World Best Food Recipes in Microwave: January 2016

Thursday, January 21, 2016

chocolate spoons

Ingredients

Servings: 20
1 cup semisweet chocolate chips
3/4 cup milk chocolate chips

Recipe

in a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. dip spoons into chocolate. put spoons wax paper and refrigerate until chocolate hardens.
melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. place chocolate into plastic bag and cut off a corner. drizzle melted chocolate over spoons. refrigerate until chocolate hardens.
wrap each spoon separately and store in a cool dry place,

charleston breakfast casserole

Ingredients

Servings: 8
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
preheat oven to 325 degrees f (165 degrees c).
melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

ritz new york-style mini crumb cheesecakes

Ingredients

Servings: 24
for the crust:
24 ritz crackers
1/2 cup hot fudge topping
for the filling:
2 (8 ounce) packages 1/3-less-fat cream cheese (neufchatel)
1/2 cup granulated sugar
1 egg yolk
3 eggs
1/4 cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, melted
for the crumb topping:
1 cup ritz bits peanut butter crackers, crushed
2 tablespoons flour
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
for the caramel topping:
1/4 cup creamy peanut butter
1/4 cup caramel sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f. line two muffin tins with cupcake liners.
spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. place the crackers, fudge side up, in the lined cups.
blend cream cheese and sugar in a large bowl until creamy. add egg yolk and eggs, one at a time, mixing well after each addition. mix in sour cream, lemon juice, vanilla extract, and butter. mix until incorporated.
pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.
to make the crumb topping, combine the crushed ritz bits peanut butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until mixture has a wet look. set aside.
bake cheesecakes in preheated oven 15 minutes.
remove cheesecakes and evenly distribute crumb topping over each cake.
return cheesecakes to oven and continue to bake until crumb topping is browned and a toothpick inserted into cheesecake come out dry, about 15 more minutes.
remove cheesecakes from oven and allow to cool completely. when cooled, transfer to a covered container and refrigerate up to 2 hours.
before serving, place peanut butter and caramel sauce in microwave safe mixing bowl. microwave 30 seconds. carefully remove dish from microwave and stir. drizzle peanut butter caramel sauce over top of cheesecakes.
leftover cheesecakes should be stored in the refrigerator.

Yam Smoothie

Ingredients

Servings: 8
2 medium yams
3 cups vanilla yogurt
1 cup milk
2 cups ice cubes
1 teaspoon white sugar
1 ripe banana, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

prick yams with a fork, and place on a plate. cook in the microwave for 8 to 10 minutes, turning once, until tender. cool, peel and dice.
combine the yams, yogurt, milk, ice cubes, sugar and banana in the container of a blender. blend until smooth.

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:

Ready Time:

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.

candy bar popcorn

Ingredients

Servings: 4
1 (3.5 ounce) package microwave popcorn
1 king size bar chocolate-coated caramel-peanut nougat candy

Recipe

Preparation Time:

Cook Time:

Ready Time:

pop the popcorn according to the package directions. while the corn pops, cut the candy bar into 1/2 inch pieces. spread the popped corn a microwave-safe platter (i like to use paper plates for easy clean up). top with candy bar pieces. heat on full power in the microwave at 30 second intervals, or until candy is melted.

Microwave Baked Potato

Ingredients

Servings: 1
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded cheddar cheese
salt and pepper to taste
3 teaspoons sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

scrub the potato, and prick several time with the tines of a fork. place on a plate.
cook on full power in the microwave for 5 minutes. turn over, and continue to cook for 5 more minutes. when the potato is soft, remove from the microwave, and cut in half lengthwise. season with salt and pepper, and mash up the inside a little using a fork. top the open sides with butter and 2 tablespoons of cheese. return to the microwave, and cook for about 1 minute to melt the cheese.
top with remaining cheese and sour cream, and serve.

what (chocolate) dreams are made of cake

Ingredients

Servings: 1
1 (18.25 ounce) package devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 (4 ounce) bar semisweet baking chocolate, chopped
1/2 (8 ounce) package cream cheese, cubed
1 teaspoon unflavored gelatin
1 tablespoon cold water
1 tablespoon boiling water
3/4 cup heavy whipping cream
1/2 teaspoon white sugar
3 egg yolks
1/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon unflavored gelatin
1 3/4 cups heavy whipping cream
1 teaspoon vanilla extract
1 (18 ounce) package miniature semisweet chocolate chips
1 1/2 cups heavy whipping cream
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch round baking pans.
mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. pour batter into prepared baking pans.
bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. slice one cakes in half horizontally and place one half in a 10-inch springform pan. save remaining 3/4 cake for another use.
melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). set aside to cool.
mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. allow to cool.
beat 3/4 cups heavy whipping cream until foamy in a large bowl. add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. spread mousse over cake arranged in springform pan. refrigerate while preparing next layer.
beat egg yolks in a large bowl until yolks are a pale yellow. beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. allow custard to cool, then pour over mousse layer in springform pan. place cake in freezer while making remaining layer.
reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. pour cream mixture into the bowl over chocolate chips. stir until smooth and chocolate is melted. allow mixture to cool until chocolate ganache begins to thicken.
remover cake from freezer and remove pan collar from the springform pan. pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. press reserved 1/2 cup chocolate chips along the side of the cake. refrigerate until ready to serve.

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:

Ready Time:

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.

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:

Ready Time:

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.

Wednesday, January 20, 2016

rocky road popcorn truffles

Ingredients

Servings: 12
1 cup plain popped popcorn
1 cup mini marshmallows
1 cup salted peanuts
1 pound semi-sweet chocolate, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

coat a 12 cup mini muffin pan with cooking spray. divide popcorn, marshmallows and peanuts evenly among the cups.
place the chocolate into a microwave-safe container. heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. pour into the muffin cups, filling to the top. gently tap the pan on the counter to release any . refrigerate until chocolate is set. unmold and enjoy!

Grandma's Easy Shells

Ingredients

Servings: 4
10 ounces seashell pasta
1 (10.75 ounce) can condensed tomato soup
5 slices american cheese
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
in a large skillet over medium heat, warm condensed soup. do not dilute soup. add cheese and stir until melted and thoroughly mixed. stir in salt.
add seashell pasta to cheese mixture and stir until evenly coated; serve immediately.

chocolate covered bacon strips

Ingredients

Servings: 12
12 slices thick-cut bacon
12 wooden skewers
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). place a baking rack on top of a large baking sheet.
thread each slice of bacon a skewer; place skewered bacon on the baking rack.
bake bacon in the preheated oven until crisp; 20 to 25 minutes. remove from oven and cool completely.
combine chocolate chips and shortening in a microwave-safe bowl. heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
coat each side of the skewered bacon with the chocolate mixture using a pastry brush. place coated bacon on a sheet of waxed paper. refrigerate until firm, at least 30 minutes. store in refrigerator until ready to serve.

Buffalo Chicken Sauce

Ingredients

Servings: 3
1 1/2 cups butter
1 (12 fluid ounce) can or bottle hot sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. skim off white foam from the top and add hot sauce. blend until well mixed, remove from heat and set aside until mixture starts to set.

cheesy acorn squash

Ingredients

Servings: 2
1 acorn squash, halved and seeded
3 tablespoons butter
1 cup diced celery
1 cup finely chopped onion
1 cup fresh mushrooms, sliced
1/8 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped parsley
1/2 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place squash cut side down in a glass dish. cook in microwave for 20 minutes on high, until almost tender.
in a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. stir in mushrooms; cook 2 to 3 minutes more. sprinkle with salt, pepper, and parsley. divide mixture in half, spoon into the squash and cover.
cook 15 minutes in the preheated 350 degrees f (175 degrees c) oven. uncover, sprinkle with cheese and put back in the oven until the cheese .

Chocolate Mousse Bunny Cake

Ingredients

Servings: 1
1 tablespoon unsweetened cocoa powder, or as needed
1 (18.25 ounce) package devil's food cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 (1 ounce) squares unsweetened baking chocolate, chopped
1 (14 ounce) can sweetened condensed milk
1/4 cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy whipping cream, chilled
toothpicks
1 (1.5 ounce) bar chocolate, grated
3 small jelly beans
construction paper

Recipe

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
grease a 10-inch round cake pan and dust with unsweetened cocoa powder.
stir cake mix, 1 1/4 cup water, vegetable oil, and eggs in a large bowl until moistened. beat with an electric mixer on medium speed until batter is smooth, 2 minutes.
pour batter into the prepared cake pan.
bake in preheated oven until the cake top springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, 30 to 35 minutes.
place a stainless steel bowl and beaters in refrigerator until chilled, at least 20 minutes.
cool the cake in the pan on a wire rack for 15 minutes before removing to finish cooling completely.
place unsweetened baking chocolate into a microwave-safe bowl and heat in microwave on high power until chocolate is slightly warmed, about 1 minute. continue to heat chocolate in 20-second intervals, stirring after each interval, until chocolate is melted and free of lumps.
stir melted chocolate with sweetened condensed milk in a large bowl until thoroughly combined; whisk in 1/4 cup water and instant chocolate pudding mix until thickened and smooth, about 1 minute. cover bowl and chill pudding mixture until cold, at least 30 minutes.
whip cream in the chilled stainless steel bowl with chilled beaters until the cream holds stiff peaks, about 2 minutes. if necessary, use a cloth to touch the steel bowl to avoid warming the bowl.
remove chocolate pudding mixture from refrigerator and stir until smooth; gently fold whipped cream into pudding mixture to make a fluffy chocolate frosting.
to assemble the cake, cut the cake into 2 equal halves and place the halves together on a cake serving platter with the cut sides down, and rounded sides up. if needed, glue the two cake halves together with a smear of frosting.
cut a small wedge out of the edge of the cake halves about 1/3 of the way up to form a head.
attach the cut-out wedge with toothpicks to the bottom of the cake opposite the head to make a tail.
generously frost the cake with the chocolate cream frosting.
sprinkle the whole cake with grated chocolate for fur. place jelly beans on front of head to make eyes and nose.
cut 2 large ear shapes from brown construction paper. cut 2 smaller ear shapes from pink construction paper for the insides of the ears. fold together to make the ears and insert into top of the head.
refrigerate the cake until ready to serve.

tamra's microwave tilapia

Ingredients

Servings: 4
1 pound tilapia fillets
1 tablespoon butter
1 garlic clove, minced
1 teaspoon chopped fresh tarragon
1/4 cup apple vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwavable baking dish, arrange tilapia fillets in a single layer. dot with pieces of butter, and minced garlic. sprinkle over fresh tarragon. cover with waxed paper and microwave on high for 2 minutes.
turn fillets over, recover, and continue to microwave on high for a further 2 minutes. remove immediately, sprinkle with apple vinegar, and serve.

Cheesy Potatoes

Ingredients

Servings: 4
4 large potatoes, peeled and sliced
1 small onion, finely chopped
1 1/2 cups shredded cheddar cheese
1 teaspoon margarine
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. cover and cook in the microwave oven on high for 10 minutes.
remove the dish from the microwave and stir before cooking for another 10 minutes or until done. stir well and serve.

charleston breakfast casserole

Ingredients

Servings: 8
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
preheat oven to 325 degrees f (165 degrees c).
melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

Arkansas Green Beans

Ingredients

Servings: 10
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). place the drained green beans in a 9x13 inch baking pan.
cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. lay the bacon on top of the green beans.
combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. pour the butter mixture over the green beans and bacon. bake uncovered in the preheated oven for 40 minutes.

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:

Ready Time:

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.

creamy jack grilled cheese with fruit-glazed avocado

Ingredients

Servings: 2
1 ripe avocado from mexico, peeled, pitted and cubed
2 tablespoons mango jam
1 teaspoon fresh lemon juice
1 tablespoon minced red onion
salt and black pepper to taste
2 tablespoons butter with canola oil
2 teaspoons dijon mustard
4 slices country white bread
4 thin slices monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

halve the avocado and remove the pit. score the flesh on each half in a criss-cross pattern. carefully scoop the cubes into a bowl with a spoon.
place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds.
gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper.
mix the butter-canola blend and dijon mustard together in another bowl; stir until smooth. spread mixture evenly on one side of the bread. turn slices over a cutting board.
lay the cheese on the unbuttered sides of the bread. divide the avocado mixture on top of the cheese and spread evenly. gently top with slice of bread, butter side up.
heat a non-stick skillet on medium-high heat. place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. cut in half diagonally and serve.

easy chicken enchiladas

Ingredients

Servings: 6
cooking spray (such as pam®)
6 whole wheat tortillas
1 (10.75 ounce) can cream of mushroom soup
1/2 (16 ounce) jar green taco sauce
1 (4 ounce) can chopped green chilies
2 green onions, chopped
3 roasted skinless chicken breasts, shredded
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare a 13x9-inch baking dish with cooking spray.
wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. fold chicken into the soup mixture.
spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. spread remaining chicken mixture over the rolled tortillas. sprinkle remaining cheddar cheese over the chicken mixture.
cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
remove baking dish from refrigerator. keep dish at room temperature for 30 minutes.
preheat oven to 350 degrees f (175 degrees c).
bake in preheated oven for 30 minutes. remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.

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:

Ready Time:

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.

sea bass a la michele

Ingredients

Servings: 2
2 tablespoons olive oil, plus more for drizzling
2 tablespoons vinegar
1 teaspoon smoked paprika, plus more for topping
1 teaspoon kosher salt, plus more to taste
1/2 cup sliced green onions
1 red jalapeno pepper, sliced
4 small potatoes, quartered
2 (8 ounce) thick-cut boneless, skinless chilean sea bass fillets

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c). oil a baking dish.
microwave potatoes in a microwave dish on high until just softened, about 5 minutes.
whisk olive oil and vinegar together in a bowl. add smoked paprika and salt; whisk to blend. stir in onions, red jalapeno, and cooked potatoes. slide the fish fillets into the mixture, turning and coating them with the vinaigrette. remove the fish from potato mixture.
place potatoes in prepared baking dish. nestle fish potatoes. sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.

The Best Ever Chocolate Mousse Recipe Ever

Ingredients

Servings: 4
9 ounces bittersweet chocolate, chopped
3/4 cup miniature marshmallows
4 eggs, separated
1/2 pint heavy cream
1 dash peppermint extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. stir marshmallows into hot chocolate until melted. set aside.
whip egg whites until stiff peaks form. whip cream until soft peaks form. stir egg yolks into slightly cooled chocolate mixture. fold in egg whites and whipped cream. stir in peppermint extract. chill 2 to 3 hours before serving.

Apple Butter The Easy Way

Ingredients

Servings: 16
2 pounds chopped apples
1/3 cup maple syrup
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave safe bowl, combine apples, maple syrup and cinnamon. microwave on high for 15 minutes. transfer mixture to a blender and process until smooth. return mixture to bowl and microwave 5 minutes more. cool and transfer to a jar. store in refrigerator.

charleston breakfast casserole

Ingredients

Servings: 8
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
preheat oven to 325 degrees f (165 degrees c).
melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

Tuesday, January 19, 2016

The Best Ever Chocolate Mousse Recipe Ever

Ingredients

Servings: 4
9 ounces bittersweet chocolate, chopped
3/4 cup miniature marshmallows
4 eggs, separated
1/2 pint heavy cream
1 dash peppermint extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. stir marshmallows into hot chocolate until melted. set aside.
whip egg whites until stiff peaks form. whip cream until soft peaks form. stir egg yolks into slightly cooled chocolate mixture. fold in egg whites and whipped cream. stir in peppermint extract. chill 2 to 3 hours before serving.

creamy jack grilled cheese with fruit-glazed avocado

Ingredients

Servings: 2
1 ripe avocado from mexico, peeled, pitted and cubed
2 tablespoons mango jam
1 teaspoon fresh lemon juice
1 tablespoon minced red onion
salt and black pepper to taste
2 tablespoons butter with canola oil
2 teaspoons dijon mustard
4 slices country white bread
4 thin slices monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

halve the avocado and remove the pit. score the flesh on each half in a criss-cross pattern. carefully scoop the cubes into a bowl with a spoon.
place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds.
gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper.
mix the butter-canola blend and dijon mustard together in another bowl; stir until smooth. spread mixture evenly on one side of the bread. turn slices over a cutting board.
lay the cheese on the unbuttered sides of the bread. divide the avocado mixture on top of the cheese and spread evenly. gently top with slice of bread, butter side up.
heat a non-stick skillet on medium-high heat. place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. cut in half diagonally and serve.

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:

Ready Time:

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.

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:

Ready Time:

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.

easy chicken enchiladas

Ingredients

Servings: 6
cooking spray (such as pam®)
6 whole wheat tortillas
1 (10.75 ounce) can cream of mushroom soup
1/2 (16 ounce) jar green taco sauce
1 (4 ounce) can chopped green chilies
2 green onions, chopped
3 roasted skinless chicken breasts, shredded
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare a 13x9-inch baking dish with cooking spray.
wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. fold chicken into the soup mixture.
spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. spread remaining chicken mixture over the rolled tortillas. sprinkle remaining cheddar cheese over the chicken mixture.
cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
remove baking dish from refrigerator. keep dish at room temperature for 30 minutes.
preheat oven to 350 degrees f (175 degrees c).
bake in preheated oven for 30 minutes. remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.

Arkansas Green Beans

Ingredients

Servings: 10
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). place the drained green beans in a 9x13 inch baking pan.
cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. lay the bacon on top of the green beans.
combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. pour the butter mixture over the green beans and bacon. bake uncovered in the preheated oven for 40 minutes.

Monday, January 18, 2016

Fudge

Ingredients

Servings: 8
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Recipe

place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. stir in nuts, if desired.
pour into well-greased 8x8-inch glass baking dish. refrigerate until set.

chocolate balls ii

Ingredients

Servings: 3
3 (1 ounce) squares unsweetened baking chocolate
1 cup almonds
1 (3 ounce) package cream cheese
1 cup confectioners' sugar
1 teaspoon instant coffee granules
1/4 cup
1/2 cup chocolate sprinkles (jimmies)

Recipe

Preparation Time:

Ready Time:

in the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
process the almonds in a food processor. transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and . blend in the melted chocolate. if dough is too soft to form balls, chill for 1 hour.
roll dough into 1 inch balls. roll the balls in the chocolate sprinkles. store in a covered container in the refrigerator until serving time.

Yummy Yam Casserole

Ingredients

Servings: 8
4 pounds yams
2 eggs
1/4 cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
6 ounces pecan halves
1/3 cup brown sugar
1/4 cup melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. when cooled, remove skins and place the yams in a large bowl.
beat yams until smooth. then beat in one egg at a time, blending after each addition. stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
transfer mixture to an ungreased 3 quart casserole dish. arrange the pecans in a single layer on top. sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
bake for 25 minutes in the preheated oven, or until browned and bubbly.

grandma irena's palacsinta (hungarian crepes)

Ingredients

Servings: 12
pancakes:
2 cups all-purpose flour
2 eggs
1 cup milk
1 cup soda water
1/2 cup vegetable oil
1 pinch salt
almond filling:
1 cup chopped almonds
1/2 cup white sugar
1/4 cup milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons (optional)
chocolate topping:
1/4 cup water
1/2 cup white sugar
1/2 cup chopped bittersweet chocolate
2 tablespoons margarine

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the flour and eggs and mix until smooth. add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
to make the pancakes, heat a lightly greased frying pan over medium heat. remove the batter from the refrigerator and mix well. pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. flip it over and cook for another minute, or until golden brown. remove the pancake from the pan and place it on waxed paper. repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
to make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and (if desired) in a saucepan. cook and stir over low heat until the sugar is dissolved and the mixture is creamy. allow it to cool slightly before filling the pancakes.
for the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. remove the pan from the heat and add the margarine, stirring until melted and combined.
spread 1 heaping tablespoon of almond filling each pancake, rolling them up and placing them on a platter. (you will have 10 to 15 total, depending on their size.) pour the chocolate topping over the platter of rolled pancakes. if desired, warm the platter in a microwave for about 30 seconds before serving.

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:

Ready Time:

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.

Syracuse Salt Potatoes

Ingredients

Servings: 8
4 pounds new potatoes
1 1/2 cups fine salt
8 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

wash the potatoes and set aside. fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. drain; cover to keep hot.
while the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. serve immediately poured over potatoes.

Vegetarian Breakfast Burrito

Ingredients

Servings: 6
6 mission® soft taco flour tortillas
16 fluid ounces egg whites
1 (16 ounce) package frozen hash brown potatoes, thawed
1 (10 ounce) package fresh spinach
12 ounces mozzarella cheese, shredded
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet, over medium heat, cook hash brown potatoes according to package directions. add fresh spinach to skillet towards the end of cooking time and toss lightly. cook until spinach is slightly wilted and soft.
in a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.
to serve, lay tortillas on a work surface. fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350 degrees f oven for 5 minutes and serve.

chocolate mousse pie

Ingredients

Servings: 1
1 (.25 ounce) package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup white sugar
1/4 cup cocoa
1 (3.9 ounce) package instant chocolate pudding mix
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 teaspoon flavored extract
1 (9 inch) chocolate cookie crumb crust
1 cup heavy cream, chilled
2 tablespoons confectioners' sugar
2 teaspoons flavored extract

Recipe

Preparation Time:

Ready Time:

in a small bowl, sprinkle gelatin cold water; let stand 1 minute to soften. stir in boiling water until gelatin is completely dissolved. it must be in liquid form when you add it to the pie filling. if it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
in a large bowl, combine sugar, cocoa, and pudding mix. stir in 2 cups cream, vanilla, and 1 teaspoon extract. beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. gradually mix in gelatin mixture until blended. pour filling into pie crust.
in a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons extract until stiff peaks form. spread over chocolate filling. chill at least 2 hours before slicing and serving.

fabulous wet burritos

Ingredients

Servings: 6
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded mexican blend cheese
1/2 cup chopped green onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

crumble ground beef into a skillet over medium-high heat. cook and stir until evenly browned. add onion, and cook until translucent. drain grease, and season with garlic, cumin, salt and pepper. stir in the green chilies and refried beans until well blended. turn off heat, but keep warm.
in a saucepan, combine the chili without beans, tomato soup and enchilada sauce. mix well, and cook over medium heat until heated through. turn off heat and keep warm.
place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture the center. top with lettuce and tomato to your liking. roll up tortilla over the filling. spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. heat in the microwave for 30 seconds, or until cheese is melted. repeat with remaining tortillas.

Sunday, January 17, 2016

Sticky Popcorn

Ingredients

Servings: 10
10 large marshmallows
1/2 cup butter
1/2 cup brown sugar
10 cups popped popcorn

Recipe

Preparation Time:

Ready Time:

combine marshmallows, butter, and brown sugar in a microwave-safe bowl; heat in microwave until marshmallows are melted and mixture is smooth, 30 to 60 seconds.
place popcorn in a bowl and pour marshmallow mixture over popcorn; stir to coat.

Quick And Easy Grilled Potatoes

Ingredients

Servings: 4
2 large russet potatoes, scrubbed
2 tablespoons olive oil
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

poke each potato with the tines of a fork. place the potatoes in a microwave oven, and cook on high power for about 5 minutes. check about halfway through, and turn potatoes over for even cooking. slice each potato in half the long way and cook potatoes another 2 minutes on high power.
preheat a grill for medium heat.
brush the potato tops with olive oil, and season with salt and pepper to taste.
cook on prepared grill for 15 to 20 minutes, turning once.

shelby's microwave meat loaf

Ingredients

Servings: 6
1 (8 ounce) can tomato sauce
1/4 cup brown sugar
1 teaspoon prepared mustard
2 eggs, lightly beaten
1 onion, minced
1/4 cup minced green bell pepper
1/4 teaspoon garlic powder
1/2 cup saltine cracker crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds extra lean ground beef

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, mix together the tomato sauce, brown sugar, and mustard; stir until the brown sugar has dissolved.
in a large mixing bowl, mix the eggs, minced onion and green pepper, garlic powder, cracker crumbs, salt, and black pepper; mix in the ground beef and half the tomato sauce mixture, stirring until the meat loaf is thoroughly combined. place the meat mixture into a 2-quart microwave-safe baking dish. spread the remaining tomato sauce mixture over the meat loaf.
cook in microwave oven on high setting until set, the juices run clear, and meat is no longer pink inside, 10 to 15 minutes depending on power of microwave oven. an instant-read meat thermometer, inserted into the center of the loaf, should read 165 degrees f (75 degrees c). drain any grease from the dish as soon as loaf is cooked; allow to stand, uncovered, 10 to 15 minutes before serving.

Garden Stuffed Baked Potatoes

Ingredients

Servings: 4
4 large potatoes
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup ranch-style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). pierce the skin of the potatoes with a fork.
microwave pierced potatoes on high for 12 minutes. place partially baked potatoes in the preheated oven and bake for 15 minutes. slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. in a medium bowl, mash the removed potato interior.
heat a small skillet over medium heat, stir in butter. saute onions in the skillet until tender, about 5 minutes.
combine onions, broccoli, and ranch dressing with the mashed potato. brush the outside of the potato skins with oil. spoon potato mixture into the skins. arrange stuffed potatoes on a cookie sheet.
bake potatoes for 15 minutes in the preheated 425 degrees f (220 degrees c) oven, or until heated through. season with salt, pepper, and parsley.

cookies-and-cream truffles

Ingredients

Servings: 3
1 (14 ounce) package chocolate sandwich cookies (such as oreo®)
1 (8 ounce) package cream cheese, cubed and softened
1 pound semisweet chocolate, chopped
1 tablespoon shortening

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a baking sheet with waxed paper.
pulse chocolate sandwich cookies in a food processor until they are fine crumbs. set aside 1/2 cup crumbs in a small bowl. add cream cheese to remaining crumbs in the food processor; pulse until well combined.
shape cream cheese mixture into walnut-size balls using dampened hands.
melt chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 to 3 minutes.
dip balls in the chocolate mixture, turning with a fork to completely coat. lift the truffles out of the chocolate mixture using 2 forks, letting excess chocolate drip into the bowl. transfer truffles to the prepared baking sheet. immediately sprinkle reserved cookie crumbs over truffles.
chill truffles in refrigerator until firm, about 1 hour.

mashed sweet potatoes by jean carper

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.

easy cheesy tuna noodle casserole

Ingredients

Servings: 6
2 (10 ounce) packages egg noodles
1 tablespoon olive oil
1 tablespoon salt
1 (8 ounce) package processed cheese food (such as velveeta®), cut into cubes
3 (6 ounce) cans chunk light tuna in water, drained
1 (15 ounce) can peas, drained (optional)
2 (10.75 ounce) cans condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon ground black pepper
1 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain noodles and return to the pot. pour olive oil and salt over the drained noodles; stir.
put processed cheese food cubes into a large, microwave-safe bowl. heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. stir to coat noodles completely; pour into a large casserole dish. sprinkle parmesan cheese over the top of the noodle mixture to cover completely.
bake in preheated oven until parmesan cheese just begins to brown, 20 to 30 minutes.

marshmallow fondant

Ingredients

Servings: 2
1/4 cup butter
1 (16 ounce) package miniature marshmallows
1/4 cup water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the butter in a shallow bowl, and set aside.
place the marshmallows in a large microwave-safe bowl, and microwave on high for 30 seconds to 1 minute to start melting the marshmallows. carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. reserve 1 cup of powdered sugar for kneading. the dough will be very stiff.
rub your hands thoroughly with butter, and begin kneading the sticky dough. as you knead, the dough will become workable and pliable. turn the dough out a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. to use, allow the fondant to come to room temperature, and roll it out a flat surface dusted with confectioners' sugar.

Saturday, January 16, 2016

Chocolate Covered Marshmallows

Ingredients

Servings: 10
2 cups semisweet chocolate chips
10 large marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. do not overheat or chocolate will scorch.
dip the marshmallows in chocolate using a toothpick or fork to hold them. place on waxed paper or aluminum foil, and freeze. let marshmallows sit at room temperature for 5 minutes before serving.

Southwestern Corned Beef Quesadillas!

Ingredients

Servings: 2
1/2 cup leftover corned beef brisket, shredded
2 (8 inch) flour tortillas
1/2 cup shredded monterey jack cheese
2 tablespoons diced green chilies

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm corned beef in a small bowl in microwave on high, 30 seconds to 1 minute.
heat a skillet over medium heat. place 1 tortilla in the hot skillet. sprinkle with monterey jack cheese, corned beef, and green chilies.
top with the other tortilla. heat until bottom tortilla is golden brown, 2 to 4 minutes . carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. cut in half to serve.

Holiday Painted Cookies

Ingredients

Servings: 6
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon mccormick® cinnamon, ground
1/4 teaspoon mccormick® nutmeg, ground
1/4 teaspoon salt
1 1/4 cups sugar
1 cup butter, softened
1 egg
2 teaspoons mccormick® pure vanilla extract
2 (16 ounce) containers white frosting

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. set aside. beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. add egg and vanilla; mix well. gradually stir in flour mixture on low speed until well mixed. refrigerate 2 hours or until firm.
preheat oven to 375 degrees f. roll dough on generously floured surface to 1/4-inch thickness. cut out shapes with holiday cookie cutters. place on ungreased baking sheets.
bake 8 to 10 minutes or until lightly browned. cool on baking sheets 1 minute. remove to wire racks; cool completely.
spoon 1 container of the frosting into medium microwavable bowl. microwave on high 20 to 30 seconds, stirring every 10 seconds. (frosting should be a pourable consistency.) dip tops of cookies into frosting. microwave remaining container of frosting as needed. place frosted cookies on wire rack set over foil-covered baking sheet. (the baking sheet will catch drips.) let stand 10 minutes or until frosting is dried.
prepare desired colors of holiday flavor paints (see tips). using small clean paint brushes, paint designs on cookies.

Aloo Gobi Masala (cauliflower And Potato Curry)

Ingredients

Servings: 4
1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the cauliflower in a large, microwave-safe dish; cook in microwave on high for 3 minutes. transfer the cauliflower to a bowl and set aside. put the potatoes in the dish and cook in the microwave on high for 4 minutes. pour into the bowl with the cauliflower.
heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. add the tomatoes and cook and stir another 3 minutes. fold the cauliflower and potatoes into the mixture. season with the curry powder and salt. continue cooking until completely hot, 3 to 5 minutes. serve hot.

Saskatoon (serviceberry) Rhubarb Pie

Ingredients

Servings: 2
2 (15 ounce) packages refrigerated pie crusts
2 cups chopped rhubarb
1/2 cup white sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1 cup white sugar
4 cups fresh serviceberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
in a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. drain off the juice into a measuring cup and add enough water to make 2 cups. dissolve the cornstarch in the liquid.
in a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. pour into the two pie crusts. top with the remaining crusts and cut holes in the top to vent steam. pinch the edges together to seal.
bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees f (175 degrees c). bake until crust is golden brown and filling is bubbling, about 30 more minutes.

Meatloaf In A Mug

Ingredients

Servings: 1
1 slice white bread, torn into pieces
2 tablespoons milk
1/2 teaspoon worcestershire sauce
1/4 pound ground beef
1 green onion, thinly sliced
1/4 teaspoon seasoned salt
1/8 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the torn bread into a small bowl, and pour in the milk and worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. add the ground beef, green onion, seasoned salt, and pepper to the bread; mix well and place into a 10 ounce, microwave-safe mug.
cook in the microwave at 70 percent power until the meatloaf is firm and no longer pink in the center, 4 to 5 1/2 minutes depending on the microwave. remove the meatloaf from the microwave, and allow to stand 2 minutes before serving.

chicken and rice burritos

Ingredients

Servings: 2
1 container minute® ready to serve brown rice
1/4 cup salsa
1/2 cup cooked, diced chicken
1/4 cup shredded cheddar cheese
2 whole wheat tortillas
1/4 cup chopped fresh cilantro leaves (optional)
2 tablespoons sour cream (optional)

Recipe

heat rice according to package directions.
in a medium microwave safe bowl, combine salsa and chicken.
microwave on high for 1 minute.
stir in cheese and rice.
divide mixture tortillas.
top with cilantro and sour cream, if desired.

Acorn Squash With Apple

Ingredients

Servings: 6
1 acorn squash
2 apples, cored and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon finely chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

to easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. pour off the boiling water and fill with cold water and let sit 5 minutes to cool. when cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. slice the squash in half and remove the seeds and stem. then slice the halves into sections and finally cut into 1 inch chunks.
place the squash chunks into a large microwave-safe bowl along with the apples. dot with pieces of butter. sprinkle the brown sugar, walnuts, salt and cinnamon over the top. cover with plastic wrap, and poke a few holes in it for ventilation.
cook in the microwave for 7 1/2 minutes on full power. remove, uncover, and stir. return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. serve hot.

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:

Ready Time:

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.

Friday, January 15, 2016

garlic chicken sausage and summer vegetable saute

Ingredients

Servings: 4
2 teaspoons garlic oil
1 large yellow bell pepper, seeded and cut in 2 to 3-inch strips
1 cup vidalia, texas sweet or other sweet onion variety, cut in thin strips
1 (12 ounce) package al fresco® all natural roasted garlic chicken sausage, sliced on diagonal in 1/4-inch slices
1 cup zucchini, sliced on diagonal in 1/4-inch slices
1 cup packaged sliced button mushrooms
1 teaspoon italian seasoning
2 tablespoons balsamic vinegar
1 (18 ounce) package pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds

Recipe

Preparation Time:

Ready Time:

heat oil in a large, heavy nonstick skillet over medium heat. add bell pepper and onion and stir-fry for 3-4 minutes. add sausage and stir-fry for 2 minutes. add zucchini, mushrooms, italian seasoning and 1/4 tsp black pepper. stir-fry only until crisp. remove from heat, add vinegar and toss to coat all ingredients.
meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.

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:

Ready Time:

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.

charleston breakfast casserole

Ingredients

Servings: 8
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
preheat oven to 325 degrees f (165 degrees c).
melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

lucy's quick tonkatsu sauce

Ingredients

Servings: 1
1/2 cup ketchup
2 1/2 tablespoons reduced-sodium soy sauce
2 1/2 tablespoons worcestershire sauce
1 1/2 tablespoons dry
1 1/2 tablespoons white sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the ketchup, soy sauce, worcestershire sauce, , sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup. stir well with a fork and microwave on high for 1 minute. stir again and set aside.
let stand for 1 hour to allow the flavors to incorporate.

bella's mac and cheese

Ingredients

Servings: 10
1 (16 ounce) package macaroni
1 cup american cheese
1 (8 ounce) package extra sharp cheddar cheese
1/2 cup butter

Recipe

cook elbow macaroni according to package directions. drain.
meanwhile, cut up butter, american cheese, and sharp cheese into 1 inch squares for easy melting. separate butter and cheeses into two equal size portions.
begin with one of the butter and cheese portions, microwave on 50% power for 7 minutes. remove from microwave and stir well. add second portion of butter and cheese to melted mixture. microwave an additional 7 minutes on 50% power. remove and stir well.
pour cheese mixture over cooked macaroni and stir until noodles are coated with butter and cheese mixture. allow to stand for 10 minutes before serving.

Thursday, January 14, 2016

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:

Ready Time:

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.

prawn biryani

Ingredients

Servings: 2
1 1/3 cups uncooked white rice
9 ounces peeled and deveined tiger prawns
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon ground black pepper
4 whole cloves
4 whole cardamom seeds
2 cinnamon sticks
salt to taste
1/2 cup plain yogurt
1/4 cup vegetable oil
1 cup water
2 cubes chicken bouillon

Recipe

Preparation Time:

Cook Time:

Ready Time:

place rice with enough water to cover in a small bowl. soak rice for 2 hours; drain.
stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. cook in microwave on high until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. remove the prawns from the curry and set aside.
stir the rice, water, and chicken bouillon into the curry and mix well. cook in the microwave on high until rice is tender, about 10 minutes. mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. discard cinnamon stick, cloves, and cardamom seeds before serving.

Cheesy Potato Casserole

Ingredients

Servings: 12
1 pound processed cheese
2 cups mayonnaise
1 (2 pound) package frozen hash brown potatoes, thawed
1 white onion, chopped
1 (3 ounce) jar real bacon bits

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in the microwave, melt cheese in a large microwave-safe bowl. stir in mayonnaise, potatoes and onions. spread in a 9x13 inch baking dish and top with bacon bits.
bake in preheated oven for 1 hour, or until hot and bubbly.