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.

amazing passover chocolate toffee matzo

Ingredients

• Servings: 30
• 6 whole matzos
• 1 cup salted butter
• 1 cup dark brown sugar, packed
• 20 ounces semisweet chocolate chips
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 25 mins


• preheat oven to 325 degrees f (165 degrees c). line baking sheets with foil and pinch the edges into a lip to contain drips. grease the foil well with butter. place the matzos the baking sheets, breaking them in half if needed.
• melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. simmer the mixture until thickened, about 5 minutes. ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
• bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. set aside to cool until the toffee coating is firm, about 15 minutes.
• place the semisweet chocolate chips into a microwave-safe bowl and microwave on low until the chips are just melted (do not let the chocolate overheat or scorch). spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.

Brown Sugar And Pineapple Glazed Ham

Ingredients

• Servings: 1
• 1 (6 pound) fully-cooked, bone-in ham
• 1 fresh pineapple
• 2 (6 ounce) cans pineapple juice
• 1 cup brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat oven to 325 degrees f (165 degrees c). place the ham, cut side down, into a roasting pan.
• cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. slice the pineapple into 1/2-inch slices and cut the cores out of the slices. pin the slices the ham with toothpicks.
• bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees f (60 degrees c), 1 1/2 to 2 hours.
• while the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. work carefully because the glaze will be sticky and very hot.
• pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

easy mac 'n' cheese

Ingredients

• Servings: 4
• 1 cup macaroni
• 1/2 cup process cheese sauce
• 2 frankfurters, sliced
• 1 teaspoon grated parmesan cheese
• 1 pinch dried oregano
• 4 buttery round crackers, crushed

Recipe

Preparation Time: 2 mins Cook Time: 13 mins Ready Time: 15 mins


• preheat oven to 350 degrees f (175 degrees c). 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. heat cheese sauce in microwave, 1 minute. in 8 x 8 inch baking dish, combine cooked pasta, cheese sauce, sliced frankfurters, parmesan and oregano. top with crumbled crackers and bake 10 minutes.

"zuccotto" Cupcakes

Ingredients

• Servings: 2
• for cupcakes:
• 1 (18.25 ounce) package white cake mix with pudding
• 1/3 cup vegetable oil
• 3 egg whites
• 1 1/4 cups water
• 6 ounces bittersweet chocolate, chopped fine
• for filling:
• 1 cup cold heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1/2 cup frozen unsweetened raspberries
• 1/4 cup chocolate-coated toffee bits
• 1/2 cup finely chopped toasted hazelnuts, skins removed
• for ganache:
• 1/2 cup heavy cream
• 6 ounces semisweet chocolate, chopped
• for frosting:
• 1 (12 ounce) package white chocolate chips
• 1 cup unsalted butter, at room temperature
• 2 (8 ounce) packages cream cheese, softened
• 2 teaspoons vanilla extract
• food coloring, if desired (optional)

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 3 hrs


• preheat an oven to 350 degrees f (175 degrees c). line muffin tins with 24 cupcake liners.
• combine the cake mix, oil, egg whites, and water in a mixing bowl. beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. a toothpick inserted into the center of a cupcake should come out clean. remove the cupcakes from the pans and cool completely on wire racks.
• beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. add confectioners' sugar and beat until stiff peaks form. stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
• remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. spoon or pipe the filling into the cupcakes. refrigerate the cupcakes while you prepare the ganache.
• place the semisweet chocolate pieces in a heat-safe bowl. bring 1/2 cup heavy cream to a boil. pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. spread a spoonful of ganache evenly over each cupcake. refrigerate the cupcakes while you prepare the frosting.
• melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. allow the white chocolate to cool until almost room temperature but still fluid. cream the butter and cream cheese together. blend in the melted white chocolate, vanilla extract, and food coloring (if using). spread the frosting on the cupcakes. serve immediately, or refrigerate until serving.

Cauliflower With Dijon Sauce

Ingredients

• Servings: 4
• 1 head cauliflower, separated into florets
• 1/2 cup mayonnaise
• 1/4 cup dijon mustard
• 1 cup shredded sharp cheddar cheese

Recipe

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


• place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. poke a few holes in the plastic with a knife. cook in the microwave for 5 to 7 minutes, or until tender.
• in a cup or small bowl, stir together the mayonnaise, and dijon mustard. spread over the top of the cauliflower. sprinkle shredded cheese over the top. return to the microwave, and cook just until cheese has melted, about 2 minutes.