breakfast pies

Ingredients

• Servings: 10
• 3/4 pound breakfast sausage
• 1/8 cup minced onion
• 1/8 cup minced green bell pepper
• 1 (12 ounce) can refrigerated biscuit dough
• 3 eggs, beaten
• 3 tablespoons milk
• 1/2 cup shredded colby-monterey jack cheese

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. cook until sausage is evenly brown. drain, crumble, and set aside.
• separate the dough into 10 individual biscuits. flatten each biscuit out, then line the bottom and sides of 10 muffin cups. evenly distribute sausage mixture between the cups. mix together the eggs and milk, and divide between the cups. sprinkle tops with shredded cheese.
• bake in preheated oven for 18 to 20 minutes, or until filling is set.

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: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• 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.

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.

Thanksgiving Sandwich

Ingredients

• Servings: 2
• 8 slices ham
• 2 thick slices leftover roast turkey
• 1/2 cup mashed potatoes, or as needed
• 4 slices bread

Recipe

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


• place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
• lay out two slices of bread; place 4 slices of ham on each slice of bread.
• lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. spread 1/2 the potatoes on top of each turkey slice. place turkey slice of bread together with ham slice of bread to form sandwiches.

Cheesy Broccoli Rice Casserole

Ingredients

• Servings: 8
• 1 (8 ounce) package processed cheese, cubed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup cooked wild rice
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 dash hot sauce
• ground black pepper to taste
• 1 (2.8 ounce) can french-fried onions

Recipe

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


• place cheese in a 2-quart microwave-safe casserole dish; cook in microwave until mostly melted, 1 to 2 minutes. stir in chicken soup, wild rice, broccoli, chopped onion, celery, hot sauce, and black pepper.
• microwave until fully cooked and bubbling, 12 to 14 minutes, rotating halfway through cooking. sprinkle french-fried onions over casserole; cook for 1 more minute.

microwave cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 (21 ounce) can apple pie filling
• 1/2 cup applesauce

Recipe

• mix the box of cake mix, eggs, pie filling and applesauce till moist. use a microwave safe bundt pan or substitute a microwave safe bowl that has a microwave safe cup or cone placed in the middle of it (to mimic a bundt pan). pour mixture into the bowl around the cup.
• bake on high for 6 minutes 30 seconds, turn and bake for another 6 minutes 30 seconds on high. remove from oven and cover bowl with a dish and let stand for 5 minutes (this finishes the cooking process).
• turn cake over dish and remove cone (cup) for a delicious quick dessert. good hot with vanilla ice cream or whipped topping.

Chocolate Mousse Bunny Cake

Ingredients

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

Recipe

Cook Time: 30 mins Ready Time: 3 hrs 15 mins


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

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 clusters ii

Ingredients

• Servings: 3
• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 cup roasted peanuts
• 2 cups crispy rice cereal

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• in a medium heat-proof bowl, melt together the chocolate chips and condensed milk in the microwave. if you do not have a microwave, use a metal bowl over the top of a pan of simmering water. stir frequently until melted and smooth. stir in the peanuts and rice cereal until well blended. drop by rounded spoonfuls waxed paper. chill 2 hours to set.

easy salmon acqua pazza

Ingredients

• Servings: 4
• 1 pound salmon fillets, skin removed
• 1/2 white onion, thinly sliced
• 1/2 tomato, diced
• 1 tablespoon garlic powder, or to taste
• 1 tablespoon onion powder, or to taste
• 2 tablespoons white
• 2 tablespoons extra-virgin olive oil
• sea salt and fresh black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• place the salmon fillets in an 8x8-inch microwave-safe baking dish, and place the onion and tomato on the fillets. sprinkle with garlic powder and onion powder, drizzle with white and olive oil, and wrap the dish with plastic wrap.
• microwave on high power setting until the salmon is opaque, about 6 minutes. carefully peel off the plastic wrap to avoid steam, and season with salt and pepper to taste.

Hogs And Kisses

Ingredients

• Servings: 8
• 8 slices bacon
• 1/2 cup milk chocolate chips

Recipe

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


• cut bacon in half. place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• melt the chocolate in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. dip all but the last inch of each strip of bacon in the melted chocolate. place bacon on waxed paper and allow to cool and harden before serving.

Spiced Apples

Ingredients

• Servings: 8
• 8 granny smith apples
• 2 tablespoons white sugar
• 1 teaspoon lemon juice
• 1/4 cup cinnamon red hot candies

Recipe

• peel, core, and slice apples.
• place all ingredients in microwave-safe bowl. microwave on high for 15 minutes, stirring each 5 minutes.
• cover with plastic wrap and let cool or serve warm.

ice cream pie

Ingredients

• Servings: 1
• 3 tablespoons butter
• 3 tablespoons corn syrup
• 2 tablespoons brown sugar
• 2 1/2 cups crispy rice cereal (such as rice krispies®)
• 1/4 cup peanut butter, slightly melted
• 1 (12 ounce) jar chocolate fudge sauce, divided
• 1 teaspoon corn syrup, or to taste
• 2 quarts vanilla ice cream

Recipe

Preparation Time: 10 mins Ready Time: 55 mins


• mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. remove from heat and stir in rice cereal. transfer and press mixture into a 9-inch pie pan. freeze until firm, 15 to 20 minutes.
• stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. spread half the peanut butter mixture the crust. return to freezer until set, 10 to 15 minutes.
• pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
• spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
• pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. serve alongside pie.

Southwest Chicken Casserole

Ingredients

• Servings: 4
• 1 (5 ounce) can chicken chunks, drained
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded cheddar cheese
• 2 tablespoons dried minced onion
• salt and pepper to taste
• 1 1/4 cups water
• 2 cups instant rice

Recipe

• in a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
• add the rice. the mixture should be the consistency of soupy pancake batter.
• cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). serve with mexicorn and green salad if desired.

black forest cheesecake

Ingredients

• Servings: 10
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup butter
• 1 cup graham cracker crumbs
• 1/3 cup brown sugar
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• 5 (8 ounce) packages cream cheese, softened
• 1 1/4 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 (16 ounce) jar maraschino cherries - drained, chopped, and juices reserved
• 2 teaspoons cornstarch
• 1/2 (16 ounce) jar maraschino cherries, halved
• 3 tablespoons semisweet chocolate chips

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 9 hrs


• preheat an oven to 500 degrees f (260 degrees c). place a roasting pan filled halfway with water on the bottom rack of the oven. grease a 10-inch pie pan.
• heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. stir to combine. stir in the graham cracker crumbs, brown sugar, water, and cinnamon. press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. set aside.
• beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. beat in the vanilla with the last egg. reserve 1/3 of the cream cheese mixture in a bowl. pour the remaining 2/3 batter into the prepared crust.
• melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. stir in the reserved cream cheese batter. pour the chocolate mixture into the pan over the white filling. run a knife through the filling decoratively to create a marble look. sprinkle the chopped maraschino cherries on top. place the pie pan on a baking sheet.
• bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees f (95 degrees c). continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
• heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. cook and stir until the sauce has thickened, 5 to 7 minutes. set aside to cool completely. pour the cooked sauce over the cheesecake. sprinkle the halved cherries on top. melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. drizzle chocolate over the cheesecake. refrigerate at least 2 more hours before serving.

easy butter fingers candy

Ingredients

• Servings: 24
• 1 pound
• 1 (18 ounce) jar crunchy peanut butter
• 1 (6 ounce) bag semisweet chocolate chips
• 1 tablespoon vegetable shortening, or more if needed

Recipe

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


• line a 9x13-inch pan with parchment paper.
• place in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until is warm, melted, and smooth.
• stir peanut butter into melted until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
• place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. heat the chocolate, stirring constantly, until just warm, melted, and smooth. spread warm chocolate over the peanut candy. chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

Curried Microwaved Chicken

Ingredients

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

Recipe

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

Spiced Apples

Ingredients

• Servings: 8
• 8 granny smith apples
• 2 tablespoons white sugar
• 1 teaspoon lemon juice
• 1/4 cup cinnamon red hot candies

Recipe

• peel, core, and slice apples.
• place all ingredients in microwave-safe bowl. microwave on high for 15 minutes, stirring each 5 minutes.
• cover with plastic wrap and let cool or serve warm.

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.

dark chocolate chipotle cookies

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon salt
• 8 ounces semi-sweet chocolate, chopped
• 2 cups butter, softened
• 2 cups brown sugar
• 1 1/2 cups white sugar
• 1/2 cup cocoa powder, sifted
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 4 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon water
• 1 1/2 cups chocolate chips
• 1/2 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 50 mins


• whisk together flour, baking soda, and salt in a bowl.
• place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. allow to cool slightly.
• in a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. add the eggs one at a time, beating each egg into the mixture before adding the next. beat in the vanilla extract and water.
• mix the melted chocolate into the butter mixture. gently stir in the flour mixture until incorporated. mix in the chocolate chips. cover bowl, and refrigerate dough for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• place 1/2 cup sugar in a small bowl. roll dough into small balls. roll balls in sugar to coat. place the cookies the prepared baking sheets, about 2 inches apart.
• bake in the preheated oven until cookies are set, 12 to 14 minutes. allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

potato candy from ohio

Ingredients

• Servings: 24
• 1 (2 pound) package confectioners' sugar
• 1/2 cup leftover mashed potatoes (prepared with butter, salt, and milk)
• 1 1/2 tablespoons butter
• 1 tablespoon vanilla extract
• 3 tablespoons confectioners' sugar, or as needed
• 1 (18 ounce) jar creamy peanut butter

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 50 mins


• combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. refrigerate dough until chilled, about 30 minutes. stir extra confectioners' sugar into dough if too moist.
• spread a large sheet of waxed paper on the counter. sprinkle with confectioners' sugar.
• dust rolling pin with confectioners' sugar. roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
• spoon peanut butter into a microwave-safe bowl. heat in microwave on high until slightly softened, 20 to 30 seconds.
• spread softened peanut butter dough.
• roll dough, starting from long end, into a jelly roll shape.
• wrap the roll in waxed paper and refrigerate until firm, about 2 hours. slice into 1/4-inch slices.

Surprise

Ingredients

• Servings: 3
• 2 cups mint chocolate chips, divided
• 1/2 cup butter
• 1 cup white sugar
• 2 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 27 mini peppermint patties, quartered
• 2/3 cup confectioners' sugar for rolling

Recipe

Preparation Time: 25 mins Cook Time: 12 mins Ready Time: 1 hr


• preheat oven to 350 degrees (175 degrees c). in a microwave oven, melt 1 cup mint chocolate chips, stirring frequently until smooth; set aside to cool.
• in a large bowl, cream butter and sugar until smooth. stir in the melted chocolate, eggs, and vanilla. blend in flour, baking powder, and salt. then mix in the remaining mint chocolate chips.
• wrap about 1 tablespoon of dough around each quarter. roll balls in confectioners' sugar, and place 1 1/2 inches apart on the cookie sheet.
• bake for 10 to 12 minutes in preheated oven. roll warm cookies in confectioners' sugar again.

Moist Potato Chocolate Cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 (1 ounce) squares bittersweet chocolate, chopped
• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs, room temperature
• 3/4 cup mashed potatoes
• 1/3 cup milk, room temperature

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour two 8-inch round cake pans.
• sift together flour, cocoa powder, baking powder, and salt; set aside. melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
• beat butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. mix in the mashed potatoes and melted chocolate. pour in the flour mixture alternately with the milk, mixing until just incorporated. pour the batter into prepared pans, smoothing the surface if needed.
• bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. cool cakes in pans on a wire rack.

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.

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.

sweet and spicy baked chicken

Ingredients

• Servings: 4
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1/2 cup hot pepper jelly
• 1 cup butter

Recipe

• to prepare chicken: remove giblets and set aside for another use. rinse chicken in cold water and pat dry with paper towels. pull front skin down over neck cavity and tuck under chicken. fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
• preheat oven to 400 degrees f (200 degrees c).
• place chicken on rack in roasting pan. season with salt and pepper to taste. melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. melt the remaining 1/2 cup butter or margarine separately.
• bake chicken in preheated oven for 15 minutes. reduce heat to 375 degrees f (190 degrees c) and baste with melted plain butter or margarine. bake for another 30 minutes, basting often with the plain butter or margarine. then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. remove from oven and allow to cool 10 minutes before cutting and serving.

butterscotch breakfast ring

Ingredients

• Servings: 8
• 1 (6 ounce) package butterscotch chips, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup chopped pecans
• 1 (10 ounce) can refrigerated crescent roll dough
• 7 teaspoons corn syrup

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. stir until smooth. remove from heat and whisk in flour, salt and pecans. set aside.
• separate crescent roll triangles. on greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. long pointed ends of each roll should point outwards. spread 2 rounded teaspoons of butterscotch mixture on each triangle. roll up triangles, beginning with pointed end of roll. slash inside half of each roll.
• bake in preheated oven for 15 minutes, until golden. remove from oven and let cool.
• while rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. drizzle over cooled rolls.

black and white pinwheels

Ingredients

• Servings: 4
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg yolk
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 6 ounces semisweet chocolate chips

Recipe

• sift together the flour, baking powder and salt; set aside.
• blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. add the flour mixture. mix to combine.
• divide dough into two parts. leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). chill both halves of the dough.
• roll out the black and white sections separately, each between two sheets of waxed paper. roll into rectangles with 1/4 inch thickness. place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. shape into uniform roll, chill dough for up to one hour.
• preheat oven to 400 degrees f (205 degrees c).
• slice chilled dough into 1/8 inch thick slices. bake on ungreased cookie sheets at 400 degrees f (205 degrees c) for 5 to 7 minutes.

Chocolate Swirled Peppermint Fudge

Ingredients

• Servings: 64
• 1 (4.67 ounce) package creme de menthe and chocolate thin mints, unwrapped and finely chopped
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 3 cups white baking chips
• 3 tablespoons butter
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 1 hr 17 mins


• line 8 x 8-inch baking pan with foil, extending foil over edges of pan. sprinkle 1/3 cup thin mints evenly in prepared pan. combine sweetened condensed milk, white baking chips, butter and salt in medium microwave-safe bowl. microwave on high 2 minutes or until melted and smooth when stirred.
• spoon half of fudge mixture into prepared pan. sprinkle with 1/3 cup thin mints. top with remaining fudge mixture. sprinkle evenly with remaining thin mints. swirl with tip of knife to blend colors. chill 1 hour or until set.
• remove fudge from pan by lifting edges of foil. remove foil. cut into small squares.

turtles® fudge chocolate chip cookies

Ingredients

• Servings: 48
• crisco® original no-stick cooking spray
• 5 ounces unsweetened baking chocolate
• 1/4 cup butter
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 (7.4 ounce) packages martha white® chocolate chip muffin mix
• 2/3 cup chopped pecans
• 48 foil-wrapped chocolate covered caramel candies, unwrapped

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• heat oven to 350 degrees f. coat large baking sheet with no-stick cooking spray. microwave chocolate and butter in uncovered large microwave-safe bowl on high for 2 minutes or until butter is melted. stir until chocolate is completely melted and smooth. stir in sweetened condensed milk. stir in muffin mix until completely blended.
• roll tablespoonfuls of dough into balls. dip bottoms into pecans. place on baking sheet with nut side up, 2 inches apart. bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. immediately press a caramel candy into center of each cookie. remove to wire rack. swirl caramel candy gently with knife while candy is warm, if desired. cool completely.

Cheesy Broccoli Rice Casserole

Ingredients

• Servings: 8
• 1 (8 ounce) package processed cheese, cubed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup cooked wild rice
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 dash hot sauce
• ground black pepper to taste
• 1 (2.8 ounce) can french-fried onions

Recipe

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


• place cheese in a 2-quart microwave-safe casserole dish; cook in microwave until mostly melted, 1 to 2 minutes. stir in chicken soup, wild rice, broccoli, chopped onion, celery, hot sauce, and black pepper.
• microwave until fully cooked and bubbling, 12 to 14 minutes, rotating halfway through cooking. sprinkle french-fried onions over casserole; cook for 1 more minute.

couscous salad with tomato and basil

Ingredients

• Servings: 6
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
• 1 1/2 cups couscous
• 2 cups chopped tomato
• 1/3 cup thinly sliced fresh basil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 25 mins


• mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. add chicken broth and heat on high until simmering, about 4 minutes. gradually stir in couscous. cover and let stand until liquid is absorbed, about 5 minutes. fluff couscous with a fork.
• stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.

Chocolate Covered Marshmallow Ice Cream Cone Treats

Ingredients

• Servings: 24
• 2 cups semisweet chocolate chips
• 24 marshmallows
• 24 small ice cream cones
• 1/4 cup multi-colored sprinkles

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 26 mins


• melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes.
• stuff 1 marshmallow into each ice cream cone; dip each stuffed cone into the melted chocolate. roll the dipped cones in sprinkles. place each coated cone in the cup of a mini muffin tin. carefully place in freezer until chocolate hardens, about 10 minutes.

potato candy from ohio

Ingredients

• Servings: 24
• 1 (2 pound) package confectioners' sugar
• 1/2 cup leftover mashed potatoes (prepared with butter, salt, and milk)
• 1 1/2 tablespoons butter
• 1 tablespoon vanilla extract
• 3 tablespoons confectioners' sugar, or as needed
• 1 (18 ounce) jar creamy peanut butter

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 50 mins


• combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. refrigerate dough until chilled, about 30 minutes. stir extra confectioners' sugar into dough if too moist.
• spread a large sheet of waxed paper on the counter. sprinkle with confectioners' sugar.
• dust rolling pin with confectioners' sugar. roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
• spoon peanut butter into a microwave-safe bowl. heat in microwave on high until slightly softened, 20 to 30 seconds.
• spread softened peanut butter dough.
• roll dough, starting from long end, into a jelly roll shape.
• wrap the roll in waxed paper and refrigerate until firm, about 2 hours. slice into 1/4-inch slices.

jicama zebra fries

Ingredients

• Servings: 2
• cooking spray
• 1 cup french fry-sized pieces of jicama

Recipe

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


• spray a microwave-safe plate with cooking spray. arrange jicama pieces on plate.
• cook in the microwave on high until small brown stripes begin to form on the fries, 9 to 11 minutes. check on the fries every few minutes to avoid burning. remove plate from microwave with an oven mitt because plate will be hot.

Microwavable Chocolate Fudge

Ingredients

• Servings: 1
• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 1/2 cups chopped walnuts (optional)
• 1 cup miniature marshmallows

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 20 mins


• grease an 8x8 inch square pan.
• place the chocolate chips and sweetened condensed milk into a medium sized microwavable bowl. microwave on high for 2 to 3 minutes, stirring occasionally, until smooth. stir in the vanilla, then fold in the walnuts and marshmallows. spread evenly into the prepared pan. chill until set.

angel poop

Ingredients

• Servings: 12
• 1 (12 ounce) package white chocolate chips
• 2 (8 ounce) bags butter-flavored corn puff snacks

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 40 mins


• line a large baking sheet with waxed paper.
• place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
• stir the chips until smooth.
• pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
• spread the mixture out the waxed paper-lined baking sheet and allow to set, about 30 minutes.
• break the mixture up into bite-size pieces to serve.

triple bypass

Ingredients

• Servings: 12
• 1 pound ground beef
• 2 (15 ounce) cans chili with beans
• 1 (32 ounce) package extra crispy frozen potato rounds (such as tater tots®)
• 4 slices bacon (optional)
• 1 (8 ounce) package processed cheese food (such as velveeta®)
• 4 green onions, chopped (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an oven to 450 degrees f (230 degrees c).
• heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the chili and mix thoroughly. spread the chili mixture into a 9x13-inch baking pan then top with a single layer of the frozen potato rounds.
• bake in the preheated oven until heated through and potato rounds are crisp, 18 to 22 minutes. meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble bacon and set aside.
• melt the processed cheese food in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). pour melted cheese food over the potato rounds and top with bacon and chopped green onions.

cheesy acorn squash

Ingredients

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

Recipe

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


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

grad cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 12 graham crackers
• 1 (16 ounce) container white buttercream frosting
• 1 drop food coloring in school colors, or as desired
• 6 chewy lemon candy squares (such as starburst®), or as needed
• 24 candy-coated milk chocolate pieces (such as m&m's®) in school colors

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• line 24 muffin cups with paper cupcake liners in school colors.
• place white cake mix into a large mixing bowl and beat in water, eggs, and vegetable oil with an electric mixer on low speed just until moistened. turn mixer speed to medium and beat for 2 minutes.
• pour batter into prepared muffin cups, filling them about 2/3 full.
• bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes.
• cool cupcakes thoroughly. place cupcakes on a platter with the bottom sides facing up.
• to decorate the cupcakes, break graham crackers in half to make 24 2 1/2-inch squares. place a dab of frosting centered on bottom of each cupcake and stick a square to the frosting to form mortarboard part of a graduation cap.
• place the opened container of frosting into a microwave oven and heat until the frosting is warmed, soft, and workable, about 10 seconds. frosting should be smooth but not runny. color the frosting to your desired shade with food coloring.
• frost the top and sides of the graham cracker squares.
• unwrap lemon candies and place 2 candies a piece of waxed paper. microwave the candies until warm and soft, 5 seconds or as needed.
• roll out the candies on waxed paper to make thin squares of candy. using a sharp knife or small scissors, cut small tassel shapes from each square. when the tassels are made, set them aside and microwave 2 more candies; repeat steps until you have made 24 small candy tassels.
• place a tassel in the center of each graham cracker square. the tassel should hang slightly over the edge of the square.
• dip marked side of a candy-coated chocolate piece into frosting and place the piece the center of the graham cracker square, frosted side up, to cover the end of the candy tassel string.
• refrigerate decorated cupcakes to set the frosting. store covered.

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.

Stuffed Brie

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 onion, chopped
• 2 cups fresh sliced mushrooms
• 1/2 cup dates, pitted and chopped
• 1 (8 ounce) wheel brie cheese

Recipe

• in a medium skillet over medium heat, melt butter and caramelize onions and mushrooms; add dates and warm mixture for about 2 minutes.
• slice the brie wheel in half down the center so that there is a top and a bottom; fill with the onion mixture. replace the top of the brie.
• microwave brie for 1 to 3 minutes or until bubbly; serve.

fruity tutti turkey brine

Ingredients

• Servings: 1
• 9 (14 ounce) cans vegetable broth
• 1 1/2 cups chopped candied ginger
• 1 1/2 cups dried cherries
• 4 ounces dried pears
• 4 ounces dried apples
• 2 1/2 cups brown sugar
• 1 cup kosher salt
• 2 tablespoons whole peppercorns
• 1 teaspoon whole allspice berries
• 3 cinnamon sticks
• 5 leaves fresh sage
• 1 gallon ice water
• 1 (15 pound) frozen whole turkey, unthawed
• 1 white onion, quartered
• 1 red apple, cored and quartered
• 1 sprig fresh rosemary, or to taste
• 2 cinnamon sticks
• 1 leaf fresh sage, or to taste
• 3 cups water, or amount to cover
• 1 tablespoon vegetable oil, or as needed

Recipe

Cook Time: 5 hrs

Ready Time: 5 hrs


• stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
• remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. place the still-frozen turkey into the brine and refrigerate for 3 days. on the second day of brining, turn the turkey over in the brine.
• on serving day (the third day of brining), preheat oven to 350 degrees f (175 degrees c). remove the turkey from the brine and place into a roasting pan. discard the brine.
• place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. place into microwave oven and cook on high power until hot, about 5 minutes. pour the contents of the cup into the cavity of the turkey. rub the skin of the turkey with the vegetable oil.
• roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. an instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees f (75 degrees c).

black and white pinwheels

Ingredients

• Servings: 4
• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 egg yolk
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 6 ounces semisweet chocolate chips

Recipe

• sift together the flour, baking powder and salt; set aside.
• blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. add the flour mixture. mix to combine.
• divide dough into two parts. leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). chill both halves of the dough.
• roll out the black and white sections separately, each between two sheets of waxed paper. roll into rectangles with 1/4 inch thickness. place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. shape into uniform roll, chill dough for up to one hour.
• preheat oven to 400 degrees f (205 degrees c).
• slice chilled dough into 1/8 inch thick slices. bake on ungreased cookie sheets at 400 degrees f (205 degrees c) for 5 to 7 minutes.

potato candy from ohio

Ingredients

• Servings: 24
• 1 (2 pound) package confectioners' sugar
• 1/2 cup leftover mashed potatoes (prepared with butter, salt, and milk)
• 1 1/2 tablespoons butter
• 1 tablespoon vanilla extract
• 3 tablespoons confectioners' sugar, or as needed
• 1 (18 ounce) jar creamy peanut butter

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 50 mins


• combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. refrigerate dough until chilled, about 30 minutes. stir extra confectioners' sugar into dough if too moist.
• spread a large sheet of waxed paper on the counter. sprinkle with confectioners' sugar.
• dust rolling pin with confectioners' sugar. roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
• spoon peanut butter into a microwave-safe bowl. heat in microwave on high until slightly softened, 20 to 30 seconds.
• spread softened peanut butter dough.
• roll dough, starting from long end, into a jelly roll shape.
• wrap the roll in waxed paper and refrigerate until firm, about 2 hours. slice into 1/4-inch slices.

cake balls

Ingredients

• Servings: 3
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 3 hrs 10 mins


• prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.

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.

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.

Chocolate Cake In A Mug

Ingredients

• Servings: 1
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 3 1/2 tablespoons cocoa powder
• 1 teaspoon hot cocoa mix
• 1/2 egg, beaten
• 3 tablespoons chocolate milk
• 3 tablespoons vegetable oil
• 2 tablespoons chocolate chips (optional)
• 1 splash vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 13 mins


• mix flour, brown sugar, cocoa powder, and hot cocoa mix together in a large microwave-safe mug. stir egg into flour mixture. mix chocolate milk and vegetable oil into flour mixture until batter is smooth; stir in chocolate chips and vanilla extract.
• cook in the microwave on high until cake rises slightly and a toothpick inserted in the middle comes out clean, about 3 minutes.

Acorn Squash With Apple

Ingredients

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

Recipe

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


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

peanut butter bars i

Ingredients

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

Recipe

Preparation Time: 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.

Baklava I

Ingredients

• Servings: 1
• 1 pound walnuts
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1 (16 ounce) package phyllo dough
• 5 tablespoons margarine
• 5 tablespoons vegetable oil
• 3 1/2 cups white sugar
• 2 cups water
• 2 tablespoons lemon juice

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. spread ground walnut mixture evenly over phyllo. place remaining phyllo sheets on top of walnut mixture.
• melt margarine with oil in small saucepan over low heat or in microwave. brush melted mixture over top layer of phyllo. cut baklava into diamond shapes with a sharp knife.
• to make syrup: combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. bring to a boil, then remove from heat. let cool before pouring over pastry.
• bake 30 minutes in center of oven, or until golden brown. pour syrup over hot pastry. let cool before serving.

Yummy Yam Casserole

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


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

easy butter fingers candy

Ingredients

• Servings: 24
• 1 pound
• 1 (18 ounce) jar crunchy peanut butter
• 1 (6 ounce) bag semisweet chocolate chips
• 1 tablespoon vegetable shortening, or more if needed

Recipe

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


• line a 9x13-inch pan with parchment paper.
• place in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until is warm, melted, and smooth.
• stir peanut butter into melted until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
• place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. heat the chocolate, stirring constantly, until just warm, melted, and smooth. spread warm chocolate over the peanut candy. chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

Sour Cream Chicken Enchiladas

Ingredients

• Servings: 12
• 1 bunch cilantro
• 1 cup sour cream
• 2 (7 ounce) cans jalapeno salsa
• 2 (7 ounce) cans prepared green chile salsa
• 2 skinless, boneless chicken breast halves, cooked and shredded
• 1 onion
• 12 (6 inch) flour tortillas
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• to make sour cream mixture: in a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. set aside.
• to make chicken mixture: in a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. mix well.
• preheat oven to 350 degrees f (175 degrees c).
• heat tortillas in conventional or microwave oven until soft. pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. pour remaining sour cream mixture over all and top with shredded cheese.
• cover dish tightly with aluminum foil and bake at 350 degrees f (175 degrees c) for about 30 minutes, or until dish is heated through and bubbling.

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.

mashed kohlrabi and red potato bake

Ingredients

• Servings: 6
• 1 large kohlrabi bulb, peeled and cut into cubes
• 6 small red potatoes
• 2 teaspoons grated garlic scape
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat oven to 325 degrees f (165 degrees c).
• bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, about 15 minutes; drain.
• cook red potatoes in microwave oven until soft, about 10 minutes.
• beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese.
• bake in the preheated oven until the cheese begins to brown, about 30 minutes.

Dad's Kentucky Home Fries

Ingredients

• Servings: 4
• 2 tablespoons bacon drippings
• 4 large potatoes, peeled and sliced
• 1/2 vidalia onion, chopped
• salt and pepper to taste

Recipe

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


• heat the bacon drippings in a large skillet over medium heat. add potatoes and onion, and stir to coat. cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. season with salt and pepper, and serve.

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.

easy mochi

Ingredients

• Servings: 8
• 1 cup sweetened red bean paste
• 1 cup sweet rice flour (mochiko)
• 1 teaspoon green tea powder (matcha)
• 1 cup water
• 1/4 cup white sugar
• 1/2 cup cornstarch, for rolling out the dough

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 3 hrs 35 mins


• wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. stir in water, then sugar. mix until smooth. cover bowl with plastic wrap.
• cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. set aside. stir rice flour mixture and heat for another 15 to 30 seconds.
• dust work surface with cornstarch. while the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. flatten the mochi ball and place 1 frozen red bean paste ball in the center. pinch the mochi over the red bean paste until the paste is completely covered. sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. repeat until all the mochi and red bean paste is used.

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.

fried onion rings

Ingredients

• Servings: 12
• 1 quart vegetable oil for frying
• 1 cup all-purpose flour
• 1 cup
• 1 pinch salt
• 1 pinch ground black pepper
• 4 onions, peeled and sliced into rings

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 45 mins


• in a large, deep skillet, heat oil to 365 degrees f (180 degrees c).
• in a medium bowl, combine flour, , salt, and pepper. mix until smooth. dredge onion slices in the batter, until evenly coated. deep fry in the hot oil until golden brown. drain on paper towels.

Tex-mex Turkey Chili With Black Beans, Corn And Butternut Squash

Ingredients

• Servings: 6
• 1/4 cup mazola® corn oil
• 1 pound ground turkey
• 1 cup diced onion
• 1 teaspoon minced garlic
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon chicken-flavored bouillon powder or tomato-flavored bouillon
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (11 ounce) can mexi-corn, drained
• 1 (12 ounce) package frozen diced butternut squash, thawed
• 1 (28 ounce) can crushed tomatoes or tomato sauce
• 1 cup water
• 1/3 cup ketchup
• garnishes:
• shredded mexican cheese, fresh cilantro, lime wedges, avocado slice

Recipe

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


• heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. brown turkey for 5 to 7 minutes, breaking apart.
• add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. stir in vegetables, tomatoes, water and ketchup. bring to a boil; reduce heat to low and simmer for 10 minutes. to serve, ladle into bowls and top with desired garnishes.
• recipe note: if using fresh butternut squash, microwave for 1 to 2 minutes before adding to the chili or allow extra cooking time to ensure tenderness.

Detroit-style Coney Dogs

Ingredients

• Servings: 4
• 4 hot dogs with natural casings
• 1 hot dog rolls, sliced
• 1 small onion, diced
• 1 (10 ounce) can chile sauce without beans
• 4 tablespoons prepared yellow mustard, or to taste

Recipe

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


• preheat an outdoor grill for medium-high heat.
• place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. lightly grill hot dog rolls.
• meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. stir, and cook 1 minute more.
• place hot dogs on buns. top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

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.

st. patrick's chocolate & mint cheesecake bars

Ingredients

• Servings: 24
• 1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as betty crocker® triple chocolate fudge cake mix)
• 1/2 cup butter, softened
• 3 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) container cream cheese flavored frosting (such as betty crocker® rich and creamy)
• 3 eggs
• 6 drops green food coloring, or as needed
• 3 drops creme de menthe candy flavoring (such as wilton®), or as needed
• 1 (10 ounce) package dark chocolate and mint chips (such as nestle® toll house® dark chocolate and mint morsels)

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 3 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c).
• beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. set aside 1 cup for topping.
• press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
• place in preheated oven and bake until edges begin to crisp, about 10 minutes. remove from the oven and cool slightly.
• beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
• drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
• pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
• beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. taste and add more flavoring if needed.
• pour batter over the chocolate crust in the 9x13 pan.
• sprinkle 1 cup reserved crumb mixture over cheesecake batter.
• top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
• place the pan in the preheated oven and bake until set, 42 to 45 minutes.
• remove pan from oven and cool completely.
• cover and refrigerate until chilled, at least 2 hours.
• pour reserved chocolate and mint morsels into a small microwave-safe bowl. microwave morsels in 45 second intervals; stir until completely melted and smooth.
• pour melted chocolate into a resealable plastic bag.
• clip a small bottom corner of the bag. gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
• cut cake into bars to serve.

chocolate babka

Ingredients

• Servings: 2
• babka dough
• 3/4 cup milk
• 1/4 cup butter
• 2 cups bread flour
• 2 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1/4 cup white sugar
• 1/4 cup water
• 1 egg
• 3/4 teaspoon salt
• chocolate filling
• 5 (1 ounce) squares semisweet chocolate, finely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup white sugar
• 1/4 cup butter, chilled
• streusel
• 1/4 cup confectioners' sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, chilled
• 1 egg beaten with
• 1 tablespoon water for glaze (optional)

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 3 hrs


• warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
• use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. if the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
• make the chocolate filling and the streusel while the dough is rising. for the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. cut in 1/4 cup chilled butter with a fork. to make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
• when the dough has doubled, punch the dough down and cut it into two equal pieces. loosely shape each piece into a ball. cover the dough with a damp cloth and let it rest for 10 minutes.
• roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. repeat with the second piece of dough. use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• brush the loaves with the egg wash, if desired. sprinkle streusel on top. bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.