Ingredients
- Servings: 2
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1/2 cup seedless raspberry jam
- 4 ounces semisweet chocolate chips
- 2 tablespoons butter
Recipe
- sift the flour, baking powder, and salt together in a bowl; set aside.
- beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
- gradually mix the flour mixture into the butter mixture.
- shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
- working with half the dough at a time, roll out dough to about 1/8-inch thick.
- cut into cookies with a large heart shaped cookie cutter. repeat with the remaining half of the dough.
- cut the center of half of the cookies with a smaller heart shaped cookie cutter.
- place an open centered cookie on top of a whole cookie to form a sandwich. arrange cookies on an ungreased baking sheet; set aside.
- preheat an oven to 400 degrees f (200 degrees c).
- place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
- fill the center of the cookies with the jam. refrigerate cookies for 10 minutes.
- bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. cookies will be pale in color.
- transfer cookies to a wire rack to cool completely.
- melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
- spoon chocolate decoratively over half of each cookie.
- place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.
Ingredients
- Servings: 1
- 1 cup corn syrup
- 1 cup sugar
- 1 1/2 cups peanut butter
- 8 cups crisp rice cereal
- 1 cup semisweet chocolate chips
Recipe
Preparation Time: 20 mins
Ready Time: 40 mins
- butter a 9x13 inch pan.
- pour the sugar, syrup, and peanut butter into a large microwave bowl. microwave on high until it begins to bubble, two to three minutes. once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated.
- pour the mixture into the prepared pan. wet hands, sling off the excess water, and press down the treats until smoothed. let cool, and cut into squares.
Ingredients
- Servings: 6
- 6 potatoes
- 1 cup vegetable oil
- 8 ounces shredded cheddar cheese
- 1/8 cup bacon bits
- 1 (16 ounce) container sour cream
Recipe
Preparation Time: 30 mins
Cook Time: 7 mins
Ready Time: 37 mins
- preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking pan.
- pierce potatoes with a fork. microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
- cut the potatoes in half vertically. scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
- heat oil to 365 degrees f (180 degrees c) in a deep fryer or a deep saucepan. place the potatoes in hot oil, fry for 5 minutes. drain potatoes on paper towels.
- fill the potato shells with cheese and bacon bits. arrange them in the prepared baking pan.
- bake for 7 minutes, or until the cheese is melted. serve hot with sour cream.
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: 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: 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.
