Chocolate Covered Marshmallows

Ingredients

• Servings: 10
• 2 cups semisweet chocolate chips
• 10 large marshmallows

Recipe

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


• melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. do not overheat or chocolate will scorch.
• dip the marshmallows in chocolate using a toothpick or fork to hold them. place on waxed paper or aluminum foil, and freeze. let marshmallows sit at room temperature for 5 minutes before serving.

Southwestern Corned Beef Quesadillas!

Ingredients

• Servings: 2
• 1/2 cup leftover corned beef brisket, shredded
• 2 (8 inch) flour tortillas
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons diced green chilies

Recipe

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


• warm corned beef in a small bowl in microwave on high, 30 seconds to 1 minute.
• heat a skillet over medium heat. place 1 tortilla in the hot skillet. sprinkle with monterey jack cheese, corned beef, and green chilies.
• top with the other tortilla. heat until bottom tortilla is golden brown, 2 to 4 minutes . carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. cut in half to serve.

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.

Aloo Gobi Masala (cauliflower And Potato Curry)

Ingredients

• Servings: 4
• 1 head cauliflower, cut into 1-inch florets
• 3 potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 tomatoes, diced
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon curry powder

Recipe

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


• place the cauliflower in a large, microwave-safe dish; cook in microwave on high for 3 minutes. transfer the cauliflower to a bowl and set aside. put the potatoes in the dish and cook in the microwave on high for 4 minutes. pour into the bowl with the cauliflower.
• heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. add the tomatoes and cook and stir another 3 minutes. fold the cauliflower and potatoes into the mixture. season with the curry powder and salt. continue cooking until completely hot, 3 to 5 minutes. serve hot.

Saskatoon (serviceberry) Rhubarb Pie

Ingredients

• Servings: 2
• 2 (15 ounce) packages refrigerated pie crusts
• 2 cups chopped rhubarb
• 1/2 cup white sugar
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1 cup white sugar
• 4 cups fresh serviceberries

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat the oven to 400 degrees f (200 degrees c). press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
• in a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. drain off the juice into a measuring cup and add enough water to make 2 cups. dissolve the cornstarch in the liquid.
• in a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. pour into the two pie crusts. top with the remaining crusts and cut holes in the top to vent steam. pinch the edges together to seal.
• bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees f (175 degrees c). bake until crust is golden brown and filling is bubbling, about 30 more minutes.

Meatloaf In A Mug

Ingredients

• Servings: 1
• 1 slice white bread, torn into pieces
• 2 tablespoons milk
• 1/2 teaspoon worcestershire sauce
• 1/4 pound ground beef
• 1 green onion, thinly sliced
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon ground black pepper

Recipe

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


• place the torn bread into a small bowl, and pour in the milk and worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. add the ground beef, green onion, seasoned salt, and pepper to the bread; mix well and place into a 10 ounce, microwave-safe mug.
• cook in the microwave at 70 percent power until the meatloaf is firm and no longer pink in the center, 4 to 5 1/2 minutes depending on the microwave. remove the meatloaf from the microwave, and allow to stand 2 minutes before serving.

chicken and rice burritos

Ingredients

• Servings: 2
• 1 container minute® ready to serve brown rice
• 1/4 cup salsa
• 1/2 cup cooked, diced chicken
• 1/4 cup shredded cheddar cheese
• 2 whole wheat tortillas
• 1/4 cup chopped fresh cilantro leaves (optional)
• 2 tablespoons sour cream (optional)

Recipe

• heat rice according to package directions.
• in a medium microwave safe bowl, combine salsa and chicken.
• microwave on high for 1 minute.
• stir in cheese and rice.
• divide mixture tortillas.
• top with cilantro and sour cream, if desired.

Acorn Squash With Apple

Ingredients

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

Recipe

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


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

peanut butter bars i

Ingredients

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

Recipe

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


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