World Best Food Recipes in Microwave: 08/26/16

Friday, August 26, 2016

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:

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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.

Reuben Rollups

Ingredients

Servings: 8
8 (12 inch) flour tortillas
1 cup russian-style salad dressing
2 pounds prepared coleslaw
2 cups chopped cooked corned beef
2 cups shredded swiss cheese

Recipe

Preparation Time:

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warm tortillas in microwave to soften; keep covered with a damp towel.
spread one side of each tortilla with 2 tablespoons russian-style salad dressing. arrange equal amounts of the cole slaw in the center of each tortilla. sprinkle equal amounts corned beef over the cole slaw. top with equal amounts of swiss cheese. tightly roll tortillas around the fillings. chill in the refrigerator until serving.

mansaka

Ingredients

Servings: 6
1 tablespoon shortening
1 1/2 pounds ground beef
2 cups sliced onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1 (4 ounce) can mushrooms, drained
1 (15 ounce) can tomato sauce
4 potatoes, thinly sliced
1 cup shredded swiss cheese

Recipe

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melt the shortening in a large skillet over medium-high heat. add the ground beef, and cook, stirring to crumble, until evenly browned. mix in the onion and garlic; cook until tender. drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat.
meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done.
preheat the oven to 350 degrees f (175 degrees c). in the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. spread half of the meat sauce over them, then sprinkle with half of the cheese. repeat the layers ending with cheese on top.
bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned.

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:

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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 Pinwheels

Ingredients

Servings: 4
1/2 cup butter
3/4 cup white sugar
2 teaspoons vanilla extract
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (1 ounce) square semisweet chocolate

Recipe

cream the butter or margarine with the sugar and vanilla until light and fluffy. beat in the egg.
melt chocolate chips over a double boiler or in a bowl in a microwave oven. stir until smooth. let cool. sift the flour, baking powder and salt together. add flour mixture to the creamed mixture and stir well. divide dough in half. to one half add the melted chocolate and stir until well combined.
to make pinwheels: on waxed paper roll out each half of the dough into 12x10 inch rectangle. brush one layer with milk and place the other layer on top. peel off waxed paper and roll up like a jelly roll. chill dough thoroughly.
to make half and half: make two rolls, 2 inches thick. one plain and one chocolate. wrap in waxed paper and chill. cut each roll in half lengthwise. brush cut edges with milk. press plain and chocolate halves together to make rolls. wrap in waxed paper and chill again.
slice cookies thinly and bake in a preheated 375 degrees f (190 degrees c) oven for 8 to 10 minutes

grilled asian chicken

Ingredients

Servings: 4
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

Recipe

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in a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. heat in microwave on medium for 1 minute, then stir. heat again for 30 seconds, watching closely to prevent boiling.
place chicken breasts in a shallow dish. pour soy sauce mixture over, and set aside to marinate for 15 minutes.
preheat a grill for medium-high heat. drain marinade from chicken into a small saucepan. bring to a boil, and simmer over medium heat for 5 minutes. set aside for basting.
lightly oil the grill grate. cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. baste frequently with remaining marinade. chicken will turn a beautiful golden brown.

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:

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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.

Orange Pecan Cookies

Ingredients

Servings: 36
1 3/4 cups all-purpose flour
1 cup finely chopped pecans
3/4 cup butter, softened
1/2 cup confectioners' sugar
2 tablespoons grated orange zest, divided
1/2 teaspoon vanilla extract
1/2 teaspoon freshly squeezed orange juice
1/2 cup semi-sweet chocolate chips

Recipe

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preheat the oven to 325 degrees f (165 degrees c). stir together the flour and pecans; set aside.
in a large bowl, cream together the butter and confectioners' sugar until light and fluffy. beat in 1 tablespoon of orange zest, vanilla and orange juice. stir in the flour and nuts until well blended. roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
bake for 20 to 25 minutes, or until the edges are just starting to brown. cool for about 10 minutes, then transfer to wire racks to cool completely.
place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. heat for 1 minute, then stir. continue heating and stirring at 20 second intervals until smooth.
dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

neapolitan cheesecake

Ingredients

Servings: 1
crumb crust:
1 cup chocolate cookie crumbs
3 tablespoons butter, melted
vanilla-white chocolate filling:
2 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
bittersweet chocolate filling:
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/4 teaspoon vanilla
2 ounces bittersweet chocolate, chopped
strawberry filling:
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon strawberry extract
1/3 cup strawberries, mashed

Recipe

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preheat the oven to 350 degrees f (175 degrees c). in a small bowl, mix together the chocolate cookie crumbs and melted butter. press into the bottom of a 9 inch springform pan. bake for 8 minutes; cool on wire rack.
for the vanilla-white chocolate filling: melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. in a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. mix in 1 egg and 1/2 teaspoon of vanilla until blended. mix white chocolate into the batter and set aside.
for the dark chocolate filling: melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. in another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. mix in 1 egg and 1/4 teaspoon of vanilla until blended. stir in melted chocolate.
for the strawberry filling: in a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
preheat the oven to 400 degrees f (200 degrees c).
pour the white-chocolate vanilla cheesecake batter into the prepared crust. layer with the dark chocolate and strawberry batters (see cook's notes).
bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees f (150 degrees c), and continue baking for 50 minutes, or until center is nearly set when jiggled.
remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. refrigerate until chilled before removing from the pan.

Yuma Dip Sandwiches

Ingredients

Servings: 6
3 pounds top round roast
1 (16 ounce) bottle italian-style salad dressing
1 onion, thinly sliced
8 ounces fresh mushrooms, sliced
4 tablespoons butter
2 (1 pound) loaves french bread
1 pound processed cheese food (eg. velveeta), cubed
1 cup salsa
1/4 cup chopped jalapeno stuffed green olives

Recipe

Preparation Time:

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place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
when meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
in a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. set aside.
broil the meat for 5 to 7 minutes per side for medium rare. remove from oven and slice thinly against the grain. place slices evenly on the bread and cover with the onion mixture.
in a microwave-safe bowl, combine the cheese, salsa and olives. microwave for 3 to 4 minutes on high, or until the cheese is melted. stir well and serve with the sandwiches.

Rhubarb Pie

Ingredients

Servings: 1
1 egg
1 1/2 cups white sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
3 cups chopped rhubarb
1 recipe pastry for a 9 inch double crust pie

Recipe

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preheat oven to 350 degrees f (175 degrees c).
stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
place one of the pie shells in the bottom of a 9 inch pie plate. pour pie filling into shell; dot with butter. put top crust over filling and cut slits into crust.
bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.

Chocolate Covered Peppermint Patties

Ingredients

Servings: 4
1 cup mashed potatoes
1 teaspoon salt
2 tablespoons melted butter
2 teaspoons peppermint extract
8 cups confectioners' sugar
8 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

Recipe

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in a large bowl, mix together the potatoes, salt, butter, and peppermint extract. gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
knead slightly, and roll into cherry-size balls. flatten balls to form patties. arrange on sheets of wax paper, and allow to dry overnight.
place chocolate and shortening in a microwave-safe bowl. heat in microwave, stirring occasionally, until melted and smooth. dip patties in melted chocolate, and let cool on wax paper.

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

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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.

easy butter fingers candy

Ingredients

Servings: 24
1 pound
1 (18 ounce) jar crunchy peanut butter
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable shortening, or more if needed

Recipe

Preparation Time:

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line a 9x13-inch pan with parchment paper.
place in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until is warm, melted, and smooth.
stir peanut butter into melted until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. heat the chocolate, stirring constantly, until just warm, melted, and smooth. spread warm chocolate over the peanut candy. chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

Feta And Beet Stacked Appetizer

Ingredients

Servings: 8
2 large fresh beets
1/2 cup tarragon vinegar
1/4 cup lemon juice (optional)
1/2 cup feta cheese
1/2 cup chopped walnuts

Recipe

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bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. cool, peel, and slice 1/3 inch thick. place slices in a bowl with the tarragon vinegar, and marinate 15 minutes.
place a few beet slices on a microwave-safe dish, reserving vinegar. sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. repeat, building the stacks as high as you like.
place stacks in the microwave, and cook 40 to 60 seconds on medium. cool slightly before serving.

Chocolate Meringue Frosting

Ingredients

Servings: 4
2 cups butter
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
12 (1 ounce) squares semi-sweet chocolate

Recipe

cream the butter until light and fluffy.
in a large bowl, beat the egg whites to soft peaks. add the sugar gradually to the egg whites, beating all the while. add in the whipped butter. the frosting may clump at this point if the butter is at all chilled. don't worry, it just means that the frosting will require more beating. beat until smooth.
melt the chocolate in a double boiler or the microwave. cool slightly; the chocolate should still be fairly warm. beat into the butter frosting.

Chocolate Butterschnapps Cake

Ingredients

Servings: 1
3 (1 ounce) squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 1/3 cups white sugar
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butterscotch schnapps, divided
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/4 cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur

Recipe

melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool.
in a large bowl, beat eggs well. gradually add sugar, and beat until fluffy. add cooled chocolate mixture slowly; mix well. stir in 1/4 cup schnapps, almond extract, and vanilla. briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. mix only to combine. stir in chips with spatula. divide batter into two greased and floured, 8 inch, round cake pans.
bake at 350 degrees f (175 degrees c) for 20 to 25 minutes, or until the cake tests done. cool for 10 minutes in the pans.
meanwhile, bring the cream to a boil in a medium saucepan. remove from heat, and stir in 12 ounces chocolate chips. cover, and let stand 10 minutes. remove lid, and stir in amaretto.
remove layers from pans. brush with remaining schnapps. place one layer on a serving plate. pour 1/3 of the glaze over the layer, and then place the second layer over the first. pour remaining glaze over the whole cake. decorate with slivered almonds.

Mexican Cheese Dip

Ingredients

Servings: 10
1 pound processed american cheese, cubed
1/2 pound fresh, ground spicy lamb sausage
1 (12 ounce) package frozen chopped broccoli
1 (10 ounce) can diced tomatoes and green chiles

Recipe

Preparation Time:

Ready Time:

place processed cheese spread in a microwave-safe bowl. microwave on high in 2 minute increments (stirring at each pause) until the cheese spread is melted.
while the processed cheese spread is melting, brown sausage in a small skillet. drain well.
place broccoli in a microwave-safe bowl, cover, and microwave on high for 5 minutes.
in a large mixing bowl, combine melted cheese, sausage, broccoli, and diced tomatoes. stir well before serving.

chocolate decadence

Ingredients

Servings: 6
6 ounces semisweet chocolate, chopped
5 tablespoons butter, room temperature
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

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preheat oven to 425 degrees f (220 degrees c).
butter six ramekins or custard cups. melt chocolate and butter slowly: you can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. stir until completely smooth.
in a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. stir vanilla and salt gently into beaten eggs. fold half of egg mixture into chocolate mixture, mix well. then fold remainder of egg mixture into chocolate mixture. pour chocolate and egg mixture into prepared ramekins.
line a roasting pan with a damp kitchen towel. place ramekins on towel, inside roasting pan. butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the ramekins. bake 5 minutes, then remove foil and bake 10 minutes more. remove ramekins from water carefully. let cool on wire rack for at least 3 hours. cakes will firm up as they cool. unmold each room-temperature ramekin a dessert plate, garnish and serve. refrigerate unused portions.

Doreen's Ham Slices On The Grill

Ingredients

Servings: 4
1 cup packed brown sugar
1/4 cup lemon juice
1/3 cup prepared horseradish
2 slices ham

Recipe

Preparation Time:

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preheat an outdoor grill for high heat and lightly oil grate.
in a small bowl, mix brown sugar, lemon juice and prepared horseradish.
heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
score both sides of ham slices. place on the prepared grill. baste continuously with the brown sugar mixture while grilling. grill 6 to 8 minutes per side, or to desired doneness.

cornmeal bacon waffles with cheese sauce

Ingredients

Servings: 6
2 eggs
1 3/4 cups milk
1/4 cup vegetable oil
1 cup all-purpose flour
1 cup cornmeal
2 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 pound thinly sliced bacon
1 (1 pound) loaf processed cheese, cubed
1/4 cup milk, or as needed

Recipe

Preparation Time:

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preheat your waffle iron.
in a small bowl, mix together the eggs, milk and oil. in a larger bowl, stir together the flour, cornmeal, baking powder, sugar and salt. make a well in the center, and pour in the milk mixture. stir until well blended.
pour 1/4 cup batter the heated waffle iron. amount may be different for different irons. place a strip of raw bacon over the batter across each section of the waffle iron. close the lid, and cook until steam is no longer coming out, and the waffle is golden brown.
for the cheese sauce, melt processed cheese in a bowl in the microwave. gradually stir in milk until you reach your desired thickness. drizzle cheese sauce over waffles before serving.

White Berry Pie

Ingredients

Servings: 1
5 ounces white chocolate, chopped
1 (3 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 cup whipped cream
1 quart fresh strawberries, hulled
1 (9 inch) graham cracker crust

Recipe

Preparation Time:

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place 4 ounces of the white chocolate in a microwave-safe dish. cook for 1 minute in the microwave, stir, and continue to heat and stir at 15 second intervals until the chocolate is smooth. set aside to cool slightly.
in a medium bowl, cream together the cream cheese and confectioners' sugar until light and fluffy. stir in the melted chocolate, then fold in the whipped cream. spread the mixture evenly in the bottom of the pie crust. place the berries, point side up in the chocolate mixture.
melt the remaining chocolate, starting at 15 second intervals, in the microwave. drizzle over the berries. chill for at least 2 hours before serving.

cheesy green beans

Ingredients

Servings: 10
10 slices bacon
2 (16 ounce) packages frozen cut green beans
1 cup water
1 pound sliced fresh mushrooms
3/4 cup chopped onion
3/4 teaspoon ground black pepper
1 (16 ounce) jar processed cheese sauce

Recipe

Preparation Time:

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place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside. reserve 1/4 cup of bacon drippings in the skillet.
place green beans and water in a medium saucepan, and bring to a boil. reduce heat, cover, and simmer 6 minutes, or until tender but crisp; drain.
place mushrooms and onion into the skillet with the reserved bacon drippings. cook and stir over medium-high heat for 10 minutes; drain. reserving 2 tablespoons for topping, mix the crumbled bacon into the skillet. stir in the green beans. season with pepper, and transfer to a 2 quart baking dish.
melt the cheese sauce in the microwave, and pour over the green bean mixture. sprinkle with reserved bacon, and serve.

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:

Ready Time:

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.

Daddy's Popcorn

Ingredients

Servings: 4
1/4 cup vegetable oil
3 tablespoons margarine
1/2 cup unpopped popcorn
1/2 teaspoon seasoned salt, or to taste

Recipe

Preparation Time:

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start by cutting a paper grocery sack in half. this will serve as a makeshift serving bowl and it will absorb excess oil.
in a 2 quart pot, combine the oil, margarine and popcorn. set over high heat, and constantly shake the pan back and forth. after the first kernel of corn pops, place the lid on the pot, and continue shaking. when the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
pour into the paper sack and season with half of the seasoned salt. shake the paper sack to distribute the salt. taste before adding more so you don't make it too salty. you can always add more salt.

delmonico potatoes

Ingredients

Servings: 8
1 (2 pound) package frozen hash brown potatoes, thawed
1 (8 ounce) package cubed processed cheese food
2 cups half-and-half
1/2 cup butter

Recipe

preheat oven to 350 degrees f (175 degrees c).
place frozen potatoes in a 13 x 9 inch baking dish.
in a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. when melted, blend in the cream. pour mixture over frozen potatoes, and cover pan with foil.
bake for 1 hour. remove foil, and bake 15 minutes more.

Microwave Gluten-free Fluffy Sponge Cake

Ingredients

Servings: 2
2 eggs
2 tablespoons white sugar
1 tablespoon baking powder
1 tablespoon quinoa flour
1 tablespoon sorghum flour
1 tablespoon millet flour
1 tablespoon olive oil
1 tablespoon peanut butter, or more to taste
1 1/2 teaspoons butter
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

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Ready Time:

generously butter the inside of a large, microwave-safe cereal bowl. whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

roasted potato and garlic salad

Ingredients

Servings: 6
8 red potatoes - unpeeled, scrubbed and cubed
2 red bell peppers
2 medium heads garlic
1/2 cup olive oil
salt and pepper to taste
1/3 cup balsamic vinegar
1/3 cup olive oil
1 teaspoon dried oregano

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
place 1/2 cup of olive oil in a large bowl. toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
pass the red peppers through the bowl of oil, making sure they are evenly coated. place on a separate baking sheet.
cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. place on the baking sheet with the red peppers. sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
check the potatoes: they should be soft, brown and crispy. if not, return them to the oven for an additional 10 minutes or until they are done. the peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (this will loosen their skins.)
take the peppers out of the bag, remove their skins and seeds and chop them up. add to the bowl with the potatoes and stir to mix.
turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. pour the dressing the potatoes and peppers and toss to coat. season to taste with additional salt and pepper. best when served warm or at room temperature. to prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Caramel Snack Mix

Ingredients

Servings: 15
1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 275 degrees f (135 degrees c). spray a large roasting pan with non-stick cooking spray.
in a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. place the mixture in the microwave and cook 2 minutes, or until butter melts.
place the cereal, pecans and almonds into the prepared roasting pan. pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
bake for 1 hour, stirring every 15 minutes.
as the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

peppermint brittle

Ingredients

Servings: 2
2 pounds white chocolate
30 small peppermint candy canes

Recipe

Preparation Time:

Cook Time:

Ready Time:

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:

Ready Time:

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.

coffee liqueur raisin cookies

Ingredients

Servings: 7
1 1/2 cups raisins
1/2 cup coffee flavored liqueur
1 cup shortening
2 cups packed brown sugar
3 eggs
1/2 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
1 cup chopped walnuts (optional)
1 cup white chocolate chips (optional)

Recipe

Preparation Time:

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place raisins in a small bowl, and add coffee flavored liqueur. heat in the microwave for approximately 2 minutes, or until hot. set aside to cool (overnight is great). drain, and reserve liquid.
preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a large bowl, cream together shortening and brown sugar. beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. stir in oats. mix in the walnuts and white chocolate chips, if desired. drop by rounded spoonfuls prepared cookie sheets.
bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kid-friendly Taco-burritos

Ingredients

Servings: 8
1 (17.5 ounce) package burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
1 (4.5 ounce) can sliced black olives, drained
6 torn lettuce leaves
1 ripe avocado, sliced
1 (16 ounce) can refried beans
2 teaspoons dried onion flakes
1/2 teaspoon dried, minced garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon dried oregano
2 teaspoons water
1 (16 ounce) package shredded cheddar cheese
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

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in a large serving dish, arrange green onions. diced tomato, sliced olives, lettuce and avocado. set aside.
empty the can of refried beans into a microwave-safe bowl. season with onion flakes, garlic, salt, cumin, chili powder and oregano. stir in water, cover, and cook in microwave, on high, for about 2 minutes.
take a tortilla and spread a thin layer of beans on half of it. sprinkle on the cheese, and whatever toppings you would like. spread sour cream over the other half of the tortilla.
fold the tortilla in half, and then into quarters, and serve.

asparagus casserole i

Ingredients

Servings: 6
1 pound fresh asparagus
5 hard cooked eggs, chopped
2 cups diced ham
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup shredded cheddar cheese
2 tablespoons tapioca
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup evaporated milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. in a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. pour mixture into baking dish and stir together with asparagus, ham and eggs.
bake at 375 degrees f (190 degrees c) for 25 to 35 minutes or until cooked through. let stand 5 minutes before serving.

cherry-pistachio bark

Ingredients

Servings: 3
1 1/4 cups dried cherries
2 tablespoons water
2 (11 ounce) packages white chocolate chips
4 (3 ounce) bars vanilla-flavored candy coating
1 1/4 cups chopped pistachio nuts

Recipe

Preparation Time:

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in a small glass bowl, microwave cherries with water on high for 2 minutes; drain, and set aside.
in a separate microwave-safe bowl, microwave chocolate chips and candy coating together until melted and smooth, stirring occasionally. stir in cherries and chopped pistachios, and spread into a wax paper-lined 15x10 inch pan. chill for 1 hour, or until firm.
cut into 1 inch squares, and enjoy. store unused portion in an air-tight container.

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:

Ready Time:

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.

Quick Oatmeal Pancakes

Ingredients

Servings: 3
1 cup milk
2/3 cup quick-cooking oats
2/3 cup all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 eggs
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/4 cup milk, or more as needed
2 teaspoons butter, or as needed

Recipe

Preparation Time:

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place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. stir in the oats.
mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. mix oat mixture and egg mixture with flour mixture; stir to combine.
heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. cook pancakes until appear on top layer, about 5 minutes. flip and cook other side until evenly browned, about 5 more minutes.

gourmet caramel apples

Ingredients

Servings: 5
5 large granny smith apples
wooden craft sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
7 ounces chocolate candy bar, broken into pieces
2 tablespoons shortening, divided
1 cup colored candy coating melts

Recipe

Preparation Time:

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bring a large pot of water to a boil. dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. wipe dry, and set aside to cool. insert sticks into the apples through the cores.
line a baking sheet with waxed paper and coat with cooking spray. place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
hold apples by the stick, and dip into the caramel to coat. set on waxed paper; refrigerate for about 15 minutes to set.
heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. dip apples into the chocolate to cover the layer of caramel. return to the waxed paper to set.
melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. use a fork or wooden stick to flick colored designs your apples for a finishing touch. refrigerate until set, overnight is even better.

candied yams casserole with pecans

Ingredients

Servings: 1
yams:
1 (40 ounce) can cut yams, drained
1 cup white sugar
1/2 cup whole milk
1/2 cup salted butter, softened
2 eggs, beaten
topping:
1 1/2 cups brown sugar
1 cup chopped pecans
1/2 cup salted butter, softened
1/2 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. pour the yam mixture into the prepared baking dish.
mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
bake in preheated oven until golden brown, about 30 minutes.

ultimate double chocolate cookies

Ingredients

Servings: 3
1 pound semisweet chocolate, chopped
2 cups all-purpose flour
1/2 cup dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter
1 1/2 cups packed brown sugar
1/2 cup white sugar
4 eggs
2 teaspoons instant coffee granules
2 teaspoons vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. sift together flour, cocoa, baking powder, and salt; set aside.
in a medium bowl, cream butter with white sugar and brown sugar until smooth. beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. stir in melted chocolate. using a wooden spoon, stir in the dry ingredients just until everything comes together. cover, and let stand for 35 minutes so the chocolate can set up.
preheat the oven to 350 degrees f (175 degrees c). line two cookie sheets with parchment paper. roll dough into walnut sized balls, or drop by rounded tablespoonfuls the prepared cookie sheets, leaving 2 inches between cookies.
bake for 8 to 10 minutes in the preheated oven. cookies will be set, but the centers will still be very soft because of the chocolate. allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Rhubarb Pie

Ingredients

Servings: 1
1 egg
1 1/2 cups white sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
3 cups chopped rhubarb
1 recipe pastry for a 9 inch double crust pie

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
place one of the pie shells in the bottom of a 9 inch pie plate. pour pie filling into shell; dot with butter. put top crust over filling and cut slits into crust.
bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.

impressed myself chicken

Ingredients

Servings: 6
1 pound sliced bacon
1 (8 ounce) package dry bread stuffing mix
6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
ground black pepper to taste
garlic powder to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c). cook bacon in the microwave, or in a large skillet until about halfway done. set aside.
prepare the stuffing mix according to package directions. do not bake. place the bacon on a clean flat surface. arrange sets of three slices with two going across, and one up and down.
place a piece of chicken on top. separate the stuffing into 6 portions, and shape each one into a log. place one in the center of each piece of chicken. pull chicken around the stuffing to cover, bringing the bacon around with it. secure with string or toothpicks. season with pepper and garlic powder. place the chicken bundles in a roasting pan, and cover loosely with aluminum foil.
bake for 30 minutes in the preheated oven. remove the foil, and cook until bacon is crisp and chicken is no longer pink, about 10 more minutes. serve as is or with gravy.

Shrimp Etouffee Ii

Ingredients

Servings: 6
1/4 cup margarine
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves minced garlic
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
1/4 teaspoon hot pepper sauce to taste
1/4 teaspoon cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. heat on high settings for 8 to 9 minutes.
stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. heat on high setting for 5 minutes. stir and cook for another 5 minutes until mixture thickens. serve over white rice.