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: 12
- 1 cup warm water (115 degrees f/46 degrees c)
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon white sugar
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup semolina flour
- 2 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- sauce:
- 6 tablespoons butter
- 3/4 cup honey
- 1 teaspoon orange-flower water, or to taste (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 1 hr 20 mins
- place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. add the milk, flour, semolina flour, eggs, baking powder, and salt. blend until the mixture is smooth, about 1 minute. leave the mixture in the blender to rest for about 30 minutes.
- heat a 5-inch nonstick skillet over medium-low heat. blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. cook the beghrir until have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. do not flip. adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
- to make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on high setting until the butter is melted and the honey is hot, about 1 1/2 minutes. stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.
Ingredients
- Servings: 4
- 1/4 cup butter
- 1/4 cup white
- 1 tablespoon lemon juice
- 1 tablespoon dried dill weed
- 1 teaspoon white sugar
- salt and ground black pepper to taste
- 4 salmon fillets
Recipe
Preparation Time: 10 mins
Cook Time: 7 mins
Ready Time: 17 mins
- combine butter, , lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.
- microwave butter mixture until butter is melted, 45 to 60 seconds. add salmon, skin-side up, to butter mixture and place cover on dish. microwave until salmon flakes easily with a fork, about 6 minutes.
Ingredients
- Servings: 15
- 1/4 cup unsalted butter
- 1/2 cup light corn syrup
- 1/2 cup honey
- 1/4 cup molasses
- 1 (7 pound) fully-cooked, bone-in ham
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 20 mins
Ready Time: 1 hr 45 mins
- preheat an oven to 325 degrees f (165 degrees c).
- place butter in a microwave-safe bowl, and microwave on low power until the butter is very soft and slightly melted. pour in the corn syrup, honey, and molasses, and mix to a smooth, light brown mixture.
- score the ham in a diamond pattern about 1/4 inch deep with a sharp knife. with a pastry brush, coat the ham generously with the glaze. place the ham into a roasting pan, and cover with aluminum foil, taking care not to touch the ham with the foil.
- bake the ham for 1 hour and 10 minutes (10 minutes per pound), removing the foil tent every 20 minutes to recoat the ham with glaze.
- remove the foil tent, and turn on the oven's broiler. broil the ham until the glaze is slightly darkened, about 10 minutes. remove ham from oven, let stand about 10 minutes, then carve and serve.
Ingredients
- Servings: 24
- 1 (2 pound) package confectioners' sugar
- 1/2 cup leftover mashed potatoes (prepared with butter, salt, and milk)
- 1 1/2 tablespoons butter
- 1 tablespoon vanilla extract
- 3 tablespoons confectioners' sugar, or as needed
- 1 (18 ounce) jar creamy peanut butter
Recipe
Preparation Time: 20 mins
Ready Time: 2 hrs 50 mins
- combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. refrigerate dough until chilled, about 30 minutes. stir extra confectioners' sugar into dough if too moist.
- spread a large sheet of waxed paper on the counter. sprinkle with confectioners' sugar.
- dust rolling pin with confectioners' sugar. roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
- spoon peanut butter into a microwave-safe bowl. heat in microwave on high until slightly softened, 20 to 30 seconds.
- spread softened peanut butter dough.
- roll dough, starting from long end, into a jelly roll shape.
- wrap the roll in waxed paper and refrigerate until firm, about 2 hours. slice into 1/4-inch slices.
Ingredients
- Servings: 2
- 1 (8 ounce) package cream cheese
- 2 cups all-purpose flour
- 1 cup butter flavored shortening
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 1 (5 ounce) can evaporated milk
- 2 teaspoons coffee flavored liqueur
- 1/2 cup butter
- 1/2 cup shortening
- 2/3 cup white sugar
- 1 (5 ounce) can evaporated milk
- 2 teaspoons coffee flavored liqueur
Recipe
- preheat oven to 350 degrees f (175 degrees c).
- beat together the cream cheese, flour, and 1 cup of the butter flavored shortening until well combined. press dough into a mini muffin tin.
- bake at 350 degrees f (175 degrees c) for 18 minutes.
- melt the caramels in the microwave or on the stovetop. add 1 (5 ounce) can of the evaporated milk and 2 teaspoons of the coffee liqueur. set aside to thicken.
- to make the topping: combine the butter, the remaining 1/2 cup shortening, the remaining 5 ounces evaporated milk, white sugar and 2 teaspoons coffee flavored liqueur. beat for at least 8 minutes.
- to assemble: pour caramel mixture into the baked cups, filling them halfway. wait 10 minutes and then top with the topping mix. sprinkle with ground pecans, if desired.
Ingredients
- Servings: 12
- 1 egg
- 2/3 cup beef broth or chicken broth
- 2 cups whole wheat flour
- 3 tablespoons quick cooking oats
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- grease a shallow, microwave-safe plate or baking dish. set aside.
- whisk together the egg and broth in a large bowl. gradually stir in the flour and oats. turn dough out a floured surface and roll out to 1/2 inch thickness. cut out cookies using a round cookie cutter. use a smaller round cookie cutter to cut out the center hole. place on prepared plate, arranging the cookies on the dish without crowding them.
- cover with a paper towel, and cook in the microwave on high until firm, about 10 minutes. repeat steps to use up the remaining dough. cool on a wire rack.
