Microwave Mississippi Mud Cake Ii

Ingredients

• Servings: 1
• 1 cup margarine
• 1/4 cup unsweetened cocoa powder
• 4 eggs
• 2 cups white sugar
• 1 1/2 cups all-purpose flour
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows
• 4 cups confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 2/3 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 11 mins Ready Time: 31 mins


• in 9x13 inch microwave-safe cake dish, melt the margarine and 1/4 cup cocoa together. stir in the eggs. mix in the 2 cups sugar, flour, nuts and vanilla.
• bake in microwave oven on high, for 11 minutes, rotating dish after 5 minutes. remove from microwave and sprinkle marshmallows on top.
• to make the frosting: in microwave-safe bowl, combine confectioners' sugar, cocoa, and milk. cook in microwave for 2 minutes, stir and pour over cake.

Favorite Banana Blueberry Quick Bread

Ingredients

• Servings: 1
• 1/2 cup fresh blueberries
• 1 5/8 cups all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup chopped pecans
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 cup mashed bananas

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan.
• in a medium bowl, dredge blueberries in 2 tablespoons flour. gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda, and salt.
• in a large bowl, cream shortening. gradually add sugar, beating until light and fluffy. add eggs one at a time, beating well after each addition. stir in mashed banana. add blueberry mixture to creamed mixture, and stir just until moistened. spoon batter into the prepared pan.
• bake for 50 to 55 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf. cool in pan for 10 minutes. remove from pan, and cool completely on a wire rack.

quick and easy huevos rancheros

Ingredients

• Servings: 4
• 8 corn tostada shells
• 1 (16 ounce) can refried beans
• 2 cups shredded cheddar cheese, divided
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1/2 (8 ounce) jar salsa
• 2 cups chopped fresh cilantro, divided
• 1 (15 ounce) can black beans, drained
• 1 tablespoon butter, or as needed
• 8 eggs

Recipe

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


• preheat an oven to 500 degrees f (260 degrees c).
• arrange tostada shells on a baking sheet. spread a layer of refried beans each shell; sprinkle each shell with about 1 tablespoon cheddar cheese.
• combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
• put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
• heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. carefully place each cooked egg atop a tostada shell; sprinkle with remaining cheddar cheese.
• bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
• place each tostada on a plate; top with salsa mixture and cilantro. spoon black beans on the side.

Cheezy Cheezy

Ingredients

• Servings: 5
• 4 cups macaroni
• 1/2 pound shredded cheddar cheese
• 1/2 pound shredded mozzarella cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain and place in a microwave-safe bowl.
• sprinkle the cheddar and mozzarella cheeses over the macaroni, then microwave on medium-high power in 30 second intervals until the cheese has melted. stir to distribute the cheese evenly and serve.

Tex-mex Potatoes

Ingredients

• Servings: 4
• 4 baking potatoes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 large green bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (16 ounce) can chili beans in spicy sauce, undrained
• 1 tablespoon vegetarian worcestershire sauce
• 1/2 teaspoon minced jalapeno peppers
• 1 cup shredded monterey jack cheese

Recipe

• scrub potatoes and prick in several places with toothpick or sharp knife. place on paper towel in microwave and cook at high power for 8 minutes turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. alternately you can bake potatoes in a 400 degrees f (200 degrees c) oven for about 1 hour or until tender
• over medium high, heat oil in a medium skillet. saute onions and bell peppersuntil softened. stir in beans, worcestershire sauce, and jalapeno peppers. reduce heat to low, cover and simmer for 5 to 6 minutes.
• split potatoes and top with bean mixture. sprinkle with cheese.

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.

pudding fudge

Ingredients

• Servings: 1
• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 1/3 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 1 tablespoon butter

Recipe

Preparation Time: 1 min Cook Time: 7 mins Ready Time: 27 mins


• generously butter a small pan.
• combine pudding mix, white sugar, brown sugar and cream in a large microwave-safe bowl; stir well to combine. microwave on high until it boils, about 4 minutes. continue to boil in microwave 3 minutes more. stir in butter and beat until mixture begins to thicken. spread into prepared pan and allow to cool completely 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.

chocolate-covered oreo cookie cake

Ingredients

• Servings: 16
• 1 package (2-layer size) devil's food cake mix
• 4 ounces semi-sweet baking chocolate
• 1/4 cup butter
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 2 cups thawed frozen whipped topping
• 12 oreo cookies, coarsely crushed

Recipe

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


• heat oven to 350 degrees f.
• prepare cake batter and bake in 2 (9-inch) round pans as directed on package. cool cakes in pans 10 minutes. invert wire racks; gently remove pans. cool cakes completely.
• microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. stir until chocolate is completely melted. cool 5 minutes. meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. gently stir in whipped topping and crushed cookies.
• stack cake layers on plate, filling with cream cheese mixture. spread top with chocolate glaze; let stand 10 minutes or until firm. keep refrigerated.

blueberry egg and cheese bagel

Ingredients

• Servings: 1
• 1 blueberry bagel, split
• 1 teaspoon butter
• 1 egg
• salt and pepper to taste
• 1 slice american cheese

Recipe

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


• toast bagel to desired doneness. spread with butter.
• meanwhile, cook egg to desired doneness on a hotplate or in a microwave; salt and pepper to taste.
• to assemble, place the slice of american cheese the cut side of the bottom half of the bagel. place the cooked egg on top of the cheese, and top with the remaining half of bagel.

halloween ghosties

Ingredients

• Servings: 24
• 1 (12 ounce) package white chocolate chips, or as needed
• 24 peanut-shaped peanut butter sandwich cookies
• 48 miniature chocolate chips

Recipe

Preparation Time: 40 mins Ready Time: 1 hr


• place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
• use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. place 2 miniature chocolate chips one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.

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.

microwave bacon brittle

Ingredients

• Servings: 6
• 1/2 pound bacon
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 pinch salt
• 1/2 cup chopped pecans
• 1 tablespoon bacon grease
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. drain the bacon slices on paper towels and reserve 1 tablespoon bacon grease. crumble bacon once drained and slightly cooled.
• line a large baking sheet with parchment paper.
• combine sugar, syrup, and salt in a large microwave-safe bowl. heat in microwave oven until bubbling, about 4 minutes.
• stir bacon, pecans, reserved bacon grease, and vanilla extract through the sugar mixture; heat in microwave oven for 3 minutes more. immediately add baking soda and stir just until foamy.
• working quickly, spread the mixture the prepared baking sheet. let cool until set, about 15 minutes. break into bite-size pieces.

ghirardelli chocolate raspberry cheesecake hearts

Ingredients

• Servings: 12
• crust:
• 1 1/2 cups chocolate graham cracker crumbs
• 1/2 cup ground almonds
• 4 tablespoons white sugar
• 3/4 cup butter, melted
• cheesecake:
• 4 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 4 eggs
• raspberry puree (recipe below)
• 2 cups ghirardelli® 60% cacao bittersweet chocolate chips
• 1/2 cup heavy cream
• raspberry puree:
• 1 (10 ounce) package frozen raspberries
• 4 tablespoons white sugar
• chocolate ganache (optional):
• 8 ounces ghirardelli® 60% cacao bittersweet chocolate chips
• 1/2 cup heavy cream
• additional garnishes (optional):
• fresh raspberries
• 8 ounces white chocolate, melted for drizzling

Recipe

• preheat over to 325 degrees f (165 degrees c).
• crust: in a microwave safe bowl, melt the butter. add the chocolate graham crackers, ground almonds, and sugar and mix until combined. press mixture into the bottom of a 9-inch springform pan and set aside.
• puree: in a saucepan, combine raspberries and sugar. bring to boil, and continue boiling 3-5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds and set aside.
• cheesecake: in a small pot over low heat, bring the whipping cream to just boiling. remove from heat and add the chocolate chips. set aside for 5 minutes and then stir until smooth.
• in a large bowl, mix together cream cheese and 3/4 cup sugar until smooth. beat in eggs, one at a time. remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree. blend until combined. add the melted chocolate to the remaining batter and mix until combined. pour the chocolate cheesecake batter into the pan. very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture. bake for 60 to 75 minutes, or until filling is set. cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.

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.

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.

feta mashed potatoes

Ingredients

• Servings: 4
• 2 pounds red potatoes, each cut into 6 pieces
• 1/2 teaspoon salt
• 6 cloves garlic, peeled
• 1 teaspoon olive oil
• 6 ounces plain fat-free greek yogurt, or more as needed
• 4 ounces crumbled feta cheese
• 1 tablespoon butter

Recipe

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


• place potatoes into a large pot and cover with water and salt; bring to a boil. reduce heat to medium-low and simmer until tender, about 15 minutes. drain and return potatoes to pot over low heat to evaporate any extra water. put potatoes through a potato ricer or mash thoroughly with a potato masher.
• place garlic cloves in a microwave-safe dish; drizzle olive oil over garlic. microwave on high until garlic is fragrant and tender, 1 1/2 to 2 minutes. mix garlic and yogurt into potatoes; add more yogurt as needed. stir feta cheese into mashed potatoes until melted; top with butter to serve.

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.

golf balls

Ingredients

• Servings: 6
• 1 pound confectioners' sugar
• 1 1/2 cups chunky peanut butter
• 1 cup butter
• 2 cups flaked coconut
• 1 cup chopped walnuts
• 1 cup graham cracker crumbs
• 1 1/2 pounds semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 40 mins


• mix sugar, peanut butter, butter, coconut, walnuts, and graham cracker crumbs in a large bowl using hands until thoroughly blended. roll 1 inch balls and place on a baking sheet. chill for 1 hour in the refrigerator.
• 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). do not overheat or chocolate will scorch. dip peanut butter balls into the chocolate until they are completely coated. allow chocolate to harden before serving.

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.

raspberry fudge truffles

Ingredients

• Servings: 3
• 1 cup semisweet chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup crushed vanilla wafers
• 1/2 cup seedless raspberry jam
• 1 cup semisweet chocolate chips

Recipe

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


• microwave 1 cup chocolate chips in a microwave-safe bowl on low in 30-second intervals, stirring after each melting, until chocolate is smooth and warm, 1 to 3 minutes. do not overheat or chocolate will scorch.
• beat cream cheese into melted chocolate until smooth; stir in wafer crumbs and raspberry jam. cover and refrigerate until mixture is semi-firm, about 4 hours.
• roll chocolate-cream cheese mixture into 1-inch balls and place on a baking sheet or platter. freeze until firm, about 1 hour.
• melt remaining 1 cup chocolate chips in the microwave, 1 to 3 minutes, stirring every 30 seconds. dip frozen chocolate balls into melted chocolate; allow chocolate to set before serving.

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!

Patsy's Half-baked Blueberry Pie

Ingredients

• Servings: 8
• 1 refrigerated crust for a 9-inch pie
• 1/2 (8 ounce) package cream cheese
• 2 1/2 cups fresh blueberries
• 3 tablespoons cornstarch
• 1 cup cold water
• 2 1/2 cups fresh blueberries
• 1 cup white sugar
• 1 pinch lemon zest

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• press pie crust dough into a pie pan. poke small holes into dough with a fork.
• bake in the preheated oven until lightly browned, about 15 minutes. cool to room temperature.
• place cream cheese in a small microwave-safe bowl; heat in microwave on high to soften, about 20 seconds.
• spread softened cream cheese in the bottom of cooled crust.
• layer 2 1/2 cups blueberries over the cream cheese.
• whisk cornstarch and cold water in a small bowl until dissolved.
• stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
• pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
• cool pie in refrigerator until set, at least 1 hour.

peanut medley

Ingredients

• Servings: 12
• 1 cup white chocolate chips
• 1 cup candy-coated peanut butter pieces (such as reese's pieces®)
• 2 cups crispy rice cereal (such as rice krispies®)
• 2 cups salted peanuts

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 31 mins


• line a baking sheet with waxed paper.
• place white chocolate chips and candy-coated peanut butter pieces in a microwave-safe bowl; heat in microwave, stirring after each 30 second interval until completely melted, 1 to 2 minutes. stir in rice cereal and peanuts. pour mixture prepared baking sheet. cool completely until hardened; break 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!

meringue mushrooms

Ingredients

• Servings: 36
• 1/2 cup egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 tablespoon unsweetened cocoa powder
• 4 ounces chocolate confectioners' coating

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat the oven to 225 degrees f (110 degrees c). line 2 cookie sheets with parchment paper or aluminum foil.
• in a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. add cream of tartar, salt, and vanilla. continue whipping until the whites hold soft peaks. gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
• place a round tip into a pastry bag, and fill the bag half way with the meringue. to pipe the mushroom caps, squeeze out round mounds of meringue one of the prepared cookie sheets. pull the bag off to the side to avoid making peaks on the top. for the stems, press out a tiny bit of meringue the other sheet, then pull the bag straight up. they should resemble candy kisses. do not worry about making all of the pieces exactly the same. the mushrooms will look more natural if the pieces are different sizes. dust the mushroom caps lightly with cocoa using a small sifter or strainer.
• bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. set aside to cool completely. melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
• poke a small hole in the bottom of a mushroom cap. spread chocolate over the bottom of the cap. dip the tip of a stem in chocolate, and press lightly into the hole. when the chocolate sets, they will hold together. repeat with remaining pieces. store at room temperature in a dry place or tin.

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.

Seeds

Ingredients

• Servings: 1
• 1 cup raw cleaned pumpkin seeds (preferably from a sugar pumpkin)
• 4 cups water
• 4 teaspoons salt
• 1 tablespoon unsalted butter
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1 tablespoon white sugar, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 35 mins


• place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. drain seeds but do not rinse. pat seeds dry with paper towels and spread out a work surface or a baking sheet for 30 minutes to dry.
• preheat oven to 250 degrees f (120 degrees c). line a baking sheet with aluminum foil.
• melt butter in a large microwave-safe bowl until melted, about 1 minute. toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. spread seeds out the prepared baking sheet in a single layer.
• bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. stir several times during baking. sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

paleo spaghetti squash with spinach and bacon cream

Ingredients

• Servings: 4
• 1/2 pound bacon
• 1 tablespoon bacon drippings
• 1 large spaghetti squash, halved and seeded
• 1/4 cup water
• 1 large onion, coarsely chopped
• 1 eggplant, chopped
• 1 clove garlic, minced, or to taste
• 1 teaspoon italian herb blend
• 1 (14 ounce) can coconut milk
• 2 cups fresh spinach leaves
• salt and ground black pepper to taste
• 2 tablespoons nutritional yeast, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble and set aside. leave 1 tablespoon bacon drippings in the skillet.
• place halved and seeded spaghetti squash cut sides down in a large glass baking dish with 1/4 cup water. microwave on high until squash is steaming and tender, 10 to 12 minutes. using a fork, scrape spaghetti squash strands from skin. set aside in a large serving dish and keep warm.
• cook and stir onion and eggplant in remaining bacon drippings in a large skillet over medium heat until the onion turns translucent and eggplant is tender, 8 to 10 minutes. stir in garlic and italian herb blend. add coconut milk, bring to a simmer, and cook until warmed through, 2 to 4 minutes. remove from heat and use an immersion blender to puree the eggplant-coconut mixture until smooth.
• return blended coconut milk sauce to skillet over medium-high heat and stir in crumbled bacon and spinach. simmer, stirring often, until spinach is wilted and sauce is heated through, about 5 minutes. pour sauce over spaghetti squash and sprinkle with nutritional yeast to taste.

best peppermint bark

Ingredients

• Servings: 40
• 12 peppermint candy canes
• 1 (15.5 ounce) package chocolate sandwich cookies (such as oreo®), crushed
• 2/3 cup confectioners' sugar
• 1/2 cup margarine, melted
• 1 (12 ounce) package vanilla-flavored confectioners' candy coating

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 1 hr 45 mins


• line a jelly roll pan with aluminum foil.
• place candy canes into a sturdy resealable plastic bag, place bag atop a folded kitchen towel, and lightly crush the candy canes into small pieces with a hammer.
• combine chocolate cookie crumbs and confectioners' sugar in a bowl, mixing until crumbs are coated; stir melted margarine into cookie crumbs. press the cookie crumb mixture evenly into the bottom of the prepared jelly roll pan.
• heat confectioners' candy coating in a microwave-safe bowl in microwave for 50 seconds on high; stir. continue heating candy for 15-second intervals, stirring each time, until melted, warm, and smooth. spread candy over cookie crumb crust and smooth top with a spatula; let stand about 10 minutes to firm candy layer.
• sprinkle crushed candy canes evenly over the confectioners' coating; let stand about 2 minutes. press pieces lightly into the coating using a piece of waxed paper. freeze peppermint bark until set, about 1 hour. remove from foil and break bark into pieces. store in refrigerator.

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.

Easy Microwave Chilaquiles

Ingredients

• Servings: 4
• 1 3/4 cups enchilada sauce
• 1 (7-1/2 ounce) bag corn tortilla chips
• 2 cups sour cream
• 12 ounces shredded queso asadero (white mexican cheese)

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 17 mins


• cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. arrange a layer of tortilla chips on top. follow with another layer of sauce, then a layer of sour cream. sprinkle cheese over the top. repeat layers to use up all ingredients, finishing with cheese on top.
• cook in the microwave on high for 2 minutes, or until cheese has melted throughout. serve immediately.

Spooky Halloween Eyeballs

Ingredients

• Servings: 30
• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 2 1/2 cups confectioners' sugar, sifted
• 1 tablespoon vanilla extract
• 12 ounces white chocolate, chopped
• 2 tablespoons shortening
• 2 drops blue food coloring
• 1/2 cup miniature semisweet chocolate chips
• red food coloring (optional)

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• beat the peanut butter and butter with an electric mixer in a large bowl until smooth. beat in the sugar and vanilla. cover and refrigerate for 30 minutes. roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. refrigerate for another 30 minutes.
• melt the white chocolate and shortening 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). do not overheat or chocolate will scorch. dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. you can chill them in the refrigerator.
• stir a few drops of blue food coloring into the remaining melted white chocolate. make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." for an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

halloween bloody baked rats

Ingredients

• Servings: 4
• 2 pounds ground beef
• 1/2 onion, chopped
• 1 egg, beaten
• 1 cup dry bread crumbs
• 1 (1.25 ounce) packet meatloaf seasoning mix
• 1 cup cubed cheddar cheese
• 3 (10 ounce) cans tomato sauce
• 1 cup white sugar
• 1 tablespoon worcestershire sauce
• 1 ounce uncooked spaghetti, broken into fourths
• 1/2 carrot, cut into 1/8-inch thick slices
• 1 tablespoon frozen green peas

Recipe

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

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. use your hands to mix until well blended. measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. shape into a point at one end and lengthen the body a bit by rolling between your hands. place your ''rat'' into a shallow baking dish, and continue with the remaining meat. insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
• in a medium bowl, stir together the tomato sauce, sugar and worcestershire sauce. pour over the rats in the dish and cover the dish with a lid or aluminum foil.
• bake for 45 minutes in the preheated oven. uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
• while the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
• carefully transfer the rats to a serving platter so that their delicate tails don't fall off. press peas into the pointy end to make eyes, and insert carrot slices to make ears. spoon some of the tomato sauce around them and serve.

Lemon Asparagus

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• 2 tablespoons vegetable oil
• salt and ground black pepper to taste
• 1/2 cup lemon juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon butter

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• coat asparagus with vegetable and arrange on a baking sheet. season with salt and black pepper to taste.
• roast in preheated oven until lightly browned at the tips, about 15 minutes.
• meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. pour butter mixture over roasted asparagus and toss to coat.

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.

Double Chocolate And Spice Bread Pudding

Ingredients

• Servings: 8
• 6 cups cubed french bread, crusts removed
• 1/4 cup butter, melted
• 1 cup white sugar
• 1/2 cup hershey®'s cocoa powder
• 1/2 cup hershey®'s cinnamon chips
• 1 3/4 cups whole milk
• 1 cup cream
• 50 hershey®'s kisses® milk chocolates
• 2 eggs, beaten
• 1 cup hershey®'s cinnamon chips
• 1/2 cup cream
• 1 cup confectioners' sugar

Recipe

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


• place the bread cubes in a large bowl, and drizzle with melted butter. toss to coat. mix together the sugar and hershey's cocoa powder, sprinkle evenly over the bread cubes, and toss again. mix in 1/2 cup hershey's cinnamon chips. butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
• in a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. remove from heat, add hershey's kisses, and whisk until smooth.
• in a medium bowl, beat eggs until frothy. slowly whisk in chocolate mixture. pour over bread cubes in baking dish. cover, and refrigerate for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
• meanwhile, prepare glaze. place hershey's cinnamon chips and 1/2 cup cream in a microwave-safe measuring cup. microwave, stirring frequently, until the chips are melted. whisk in the confectioners' sugar until the mixture is smooth. drizzle over warm pudding, and serve.

pumpkin cake extraordinaire

Ingredients

• Servings: 1
• 1 cup vegetable oil
• 4 eggs
• 1 1/2 cups pumpkin puree
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 teaspoons ground nutmeg
• 5 teaspoons ground cinnamon
• 3 tablespoons honey
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 10 inch regular or fluted tube pan.
• in a large bowl, beat together oil, eggs, pumpkin and vanilla. in a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. fold flour mixture into pumpkin mixture. pour into prepared pan.
• bake in preheated oven 60 minutes; reduce heat to 350 degrees f (175 degrees c) and bake 15 minutes more, until cake springs back when lightly touched in center. let cool in pan 10 minutes before removing to wire rack to cool completely.
• to make the honey glaze: warm honey in microwave or small saucepan until runny. place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. mix well and brush cooled cake.

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.

Milky Tea

Ingredients

• Servings: 1
• 1 cup milk
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 1 min Cook Time: 2 mins Ready Time: 4 mins


• in a ceramic or glass mug, combine the milk, honey and vanilla. microwave on high for about 1 1/2 minutes. stir.

Mice

Ingredients

• Servings: 20
• 8 ounces chocolate confectioners' coating
• 20 red maraschino cherries with stems
• 3 tablespoons blanched slivered almonds
• 20 milk chocolate candy kisses, unwrapped
• 40 small red decorating candies (dragees) (optional)

Recipe

Preparation Time: 45 mins Ready Time: 1 hr 15 mins


• line a baking sheet with parchment paper.
• chop the confectioners' coating into chunks, and place into a microwave-safe bowl. heat the coating in the microwave oven on high for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. stir well until the chocolate coating is smooth and free of lumps. the coating should be about 95 degrees f (35 degrees c).
• dry the cherries well with paper towels. holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. carefully lay the cherry on its side, so the stem sticks out the side. this will be the tail. before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. repeat with the rest of the cherries. allow the coating to set until firm and cool, about 30 minutes.

White Chocolate Gorp

Ingredients

• Servings: 4
• 2 pounds white chocolate
• 6 cups crispy rice cereal squares, e.g., rice chex ™
• 3 cups toasted oat cereal
• 2 cups thin pretzel sticks
• 2 cups cashews
• 1 (12 ounce) package mini candy-coated chocolate pieces

Recipe

• melt chocolate in a large saucepan over low heat or in microwave until just until soft. stir until melted. combine all the other ingredients in big roaster pan or bowl. stir chocolate into mixture. turn out on waxed paper. of course anything you like can be added or substituted-but this recipe is a great combination!
• combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. stir chocolate into mixture. turn out on waxed paper and let cool.

Chocolate Chocolate Cake

Ingredients

• Servings: 1
• 1 (12 ounce) package semisweet chocolate chips
• 2 tablespoons instant coffee granules
• 5 tablespoons water
• 1/2 cup butter
• 1/2 cup margarine
• 2 cups white sugar
• 6 egg yolks
• 1 cup all-purpose flour
• 6 egg whites
• 1 tablespoon confectioners' sugar, for dusting

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 4 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch springform pan with 3-inch high sides. wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. set aside.
• melt the chocolate chips with the instant coffee granules and water 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). do not overheat or chocolate will scorch. set aside to cool.
• beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. pour in the flour gradually, mixing until just incorporated. fold in the melted chocolate; mixing just enough to evenly combine.
• beat egg whites until foamy in a large glass or metal mixing bowl. continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. pour the batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. sift confectioners' sugar over the top of the cake before serving.

zucchini and soy bean stir fry

Ingredients

• Servings: 4
• 1/3 cup broccoli florets
• 1/3 cup cauliflower florets
• 1/2 cup shelled edamame (green soybeans)
• 1 large carrot, chopped
• 1 tablespoon water
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 zucchini, sliced
• 5 large mushrooms, sliced
• 1 tablespoon finely chopped garlic
• 1 1/2 tablespoons reduced-sodium teriyaki sauce
• 2 tablespoons agave nectar

Recipe

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


• combine broccoli, cauliflower, edamame, carrots, and water in a microwave-safe bowl. cover with plastic wrap and microwave for 1 minute until vegetables are tender. set aside.
• heat olive oil in a skillet over medium heat; add onion. cook and stir until onion is softened and beginning to brown, about 10 minutes.
• stir cooked broccoli, cauliflower, edamame, carrots, zucchini, mushrooms, and garlic into the pan; cook and stir until vegetables are cooked through, about 5 minutes.
• stir in reduced-sodium teriyaki sauce and agave nectar; cook 5 more minutes.

Goof Proof Coconut Curry Chicken

Ingredients

• Servings: 2
• 1 potato, cubed
• 1/2 pound chicken thighs, cut into pieces
• 2 tablespoons vegetable oil
• 1 green bell pepper, seeded and cubed
• 1 small onion, chopped
• 1/2 cup coconut milk
• 5 tablespoons curry sauce
• 1/2 teaspoon salt
• 1 cup water, divided
• 1 teaspoon cornstarch

Recipe

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


• place cubed potatoes in a microwave-safe dish and heat in the microwave on high for 5 minutes.
• heat oil in a large skillet over medium heat. place chicken in oil and cook to brown. then stir in green peppers and onions; cook about 4 minutes. stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.
• mix together cornstarch and 1/4 cup water. stir into skillet, and simmer 10 minutes.

frozen tiramisu

Ingredients

• Servings: 14
• 1/2 cup strong coffee (made from instant is fine)
• 3 tablespoons (dark or light)
• 2 (3 ounce) packages ladyfingers
• 1/2 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
• 4 ounces bittersweet chocolate, coarsely grated
• 1 (8 ounce) container mascarpone cheese
• 3 tablespoons coffee flavored liqueur
• 1 tablespoon sugar
• 1/3 cup half-and-half

Recipe

• mix coffee and . line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. use a pastry brush to paint the spiked coffee the ladyfingers. then line the bottom and sides of the pan with ladyfingers, rounded side out.
• reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
• when ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. slice loaf, drizzle with sauce and sprinkle with chocolate.

New Mexico Green Chile Breakfast Burritos

Ingredients

• Servings: 6
• 4 potatoes, shredded
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (8 ounce) container frozen hatch, new mexico green chile peppers
• 1/2 cup chicken broth
• 12 strips bacon
• 1/3 cup vegetable oil
• 1 tablespoon onion powder
• salt and pepper to taste
• 6 (10 inch) flour tortillas
• butter flavored cooking spray
• 12 extra large eggs, beaten
• 2 cups shredded cheddar cheese

Recipe

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


• place the shredded potatoes in a bowl, cover with water, and set aside. bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on high until crisp, about 1 minute per strip; set aside.
• heat the vegetable oil over medium-high heat in a large skillet. drain the potatoes, and add to the skillet. spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• place the tortillas between two damp paper towels. microwave on high until warm, about 30 seconds.
• spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• lay a tortilla flat in front of you. place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. spoon on a little of the green chile sauce, and sprinkle with cheddar cheese.
• fold the left and right edges into the middle about 1-1/2 to 2 inches. take the bottom edge closest to you with the stuffing and pick it up, pulling it over the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. check to see that the sides are still tucked well. if they aren't slide them in a bit now that you have the filling covered. finish by tucking the bottom flap that you pulled over the filling under the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. let it rest seam-side down, and it will stay nice and tight. repeat with remaining ingredients.

breakfast sandwich heaven

Ingredients

• Servings: 1
• 1/4 cup milk
• 1 egg, beaten
• 1 slice cooked bacon, crumbled
• 1 pinch dried chives
• 1 breakfast sausage patty
• 1 glazed donut, halved
• 1 slice american cheese

Recipe

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


• stir milk, egg, crumbled bacon, and chives together in a 2-cup glass measuring cup.
• cook in microwave oven until the egg mixture is solid in the center, 90 seconds to 2 minutes.
• heat a small skillet over medium heat; cook sausage patty in hot skillet until hot in the center, 2 to 3 minutes per side. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
• sandwich the cooked egg, sausage, and cheese between the donut halves.