Ingredients
- Servings: 8
- 8 slices bacon
- 1/2 cup milk chocolate chips
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- cut bacon in half. place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
- melt the chocolate in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. dip all but the last inch of each strip of bacon in the melted chocolate. place bacon on waxed paper and allow to cool and harden before serving.
Ingredients
- Servings: 8
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 teaspoon ground cumin
- 8 (6 inch) corn tortillas
- 2 (4 ounce) cans chopped green chiles, drained
- 3 cups cubed, cooked chicken
- 1 (8 ounce) package shredded cheddar cheese
- 1 (8 ounce) package shredded monterey jack cheese
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. mix in cream of chicken soup, sour cream, and cumin.
- grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. top with 1 can green chilies, half the chicken, half the soup mix, half the cheddar cheese, and half the monterey jack cheese. repeat layers, ending with monterey jack cheese.
- cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
Ingredients
- Servings: 8
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/4 teaspoon ground cumin
- 8 (6 inch) corn tortillas
- 2 (4 ounce) cans chopped green chiles, drained
- 3 cups cubed, cooked chicken
- 1 (8 ounce) package shredded cheddar cheese
- 1 (8 ounce) package shredded monterey jack cheese
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. mix in cream of chicken soup, sour cream, and cumin.
- grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. top with 1 can green chilies, half the chicken, half the soup mix, half the cheddar cheese, and half the monterey jack cheese. repeat layers, ending with monterey jack cheese.
- cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
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.
Ingredients
- Servings: 1
- 2/3 cup butter, softened
- 1/4 cup white sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1/2 cup sweetened condensed milk
- 1 1/4 cups milk chocolate chips
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- preheat oven to 350 degrees f (175 c).
- in a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. press into a 9 inch square baking pan. bake for 20 minutes.
- in a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. bring to a boil. continue to boil for 5 minutes. remove from heat and beat vigorously with a wooden spoon for about 3 minutes. pour over baked crust (warm or cool). cool until it begins to firm.
- place chocolate in a microwave-safe bowl. heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. pour chocolate over the caramel layer and spread evenly to cover completely. chill. cut into 1 inch squares. these need to be small because they are so rich.
