Ingredients
- Servings: 2
- 1/4 cup self-rising flour
- 1/4 cup white sugar
- 1 egg
- 3 tablespoons vegetable oil
- 3 tablespoons milk
- 2 tablespoons unsweetened cocoa powder, or more to taste
- 2 tablespoons chocolate-hazelnut spread (such as nutella®), or more to taste
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
- stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth.
- cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.
Ingredients
- Servings: 8
- 3 cups semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup butter
- 1 cup chopped walnuts (optional)
Recipe
- place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. stir in nuts, if desired.
- pour into well-greased 8x8-inch glass baking dish. refrigerate until set.
Ingredients
- Servings: 4
- 1/4 cup vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon ground dried thyme
- 1/8 teaspoon ground dried rosemary
- 1/8 teaspoon dried oregano
- 1 pound boneless lamb shoulder, cut into 1-inch cubes
- 1 cup plain yogurt
- 1/2 cucumber, shredded
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 (10 inch) bamboo skewers, soaked in water for 20 minutes
- 8 pocket bread rounds
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 1 cup shredded lettuce
- 1/2 cup crumbled feta cheese (optional)
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 13 hrs 40 mins
- whisk together the vegetable oil, 2 tablespoons lemon juice, , crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 12 to 24 hours.
- once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. while the meat is warming up, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. wrap the sauce with plastic wrap, and refrigerate until ready to use.
- preheat the oven's broiler and set the oven rack about 4 inches from the heat source. remove the lamb cubes from the marinade, and squeeze off excess. discard the remaining marinade. spray a broiling pan with cooking spray, thread the meat the skewers, and place the skewers the prepared pan.
- broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. it should take about 10 minutes to cook the meat to medium-well.
- to assemble the sandwiches, cook each pocket bread in a microwave on high until hot, 20 to 30 seconds each. split each piece in half, and open up the pockets. divide the tomato and onion slices among the pocket bread halves. stuff with shredded lettuce, then fill with the broiled lamb. sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve.
Ingredients
- Servings: 2
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 3/4 cup shortening
- 2/3 cup evaporated milk, divided
- 1 (18.25 ounce) package german chocolate cake mix
- 1 cup chopped peanuts
- 1 cup semisweet chocolate chips
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 350 degrees f(175 degrees c). grease a 9 inch square baking pan.
- mix shortening and cake mix until smooth. stir in 1/3 cup of the milk and peanuts; mix well. mixture will be crumbly.
- press half of mixture into baking pan and bake for 8 minutes.
- over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. stir frequently until melted and smooth. sprinkle chocolate chips over warm dough. spread the caramel mixture over the chips. sprinkle the remaining cake mix mixture over the top.
- bake for 18 to 20 minutes in the preheated oven, until the top is golden. let cool before cutting into bars.
Ingredients
- Servings: 6
- 1 1/3 cups all-purpose flour
- 1 teaspoon salt
- 3 eggs
- 1/3 cup water
- 1 teaspoon vegetable oil
- 2 slices bacon, diced
- 1/2 large onion, chopped
- 2 tablespoons butter
- 1 small gala apple, cored and chopped
- 2 tablespoons brown sugar
- 1 (16 ounce) package sauerkraut
- 1 (16 ounce) package kielbasa sausage, cut into 2-inch pieces
Recipe
Preparation Time: 25 mins
Cook Time: 55 mins
Ready Time: 1 hr 20 mins
- preheat oven to 350 degrees f (175 degrees c). grease a metal colander.
- whisk together the flour and salt in a bowl. mix the eggs and water, and pour into the flour mixture. stir to form a dough.
- bring a pot of water to a boil. place the spaetzle dough into the oiled colander, and set the colander over the pot of water. use a flexible spatula to push the dough into the boiling water through the holes in the colander. stir the spaetzle as they boil. when they have floated to the top, they are done (about 5 minutes). scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
- place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. remove bacon, leaving drippings in pan, and set aside. cook the onion in the same pan as the bacon until browned, about 10 minutes.
- in a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. cook and stir until the apple is soft, about 5 minutes. transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
- place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. transfer the sausage to the baking dish.
- bake in the preheated oven until bubbling, about 15 minutes.
Ingredients
- Servings: 8
- 1 1/2 cups whole milk
- 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
- 3 large garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon ground nutmeg
- salt and ground black pepper
Recipe
- combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. let stand for 5 to 10 minutes to soften garlic.
- melt butter in a dutch oven over medium-high heat. whisk in flour. add hot milk mixture all at once, then whisk until smooth. stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. serve hot.
Ingredients
- Servings: 3
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 2 hrs
- in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
- preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
- bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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: 6
- 1 (15 ounce) can pitted tart red cherries, drained with liquid reserved
- 1/2 cup white sugar
- 1 cup buttermilk baking mix
- 1/2 cup white sugar
- 1/2 cup milk
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- preheat oven to 350 degrees f (175 degrees c). prepare a 9x9-inch baking dish with cooking spray.
- stir the liquid from the cherries and 1/2 cup sugar together in a small glass bowl; heat in the microwave until the sugar is dissolved, 1 to 2 minutes. set aside.
- stir the baking mix, 1/2 cup sugar, and milk together in a separate small bowl; mix until you get a moist batter. spread the mixture in an even layer in the bottom of the prepared baking dish. spread the cherries evenly over the batter. slowly pour the cherry juice over the cherries.
- bake in the preheated oven until lightly browned, 25 to 30 minutes.
Ingredients
- Servings: 4
- 1/4 cup soy sauce
- 4 teaspoons sesame oil
- 2 tablespoons honey
- 3 slices fresh ginger root
- 2 cloves garlic, crushed
- 4 skinless, boneless chicken breast halves
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 50 mins
- in a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. heat in microwave on medium for 1 minute, then stir. heat again for 30 seconds, watching closely to prevent boiling.
- place chicken breasts in a shallow dish. pour soy sauce mixture over, and set aside to marinate for 15 minutes.
- preheat a grill for medium-high heat. drain marinade from chicken into a small saucepan. bring to a boil, and simmer over medium heat for 5 minutes. set aside for basting.
- lightly oil the grill grate. cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. baste frequently with remaining marinade. chicken will turn a beautiful golden brown.
Ingredients
- Servings: 4
- 2 cups egg noodles
- 4 cups diced zucchini
- 1/2 cup water
- 1/4 cup butter or margarine
- 1 1/2 cups chopped mushrooms
- 1/2 cup chopped onion
- 1 clove garlic, chopped
- 1/4 cup flour
- 3/4 teaspoon salt
- 3/4 teaspoon dried basil
- 1 1/2 cups milk
- 1 1/2 cups shredded gouda cheese
Recipe
Preparation Time: 25 mins
Cook Time: 25 mins
Ready Time: 50 mins
- bring a large pot of lightly salted water to a boil over high heat. add the egg noodles, and cook until al dente, 8 to 10 minutes. drain in a colander, rinse with cold water, and set aside.
- meanwhile, place the zucchini and water into a 2 quart, microwave safe casserole dish with lid. cover and cook in the microwave on high for 6 minutes. scrape the zucchini into the colander with the pasta and set aside. place the butter, mushrooms, onion, and garlic into the casserole dish. cook on high for 3 minutes, then stir in the flour, salt, and basil. stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.
- stir the zucchini and pasta into the mushroom sauce along with 1 cup of the gouda cheese. cook for 6 more minutes on high, then sprinkle with the remaining cheese, and cook another minute until the cheese has melted.
Ingredients
- Servings: 1
- 1 ear corn on the cob, unhusked
- 1 teaspoon butter, or to taste
- salt to taste
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
- place ear of corn in a microwave oven and cook on high for 2 minutes; flip corn over and cook on high until kernels are hot and steaming, another 2 minutes.
- place corn ear on a cutting board, using a pot holder or folded kitchen towel, and cut off the bottom of the ear, exposing 1/4 to 1/2 inch of kernels. hold the ear from the top and squeeze ear of corn out of the husk from top to bottom. husks and silk will be left behind.
- spread ear with butter and season with salt.
Ingredients
- Servings: 1
- 1 cup butterscotch chips
- 1/4 cup butter
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup brown sugar
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- 1/2 cup raisins (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- place butterscotch chips and butter into a glass bowl. heat in the microwave for about 3 minutes, stirring at 30 second intervals until smooth. set aside to cool until firm.
- preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
- in a large bowl, beat the butterscotch chip mixture with eggs and vanilla until well blended. combine the flour, baking powder, and salt; stir into the batter until evenly mixed. mix in the brown sugar, chocolate chips, walnuts, and raisins. spread the batter evenly in the prepared pan.
- bake for 25 minutes in the preheated oven, just until the bars begin to pull away from the sides of the pan. cut into squares while warm.
Ingredients
- Servings: 1
- 5 (1 ounce) squares white chocolate, chopped
- 3 tablespoons heavy cream
- 1 (3 ounce) package cream cheese, softened
- 2/3 cup confectioners' sugar
- 1 cup whipped cream
- 1 (9 inch) pie shell, baked
- 1 (1 ounce) square white chocolate, melted
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
- microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave-safe bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. stir until white chocolate is melted and mixture is smooth.
- beat in softened cream cheese and confectioners' sugar. gently fold in the whipped cream until no streaks remain. spoon into crust.
- melt remaining square of white chocolate in the microwave. drizzle melted white chocolate on top of pie. chill in refrigerator overnight.
Ingredients
- Servings: 8
- 1 cup grated asiago cheese
- 1 cup mayonnaise
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 1 clove garlic, minced
Recipe
Preparation Time: 4 mins
Cook Time: 2 mins
Ready Time: 6 mins
- in a microwave-safe bowl, stir together the asiago cheese, mayonnaise, artichoke hears and garlic. heat in the microwave at 50% power for 30 seconds at a time, stirring between heatings until cheese has melted and dip has a smooth consistency. serve warm.
Ingredients
- Servings: 4
- 4 1/2 cups vegetable broth
- 4 1/2 cups water
- 1 tablespoon whole allspice berries
- 1 tablespoon whole black peppercorns
- 1 cup kosher salt
- 4 cornish game hens
- 1 grapefruit, cut into quarters
- 1 juicy orange, cut into quarters
- 1 lemon, cut into quarters
- 1 lime, cut into quarters
- 1 sprig fresh rosemary, or to taste, chopped
- 1 sprig fresh thyme, or to taste, chopped
- 1/4 cup water
- 1/4 cup olive oil
- salt and ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 50 mins
Ready Time: 5 hrs 20 mins
- bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. remove the brine from the heat, and set aside to cool. when the brine is cool, place the cornish hens into the brine and refrigerate for 2 to 3 hours.
- preheat oven to 350 degrees f (175 degrees c). remove the game hens from the brine, and pat dry. discard the brine.
- place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on high for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the cornish hens. slather each hen with olive oil, and sprinkle with salt and black pepper. place the stuffed hens into a roasting dish, breast sides up.
- roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). for extra-crispy skin, turn the oven heat up to 400 degrees f (205 degrees c) for the last 15 minutes of cooking. allow the hens to rest for 10 minutes before serving.
Ingredients
- Servings: 1
- 2 tablespoons half-and-half
- 2 teaspoons white sugar, or to taste
- 1/4 teaspoon spice
- 1 cup coffee
- 1 tablespoon whipped cream topping, or to taste (optional)
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- mix half-and-half, sugar, and spice together in a coffee mug. pour coffee into mug; stir to blend.
- heat in microwave until hot, about 15 seconds. top with whipped cream.
Ingredients
- Servings: 4
- 4 (6 inch) mission® fajita flour tortillas
- 1 pound lean ground sirloin
- salt to taste
- pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1 red tomato, cut into 1/4-inch slices
- 2 leaves green leaf lettuce, small leaves
- 1 large red onion, 1/4-inch slices pulled into rings
- 12 dill pickle slices
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. try to shape each patty to fill half of a tortilla.
- heat a 10-inch non-stick skillet (or use a square, deep-walled non-stick electric skillet) over medium high heat.
- season each hamburger patty with salt and pepper and cook for 3 minutes a side or to your desired temperature.
- near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup of cheddar cheese and allow the cheese to melt. remove cheeseburgers and reserve hot.
- warm tortillas in a microwave for 10 seconds.
- for 1 serving: place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice,1 lettuce leaf, onion rings and 3 pickle slices. fold the tortilla in half and serve.
- repeat the build for the remaining 3 servings.
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: 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: 10
- cooking spray
- 2 tablespoons honey
- 2 tablespoons peanut butter
- 2 cups rolled oats
- 2/3 cup sunflower seeds
- 2/3 cup chocolate chips
- 1/3 cup shredded coconut
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 50 mins
- preheat oven to 325 degrees f (165 degrees c). line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
- combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. stir well.
- place the rolled oats in a large bowl. drizzle honey-peanut butter mixture over oats; toss to coat. mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. spread mixture the prepared baking sheet.
- bake in the preheated oven until lightly browned, about 22 minutes. let cool for 20 minutes.
Ingredients
- Servings: 8
- 12 slices bacon
- 1/4 cup butter, melted
- 3 cups croutons
- 2 cups grated cheddar cheese
- 6 eggs
- 1 3/4 cups milk
- 1 bell pepper (any color), diced
- 1 tablespoon prepared mustard
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
- place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
- preheat oven to 325 degrees f (165 degrees c).
- melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
- crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
- bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.
Ingredients
- Servings: 12
- cake:
- 2 cups self-rising flour
- 3 teaspoons spice
- 1 1/2 cups white sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup melted butter
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 3 cups unsweetened canned pumpkin puree
- 4 eggs, lightly beaten
- glaze:
- 1 (4 ounce) package cream cheese, softened
- 1 tablespoon butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon extract
- 1 tablespoon milk
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr 15 mins
Ready Time: 2 hrs 30 mins
- preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
- sift the self-rising flour and spice together into a bowl. in another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
- gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. pour the batter into the prepared bundt pan.
- bake in preheated oven for 60 minutes. cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. cool the cake in the pan on a wire rack for about half an hour.
- to unmold the cake, tap the bottom of the bundt pan on the counter or work surface to help release it. invert the cake on a serving plate and allow it to cool completely before glazing.
- to make the glaze, mix the cream cheese with the butter, confectioners' sugar, extract, and milk in a bowl. heat in a microwave oven for 15 seconds. drizzle spoonfuls over the cooled cake. keep cake refrigerated after serving.
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.
Ingredients
- Servings: 10
- 1 tablespoon salt
- 1 pound elbow, shell or other bite-size shaped pasta
- 2 (12 fluid ounce) cans evaporated milk
- 1 cup chicken broth
- 3 tablespoons butter
- 1/3 cup flour
- 1 1/2 tablespoons dijon mustard
- 1/2 cup grated parmesan cheese
- freshly ground black pepper
- 1 pound grated extra-sharp cheddar cheese
Recipe
- bring 2 quarts of water to boil in large soup kettle. add salt and pasta. using package directions as a guide, cook until al dente. drain. to prevent sticking, drain and immediately pour a large lipped baking sheet and let cool while preparing sauce.
- meanwhile, microwave the milk and chicken broth in a 4-cup pyrex measuring cup or bowl until hot and steamy (not boiling). melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. continue to whisk until thick and bubbly, 3 to 4 minutes. whisk in mustard, parmesan and pepper. turn off heat, stir in cheddar until melted.
- add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. stir to heat through, and thin with a little water if the sauce is too thick. serve hot.
Ingredients
- Servings: 6
- 2/3 cup uncooked brown rice
- 1 1/2 cups water
- 2 tablespoons canned jellied cranberry sauce
- 1/2 cup dried cranberries
- salt and ground black pepper to taste
- 1/4 cup chopped toasted pecans
Recipe
Preparation Time: 5 mins
Cook Time: 45 mins
Ready Time: 50 mins
- bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. cover, and let steam for about 5 minutes.
- place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. stir the cranberries into the rice. season to taste with salt and black pepper; serve sprinkled with pecans.
Ingredients
- Servings: 8
- 6 slices bacon
- 2 (16 ounce) cans baked beans
- 1 onion, diced
- 1/4 cup yellow mustard
- 3/4 cup ketchup
- 1 cup packed brown sugar
- 1 granny smith apple - peeled, cored and diced
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat the oven to 350 degrees f (175 degrees c). cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. drain on paper towels and set aside.
- in a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. top with slices of bacon.
- bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.
Ingredients
- Servings: 8
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 2 (3 ounce) packages ramen noodles with seasoning packet
- 1/2 head romaine lettuce, chopped
- 1 (10 ounce) can mandarin orange segments, drained
- 1/4 cup slivered almonds
Recipe
Preparation Time: 5 mins
Cook Time: 1 min
Ready Time: 6 mins
- in a microwave-safe bowl, mix together vinegar, sugar, and oil. microwave on high until sugar dissolves, about 1 minute. mix well, and set aside to cool.
- crush ramen noodles in the packages. pour into salad dressing.
- in a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
Ingredients
- Servings: 1
- 2 tablespoons all-purpose flour
- 3 tablespoons white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons chocolate chips
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 pinch ground cinnamon
- 3 tablespoons milk
- 1 tablespoon canola oil
- 1 egg, beaten
- 1/2 teaspoon vanilla extract
- 2 individually wrapped caramels, unwrapped and halved
- 1 pinch kosher salt
Recipe
Preparation Time: 10 mins
Cook Time: 2 mins
Ready Time: 12 mins
- mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. lightly press caramels into kosher salt.
- pour batter into a microwave-safe mug; top with salted caramels.
- cook in microwave until desired consistency is reached, 75 to 100 seconds.
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.
Ingredients
- Servings: 8
- 1 (3 pound) beef chuck roast
- 4 cloves garlic, sliced
- 1 (16 ounce) jar pepperoncini
- 8 hoagie rolls, split lengthwise
- 16 slices provolone cheese
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 20 mins
- make small cuts in roast, and insert garlic slices in cuts. place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
- cover, and cook on low for 6 to 8 hours.
- when making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. don't forget to use the pepperoncini in the sandwiches!
Ingredients
- Servings: 12
- cake:
- 2 cups self-rising flour
- 3 teaspoons spice
- 1 1/2 cups white sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup melted butter
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 3 cups unsweetened canned pumpkin puree
- 4 eggs, lightly beaten
- glaze:
- 1 (4 ounce) package cream cheese, softened
- 1 tablespoon butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon extract
- 1 tablespoon milk
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr 15 mins
Ready Time: 2 hrs 30 mins
- preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
- sift the self-rising flour and spice together into a bowl. in another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
- gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. pour the batter into the prepared bundt pan.
- bake in preheated oven for 60 minutes. cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. cool the cake in the pan on a wire rack for about half an hour.
- to unmold the cake, tap the bottom of the bundt pan on the counter or work surface to help release it. invert the cake on a serving plate and allow it to cool completely before glazing.
- to make the glaze, mix the cream cheese with the butter, confectioners' sugar, extract, and milk in a bowl. heat in a microwave oven for 15 seconds. drizzle spoonfuls over the cooled cake. keep cake refrigerated after serving.
Ingredients
- Servings: 6
- 8 ounces processed cheese food, cubed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (15 ounce) cans green beans, drained
- 1 teaspoon seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (2.8 ounce) can french-fried onions
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- preheat the oven to 350 degrees f (175 degrees c).
- place the processed cheese into a large microwave-safe bowl along with the cream of chicken soup. heat on full power for 2 minutes, stirring occasionally, or until cheese is melted. season with salt, pepper, and seasoning. stir in the green beans. pour into a 1 1/2 quart casserole dish, and sprinkle the french fried onions over the top.
- bake for about 20 minutes in the preheated oven, or until the top is crispy.
Ingredients
- Servings: 16
- 1/4 cup butter
- 1 (10.5 ounce) package miniature marshmallows
- 5 cups crispy rice cereal
Recipe
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 2 hrs 5 mins
- grease a 9x13 inch pan with butter or cooking spray.
- in a large microwave safe bowl, combine butter and marshmallows. microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. remove from the oven and stir in the cereal.
- press in to the prepared pan with the back of a buttered spoon. let the treats cool for about 2 hours until set. cut into squares and serve.
Ingredients
- Servings: 4
- cooking spray (such as pam®)
- 4 teaspoons concord grape jelly
- 1/2 cup yellow cake mix
- 2 tablespoons creamy peanut butter (such as peter pan®)
- 2 cups whipped cream (such as reddi-whip®)
- 1/4 cup egg substitute (such as egg beaters®)
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
- spray the insides of 4 microwave-safe mugs with cooking spray.
- spoon 1 teaspoon grape jelly into the bottom of each mug.
- whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. divide batter evenly between the mugs.
- place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. repeat with remaining mugs. invert each mug a plate to release cakes.
Ingredients
- Servings: 4
- 1 head cauliflower, separated into florets
- 1/2 cup mayonnaise
- 1/4 cup dijon mustard
- 1 cup shredded sharp cheddar cheese
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. poke a few holes in the plastic with a knife. cook in the microwave for 5 to 7 minutes, or until tender.
- in a cup or small bowl, stir together the mayonnaise, and dijon mustard. spread over the top of the cauliflower. sprinkle shredded cheese over the top. return to the microwave, and cook just until cheese has melted, about 2 minutes.
Ingredients
- Servings: 12
- :
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- decorations:
- 12 large marshmallows
- 3 cups confectioners' sugar
- 1/4 cup water
- 1/2 cup chocolate chips
- 1 drop red food coloring, or as desired
- 1 drop yellow food coloring, or as desired
Recipe
Cook Time: 10 mins
Ready Time: 1 hr 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- beat butter in a bowl using an electric mixer until fluffy, about 2 minutes. beat white sugar, baking powder, and salt into butter until just combined. beat egg, milk, and vanilla extract into butter-sugar mixture; add flour and mix until dough is just combined. cover bowl with plastic wrap and refrigerate until dough is slightly chilled, about 10 minutes.
- scoop dough into balls slightly larger than golf balls; flatten into cookies. arrange cookies on a baking sheet.
- bake in the preheated oven until edges are golden brown, 10 to 20 minutes. cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely, at least 30 minutes.
- butter a microwave-safe plate. place marshmallows on the prepared plate.
- microwave marshmallows until slightly puffed, 10 to 15 seconds. gently press marshmallows until bottoms slightly ooze.
- whisk confectioners' sugar and water together in a bowl until icing is slightly thicker than drizzle-consistency. pour icing over cookies so it runs over the edges, reserving about 1 tablespoon.
- melt chocolate chips in a microwave-safe glass or ceramic bowl, about 30 seconds. pour melted chocolate into a piping bag with a small tip or a plastic bag with a corner snipped.
- press 1 marshmallow close to an edge of each cookie to be the snowman's head. draw 'stick arms' the icing using the melted chocolate.
- divide the reserved 1 tablespoon icing into 2 small bowls. mix red food coloring into 1 of the bowls and orange food coloring into the other bowl. decorate the snowmen with scarves or ties using the red icing and yellow icing.
Ingredients
- Servings: 4
- 2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
- 1 lime, juiced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- 1 tablespoon olive oil
- 1 red bell pepper, cut into 1/4 inch strips
- 1/2 large red onion, sliced 1/4-inch thick
- 4 (6 inch) corn tortillas
- 1/4 cup sour cream, divided
- 1/2 cup shredded cheddar-monterey jack cheese blend, divided
- 1 cup shredded lettuce, divided
- 1/2 cup diced tomato, divided
Recipe
Preparation Time: 30 mins
Cook Time: 5 mins
Ready Time: 50 mins
- place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
- heat a large skillet or wok over medium heat and pour in olive oil. cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
- place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. set chicken and vegetables aside.
- place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. cook in microwave until tortillas are hot and flexible, about 30 seconds.
- place corn tortillas 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
- top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded cheddar-monterey jack cheese blend.
- sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
- top with any other desired toppings; repeat with remaining tortillas and ingredients.
Ingredients
- Servings: 2
- 1 acorn squash, halved and seeded
- salt and pepper to taste
- 4 tablespoons butter, divided
- 4 tablespoons brown sugar
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
- in a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. place the squash halves cut side down in the water, and pierce the skin with a fork a few times. microwave on high for 15 to 20 minutes. drain.
- sprinkle each half with salt and pepper to taste. place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
- broil 5 minutes, or until butter is melted. mix the melted butter and sugar into the flesh, and serve.
Ingredients
- Servings: 6
- 2 cups cauliflower florets
- 1 cup shredded cheddar cheese
- 1 1/2 cups cooked couscous
- 1/4 teaspoon ground nutmeg
- butter to taste (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- preheat oven to 375 degrees f (190 degrees c). grease an 8x8 inch baking dish.
- place the cauliflower into a microwaveable dish, and microwave on high 3 to 4 minutes, until tender. place the cooked cauliflower into the baking dish, sprinkle with cheddar cheese and couscous, and dust the top with nutmeg.
- bake in the preheated oven for 12 to 15 minutes, until the top of the casserole is golden brown, and the cheese is melted. stir in butter to taste.
Ingredients
- Servings: 24
- 4 eggs
- 2 cups white sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup peanut butter
- 8 (1 ounce) squares semi-sweet chocolate
Recipe
- preheat oven to 350 degrees f (175 degrees c). grease and flour a 11x 7 inch baking pan.
- in a large bowl, combine eggs and sugar. mix until light. stir in the milk and vanilla extract. sift together the flour, baking powder, and salt. stir this into the egg mixture until well blended. pour into prepared pan, spread evenly, and bake for 15 to 20 minutes.
- while still warm from the oven, spread the peanut butter over the top of the bars. then cool in the refrigerator.
- melt the chocolate candy bar in the microwave or over a double boiler. spread the melted chocolate over the cooled peanut butter layer and refrigerate again until chocolate is set. cut into squares.
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: 1
- 2 1/2 cups raisins
- 1/2 cup water
- 1 1/2 cups gingersnap cookie crumbs
- 5/8 cup white sugar
- 1/3 cup butter
- 3 (8 ounce) packages cream cheese
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 cup caramel ice cream topping
Recipe
- preheat oven to 325 degrees f (165 degrees c).
- combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 minutes. let stand for 20 minutes then drain.
- melt the butter or margarine. combine cookie crumbs, 1/4 cup of the white sugar, and the melted butter or margarine. press the cookie crumb mixture into the bottom of one 9 inch springform pan. set aside 1 cup of the raisins for the topping. sprinkle the remaining raisins evenly over the crust.
- in a large bowl beat the cream cheese until light. gradually beat in the remaining 2/3 cup of white sugar. beat in the eggs and the vanilla. pour cream cheese mixture over raisins and crust.
- bake at 325 degrees f (165 degrees c) for 55 minutes. turn off oven and leave oven door ajar for 1 hour. remove cake from oven and let cool completely. cover and refrigerate for 4 hours or overnight. to serve, combine remaining raisins and caramel or butterscotch topping. spread over the top of the cake. makes 12 servings.
