Candy Bar Fudge

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 30 individually wrapped caramels, unwrapped
• 1 tablespoon water
• 2 cups salted peanuts
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• grease an 8x8 inch square baking pan.
• in a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. microwave until mixture boils. stir in confectioners' sugar and vanilla extract. pour into prepared pan.
• in a microwave-safe bowl, microwave caramels and water until caramels melt. stir in peanuts. spread mixture over chocolate layer.
• in a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. spread over caramel layer. chill for 2 hours, or until firm.

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.

Cinnamon Mocha Sheet Cake

Ingredients

• Servings: 1
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 1 cup water
• 2 tablespoons instant espresso powder
• 1 cup white sugar
• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons strong brewed coffee
• 1/2 teaspoon ground cinnamon
• 1 tablespoon milk, or more as needed
• 2 cups sifted confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 1 hr 48 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10x15-inch jelly roll pan.
• melt 1 cup butter in a saucepan over medium heat. whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. mix until fully incorporated. pour the batter into the prepared baking sheet
• bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. cool the cake in the pan on a wire rack.
• to make the icing, melt 1/4 cup butter in a saucepan or in the microwave. transfer melted butter to a mixing bowl. whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. spread the icing over the cooled cake. for easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

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.

'thyme' For Some Cauliflower

Ingredients

• Servings: 2
• 1/2 head cauliflower, cut into florets
• 1 microwave steaming bag
• 1 tablespoon water
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme, or more to taste
• 1/4 teaspoon garlic-pepper seasoning
• 1 pinch fresh cracked pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 4 mins Ready Time: 11 mins


• put cauliflower florets into the steamer bag; add water. season cauliflower with salt, thyme, garlic-pepper seasoning, and black pepper. seal the bag and shake vigorously to coat florets in seasonings.
• cook in microwave oven on high until cauliflower is tender, 3 1/2 to 4 minutes; let cool 2 minutes before opening bag.

broccoli and cheddar quiche

Ingredients

• Servings: 1
• 1 (9 inch) deep dish prepared pie crust
• 1 teaspoon vegetable oil, or as needed
• 2 cups finely chopped broccoli
• 4 eggs
• 1/2 cup milk
• 1 tablespoon dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. place crust prepared baking sheet.
• bake crust in the preheated oven for 8 minutes.
• place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. whisk eggs, milk, dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. pour mixture into crust and sprinkle quiche with cheddar and parmesan cheeses.
• bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. let stand 10 minutes before cutting.

Curried Microwaved Chicken

Ingredients

• Servings: 6
• 1 apple - peeled, cored, and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 3 teaspoons curry powder
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup heavy cream
• salt and pepper to taste
• 8 chicken thighs, cut into bite size pieces
• 3/4 cup fresh sliced mushrooms
• 1 teaspoon paprika

Recipe

• in a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. stir in the soup, cream and salt and pepper.
• place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. sprinkle the top with paprika.
• cover with wax paper and microwave on at full power for 30 minutes. test to see if chicken is done and tender. if not microwave at full power for another 15 to 20 minutes. checking every 5 minutes or so.

tiger cookies

Ingredients

• Servings: 5
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups crushed sugar-frosted corn flake cereal
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream butter and sugar. add eggs and vanilla; mix until fluffy. sift together flour, baking soda, and salt; stir into butter mixture. stir in the crushed cereal. melt chocolate chips in a bowl over simmering water or in the microwave. swirl melted chocolate gently into dough, leaving big streaks of chocolate.
• drop cookies by heaping teaspoonfuls unprepared cookie sheets. bake in the preheated oven for 10 to 12 minutes. after baking remove from cookie sheets to cool on wire racks.

best rolls ever!

Ingredients

• Servings: 24
• 2 cups water
• 1 cup butter
• 1 cup white sugar
• 2 eggs
• 1/2 cup water
• 1 teaspoon white sugar
• 3 (.25 ounce) packages active dry yeast
• 1 teaspoon salt
• 7 1/2 cups self-rising flour

Recipe

• in a large bowl place 2 cups water and butter or margarine. microwave about 2 minutes.
• in another bowl, mix 1 cup sugar and eggs.
• in a separate cup, microwave 1/2 cup water for 30 seconds. add 1 teaspoon sugar and dissolve yeast in this.
• mix butter water and sugar and eggs mixture together; add salt. mix in yeast water. stir in 7 to 7 1/2 cups flour. mix well and let rise in the refrigerator overnight, covered.
• when ready to use, dump floured surface (do not punch down!) and let warm to room temperature. lightly knead! only work in enough extra flour to handle.
• shape into rolls and place on greased sheet(s). let rest 30 minutes, or until doubled in size.
• bake in a preheated 400 degree f (205 degrees c) oven until tops are golden. brush with oil or butter immediately out of the oven.