World Best Food Recipes in Microwave: 07/22/16

Friday, July 22, 2016

Green Salad

Ingredients

Servings: 8
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 (10 ounce) packages mixed salad greens
4 thinly sliced chicken deli meat, chopped
1 tomato, chopped
1/4 teaspoon onion powder
3 dashes garlic powder
1 pinch ground black pepper
2 pinches salt
3 tablespoons balsamic vinaigrette salad dressing

Recipe

Preparation Time:

Cook Time:

Ready Time:

microwave or saute onion and bell pepper until soft; set aside to cool.
in a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. sprinkle with the onion powder, garlic powder, black pepper and salt. toss to mix.
pour on enough salad dressing or vinegar to coat, toss again and serve.

Berry Breakfast Cobbler

Ingredients

Servings: 3
2 1/2 cups mixed frozen berries
1 tablespoon brown sugar
1/2 cinnamon stick, ground
2 tablespoons flax seeds, ground
1/4 cup unsweetened flaked coconut

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir the berries and brown sugar together in a microwave-safe bowl; heat on high until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

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.

lavender truffles

Ingredients

Servings: 16
12 fresh lavender flower heads
1/3 cup heavy cream
6 ounces bittersweet chocolate, chopped
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the flower heads and cream into a small microwave safe glass bowl. cook in the microwave on high until hot to the touch, 20 to 30 seconds. once hot, stir the flowers with a spoon, and set aside to steep 5 minutes. return to the microwave, and cook 10 to 20 seconds to reheat. stir again, and set aside to steep 5 minutes more. repeat the heating-stirring-steeping process two more times until the cream is strongly flavored with lavender.
combine the bittersweet chocolate with the semisweet chocolate in a microwave safe glass bowl. divide the chocolate into equal portions, and set one portion aside. cook the remaining chocolate in the microwave on high in 20 to 30 second increments until melted, stirring between each heating. using a fine-mesh strainer, strain the cream into the melted chocolate; discard the flower heads and bits of lavender. stir the cream and chocolate together until smooth. chill in the refrigerator until somewhat firm, but not hard, about 1 hour.
after the lavender chocolate mixture has chilled, place the remaining chocolate and butter into a microwave safe glass bowl. cook in the microwave on high in 20 to 30 second increments until just melted, stirring between each heating; set aside.
line a baking sheet with a piece of waxed paper. roll the lavender mixture into 1 tablespoon-sized balls, and dip into the melted chocolate mixture using a skewer or toothpick. place the prepared baking sheet, and chill in the refrigerator at least 2 hours to harden.

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 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:

Cook Time:

Ready Time:

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.

Wonderful Toffee Bars

Ingredients

Servings: 48
12 graham crackers, broken into quarters
1/2 cup butter
1/2 cup margarine
1/2 cup white sugar
1/4 cup chopped walnuts, or to taste
1 (12 ounce) package milk chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
line a 10x15-inch baking sheet with graham cracker quarters.
bring butter, margarine, and sugar to a boil in a saucepan, stirring constantly, until sugar is dissolved, about 3 minutes. pour butter mixture over graham crackers and sprinkle with walnuts.
bake in the preheated oven until butter is browned and nuts are toasted, about 10 minutes. immediately transfer toffee bars from the baking sheet to a platter lined with aluminum foil or wax paper.
melt chocolate chips in 2 batches in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). drop spoonfuls of melted chocolate over each toffee bar.

Seattle 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
3 cups trail mix
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.
spread the trail mix out on a dinner plate. roll the apples in the mixture to coat. place on the aluminum foil and chill.
put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.

Seeds

Ingredients

Servings: 1
1 cup raw cleaned pumpkin seeds (preferably from a sugar pumpkin)
4 cups water
4 teaspoons salt
1 tablespoon unsalted butter
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 tablespoon white sugar, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. drain seeds but do not rinse. pat seeds dry with paper towels and spread out a work surface or a baking sheet for 30 minutes to dry.
preheat oven to 250 degrees f (120 degrees c). line a baking sheet with aluminum foil.
melt butter in a large microwave-safe bowl until melted, about 1 minute. toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. spread seeds out the prepared baking sheet in a single layer.
bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. stir several times during baking. sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

blueberry almond scones

Ingredients

Servings: 30
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1 egg
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). line two baking sheets with parchment paper.
place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. stir in the preserves and pomegranate juice; set aside.
cream together the butter and sugar in a small bowl using an electric hand mixer. beat in the egg. add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
sift together the flour, baking powder, baking soda, and salt in a bowl. gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. fold the almonds and 1 cup blueberries into the dough. drop dough by rounded teaspoonfuls lined baking sheets.
bake until golden brown, about 15 minutes.

Vegetarian Pumpkin Chili

Ingredients

Servings: 6
1 pound dry black beans
cold water, or as needed
1/2 cup lentils
2 tablespoons dry roux mix
1 green bell pepper, diced
1 (10.75 ounce) can condensed tomato soup
1 cup pumpkin puree
1 (1.25 ounce) package chili seasoning mix
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon onion powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
drain and rinse beans thoroughly; place in a large pot. cover with 1 inch of water; add lentils. bring mixture to a boil; stir in roux mix until fully incorporated. cover, reduce heat, and simmer until beans are tender, about 30 minutes.
place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.

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.

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:

Cook Time:

Ready Time:

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.

swanny's killer fajitas

Ingredients

Servings: 4
2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
1 lime, juiced
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground black pepper, or to taste
1 tablespoon olive oil
1 red bell pepper, cut into 1/4 inch strips
1/2 large red onion, sliced 1/4-inch thick
4 (6 inch) corn tortillas
1/4 cup sour cream, divided
1/2 cup shredded cheddar-monterey jack cheese blend, divided
1 cup shredded lettuce, divided
1/2 cup diced tomato, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
heat a large skillet or wok over medium heat and pour in olive oil. cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. set chicken and vegetables aside.
place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. cook in microwave until tortillas are hot and flexible, about 30 seconds.
place corn tortillas 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded cheddar-monterey jack cheese blend.
sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
top with any other desired toppings; repeat with remaining tortillas and ingredients.

coffee ice cream fudge cake

Ingredients

Servings: 1
1/2 cup light corn syrup
1 cup heavy cream
10 ounces semisweet chocolate, chopped
16 graham crackers, broken into 1/2-inch pieces
1 cup toasted almonds
3 tablespoons white sugar
1/2 cup melted butter
1 1/2 quarts coffee ice cream, softened
1 (7 ounce) jar marshmallow creme
2 cups miniature marshmallows

Recipe

Preparation Time:

Ready Time:

to make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. bring to a boil, remove from heat, add chocolate and whisk until smooth. refrigerate until cool, about 45 minutes.
to make ice cream cake, preheat oven to 350 degrees f (175 degrees c). finely grind graham crackers and almonds in food processor or blender. stir in sugar. add butter and process until moist crumbs form. press mixture into bottom and sides of 9 inch spring form pan. bake until golden, about 12 minutes. allow to cool, then spread 2 cups softened ice cream over crust. spoon 3/4 cup fudge sauce over ice cream. freeze until set, then repeat layering. cover and freeze 8 hours or overnight. refrigerate remaining fudge sauce.
the next day, preheat the oven broiler. warm the remaining fudge sauce in the microwave or a small saucepan. place the cake pan on a cookie sheet. spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. place under broiler until marshmallows are deep brown. loosen cake with knife and remove sides of pan. serve immediately with warmed fudge sauce.

College Student's Saucy Chickpeas

Ingredients

Servings: 2
2 cups canned chickpeas, rinsed and drained
1 1/2 cups canned crushed tomatoes
4 1/2 teaspoons curry powder
1 1/2 teaspoons garlic powder
salt, to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe dish, mix together the chickpeas, crushed tomatoes, curry powder, and garlic. cook in microwave on high for 5 minutes, or until hot.

Easy Cake Batter Fudge

Ingredients

Servings: 15
1 cup yellow cake mix
1 cup confectioners' sugar
1/2 cup butter, cut into 4 pieces
1/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease a 9x13-inch pan.
mix cake mix and confectioners' sugar together in a large microwave-safe bowl. add butter and milk to the cake mix-sugar mixture without stirring.
heat in microwave for 2 minutes; stir immediately. pour fudge into the prepared pan and refrigerate until set, 1 hour. cut into squares.

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:

Cook Time:

Ready Time:

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.

fudgy bon bons

Ingredients

Servings: 60
2 cups semisweet chocolate chips
1/4 cup butter
1 (14 ounce) can sweetened condensed milk
2 cups all-purpose flour
1 teaspoon vanilla extract
60 chocolate candy kisses with white stripes
2 ounces white chocolate
1 teaspoon shortening

Recipe

preheat oven to 350 degrees f (175 degrees c).
in a medium saucepan, combine chocolate chips and butter. cook over low heat, stirring occasionally, until melted. remove from heat and stir in the condensed milk. add the flour and vanilla, stir until well blended. use about one tablespoon of dough to completely cover each hug ™. place on unprepared baking sheet 1 inch apart.
bake for 6 to 8 minutes in the preheated oven.
using the top of a double boiler or microwave, melt the white chocolate and shortening together. stir to blend, then drop a thumbnail sized portion on the top of each cookie.

world's best maine whoopie pies - ayuh

Ingredients

Servings: 25
1/2 cup vegetable shortening
2 cups milk
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (such as hershey's®)
2 tablespoons unsweetened cocoa powder (such as hershey's®)
1 tablespoon baking soda
1 1/2 teaspoons salt
1 cup milk
1 cup butter at room temperature
1 cup vegetable shortening
2 cups white sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 (7 ounce) jars marshmallow creme

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). cut and set aside 25 pieces of plastic wrap about 5 inches square.
for cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. in a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. beat the flour mixture into the wet ingredients just until smooth.
scoop up the batter by teaspoons, and drop ungreased baking sheets in small round dollops about 2 inches apart. recipe should make about 50 cookies. the cookies will rise and expand a lot.
bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
to make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. pour the heated milk into a large mixing bowl. add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. at first the frosting will appear lumpy, but keep beating.
to fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting the flat bottom of a cookie. top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. place the filled cookie into the freezer. repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
to serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.

Chocolate Dipped Bing Cherries

Ingredients

Servings: 24
1 cup white sugar
1 1/2 teaspoons vanilla extract
8 ounces semisweet chocolate, chopped
24 bing cherries with stems

Recipe

Ready Time:

pour the sugar into a shallow dish. drop two drops of vanilla at a time into the dish in 24 separate places to form lumps of vanilla sugar. set aside to allow the lumps to harden.
pit the cherries carefully from the bottom. i use a small curved dental tool. make sure the stem stays intact.
when the lumps of sugar have hardened, insert them into the cherries where the pits were; set aside. melt chocolate in the microwave, stirring every 30 seconds until melted and smooth.
hold cherries by the stem and dip into the chocolate leaving the very top uncovered. set on waxed paper to dry. refrigerate overnight to allow the sugar lumps to dissolve.

nanaimo bars iii

Ingredients

Servings: 1
1/2 cup butter, softened
1/4 cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 3/4 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped almonds (optional)
1/2 cup butter, softened
3 tablespoons heavy cream
2 tablespoons custard powder
2 cups confectioners' sugar
4 (1 ounce) squares semisweet baking chocolate
2 teaspoons butter

Recipe

Preparation Time:

Ready Time:

in the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. stir occasionally until melted and smooth. beat in the egg, stirring until thick, 2 to 3 minutes. remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). press into the bottom of an ungreased 8x8 inch pan.
for the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. mix in the confectioners' sugar until smooth. spread over the bottom layer in the pan. chill to set.
while the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. spread over the chilled bars. let the chocolate set before cutting into squares.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

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.

israeli stuffed dates

Ingredients

Servings: 25
8 ounces bittersweet chocolate, chopped
25 pitted medjool dates
25 pecan halves
2 tablespoons sweetened shredded coconut (optional)

Recipe

Preparation Time:

Ready Time:

place the chocolate in a glass or plastic bowl. heat in the microwave for about 2 minutes, stirring every 30 seconds, or until almost melted. stir until smooth.
line a baking sheet with aluminum foil. stuff each date with a pecan half and place the baking sheet. drizzle the stuffed dates with melted chocolate, then sprinkle with coconut. place into freezer, and freeze for 1 hour before serving.

peanut medley

Ingredients

Servings: 12
1 cup white chocolate chips
1 cup candy-coated peanut butter pieces (such as reese's pieces®)
2 cups crispy rice cereal (such as rice krispies®)
2 cups salted peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a baking sheet with waxed paper.
place white chocolate chips and candy-coated peanut butter pieces in a microwave-safe bowl; heat in microwave, stirring after each 30 second interval until completely melted, 1 to 2 minutes. stir in rice cereal and peanuts. pour mixture prepared baking sheet. cool completely until hardened; break into pieces.

buckeye cookie bars

Ingredients

Servings: 2
crisco(r) original no-stick cooking spray (optional)
1 (18.25 ounce) package pillsbury® moist supreme® devils food premium cake mix
1/4 cup crisco® pure vegetable oil
1 large egg
1 cup peanuts, chopped
1 (14 ounce) can eagle brand® sweetened condensed milk
1/2 cup jif® creamy peanut butter
1/3 cup pillsbury® creamy supreme® chocolate fudge flavored frosting

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to 350 degrees f. coat 13 x 9-inch pan lightly with no-stick cooking spray.
beat cake mix, oil and egg in large bowl on medium speed until mixture resembles coarse crumbs. stir in peanuts. reserve 1 1/2 cups crumb mixture. press remainder on bottom of prepared pan.
beat sweetened condensed milk and peanut butter in medium bowl until smooth. spread over prepared crust. sprinkle with reserved crumb mixture.
bake 25 to 30 minutes or until set. cool. place frosting into corner of 1-quart resealable food storage bag. seal bag. microwave 5 seconds on high. snip small edge off bag corner. squeeze bag, drizzling in a criss-cross pattern over crumb topping. chill to set chocolate drizzle for ease in cutting into bars.

microwave chicken teriyaki

Ingredients

Servings: 1
1/4 cup soy sauce
2 packets ketchup
2 tablespoons garlic powder
3 individual packets white sugar
1 skinless, boneless chicken breast half - cut into strips

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. toss chicken in sauce to coat, and place a microwave safe plate.
cover with plastic wrap and cook in the microwave on high for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.

israeli stuffed dates

Ingredients

Servings: 25
8 ounces bittersweet chocolate, chopped
25 pitted medjool dates
25 pecan halves
2 tablespoons sweetened shredded coconut (optional)

Recipe

Preparation Time:

Ready Time:

place the chocolate in a glass or plastic bowl. heat in the microwave for about 2 minutes, stirring every 30 seconds, or until almost melted. stir until smooth.
line a baking sheet with aluminum foil. stuff each date with a pecan half and place the baking sheet. drizzle the stuffed dates with melted chocolate, then sprinkle with coconut. place into freezer, and freeze for 1 hour before serving.

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.

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.

Pizza Eggs

Ingredients

Servings: 3
3 slices leftover pizza
2 tablespoons milk
3 eggs
1 teaspoon italian seasoning
1/8 teaspoon onion powder
salt and black pepper to taste
2 tablespoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

scrape the cheese and toppings off the pizza crust, it may help to heat the pizza in the microwave. discard the crust. heat the toppings and milk in a small saucepan over medium heat. stir until the topping and milk combine, it should be a soft clumpy consistency. remove from the heat.
heat oil in a skillet over medium heat. whisk the eggs, italian seasoning, onion powder, salt, and pepper in a bowl. pour in eggs and cook without stirring for 1 minute. add the pizza toppings to the eggs; cook, stirring constantly, until eggs reach the desired consistency.

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.

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.

easy broccoli casserole

Ingredients

Servings: 8
4 cups chopped fresh broccoli
1 (10.75 ounce) can cream of mushroom soup
1 cup shredded cheddar cheese
1/4 cup mayonnaise
2 cups dry bread crumbs
1/2 cup melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
put broccoli in a large microwave-safe bowl with a small amount of water in the bottom; cook in microwave until tender, about 5 minutes. drain liquid from bowl. stir mushroom soup, cheddar cheese, and mayonnaise with the broccoli until evenly mixed; pour into prepared casserole dish.
mix bread crumbs and melted butter together in a separate bowl; spread evenly over the broccoli mixture.
bake in preheated oven until the surface is bubbling, 20 to 30 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.