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.

prawn biryani

Ingredients

• Servings: 2
• 1 1/3 cups uncooked white rice
• 9 ounces peeled and deveined tiger prawns
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon ground black pepper
• 4 whole cloves
• 4 whole cardamom seeds
• 2 cinnamon sticks
• salt to taste
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 1 cup water
• 2 cubes chicken bouillon

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 2 hrs 35 mins


• place rice with enough water to cover in a small bowl. soak rice for 2 hours; drain.
• stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. cook in microwave on high until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. remove the prawns from the curry and set aside.
• stir the rice, water, and chicken bouillon into the curry and mix well. cook in the microwave on high until rice is tender, about 10 minutes. mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. discard cinnamon stick, cloves, and cardamom seeds before serving.

Cheesy Potato Casserole

Ingredients

• Servings: 12
• 1 pound processed cheese
• 2 cups mayonnaise
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 white onion, chopped
• 1 (3 ounce) jar real bacon bits

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in the microwave, melt cheese in a large microwave-safe bowl. stir in mayonnaise, potatoes and onions. spread in a 9x13 inch baking dish and top with bacon bits.
• bake in preheated oven for 1 hour, or until hot and bubbly.

Southwest Squash Casserole

Ingredients

• Servings: 8
• 2 pounds yellow squash, cut in 1/4 inch slices
• 2 sweet onions, quartered and separated
• 1 red bell pepper, cut into 1/2 inch pieces
• 1 pound fresh mushrooms, sliced
• 1 (4 ounce) can chopped green chile peppers
• 2 fresh jalapeno peppers, chopped
• 1 (8 ounce) package shredded monterey jack cheese
• 1 cup sour cream
• 3/4 cup crushed tortilla chips

Recipe

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


• lightly grease a large casserole dish. arrange the squash, onions, and red bell pepper in the dish. place in the microwave, and cook on high 10 minutes, stirring once, until tender.
• gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. sprinkle with crushed tortilla chips. cover dish, and cook in the microwave 10 minutes on medium-high power, or until cheese is melted and casserole is heated through.

The Best Ever Chocolate Mousse Recipe Ever

Ingredients

• Servings: 4
• 9 ounces bittersweet chocolate, chopped
• 3/4 cup miniature marshmallows
• 4 eggs, separated
• 1/2 pint heavy cream
• 1 dash peppermint extract

Recipe

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


• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. stir marshmallows into hot chocolate until melted. set aside.
• whip egg whites until stiff peaks form. whip cream until soft peaks form. stir egg yolks into slightly cooled chocolate mixture. fold in egg whites and whipped cream. stir in peppermint extract. chill 2 to 3 hours before serving.

Holiday Painted Cookies

Ingredients

• Servings: 6
• 2 1/3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon mccormick® cinnamon, ground
• 1/4 teaspoon mccormick® nutmeg, ground
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 1 cup butter, softened
• 1 egg
• 2 teaspoons mccormick® pure vanilla extract
• 2 (16 ounce) containers white frosting

Recipe

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


• mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. set aside. beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. add egg and vanilla; mix well. gradually stir in flour mixture on low speed until well mixed. refrigerate 2 hours or until firm.
• preheat oven to 375 degrees f. roll dough on generously floured surface to 1/4-inch thickness. cut out shapes with holiday cookie cutters. place on ungreased baking sheets.
• bake 8 to 10 minutes or until lightly browned. cool on baking sheets 1 minute. remove to wire racks; cool completely.
• spoon 1 container of the frosting into medium microwavable bowl. microwave on high 20 to 30 seconds, stirring every 10 seconds. (frosting should be a pourable consistency.) dip tops of cookies into frosting. microwave remaining container of frosting as needed. place frosted cookies on wire rack set over foil-covered baking sheet. (the baking sheet will catch drips.) let stand 10 minutes or until frosting is dried.
• prepare desired colors of holiday flavor paints (see tips). using small clean paint brushes, paint designs on cookies.

Little French Fudge Cakes

Ingredients

• Servings: 6
• 1 (4 ounce) bittersweet chocolate bar, chopped
• 1 1/2 (1 ounce) squares unsweetened chocolate, chopped
• 5 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1 egg yolk
• 3/4 cup white sugar
• 1/8 teaspoon salt
• 3 tablespoons organic all-purpose flour
• 1/2 (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 6 cupcake cups, preferably in a dark-colored metal pan.
• place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. check and stir often to avoid burning the chocolate. stir until smooth.
• in a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. spoon batter into the prepared cupcake cups, filling them about 3/4 full.
• bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. the tops of the cakes should be almost firm. allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.