crazy yummy cranberry pecan cookies with orange glaze

Ingredients

• Servings: 4
• cookie:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup chopped pecans
• 1 cup rolled oats
• 1 cup sweetened dried cranberries (such as ocean spray® craisins®)
• glaze:
• 1 1/2 cups confectioners' sugar
• 1/2 cup freshly squeezed orange juice
• 1 orange, zested
• 1 tablespoon butter

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat an oven to 375 degrees f (190 degrees c). sift the flour, baking soda, and salt together in a bowl.
• in a large bowl, beat together the butter, and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls ungreased baking sheets.
• bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. glaze cookies while still a little warm.
• place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. stir the warm glaze until smooth, and drizzle over cookies.

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.

chili cheese dip iv

Ingredients

• Servings: 4
• 1 (15 ounce) can chili without beans
• 1 cup shredded cheddar cheese
• 1 (8 ounce) jar chunky salsa
• 1 (2.25 ounce) can chopped black olives, drained
• 1 (18 ounce) package tortilla chips

Recipe

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


• in a medium microwave safe bowl, mix chili without beans, cheddar cheese, chunky salsa, and black olives.
• microwave the mixture on high approximately 3 minutes, until cheese begins to melt. stir the mixture, and return to microwave. continue cooking in microwave in 1 to 3 minute intervals, until thoroughly blended and hot. serve with tortilla chips.

moist caramel apple cake by jell-o

Ingredients

• Servings: 16
• 1 package (2-layer size) yellow cake mix
• 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
• 1 cup water
• 4 eggs
• 1/3 cup oil
• 1/4 cup milk
• 3 granny smith apples, peeled, coarsely chopped
• 20 kraft caramels
• 3 tablespoons milk

Recipe

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


• heat oven to 350 degrees f.
• beat first 6 ingredients in large bowl with mixer until blended. stir in apples. pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. cool cake in pan 15 min. loosen cake from sides of pan; invert wire rack. gently remove pan. cool cake completely. transfer to plate.
• microwave caramels and milk in microwaveable bowl on high 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. cool 10 min. or until slightly thickened. drizzle over cake just before serving.

caramel nougat cake

Ingredients

• Servings: 1
• 7 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
• 1/2 cup butter
• 2 cups sugar
• 1/2 cup butter, softened
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
• 6 tablespoons butter
• 1/2 cup chopped walnuts (optional)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan to within an inch of the top of the pan. it is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall.. mix together the flour and baking soda. set aside.
• in microwave or double boiler, melt 7 milk chocolate covered caramel and nougat candy bars with 1/2 cup butter. stir until smooth, and set aside to cool.
• in a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the buttermilk. stir in the melted candy mixture. pour batter into prepared pan.
• bake at 325 degrees f (165 degrees c) for about 60 minutes, or until toothpick inserted in cake comes out dry.
• to make the glaze: melt 3 milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. pour glaze over top of the cake, and let it run down the sides. sprinkle with chopped nuts if desired.

Chocolate-dipped Peppermint Bark

Ingredients

• Servings: 8
• 1 (6 ounce) package chocolate, chopped
• 1/3 cup crushed peppermint candies
• 1 cup semisweet chocolate chips
• 1 tablespoon shortening

Recipe

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


• line an 8x8 inch baking pan with foil and spray with cooking spray. line a baking sheet with waxed paper.
• melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth; 1 to 2 minutes (depending on your microwave). stir in crushed peppermint candy. spread evenly in prepared 8x8 pan; refrigerate until firm, about 10 minutes. break the bark into bite size pieces.
• melt the semisweet chocolate with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 2 minutes. dip bark pieces 3/4 of the way into melted chocolate; shake off excess chocolate. place on prepared baking sheet; refrigerate until set.

new orleans stew with smoked andouille chicken sausage

Ingredients

• Servings: 6
• 1 (12 ounce) package al fresco® smoked andouille chicken sausage
• 2 tablespoons extra virgin olive oil
• 3/4 cup fresh onion, chopped
• 2 cloves fresh garlic, minced
• 2 tablespoons chopped fresh thyme
• 1 1/2 teaspoons dried, ground cayenne pepper
• 1 medium fresh sweet potato, cubed 1/2*
• 1 1/2 cups frozen, cut okra
• 1 cup frozen corn
• 3 cups low fat, unsalted chicken broth
• 3/4 pound raw shrimp, deveined
• 1/4 teaspoon salt

Recipe

Ready Time: 30 mins


• place a large sauce pan over medium heat and coat with the olive oil. saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes.
• meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
• add the okra and corn to the onion mixture, and saute for 3 - 4 minutes. stir in the smoked andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. bring to a boil and reduce to a simmer for 5 minutes.
• add the shrimp. cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.

Avocado Irish Cream Fudge

Ingredients

• Servings: 28
• 2 avocados, peeled and pitted
• 1/2 cup butter, melted
• 1/2 cup irish cream liqueur
• 2 cups unsweetened cocoa powder
• 6 cups confectioners' sugar
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• place the avocados and melted butter in a mixing bowl. blend with an immersion blender until the mixture is smooth and creamy. scrape the mixture into a saucepan and stir over low heat.
• pour in the irish cream and stir. add the cocoa powder and stir until completely incorporated. stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
• melt the semi-sweet chocolate and chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. pour the melted chocolate into the sauce pan and mix thoroughly. remove from the heat.
• line a 9x11-inch pan with wax paper or foil sprayed with cooking spray. pour the fudge mixture into the prepared pan. chill in the refrigerator for at least 1 hour.

Best Moist Apple Cake

Ingredients

• Servings: 1
• cake:
• 2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/4 cups vegetable oil
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 4 apples, thinly sliced
• 1 1/2 cups finely chopped walnuts
• topping:
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup milk
• 1/2 cup finely chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon together in a bowl. whisk oil, sugar, 1/2 cup brown sugar, eggs, and vanilla together in a separate bowl. stir flour mixture into sugar mixture; fold apples and 1 1/2 cups walnuts into batter. pour batter into a 10x13-inch baking dish.
• bake in the preheated oven until cake is set, about 1 hour. pierce surface of cake in several places with a large fork.
• stir brown sugar, butter, and milk together in a large microwave-safe bowl. microwave on high until sugar is dissolved and mixture boils, about 2 1/2 minutes. sprinkle 1/2 cup walnuts over hot cake and pour brown sugar mixture over the top.

Far East Tuna (canapes)

Ingredients

• Servings: 2
• 1 (6 ounce) can tuna, drained and flaked
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped pecans
• 1/4 cup crushed pineapple, drained
• 1/8 teaspoon curry powder
• 24 buttery round crackers

Recipe

Preparation Time: 14 mins Cook Time: 1 min Ready Time: 15 mins


• in a medium bowl, mix tuna, mayonnaise, pecans, crushed pineapple and curry powder. top buttery round crackers with the mixture, and arrange in a single layer on a large, microwave safe dish.
• microwave topped crackers on high for approximately 1 minute, until toppings are warm.

pan-fried tilapia with tomatillo red pepper sauce

Ingredients

• Servings: 4
• cooking spray
• 1 large red bell pepper, seeds removed and pepper quartered lengthwise
• 2 teaspoons canola oil
• 1 cup husked, cored and chopped tomatillos
• salt and ground black pepper to taste
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley, or to taste
• 2 tablespoons rice vinegar
• 1 teaspoon honey
• 2 tablespoons all-purpose flour
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 4 tilapia fillets
• 2 teaspoons canola oil
• 1 lemon, halved and seeds removed
• 1 sprig fresh cilantro, chopped (optional)

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil, and spray with cooking spray. place the pepper pieces cut sides down the prepared baking sheet. cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. allow the pepper to steam as it cools, about 20 minutes. once cool, remove and discard the skins.
• heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. sprinkle with salt and black pepper, and mix in the garlic. cook and stir until the garlic is softened, about 1 minute. place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. blend the sauce until smooth, and set aside.
• in a shallow bowl, mix together the flour, chili powder, and dried oregano. sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated.
• heat 2 teaspoons of canola oil in a skillet over medium-high heat. cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes.
• transfer fish to a serving platter. squeeze the lemon halves over the fish, and serve with sauce. if sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

Sauteed Corn On The Cob With Chili-lime-cilantro Spread

Ingredients

• Servings: 4
• 4 ears corn, shucked
• 1/2 cup light sour cream
• 4 teaspoons finely chopped fresh cilantro
• 2 teaspoons chili powder
• 1 teaspoon fresh lime juice
• salt and ground black pepper
• 2 tablespoons butter

Recipe

• place corn on a microwave-safe plate; cover tightly with plastic wrap. microwave on high power until corn is fully cooked, 8 to 10 minutes. (leaving plastic wrap in place, corn can be made up to 2 hours ahead.)
• mix sour cream, cilantro, chili powder, lime juice, salt and pepper. cover and chill until ready to serve. (makes 1/2 cup.)
• about 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. serve immediately, with sour cream spread passed separately.

Chocolate Cookie Cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 2 tablespoons molasses
• 2 tablespoons sugar
• 4 (1 ounce) squares semisweet chocolate
• 1 1/2 cups roughly broken vanilla wafers
• 1/4 cup raisins
• 1/4 cup sliced almonds
• 1/2 cup candied cherries

Recipe

• put the butter or margarine, molasses, sugar, and chocolate into a 1-1/2 quart oven-proof glass bowl and microwave on high for two minutes or until fat and chocolate have melted. stir well. add the broken cookies or wafers, raisins, almonds, and cherries. mix well to coat them with the chocolate mixture.
• place a 7 inch plain flan ring on a flat serving plate. spoon in the cookie mixture. press down evenly. chill in refrigerator for about 8 hours or overnight. remove flan ring and serve.

amazing passover chocolate toffee matzo

Ingredients

• Servings: 30
• 6 whole matzos
• 1 cup salted butter
• 1 cup dark brown sugar, packed
• 20 ounces semisweet chocolate chips
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c). line baking sheets with foil and pinch the edges into a lip to contain drips. grease the foil well with butter. place the matzos the baking sheets, breaking them in half if needed.
• melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. simmer the mixture until thickened, about 5 minutes. ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
• bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. set aside to cool until the toffee coating is firm, about 15 minutes.
• place the semisweet chocolate chips into a microwave-safe bowl and microwave on low until the chips are just melted (do not let the chocolate overheat or scorch). spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.

Milky Tea

Ingredients

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

Recipe

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


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

Dev's Dorm Room Casserole

Ingredients

• Servings: 2
• 4 cups water
• 4 ounces spaghetti
• 1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup
• 1 (10 ounce) package frozen broccoli florets
• 1/2 cup french fried onions

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• place 4 cups water in a 2 quart microwave-safe dish. heat on high until bubbling, about 15 minutes. break pasta in half, and drop into heated water. microwave on high for 10 to 15 minutes, or until tender. drain and set aside (keep warm).
• cook broccoli according to microwave directions. add cooked broccoli to noodles, reserving liquid. stir in 1/4 cup fried onions and mushroom soup. add reserved broccoli liquid. toss thoroughly, and top with remaining onions. cover, and microwave on high about 15 minutes, or until top is crunchy. let stand for a few minutes.

Caramelized Apple Bites

Ingredients

• Servings: 4
• 6 individually wrapped caramels, unwrapped and chopped
• 2 tablespoons light corn syrup
• 2 apples - peeled, cored and diced

Recipe

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


• in a medium microwave safe bowl, place the caramels and light corn syrup. microwave on high heat approximately 30 seconds, until melted.
• place apples in the bowl, and toss until coated with the caramel and light corn syrup mixture. allow to cool before serving.

chicken crescent braid

Ingredients

• Servings: 1
• 2 (10 ounce) cans refrigerated crescent rolls
• 4 small potatoes with skin
• 1/2 pound fresh green beans, cut into 1 inch pieces
• 3 medium carrots, peeled and chopped
• 3 tablespoons vegetable oil
• 2 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 2 eggs, beaten
• 1 cup dry bread crumbs
• 1 (16 ounce) container sour cream
• 2 tablespoons country dijon-style mustard
• 1 teaspoon adobo seasoning
• 1 pinch salt and black pepper to taste

Recipe

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


• cook potatoes in a microwave on high heat until soft, about 15 minutes.
• place carrots and green beans into a medium saucepan of boiling water, and cook to soften, about 5 minutes.
• in a large skillet, heat oil over medium heat. dip chicken strips into beaten egg, coat in bread crumbs, and cook in hot oil until golden brown on both sides. remove to paper towels to cool. then cut chicken strips into cubes.
• cut softened potatoes into cubes. place potato cubes, carrots, green beans, and chicken cubes into a large bowl. gently stir in sour cream and mustard; season with adobo, and salt and pepper to taste.
• lightly sprinkle a baking sheet with flour. unroll crescent roll dough from one can a baking sheet; pinch the perforations together to form a single sheet of dough. repeat with the remaining roll; lay it out beside the first sheet of dough and pinch to connect the two together. the dough should now be about 12 inches long and 7 inches wide. roll out the dough until it is about 20 inches long and 12 inches wide.
• preheat oven to 350 degrees f (175 degrees c). spoon the filling directly down the center of the dough, leaving 1-inch margins at the top and bottom and 3-inch margins at the sides. with scissors, cut 1-inch strips from the margins of the two long sides (6 strips in all). at the top and bottom, fold the dough in about 1 inch. then take one strip and lay it across the filling from corner to corner. pinch to seal. lay across another strip from the opposite corners. repeat until all of the strips are braided across the dough. brush the top with egg wash.
• bake in a preheated oven until golden brown, about 20 minutes.

Dev's Dorm Room Casserole

Ingredients

• Servings: 2
• 4 cups water
• 4 ounces spaghetti
• 1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup
• 1 (10 ounce) package frozen broccoli florets
• 1/2 cup french fried onions

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• place 4 cups water in a 2 quart microwave-safe dish. heat on high until bubbling, about 15 minutes. break pasta in half, and drop into heated water. microwave on high for 10 to 15 minutes, or until tender. drain and set aside (keep warm).
• cook broccoli according to microwave directions. add cooked broccoli to noodles, reserving liquid. stir in 1/4 cup fried onions and mushroom soup. add reserved broccoli liquid. toss thoroughly, and top with remaining onions. cover, and microwave on high about 15 minutes, or until top is crunchy. let stand for a few minutes.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

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.

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 tortillas.
• top with cilantro and sour cream, if desired.

Cookies

Ingredients

• Servings: 5
• 2 cups butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1/3 cup crushed hard peppermint candies, or more as needed
• 8 ounces confectioners' coating, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 4 hrs 10 mins


• beat butter and confectioners' sugar in a bowl until creamy; stir vanilla extract into butter mixture. gradually beat flour into mixture to make a smooth dough. stir pecans into dough; refrigerate until thoroughly chilled, 3 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
• bake cookies in the preheated oven until lightly browned, 18 to 20 minutes. remove to cool on wire racks.
• place crushed peppermints into a shallow bowl. microwave confectioners' coating in a microwave-safe bowl for 30 seconds; stir. continue heating in 15-second intervals, stirring after each interval, until coating is warm and smooth. dip tops of cooled cookies in coating, then press into crushed candy. set cookies aside to let coating set.

asparagus casserole i

Ingredients

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

Recipe

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


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

safta miriam's passover seven layer cake

Ingredients

• Servings: 16
• 3 1/2 (1 ounce) squares bittersweet chocolate, chopped
• 1/2 cup margarine
• 1 cup superfine sugar
• 3 egg yolks
• 3 egg whites
• 8 matzo sheets
• 1 (750 milliliter) bottle concord grape
• 1/4 cup finely chopped nuts

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. when chocolate is almost melted, just remove from the microwave and stir until smooth. set aside.
• in a large bowl, cream together the margarine and sugar until light and fluffy. beat in the egg yolks one at a time until well blended. in a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. fold the melted chocolate into the sugar mixture, then fold in the egg whites.
• pour 1/4 of the bottle of into an 8x8 inch baking dish. soak one of the matzo sheets briefly on both sides, then remove to a serving platter. if you soak too long, it will break apart and become hard to work with. spread a thin layer of the chocolate cream over the soaked matzo. continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. add more to the dish as necessary for soaking.
• press chopped nuts the sides, or sprinkle them on top for garnish. refrigerate overnight to allow the chocolate and to blend flavors.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

Horseradish Crab Dip

Ingredients

• Servings: 2
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon prepared horseradish
• 1 teaspoon worcestershire sauce

Recipe

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


• in a medium bowl, mix together crabmeat, cream cheese, horseradish and worcestershire sauce.
• microwave the mixture on high 3 to 5 minutes, or until warm and bubbly. stir well before serving.

Tangy Broccoli

Ingredients

• Servings: 4
• 1 large head broccoli, cut into florets
• 2 tablespoons prepared dijon-style mustard
• 4 ounces process cheese food

Recipe

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


• steam broccoli until tender-crisp.
• toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on high. stir and serve.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

paleo spaghetti squash with spinach and bacon cream

Ingredients

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

Recipe

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


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

Sweet Potato Zucchini Muffins

Ingredients

• Servings: 16
• cooking spray
• 1 sweet potato
• 2 cups biscuit mix (such as pioneer®)
• 1 1/4 cups brown sugar
• 1 cup milk
• 1 zucchini, grated
• 2 eggs
• 2 tablespoons margarine
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract, or to taste
• 1 pinch ground nutmeg

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray muffin tins with cooking spray.
• cook sweet potato in the microwave until tender, about 6 minutes. peel and dice sweet potato; transfer to a large bowl.
• mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. spoon 1/3 cup batter into each muffin cup.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

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.

linda's summertime eggplant salsa

Ingredients

• Servings: 8
• 1 large eggplant, cut into 1/2 inch cubes
• 3/4 teaspoon kosher salt
• 1 cup tomato-vegetable juice cocktail (such as v8®)
• 1/4 cup red vinegar
• 1/2 cup red
• 2 tablespoons brown sugar
• 1/4 cup chopped fresh parsley
• 4 anchovy fillets, minced, or to taste
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup raisins
• 1/2 cup pitted black olives, chopped
• 1/2 cup pitted green olives, chopped
• 1/2 cup zucchini, diced
• 1/2 cup yellow squash, diced
• 2 celery stalks, diced
• 1/2 red bell pepper, diced
• 1/2 cup grated carrot
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, finely diced
• 1/2 cup pine nuts
• 1/4 cup grated parmesan cheese

Recipe

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


• toss the eggplant with the kosher salt and spread out a microwave-safe plate. cook in the microwave on high until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. transfer to a paper towel-lined plate and set aside.
• whisk the tomato juice cocktail, vinegar, red , brown sugar, parsley, and anchovies together in a large bowl. stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
• heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. add the remaining 2 tablespoons of olive oil along with the celery and onion. cook and stir until the onion has softened, about 4 minutes more. stir in the vegetable mixture and bring to a simmer. reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. scrape into a bowl and stir in the pine nuts. refrigerate to room temperature. sprinkle with the parmesan cheese and serve.

Bbq Potatoes With Green Onions

Ingredients

• Servings: 6
• 6 large potatoes, peeled
• 4 green onions, finely chopped
• 2 tablespoons butter
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat an outdoor grill for high heat.
• microwave potatoes on high 5 to 8 minutes, until tender but still firm. cool slightly, and cube.
• place cubed potatoes on a large piece of foil. top with green onions. dot with butter, and season with salt and pepper. tightly seal foil around the potatoes.
• cook on the prepared grill 20 to 30 minutes, until tender.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

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 vinegar
• 3 tablespoons 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 vinegar, 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.

Rice Casserole

Ingredients

• Servings: 10
• 2 cups instant rice
• 1 (15 ounce) can condensed french onion soup
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/4 pound butter, cubed

Recipe

• in a 9x11 inch microwave safe dish, mix together the rice, french onion soup, mushroom soup and butter.
• cook in microwave oven on high power for 10 minutes or until boiling. decrease power to medium, stir and cook for 20 minutes. serve when all liquid is absorbed.

chocolate decadence

Ingredients

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

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 4 hrs 45 mins


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

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.

Indian Chai Hot Chocolate

Ingredients

• Servings: 1
• 1/2 cup water
• 1/2 cup milk
• 1 chai tea bag
• 1 (.55 ounce) package instant hot chocolate mix

Recipe

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


• stir the water and milk together in a microwave-safe mug. cook on high in the microwave for 1 1/2 minutes. remove, and add the chai teabag. allow tea to steep about 2 minutes. remove the tea bag, and stir in the hot chocolate mix.

steak brunchallta

Ingredients

• Servings: 4
• 1/4 cup worcestershire sauce
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• 3/4 cup chopped fresh tomatoes
• 1/2 cup chopped red onion
• 1 to taste salt and pepper to taste
• 24 ounces beef top sirloin steak
• 1 1/2 cups sliced green bell peppers
• 1 1/2 cups sliced fresh mushrooms
• 1 clove garlic, crushed
• 5 eggs, beaten
• 1 to taste salt and pepper to taste
• 1/4 teaspoon hot pepper sauce
• 4 (10 inch) flour tortillas

Recipe

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


• in a medium bowl, combine worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, red onion, salt and pepper. place steak in a shallow non-metallic container and cover with marinate. refrigerate for 1 hour.
• grill steak under a preheated broiler or on a grill for 4 minutes on one side and 1 minute on the other. remove from heat, dice into small cubes and set aside.
• in a lightly oiled skillet, cook and scramble eggs to desired firmness. season with hot pepper sauce, salt and pepper.
• pour marinade into a medium sauce pan and bring to a simmer over medium heat. add green peppers, mushrooms and garlic; simmer for 10 minutes.
• warm tortillas on a grill or in microwave. line tortillas with meat and vegetables; place eggs on top. wrap and serve.

Simply Succulent Shrimp

Ingredients

• Servings: 2
• 1/4 cup chicken broth
• 1 pound tiger prawns, peeled and deveined
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup butter
• 3 cloves garlic, crushed

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• in a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. add red pepper flakes to taste.
• in a microwave-safe bowl, combine butter and garlic; heat until completely melted.
• place prawns on a platter with separate cups of garlic butter for dipping; serve.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

finnish carrot rolls

Ingredients

• Servings: 36
• 2 cups milk
• 4 3/4 cups all-purpose flour, divided
• 1 (.25 ounce) package active dry yeast
• 4 carrots, grated
• 2 tablespoons honey
• 1 teaspoon salt
• 3 1/2 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. add 1/2 cup flour and yeast to warm milk. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• stir carrots, honey, and salt into yeast mixture. mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. mix butter into dough until thoroughly integrated using your hands. cover bowl with a damp, clean towel.
• preheat oven to 450 degrees f (230 degrees c). place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes.
• form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes.
• bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.

Microwave Mississippi Mud Cake Ii

Ingredients

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

Recipe

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


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

Cream Cheese Pie

Ingredients

• Servings: 1
• 12 ounces cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1/4 cup creme de menthe liqueur
• 2 teaspoons creme de cacao
• 1 (9 inch) prepared chocolate cookie crumb crust
• 4 ounces semisweet chocolate chips
• 1/2 cup sour cream, room temperature

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 300 degrees f (150 degrees c.)
• in a large bowl, beat cream cheese until smooth. blend in sugar, eggs, creme de menthe, and creme de cacao. pour into crust.
• bake in the preheated oven for 40 minutes. cool completely.
• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. blend in sour cream. spread over surface of cooled cheese cake. refrigerate 5 hours, or until firm before serving.

spiderweb pumpkin cheesecake

Ingredients

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

Recipe

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


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

Cream Cheese Pie

Ingredients

• Servings: 1
• 12 ounces cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1/4 cup creme de menthe liqueur
• 2 teaspoons creme de cacao
• 1 (9 inch) prepared chocolate cookie crumb crust
• 4 ounces semisweet chocolate chips
• 1/2 cup sour cream, room temperature

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 300 degrees f (150 degrees c.)
• in a large bowl, beat cream cheese until smooth. blend in sugar, eggs, creme de menthe, and creme de cacao. pour into crust.
• bake in the preheated oven for 40 minutes. cool completely.
• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. blend in sour cream. spread over surface of cooled cheese cake. refrigerate 5 hours, or until firm before serving.

steak brunchallta

Ingredients

• Servings: 4
• 1/4 cup worcestershire sauce
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• 3/4 cup chopped fresh tomatoes
• 1/2 cup chopped red onion
• 1 to taste salt and pepper to taste
• 24 ounces beef top sirloin steak
• 1 1/2 cups sliced green bell peppers
• 1 1/2 cups sliced fresh mushrooms
• 1 clove garlic, crushed
• 5 eggs, beaten
• 1 to taste salt and pepper to taste
• 1/4 teaspoon hot pepper sauce
• 4 (10 inch) flour tortillas

Recipe

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


• in a medium bowl, combine worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, red onion, salt and pepper. place steak in a shallow non-metallic container and cover with marinate. refrigerate for 1 hour.
• grill steak under a preheated broiler or on a grill for 4 minutes on one side and 1 minute on the other. remove from heat, dice into small cubes and set aside.
• in a lightly oiled skillet, cook and scramble eggs to desired firmness. season with hot pepper sauce, salt and pepper.
• pour marinade into a medium sauce pan and bring to a simmer over medium heat. add green peppers, mushrooms and garlic; simmer for 10 minutes.
• warm tortillas on a grill or in microwave. line tortillas with meat and vegetables; place eggs on top. wrap and serve.

Microwave Mississippi Mud Cake Ii

Ingredients

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

Recipe

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


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

finnish carrot rolls

Ingredients

• Servings: 36
• 2 cups milk
• 4 3/4 cups all-purpose flour, divided
• 1 (.25 ounce) package active dry yeast
• 4 carrots, grated
• 2 tablespoons honey
• 1 teaspoon salt
• 3 1/2 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. add 1/2 cup flour and yeast to warm milk. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• stir carrots, honey, and salt into yeast mixture. mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. mix butter into dough until thoroughly integrated using your hands. cover bowl with a damp, clean towel.
• preheat oven to 450 degrees f (230 degrees c). place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes.
• form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes.
• bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.

spiderweb pumpkin cheesecake

Ingredients

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

Recipe

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


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

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.

Hazelnut Toffee Crunch

Ingredients

• Servings: 1
• 1 1/2 cups milk chocolate chips
• 1/2 cup sugar
• 1/2 cup butter (no substitutes)
• 1 1/2 cups chopped hazelnuts
• 2 tablespoons light corn syrup

Recipe

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


• line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
• place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. spread the melted chocolate in the bottom of the prepared pan. set aside in the refrigerator to cool while you make the candy part.
• in a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. bring to a boil, stirring to blend as the butter melts. heat the mixture to 250 to 265 degrees f (121 to 129 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball.
• pour over the cooled chocolate, and spread into an even layer. return to the refrigerator to cool. when completely cool, break into bite size pieces, and store in an airtight container.

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.

finnish carrot rolls

Ingredients

• Servings: 36
• 2 cups milk
• 4 3/4 cups all-purpose flour, divided
• 1 (.25 ounce) package active dry yeast
• 4 carrots, grated
• 2 tablespoons honey
• 1 teaspoon salt
• 3 1/2 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. add 1/2 cup flour and yeast to warm milk. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• stir carrots, honey, and salt into yeast mixture. mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. mix butter into dough until thoroughly integrated using your hands. cover bowl with a damp, clean towel.
• preheat oven to 450 degrees f (230 degrees c). place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes.
• form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes.
• bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.

Candy Pie

Ingredients

• Servings: 1
• brownie crust:
• 1 (13 ounce) package brownie mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• filling:
• 1 tablespoon hot water
• 1 tablespoon instant coffee powder
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow cream
• 6 ounces small soft chocolate covered mints
• 1 cup whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• prepare brownie mix according to package directions (see editor's note) and bake as directed, about 30 minutes. set aside to cool.
• in a large bowl, dissolve the coffee powder in the water. add the cream cheese and beat with an electric mixer until smooth. blend in the marshmallow cream.
• melt the mints by placing them in a microwave-safe bowl. heat on high for 1 1/2 to 2 minutes; stir until smooth. (or place mints in small saucepan and stir over low heat until melted).
• stir the melted mints into the cream cheese mixture. as the chocolate cools, it will form slivers in the filling mixture. whip the cream until medium-stiff peaks form.
• fold the whipped cream into the filling mixture and spread it over the cooled crust. loosely cover, place into the refrigerator and chill for several hours or overnight.

Twice Baked Cheesy Potatoes

Ingredients

• Servings: 5
• 5 potatoes
• 4 ounces american cheese, sliced into strips
• 1 tablespoon butter
• 3/4 cup sour cream

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• bake potatoes for 1 hour or until soft.
• in a microwave safe bowl, combine the cheese and butter. cook in microwave for 1 1/2 minutes or until melted. add sour cream and mix together.
• cut potatoes in half, scoop out insides while being careful not to tear the skins. add to cheese mixture and mix together until smooth.
• stuff potato mixture back into potato shells and bake at 350 degrees f (175 degrees c) for 10 minutes.

grilled chipotle sweet potatoes

Ingredients

• Servings: 8
• 4 sweet potatoes
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chipotle chile powder
• 2 tablespoons apple vinegar
• 1/4 cup olive oil

Recipe

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


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• cook potatoes on high heat in a microwave oven until softened slightly, about 10 minutes. cut potatoes lengthwise into 1/2-inch thick sticks.
• combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. place sweet potatoes in spice mixture; cover and shake gently until well coated.
• grill over low to medium heat, turning often and basting with any leftover sauce. cook until sweet potatoes are fork-tender, 10 to 15 minutes.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

philly buffalo chicken dip

Ingredients

• Servings: 18
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1 (6 ounce) package oscar mayer deli fresh oven roasted chicken breast cuts
• 1/2 cup hot pepper sauce for buffalo wings
• 1/4 cup kraft natural blue cheese crumbles
• 2 green onions, sliced

Recipe

Preparation Time: 10 mins Ready Time: 12 mins


• spread cream cheese bottom of microwaveable 9-inch pie plate. mix chicken and sauce; spoon over cream cheese. top with blue cheese and onions.
• microwave on high 2 min. or until heated through.
• serve warm with celery sticks and wheat thins original crackers.

Mandarin Orange Cake Ii

Ingredients

• Servings: 1
• for the cake:
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 (11 ounce) can mandarin oranges
• 1/3 cup vegetable oil
• for the soaking syrup:
• 1/3 cup water
• 1/3 cup sugar
• 1/4 cup orange liqueur, such as grand marnier®
• for decorating:
• 2 (15 ounce) cans mandarin oranges, drained
• 1 recipe frosting or whipped cream (see editor's notes)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). line two 8-inch pans with parchment paper.
• in a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. beat well.
• divide batter into prepared cake pans. bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. allow to cool.
• while the cakes are cooling, make the simple syrup. combine 1/3 cup water and 1/2 cup sugar in a glass measuring cup. microwave for 1 minute. stir to dissolve sugar. pour about 1/4 cup orange liqueur into sugar-water mixture.
• set one cake layer on a serving plate. brush generously with orange syrup. spread cake with frosting and layer drained mandarin oranges on top of filling. carefully set remaining cake layer on base. brush top layer with orange syrup. frost top and sides of cake; decorate top with remaining orange slices, if desired.