charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

peanut butter bars i

Ingredients

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

Recipe

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


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

Microwave Baked Potato

Ingredients

• Servings: 1
• 1 large russet potato
• 1 tablespoon butter or margarine
• 3 tablespoons shredded cheddar cheese
• salt and pepper to taste
• 3 teaspoons sour cream

Recipe

Preparation Time: 1 min Cook Time: 11 mins Ready Time: 12 mins


• scrub the potato, and prick several time with the tines of a fork. place on a plate.
• cook on full power in the microwave for 5 minutes. turn over, and continue to cook for 5 more minutes. when the potato is soft, remove from the microwave, and cut in half lengthwise. season with salt and pepper, and mash up the inside a little using a fork. top the open sides with butter and 2 tablespoons of cheese. return to the microwave, and cook for about 1 minute to melt the cheese.
• top with remaining cheese and sour cream, and serve.

Sue's Baba Ghanoush

Ingredients

• Servings: 2
• 1 large eggplant
• 2 tablespoons tahini
• 1/4 cup lemon juice
• 1 tablespoon minced garlic
• 1/3 cup olive oil
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 6 mins Ready Time: 1 hr 26 mins


• pierce the eggplant 4 or 5 times with the tip of a paring knife. microwave on high for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.
• peel off the skin and stem, discard. roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. puree until smooth, adding water if needed to make a thick paste; season to taste with salt.

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.

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.