peppermint brittle

Ingredients

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

Recipe

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


• line a large jellyroll pan with heavy-duty foil.
• place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
• place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

candy bar popcorn

Ingredients

• Servings: 4
• 1 (3.5 ounce) package microwave popcorn
• 1 king size bar chocolate-coated caramel-peanut nougat candy

Recipe

Preparation Time: 1 min Cook Time: 5 mins Ready Time: 6 mins


• pop the popcorn according to the package directions. while the corn pops, cut the candy bar into 1/2 inch pieces. spread the popped corn a microwave-safe platter (i like to use paper plates for easy clean up). top with candy bar pieces. heat on full power in the microwave at 30 second intervals, or until candy is melted.

easy thai peanut sauce

Ingredients

• Servings: 4
• 1 1/2 cups peanut butter
• 3 tablespoons light soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon hot pepper sauce (optional)
• 1 tablespoon minced fresh ginger root
• 1 tablespoon toasted sesame oil
• 1 tablespoon white sugar, or to taste

Recipe

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


• mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds. stir to serve.

Crabby Horseradish Dip

Ingredients

• Servings: 2
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 tablespoons prepared horseradish
• 1 dash worcestershire sauce
• 2 teaspoons chili sauce
• 1 teaspoon lemon juice

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 5 mins


• in a medium microwave safe bowl, blend crabmeat, cream cheese, horseradish, worcestershire sauce, chili sauce and lemon juice.
• microwave the mixture on high 3 to 5 minutes, or until hot and bubbly.

cake balls

Ingredients

• Servings: 3
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 3 hrs 10 mins


• prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.

oreo spider web cookie pizza

Ingredients

• Servings: 16
• 25 halloween oreo cookies, divided
• 1/4 cup butter or margarine, melted
• 1 ounce semi-sweet baking chocolate
• 2 cups thawed frozen whipped topping
• 1 (3.4 ounce) package vanilla instant pudding mix
• 1 cup cold milk
• 3 pieces black string licorice (10 inch), cut into 1-1/4-inch pieces
• 6 small round candies
• 1 tablespoon ready-to-spread frosting
• 2 tablespoons halloween sprinkles

Recipe

Preparation Time: 45 mins Ready Time: 4 hrs 45 mins


• heat oven to 350 degrees f.
• crush 22 cookies to form fine crumbs; mix with butter. press bottom of 12-inch pizza pan sprayed with cooking spray. bake 4 minutes; cool.
• meanwhile, microwave semi-sweet chocolate and 1/2 cup whipped topping in microwaveable bowl on high 30 to 40 seconds or until chocolate is completely melted and mixture is well blended, stirring after 30 seconds. cool slightly.
• beat pudding mix and milk in medium bowl with whisk 2 minutes (pudding will be thick). stir in remaining whipped topping; spread crust to within 1/2 inch of edge.
• spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. use to drizzle chocolate mixture in spiral motion over pizza. gently drag toothpick through lines to resemble spider's web. refrigerate 1 hour.
• meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
• place decorated cookies on pizza just before serving. garnish with sprinkles.

Easy Chocolate Chip Cookie Dough Truffles

Ingredients

• Servings: 48
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup toffee baking bits
• 1 pound chocolate confectioners' coating

Recipe

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


• beat the butter and brown sugar with an electric mixer in a large bowl until smooth. beat in the vanilla extract. add flour, alternately with sweetened condensed milk, beating well after each addition. fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. refrigerate until firm, about 1 hour.
• melt the chocolate coating 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 coating will scorch. dip the dough balls in the chocolate coating, allowing any excess to drip off. place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. refrigerate until firm, about 15 minutes. store in the refrigerator.

chocolate cheesecake iv

Ingredients

• Servings: 1
• 1 (9 inch) graham cracker crust
• 2 (8 ounce) packages cream cheese
• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c). melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
• in a medium bowl, mix the cream cheese until smooth and creamy. gradually add the sweetened condensed milk, then beat in the eggs and vanilla. finally, stir in the melted chocolate. pour into the prepared crust.
• bake for 1 hour in the preheated oven, until the center is set. allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

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


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

bacon garlic parmesan cauliflower casserole

Ingredients

• Servings: 8
• 1/4 cup water
• 2 large heads cauliflower, cut into florets
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled cooked bacon
• 4 cloves garlic, crushed (or more to taste)
• 1 teaspoon hungarian paprika
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (2.8 ounce) package french-fried onions
• 1 cup shredded parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c).
• pour water in a large bowl; add cauliflower florets. cover bowl tightly with plastic wrap.
• cook cauliflower in microwave oven on high for 4 minutes. pour excess water from bowl. transfer cauliflower to a 12x9-inch baking dish; add mozzarella cheese, bacon, garlic, paprika, pepper, salt, and red pepper flakes. gently stir cauliflower mixture to season evenly. pour cream of mushrooms soup over the cauliflower mixture; stir to coat. spread french-fried onions over the mixture and top with parmesan cheese.
• bake in preheated oven until browned, about 45 minutes. cool 5 minutes before serving.

peanut butter bars i

Ingredients

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

Recipe

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


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

The Wessel Cake

Ingredients

• Servings: 1
• 1 3/4 cups finely ground almonds
• 1 1/2 cups white sugar
• 8 egg whites
• 5 1/2 ounces bittersweet chocolate, chopped
• 1 teaspoon instant coffee granules
• 1/4 cup boiling water
• 2/3 cup butter, room temperature
• 2/3 cup confectioners' sugar

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• stir together the almond meal and white sugar; set aside. in a large clean glass or metal bowl, whip the egg whites to stiff peaks. fold in the sugar and nuts. pour into a 10-inch springform pan.
• bake for 45 minutes, or until golden brown. cool over a wire rack, and remove from pan.
• microwave the chocolate in a small bowl, stirring every 30 seconds until melted and smooth. stir together the instant coffee and hot water, then stir them into the melted chocolate; set aside to cool slightly.
• in a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. gradually blend the chocolate mixture into the creamed mixture until fluffy and spreadable. spread over the cooled cake.

Great Grandma's Peanut Butter Eggs

Ingredients

• Servings: 18
• 1 potato, peeled and cubed (optional)
• 1 (18 ounce) jar creamy peanut butter
• 1 egg white, beaten until foamy
• 1/2 cup margarine
• 1 (16 ounce) package confectioners' sugar, or as needed
• 1 (12 ounce) bag chocolate chips

Recipe

Cook Time: 15 mins Ready Time: 9 hrs 15 mins


• place potato into a saucepan and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 15 minutes. drain. mash potato in a bowl until no lumps remain; set aside to cool.
• mix peanut butter, egg white, margarine, and confectioners' sugar in a bowl to make a stiff mixture that holds its shape when formed. mix in the cooled mashed potato.
• cover and refrigerate peanut butter filling overnight.
• place chocolate chips into a microwave-safe bowl and heat in microwave on high power for 1 minute; stir. continue to heat and stir the chocolate chips in 15-second intervals until just warm and smoothly melted; do not overheat.
• scoop up about 1 tablespoon (or desired amount) of peanut butter filling, form into an egg shape, and dip into the melted chocolate. set chocolate-covered egg aside on waxed paper to set up. repeat with remaining filling and chocolate. refrigerate leftovers.

Chocolate Orange Fudge

Ingredients

• Servings: 2
• 2 1/2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup chopped pecans
• 2 teaspoons grated orange peel

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 2 hrs 10 mins


• line an 8 x 8 inch square pan with parchment paper.
• melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. stir until smooth. remove from heat and stir in pecans and grated orange peel.
• pour chocolate mixture into prepared pan. chill 2 hours, or until firm, and cut into squares. store, covered, in the refrigerator.

The Wessel Cake

Ingredients

• Servings: 1
• 1 3/4 cups finely ground almonds
• 1 1/2 cups white sugar
• 8 egg whites
• 5 1/2 ounces bittersweet chocolate, chopped
• 1 teaspoon instant coffee granules
• 1/4 cup boiling water
• 2/3 cup butter, room temperature
• 2/3 cup confectioners' sugar

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• stir together the almond meal and white sugar; set aside. in a large clean glass or metal bowl, whip the egg whites to stiff peaks. fold in the sugar and nuts. pour into a 10-inch springform pan.
• bake for 45 minutes, or until golden brown. cool over a wire rack, and remove from pan.
• microwave the chocolate in a small bowl, stirring every 30 seconds until melted and smooth. stir together the instant coffee and hot water, then stir them into the melted chocolate; set aside to cool slightly.
• in a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. gradually blend the chocolate mixture into the creamed mixture until fluffy and spreadable. spread over the cooled cake.

Peanut Butter Crunch 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
• 3 cups chopped peanut butter filled sandwich cookies
• 4 ounces milk chocolate, chopped
• 4 ounces white chocolate, chopped

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.
• spread the chopped cookies out on a dinner plate. roll caramel apples in the cookies and place on the aluminum foil. place the milk chocolate and white chocolate into separate microwave-safe bowls. heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. refrigerate until ready to serve.

bloody fingers

Ingredients

• Servings: 32
• 2 cups creamy peanut butter
• 2 cups powdered milk
• 2 cups honey
• 1 (15 ounce) package pretzel rods
• 2 tablespoons sliced almonds, or as needed
• 1/4 cup plum jam, or as needed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix peanut butter, powdered milk, and honey together in a bowl until mixture resembles a soft dough. this will be the 'flesh' of the fingers.
• mold enough dough around each pretzel rod, making sure to cover the ends. the pretzels will be the 'bones' of the fingers.
• use the tip of a teaspoon the make marks on the 'flesh' similar to knuckles.
• push 1 sliced almond 1 end of each 'finger' to resemble a finger nail.
• place jam in a microwave-safe bowl and heat in microwave until softened, 20 to 30 seconds. dip the end opposite the 'finger nail' into the jam for the 'blood'.

Springtime Asparagus And Parmesan Sandwich

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 16 mins


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

Sweet And Salty 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 tablespoons coarse sea salt
• 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. place on the aluminum foil. sprinkle lightly with the coarse salt 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.

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.

Easy Chocolate Chip Cookie Dough Truffles

Ingredients

• Servings: 48
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup toffee baking bits
• 1 pound chocolate confectioners' coating

Recipe

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


• beat the butter and brown sugar with an electric mixer in a large bowl until smooth. beat in the vanilla extract. add flour, alternately with sweetened condensed milk, beating well after each addition. fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. refrigerate until firm, about 1 hour.
• melt the chocolate coating 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 coating will scorch. dip the dough balls in the chocolate coating, allowing any excess to drip off. place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. refrigerate until firm, about 15 minutes. store in the refrigerator.

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.

loga's microwave chicken

Ingredients

• Servings: 4
• 1 cup ketchup
• 5 tablespoons curry powder
• 1 teaspoon cayenne pepper
• 8 chicken legs

Recipe

• in a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. add chicken pieces and turn to coat. arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

easy butter fingers candy

Ingredients

• Servings: 24
• 1 pound
• 1 (18 ounce) jar crunchy peanut butter
• 1 (6 ounce) bag semisweet chocolate chips
• 1 tablespoon vegetable shortening, or more if needed

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• line a 9x13-inch pan with parchment paper.
• place in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until is warm, melted, and smooth.
• stir peanut butter into melted until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
• place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. heat the chocolate, stirring constantly, until just warm, melted, and smooth. spread warm chocolate over the peanut candy. chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

cat poop cookies ii

Ingredients

• Servings: 3
• 1/4 cup honey
• 1/4 cup molasses
• 2/3 cup butter
• 1 egg
• 2 1/3 cups whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (32 ounce) package wheat and barley nugget cereal (e.g. grape-nuts™)
• 1/2 cup crushed ramen noodles

Recipe

• in a medium bowl, microwave the honey until it . this may take up to 1 minute. stir in the molasses, butter and egg. beat until smooth. stir in the flour, cinnamon, ginger, and cloves until combined. then add the dramatic additions of your choice such as coconut, ramen, chocolate chips, or peanuts. chill dough until firm.
• preheat oven to 350 degrees f (175 degrees c). roll dough into logs about 3/4 inch in diameter. cut into pieces the approximate length of cat poop. roll pieces in the cereal, place on an unprepared cookie sheet, and bake for 10 to 15 minutes in the preheated oven.
• serve the cookies in a disposable cat litter box, on a bed of cereal, with a brand new litterbox scoop. add plastic flies, and dip the litter scoop in chocolate for added fun.

Gourmet Microwave Popcorn

Ingredients

• Servings: 2
• 1/4 cup unpopped popcorn
• salt to taste
• 1 teaspoon olive oil, or more if needed

Recipe

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


• place popcorn in a brown paper bag. tightly seal the bag by folding the top several times.
• microwave on high until the popping slows, about 2 minutes. carefully open the bag. season with salt and drizzle with olive oil. reclose the bag and shake to distribute the seasoning.

mexican steak torta

Ingredients

• Servings: 4
• 1 pound sirloin steak
• 1 tablespoon garlic salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ground cayenne pepper to taste
• 4 kaiser rolls, split
• 1/4 cup mayonnaise
• 1/2 cup refried beans
• 1 large avocado, thinly sliced
• 1 large tomato, sliced
• 2 cups shredded lettuce
• crumbled cotija cheese (optional)

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate. season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• grill steak on the preheated grill until medium-rare, about 5 minutes per side. remove from heat to a cutting board and cover with foil.
• set a large skillet over medium-high heat. spread both halves of each roll with mayonnaise. brown the rolls, mayonnaise-side down until golden, about 3 minutes. warm the refried bean in a bowl in the microwave, about 1 minute on high, and slice the sirloin steak into thin strips.
• spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. top with cheese, if desired, and close the sandwich with the top of the roll.

almond bark drop cookies

Ingredients

• Servings: 3
• 2 pounds white confectioners' coating
• 1 cup peanut butter
• 2 cups dry-roasted peanuts
• 3 cups crisp rice cereal
• 2 cups miniature marshmallows

Recipe

Preparation Time: 15 mins Ready Time: 30 mins


• in a microwave oven or over a double boiler, melt the white confectioners' coating, stirring frequently until smooth. remove from heat. stir in peanut butter until well blended. fold in the peanuts crisp rice cereal and marshmallows. drop by heaping spoonfuls waxed paper lined baking sheets.
• chill until set. store in refrigerator.

crunchy peanut butter, chocolate, coconut granola

Ingredients

• Servings: 10
• cooking spray
• 2 tablespoons honey
• 2 tablespoons peanut butter
• 2 cups rolled oats
• 2/3 cup sunflower seeds
• 2/3 cup chocolate chips
• 1/3 cup shredded coconut
• 1/3 cup brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
• combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. stir well.
• place the rolled oats in a large bowl. drizzle honey-peanut butter mixture over oats; toss to coat. mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. spread mixture the prepared baking sheet.
• bake in the preheated oven until lightly browned, about 22 minutes. let cool for 20 minutes.

Microwave Chocolate Mug Cake

Ingredients

• Servings: 1
• 1/4 cup all-purpose flour
• 1/4 cup white sugar
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons milk
• 2 tablespoons canola oil
• 1 tablespoon water
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• mix flour, sugar, cocoa powder, baking soda, and salt in a microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

grilled chipotle sweet potatoes

Ingredients

• Servings: 8
• 4 sweet potatoes
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chipotle chile powder
• 2 tablespoons apple vinegar
• 1/4 cup olive oil

Recipe

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


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• cook potatoes on high heat in a microwave oven until softened slightly, about 10 minutes. cut potatoes lengthwise into 1/2-inch thick sticks.
• combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. place sweet potatoes in spice mixture; cover and shake gently until well coated.
• grill over low to medium heat, turning often and basting with any leftover sauce. cook until sweet potatoes are fork-tender, 10 to 15 minutes.

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.

Savory Sweet Potato Hash

Ingredients

• Servings: 2
• 1 large sweet potato, diced
• 1 tablespoon water, or as needed
• salt to taste
• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 cup diced ham steak
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon brown sugar, or to taste

Recipe

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


• place sweet potato in a microwave-safe bowl; add water and salt. microwave until partially softened, 2 to 3 minutes; drain.
• heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

Little French Fudge Cakes

Ingredients

• Servings: 6
• 1 (4 ounce) bittersweet chocolate bar, chopped
• 1 1/2 (1 ounce) squares unsweetened chocolate, chopped
• 5 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1 egg yolk
• 3/4 cup white sugar
• 1/8 teaspoon salt
• 3 tablespoons organic all-purpose flour
• 1/2 (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 6 cupcake cups, preferably in a dark-colored metal pan.
• place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. check and stir often to avoid burning the chocolate. stir until smooth.
• in a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. spoon batter into the prepared cupcake cups, filling them about 3/4 full.
• bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. the tops of the cakes should be almost firm. allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

dad's spaghetti western

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 onion, chopped
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried basil
• 3/4 teaspoon garlic powder, divided
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 (8 ounce) package spaghetti, broken into 2-inch pieces
• 1 (15.25 ounce) can kidney beans, drained
• 1 cup shredded cheddar cheese
• 1 cup sour cream

Recipe

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


• crumble beef into a large microwave-safe bowl. cook for 3 minutes on high; drain fat and stir in onion, chili powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. fill the paste can with water and add. cover bowl with plastic wrap and microwave on high for 10 minutes.
• stir broken spaghetti into meat mixture; re-cover with plastic wrap and microwave on high for 6 minutes. stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. stir in beans, re-cover and let stand 5 minutes.
• in a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. microwave on medium-high for 2 minutes, or until cheese is melted. serve over spaghetti mixture.

Mice

Ingredients

• Servings: 20
• 8 ounces chocolate confectioners' coating
• 20 red maraschino cherries with stems
• 3 tablespoons blanched slivered almonds
• 20 milk chocolate candy kisses, unwrapped
• 40 small red decorating candies (dragees) (optional)

Recipe

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


• line a baking sheet with parchment paper.
• chop the confectioners' coating into chunks, and place into a microwave-safe bowl. heat the coating in the microwave oven on high for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. stir well until the chocolate coating is smooth and free of lumps. the coating should be about 95 degrees f (35 degrees c).
• dry the cherries well with paper towels. holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. carefully lay the cherry on its side, so the stem sticks out the side. this will be the tail. before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. repeat with the rest of the cherries. allow the coating to set until firm and cool, about 30 minutes.

Microwave Lemon Curd

Ingredients

• Servings: 2
• 1 cup white sugar
• 3 eggs
• 1 cup fresh lemon juice
• 3 lemons, zested
• 1/2 cup unsalted butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• in a microwave-safe bowl, whisk together the sugar and eggs until smooth. stir in lemon juice, lemon zest and butter. cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. remove from the microwave, and pour into small sterile jars. store for up to three weeks in the refrigerator.

philly s'more cheesecake

Ingredients

• Servings: 16
• 2 cups graham crumbs
• 1/3 cup butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar
• 3 eggs
• 3 cups jet-puffed miniature marshmallows, divided
• 2 teaspoons milk
• 2 tablespoons baker's semi-sweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 6 hrs 5 mins


• heat oven to 350 degrees f (175 degrees c).
• mix graham crumbs and butter; press bottom and 1-1/2 inches up side of 9-inch springform pan.
• beat cream cheese and sugar in large bowl with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake. refrigerate cheesecake 4 hours.
• heat broiler. microwave 1 cup marshmallows and milk in microwaveable bowl on high 1 minute or until marshmallows are completely melted and mixture is well blended, stirring every 30 seconds. spread cheesecake. top with remaining marshmallows; broil, 6 inches from heat, 1 minute or until golden brown. cool 10 minutes before removing rim of pan. garnish with chocolate chips.

biscotti toscani

Ingredients

• Servings: 3
• 1/3 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 teaspoons orange zest
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup pieces

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• preheat the oven to 325 degrees f (165 degrees c). grease and flour a large baking sheet.
• in a large bowl, cream butter and sugar until light and fluffy. beat in eggs, vanilla, almond extract, and zest. combine flour, baking powder, nutmeg, and salt. stir into the creamed mixture until just blended. mix in almonds. divide dough into two pieces. form into long flat loaves about 1/2 inch tall and 12 inches long. place the loaves 2 inches apart on the prepared baking sheet.
• bake in preheated oven for 25 minutes, or until a light golden brown. cool on a wire rack for 5 minutes.
• with a serrated knife, cut diagonally into slices about 1/2 inch thick. lay the slices flat on the baking sheet. bake for 10 minutes, turning over once. transfer to a wire rack to cool.
• place chocolate chips into a small, microwave-safe bowl. melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. use a spatula to spread chocolate one side of each cookie. let stand at room temperature until set. store biscotti at room temperature in an airtight container.

cake pops

Ingredients

• Servings: 24
• 1 (12 ounce) package colored candy coating melts, divided
• 24 plain doughnut holes
• 24 lollipop sticks
• 1 tablespoon multicolored candy sprinkles (jimmies), as desired

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
• poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. this holds the doughnut hole firmly on the stick. stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
• when pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. dip the doughnut hole into the coating, covering it completely. hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. return the decorated pops to the plastic foam block to set.

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.