Pap

Ingredients

• Servings: 4
• 1/4 cup cornstarch
• 1/3 cup sugar
• 2 cups milk
• 2 eggs, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• combine cornstarch and sugar in a medium microwave safe bowl. gradually whisk in milk.
• microwave on high until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture.
• microwave on high until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. whisk in butter and vanilla. serve warm.

Double Flavor Fudge

Ingredients

• Servings: 1
• 2 cups semisweet chocolate chips
• 1 (11 ounce) package butterscotch chips
• 2 (14 ounce) cans sweetened condensed milk
• salt to taste
• 1 1/2 teaspoons vanilla extract

Recipe

• line one 9x13 inch pan with aluminum foil sprayed with non-stick spray.
• in a microwave safe bowl, combine the chocolate chips, butterscotch or peanut butter chips, condensed milk and salt.
• microwave on high for 2 minutes. remove, stir, and heat on high for 1 to 2 minutes longer. remove and stir until all chips are melted.
• add vanilla and mix well; pour into prepared pan. chill in refrigerator overnight, or until set. remove foil, slice and serve.

best peppermint bark

Ingredients

• Servings: 40
• 12 peppermint candy canes
• 1 (15.5 ounce) package chocolate sandwich cookies (such as oreo®), crushed
• 2/3 cup confectioners' sugar
• 1/2 cup margarine, melted
• 1 (12 ounce) package vanilla-flavored confectioners' candy coating

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 1 hr 45 mins


• line a jelly roll pan with aluminum foil.
• place candy canes into a sturdy resealable plastic bag, place bag atop a folded kitchen towel, and lightly crush the candy canes into small pieces with a hammer.
• combine chocolate cookie crumbs and confectioners' sugar in a bowl, mixing until crumbs are coated; stir melted margarine into cookie crumbs. press the cookie crumb mixture evenly into the bottom of the prepared jelly roll pan.
• heat confectioners' candy coating in a microwave-safe bowl in microwave for 50 seconds on high; stir. continue heating candy for 15-second intervals, stirring each time, until melted, warm, and smooth. spread candy over cookie crumb crust and smooth top with a spatula; let stand about 10 minutes to firm candy layer.
• sprinkle crushed candy canes evenly over the confectioners' coating; let stand about 2 minutes. press pieces lightly into the coating using a piece of waxed paper. freeze peppermint bark until set, about 1 hour. remove from foil and break bark into pieces. store in refrigerator.

peanut butter bars i

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.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white 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 white 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 white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

best peppermint bark

Ingredients

• Servings: 40
• 12 peppermint candy canes
• 1 (15.5 ounce) package chocolate sandwich cookies (such as oreo®), crushed
• 2/3 cup confectioners' sugar
• 1/2 cup margarine, melted
• 1 (12 ounce) package vanilla-flavored confectioners' candy coating

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 1 hr 45 mins


• line a jelly roll pan with aluminum foil.
• place candy canes into a sturdy resealable plastic bag, place bag atop a folded kitchen towel, and lightly crush the candy canes into small pieces with a hammer.
• combine chocolate cookie crumbs and confectioners' sugar in a bowl, mixing until crumbs are coated; stir melted margarine into cookie crumbs. press the cookie crumb mixture evenly into the bottom of the prepared jelly roll pan.
• heat confectioners' candy coating in a microwave-safe bowl in microwave for 50 seconds on high; stir. continue heating candy for 15-second intervals, stirring each time, until melted, warm, and smooth. spread candy over cookie crumb crust and smooth top with a spatula; let stand about 10 minutes to firm candy layer.
• sprinkle crushed candy canes evenly over the confectioners' coating; let stand about 2 minutes. press pieces lightly into the coating using a piece of waxed paper. freeze peppermint bark until set, about 1 hour. remove from foil and break bark into pieces. store in refrigerator.

peanut butter bars i

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.

no-bake mile-high banana split pie

Ingredients

• Servings: 1
• 1 (5 ounce) package instant vanilla pudding mix
• 1 1/4 cups cold milk
• 1 (12 ounce) container frozen whipped topping, thawed, divided
• 2 bananas, sliced into 1/4 inch slices
• 1 (9 inch) prepared chocolate crumb crust
• 1 (12 ounce) jar hot fudge topping
• 2 tablespoons dark
• 1 (20 ounce) can pineapple chunks, drained
• 12 maraschino cherries with stems, drained
• 3 tablespoons walnut pieces

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs


• in a large bowl, whisk together pudding mix and milk until smooth. fold in 2 cups of the whipped topping, and sliced banana. reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• in a small bowl, stir together hot fudge sauce and . reserve 3 tablespoons in a microwave-safe container, for drizzling on top. with the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. repeat layers with remaining banana pudding and remaining fudge sauce. refrigerate for 1 hour, or until firm.
• arrange pineapple chunks in a single layer over top of pie. spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. refrigerate for 30 minutes.
• in a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. drizzle sauce with a fork over top of pie. garnish with maraschino cherries and chopped walnuts.

microwave apple kugel

Ingredients

• Servings: 1
• 1 (8 ounce) package egg noodles
• 3 eggs
• 1/3 cup white sugar
• 2 apples - peeled, cored and finely chopped
• 1/2 cup sour cream
• 1/2 cup cottage cheese
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup raisins
• 2 tablespoons brown sugar
• 2 tablespoons chopped walnuts
• 2 tablespoons butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• grease an 8-inch square microwave-safe glass baking dish. beat the eggs together in a mixing bowl. stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. pour the mixture into the prepared dish.
• microwave on medium high (70% power) for 7 minutes.
• combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. sprinkle the topping over the pudding. return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.