Microwave Corn-on-the-cob In The Husk

Ingredients

• Servings: 1
• 1 ear fresh corn in the husk

Recipe

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


• rinse entire ear of corn under water briefly. wrap corn in a paper towel and place on a microwave-safe plate.
• cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. remove from microwave and let rest for 2 minutes. remove corn husk.

grilled chile rellenos

Ingredients

• Servings: 4
• 4 poblano peppers
• 3 medium potatoes, chopped
• 1 large sweet onion, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1/4 cup peanut butter
• 1 clove garlic, minced (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 pinch dried oregano
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons olive oil

Recipe

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


• place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
• place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
• in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
• preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
• grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.

tumbleweeds

Ingredients

• Servings: 18
• 2 cups butterscotch chips
• 2 tablespoons peanut butter
• 2 cups dry-roasted peanuts
• 1 (9 ounce) can shoestring potatoes

Recipe

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


• in a microwave safe dish, combine the butterscotch chips and peanut butter. cook in the microwave for 1 minute on full power. stir, then continue to cook for 30 second intervals, stirring each time, until melted and smooth. mix in the peanuts and shoestring potatoes. spoon small heaps waxed paper, and let stand until firm.

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.

Chocolate Meringue Frosting

Ingredients

• Servings: 4
• 2 cups butter
• 4 egg whites
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 12 (1 ounce) squares semi-sweet chocolate

Recipe

• cream the butter until light and fluffy.
• in a large bowl, beat the egg whites to soft peaks. add the sugar gradually to the egg whites, beating all the while. add in the whipped butter. the frosting may clump at this point if the butter is at all chilled. don't worry, it just means that the frosting will require more beating. beat until smooth.
• melt the chocolate in a double boiler or the microwave. cool slightly; the chocolate should still be fairly warm. beat into the butter frosting.

sweet potato pie iii

Ingredients

• Servings: 2
• 6 sweet potatoes
• 1 1/2 cups butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 (9 inch) unbaked pie crusts

Recipe

• boil (or microwave) sweet potatoes in their jackets until cooked (a thin knife should be able to go through easily).
• beat the eggs.
• put butter and sugar in a large bowl.
• peel hot potatoes--with knife, cut top and peel down, removing any stringiness from the potato with the skin, cut bottoms. place hot, peeled potatoes on the butter in the bowl with sugar, crush together. add beaten eggs. stir in spices (to taste). pour into 2 unbaked pie crusts. should be the consistency of mix.
• bake at 350 degrees f (175 degrees c), for 45-55 minutes, until brown.

carne asada tacos or al pastor tacos

Ingredients

• Servings: 6
• 1/2 onion, chopped
• 2 cloves garlic
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon anise seed
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground thyme
• 2 bay leaves
• 5 whole cloves
• 1/2 cup soy sauce
• 1 cup vinegar
• 1 orange, juiced
• 1 lime, juiced
• 2 pounds flank steak
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/4 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 3 cloves garlic
• 1 tablespoon water, or as needed
• 24 (5 inch) corn tortillas
• 1/2 onion, chopped
• 1/2 bunch cilantro, chopped
• 1 bunch radishes, halved

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 6 hrs 40 mins


• place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. spread paste on both sides of the flank steak. wrap steak in plastic and refrigerate at least 6 hours to overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. remove excess marinade from flank steak.
• grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
• place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. add water if the salsa becomes too thick. transfer salsa to a bowl.
• heat tortillas in a microwave safe plate until warm, about 1 minute.
• serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

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.

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.

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.

monkey bread made easy

Ingredients

• Servings: 8
• cooking spray
• 1 tablespoon ground cinnamon
• 3/4 cup white sugar
• 2 (7.5 ounce) packages refrigerated biscuit dough
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray 8 muffin cups with cooking spray.
• in a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. remove the biscuits from the packages, and cut into quarters. drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
• place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
• bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. allow to cool for about 10 minutes before removing from pan.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

Reuben Rollups

Ingredients

• Servings: 8
• 8 (12 inch) flour tortillas
• 1 cup russian-style salad dressing
• 2 pounds prepared coleslaw
• 2 cups chopped cooked corned beef
• 2 cups shredded swiss cheese

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• warm tortillas in microwave to soften; keep covered with a damp towel.
• spread one side of each tortilla with 2 tablespoons russian-style salad dressing. arrange equal amounts of the cole slaw in the center of each tortilla. sprinkle equal amounts corned beef over the cole slaw. top with equal amounts of swiss cheese. tightly roll tortillas around the fillings. chill in the refrigerator until serving.

mansaka

Ingredients

• Servings: 6
• 1 tablespoon shortening
• 1 1/2 pounds ground beef
• 2 cups sliced onion
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• 1 (4 ounce) can mushrooms, drained
• 1 (15 ounce) can tomato sauce
• 4 potatoes, thinly sliced
• 1 cup shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• melt the shortening in a large skillet over medium-high heat. add the ground beef, and cook, stirring to crumble, until evenly browned. mix in the onion and garlic; cook until tender. drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat.
• meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done.
• preheat the oven to 350 degrees f (175 degrees c). in the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. spread half of the meat sauce over them, then sprinkle with half of the cheese. repeat the layers ending with cheese on top.
• bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned.

peanut butter bars i

Ingredients

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

Recipe

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


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

Chocolate Pinwheels

Ingredients

• Servings: 4
• 1/2 cup butter
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1 egg
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (1 ounce) square semisweet chocolate

Recipe

• cream the butter or margarine with the sugar and vanilla until light and fluffy. beat in the egg.
• melt chocolate chips over a double boiler or in a bowl in a microwave oven. stir until smooth. let cool. sift the flour, baking powder and salt together. add flour mixture to the creamed mixture and stir well. divide dough in half. to one half add the melted chocolate and stir until well combined.
• to make pinwheels: on waxed paper roll out each half of the dough into 12x10 inch rectangle. brush one layer with milk and place the other layer on top. peel off waxed paper and roll up like a jelly roll. chill dough thoroughly.
• to make half and half: make two rolls, 2 inches thick. one plain and one chocolate. wrap in waxed paper and chill. cut each roll in half lengthwise. brush cut edges with milk. press plain and chocolate halves together to make rolls. wrap in waxed paper and chill again.
• slice cookies thinly and bake in a preheated 375 degrees f (190 degrees c) oven for 8 to 10 minutes

grilled asian chicken

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 4 teaspoons sesame oil
• 2 tablespoons honey
• 3 slices fresh ginger root
• 2 cloves garlic, crushed
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 50 mins


• in a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. heat in microwave on medium for 1 minute, then stir. heat again for 30 seconds, watching closely to prevent boiling.
• place chicken breasts in a shallow dish. pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• preheat a grill for medium-high heat. drain marinade from chicken into a small saucepan. bring to a boil, and simmer over medium heat for 5 minutes. set aside for basting.
• lightly oil the grill grate. cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. baste frequently with remaining marinade. chicken will turn a beautiful golden 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.

Orange Pecan Cookies

Ingredients

• Servings: 36
• 1 3/4 cups all-purpose flour
• 1 cup finely chopped pecans
• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 tablespoons grated orange zest, divided
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon freshly squeezed orange juice
• 1/2 cup semi-sweet chocolate chips

Recipe

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


• preheat the oven to 325 degrees f (165 degrees c). stir together the flour and pecans; set aside.
• in a large bowl, cream together the butter and confectioners' sugar until light and fluffy. beat in 1 tablespoon of orange zest, vanilla and orange juice. stir in the flour and nuts until well blended. roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
• bake for 20 to 25 minutes, or until the edges are just starting to brown. cool for about 10 minutes, then transfer to wire racks to cool completely.
• place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. heat for 1 minute, then stir. continue heating and stirring at 20 second intervals until smooth.
• dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

neapolitan cheesecake

Ingredients

• Servings: 1
• crumb crust:
• 1 cup chocolate cookie crumbs
• 3 tablespoons butter, melted
• vanilla-white chocolate filling:
• 2 ounces white chocolate, chopped
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• bittersweet chocolate filling:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1 egg
• 1/4 teaspoon vanilla
• 2 ounces bittersweet chocolate, chopped
• strawberry filling:
• 1 (8 ounce) package cream cheese
• 1/4 cup white sugar
• 1 egg
• 1/2 teaspoon strawberry extract
• 1/3 cup strawberries, mashed

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ready Time: 5 hrs 45 mins


• preheat the oven to 350 degrees f (175 degrees c). in a small bowl, mix together the chocolate cookie crumbs and melted butter. press into the bottom of a 9 inch springform pan. bake for 8 minutes; cool on wire rack.
• for the vanilla-white chocolate filling: melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. in a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. mix in 1 egg and 1/2 teaspoon of vanilla until blended. mix white chocolate into the batter and set aside.
• for the dark chocolate filling: melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. in another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. mix in 1 egg and 1/4 teaspoon of vanilla until blended. stir in melted chocolate.
• for the strawberry filling: in a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
• preheat the oven to 400 degrees f (200 degrees c).
• pour the white-chocolate vanilla cheesecake batter into the prepared crust. layer with the dark chocolate and strawberry batters (see cook's notes).
• bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees f (150 degrees c), and continue baking for 50 minutes, or until center is nearly set when jiggled.
• remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. refrigerate until chilled before removing from the pan.

Yuma Dip Sandwiches

Ingredients

• Servings: 6
• 3 pounds top round roast
• 1 (16 ounce) bottle italian-style salad dressing
• 1 onion, thinly sliced
• 8 ounces fresh mushrooms, sliced
• 4 tablespoons butter
• 2 (1 pound) loaves french bread
• 1 pound processed cheese food (eg. velveeta), cubed
• 1 cup salsa
• 1/4 cup chopped jalapeno stuffed green olives

Recipe

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


• place the top round and entire bottle of salad dressing in a resealable plastic bag and marinate in the refrigerator for 24 to 48 hours.
• when meat is fully marinated and you're ready to prepare sandwiches, preheat oven to broil.
• in a large skillet over medium heat, saute the onions and mushrooms in the butter or margarine for 10 minutes, or until onions are tender. set aside.
• broil the meat for 5 to 7 minutes per side for medium rare. remove from oven and slice thinly against the grain. place slices evenly on the bread and cover with the onion mixture.
• in a microwave-safe bowl, combine the cheese, salsa and olives. microwave for 3 to 4 minutes on high, or until the cheese is melted. stir well and serve with the sandwiches.

Rhubarb Pie

Ingredients

• Servings: 1
• 1 egg
• 1 1/2 cups white sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 3 cups chopped rhubarb
• 1 recipe pastry for a 9 inch double crust pie

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
• place one of the pie shells in the bottom of a 9 inch pie plate. pour pie filling into shell; dot with butter. put top crust over filling and cut slits into crust.
• bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.

Chocolate Covered Peppermint Patties

Ingredients

• Servings: 4
• 1 cup mashed potatoes
• 1 teaspoon salt
• 2 tablespoons melted butter
• 2 teaspoons peppermint extract
• 8 cups confectioners' sugar
• 8 (1 ounce) squares semisweet chocolate
• 2 tablespoons shortening

Recipe

Preparation Time: 45 mins Cook Time: 5 mins Ready Time: 8 hrs 50 mins


• in a large bowl, mix together the potatoes, salt, butter, and peppermint extract. gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
• knead slightly, and roll into cherry-size balls. flatten balls to form patties. arrange on sheets of wax paper, and allow to dry overnight.
• place chocolate and shortening in a microwave-safe bowl. heat in microwave, stirring occasionally, until melted and smooth. dip patties in melted chocolate, and let cool on wax paper.

Steamed Mashed Cauliflower

Ingredients

• Servings: 4
• 1 head cauliflower, cut into florets
• 1 (4 ounce) log herbed goat cheese (chevre)
• cracked black pepper to taste

Recipe

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


• place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
• cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain.
• place drained cauliflower in a food processor with goat cheese and puree until completely smooth; season with black pepper.

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.

Feta And Beet Stacked Appetizer

Ingredients

• Servings: 8
• 2 large fresh beets
• 1/2 cup tarragon vinegar
• 1/4 cup lemon juice (optional)
• 1/2 cup feta cheese
• 1/2 cup chopped walnuts

Recipe

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


• bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. cool, peel, and slice 1/3 inch thick. place slices in a bowl with the tarragon vinegar, and marinate 15 minutes.
• place a few beet slices on a microwave-safe dish, reserving vinegar. sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. repeat, building the stacks as high as you like.
• place stacks in the microwave, and cook 40 to 60 seconds on medium. cool slightly before serving.

Chocolate Meringue Frosting

Ingredients

• Servings: 4
• 2 cups butter
• 4 egg whites
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 12 (1 ounce) squares semi-sweet chocolate

Recipe

• cream the butter until light and fluffy.
• in a large bowl, beat the egg whites to soft peaks. add the sugar gradually to the egg whites, beating all the while. add in the whipped butter. the frosting may clump at this point if the butter is at all chilled. don't worry, it just means that the frosting will require more beating. beat until smooth.
• melt the chocolate in a double boiler or the microwave. cool slightly; the chocolate should still be fairly warm. beat into the butter frosting.

Chocolate Butterschnapps Cake

Ingredients

• Servings: 1
• 3 (1 ounce) squares unsweetened chocolate
• 6 tablespoons butter
• 2 eggs
• 1 1/3 cups white sugar
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butterscotch schnapps, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup semisweet chocolate chips
• 1/2 cup butterscotch chips
• 1/4 cup slivered almonds
• 1 cup heavy whipping cream
• 2 cups semisweet chocolate chips
• 2 tablespoons amaretto liqueur

Recipe

• melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool.
• in a large bowl, beat eggs well. gradually add sugar, and beat until fluffy. add cooled chocolate mixture slowly; mix well. stir in 1/4 cup schnapps, almond extract, and vanilla. briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. mix only to combine. stir in chips with spatula. divide batter into two greased and floured, 8 inch, round cake pans.
• bake at 350 degrees f (175 degrees c) for 20 to 25 minutes, or until the cake tests done. cool for 10 minutes in the pans.
• meanwhile, bring the cream to a boil in a medium saucepan. remove from heat, and stir in 12 ounces chocolate chips. cover, and let stand 10 minutes. remove lid, and stir in amaretto.
• remove layers from pans. brush with remaining schnapps. place one layer on a serving plate. pour 1/3 of the glaze over the layer, and then place the second layer over the first. pour remaining glaze over the whole cake. decorate with slivered almonds.

Mexican Cheese Dip

Ingredients

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

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


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

chocolate decadence

Ingredients

• Servings: 6
• 6 ounces semisweet chocolate, chopped
• 5 tablespoons butter, room temperature
• 2 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 4 hrs 45 mins


• preheat oven to 425 degrees f (220 degrees c).
• butter six ramekins or custard cups. melt chocolate and butter slowly: you can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. stir until completely smooth.
• in a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. stir vanilla and salt gently into beaten eggs. fold half of egg mixture into chocolate mixture, mix well. then fold remainder of egg mixture into chocolate mixture. pour chocolate and egg mixture into prepared ramekins.
• line a roasting pan with a damp kitchen towel. place ramekins on towel, inside roasting pan. butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the ramekins. bake 5 minutes, then remove foil and bake 10 minutes more. remove ramekins from water carefully. let cool on wire rack for at least 3 hours. cakes will firm up as they cool. unmold each room-temperature ramekin a dessert plate, garnish and serve. refrigerate unused portions.

Doreen's Ham Slices On The Grill

Ingredients

• Servings: 4
• 1 cup packed brown sugar
• 1/4 cup lemon juice
• 1/3 cup prepared horseradish
• 2 slices ham

Recipe

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


• preheat an outdoor grill for high heat and lightly oil grate.
• in a small bowl, mix brown sugar, lemon juice and prepared horseradish.
• heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
• score both sides of ham slices. place on the prepared grill. baste continuously with the brown sugar mixture while grilling. grill 6 to 8 minutes per side, or to desired doneness.

cornmeal bacon waffles with cheese sauce

Ingredients

• Servings: 6
• 2 eggs
• 1 3/4 cups milk
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 pound thinly sliced bacon
• 1 (1 pound) loaf processed cheese, cubed
• 1/4 cup milk, or as needed

Recipe

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


• preheat your waffle iron.
• in a small bowl, mix together the eggs, milk and oil. in a larger bowl, stir together the flour, cornmeal, baking powder, sugar and salt. make a well in the center, and pour in the milk mixture. stir until well blended.
• pour 1/4 cup batter the heated waffle iron. amount may be different for different irons. place a strip of raw bacon over the batter across each section of the waffle iron. close the lid, and cook until steam is no longer coming out, and the waffle is golden brown.
• for the cheese sauce, melt processed cheese in a bowl in the microwave. gradually stir in milk until you reach your desired thickness. drizzle cheese sauce over waffles before serving.

White Berry Pie

Ingredients

• Servings: 1
• 5 ounces white chocolate, chopped
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 cup whipped cream
• 1 quart fresh strawberries, hulled
• 1 (9 inch) graham cracker crust

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• place 4 ounces of the white chocolate in a microwave-safe dish. cook for 1 minute in the microwave, stir, and continue to heat and stir at 15 second intervals until the chocolate is smooth. set aside to cool slightly.
• in a medium bowl, cream together the cream cheese and confectioners' sugar until light and fluffy. stir in the melted chocolate, then fold in the whipped cream. spread the mixture evenly in the bottom of the pie crust. place the berries, point side up in the chocolate mixture.
• melt the remaining chocolate, starting at 15 second intervals, in the microwave. drizzle over the berries. chill for at least 2 hours before serving.

cheesy green beans

Ingredients

• Servings: 10
• 10 slices bacon
• 2 (16 ounce) packages frozen cut green beans
• 1 cup water
• 1 pound sliced fresh mushrooms
• 3/4 cup chopped onion
• 3/4 teaspoon ground black pepper
• 1 (16 ounce) jar processed cheese sauce

Recipe

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


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside. reserve 1/4 cup of bacon drippings in the skillet.
• place green beans and water in a medium saucepan, and bring to a boil. reduce heat, cover, and simmer 6 minutes, or until tender but crisp; drain.
• place mushrooms and onion into the skillet with the reserved bacon drippings. cook and stir over medium-high heat for 10 minutes; drain. reserving 2 tablespoons for topping, mix the crumbled bacon into the skillet. stir in the green beans. season with pepper, and transfer to a 2 quart baking dish.
• melt the cheese sauce in the microwave, and pour over the green bean mixture. sprinkle with reserved bacon, and serve.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time: 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.

Daddy's Popcorn

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 3 tablespoons margarine
• 1/2 cup unpopped popcorn
• 1/2 teaspoon seasoned salt, or to taste

Recipe

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


• start by cutting a paper grocery sack in half. this will serve as a makeshift serving bowl and it will absorb excess oil.
• in a 2 quart pot, combine the oil, margarine and popcorn. set over high heat, and constantly shake the pan back and forth. after the first kernel of corn pops, place the lid on the pot, and continue shaking. when the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
• pour into the paper sack and season with half of the seasoned salt. shake the paper sack to distribute the salt. taste before adding more so you don't make it too salty. you can always add more salt.

delmonico potatoes

Ingredients

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

Recipe

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

Microwave Gluten-free Fluffy Sponge Cake

Ingredients

• Servings: 2
• 2 eggs
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon quinoa flour
• 1 tablespoon sorghum flour
• 1 tablespoon millet flour
• 1 tablespoon olive oil
• 1 tablespoon peanut butter, or more to taste
• 1 1/2 teaspoons butter
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• generously butter the inside of a large, microwave-safe cereal bowl. whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
• cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

roasted potato and garlic salad

Ingredients

• Servings: 6
• 8 red potatoes - unpeeled, scrubbed and cubed
• 2 red bell peppers
• 2 medium heads garlic
• 1/2 cup olive oil
• salt and pepper to taste
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 1 teaspoon dried oregano

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place 1/2 cup of olive oil in a large bowl. toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
• pass the red peppers through the bowl of oil, making sure they are evenly coated. place on a separate baking sheet.
• cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. place on the baking sheet with the red peppers. sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
• check the potatoes: they should be soft, brown and crispy. if not, return them to the oven for an additional 10 minutes or until they are done. the peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
• once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (this will loosen their skins.)
• take the peppers out of the bag, remove their skins and seeds and chop them up. add to the bowl with the potatoes and stir to mix.
• turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. pour the dressing the potatoes and peppers and toss to coat. season to taste with additional salt and pepper. best when served warm or at room temperature. to prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

Caramel Snack Mix

Ingredients

• Servings: 15
• 1/2 cup butter
• 3/4 cup white corn syrup
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1 cup almonds
• 1 (12 ounce) package crispy corn and rice cereal

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 275 degrees f (135 degrees c). spray a large roasting pan with non-stick cooking spray.
• in a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. place the mixture in the microwave and cook 2 minutes, or until butter melts.
• place the cereal, pecans and almonds into the prepared roasting pan. pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
• bake for 1 hour, stirring every 15 minutes.
• as the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

peppermint brittle

Ingredients

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

Recipe

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


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

peanut butter bars i

Ingredients

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

Recipe

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


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

coffee liqueur raisin cookies

Ingredients

• Servings: 7
• 1 1/2 cups raisins
• 1/2 cup coffee flavored liqueur
• 1 cup shortening
• 2 cups packed brown sugar
• 3 eggs
• 1/2 cup milk
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups rolled oats
• 1 cup chopped walnuts (optional)
• 1 cup white chocolate chips (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• place raisins in a small bowl, and add coffee flavored liqueur. heat in the microwave for approximately 2 minutes, or until hot. set aside to cool (overnight is great). drain, and reserve liquid.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together shortening and brown sugar. beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. stir in oats. mix in the walnuts and white chocolate chips, if desired. drop by rounded spoonfuls prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kid-friendly Taco-burritos

Ingredients

• Servings: 8
• 1 (17.5 ounce) package burrito-size flour tortillas
• 3 green onions, sliced
• 1 large tomato, diced
• 1 (4.5 ounce) can sliced black olives, drained
• 6 torn lettuce leaves
• 1 ripe avocado, sliced
• 1 (16 ounce) can refried beans
• 2 teaspoons dried onion flakes
• 1/2 teaspoon dried, minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 2 teaspoons water
• 1 (16 ounce) package shredded cheddar cheese
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• in a large serving dish, arrange green onions. diced tomato, sliced olives, lettuce and avocado. set aside.
• empty the can of refried beans into a microwave-safe bowl. season with onion flakes, garlic, salt, cumin, chili powder and oregano. stir in water, cover, and cook in microwave, on high, for about 2 minutes.
• take a tortilla and spread a thin layer of beans on half of it. sprinkle on the cheese, and whatever toppings you would like. spread sour cream over the other half of the tortilla.
• fold the tortilla in half, and then into quarters, and serve.

asparagus casserole i

Ingredients

• Servings: 6
• 1 pound fresh asparagus
• 5 hard cooked eggs, chopped
• 2 cups diced ham
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/3 cup shredded cheddar cheese
• 2 tablespoons tapioca
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup evaporated milk

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
• place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. in a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. pour mixture into baking dish and stir together with asparagus, ham and eggs.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes or until cooked through. let stand 5 minutes before serving.

cherry-pistachio bark

Ingredients

• Servings: 3
• 1 1/4 cups dried cherries
• 2 tablespoons water
• 2 (11 ounce) packages white chocolate chips
• 4 (3 ounce) bars vanilla-flavored candy coating
• 1 1/4 cups chopped pistachio nuts

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 1 hr 22 mins


• in a small glass bowl, microwave cherries with water on high for 2 minutes; drain, and set aside.
• in a separate microwave-safe bowl, microwave chocolate chips and candy coating together until melted and smooth, stirring occasionally. stir in cherries and chopped pistachios, and spread into a wax paper-lined 15x10 inch pan. chill for 1 hour, or until firm.
• cut into 1 inch squares, and enjoy. store unused portion in an air-tight container.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time: 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 Oatmeal Pancakes

Ingredients

• Servings: 3
• 1 cup milk
• 2/3 cup quick-cooking oats
• 2/3 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 eggs
• 2 teaspoons butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 cup milk, or more as needed
• 2 teaspoons butter, or as needed

Recipe

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


• place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. stir in the oats.
• mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. mix oat mixture and egg mixture with flour mixture; stir to combine.
• heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. cook pancakes until appear on top layer, about 5 minutes. flip and cook other side until evenly browned, about 5 more minutes.

gourmet caramel apples

Ingredients

• Servings: 5
• 5 large granny smith apples
• wooden craft sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 7 ounces chocolate candy bar, broken into pieces
• 2 tablespoons shortening, divided
• 1 cup colored candy coating melts

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• bring a large pot of water to a boil. dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. wipe dry, and set aside to cool. insert sticks into the apples through the cores.
• line a baking sheet with waxed paper and coat with cooking spray. place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• hold apples by the stick, and dip into the caramel to coat. set on waxed paper; refrigerate for about 15 minutes to set.
• heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. dip apples into the chocolate to cover the layer of caramel. return to the waxed paper to set.
• melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. use a fork or wooden stick to flick colored designs your apples for a finishing touch. refrigerate until set, overnight is even better.

candied yams casserole with pecans

Ingredients

• Servings: 1
• yams:
• 1 (40 ounce) can cut yams, drained
• 1 cup white sugar
• 1/2 cup whole milk
• 1/2 cup salted butter, softened
• 2 eggs, beaten
• topping:
• 1 1/2 cups brown sugar
• 1 cup chopped pecans
• 1/2 cup salted butter, softened
• 1/2 cup all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
• transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. pour the yam mixture into the prepared baking dish.
• mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
• bake in preheated oven until golden brown, about 30 minutes.

ultimate double chocolate cookies

Ingredients

• Servings: 3
• 1 pound semisweet chocolate, chopped
• 2 cups all-purpose flour
• 1/2 cup dutch process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 10 tablespoons unsalted butter
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 4 eggs
• 2 teaspoons instant coffee granules
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. sift together flour, cocoa, baking powder, and salt; set aside.
• in a medium bowl, cream butter with white sugar and brown sugar until smooth. beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. stir in melted chocolate. using a wooden spoon, stir in the dry ingredients just until everything comes together. cover, and let stand for 35 minutes so the chocolate can set up.
• preheat the oven to 350 degrees f (175 degrees c). line two cookie sheets with parchment paper. roll dough into walnut sized balls, or drop by rounded tablespoonfuls the prepared cookie sheets, leaving 2 inches between cookies.
• bake for 8 to 10 minutes in the preheated oven. cookies will be set, but the centers will still be very soft because of the chocolate. allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Rhubarb Pie

Ingredients

• Servings: 1
• 1 egg
• 1 1/2 cups white sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 3 cups chopped rhubarb
• 1 recipe pastry for a 9 inch double crust pie

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
• place one of the pie shells in the bottom of a 9 inch pie plate. pour pie filling into shell; dot with butter. put top crust over filling and cut slits into crust.
• bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.

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.

Shrimp Etouffee Ii

Ingredients

• Servings: 6
• 1/4 cup margarine
• 1/2 cup chopped onion
• 1/2 cup chopped green onion
• 1/2 cup chopped green bell pepper
• 4 cloves minced garlic
• 1/2 cup celery, diced
• 1/2 cup chopped fresh parsley
• 3 tablespoons tomato paste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 pound cleaned shrimp
• salt to taste
• 1/4 teaspoon hot pepper sauce to taste
• 1/4 teaspoon cayenne pepper

Recipe

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


• in a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. heat on high settings for 8 to 9 minutes.
• stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. heat on high setting for 5 minutes. stir and cook for another 5 minutes until mixture thickens. serve over white rice.

Donauwellen

Ingredients

• Servings: 20
• for the cake:
• 1 1/8 cups butter, room temperature
• 1 cup white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon milk
• 1 (20 ounce) can pitted sour cherries
• for the custard:
• 3 tablespoons cornstarch
• 1/2 cup white sugar
• 2 cups milk
• 1 1/2 teaspoons vanilla extract
• for the topping:
• 1 1/3 cups semisweet chocolate chips
• 2 tablespoons vegetable oil

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
• in a large bowl, cream together the butter and 1 cup sugar using an electric mixer. mix in the eggs one at a time, then stir in the vanilla. combine the flour, salt, and baking soda; quickly fold into the egg mixture.
• spread 2/3 of the batter in the bottom of the prepared baking sheet. stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. spread evenly over the vanilla layer. pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
• bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. let cool.
• in a small bowl, whisk together the cornstarch and 1/2 cup sugar. heat the milk in a small saucepan just until hot but not boiling. whisk in the cornstarch mixture, and bring the mixture to a boil. simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. remove from heat and stir in the vanilla. spread the thickened custard over the surface of the cake and refrigerate overnight.
• for the chocolate topping, place the chocolate chips in a microwave-safe bowl. heat at 30 second intervals, stirring each time, until just melted and smooth. stir in the oil. working quickly, spread the chocolate over the chilled custard layer. if you like, you can use the tines of a fork or a cake comb to make "waves." when the chocolate is set, cut the donauwellen into about 20 squares to serve.

No Bake Apple Spice Cake

Ingredients

• Servings: 16
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 quart milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 pinch nutmeg
• 4 individual packages cinnamon graham crackers
• 2 (21 ounce) cans apple pie filling
• 1 (16 ounce) can prepared vanilla frosting
• 1 pinch cinnamon

Recipe

Preparation Time: 15 mins Ready Time: 12 hrs 15 mins


• in a bowl, mix the pudding mix, milk, whipped topping, and a pinch of nutmeg.
• layer the bottom of a 9x13 inch pan with 1 package cinnamon graham crackers. top with 1/2 the pudding mixture. layer with another package graham crackers. spread the apple pie filling over the crackers. top with another package graham crackers. layer with remaining pudding mixture, and top all with remaining package of graham crackers.
• in the microwave, heat the vanilla frosting for about 10 seconds on high, until easily spread. mix in cinnamon. spread over the top layer of graham crackers in the pan. cover, and refrigerate at least 12 hours.

peanut butter bars i

Ingredients

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

Recipe

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


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

chinese broccoli slaw

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 (3 ounce) packages oriental-flavor ramen noodle soup, seasoning packet reserved
• 1/2 cup slivered almonds
• 1/4 cup sesame seeds
• 1 (16 ounce) package broccoli coleslaw mix
• 1/2 cup chopped green onion
• 1/2 cup salad oil
• 1/4 cup apple vinegar
• 1/2 cup white sugar
• 2 tablespoons soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• melt butter in a microwave-safe bowl in the microwave. crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. spread the mixture a baking sheet.
• bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
• toss together the coleslaw mix and the green onion in a large bowl.
• whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. pour the dressing over the coleslaw mix and toss to coat.

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.

grilled chipotle sweet potatoes

Ingredients

• Servings: 8
• 4 sweet potatoes
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chipotle chile powder
• 2 tablespoons apple vinegar
• 1/4 cup olive oil

Recipe

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


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• cook potatoes on high heat in a microwave oven until softened slightly, about 10 minutes. cut potatoes lengthwise into 1/2-inch thick sticks.
• combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. place sweet potatoes in spice mixture; cover and shake gently until well coated.
• grill over low to medium heat, turning often and basting with any leftover sauce. cook until sweet potatoes are fork-tender, 10 to 15 minutes.

ghirardelli chocolate raspberry cheesecake hearts

Ingredients

• Servings: 12
• crust:
• 1 1/2 cups chocolate graham cracker crumbs
• 1/2 cup ground almonds
• 4 tablespoons white sugar
• 3/4 cup butter, melted
• cheesecake:
• 4 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 4 eggs
• raspberry puree (recipe below)
• 2 cups ghirardelli® 60% cacao bittersweet chocolate chips
• 1/2 cup heavy cream
• raspberry puree:
• 1 (10 ounce) package frozen raspberries
• 4 tablespoons white sugar
• chocolate ganache (optional):
• 8 ounces ghirardelli® 60% cacao bittersweet chocolate chips
• 1/2 cup heavy cream
• additional garnishes (optional):
• fresh raspberries
• 8 ounces white chocolate, melted for drizzling

Recipe

• preheat over to 325 degrees f (165 degrees c).
• crust: in a microwave safe bowl, melt the butter. add the chocolate graham crackers, ground almonds, and sugar and mix until combined. press mixture into the bottom of a 9-inch springform pan and set aside.
• puree: in a saucepan, combine raspberries and sugar. bring to boil, and continue boiling 3-5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds and set aside.
• cheesecake: in a small pot over low heat, bring the whipping cream to just boiling. remove from heat and add the chocolate chips. set aside for 5 minutes and then stir until smooth.
• in a large bowl, mix together cream cheese and 3/4 cup sugar until smooth. beat in eggs, one at a time. remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree. blend until combined. add the melted chocolate to the remaining batter and mix until combined. pour the chocolate cheesecake batter into the pan. very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture. bake for 60 to 75 minutes, or until filling is set. cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.

apple and pumpkin dessert

Ingredients

• Servings: 1
• 2 (1 gram) packets sugar substitute
• 1 teaspoon spice
• 1 granny smith apple - peeled, cored and chopped
• 1/4 cup canned pumpkin
• 2 tablespoons water

Recipe

Preparation Time: 5 mins Cook Time: 4 mins Ready Time: 9 mins


• sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon spice in the bottom of a microwave-safe bowl. layer 1/4 of the apple pieces into the bowl; repeat. spread the pumpkin over the apples. sprinkle the remaining sugar substitute and spice on the pumpkin. top with the remaining apples. pour the water over the mixture.
• cook in microwave on high for 3 1/2 minutes, stirring every minute.

chocolate pudding fudge cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup milk
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 eggs
• 2 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. beat for 4 minutes, then mix in 2 cups chocolate chips.
• pour batter into prepared pan. bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool 10 minutes in the pan, then turn out a wire rack and cool completely.
• to make the glaze: melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. stir until smooth and drizzle over cake.

loga's microwave chicken

Ingredients

• Servings: 4
• 1 cup ketchup
• 5 tablespoons curry powder
• 1 teaspoon cayenne pepper
• 8 chicken legs

Recipe

• in a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. add chicken pieces and turn to coat. arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

Microwave Popcorn

Ingredients

• Servings: 3
• 1/2 cup unpopped popcorn
• 1 teaspoon vegetable oil
• 1/2 teaspoon salt, or to taste

Recipe

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


• in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
• cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

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.