sweet & salty no bake peanut butter bars

Ingredients

• Servings: 12
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon pure vanilla extract
• 4 ounces pretzel sticks, crushed
• 2/3 cup creamy peanut butter
• 1 cup confectioners' sugar, sifted
• 3/4 cup ghirardelli 60% cacao bittersweet chocolate baking chips
• 3 tablespoons creamy peanut butter

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• line an 8x8 inch pan with aluminum foil or parchment paper and set aside.
• in a large bowl, stir together butter and vanilla extract. with an electric mixer on low speed, add in the pretzel crumbs, 2/3 cup peanut butter, and confectioners' sugar. mix until thoroughly combined. press mixture into prepared pan to form an even crust layer.
• in a medium microwave-safe bowl, combine ghirardelli® 60% cacao bittersweet chocolate baking chips and peanut butter. 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.
• using an offset spatula spread chocolate mixture over the prepared crust layer. refrigerate bars for at least one hour before cutting into squares or sticks.

lucy's quick tonkatsu sauce

Ingredients

• Servings: 1
• 1/2 cup ketchup
• 2 1/2 tablespoons reduced-sodium soy sauce
• 2 1/2 tablespoons worcestershire sauce
• 1 1/2 tablespoons dry
• 1 1/2 tablespoons white sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 1 hr 6 mins


• combine the ketchup, soy sauce, worcestershire sauce, , sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. stir well with a fork and microwave on high for 1 minute. stir again and set aside.
• let stand for 1 hour to allow the flavors to incorporate.

charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

butterbeer

Ingredients

• Servings: 2
• 2 cups
• 1 teaspoon butter
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• place the in a 2-cup microwave-safe measuring cup, and microwave on high until the soda is hot but not boiling, 1 to 2 minutes. gently stir in the butter to melt, then stir in the brown sugar and cinnamon. don't stir too vigorously to avoid the soda fizzing up. pour the drink into mugs, 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: 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.

Black Bean Breakfast Bowl

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 4 eggs, beaten
• 1 (15 ounce) can black beans, drained and rinsed
• 1 avocado, peeled and sliced
• 1/4 cup salsa
• salt and ground black pepper to taste

Recipe

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


• heat olive oil in a small pan over medium heat. cook and stir eggs until eggs are set, 3 to 5 minutes.
• place black beans in a microwave-safe bowl. heat on high in the microwave until warm, about 1 minute.
• divide warmed black beans between two bowls.
• top each bowl with scrambled eggs, avocado, and salsa. season with salt and black pepper.

'not Nanaimo Bar' Squares

Ingredients

• Servings: 20
• 1/2 cup peanut butter
• 1/2 cup brown sugar
• 1/2 cup corn syrup
• 2 cups cornflakes cereal
• 1 cup crispy rice cereal (such as rice krispies®)
• 2 cups confectioners' sugar
• 2 tablespoons custard powder
• 1/2 cup margarine, melted
• 1 tablespoon warm water, or as needed
• 4 (1 ounce) squares semisweet chocolate, chopped
• 2 tablespoons margarine

Recipe

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


• grease an 8x8-inch square pan.
• cook and stir peanut butter, brown sugar, and corn syrup together in a large pot over medium heat just until warm and well blended, about 3 minutes; remove from heat. stir cornflakes cereal and crispy rice cereal into peanut butter mixture; press cereal mixture evenly into the prepared pan.
• whisk confectioners' sugar and custard powder together in a bowl. whisk 1/2 cup melted margarine gradually into custard mixture. stir warm water into custard mixture to moisten to a spreadable consistency; spread evenly over cereal mixture.
• melt chocolate with remaining 2 tablespoons margarine in a microwave-safe bowl, about 1 minute. pour chocolate mixture over custard layer. refrigerate cookies until chocolate is hardened, about 30 minutes; cut into 1-inch squares.

holiday sweet potato casserole

Ingredients

• Servings: 10
• 2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup whipping cream
• 5 tablespoons butter, chopped and divided
• 3/4 teaspoon salt, divided
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon dried rosemary, crushed
• 1/2 cup pecans, chopped
• 2 tablespoons maple syrup

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f. line a 2-quart rectangular baking dish with reynolds wrap® pan lining paper, parchment side up. no need to grease dish.
• add parsnips and/or carrots to a large microwave-safe bowl. add 1/4 cup water and cover with wax paper. microwave on high for 5 minutes. uncover and add sweet potatoes. cover and microwave 15 minutes more or until tender, stirring once. drain and return vegetables to bowl.
• pour broth and cream into the bowl with vegetables. use a potato masher to mash to desired consistency. stir in 3 tablespoons butter and 1/2 teaspoon salt. transfer to prepared baking dish.
• combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
• bake 20 to 25 minutes or until pecan mixture is just starting to brown.

Southwestern Egg Rolls

Ingredients

• Servings: 5
• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded monterey jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 4 hrs 32 mins


• rub 1 tablespoon vegetable oil over chicken breast. in a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. remove from heat and set aside.
• heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. stir in green onion and red pepper. cook and stir 5 minutes, until tender.
• dice chicken and mix into the pan with onion and red pepper. mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. cook and stir 5 minutes, until well blended and tender. remove from heat and stir in monterey jack cheese so that it melts.
• wrap tortillas with a clean, lightly moist cloth. microwave on high approximately 1 minute, or until hot and pliable.
• spoon even amounts of the mixture into each tortilla. fold ends of tortillas, then roll tightly around mixture. secure with toothpicks. arrange in a medium dish, cover with plastic, and place in the freezer. freeze at least 4 hours.
• in a large, deep skillet, heat oil for deep frying to 375 degrees f (190 degrees c). deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. drain on paper towels 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.

mamita's scallop kabobs with stuffed tomatoes

Ingredients

• Servings: 2
• marinade
• 1 cup orange juice
• 1/2 cup lemon juice
• 1 tablespoon salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon white sugar
• 8 large large scallops
• 2 yellow squash, cut into 4 large chunks
• 2 zucchinis, cut into 4 large chunks
• 1 (8 ounce) package portobello mushroom caps, cut into large chunks
• 4 bamboo skewers, soaked in water for 60 minutes
• 1/2 cup fresh basil
• stuffed tomatoes
• 2 large tomatoes, cored
• 1 (12 ounce) package microwaveable broccoli in cheese sauce
• 1 1/2 cups cooked brown rice
• 1 slice american cheese, cut into 4 strips

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 8 hrs 55 mins


• whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. add scallops, yellow squash, zucchinis, and portobello mushroom to the marinade; toss to coat.
• cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• preheat oven to 400 degrees f (200 degrees c).
• thread a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. repeat so there are two of each item on the skewer; repeat with remaining skewers. sprinkle fresh basil evenly over the skewers.
• carefully remove tomato insides with a spoon; discard tomato insides.
• pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
• stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. place 2 strips american cheese atop the mixture in a crossing pattern.
• cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. remove from oven to a plate; cover with aluminum foil to keep warm.
• reduce oven heat to 350 degrees f (175 degrees c).
• bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. serve with the skewers.

lazy dazy cake ii

Ingredients

• Servings: 1
• 4 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 4 teaspoons butter
• 1/4 cup confectioners' sugar for dusting

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a medium bowl, whip the eggs, sugar, and vanilla until thick and pale. combine the flour, baking powder and salt, stir into the egg mixture by hand. scald the milk and butter in the microwave oven or in a saucepan over medium heat. stir into the batter. pour into the prepared pan.
• bake for 30 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. when cool, dust with confectioners' sugar.

Tweed Squares

Ingredients

• Servings: 12
• cake:
• 2 egg whites
• 1/2 cup unsalted butter
• 2/3 cup white sugar
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup miniature semisweet chocolate chips
• frosting:
• 1/3 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 pinch salt
• topping:
• 3 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch square cake pan.
• beat egg whites in a glass or metal bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
• beat unsalted butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in flour, baking powder, and 1 teaspoon salt. beat milk and 1 teaspoon vanilla extract into flour mixture; fold in beaten egg whites and chocolate chips. spread batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. cool completely in the pan on a wire rack, about 30 minutes.
• beat 1/3 cup butter, confectioners' sugar, egg yolks, 1 teaspoon vanilla extract, and the pinch of salt together with an electric mixer until smooth; spread on the cooled cake.
• melt chocolate squares with 2 tablespoons butter in a microwave-safe bowl, about 30 seconds on high. allow chocolate mixture to cool slightly, then spread chocolate carefully over iced cake. refrigerate cake until chocolate is set, about 30 minutes.

chocolate babka

Ingredients

• Servings: 2
• babka dough
• 3/4 cup milk
• 1/4 cup butter
• 2 cups bread flour
• 2 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1/4 cup white sugar
• 1/4 cup water
• 1 egg
• 3/4 teaspoon salt
• chocolate filling
• 5 (1 ounce) squares semisweet chocolate, finely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup white sugar
• 1/4 cup butter, chilled
• streusel
• 1/4 cup confectioners' sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, chilled
• 1 egg beaten with
• 1 tablespoon water for glaze (optional)

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 3 hrs


• warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
• use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. if the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
• make the chocolate filling and the streusel while the dough is rising. for the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. cut in 1/4 cup chilled butter with a fork. to make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
• when the dough has doubled, punch the dough down and cut it into two equal pieces. loosely shape each piece into a ball. cover the dough with a damp cloth and let it rest for 10 minutes.
• roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. repeat with the second piece of dough. use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• brush the loaves with the egg wash, if desired. sprinkle streusel on top. bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep 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: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Easy Cheesecake Pie

Ingredients

• Servings: 1
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese
• 1 (9 inch) pie shell, baked

Recipe

• take cream cheese out of package, and place in microwave for 30 seconds to soften. in a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth.
• pour filling into pie crust. refrigerate for 3 hours.

Candied Acorn Squash

Ingredients

• Servings: 4
• 1 acorn squash, halved and seeded
• 1/4 cup butter, divided
• 1/4 cup packed brown sugar, divided

Recipe

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


• place both halves of the squash cut side up on a microwave-safe plate or dish. put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half.
• cook for 8 to 10 minutes in the microwave on full power. rotate the squash a couple of times to ensure even cooking. when the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. mash it a little to blend the ingredients. serve in a bowl, or your could even serve it in the shells.

creamy basil jack o' pumpkin

Ingredients

• Servings: 4
• 1/2 teaspoon vegetable oil
• 1/2 white onion, chopped
• 1 tablespoon crushed garlic
• 1/2 teaspoon cracked black pepper
• 4 cups peeled, cubed pumpkin
• 1/2 (8 ounce) package cream cheese, softened
• 2 tablespoons herb mayonnaise
• 1/2 teaspoon basil puree

Recipe

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


• heat oil in a skillet over medium heat; cook and stir onion, garlic, and pepper in hot oil until onion is golden, 10 to 15 minutes. stir pumpkin into onion mixture and cook until pumpkin is tender, 15 to 20 minutes.
• stir cream cheese, mayonnaise, and basil puree together in a microwave-safe bowl; microwave until warmed and smooth, about 1 minute. pour cheese mixture over pumpkin mixture and toss to coat; cook until warmed, about 5 minutes.

Grilled Steak Wraps

Ingredients

• Servings: 6
• 8 ounces sirloin steak or top loin steak
• salt and ground black pepper, to taste
• 2 plums
• olive oil to brush
• 1 (8.4 ounce) package dole® all natural spinach cherry almond bleu salad kit
• 1 dole red onion, sliced thinly into crescents
• 6 (10 inch) multi-grain wraps or tortillas

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• season steak with salt and pepper, to taste. grill steak to desired doneness. cover; let stand 10 minutes. thinly slice steak.
• cut plums in half, remove seed. slice horizontally into 3 slices. brush with oil and grill on each side until tender. cool slightly, cut into chunks.
• combine all ingredients in salad except white balsamic vinaigrette, in large bowl. add plums and onion, toss well. toss with dressing.
• microwave wraps for 35 to 40 seconds, to soften. divide salad mixture and sliced steak among wraps and roll up.

Homemade Crispy Seasoned French Fries

Ingredients

• Servings: 8
• 2 1/2 pounds russet potatoes, peeled
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup water, or as needed
• 1 cup vegetable oil for frying

Recipe

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


• slice potatoes into french fries, and place into cold water so they won't turn brown while you prepare the oil.
• heat oil in a large skillet over medium-high heat. while the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. gradually stir in enough water so that the mixture can be drizzled from a spoon.
• dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. the fries must be placed into the skillet one at a time, or they will clump together. fry until golden brown and crispy. remove and drain on paper towels.

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.

Microwave Macaroni And Cheese

Ingredients

• Servings: 4
• 8 ounces macaroni
• 2 tablespoons butter
• 2 1/2 tablespoons chopped onion
• 16 ounces cubed processed cheese food
• 3/4 cup milk
• salt to taste
• ground black pepper to taste

Recipe

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


• in a large pot with boiling salted water cook the elbow macaroni until al dente. drain and set aside.
• in a 2-quart microwave-safe covered casserole dish, cook the onions and butter or margarine on high for 3 to 4 minutes.
• add the cooked and drained pasta, milk, and cubed cheese and stir. cook for 11 to 12 minutes on high, stirring well after 4, 8, and 11 minutes. the mixture will still be runny at this stage. add salt and pepper to taste.
• let stand for 5-8 minutes before serving. the sauce will thicken as it cools slightly.

grad cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 12 graham crackers
• 1 (16 ounce) container white buttercream frosting
• 1 drop food coloring in school colors, or as desired
• 6 chewy lemon candy squares (such as starburst®), or as needed
• 24 candy-coated milk chocolate pieces (such as m&m's®) in school colors

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• line 24 muffin cups with paper cupcake liners in school colors.
• place white cake mix into a large mixing bowl and beat in water, eggs, and vegetable oil with an electric mixer on low speed just until moistened. turn mixer speed to medium and beat for 2 minutes.
• pour batter into prepared muffin cups, filling them about 2/3 full.
• bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.
• cool cupcakes thoroughly. place cupcakes on a platter with the bottom sides facing up.
• to decorate the cupcakes, break graham crackers in half to make 24 2 1/2-inch squares. place a dab of frosting centered on bottom of each cupcake and stick a square to the frosting to form mortarboard part of a graduation cap.
• place the opened container of frosting into a microwave oven and heat until the frosting is warmed, soft, and workable, about 10 seconds. frosting should be smooth but not runny. color the frosting to your desired shade with food coloring.
• frost the top and sides of the graham cracker squares.
• unwrap lemon candies and place 2 candies a piece of waxed paper. microwave the candies until warm and soft, 5 seconds or as needed.
• roll out the candies on waxed paper to make thin squares of candy. using a sharp knife or small scissors, cut small tassel shapes from each square. when the tassels are made, set them aside and microwave 2 more candies; repeat steps until you have made 24 small candy tassels.
• place a tassel in the center of each graham cracker square. the tassel should hang slightly over the edge of the square.
• dip marked side of a candy-coated chocolate piece into frosting and place the piece the center of the graham cracker square, frosted side up, to cover the end of the candy tassel string.
• refrigerate decorated cupcakes to set the frosting. store covered.

cheddar and pineapple grits

Ingredients

• Servings: 4
• 1/3 cup butter
• 2 tablespoons quick-cooking grits
• 1 (8 ounce) can crushed pineapple
• 1 cup shredded cheddar cheese
• 1/3 cup white sugar, or to taste
• 1/2 sleeve buttery round crackers, crushed

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place butter into a microwave-safe bowl, and microwave until butter is melted, about 1 minute. pour melted butter into a small microwave-safe casserole dish and mix grits, pineapple, and cheddar cheese into melted butter.
• microwave grits mixture on full power until mixture boils and grits are tender, about 4 minutes. sprinkle top with sugar and cracker crumbs.
• bake in the preheated oven until crumbs are lightly toasted, 15 to 20 minutes.

mexican steak torta

Ingredients

• Servings: 4
• 1 pound sirloin steak
• 1 tablespoon garlic salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ground cayenne pepper to taste
• 4 kaiser rolls, split
• 1/4 cup mayonnaise
• 1/2 cup refried beans
• 1 large avocado, thinly sliced
• 1 large tomato, sliced
• 2 cups shredded lettuce
• crumbled cotija cheese (optional)

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate. season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• grill steak on the preheated grill until medium-rare, about 5 minutes per side. remove from heat to a cutting board and cover with foil.
• set a large skillet over medium-high heat. spread both halves of each roll with mayonnaise. brown the rolls, mayonnaise-side down until golden, about 3 minutes. warm the refried bean in a bowl in the microwave, about 1 minute on high, and slice the sirloin steak into thin strips.
• spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. top with cheese, if desired, and close the sandwich with the top of the roll.

Easy Egg White Omelet

Ingredients

• Servings: 4
• cooking spray
• 2 tablespoons chopped onion
• 2 tablespoons chopped green bell pepper
• 2 tablespoons chopped mushrooms
• salt and ground black pepper to taste
• 1 (32 ounce) container refrigerated pasteurized egg white substitute (such as egg beaters whites®)

Recipe

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


• spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. season with salt and black pepper, and pour in the egg whites.
• cook in a microwave oven on high setting for 3 minutes. remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on high. if the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on high. adjust salt and pepper, and serve.

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.

Eggy Doodle Sandwiches

Ingredients

• Servings: 2
• 2 tablespoons butter
• 4 slices texas toast thick-sliced bread
• 4 eggs
• 8 slices american cheese
• 4 slices smoked ham
• salt and pepper to taste

Recipe

Preparation Time: 6 mins Cook Time: 10 mins Ready Time: 16 mins


• melt butter in a large skillet over medium heat. cut a hole in the center of each slice of bread with a round cookie cutter or the rim of a glass. place the bread into the hot skillet, crack one egg into the hole of each slice of bread, break the yolk and cook until the white is mostly opaque. flip the slices of bread over. form sandwich halves by topping each piece of bread with 1 slice of cheese, a slice of ham, then another slice of cheese. season with salt and pepper and cook until the eggs are fully set; remove from the skillet.
• make two sandwiches by putting together the halves. place on a microwave-safe plate and microwave on high until the cheese is fully melted, 30 to 45 seconds.

mocha brownies

Ingredients

• Servings: 36
• 2/3 cup butter
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 3 eggs
• 1 1/2 cups white sugar
• 1/4 cup coffee flavored liqueur
• 2 tablespoons irish cream liqueur
• 2 tablespoons
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). in the microwave or in a metal bowl over a pan of simmering water, melt butter and chocolate, stirring frequently until smooth. remove from heat and set aside to cool.
• in a large bowl, beat eggs and sugar until light and pale, about 5 minutes. fold in the chocolate mixture, coffee liqueur, irish cream liqueur and . combine the flour and baking powder; stir into the chocolate mixture then fold in walnuts. spread the batter evenly into a 9x13 inch pan.
• bake for 25 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan. cool before cutting into squares. frost with a glaze of coffee flavored liqueur and confectioners' sugar or melted chocolate if desired.

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 Garlic Broiled Chicken

Ingredients

• Servings: 6
• 1/2 cup butter
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• 1/4 teaspoon black pepper
• 1 tablespoon dried parsley
• 6 boneless chicken thighs, with skin
• dried parsley, to taste

Recipe

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


• preheat the oven broiler. lightly grease a baking pan.
• in a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. cook 2 minutes on high in the microwave, or until butter is melted.
• arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
• broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. sprinkle with parsley to 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: 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.

moroccan peach roasted chicken

Ingredients

• Servings: 6
• 1/4 cup margarine or butter
• 1/4 cup honey
• 1 teaspoon rose water
• 1 teaspoon salt
• ground black pepper to taste
• 4 pounds bone-in chicken pieces, with skin
• 1 pound fresh peaches, pitted and sliced
• 1 tablespoon white sugar
• 1/2 cup toasted slivered almonds (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat the oven to 425 degrees f (220 degrees c).
• in a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. heat in the microwave until margarine has melted, about 30 seconds. place chicken in a baking dish and pour the margarine mixture over it. stir to coat the chicken completely. place the dish of chicken into the oven.
• cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. reduce the oven temperature to 350 degrees f (175 degrees c). add the peaches to the dish and sprinkle with sugar. continue to roast until chicken is cooked through, about 20 more minutes.
• remove chicken pieces to a serving dish and pour the juices from the pan over them. garnish with slivered almonds.

oatmeal chocolate goodness bars

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 1/2 cups rolled oats
• 2 cups semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a 9x13 inch baking pan with aluminum foil.
• in a medium bowl, cream together the butter, brown sugar and white sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. combine the flour, baking soda, salt and cinnamon; gradually blend into the creamed mixture. stir in the oats. press the dough into the bottom of the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until firm and lightly toasted at the edges. melt chocolate chips in the microwave or in a metal bowl over a pan of simmering water, stirring frequently until smooth. spread over bars. cool completely before cutting into squares.

Bo's Best White German Chocolate Cake

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 (1 ounce) squares white chocolate, chopped
• 1 1/4 cups butter
• 2 1/4 cups white sugar
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 1 1/4 cups buttermilk
• 4 egg yolks
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups white sugar
• 3/4 cup butter
• 1 (7 ounce) package sweetened flaked coconut
• 1 1/2 cups chopped pecans

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 2 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 9-inch baking pans.
• mix flour, baking powder, and salt together in a bowl.
• place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.
• beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. beat in 5 egg yolks, one at a time, until incorporated. stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
• beat the 5 egg whites in a separate bowl 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 into the cake batter. divide batter among the three prepared baking pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.
• whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. remove from heat. stir coconut and pecans into frosting mixture. cool to room temperature.
• place one cake on a serving plate. spread a layer of coconut frosting on top of cake. place second cake on top of frosting layer; spread with a layer of coconut frosting. place last cake on top; frost top and sides of cake with remaining frosting.

Candy Bar Fudge

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 30 individually wrapped caramels, unwrapped
• 1 tablespoon water
• 2 cups salted peanuts
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• grease an 8x8 inch square baking pan.
• in a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. microwave until mixture boils. stir in confectioners' sugar and vanilla extract. pour into prepared pan.
• in a microwave-safe bowl, microwave caramels and water until caramels melt. stir in peanuts. spread mixture over chocolate layer.
• in a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. spread over caramel layer. chill for 2 hours, or until firm.

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.

Cinnamon Mocha Sheet Cake

Ingredients

• Servings: 1
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 1 cup water
• 2 tablespoons instant espresso powder
• 1 cup white sugar
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons strong brewed coffee
• 1/2 teaspoon ground cinnamon
• 1 tablespoon milk, or more as needed
• 2 cups sifted confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 1 hr 48 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10x15-inch jelly roll pan.
• melt 1 cup butter in a saucepan over medium heat. whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. mix until fully incorporated. pour the batter into the prepared baking sheet
• bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. cool the cake in the pan on a wire rack.
• to make the icing, melt 1/4 cup butter in a saucepan or in the microwave. transfer melted butter to a mixing bowl. whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. spread the icing over the cooled cake. for easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

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.

'thyme' For Some Cauliflower

Ingredients

• Servings: 2
• 1/2 head cauliflower, cut into florets
• 1 microwave steaming bag
• 1 tablespoon water
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme, or more to taste
• 1/4 teaspoon garlic-pepper seasoning
• 1 pinch fresh cracked pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 4 mins Ready Time: 11 mins


• put cauliflower florets into the steamer bag; add water. season cauliflower with salt, thyme, garlic-pepper seasoning, and black pepper. seal the bag and shake vigorously to coat florets in seasonings.
• cook in microwave oven on high until cauliflower is tender, 3 1/2 to 4 minutes; let cool 2 minutes before opening bag.

broccoli and cheddar quiche

Ingredients

• Servings: 1
• 1 (9 inch) deep dish prepared pie crust
• 1 teaspoon vegetable oil, or as needed
• 2 cups finely chopped broccoli
• 4 eggs
• 1/2 cup milk
• 1 tablespoon dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. place crust prepared baking sheet.
• bake crust in the preheated oven for 8 minutes.
• place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. whisk eggs, milk, dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. pour mixture into crust and sprinkle quiche with cheddar and parmesan cheeses.
• bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. let stand 10 minutes before cutting.

Curried Microwaved Chicken

Ingredients

• Servings: 6
• 1 apple - peeled, cored, and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 3 teaspoons curry powder
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup heavy cream
• salt and pepper to taste
• 8 chicken thighs, cut into bite size pieces
• 3/4 cup fresh sliced mushrooms
• 1 teaspoon paprika

Recipe

• in a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. stir in the soup, cream and salt and pepper.
• place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. sprinkle the top with paprika.
• cover with wax paper and microwave on at full power for 30 minutes. test to see if chicken is done and tender. if not microwave at full power for another 15 to 20 minutes. checking every 5 minutes or so.

tiger cookies

Ingredients

• Servings: 5
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups crushed sugar-frosted corn flake cereal
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream butter and sugar. add eggs and vanilla; mix until fluffy. sift together flour, baking soda, and salt; stir into butter mixture. stir in the crushed cereal. melt chocolate chips in a bowl over simmering water or in the microwave. swirl melted chocolate gently into dough, leaving big streaks of chocolate.
• drop cookies by heaping teaspoonfuls unprepared cookie sheets. bake in the preheated oven for 10 to 12 minutes. after baking remove from cookie sheets to cool on wire racks.

best rolls ever!

Ingredients

• Servings: 24
• 2 cups water
• 1 cup butter
• 1 cup white sugar
• 2 eggs
• 1/2 cup water
• 1 teaspoon white sugar
• 3 (.25 ounce) packages active dry yeast
• 1 teaspoon salt
• 7 1/2 cups self-rising flour

Recipe

• in a large bowl place 2 cups water and butter or margarine. microwave about 2 minutes.
• in another bowl, mix 1 cup sugar and eggs.
• in a separate cup, microwave 1/2 cup water for 30 seconds. add 1 teaspoon sugar and dissolve yeast in this.
• mix butter water and sugar and eggs mixture together; add salt. mix in yeast water. stir in 7 to 7 1/2 cups flour. mix well and let rise in the refrigerator overnight, covered.
• when ready to use, dump floured surface (do not punch down!) and let warm to room temperature. lightly knead! only work in enough extra flour to handle.
• shape into rolls and place on greased sheet(s). let rest 30 minutes, or until doubled in size.
• bake in a preheated 400 degree f (205 degrees c) oven until tops are golden. brush with oil or butter immediately out of the oven.

sweet and spicy baked chicken

Ingredients

• Servings: 4
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1/2 cup hot pepper jelly
• 1 cup butter

Recipe

• to prepare chicken: remove giblets and set aside for another use. rinse chicken in cold water and pat dry with paper towels. pull front skin down over neck cavity and tuck under chicken. fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
• preheat oven to 400 degrees f (200 degrees c).
• place chicken on rack in roasting pan. season with salt and pepper to taste. melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. melt the remaining 1/2 cup butter or margarine separately.
• bake chicken in preheated oven for 15 minutes. reduce heat to 375 degrees f (190 degrees c) and baste with melted plain butter or margarine. bake for another 30 minutes, basting often with the plain butter or margarine. then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. remove from oven and allow to cool 10 minutes before cutting and serving.

Buttery And Savory Acorn Squash

Ingredients

• Servings: 4
• 2 small acorn squashes - peeled, seeded, and cut into 1-inch cubes
• 6 fresh sage leaves, shredded
• 1/2 cup butter, cut in small pieces
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 17 mins


• put squash in a microwave-safe bowl; add sage. dot squash with butter pieces; season with salt and pepper. cover bowl tightly with plastic wrap.
• cook in microwave oven set on high for 5 minutes. stir squash to coat in melted butter while checking cubes for softness. replace plastic and continue to cook until completely tender, 2 to 4 minutes.

Roasted Mediterranean Chicken

Ingredients

• Servings: 6
• cooking spray
• 8 small red potatoes, halved
• 1 (16 ounce) jar four cheese alfredo sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into large chunks
• 4 roma (plum) tomatoes, quartered
• 4 cloves garlic, peeled
• 1 tablespoon chopped fresh rosemary
• 12 pitted kalamata olives, cut in half

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch baking dish with cooking spray.
• place potatoes into a microwave-safe bowl, and cook in microwave oven on high setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on high. set potatoes aside.
• mix together the alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. arrange the potatoes, tomatoes, and garlic cloves around the chicken. brush the vegetables with the remaining sauce mixture. sprinkle the chicken and vegetables with rosemary and olives.
• bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. an instant-read thermometer inserted into the chicken should read at least 160 degrees f (70 degrees c).

make-ahead all-dressed baked potatoes

Ingredients

• Servings: 4
• 4 (4 ounce) baking potatoes
• 1/4 cup philadelphia dill cream cheese product
• 1/4 cup milk
• 1/4 cup kraft double cheddar shredded cheese
• 2 tablespoons oscar mayer real bacon bits

Recipe

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


• prick potatoes in several places. microwave on high 6 to 8 minutes or until tender, turning over and rearranging after 3 minutes. cool 5 minutes.
• cut thin slice off top of each potato. discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. mash potato flesh. add cream cheese product, milk, cheese and bacon; mix well. spoon into potato shells; wrap individually in foil. refrigerate up to 24 hours.
• heat barbecue to medium heat. unwrap potatoes; place on barbecue grate. grill 15 minutes or until heated through.

sacher torte

Ingredients

• Servings: 1
• cake:
• 4 ounces semi sweet chocolate (chopped)
• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• 2 teaspoons confectioners' sugar
• 6 eggs, separated
• 1/2 cup white sugar
• 2 tablespoons white sugar
• 1 cup cake flour
• filling:
• 1/4 cup water
• 1/4 cup white sugar
• 3 tablespoons dark , divided
• 1 (12 ounce) jar apricot preserves
• 1 tablespoon water
• icing:
• 9 ounces semisweet chocolate, chopped
• 3 ounces heavy cream

Recipe

Cook Time: 1 hr

Ready Time: 5 hrs


• preheat oven to 350 degrees f (175 degrees c). lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. stir frequently until melted, then remove from the heat and let cool slightly.
• beat the butter together with confectioners' sugar until creamy. mix in the melted chocolate, then beat in the egg yolks, one at a time. in a clean bowl, beat egg whites with white sugar until stiff and glossy. fold into chocolate mixture, then fold in cake flour, until incorporated. pour into prepared springform pan, and smooth the top.
• bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. allow cake to cool completely on the base of the pan. when cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• bring 1/4 cup water and sugar to a boil in a small saucepan. when the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons . brush 1/3 of the syrup the cut side of the cake bottom.
• puree the apricot preserves with 1 tablespoon of water until smooth. bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. stir in remaining , then spread 1/3 of the jam mixture the cut side of the cake bottom. place the top of the cake the bottom. brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• to make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. bring the cream to a simmer in a small saucepan, then stir into melted chocolate. cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. cool cake to room temperature, then carefully remove from the cooling rack using a spatula. transfer to a dessert plate and store in the refrigerator. allow cake to come to room temperature before serving.

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.

Cheesy Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of celery soup
• 8 ounces shredded cheddar cheese
• 1 cup croutons

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts in a 9x13 inch baking dish. spread soup over chicken, sprinkle cheese over soup and top with croutons.
• bake at 350 degrees f (175 degrees c) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

wilted kale with bacon and tomatoes

Ingredients

• Servings: 6
• 2 tablespoons parkay® original spread-tub
• 3/4 cup thinly sliced yellow onion
• 8 ounces fresh pre-chopped kale, large stems removed
• 1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
• 1/4 cup water
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 4 slices fully cooked bacon

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 40 mins


• melt parkay in large skillet over medium-high heat. add onion; cook 2 to 3 minutes or until tender. add kale; stir to combine. add undrained tomatoes, water, garlic salt and pepper; stir gently. cover; cook 10 to 15 minutes or until kale is tender, stirring occasionally.
• meanwhile, heat bacon in microwave according to package directions. cut into bite-size pieces. stir bacon into kale mixture before serving.

Spaghetti Tacos

Ingredients

• Servings: 12
• 1 (16 ounce) package angel hair pasta
• 1 (28 ounce) jar spaghetti sauce
• 1 (5.8 ounce) package crisp taco shells
• 1/4 cup grated parmesan cheese

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink.
• return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. cook on high until warmed and crisp, 30 to 45 seconds. fill the warm taco shells with the pasta mixture. sprinkle pasta filling of each shell with about 1 teaspoon of parmesan cheese to 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: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

chow clusters

Ingredients

• Servings: 3
• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 2 (5 ounce) cans chow mein noodles
• 1/2 cup cashew halves

Recipe

• in a heavy saucepan, combine chocolate and butterscotch chips. melt, stirring constantly over low heat.
• remove when melted and add chow mein noodles. add cashews or peanuts. mix quickly to coat dip out tablespoons wax paper. cool. (can also melt chips in the microwave.)

philly chocolate turtles® cheesecake

Ingredients

• Servings: 16
• 1 1/4 cups finely chopped toasted pecans
• 2 tablespoons non-hydrogenated margarine, melted
• 2 tablespoons sugar
• 32 kraft caramels, chopped
• 3 tablespoons milk
• 3 (250 g) packages philadelphia brick cream cheese, softened
• 3/4 cup white sugar
• 3 eggs
• 1 (8 ounce) package bakers semi-sweet chocolate, melted, cooled slightly
• 1/2 cup pecan halves, toasted

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 5 hrs 10 mins


• heat oven to 350 degrees f. cover bottom of 9 inch springform pan with parchment paper. combine chopped pecans, margarine and 2 tablespoon sugar; press bottom of pan. microwave caramels and milk in microwaveable bowl on medium 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. spread over crust to within 1 inch of edge; cool.
• beat cream cheese and remaining sugar with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. stir in chocolate; pour over caramel layer.
• bake 45 to 50 minutes or until centre is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. refrigerate 4 hours. sprinkle with pecans halves just before serving.

quick eggplant parmesan

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 small eggplant, cut into 3/4 inch thick slices
• 1 cup dried bread crumbs, seasoned
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup spaghetti sauce
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons grated parmesan cheese

Recipe

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


• in a small bowl beat the egg and water together. place the bread crumbs in shallow dish. dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
• heat oil in a large skillet over medium-high heat until hot. add eggplant slices and reduce heat to medium. cook for 3 to 4 minutes per side or until golden brown and tender. sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
• while eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. cover with plastic wrap and cook at high power for 2 minutes or until heated through.
• top eggplant with sauce and parmesan cheese and serve.

stuffed acorn squash supreme

Ingredients

• Servings: 4
• 1 (6 ounce) package broccoli and cheese flavored rice mix
• 1 pound turkey breakfast sausage
• 1 medium acorn squash, halved and seeded
• 1/2 cup chopped apple
• 2 teaspoons crushed coriander seed
• 1/2 cup shredded monterey jack cheese

Recipe

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


• prepare rice mix according to package directions; cover, and set aside.
• place squash halves cut side down a plate. cook the squash in a microwave oven for 5 minutes on high, until tender but firm.
• in a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
• in a large bowl, mix together the prepared rice, sausage, apple, and coriander. stuff each squash half with the mixture.
• cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. remove plastic, and top stuffed squash with cheese. continue to cook until cheese is melted, about 1 minute.

Chocolate-y Iced Mocha

Ingredients

• Servings: 1
• 1 1/4 cups cold coffee, divided
• 1 envelope low-calorie hot cocoa mix
• ice cubes, or as needed
• 1/2 cup unsweetened almond milk
• 2 tablespoons sugar-free chocolate syrup, or more to taste

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• heat 1/4 cup coffee in microwave in a mug until warmed, about 30 seconds. stir cocoa mix into the coffee until dissolved.
• fill a large glass with ice cubes. pour 1 cup cold coffee and almond milk over the ice cubes; stir the cocoa mixture and chocolate syrup into the coffee and almond milk.

Mom's Baby Berry Pies

Ingredients

• Servings: 4
• 1 1/4 cups white sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon, divided
• 5 cups frozen mixed berries
• 1 1/2 tablespoons lemon juice
• 1 (15 ounce) package pastry for a 9-inch pie crust
• 2 tablespoons butter, softened, divided

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c). set out four ramekins measuring 4 inches across the tops.
• combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. place the mixed berries in a bowl. sprinkle the mixture over the berries and toss gently to coat. sprinkle lemon juice over the berries.
• cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. cut out four 4-inch circles of dough using the ramekins as a guide.
• pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. reserve the remaining berry mixture.
• dot each filled ramekin with butter, and top with the pie crusts. cut four slits in each crust. place the ramekins on a baking sheet.
• bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
• mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. microwave for 1 minute to make a berry sauce; stir. serve the pies with the berry sauce.

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.

instant chocolate covered bunnies (on a stick)

Ingredients

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

Recipe

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


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