savory halibut enchiladas

Ingredients

• Servings: 8
• 2 pounds skinless halibut fillets, cut into large pieces
• 1 pinch garlic powder
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 green bell pepper, finely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded cheddar cheese
• 2 (10 ounce) cans enchilada sauce
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 2 avocados - peeled, pitted, and sliced

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 47 mins

Ready Time: 2 hrs 12 mins


• preheat oven to 375 degrees f (190 degrees c).
• season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup cheddar cheese in a bowl. gently fold the halibut into the mixture.
• prepare a 9x13 baking dish with cooking spray. pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
• pour 1 can of enchilada sauce into a bowl. dip the tortillas, one at a time, into the sauce to lightly coat. spoon the halibut in equal portions into the center of each tortilla. make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. pour the remaining enchilada sauce over top of the enchiladas. sprinkle with 1 cup cheddar cheese. cover the dish with aluminum foil
• bake in preheated oven for 45 minutes. top with avocado slices to serve.

Cheater's Fudge

Ingredients

• Servings: 1
• 1 cup semisweet chocolate chips
• 1 tablespoon margarine

Recipe

Cook Time: 3 mins Ready Time: 33 mins


• place chocolate chips in a small, shallow microwave safe container. microwave on high for 2 minutes. stir and add margarine.
• heat again on high for 1 minute, or until melted; stir. the melted chocolate will be stiff.
• cool until firm and cut into squares.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

macadamia clusters

Ingredients

• Servings: 2
• 8 ounces vanilla flavored confectioners' coating
• 2 (3.5 ounce) packages macadamia nuts
• 1/2 tablespoon orange zest

Recipe

• place candy coating in microwave safe bowl; microwave uncovered on high for 40 to 60 seconds. stir every 30 seconds, until smooth.
• stir in nuts and orange zest. drop mixture by teaspoons waxed paper.
• allow to sit until set, store covered in refrigerator. if desired, melt approximately 1 ounce semisweet chocolate and drizzle over.

Spicy Potato Wedges

Ingredients

• Servings: 4
• 4 large potatoes, cut into wedges
• 3 tablespoons vegetable oil
• salt and pepper to taste
• paprika to taste
• garlic powder to taste
• 2 tablespoons grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• pierce potato wedges with a fork, and arrange in a single layer on a microwave safe plate. drizzle with oil and sprinkle with salt, pepper, paprika, garlic powder and parmesan.
• microwave on high for 10 minutes, or until cooked through; rotate the plate after 5 minutes if your microwave doesn't have a rotating plate.

Christmas Eclair Pie

Ingredients

• Servings: 10
• pastry
• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 3 eggs
• filling
• 1 pint heavy cream, whipped
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 2 1/2 cups milk
• frosting
• 1 (16 ounce) container prepared chocolate frosting
• 1 cup heavy cream, whipped (optional)
• 1 (4 ounce) jar maraschino cherries (optional)
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 35 mins


• preheat oven to 400 degrees f (200 degrees c). grease and flour a pizza pan. grease the bottom of a small glass bowl and place in center of pan.
• in a small saucepan over medium heat, combine butter and water; bring to a boil. remove from heat and stir in flour, stirring until thickened. stir in eggs, one at a time, stirring well after each. pour batter around bowl, forming a ring.
• bake in preheated oven for 40 minutes. turn off the heat and allow pastry to rise another 15 minutes. do not open the oven door while pastry is rising. after the 15 minutes, remove pastry from oven and cool completely. cut through the pastry horizontally, making a bottom and a top.
• beat together the milk and pudding mix. stir pudding mixture into whipped cream and beat until thick. spread filling in pastry bottom, and then replace pastry top.
• heat the prepared chocolate frosting for a few seconds in the microwave, to make it pourable. pour over filled pastry, letting it drip down the sides.
• if desired, pipe dots of whipped cream on top, sprinkle with walnuts, and place a cherry on each whipped cream dot.

Denny's Amazing Five Minute Asiago Dip

Ingredients

• Servings: 8
• 1 cup grated asiago cheese
• 1 cup mayonnaise
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 1 clove garlic, minced

Recipe

Preparation Time: 4 mins Cook Time: 2 mins Ready Time: 6 mins


• in a microwave-safe bowl, stir together the asiago cheese, mayonnaise, artichoke hears and garlic. heat in the microwave at 50% power for 30 seconds at a time, stirring between heatings until cheese has melted and dip has a smooth consistency. serve warm.

Salted Peanut Rolls

Ingredients

• Servings: 1
• 24 ounces salted peanuts
• 2 cups peanut butter chips
• 1 (7 ounce) jar marshmallow creme
• 1 (14 ounce) can sweetened condensed milk

Recipe

Preparation Time: 15 mins Ready Time: 35 mins


• spread 3 cups of the chopped peanuts into the bottom of a glass 9x13 inch pan. melt peanut butter chips in the microwave or in a saucepan over low heat. remove from heat and stir in the marshmallow cream and condensed milk. pour over layer of peanuts, then sprinkle the remaining 1 cup peanuts over top. chill until set, then cut into bars.

sesame udon noodles

Ingredients

• Servings: 4
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 1/4 cup peanut oil
• 3 tablespoons sesame oil
• 1 dash hot pepper sauce
• 1/2 green bell pepper, julienned
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 4 green onions, minced
• 2 cups diagonally sliced snap peas
• 2 tablespoons sesame seeds, toasted
• 1 (7 ounce) package fresh udon noodles

Recipe

Preparation Time: 20 mins Cook Time: 3 mins Ready Time: 23 mins


• in a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. close the lid, and shake vigorously to blend. set aside to let the flavors blend.
• bring a large pot of water to a boil. add udon noodles, and cook until tender, about 3 minutes. drain, and place in a serving bowl.
• in a microwave-safe bowl, combine the green, red, and yellow peppers with green onion and peas. heat in the microwave until warm, but still crisp. add to the noodles in the bowl, and pour the dressing over all. toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

green tea mousse cheesecake

Ingredients

• Servings: 1
• 1 (4.8 ounce) package graham crackers, crushed
• 2 tablespoons white sugar
• 3 tablespoons unsalted butter, melted
• 2 tablespoons green tea powder (matcha)
• 1/2 cup warm water
• 2 tablespoons unflavored gelatin
• 1/2 cup cold water
• 2 cups whipping cream
• 2 (8 ounce) packages cream cheese, at room temperature
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 cup honey
• 2 eggs

Recipe

Preparation Time: 20 mins Cook Time: 1 min Ready Time: 7 hrs 21 mins


• combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. drizzle in the melted butter and mix until evenly moistened. press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
• stir the tea powder into the warm water; set aside. sprinkle the gelatin over the cold water; set aside.
• whip the cream to stiff peaks; set aside. beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. beat in the eggs one at a time until evenly blended. cook the gelatin mixture in the microwave until melted, about 45 seconds. beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. pour into the springform pan. refrigerate 7 hours to overnight before unmolding and 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: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

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: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.

Low-fat Sour Cream Chicken Enchiladas

Ingredients

• Servings: 8
• 1 (16 ounce) container fat-free sour cream
• 1 (10.75 ounce) can reduced-fat cream of chicken soup
• 1 tablespoon chopped fresh cilantro (optional)
• cooking spray (such as pam®)
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 cup shredded cooked chicken, or more to taste
• 1 cup chopped onion (optional)
• 1 (4 ounce) can diced green chiles (optional)
• 8 flour tortillas
• 2 cups shredded colby-pepperjack cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. remove from heat.
• spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
• place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
• preheat oven to 350 degrees f (175 degrees c). spray an 8x11-inch baking dish with cooking spray.
• spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon colby-pepperjack cheese. roll each tortilla around the filling and place seam side down into the prepared baking dish. top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
• bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Horseshoes

Ingredients

• Servings: 2
• 4 ounces frozen french fries
• 1/2 pound thinly sliced roast turkey
• 4 slices white bread, lightly toasted
• 10 slices american cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c). spread french fries out on a baking sheet. bake in the preheated oven until heated through and lightly browned, about 20 minutes.
• meanwhile, warm the sliced turkey in a skillet set over medium heat. divide turkey between two slices of bread. place the slices of cheese in a microwave-safe dish and heat in the microwave until melted, about 3 minutes.
• top the turkey with french fries then pour melted cheese over them. top with the remaining slices of bread and serve immediately.

Beanie Weenie Quesadilla Rolls

Ingredients

• Servings: 1
• 1/4 cup condensed bean with bacon soup
• 1 (8 inch) flour tortilla
• 1 turkey hot dog
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 4 mins Cook Time: 1 min Ready Time: 5 mins


• pour soup into a small microwave safe bowl. wrap tortilla and hot dog with a clean, lightly moist cloth. place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
• place hot dog and soup in center of tortilla; sprinkle with cheese and roll. microwave for an additional 10 seconds to fully melt the cheese.

indian spiced chex® mix

Ingredients

• Servings: 11
• 3 cups rice chex® cereal
• 3 cups corn chex® cereal
• 3 cups wheat chex® cereal
• 1 cup cashews
• 1/2 cup pistachios (shelled)
• 1/2 cup almonds
• 1 1/2 tablespoons butter
• 3 tablespoons light corn syrup
• 3 tablespoons honey
• 3/4 teaspoon salt
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• dash cayenne pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in large microwaveable bowl, mix cereals, cashews, pistachios, and almonds. in small microwaveable bowl, microwave butter uncovered on high about 30 seconds or until melted. stir in corn syrup and honey; microwave on high about 10 more seconds. add salt, cardamom, ginger, and cayenne; stir well. pour over cereal mixture; stir until evenly coated.
• microwave mixture uncovered on high 3 minutes, stirring after each minute. spread on waxed paper or foil to cool. store in airtight container.

israeli stuffed dates

Ingredients

• Servings: 25
• 8 ounces bittersweet chocolate, chopped
• 25 pitted medjool dates
• 25 pecan halves
• 2 tablespoons sweetened shredded coconut (optional)

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• place the chocolate in a glass or plastic bowl. heat in the microwave for about 2 minutes, stirring every 30 seconds, or until almost melted. stir until smooth.
• line a baking sheet with aluminum foil. stuff each date with a pecan half and place the baking sheet. drizzle the stuffed dates with melted chocolate, then sprinkle with coconut. place into freezer, and freeze for 1 hour before serving.

Chocolate Dipped Bing Cherries

Ingredients

• Servings: 24
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 8 ounces semisweet chocolate, chopped
• 24 bing cherries with stems

Recipe

Ready Time: 2 hrs


• pour the sugar into a shallow dish. drop two drops of vanilla at a time into the dish in 24 separate places to form lumps of vanilla sugar. set aside to allow the lumps to harden.
• pit the cherries carefully from the bottom. i use a small curved dental tool. make sure the stem stays intact.
• when the lumps of sugar have hardened, insert them into the cherries where the pits were; set aside. melt chocolate in the microwave, stirring every 30 seconds until melted and smooth.
• hold cherries by the stem and dip into the chocolate leaving the very top uncovered. set on waxed paper to dry. refrigerate overnight to allow the sugar lumps to dissolve.

Ham Roll Ups Ii

Ingredients

• Servings: 10
• 1 pound thinly sliced cooked ham
• 3 (8 ounce) packages cream cheese, softened
• 2 (8 ounce) packages shredded cheddar cheese
• 1 bunch green onions

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium microwave safe bowl, mix cream cheese and cheddar cheese. microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.
• lay ham slices flat, and spread with cheese mixture. place one green onion parallel to one edge of each ham slice. tightly roll the ham slices into thin logs around the green onions.
• slice the logs into 1/4 to 1/3 inch wide rings. arrange rings flat on a large serving platter. cover and chill until serving.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

fudgy bon bons

Ingredients

• Servings: 60
• 2 cups semisweet chocolate chips
• 1/4 cup butter
• 1 (14 ounce) can sweetened condensed milk
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 60 chocolate candy kisses with white stripes
• 2 ounces white chocolate
• 1 teaspoon shortening

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan, combine chocolate chips and butter. cook over low heat, stirring occasionally, until melted. remove from heat and stir in the condensed milk. add the flour and vanilla, stir until well blended. use about one tablespoon of dough to completely cover each hug ™. place on unprepared baking sheet 1 inch apart.
• bake for 6 to 8 minutes in the preheated oven.
• using the top of a double boiler or microwave, melt the white chocolate and shortening together. stir to blend, then drop a thumbnail sized portion on the top of each cookie.

Creamy Mushroom Spaghetti Squash

Ingredients

• Servings: 4
• 1 spaghetti squash
• 1/2 cup butter
• 1/2 onion, chopped
• 1 teaspoon minced garlic
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• pierce the spaghetti squash all over using a knife. place squash on a plate and microwave on high until fork tender, about 12 minutes. while the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. stir and cook until the onions are soft. stir in the cream of mushroom and sour cream until combined. season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
• remove spaghetti squash from microwave. let cool for a few minutes. use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. pour the mushroom mixture from the sauce pan to the bowl and mix together.

microwave mexican manicotti

Ingredients

• Servings: 12
• 1 pound ground beef
• 1 (16 ounce) can refried beans
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 (8 ounce) package manicotti shells, uncooked
• 1 1/4 cups water
• 1 (16 ounce) jar picante sauce
• 1 cup sour cream
• 1/2 cup shredded monterey jack cheese
• chopped green onions for garnish

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• grease a microwave-safe 9x12 inch baking dish, and set aside.
• heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. combine the water and picante sauce in a bowl, and pour over the shells.
• cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on high power for 10 minutes. carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. replace the plastic and microwave an additional 15 to 20 minutes on medium power, until the shells are cooked and the liquid has been absorbed.
• pull off the plastic wrap, and spoon sour cream over the shells. sprinkle with monterey jack cheese and chopped green onions for garnish.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

New Mexico Green Chile Breakfast Burritos

Ingredients

• Servings: 6
• 4 potatoes, shredded
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (8 ounce) container frozen hatch, new mexico green chile peppers
• 1/2 cup chicken broth
• 12 strips bacon
• 1/3 cup vegetable oil
• 1 tablespoon onion powder
• salt and pepper to taste
• 6 (10 inch) flour tortillas
• butter flavored cooking spray
• 12 extra large eggs, beaten
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• place the shredded potatoes in a bowl, cover with water, and set aside. bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on high until crisp, about 1 minute per strip; set aside.
• heat the vegetable oil over medium-high heat in a large skillet. drain the potatoes, and add to the skillet. spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• place the tortillas between two damp paper towels. microwave on high until warm, about 30 seconds.
• spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• lay a tortilla flat in front of you. place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. spoon on a little of the green chile sauce, and sprinkle with cheddar cheese.
• fold the left and right edges into the middle about 1-1/2 to 2 inches. take the bottom edge closest to you with the stuffing and pick it up, pulling it over the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. check to see that the sides are still tucked well. if they aren't slide them in a bit now that you have the filling covered. finish by tucking the bottom flap that you pulled over the filling under the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. let it rest seam-side down, and it will stay nice and tight. repeat with remaining ingredients.

apple walnut pound cake

Ingredients

• Servings: 9
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons buttermilk
• 1 cup chopped apples
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Recipe

• butter a 9x5x3-inch pan. preheat oven to 350 degrees f (175 degrees c).
• cream butter, add sugar slowly, and continue to beat until light and lemon-colored. beat in eggs.
• sift flour with salt, baking soda, and baking powder. add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. stir in the apples, nuts, and vanilla. spoon batter into prepared pan.
• bake in a preheated 350 degree f (175 degrees c) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. cool in the pan for about 5 minutes, then loosen from pan and turn a rack to cool completely before slicing.

the best steamed asparagus

Ingredients

• Servings: 4
• 1 pound fresh asparagus spears, trimmed
• 1/4 cup white
• 2 tablespoons butter

Recipe

Preparation Time: 3 mins Cook Time: 3 mins Ready Time: 11 mins


• place asparagus in a microwave-safe dish. pour in , and dot with pieces of butter.
• cover loosely, and cook in the microwave on high for 3 minutes, or until bright green and tender. allow the dish to stand 5 minutes before serving.

Crispy Walnut Maple Waffles

Ingredients

• Servings: 6
• 2 1/2 cups dry pancake mix
• 1/2 cup whole wheat flour
• 1/2 cup water
• 1/3 cup vegetable oil
• 1/4 cup maple syrup
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts

Recipe

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


• preheat oven to 250 degrees f (120 degrees c). preheat waffle iron.
• in a bowl, mix the pancake mix and whole wheat flour. form a well in the center, and pour in water, oil, and syrup. stir until evenly moist. stir in the milk, vanilla, and cinnamon. fold in walnuts.
• pour about 1/3 cup batter per waffle into the waffle iron, and cook 5 minutes, until done. transfer waffles to a baking dish, and place in the preheated oven. cook 5 minutes, or until crisp.

Or Balls

Ingredients

• Servings: 5
• 1 (5 ounce) can evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup
• 1 (16 ounce) package vanilla wafers, crushed very fine
• 2 cups finely chopped walnuts
• 1 cup confectioners' sugar for rolling

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• in the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. remove from heat and stir in the crushed vanilla wafers and until well blended. roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. store covered in the refrigerator.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

kanafa

Ingredients

• Servings: 1
• 1 (16 ounce) box shredded phyllo dough (kataifi)
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup white sugar
• 12 ounces unsalted butter
• for the syrup:
• 1 cup white sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• 1/8 teaspoon rose water (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat an oven to 400 degrees f (200 degrees c).
• use a food processor to finely chop the frozen, shredded phyllo dough. the strands should be about the size of a grain of rice. pour the dough into a large mixing bowl. in a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
• place the butter in a large liquid measuring cup or bowl with a spout. heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. clarify the butter by using a spoon to skim off the foam.
• carefully pour the butter into the bowl of phyllo dough. avoid pouring in the white milk solids at the bottom of the clarified butter. use your hands to mix the butter and dough together. make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
• evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. spread the cheese mixture the dough, avoiding the edges of the pan.
• bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
• while the kanafa is baking, prepare the syrup. combine the water and 1/2 cup sugar in a small saucepan. bring the mixture to a boil over medium-high heat. reduce the heat to medium and stir in the lemon juice. simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (do not let the mixture turn golden and caramelize.) remove from heat and add the rose water; set aside.
• remove the kanafa from the oven. place a large platter or baking sheet over the baking dish. using oven mitts, carefully invert the baking dish the platter so the phyllo is on top. pour the syrup over the kanafa. cut into pieces and serve while hot.

Peanut Butter Cups

Ingredients

• Servings: 12
• 1 cup semisweet chocolate chips
• 1/4 cup butter
• 1 tablespoon vegetable oil
• 1/4 cup peanut butter

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• coat a small cup muffin tin with cooking spray. in a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. pour about a tablespoon of the chocolate mixture into each muffin cup.
• melt peanut butter in microwave, 30 to 40 seconds. spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. top with another tablespoon of chocolate.
• chill in refrigerator 30 minutes, until set.

chicken asparagus roll-ups

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 3 tablespoons dijon mustard
• 1 lemon, juiced and zested
• 2 teaspoons dried tarragon
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 16 spears fresh asparagus, trimmed
• 4 skinless, boneless chicken breast halves
• 4 slices provolone cheese
• 1 cup panko bread crumbs

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c). grease a baking dish. in a bowl, mix together the mayonnaise, dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. set aside.
• cook asparagus in the microwave on high until bright green and just tender, 1 to 1 1/2 minutes. set the asparagus spears aside. place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. repeat with the rest of the chicken breasts.
• place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. with a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

microwave chocolate pie

Ingredients

• Servings: 1
• 1 (9 inch) pie shell, baked
• 3/4 cup white sugar
• 1/4 cup cornstarch
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3 egg whites, beaten
• 1/4 teaspoon cream of tartar
• 6 tablespoons white sugar
• 1/2 teaspoon vanilla extract

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. once it is mixed well, stir in remaining milk. microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
• in a small bowl, place a small amount of the hot mixture and beat together with egg yolks. stir back into original mixture in casserole dish. microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. blend in butter and the 1 teaspoon of vanilla. pour mixture into pastry shell.
• to make meringue: in a small bowl, beat egg whites and cream of tartar until foamy. gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. spread meringue over top of pie filling.
• seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

streusel topped blueberry muffins

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
• combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. in a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (this simple trick will keep you from having "purple" batter)
• in a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. beat in eggs, and stir in vanilla and lemon zest. fold in dry ingredients alternately with milk. fold in blueberries. remember, fold gently, don't stir. spoon batter into prepared cups.
• combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. sprinkle over batter in muffin cups.
• bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. cool in pans on wire rack. these muffins freeze really well, and re-heat in the microwave successfully. hope you enjoy!!

Chocolate Truffle Pie

Ingredients

• Servings: 10
• 11 (1 ounce) squares baker's semi-sweet baking chocolate, divided
• 1/2 cup whipping cream
• 4 eggs
• 1/2 cup sugar
• 1/4 cup flour
• 1 cup thawed cool whip whipped topping

Recipe

Preparation Time: 10 mins Ready Time: 45 mins


• preheat oven to 325 degrees f. grate 1 square of the chocolate; set aside. place remaining 10 chocolate squares in large microwaveable bowl. add cream. microwave on high 2 min. or until chocolate is almost melted. stir until chocolate is completely melted; cool slightly.
• add eggs, sugar and flour; beat with wire whisk until well blended. pour into lightly greased 9-inch pie plate.
• bake 35 min. or until outer half of pie is puffed and center is slightly soft; cool. top each slice with a dollop of whipped topping just before serving. sprinkle evenly with the grated chocolate.

rotelle pasta salad

Ingredients

• Servings: 5
• 1 (8 ounce) package rotelle pasta
• 6 slices bacon
• 1 (16 ounce) package frozen mixed vegetables
• 1 cup italian-style salad dressing
• 1 teaspoon yellow mustard
• 1 tablespoon seasoning salt
• 1/4 teaspoon black pepper
• 1/2 green bell pepper, chopped
• 3 ounces turkey breast, cut into bite size pieces
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add rotelle pasta and cook for 8 to 10 minutes or until al dente; drain.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• cook the frozen vegetables in the microwave approximately 4 to 6 minutes, making sure they stay crisp; drain.
• in a large bowl mix together italian dressing, mustard, seasoning salt, and pepper. add pasta, mixed vegetables, bell pepper, turkey, 1/2 of the bacon and 1/2 of the cheese; mix well. sprinkle remainder of cheese and bacon on the top. cover and chill thoroughly before serving.

rich chocolate tart

Ingredients

• Servings: 12
• 1 sheet frozen puff pastry, thawed but still cold (follow package directions)
• 8 ounces semisweet chocolate, cut in small dice
• 1 cup heavy cream
• 2 large egg yolks (if using raw eggs is a concern for you, substitute the yolks of 2 pasteurized eggs)
• optional garnish:
• 1 cup heavy cream, whipped to soft peaks
• 1 cup raspberries

Recipe

• adjust oven rack to lower-middle position and heat oven to 425 degrees. unfold pastry on a lightly floured work surface and roll it into a 12-inch square. fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. prick pastry all over with a fork.
• spray the bottom side of a 9-inch pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. bake until crisp and golden brown, 20 to 22 minutes. remove pie plate and let tart shell cool to room temperature.
• meanwhile, microwave cream and chocolate in a 1-quart pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (or heat cream and chocolate together in a double boiler.) whisk until smooth. in a small bowl, whisk egg yolks. slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
• pour chocolate filling into tart shell. cool until filling has set. (can be covered loosely and refrigerated overnight. bring to room temperature before serving.) serve with whipped cream and optional raspberries.

garlic chicken and potatoes

Ingredients

• Servings: 4
• 8 small red potatoes
• 3 squares garlic & herb saute ® saute starter
• 1 pound boneless skinless chicken breasts
• 1 (12 ounce) package fresh pre-trimmed green beans

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• pierce potatoes with fork in 2-3 places. microwave 3-5 minutes or until just beginning to soften.
• melt 2 saute ® squares in 12-inch nonstick skillet over medium-low heat just until begin to form.
• add chicken.
• saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees f). remove from skillet.
• melt remaining 1 saute ® square in skillet. cut potatoes into bite-sized wedges; add potatoes and green beans to skillet. cover; cook over medium-high heat, stirring occasionally, 8-10 minutes or until potatoes are golden brown and green beans are tender.
• slice chicken; serve over potatoes and green beans.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

caramel chocolate corn

Ingredients

• Servings: 16
• 16 cups popped popcorn
• 1 cup roasted peanuts
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup milk chocolate chips
• 1 teaspoon shortening

Recipe

Preparation Time: 7 mins Cook Time: 8 mins Ready Time: 30 mins


• grease cookie sheets.
• place popcorn and peanuts in a paper bag. set aside.
• in a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. microwave 4 minutes, until bubbly. stir in baking soda. pour over popcorn mixture and shake bag to coat.
• roll down edges of bag and place bag in microwave. heat for 2 minutes, shaking three times to mix. spread mixture prepared sheets to cool.
• in a microwave safe bowl, combine chocolate and shortening. microwave 90 seconds, stirring once, until melted. drizzle over popcorn mixture. let cool before serving.

Quick Chocolate Mousse

Ingredients

• Servings: 4
• 1 (1.5 ounce) bar milk chocolate candy bar
• 1 tablespoon milk
• 1 1/2 cups plain fat-free greek yogurt

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• put the chocolate bar into a microwave-safe bowl and add the milk. microwave until the chocolate is soft and melted, about 30 seconds. stir greek yogurt into the chocolate mixture 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: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Grandwich Breakfast Sandwiches

Ingredients

• Servings: 8
• 1 (16.3 ounce) can pillsbury® grands!® refrigerated biscuits
• 8 slices packaged precooked bacon, cut in half crosswise
• 6 egg, scrambled
• 8 slices american cheese

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• bake biscuits as directed on can.
• meanwhile, microwave bacon as directed on package.
• split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. cover with top halves of biscuits.

the earl's sandwich

Ingredients

• Servings: 1
• 2 slices american cheese
• 2 slices white bread, toasted
• 3 slices deli-style sliced turkey breast
• 2 tablespoons russian salad dressing

Recipe

Preparation Time: 4 mins Cook Time: 1 min Ready Time: 5 mins


• place american cheese one slice of toasted bread. microwave 15 to 20 seconds on high until cheese has melted. place turkey melted cheese. spread russian dressing one side of the remaining slice of toasted bread. place on top of turkey, dressing-side down to create a sandwich.

pms cookies

Ingredients

• Servings: 8
• 4 cups semisweet chocolate chips
• 2 cups peanut butter chips
• 1 (8 ounce) bag plain salted potato chips
• 2 1/2 cups dry-roasted peanuts

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 25 mins


• in a large microwave-safe bowl, melt chocolate and peanut butter chips for about 3 minutes on high. stir every 30 seconds after the first minute until chips are melted and smooth. slightly crush the potato chips before stirring into the mixture along with the peanuts. drop by spoonfuls waxed paper and let stand until chocolate is set, about 15 minutes. store at room temperature or in the refrigerator.

Microwave Flan

Ingredients

• Servings: 1
• 3 cups white sugar, divided
• 2 cups milk
• 1 tablespoon vanilla extract
• 4 eggs

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat 1 cup of sugar (dry) in a saucepan over medium heat. do not stir until you start to see the sugar melting and bubbling. when the sugar is completely melted and golden brown, pour it into a 9 inch glass or ceramic pie plate and tilt to coat.
• in a large bowl, mix the milk, remaining sugar, vanilla and eggs until well blended. pour into the pie plate.
• cook in the microwave at 50% power for 7 minutes, then cook at 100% power for 8 minutes. a knife inserted into the center of the flan should come out clean when it is done. if it is not done after the 8 minutes, cook at one minute intervals, checking each time. cool and refrigerate before serving.
• to serve, warm the bottom of the pie plate over a pan of simmering water to loosen the caramelized sugar. place a serving plate on top of the dish, and invert so that the flan is on the serving dish and the caramelized coating is on top.

Fast Chicken Over Black Beans And Rice

Ingredients

• Servings: 4
• 1 cup uncooked white rice
• 2 cups water
• 1/4 cup salsa, or to taste
• 1 (15 ounce) can black beans, drained
• 2 cooked skinless, boneless chicken breast halves - cut into strips
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. allow rice to stand covered for about 10 minutes.
• mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating.
• divide cooked rice into individual serving bowls.
• top the rice with black bean mixture, chicken strips, and cheddar cheese; garnish with fresh cilantro and dollops of sour cream.

butternut squash enchiladas

Ingredients

• Servings: 4
• 8 (5 inch) corn tortillas
• 1/2 unpeeled butternut squash, seeded
• 1/2 cup water
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 onion, chopped
• 2 cups chopped fresh spinach
• 4 sun-dried tomatoes, chopped
• 1 cup enchilada sauce
• 1/4 cup crumbled goat cheese
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro leaves, for garnish (optional)
• 1/4 cup sour cream, for topping (optional)

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• preheat an oven to 400 degrees f (200 degrees c).
• lay the tortillas flat a baking sheet. bake in the preheated oven until crispy, about 10 minutes. remove and allow to cool. meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. cook in the microwave until tender, 12 to 15 minutes. once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
• heat the olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the spinach and sun-dried tomatoes. continue cooking until the spinach wilts. gently fold the spinach mixture into the diced butternut squash.
• arrange four crispy tortillas on the baking sheet. divide the squash mixture among the tortillas. sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
• bake in the preheated oven until hot, about 10 minutes. garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.

refried bean and cheese enchiladas

Ingredients

• Servings: 6
• cooking spray
• 2 (16 ounce) cans refried beans
• 2 cups shredded mexican cheese blend, divided
• 1/2 cup chopped onion
• 12 small corn tortillas
• 2 (10 ounce) cans red enchilada sauce

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• mix refried beans, 1 1/2 cup mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. repeat with remaining tortillas.
• pour enough enchilada sauce a small plate to cover. quickly dip both sides of each tortilla in enchilada sauce. spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. arrange filled tortillas in the prepared baking dish. pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. cover dish with aluminum foil.
• bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Dressed Up Brussels Sprouts

Ingredients

• Servings: 4
• 2 (10 ounce) packages frozen brussel sprouts
• 6 ounces diced kielbasa sausage
• 1 cup tomato-vegetable juice cocktail
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1 tablespoon butter

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• place brussels sprouts in a 2 quart microwave safe casserole dish, cover, and cook 8 minutes.
• stir in kielbasa, tomato juice, pepper, salt, garlic powder, butter and oregano. cover and return to microwave and cook for 8 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: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

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: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• 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.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Kitchenless Pizza-tato

Ingredients

• Servings: 1
• 1 large baking potato
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt
• 1 teaspoon butter
• 3 tablespoons canned pizza sauce
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 32 mins


• poke the potato a few times with a fork. place the potato on a plate in the microwave. cook at full power for 6 minutes, then let rest for 2 minutes.
• while the potato is cooking, preheat a toaster oven to 400 degrees f (200 degrees c). coat the potato with oil and sprinkle with salt. place the potato into the toaster oven so that it is sitting directly on the rack.
• bake for 10 minutes in the preheated toaster oven. remove the potato and place it on the tray that comes with the toaster oven. make a cut lengthwise that is about 1/4 of the way through the potato. it should pop open without splitting in half. press the ends together slightly to open it up more and use a fork to fluff the interior while mixing in the butter. spoon pizza sauce over the potato and top with mozzarella cheese.
• return the potato (on the tray) to the toaster oven and cook for 10 more minutes, or until cheese is golden brown.

Buttery Lemon Spinach

Ingredients

• Servings: 6
• 2 (10 ounce) bags pre-washed fresh spinach
• 2 tablespoons garlic, minced
• 5 tablespoons butter
• 2 tablespoons lemon juice

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• rinse the spinach and place the leaves into a microwavable serving dish. add the butter, garlic and lemon juice. cover with plastic wrap. steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. remove the plastic wrap and toss to distribute seasoning before serving.

frost-bites

Ingredients

• Servings: 2
• 3/4 cup raisins
• 3 tablespoons orange juice
• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 2 teaspoons orange zest
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups rolled oats
• 1 1/2 cups white chocolate chips
• 1 teaspoon shortening

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 8 hrs 30 mins


• in a small bowl, combine the raisins and orange juice, soak overnight. preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, cream together the butter and sugar until smooth. beat in the egg and orange zest. combine the flour, baking soda and oats, stir into the creamed mixture. fold in the raisin mixture by hand. drop by rounded spoonfuls the prepared cookie sheets. cookies should be at least 2 inches apart.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• in a small bowl, combine the white chocolate and shortening. melt over a double boiler or in the microwave, stirring frequently. when cookies have cooled, dip each cookie halfway into the chocolate, then scrape the excess off the side of the bowl. set cookies on to waxed paper to dry.

Chicken Enchiladas Iii

Ingredients

• Servings: 8
• 1 (1 pound) loaf processed cheese food, cubed
• 1 (16 ounce) container sour cream
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 8 fluid ounces evaporated milk
• 1 teaspoon ground cumin
• 1 (10 ounce) can chicken chunks, drained
• 2 cups shredded cheddar cheese
• 1 (4 ounce) can chopped green chile peppers
• 10 (10 inch) flour tortillas

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. stir together, and heat in microwave oven until smooth, stirring at intervals. add cumin to taste, and set aside.
• in a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. drop spoonfuls of chicken mixture in center of tortillas, and roll up. place in a lightly greased 9x13 inch baking dish. pour reserved sour cream mixture over all.
• bake in the preheated oven for 20 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: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Chinese Noodle Salad

Ingredients

• Servings: 8
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 2 (3 ounce) packages ramen noodles with seasoning packet
• 1/2 head romaine lettuce, chopped
• 1 (10 ounce) can mandarin orange segments, drained
• 1/4 cup slivered almonds

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• in a microwave-safe bowl, mix together vinegar, sugar, and oil. microwave on high until sugar dissolves, about 1 minute. mix well, and set aside to cool.
• crush ramen noodles in the packages. pour into salad dressing.
• in a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

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: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white chocolate
• 30 small peppermint candy canes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

boston cream dessert cups

Ingredients

• Servings: 2
• 1 (16 ounce) package refrigerated dough
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup white sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 2 eggs
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (16 ounce) container prepared chocolate frosting

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper muffin liners. divide dough into each muffin cup.
• bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. remove from oven and set aside.
• beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. mix in the instant pudding mix until just incorporated. spoon about 2 tablespoons of the cream cheese filling into each muffin cup. return muffin cups to the oven and bake until the filling is set, about 25 minutes. cool in the pans for 30 minutes then remove the desserts.
• remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. stir frosting until smooth, then spread about one tablespoon of frosting each dessert cup. refrigerate until set, about 1 hour.

Blender Hollandaise Sauce

Ingredients

• Servings: 6
• 3 egg yolks
• 1/4 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce (e.g. tabasco™)
• 1/2 cup butter

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. cover, and blend for about 5 seconds.
• place the butter in a glass measuring cup. heat butter in the microwave for about 1 minute, or until completely melted and hot. set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. it should thicken almost immediately. keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Never Kiss A Yammy

Ingredients

• Servings: 4
• 4 sweet potatoes
• 1/2 cup orange juice
• 2/3 cup light brown sugar
• 1/4 cup margarine, softened
• 1/2 teaspoon freshly grated orange peel
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat an oven to 425 degrees f (220 degrees c). cover a cookie sheet with aluminum foil.
• scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
• bake the potatoes in the preheated oven until tender, about 45 minutes. allow them to cool until they can be handled, about 15 minutes. scoop out the sweet potato flesh into a large bowl and mash well. stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. if you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. spread the potatoes in a microwave-safe dish.
• microwave on high until heated through, about 5 minutes.

javanese lamb tenderloin

Ingredients

• Servings: 8
• brine:
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 3 cups warm water
• 2 (3/4 pound) lamb tenderloins
• marinade:
• 1/2 cup chunky peanut butter
• 1/4 cup
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 2 tablespoons honey
• 2 tablespoons peanut oil
• 2 tablespoons thai chili paste
• 2 tablespoons sriracha chili sauce
• 4 cloves garlic, finely minced
• 2 tablespoons fresh ginger root, finely chopped
• 1/4 cup finely chopped green onions
• 1/4 cup minced fresh cilantro (optional)

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 8 hrs 45 mins


• dissolve the salt and brown sugar in 1/4 cup warm water. pour into a large resealable plastic bag with remaining 2 3/4 cups water. place lamb in bag, seal, and refrigerate overnight.
• in a small, microwavable bowl, combine peanut butter, , soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
• reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. pour remaining sauce into a resealable plastic bag. remove lamb from brine; discard brine. rinse lamb, pat dry, and place in the bag with the peanut sauce marinade. refrigerate for 8 hours, or overnight.
• preheat grill for medium heat. take lamb out of peanut sauce marinade; let sit at room temperature for about 20 minutes. pour marinade in small saucepan. heat to a boil, and boil for 3 minutes. if marinade gets too thick, add a little milk to thin.
• lightly oil grill grate, and arrange tenderloins on grill. when lamb reaches 125 degrees f (50 degrees c), baste with the boiled marinade. watch lamb carefully after basting so that it doesn't burn. use a bbq spatula to roll the lamb around while cooking. grill lamb tenderloins until internal temperature reaches 145 degrees f (63 degrees c); this should take about 15 minutes. pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
• warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. place lamb slices on top of sauce to serve.