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Wednesday, March 2, 2016

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.

Super Easy Rocky Road Candy

Ingredients

  • Servings: 24
  • 3 (7 ounce) bars milk chocolate with almonds candy (such as hershey's® milk chocolate with almonds)
  • 1 cup miniature marshmallows

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins

  • place the candy bars in a microwave safe bowl, and cook in the microwave on low until melted, approximately 5 minutes. stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. refrigerate until firm, about 2 hours. break into pieces to serve.

microwave mexican manicotti

Ingredients

  • Servings: 12
  • 1 pound ground beef
  • 1 (16 ounce) can refried beans
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 (8 ounce) package manicotti shells, uncooked
  • 1 1/4 cups water
  • 1 (16 ounce) jar picante sauce
  • 1 cup sour cream
  • 1/2 cup shredded monterey jack cheese
  • chopped green onions for garnish

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • grease a microwave-safe 9x12 inch baking dish, and set aside.
  • heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
  • mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. combine the water and picante sauce in a bowl, and pour over the shells.
  • cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on high power for 10 minutes. carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. replace the plastic and microwave an additional 15 to 20 minutes on medium power, until the shells are cooked and the liquid has been absorbed.
  • pull off the plastic wrap, and spoon sour cream over the shells. sprinkle with monterey jack cheese and chopped green onions for garnish.

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.

Gourmet Pretzel Rods

Ingredients

  • Servings: 15
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 1 tablespoon water
  • 15 pretzel rods
  • 1/2 (14 ounce) package candy-coated chocolate pieces
  • 1 1/2 cups chopped peanuts

Recipe

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

  • in a microwave safe dish, combine caramels and water. microwave for 2 to 2 1/2 minutes or until smooth, stirring after each minute.
  • dip a pretzel rod into melted caramel. reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. attach 12 chocolate pieces, then roll in chopped peanuts. place on wax paper until set.

strawberry cheese pie

Ingredients

  • Servings: 1
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons shortening
  • 2 tablespoons butter
  • 3 tablespoons cold water
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • 1/2 teaspoon almond extract
  • 1/4 cup chopped almonds
  • 4 cups fresh strawberries, halved
  • 1/4 cup currant jelly

Recipe

  • combine flour and salt in medium bowl. cut in shortening and butter until all the flour is blended to form pea-sized crumbs. sprinkle with water one tablespoon at a time. toss lightly with a fork until dough forms a ball. chill dough 15 to 30 minutes.
  • roll dough between two sheets of wax paper into an 11 inch circle. remove top sheet of wax paper and lay into 9 inch pie pan. prick bottom and sides of pie shell thoroughly to prevent shrinkage.
  • bake at 425 degrees f (220 degrees c) for 10 to 15 minutes or until lightly browned. cool to room temperature.
  • combine cream cheese and confectioner 's sugar in medium bowl. beat with electric mixer at medium speed until smooth. beat in vanilla and almond extracts. fold in whipped cream and almonds by hand until well mixed. pour into cooled crust. refrigerate until firm.
  • decorate pie with strawberries fully or just around the edge. heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. refrigerate until serving.

Twice Microwaved Potatoes

Ingredients

  • Servings: 12
  • 6 medium russet potatoes
  • 4 green onions, chopped
  • 1 cup sour cream
  • 1/2 cup cubed processed cheese
  • 1/4 cup shredded cheddar cheese
  • garlic powder to taste
  • seasoned salt to taste
  • ground black pepper to taste
  • 1 tablespoon chopped green onion (optional)
  • 1/4 cup shredded cheddar cheese (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • poke potatoes with the tines of a fork, and place them in the microwave oven. the more holes, the better. cook on high power for about 4 minutes per potato. check about halfway through, and turn potatoes over for even cooking. potatoes are done when they can be easily poked with a fork.
  • remove potatoes from the microwave, and cut each one in half lengthwise. use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. place the scoopings into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and 1/4 cup cheddar cheese. season with garlic powder, seasoned salt, and black pepper; mix well.
  • place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. scoop the mixture back into the potato skins to serve, or serve from the bowl. garnish with additional green onion and shredded cheese if desired.