Ingredients
- Servings: 4
- 1 tablespoon vegetable oil
- 1 potato, sliced paper thin (peel optional)
- 1/2 teaspoon salt, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 5 mins
Ready Time: 35 mins
- pour the vegetable oil into a plastic bag (a produce bag works well). add the potato slices, and shake to coat.
- coat a large dinner plate lightly with oil or cooking spray. arrange potato slices in a single layer on the dish.
- cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). times will vary depending on the power of your microwave. remove chips from plate, and toss with salt (or other seasonings). let cool. repeat process with the remaining potato slices. you will not need to keep oiling the plate.
Ingredients
- Servings: 20
- 4 cups chocolate chex® cereal
- 4 cups cinnamon chex® cereal
- 1 cup bite-size pretzel twists
- 1 cup pecan halves
- 1/2 cup toffee bits
- 1 tablespoon instant coffee granules or crystals
- 1 teaspoon hot water
- 1 cup semisweet chocolate chips
- 1/4 cup butter or margarine
- 1 cup powdered sugar
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- in large bowl, mix cereals, pretzels and pecans. sprinkle toffee bits on top of the cereal mixture.
- in small microwavable bowl, stir coffee granules and water until coffee is dissolved. add chocolate chips and butter. microwave uncovered on high 1 1/2 minutes, stirring after 1 minute, until mixture is smooth. pour over cereal mixture; stir until evenly coated. pour into 2-gallon resealable food-storage plastic bag.
- add powdered sugar. seal bag; shake gently until well coated. spread on waxed paper or foil to cool. store in airtight container.
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: 1
- 2 slices white bread
- 1/4 cup mayonnaise
- 3 lettuce leaves
- 1 tomato, thinly sliced
- 3 slices turkey bacon
- 3 slices cheddar cheese
Recipe
Preparation Time: 5 mins
Cook Time: 2 mins
Ready Time: 7 mins
- toast the bread slices.
- spread a thin layer of mayonnaise on each slice. layer bottom slice with lettuce, tomato, turkey bacon, and cheese. spread another thin layer of mayonnaise on the cheese; repeat layers twice. top with second slice of bread. heat in microwave for 45 seconds to 1 minute, or until cheese is melted.
Ingredients
- Servings: 2
- 2 (15 ounce) packages refrigerated pie crusts
- 2 cups chopped rhubarb
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 1 cup white sugar
- 4 cups fresh serviceberries
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 10 mins
- preheat the oven to 400 degrees f (200 degrees c). press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
- in a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. drain off the juice into a measuring cup and add enough water to make 2 cups. dissolve the cornstarch in the liquid.
- in a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. pour into the two pie crusts. top with the remaining crusts and cut holes in the top to vent steam. pinch the edges together to seal.
- bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees f (175 degrees c). bake until crust is golden brown and filling is bubbling, about 30 more minutes.
Ingredients
- Servings: 12
- 1 1/4 cups chocolate wafer crumbs
- 1/4 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 3 eggs
- 1 1/2 cups canned filling
- 1 tablespoon cornstarch
- 1 cup sour cream
- 2 (1 ounce) squares semisweet chocolate
- 2 teaspoons vegetable oil
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 40 mins
- preheat oven to 350 degrees f (175 degrees c).
- mix chocolate wafer crumbs and melted butter in a bowl; press the bottom of a 9-inch springform pan.
- beat cream cheese and sugar with an electric mixer in a large bowl until smooth. beat in eggs, one at a time, until just blended. stir in filling and cornstarch; pour over chocolate wafer crust.
- bake in preheated oven until center is just set, 50 to 55 minutes.
- spread sour cream over top of warm cheesecake; let cool.
- melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. drizzle chocolate sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. remove side of pan and serve.
Ingredients
- Servings: 5
- 2 cups confectioners' sugar
- 1/2 cup dutch process cocoa powder
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, chilled and cubed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup chopped semisweet chocolate
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 30 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. cut in the butter until lumps are no larger than peas. add eggs and vanilla; mix until a stiff dough forms. it may take a minute to come together.
- on a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. if the dough is too sticky, chill for a little bit. place cookies 2 inches apart an ungreased baking sheet.
- bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. when cookies are completely cool, melt the chocolate over a double boiler or in the microwave. stir frequently until smooth. dip cookies or drizzle with the chocolate and place on waxed paper to set.
Ingredients
- Servings: 6
- 2 pounds butternut squash, cubed
- 2 onions, chopped
- 1 tablespoon butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 1 dash ground nutmeg
- 1 dash ground cloves
- 1 dash ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- in a large microwave safe dish combine squash, onions and butter. cover and microwave on high for 4 minutes. peel squash. stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. puree squash, onions and broth in a food processor or blender. add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. flavor with nutmeg, cloves and cinnamon to taste.
Ingredients
- Servings: 1
- 1 (10 inch) flour tortilla
- 4 slices roast beef
- 1/2 cup shredded cheddar-monterey jack cheese blend
- 1/2 cup shredded lettuce
- 1/2 cup chopped tomato
- 1/4 cup chopped onion
- 4 black olives
- 2 tablespoons italian-style salad dressing
Recipe
Preparation Time: 9 mins
Cook Time: 1 min
Ready Time: 10 mins
- place tortilla on a plate. cover tortilla with roast beef, then cheese. microwave for 45 seconds, or until cheese is melted. sprinkle with lettuce, tomato, onion and olives. top with 3 or 4 splashes italian dressing. roll up.
