Super Duper Italian Nachos

Ingredients

• Servings: 4
• 1 (10 ounce) bag bag tortilla chips
• 1 pound shredded monterey jack cheese
• 3/4 cup alfredo sauce
• 1 small red onion, diced
• 1/3 cup sun-dried tomatoes, chopped
• 1/3 cup chopped pepperoncini
• 1/4 cup pitted kalamata olives, chopped

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 17 mins


• arrange the tortilla chips on a large, microwave-safe platter. scatter the cheese over the chips; drizzle with alfredo sauce.
• heat in microwave until the cheese has melted, 2 to 3 minutes.
• top nachos with onion, tomato, pepperoncini, and olives to serve.

Lemon-filled Cupcakes

Ingredients

• Servings: 2
• 1 (18.25 ounce) package lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1/4 cup vegetable shortening
• 1/4 cup butter
• 1/4 cup fresh lemon juice, or to taste
• 2 cups confectioners' sugar
• 4 ounces white chocolate, chopped
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 tablespoon grated lemon zest, or as needed (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• line 24 muffin cups with paper liners.
• beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
• spoon batter into the prepared muffin cups, filling them about 2/3 full.
• bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. cool cupcakes thoroughly.
• cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. beat lemon juice into shortening mixture until creamy.
• stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. set filling aside.
• place white chocolate into a microwave-safe bowl; heat in microwave on high for 15 seconds and stir chocolate. continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
• for frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. stir in melted white chocolate and vanilla extract.
• gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
• cut holes through the top of each cupcake. holes should be deep enough to put filling inside.
• spoon lemon filling into the holes.
• pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

quick and easy eggs benedict

Ingredients

• Servings: 4
• 4 slices canadian bacon
• 1 teaspoon white vinegar
• 4 eggs
• 1 cup butter
• 3 egg yolks
• 1 tablespoon heavy cream
• 1 dash ground cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 4 english muffins, split and toasted

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 25 mins


• in a skillet over medium-high heat, fry the canadian bacon on each side until evenly browned.
• fill a large saucepan with about 3 inches water, and bring to a simmer. pour in the vinegar. carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. remove eggs with a slotted spoon.
• meanwhile, melt the butter until bubbly in a small pan or in the microwave. remove from heat before butter browns.
• in a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. blend in the lemon juice using the same method, then the remaining butter.
• place open english muffins serving plates. top with 1 slice canadian bacon and 1 poached egg. drizzle with the cream sauce, and serve at once.

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.

red velvet cookies

Ingredients

• Servings: 36
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 (1 ounce) squares unsweetened baking chocolate, broken into pieces
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar, firmly packed
• 1/3 cup white sugar
• 1 large egg
• 1 tablespoon red food coloring
• 3/4 cup sour cream
• 1 cup semisweet chocolate chips (optional)
• cream cheese frosting
• 1/4 cup unsalted butter, softened
• 4 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar, sifted

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c) with the rack in the middle position. grease baking sheets or line with parchment paper. sift together the flour, baking soda, and salt.
• break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on high until the chocolate melts, about 90 seconds. stir the chocolate until smooth and set aside to cool.
• in a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. add half of the sifted dry ingredients, stirring until well incorporated. beat in the sour cream and mix in the remaining dry ingredients. fold in the chocolate chips. drop spoonfuls of the dough 2 inches apart prepared baking sheets.
• bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• for the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

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.

strawberry rhubarb custard pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust (see footnote for recipe link)
• 3 cups rhubarb, sliced 1/4-inch thick
• 1 cup fresh strawberries, quartered
• 3 large eggs
• 1 1/2 cups white sugar
• 3 tablespoons milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon butter, diced
• 2 tablespoons strawberry jam
• 1/4 teaspoon water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
• combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
• whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. scatter diced butter evenly over the top of the filling. lightly tap and shake the baking sheet to remove any air .
• transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
• mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. glaze the top of the pie with the jam mixture and let cool. refrigerate until ready to serve.

Bites

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 12 large fresh strawberries, hulled
• 2 tablespoons graham cracker crumbs
• 2 (1 ounce) squares semisweet chocolate chips (optional)
• 1 teaspoon canola oil (optional)

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 45 mins


• line a baking sheet with waxed paper.
• beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
• spoon the mixture into a piping bag fitted with a large round tip.
• with a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
• pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
• place the graham cracker crumbs into a shallow bowl. dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
• melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
• dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.

Teri-chester Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves, cut into bite size pieces
• 1 teaspoon soy sauce
• 1 dash worcestershire sauce
• 1 tablespoon fresh oregano
• 1 teaspoon garlic salt
• 1 lemon, sliced

Recipe

• generously sprinkle chicken with soy sauce and worcestershire sauce. sparingly sprinkle with oregano leaves and garlic salt. place into a cooking dish on top of the lemon slices. cook in microwave on high for 5 minutes. stir and cook on high for another 5 minutes. repeat until done.
• to prepare in conventional oven: preheat oven to 350 degrees f (175 degrees c). prepare chicken. bake in preheated oven for 15 to 20 minutes, stirring after 7 minutes.