Ingredients
- Servings: 3
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon mint extract
- 3 (1 ounce) squares semisweet chocolate, chopped
- 1/4 cup butter
Recipe
- in a large bowl, beat 1/2 cup butter or margarine until creamy. add the sugar, and beat until mixed well. beat in egg and mint extract.
- sift flour, cocoa, and salt together into a small bowl. add flour mixture by halves into creamed mixture, beating well after each addition.
- divide dough in half. on lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. wrap each cylinder in waxed paper, and refrigerate 5 hours.
- preheat oven to 350 degrees f (175 degrees c). thirty minutes prior to baking, place both cylinders in freezer.
- remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. place on cookie sheets about 1 1/2 inches apart. bake 10 to 12 minutes.
- melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. drizzle over warm cookies. place on wire racks, and let cool and harden completely.
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 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: 4
- 2 (8 ounce) packages reduced-fat cream cheese, softened
- 1 cup light mayonnaise
- 1 (4 ounce) can chopped green chilies, drained
- 2 ounces canned diced jalapeno peppers, drained
- 1/4 cup chopped cilantro
- 1/2 cup grated parmesan cheese
Recipe
Preparation Time: 10 mins
Cook Time: 3 mins
Ready Time: 13 mins
- stir cream cheese and mayonnaise in a large bowl until smooth. stir in green chilies, jalapeno peppers, and cilantro. pour mixture into a microwave safe serving dish and sprinkle with parmesan cheese.
- microwave on high until hot, about 3 minutes.
Ingredients
- Servings: 4
- 2 large sweet potatoes, peeled and sliced
- 1 (4 ounce) package tomato basil feta cheese
- 1 tablespoon balsamic vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 16 mins
Ready Time: 26 mins
- place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. cook for 10 minutes in the microwave, or until starting to become tender.
- preheat the oven's broiler. place the sweet potato slices onto a greased broiler pan. slice the feta cheese the best you can, and place a piece on top of each potato slice. drizzle balsamic vinegar over all.
- place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.
Ingredients
- Servings: 1
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons confectioners' sugar
- 2 tablespoons butter, softened
- 2 tablespoons hot water
- 1 cup peanut butter chips
- 1 tablespoon shortening
- 1 (18.25 ounce) package cake mix
- 1/2 cup packed brown sugar
- 1 1/4 cups water
- 3 eggs
Recipe
- preheat oven to 350 degrees f (175 degrees c). with a non-stick cooking spray, coat a 13x9x2 inch baking pan. dust with flour and set aside.
- in a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
- in microwavable bowl, place peanut butter chips and shortening. microwave on high for 1 minute, or until chips are melted and smooth when stirred.
- in large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. increase speed to medium, beat 2 minutes until smooth. remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
- pour the peanut butter flavored batter into the prepared pan. drop spoonfuls of the chocolate batter on top. swirl with a knife or spatula for a marbled effect.
- bake at 350 degree f (175 degrees c) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. cool and frost as desired.
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: 6
- 4 large potatoes, finely chopped
- 1 cup cauliflower florets
- 1 carrot, finely chopped
- 1/2 cup fresh green peas
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 teaspoon cumin seed
- 1 teaspoon black mustard seed
- 2 whole bay leaves
- 4 green chile peppers, chopped
- 3 cloves garlic, chopped
- 2 teaspoons minced fresh ginger root
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder (optional)
- cilantro leaves for garnish (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on high until the vegetables are very hot and starting to soften, about 2 minutes. remove the plastic wrap, and drain the vegetables in a colander.
- place the vegetable oil in a large skillet, and heat over medium heat. cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. cook and stir until the garlic begins to brown, about 1 minute.
- stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. cook and stir until the vegetables are tender and coated with spices, about 30 minutes. sprinkle with cilantro leaves.
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: 12
- 3 drops green food coloring
- 1/2 teaspoon milk
- 1 1/3 cups flaked coconut
- 6 ounces confectioners' coating
Recipe
Preparation Time: 30 mins
Cook Time: 5 mins
Ready Time: 35 mins
- in a small bowl, mix food coloring with milk; add coconut and mix until evenly tinted; set aside.
- melt confectioners' coating over a double boiler or in the microwave, stirring every 15 to 30 seconds until smooth. mix with coconut mixture and place by spoonfuls on waxed paper. shape mixture like a bird's nest, making a slight indentation in the center of each one.
- cool completely and decorate by placing candies in the center of each nest.
Ingredients
- Servings: 4
- 1 pound okra, ends trimmed, cut into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon curry powder
- 1/2 teaspoon chickpea flour
- 1/2 teaspoon salt
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- microwave the okra on high for 3 minutes.
- heat olive oil in a large skillet over medium heat. add cumin, once it swells and turns golden brown stir in the okra. cook and stir on medium heat for 5 minutes. gently mix in the curry powder, chickpea flour, and salt; cook 2 minutes more. serve immediately.
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.
