chocolate spoons

Ingredients

• Servings: 20
• 1 cup semisweet chocolate chips
• 3/4 cup milk chocolate chips

Recipe

• in a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. dip spoons into chocolate. put spoons wax paper and refrigerate until chocolate hardens.
• melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. place chocolate into plastic bag and cut off a corner. drizzle melted chocolate over spoons. refrigerate until chocolate hardens.
• wrap each spoon separately and store in a cool dry place,

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.

ritz new york-style mini crumb cheesecakes

Ingredients

• Servings: 24
• for the crust:
• 24 ritz crackers
• 1/2 cup hot fudge topping
• for the filling:
• 2 (8 ounce) packages 1/3-less-fat cream cheese (neufchatel)
• 1/2 cup granulated sugar
• 1 egg yolk
• 3 eggs
• 1/4 cup sour cream
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted
• for the crumb topping:
• 1 cup ritz bits peanut butter crackers, crushed
• 2 tablespoons flour
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted
• for the caramel topping:
• 1/4 cup creamy peanut butter
• 1/4 cup caramel sauce

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 3 hrs 50 mins


• preheat oven to 325 degrees f. line two muffin tins with cupcake liners.
• spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. place the crackers, fudge side up, in the lined cups.
• blend cream cheese and sugar in a large bowl until creamy. add egg yolk and eggs, one at a time, mixing well after each addition. mix in sour cream, lemon juice, vanilla extract, and butter. mix until incorporated.
• pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.
• to make the crumb topping, combine the crushed ritz bits peanut butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until mixture has a wet look. set aside.
• bake cheesecakes in preheated oven 15 minutes.
• remove cheesecakes and evenly distribute crumb topping over each cake.
• return cheesecakes to oven and continue to bake until crumb topping is browned and a toothpick inserted into cheesecake come out dry, about 15 more minutes.
• remove cheesecakes from oven and allow to cool completely. when cooled, transfer to a covered container and refrigerate up to 2 hours.
• before serving, place peanut butter and caramel sauce in microwave safe mixing bowl. microwave 30 seconds. carefully remove dish from microwave and stir. drizzle peanut butter caramel sauce over top of cheesecakes.
• leftover cheesecakes should be stored in the refrigerator.

Yam Smoothie

Ingredients

• Servings: 8
• 2 medium yams
• 3 cups vanilla yogurt
• 1 cup milk
• 2 cups ice cubes
• 1 teaspoon white sugar
• 1 ripe banana, sliced

Recipe

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


• prick yams with a fork, and place on a plate. cook in the microwave for 8 to 10 minutes, turning once, until tender. cool, peel and dice.
• combine the yams, yogurt, milk, ice cubes, sugar and banana in the container of a blender. blend until smooth.

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.

candy bar popcorn

Ingredients

• Servings: 4
• 1 (3.5 ounce) package microwave popcorn
• 1 king size bar chocolate-coated caramel-peanut nougat candy

Recipe

Preparation Time: 1 min Cook Time: 5 mins Ready Time: 6 mins


• pop the popcorn according to the package directions. while the corn pops, cut the candy bar into 1/2 inch pieces. spread the popped corn a microwave-safe platter (i like to use paper plates for easy clean up). top with candy bar pieces. heat on full power in the microwave at 30 second intervals, or until candy is melted.

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.

what (chocolate) dreams are made of cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (4 ounce) bar semisweet baking chocolate, chopped
• 1/2 (8 ounce) package cream cheese, cubed
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1 tablespoon boiling water
• 3/4 cup heavy whipping cream
• 1/2 teaspoon white sugar
• 3 egg yolks
• 1/4 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon unflavored gelatin
• 1 3/4 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 (18 ounce) package miniature semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 2 tablespoons butter

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ready Time: 3 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch round baking pans.
• mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. pour batter into prepared baking pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. slice one cakes in half horizontally and place one half in a 10-inch springform pan. save remaining 3/4 cake for another use.
• melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). set aside to cool.
• mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. allow to cool.
• beat 3/4 cups heavy whipping cream until foamy in a large bowl. add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. spread mousse over cake arranged in springform pan. refrigerate while preparing next layer.
• beat egg yolks in a large bowl until yolks are a pale yellow. beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
• bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. allow custard to cool, then pour over mousse layer in springform pan. place cake in freezer while making remaining layer.
• reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
• bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. pour cream mixture into the bowl over chocolate chips. stir until smooth and chocolate is melted. allow mixture to cool until chocolate ganache begins to thicken.
• remover cake from freezer and remove pan collar from the springform pan. pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. press reserved 1/2 cup chocolate chips along the side of the cake. refrigerate until ready to 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.

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.