Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- Servings: 12
- 1 1/2 cups milky way brand chocolate-covered caramel candies
- 1 (12 ounce) can evaporated milk (reserve one tablespoon for making the chocolate drizzle)
- 1 (15 ounce) box refrigerated pie crusts
- 1 (15 ounce) can solid-pack pumpkin
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 3/4 cup whipped topping
- 9 inches pie plate
- 2 ziploc bags
Recipe
- 1 reserve 8 caramels and 1 tablespoon evaporated milk on the side for sauce. roughly chop the rest of the candy.
- 2 line pie pan with the prepared pie dough. sprinkle dough with chopped candy.
- 3 in a mixing bowl, whisk together the pumpkin, sugar, salt, pumpkin pie spice, eggs and remaining evaporated milk until smooth. pour the mixture into the pie crust.
- 4 bake in a preheated 425°f for 15 minutes. reduce temperature to 350°f, and continue baking for 40-45 minutes. transfer to a wire rack, and let cool completely.
- 5 to decorate the pie top, melt the reserved candy with reserved evaporated milk in microwave for about 30 seconds, stirring frequently. transfer the mixture into a resealable plastic bag and snip the corner. set aside.
- 6 fill a piping bag fitted with star tip with whipped topping, and pipe 16 rosettes around the outside edge of the pumpkin custard. drizzle with caramel sauce over the rosettes.
- 7 **you will also need a star-shaped pastry tip!**.
- 8 tip: for easy and no-mess chopping, freeze the milky way® brand milk chocolate covered caramels first.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
- 1 (18 ounce) package refrigerated sugar cookie dough
- 1/2 cup flour
- 3/4 cup finely chopped pecans
- 24 pieces milky way chocolate-covered caramel candies
- 6 pieces dove brand dark chocolate (optional)
Recipe
- 1 preheat the oven to 350°f
- 2 knead the cookie dough with the flour until smooth.
- 3 divide the dough into 24 pieces.
- 4 roll each piece into a 1 x 1½-inch oval.
- 5 roll in the chopped pecans to coat, if desired.
- 6 place the cookies on an ungreased baking sheet and bake until golden, about 12-15 minutes.
- 7 remove from the oven, and immediately press one milky way®chocolate covered caramel into the center of each cookie.
- 8 microwave dove® brand dark chocolate in a plastic bag for 10-seconds, or until melted.
- 9 snip the corner tip of the bag and drizzle the chocolate over the cookies, if desired.
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 1 large onion, finely chopped
- 1 stalk celery, finely chopped
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 2 cups diced zucchini
- 1 large carrot, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/8 teaspoon salt (optional)
- 1/4 teaspoon dry mustard
- 2 -3 drops hot pepper sauce
- 4 cups whole wheat bread, cubes
- 1 cup finely shredded fat-free cheddar cheese (4 ozs.)
- 1 cup finely shredded low-fat cheddar cheese (4 ozs.)
Recipe
- 1 in a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic.
- 2 cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes.
- 3 stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce.
- 4 cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes.
- 5 stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese.
- 6 bake at 400 degrees for 15 minutes, or until the cheese is melted.
- 7 sprinkle with the remaining 1/4 cup reduced-fat cheese.
- 8 bake for 2 to 3 minutes, or until the cheese on top is melted.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1/2 spaghetti squash
- 1/4 cup water
- butter
- salt and pepper
Recipe
- 1 pierce squash on all sides with a fork and place cut side up in a glass baking dish.
- 2 add water to dish. cover with plastic wrap; vent.
- 3 microwave on high power, turning dish every 4 minutes until tender, 12 minutes.
- 4 let stand 5 minutes. scoop out “spaghetti� with a fork.
- 5 toss with butter, salt and pepper to taste.
Total Time: 2 mins
Preparation Time: 2 mins
Ingredients
- 2 cups water
- 1 cup milk
- 1 1/2 tablespoons olive oil
- 1 pinch cinnamon (or any other spice for scent)
Recipe
- 1 mix all ingredients in a microwave-safe bowl large enough to fit both of your hands.
- 2 put the bowl in the microwave for 20 seconds, or until the mixture is quite warm, but still comfortable to touch.
- 3 soak your hands in the mixture for 10 minutes.
- 4 when you are done soaking, take your hands out, rinse them briefly with lukewarm water, and pat dry.
- 5 add your favorite moisturizer if desired.
Total Time: 30 mins
Preparation Time: 25 mins
Cook Time: 5 mins
Ingredients
- Servings: 6
- 2 cups broccoli florets
- 2 cups small cauliflower florets
- 1 cup carrot, thinly sliced (i personally omit)
- 1/2 cup frozen green pea, thawed
- 2 teaspoons vegetable oil
- 1 tablespoon flour
- 3/4 cup skim milk
- 1/4 cup chicken broth
- 3/4 cup cheddar cheese, shredded and divided
- 1/8 teaspoon fresh ground black pepper
Recipe
- 1 preheat oven to 400 degrees f. in a large saucepan, bring 2 quarts of water to a boil (to retain more nutrients and speed up the process, i place in a microwave safe bowl, add a couple of tablespoons of water and microwave for a few minute until crisp-tender, turning every minute or so. if you want to add the carrot, do so about two minutes before desired tenderness). add broccoli and cauliflower. cook for 3 minutes.
- 2 add carrot and cook for 2 minutes. drain vegetables in a colander. place mixture in a 2-quart baking dish. stir in peas; set aside.
- 3 to prepare the sauce, in a small saucepan, heat oil over medium heat. add flour; cook, stirring constantly, for 1 minute.
- 4 gradually whisk in milk and broth. bring to a boil and cook, whisking frequently, for 3 minutes. remove from heat. stir in 1/2 cup of cheddar and the pepper.
- 5 pour sauce over vegetables; stir until coated. sprinkle remaining cheddar over top. bake until cheese is bubbling, about 5 minutes. serve immediately.
Total Time: 26 mins
Preparation Time: 10 mins
Cook Time: 16 mins
Ingredients
- Servings: 4
- 1/4 cup onion, finely chopped
- 1/2 cup bacon, finely diced
- 2 cups potatoes, diced 1/4 inch pieces
- 1 (19 ounce) can cream-style corn
- 1 cup frozen corn kernels
- 2 cups milk
- salt and pepper
Recipe
- 1 in a 2-quart microwave safe casserole, place onion in the centre with bacon around the edges.
- 2 cover and cook at 100% power for 3 minutes, until onion is tender, stirring once.
- 3 arrange potatoes on top of bacon and onions.
- 4 cover and cook at 100% power for 6 minutes, stirring twice, until potatoes are tender.
- 5 let stand, still covered, for 3 minutes.
- 6 stir in corn kernels, cream-style corn, and the milk.
- 7 add salt and pepper, to taste.
- 8 heat at 100% power for 3-4 minutes, or until hot, stirring occasionally.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 1 (18 ounce) package chocolate chip cookies (small ones)
- 1/4 cup margarine, melted
- 1 cup hot fudge topping
- 2 quarts ice cream
- 1 cup whipped cream
- 12 maraschino cherries
Recipe
- 1 crush half the cookies (about 20) to make crumbs. combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. stand remaining cookies around edge of pan.
- 2 spread 3/4 cup fudge topping over crust.
- 3 freeze 15 minutes.
- 4 meanwhile, soften 1 quart of ice cream in microwave or on countertop. after crust has chilled, spread softened ice cream over fudge layer. freeze for 30 minutes.
- 5 scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. freeze until firm, 4 hours or overnight.
- 6 to serve, garnish with remainder of fudge topping, whipped cream and cherries.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- 250 g spinach, chopped
- 100 g ricotta cheese
- 1 cup tasty cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1 egg
- 1/2 teaspoon garlic, minced
- 2 tablespoons parsley, finely chopped
- 6 phyllo pastry sheets
- cooking spray
Recipe
- 1 lightly brown garlic in a pan with a little water and set aside to cool (this takes the smell away from the garlic when cooked).
- 2 mix together all the shredded cheeses, fresh or thawed chopped spinach, egg, parsley, and cooled garlic.
- 3 cut the filo sheets into 3 equal strips so that you have 18 strips all together.
- 4 place 1 heaped tablespoon of mixture at the end of a strip, and fold over diagonally, making a triangle, continuing to fold it to the end, and spray the end piece with cooking spray. pinch pastry together to form the triangle puff and place on a greased oven tray.
- 5 cook in a hot oven (230 degrees celcius)for 25-30 minutes.
- 6 eat hot or it will go soggy!
- 7 with any leftovers, best to freeze and then reheat in 180 degrees celcius oven for about 15 minutes. i wrap them in paper towel and pop them in the microwave for 1 minute to defrost first.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- cooking spray
- 1 tablespoon all-purpose flour
- 1 1/2 cups sugar
- 1/4 cup light margarine, melted
- 1/4 cup fat-free evaporated milk
- 4 large egg whites
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup premium chocolate chips (such as hershey's)
- 1/2 cup chopped macadamia nuts
- 1/2 cup caramel sundae syrup (such as hershey's)
Recipe
- 1 preheat oven to 350°.
- 2 coat a 13 x 9-inch baking pan with cooking spray; dust with 1 tablespoon flour.
- 3 place the sugar, margarine, evaporated milk, and egg whites in a large bowl, and beat with a mixer at medium speed for 1 minute.
- 4 lightly spoon 2 cups flour into dry measuring cups, and level with a knife. combine 2 cups flour, salt, and baking soda in a small bowl, stirring well with a whisk.
- 5 gradually add the flour mixture to the sugar mixture, and beat with a mixer at low speed just until blended. stir in the chips and macadamia nuts.
- 6 spoon the batter into prepared pan. microwave the syrup at high 45 seconds or until warm, and stir.
- 7 drizzle the caramel syrup diagonally across batter. bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. cool.
Total Time: 5 mins
Preparation Time: 3 mins
Cook Time: 2 mins
Ingredients
- Servings: 1
- 1/3 cup oats
- 1 tablespoon special k cereal
- 1 tablespoon fiber one cereal
- 1 tablespoon cheerios toasted oat cereal
- 1 tablespoon unsweetened applesauce
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
- vanilla (optional)
Recipe
- 1 mix all ingredients together.
- 2 heat in microwave for about 2 mins.
- 3 allow to cool.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 2 ounces unsweetened chocolate, melted and cooled
- 3 3/4 cups confectioners' sugar
- 1/2 cup butter or 1/2 cup margarine, softened
- 3 -4 tablespoons milk
- 1 teaspoon vanilla
Recipe
- 1 place chocolate in heavy saucepan on very low heat or in the microwave until melted.
- 2 set aside to cool.
- 3 combine in a large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla.
- 4 beat at medium speed 1-2 minutes until creamy.
- 5 add cooled chocolate and beat till combined. (if you want,you may add more milk now to get your desired spreading consistancy! i never need too.).
- 6 makes enough to fill and frost 2-layer cake, or 13x9x2-inch sheet cake or 24 cupcakes, or 1 bundt cake.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 10 ounces frozen chopped spinach
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons thin-sliced scallions, parts only
- 1 tablespoon fresh dill leaves, chopped
- 1/2 cup flat leaf parsley, packed
- 1 garlic clove, minced (about 1 teaspoon)
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/4 cup cilantro leaf, packed
- 1 tablespoon chipotle chile in adobo, seeded and minced (about 2 medium chiles)
- 1 tablespoon lime juice
- 1/2 teaspoon grated lime zest
- 1/2 teaspoon light brown sugar
- 1/8 teaspoon ground cumin
Recipe
- 1 thaw spinach in microwave for 3 minutes at 40% power.
- 2 edges should be thawed but not warm; center should be soft enough to be broken apart into icy chunks.
- 3 squeeze partially frozen spinach of excess water.
- 4 in food processor, process spinach, sour cream, mayonnaise, scallions, dill, parsley, garlic, salt, pepper, cilantro, chipotle chiles, lime juice, lime zest, light brown sugar, and cumin until smooth and creamy, about 30 seconds.
- 5 transfer to bowl and serve.
- 6 can be covered and refrigerated for up to 2 days.
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
- 2 packages baker semisweet chocolate (8 squares each)
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla
- 1 1/2 cups chopped walnuts
Recipe
- 1 microwave chocolate and milk in large microwaveable bowl on high 2-3 minutes, or until chocolate is almost melted, stirring half way through heating time.
- 2 stir in vanilla and walnuts.
- 3 spread in greased 8-inch square pan.
- 4 refrigerate until cool.
- 5 cut into squares.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- 32 (8 inch) flour tortillas
- 5 tablespoons margarine
- 1 lb breakfast sausage
- 2 dozen eggs
- 1 (10 ounce) can rotel tomatoes, drained
- 4 -5 potatoes, diced small i use russet and leave on the skins
- 1 onion, diced
- 1 lb cheddar cheese, shredded
- 1 teaspoon crushed red pepper flakes, for spicy- (optional)
- salt
- pepper
- 32 sheets wax paper
Recipe
- 1 in the largest frying pan you have, fry sausage until well done, i even like to get a few crispies going! drain. you must drain it! set aside and keep warm.
- 2 in same pan, melt about 1 tbs butter/marg and cook onion. i like to turn up the heat so they brown quickly without becoming mushy. add onions to sausage.
- 3 in same pan, melt 4 tbs butter/marg and add in potaotes. stir slightly to coat with butter/marg and cover. cooking time will depend on the size of your "dices".
- 4 while these are cooking, you can get your eggs ready. crack them into large mixing bowl and whisk. add salt & pepper to taste or whatever seasoning you prefer. add in drained rotel tomatoes and set aside.
- 5 after about 5 minutes, turn potatoes over and replace cover. when potatoes are no longer hard, remove lid and cook to let them crisp up. the crispier the better!
- 6 when potatoes are desired crispness, add in the eggs. it will take a bit for the eggs to cook, but turn them occasionally, and when you think they are about 2/3 to 3/4 done cooking, add back in sausage and onion. mix well and continue to cook. you can speed up the process by covering pan toward the end.
- 7 fill tortilla shells with mixture and add a little cheese on top. roll up it up. you will get the hang of it! i place the wax paper like a diamond in front of me.
- 8 when you have made about 16 burritos, you can add in the crushed red pepper if you want to make 1/2 of your batch spicy.
- 9 freeze.
- 10 microwave on high for 1 minute, turn over and microwave for 1 minute more. it may take a little less or longer as microwaves vary.
Total Time: 23 mins
Preparation Time: 10 mins
Cook Time: 13 mins
Ingredients
- 2 cups whole wheat flour
- 1/2 cup sugar (i use florida crystals evaporated cane juice instead)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups soymilk (vanilla, plain, or chocolate, you can also use almond milk)
- 1/4 cup canola oil (or other preferred oil)
- 2 teaspoons vanilla
- 1 1/2 cups old fashioned oats (more or less if desired)
- 1/2-1 cup semisweet vegan chocolate chips (i like tropical source, enjoy life, or trader joe brands)
Recipe
- 1 preheat oven to 350°f.
- 2 1. mix together soy milk, oil, and vanilla.
- 3 2. then mix in all other ingredients except the chips and oats. if batter is too dry, add in extra 1/4 cup of soymilk.
- 4 3. add oats and chocolate chips. depending on the amount of oats you prefer, you might have to use the full 1 1/2 cups of soymilk to keep the batter the right texture, whereas if you only use 1/2 cup of oats 1 cup soymilk works fine.
- 5 4. spoon onto cookie sheet. i usually make these cookies huge (about 8 per batch), but they work if you make them smaller too.
- 6 5. bake at 350f for 13 minutes. (less time if you make them smaller than i do.).
- 7 6. enjoy!:-) i usually store them in the fridge and reheat for 25 seconds in the microwave cuz i like them warm!
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- 1 (17 1/2 ounce) sugar cookie mix
- 1 egg
- 3 tablespoons oil
- 1 tablespoon water
- 1/2 cup chocolate chips
- 1 tablespoon milk
- 1 (1 lb) container cream cheese frosting
- 1/4-1/3 cup seedless sugar-free raspberry jam
Recipe
- 1 preheat oven to 350 degrees. spray a 9x13 baking dish and set aside.
- 2 combine cookie mix, oil, egg, and water. fold in the chocolate chips and press into the bottom of the pan. bake until edges are golden brown, about 10 minutes, and cool completely.
- 3 microwave the frosting for about 10 seconds to soften and stir in the milk. spread on the cooled bars.
- 4 drop the jam by spoonfuls onto the frosting and swirl with a knife.
- 5 allow frosting to firm before cutting.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
- 1 (16 ounce) package angel food cake mix
- 1 (20 ounce) can crushed pineapple, in juice (not syrup)
- 1 (20 ounce) can crushed pineapple, in juice (not syrup)
- 2 tablespoons orange marmalade
- 1 tablespoon cornstarch
- 1 tablespoon water
Recipe
- 1 preheat oven to 350f and lightly spray a 13x9x2" baking pan with nonstick spray.
- 2 put cake mix in a large bowl and stir in undrained pineapple until well combined.
- 3 pour mixture into baking pan and smooth down the surface. bake for 25-30 minutes or until golden brown.
- 4 transfer to a wire rack and let cool for about 30 minutes then run a thin knife around the edges of the cooled cake before slicing and removing from pan. serve alone or with the following pineapple sauce (which i highly recommend).
- 5 for pineapple sauce: while cake is cooling, in a small saucepan, gently stir together the sauce ingredients until the cornstarch is dissolved.
- 6 bring to a boil over medium high heat and boil for 1 1/2 to 2 minutes or until thickened, stirring frequently.
- 7 remove pan from heat and let cool slightly.
- 8 serve the warm sauce over the cake slices.
- 9 store leftover sauce in a container with a tight fitting lid. you can serve additional sauce either cold or reheat in the microwave till just warm.
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
- Servings: 10
- 3 cups milk, cold
- 5 1/8 ounces vanilla instant pudding mix (or chocolate)
- 1 (8 ounce) can crushed pineapple, drained
- 1 angel food cake, cut into cubes
- 1 cup strawberry, sliced
- 8 ounces whipped topping
- 1 -2 banana, medium and firm, sliced
- 1/4 cup pecans, chopped
- 12 ounces hot fudge (can use jarred or homemade)
Recipe
- 1 whisk mild and pudding for 2 minutes in a large bowl. stir in pineapple.
- 2 place half of the angel food cake in a large glass bowl, preferrably a trifle bowl.
- 3 spread 1/3 of the pudding mixture on top.
- 4 cover with strawberriesheat fudge topping according to microwave directions on the jar, just until pourable.
- 5 pour half of the topping over previous layer.
- 6 layer remaining cake cubes on top of the hot fudge layer.
- 7 spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture.
- 8 spread whipped topping over all.
- 9 drizzle with hot fudge topping and sprinkle with pecans.
- 10 chill until serving. garnish with strawberries and bananas just before serving.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- 4 unsweetened chocolate squares
- 3/4 cup margarine or 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups chopped nuts
- 1 (14 ounce) package kraft caramels
- 1/3 cup evaporated milk
Recipe
- 1 heat oven to 350.
- 2 microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. stir until chocolate is completely melted.
- 3 stir sugar into melted chocolate mixture. mix in eggs and vanilla until well blended. stir in flour. remove 1 cup of batter; set aside.
- 4 spread remaining batter in greased 13x9 inch pan. sprinkle with chips and 1 cup of the nuts.
- 5 microwave caramels and milk in same bowl on high 4 minutes, stirring after 2 minutes. stir until caramels are completely melted and smooth.
- 6 spoon over chips and nuts, spreading to edges of pan. gently spread reserved batter over caramel mixture. sprinkle with the remaining 1/2 cup nuts.
- 7 bake for 40 minutes or until toothpick inserted into center comes out with fudgy crumbs. do not overbake. cool in pan; cut into squares.
Total Time: 17 mins
Preparation Time: 5 mins
Cook Time: 12 mins
Ingredients
- Servings: 9
- 1 cup blackberry
- 1 cup flour
- 1/4 cup whole wheat flour
- 1 cup skim milk
- 1/2 cup sugar substitute
- 1 banana, mashed
- 3 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Recipe
- 1 mix dry in a bowl with blackberries, careful not to break fruit.
- 2 mix wet in another bowl.
- 3 add wet into dry by folding in gently to not disturb blackberries.
- 4 pour into individual small cups (ramekins) about half full.
- 5 microwave on top of inverted plate, 4 at a time for approximately 3 1/2 minutes
- 6 let set for 5 minutes or so.
- 7 invert muffins back into ramekins and microwave on high for 1 minute to finish off the bottoms.
Total Time: 13 mins
Preparation Time: 8 mins
Cook Time: 5 mins
Ingredients
- Servings: 2
- 1/2 cup unpopped popcorn
- 5 tablespoons melted bacon grease
- 1/8 cup melted butter
- 1 tablespoon table salt
- 5 tablespoons crushed imitation bacon bits
Recipe
- 1 set medium sized pot on burner set to medium-high.
- 2 pour in bacon grease allowing to heat for 5 minutes.
- 3 while waiting, powder artificial bacon using mortar and pestle or other food processor.
- 4 stir salt into powdered bacon bits.
- 5 turn down heat to medium, add unpopped popcorn and cover.
- 6 melt butter in microwave or separate pan.
- 7 allow popcorn to pop, shaking from time to time.
- 8 when popcorn has finished popping, remove from heat, uncovering after one minute.
- 9 slowly pour butter over popcorn, shaking and fluffing every so often for even distribution.
- 10 in pinches, sprinkle bacon and salt mixture over popcorn, shaking and fluffing every so often for even distribution.
- 11 cool slightly if desired, serve at your own risk.
Total Time: 4 mins
Preparation Time: 2 mins
Cook Time: 2 mins
Ingredients
- Servings: 1
- 2 tablespoons oil or 2 tablespoons butter
- 2 tablespoons water
- 2 tablespoons flour
- 1 pinch salt
- 1 tablespoon sugar, for cocoa powder
- 2 -3 tablespoons cocoa powder (like nesquik) or 2 -3 tablespoons instant chocolate drink mix (like nesquik)
- 1 teaspoon vanilla extract (optional)
Recipe
- 1 add 2 tablespoons of butter or oil.
- 2 melt butter.
- 3 add 2 tablespoons of water.
- 4 add a pinch of salt.
- 5 add cocoa or chocolate powder (like nesquik) (add as much as you want).
- 6 add 1 tablespoon of sugar for chocolate powder (nesquik) or 2 tablespoons of sugar for cocoa powder.
- 7 add 1 teaspoon of vanilla extract (optional).
- 8 stir it up.
- 9 microwave it for 2 minutes.
- 10 enjoy! :d.
Total Time: 4 hrs 12 mins
Preparation Time: 4 hrs
Cook Time: 12 mins
Ingredients
- Servings: 10
- 60 vanilla wafers, divided
- 1/2 cup butter, melted and divided
- 1/3 cup chopped pecans
- 2 tablespoons brown sugar
- 1 3/4 teaspoons pumpkin pie spice, divided
- 1 (8 ounce) package cream cheese, softened
- 1 cup canned pumpkin (pure pumpkin not pie filling)
- 1 (3 1/2 ounce) package vanilla flavor instant pudding mix
- 1/2 cup milk
- 1 cup thawed refrigerated whipped topping
- 12 caramels, unwrapped
- 1 tablespoon water
Recipe
- 1 heat oven to 350ºf.
- 2 crush 50 vanilla wafers to form fine crumbs; mix with 1/3 cup butter. press onto bottom of 9-inch tart pan. coarsely crush remaining wafers; place in medium bowl. add remaining butter, nuts, sugar and 1/4 teaspoon pumpkin pie spice; mix well. spread onto bottom of shallow pan; place in oven along with crust. bake 10 to 12 minutes or until both are light golden brown; cool.
- 3 beat cream cheese and pumpkin in medium bowl with mixer until well blended. add remaining pie spice and dry pudding mix; beat until blended. gradually beat in milk; spread over crust. top with refrigerated whipped topping, spreading to within 1/2 inch of edge. refrigerate 4 hours. meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
- 4 sprinkle nut mixture over tart just before serving. microwave caramels and water in microwaveable bowl on high 1-1/2 minutes or until caramels are melted, stirring after 45 seconds. drizzle over tart.
Total Time: 45 mins
Preparation Time: 45 mins
Ingredients
- Servings: 12
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup cold butter
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts, toasted
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 1 (8 ounce) carton cool whip, thawed and divided
- 1 (21 ounce) can cherry pie filling
- 1 1/2 cups semi-sweet chocolate chips
- 2 1/2 cups cold milk
- 2 (3 1/2 ounce) packages instant vanilla pudding
- chocolate curls (optional)
Recipe
- 1 in a bowl, combine flour and sugar; cut in butter until crumbly. stir in coconut and walnuts. press into an ungreased 9x13 baking dish. bake at 350 for 15-18 minutes or until lightly browned. cool on a wire rack.
- 2 in a small mixing bowl, beat cream cheese until fluffy. add confectioner's sugar; beat until smooth. fold in 1 cup of the cool whip. spread over crust. top with pie filling; cover and chill.
- 3 in a microwave safe bowl, melt chocolate chips; stir until smooth. in a large bowl, whisk milk and pudding mixes for 2 minutes or until soft set. whisk a small amount of pudding into melted chocolate. return all to the pudding, whisking constantly. pour over cherry filling. chill for 2 hours or until set.
- 4 just before serving, spread remaining cool whip over dessert. garnish with chocolate curls if desired.
Total Time: 7 mins
Preparation Time: 2 mins
Cook Time: 5 mins
Ingredients
- Servings: 1
- 1 (395 g) can condensed milk
- 3 -5 tablespoons cocoa powder (depending on how rich you want it to be)
Recipe
- 1 empty condensed milk into pan; stir in chocolate powder and cook on stove, stirring constantly.
- 2 once it comes to a boil, reduce heat and allow to simmer for 2 minutes. remove from heat; cool (it thickens slightly on cooling) use as required.
- 3 tip -- the longer you leave it to boil, the thicker it gets. therefore, using it as icing inside a cake it would need to be a littler thicker than normal. using it just to eat as a chocolate fix (which most brazilians do) won't need as much time boiling. this recipe will spice up any old boring cake.
- 4 you can also prepare this in the microwave. place all ingredients into microwave safe bowl and heat, stirring at intervals until you get the desired thickness. be careful, this tends to rise up the sides of the bowl. to avoid spillage use a large bowl.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 10 ounces frozen chopped spinach
- 1/2 cup low-fat sour cream
- 1/2 cup low-fat mayonnaise
- 2 tablespoons scallions, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chipotle chile in adobo
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon brown sugar
- 1 dash cumin
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Recipe
- 1 thaw spinach in microwave for 3 minutes at 40% power.
- 2 squeeze partially thawed spinach to remove water and break into chunks.
- 3 put all ingredients in food processor, and process until smooth.
- 4 transfer to medium bowl, and refrigerate until ready to serve.
- 5 may be covered with plastic wrap and stored up to 2 days.
Total Time: 12 mins
Preparation Time: 10 mins
Cook Time: 2 mins
Ingredients
- Servings: 10
- 10 snyder's pretzel sticks (rods)
- 10 slices bacon
- 1 cup parmesan cheese
Recipe
- 1 wrap a slice of bacon around each pretzel rod.
- 2 place on a microwave safe dish covered with two layers of paper towels.
- 3 microwave for 2-2 1/2 minutes or until bacon is cooked to a golden brown.
- 4 carefully remove from oven and roll each pretzel rod in a plate covered with parmesan cheese.
- 5 stand upright in a mug or attractive dish to serve.
Total Time: 1 hr 20 mins
Preparation Time: 45 mins
Cook Time: 35 mins
Ingredients
- 2 (10 ounce) jars maraschino cherries, with stems
- 1 cup semisweet chocolate piece
- 1/2 cup butter
- 3 eggs, lightly beaten
- 1 1/4 cups sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon vanilla
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips
- 1/2 cup slivered almonds, toasted
- 1 (3 ounce) package cream cheese, softened
- 2/3 cup powdered sugar
Recipe
- 1 preheat oven to 350°; grease a 13 x 9 inch baking pan; set aside.
- 2 drain one jar of cherries; remove stems and coarsely chop cherries.
- 3 drain on paper towels; reserve remaining jar of whole cherries for garnish.
- 4 in a large microwave-safe bowl, combine semisweet chocolate pieces and butter; microwave on high for 1 minutes; stir.
- 5 microwave for 10-20 seconds more or until mixture is melted.
- 6 add eggs, sugar, flour, vanilla, salt, and baking powder; stir until combined.
- 7 fold in chopped cherries, baking pieces, and almonds.
- 8 pour batter into prepared pan, spreading evenly.
- 9 bake for 35 minutes; cool in pan on a wire rack; cut into bars.
- 10 before serving, in a bowl, combine cream cheese and powdered sugar.
- 11 beat with an electric mixer on medium speed until smooth.
- 12 pipe or spoon a small amount of cream cheese mixture onto each brownie.
- 13 drain reserved cherries; top each brownie with a cherry.
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 5
- 1/4 cup melted butter
- 1 1/2 cups milk
- 1 dash pepper
- 3 eggs
- 1/2 cup bisquick
- 1 cup swiss cheese (shredded)
- 1/2 cup bacon (about 7 slices pre-cooked, cut or broken into small pieces.)
Recipe
- 1 mix first 5 ingredients together and beat well (wire whisk works well).
- 2 stir in bisquick.
- 3 pour in 9 inch (deep) cake pan.
- 4 put in meat and cheese on top of mixture (do not mix).
- 5 bake at 350 degrees for 45 minutes.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- 3/4 cup sugar
- 1/4 cup shortening
- 1/4 cup butter or 1/4 cup margarine
- 1 teaspoon vanilla
- 1 egg
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- 36 caramels, unwrapped
- 2 tablespoons milk
- 1 cup hershey semi-sweet chocolate chips, melted cooled
Recipe
- 1 heat oven to 350 in large bowl ,beat sugar,shortening, butter,vanilla and egg with mixer stir in dry ingredients.
- 2 shape dough into 1in balls on ungreased cookie sheet 3in apart
- 3 with greased bottem of glass dipped into sugar flatten balls slightly press 1 teaspoon pecans onto each cookie.
- 4 bake 9-10 and remove from oven place on cooling rack.
- 5 in small microwavable bowl, microwave caramels and milk uncovered on high 2-3 minutes stirring every minute until smooth
- 6 spoon caramel over cookies top with melted cooled chocolate
- 7 cool completely about 30 minutes minutes.
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
- 1 egg, slightly beaten
- 2/3 cup milk
- 1 (7 5/8 ounce) package banana chocolate chip muffin mix (martha )
- 3 bananas
- 2 cups strawberry jam
- whipped topping or whipped cream
- chocolate syrup or chopped nuts, and or maraschino cherry
Recipe
- 1 heat griddle or large skillet to medium heat (340 degrees f.).
- 2 grease lightly with oil.
- 3 combine egg, milk and muffin mix in medium bowl; stir just until large lumps disappear. for thinner pancakes add additional milk. (batter will be slightly lumpy.)
- 4 for each pancake, pour about 1/4 cup batter onto hot griddle.
- 5 cook 1 to 2 minutes or until pancakes begin to dry around the edges.
- 6 turn; cook 1 to 2 minutes or until golden brown.
- 7 place 2 pancakes on each plate.
- 8 top with 2 bananas, sliced.
- 9 microwave jam just until melted; spoon over bananas.
- 10 top with whipped topping, drizzle with chocolate syrup, sprinkle with nuts and top with a cherry, if desired.
Total Time: 1 hr 20 mins
Preparation Time: 1 hr
Cook Time: 20 mins
Ingredients
- 1 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 egg yolk (optional)
- 2 cups flour, plus extra for dusting work surface
- 1 cup apricot preserves (one 12 oz. jar)
- 1 cup walnuts or 1 cup pecans, finely chopped
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt (a large pinch)
- 1 egg
Recipe
- 1 cream first four ingredients together until smooth. (you may add in the yolk from the egg if you like. i didn't, but it wouldn't hurt.).
- 2 mix in the flour to make a soft dough.
- 3 divide the dough iinto four equal balls. flatten and wrap in plastic or waxed paper. chill for at least 30 minutes.
- 4 melt the preserves, either on the stove in a saucepan or in the microwave, using either a glass or ceramic dish. allow to cool slightly.
- 5 in a small bowl, combine nuts with sugar, cinnamon and pinch of salt. set aside.
- 6 preheat oven to 375 degrees f.
- 7 working with one disk of dough at a time, roll out on a floured surface into a thin circle about 10 inches in diameter.
- 8 put 1/4 cup of melted preserves on top of the dough and spread evenly, leaving 1/2 inch around the edge uncovered. (pick off any really large pieces of fruit. it will be easier to roll.).
- 9 place a "shot" glass upside down in the center of the circle and sprinkle 1/4 of the nut mixture over the rest of the preserve-covered dough. (this also makes it easier to roll. remove the glass before cutting.).
- 10 with a rotary cutter, or very sharp knife, cut the circle into 12 equal wedges. roll up each wedge, startng with the outside edge and ending with the point. turn the ends in to form a crescent, if desired.
- 11 place on parchment-lined baking sheet. beat egg with 1 teaspoon of water and brush on tops. dust with sugar, if desired.
- 12 bake until golden, 16-18 minutes (depending on your oven).
- 13 cool completely on a wire rack and store in an airtight container.
- 14 repeat with the other three circles of dough.
- 15 as a variation, omit the apricot preserves and brush the dough with egg wash before sprinkling with nut mixture. or leave out the nuts and use the preserves alone, with a bit of cinnamon sprinkled on the tops. either way would be good.
Total Time: 2 mins
Preparation Time: 1 min
Cook Time: 1 min
Ingredients
- Servings: 1
- 1/2 banana (preferably very ripe)
- 0.333 (400 7/8 g) can low-fat custard (to taste)
- 1 teaspoon strawberry jelly (jam)
- 1 1/2 teaspoons artificial sweetener (granulated, to taste) or 1 1/2 teaspoons sugar (to taste)
- 1 dash cinnamon
Recipe
- 1 put the kettle on.
- 2 spoon custard into microwaveable bowl (or i guess you could use canned rice-pudding if you like it) and microwave on full until it rises, (keep an eye on it though or you'll need to clean the microwave later :).
- 3 when it's bubbling near the top of the bowl stop microwave and leave to stand whilst --
- 4 leaving peel on banana, chop it in half. (you might fancy the other half in a minute, but it will otherwise keep ok for a couple of days on the top shelf in the refrigerator -- ( -- although the skin will go black after a day or two - doesn't affect the middle bit at all though.).
- 5 peel the half banana & discard peel.
- 6 holding banana lengthways in your hand, slice it lengthways right thru. then rotate it and slice lengthways again so it's quartered into long quarters. supporting it in your hand and fingers chop it roughly at quarter inches intervals lengthways to end up with lots of hasty cut chunky segments.
- 7 disperse the banana bits across the top of the custard.
- 8 get a small pot or egg cup and spoon a generous teaspoon of your favourite strawberry jam/jelly into it.
- 9 pour on a little of the hot water from the kettle - just enough to make it runny enough to pour like a thick sauce across the top of the banana bits.
- 10 pour strawberry sauce across top of bananas and custard and put the bowl back into microwave for about 45 seconds so (probably a bit less with a microwave more powerful than my 18 year old machine :) you don't want to boil it, just hot.
- 11 take out and if it seems hot enough pour over a teaspoon or so of granulated sweetener (or sugar) - to taste. sprinkle cinnamon across the top and serve.
- 12 not a lot to it but it's quick, sweet, very tasty and very enjoyable and it's a great way to use up bananas that are too soft and squishy. plus you won't blow up like a balloon on the caloric load - unless you eat two dozen portions!
- 13 note:.
- 14 it won't matter if the bananas are still very fresh as once heated they soften and sweeten a lot.
Total Time: 42 mins
Preparation Time: 12 mins
Cook Time: 30 mins
Ingredients
- Servings: 16
- 1 unsweetened chocolate square
- 1 semisweet baking chocolate square
- 1/3 cup shortening
- 1 cup sugar
- 2 eggs
- 3/4 cup sifted flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup broken nuts
Recipe
- 1 melt in microwave or in double boiler baking chocolate and shortening. beat in sugar in eggs. mix together sifted flour, baking powder salt and then mix with wet ingredients. stir in nuts. bake in a 8x8x2" well greased pan at 350 degrees for 20 to 35 minutes until top is dry and only slightly wet crumbs come out on test knife.
- 2 amout: 16 2" squares.
Total Time: 5 hrs 15 mins
Preparation Time: 40 mins
Cook Time: 4 hrs 35 mins
Ingredients
- Servings: 16
- 21 ounces caramels (about 75 caramels)
- 3/4 cup evaporated milk
- 20 ounces fudge brownie mix
- 1/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup finely chopped pecans
- 1 teaspoon vegetable oil
Recipe
- 1 preheat oven to 350 degrees.
- 2 wrap outside of a 9 inch springform pan with heavy duty aluminum foil.
- 3 spray inside of pan with cooking spray.
- 4 heat caramels and milk in a 2 quart saucepan over low heat for about 15 minutes, stirring frequently, until the caramels are melted and smooth, and then remove from heat.
- 5 stir brownie mix, water, 1/2 cup vegetable oil and the eggs in a large bowl until well blended.
- 6 stir in 1 cup of the chocolate chips and 1/2 cup of the pecans.
- 7 pour into pan.
- 8 evenly drizzle 3/4 cup of the caramel sauce over batter and gently swirl the caramel sauce through batter with a knife.
- 9 bake for 1 hour to 1 hour and 10 minutes or until top springs back when touched lightly in center.
- 10 melt remaining 1/2 cup chocolate chips and 1 teaspoon vegetable oil in a 1 quart saucepan over low heat, stirring constantly, until smooth.
- 11 drizzle over warm cake.
- 12 sprinkle with remaining 1/2 cup pecans.
- 13 refridgerate about 2 hours 15 minutes or until chocolate is set.
- 14 remove side of pan.
- 15 microwave caramel sauce until warm.
- 16 cut cake into wedges.
- 17 drizzle each serving with about 1 tablespoon of caramel sauce.
Total Time: 2 hrs 55 mins
Preparation Time: 2 hrs
Cook Time: 55 mins
Ingredients
- 1 cup water
- 1/2 cup crumbled feta cheese (feta with sun dried tomatoes or herbs are good also)
- 1 egg
- 1 1/2 teaspoons olive oil
- 3 3/4 cups all-purpose flour or 3 3/4 cups bread flour
- 1 1/4 teaspoons bread machine yeast
- 10 ounces fresh spinach (see note)
- 1 tablespoon melted butter
- 1 garlic clove, minced fine
- 1/4 cup parmesan cheese
- 2 teaspoons dried oregano
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olive, sliced
- 1 egg
- 1 tablespoon water
- 1 tablespoon parmesan cheese
Recipe
- 1 measure ingredients in to pan in the order typed. select dough cycle.
- 2 meanwhile make the filling. wash spinach, shaking off excess water. remove stems. wilt in microwave, uncovered, at high temp for 2 or 3 minutes, stirring at half time. squeeze out excess moisture and allow to cool. (if you use frozen make sure it is the chopped spinach).
- 3 in a medium size bowl, gently mix together the spinach, butter, garlic, parmesan cheese and oregano.
- 4 remove dough onto a lightly floured surface, cover with a towel and let rise for 10 to 15 minutes. roll out to a 18 x 15" rectangle.
- 5 spread filling mixture on dough to within 1/2" of the edges. sprinkle with feta cheese and the olives. starting at long side, tightly roll up like a jellyroll. pinch seams to seal. cut in half length wise with scissors to prevent crushing. twist the sides together with the filling facing up -- like twisting 2 strands of rope. keeping the filling side up place in a prepared tube pan. (lightly greased pan).
- 6 cover and allow to rise in a warm draft free area for 46 to 60 minutes. or till about double in size. brush with egg wash then sprinkle the parmesan cheese on it.
- 7 bake in a preheated oven 375°f for 45 to 55 minutes or until the bread sounds hollow when tapped on bottom.
- 8 note: to use frozen chopped spinach drain real well and pat dry on paper towels.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 6
- 3 cups fresh corn, cut from cob
- 1/4 cup water
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon cumin seed
- 1/8 teaspoon pepper
- 1 medium tomato, peeled,seeded,and chopped
Recipe
- 1 combine first six ingredients in a 2 qt baking dish; stir well.
- 2 cover with wax paper and microwave at high for 6-8 minutes.
- 3 stir in tomato, cover and microwave or high for 1-2 minutes or until corn is tender.
Total Time: 19 mins
Preparation Time: 15 mins
Cook Time: 4 mins
Ingredients
- Servings: 8
- 1 (14 ounce) package caramels, remove wrappers
- 1/4 cup water
- 6 cups bite size square crisp rice cereal or 6 cups corn flakes cereal
- 2 cups pecans (rough chopped)
Recipe
- 1 heat caramels and water in large microwave-safe bowl on high (100% power) for 2 minutes, stir.
- 2 continue to microwave at high for about 2-3 minutes stirring every 30 seconds until caramels are melted and mixture is smooth.
- 3 add cereal and pecans, mix lightly until coated.
- 4 spread onto greased 15x10x1 inch baking pan.
- 5 bake 350 for 15 minutes, stir cereal, bake additional 10 minutes more.
- 6 spoon onto waxed or parchment paper.
- 7 cool completely, break apart into clusters.
- 8 store in air tight container or plastick bags.
