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
- 2 1/2 pounds sweet potatoes
- 3 tablespoons amaretto (almond liqueur) or maple syrup
- cinnamon, to taste
- ginger, to taste
- 1/4 cup toasted almonds
Recipe
- microwave whole potatoes until done. cool to touch. remove pulp. mash with liqueur and spices. top with almonds. reheat in microwave.
Ingredients
- Servings: 1
- yams:
- 1 (40 ounce) can cut yams, drained
- 1 cup sugar
- 1/2 cup whole milk
- 1/2 cup salted butter, softened
- 2 eggs, beaten
- topping:
- 1 1/2 cups brown sugar
- 1 cup chopped pecans
- 1/2 cup salted butter, softened
- 1/2 cup all-purpose flour
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
- put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
- transfer cooked yams to a large mixing bowl; add sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. pour the yam mixture into the prepared baking dish.
- mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
- bake in preheated oven until golden brown, about 30 minutes.
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: 16
- 16 cups popped popcorn
- 1 cup roasted peanuts
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup milk chocolate chips
- 1 teaspoon shortening
Recipe
Preparation Time: 7 mins
Cook Time: 8 mins
Ready Time: 30 mins
- grease cookie sheets.
- place popcorn and peanuts in a paper bag. set aside.
- in a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. microwave 4 minutes, until bubbly. stir in baking soda. pour over popcorn mixture and shake bag to coat.
- roll down edges of bag and place bag in microwave. heat for 2 minutes, shaking three times to mix. spread mixture onto prepared sheets to cool.
- in a microwave safe bowl, combine chocolate and shortening. microwave 90 seconds, stirring once, until melted. drizzle over popcorn mixture. let cool before serving.
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.
