World Best Food Recipes in Microwave: 07/20/16

Wednesday, July 20, 2016

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

Ice Cream Lasagna

Ingredients

Servings: 12
24 frozen ice cream sandwiches, divided
1 (16 ounce) jar crunchy peanut butter, divided
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container frozen whipped topping, thawed
16 peanut butter cups, chopped, divided
1 (12 ounce) jar hot fudge ice cream topping, divided
1 (12 ounce) jar caramel ice cream topping, divided

Recipe

Preparation Time:

Ready Time:

line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. spread half the peanut butter over the layer of ice cream sandwiches.
mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
spread half the peanut butter cups over the whipped topping layer.
remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. drizzle half of the fudge and caramel sauces over the peanut butter cups.
repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
freeze the dessert until solidly frozen, 1 to 2 hours.

best mud pie

Ingredients

Servings: 1
1 (6 ounce) chocolate sandwich cookie crumb crust (such as an oreo® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping
1/2 (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup chocolate syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

freeze the crust until firm, about 30 minutes. place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. return remaining ice cream to the freezer. mix softened ice cream with the mini chocolate chips. spread the ice cream and chips in an even layer over the frozen crust. cover with plastic wrap, and freeze for 2 hours.
heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). pour into a bowl. set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. cover with plastic wrap, and return to freezer for 2 hours.
take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. layer the ice cream over the layer of cookie crumbs and fudge topping. cover with plastic wrap, and return to freezer for 2 more hours.
remove pie, and frost the top of the pie with the whipped topping. top with the reserved cookie crumbs. cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

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:

Ready Time:

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'.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

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:

Cook Time:

Ready Time:

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.

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:

Ready Time:

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.

mummy toes

Ingredients

Servings: 48
1 (16 ounce) package cocktail sausages
12 (6 inch) flour tortillas
toothpicks
1/4 cup ketchup, for garnish
1/4 cup mustard, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
make a small slit into one end of each cocktail wiener to resemble a toenail. cut the tortillas into strips 4 inches long by 1 inch wide, and place a microwave safe plate. cook the tortillas in the microwave a few seconds until pliable. wrap each sausage with a strip of tortilla, and secure with a toothpick. make sure the toenail side is sticking out. place the mummy toes the prepared baking sheet.
bake in the preheated oven for 10 minutes. remove from the oven, and allow to cool slightly. place a squirt of ketchup or mustard where the wedge is to resemble a bloody toenail, or of course an infected toenail. serve to unsuspecting guests.

pudding no-bake oatmeal cookies

Ingredients

Servings: 2
2 cups white sugar
3/4 cup butter
1/2 (12 ounce) can evaporated milk
1 (3.4 ounce) package instant butterscotch pudding mix
3 1/2 cups quick-cooking oats

Recipe

Preparation Time:

Cook Time:

Ready Time:

in 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. allow the mixture to boil undisturbed for 20 to 30 seconds. remove from heat and stir in the instant pudding and oatmeal. spoon waxed paper lined cookie sheets. allow to sit at least 15 minutes or until firm.

Sucre A La Creme

Ingredients

Servings: 25
1 cup white sugar
1 cup brown sugar
1 cup heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. cook at full power for 10 minutes, stirring twice. let stand for 5 minutes.
use an electric mixer on low speed to beat the mixture for 4 minutes. pour into a buttered 8 inch square glass baking dish. refrigerate for 1 hour or until firm. cut into squares when set.

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:

Cook Time:

Ready Time:

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.

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:

Ready Time:

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.

Mom's Baby Berry Pies

Ingredients

Servings: 4
1 1/4 cups white sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided
5 cups frozen mixed berries
1 1/2 tablespoons lemon juice
1 (15 ounce) package pastry for a 9-inch pie crust
2 tablespoons butter, softened, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 425 degrees f (220 degrees c). set out four ramekins measuring 4 inches across the tops.
combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. place the mixed berries in a bowl. sprinkle the mixture over the berries and toss gently to coat. sprinkle lemon juice over the berries.
cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. cut out four 4-inch circles of dough using the ramekins as a guide.
pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. reserve the remaining berry mixture.
dot each filled ramekin with butter, and top with the pie crusts. cut four slits in each crust. place the ramekins on a baking sheet.
bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. microwave for 1 minute to make a berry sauce; stir. serve the pies with the berry sauce.

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:

Cook Time:

Ready Time:

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.

Peanut Butter Fingers Ii

Ingredients

Servings: 1
4 cups rolled oats
1 cup brown sugar
1/2 cup white sugar
1 cup butter, melted
1 cup milk chocolate chips
3/4 cup peanut butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
in a medium bowl, mix together the oats, brown sugar and white sugar. stir in the melted butter until well blended. pat the mixture evenly into the bottom of the prepared pan.
bake for 15 minutes in the preheated oven, until toasty. in the microwave or in a heat-proof bowl over simmering water, melt chocolate chips and peanut butter together, stirring occasionally until smooth. spread over the baked crust. let cool before cutting into squares.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

Chocolate Peanut Butter Pie V

Ingredients

Servings: 1
1 (9 inch) prepared graham cracker crust
3 tablespoons cornstarch
1/3 cup white sugar
1/2 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter
1 cup miniature marshmallows

Recipe

in a medium microwave-safe bowl, mix together cornstarch, sugar, and salt. whisk in milk. microwave uncovered in 2 minute increments, stirring after each increment. continue until mixture is thickened, about 6 to 7 minutes.
add vanilla extract, chocolate chips, peanut butter, and marshmallows. stir until mixture is smooth. pour into pie crust. chill at least 3 hours before serving.

scallops poulette

Ingredients

Servings: 4
1/4 cup butter or margarine
1 tablespoon minced onion
2 tablespoons all-purpose flour
1 (4 ounce) can sliced mushrooms, drained
1/4 cup white
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound bay scallops
1 bay leaf
2 teaspoons lemon juice
1/2 cup milk, light cream, or evaporated milk
1 egg yolk
1 tablespoon chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine butter and onion in a 2-quart, microwave-safe casserole. cover, and microwave on high for 2 minutes. stir in flour until well blended, then stir in mushrooms, , salt, pepper, scallops, bay leaf, and lemon juice. recover, and microwave on high for 6 minutes, or until the scallops turn opaque. remove and discard the bay leaf.
in a small bowl, stir together the milk and egg yolk until combined. stir the hot liquid from the scallops, about 1 tablespoon at a time into the milk mixture. when combined, stir the sauce back into the scallops.
cover, and microwave on high for 2 minutes, then stir, and microwave for another 3 minutes. sprinkle with parsley before serving.

Easy Turkey Gravy

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

ritz new york-style mini crumb cheesecakes

Ingredients

Servings: 24
for the crust:
24 ritz crackers
1/2 cup hot fudge topping
for the filling:
2 (8 ounce) packages 1/3-less-fat cream cheese (neufchatel)
1/2 cup granulated sugar
1 egg yolk
3 eggs
1/4 cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 tablespoon butter, melted
for the crumb topping:
1 cup ritz bits peanut butter crackers, crushed
2 tablespoons flour
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
for the caramel topping:
1/4 cup creamy peanut butter
1/4 cup caramel sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f. line two muffin tins with cupcake liners.
spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. place the crackers, fudge side up, in the lined cups.
blend cream cheese and sugar in a large bowl until creamy. add egg yolk and eggs, one at a time, mixing well after each addition. mix in sour cream, lemon juice, vanilla extract, and butter. mix until incorporated.
pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.
to make the crumb topping, combine the crushed ritz bits peanut butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until mixture has a wet look. set aside.
bake cheesecakes in preheated oven 15 minutes.
remove cheesecakes and evenly distribute crumb topping over each cake.
return cheesecakes to oven and continue to bake until crumb topping is browned and a toothpick inserted into cheesecake come out dry, about 15 more minutes.
remove cheesecakes from oven and allow to cool completely. when cooled, transfer to a covered container and refrigerate up to 2 hours.
before serving, place peanut butter and caramel sauce in microwave safe mixing bowl. microwave 30 seconds. carefully remove dish from microwave and stir. drizzle peanut butter caramel sauce over top of cheesecakes.
leftover cheesecakes should be stored in the refrigerator.

quick and easy chicken divan

Ingredients

Servings: 6
1 (16 ounce) package frozen chopped broccoli
2 teaspoons vegetable oil
3 skinless, boneless chicken breast halves, cut into bite-size pieces
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
2 tablespoons cooking
1 teaspoon lemon juice
1 cup bread crumbs
1 cup grated cheddar cheese
3 tablespoons melted butter
4 cups hot cooked white rice, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

put frozen broccoli in a microwave-safe bowl; cook in microwave until hot, about 4 minutes. transfer broccoli to a 9x13-inch baking dish.
heat vegetable oil in a skillet over medium heat. cook and stir chicken in hot oil until no longer pink in the middle, 5 to 7 minutes. top broccoli with chicken pieces evenly.
stir chicken soup, mayonnaise, , and lemon juice together in a bowl until smooth; pour over the chicken and broccoli.
bake in preheated oven for 30 minutes.
mix bread crumbs, cheddar cheese, and melted butter together in a small bowl; sprinkle evenly over the dish.
continue baking until the topping is browned, about 10 minutes. serve over rice.

pan-fried tilapia with tomatillo red pepper sauce

Ingredients

Servings: 4
cooking spray
1 large red bell pepper, seeds removed and pepper quartered lengthwise
2 teaspoons canola oil
1 cup husked, cored and chopped tomatillos
salt and ground black pepper to taste
1 clove garlic, minced
1/4 cup chopped fresh parsley, or to taste
2 tablespoons rice vinegar
1 teaspoon honey
2 tablespoons all-purpose flour
2 teaspoons chili powder
1 teaspoon dried oregano
4 tilapia fillets
2 teaspoons canola oil
1 lemon, halved and seeds removed
1 sprig fresh cilantro, chopped (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil, and spray with cooking spray. place the pepper pieces cut sides down the prepared baking sheet. cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 10 minutes. place the blackened pepper pieces into a bowl, and tightly seal with plastic wrap. allow the pepper to steam as it cools, about 20 minutes. once cool, remove and discard the skins.
heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat, and cook and stir the tomatillos until softened, about 8 minutes. sprinkle with salt and black pepper, and mix in the garlic. cook and stir until the garlic is softened, about 1 minute. place the hot tomatillos into a blender, and add the roasted red pepper, parsley, rice vinegar, and honey. blend the sauce until smooth, and set aside.
in a shallow bowl, mix together the flour, chili powder, and dried oregano. sprinkle the fish fillets with salt and black pepper, and dredge in the flour mixture until coated.
heat 2 teaspoons of canola oil in a skillet over medium-high heat. cook the fish until browned, 2 to 3 minutes; carefully flip the fish over and cook on the other side until the meat is opaque and slightly flaky and the fish has browned, about 4 minutes.
transfer fish to a serving platter. squeeze the lemon halves over the fish, and serve with sauce. if sauce has cooled, pour into a microwave-safe bowl, and cook in microwave on medium setting until hot, about 2 minutes.

Chocolate Brittle Surprise

Ingredients

Servings: 2
35 unsalted soda crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans (optional)

Recipe

preheat oven to 350 degrees f (180 degrees c). cover cookie sheet with foil. spray foil with cooking oil spray.
place crackers on foil in 5 x 7 inch rows.
microwave butter on high for 2 minutes. add brown sugar and stir. microwave on high for 2 more minutes, stirring every 30 seconds.
pour over crackers. bake 17 - 20 minutes (should bubble but not burn).
sprinkle chocolate chips over hot crackers. spread after 2 minutes (chips have softened). sprinkle nuts on top.
refrigerate 1 hour. break into pieces. can be frozen.

Diner-style Baked Potato Home Fries

Ingredients

Servings: 4
2 large baking potatoes
2 tablespoons butter
1/4 cup chopped onion
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

scrub the potatoes well and pierce with a fork. cook on full power in microwave oven for 5 minutes; turn the potatoes over and cook 5 more minutes. remove the potatoes from the oven and set aside to cool. thinly slice the cooled potatoes.
cook and stir the butter and onion in a large skillet over medium heat until the onion is translucent, about 5 minutes. gently place the potatoes into the skillet and fry, carefully flipping the potatoes a few times, until slices are browned around the edges. sprinkle with salt and pepper.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

chocolate peanut butter bars iv

Ingredients

Servings: 1
2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

Recipe

in a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. press firmly into the bottom of a 9x13 inch pan. melt chocolate chips over a double boiler or in the microwave, stirring occasionally. spread melted chocolate over the crumb crust. chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

chocolate peanut butter bars iv

Ingredients

Servings: 1
2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

Recipe

in a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. press firmly into the bottom of a 9x13 inch pan. melt chocolate chips over a double boiler or in the microwave, stirring occasionally. spread melted chocolate over the crumb crust. chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

White Chocolate Fudge With Pecans

Ingredients

Servings: 16
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 (12 ounce) package white chocolate chips
3/4 cup chopped pecans (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease an 8x8-inch baking dish with butter.
beat cream cheese in a bowl with an electric mixer until light and fluffy. gradually beat in confectioners' sugar and vanilla extract until smooth.
melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). beat chocolate into cream cheese mixture until smooth. stir in pecans. pour chocolate mixture into prepared baking dish. chill until set.

Continental Brownies

Ingredients

Servings: 2
2 cups white sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup shortening
1/3 cup unsweetened cocoa powder
1 cup hot strongly brewed coffee
2 eggs
1/2 cup buttermilk
1/2 cup butter
2 tablespoons unsweetened cocoa powder
1/4 cup milk
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease an 11x17 1/2-inch jelly roll pan. combine white sugar, flour, baking soda, and salt together in a bowl.
place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. heat in microwave for three minutes, stirring after each minute, until well blended. whisk together the eggs and buttermilk in a bowl. stir in the flour and cocoa mixtures, mixing until just combined. pour mixture into the prepared pan.
bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. stir in the confectioners' sugar and vanilla extract until smooth. pour the warm frosting over the hot brownies. allow brownies to cool completely before slicing into bars.

kitty litter cake

Ingredients

Servings: 20
1 (18.25 ounce) package german chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls

Recipe

prepare cake mixes and bake according to package directions (any size pan).
prepare pudding according to package directions and chill until ready to assemble.
crumble sandwich cookies in small batches in a food processor, scraping often. set aside all but 1/4 cup. to the 1/4 cup add a few drops of green food coloring and mix.
when cakes are cooled to room temperature, crumble them into a large bowl. toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. you probably won't need all of the pudding, you want the cake to be just moist, not soggy.
line kitty litter box with the kitty litter liner. put cake mixture into box.
put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. sprinkle a small amount of the green colored cookie crumbs lightly over the top.
heat 3 or 4 of the tootsie rolls in the microwave until almost melted. scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. heat the remaining tootsie rolls until pliable and shape as before. spread all but one randomly over top of cake mixture. sprinkle with any remaining cookie crumbs. hang the remaining over side of litter box and sprinkle with a few green cookie crumbs. serve with the pooper scooper for a gross halloween dessert.

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.

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:

Cook Time:

Ready Time:

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.

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:

Ready Time:

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.

charleston breakfast casserole

Ingredients

Servings: 8
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
preheat oven to 325 degrees f (165 degrees c).
melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

Cake In A Mug

Ingredients

Servings: 8
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 2/3 cups confectioners' sugar
1/4 cup powdered lemonade mix

Recipe

check your coffee mugs to make sure each one holds 1 1/2 cups water.
place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. this will be about 4 to 4 1/2 cups of dry mix and will make 8 coffee cup cake mixes. divide mix into 8 small plastic bags (about 1/2 cup each). place mix into a corner of each bag and tie it there with a twist tie.
make glaze mix: in a medium bowl, combine confectioners sugar with powdered flavoring mix. divide into 8 small plastic bags and close bag with a twist tie. attach each glaze mix to the cake mix bags with a twist tie. place one of each bag into each cup.
attach the following instructions to each cup: generously spray inside of cup with cooking spray. empty contents of cake mix packet in cup. add 1 egg, 1 tablespoon of oil, 1 tablespoon water to dry mix. mix 15 seconds, carefully mixing in all dry mix. microwave on full power for 2 minutes. while cake is cooking, place ingredients from glaze mix into a very small container and add 1 1/2 teaspoon water. mix well. when cake is done, pour glaze over cake in cup. enjoy while warm.

Tuna, Avocado And Bacon Sandwich

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

easy mochi

Ingredients

Servings: 8
1 cup sweetened red bean paste
1 cup sweet rice flour (mochiko)
1 teaspoon green tea powder (matcha)
1 cup water
1/4 cup white sugar
1/2 cup cornstarch, for rolling out the dough

Recipe

Preparation Time:

Cook Time:

Ready Time:

wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. stir in water, then sugar. mix until smooth. cover bowl with plastic wrap.
cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. set aside. stir rice flour mixture and heat for another 15 to 30 seconds.
dust work surface with cornstarch. while the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. flatten the mochi ball and place 1 frozen red bean paste ball in the center. pinch the mochi over the red bean paste until the paste is completely covered. sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. repeat until all the mochi and red bean paste is used.

eggplant croquettes

Ingredients

Servings: 6
2 medium eggplants, peeled and cubed
1 cup shredded sharp cheddar cheese
1 cup italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. turn eggplant over and microwave another 2 minutes. the eggplant should be tender, cook another 2 minutes if the eggplants are not tender. drain any liquid from the eggplants and mash.
combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. mix well.
shape the eggplant mixture into patties. heat oil in a large skillet. drop eggplant patties one at a time into skillet. fry each side of the patties until golden brown, approximately 5 minutes on each side. patties can be frozen before frying and cooked later.

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:

Cook Time:

Ready Time:

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.

carne asada tacos or al pastor tacos

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

halloween ghosties

Ingredients

Servings: 24
1 (12 ounce) package white chocolate chips, or as needed
24 peanut-shaped peanut butter sandwich cookies
48 miniature chocolate chips

Recipe

Preparation Time:

Ready Time:

place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. place 2 miniature chocolate chips one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.

Tina's Halloween Quesadillas

Ingredients

Servings: 6
2 sweet potatoes, scrubbed
6 (10 inch) tomato flavored tortillas
2 cups shredded sharp cheddar cheese, divided
1 (15 ounce) can black beans, rinsed and drained, divided
1 cup salsa (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c). cut several slashes into each sweet potato.
bake the potatoes in the preheated oven until tender, about 45 minutes. mash the hot sweet potatoes in a bowl. reduce oven heat to 200 degrees f (95 degrees c).
heat a skillet over medium heat, and warm a tortilla in the skillet until pliable, about 2 minutes. flip the tortilla over, and sprinkle the tortilla to about 1/2-inch of the edge with 1/3 cup of shredded cheddar cheese. allow the cheese to melt, and spread about 1/3 cup of mashed sweet potato over the melted cheese. spread 2 or 3 tablespoons of black beans over the sweet potatoes. fold the tortilla in half, enclosing the filling. repeat with the rest of the tortillas; keep filled quesadillas warm in the oven.
serve in wedges topped with salsa.

old fashioned butter valentine cookies dipped in chocolate

Ingredients

Servings: 2
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
1 large egg
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/2 cup seedless raspberry jam
4 ounces semisweet chocolate chips
2 tablespoons butter

Recipe

sift the flour, baking powder, and salt together in a bowl; set aside.
beat the 1 cup butter with the sugar, egg, milk, and vanilla extract in another bowl until well mixed.
gradually mix the flour mixture into the butter mixture.
shape the dough into a disk; wrap with plastic wrap and refrigerate for at least 2 hours.
working with half the dough at a time, roll out dough to about 1/8-inch thick.
cut into cookies with a large heart shaped cookie cutter. repeat with the remaining half of the dough.
cut the center of half of the cookies with a smaller heart shaped cookie cutter.
place an open centered cookie on top of a whole cookie to form a sandwich. arrange cookies on an ungreased baking sheet; set aside.
preheat an oven to 400 degrees f (200 degrees c).
place the raspberry jam in a microwave save bowl and heat on high until jam is runny, about 35 seconds.
fill the center of the cookies with the jam. refrigerate cookies for 10 minutes.
bake in the preheated oven until the cookies are firm to the touch, 5 to 8 minutes. cookies will be pale in color.
transfer cookies to a wire rack to cool completely.
melt the chocolate and 2 tablespoons butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting until smooth, for 1 to 3 minutes, depending on your microwave.
spoon chocolate decoratively over half of each cookie.
place cookie on a waxed paper lined baking sheet and refrigerate until the chocolate has set, about 15 minutes.

layered peanut butter brownies

Ingredients

Servings: 20
1 cup butter
1/3 cup unsweetened cocoa powder
2 cups white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1 (18 ounce) jar peanut butter
1/2 cup butter
1/3 cup milk
10 large marshmallows
1/4 cup unsweetened cocoa powder
1 (16 ounce) package confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 10x15-inch jellyroll pan.
melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. remove from heat and cool slightly.
combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. beat with an electric mixer on medium speed until blended, 1 to 2 minutes. add eggs and vanilla extract; stir until combined. pour batter into prepared jellyroll pan.
bake in the preheated oven until edges begin to become crisp, about 20 minutes.
warm peanut butter in microwave for about 2 minutes, stirring once. spread over warm brownies. chill brownies in refrigerator for 30 minutes.
heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. remove from heat; whisk in 1/4 cup cocoa. gradually stir confectioners' sugar into marshmallow mixture until smooth. spread frosting over peanut butter layer of brownies. chill in refrigerator until set, about 20 minutes.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Tuna And Vegetable Casserole

Ingredients

Servings: 1
1/2 (12 ounce) package egg noodles
1 cup 1-inch pieces fresh-cut green beans
1 cup bite-size summer squash pieces
1 cup frozen peas
1 cup sliced carrots
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup 2% milk
1 (7 ounce) can albacore tuna, drained and broken into chunks
1/2 onion, chopped
1/2 cup shredded cheddar cheese
1 tablespoon worcestershire sauce
salt and ground black pepper to taste
1 cup french-fried onions (such as french's®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
preheat oven to 425 degrees f (220 degrees c).
combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. rinse vegetables with cold water and drain.
heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and cheddar cheese. mix in worcestershire sauce, salt, and black pepper. pour mixture into a casserole dish and top with french fried onions.
bake in the preheated oven until bubbling, about 20 minutes.

California Club Chicken Wraps

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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