4 teaspoons vegetable oil
• 4 teaspoons dried minced onion
• 1 teaspoon cumin seeds

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. cover with about 1 inch of water and bring to a boil. skim off any foam that forms on top of the lentils. reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
• meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. stir into lentil mixture.

Lemon Cake In A Mug

Ingredients

• Servings: 1
• cake:
• 6 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/8 teaspoon baking powder
• 1 egg
• 3 tablespoons vegetable oil
• 2 tablespoons water
• 1 tablespoon lemon juice
• sauce:
• 3 tablespoons white sugar (optional)
• 1 tablespoon lemon juice (optional)

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins


• combine flour, 1/4 cup white sugar, and baking powder together in a mug. add egg, vegetable oil, water, and 1 tablespoon lemon juice; stir until well mixed.
• cook in the microwave on high until cake is cooked through, 2 1/2 to 3 minutes. remove from microwave and cool.
• mix 3 tablespoons white sugar and 1 tablespoon lemon juice together in a microwave-safe bowl until smooth; cook in microwave until sauce is bubbling, about 30 seconds. pour sauce over cake.

instant chocolate covered bunnies (on a stick)

Ingredients

• Servings: 10
• 10 wooden pop sticks
• 10 marshmallow easter bunnies (such as just born® peeps®)
• 1/2 cup chocolate chips
• 1 teaspoon multicolored candy sprinkles

Recipe

Preparation Time: 9 mins Cook Time: 1 min Ready Time: 15 mins


• insert a wooden stick into the bottom of each bunny. line a baking sheet with waxed paper. place the chocolate chips into a glass bowl, and cook in the microwave until just melted, about 30 seconds. stir the chocolate until smooth.
• dip each bunny into the melted chocolate until coated on all sides, and place the prepared baking sheet. sprinkle with candy sprinkles to decorate. place into the freezer until the chocolate has set, about 5 minutes.

microwave peanut brittle

Ingredients

• Servings: 1.5
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 cup salted peanuts
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Recipe

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


• butter a cookie sheet. combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
• stir in baking soda until light and foamy. pour cookie sheet and spread thin. cool completely and break into pieces and serve.

Cheeseburger Soft Tacos

Ingredients

• Servings: 4
• 4 (6 inch) mission® fajita flour tortillas
• 1 pound lean ground sirloin
• salt to taste
• pepper to taste
• 1 cup shredded sharp cheddar cheese
• 1 red tomato, cut into 1/4-inch slices
• 2 leaves green leaf lettuce, small leaves
• 1 large red onion, 1/4-inch slices pulled into rings
• 12 dill pickle slices

Recipe

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


• separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. try to shape each patty to fill half of a tortilla.
• heat a 10-inch non-stick skillet (or use a square, deep-walled non-stick electric skillet) over medium high heat.
• season each hamburger patty with salt and pepper and cook for 3 minutes a side or to your desired temperature.
• near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup of cheddar cheese and allow the cheese to melt. remove cheeseburgers and reserve hot.
• warm tortillas in a microwave for 10 seconds.
• for 1 serving: place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice,1 lettuce leaf, onion rings and 3 pickle slices. fold the tortilla in half and serve.
• repeat the build for the remaining 3 servings.

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 white 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.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

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.

easy chicken enchiladas

Ingredients

• Servings: 6
• cooking spray (such as pam®)
• 6 whole wheat tortillas
• 1 (10.75 ounce) can cream of mushroom soup
• 1/2 (16 ounce) jar green taco sauce
• 1 (4 ounce) can chopped green chilies
• 2 green onions, chopped
• 3 roasted skinless chicken breasts, shredded
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 13 hrs 5 mins


• prepare a 13x9-inch baking dish with cooking spray.
• wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
• stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. fold chicken into the soup mixture.
• spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. spread remaining chicken mixture over the rolled tortillas. sprinkle remaining cheddar cheese over the chicken mixture.
• cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
• remove baking dish from refrigerator. keep dish at room temperature for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 30 minutes. remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.

Chocolate Lobster

Ingredients

• Servings: 1
• 1 medium (1 1/2 pound) fresh lobster
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1/2 cup milk
• 1 tablespoon butter

Recipe

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


• preheat your oven's broiler. split the lobster down the back shell, remove the vein from the lobster's tail, and the sac that is behind the eyes. insert a long skewer into the tail to keep from curling.
• broil the lobster about 5 inches from the heat for about 5 minutes on each side, or until the meat is opaque. remove skewer from tail.
• while the lobster is cooking, make the chocolate sauce. in a small glass bowl, combine the chocolate, milk, and butter. microwave on high, stirring every 15 to 20 seconds until melted and smooth. pour chocolate sauce over lobster, and serve.

Spook-tacular Chocolate-dipped Pretzels

Ingredients

• Servings: 30
• wax paper
• 1 1/3 cups nestle® toll house® semi-sweet chocolate morsels, melted according to package directions in 8- or 9-inch microwave-safe dish
• 1 (10 ounce) bag pretzel rods
• 3 pieces nestle® crunch® candy bars, chopped
• 3 pieces nestle® butterfinger® bites candy, chopped
• wonka halloween candies such as spooky nerds and sweetarts skulls n' bones*

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• line baking sheet with wax paper. place each candy on separate sheets of wax paper.
• dip pretzel rods halfway into chocolate; shake off excess. roll rods in candies (one candy type per pretzel rod); place on prepared baking sheet.
• place in refrigerator for about 30 minutes to harden. once hardened, remove from baking sheets and store, covered, in cool place with wax paper between layers.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

oreo spider web cookie pizza

Ingredients

• Servings: 16
• 25 halloween oreo cookies, divided
• 1/4 cup butter or margarine, melted
• 1 ounce semi-sweet baking chocolate
• 2 cups thawed frozen whipped topping
• 1 (3.4 ounce) package vanilla instant pudding mix
• 1 cup cold milk
• 3 pieces black string licorice (10 inch), cut into 1-1/4-inch pieces
• 6 small round candies
• 1 tablespoon ready-to-spread frosting
• 2 tablespoons halloween sprinkles

Recipe

Preparation Time: 45 mins Ready Time: 4 hrs 45 mins


• heat oven to 350 degrees f.
• crush 22 cookies to form fine crumbs; mix with butter. press bottom of 12-inch pizza pan sprayed with cooking spray. bake 4 minutes; cool.
• meanwhile, microwave semi-sweet chocolate and 1/2 cup whipped topping in microwaveable bowl on high 30 to 40 seconds or until chocolate is completely melted and mixture is well blended, stirring after 30 seconds. cool slightly.
• beat pudding mix and milk in medium bowl with whisk 2 minutes (pudding will be thick). stir in remaining whipped topping; spread crust to within 1/2 inch of edge.
• spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. use to drizzle chocolate mixture in spiral motion over pizza. gently drag toothpick through lines to resemble spider's web. refrigerate 1 hour.
• meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
• place decorated cookies on pizza just before serving. garnish with sprinkles.

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.

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.

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.

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.

Dairy-free Coconut Candy Bar Ice Cream

Ingredients

• Servings: 10
• 1 (15 ounce) can cream of coconut
• 1 (13.5 ounce) can coconut milk
• 1 cup unsweetened flaked coconut
• 2 (2 ounce) bars dark chocolate, chopped

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 12 hrs 10 mins


• whisk cream of coconut, coconut milk, and flaked coconut in a bowl. cover and refrigerate for 8 hours or more.
• pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). slowly drizzle chocolate into ice cream what machine is churning. transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Butterfinger Caramel Apples

Ingredients

• Servings: 6
• 6 lollipop or wooden craft sticks*
• 6 tart apples, washed, dried, and stems removed
• 1 (14 ounce) package caramels
• 2 tablespoons water
• 24 pieces nestle® butterfinger® bites candy, chopped

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 1 hr 2 mins


• line tray or baking sheet with wax paper. insert 1 stick into stem end of each apple.
• microwave caramels and water in large, microwave-safe bowl on high (100%) power for 2 minutes; stir. microwave at additional 10- to 20-second intervals, stirring until smooth.
• dip each apple in melted caramel; scrape excess caramel from bottoms. quickly roll bottom half of apples in chopped butterfinger, then place on prepared tray. refrigerate for 45 minutes or until set. store apples in refrigerator in airtight container. apples are best if they are served the same day as they are prepared.

Mint Chocolate Chip Pie

Ingredients

• Servings: 1
• 3 (1.5 ounce) bars milk chocolate candy bar (such as hershey's®)
• 1/4 cup butter
• 2 cups crispy rice cereal (such as rice krispies®)
• 1 quart mint chocolate chip ice cream, softened

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 30 mins


• grease a 9-inch pie dish with butter.
• melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). stir in rice cereal.
• spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. freeze crust until firm, about 15 minutes. spread softened ice cream evenly over crust; freeze until ready to serve.

layered peanut butter brownies

Ingredients

• Servings: 20
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 cups white sugar
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (18 ounce) jar peanut butter
• 1/2 cup butter
• 1/3 cup milk
• 10 large marshmallows
• 1/4 cup unsweetened cocoa powder
• 1 (16 ounce) package confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10x15-inch jellyroll pan.
• melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. remove from heat and cool slightly.
• combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. beat with an electric mixer on medium speed until blended, 1 to 2 minutes. add eggs and vanilla extract; stir until combined. pour batter into prepared jellyroll pan.
• bake in the preheated oven until edges begin to become crisp, about 20 minutes.
• warm peanut butter in microwave for about 2 minutes, stirring once. spread over warm brownies. chill brownies in refrigerator for 30 minutes.
• heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. remove from heat; whisk in 1/4 cup cocoa. gradually stir confectioners' sugar into marshmallow mixture until smooth. spread frosting over peanut butter layer of brownies. chill in refrigerator until set, about 20 minutes.

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.

honey syrup date cake

Ingredients

• Servings: 1
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1 tablespoon grated orange zest
• 1/2 cup dates, pitted and chopped
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 tablespoon cornmeal
• 2 eggs
• 1/3 cup vegetable oil
• 1/3 cup orange juice
• 1/2 cup molasses
• 1/2 cup honey
• 1/3 cup orange juice
• 1 tablespoon butter
• 1 tablespoon orange-flavored liqueur, such as cointreau ® (optional)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• preheat an oven to 375 degrees f (190 degrees c). grease a 9x5 inch loaf pan.
• combine flour, baking powder, baking soda, salt, cinnamon, ginger, and orange zest in a bowl. set aside. combine dates, apricots, raisins, walnuts, and cornmeal in a separate bowl. set aside. beat eggs, vegetable oil, 1/3 cup of orange juice, and molasses in a large bowl. gradually pour the flour mixture into the egg mixture, mixing until just incorporated. fold in the dried fruit mixture; mixing just enough to evenly combine. pour the batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• to prepare the syrup: mix honey, 1/3 cup of orange juice, and butter in a microwave-safe glass or ceramic bowl for 1 minute. stir in the orange-flavored liqueur. poke holes throughout the cake then pour syrup over the cake.

Piereth Pie Ii

Ingredients

• Servings: 1
• 2 (1 ounce) squares unsweetened chocolate
• 1 (9 inch) pie shell, baked
• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1/2 cup slivered almonds
• 2 eggs
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 cup grated semisweet chocolate

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth.
• in a large bowl, cream together the butter and sugar until light and fluffy. stir in nuts and melted chocolate. add the eggs one at a time, beating well with each addition. pour mixture into baked pastry shell and place in refrigerator.
• prepare pudding according to package directions. pour over chocolate layer and return to refrigerator. chill at least 2 hours. before serving, spread whipped topping over pudding layer and sprinkle with grated chocolate.

peanut butter bon-bons

Ingredients

• Servings: 100
• 2 cups peanut butter
• 3/4 cup butter
• 4 1/2 cups confectioners' sugar
• 3 cups crispy rice cereal
• 6 (1 ounce) squares semisweet chocolate, chopped

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• in a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. in a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. roll tablespoonfuls of the mixture into balls and chill.
• in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. dip the peanut butter balls into the chocolate using a toothpick. place waxed paper to set.

Sucre A La Creme

Ingredients

• Servings: 25
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup heavy cream

Recipe

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


• in a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. cook at full power for 10 minutes, stirring twice. let stand for 5 minutes.
• use an electric mixer on low speed to beat the mixture for 4 minutes. pour into a buttered 8 inch square glass baking dish. refrigerate for 1 hour or until firm. cut into squares when set.

Cherry Almond Caramel Apple Explosion

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 cup semisweet chocolate chips
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups dried cherries
• 1 cup sliced almonds

Recipe

• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil. place the chocolate chips into a microwave-safe bowl. heat in the microwave at 30 second intervals, stirring between each until chocolate is melted and smooth. set aside.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• roll apples in mixture of cherries and almonds. place on the aluminum foil. use a spoon to drizzle chocolate over the apples. if the chocolate is too thick, thin by mixing with a little vegetable oil. chill until ready to serve.

Seattle Caramel Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 3 cups trail mix
• 1 cup semisweet chocolate chips

Recipe

• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• spread the trail mix out on a dinner plate. roll the apples in the mixture to coat. place on the aluminum foil and chill.
• put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.

butternut squash casserole

Ingredients

• Servings: 15
• 1 butternut squash
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• topping
• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. cut in half, scoop out seeds and cube. bring a large pot of water to a boil. add squash and cook until tender, about 15 minutes. drain and mash.
• in a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• bake in preheated oven for 45 minutes, or until set.
• in a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. crumble over top of cooked casserole and return to oven to brown.

Raspberry Chocolate Tassies

Ingredients

• Servings: 30
• 30 baked miniature phyllo dough shells
• 1 1/4 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/4 cup whipping cream
• 3 tablespoons seedless raspberry jam
• 8 ghirardelli dark & raspberry squares™ chocolate, cut in quarters*
• fresh red raspberries (optional)

Recipe

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


• bake phyllo shells according to package directions. cool on a wire rack.
• meanwhile, in a medium microwave-safe bowl, combine ghirardelli® 60% cacao bittersweet chocolate baking chips, whipping cream, and raspberry jam. 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.
• spoon the chocolate mixture evenly into the baked phyllo shells. top each with a piece of ghirardelli dark & raspberry squares™ chocolate. let stand at room temperature for 1 hour or until set. enjoy immediately or refrigerate in an airtight container for up to 3 days. if desired, garnish each with a fresh raspberry just before serving.

Dairy-free Coconut Candy Bar Ice Cream

Ingredients

• Servings: 10
• 1 (15 ounce) can cream of coconut
• 1 (13.5 ounce) can coconut milk
• 1 cup unsweetened flaked coconut
• 2 (2 ounce) bars dark chocolate, chopped

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 12 hrs 10 mins


• whisk cream of coconut, coconut milk, and flaked coconut in a bowl. cover and refrigerate for 8 hours or more.
• pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
• melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). slowly drizzle chocolate into ice cream what machine is churning. transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Edible Spiders

Ingredients

• Servings: 24
• 1 cup semisweet chocolate chips
• 1 teaspoon butter
• 24 large marshmallows
• 1 (6 ounce) package chow mein noodles
• 1 (12 ounce) package mini candy-coated chocolate pieces

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• in a microwave-safe bowl, combine chocolate chips and butter. microwave until melted. stir occasionally until chocolate is smooth. pour chocolate into a sealable plastic bag and set aside.
• line a cookie sheet with wax paper. stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. using scissors, cut one corner off the bag of melted chocolate. drizzle over the marshmallow spiders. attach 2 candies to each marshmallow for eyes. chill until chocolate hardens.