Ingredients
- Servings: 20
- 2 (20 ounce) packages simply potatoes® diced potatoes with onion
- 1/2 cup water
- 2 cups mayonnaise or salad dressing
- 1/4 cup yellow mustard
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chopped celery
- 1 medium red or green bell pepper, chopped (optional)
- 6 hard boiled eggs*, peeled, chopped
Recipe
Preparation Time: 35 mins
Cook Time: 1 hr
Ready Time: 1 hr 35 mins
- in 2 1/2 quart microwave-safe casserole dish** combine simply potatoes and water.*** cover; microwave on high 10 to 12 minutes or until simply potatoes are tender. drain water.
- meanwhile in large bowl whisk together mayonnaise, mustard, vinegar, salt and pepper until smooth. add cooked potatoes, celery, red pepper and chopped eggs. stir gently. refrigerate 1 hour to blend flavors.
Ingredients
- Servings: 30
- wax paper
- 1 1/3 cups nestle® toll house® semi-sweet chocolate morsels, melted according to package directions in 8- or 9-inch microwave-safe dish
- 1 (10 ounce) bag pretzel rods
- 3 pieces nestle® crunch® candy bars, chopped
- 3 pieces nestle® butterfinger® bites candy, chopped
- wonka halloween candies such as spooky nerds and sweetarts skulls n' bones*
Recipe
Preparation Time: 15 mins
Ready Time: 45 mins
- line baking sheet with wax paper. place each candy on separate sheets of wax paper.
- dip pretzel rods halfway into chocolate; shake off excess. roll rods in candies (one candy type per pretzel rod); place on prepared baking sheet.
- place in refrigerator for about 30 minutes to harden. once hardened, remove from baking sheets and store, covered, in cool place with wax paper between layers.
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 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 tablespoon grated orange zest
- 1/2 cup dates, pitted and chopped
- 1/2 cup chopped dried apricots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 tablespoon cornmeal
- 2 eggs
- 1/3 cup vegetable oil
- 1/3 cup orange juice
- 1/2 cup molasses
- 1/2 cup honey
- 1/3 cup orange juice
- 1 tablespoon butter
- 1 tablespoon orange-flavored liqueur, such as cointreau ® (optional)
Recipe
Preparation Time: 30 mins
Cook Time: 45 mins
Ready Time: 2 hrs 15 mins
- preheat an oven to 375 degrees f (190 degrees c). grease a 9x5 inch loaf pan.
- combine flour, baking powder, baking soda, salt, cinnamon, ginger, and orange zest in a bowl. set aside. combine dates, apricots, raisins, walnuts, and cornmeal in a separate bowl. set aside. beat eggs, vegetable oil, 1/3 cup of orange juice, and molasses in a large bowl. gradually pour the flour mixture into the egg mixture, mixing until just incorporated. fold in the dried fruit mixture; mixing just enough to evenly combine. pour the batter into the prepared pan.
- bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- to prepare the syrup: mix honey, 1/3 cup of orange juice, and butter in a microwave-safe glass or ceramic bowl for 1 minute. stir in the orange-flavored liqueur. poke holes throughout the cake then pour syrup over the cake.
Ingredients
- Servings: 2
- 2 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup shortening
- 1/3 cup unsweetened cocoa powder
- 1 cup hot strongly brewed coffee
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup butter
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 1 hr 45 mins
- preheat an oven to 350 degrees f (175 degrees c). grease an 11x17 1/2-inch jelly roll pan. combine sugar, flour, baking soda, and salt together in a bowl.
- place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. heat in microwave for three minutes, stirring after each minute, until well blended. whisk together the eggs and buttermilk in a bowl. stir in the flour and cocoa mixtures, mixing until just combined. pour mixture into the prepared pan.
- bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
- heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. stir in the confectioners' sugar and vanilla extract until smooth. pour the warm frosting over the hot brownies. allow brownies to cool completely before slicing into bars.
Ingredients
- Servings: 1
- 12 ounces semisweet chocolate chips
- 1 1/2 cups heavy whipping cream
- 1/4 cup sifted confectioners' sugar
- 1 tablespoon vanilla extract
- 1 (9 inch) prepared chocolate cookie crumb crust
Recipe
- in microwave dish combine chocolate chips and 1/2 of the cream. cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. cool to room temperature. stir in sugar & vanilla. set aside.
- in small bowl, beat the rest of the cream until soft peaks form. beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
- refrigerate at least 8 hours before serving.
