Ingredients
- Servings: 4
- 1 pound ground beef
- 1 onion, chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried basil
- 3/4 teaspoon garlic powder, divided
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 (8 ounce) package spaghetti, broken into 2-inch pieces
- 1 (15.25 ounce) can kidney beans, drained
- 1 cup shredded cheddar cheese
- 1 cup sour cream
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- crumble beef into a large microwave-safe bowl. cook for 3 minutes on high; drain fat and stir in onion, chili powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. fill the paste can with water and add. cover bowl with plastic wrap and microwave on high for 10 minutes.
- stir broken spaghetti into meat mixture; re-cover with plastic wrap and microwave on high for 6 minutes. stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. stir in beans, re-cover and let stand 5 minutes.
- in a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. microwave on medium-high for 2 minutes, or until cheese is melted. serve over spaghetti mixture.
Ingredients
- Servings: 3
- 1 (18.25 ounce) package chocolate cake mix
- 1 (16 ounce) container prepared chocolate frosting
- 1 (3 ounce) bar chocolate flavored confectioners coating
Recipe
Preparation Time: 40 mins
Cook Time: 30 mins
Ready Time: 3 hrs 10 mins
- prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.
Ingredients
- Servings: 1
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
Recipe
Preparation Time: 25 mins
Ready Time: 1 hr 25 mins
- in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
- in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.
Ingredients
- Servings: 1
- 1 ear corn, husked and cleaned
Recipe
Cook Time: 5 mins
Ready Time: 5 mins
- wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!
Ingredients
- Servings: 5
- 1 (8 ounce) package rotelle pasta
- 6 slices bacon
- 1 (16 ounce) package frozen mixed vegetables
- 1 cup italian-style salad dressing
- 1 teaspoon yellow mustard
- 1 tablespoon seasoning salt
- 1/4 teaspoon black pepper
- 1/2 green bell pepper, chopped
- 3 ounces turkey breast, cut into bite size pieces
- 1 cup shredded cheddar cheese
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- bring a large pot of lightly salted water to a boil. add rotelle pasta and cook for 8 to 10 minutes or until al dente; drain.
- place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
- cook the frozen vegetables in the microwave approximately 4 to 6 minutes, making sure they stay crisp; drain.
- in a large bowl mix together italian dressing, mustard, seasoning salt, and pepper. add pasta, mixed vegetables, bell pepper, turkey, 1/2 of the bacon and 1/2 of the cheese; mix well. sprinkle remainder of cheese and bacon on the top. cover and chill thoroughly before serving.
Ingredients
- Servings: 12
- rolls:
- 1/3 cup milk
- 3 tablespoons unsalted butter
- 1/2 cup solid-pack pumpkin
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1 (.25 ounce) package rapid rise yeast
- 1 cup unbleached all-purpose flour
- 1 cup bread flour
- 3 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
- 3/4 cup dark brown sugar
- 1/3 cup finely chopped pecans
- 1/4 cup dried currants (optional)
- icing:
- 1 (8 ounce) package cream cheese
- 1/2 cup unsalted butter, softened
- 1 (16 ounce) box confectioners' sugar
- 1 teaspoon vanilla extract
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 2 hrs 20 mins
- combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees f/49 degrees c to 130 degrees f/54 degrees c), 30 to 60 seconds.
- mix pumpkin, sugar, and salt together in a bowl; beat in egg and yeast. stir milk mixture into pumpkin mixture until evenly combined.
- whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. add remaining flour mixture and beat until dough is very soft.
- turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
- grease or spray an oblong baking sheet with cooking spray.
- punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. roll dough into a 10x12-inch rectangle and brush top with melted butter. sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. cut roll into 12 slices.
- arrange rolls, cut-side up, on the prepared baking sheet. cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
- preheat oven to 350 degrees f (175 degrees c).
- remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
- beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. spread icing on pumpkin rolls.
Ingredients
- Servings: 3
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 2 hrs
- in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
- preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
- bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
- Servings: 4
- 3/4 cup brown sugar
- 1/4 cup water
- 3 cups rolled oats
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 tablespoon honey
- 2 teaspoons vanilla extract
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat an oven to 275 degrees f (135 degrees c). cover a 10x15 inch pan with wax paper.
- mix brown sugar and water in a microwave safe bowl. cook in microwave to dissolve the sugar, about 1 minute. combine oats, salt, walnuts, and cinnamon in a large bowl. stir in sugar mixture, honey, and vanilla extract. mix well. pour mixture onto the prepared pan, spreading evenly. create clusters by squeezing small handfuls of the oat mixture together.
- bake in the preheated oven for 20 minutes. remove from oven and gently stir granola using a spoon. return to the oven and bake for an additional 25 minutes. the granola will be slightly browned and will continue to harden as they cool.
Ingredients
- Servings: 6
- 1 pound bittersweet chocolate, chopped
- 1 (12 ounce) package black confectioners' coating (such as black wilton candy melts®)
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 3 eggs, room temperature
- 3 egg yolks, room temperature
- 1 cup all-purpose flour
- 1 cup ground toasted pecans
- 1 teaspoon vanilla extract
- 1 (12 ounce) package green confectioners' coating (such as green wilton candy melts®)
- 1 (12 ounce) package confectioners' coating (such as wilton candy melts®)
- 3/4 cup heavy whipping cream
- 2 ounces bittersweet chocolate, grated
- 6 chocolate-covered pretzel sticks
Recipe
Cook Time: 30 mins
Ready Time: 1 hr 40 mins
- preheat oven to 350 degrees f (175 degrees c). generously butter six 8-ounce ramekins and place on baking sheet.
- melt 1 pound chopped bittersweet chocolate in a plastic or glass bowl in microwave oven on low, stirring every 30 seconds, or in the top of a double-boiler over gently simmering water. remove melted chocolate from heat and set aside to cool. it should be room temperature but still fluid.
- melt black confectioners' coating in a separate large plastic or glass bowl in microwave oven on low, stirring every 30 seconds, until coating is melted, warm, and smooth. keep candy warm.
- beat butter and sugar in a bowl using an electric mixer fitted with a whisk attachment on high speed until mixture is light and fluffy, about 5 minutes. add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in egg yolks one at a time. continue mixing until batter is thick and lemon-colored, about 3 minutes.
- pour cooled melted chocolate into butter mixture and mix on low speed, stopping to scrape down sides of bowl, until fully combined. beat flour, ground pecans, and vanilla extract into chocolate mixture and continue to mix just until batter comes together. divide batter among prepared ramekins.
- bake in preheated oven for 15 minutes. remove tray from oven. carefully place 2 or 3 green candy pieces and 1 candy piece (or more than green, if desired) in the center of each half-baked cake. return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean (do not pierce the centers). let cakes cool in ramekins for 10 minutes.
- melt 2 or 3 pieces of the green candy in a small microwave-safe bowl in microwave set on low, stirring every 30 seconds, until green candy is warm and smooth. let cool until room temperature but still fluid. whip the heavy cream in a bowl and gently fold cooled green candy melts into the whipped cream.
- gently unmold cakes onto baking sheet. carefully dip cakes into black candy coating, or pour it over the cakes to coat. sprinkle grated chocolate onto a serving platter and place cakes onto the grated chocolate. spoon a dollop of green whipped cream on top of each cake. pierce each cake with a chocolate-covered pretzel stick, allowing the bubbling cauldrons to ooze their green and candy filling. serve immediately.
Ingredients
- Servings: 24
- 2 cups semisweet chocolate chips
- 1 cup raisins
- 1 cup dry-roasted peanuts
- 1 cup chow mein noodles
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- in a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. stir in the raisins, peanuts and chow mein noodles. roll into walnut sized balls using your hands and set onto waxed paper to cool. chill or let sit until hard. enjoy!
Ingredients
- Servings: 2
- 1/4 cup cold water
- 1 tablespoon vinegar
- 2 cold large eggs
Recipe
Preparation Time: 5 mins
Cook Time: 1 min
Ready Time: 6 mins
- pour water into a microwave-safe cup or bowl; add vinegar. cracks eggs into the cup.
- cook eggs in the microwave for 1 minute 20 seconds. drain.
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.
Ingredients
- Servings: 2
- 2 pounds chocolate
- 30 small peppermint candy canes
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 1 hr 10 mins
- line a large jellyroll pan with heavy-duty foil.
- place chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
- place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.
Ingredients
- Servings: 3
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 2 hrs
- in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
- preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
- bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
- Servings: 1
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
Recipe
Preparation Time: 25 mins
Ready Time: 1 hr 25 mins
- in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
- in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.
