easy 1000 watt microwave pralines

Ingredients

• Servings: 24
• 1 cup white sugar
• 2 tablespoons butter
• 1 cup milk
• 1 cup light brown sugar
• 2 tablespoons light corn syrup
• 1 pinch salt
• 1 3/4 cups pecan halves

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• butter some waxed paper and lay on a flat surface or cookies sheet. in a 2 1/2 quart microwave dish, stir together sugar, butter, milk, brown sugar, corn syrup, and salt. microwave on high, 4 minutes. stir. microwave another 4 minutes. stir in pecans, and drop by tablespoons buttered paper. let cool.

Hot Fudge Ice Cream Bar Dessert

Ingredients

• Servings: 1
• 1 (16 ounce) can chocolate syrup
• 3/4 cup peanut butter
• 19 ice cream sandwiches
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 cup salted peanuts

Recipe

Preparation Time: 30 mins Cook Time: 2 mins Ready Time: 1 hr 35 mins


• pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. do not allow to boil. stir peanut butter into hot chocolate until smooth. allow to cool to room temperature.
• line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. spread half the whipped topping over the sandwiches. spoon half the chocolate mixture over that. top with half the peanuts. repeat layers. freeze until firm, at least 1 hour. cut into squares to serve.

sri lankan potato curry

Ingredients

• Servings: 4
• 3/4 teaspoon coriander seed
• 1/4 teaspoon fennel seed
• 1/4 teaspoon cumin seed
• 4 leaves fresh curry
• 4 large potatoes - peeled and cubed
• 1 tablespoon ghee (clarified butter)
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 (1 inch) piece fresh ginger root, grated
• 1/2 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 1/2 cup coconut milk
• 1 tablespoon chopped fresh cilantro
• salt to taste

Recipe

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


• in a small skillet, over a low heat, dry roast the 3/4 teaspoon coriander, 1/4 teaspoon fennel, and 1/4 teaspoon cumin seeds individually until an aroma is starting to be given off. combine all these with the curry leaves, and over a low heat, dry roast for about 5 minutes more. do not burn grind the spices and leaves using a mortar and pestle or a clean coffee grinder. set aside.
• place potato cubes in a microwave-safe bowl, and microwave until about 1/2 cooked (time depends on individual microwave), about 3 to 5 minutes.
• in a large skillet, melt the ghee over medium heat. cook the onion, garlic, and ginger in the ghee until golden and aromatic. meanwhile, grind the remaining coriander and cumin seeds; add with one teaspoon fresh curry powder (prepared in the first step) to the onions and garlic. cook, stirring, for 30 seconds. stir in the potatoes, and cook for 3 minutes. stir in the coconut milk, bring to a simmer, and then reduce heat to low. cover, and cook until potatoes are tender, about 7 minutes. season with salt to taste. top with chopped fresh cilantro, and serve.

Cereal Treats I

Ingredients

• Servings: 2
• 3 tablespoons butter
• 6 cups miniature marshmallows
• 1/2 cup peanut butter
• 5 cups toasted oat cereal

Recipe

• spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• in a large bowl in microwave, melt margarine. add marshmallows, stir to coat. microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. stir in peanut butter.
• add cereal all at once and stir quickly to coat. with buttered spatula, press into prepared pan. cool and cut into squares.

Dev's Dorm Room Casserole

Ingredients

• Servings: 2
• 4 cups water
• 4 ounces spaghetti
• 1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup
• 1 (10 ounce) package frozen broccoli florets
• 1/2 cup french fried onions

Recipe

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


• place 4 cups water in a 2 quart microwave-safe dish. heat on high until bubbling, about 15 minutes. break pasta in half, and drop into heated water. microwave on high for 10 to 15 minutes, or until tender. drain and set aside (keep warm).
• cook broccoli according to microwave directions. add cooked broccoli to noodles, reserving liquid. stir in 1/4 cup fried onions and mushroom soup. add reserved broccoli liquid. toss thoroughly, and top with remaining onions. cover, and microwave on high about 15 minutes, or until top is crunchy. let stand for a few minutes.

asparagus casserole i

Ingredients

• Servings: 6
• 1 pound fresh asparagus
• 5 hard cooked eggs, chopped
• 2 cups diced ham
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/3 cup shredded cheddar cheese
• 2 tablespoons tapioca
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup evaporated milk

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
• place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. in a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. pour mixture into baking dish and stir together with asparagus, ham and eggs.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes or until cooked through. let stand 5 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.

garbanzo bean chocolate cake (gluten free!)

Ingredients

• Servings: 1
• 1 1/2 cups semisweet chocolate chips
• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 4 eggs
• 3/4 cup white sugar
• 1/2 teaspoon baking powder
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
• combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
• bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

easy microwave maple fudge

Ingredients

• Servings: 64
• 1 (16 ounce) package confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon maple extract
• 1/2 cup butter
• 3/4 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 28 mins


• line a baking dish with plastic wrap.
• sift the confectioners' sugar into a large, microwave-safe bowl. add the milk, maple extract, and butter to the bowl, but do not stir.
• heat in microwave on full power for 3 minutes.
• stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. smooth the top of the fudge with a spatula. refrigerate until firm, about 15 minutes. remove the fudge from the pan using the plastic wrap as a handle. cut into small squares and store in an airtight container.

Boneless Buffalo Wings

Ingredients

• Servings: 3
• oil for deep frying
• 1 cup unbleached all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg
• 1 cup milk
• 3 skinless, boneless chicken breasts, cut into 1/2-inch strips
• 1/4 cup hot pepper sauce
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 50 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. whisk together the egg and milk in a small bowl. dip each piece of chicken in the egg mixture, and then roll in the flour blend. repeat so that each piece of chicken is double coated. refrigerate breaded chicken for 20 minutes.
• fry chicken in the hot oil, in batches. cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• combine hot sauce and butter in a small bowl. microwave sauce on high until melted, 20 to 30 seconds. pour sauce over the cooked chicken; mix to coat.

chocolate strawberry cake

Ingredients

• Servings: 16
• 3 1/2 cups all-purpose flour
• 2 1/4 cups white sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup shortening
• 4 egg whites
• 3/4 cup milk
• 3/4 cup strawberry syrup
• 1 1/2 teaspoons vanilla extract
• 2 (1 ounce) squares semi-sweet baking chocolate (such as baker's®)
• 2 (8 ounce) packages cream cheese (such as philadelphia®), softened
• 1/3 cup white sugar
• 2 1/2 cups whipped topping (such as cool whip®)
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup crushed chocolate sandwich cookies (such as oreo®) (optional)

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour three round 9-inch baking pans.
• sift flour, 2 1/4 cup sugar, baking powder, and salt together in a bowl; cut shortening into flour mixture until fine crumbs are formed.
• beat egg whites, milk, strawberry syrup, and vanilla extract into flour mixture with an electric mixer on low for 1 minute; increase to high until smooth and blended, about 2 more minutes, scraping the sides of the bowl frequently.
• pour batter into prepared baking pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes.
• place chocolate in a small microwave-safe bowl; heat on high in microwave until melted, about 1 minute. stir chocolate until smooth.
• beat cream cheese and 1/3 cup sugar in a large bowl with an electric mixer on high until combined, 1 minute; stir chocolate into mixture until well mixed.
• gently fold whipped topping, pudding mix, and chocolate sandwich cookies into cream cheese mixture to form the filling.
• spread about 1/3 filling on top of one cake. place second cake atop filling layer. repeat with a filling layer, the third cake, and a final layer of filling on top.

frozen tiramisu

Ingredients

• Servings: 14
• 1/2 cup strong coffee (made from instant is fine)
• 3 tablespoons (dark or light)
• 2 (3 ounce) packages ladyfingers
• 1/2 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
• 4 ounces bittersweet chocolate, coarsely grated
• 1 (8 ounce) container mascarpone cheese
• 3 tablespoons coffee flavored liqueur
• 1 tablespoon sugar
• 1/3 cup half-and-half

Recipe

• mix coffee and . line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. use a pastry brush to paint the spiked coffee the ladyfingers. then line the bottom and sides of the pan with ladyfingers, rounded side out.
• reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
• when ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. slice loaf, drizzle with sauce and sprinkle with chocolate.

greens with cannellini beans and pancetta

Ingredients

• Servings: 2
• 2 slices pancetta or bacon, chopped
• 1 1/2 tablespoons olive oil
• 1 small red onion, chopped
• 3 cloves garlic, crushed
• 1 bunch kale, roughly chopped
• 1 bunch beet greens, roughly chopped
• salt to taste
• 1 (15 ounce) can cannellini beans, drained

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• microwave the chopped pancetta or bacon on high for 3 minutes. drain the drippings, and set the crispy pancetta aside.
• in a large frying pan, heat the olive oil over medium heat. cook onion in oil until soft. add the crushed garlic cloves, and cook a minute more. stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). partially cover the pan, and cook until the greens begin to wilt. stir in crispy pancetta and cannellini beans. cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.

easy butter cookies ii

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup confectioners' sugar for dusting
• 1 cup chocolate flavored confectioners coating

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. stir in the vanilla and then the flour to form a soft dough. roll the dough into walnut sized balls. place the cookies 2 inches apart the cookie sheet. flatten each cookie to 1/4 inch thick using the bottom of a glass dipped in confectioners' sugar.
• bake for 8 to 10 minutes in the preheated oven, until the edges are just beginning to brown. do not over cook. remove from cookie sheets to cool on wire racks.
• melt the coating chocolate over a double boiler or in the microwave, stirring frequently until smooth. spread chocolate the bottom of each cookie. place cookies chocolate side down waxed paper until set.

Microwave Gluten-free Fluffy Sponge Cake

Ingredients

• Servings: 2
• 2 eggs
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon quinoa flour
• 1 tablespoon sorghum flour
• 1 tablespoon millet flour
• 1 tablespoon olive oil
• 1 tablespoon peanut butter, or more to taste
• 1 1/2 teaspoons butter
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• generously butter the inside of a large, microwave-safe cereal bowl. whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
• cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

cream cheese basil summer squash

Ingredients

• Servings: 4
• 3 yellow squash, cubed
• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese, cubed
• 1 tablespoon dried basil leaves
• salt to taste

Recipe

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


• in a glass serving dish, combine the squash pieces and garlic. season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. stir after every 3 to 4 minutes.
• sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. stir until the cheese is smooth and blended into the squash. let set for a minute or two 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.

Caramel Cup Tassies

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese
• 2 cups all-purpose flour
• 1 cup butter flavored shortening
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 2 teaspoons coffee flavored liqueur
• 1/2 cup butter
• 1/2 cup shortening
• 2/3 cup white sugar
• 1 (5 ounce) can evaporated milk
• 2 teaspoons coffee flavored liqueur

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• beat together the cream cheese, flour, and 1 cup of the butter flavored shortening until well combined. press dough into a mini muffin tin.
• bake at 350 degrees f (175 degrees c) for 18 minutes.
• melt the caramels in the microwave or on the stovetop. add 1 (5 ounce) can of the evaporated milk and 2 teaspoons of the coffee liqueur. set aside to thicken.
• to make the topping: combine the butter, the remaining 1/2 cup shortening, the remaining 5 ounces evaporated milk, white sugar and 2 teaspoons coffee flavored liqueur. beat for at least 8 minutes.
• to assemble: pour caramel mixture into the baked cups, filling them halfway. wait 10 minutes and then top with the topping mix. sprinkle with ground pecans, if desired.

honey syrup date cake

Ingredients

• Servings: 1
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1 tablespoon grated orange zest
• 1/2 cup dates, pitted and chopped
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 tablespoon cornmeal
• 2 eggs
• 1/3 cup vegetable oil
• 1/3 cup orange juice
• 1/2 cup molasses
• 1/2 cup honey
• 1/3 cup orange juice
• 1 tablespoon butter
• 1 tablespoon orange-flavored liqueur, such as cointreau ® (optional)

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• preheat an oven to 375 degrees f (190 degrees c). grease a 9x5 inch loaf pan.
• combine flour, baking powder, baking soda, salt, cinnamon, ginger, and orange zest in a bowl. set aside. combine dates, apricots, raisins, walnuts, and cornmeal in a separate bowl. set aside. beat eggs, vegetable oil, 1/3 cup of orange juice, and molasses in a large bowl. gradually pour the flour mixture into the egg mixture, mixing until just incorporated. fold in the dried fruit mixture; mixing just enough to evenly combine. pour the batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• to prepare the syrup: mix honey, 1/3 cup of orange juice, and butter in a microwave-safe glass or ceramic bowl for 1 minute. stir in the orange-flavored liqueur. poke holes throughout the cake then pour syrup over the cake.

carne asada tacos or al pastor tacos

Ingredients

• Servings: 6
• 1/2 onion, chopped
• 2 cloves garlic
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon anise seed
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground thyme
• 2 bay leaves
• 5 whole cloves
• 1/2 cup soy sauce
• 1 cup vinegar
• 1 orange, juiced
• 1 lime, juiced
• 2 pounds flank steak
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/4 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 3 cloves garlic
• 1 tablespoon water, or as needed
• 24 (5 inch) corn tortillas
• 1/2 onion, chopped
• 1/2 bunch cilantro, chopped
• 1 bunch radishes, halved

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 6 hrs 40 mins


• place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. spread paste on both sides of the flank steak. wrap steak in plastic and refrigerate at least 6 hours to overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. remove excess marinade from flank steak.
• grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
• place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. add water if the salsa becomes too thick. transfer salsa to a bowl.
• heat tortillas in a microwave safe plate until warm, about 1 minute.
• serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

erik's cheesy cauliflower casserole

Ingredients

• Servings: 6
• 1 head cauliflower, cut into florets
• 8 slices turkey bacon
• 1 (8 ounce) package fat-free cream cheese, softened
• 1/2 cup reduced-fat sour cream
• 1/4 cup lowfat cottage cheese
• 1 1/2 cups shredded reduced-fat cheddar cheese, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil. add cauliflower, bring back to a boil, and cook over medium heat until tender, 10 to 12 minutes. drain and transfer to a bowl.
• line a microwave-safe plate with paper towels; arrange turkey bacon on the paper towels. top with more paper towels. microwave on high until bacon is crisp, 1 to 2 minutes. cool and crumble.
• mix cauliflower with crumbled bacon, cream cheese, sour cream, cottage cheese, and 1/2 cup cheddar cheese using an electric mixer until evenly combined. transfer to a 9x13-inch baking dish; top with remaining 1 cup cheddar cheese.
• bake in the preheated oven until cheese is melted on top, 15 to 20 minutes.

Spicy Tomato Chicken Casserole

Ingredients

• Servings: 6
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10 ounce) package nacho-flavor tortilla chips
• 4 skinless, boneless, chicken breast halves, cooked
• 1 pound processed cheese food (eg. velveeta), sliced

Recipe

• in a medium bowl combine the tomatoes and soup and mix together. set aside.
• in a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. repeat layers, then top with the remaining tortilla chips and cheese.
• microwave: cover dish with lid or wax paper. microwave for 7 minutes. remove lid long enough to release steam, then microwave for another 4 minutes.
• conventional oven: preheat oven to 400 degrees f (200 degrees c). cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

mushroom gizzards

Ingredients

• Servings: 4
• 2 pounds chicken gizzards
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can water

Recipe

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


• clean and rinse gizzards, being sure to trim off any green material. place cleaned gizzards in a large bowl. mix flour, paprika, salt and pepper together in a small bowl; pour mixture gizzards and toss well to coat.
• heat oil in a large skillet over medium high heat. brown coated gizzards in oil; drain and place in a microwave safe dish.
• in a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes.
• stir, replace cover and cook for another 10 minutes. check for tenderness; if still too firm, cook in microwave for another 5 minutes. let sit and set for 5 minutes after cooking, before serving.

sacher torte

Ingredients

• Servings: 1
• cake:
• 4 ounces semi sweet chocolate (chopped)
• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• 2 teaspoons confectioners' sugar
• 6 eggs, separated
• 1/2 cup white sugar
• 2 tablespoons white sugar
• 1 cup cake flour
• filling:
• 1/4 cup water
• 1/4 cup white sugar
• 3 tablespoons dark , divided
• 1 (12 ounce) jar apricot preserves
• 1 tablespoon water
• icing:
• 9 ounces semisweet chocolate, chopped
• 3 ounces heavy cream

Recipe

Cook Time: 1 hr

Ready Time: 5 hrs


• preheat oven to 350 degrees f (175 degrees c). lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. stir frequently until melted, then remove from the heat and let cool slightly.
• beat the butter together with confectioners' sugar until creamy. mix in the melted chocolate, then beat in the egg yolks, one at a time. in a clean bowl, beat egg whites with white sugar until stiff and glossy. fold into chocolate mixture, then fold in cake flour, until incorporated. pour into prepared springform pan, and smooth the top.
• bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. allow cake to cool completely on the base of the pan. when cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• bring 1/4 cup water and sugar to a boil in a small saucepan. when the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons . brush 1/3 of the syrup the cut side of the cake bottom.
• puree the apricot preserves with 1 tablespoon of water until smooth. bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. stir in remaining , then spread 1/3 of the jam mixture the cut side of the cake bottom. place the top of the cake the bottom. brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• to make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. bring the cream to a simmer in a small saucepan, then stir into melted chocolate. cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. cool cake to room temperature, then carefully remove from the cooling rack using a spatula. transfer to a dessert plate and store in the refrigerator. allow cake to come to room temperature before serving.

Spinach And Chicken Enchiladas

Ingredients

• Servings: 5
• 1 tablespoon butter
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 2 large cooked chicken breast halves, diced
• 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry frozen chopped spinach - thawed, drained, and squeezed dry
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup sour cream
• 1 1/2 cups shredded monterey jack cheese, divided
• 1 1/2 cups shredded mozzarella cheese, divided
• 5 (10 inch) flour tortillas
• 2 (10 ounce) cans enchilada sauce

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. remove from heat. mix ricotta cheese, sour cream, 1 cup monterey jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. reserve remaining monterey jack and mozzarella cheeses for topping.
• place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
• pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of monterey jack and mozzarella cheeses over the top.
• bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

the best steamed asparagus

Ingredients

• Servings: 4
• 1 pound fresh asparagus spears, trimmed
• 1/4 cup white
• 2 tablespoons butter

Recipe

Preparation Time: 3 mins Cook Time: 3 mins Ready Time: 11 mins


• place asparagus in a microwave-safe dish. pour in , and dot with pieces of butter.
• cover loosely, and cook in the microwave on high for 3 minutes, or until bright green and tender. allow the dish to stand 5 minutes before serving.

cranberry lentil and quinoa salad

Ingredients

• Servings: 12
• salad:
• 1 cup dried lentils
• 2 bay leaves, divided (optional)
• water to cover
• 2 cups water
• 1 cup quinoa
• dressing:
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• ground black pepper to taste
• 1/2 cup coarsely chopped walnuts, toasted
• 1/2 cup dried cranberries, or to taste
• 1/2 cup crumbled feta cheese
• 1 small green onion, finely chopped

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. rinse with cold water until lentils cool and transfer to a large bowl.
• bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. rinse quinoa with cold water until cool, discarding bay leaf. stir quinoa into lentils.
• heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. stir honey into juice until dissolved. add vinegar and salt; whisk in olive oil and season with black pepper. pour lemon juice mixture into lentils and quinoa.
• mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. toss to coat. refrigerate until chilled, about 1 hour.

Easy Turkey Gravy

Ingredients

• Servings: 7
• 5 cups turkey stock with pan drippings
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper
• 1 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1 cup milk
• 1/3 cup all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 17 mins


• bring the turkey stock to a boil in a large saucepan. stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. reduce heat to low, and let simmer.
• warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. return the gravy to a boil, and gradually stir in the milk mixture. continue to cook, stirring constantly, for 1 minute, or until thickened. be careful not to let the bottom scorch.

lebkuchen i

Ingredients

• Servings: 2
• 1 1/3 cups honey
• 1/3 cup packed brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup candied mixed fruit
• 1 tablespoon light sesame oil
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 cups all-purpose flour

Recipe

• spray bottom and sides of a 10 x15 inch glass pan with a non-stick spray. preheat oven to 325 degrees f (170 degrees c).
• in a 2 cup glass measuring cup, heat the honey and 1/3 cup sugar in a microwave for 1 minute. pour this mixture into a medium mixing bowl.
• sift together the flour, baking powder, and baking soda. add to the honey mixture. stir well.
• add and mix in by hand the candied fruit, oil, and spices.
• add 1 1/2 to 2 cups more flour. knead dough to mix (dough will be stiff). spread into pan. bake for 20 minutes until inserted toothpick comes out clean.
• cut into squares. may be frosted with sugar glaze or eaten plain. best if stored for 2 weeks.

Quick Microwave Frittata Casserole

Ingredients

• Servings: 4
• 2 cups frozen hash brown potatoes
• 1/2 cup shredded carrot
• 1/4 cup chopped onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons butter
• 1 to taste salt and pepper to taste
• 8 eggs
• 1/2 cup milk
• 1/4 teaspoon dry mustard
• 1 dash hot pepper sauce
• 1 cup cubed cooked ham
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a non-metallic 2 quart casserole dish, stir together potatoes, carrot, onion, parsley and butter. cover and microwave on high for 5 minutes, stirring once or twice. season with salt and pepper.
• in a medium bowl, beat together, eggs, milk, mustard and hot pepper sauce. stir in cubed ham. pour egg mixture into casserole, stir to combine.
• cover dish and microwave on high for 3 minutes. draw cooked egg toward middle of dish and microwave on medium for 10 to 12 minutes. if you do not have a turntable rotate dish 2 to 3 times. sprinkle cheese on top, cover and microwave for 30 to 60 seconds until cheese is melted. let stand 5 minutes before serving.

chocolate waffles ii

Ingredients

• Servings: 4
• 2 (1 ounce) squares semisweet baking chocolate
• 1 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Recipe

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


• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. set aside.
• in a bowl, mix the butter and sugar. add the eggs one at a time, beating well after each one. stir in chocolate and vanilla. in a separate bowl, combine flour, baking powder, and salt; add gradually to the butter and sugar mixture, alternating with the milk.
• spray preheated waffle iron with non-stick cooking spray. pour mix hot waffle iron. cook until crisp.

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.

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.

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.

haystackers

Ingredients

• Servings: 2
• 1/2 cup white chocolate chips
• 2 cups flaked coconut
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 2 eggs
• 1/4 cup finely chopped almonds
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt chocolate in double boiler, in a saucepan over low heat, or in the microwave stirring occasionally until smooth.
• in a large bowl, combine coconut, sugar, flour, eggs, almonds and vanilla. stir well. fold in melted chocolate. drop by rounded spoonfuls baking sheets.
• bake in preheated oven 25 minutes, until set.