Ingredients
- Servings: 2
- 2 cups walnut halves
- 3/4 cup white sugar
- 1/4 cup water
Recipe
Preparation Time: 2 mins
Cook Time: 8 mins
Ready Time: 10 mins
- lightly grease a baking sheet. in a 1 quart glass measure, combine walnut halves, sugar, and water. cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. stir several times during cooking. pour out prepared baking sheet, and separate into pieces. let cool completely. store in an airtight container.
Ingredients
- Servings: 10
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1 cup graham cracker crumbs
- 1/3 cup brown sugar
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 5 (8 ounce) packages cream cheese, softened
- 1 1/4 cups white sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 (16 ounce) jar maraschino cherries - drained, chopped, and juices reserved
- 2 teaspoons cornstarch
- 1/2 (16 ounce) jar maraschino cherries, halved
- 3 tablespoons semisweet chocolate chips
Recipe
Cook Time: 1 hr 30 mins
Ready Time: 9 hrs
- preheat an oven to 500 degrees f (260 degrees c). place a roasting pan filled halfway with water on the bottom rack of the oven. grease a 10-inch pie pan.
- heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. stir to combine. stir in the graham cracker crumbs, brown sugar, water, and cinnamon. press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. set aside.
- beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. beat in the vanilla with the last egg. reserve 1/3 of the cream cheese mixture in a bowl. pour the remaining 2/3 batter into the prepared crust.
- melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. stir in the reserved cream cheese batter. pour the chocolate mixture into the pan over the white filling. run a knife through the filling decoratively to create a marble look. sprinkle the chopped maraschino cherries on top. place the pie pan on a baking sheet.
- bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees f (95 degrees c). continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
- heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. cook and stir until the sauce has thickened, 5 to 7 minutes. set aside to cool completely. pour the cooked sauce over the cheesecake. sprinkle the halved cherries on top. melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. drizzle chocolate over the cheesecake. refrigerate at least 2 more hours before serving.
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: 8
- 2 tablespoons vegetable oil
- 1/2 cup unpopped popcorn
- 1/2 cup butter
- 2 tablespoons light corn syrup
- 2 (2.25 ounce) packages cinnamon red hot candies
Recipe
- heat oil in a large pot or saucepan over medium-high heat. pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. when the corn starts to pop, shake pan continuously until popping stops. pour popped corn into a large paper bag.
- combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. heat, stirring occasionally until the candies have melted. pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. cool, and serve.
Ingredients
- Servings: 2
- 1 cup boiling water
- 1 (3 ounce) package any flavor ramen noodles
- 1 (3 ounce) can water-packed tuna, drained
- 2 slices american cheese
Recipe
Preparation Time: 2 mins
Cook Time: 5 mins
Ready Time: 7 mins
- pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. add ramen noodles, and microwave 2 minutes more to cook.
- drain and discard water from noodles, then stir in seasoning packet, tuna, and american cheese. place back into microwave, and cook until hot, 1 to 2 minutes more. stir before serving.
Ingredients
- Servings: 10
- 1/3 cup light corn syrup
- 1/3 cup honey
- 1/3 cup white sugar
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
- 3 (3.5 ounce) packages microwave popcorn, popped
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 30 mins
- bring the corn syrup, honey, and sugar to a boil in a saucepan; cook at a boil for 2 minutes. immediately remove from heat and stir the peanut butter and vanilla into the syrup mixture until the peanut butter has melted completely.
- pour the popcorn into a large bowl; pour the sauce over the popcorn and stir until evenly coated. allow to cool completely and break into chunks to serve.
Ingredients
- Servings: 10
- 2 squares baker's semi-sweet chocolate
- 2 (8 ounce) packages philadelphia cream cheese, softened
- 1/3 cup sugar
- 2 cups cool whip dips chocolate
- 1 oreo pie crust (6 oz.)
- 1 1/2 cups halved strawberries
Recipe
Preparation Time: 15 mins
Ready Time: 3 hrs 15 mins
- microwave chocolate in small microwaveable bowl on high 1 minute; stir until chocolate is completely melted. set aside.
- beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. add chocolate; mix well. gently stir in cool whip dips. spoon into crust.
- refrigerate 3 hours or until set. top with strawberries just before serving. store leftover pie in refrigerator.
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.
