Sweet And Salty Caramel Apples

Ingredients

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

Recipe

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

Festive Jell-o Popcorn Balls

Ingredients

• Servings: 16
• 1/4 cup butter or margarine
• 1 (10.5 ounce) bag jet-puffed miniature marshmallows
• 1 (3 ounce) package jell-o gelatin, any flavor
• 12 cups plain popped popcorn

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• microwave butter and marshmallows in large microwaveable bowl on high 1-1/2 to 2 min. or until marshmallows are puffed. stir in gelatin mix until well blended.
• add to popcorn in large bowl; toss to coat.
• shape into 16 balls with greased or moistened hands.

Double Flavor Fudge

Ingredients

• Servings: 1
• 2 cups semisweet chocolate chips
• 1 (11 ounce) package butterscotch chips
• 2 (14 ounce) cans sweetened condensed milk
• salt to taste
• 1 1/2 teaspoons vanilla extract

Recipe

• line one 9x13 inch pan with aluminum foil sprayed with non-stick spray.
• in a microwave safe bowl, combine the chocolate chips, butterscotch or peanut butter chips, condensed milk and salt.
• microwave on high for 2 minutes. remove, stir, and heat on high for 1 to 2 minutes longer. remove and stir until all chips are melted.
• add vanilla and mix well; pour into prepared pan. chill in refrigerator overnight, or until set. remove foil, slice and serve.

Cranberry Nut Stuffing

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 cup chopped celery
• 1 cup chopped onion
• 1 (1 pound) loaf french bread, torn into small pieces
• 1 tablespoon rubbed sage, or to taste
• 2 egg whites, beaten
• 1/2 cup frozen cranberries, chopped
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds (optional)
• 1/2 cup chopped pecans (optional)
• 1 (14.5 ounce) can chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• melt butter in a large skillet over medium heat. cook celery in butter until almost tender. add onions, and cook until lightly browned and tender. set aside.
• place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
• use this to stuff a turkey, or transfer to a 9x13 inch baking dish.

Chocolate Pound Cake

Ingredients

• Servings: 1
• 2 tablespoons sugar
• 8 (1 ounce) squares chocolate
• 1 cup butter
• 2 cups sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1 (1 ounce) square semisweet chocolate
• 4 (1 ounce) squares chocolate, melted

Recipe

• preheat oven to 350 degrees (175 degrees c). grease one 10 inch bundt pan. sprinkle 2 tablespoons of sugar in the bundt pan.
• chop four squares of the chocolate and melted 4 of the others. set aside.
• in a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. add eggs, one at a time, beating well after each addition. stir in extracts and the melted chocolate.
• combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. beat just until combined.
• pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped chocolate. repeat. pour remaining batter on top.
• bake at 350 degrees f (175 degrees c) for 55 to 60 minutes or until a knife inserted near the center comes out clean. melt chocolate in the top of two double boilers or in bowls in the microwave. stir until smooth. set aside to cool.
• let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. once cool place cake on a serving dish and drizzle with melted and semisweet chocolate. garnish with strawberries, if desired.

Oven Fried Okra

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen cut okra
• butter flavored cooking spray
• 1/4 cup yellow cornmeal
• 1/4 cup panko bread crumbs
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat an oven to 375 degrees f (190 degrees c). place a baking rack on top of a baking sheet or sheet pan.
• cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. drain and cool on paper towels, about 5 to 10 minutes. spray generously with butter flavored cooking spray. add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. place the okra into the bag and shake to coat the okra with the cornmeal mixture.
• remove the okra from the bag and spread it on the prepared baking rack. bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

Microwave Popcorn

Ingredients

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

Recipe

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


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

Microwave Corn On The Cob

Ingredients

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

Recipe

Cook Time: 5 mins Ready Time: 5 mins


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

Tex-mex Potatoes

Ingredients

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

Recipe

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

Cake Balls

Ingredients

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

Recipe

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


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

Peppermint Brittle

Ingredients

• Servings: 2
• 2 pounds 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 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 chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Peanut Butter Bars I

Ingredients

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

Recipe

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


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

Cake Balls

Ingredients

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

Recipe

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


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

Chocolate Truffle Cookies

Ingredients

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

Recipe

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


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

Cake Balls

Ingredients

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

Recipe

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


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

Summer Chickpea Salad

Ingredients

• Servings: 6
• 2 (19 ounce) cans chickpeas (garbanzos), drained and rinsed
• 1 pint small cherry tomatoes, halved
• 3 tablespoons finely shredded basil leaves
• 1/2 cup crumbled goat-milk feta cheese
• 2 tablespoons honey
• 3 large cloves garlic, minced
• 3 tablespoons red wine vinegar
• 3 tablespoons cider vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 1 hr 16 mins


• toss chickpeas, tomatoes, feta cheese, and basil together in a large mixing bowl.
• put honey in a small glass bowl; heat in microwave 30 seconds. stir garlic, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.
• cover the mixing bowl with plastic wrap. refrigerate salad for 1 hour before serving.

Chocolate Eclair

Ingredients

• Servings: 1
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 cup confectioners' sugar
• 3 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package graham crackers
• 1 (16 ounce) container chocolate frosting

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a large bowl, combine pudding mix and confectioners' sugar. whisk in milk until mixture is smooth, then gradually fold in whipped topping.
• place a layer of graham crackers in the bottom of a 9x13 inch pan. spread 1/3 of pudding mixture over crackers. cover pudding with another layer of graham crackers. continue layering until pudding mixture is gone. cover last pudding layer with another layer of graham crackers.
• remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, until frosting is pourable (about 1 minute). spread frosting evenly over top layer of graham crackers. refrigerate 24 hours before serving.

Peppermint Brittle

Ingredients

• Servings: 2
• 2 pounds 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 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 chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Peppermint Brittle

Ingredients

• Servings: 2
• 2 pounds 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 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 chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Peppermint Brittle

Ingredients

• Servings: 2
• 2 pounds 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 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 chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Chocolate Truffle Cookies

Ingredients

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

Recipe

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


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

Fried Onion Rings

Ingredients

• Servings: 12
• 1 quart vegetable oil for frying
• 1 cup all-purpose flour
• 1 cup beer
• 1 pinch salt
• 1 pinch ground black pepper
• 4 onions, peeled and sliced into rings

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a large, deep skillet, heat oil to 365 degrees f (180 degrees c).
• in a medium bowl, combine flour, beer, salt, and pepper. mix until smooth. dredge onion slices in the batter, until evenly coated. deep fry in the hot oil until golden brown. 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.

Grilled Italian Zucchini

Ingredients

• Servings: 12
• 2 zucchini, cut lengthwise into 1/4 inch slices
• 1 (8 ounce) bottle italian-style salad dressing
• 3 ounces shredded cheddar cheese
• 3 ounces shredded pepper jack cheese
• 1/8 teaspoon italian-style seasoning
• 1 tablespoon freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 6 hrs 30 mins


• place zucchini in a medium bowl with italian-style salad dressing. cover, and marinate in the refrigerator approximately 6 hours.
• preheat an outdoor grill for high heat, and lightly oil grate.
• grill zucchini slices about 2 minutes per side, until browned and tender.
• arrange grilled zucchini slices on a medium serving platter. sprinkle with cheddar cheese, pepper jack cheese and italian-style seasoning. microwave on high 90 seconds, or until cheeses are melted. sprinkle with parmesan cheese, and serve hot.

Microwave Corn On The Cob

Ingredients

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

Recipe

Cook Time: 5 mins Ready Time: 5 mins


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

Grilled Italian Zucchini

Ingredients

• Servings: 12
• 2 zucchini, cut lengthwise into 1/4 inch slices
• 1 (8 ounce) bottle italian-style salad dressing
• 3 ounces shredded cheddar cheese
• 3 ounces shredded pepper jack cheese
• 1/8 teaspoon italian-style seasoning
• 1 tablespoon freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 6 hrs 30 mins


• place zucchini in a medium bowl with italian-style salad dressing. cover, and marinate in the refrigerator approximately 6 hours.
• preheat an outdoor grill for high heat, and lightly oil grate.
• grill zucchini slices about 2 minutes per side, until browned and tender.
• arrange grilled zucchini slices on a medium serving platter. sprinkle with cheddar cheese, pepper jack cheese and italian-style seasoning. microwave on high 90 seconds, or until cheeses are melted. sprinkle with parmesan cheese, and serve hot.

Microwave Popcorn

Ingredients

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

Recipe

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


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

Fried Onion Rings

Ingredients

• Servings: 12
• 1 quart vegetable oil for frying
• 1 cup all-purpose flour
• 1 cup beer
• 1 pinch salt
• 1 pinch ground black pepper
• 4 onions, peeled and sliced into rings

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a large, deep skillet, heat oil to 365 degrees f (180 degrees c).
• in a medium bowl, combine flour, beer, salt, and pepper. mix until smooth. dredge onion slices in the batter, until evenly coated. deep fry in the hot oil until golden brown. drain on paper towels.

Chocolate Truffle Cookies

Ingredients

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

Recipe

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


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

Microwave Popcorn

Ingredients

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

Recipe

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


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

Microwave Corn On The Cob

Ingredients

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

Recipe

Cook Time: 5 mins Ready Time: 5 mins


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

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.

Melted Snowman Cookie

Ingredients

• Servings: 12
• sugar cookie:
• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• decorations:
• 12 large marshmallows
• 3 cups confectioners' sugar
• 1/4 cup water
• 1/2 cup chocolate chips
• 1 drop red food coloring, or as desired
• 1 drop yellow food coloring, or as desired

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat butter in a bowl using an electric mixer until fluffy, about 2 minutes. beat sugar, baking powder, and salt into butter until just combined. beat egg, milk, and vanilla extract into butter-sugar mixture; add flour and mix until dough is just combined. cover bowl with plastic wrap and refrigerate until dough is slightly chilled, about 10 minutes.
• scoop dough into balls slightly larger than golf balls; flatten into cookies. arrange cookies on a baking sheet.
• bake in the preheated oven until edges are golden brown, 10 to 20 minutes. cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely, at least 30 minutes.
• butter a microwave-safe plate. place marshmallows on the prepared plate.
• microwave marshmallows until slightly puffed, 10 to 15 seconds. gently press marshmallows until bottoms slightly ooze.
• whisk confectioners' sugar and water together in a bowl until icing is slightly thicker than drizzle-consistency. pour icing over cookies so it runs over the edges, reserving about 1 tablespoon.
• melt chocolate chips in a microwave-safe glass or ceramic bowl, about 30 seconds. pour melted chocolate into a piping bag with a small tip or a plastic bag with a corner snipped.
• press 1 marshmallow close to an edge of each cookie to be the snowman's head. draw 'stick arms' onto the icing using the melted chocolate.
• divide the reserved 1 tablespoon icing into 2 small bowls. mix red food coloring into 1 of the bowls and orange food coloring into the other bowl. decorate the snowmen with scarves or ties using the red icing and yellow icing.

Chocolate Truffle Cookies

Ingredients

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

Recipe

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


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

Cake Balls

Ingredients

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

Recipe

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


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

Strawberry Cheese Pie

Ingredients

• Servings: 1
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons shortening
• 2 tablespoons butter
• 3 tablespoons cold water
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• 1/2 teaspoon almond extract
• 1/4 cup chopped almonds
• 4 cups fresh strawberries, halved
• 1/4 cup currant jelly

Recipe

• combine flour and salt in medium bowl. cut in shortening and butter until all the flour is blended to form pea-sized crumbs. sprinkle with water one tablespoon at a time. toss lightly with a fork until dough forms a ball. chill dough 15 to 30 minutes.
• roll dough between two sheets of wax paper into an 11 inch circle. remove top sheet of wax paper and lay into 9 inch pie pan. prick bottom and sides of pie shell thoroughly to prevent shrinkage.
• bake at 425 degrees f (220 degrees c) for 10 to 15 minutes or until lightly browned. cool to room temperature.
• combine cream cheese and confectioner 's sugar in medium bowl. beat with electric mixer at medium speed until smooth. beat in vanilla and almond extracts. fold in whipped cream and almonds by hand until well mixed. pour into cooled crust. refrigerate until firm.
• decorate pie with strawberries fully or just around the edge. heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. refrigerate until serving.

Chocolate Truffle Cookies

Ingredients

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

Recipe

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


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

Peppermint Brittle

Ingredients

• Servings: 2
• 2 pounds 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 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 chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Chocolate Strawberry Cake

Ingredients

• Servings: 16
• 3 1/2 cups all-purpose flour
• 2 1/4 cups sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup shortening
• 4 egg whites
• 3/4 cup milk
• 3/4 cup strawberry syrup
• 1 1/2 teaspoons vanilla extract
• 2 (1 ounce) squares semi-sweet baking chocolate (such as baker's®)
• 2 (8 ounce) packages cream cheese (such as philadelphia®), softened
• 1/3 cup sugar
• 2 1/2 cups whipped topping (such as cool whip®)
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup crushed chocolate sandwich cookies (such as oreo®) (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour three round 9-inch baking pans.
• sift flour, 2 1/4 cup sugar, baking powder, and salt together in a bowl; cut shortening into flour mixture until fine crumbs are formed.
• beat egg whites, milk, strawberry syrup, and vanilla extract into flour mixture with an electric mixer on low for 1 minute; increase to high until smooth and blended, about 2 more minutes, scraping the sides of the bowl frequently.
• pour batter into prepared baking pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
• place chocolate in a small microwave-safe bowl; heat on high in microwave until melted, about 1 minute. stir chocolate until smooth.
• beat cream cheese and 1/3 cup sugar in a large bowl with an electric mixer on high until combined, 1 minute; stir chocolate into mixture until well mixed.
• gently fold whipped topping, pudding mix, and chocolate sandwich cookies into cream cheese mixture to form the filling.
• spread about 1/3 filling on top of one cake. place second cake atop filling layer. repeat with a filling layer, the third cake, and a final layer of filling on top.

Favorite Banana Blueberry Quick Bread

Ingredients

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

Recipe

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

Lip-smacking Popcorn Concoction

Ingredients

• Servings: 20
• 2 envelopes microwave popcorn without butter, popped
• 4 cups corn cereal puffs (e.g. kix™)
• 1 (10.5 ounce) bag extruded corn chips (e.g. fritos™)
• 2 (2.25 ounce) packages blanched slivered almonds
• 2 cups thin pretzel sticks
• 1 pound vanilla flavored confectioners' coating

Recipe

Preparation Time: 20 mins Cook Time: 3 mins Ready Time: 23 mins


• cover a large flat surface with waxed paper. in a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
• melt the confectioners' coating in a glass bowl in the microwave for 1 minute. continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
• pour melted coating over the cereal mixture. it's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (a second person can be useful here - one to pour, one to mix.) once everything is coated, spread the mixture out onto waxed paper in a thin layer. let stand for about 1/2 hour, or until coating is dry. transfer to a bowl to serve, or store in an airtight container.

Strawberry Cheese Pie

Ingredients

• Servings: 1
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons shortening
• 2 tablespoons butter
• 3 tablespoons cold water
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• 1/2 teaspoon almond extract
• 1/4 cup chopped almonds
• 4 cups fresh strawberries, halved
• 1/4 cup currant jelly

Recipe

• combine flour and salt in medium bowl. cut in shortening and butter until all the flour is blended to form pea-sized crumbs. sprinkle with water one tablespoon at a time. toss lightly with a fork until dough forms a ball. chill dough 15 to 30 minutes.
• roll dough between two sheets of wax paper into an 11 inch circle. remove top sheet of wax paper and lay into 9 inch pie pan. prick bottom and sides of pie shell thoroughly to prevent shrinkage.
• bake at 425 degrees f (220 degrees c) for 10 to 15 minutes or until lightly browned. cool to room temperature.
• combine cream cheese and confectioner 's sugar in medium bowl. beat with electric mixer at medium speed until smooth. beat in vanilla and almond extracts. fold in whipped cream and almonds by hand until well mixed. pour into cooled crust. refrigerate until firm.
• decorate pie with strawberries fully or just around the edge. heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. refrigerate until serving.

Favorite Banana Blueberry Quick Bread

Ingredients

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

Recipe

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

Melted Snowman Cookie

Ingredients

• Servings: 12
• sugar cookie:
• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• decorations:
• 12 large marshmallows
• 3 cups confectioners' sugar
• 1/4 cup water
• 1/2 cup chocolate chips
• 1 drop red food coloring, or as desired
• 1 drop yellow food coloring, or as desired

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat butter in a bowl using an electric mixer until fluffy, about 2 minutes. beat sugar, baking powder, and salt into butter until just combined. beat egg, milk, and vanilla extract into butter-sugar mixture; add flour and mix until dough is just combined. cover bowl with plastic wrap and refrigerate until dough is slightly chilled, about 10 minutes.
• scoop dough into balls slightly larger than golf balls; flatten into cookies. arrange cookies on a baking sheet.
• bake in the preheated oven until edges are golden brown, 10 to 20 minutes. cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely, at least 30 minutes.
• butter a microwave-safe plate. place marshmallows on the prepared plate.
• microwave marshmallows until slightly puffed, 10 to 15 seconds. gently press marshmallows until bottoms slightly ooze.
• whisk confectioners' sugar and water together in a bowl until icing is slightly thicker than drizzle-consistency. pour icing over cookies so it runs over the edges, reserving about 1 tablespoon.
• melt chocolate chips in a microwave-safe glass or ceramic bowl, about 30 seconds. pour melted chocolate into a piping bag with a small tip or a plastic bag with a corner snipped.
• press 1 marshmallow close to an edge of each cookie to be the snowman's head. draw 'stick arms' onto the icing using the melted chocolate.
• divide the reserved 1 tablespoon icing into 2 small bowls. mix red food coloring into 1 of the bowls and orange food coloring into the other bowl. decorate the snowmen with scarves or ties using the red icing and yellow icing.

Peppermint Brittle

Ingredients

• Servings: 2
• 2 pounds 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 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 chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Lip-smacking Popcorn Concoction

Ingredients

• Servings: 20
• 2 envelopes microwave popcorn without butter, popped
• 4 cups corn cereal puffs (e.g. kix™)
• 1 (10.5 ounce) bag extruded corn chips (e.g. fritos™)
• 2 (2.25 ounce) packages blanched slivered almonds
• 2 cups thin pretzel sticks
• 1 pound vanilla flavored confectioners' coating

Recipe

Preparation Time: 20 mins Cook Time: 3 mins Ready Time: 23 mins


• cover a large flat surface with waxed paper. in a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
• melt the confectioners' coating in a glass bowl in the microwave for 1 minute. continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
• pour melted coating over the cereal mixture. it's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (a second person can be useful here - one to pour, one to mix.) once everything is coated, spread the mixture out onto waxed paper in a thin layer. let stand for about 1/2 hour, or until coating is dry. transfer to a bowl to serve, or store in an airtight container.

Microwave Corn On The Cob

Ingredients

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

Recipe

Cook Time: 5 mins Ready Time: 5 mins


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

Cake Balls

Ingredients

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

Recipe

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


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

Cake Balls

Ingredients

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

Recipe

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


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

Microwave Corn On The Cob

Ingredients

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

Recipe

Cook Time: 5 mins Ready Time: 5 mins


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

Savory Summer Squash With Bacon

Ingredients

• Servings: 4
• 3 slices bacon, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 sweet onion, chopped
• 2 pounds yellow squash, cut into bite-size pieces
• 4 pickled artichoke hearts, chopped
• 2 tablespoons capers with liquid, or more to taste
• 1/2 teaspoon crushed fresh rosemary leaves
• salt to taste
• ground pepper to taste

Recipe

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


• place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. cook in microwave on high until some grease is absorbed, about 30 seconds.
• transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
• mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. add artichoke hearts; cook until heated through, 2 to 3 minutes. add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. season with salt and pepper.

Microwave Popcorn

Ingredients

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

Recipe

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


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

Chocolate Butter Tarts

Ingredients

• Servings: 12
• 12 (3 inch) unbaked tart shells
• 4 (1 ounce) squares unsweetened baking chocolate (such as baker's®), divided
• 3/4 cup lightly packed brown sugar
• 1/4 cup corn syrup
• 1 egg
• 2 tablespoons butter, softened
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 pinch salt

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). place tart shells on a baking sheet.
• chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
• whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
• bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. remove from the oven to cool.
• melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). drizzle chocolate over cooled tarts.

Peanut Butter Bars I

Ingredients

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

Recipe

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


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

Chocolate Butter Tarts

Ingredients

• Servings: 12
• 12 (3 inch) unbaked tart shells
• 4 (1 ounce) squares unsweetened baking chocolate (such as baker's®), divided
• 3/4 cup lightly packed brown sugar
• 1/4 cup corn syrup
• 1 egg
• 2 tablespoons butter, softened
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1 pinch salt

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). place tart shells on a baking sheet.
• chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
• whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
• bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. remove from the oven to cool.
• melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). drizzle chocolate over cooled tarts.

Savory Summer Squash With Bacon

Ingredients

• Servings: 4
• 3 slices bacon, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 sweet onion, chopped
• 2 pounds yellow squash, cut into bite-size pieces
• 4 pickled artichoke hearts, chopped
• 2 tablespoons capers with liquid, or more to taste
• 1/2 teaspoon crushed fresh rosemary leaves
• salt to taste
• ground pepper to taste

Recipe

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


• place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. cook in microwave on high until some grease is absorbed, about 30 seconds.
• transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
• mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. add artichoke hearts; cook until heated through, 2 to 3 minutes. add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. season with salt and pepper.

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.

Lip-smacking Popcorn Concoction

Ingredients

• Servings: 20
• 2 envelopes microwave popcorn without butter, popped
• 4 cups corn cereal puffs (e.g. kix™)
• 1 (10.5 ounce) bag extruded corn chips (e.g. fritos™)
• 2 (2.25 ounce) packages blanched slivered almonds
• 2 cups thin pretzel sticks
• 1 pound vanilla flavored confectioners' coating

Recipe

Preparation Time: 20 mins Cook Time: 3 mins Ready Time: 23 mins


• cover a large flat surface with waxed paper. in a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
• melt the confectioners' coating in a glass bowl in the microwave for 1 minute. continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
• pour melted coating over the cereal mixture. it's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (a second person can be useful here - one to pour, one to mix.) once everything is coated, spread the mixture out onto waxed paper in a thin layer. let stand for about 1/2 hour, or until coating is dry. transfer to a bowl to serve, or store in an airtight 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: 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.

Chicken And Rice Burritos

Ingredients

• Servings: 2
• 1 container minute® ready to serve brown rice
• 1/4 cup salsa
• 1/2 cup cooked, diced chicken
• 1/4 cup shredded cheddar cheese
• 2 whole wheat tortillas
• 1/4 cup chopped fresh cilantro leaves (optional)
• 2 tablespoons sour cream (optional)

Recipe

• heat rice according to package directions.
• in a medium microwave safe bowl, combine salsa and chicken.
• microwave on high for 1 minute.
• stir in cheese and rice.
• divide mixture onto tortillas.
• top with cilantro and sour cream, if desired.

Frozen Tiramisu

Ingredients

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

Recipe

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

Donauwellen

Ingredients

• Servings: 20
• for the cake:
• 1 1/8 cups butter, room temperature
• 1 cup sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon milk
• 1 (20 ounce) can pitted sour cherries
• for the custard:
• 3 tablespoons cornstarch
• 1/2 cup sugar
• 2 cups milk
• 1 1/2 teaspoons vanilla extract
• for the topping:
• 1 1/3 cups semisweet chocolate chips
• 2 tablespoons vegetable oil

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
• in a large bowl, cream together the butter and 1 cup sugar using an electric mixer. mix in the eggs one at a time, then stir in the vanilla. combine the flour, salt, and baking soda; quickly fold into the egg mixture.
• spread 2/3 of the batter in the bottom of the prepared baking sheet. stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. spread evenly over the vanilla layer. pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
• bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. let cool.
• in a small bowl, whisk together the cornstarch and 1/2 cup sugar. heat the milk in a small saucepan just until hot but not boiling. whisk in the cornstarch mixture, and bring the mixture to a boil. simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. remove from heat and stir in the vanilla. spread the thickened custard over the surface of the cake and refrigerate overnight.
• for the chocolate topping, place the chocolate chips in a microwave-safe bowl. heat at 30 second intervals, stirring each time, until just melted and smooth. stir in the oil. working quickly, spread the chocolate over the chilled custard layer. if you like, you can use the tines of a fork or a cake comb to make "waves." when the chocolate is set, cut the donauwellen into about 20 squares to serve.

Chocolate Buttercream Frosting

Ingredients

• Servings: 32
• 3 ounces dark chocolate
• 1 cup butter, room temperature
• 1/2 cup unsweetened cocoa powder
• 1/4 cup strong brewed coffee, room temperature, divided
• 3 1/2 cups confectioners' sugar, sifted

Recipe

Preparation Time: 10 mins Ready Time: 15 mins


• melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. cool melted chocolate to room temperature, about 5 minutes.
• beat butter in a bowl using an electric mixer until light and fluffy; add cocoa powder and beat until well combined. mix 1 tablespoon coffee into creamed butter mixture; add melted chocolate and mix well.
• beat confectioners' sugar, 1 cup at a time, into creamed butter mixture, mixing well before each addition until frosting is smooth. add remaining coffee, 1 tablespoon at a time, until desired consistency is reached.

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


• 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.

Beach Goers' Wraps

Ingredients

• Servings: 4
• 2 peaches
• 1/2 mango
• 6 slices fresh or canned dole® pineapple
• olive oil for brushing
• 2 teaspoons raspberry vinegar
• 1/4 teaspoon salt
• ground black pepper, to taste
• 1 (13 ounce) package dole all natural endless summer™ kit
• 4 (10 inch) wraps or tortillas

Recipe

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


• cut peaches in half, remove seed. cut into 1/4-inch slices. cut mango half into 1/2-inch slices. brush peaches, mango and pineapple slices with oil and grill on each side until tender. cool slightly, cut into chunks. toss fruit with raspberry vinegar, salt and pepper, to taste.
• combine all ingredients in salad kit except summer vinaigrette, in large bowl. add fruit chunks, toss well. toss with dressing.
• heat wraps in microwave for 30 seconds. lay out wraps and divide salad filling equally. fold over one end and wrap sides over filling.

Mint Buttercream Frosting With Dark Chocolate Glaze

Ingredients

• Servings: 3
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 1/8 teaspoon salt
• 1 teaspoon mint extract
• 4 tablespoons milk
• 2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons butter

Recipe

• in a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. blend extract, 2 tablespoons milk, and remaining sugar into mixture. gradually stir remaining milk into frosting until desired spreading consistency is reached.
• melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. double this glaze if desired.
• frost cake. pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. pour the glaze over the top of the cake. chill until glaze has set.

Black Bottom Pie Ii

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 cups milk
• 2 eggs, separated
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 2 1/2 tablespoons rum
• 1 (1 ounce) square unsweetened chocolate
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar

Recipe

• soften gelatin in cold water. melt chocolate chips in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool.
• combine 1/2 cup sugar, cornstarch, and salt in a saucepan. blend together milk and egg yolks, stir into sugar mix. cook over medium heat, stirring constantly, just until mixture boils. remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. stir softened gelatin into remaining hot custard mix. stir in rum. place pan in a bowl of ice water, or refrigerate. stir occasionally, until mixture mounds slightly when dropped from spoon. combine chocolate & the reserved custard mix. pour into baked pie shell.
• stir softened gelatin into remaining hot custard mix. stir in rum. place pan in a bowl of ice water, or refrigerate. stir occasionally, until mixture mounds slightly when dropped from spoon.
• beat egg whites and cream of tartar until foamy. beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. do not underbeat. fold in chilled custard. spread over chocolate mixture. chill at least 3 hours or until set.

Peppermint Brittle

Ingredients

• Servings: 2
• 2 pounds 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 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 chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Sloppy Jo-chos

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 (15 ounce) can sloppy joe sauce
• 1 (15 ounce) jar nacho cheese dip
• 1 (13.5 ounce) package corn tortilla chips

Recipe

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


• place the ground beef into a skillet over medium heat. cook, stirring to crumble, until no longer pink. drain off fat and stir sloppy joe sauce into the beef. warm the nacho cheese dip in the microwave until liquid.
• pile the tortilla chips onto a serving platter. spoon the ground beef over them and pour the cheese sauce over the top. serve immediately.

Chocolate Truffle Cookies

Ingredients

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

Recipe

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


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