World Best Food Recipes in Microwave: 07/15/16

Friday, July 15, 2016

Tuna, Avocado And Bacon Sandwich

Ingredients

Servings: 2
4 slices bacon
1 (6 ounce) can solid white tuna packed in water
1/2 teaspoon dijon mustard
1/2 teaspoon prepared horseradish
1 tablespoon sweet pickle relish
1 tablespoon minced red onion
1/4 teaspoon paprika
black pepper to taste
2 hoagie buns, split
1 avocado - peeled, pitted and sliced
1 tomato, sliced
2 slices provolone cheese
2 lettuce leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook bacon in the microwave on a paper towel-lined microwave safe plate until crispy, about 4 minutes.
meanwhile, stir together tuna, dijon mustard, horseradish, relish, and red onion. season with paprika and pepper. divide this mixture between the hoagie buns. on each sandwich, place 1/2 an avocado, 1/2 a tomato, 1 slice provolone cheese, 1 lettuce leaf, and 2 slices bacon.

amy's marvelous marbled cheesecake

Ingredients

Servings: 1
1 1/2 cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). in a medium bowl, combine graham cracker crumbs and butter. mix well and press into the bottom of a 9 inch springform pan. bake in preheated oven for 10 minutes. in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth.
in a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. blend in the eggs one at a time. remove 1 cup of cream cheese mixture and combine with melted chocolate.
spread plain batter into the crust. drop the chocolate mixture randomly over the top. with the tip of a knife, swirl the batter to create a marble effect.
bake in the preheated oven for 30 to 35 minutes, or until center is set. cool to room temperature, then refrigerate for 3 hours or overnight before serving.

amy's marvelous marbled cheesecake

Ingredients

Servings: 1
1 1/2 cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). in a medium bowl, combine graham cracker crumbs and butter. mix well and press into the bottom of a 9 inch springform pan. bake in preheated oven for 10 minutes. in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth.
in a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. blend in the eggs one at a time. remove 1 cup of cream cheese mixture and combine with melted chocolate.
spread plain batter into the crust. drop the chocolate mixture randomly over the top. with the tip of a knife, swirl the batter to create a marble effect.
bake in the preheated oven for 30 to 35 minutes, or until center is set. cool to room temperature, then refrigerate for 3 hours or overnight before serving.

Easy Spinach Souffle

Ingredients

Servings: 4
1 egg
1/3 cup 1% milk
1/3 cup grated parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. fold in spinach. place in a small casserole dish.
bake in preheated oven for 20 minutes, or until lightly set.
note: if you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. release the steam, recover, and cook on high for another 3 minutes. enjoy!

sea salt caramel brownies

Ingredients

Servings: 16
1 package fudge brownie mix
eggs
vegetable oil
water
20 individually wrapped caramels
2 tablespoons milk
1 teaspoon morton® coarse sea salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven and prepare brownie mix as instructed on the box. after placing brownie mix in an 8 x 8 baking pan, set aside.
make caramel sauce as instructed below, then drizzle sauce on top of brownie batter.
bake brownie batter as instructed on package. remove brownies from oven.
sprinkle with morton coarse sea salt. cool brownies before cutting.
caramel sauce: place unwrapped caramels and milk in a microwave safe bowl. microwave on high for 1 minute and then in 10 second intervals, until caramels are easily whisked. whisk until caramel mixture is smooth and thoroughly combined.

Mexican Spinach Dip

Ingredients

Servings: 48
8 ounces cream cheese, softened
8 ounces sour cream
1 (1 pound) loaf processed cheese (i.e. velveeta®), cubed
2 cups shredded mexican cheese blend
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1.25 ounce) package taco seasoning mix
2 tomatoes, chopped
1/2 cup green onions, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. heat in the microwave until ingredients are soft enough to stir together, about 1 minute. stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. spread evenly.
bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. sprinkle tomatoes and green onions on top before serving. this can also be made ahead of time, refrigerated, and baked just before serving.

Buttery Lemon Spinach

Ingredients

Servings: 6
2 (10 ounce) bags pre-washed fresh spinach
2 tablespoons garlic, minced
5 tablespoons butter
2 tablespoons lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the spinach and place the leaves into a microwavable serving dish. add the butter, garlic and lemon juice. cover with plastic wrap. steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. remove the plastic wrap and toss to distribute seasoning before serving.

Almond Brownie Bread Pudding

Ingredients

Servings: 8
4 (1 ounce) squares semisweet chocolate, chopped
2 cups prepared brownies, cubed
1 1/2 cups milk
1/3 cup brown sugar
1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup chopped almonds, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 325 degrees f (165 degrees c). lightly butter one 2 quart baking dish.
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. set aside.
place brownie chunks into prepared baking dish. beat the eggs in a large bowl. whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. pour milk mixture over brownie cubes and sprinkle with the remaining almonds. bake until a knife inserted into the center comes out clean, about 45 minutes.

eggplant and tomato bake

Ingredients

Servings: 8
3 large eggplants
1 1/2 teaspoons salt
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10.75 ounce) can tomato puree
1/4 cup water
1 pinch ground black pepper
2 (8 ounce) containers plain low-fat yogurt
1/4 cup wheat germ or whole wheat breadcrumbs
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

slice the eggplants into 1/4 inch slices and lightly salt them. leave them to sweat for 30 minutes. while the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. saute the onions until they are soft and turning gold in color.
mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
while the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.
preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish with non-aerosol cooking spray.
spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. arrange one layer of the eggplants on the bottom of the dish. pour one third of the tomato sauce over the eggplant. pour one container of yogurt over the tomato sauce. repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.
cover dish with foil and bake for 30 minutes. uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the parmesan cheese. bake for another 20 to 30 minutes; until topping is golden brown.

California Club Chicken Wraps

Ingredients

Servings: 2
chipotle mayonnaise:
1/2 cup mayonnaise
1/2 cup plain yogurt
2 chipotle chiles in adobo sauce, finely chopped
wraps:
2 large spinach tortillas
1/2 cup shredded lettuce, or to taste
1 1/2 cups shredded monterey jack cheese
1 haas avocado - peeled, pitted, and diced
4 slices cooked bacon, chopped
1 red onion, finely chopped
1 tomato, chopped
2 cooked chicken breasts, cut into chunks

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
cook tortillas in the microwave until warm and pliable, about 30 seconds.
spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. spread 1/2 the lettuce, 1/2 the monterey jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. fold opposing edges of the tortilla to overlap the filling. roll 1 of the opposing edges around the filling into a wrap.

apple turnovers by marzetti®

Ingredients

Servings: 8
1/2 cup marzetti's® old fashioned caramel dip
4 granny smith apples, peeled, cored, and diced into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/3 cup , cake, or graham cracker crumbs
1 (17.3 ounce) package prepared puff pastry, thawed
egg glaze:
1 egg beaten with
1 tablespoon water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f.
in a microwave safe bowl, combine apples, butter and cinnamon and microwave for 3-4 minutes. the apples should be slightly tender. microwave longer if necessary. drain apples. allow apples to cool. toss with cookie crumbs and marzetti old fashioned caramel dip.
lightly dust a work surface with flour. roll puff pastry sheet into a 10 x 10 inch square.
cut into four squares. lightly brush a 1/2-inch border around each square with cold water. fill the center of each square with an equal amount of apples.
fold one corner over the fruit to the other corner to create a triangle. press the dough together on both sides. transfer to a baking sheet lined with parchment paper. with a fork, crimp the sides together.
repeat the process with remaining apples and dough.
lightly brush turnovers with egg glaze. with a small knife, make vent in the top of each turnover.
bake 18-22 minutes or until golden brown.
in a microwave safe container, microwave marzetti old fashioned caramel dip for 10-30 seconds, stirring every 10 seconds. transfer warm caramel to a resealable plastic bag. snip the end off one of the corners of the bag and drizzle the top with the warm caramel. serve with ice cream or whipped cream.

hot cinnamon peanut brittle

Ingredients

Servings: 2
1 cup sugar
1/2 cup light corn syrup
1 cup dry-roasted peanuts
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon butter or margarine
1 teaspoon baking soda

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended. microwave on high for 6 minutes. slowly stir in the butter, and microwave an additional 30 seconds.
very carefully remove bowl from the microwave as the contents will be extremely hot. gently stir in baking soda until mixture becomes light and foamy. turn batter out a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula. allow brittle to cool for 1 hour, then break into pieces.

Lime Cilantro Cauliflower "rice"

Ingredients

Servings: 4
1 head cauliflower, cut into florets
1 tablespoon water
1 lime, juiced and zested
1/2 cup chopped cilantro
2 tablespoons butter (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

grate cauliflower florets or pulse in a food processor until it resembles rice.
place grated cauliflower and water in a microwave-safe covered dish.
cook cauliflower in microwave on high until tender, about 7 minutes.
stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.

toffee caramel bars

Ingredients

Servings: 24
cooking spray
1 (18.25 ounce) box yellow cake mix
1/2 cup butter, melted
1 (12 fluid ounce) can evaporated milk, divided
1 cup toffee baking bits
1 (14 ounce) package individually wrapped caramels, unwrapped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). coat a 9x13 inch baking pan with cooking spray.
mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. bake for 6 to 8 minutes. remove baking pan from the oven; immediately sprinkle with toffee chips.
place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. microwave on high in 1 minute intervals, stirring after each minute, until caramels are melted. top the toffee chips with the melted caramel. crumble the reserved cake mixture over caramel layer.
return the baking pan to the oven; bake for 15 minutes. allow to cool completely before cutting into 24 bars.

Springtime Asparagus And Parmesan Sandwich

Ingredients

Servings: 6
1 bunch asparagus spears, trimmed and cut in half
1/3 cup water
12 slices french bread
1/4 cup butter
1/3 cup mayonnaise
1/3 cup shaved parmesan cheese
12 bibb lettuce leaves
freshly ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the asparagus and 1/3 cup water in a microwave-safe bowl. cook in the microwave on high 1 minute, or just until tender. rinse under cold water, and blot dry with paper towels.
spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. layer with asparagus, and sprinkle with parmesan cheese. place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. slice on a diagonal; this is a sandwich that exudes spring !

hot cinnamon peanut brittle

Ingredients

Servings: 2
1 cup sugar
1/2 cup light corn syrup
1 cup dry-roasted peanuts
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon butter or margarine
1 teaspoon baking soda

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended. microwave on high for 6 minutes. slowly stir in the butter, and microwave an additional 30 seconds.
very carefully remove bowl from the microwave as the contents will be extremely hot. gently stir in baking soda until mixture becomes light and foamy. turn batter out a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula. allow brittle to cool for 1 hour, then break into pieces.

chocolate bread pudding

Ingredients

Servings: 1
pudding
1 (8 ounce) loaf baguette
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
8 egg yolks, room temperature
1/2 cup white sugar
1 tablespoon vanilla extract
sauce
2 ounces unsweetened chocolate, chopped
1 tablespoon butter
1/3 cup boiling water
1/2 cup white sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract

Recipe

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 baking dish.
slice baguette in 1/4 inch slices and brush one side with melted butter. place on a baking sheet and into preheated oven until golden, about 1 minute.
melt chocolate chips in microwave or double boiler. set aside.
in a medium saucepan over low heat, heat cream and milk until warm. do not scald.
in a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. blend in warm cream mixture a little at a time. whisk egg mixture into melted chocolate until smooth.
arrange toasted bread slices, buttered side up, in prepared dish until dish is full. pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
line a roasting pan with a damp kitchen towel. place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish. bake 40 to 50 minutes, until knife inserted in center comes out clean. let rest 8 hours or overnight.
to make sauce, melt unsweetened chocolate in small saucepan over low heat. stir in 1 tablespoon butter until melted. stir in boiling water, 1/2 cup sugar and corn syrup until smooth. increase heat to medium and bring to a boil boil gently 3 minutes. remove from heat and stir in 1 teaspoon vanilla.
to serve: warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding a serving platter. serve with warm chocolate sauce.

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:

Ready Time:

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.

turtles® pretzel candy clusters

Ingredients

Servings: 24
1 cup ghirardelli® dark melting wafers
24 bite-size pretzels (squares or twists)
12 baking caramels, unwrapped
1 teaspoon water
24 whole pecans
1/3 cup ghirardelli white melting wafers

Recipe

Preparation Time:

Ready Time:

line a large rimmed baking sheet with non-stick parchment paper and set aside.
melt ghirardelli dark melting wafers according to package directions. using a 1 teaspoon measuring spoon, scoop 1 teaspoon of melted dark melting wafers prepared baking sheet. repeat with the remaining melted dark melting wafers until you have 24 small circles.
gently place one pretzel on top of each circle of melted candy. chill until firm. remove from refrigerator.
place unwrapped caramels and 1 teaspoon of water in a microwave safe bowl. microwave on high for 30-45 seconds or until caramel is melted. stir and allow to cool for 30 seconds. using a 1/4 teaspoon measuring spoon, scoop 1/4 teaspoon amounts of melted caramel on top of each pretzel. top each cluster with one whole pecan. chill until firm.
melt ghirardelli white melting wafers according to package directions. transfer to a zip top bag and cut off a very small amount of one corner of the bag, creating a piping bag. drizzle melted white wafers over the clusters. allow to set or chill until firm.
store clusters in a cool, dry place.

Microwave Peanut Butter Chocolate Swirl Fudge

Ingredients

Servings: 60
1 (24 ounce) package white almond bark, broken in half
12 ounces peanut butter, or more to taste
3 (1.5 ounce) bars milk chocolate candy bars (such as hershey's®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

line an 8-inch square pan with waxed paper or spray with cooking spray.
place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. add peanut butter to melted almond bark and mix well. add the remaining almond bark to the bowl and push to the bottom of the bowl.
heat mixture in the microwave for 1 minute; stir to break up any large pieces. continue heating in microwave, in 30 second intervals, until completely melted. pour fudge mixture into the prepared square pan.
melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. drizzle melted chocolate over fudge. swirl the chocolate into the fudge using a knife.
refrigerate fudge until solid, about 1 hour.

pb and j mini mug cakes

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:

Cook Time:

Ready Time:

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.

easy broccoli casserole

Ingredients

Servings: 8
4 cups chopped fresh broccoli
1 (10.75 ounce) can cream of mushroom soup
1 cup shredded cheddar cheese
1/4 cup mayonnaise
2 cups dry bread crumbs
1/2 cup melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
put broccoli in a large microwave-safe bowl with a small amount of water in the bottom; cook in microwave until tender, about 5 minutes. drain liquid from bowl. stir mushroom soup, cheddar cheese, and mayonnaise with the broccoli until evenly mixed; pour into prepared casserole dish.
mix bread crumbs and melted butter together in a separate bowl; spread evenly over the broccoli mixture.
bake in preheated oven until the surface is bubbling, 20 to 30 minutes.

pistachio nut cake i

Ingredients

Servings: 1
1 cup chopped pecans
3/4 cup white sugar
2 tablespoons ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant pistachio pudding mix
4 eggs
1 cup sour cream
3/4 cup vegetable oil
1 teaspoon vanilla extract

Recipe

grease bundt cake pan. mix together chopped pecans, 3/4 cup sugar and ground cinnamon. cover bottom and sides of the bunt pan with 1/4 of the above mixture.
blend together in a large mixing bowl: cake mix, pudding mix, 4 eggs, sour cream, vegetable oil and vanilla. alternate layers of batter and crumb mixture in the greased pan.
bake in microwave oven 5 minutes on low. turn pan around if not on turn table. bake 12 minutes on high, turning pan 1/4 turn every 4 minutes. cool 18 minutes before turning out a cake dish. baking time may vary depending on the wattage of the oven. to test for doneness, press lightly on top of cake and if it springs back it is done. sometimes the very top of the cake will remain moist, don't keep baking it until it is dry because the cake will be too done. enjoy!

Quick And Easy Butterscotch Haystacks

Ingredients

Servings: 1
1 (12 ounce) package butterscotch chips
1 cup peanut butter
1/2 cup crispy chow mein noodles

Recipe

Preparation Time:

Ready Time:

melt butterscotch chips and peanut butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. stir noodles into butterscotch mixture and spoon mixture into muffin cups; cool until set.

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:

Ready Time:

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.

one-skillet 'blt' pasta

Ingredients

Servings: 6
2 tablespoons wesson® canola oil
1/2 cup chopped yellow onion
1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
1 1/4 cups water
1 cup hunt's® tomato sauce
8 ounces dry rotini pasta, uncooked
1/2 teaspoon garlic salt
6 slices fully cooked bacon
1 (6 ounce) package baby spinach leaves
kraft(r) grated parmesan cheese (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in large skillet over medium-high heat. add onion; cook 3 to 5 minutes or until tender. add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. bring to a boil. cover; reduce heat and cook 12 minutes or until pasta is almost tender.
meanwhile, heat bacon in microwave according to package directions. chop bacon; set aside.
place spinach on top of pasta mixture. cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. add bacon; stir to combine. serve with parmesan cheese, if desired.

Creamy Mushroom Spaghetti Squash

Ingredients

Servings: 4
1 spaghetti squash
1/2 cup butter
1/2 onion, chopped
1 teaspoon minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pierce the spaghetti squash all over using a knife. place squash on a plate and microwave on high until fork tender, about 12 minutes. while the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. stir and cook until the onions are soft. stir in the cream of mushroom and sour cream until combined. season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
remove spaghetti squash from microwave. let cool for a few minutes. use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. pour the mushroom mixture from the sauce pan to the bowl and mix together.

monkey bars

Ingredients

Servings: 1
1/2 cup raisins
1 1/2 tablespoons dark
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 egg whites
1/3 cup chopped walnuts
1 tablespoon powdered sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking pan. place the raisins and in a microwave-safe bowl. place in the microwave and cook on high for 1 minute. set aside until needed.
stir the flour, baking powder, baking soda, and salt together in a mixing bowl. in another mixing bowl, beat the butter and brown sugar together until light and fluffy. beat in the banana, buttermilk, vanilla, and egg whites until well blended. gradually add the flour mixture, beating just until combined. stir in the raisin mixture and walnuts. spread the batter into the prepared pan
bake in preheated oven until the top is golden, about 30 minutes. cool in the pan 10 minutes before cutting into bars and transferring to a rack to cool completely. dust with powdered sugar.

Strawberry Fritters With Chocolate Sauce

Ingredients

Servings: 6
1 cup all-purpose flour
1/4 cup unsalted butter, melted
1/4 cup heavy cream
3 eggs
1/4 teaspoon salt
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 cups hulled strawberries
1 quart vegetable oil for frying
1 cup semisweet chocolate chips
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup heavy cream
2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, whisk together the flour, 1/4 cup butter, 1/3 cup cream, eggs, salt, brown sugar, and cinnamon. add the strawberries to the batter and fold gently to coat.
heat the oil in a large heavy pot over medium-high heat to 360 degrees f (180 degrees c).
meanwhile, make the chocolate sauce by combining the chocolate chips, 3 tablespoons butter, vanilla extract, and 1/4 cup cream in a microwave-safe dish. place in the microwave and cook on medium-high heat stirring every 30 seconds until the chocolate chips are melted and the chocolate sauce is smooth. set the dish on a kitchen towel and cover to keep warm.
working in batches, carefully drop the batter-coated strawberries into the hot oil. fry until the batter is golden brown, flipping the strawberries to brown both sides evenly. remove the cooked strawberry fritters and place on paper towels to drain. dust with confectioners' sugar and drizzle with chocolate sauce to serve. serve remaining chocolate sauce on the side.

Unsweetened Surprise

Ingredients

Servings: 8
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup butter
4 eggs
2 cups white sugar
1 cup all-purpose flour
3 cups confectioners' sugar
3/8 cup butter
3 tablespoons milk
2 teaspoons peppermint extract
3 drops green food coloring
3 (1 ounce) squares unsweetened chocolate, chopped
3 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch jellyroll pan. in a small saucepan over medium heat, melt 4 squares of chocolate with 1 cup butter.
in a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. stir in the flour. spread the batter evenly into the prepared pan.
bake for 17 to 20 minutes in the preheated oven. cool in pan. to make the mint layer: beat the confectioners' sugar with 3/8 cup of butter in a medium bowl. gradually beat in milk, green food coloring and peppermint extract. spread evenly over the brownie layer and refrigerate for at least 1 hour.
to make the glaze: melt 3 squares chocolate with 3 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. spread over the mint layer when completely cool. chill again to set before cutting into bars.

Quick And Easy Butterscotch Haystacks

Ingredients

Servings: 1
1 (12 ounce) package butterscotch chips
1 cup peanut butter
1/2 cup crispy chow mein noodles

Recipe

Preparation Time:

Ready Time:

melt butterscotch chips and peanut butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. stir noodles into butterscotch mixture and spoon mixture into muffin cups; cool until set.

Shrimp Etouffee Ii

Ingredients

Servings: 6
1/4 cup margarine
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves minced garlic
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
1/4 teaspoon hot pepper sauce to taste
1/4 teaspoon cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. heat on high settings for 8 to 9 minutes.
stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. heat on high setting for 5 minutes. stir and cook for another 5 minutes until mixture thickens. serve over white rice.

creamed spinach with onions and bacon

Ingredients

Servings: 6
4 slices bacon (optional)
4 tablespoons butter, divided
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

wrap bacon in a paper towel, and set on a plate. cook the bacon in the microwave oven until crisp, about 1 minute per slice.
melt 1 tablespoon of butter in a large skillet over medium heat. add the onion; cook and stir until transparent. add the spinach and cook, stirring frequently, until most of the liquid has evaporated.
in a separate skillet, melt the remaining butter over medium heat. sprinkle the flour over the butter and whisk in using a fork until smooth. season with garlic powder, salt and pepper; cook and stir until thick. gradually stir in the milk so that no lumps form, and simmer until thickened. add the spinach mixture to the cream sauce, and mix until coated. crumble bacon over the top and serve.

vegetarian bean burritos

Ingredients

Servings: 8
1 (15.5 ounce) can pinto beans, drained
2 tablespoons tomato sauce
2 tablespoons taco seasoning mix, or more to taste
8 flour tortillas
2 cups shredded lettuce
2 cups grated colby jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. spread warm pinto bean mixture, shredded lettuce, and colby jack cheese each warm tortilla. roll the tortilla around the filling to form a burrito.

peppermint brittle

Ingredients

Servings: 2
2 pounds white chocolate
30 small peppermint candy canes

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

mexican chorizo and potato casserole

Ingredients

Servings: 8
1 tablespoon olive oil
1/2 pound lean ground beef
1/2 pound mexican chorizo, casing removed and meat crumbled
1/2 cup chopped onion
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn
1/2 (8 ounce) package cream cheese
1 tablespoon butter
1 (2 pound) package hash brown potatoes
1 cup shredded cheddar cheese
shredded lettuce
1 cup guacamole

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat olive oil in a large skillet over medium-high heat. cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. season with chili powder, cumin, paprika, salt, coriander, and black pepper. add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. transfer mixture to a 2-quart baking dish.
combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. stir cream cheese mixture until smooth; spread over meat mixture. layer hash browns over cream cheese mixture and top with cheddar cheese.
bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. serve with shredded lettuce and guacamole.

minty middle cheesecake

Ingredients

Servings: 16
crust
1 1/2 cups all-purpose flour
2 tablespoons cocoa powder
3 tablespoons sugar
1/2 cup vegetable oil
1/4 cup ice water
2 ounces unsweetened baking chocolate, chopped
4 tablespoons sugar
3 tablespoons butter or margarine
filling
16 ounces cream cheese, at room temperature
1/2 cup white chocolate flavored syrup
1/4 cup all-purpose flour
2 egg, beaten
2 tablespoons mint jelly

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
for the crust, mix flour, cocoa, and 3 tablespoons sugar together in a bowl. stir in oil and water until well blended. press dough into the bottom and up the sides of a well-greased 8 inch springform cake pan.
place baking chocolate and 4 tablespoons sugar in a microwave safe bowl. microwave for 1 minute, stir, and continue heating until chocolate is completely melted. add butter, and heat for another 30 seconds. stir, and spread over bottom of the crust. refrigerate or freeze crust while preparing filling.
in a large bowl, beat cream cheese to soften. add white chocolate syrup and flour, and stir until well blended. add one egg at a time until all are just incorporated into the mixture. set aside.
pour 1/2 cup of filling into a small bowl, and stir in mint jelly. pour half of original filling into prepared pan, spreading evenly over crust. pour in mint filling, spreading as evenly as possible without blending into bottom layer, then top with remaining filling.
bake cake in the preheated oven at 400 degrees f (205 degrees c) for 10 minutes. reduce heat to 200 degrees f (95 degrees c), and continue baking for another 30 minutes. when done baking, open oven door and allow cake to cool completely to prevent cracking, about 3 hours. cover and refrigerate until ready to serve.

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:

Ready Time:

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.

peppermint brittle

Ingredients

Servings: 2
2 pounds white chocolate
30 small peppermint candy canes

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

Sue's Baba Ghanoush

Ingredients

Servings: 2
1 large eggplant
2 tablespoons tahini
1/4 cup lemon juice
1 tablespoon minced garlic
1/3 cup olive oil
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pierce the eggplant 4 or 5 times with the tip of a paring knife. microwave on high for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.
peel off the skin and stem, discard. roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. puree until smooth, adding water if needed to make a thick paste; season to taste with salt.

Karen's Cookie Dough Brownies

Ingredients

Servings: 40
2/3 cup vegetable oil
3/4 cup margarine
3/4 cup unsweetened cocoa powder
2 1/2 cups white sugar
1/2 teaspoon salt
6 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup margarine
1 cup packed brown sugar
1 cup white sugar
1/4 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups semisweet chocolate chips
2 tablespoons shortening

Recipe

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease and flour an 11x17 inch baking pan.
melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. allow the mixture to cool slightly. beat in the eggs one at a time, mixing well after each, then add the vanilla. stir 1 3/4 cup flour into the chocolate mixture. spread the batter evenly into the prepared pan.
bake for 20 minutes in the preheated oven. allow to cool completely.
beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. add milk and 2 teaspoons vanilla extract; beat well. mix in the flour until just incorporated.
place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. this gives an even layer of dough and helps "stick" it to the top of the brownies. refrigerate until firm, about 30 minutes.
melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. spread over the chilled brownies. refrigerate uncovered until set, about 30 minutes, before cutting into squares.

tex-mex migas

Ingredients

Servings: 6
1 tablespoon butter
1 (4 ounce) can chopped green chiles
1/2 tomato, chopped
6 large eggs
1/4 cup crushed tortilla chips, or to taste
1/4 cup shredded sharp cheddar cheese
6 (8 inch) flour tortillas
6 tablespoons taco sauce, or to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large skillet over medium heat; cook and stir green chiles and tomato in the melted butter until tomato is softened, about 5 minutes. crack eggs directly into the skillet and stir until yolks break; cook until eggs are scrambled and slightly set, 2 to 3 minutes.
sprinkle tortilla chips over eggs; mix chips into eggs. move egg mixture to the side of the skillet, turn off heat, and sprinkle egg mixture with cheddar cheese. cover skillet and set aside until cheese is melted and eggs are cooked through, about 5 minutes.
stack flour tortillas on a microwave-safe plate; microwave until tortillas are warmed, about 30 seconds.
spoon egg mixture each tortilla and top with about 1 tablespoon taco sauce.

Mom's Brussels Sprouts

Ingredients

Servings: 7
1 cup water
2 (10 ounce) packages frozen brussels sprouts
1/4 cup butter
8 ounces walnuts
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, bring the water to a boil and add the brussels sprouts. return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. drain.
in a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. cover, and cook on high 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. pour over the cooked brussels sprouts to serve.

White Chocolate Cream Pie

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:

Cook Time:

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.

microwave oven peanut brittle

Ingredients

Servings: 1
1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease a baking sheet, and set aside. in a glass bowl, combine peanuts, sugar, corn syrup, and salt. cook in microwave for 6 to 7 minutes on high (700 w); mixture should be bubbly and peanuts browned. stir in butter and vanilla; cook 2 to 3 minutes longer.
quickly stir in baking soda, just until mixture is foamy. pour immediately greased baking sheet. let cool 15 minutes, or until set. break into pieces, and store in an airtight container.