white chocolate bubbling cauldrons

Ingredients

• Servings: 6
• 1 pound bittersweet chocolate, chopped
• 1 (12 ounce) package black confectioners' coating (such as black wilton candy melts®)
• 1 cup unsalted butter, softened
• 1/2 cup white sugar
• 3 eggs, room temperature
• 3 egg yolks, room temperature
• 1 cup all-purpose flour
• 1 cup ground toasted pecans
• 1 teaspoon vanilla extract
• 1 (12 ounce) package green confectioners' coating (such as green wilton candy melts®)
• 1 (12 ounce) package white confectioners' coating (such as white wilton candy melts®)
• 3/4 cup heavy whipping cream
• 2 ounces bittersweet chocolate, grated
• 6 chocolate-covered pretzel sticks

Recipe

Cook Time: 30 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). generously butter six 8-ounce ramekins and place on baking sheet.
• melt 1 pound chopped bittersweet chocolate in a plastic or glass bowl in microwave oven on low, stirring every 30 seconds, or in the top of a double-boiler over gently simmering water. remove melted chocolate from heat and set aside to cool. it should be room temperature but still fluid.
• melt black confectioners' coating in a separate large plastic or glass bowl in microwave oven on low, stirring every 30 seconds, until coating is melted, warm, and smooth. keep candy warm.
• beat butter and sugar in a bowl using an electric mixer fitted with a whisk attachment on high speed until mixture is light and fluffy, about 5 minutes. add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in egg yolks one at a time. continue mixing until batter is thick and lemon-colored, about 3 minutes.
• pour cooled melted chocolate into butter mixture and mix on low speed, stopping to scrape down sides of bowl, until fully combined. beat flour, ground pecans, and vanilla extract into chocolate mixture and continue to mix just until batter comes together. divide batter among prepared ramekins.
• bake in preheated oven for 15 minutes. remove tray from oven. carefully place 2 or 3 green candy pieces and 1 white candy piece (or more white than green, if desired) in the center of each half-baked cake. return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean (do not pierce the centers). let cakes cool in ramekins for 10 minutes.
• melt 2 or 3 pieces of the green candy in a small microwave-safe bowl in microwave set on low, stirring every 30 seconds, until green candy is warm and smooth. let cool until room temperature but still fluid. whip the heavy cream in a bowl and gently fold cooled green candy melts into the whipped cream.
• gently unmold cakes baking sheet. carefully dip cakes into black candy coating, or pour it over the cakes to coat. sprinkle grated chocolate a serving platter and place cakes the grated chocolate. spoon a dollop of green whipped cream on top of each cake. pierce each cake with a chocolate-covered pretzel stick, allowing the bubbling cauldrons to ooze their green and white candy filling. serve immediately.

Gluten-free Chocolate Cake With Semi-sweet Chocolate Icing

Ingredients

• Servings: 12
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup rice flour
• 1 cup cocoa powder, sifted
• 1 1/2 tablespoons xanthan gum
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 cup butter at room temperature
• 3/4 cup (packed) dark brown sugar
• 1 cup white sugar
• 3 eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk
• 5 ounces chocolate chips
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan and set aside.
• in a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
• in a large mixer bowl, cream the butter until light and fluffy. slowly beat in the brown and white sugars; whip until fluffy. beat in the eggs and egg yolks one at a time. add the vanilla. on low speed, alternately combine the buttermilk with the flour mixture. pour batter into prepared pan.
• bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pan.
• to make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). remove from heat and cool until warm. stir in the sour cream and vanilla; add heavy cream. stir in additional heavy cream to make desired consistency. once the cake is thoroughly cool, spread a thin layer of frosting over the top.

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.

Microwave Tater-tot Casserole

Ingredients

• Servings: 8
• 1 (32 ounce) package frozen potato rounds
• 1 (10.75 ounce) can condensed cream of chicken soup with herbs
• 8 ounces shredded cheddar cheese
• 2 tablespoons sour cream
• 1 (15 ounce) can green beans, drained
• 8 slices ham, chopped
• salt and pepper to taste (optional)

Recipe

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


• pour the potato rounds into a 9x13 inch glass baking dish. heat in the microwave for about 2 minutes to thaw. the potato rounds should be cold, but not frozen.
• in a medium bowl, stir together the cream of chicken soup, cheddar cheese, and sour cream. stir in the green beans and ham. stir this mixture into the potato rounds until evenly blended.
• return to the microwave, and cook on high power for 5 minutes, or until heated all of the way through. if you have a high powered microwave, you may want to check on your casserole every two minutes or so. season with salt and pepper, and serve.

Tangy Broccoli

Ingredients

• Servings: 4
• 1 large head broccoli, cut into florets
• 2 tablespoons prepared dijon-style mustard
• 4 ounces process cheese food

Recipe

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


• steam broccoli until tender-crisp.
• toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on high. stir and serve.

crunchy fun drops

Ingredients

• Servings: 24
• 2 cups semisweet chocolate chips
• 1 cup raisins
• 1 cup dry-roasted peanuts
• 1 cup chow mein noodles

Recipe

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


• in a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. stir in the raisins, peanuts and chow mein noodles. roll into walnut sized balls using your hands and set waxed paper to cool. chill or let sit until hard. enjoy!

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.

pudding fudge

Ingredients

• Servings: 1
• 1 (3.5 ounce) package non-instant chocolate pudding mix
• 1/3 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 1 tablespoon butter

Recipe

Preparation Time: 1 min Cook Time: 7 mins Ready Time: 27 mins


• generously butter a small pan.
• combine pudding mix, white sugar, brown sugar and cream in a large microwave-safe bowl; stir well to combine. microwave on high until it boils, about 4 minutes. continue to boil in microwave 3 minutes more. stir in butter and beat until mixture begins to thicken. spread into prepared pan and allow to cool completely before cutting into squares.

Baklava I

Ingredients

• Servings: 1
• 1 pound walnuts
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1 (16 ounce) package phyllo dough
• 5 tablespoons margarine
• 5 tablespoons vegetable oil
• 3 1/2 cups white sugar
• 2 cups water
• 2 tablespoons lemon juice

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. spread ground walnut mixture evenly over phyllo. place remaining phyllo sheets on top of walnut mixture.
• melt margarine with oil in small saucepan over low heat or in microwave. brush melted mixture over top layer of phyllo. cut baklava into diamond shapes with a sharp knife.
• to make syrup: combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. bring to a boil, then remove from heat. let cool before pouring over pastry.
• bake 30 minutes in center of oven, or until golden brown. pour syrup over hot pastry. let cool before serving.

s'more bars ii

Ingredients

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

Recipe

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


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

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.

Cappuccino Pie

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust, chocolate
• 1 (3.5 ounce) package instant vanilla pudding mix
• 3 tablespoons instant coffee granules
• 1 cup cold milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (1.5 ounce) bar milk chocolate candy

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 45 mins


• in a medium bowl combine pudding mix and coffee granules. add milk, and whisk until smooth. fold in 1/3 of the whipped topping and pour mixture into crust. refrigerate 30 minutes.
• spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. if garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. carefully make chocolate curls with a vegetable peeler. sprinkle curls on top of pie before serving.

streusel topped blueberry muffins

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
• combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. in a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (this simple trick will keep you from having "purple" batter)
• in a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. beat in eggs, and stir in vanilla and lemon zest. fold in dry ingredients alternately with milk. fold in blueberries. remember, fold gently, don't stir. spoon batter into prepared cups.
• combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. sprinkle over batter in muffin cups.
• bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. cool in pans on wire rack. these muffins freeze really well, and re-heat in the microwave successfully. hope you enjoy!!

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.

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.

mock butterfinger®

Ingredients

• Servings: 24
• 1/2 cup peanut butter, or as needed
• 48 thin wheat crackers (such as wheat thins®)
• 1/2 cup chocolate chips
• 2 tablespoons butter, or as needed

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• line a baking sheet with parchment paper.
• spread 2 to 3 teaspoons peanut butter each of 24 crackers; top each with another cracker to create a "sandwich."
• arrange "sandwiches" on the prepared baking sheet. chill in freezer until peanut butter is firm, about 1 hour.
• heat chocolate and butter together in a microwave-safe glass or ceramic bowl in 20-second intervals in a microwave oven, stirring frequently, until melted and smooth, 1 to 2 minutes.
• dip each "sandwich" in the melted chocolate mixture to coat and arrange the prepared baking sheet.
• chill coated sandwiches in freezer until chocolate is set, about 1 hour.

strawberry cobbler ii

Ingredients

• Servings: 8
• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1 cup water
• 3 cups sliced fresh strawberries
• 2 tablespoons margarine
• 1 cup all-purpose flour
• 1/4 cup packed dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3/4 cup half-and-half cream
• 1/4 cup margarine
• 1/4 cup packed dark brown sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c) grease a 2 quart baking dish with margarine.
• in a medium saucepan, combine sugar, cornstarch, water, and strawberries. cook over medium heat, stirring constantly, until thick and hot. pour mixture into the prepared baking dish. dot with 2 tablespoons margarine.
• in a bowl, combine flour, 1/4 cup brown sugar, baking powder, and salt. blend in the 3 tablespoons butter. stir in cream. mixture should be soft. when you spoon dough the berries, it will probably sink to the bottom. just try to spread as well as you can. don't worry, it comes out good.
• bake for about 20 to 25 minutes in the preheated oven. when the cobbler is almost done, mix the 1/4 cup margarine and 1/4 cup brown sugar, and heat them in a saucepan or in the microwave (whichever is easier for you). when the topping is heated, brush it on the top of the cobbler and bake for another 5 to 10 minutes.

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 shortbread squares

Ingredients

• Servings: 1
• 2/3 cup butter, softened
• 1/4 cup white sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup sweetened condensed milk
• 1 1/4 cups milk chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 c).
• in a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. press into a 9 inch square baking pan. bake for 20 minutes.
• in a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. bring to a boil. continue to boil for 5 minutes. remove from heat and beat vigorously with a wooden spoon for about 3 minutes. pour over baked crust (warm or cool). cool until it begins to firm.
• place chocolate in a microwave-safe bowl. heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. pour chocolate over the caramel layer and spread evenly to cover completely. chill. cut into 1 inch squares. these need to be small because they are so rich.

holiday spritz cookies

Ingredients

• Servings: 7
• 2 1/3 cups pillsbury best® all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 stick crisco® baking sticks butter flavor all-vegetable shortening
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 1 large egg
• 1/2 teaspoon almond extract
• 8 drops green food color
• 1 (12 ounce) container pillsbury® funfetti® garland green vanilla flavored frosting

Recipe

Preparation Time: 30 mins Cook Time: 8 mins Ready Time: 1 hr 30 mins


• heat oven to 375 degrees f. stir flour, salt and baking powder in medium bowl until well blended. beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. beat in egg, almond extract and food color. beat in flour mixture gradually until blended.
• fit cookie press with christmas tree or wreath plate according to manufacturer's instructions. fill cookie press according to instructions. press dough ungreased baking sheets. bake 6 to 7 minutes or until set, but not brown. cool 1 minute on baking sheet. remove to wire rack to cool completely.
• place frosting in large heavy-duty resealable plastic bag. microwave on high 20 to 30 seconds to soften. knead. cut very small bottom corner off bag. drizzle over cookies in a decorative pattern. place candy bits from frosting in medium bowl. hold cookie over bowl and sprinkle with candy bits. let stand 15 minutes or until frosting is set.

oatmeal and everything bars

Ingredients

• Servings: 3
• 1 (14 ounce) package individually wrapped caramels
• 3 tablespoons milk
• 3/4 cup margarine
• 1 cup all-purpose flour
• 1 cup rolled oats
• 3/4 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• peel the plastic wrapping from the caramels and melt them in a saucepan over medium heat along with the milk. ( if using a microwave, use a large, microwave-safe bowl, melt the caramels and milk in the microwave at medium power for 2 to 3 minutes, checking every 20 to 30 seconds.) stir and set aside.
• melt the margarine and combine with flour, oats, brown sugar, baking soda and salt.
• press slightly more than half the oat mixture into a greased 11 x 7 inch pan. sprinkle chocolate chips on top of the mixture, then pour the caramel over the chips. top with remaining oat mixture.
• bake for 20 minutes; cool. cut into bars.

Tweed Squares

Ingredients

• Servings: 12
• cake:
• 2 egg whites
• 1/2 cup unsalted butter
• 2/3 cup white sugar
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup miniature semisweet chocolate chips
• frosting:
• 1/3 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 pinch salt
• topping:
• 3 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch square cake pan.
• beat egg whites in a glass or metal bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
• beat unsalted butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in flour, baking powder, and 1 teaspoon salt. beat milk and 1 teaspoon vanilla extract into flour mixture; fold in beaten egg whites and chocolate chips. spread batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. cool completely in the pan on a wire rack, about 30 minutes.
• beat 1/3 cup butter, confectioners' sugar, egg yolks, 1 teaspoon vanilla extract, and the pinch of salt together with an electric mixer until smooth; spread on the cooled cake.
• melt chocolate squares with 2 tablespoons butter in a microwave-safe bowl, about 30 seconds on high. allow chocolate mixture to cool slightly, then spread chocolate carefully over iced cake. refrigerate cake until chocolate is set, about 30 minutes.

bolivian saltenas

Ingredients

• Servings: 16
• for the filling:
• 1 (.25 ounce) package unflavored gelatin
• 3 potatoes, peeled
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 1 1/2 pounds ground beef
• 1 (10 ounce) package frozen petite peas, thawed
• 1 spring onion, sliced
• 1/2 cup fresh parsley, chopped
• 4 teaspoons white sugar
• 2 teaspoons paprika
• 1/4 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 3 tablespoons jalapeno sauce (optional)
• 1/2 cup cold water
• 3 hard-cooked eggs, peeled and chopped
• 1 (2.25 ounce) can sliced black olives, drained
• 1 cup raisins, soaked in water and drained
• for the dough:
• 6 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 cup butter, cubed
• 1 1/2 cups hot water
• 2 eggs, beaten
• 2 teaspoons water
• 1 tablespoon paprika

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). transfer the melted gelatin to a small bowl and refrigerate until set.
• place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. remove from water, allow to cool, and shred into a bowl; set aside.
• heat the olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. drain excess grease. stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). simmer filling until hot, about 3 minutes. remove from heat and set aside.
• preheat an oven to 425 degrees f (220 degrees c). lightly grease a baking sheet, or line it with parchment paper.
• combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (this can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. turn mixture into a bowl and proceed.) slowly add the hot water and knead until smooth, about 3 minutes. keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. divide the dough into 16 pieces and roll them into balls. keep the other balls of dough covered with a towel while you roll out each round.
• on a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. whisk the beaten eggs and 2 teaspoons water in a small bowl. lightly brush egg wash on the edges of the dough circle. place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
• fold the dough over the filling. seal and scallop the edges of the dough together. to scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (you may also seal the saltenas by pressing a fork around edges.)
• place the saltena on the prepared baking sheet and continue with the remaining dough and filling. whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. bake in the preheated oven until golden brown, 15 to 20 minutes.

easiest homestyle macaroni and cheese

Ingredients

• Servings: 20
• cooking spray
• 1 teaspoon salt
• 1 teaspoon vegetable oil
• 2 (16 ounce) packages elbow macaroni
• 2 (15 ounce) jars alfredo sauce
• 1 (1 pound) package processed cheese (such as velveeta®), cubed
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 (16 ounce) package shredded sharp cheddar cheese, divided
• dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 10 1/2x13 1/2-inch baking dish with cooking spray.
• bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. drain well and pour macaroni into prepared baking dish.
• pour alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. stir sauce mixture and microwave for 5 more minutes on 60 percent power. season with black pepper and paprika. stir 1 cup shredded sharp cheddar cheese into mixture until cheese has melted and sauce is thick and smooth.
• pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. spread remaining shredded sharp cheddar cheese over macaroni. top casserole with bread crumbs.
• bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top. let macaroni and cheese stand for 10 minutes before serving.

Double Chocolate And Spice Bread Pudding

Ingredients

• Servings: 8
• 6 cups cubed french bread, crusts removed
• 1/4 cup butter, melted
• 1 cup white sugar
• 1/2 cup hershey®'s cocoa powder
• 1/2 cup hershey®'s cinnamon chips
• 1 3/4 cups whole milk
• 1 cup cream
• 50 hershey®'s kisses® milk chocolates
• 2 eggs, beaten
• 1 cup hershey®'s cinnamon chips
• 1/2 cup cream
• 1 cup confectioners' sugar

Recipe

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


• place the bread cubes in a large bowl, and drizzle with melted butter. toss to coat. mix together the sugar and hershey's cocoa powder, sprinkle evenly over the bread cubes, and toss again. mix in 1/2 cup hershey's cinnamon chips. butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
• in a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. remove from heat, add hershey's kisses, and whisk until smooth.
• in a medium bowl, beat eggs until frothy. slowly whisk in chocolate mixture. pour over bread cubes in baking dish. cover, and refrigerate for 1 hour.
• preheat oven to 350 degrees f (175 degrees c). bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
• meanwhile, prepare glaze. place hershey's cinnamon chips and 1/2 cup cream in a microwave-safe measuring cup. microwave, stirring frequently, until the chips are melted. whisk in the confectioners' sugar until the mixture is smooth. drizzle over warm pudding, and serve.

Candy Bar Fudge

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/3 cup unsweetened cocoa powder
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 30 individually wrapped caramels, unwrapped
• 1 tablespoon water
• 2 cups salted peanuts
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• grease an 8x8 inch square baking pan.
• in a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. microwave until mixture boils. stir in confectioners' sugar and vanilla extract. pour into prepared pan.
• in a microwave-safe bowl, microwave caramels and water until caramels melt. stir in peanuts. spread mixture over chocolate layer.
• in a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. spread over caramel layer. chill for 2 hours, or until firm.

mashed kohlrabi and red potato bake

Ingredients

• Servings: 6
• 1 large kohlrabi bulb, peeled and cut into cubes
• 6 small red potatoes
• 2 teaspoons grated garlic scape
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat oven to 325 degrees f (165 degrees c).
• bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, about 15 minutes; drain.
• cook red potatoes in microwave oven until soft, about 10 minutes.
• beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese.
• bake in the preheated oven until the cheese begins to brown, about 30 minutes.

good cookies ii

Ingredients

• Servings: 4
• 5 (1 ounce) squares semisweet chocolate, chopped
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup peanut butter
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups rolled oats
• 2 cups chopped peanut butter cups

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. in the microwave or in a metal bowl over a pan of simmering water, melt the semisweet chocolate, stirring frequently until smooth. remove from heat and set aside to cool slightly.
• in a large bowl, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. mix in the melted chocolate and peanut butter. sift together the flour, baking soda, baking powder, salt and instant pudding mix; gradually blend into the peanut butter mixture. stir in the oats and chopped peanut butter cups. drop by heaping spoonfuls the prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

to die for no-bake cake pops

Ingredients

• Servings: 30
• 1 (14 ounce) package chocolate sandwich cookies (such as oreo®)
• 1 (8 ounce) package cream cheese, softened
• 1/2 (7 ounce) jar marshmallow creme
• 1 (14 ounce) package vanilla almond bark, or as needed
• 1 tablespoon shortening
• lollipop sticks

Recipe

Preparation Time: 20 mins Ready Time: 40 mins


• line a sheet pan with parchment paper. the pan must be able to fit in the freezer.
• place sandwich cookies into the bowl of a food processor and pulse until they resemble fine breadcrumbs.
• stir crushed cookies, cream cheese, and marshmallow creme together in a bowl. roll cookie mixture into walnut-sized balls, place them on the prepared pan, and freeze for 5 minutes.
• melt 1/4 cup bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. remove cake pops from the freezer.
• dip each lollipop stick into the melted bark, and push a stick halfway through each cake pop. place on the sheet pan and return cake pops to the freezer for 5 minutes.
• melt remaining bark in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. pour coating into a large coffee mug, deep enough to make it easy to immerse the cake pops.
• remove cake pops from the freezer, and dip each prepared pop into the melted bark, coating completely. place the pops back the sheet pan. refrigerate until firm, about 10 minutes.

butternut squash casserole

Ingredients

• Servings: 15
• 1 butternut squash
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• topping
• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. cut in half, scoop out seeds and cube. bring a large pot of water to a boil. add squash and cook until tender, about 15 minutes. drain and mash.
• in a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• bake in preheated oven for 45 minutes, or until set.
• in a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. crumble over top of cooked casserole and return to oven to brown.

easy fudgy cake pops

Ingredients

• Servings: 50
• 2 (18.25 ounce) packages devil's food cake mix
• 2 cups water
• 2/3 cup vegetable oil
• 6 eggs
• 1 (6 ounce) bag semisweet chocolate chips
• 1 (16 ounce) package prepared chocolate frosting
• 2 (14 ounce) bags chocolate confectioners' coating
• 50 lollipop sticks
• 2 (14 ounce) bags white confectioners' coating
• 1 (1.75 ounce) package multicolored candy sprinkles, or as needed (optional)
• 1/2 cup chopped nuts, or as needed (optional)
• styrofoam blocks

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 2 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• blend cake mix, water, oil, and eggs in a large bowl at low speed with an electric mixer until moistened. beat at medium speed for 2 minutes. pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 26 minutes. cool in pan for 10 minutes. crumble cake while still warm into a large bowl and stir in chocolate chips. once chocolate chips have melted, stir in frosting. mix by hand until the mixture has a dough-like consistency.
• scoop cake mixture with a melon baller or small scoop, round each scoop into a ball using your hands, and place on a baking sheet. freeze cake balls for 10 minutes.
• melt about 1/4 the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• remove cake balls from freezer. dip each stick into melted chocolate and insert all the way through cake balls. the melted chocolate will harden and hold cake on the stick. return to the freezer for 10 minutes.
• melt remaining chocolate coating and white chocolate coating in separate microwave-safe bowls in 30-second intervals, stirring after each melting, for 1 to 3 minutes. remove cake pops from freezer; dip each cake pop in either melted white chocolate or chocolate. spoon sprinkles or chopped nuts over cake pops before the coating hardens. stick each cake pop upright into the styrofoam blocks until candy shell hardens. refrigerate cake pops until ready to serve.

movie theater floor

Ingredients

• Servings: 15
• 4 cups popped popcorn
• 1/2 (10.5 ounce) bag corn chips (such as fritos®)
• 1/2 (14 ounce) package
• 1 (10 ounce) can mixed nuts
• 1 cup jelly beans or other small candies, or as desired
• 1 (12 ounce) package white chocolate chips

Recipe

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


• mix popcorn, corn chips, , mixed nuts, and jelly beans together in a large bowl.
• in a microwave-safe glass bowl, melt the white chocolate chips on low setting until barely melted, 1 or 2 minutes. stir until smooth. pour the white chocolate over the popcorn mixture, and stir to coat. allow to cool, and break apart into small pieces.

peanut butter cup chocolate cupcakes with toasted peanut butter meringue frosting

Ingredients

• Servings: 14
• 1 cup all-purpose flour
• 1 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup boiling water
• 14 miniature peanut butter cup candies
• 4 egg whites
• 1 cup white sugar
• 1 tablespoon peanut butter

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). line 14 muffin cups with paper muffin liners.
• whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. increase speed to medium and mix well.
• reduce mixer speed to low and slowly pour boiling water into flour mixture. increase speed to medium and beat for 1 minute.
• fill each muffin cup halfway and place a peanut butter cup in the center of each.
• bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. remove from oven and cool in pan for 5 to 10 minutes. cool completely on a cooling rack before frosting.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• whisk egg whites and sugar together in a bowl until just combined. pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. return egg mixture to bowl. whisk egg mixture on high speed until still peaks form.
• place peanut butter in a microwave-safe bowl. heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. gently fold melted peanut butter into egg whites. transfer peanut butter frosting to a piping bag.
• pipe frosting cooled cupcakes.
• toast cupcakes under preheated broiler until lightly browned, about 1 minute.

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.

seven layer magic bars

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 cup graham cracker crumbs
• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1 cup flaked coconut
• 1 cup salted peanuts
• 1 (14 ounce) can sweetened condensed milk

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a saucepan or microwave; pour into a 9x13-inch baking dish, tilting to coat. sprinkle on the graham cracker crumbs; press mixture with your hands to form a crust.
• layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. pour the condensed milk over the layers.
• bake in preheated oven until edges begin to brown, about 20 minutes. allow to cool before cutting into bars.

double chocolate crumble bars

Ingredients

• Servings: 2
• 3/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows
• 1 cup semisweet chocolate chips
• 1 cup peanut butter
• 1 1/2 cups crisp rice cereal

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a small mixing bowl combine flour, cocoa, baking powder and salt.
• in a large bowl cream butter and sugar; beat in eggs and vanilla. stir flour mixture into the creamed egg mixture. spread batter into the greased 9x13 inch pan.
• bake for 15 to 20 minutes.
• sprinkle marshmallows over top of the baked bars; bake 3 minutes more. cool.
• place chocolate chips and peanut butter in a microwave safe bowl. melt chocolate chips and peanut butter in a microwave on high until melted together. cook one minute at a time, stirring after each minute.
• stir cereal into the chocolate mixture. spread the chocolate mixture over the cooled bars. chill, cut into bars and refrigerate.

strawberry cobbler ii

Ingredients

• Servings: 8
• 1/2 cup white sugar
• 1 tablespoon cornstarch
• 1 cup water
• 3 cups sliced fresh strawberries
• 2 tablespoons margarine
• 1 cup all-purpose flour
• 1/4 cup packed dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter
• 3/4 cup half-and-half cream
• 1/4 cup margarine
• 1/4 cup packed dark brown sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c) grease a 2 quart baking dish with margarine.
• in a medium saucepan, combine sugar, cornstarch, water, and strawberries. cook over medium heat, stirring constantly, until thick and hot. pour mixture into the prepared baking dish. dot with 2 tablespoons margarine.
• in a bowl, combine flour, 1/4 cup brown sugar, baking powder, and salt. blend in the 3 tablespoons butter. stir in cream. mixture should be soft. when you spoon dough the berries, it will probably sink to the bottom. just try to spread as well as you can. don't worry, it comes out good.
• bake for about 20 to 25 minutes in the preheated oven. when the cobbler is almost done, mix the 1/4 cup margarine and 1/4 cup brown sugar, and heat them in a saucepan or in the microwave (whichever is easier for you). when the topping is heated, brush it on the top of the cobbler and bake for another 5 to 10 minutes.

Steamed Radishes

Ingredients

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

Recipe

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

curried chicken and broccoli casserole

Ingredients

• Servings: 6
• cooking spray (such as pam®)
• 1 bunch broccoli, cut into chunks - or more to taste
• 1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
• 2 (10.75 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1/4 cup lemon juice
• 1 teaspoon curry powder
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup crushed corn flakes cereal
• 1/4 cup slivered almonds (optional)

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. carefully remove lid and spread broccoli into the bottom of the prepared baking dish. spread cooked chicken in a layer over the broccoli.
• whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. spread the cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

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.

pretzel and peanut butter bark

Ingredients

• Servings: 30
• 1/2 (12 ounce) package milk chocolate candy wafers, divided
• 1/2 (12 ounce) package dark chocolate candy wafers, divided
• 1 (12 ounce) bag square-shaped pretzels, divided, or as needed
• 1/2 (16 ounce) jar peanut butter, divided
• 1/2 cup roasted slivered almonds, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• combine 1/4 of the milk chocolate wafers and 1/4 of the dark chocolate wafers in a microwave-safe glass or ceramic bowl. melt chocolate in a microwave in 30-second intervals, stirring after each melting, until chocolate is completely melted and creamy, 1 to 3 minutes.
• crumble enough pretzels into melted chocolate until mixture is lumpy but not thick. spread chocolate mixture into the bottom of a baking dish. refrigerate or freeze until firm, 10 to 15 minutes.
• place peanut butter in a microwave-safe bowl. soften peanut butter in microwave until easily spreadable, 30 to 60 seconds. spread peanut butter over hardened chocolate layer. refrigerate or freeze until firm, 10 to 15 minutes.
• combine remaining milk chocolate and dark chocolate wafers in the same microwave-safe bowl. melt chocolate in a microwave in 30-second intervals, stirring after each melting, until chocolate is completely melted and creamy, 1 to 3 minutes.
• crumble enough pretzels into melted chocolate until mixture is lumpy but not thick. spread chocolate mixture over peanut butter layer and top with almonds. refrigerate or freeze until firm. break bark into pieces.

frost-bites

Ingredients

• Servings: 2
• 3/4 cup raisins
• 3 tablespoons orange juice
• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 2 teaspoons orange zest
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 cups rolled oats
• 1 1/2 cups white chocolate chips
• 1 teaspoon shortening

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 8 hrs 30 mins


• in a small bowl, combine the raisins and orange juice, soak overnight. preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, cream together the butter and sugar until smooth. beat in the egg and orange zest. combine the flour, baking soda and oats, stir into the creamed mixture. fold in the raisin mixture by hand. drop by rounded spoonfuls the prepared cookie sheets. cookies should be at least 2 inches apart.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• in a small bowl, combine the white chocolate and shortening. melt over a double boiler or in the microwave, stirring frequently. when cookies have cooled, dip each cookie halfway into the chocolate, then scrape the excess off the side of the bowl. set cookies on to waxed paper to dry.

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.

Mushroom Chicken Tetrazzini

Ingredients

• Servings: 4
• 1/2 (8 ounce) package spaghetti
• 3 skinless, boneless chicken breast halves
• 1 onion, chopped
• 8 ounces fresh mushrooms, quartered
• 1 cube chicken bouillon
• water to cover
• salt and pepper to taste
• 4 cups heavy cream
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
• preheat oven to 325 degrees f (165 degrees c).
• saute onion and mushrooms in a medium saucepan until soft. add chicken, bouillon and water to cover. simmer over medium low heat, seasoning with salt and pepper to taste. add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
• bake in preheated oven for 20 to 30 minutes, or until cooked through. halfway through cooking, check dish and add more parmesan cheese if desired, to taste.

sloppy jo-chos

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 (15 ounce) can sloppy joe sauce
• 1 (15 ounce) jar nacho cheese dip
• 1 (13.5 ounce) package corn tortilla chips

Recipe

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


• place the ground beef into a skillet over medium heat. cook, stirring to crumble, until no longer pink. drain off fat and stir sloppy joe sauce into the beef. warm the nacho cheese dip in the microwave until liquid.
• pile the tortilla chips a serving platter. spoon the ground beef over them and pour the cheese sauce over the top. serve immediately.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

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.

tumbleweeds

Ingredients

• Servings: 18
• 2 cups butterscotch chips
• 2 tablespoons peanut butter
• 2 cups dry-roasted peanuts
• 1 (9 ounce) can shoestring potatoes

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a microwave safe dish, combine the butterscotch chips and peanut butter. cook in the microwave for 1 minute on full power. stir, then continue to cook for 30 second intervals, stirring each time, until melted and smooth. mix in the peanuts and shoestring potatoes. spoon small heaps waxed paper, and let stand until firm.

green beans with mustard cream sauce and toasted almonds

Ingredients

• Servings: 10
• 4 tablespoons butter
• 1 (16 ounce) package frozen pearl onions or small whole white onions
• 2 pounds green beans, trimmed and snapped into 2-inch pieces
• salt
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 1/4 cup dijon mustard
• 3 tablespoons flour
• freshly ground black pepper
• 1/2 cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)

Recipe

• heat 2 tbs. of butter in a large, deep skillet over medium-high heat. add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
• dump onions a large cookie sheet. add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. turn heat to high; cover and cook until wisps of steam escape around the lid. set timer for 5 minutes; cook until bright green but tender.
• drain beans; transfer to cookie sheet with onions and spread out to cool. (cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
• microwave milk, chicken broth and mustard in a 1-quart pyrex-type measuring cup until steamy. heat remaining 2 tbs. of butter in the skillet. whisk in flour, then hot milk mixture, until smooth and simmering. (sauce can be made up to 4 hours ahead: cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
• add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. season with salt and pepper to taste. transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

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: 10 mins Cook Time: 5 mins Ready Time: 1 hr 15 mins


• 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.

Donauwellen

Ingredients

• Servings: 20
• for the cake:
• 1 1/8 cups butter, room temperature
• 1 cup white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon milk
• 1 (20 ounce) can pitted sour cherries
• for the custard:
• 3 tablespoons cornstarch
• 1/2 cup white sugar
• 2 cups milk
• 1 1/2 teaspoons vanilla extract
• for the topping:
• 1 1/3 cups semisweet chocolate chips
• 2 tablespoons vegetable oil

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
• in a large bowl, cream together the butter and 1 cup sugar using an electric mixer. mix in the eggs one at a time, then stir in the vanilla. combine the flour, salt, and baking soda; quickly fold into the egg mixture.
• spread 2/3 of the batter in the bottom of the prepared baking sheet. stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. spread evenly over the vanilla layer. pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
• bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. let cool.
• in a small bowl, whisk together the cornstarch and 1/2 cup sugar. heat the milk in a small saucepan just until hot but not boiling. whisk in the cornstarch mixture, and bring the mixture to a boil. simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. remove from heat and stir in the vanilla. spread the thickened custard over the surface of the cake and refrigerate overnight.
• for the chocolate topping, place the chocolate chips in a microwave-safe bowl. heat at 30 second intervals, stirring each time, until just melted and smooth. stir in the oil. working quickly, spread the chocolate over the chilled custard layer. if you like, you can use the tines of a fork or a cake comb to make "waves." when the chocolate is set, cut the donauwellen into about 20 squares to serve.

andes® mint cookies

Ingredients

• Servings: 42
• 1 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 65 chocolate-mint layer candies (such as andes®), unwrapped, divided

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
• beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. add eggs one at a time, beating well after each addition. beat in vanilla extract.
• whisk flour, baking powder, and salt together in a bowl. gradually add flour mixture to butter mixture until dough is just-combined. transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. refrigerate until dough firms, at least 2 hours.
• divide dough into 42 portions and wrap 1 dough portion around 1 mint. repeat with remaining dough portions. place dough 2-inches apart on prepared baking sheets.
• bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• melt remaining candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. drizzle melted mint chocolate over cookies.

Quick And Simple Broccoli And Cheese

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen broccoli florets, thawed
• 3 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• place broccoli in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain and transfer to a microwave safe casserole dish.
• pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Fudge-bottom Candy Crunch Pie

Ingredients

• Servings: 8
• 2 cups cold milk
• 2 (3.9 ounce) packages jell-o chocolate instant pudding
• 3 (1 ounce) squares baker's semi-sweet chocolate, divided
• 1 oreo pie crust
• 1 (8 ounce) tub cool whip whipped topping, thawed, divided
• 2 (1.4 ounce) bars milk chocolate english toffee candy, chopped, divided

Recipe

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


• beat milk and pudding mixes with whisk 2 min. microwave 2 chocolate squares on high 1 min. or until melted when stirred. stir in 1 cup pudding; pour into crust.
• add half the cool whip and all but 3 tbsp. candy to remaining pudding. spoon over layer in crust.
• top with remaining cool whip and candy. melt remaining chocolate square; drizzle over pie. refrigerate 1 hour.