Edible Spiders

Ingredients

• Servings: 24
• 1 cup semisweet chocolate chips
• 1 teaspoon butter
• 24 large marshmallows
• 1 (6 ounce) package chow mein noodles
• 1 (12 ounce) package mini candy-coated chocolate pieces

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• in a microwave-safe bowl, combine chocolate chips and butter. microwave until melted. stir occasionally until chocolate is smooth. pour chocolate into a sealable plastic bag and set aside.
• line a cookie sheet with wax paper. stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. using scissors, cut one corner off the bag of melted chocolate. drizzle over the marshmallow spiders. attach 2 candies to each marshmallow for eyes. chill until chocolate hardens.

flourless chocolate cake ii

Ingredients

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

Recipe

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


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

potato candy from ohio

Ingredients

• Servings: 24
• 1 (2 pound) package confectioners' sugar
• 1/2 cup leftover mashed potatoes (prepared with butter, salt, and milk)
• 1 1/2 tablespoons butter
• 1 tablespoon vanilla extract
• 3 tablespoons confectioners' sugar, or as needed
• 1 (18 ounce) jar creamy peanut butter

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 50 mins


• combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. refrigerate dough until chilled, about 30 minutes. stir extra confectioners' sugar into dough if too moist.
• spread a large sheet of waxed paper on the counter. sprinkle with confectioners' sugar.
• dust rolling pin with confectioners' sugar. roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
• spoon peanut butter into a microwave-safe bowl. heat in microwave on high until slightly softened, 20 to 30 seconds.
• spread softened peanut butter dough.
• roll dough, starting from long end, into a jelly roll shape.
• wrap the roll in waxed paper and refrigerate until firm, about 2 hours. slice into 1/4-inch slices.

beghrir (moroccan pancakes)

Ingredients

• Servings: 12
• 1 cup warm water (115 degrees f/46 degrees c)
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon white sugar
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup semolina flour
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• sauce:
• 6 tablespoons butter
• 3/4 cup honey
• 1 teaspoon orange-flower water, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. add the milk, flour, semolina flour, eggs, baking powder, and salt. blend until the mixture is smooth, about 1 minute. leave the mixture in the blender to rest for about 30 minutes.
• heat a 5-inch nonstick skillet over medium-low heat. blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. cook the beghrir until have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. do not flip. adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• to make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on high setting until the butter is melted and the honey is hot, about 1 1/2 minutes. stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

S'mores Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups miniature marshmallows
• 1 1/2 cups crushed graham crackers
• 1 cup semi-sweet chocolate chips

Recipe

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


• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• combine the miniature marshmallows and graham crackers on a dinner plate. roll the apples in the mixture to coat. place on the aluminum foil and chill.
• put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 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.

Rocky Road Caramel Apples

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups miniature marshmallows
• 1 1/2 cups chopped pecans, toasted
• 1 cup semisweet chocolate chips

Recipe

• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• combine the miniature marshmallows and pecans on a dinner plate. roll the apples in the mixture to coat. place on the aluminum foil and chill.
• put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 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.

grammy's scalloped scallops

Ingredients

• Servings: 4
• 5 tablespoons butter, divided
• 1 pound sea scallops
• 3 tablespoons all-purpose flour
• 1 cup half-and-half
• 3/4 cup milk
• salt and ground black pepper to taste
• 1/2 cup bread crumbs

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). butter an 8-inch square baking dish.
• melt 3 tablespoons butter in a saucepan over medium heat. cook and stir scallops in melted butter until lightly browned, about 5 minutes. stir flour into scallop mixture until dissolved, 2 to 3 minutes.
• gradually pour half-and-half and milk into scallop mixture, while stirring constantly until milk mixture is thickened, 5 to 10 minutes; season with salt and pepper. pour scallop mixture into the prepared baking dish.
• place remaining 2 tablespoons butter in microwave-safe bowl and heat in microwave until melted, 15 to 20 seconds. stir bread crumbs into melted butter until coated; sprinkle over scallop mixture.
• bake in the preheated oven until bread crumbs are browned, about 10 minutes.

Ham Roll Ups Ii

Ingredients

• Servings: 10
• 1 pound thinly sliced cooked ham
• 3 (8 ounce) packages cream cheese, softened
• 2 (8 ounce) packages shredded cheddar cheese
• 1 bunch green onions

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a medium microwave safe bowl, mix cream cheese and cheddar cheese. microwave on high heat approximately 45 seconds, stirring frequently until melted and smooth.
• lay ham slices flat, and spread with cheese mixture. place one green onion parallel to one edge of each ham slice. tightly roll the ham slices into thin logs around the green onions.
• slice the logs into 1/4 to 1/3 inch wide rings. arrange rings flat on a large serving platter. cover and chill until serving.

Cranberry Nut Stuffing

Ingredients

• Servings: 12
• 1/2 cup butter
• 1 cup chopped celery
• 1 cup chopped onion
• 1 (1 pound) loaf french bread, torn into small pieces
• 1 tablespoon rubbed sage, or to taste
• 2 egg whites, beaten
• 1/2 cup frozen cranberries, chopped
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds (optional)
• 1/2 cup chopped pecans (optional)
• 1 (14.5 ounce) can chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• melt butter in a large skillet over medium heat. cook celery in butter until almost tender. add onions, and cook until lightly browned and tender. set aside.
• place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
• use this to stuff a turkey, or transfer to a 9x13 inch baking dish.

angel poop

Ingredients

• Servings: 12
• 1 (12 ounce) package white chocolate chips
• 2 (8 ounce) bags butter-flavored corn puff snacks

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 40 mins


• line a large baking sheet with waxed paper.
• place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
• stir the chips until smooth.
• pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
• spread the mixture out the waxed paper-lined baking sheet and allow to set, about 30 minutes.
• break the mixture up into bite-size pieces to serve.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 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.

Cat Poop Cookies I

Ingredients

• Servings: 2
• 1/2 cup honey
• 2 cups all-purpose flour
• 2/3 cup butter
• 1/2 cup unsweetened cocoa powder
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup wheat and barley nugget cereal (e.g. grape-nuts™)

Recipe

• microwave honey on high until bubbly (about 1 minute). stir in the margarine. add the egg and mix well. stir in the flour, cocoa and vanilla. mix well and chill dough for several hours in the refrigerator.
• preheat oven to 350 degrees f (175 degrees c).
• roll chunks of the chilled dough into cylindrical shapes in order to resemble cat poop. roll cookies in cereal and place on ungreased baking sheet.
• bake at 350 degrees f (175 degrees c) for 10 to 15 minutes. serve cookies in a new litter box on a bed of malted barley cereal. use a new litter scoop to remove cookies.

Peanut Butter Cup Pie Pudding Pops

Ingredients

• Servings: 7
• 2 cups cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 tablespoons peanut butter, slightly melted
• 2 1/2 tablespoons semisweet chocolate chips, or more to taste
• vegetable oil cooking spray
• 1 1/2 cinnamon graham crackers, finely crushed

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• beat milk and instant pudding mix together with a whisk or electric mixer until pudding mix is completely dissolved, about 2 minutes. refrigerate until slightly set, at least 5 minutes.
• stir 1/2 of the pudding and peanut butter together in a bowl until peanut butter is evenly distributed.
• melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). stir remaining 1/2 of the pudding and melted chocolate together in a bowl.
• spray 7 ice-pop molds with cooking spray. pour crushed graham crackers into molds and shake to coat all surfaces in the mold. drop 1 spoonful peanut butter-pudding mixture into each mold; top with 1 spoonful chocolate pudding. repeat layering until molds are full. top with ice-pop top or stick and freeze until frozen, at least 4 hours.

Babe Ruth Bars Ii

Ingredients

• Servings: 1
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup corn syrup
• 1 cup peanut butter
• 6 cups cornflakes cereal
• 1 cup roasted spanish peanuts
• 4 (1.5 ounce) bars milk chocolate candy bars

Recipe

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


• in a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. bring the mixture to a rapid boil, then remove from heat. stir in the peanut butter until well blended. in a large bowl, stir together the cornflakes and peanuts. stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. press the mixture into a greased 9x13 inch pan.
• in the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. remove from heat and spread over the tops of the bars. let cool before cutting into bars.

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.

Pink Ladies

Ingredients

• Servings: 25
• 1 cup all-purpose flour
• 3 tablespoons white sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup butter
• 1 (14 ounce) can sweetened condensed milk
• 2 cups chocolate chips
• 1 1/2 cups confectioners' sugar
• 3 tablespoons butter
• 3 tablespoons maraschino cherry juice
• 1 (1 ounce) square semisweet chocolate, chopped

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease an 8 inch square baking pan. in a medium bowl, stir together flour, white sugar, and cocoa powder. cut in butter until the texture is mealy. pat into the bottom of the prepared pan.
• bake for 10 minutes in the preheated oven. in a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. cook, stirring frequently until chips are melted and the mixture is smooth. pour over the baked crust.
• return to the oven, and bake for 15 minutes. remove, and cool in the pan over a wire rack.
• in a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. spread over the cooled filling in the pan. melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes. cool completely before cutting into squares.

Inside Out Oreos®

Ingredients

• Servings: 12
• 1 (14 ounce) package chocolate sandwich cookies (such as oreo®)

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 2 hrs 11 mins


• gently separate each sandwich cookie and scrape the cream filling into a bowl.
• melt the cream filling in a microwave until liquefied. dip the chocolate cookies into the melted filling and place on a baking sheet; freeze until solid, about 2 hours.

mexican chorizo and potato casserole

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


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

easy latte

Ingredients

• Servings: 1
• 2 tablespoons half-and-half
• 2 teaspoons white sugar, or to taste
• 1/4 teaspoon spice
• 1 cup coffee
• 1 tablespoon whipped cream topping, or to taste (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mix half-and-half, sugar, and spice together in a coffee mug. pour coffee into mug; stir to blend.
• heat in microwave until hot, about 15 seconds. top with whipped cream.

Caramel Popcorn With Marshmallow

Ingredients

• Servings: 8
• 23 large marshmallows
• 2 cups brown sugar
• 1/4 cup light corn syrup (such as karo®)
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 (3.5 ounce) packages microwave popcorn, popped

Recipe

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


• cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium-low heat until the marshmallows are completely melted, 5 to 7 minutes.
• put the popcorn in a large bowl; pour the marshmallow mixture over the popcorn and gently stir with a big spoon to coat.

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.

chocolate truffle cookies

Ingredients

• Servings: 3
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 1 cup semisweet chocolate chips
• 6 tablespoons butter
• 3 eggs
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
• preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
• bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

festive holiday bark

Ingredients

• Servings: 42
• 16 ounces vanilla flavored confectioners' coating
• 2 cups small pretzel twists
• 1/2 cup red and green candy-coated chocolate

Recipe

• line a cookie sheet with waxed paper or parchment paper.
• place candy coating in a microwave safe bowl. microwave for 2 1/2 minutes. stir, and microwave at 30 second intervals until completely melted and smooth.
• place pretzels and candy coated chocolate pieces in a large bowl. pour melted coating over and stir until well coated. spread waxed paper lined baking sheet. let stand until firm or place in refrigerator to set up faster. store in a container at room temperature.

Tuna, Avocado And Bacon Sandwich

Ingredients

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

Recipe

Preparation Time: 6 mins Cook Time: 4 mins Ready Time: 10 mins


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

Almond Crescents Iii

Ingredients

• Servings: 5
• 1 cup shortening
• 2 teaspoons vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 tablespoon water
• 2 cups all-purpose flour
• 1 cup ground blanched almonds
• 1 cup semisweet chocolate chips

Recipe

• mix together shortening and confectioner's sugar and water. stir in flour, salt, vanilla and almonds. mix well.
• form dough with hands into 3 inch lengths about pencil thin.
• bake on ungreased sheet in a preheated 300 degrees f oven (150 degrees c) for 20 minutes.
• while cookies cool, melt chocolate chips in a double boiler or in a bowl in the microwave. when cookies are completely cool, dip one half in melted chocolate.

Simple Mexican Quinoa

Ingredients

• Servings: 5
• 2 cups water
• 1 cup quinoa
• 1 (12 ounce) package frozen corn and black bean vegetable blend (such as archer farms®)

Recipe

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


• bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
• place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. stir vegetable blend into quinoa.

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.

Caramel Nougat Bar Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 1/4 cups water
• 8 ounces caramel candy
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) package milk chocolate frosting

Recipe

• preheat oven to 350 degrees f (175 degrees c) grease and flour a bundt pan.
• melt caramel candy in a small saucepan or a microwave oven.
• add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. pour 1/2 of the batter into a bundt pan.
• drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. cool completely, then frost.
• to make the frosting: beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. frost cake. chill cake at least 1 hour and serve with a big glass of milk. yummy!

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.

Creamy Chicken Tortilla Bake

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/4 teaspoon ground cumin
• 8 (6 inch) corn tortillas
• 2 (4 ounce) cans chopped green chiles, drained
• 3 cups cubed, cooked chicken
• 1 (8 ounce) package shredded cheddar cheese
• 1 (8 ounce) package shredded monterey jack cheese

Recipe

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


• melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. mix in cream of chicken soup, sour cream, and cumin.
• grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. top with 1 can green chilies, half the chicken, half the soup mix, half the cheddar cheese, and half the monterey jack cheese. repeat layers, ending with monterey jack cheese.
• cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.

flag pizza

Ingredients

• Servings: 8
• 3 small purple potatoes
• cooking spray
• 1 (13.8 ounce) can refrigerated pizza crust
• 1 1/2 tablespoons olive oil, divided, or as needed
• 25 slices pepperoni, or more as needed
• 1 cup alfredo sauce
• 2 cups shredded italian cheese blend
• 5 mini mozzarella balls, halved

Recipe

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


• place potatoes into a pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and slice potatoes into 1/4-inch rounds.
• preheat oven to 400 degrees f (200 degrees c). spray a large baking sheet with cooking spray.
• unroll the refrigerated pizza crust and spread it out in the baking sheet to fit to the edges. brush the crust with about 1 tablespoon olive oil.
• bake in the preheated oven until lightly golden and slightly set, about 7 minutes.
• arrange pepperoni slices on a paper towel-lined, microwave-safe plate. microwave pepperoni on high until heated through, about 30 seconds.
• spread alfredo sauce over the baked crust; top with italian cheese blend. arrange potato rounds in the top left corner of the pizza, forming the blue portion of the flag. brush potatoes with remaining olive oil. place mozzarella ball halves on top of the potatoes to resemble the stars of the flag. arrange pepperoni slices, slightly overlapping, in rows across the pizza to resemble the stripes on the flag.
• bake pizza in the oven until the crust is golden brown and cheese is melted, about 10 minutes.

Easy Turkey Stuffing Roll-ups

Ingredients

• Servings: 4
• 1 1/2 cups water
• 1/4 cup margarine
• 1 (6 ounce) package dry bread stuffing mix
• 8 slices deli turkey breast
• 1 (12 ounce) jar turkey gravy

Recipe

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


• bring water and margarine to a boil in a saucepan; stir in stuffing mix. cover and remove from heat. let stand until stuffing is softened, about 5 minutes. fluff with a fork.
• spoon about 1/2 cup stuffing over each slice of turkey. roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. pour gravy over rolls.
• heat in a microwave on high until gravy is bubbly, about 5 minutes.

grilled asian chicken

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 4 teaspoons sesame oil
• 2 tablespoons honey
• 3 slices fresh ginger root
• 2 cloves garlic, crushed
• 4 skinless, boneless chicken breast halves

Recipe

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


• in a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. heat in microwave on medium for 1 minute, then stir. heat again for 30 seconds, watching closely to prevent boiling.
• place chicken breasts in a shallow dish. pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• preheat a grill for medium-high heat. drain marinade from chicken into a small saucepan. bring to a boil, and simmer over medium heat for 5 minutes. set aside for basting.
• lightly oil the grill grate. cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. baste frequently with remaining marinade. chicken will turn a beautiful golden brown.

apple walnut pound cake

Ingredients

• Servings: 9
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons buttermilk
• 1 cup chopped apples
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract

Recipe

• butter a 9x5x3-inch pan. preheat oven to 350 degrees f (175 degrees c).
• cream butter, add sugar slowly, and continue to beat until light and lemon-colored. beat in eggs.
• sift flour with salt, baking soda, and baking powder. add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. stir in the apples, nuts, and vanilla. spoon batter into prepared pan.
• bake in a preheated 350 degree f (175 degrees c) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. cool in the pan for about 5 minutes, then loosen from pan and turn a rack to cool completely before slicing.

baileys® balls

Ingredients

• Servings: 180
• 1 cup semisweet chocolate chips
• 3/4 cup butter
• 4 cups vanilla wafer crumbs (such as nilla®)
• 1 1/2 cups confectioners' sugar
• 1 cup finely chopped pecans
• 1/3 cup unsweetened cocoa powder
• 1/4 cup ground almonds
• 3/4 cup irish cream liqueur (such as baileys®)
• 1/2 cup sour cream
• 4 ounces dark chocolate, chopped, or as needed

Recipe

Cook Time: 10 mins Ready Time: 9 hrs 50 mins


• place chocolate chips and butter in a saucepan over medium-low heat; stir until melted and smooth, about 5 minutes. remove from heat to cool slightly.
• whisk vanilla wafer crumbs, confectioner's sugar, pecans, cocoa powder, and almonds together in a large bowl; stir in irish cream liqueur, sour cream, and chocolate mixture to form a soft dough. cover mixture with plastic wrap and refrigerate overnight.
• form mixture into 1/2 tablespoon balls with a small scoop; place on a baking sheet. place baking sheet in freezer until firm, about 30 minutes.
• melt dark chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. using a toothpick, dip each ball into melted chocolate to coat; place on waxed paper until chocolate is firm, about 10 minutes.
• place balls in candy cups; store in an airtight container in the refrigerator for up to 6 weeks.