monster munch halloween popcorn mix

Ingredients

• Servings: 12
• 12 cups popped popcorn
• 1 cup
• 1 cup dry-roasted, salted peanuts
• 1/2 cup candy-coated peanut butter pieces (such as reese's pieces®)
• 1 pound chocolate almond bark (chocolate confectionery coating), broken into chunks

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix popcorn, , peanuts, and peanut butter pieces together in a large bowl.
• melt the almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until smooth, 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch.
• pour melted almond bark over popcorn mixture; stir until popcorn is well coated. spread popcorn mixture out a flat surface lined with waxed paper or parchment. let dry completely, then break into clumps.

sweet potatoes with feta cheese

Ingredients

• Servings: 4
• 2 large sweet potatoes, peeled and sliced
• 1 (4 ounce) package tomato basil feta cheese
• 1 tablespoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 16 mins Ready Time: 26 mins


• place the slices of sweet potatoes into a microwave safe dish, and add just enough water to cover. cook for 10 minutes in the microwave, or until starting to become tender.
• preheat the oven's broiler. place the sweet potato slices a greased broiler pan. slice the feta cheese the best you can, and place a piece on top of each potato slice. drizzle balsamic vinegar over all.
• place under the preheated broiler for about 6 minutes, or until cheese is lightly browned.

halloween mummy cookies

Ingredients

• Servings: 30
• 2/3 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 (11 ounce) packages white chocolate chips, or as needed
• 1 1/2 tablespoons solid vegetable shortening, or as needed
• miniature chocolate chips

Recipe

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


• beat butter and sugar with electric mixer in a large bowl until smooth. mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. stir in vanilla extract.
• sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. refrigerate until firm, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• slice pieces off the log and shape them into narrow wedges about 3 inches long. set cookies on baking tray. cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls wide ends of wedges for the mummies' "heads."
• bake in preheated until cookies are set and edges are dry, about 8 minutes. let cool in pan for 1 minute; remove to wire rack to cool completely.
• combine white chocolate chips with vegetable shortening in a microwave-safe bowl. heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. repeat coating remaining cookies with white chocolate.
• use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.

peanut butter and chocolate peanut butter cup cookies

Ingredients

• Servings: 3
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 1 cup peanut butter chips
• 1 cup semisweet chocolate chips
• 3 eggs
• 2 tablespoons vanilla extract
• 1 cup chopped peanut butter cups

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. sift together the flour, baking soda and salt; set aside. in the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. set aside.
• in a large bowl, cream together the butter, white sugar and brown sugar. beat in the eggs one at a time then stir in the vanilla. stir in the melted chips until well blended then stir in the sifted dry ingredients. finally, fold in the chopped peanut butter cups. drop by tablespoonfuls the prepared cookie sheets.
• bake for 10 to 15 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

microwave caramel popcorn

Ingredients

• Servings: 4
• 4 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup margarine
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Recipe

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


• place the popped popcorn into a large brown paper bag. set aside.
• in a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. heat for 3 minutes in the microwave, then take out and stir until well blended. return to the microwave, and cook for 1 1/2 minutes. remove from microwave, and stir in the baking soda.
• pour syrup over the popcorn in the bag. roll down the top once or twice to close the bag, and shake to coat the corn. place bag into the microwave, and cook for 1 minute and 10 seconds. remove, shake, flip the bag over, and return it to the microwave. cook for another 1 minute and 10 seconds. dump the popcorn out waxed paper, and let cool until coating is set. store in an airtight container.

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.

Mushrooms And Peas Rice

Ingredients

• Servings: 4
• 8 ounces fresh mushrooms, sliced
• 1 tablespoon butter
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 10 3/4 fluid ounces milk
• 1 3/4 cups instant rice
• 1 1/2 cups frozen green peas

Recipe

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


• in a large skillet, saute mushrooms in butter. set aside.
• warm condensed cream of mushroom soup and milk. when it comes to a slow bubble, add instant rice and cover. let sit for at least 5 minutes.
• while the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. do not overheat the peas.
• when the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.

Cherry Almond Caramel Apple Explosion

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 cup semisweet chocolate chips
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups dried cherries
• 1 cup sliced almonds

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. place the chocolate chips into a microwave-safe bowl. heat in the microwave at 30 second intervals, stirring between each until chocolate is melted and smooth. set aside.
• 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.
• roll apples in mixture of cherries and almonds. place on the aluminum foil. use a spoon to drizzle chocolate over the apples. if the chocolate is too thick, thin by mixing with a little vegetable oil. chill until ready to serve.

indian vegetable bhaji

Ingredients

• Servings: 6
• 4 large potatoes, finely chopped
• 1 cup cauliflower florets
• 1 carrot, finely chopped
• 1/2 cup fresh green peas
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 teaspoon cumin seed
• 1 teaspoon black mustard seed
• 2 whole bay leaves
• 4 green chile peppers, chopped
• 3 cloves garlic, chopped
• 2 teaspoons minced fresh ginger root
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon chili powder (optional)
• cilantro leaves for garnish (optional)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on high until the vegetables are very hot and starting to soften, about 2 minutes. remove the plastic wrap, and drain the vegetables in a colander.
• place the vegetable oil in a large skillet, and heat over medium heat. cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. cook and stir until the garlic begins to brown, about 1 minute.
• stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. cook and stir until the vegetables are tender and coated with spices, about 30 minutes. sprinkle with cilantro leaves.

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.

Rocky Road Turtles® Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) package prepared chocolate frosting
• 20 individually wrapped caramels
• 3 cups miniature marshmallows
• 1 cup chopped walnuts
• 2 tablespoons milk

Recipe

• bake the cake according to the directions on the box. use two 8 or 9 inch pans. when the cakes are done, turn them out of the pans. let them cool for about forty minutes. when the cakes are almost cool, but still slightly warm to the touch, cut small slits in the tops of each layer.
• melt about 1 1/2 cups of the marshmallows and the chocolate frosting together in the microwave. stir together ever thirty seconds or so to keep the sauce smooth.
• melt the caramels in the microwave with a tablespoon or two of milk. stir every twenty seconds or so.
• place 1 layer of cake on serving dish. pour enough of the chocolate frosting mixture over the bottom layer of the cake to cover the top and sink into the slits. it is okay if the frosting drips over the edges. pour enough of the caramel sauce over the bottom layer to cover it liberally. sprinkle about half of the nuts and remaining marshmallows over the caramel. go easy on the marshmallows though, or the top won't sit well on the cake.
• place top layer over marshmallows, and pour on the remaining chocolate frosting mixture to cover the top of the cake. let it drip over the edges and cover the sides of the cake as well. some of the frosting will pool at the bottom and that's fine.
• now sprinkle remaining nuts and marshmallows over the top. try to get them to stick to the sides as well. i use a lot of nuts and marshmallows on top. finally, drizzle caramel sauce over the top of the cake.

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


• 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.

Wild Rice Micro Chicken

Ingredients

• Servings: 8
• 2 teaspoons salt
• 4 cups water
• 2 cups uncooked white rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 (6 ounce) package wild rice
• 1 (4.5 ounce) can sliced mushrooms
• 2 skinless, boneless chicken breast halves, cut into bite size pieces

Recipe

• in a medium saucepan add salt to water and bring to a boil. add uncooked rice and parboil for 10 minutes (to parboil is to partially cook by boiling briefly in water). meanwhile, prepare wild rice according to package directions (do not drain); set aside.
• in a lightly greased 9x13 inch baking dish combine the cream of mushroom soup and dry onion soup mix. slowly stir in the parboiled rice and cooked wild rice (with liquids). add the mushrooms and chicken pieces, mix all together and spread evenly in baking dish. if desired, cover and store in refrigerator at this point.
• to cook in microwave: cook on high for 15 minutes, stirring every 5 minutes. cook unti chicken is no longer pink and rice is cooked through.
• to cook in conventional oven: preheat oven to 375 degrees f (190 degrees c). bake dish in preheated oven for 30 to 45 minutes, until chicken and rice are cooked through.

Dirty Cookies

Ingredients

• Servings: 36
• 1 1/2 (8 ounce) packages cream cheese, softened
• 1 (15.4 ounce) package chocolate sandwich cookies with extra creme filling (such as double stuf oreo®)
• toothpicks
• 1 (12 ounce) package vanilla almond bark

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 50 mins


• stir cream cheese in a large bowl until smooth. crumble cookies over cream cheese and mix using your hands. form mixture into balls, arrange on a baking sheet, and insert a toothpick into each ball. refrigerate until solid, at least 2 hours. or freeze, 15 to 30 minutes.
• melt almond bark 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). dip cookie balls in the melted bark and place on waxed paper to cool.

cinnamon swirl

Ingredients

• Servings: 4
• 10 dates, pitted
• 1/3 cup cashews
• 1/3 cup walnuts
• 1/3 cup almonds
• 1/4 cup raisins
• 1 pinch ground cinnamon
• 1 pinch ground allspice
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• line a baking sheet with parchment paper.
• place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
• blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. press mixture the prepared baking sheet; tightly cover with plastic wrap. refrigerate mixture until solid, at least 30 minutes. remove from refrigerator and cut into bars.

peanut butter bars i

Ingredients

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

Recipe

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


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

cranberry lentil and quinoa salad

Ingredients

• Servings: 12
• salad:
• 1 cup dried lentils
• 2 bay leaves, divided (optional)
• water to cover
• 2 cups water
• 1 cup quinoa
• dressing:
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• ground black pepper to taste
• 1/2 cup coarsely chopped walnuts, toasted
• 1/2 cup dried cranberries, or to taste
• 1/2 cup crumbled feta cheese
• 1 small green onion, finely chopped

Recipe

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


• place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. rinse with cold water until lentils cool and transfer to a large bowl.
• bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. rinse quinoa with cold water until cool, discarding bay leaf. stir quinoa into lentils.
• heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. stir honey into juice until dissolved. add vinegar and salt; whisk in olive oil and season with black pepper. pour lemon juice mixture into lentils and quinoa.
• mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. toss to coat. refrigerate until chilled, about 1 hour.

linda's summertime eggplant salsa

Ingredients

• Servings: 8
• 1 large eggplant, cut into 1/2 inch cubes
• 3/4 teaspoon kosher salt
• 1 cup tomato-vegetable juice cocktail (such as v8®)
• 1/4 cup red vinegar
• 1/2 cup red
• 2 tablespoons brown sugar
• 1/4 cup chopped fresh parsley
• 4 anchovy fillets, minced, or to taste
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup raisins
• 1/2 cup pitted black olives, chopped
• 1/2 cup pitted green olives, chopped
• 1/2 cup zucchini, diced
• 1/2 cup yellow squash, diced
• 2 celery stalks, diced
• 1/2 red bell pepper, diced
• 1/2 cup grated carrot
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, finely diced
• 1/2 cup pine nuts
• 1/4 cup grated parmesan cheese

Recipe

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


• toss the eggplant with the kosher salt and spread out a microwave-safe plate. cook in the microwave on high until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. transfer to a paper towel-lined plate and set aside.
• whisk the tomato juice cocktail, vinegar, red , brown sugar, parsley, and anchovies together in a large bowl. stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
• heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. add the remaining 2 tablespoons of olive oil along with the celery and onion. cook and stir until the onion has softened, about 4 minutes more. stir in the vegetable mixture and bring to a simmer. reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. scrape into a bowl and stir in the pine nuts. refrigerate to room temperature. sprinkle with the parmesan cheese and serve.

Chicken Divine Bake

Ingredients

• Servings: 8
• 3 large boneless chicken breasts
• 2 (14 ounce) cans cream of mushroom soup
• 1 cup mayonnaise
• 1 (16 ounce) bag steam-in-bag partially cooked frozen broccoli
• 1 onion, diced
• 8 fresh mushrooms, or more to taste, sliced (optional)
• 3 cups shredded cheddar cheese, or more to taste
• 2 cups cooked rice

Recipe

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

Ready Time: 1 hr 25 mins


• bring a large saucepan of lightly salted water to a boil. cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken to a cutting board to cool. shred cooled chicken into strands.
• preheat oven to 400 degrees f (200 degrees c).
• steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions.
• stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.
• spread cooked rice into the bottom of a casserole dish. top rice with shredded chicken. spread the mushroom soup mixture over the chicken. sprinkle cheddar cheese over everything.
• bake in preheated oven until slightly browned on top, 35 to 45 minutes.

cassata cake

Ingredients

• Servings: 1
• 1 1/2 cups cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 5 eggs
• 1/2 cup cold water
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 2 pounds whole milk ricotta cheese
• 2 1/4 cups confectioners' sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 2 (1 ounce) squares semi-sweet chocolate
• 1/2 cup candied lemon peel
• 1/3 cup white sugar
• 1/4 cup water
• 2 tablespoons light
• 6 (1 ounce) squares bittersweet chocolate, chopped
• 1/3 cup heavy whipping cream
• 3 tablespoons unsalted butter, cubed

Recipe

• preheat the oven to 325 degrees f (165 degrees c). grease and line with parchment paper 2 nine inch round layer pans.
• sift the flour, baking powder, and salt together.
• separate the eggs and set the egg whites aside. beat the egg yolks together on medium-high speed until very thick, about 4 minutes. gradually add the cold water. add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. add 1 teaspoon of the vanilla. sift the flour mixture over the egg yolk mixture and fold in.
• beat the egg whites and cream of tartar together until stiff peaks form. fold this into the yolk mixture. divide batter between the pans.
• bake at 325 degrees f (165 degrees c) for 25 minutes. cool on rack for 10 minutes and then invert and cool completely.
• cut each cake layer in half. place one of the 4 halves on a cake board or plate and sprinkle with a little of the syrup. spread about 1-1/2 cups of the filling over this layer. add a second layer of cake and repeat this procedure. top the cake with the last layer of cake. chill at least 4 hours. spread chocolate glaze over top of cake.
• to make ricotta cheese filling: beat the ricotta cheese well and add the confectioner's sugar and cinnamon. add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. stir in the candied lemon peel and mix. chill until ready to use.
• to make the syrup: place 1/3 cup of the sugar and the water in a small saucepan. bring to a boil over medium heat, stirring to dissolve sugar. boil 1 minute and then remove from heat and add the . cool to room temperature.
• to make the chocolate glaze: melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. add the butter and whisk until dissolved. cool mixture until spreadable. spread over the top of the cake.

white chocolate bubbling cauldrons

Ingredients

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

Recipe

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


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

Beanie Weenie Quesadilla Rolls

Ingredients

• Servings: 1
• 1/4 cup condensed bean with bacon soup
• 1 (8 inch) flour tortilla
• 1 turkey hot dog
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 4 mins Cook Time: 1 min Ready Time: 5 mins


• pour soup into a small microwave safe bowl. wrap tortilla and hot dog with a clean, lightly moist cloth. place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
• place hot dog and soup in center of tortilla; sprinkle with cheese and roll. microwave for an additional 10 seconds to fully melt the cheese.

easy cheesy tuna noodle casserole

Ingredients

• Servings: 6
• 2 (10 ounce) packages egg noodles
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 (8 ounce) package processed cheese food (such as velveeta®), cut into cubes
• 3 (6 ounce) cans chunk light tuna in water, drained
• 1 (15 ounce) can peas, drained (optional)
• 2 (10.75 ounce) cans condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 teaspoon ground black pepper
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• 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 noodles and return to the pot. pour olive oil and salt over the drained noodles; stir.
• put processed cheese food cubes into a large, microwave-safe bowl. heat in microwave, stirring every 30 seconds, until melted and smooth, 3 to 5 minutes; pour over noodles and add tuna, peas, celery soup, mushroom soup, and black pepper. stir to coat noodles completely; pour into a large casserole dish. sprinkle parmesan cheese over the top of the noodle mixture to cover completely.
• bake in preheated oven until parmesan cheese just begins to brown, 20 to 30 minutes.

s'mores indoors

Ingredients

• Servings: 12
• cooking spray
• 1 cup graham cracker crumbs
• 1/4 cup coconut oil, melted, divided
• 1 cup chocolate chips
• 12 large marshmallows

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins


• grease 12 muffin cups with cooking spray.
• stir graham cracker crumbs and 2 tablespoons coconut oil together in a bowl. press cracker mixture into the bottoms of the prepared muffin cups.
• combine chocolate chips and remaining coconut oil in a microwave-safe glass or ceramic bowl; melt in the microwave in 30-second intervals, stirring after each melting, for 1 to 1 1/2 minutes (depending on your microwave). divide melted chocolate mixture evenly among muffin cups.
• press 1 marshmallow horizontally into chocolate in each muffin cup; refrigerate until chocolate is firm, 1 to 2 hours.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• bake s'mores in the preheated oven until marshmallows are browned and puffed, 1 to 1 1/2 minutes. return muffin tin to refrigerator to set chocolate and marshmallow, 30 to 60 seconds. loosen and remove s'mores from the muffin cups with a butter knife.

prawn biryani

Ingredients

• Servings: 2
• 1 1/3 cups uncooked white rice
• 9 ounces peeled and deveined tiger prawns
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon ground black pepper
• 4 whole cloves
• 4 whole cardamom seeds
• 2 cinnamon sticks
• salt to taste
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 1 cup water
• 2 cubes chicken bouillon

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 2 hrs 35 mins


• place rice with enough water to cover in a small bowl. soak rice for 2 hours; drain.
• stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. cook in microwave on high until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. remove the prawns from the curry and set aside.
• stir the rice, water, and chicken bouillon into the curry and mix well. cook in the microwave on high until rice is tender, about 10 minutes. mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. discard cinnamon stick, cloves, and cardamom seeds 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.

whole wheat rigatoni and cauliflower, wilted arugula, feta & olives

Ingredients

• Servings: 6
• 1 pound bite-size whole wheat pasta, such as rigatoni or penne
• 1 tablespoon salt
• 1 medium head cauliflower, trimmed and cut into bite-size florets
• 3 tablespoons olive oil
• 1/2 red bell pepper, cut into medium dice
• 1/2 yellow bell pepper, cut into medium dice
• 3 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1 teaspoon italian seasoning
• 1/4 cup coarsely chopped pitted kalamata olives
• 4 cups factory-washed arugula or spinach
• 3/4 cup crumbled feta cheese, divided
• 1 pinch freshly ground black pepper

Recipe

• bring a generous 2 quarts of water and salt to a boil in a large soup kettle; add pasta and cook, partially covered, for 4 minutes. add cauliflower and cook, partially covered, until pasta and cauliflower are tender, about 6 minutes longer. reserve 1 cup of cooking liquid, drain pasta and return top pot.
• meanwhile, heat oil in a 10-inch skillet. add peppers, and saute until tender, about 4 minutes. add garlic; continue to saute until golden and fragrant, about 1 minute longer. add tomatoes, seasoning and olives; simmer sauce about 5 minutes. add sauce to pasta, along with reserved cooking liquid, arugula and 1/2 cup feta. toss, seasoning to taste with pepper. serve with additional feta.
• for lunch, pack pasta and extra feta in leakproof containers. warm pasta in microwave and top with feta.

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.

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 microwave chicken divan

Ingredients

• Servings: 4
• 1 (12 ounce) package frozen broccoli florets
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon soy sauce
• 1/4 teaspoon garlic powder
• 2 cups cubed cooked chicken
• 1/2 cup grated parmesan cheese
• 1/2 cup dry bread crumbs
• 1 tablespoon butter, melted

Recipe

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


• place broccoli florets in a microwave-safe dish and microwave on high until partially cooked, about 2 minutes.
• stir condensed soup, sour cream, lemon juice, soy sauce, and garlic powder together in a large microwave-safe bowl; add chicken and broccoli.
• stir parmesan cheese, bread crumbs, and butter together in a small bowl. sprinkle bread crumb mixture over the top of the chicken mixture. cover bowl with waxed paper.
• microwave casserole on high until hot, 10 to 14 minutes.

microwave peanut brittle

Ingredients

• Servings: 1.5
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 cup salted peanuts
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Recipe

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


• butter a cookie sheet. combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes. stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
• stir in baking soda until light and foamy. pour cookie sheet and spread thin. cool completely and break into pieces and serve.

super veggie chicken and wild rice casserole

Ingredients

• Servings: 1
• 2 medium carrots, diced
• 3 cups chopped cooked chicken
• 1 (6.0 ounce) package uncle ben's® long grain & wild rice original recipe
• 1 (8 ounce) package fresh mushrooms, chopped
• 1/2 medium onion, diced
• 1 cup fresh or frozen peas, thawed
• 1 cup packed fresh spinach, chopped
• 2 1/2 cups chicken broth
• 1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly oil a 9x13-inch baking dish.
• place carrots in a microwave-safe bowl. add 1 tablespoon water. cover tightly with plastic wrap; poke holes in wrap to vent. microwave on high for 1 minute. drain.
• combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. stir in broth and soup. pour mixture into prepared baking dish. cover with foil.
• bake, covered, 45 minutes. remove foil and bake until hot and bubbling, about 45 more minutes. top with shredded cheese just before casserole is done.

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.

Banana Pops

Ingredients

• Servings: 8
• 1 (12 ounce) bag chocolate chips
• 1/4 cup colored candy sprinkles
• 1/4 cup chopped walnuts
• 4 bananas, cut in half crosswise

Recipe

Preparation Time: 20 mins Ready Time: 25 mins


• place the chocolate chips into a microwave-safe bowl, and microwave on low until the chips barely melt, about 2 minutes. stir the melted chips smooth. place the sprinkles and chopped walnuts into separate shallow bowls.
• dip each banana half in melted chocolate, then roll in candy sprinkles and chopped nuts. place the coated bananas on waxed paper, and freeze until the chocolate hardens, about 5 minutes.

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.

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.

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.

apple and pumpkin dessert

Ingredients

• Servings: 1
• 2 (1 gram) packets sugar substitute
• 1 teaspoon spice
• 1 granny smith apple - peeled, cored and chopped
• 1/4 cup canned pumpkin
• 2 tablespoons water

Recipe

Preparation Time: 5 mins Cook Time: 4 mins Ready Time: 9 mins


• sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon spice in the bottom of a microwave-safe bowl. layer 1/4 of the apple pieces into the bowl; repeat. spread the pumpkin over the apples. sprinkle the remaining sugar substitute and spice on the pumpkin. top with the remaining apples. pour the water over the mixture.
• cook in microwave on high for 3 1/2 minutes, stirring every minute.

Indian Chai Hot Chocolate

Ingredients

• Servings: 1
• 1/2 cup water
• 1/2 cup milk
• 1 chai tea bag
• 1 (.55 ounce) package instant hot chocolate mix

Recipe

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


• stir the water and milk together in a microwave-safe mug. cook on high in the microwave for 1 1/2 minutes. remove, and add the chai teabag. allow tea to steep about 2 minutes. remove the tea bag, and stir in the hot chocolate mix.

Okra Curry

Ingredients

• Servings: 4
• 1 pound okra, ends trimmed, cut into 1/4-inch rounds
• 1 tablespoon olive oil
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon curry powder
• 1/2 teaspoon chickpea flour
• 1/2 teaspoon salt

Recipe

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


• microwave the okra on high for 3 minutes.
• heat olive oil in a large skillet over medium heat. add cumin, once it swells and turns golden brown stir in the okra. cook and stir on medium heat for 5 minutes. gently mix in the curry powder, chickpea flour, and salt; cook 2 minutes more. serve immediately.

Quick Chicken Mole

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 6 black peppercorns
• 1/2 teaspoon ground cloves
• 1 cup tomato sauce
• 1 cup chicken broth
• 1/4 teaspoon anise seed
• 1/2 teaspoon ground cinnamon
• 1 teaspoon white sugar
• 3 tablespoons dried red chile pepper
• 2 tablespoons sesame seeds
• 1/2 cup slivered almonds
• 1 slice white bread, torn into pieces
• 1 1/2 ounces mexican chocolate, grated
• 1 (4 pound) whole chicken, cut into pieces

Recipe

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


• place butter, onion and garlic in a 3 quart microwave safe casserole dish. cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.
• mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. cover and microwave on high for 10 minutes, stirring after 5 minutes.
• stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). note: while cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.

microwave peanut patties

Ingredients

• Servings: 2
• 1/2 cup water
• 2 cups white sugar
• 1/2 cup light corn syrup
• 1 1/2 cups peanuts
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 drops red food coloring

Recipe

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


• grease a cookie sheet or other flat surface.
• in a 2 quart glass measuring cup combine water, sugar and corn syrup. microwave on high until boiling. stir in peanuts.
• microwave on medium to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• stir in butter, vanilla and food coloring. beat until creamy and cool. drop by teaspoonfuls prepared pan.

chocolate decadence

Ingredients

• Servings: 6
• 6 ounces semisweet chocolate, chopped
• 5 tablespoons butter, room temperature
• 2 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 4 hrs 45 mins


• preheat oven to 425 degrees f (220 degrees c).
• butter six ramekins or custard cups. melt chocolate and butter slowly: you can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. stir until completely smooth.
• in a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. stir vanilla and salt gently into beaten eggs. fold half of egg mixture into chocolate mixture, mix well. then fold remainder of egg mixture into chocolate mixture. pour chocolate and egg mixture into prepared ramekins.
• line a roasting pan with a damp kitchen towel. place ramekins on towel, inside roasting pan. butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the ramekins. bake 5 minutes, then remove foil and bake 10 minutes more. remove ramekins from water carefully. let cool on wire rack for at least 3 hours. cakes will firm up as they cool. unmold each room-temperature ramekin a dessert plate, garnish and serve. refrigerate unused portions.

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.