World Best Food Recipes in Microwave: February 2016

Monday, February 29, 2016

Mocha Mint Cheesecake Brownies

Ingredients

Servings: 48
1 cup white sugar
3 egg
1/2 cup butter, softened
8 ounces cream cheese, softened
1 3/4 cups all-purpose flour
1 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup instant mocha mint coffee powder
12 ounces semisweet chocolate chips

Recipe

preheat oven to 350 degrees f (175 degrees c). grease a 13x9 inch pan.
in a large bowl, cream butter and sugar. stir in cream cheese. add eggs one at a time, then add the milk and mix until well blended. sift together flour, baking powder, salt, cocoa and instant coffee powder. stir in dry ingredients until smooth.
spread evenly into prepared baking pan and bake in preheated oven for 25 to 30 minutes.
melt chocolate chips in the microwave and spread over the top of the brownies. after the brownies are cool, cut into squares.

Gourmet Microwave Popcorn

Ingredients

Servings: 2
1/4 cup unpopped popcorn
salt to taste
1 teaspoon olive oil, or more if needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

place popcorn in a brown paper bag. tightly seal the bag by folding the top several times.
microwave on high until the popping slows, about 2 minutes. carefully open the bag. season with salt and drizzle with olive oil. reclose the bag and shake to distribute the seasoning.

lazy dazy cake ii

Ingredients

Servings: 1
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
4 teaspoons butter
1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
in a medium bowl, whip the eggs, sugar, and vanilla until thick and pale. combine the flour, baking powder and salt, stir into the egg mixture by hand. scald the milk and butter in the microwave oven or in a saucepan over medium heat. stir into the batter. pour into the prepared pan.
bake for 30 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. when cool, dust with confectioners' sugar.

baked rosa maria fries

Ingredients

Servings: 4
olive oil cooking spray
4 russet potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon cracked black pepper
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 425 degrees f (220 degrees c). spray a large baking sheet with cooking spray.
place whole potatoes into a covered dish; cook in microwave on high for 4 minutes. allow to cool slightly before cutting each potato into 8 to 10 wedges.
place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. spread the wedges in a single layer the prepared baking sheet.
bake the potatoes in the preheated oven for 10 minutes. spray the wedges with the cooking spray, turn, and spray again with the cooking spray. continue baking until golden brown, about 12 minutes more.
stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. 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.

Baked Potato Soup V

Ingredients

Servings: 3
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded cheddar cheese
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
in a large saucepan over medium heat, melt butter. stir in flour and cook about a minute. whisk in milk, a little at a time, stirring constantly until thickened. stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. cook until thoroughly heated. stir in sour cream and heat through. serve topped with remaining bacon, onions and cheese.

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.

Sunday, February 28, 2016

Microwave Scalloped Potatoes

Ingredients

Servings: 6
4 potatoes, peeled and sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
1 1/2 cups milk
1/2 teaspoon dried parsley, or to taste (optional)
1 pinch ground paprika, or to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes, onion, and butter in a large microwave-safe dish.
mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated.
pour milk over the potatoes.
cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes.
allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.

Hasty Chocolate Pudding

Ingredients

Servings: 4
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. whisk in milk a little at a time so the mixture does not have any dry lumps.
place in the microwave, and cook for 3 minutes on high. stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. stir in vanilla.
place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. serve cold.

Sweet Potatoes And Apples

Ingredients

Servings: 6
1 (29 ounce) can sweet potatoes
1 (21 ounce) can apple pie filling
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together sweet potatoes, apple pie filling, brown sugar and cinnamon. transfer to a medium microwave-safe dish.
microwave on high 5 minutes, or until the mixture is hot and bubbly.

Turkey And Hash Brown Casserole

Ingredients

Servings: 6
1/4 cup oil for frying
1 pound frozen hash brown potatoes, thawed
1 pound ground turkey breast
1 large onion, cut into chunks
1 (10 ounce) package frozen broccoli, thawed
1 (10.75 ounce) can reduced fat cream of mushroom soup
1 cup reduced fat cream of celery soup
1 cup shredded fat free cheddar cheese
1/3 cup skim milk
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
seasoned salt to taste
1 medium tomato, diced (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease an 8x12 inch casserole dish.
heat oil in a skillet over medium heat and cook hash browns until golden. spread hash browns over bottom and sides of casserole dish to form a crust. in a separate skillet over medium heat, cook turkey until lightly brown. mix in onion and cook until tender. place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on high, or until tender. spread turkey, onion and broccoli over hash browns in the casserole dish.
in a bowl, mix cream of mushroom soup, cream of celery soup, cheddar cheese, milk, garlic powder, pepper and seasoned salt. pour over casserole.
bake 25 minutes in the preheated oven, until bubbly. garnish with chopped tomatoes to serve.

chocolate waffles

Ingredients

Servings: 10
2 1/4 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup butter
1 cup semi-sweet chocolate chips
1 1/2 cups milk
6 egg whites
1 tablespoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, stir together the flour, sugar, baking powder, and salt. set aside.
place the butter and chocolate chips into a microwave-safe bowl. cook on high power for 1 minute, then stir. continue to cook for 15 seconds at a time, stirring each time until chocolate is melted and smooth. set aside to cool slightly.
when the chocolate mixture is fairly cool, stir in the milk, egg whites, and vanilla. pour this into the dry ingredients, and mix just until blended.
preheat the waffle iron, and coat with cooking spray. spoon waffle batter the hot iron in desired amounts. close, and cook until the iron stops steaming, and waffles are easy to remove. repeat with remaining batter.

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.

gulliver's cream corn

Ingredients

Servings: 8
2 (20 ounce) packages frozen corn kernels, thawed
1 cup whipping cream
1 cup milk
1 teaspoon salt
1/4 teaspoon monosodium glutamate (msg, or accent flavor enhancer)
2 tablespoons sugar
white or cayenne pepper
2 tablespoons flour
2 tablespoons butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. bring to a slow, low boil beginning on medium heat, stirring frequently. simmer for 5 minutes on low heat.
melt butter in the microwave, or in a small saucepan on low heat. whisk in flour until smooth. stir into the corn until well blended. enjoy!

Saturday, February 27, 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.

chocolate waffles ii

Ingredients

Servings: 4
2 (1 ounce) squares semisweet baking chocolate
1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. set aside.
in a bowl, mix the butter and sugar. add the eggs one at a time, beating well after each one. stir in chocolate and vanilla. in a separate bowl, combine flour, baking powder, and salt; add gradually to the butter and sugar mixture, alternating with the milk.
spray preheated waffle iron with non-stick cooking spray. pour mix hot waffle iron. cook until crisp.

lazy dazy cake ii

Ingredients

Servings: 1
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
4 teaspoons butter
1/4 cup confectioners' sugar for dusting

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
in a medium bowl, whip the eggs, sugar, and vanilla until thick and pale. combine the flour, baking powder and salt, stir into the egg mixture by hand. scald the milk and butter in the microwave oven or in a saucepan over medium heat. stir into the batter. pour into the prepared pan.
bake for 30 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. when cool, dust with confectioners' sugar.

quick and easy eggs benedict

Ingredients

Servings: 4
4 slices canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
4 english muffins, split and toasted

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a skillet over medium-high heat, fry the canadian bacon on each side until evenly browned.
fill a large saucepan with about 3 inches water, and bring to a simmer. pour in the vinegar. carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. remove eggs with a slotted spoon.
meanwhile, melt the butter until bubbly in a small pan or in the microwave. remove from heat before butter browns.
in a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. blend in the lemon juice using the same method, then the remaining butter.
place open english muffins serving plates. top with 1 slice canadian bacon and 1 poached egg. drizzle with the cream sauce, and serve at once.

Nana's Acorn Squash

Ingredients

Servings: 2
1 acorn squash, halved and seeded
salt and pepper to taste
4 tablespoons butter, divided
4 tablespoons brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. place the squash halves cut side down in the water, and pierce the skin with a fork a few times. microwave on high for 15 to 20 minutes. drain.
sprinkle each half with salt and pepper to taste. place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
broil 5 minutes, or until butter is melted. mix the melted butter and sugar into the flesh, and serve.

Grilled Turkey Reuben Sandwiches

Ingredients

Servings: 2
1 cup sauerkraut, drained
10 ounces sliced deli turkey meat
2 tablespoons butter
4 slices marble rye bread
4 slices swiss cheese
4 tablespoons thousand island salad dressing, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. divide the sauerkraut, turkey, and swiss cheese on two slice of bread with the butter-side down. stack the remaining two slices of bread with the butter-side up on top.
heat a large skillet over medium-low heat. arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

turkey lasagna with butternut squash, zucchini, and spinach

Ingredients

Servings: 8
2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, chopped
1 (20 ounce) package ground turkey
1 (28 ounce) can crushed tomatoes
3 (6 ounce) cans tomato paste
1 1/2 cups water
1 1/2 teaspoons dried basil
1 teaspoon fennel seeds
1 teaspoon italian seasoning
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley
3 1/2 cups peeled and cubed butternut squash
1 (10 ounce) package fresh spinach
1 (15 ounce) container fat-free ricotta cheese
1 egg
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
1 (6 ounce) package shredded part-skim mozzarella cheese, divided
9 no-boil lasagna noodles
2 zucchini, sliced lengthwise

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
while the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on high until tender, about 5 minutes. set aside.
cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. set aside.
stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. set aside.
preheat an oven to 375 degrees f (190 degrees c).
pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. arrange 3 of the lasagna noodles in a layer over the sauce. spread 1 cup of the ricotta cheese mixture over the noodles. sprinkle about half of the butternut squash over the ricotta cheese mixture. layer about half the wilted spinach over the butternut squash. lay about half the zucchini slices over the spinach in a layer. repeat the layering. top with the 3 remaining lasagna noodles. spread any remaining ricotta cheese mixture over the top of the lasagna. finish by topping with any remaining sauce mixture. cover with aluminum foil.
bake in the preheated oven for 30 minutes. remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. return to oven and bake uncovered until the top is golden brown, about 30 minutes more. remove and allow the lasagna to rest 15 minutes before cutting to serve.

Friday, February 26, 2016

Vegan Lasagna Ii

Ingredients

Servings: 2
3 cloves garlic, minced
1/2 pound mushrooms
1 tablespoon vegetable oil
1 (10.75 ounce) can tomato puree
1 (10 ounce) package frozen spinach, thawed and drained
2 teaspoons garlic salt
2 tablespoons italian-style seasoning
1 (12 ounce) package soft tofu
2/3 (16 ounce) package instant lasagna noodles

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
in a microwave-safe bowl, combine spinach, garlic salt, italian seasoning and tofu. blend until the mixture is an even consistency. heat in a microwave on high for 2 minutes.
in a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
bake 45 minutes in the preheated oven.

Chocolate Marquise

Ingredients

Servings: 8
2 1/2 ounces bittersweet chocolate
2/3 cup butter
1 cup unsweetened cocoa powder
6 egg yolks
1/2 cup instant coffee granules
2 tablespoons water
2/3 cup white sugar
3 tablespoons honey
1/2 pint heavy cream

Recipe

Preparation Time:

Ready Time:

in the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
in a bowl, cream together butter and cocoa powder. in a separate bowl, beat egg yolks. dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. slowly beat in slightly cooled chocolate. beat in cocoa mixture.
whip cream until stiff peaks form and fold into chocolate mixture. chill until serving.

rosemary sweet potato quiche

Ingredients

Servings: 2
4 sweet potatoes, peeled
1/2 cup water, or as needed
1 tablespoon vegetable oil, or as needed
2 onions, thinly sliced into rounds
6 sprigs fresh rosemary
1/4 cup brown sugar
3 tablespoons dijon mustard
2 9-inch pie crusts
6 ounces crumbled goat cheese
8 ounces shredded monterey jack cheese
4 eggs
3/4 cup milk
1 pinch italian seasoning, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
poke holes into each sweet potato using a fork and place in a microwave-safe dish. add enough water to fill dish about 1/2-inch deep. cook sweet potatoes in the microwave until tender, about 12 minutes. transfer sweet potatoes to a work surface until cool enough to handle.
heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. remove and discard rosemary sprigs. stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. stir mustard into caramelized onions and remove skillet from heat.
slice sweet potatoes into 1/4- to 1/2-inch rounds.
press each pie crust into a 9-inch pie dish. line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. sprinkle 1/2 of the goat cheese and 1/2 of the monterey jack cheese over sweet potato layer. spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and monterey jack cheese.
beat eggs, milk, and italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
bake in the preheated oven until quiches are set in the middle, about 40 minutes.

double chocolate cookie bars

Ingredients

Servings: 20
24 chocolate sandwich cookies
1/4 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c).
set aside 6 cookies and grind the rest in a food processor or blender. in a small bowl, stir together the cookie crumbs and butter until well blended. press into the bottom of an 11x13 inch pan.
over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. stir frequently until smooth. spread evenly over the crumb crust. sprinkle the remaining cup of chocolate chips over the top. break remaining cookies into pieces by hand and sprinkle over the top.
bake for 20 to 25 minutes in the preheated oven. chill completely before cutting into bars or it will make a big mess.

lebkuchen i

Ingredients

Servings: 2
1 1/3 cups honey
1/3 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup candied mixed fruit
1 tablespoon light sesame oil
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice (optional)
1/4 teaspoon ground nutmeg (optional)
1 1/2 cups all-purpose flour

Recipe

spray bottom and sides of a 10 x15 inch glass pan with a non-stick spray. preheat oven to 325 degrees f (170 degrees c).
in a 2 cup glass measuring cup, heat the honey and 1/3 cup sugar in a microwave for 1 minute. pour this mixture into a medium mixing bowl.
sift together the flour, baking powder, and baking soda. add to the honey mixture. stir well.
add and mix in by hand the candied fruit, oil, and spices.
add 1 1/2 to 2 cups more flour. knead dough to mix (dough will be stiff). spread into pan. bake for 20 minutes until inserted toothpick comes out clean.
cut into squares. may be frosted with sugar glaze or eaten plain. best if stored for 2 weeks.

maharani cupcakes

Ingredients

Servings: 2
sweet basil cream:
1 1/2 cups heavy whipping cream
1 bunch fresh basil, washed and dried
sweet curry lemon curd:
1 cup white sugar
2 eggs, lightly beaten
2 tablespoons mild curry powder
3/4 cup fresh lemon juice
3 lemons, zested
1/4 cup unsalted butter, melted
coconut cupcakes:
1 (18.25 ounce) package white cake mix
1 cup sweetened flaked coconut
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
2 tablespoons coconut extract
6 cups confectioners' sugar, divided
1/2 (8 ounce) package cream cheese, room temperature
1 tablespoon silver dragees decorating candy

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. refrigerate the cream for 3 hours or overnight. strain and discard the basil.
meanwhile, make the sweet curry lemon curd. use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. whisk together the white sugar, two eggs, and curry powder until smooth. stir in the lemon juice, lemon zest, and butter. cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. pour the cooked curd through a sieve and refrigerate for at least three hours or until set. the mixture will have the consistency of soft pudding.
preheat an oven to 350 degrees f (175 degrees c). line 24 muffin cups with cupcake liners.
combine the white cake mix and coconut flakes in a mixing bowl. stir in the water, three eggs, vegetable oil, and coconut extract. (for an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. fold the beaten egg whites into the cake batter.)
scoop the cake batter into the prepared pans, filling the cups 2/3 full. bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. cool completely.
in a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. refrigerate. beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. fold in the whipped cream and mix gently until fully combined.
to decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. sprinkle with dragees.

Thursday, February 25, 2016

Potato Chips

Ingredients

Servings: 4
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour the vegetable oil into a plastic bag (a produce bag works well). add the potato slices, and shake to coat.
coat a large dinner plate lightly with oil or cooking spray. arrange potato slices in a single layer on the dish.
cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). times will vary depending on the power of your microwave. remove chips from plate, and toss with salt (or other seasonings). let cool. repeat process with the remaining potato slices. you will not need to keep oiling the plate.

Chocolate Coffee Toffee Chex® Mix

Ingredients

Servings: 20
4 cups chocolate chex® cereal
4 cups cinnamon chex® cereal
1 cup bite-size pretzel twists
1 cup pecan halves
1/2 cup toffee bits
1 tablespoon instant coffee granules or crystals
1 teaspoon hot water
1 cup semisweet chocolate chips
1/4 cup butter or margarine
1 cup powdered sugar

Recipe

Preparation Time:

Ready Time:

in large bowl, mix cereals, pretzels and pecans. sprinkle toffee bits on top of the cereal mixture.
in small microwavable bowl, stir coffee granules and water until coffee is dissolved. add chocolate chips and butter. microwave uncovered on high 1 1/2 minutes, stirring after 1 minute, until mixture is smooth. pour over cereal mixture; stir until evenly coated. pour into 2-gallon resealable food-storage plastic bag.
add powdered sugar. seal bag; shake gently until well coated. spread on waxed paper or foil to cool. store in airtight container.

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.

Amy's Triple Decker Turkey Bacon Sandwich

Ingredients

Servings: 1
2 slices white bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

toast the bread slices.
spread a thin layer of mayonnaise on each slice. layer bottom slice with lettuce, tomato, turkey bacon, and cheese. spread another thin layer of mayonnaise on the cheese; repeat layers twice. top with second slice of bread. heat in microwave for 45 seconds to 1 minute, or until cheese is melted.

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.

spiderweb pumpkin cheesecake

Ingredients

Servings: 12
1 1/4 cups chocolate wafer crumbs
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 eggs
1 1/2 cups canned filling
1 tablespoon cornstarch
1 cup sour cream
2 (1 ounce) squares semisweet chocolate
2 teaspoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix chocolate wafer crumbs and melted butter in a bowl; press the bottom of a 9-inch springform pan.
beat cream cheese and sugar with an electric mixer in a large bowl until smooth. beat in eggs, one at a time, until just blended. stir in filling and cornstarch; pour over chocolate wafer crust.
bake in preheated oven until center is just set, 50 to 55 minutes.
spread sour cream over top of warm cheesecake; let cool.
melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. drizzle chocolate sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. remove side of pan and serve.

emily's famous chocolate shortbread cookies

Ingredients

Servings: 5
2 cups confectioners' sugar
1/2 cup dutch process cocoa powder
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups unsalted butter, chilled and cubed
1 teaspoon vanilla extract
2 eggs
1 cup chopped semisweet chocolate

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. cut in the butter until lumps are no larger than peas. add eggs and vanilla; mix until a stiff dough forms. it may take a minute to come together.
on a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. if the dough is too sticky, chill for a little bit. place cookies 2 inches apart an ungreased baking sheet.
bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. when cookies are completely cool, melt the chocolate over a double boiler or in the microwave. stir frequently until smooth. dip cookies or drizzle with the chocolate and place on waxed paper to set.

Butternut Soup

Ingredients

Servings: 6
2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large microwave safe dish combine squash, onions and butter. cover and microwave on high for 4 minutes. peel squash. stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. puree squash, onions and broth in a food processor or blender. add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. flavor with nutmeg, cloves and cinnamon to taste.

Dan's Meat Wrap

Ingredients

Servings: 1
1 (10 inch) flour tortilla
4 slices roast beef
1/2 cup shredded cheddar-monterey jack cheese blend
1/2 cup shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped onion
4 black olives
2 tablespoons italian-style salad dressing

Recipe

Preparation Time:

Cook Time:

Ready Time:

place tortilla on a plate. cover tortilla with roast beef, then cheese. microwave for 45 seconds, or until cheese is melted. sprinkle with lettuce, tomato, onion and olives. top with 3 or 4 splashes italian dressing. roll up.

Wednesday, February 24, 2016

Super Duper Italian Nachos

Ingredients

Servings: 4
1 (10 ounce) bag bag tortilla chips
1 pound shredded monterey jack cheese
3/4 cup alfredo sauce
1 small red onion, diced
1/3 cup sun-dried tomatoes, chopped
1/3 cup chopped pepperoncini
1/4 cup pitted kalamata olives, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

arrange the tortilla chips on a large, microwave-safe platter. scatter the cheese over the chips; drizzle with alfredo sauce.
heat in microwave until the cheese has melted, 2 to 3 minutes.
top nachos with onion, tomato, pepperoncini, and olives to serve.

Lemon-filled Cupcakes

Ingredients

Servings: 2
1 (18.25 ounce) package lemon cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1/4 cup vegetable shortening
1/4 cup butter
1/4 cup fresh lemon juice, or to taste
2 cups confectioners' sugar
4 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons orange juice
1 tablespoon grated lemon zest, or as needed (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line 24 muffin cups with paper liners.
beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
spoon batter into the prepared muffin cups, filling them about 2/3 full.
bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. cool cupcakes thoroughly.
cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. beat lemon juice into shortening mixture until creamy.
stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. set filling aside.
place white chocolate into a microwave-safe bowl; heat in microwave on high for 15 seconds and stir chocolate. continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
for frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. stir in melted white chocolate and vanilla extract.
gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
cut holes through the top of each cupcake. holes should be deep enough to put filling inside.
spoon lemon filling into the holes.
pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

quick and easy eggs benedict

Ingredients

Servings: 4
4 slices canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
4 english muffins, split and toasted

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a skillet over medium-high heat, fry the canadian bacon on each side until evenly browned.
fill a large saucepan with about 3 inches water, and bring to a simmer. pour in the vinegar. carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. remove eggs with a slotted spoon.
meanwhile, melt the butter until bubbly in a small pan or in the microwave. remove from heat before butter browns.
in a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. blend in the lemon juice using the same method, then the remaining butter.
place open english muffins serving plates. top with 1 slice canadian bacon and 1 poached egg. drizzle with the cream sauce, and serve at once.

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.

red velvet cookies

Ingredients

Servings: 36
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (1 ounce) squares unsweetened baking chocolate, broken into pieces
1/2 cup unsalted butter, softened
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1 large egg
1 tablespoon red food coloring
3/4 cup sour cream
1 cup semisweet chocolate chips (optional)
cream cheese frosting
1/4 cup unsalted butter, softened
4 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
2 cups confectioners' sugar, sifted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c) with the rack in the middle position. grease baking sheets or line with parchment paper. sift together the flour, baking soda, and salt.
break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on high until the chocolate melts, about 90 seconds. stir the chocolate until smooth and set aside to cool.
in a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. add half of the sifted dry ingredients, stirring until well incorporated. beat in the sour cream and mix in the remaining dry ingredients. fold in the chocolate chips. drop spoonfuls of the dough 2 inches apart prepared baking sheets.
bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. cool in the pans for 5 minutes before removing to cool completely on a wire rack.
for the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

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.

strawberry rhubarb custard pie

Ingredients

Servings: 1
1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3 large eggs
1 1/2 cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
1/4 teaspoon water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. scatter diced butter evenly over the top of the filling. lightly tap and shake the baking sheet to remove any air .
transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. glaze the top of the pie with the jam mixture and let cool. refrigerate until ready to serve.

Bites

Ingredients

Servings: 12
1 (8 ounce) package cream cheese
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
12 large fresh strawberries, hulled
2 tablespoons graham cracker crumbs
2 (1 ounce) squares semisweet chocolate chips (optional)
1 teaspoon canola oil (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a baking sheet with waxed paper.
beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
spoon the mixture into a piping bag fitted with a large round tip.
with a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
place the graham cracker crumbs into a shallow bowl. dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.

Teri-chester Chicken

Ingredients

Servings: 2
2 skinless, boneless chicken breast halves, cut into bite size pieces
1 teaspoon soy sauce
1 dash worcestershire sauce
1 tablespoon fresh oregano
1 teaspoon garlic salt
1 lemon, sliced

Recipe

generously sprinkle chicken with soy sauce and worcestershire sauce. sparingly sprinkle with oregano leaves and garlic salt. place into a cooking dish on top of the lemon slices. cook in microwave on high for 5 minutes. stir and cook on high for another 5 minutes. repeat until done.
to prepare in conventional oven: preheat oven to 350 degrees f (175 degrees c). prepare chicken. bake in preheated oven for 15 to 20 minutes, stirring after 7 minutes.

Tuesday, February 23, 2016

Mexican Cheese Dip

Ingredients

Servings: 10
1 pound processed american cheese, cubed
1/2 pound fresh, ground spicy lamb sausage
1 (12 ounce) package frozen chopped broccoli
1 (10 ounce) can diced tomatoes and green chiles

Recipe

Preparation Time:

Ready Time:

place processed cheese spread in a microwave-safe bowl. microwave on high in 2 minute increments (stirring at each pause) until the cheese spread is melted.
while the processed cheese spread is melting, brown sausage in a small skillet. drain well.
place broccoli in a microwave-safe bowl, cover, and microwave on high for 5 minutes.
in a large mixing bowl, combine melted cheese, sausage, broccoli, and diced tomatoes. stir well before serving.

Cali's Sinful Creme Brulee

Ingredients

Servings: 4
1/2 cup semi-sweet chocolate chips
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 300 degrees f (150 degrees c).
place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. place them in the microwave, and heat on full power for 30 second intervals. stir, and continue heating until chocolate has melted. spread to cover the sides and bottom of each ramekin.
bring a large pot of water to a boil.
meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. set over medium heat, and warm until steam rises from the surface. then in a separate bowl, whisk together the egg yolks and vanilla. when the cream is hot, ladle a little bit into the egg yolks while whisking quickly. ladle in a bit more to bring the yolks up to a high temperature without scrambling them. whisk the yolk mixture into the rest of the cream. ladle into the chocolate lined ramekins.
place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. cover the dish loosely with aluminum foil.
bake for 35 to 40 minutes in the preheated oven, just until the custard is set. remove ramekins from the dish, and refrigerate for 4 to 6 hours.
before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. use a kitchen torch or your oven's broiler to caramelize the sugar. it may take 2 to 3 minutes in the broiler. serve immediately.

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.

make-ahead all-dressed baked potatoes

Ingredients

Servings: 4
4 (4 ounce) baking potatoes
1/4 cup philadelphia dill cream cheese product
1/4 cup milk
1/4 cup kraft double cheddar shredded cheese
2 tablespoons oscar mayer real bacon bits

Recipe

Preparation Time:

Cook Time:

Ready Time:

prick potatoes in several places. microwave on high 6 to 8 minutes or until tender, turning over and rearranging after 3 minutes. cool 5 minutes.
cut thin slice off top of each potato. discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. mash potato flesh. add cream cheese product, milk, cheese and bacon; mix well. spoon into potato shells; wrap individually in foil. refrigerate up to 24 hours.
heat barbecue to medium heat. unwrap potatoes; place on barbecue grate. grill 15 minutes or until heated through.

Gourmet Pretzel Rods

Ingredients

Servings: 15
1 (14 ounce) package individually wrapped caramels, unwrapped
1 tablespoon water
15 pretzel rods
1/2 (14 ounce) package candy-coated chocolate pieces
1 1/2 cups chopped peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave safe dish, combine caramels and water. microwave for 2 to 2 1/2 minutes or until smooth, stirring after each minute.
dip a pretzel rod into melted caramel. reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. attach 12 chocolate pieces, then roll in chopped peanuts. place on wax paper until set.

Curried Chipotle Potato, Spinach And Cheese Wraps

Ingredients

Servings: 2
4 small red potatoes
2 tablespoons olive oil
curry paste, to taste
2 tablespoons cream
4 slices muenster cheese
2 (10 inch) flour tortillas
2 cups baby spinach, rinsed and dried
1/4 cup chipotle salsa, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a small pot of salted water to a boil. cook potatoes in boiling water until tender but still firm, about 15 minutes. drain, cool and chop.
heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. stir in curry paste and cream over low heat. place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
to assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. heat in the microwave for twenty seconds, then enclose the tortillas around the filling.

Monday, February 22, 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.

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.

microwave pecan brittle

Ingredients

Servings: 10
1 cup chopped pecans
1 cup white sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

butter a baking sheet.
combine pecans, sugar, corn syrup, and salt in a glass 4-cup measuring cup.
heat in microwave for 3 1/2 minutes; stir and heat for 3 1/2 more minutes. stir butter into pecan mixture and heat in microwave for 2 more minutes.
stir baking soda and vanilla extract into pecan mixture until foamy; pour the prepared baking sheet. allow to cool completely before breaking brittle into pieces. store in an airtight container.

Ham And Broccoli Bake

Ingredients

Servings: 6
14 ounces whole wheat rotini pasta
1 (10 ounce) package frozen broccoli
1 tablespoon olive oil
2 cups diced fully cooked ham
1 (15 ounce) jar alfredo sauce
1/2 cup 2% milk
ground black pepper to taste
1 cup shredded colby-monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. drain.
thaw the broccoli in a microwave oven until you can break it apart into small pieces.
heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. pour in the jar of alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. stir everything together to coat the pasta with sauce and bring to a simmer.
spread the bubbling pasta mixture into the prepared baking dish, top with shredded colby-monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

Cheesy Chicken And Rice Casserole

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese
3 slices soft white bread, cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
to cook chicken: season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. let cool.
in a 9x13 inch baking dish, combine chicken, rice and soup and mix well. top with cheese, then with bread cubes.
bake at 350 degrees f (175 degrees c) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

delmonico potatoes

Ingredients

Servings: 8
1 (2 pound) package frozen hash brown potatoes, thawed
1 (8 ounce) package cubed processed cheese food
2 cups half-and-half
1/2 cup butter

Recipe

preheat oven to 350 degrees f (175 degrees c).
place frozen potatoes in a 13 x 9 inch baking dish.
in a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. when melted, blend in the cream. pour mixture over frozen potatoes, and cover pan with foil.
bake for 1 hour. remove foil, and bake 15 minutes more.

Curried Chipotle Potato, Spinach And Cheese Wraps

Ingredients

Servings: 2
4 small red potatoes
2 tablespoons olive oil
curry paste, to taste
2 tablespoons cream
4 slices muenster cheese
2 (10 inch) flour tortillas
2 cups baby spinach, rinsed and dried
1/4 cup chipotle salsa, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a small pot of salted water to a boil. cook potatoes in boiling water until tender but still firm, about 15 minutes. drain, cool and chop.
heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. stir in curry paste and cream over low heat. place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
to assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. heat in the microwave for twenty seconds, then enclose the tortillas around the filling.

Sunday, February 21, 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.

hash brown casserole iii

Ingredients

Servings: 10
2 tablespoons butter
1 (2 pound) package frozen hash browns
2 cups shredded colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef broth
1/4 teaspoon ground black pepper
1 teaspoon salt
1 dash garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). coat a large baking dish with 1 tablespoon of butter.
in a large bowl, mix together the hash browns, colby cheese and onion. transfer to the baking dish.
in a medium bowl, mix together the remaining butter, milk, beef broth, pepper, salt and garlic powder. pour over the hash brown mixture.
microwave the casserole in 5 minute increments, stirring before restarting, until the cheese has melted.
bake in the preheated oven 20 minutes, or until the surface begins to brown.

Mexican Chocolate/salted Caramel Cake In A Mug

Ingredients

Servings: 1
2 tablespoons all-purpose flour
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons chocolate chips
1/4 teaspoon baking powder
1 pinch salt
1 pinch cayenne pepper
1 pinch ground cinnamon
3 tablespoons milk
1 tablespoon canola oil
1 egg, beaten
1/2 teaspoon vanilla extract
2 individually wrapped caramels, unwrapped and halved
1 pinch kosher salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. lightly press caramels into kosher salt.
pour batter into a microwave-safe mug; top with salted caramels.
cook in microwave until desired consistency is reached, 75 to 100 seconds.

microwave pralines

Ingredients

Servings: 3
1 pound light brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1 tablespoon butter
2 cups chopped toasted pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. microwave on high for 13 minutes.
mix in butter until well blended. then stir, stir, and stir until mixture begins to cool and get creamy. stir in chopped nuts. drop by tablespoonfuls waxed paper to cool.

chocolaty peanut butter haystacks

Ingredients

Servings: 30
1 cup semi-sweet chocolate chips
1/3 cup peanut butter
1/2 cup toffee baking bits (such as heath®)
1 cup chow mein noodles

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chocolate chips into a microwave-safe bowl and cook on high for 30 seconds; stir and repeat several times, just until the chips are melted. add peanut butter, cook for 20 more seconds to warm the peanut butter, and mix thoroughly. mix in the toffee bits and chow mein noodles; stir to coat the ingredients with the chocolate mixture.
line a baking sheet with parchment or waxed paper; drop the mixture the lined sheets by the tablespoon. refrigerate until set.

Saturday, February 20, 2016

Cheesy Cauliflower Couscous

Ingredients

Servings: 6
2 cups cauliflower florets
1 cup shredded cheddar cheese
1 1/2 cups cooked couscous
1/4 teaspoon ground nutmeg
butter to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease an 8x8 inch baking dish.
place the cauliflower into a microwaveable dish, and microwave on high 3 to 4 minutes, until tender. place the cooked cauliflower into the baking dish, sprinkle with cheddar cheese and couscous, and dust the top with nutmeg.
bake in the preheated oven for 12 to 15 minutes, until the top of the casserole is golden brown, and the cheese is melted. stir in butter to taste.

peanut butter pie x

Ingredients

Servings: 1
2 cups chocolate cookie crumbs
1/2 cup white sugar
1/2 cup butter, melted
12 ounces cream cheese, softened
1 1/2 cups peanut butter
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
3/4 cup semi-sweet chocolate chips

Recipe

preheat oven to 375 degrees f (190 degrees c). make crust.
in a large bowl, combine chocolate crumbs, 1/2 cup sugar and 1/2 cup butter and press into a 10 inch round springform pan or fluted pie pan. bake for 10 minutes. remove from oven and cool.
in a large bowl, combine the cream cheese, peanut butter, sugar and vanilla. beat on medium speed until smooth.
in a separate bowl, beat whipping cream until stiff peaks form. fold into peanut butter mix. pour into pie crust. in a microwave-safe bowl, microwave chocolate chips until melted. stir occasionally until chocolate is smooth. drizzle melted chocolate on top of pie.
refrigerate 4 hours or until set.

Delmonico Potatoes

Ingredients

Servings: 8
1 (2 pound) package frozen hash brown potatoes, thawed
1 (8 ounce) package processed cheese
2 cups half-and-half
1/2 cup butter

Recipe

preheat oven to 350 degrees f (175 degrees c).
place frozen potatoes in a 13 x 9 inch baking dish.
in a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. when melted, blend in the cream. pour mixture over frozen potatoes, and cover pan with foil.
bake for 1 hour. remove foil, and bake 15 minutes more.

Turkey Bacon Avocado Sandwich

Ingredients

Servings: 1
1 tablespoon reduced-fat mayonnaise (optional)
2 slices bread, toasted
1 slice provolone cheese
4 thin slices deli turkey breast
4 slices precooked bacon, microwaved according to package directions
1/2 avocado - peeled, pitted, and thinly sliced
1 slice ripe tomato
1 leaf lettuce

Recipe

Preparation Time:

Ready Time:

spread mayonnaise on one side of both slices of toasted bread. top a bread slice with provolone cheese, turkey, bacon, avocado, tomato, and lettuce. place the remaining bread slice on top, slice in half, and serve.

Oven Fries Ii

Ingredients

Servings: 4
3 medium russet potatoes
1/4 cup olive oil
salt to taste
1/2 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
microwave the potatoes on high power for 5 minutes. cool slightly and cut potatoes in half lengthwise, then cut each half into 4 wedges.
drizzle potatoes with oil; sprinkle with paprika and salt. arrange in a single layer on a baking sheet.
bake in preheated oven for 40 to 45 minutes, until crispy and browned.