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Tuesday, March 15, 2016

Quick Chocolate Mousse

Ingredients

  • Servings: 4
  • 1 (1.5 ounce) bar milk chocolate candy bar
  • 1 tablespoon milk
  • 1 1/2 cups plain fat-free greek yogurt

Recipe

    Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins

  • put the chocolate bar into a microwave-safe bowl and add the milk. microwave until the chocolate is soft and melted, about 30 seconds. stir greek yogurt into the chocolate mixture until smooth.

Chocolate-berry No-bake Cheesecake

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.

Chicken And Red Bean Enchiladas

Ingredients

  • Servings: 6
  • 2 cups shredded rotisserie chicken
  • 1 (15.5 ounce) can small red or pinto beans, drained
  • 2 cups grated pepper jack cheese
  • 1 medium-large onion
  • 2 tablespoons olive oil
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons sour cream
  • 12 corn tortillas (about 5 1/2 inches in diameter)
  • optional garnish:
  • chopped fresh cilantro
  • hot red pepper sauce

Recipe

  • adjust oven rack to middle position; heat oven to 375 degrees. in a medium bowl, mix chicken, beans and 1 cup cheese; set aside. thinly slice 1/2 cup onion; set aside. finely chop remaining onion.
  • heat oil in a 12-inch skillet over medium-high heat. add chopped onions and saute until golden, about 5 minutes. add tomato sauce; simmer until very thick, about 12 minutes. (stir frequently; reduce heat if sputtering dramatically.) add broth; bring to simmer. remove from heat; whisk in sour cream. stir 1/2 cup sauce into chicken mixture.
  • spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. top with remaining sauce and cheese.
  • bake until bubbly, about 20 minutes. top with sliced onions and the optional cilantro. serve hot. pass pepper sauce separately.

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.

microwave mochi

Ingredients

  • Servings: 25
  • 1 1/2 cups mochiko (glutinous rice flour)
  • 1 cup white sugar
  • 1 1/2 cups water
  • 2 drops distilled white vinegar
  • 1/2 cup potato starch
  • 1/4 cup white sugar
  • 1/4 teaspoon salt

Recipe

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

  • in a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. mix in the 2 drops of vinegar to soften. pour into a microwave-safe dish, and loosely cover with plastic. microwave for 8 to 10 minutes on high. remove, and let cool until cool enough to handle.
  • in a small bowl, combine the potato starch, 1/4 cup sugar, and salt. turn the mochi out the plastic, and cut into pieces using a plastic or wooden knife. metal knives tend to stick too much. roll the pieces in the potato starch mixture.

milk chocolate florentine cookies

Ingredients

  • Servings: 3
  • 2/3 cup butter, melted
  • 2 cups quick-cooking oats
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1/4 cup corn syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups milk chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 45 mins

  • preheat the oven to 375 degrees f (190 degrees c). line 2 cookie sheets with aluminum foil and grease the foil.
  • in a large skillet over medium heat, melt the butter. stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. stir in the corn syrup, milk and vanilla. drop batter by teaspoonfuls 3 inches apart the prepared cookie sheets.
  • bake for 5 to 7 minutes in the preheated oven, until medium brown. cool completely before removing from the cookie sheets. in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. remove from heat. spread chocolate the bottoms of cookies and sandwich them together.

Microwave Flan

Ingredients

  • Servings: 1
  • 3 cups white sugar, divided
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 4 eggs

Recipe

    Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins

  • heat 1 cup of sugar (dry) in a saucepan over medium heat. do not stir until you start to see the sugar melting and bubbling. when the sugar is completely melted and golden brown, pour it into a 9 inch glass or ceramic pie plate and tilt to coat.
  • in a large bowl, mix the milk, remaining sugar, vanilla and eggs until well blended. pour into the pie plate.
  • cook in the microwave at 50% power for 7 minutes, then cook at 100% power for 8 minutes. a knife inserted into the center of the flan should come out clean when it is done. if it is not done after the 8 minutes, cook at one minute intervals, checking each time. cool and refrigerate before serving.
  • to serve, warm the bottom of the pie plate over a pan of simmering water to loosen the caramelized sugar. place a serving plate on top of the dish, and invert so that the flan is on the serving dish and the caramelized coating is on top.

peppermint brittle

Ingredients

  • Servings: 2
  • 2 pounds white chocolate
  • 30 small peppermint candy canes

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins

  • line a large jellyroll pan with heavy-duty foil.
  • place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
  • place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Microwave Raisin Bread Pudding

Ingredients

  • Servings: 1
  • 16 thick slices raisin bread, cubed
  • 1/2 cup white sugar
  • 1/8 teaspoon ground cinnamon
  • 2 cups milk
  • 1/4 cup butter
  • 5 eggs, beaten
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins

  • line a microwave-safe 2 quart ring mold or baking dish with raisin bread. sprinkle sugar and cinnamon evenly over bread cubes. set aside.
  • place milk and butter in a 1 quart glass measure and microwave on medium 4 1/2 to 5 1/2 minutes, until butter is melted and milk is scalded. quickly stir eggs, 1/2 cup sugar and vanilla into hot milk mixture. pour over bread cubes.
  • cover with plastic wrap and microwave at medium heat for 17 to 19 minutes, until pudding is set.

Green Beans With Hazelnuts And Lemon

Ingredients

  • Servings: 8
  • 1 1/2 pounds fresh green beans, washed and trimmed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons lemon zest
  • 1/3 cup chopped toasted hazelnuts
  • salt and pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • in a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. drain and place in a large bowl.
  • add olive oil, lemon zest, hazelnuts, salt and pepper. beans may be made 1 day ahead, chilled and covered. reheat beans, preferably in a microwave.