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: 3
- 3 cups sugar
- 3/4 cup margarine
- 2/3 cup evaporated milk
- 1 (12 ounce) package semisweet chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 1 hr 20 mins
- grease a 9x13-inch pan.
- mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. bring mixture to a full boil for 5 minutes, stirring constantly.
- remove from heat and stir in chocolate chips until melted and thoroughly combined. beat in marshmallow creme, walnuts, and vanilla extract. transfer fudge to the prepared pan and let cool before cutting into squares.
Ingredients
- Servings: 18
- 18 cut up chicken pieces
- 1/4 cup prepared mustard
- 1 cup honey
- 3 tablespoons curry powder
- 2 (4.5 ounce) cans mushrooms, drained
- 1 (4.5 ounce) can mushrooms, drained, liquid reserved
Recipe
- preheat oven to 300 degrees f (150 degrees c).
- lay chicken pieces in a 9x13 inch baking dish. in a small microwave safe bowl mix together the mustard, honey and curry powder. microwave on high (full power) for 1 minute. add all of the mushrooms, mix together, and pour mixture over chicken. bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. turn chicken pieces after 1/2 hour of baking. when done, chicken will be a beautiful golden brown.
Ingredients
- Servings: 12
- 1 (11.5 ounce) package milk chocolate chips, divided
- 1 cup peanut butter
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
Recipe
Ready Time: 2 hrs
- trim 12 paper muffin cup liners to half of their height.
- place 1/2 chocolate chips in a microwave safe container. microwave for 2 minutes, stirring after each minute. spoon melted chocolate into muffin cups, filling halfway. with a spoon, draw the chocolate up the sides of the cups until evenly coated. cool in the refrigerator until firm.
- in a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. melt the remaining chocolate, and spoon over peanut butter. spread chocolate to edges of cups.
Ingredients
- Servings: 3
- 1/2 cup unpopped popcorn
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt, or to taste
Recipe
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 5 mins
- in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
- cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.
Ingredients
- Servings: 60
- 1 (24 ounce) package almond bark, broken in half
- 12 ounces peanut butter, or more to taste
- 3 (1.5 ounce) bars milk chocolate candy bars (such as hershey's®)
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 1 hr 15 mins
- line an 8-inch square pan with waxed paper or spray with cooking spray.
- place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. add peanut butter to melted almond bark and mix well. add the remaining almond bark to the bowl and push to the bottom of the bowl.
- heat mixture in the microwave for 1 minute; stir to break up any large pieces. continue heating in microwave, in 30 second intervals, until completely melted. pour fudge mixture into the prepared square pan.
- melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. drizzle melted chocolate over fudge. swirl the chocolate into the fudge using a knife.
- refrigerate fudge until solid, about 1 hour.
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: 3
- 1/2 cup unpopped popcorn
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt, or to taste
Recipe
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 5 mins
- in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
- cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.
