Cheesy Eggplant Casserole

Ingredients

• Servings: 4
• 1 eggplant, peeled and diced
• 1 1/2 cups shredded cheddar cheese
• 1 cup dry bread stuffing mix
• 1 clove garlic, crushed
• 2 tablespoons diced onion
• 1 egg, lightly beaten
• 1 teaspoon dried italian seasoning
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place the eggplant in a medium microwave safe dish. cook, stirring once, in the microwave 5 minutes on high, or until tender. transfer to a 9x9 inch baking dish. mix in 1/2 cup cheddar cheese, stuffing mix, garlic, onion, and egg. season with italian seasoning, salt, and pepper.
• bake 15 minutes in the preheated oven. top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Cauliflower With Dijon Sauce

Ingredients

• Servings: 4
• 1 head cauliflower, separated into florets
• 1/2 cup mayonnaise
• 1/4 cup dijon mustard
• 1 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. poke a few holes in the plastic with a knife. cook in the microwave for 5 to 7 minutes, or until tender.
• in a cup or small bowl, stir together the mayonnaise, and dijon mustard. spread over the top of the cauliflower. sprinkle shredded cheese over the top. return to the microwave, and cook just until cheese has melted, about 2 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.

Cheesy Chili Dip Ii

Ingredients

• Servings: 4
• 1 (15 ounce) can chili
• 1 (8 ounce) package cream cheese, cubed
• 2 (8 ounce) packages shredded mozzarella cheese
• garlic powder to taste
• ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 7 mins Ready Time: 12 mins


• preheat the broiler.
• in a shallow, medium baking dish, spread the chili and mix in cream cheese. microwave on high 1 minute, or until cheese is melted and creamy.
• stir in 1/2 the mozzarella cheese, garlic powder and pepper. microwave on high 1 minute, or until melted.
• top the mixture with remaining mozzarella cheese.
• broil 5 minutes, or until cheese is bubbly and lightly browned.

cherry almond cheesecake on a stick

Ingredients

• Servings: 16
• 1/3 cup chopped dried tart red cherries
• 2 tablespoons (cherry-flavor ) or apple juice
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon almond extract
• 2 large eggs, slightly beaten
• 1/4 cup coarsely crushed graham cracker pieces
• 16 round paper lollipop or wooden craft sticks
• 2 (10 ounce) bags ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1 cup coarsely chopped toasted almonds, toasted*

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• in a small bowl, combine dried cherries and . let stand while preparing cheesecake filling. line the bottom and sides of an 8x8x2-inch square baking pan with foil, making the foil as smooth as possible.
• preheat oven to 325 degrees f. for cheesecake filling, in a large bowl, combine cream cheese, sugar, flour, and almond extract; beat with an electric mixer on medium speed until combined. using a spatula or wooden spoon, stir in eggs (do not over mix). stir in the cherries, , and graham cracker pieces.
• pour filling into prepared pan. bake on the middle oven rack for 35 to 40 minutes or until the center appears set when gently shaken.
• cool cheesecake in the pan on a wire rack for 1 hour. cover and freeze cheesecake for 2 hours or until firm.
• line a large tray or plate with parchment paper or waxed paper; set aside. remove cheesecake from pan. peel away foil. using a sharp knife dipped in warm water, cut the cheesecake into 16 small squares. insert a stick into the side of each piece of cheesecake. lay on the prepared tray.
• in a large microwave-safe bowl, place the ghirardelli® 60% cacao bittersweet chocolate baking chips. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. place almonds in a shallow dish.
• carefully hold a cheesecake by the stick over the bowl and spoon melted chocolate over the cheesecake pieces, spreading with the back of a spoon to evenly coat. dip one end of coated pieces into chopped almonds. return to the prepared tray. if necessary, refrigerate before serving to set. enjoy immediately or refrigerate in an airtight container for up to 2 days.

tuna noodle casserole ii

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked pasta shells
• 2 (6 ounce) cans tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 1/4 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 4 slices processed american cheese
• 1 1/2 cups crushed potato chips

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. return the pasta to the pot it was cooked in.
• preheat oven to 350 degrees f (175 degrees c). spray a 2 1/2 quart casserole dish with cooking spray.
• mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. place pan over medium low heat, and heat through. alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
• mix tuna mixture with pasta. spread 1/2 of the noodles into the prepared dish. arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. top with crushed potato chips.
• bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. let cool for 10 minutes before serving.

Simple French Toast In A Cup

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1/4 cup milk
• 1 egg, beaten
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon white sugar
• 1/4 teaspoon vanilla extract
• 2 slices bread, cut into cubes

Recipe

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


• melt butter in the bottom of a large microwave-safe mug in the microwave, about 30 seconds. tilt mug to coat all sides with melted butter.
• stir melted butter, milk, egg, cinnamon, sugar, and vanilla extract together in the mug. press bread cubes into milk mixture.
• microwave on high until set, about 90 seconds.

Boneless Buffalo Wings

Ingredients

• Servings: 3
• oil for deep frying
• 1 cup unbleached all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg
• 1 cup milk
• 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
• 1/4 cup hot pepper sauce
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 50 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. whisk together the egg and milk in a small bowl. dip each piece of chicken in the egg mixture, and then roll in the flour blend. repeat so that each piece of chicken is double coated. refrigerate breaded chicken for 20 minutes.
• fry chicken in the hot oil, in batches. cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• combine hot sauce and butter in a small bowl. microwave sauce on high until melted, 20 to 30 seconds. pour sauce over the cooked chicken; mix to coat.

Monkey Tails

Ingredients

• Servings: 10
• 10 ice pop sticks
• 5 very ripe bananas, peeled and halved crosswise
• 1 (16 ounce) package semisweet chocolate chips
• 1 tablespoon butter
• 10 tablespoons flaked coconut, or as needed

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• insert 1 pop stick into the cut end of each banana. place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen, about 2 hours.
• melt the chocolate and butter 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).
• dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely. roll in coconut if desired. place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.

mile-high peanut butter pie

Ingredients

• Servings: 12
• 35 nilla wafers, finely crushed
• 1/4 cup butter, melted
• 1 (3.9 ounce) package jell-o chocolate instant pudding
• 2 cups cold milk, divided
• 4 ounces philadelphia cream cheese, softened
• 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
• 1/2 cup planters creamy peanut butter, divided
• 2 cups thawed cool whip whipped topping, divided
• 1/2 ounce baker's semi-sweet chocolate

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 40 mins


• heat oven to 375 degrees f.
• mix wafer crumbs and butter until blended; press bottom and up side of 9-inch pie plate. bake 10 minutes; cool.
• beat chocolate pudding mix and 1 cup milk with whisk 2 min. (pudding will be thick.) spread bottom of crust. gradually add remaining milk to cream cheese in large bowl with mixer until blended. add vanilla pudding mix; beat 2 min. reserve 1 tbsp. peanut butter. add remaining to vanilla pudding mixture; beat until blended. stir in 1 cup cool whip. spread over chocolate pudding layer to within 1 inch of edge. spoon remaining cool whip center of pie.
• refrigerate 3 hours. when ready to serve, microwave remaining peanut butter in microwaveable bowl on high 15 sec. or until melted. melt chocolate as directed on package. drizzle peanut butter and chocolate over pie.

Quinoa Turkey Stuffing

Ingredients

• Servings: 8
• 1 cup quinoa, rinsed
• 2 cups water
• 1 onion, chopped
• 1 pound fresh mushrooms, sliced
• 2 apples - peeled, cored, and chopped
• 1/4 cup pine nuts
• 1/3 cup raisins
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons poultry seasoning

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• place the quinoa and water in a large, microwave-safe bowl; cover. cook on high for 20 minutes.
• stir the onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper, and poultry seasoning in with the quinoa.
• pack lightly into uncooked turkey. roast turkey as directed.

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.

Truffle Lovers' Popcorn

Ingredients

• Servings: 4
• 4 teaspoons white truffle oil
• 2 tablespoons dried parsley
• 1/4 cup grated parmesan cheese
• 1 (3.5 ounce) package microwave popcorn, popped
• 1/4 teaspoon sea salt, or to taste

Recipe

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


• mix the truffle oil, parsley, and parmesan cheese in a heat-safe bowl.
• place unopened package of popcorn into center of microwave oven; cook on high power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). open hot bag carefully and pour into bowl. toss with truffle oil mixture; season to taste with sea salt.

moroccan peach roasted chicken

Ingredients

• Servings: 6
• 1/4 cup margarine or butter
• 1/4 cup honey
• 1 teaspoon rose water
• 1 teaspoon salt
• ground black pepper to taste
• 4 pounds bone-in chicken pieces, with skin
• 1 pound fresh peaches, pitted and sliced
• 1 tablespoon white sugar
• 1/2 cup toasted slivered almonds (optional)

Recipe

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


• preheat the oven to 425 degrees f (220 degrees c).
• in a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. heat in the microwave until margarine has melted, about 30 seconds. place chicken in a baking dish and pour the margarine mixture over it. stir to coat the chicken completely. place the dish of chicken into the oven.
• cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. reduce the oven temperature to 350 degrees f (175 degrees c). add the peaches to the dish and sprinkle with sugar. continue to roast until chicken is cooked through, about 20 more minutes.
• remove chicken pieces to a serving dish and pour the juices from the pan over them. garnish with slivered almonds.

cinnamon bun pecan pie

Ingredients

• Servings: 10
• 2 cups pecan halves
• non-stick cooking spray
• 1 (14 ounce) can refrigerated cinnamon roll dough, separated
• 3/4 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 3 tablespoons butter, melted
• 3 large eggs, at room temperature
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup cream cheese frosting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). spread pecans a baking sheet.
• bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
• spray a 9-inch pie pan with cooking spray. line a baking sheet with parchment paper or aluminum foil.
• press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
• whisk corn syrup and brown sugar together in a bowl until thick and sticky. add butter and whisk until mixture is smooth. whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. stir cinnamon, vanilla extract, and salt into brown sugar mixture.
• layer the toasted pecans over the cinnamon roll 'crust'. pour the brown sugar mixture over pecans. place the pie on the prepared baking sheet.
• bake in the preheated oven for 15 minutes. cover crust with pieces of aluminum foil to avoid burning.
• reduce oven temperature to 350 degrees f (175 degrees c). continue baking until pie is set in the middle, 20 to 25 minutes. cool pie for 15 minutes.
• place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.

beghrir (moroccan pancakes)

Ingredients

• Servings: 12
• 1 cup warm water (115 degrees f/46 degrees c)
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon white sugar
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup semolina flour
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• sauce:
• 6 tablespoons butter
• 3/4 cup honey
• 1 teaspoon orange-flower water, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. add the milk, flour, semolina flour, eggs, baking powder, and salt. blend until the mixture is smooth, about 1 minute. leave the mixture in the blender to rest for about 30 minutes.
• heat a 5-inch nonstick skillet over medium-low heat. blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. cook the beghrir until have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. do not flip. adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• to make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on high setting until the butter is melted and the honey is hot, about 1 1/2 minutes. stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Chocolate Bundt® Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container sour cream
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1/3 cup vegetable oil
• 1/2 cup brewed coffee
• 3 eggs
• 1 (6 ounce) package chocolate chunks

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). butter and flour a 10-inch fluted tube pan (such as bundt®).
• mix cake mix, sour cream, pudding mix, vegetable oil, coffee, and eggs together in a bowl; fold in chocolate chunks. pour batter into the prepared pan.
• bake in the preheated oven until cake springs back when lightly touched, 65 to 75 minutes. cool in pan on a wire rack. slice cake and microwave each piece for 10 seconds to serve.

lemon-blueberry crumb bars

Ingredients

• Servings: 32
• 1/2 cup butter
• 1 package (2-layer size) yellow cake mix
• 2 eggs, divided
• 2 (8 ounce) packages philadelphia cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 2 1/2 cups fresh blueberries

Recipe

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


• heat oven to 350 degrees f.
• line 13x9-inch pan with foil, with ends of foil extending over sides. microwave butter in large microwaveable bowl on high 1 to 1-1/2 min. or until melted. add dry cake mix and 1 egg; beat with mixer until blended. press 2/3 of the dough bottom of prepared pan.
• beat cream cheese and sugar with mixer until blended. add remaining egg, zest and juice; mix well. pour over crust; top with berries. pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
• bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. cool completely. use foil handles to lift dessert from pan before cutting into bars.

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.

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.

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.

cereal treats ii

Ingredients

• Servings: 16
• 1/4 cup butter
• 1 (10.5 ounce) package miniature marshmallows
• 5 cups crispy rice cereal

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 2 hrs 5 mins


• grease a 9x13 inch pan with butter or cooking spray.
• in a large microwave safe bowl, combine butter and marshmallows. microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. remove from the oven and stir in the cereal.
• press in to the prepared pan with the back of a buttered spoon. let the treats cool for about 2 hours until set. cut into squares and serve.

beghrir (moroccan pancakes)

Ingredients

• Servings: 12
• 1 cup warm water (115 degrees f/46 degrees c)
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon white sugar
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup semolina flour
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• sauce:
• 6 tablespoons butter
• 3/4 cup honey
• 1 teaspoon orange-flower water, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. add the milk, flour, semolina flour, eggs, baking powder, and salt. blend until the mixture is smooth, about 1 minute. leave the mixture in the blender to rest for about 30 minutes.
• heat a 5-inch nonstick skillet over medium-low heat. blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. cook the beghrir until have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. do not flip. adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• to make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on high setting until the butter is melted and the honey is hot, about 1 1/2 minutes. stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

triple chocolate cake pops

Ingredients

• Servings: 58
• grand fudge cake:
• 3/4 cup ghirardelli unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1 cup butter or margarine, softened
• 2 teaspoons vanilla
• 2 large eggs
• 1 1/3 cups milk
• ghirardelli buttercream frosting:
• 6 tablespoons butter, softened
• 2 2/3 cups powdered sugar
• 1/2 cup ghirardelli unsweetened cocoa
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• for the cake pops:
• 5 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
• 2 tablespoons shortening
• 58 round paper lollipop or wooden craft sticks
• 2/3 cup ghirardelli classic white baking chips

Recipe

• to make the grand fudge cake: preheat oven to 350 degrees f. grease and lightly flour two 9-inch round cake pans. in a medium bowl, combine cocoa, flour, baking powder, baking soda, and salt; set aside. in a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. continue to mix until smooth. pour into prepared pans. bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.
• to make the ghirardelli buttercream frosting: in bowl, beat butter until light and fluffy. in a separate bowl, mix powdered sugar with cocoa. blend sugar mixture with butter alternately with milk, beat well after each addition. beat until smooth. blend in vanilla.
• to make the triple chocolate cake pops: crumble the grand fudge cake into a very large bowl. add the ghirardelli buttercream frosting. beat with an electric mixer on low speed until combined. using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds waxed paper-lined baking sheets. roll mounds into balls and freeze for 30 minutes.
• in a small microwave-safe bowl, combine 1/4 cup of the ghirardelli® 60% cacao bittersweet chocolate baking chips and 1/4 teaspoon of the shortening. cook on medium power (50 percent) for 1 minute. remove and stir until smooth. dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). freeze for 30 to 60 minutes or until balls are firm.
• in a small microwave-safe bowl, heat the ghirardelli classic white chocolate baking chips on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. set aside.
• meanwhile, in a large microwave-safe bowl, combine the remaining ghirardelli 60% cacao bittersweet chocolate baking chips and the remaining shortening. microwave on medium power (50 percent) for 2 minutes. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. working in batches, dip the frozen balls into the melted bittersweet chocolate. allow excess to drip off. when the bittersweet chocolate is just set, drizzle the pops with the melted white chocolate. place on prepared baking sheets.* let stand for 30 minutes or until chocolate is set. after chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. let stand at room temperature for at least 30 minutes before serving.

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.

impressed myself chicken

Ingredients

• Servings: 6
• 1 pound sliced bacon
• 1 (8 ounce) package dry bread stuffing mix
• 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• ground black pepper to taste
• garlic powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat the oven to 375 degrees f (190 degrees c). cook bacon in the microwave, or in a large skillet until about halfway done. set aside.
• prepare the stuffing mix according to package directions. do not bake. place the bacon on a clean flat surface. arrange sets of three slices with two going across, and one up and down.
• place a piece of chicken on top. separate the stuffing into 6 portions, and shape each one into a log. place one in the center of each piece of chicken. pull chicken around the stuffing to cover, bringing the bacon around with it. secure with string or toothpicks. season with pepper and garlic powder. place the chicken bundles in a roasting pan, and cover loosely with aluminum foil.
• bake for 30 minutes in the preheated oven. remove the foil, and cook until bacon is crisp and chicken is no longer pink, about 10 more minutes. serve as is or with gravy.

peanut butter cheesecake cups

Ingredients

• Servings: 10
• crust:
• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup melted butter
• cheesecake:
• 1 1/2 cups peanut butter
• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• ganache:
• 1 cup heavy whipping cream
• 1 1/2 cups shaved dark chocolate

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs


• line 10 muffin cups with paper liners.
• stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. refrigerate chocolate crusts until chilled, about 15 minutes.
• beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. spoon peanut mixture over the chocolate crusts; refrigerate until chilled, about 30 minutes.
• pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. stir chocolate into cream to melt. refrigerate ganache until completely chilled, about 1 hour.
• beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer.
• freeze cheesecakes until solid, about 1 hour.

what (chocolate) dreams are made of cake

Ingredients

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

Recipe

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

Ready Time: 3 hrs 30 mins


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

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.

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.

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.

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.

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.

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.

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.