Ingredients
- Servings: 12
- 1 cup plain popped popcorn
- 1 cup mini marshmallows
- 1 cup salted peanuts
- 1 pound semi-sweet chocolate, chopped
Recipe
Preparation Time: 30 mins
Cook Time: 2 mins
Ready Time: 32 mins
- coat a 12 cup mini muffin pan with cooking spray. divide popcorn, marshmallows and peanuts evenly among the cups.
- place the chocolate into a microwave-safe container. heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. pour into the muffin cups, filling to the top. gently tap the pan on the counter to release any . refrigerate until chocolate is set. unmold and enjoy!
Ingredients
- Servings: 4
- 10 ounces seashell pasta
- 1 (10.75 ounce) can condensed tomato soup
- 5 slices american cheese
- salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
- in a large skillet over medium heat, warm condensed soup. do not dilute soup. add cheese and stir until melted and thoroughly mixed. stir in salt.
- add seashell pasta to cheese mixture and stir until evenly coated; serve immediately.
Ingredients
- Servings: 12
- 12 slices thick-cut bacon
- 12 wooden skewers
- 1 cup semisweet chocolate chips
- 1 tablespoon vegetable shortening
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c). place a baking rack on top of a large baking sheet.
- thread each slice of bacon a skewer; place skewered bacon on the baking rack.
- bake bacon in the preheated oven until crisp; 20 to 25 minutes. remove from oven and cool completely.
- combine chocolate chips and shortening in a microwave-safe bowl. heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
- coat each side of the skewered bacon with the chocolate mixture using a pastry brush. place coated bacon on a sheet of waxed paper. refrigerate until firm, at least 30 minutes. store in refrigerator until ready to serve.
Ingredients
- Servings: 3
- 1 1/2 cups butter
- 1 (12 fluid ounce) can or bottle hot sauce
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. skim off white foam from the top and add hot sauce. blend until well mixed, remove from heat and set aside until mixture starts to set.
Ingredients
- Servings: 2
- 1 acorn squash, halved and seeded
- 3 tablespoons butter
- 1 cup diced celery
- 1 cup finely chopped onion
- 1 cup fresh mushrooms, sliced
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- 1 teaspoon chopped parsley
- 1/2 cup shredded cheddar cheese
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- place squash cut side down in a glass dish. cook in microwave for 20 minutes on high, until almost tender.
- in a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. stir in mushrooms; cook 2 to 3 minutes more. sprinkle with salt, pepper, and parsley. divide mixture in half, spoon into the squash and cover.
- cook 15 minutes in the preheated 350 degrees f (175 degrees c) oven. uncover, sprinkle with cheese and put back in the oven until the cheese .
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.
Ingredients
- Servings: 4
- 1 pound tilapia fillets
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 teaspoon chopped fresh tarragon
- 1/4 cup apple vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- in a microwavable baking dish, arrange tilapia fillets in a single layer. dot with pieces of butter, and minced garlic. sprinkle over fresh tarragon. cover with waxed paper and microwave on high for 2 minutes.
- turn fillets over, recover, and continue to microwave on high for a further 2 minutes. remove immediately, sprinkle with apple vinegar, and serve.
Ingredients
- Servings: 4
- 4 large potatoes, peeled and sliced
- 1 small onion, finely chopped
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon margarine
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. cover and cook in the microwave oven on high for 10 minutes.
- remove the dish from the microwave and stir before cooking for another 10 minutes or until done. stir well and serve.
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.
Ingredients
- Servings: 10
- 5 (15 ounce) cans green beans, drained
- 7 slices bacon
- 2/3 cup brown sugar
- 1/4 cup butter, melted
- 7 teaspoons soy sauce
- 1 1/2 teaspoons garlic powder
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat an oven to 350 degrees f (175 degrees c). place the drained green beans in a 9x13 inch baking pan.
- cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. lay the bacon on top of the green beans.
- combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. pour the butter mixture over the green beans and bacon. bake uncovered in the preheated oven for 40 minutes.
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.
Ingredients
- Servings: 2
- 1 ripe avocado from mexico, peeled, pitted and cubed
- 2 tablespoons mango jam
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced red onion
- salt and black pepper to taste
- 2 tablespoons butter with canola oil
- 2 teaspoons dijon mustard
- 4 slices country white bread
- 4 thin slices monterey jack cheese
Recipe
Preparation Time: 15 mins
Cook Time: 5 mins
Ready Time: 20 mins
- halve the avocado and remove the pit. score the flesh on each half in a criss-cross pattern. carefully scoop the cubes into a bowl with a spoon.
- place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds.
- gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper.
- mix the butter-canola blend and dijon mustard together in another bowl; stir until smooth. spread mixture evenly on one side of the bread. turn slices over a cutting board.
- lay the cheese on the unbuttered sides of the bread. divide the avocado mixture on top of the cheese and spread evenly. gently top with slice of bread, butter side up.
- heat a non-stick skillet on medium-high heat. place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. cut in half diagonally and serve.
Ingredients
- Servings: 6
- cooking spray (such as pam®)
- 6 whole wheat tortillas
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 (16 ounce) jar green taco sauce
- 1 (4 ounce) can chopped green chilies
- 2 green onions, chopped
- 3 roasted skinless chicken breasts, shredded
- 1 cup shredded cheddar cheese
Recipe
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 13 hrs 5 mins
- prepare a 13x9-inch baking dish with cooking spray.
- wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
- stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. fold chicken into the soup mixture.
- spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. spread remaining chicken mixture over the rolled tortillas. sprinkle remaining cheddar cheese over the chicken mixture.
- cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
- remove baking dish from refrigerator. keep dish at room temperature for 30 minutes.
- preheat oven to 350 degrees f (175 degrees c).
- bake in preheated oven for 30 minutes. remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.
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.
Ingredients
- Servings: 2
- 2 tablespoons olive oil, plus more for drizzling
- 2 tablespoons vinegar
- 1 teaspoon smoked paprika, plus more for topping
- 1 teaspoon kosher salt, plus more to taste
- 1/2 cup sliced green onions
- 1 red jalapeno pepper, sliced
- 4 small potatoes, quartered
- 2 (8 ounce) thick-cut boneless, skinless chilean sea bass fillets
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- preheat oven to 450 degrees f (230 degrees c). oil a baking dish.
- microwave potatoes in a microwave dish on high until just softened, about 5 minutes.
- whisk olive oil and vinegar together in a bowl. add smoked paprika and salt; whisk to blend. stir in onions, red jalapeno, and cooked potatoes. slide the fish fillets into the mixture, turning and coating them with the vinaigrette. remove the fish from potato mixture.
- place potatoes in prepared baking dish. nestle fish potatoes. sprinkle with a pinch of salt, a dash of paprika, and a drizzle of olive oil.
- bake in center of preheated oven until just cooked through and fish flakes easily, about 15 minutes.
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.
Ingredients
- Servings: 16
- 2 pounds chopped apples
- 1/3 cup maple syrup
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a microwave safe bowl, combine apples, maple syrup and cinnamon. microwave on high for 15 minutes. transfer mixture to a blender and process until smooth. return mixture to bowl and microwave 5 minutes more. cool and transfer to a jar. store in refrigerator.
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.
