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Wednesday, July 13, 2016

rich danish waffles

Ingredients

  • Servings: 14
  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 9 eggs, separated
  • 1 1/2 cups buttermilk
  • 1 1/2 cups milk
  • 3 tablespoons vanilla extract
  • 1/4 cup butter, melted

Recipe

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

  • stir together flour, sugar, baking powder, and baking soda in a bowl until well combined. whisk together egg yolks, buttermilk, milk, vanilla extract, and butter in a large bowl until smooth. whip egg whites in a clean bowl to soft peaks. fold the flour mixture into the egg yolk mixture until blended, then fold in the whipped egg whites.
  • preheat a belgian waffle iron and coat with cooking spray. spoon about 1/2 cup of batter per waffle, depending on the size of your waffle iron, the center of the hot iron. close the lid and cook until steam stops coming out and the waffle is golden brown, about 90 seconds.

Cheesy Eggplant Casserole

Ingredients

  • Servings: 4
  • 1 eggplant, peeled and diced
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup dry bread stuffing mix
  • 1 clove garlic, crushed
  • 2 tablespoons diced onion
  • 1 egg, lightly beaten
  • 1 teaspoon dried italian seasoning
  • salt and pepper to taste

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • place the eggplant in a medium microwave safe dish. cook, stirring once, in the microwave 5 minutes on high, or until tender. transfer to a 9x9 inch baking dish. mix in 1/2 cup cheddar cheese, stuffing mix, garlic, onion, and egg. season with italian seasoning, salt, and pepper.
  • bake 15 minutes in the preheated oven. top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Easy Chicken Quesadillas

Ingredients

  • Servings: 8
  • 2 tablespoons butter
  • 6 chicken breast tenders
  • 1 (.18 ounce) packet sazon seasoning
  • 1 teaspoon garlic salt
  • 1 cup instant rice
  • 1 cup water
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 (.18 ounce) packet sazon seasoning
  • 1 teaspoon garlic salt
  • 8 extra-large flour tortillas
  • 1 (16 ounce) package shredded mexican cheese blend
  • 1 tablespoon softened butter, or as needed

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
  • bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
  • stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. cook in microwave until heated through, about 2 minutes. add black bean mixture to rice.
  • place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, mexican cheese, shredded chicken, and more mexican cheese. fold each tortilla in half. spread a thin layer of softened butter atop each quesadilla.
  • heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. cut into wedges.

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.

gulliver's cream corn

Ingredients

  • Servings: 8
  • 2 (20 ounce) packages frozen corn kernels, thawed
  • 1 cup whipping cream
  • 1 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon monosodium glutamate (msg, or accent flavor enhancer)
  • 2 tablespoons sugar
  • white or cayenne pepper
  • 2 tablespoons flour
  • 2 tablespoons butter, melted

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. bring to a slow, low boil beginning on medium heat, stirring frequently. simmer for 5 minutes on low heat.
  • melt butter in the microwave, or in a small saucepan on low heat. whisk in flour until smooth. stir into the corn until well blended. enjoy!

Simple French Toast In A Cup

Ingredients

  • Servings: 1
  • 1 tablespoon butter
  • 1/4 cup milk
  • 1 egg, beaten
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon vanilla extract
  • 2 slices bread, cut into cubes

Recipe

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

  • melt butter in the bottom of a large microwave-safe mug in the microwave, about 30 seconds. tilt mug to coat all sides with melted butter.
  • stir melted butter, milk, egg, cinnamon, sugar, and vanilla extract together in the mug. press bread cubes into milk mixture.
  • microwave on high until set, about 90 seconds.

crumble-topped chocolate peanut butter cake

Ingredients

  • Servings: 15
  • 1 2/3 cups nestle® toll house® peanut butter & milk chocolate morsels, divided
  • 1/2 cup nestle® toll house® semi-sweet chocolate morsels
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup water
  • 24 pieces butterfinger® bites, coarsely chopped

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins

  • preheat oven to 325 degrees f. grease 13 x 9-inch baking pan.
  • microwave 1 cup peanut butter and milk chocolate morsels and semi-sweet morsels in medium, uncovered, microwave-safe bowl on medium high (70%) power for 1 minute; stir. the morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • combine flour, baking soda and salt in small bowl. beat sugar, butter and vanilla extract in large mixer bowl until creamy. add eggs, one at a time, beating well after each addition. beat in melted morsels. gradually beat in flour mixture alternately with water until smooth. spread into prepared pan.
  • bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. immediately sprinkle remaining peanut butter and milk chocolate morsels. let stand 5 minutes or until morsels are shiny; spread evenly. sprinkle with butterfinger® pieces. cool completely in pan on wire rack.

cherry chocolate cobbler

Ingredients

  • Servings: 6
  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1 cup chocolate chips
  • 1 egg
  • 1/4 cup milk
  • 1 (21 ounce) can cherry pie filling

Recipe

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

  • preheat the oven to 350 degrees f (175 degrees c). coat a 2 quart casserole dish with vegetable cooking spray. melt chocolate chips in a measuring cup in the microwave, stirring every 20 seconds until smooth. let stand for 5 minutes to cool slightly.
  • in a medium bowl, stir together the flour, sugar, baking powder, and salt. cut in butter until the dough is a uniform crumbly texture. beat the egg into the melted chocolate chips, then stir the milk in. pour the chocolate mixture into the dry ingredients, and stir until well blended.
  • pour the cherry pie filling in an even layer in the bottom of the greased casserole dish. drop spoonfuls of the chocolate batter over the cherries in a random pattern.
  • bake for 40 to 45 minutes in the preheated oven, until top crust is not doughy when lifted. serve warm.

s'more bars ii

Ingredients

  • Servings: 24
  • 1 1/2 cups butter, melted
  • 4 cups graham cracker crumbs
  • 6 (1.5 ounce) bars milk chocolate candy bars
  • 2 cups miniature marshmallows

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
  • in a medium bowl, mix together the melted butter and graham cracker crumbs. press half of the graham cracker mixture into the bottom of the prepared pan. in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. remove from heat and spread over the graham cracker layer. for easier spreading, refrigerate the crust while the chocolate is melting. make a layer of marshmallows over the chocolate and top with the remaining graham cracker crumbs.
  • bake for 15 minutes in the preheated oven, cool and cut into squares.

Leftover Turkey Pot Pie

Ingredients

  • Servings: 2
  • 4 (9 inch) frozen pie crusts, thawed
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup frozen diced carrots
  • 2 cups diced cooked turkey
  • 1 cup gravy
  • 1 cup diced leftover green beans
  • 1 tablespoon bacon bits
  • 1 teaspoon dried parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ground black pepper to taste
  • 1 egg, beaten
  • 1 teaspoon water

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 400 degrees f (200 degrees c). line 2 pie dishes with prepared pie crusts.
  • stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. cook in the microwave until tender, 2 to 6 minutes.
  • stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. divide turkey mixture even between the two prepared pie dishes. place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. cut 4 slits in the top of each pie.
  • whisk egg and water together in a small bowl. brush egg mixture over the top of each pie. fold a strip of aluminum foil around the outer edges of each pie crust.
  • bake in the preheated oven until browned and heated through, about 45 minutes. cool for 5 to 10 minutes before serving.

Chocolate Truffle Pie

Ingredients

  • Servings: 10
  • 11 (1 ounce) squares baker's semi-sweet baking chocolate, divided
  • 1/2 cup whipping cream
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 cup thawed cool whip whipped topping

Recipe

    Preparation Time: 10 mins Ready Time: 45 mins

  • preheat oven to 325 degrees f. grate 1 square of the chocolate; set aside. place remaining 10 chocolate squares in large microwaveable bowl. add cream. microwave on high 2 min. or until chocolate is almost melted. stir until chocolate is completely melted; cool slightly.
  • add eggs, sugar and flour; beat with wire whisk until well blended. pour into lightly greased 9-inch pie plate.
  • bake 35 min. or until outer half of pie is puffed and center is slightly soft; cool. top each slice with a dollop of whipped topping just before serving. sprinkle evenly with the grated chocolate.

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.

tuna noodle casserole ii

Ingredients

  • Servings: 8
  • 1 (16 ounce) package uncooked pasta shells
  • 2 (6 ounce) cans tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 1/4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon crushed garlic
  • 4 slices processed american cheese
  • 1 1/2 cups crushed potato chips

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. return the pasta to the pot it was cooked in.
  • preheat oven to 350 degrees f (175 degrees c). spray a 2 1/2 quart casserole dish with cooking spray.
  • mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. place pan over medium low heat, and heat through. alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
  • mix tuna mixture with pasta. spread 1/2 of the noodles into the prepared dish. arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. top with crushed potato chips.
  • bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. let cool for 10 minutes before serving.

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.

vegan linguine with spinach pesto

Ingredients

  • Servings: 2
  • 1 (8 ounce) package linguine pasta
  • 1/2 (10 ounce) package frozen chopped spinach
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic
  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 1 lemon, zested
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. squeeze as much water from spinach as possible. blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.
  • heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. season with salt and black pepper. add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.

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.

s'more bars ii

Ingredients

  • Servings: 24
  • 1 1/2 cups butter, melted
  • 4 cups graham cracker crumbs
  • 6 (1.5 ounce) bars milk chocolate candy bars
  • 2 cups miniature marshmallows

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
  • in a medium bowl, mix together the melted butter and graham cracker crumbs. press half of the graham cracker mixture into the bottom of the prepared pan. in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. remove from heat and spread over the graham cracker layer. for easier spreading, refrigerate the crust while the chocolate is melting. make a layer of marshmallows over the chocolate and top with the remaining graham cracker crumbs.
  • bake for 15 minutes in the preheated oven, cool and cut into squares.

milk chocolate peppermint bark

Ingredients

  • Servings: 3
  • 2 (12 ounce) packages milk chocolate chips
  • 2 (12 ounce) packages white chocolate chips
  • 2 teaspoons peppermint extract
  • 8 peppermint candy canes, crushed, divided

Recipe

    Preparation Time: 30 mins Ready Time: 2 hrs

  • line a 12x18 inch jelly roll pan with aluminum foil.
  • melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). do not overheat or chocolate will scorch. stir in the peppermint extract. spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
  • meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. stir in 1/4 cup of the crushed candy canes. spread the white chocolate mixture evenly over the milk chocolate. sprinkle the remaining pieces evenly over the white chocolate layer. chill until set, about 1 hour. break into small pieces to serve.

cumin-crusted chicken breasts with chipotle peach salsa

Ingredients

  • Servings: 4
  • 1 (15.25 ounce) can del monte® sliced peaches in heavy syrup or del monte® lite sliced peaches
  • 4 skinless boneless chicken breast halves
  • salt and black pepper
  • 1 cup panko (japanese-style bread crumbs)
  • 2 teaspoons ground cumin
  • 2 tablespoons butter, melted
  • 1/2 cup chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 canned chipotle pepper in adobo, finely chopped
  • 1/4 teaspoon salt

Recipe

    Preparation Time: 20 mins Cook Time: 18 mins Ready Time: 38 mins

  • preheat oven to 400 degrees f. drain canned peaches, reserving 2 tablespoons of the syrup. lightly sprinkle chicken breasts with salt and black pepper; brush with reserved peach syrup. combine panko and 1 1/2 teaspoons of the cumin in a shallow dish. coat chicken with the panko mixture and place on a greased baking sheet. drizzle with melted butter. bake for 18 to 22 minutes or until no pink remains (165 degrees f).
  • meanwhile, for the chipotle peach salsa, chop the drained peach slices. combine chopped peaches, the remaining 1/2 teaspoon cumin, the bell pepper, onion, chipotle pepper and the 1/4 teaspoon salt in a microwave-safe bowl. microwave on high (100% power) for 1 to 2 minutes or until heated through, stirring once. serve with the chicken.

fish taquitos

Ingredients

  • Servings: 1
  • 1 pound shark fillets
  • 12 (6 inch) corn tortillas
  • 1/4 cup canola oil
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon seasoning
  • 1 cup shredded cheddar cheese
  • 2 quarts vegetable oil for frying

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins

  • cut shark into strips 3/4 inch thick and 3 inches long. mix canola oil, lemon juice, garlic, oregano, and style spice mix in a plastic container. place shark strips in container, and marinate for 1 hour.
  • warm tortillas in a microwave to make them pliable.
  • drain marinade, and pat shark dry with paper towels. place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
  • heat oil in a deep fryer. submerge taquitos in hot oil. fry until golden brown, no more than 3 or 4 minutes each. drain on paper towels.
  • place taquitos in a baking dish large enough to accommodate all twelve. sprinkle with shredded cheese.
  • bake at 350 degrees f (175 degrees c) for 5 minutes, or until cheese melts.

flourless chocolate cake ii

Ingredients

  • Servings: 1
  • 4 (1 ounce) squares semisweet chocolate, chopped
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 1/2 cup cocoa powder
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 55 mins

  • preheat oven to 300 degrees f (150 degrees c). grease an 8 inch round cake pan, and dust with cocoa powder.
  • in the top of a double boiler over lightly simmering water, melt chocolate and butter. remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. pour into prepared pan.
  • bake in preheated oven for 30 minutes. let cool in pan for 10 minutes, then turn out a wire rack and cool completely. slices can also be reheated for 20 to 30 seconds in the microwave before serving.

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.

Black Ice

Ingredients

  • Servings: 3
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sifted cocoa
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 2 tablespoons vegetable oil

Recipe

  • combine the flour, milk, sweetened condensed milk, vanilla, cocoa powder, cornstarch, baking soda and oil blending until smooth.
  • microwave on high for 4 minutes, stir then microwave on high for another 4 minutes. or cook over in the top half of a double boiler for 25 minutes or until thick. spread on cake while hot. for piped borders, let frosting cool then pipe.

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.

Steamed Radishes

Ingredients

  • Servings: 4
  • 20 radishes
  • 2 tablespoons water
  • 1/4 cup butter

Recipe

  • trim the ends off of the radishes and peel a band of radish-skin from around the middle of the radish.
  • steam the radishes in a covered microwave safe container for 8 minutes, or until fork tender. drain and toss with butter, serve immediately.

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.

milk chocolate peppermint bark

Ingredients

  • Servings: 3
  • 2 (12 ounce) packages milk chocolate chips
  • 2 (12 ounce) packages white chocolate chips
  • 2 teaspoons peppermint extract
  • 8 peppermint candy canes, crushed, divided

Recipe

    Preparation Time: 30 mins Ready Time: 2 hrs

  • line a 12x18 inch jelly roll pan with aluminum foil.
  • melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). do not overheat or chocolate will scorch. stir in the peppermint extract. spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
  • meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. stir in 1/4 cup of the crushed candy canes. spread the white chocolate mixture evenly over the milk chocolate. sprinkle the remaining pieces evenly over the white chocolate layer. chill until set, about 1 hour. break into small pieces to serve.

javanese lamb tenderloin

Ingredients

  • Servings: 8
  • brine:
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 3 cups warm water
  • 2 (3/4 pound) lamb tenderloins
  • marinade:
  • 1/2 cup chunky peanut butter
  • 1/4 cup
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons honey
  • 2 tablespoons peanut oil
  • 2 tablespoons thai chili paste
  • 2 tablespoons sriracha chili sauce
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh ginger root, finely chopped
  • 1/4 cup finely chopped green onions
  • 1/4 cup minced fresh cilantro (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 8 hrs 45 mins

  • dissolve the salt and brown sugar in 1/4 cup warm water. pour into a large resealable plastic bag with remaining 2 3/4 cups water. place lamb in bag, seal, and refrigerate overnight.
  • in a small, microwavable bowl, combine peanut butter, , soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
  • reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. pour remaining sauce into a resealable plastic bag. remove lamb from brine; discard brine. rinse lamb, pat dry, and place in the bag with the peanut sauce marinade. refrigerate for 8 hours, or overnight.
  • preheat grill for medium heat. take lamb out of peanut sauce marinade; let sit at room temperature for about 20 minutes. pour marinade in small saucepan. heat to a boil, and boil for 3 minutes. if marinade gets too thick, add a little milk to thin.
  • lightly oil grill grate, and arrange tenderloins on grill. when lamb reaches 125 degrees f (50 degrees c), baste with the boiled marinade. watch lamb carefully after basting so that it doesn't burn. use a bbq spatula to roll the lamb around while cooking. grill lamb tenderloins until internal temperature reaches 145 degrees f (63 degrees c); this should take about 15 minutes. pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
  • warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. place lamb slices on top of sauce to serve.

cherry almond cheesecake on a stick

Ingredients

  • Servings: 16
  • 1/3 cup chopped dried tart red cherries
  • 2 tablespoons (cherry-flavor ) or apple juice
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon almond extract
  • 2 large eggs, slightly beaten
  • 1/4 cup coarsely crushed graham cracker pieces
  • 16 round paper lollipop or wooden craft sticks
  • 2 (10 ounce) bags ghirardelli® 60% cacao bittersweet chocolate baking chips
  • 1 cup coarsely chopped toasted almonds, toasted*

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins

  • in a small bowl, combine dried cherries and . let stand while preparing cheesecake filling. line the bottom and sides of an 8x8x2-inch square baking pan with foil, making the foil as smooth as possible.
  • preheat oven to 325 degrees f. for cheesecake filling, in a large bowl, combine cream cheese, sugar, flour, and almond extract; beat with an electric mixer on medium speed until combined. using a spatula or wooden spoon, stir in eggs (do not over mix). stir in the cherries, , and graham cracker pieces.
  • pour filling into prepared pan. bake on the middle oven rack for 35 to 40 minutes or until the center appears set when gently shaken.
  • cool cheesecake in the pan on a wire rack for 1 hour. cover and freeze cheesecake for 2 hours or until firm.
  • line a large tray or plate with parchment paper or waxed paper; set aside. remove cheesecake from pan. peel away foil. using a sharp knife dipped in warm water, cut the cheesecake into 16 small squares. insert a stick into the side of each piece of cheesecake. lay on the prepared tray.
  • in a large microwave-safe bowl, place the ghirardelli® 60% cacao bittersweet chocolate baking chips. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. place almonds in a shallow dish.
  • carefully hold a cheesecake by the stick over the bowl and spoon melted chocolate over the cheesecake pieces, spreading with the back of a spoon to evenly coat. dip one end of coated pieces into chopped almonds. return to the prepared tray. if necessary, refrigerate before serving to set. enjoy immediately or refrigerate in an airtight container for up to 2 days.

Cheesy Chili Dip Ii

Ingredients

  • Servings: 4
  • 1 (15 ounce) can chili
  • 1 (8 ounce) package cream cheese, cubed
  • 2 (8 ounce) packages shredded mozzarella cheese
  • garlic powder to taste
  • ground black pepper to taste

Recipe

    Preparation Time: 5 mins Cook Time: 7 mins Ready Time: 12 mins

  • preheat the broiler.
  • in a shallow, medium baking dish, spread the chili and mix in cream cheese. microwave on high 1 minute, or until cheese is melted and creamy.
  • stir in 1/2 the mozzarella cheese, garlic powder and pepper. microwave on high 1 minute, or until melted.
  • top the mixture with remaining mozzarella cheese.
  • broil 5 minutes, or until cheese is bubbly and lightly browned.