couscous salad with tomato and basil

Ingredients

• Servings: 6
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
• 1 1/2 cups couscous
• 2 cups chopped tomato
• 1/3 cup thinly sliced fresh basil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 25 mins


• mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. add chicken broth and heat on high until simmering, about 4 minutes. gradually stir in couscous. cover and let stand until liquid is absorbed, about 5 minutes. fluff couscous with a fork.
• stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.

Chocolate Covered Marshmallow Ice Cream Cone Treats

Ingredients

• Servings: 24
• 2 cups semisweet chocolate chips
• 24 marshmallows
• 24 small ice cream cones
• 1/4 cup multi-colored sprinkles

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 26 mins


• melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes.
• stuff 1 marshmallow into each ice cream cone; dip each stuffed cone into the melted chocolate. roll the dipped cones in sprinkles. place each coated cone in the cup of a mini muffin tin. carefully place in freezer until chocolate hardens, about 10 minutes.

potato candy from ohio

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.

jicama zebra fries

Ingredients

• Servings: 2
• cooking spray
• 1 cup french fry-sized pieces of jicama

Recipe

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


• spray a microwave-safe plate with cooking spray. arrange jicama pieces on plate.
• cook in the microwave on high until small brown stripes begin to form on the fries, 9 to 11 minutes. check on the fries every few minutes to avoid burning. remove plate from microwave with an oven mitt because plate will be hot.

Microwavable Chocolate Fudge

Ingredients

• Servings: 1
• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 1/2 cups chopped walnuts (optional)
• 1 cup miniature marshmallows

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 20 mins


• grease an 8x8 inch square pan.
• place the chocolate chips and sweetened condensed milk into a medium sized microwavable bowl. microwave on high for 2 to 3 minutes, stirring occasionally, until smooth. stir in the vanilla, then fold in the walnuts and marshmallows. spread evenly into the prepared pan. chill until set.

angel poop

Ingredients

• Servings: 12
• 1 (12 ounce) package white chocolate chips
• 2 (8 ounce) bags butter-flavored corn puff snacks

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 40 mins


• line a large baking sheet with waxed paper.
• place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
• stir the chips until smooth.
• pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
• spread the mixture out the waxed paper-lined baking sheet and allow to set, about 30 minutes.
• break the mixture up into bite-size pieces to serve.

triple bypass

Ingredients

• Servings: 12
• 1 pound ground beef
• 2 (15 ounce) cans chili with beans
• 1 (32 ounce) package extra crispy frozen potato rounds (such as tater tots®)
• 4 slices bacon (optional)
• 1 (8 ounce) package processed cheese food (such as velveeta®)
• 4 green onions, chopped (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an oven to 450 degrees f (230 degrees c).
• heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the chili and mix thoroughly. spread the chili mixture into a 9x13-inch baking pan then top with a single layer of the frozen potato rounds.
• bake in the preheated oven until heated through and potato rounds are crisp, 18 to 22 minutes. meanwhile, 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. crumble bacon and set aside.
• melt the processed cheese food 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). pour melted cheese food over the potato rounds and top with bacon and chopped green onions.

cheesy acorn squash

Ingredients

• Servings: 2
• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1 cup diced celery
• 1 cup finely chopped onion
• 1 cup fresh mushrooms, sliced
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1 teaspoon chopped parsley
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• place squash cut side down in a glass dish. cook in microwave for 20 minutes on high, until almost tender.
• in a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. stir in mushrooms; cook 2 to 3 minutes more. sprinkle with salt, pepper, and parsley. divide mixture in half, spoon into the squash and cover.
• cook 15 minutes in the preheated 350 degrees f (175 degrees c) oven. uncover, sprinkle with cheese and put back in the oven until the cheese .