World Best Food Recipes in Microwave: 07/24/16

Sunday, July 24, 2016

popcorn and peanut truffles

Ingredients

Servings: 24
6 cups popped popcorn
1 cup salted, roasted peanuts
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup honey

Recipe

Preparation Time:

Ready Time:

line a baking sheet with waxed paper.
mix popcorn and peanuts together in a large bowl.
melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
pour honey into a microwave-safe bowl and heat in microwave until warmed and pourable, about 10 seconds; stir into melted chocolate.
pour chocolate-honey mixture over popcorn mixture, stirring until evenly coated. scoop chocolate-popcorn mixture using a small ice cream scoop, pressing mixture into scoop. release mixture the prepared baking sheet. refrigerate truffles until firm, about 1 hour.

Chili Dip

Ingredients

Servings: 4
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
microwave cream cheese mixture on high 1 minute. remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

grilled asian chicken

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Lime-shrimp Avocado Pasta Salad

Ingredients

Servings: 8
2 pounds uncooked shrimp - peeled, deveined, and chopped
1/4 cup lime juice
1 (16 ounce) package uncooked cellentani (corkscrew) pasta
4 avocados - peeled, pitted and diced
1 pint grape tomatoes, quartered
1 large red onion, chopped
1/2 cup chopped fresh cilantro
1/3 cup olive oil
1/4 cup lime juice
2 cloves garlic, minced
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. drain shrimp.
heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. allow shrimp to cool.
bring a large pot of lightly salted water to a boil. cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain, then rinse with cold water until cool.
mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
whisk olive oil, 1/4 cup lime juice, garlic, worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
pour dressing over shrimp mixture; toss to coat. chill before serving.

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.

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.

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.

one bowl chocolate chocolate cookie

Ingredients

Servings: 18
16 (1 ounce) squares semisweet chocolate
3/4 cup packed brown sugar
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
2 cups chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). chop chocolate into small pieces and set half of the chocolate aside for later use. melt remaining chocolate in a microwave or over a double boiler, stirring constantly until smooth.
add the sugar, butter, eggs and vanilla to the melted chocolate, mixing well after each addition. combine the flour and baking powder, stir into the chocolate mixture along with the reserved chopped chocolate and pecans if desired. batter will be soft. drop by 1/4 cupfuls a cookie sheet. cookies should be at least 2 inches apart.
bake for 10 to 12 minutes in the preheated oven, until cookies are puffed and set. cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

butterscotch squares

Ingredients

Servings: 24
2 cups butterscotch chips
1/2 cup butter, melted
1 cup peanut butter
4 1/2 cups miniature marshmallows
2 cups crispy rice cereal

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a 9x13 inch pan with parchment or waxed paper.
in a microwave safe bowl, melt butterscotch chips in the microwave or over a double boiler, stirring every 30 seconds until smooth. stir in the melted butter and peanut butter. measure the marshmallows and rice cereal into a large bowl. pour the butterscotch mixture over the marshmallows and cereal. stir to coat evenly. press the prepared pan.
chill for 20 to 30 minutes, until set. cut into bars. store leftovers in the refrigerator.

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.

Tiger Butter I

Ingredients

Servings: 24
16 ounces white chocolate, chopped
3/4 cup crunchy peanut butter
1 cup milk chocolate chips

Recipe

butter a 10x15 pan. set aside.
place white chocolate in a medium-sized microwave-safe bowl. microwave on high until melted, stirring frequently. stir in peanut butter.
spread into prepared pan. drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect. let stand until set. break into bite-sized pieces.

White Chocolate Raspberry Thumbprint Cookies

Ingredients

Servings: 2
1/2 cup butter, softened
1/2 cup vegetable shortening
1/2 cup white sugar
1/2 cup confectioners' sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup seedless raspberry jam
1 cup white chocolate chips
2 tablespoons red sugar sprinkles, or as desired

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. beat until just combined. stir in egg and vanilla extract. gradually mix in flour until just combined. cover and refrigerate dough for 3 hours.
preheat oven to 375 degrees f (190 degrees c).
roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. press your thumb or end of wooden spoon into the center of each dough ball making an indentation. spoon 1/4 teaspoon jam into each thumbprint.
bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. cool on a wire rack for 5 minutes.
place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. spoon melted white chocolate into a disposable decorating or plastic bag. snip off one small corner of bag; drizzle white chocolate over cookies. sprinkle with red sugar.

Caramel Apple Coffee Cake

Ingredients

Servings: 10
3/4 cup marzetti's® old fashioned caramel dip
1 (8 ounce) package plain cream cheese, divided
2 medium apples, peeled and chopped
1/2 teaspoon apple pie spice blend
2 cups dry biscuit mix
flour, for rolling dough
3 tablespoons butter, chilled, diced
1 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f.
for filling, in a medium bowl, combine 4 ounces cream cheese and 1/4 cup marzetti old fashioned caramel dip and beat with an electric mixer on medium speed until creamy.
combine apples, spice blend and 2 tablespoons water in a microwave safe bowl and microwave for 3 minutes. drain off excess water and cool.
for cake, in a large bowl, combine biscuit mix, remaining 4 ounces cream cheese and butter.
using two forks, blend mixture until it resembles cornmeal. add milk and mix to form a ball of dough.
place dough on a floured work surface and roll into a 9x12 rectangle.
transfer dough to baking sheet. spoon cream cheese mixture into center of dough, place cooled apple pieces on top, and cover all with reserved 1/2 cup marzetti old fashioned caramel dip.
to create overlapping strips, cut twelve 2 1/2 inch long strips on each side of dough. fold strips of dough over filling.
bake 15 minutes or until cake is golden brown. cool completely and serve. cover leftovers with plastic wrap and keep chilled in refrigerator.

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.

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.

chow mein noodle bars

Ingredients

Servings: 1
1/2 cup margarine
1/2 cup brown sugar
1 cup all-purpose flour
1 cup semisweet chocolate chips
5 cups miniature marshmallows
1 cup creamy peanut butter
1/2 tablespoon light cream
1/2 cup brown sugar
4 cups chow mein noodles

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c). grease a 9x13 inch baking pan.
in a medium bowl, cream together the margarine and 1/2 cup brown sugar. stir in the flour; the mixture should be crumbly. sprinkle over the bottom of the prepared pan and pack down to cover.
bake for 15 to 20 minutes in the preheated oven, until lightly toasted. remove from the oven and immediately sprinkle with chocolate chips. when the chips have softened enough, spread them over the crust.
in a heat-proof bowl over simmering water, or in the microwave, combine the marshmallows, peanut butter, brown sugar and light cream. cook, stirring occasionally until melted and smooth. remove from heat and stir in the chow mein noodles. spread on top of the chocolate layer of the crust. let cool before cutting into squares.

Butterscotch Rice Krispies® Bars

Ingredients

Servings: 24
1 tablespoon butter
6 cups crispy rice cereal (such as rice krispies®)
1 (11 ounce) package butterscotch chips
1 cup creamy peanut butter
1 (11 ounce) package semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. pour cereal into the prepared dish.
mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. use a spatula or the back of a spoon to compact mixture into the dish.
cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). spread over the top of the bars with a spatula.
refrigerate bars again until the chocolate is firmed, about 10 minutes.

Kid-friendly Taco-burritos

Ingredients

Servings: 8
1 (17.5 ounce) package burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
1 (4.5 ounce) can sliced black olives, drained
6 torn lettuce leaves
1 ripe avocado, sliced
1 (16 ounce) can refried beans
2 teaspoons dried onion flakes
1/2 teaspoon dried, minced garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon dried oregano
2 teaspoons water
1 (16 ounce) package shredded cheddar cheese
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large serving dish, arrange green onions. diced tomato, sliced olives, lettuce and avocado. set aside.
empty the can of refried beans into a microwave-safe bowl. season with onion flakes, garlic, salt, cumin, chili powder and oregano. stir in water, cover, and cook in microwave, on high, for about 2 minutes.
take a tortilla and spread a thin layer of beans on half of it. sprinkle on the cheese, and whatever toppings you would like. spread sour cream over the other half of the tortilla.
fold the tortilla in half, and then into quarters, 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.

Lemon Pepper Dill Fish

Ingredients

Servings: 4
1 pound haddock fillets
1/2 cup butter
dried dill weed to taste
lemon pepper to taste
3 tablespoons fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

place fish filets in a microwave-safe dish. cut butter into pieces and place all over fish. sprinkle with dill weed and lemon pepper. drizzle fresh lemon juice all over the fish.
cover and cook on high for 3 to 5 minutes or until the fish turns white.

Baked Apple Roses

Ingredients

Servings: 2
1 large red apple, cored and very thinly sliced
1/4 cup white sugar
1 teaspoon ground cinnamon
1 sheet frozen puff pastry, thawed
1/4 cup melted butter
1 egg
2 teaspoons water
1 teaspoon confectioners' sugar (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
place apple slices on a plate, overlapping slightly if necessary. microwave on high about 45 seconds just until slices have softened a bit. cover plate with plastic wrap and a kitchen towel.
mix together sugar and cinnamon in a bowl.
roll puff pastry sheet to less than 1/8-inch thickness. using a pizza cutter, cut two 3-inch by 12-inch rectangles. reserve remaining pieces for another use.
spread melted butter over dough; top with a generous amount of cinnamon-sugar. place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
beat egg and water together in a bowl. paint surface of dough with egg wash. sprinkle with more cinnamon-sugar, to taste.
starting from one end, roll dough not too tightly to form a rose-shaped pastry. seal roll with end of dough strip.
transfer roses to prepared ramekins. sprinkle with a little more cinnamon-sugar. place ramekins directly on middle rack of preheated oven.
bake until well browned, about 45 minutes. remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. remove apple roses from ramekins and finish cooling on rack. dust with confectioners' sugar before serving.

Salted Caramel Chocolate Sandwich Cookie

Ingredients

Servings: 24
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon diamond crystal® fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup confectioners' sugar for rolling
salted caramel filling:
10 caramels (wrappers removed)
1/8 teaspoon diamond crystal® fine sea salt
1/4 cup heavy whipping cream
ganache:
1/3 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

cream together butter and sugar. add egg and vanilla extract and beat until well blended.
whisk together flour, diamond crystal® fine sea salt, baking powder and baking soda in a separate bowl. add dry ingredients to wet ingredients and mix until just combined. form in 2 balls. cover bowl with plastic wrap. refrigerate for 1 hour.
preheat oven to 350 degrees f. line a baking sheet with parchment paper.
roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. cut out circles or little shapes using a small 1 1/2-inch cookie cutter. place on prepared baking sheet. (note: if dough becomes too soft when rolling out, place back in the refrigerator.)
bake 5 to 7 minutes. allow cookies to cool on the baking sheet for 5 minutes. remove cookies and place on wire rack to cool.
salted caramel filling: use a microwave safe glass measuring cup. remove wrappers from caramels. add caramels, diamond crystal® fine sea salt, and heavy whipping cream to measuring cup. microwave using 20-second intervals, for approximately 1 minute. stir after each interval.
chocolate ganache: use a 1 cup measuring cup. add 1/4 cup of heavy cream. microwave until the cream starts to bubble. (approximately 25-30 seconds.) remove the heavy cream from the microwave. add chocolate chips. let the mixture rest for 2 minutes. then stir with a spoon until smooth.
to make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. top with another cookie to make a sandwich cookie.

microwave tacos

Ingredients

Servings: 8
1 pound ground beef
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 cup water
8 medium taco shells, warmed
2 cups shredded cheddar cheese
2 cups shredded lettuce
1/4 cup finely chopped onion
1 medium tomato, chopped
taco sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

crumble the ground beef into a 1 1/2 quart casserole dish. cover with glass lid. cook in the microwave for 5 minutes on high. drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. cover and return to the microwave. cook for another 3 to 4 minutes on high.
fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

mashed sweet potatoes by jean carper

Ingredients

Servings: 6
2 1/2 pounds sweet potatoes
3 tablespoons amaretto (almond liqueur) or maple syrup
cinnamon, to taste
ginger, to taste
1/4 cup toasted almonds

Recipe

microwave whole potatoes until done. cool to touch. remove pulp. mash with liqueur and spices. top with almonds. reheat in microwave.

dark chocolate-caramel cream puffs

Ingredients

Servings: 42
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
3/4 cup heavy or whipping cream
1 (10 ounce) package ghirardelli® 60% cacao bittersweet chocolate baking chips
1/2 cup prepared caramel topping

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f. for cream puffs, in a medium saucepan, combine water, butter, and salt; bring to a boil. add flour all at once, stirring vigorously. cook and stir until mixture forms a ball. remove from heat. cool for 10 minutes. add eggs, one at a time, beating well after each addition.
drop dough by rounded teaspoons 2 inches apart 2 greased baking sheets. bake one sheet at a time for 20 to 25 minutes (keep remaining dough covered while first batch bakes). transfer to a wire rack; let cool for 15 minutes.*
meanwhile, for filling, in a medium saucepan, bring cream just to a boiling over medium-high heat. remove from heat. add ghirardelli® 60% cacao bittersweet chocolate baking chips. do not stir. let stand for 5 minutes. stir until smooth. stir in caramel topping. cool for 15 minutes before using.
using kitchen scissors, cut tops from cream puffs; remove any soft dough from inside. spoon about 1 tablespoon filling into each cream puff. replace tops. if desired, drizzle with additional prepared caramel topping and/or chocolate drizzle.
for chocolate drizzle, in a small microwave-safe bowl, combine 1/2 cup ghirardelli 60% cacao bittersweet chocolate baking chips and 1 teaspoon shortening. microwave at half power or defrost setting for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 15 seconds to avoid scorching. stir until smooth.

lover's loaf

Ingredients

Servings: 6
1 (10 ounce) bag washed spinach leaves
1 pound ground beef
1 pound ground lamb
3 large eggs, lightly beaten
1 1/4 cups bread crumbs
1 cup grated romano or parmesan cheese
salt and pepper to taste
6 slices provolone cheese
6 slices prosciutto or ham, thinly sliced
all-purpose flour for dusting
2 tablespoons olive oil
2 cups red
2 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
place spinach in a microwave safe bowl with a splash of water. cover, and microwave until the spinach has wilted, about 5 minutes. drain and allow to cool.
in a large bowl, mix together beef, lamb, eggs, bread crumbs, and romano cheese. season with salt and pepper. divide into two equal portions, and roll each into balls.
place a 15-inch long piece of plastic wrap on your work surface and lightly sprinkle with flour. place one of the balls the plastic wrap and pat into a thin, 8-inch by 10-inch rectangle. cover evenly with half of the spinach and 3 slices of prosciutto, then shingle three slices of provolone running along the edge facing you.
using the plastic wrap to lift the meat, roll the loaf starting from the cheese side into a firmly packed spiral, peeling away the plastic wrap as you go. make a second loaf with remaining ingredients.
to bake, pour into a broiler pan bottom. oil the slotted top with some of the olive oil before placing the loaves on and brushing them with remaining oil. cover loaves with a sheet of aluminum foil and bake in preheated oven for 40 minutes.
remove the foil and pour water into the pan. continue baking for another 35 minutes, until the internal temperature reaches 160 degrees f (72 degrees c). allow to rest 10 minutes before slicing into 1-inch thick slices to serve.

fudgy chocolate drops

Ingredients

Servings: 8
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup sour milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. sift together the flour, baking soda and salt, set aside.
sift together the flour, baking soda, and salt. set aside. in the microwave or over a double boiler, melt chocolate stirring frequently until smooth. remove from heat.
in a medium bowl, cream together the shortening, butter, and brown sugar. beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. mix in the dry ingredients alternately with the sour milk. drop dough by rounded teaspoonfuls the prepared cookie sheets about 2 inches apart.
bake for 8 to 10 minutes in the preheated oven, until firm to the touch. remove from baking sheets to cool on wire racks.

Dairy-free Coconut Candy Bar Ice Cream

Ingredients

Servings: 10
1 (15 ounce) can cream of coconut
1 (13.5 ounce) can coconut milk
1 cup unsweetened flaked coconut
2 (2 ounce) bars dark chocolate, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk cream of coconut, coconut milk, and flaked coconut in a bowl. cover and refrigerate for 8 hours or more.
pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). slowly drizzle chocolate into ice cream what machine is churning. transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

George's Chocolate Chip Cookies

Ingredients

Servings: 7
2 cups butter
2 cups packed brown sugar
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups rolled oats
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup milk chocolate chips
3 cups dark chocolate chips
12 (1 ounce) squares german sweet chocolate, chopped

Recipe

preheat oven to 375 degrees f (190 degrees c).
combine butter, sugar, eggs and vanilla. in a blender or food processor, process the oats until finely chopped. then, in separate bowl, combine chopped oatmeal, flour, baking powder and baking soda. add flour mixture to butter mixture. gradually add the chopped milk chocolate chips and whole chocolate chips.
roll dough into golf ball size balls. press with fork. bake for 6 to 8 minutes. do not overbake. when they come out of the oven, the cookies will be soft. place a chocolate chunk in the center.

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.

Never Kiss A Yammy

Ingredients

Servings: 4
4 sweet potatoes
1/2 cup orange juice
2/3 cup light brown sugar
1/4 cup margarine, softened
1/2 teaspoon freshly grated orange peel
1/4 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 425 degrees f (220 degrees c). cover a cookie sheet with aluminum foil.
scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
bake the potatoes in the preheated oven until tender, about 45 minutes. allow them to cool until they can be handled, about 15 minutes. scoop out the sweet potato flesh into a large bowl and mash well. stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. if you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. spread the potatoes in a microwave-safe dish.
microwave on high until heated through, about 5 minutes.

Yummy Yam Casserole

Ingredients

Servings: 8
4 pounds yams
2 eggs
1/4 cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
6 ounces pecan halves
1/3 cup brown sugar
1/4 cup melted butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. when cooled, remove skins and place the yams in a large bowl.
beat yams until smooth. then beat in one egg at a time, blending after each addition. stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
transfer mixture to an ungreased 3 quart casserole dish. arrange the pecans in a single layer on top. sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
bake for 25 minutes in the preheated oven, or until browned and bubbly.

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.

Hummus And Prosciutto Wrap

Ingredients

Servings: 4
12 thin slices prosciutto
4 10-inch low carb whole wheat tortillas
1/2 cup hummus spread, divided
4 slices mozzarella cheese
1 avocado - peeled, pitted, and sliced - divided
4 small tomatoes, sliced
1 cup torn lettuce leaves, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
arrange the prosciutto slices on the baking sheet so they don't touch, and bake them in the preheated oven until crisp, 6 to 8 minutes. remove from the oven, and let cool.
stack the tortillas on a plate and microwave them on high until warmed and pliable, 20 to 30 seconds.
spread each tortilla with 2 tablespoons of hummus spread, and top each with 3 slices of crisped prosciutto per wrap. place a slice of mozzarella cheese on top of the prosciutto, and spread 1/4 of the avocado slices per wrap on the cheese. top each wrap with 1 sliced tomato and about 1/4 cup of torn lettuce leaves.
fold the bottom of each tortilla up about 2 inches to enclose the filling, and roll the wrap tightly into a compact cylinder.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

Spook-tacular Chocolate-dipped Pretzels

Ingredients

Servings: 30
wax paper
1 1/3 cups nestle® toll house® semi-sweet chocolate morsels, melted according to package directions in 8- or 9-inch microwave-safe dish
1 (10 ounce) bag pretzel rods
3 pieces nestle® crunch® candy bars, chopped
3 pieces nestle® butterfinger® bites candy, chopped
wonka halloween candies such as spooky nerds and sweetarts skulls n' bones*

Recipe

Preparation Time:

Ready Time:

line baking sheet with wax paper. place each candy on separate sheets of wax paper.
dip pretzel rods halfway into chocolate; shake off excess. roll rods in candies (one candy type per pretzel rod); place on prepared baking sheet.
place in refrigerator for about 30 minutes to harden. once hardened, remove from baking sheets and store, covered, in cool place with wax paper between layers.

black bean soup with bacon

Ingredients

Servings: 6
6 slices bacon
2 cloves garlic, minced
2 large carrots
1 large onion
2 stalks celery
2 cups water
2 cubes beef bouillon
2 (16 ounce) cans diced tomatoes
3 (15 ounce) cans black beans, rinsed and drained
2 tablespoons ground cumin
5 dashes hot pepper sauce
salt to taste
1/4 cup sour cream, for topping (optional)
1/2 cup shredded cheddar cheese (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

fry the bacon in a microwave until crisp, or cook it in a skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, crumble, and set aside. reserve 1 tablespoon of bacon drippings, if desired.
roughly chop the carrots, onion, and celery and transfer to a food processor. pulse the vegetables until finely chopped.
in a microwave-safe bowl, combine the reserved bacon drippings (if using), the chopped vegetables, garlic, water, bouillon cubes, and 1 can of diced tomatoes with their juice. cook on high for 5 minutes to soften vegetables.
pour the vegetable mixture into a saucepan and add 2 cans of rinsed and drained black beans. season with the cumin, hot sauce, and salt. bring the mixture to a boil and then reduce the heat to low; simmer for 15 minutes.
use an immersion blender to puree the hot mixture. (if you don't have a hand-held blender, puree the mixture in batches in a food processor or standard blender.)
stir in the remaining can of diced tomatoes and can of black beans. taste and adjust the seasonings. add water if the consistency is too thick for your liking. bring the soup to a simmer and heat for 5 minutes. ladle the soup into bowls and top with sour cream, shredded cheese, and crumbled bacon.

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.

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.

pizza on the grill i

Ingredients

Servings: 16
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, dissolve yeast in warm water, and mix in sugar. proof for ten minutes, or until frothy. mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. turn a lightly floured surface. knead until smooth, about 8 minutes. place dough in a well oiled bowl, and cover with a damp cloth. set aside to rise until doubled, about 1 hour. punch down, and knead in garlic and basil. set aside to rise for 1 more hour, or until doubled again.
preheat grill for high heat. heat olive oil with garlic for 30 seconds in the microwave. set aside. punch down dough, and divide in half. form each half into an oblong shape 3/8 to 1/2 inch thick.
brush grill grate with garlic flavored olive oil. carefully place one piece of dough on hot grill. the dough will begin to puff almost immediately. when the bottom crust has lightly browned, turn the dough over using two spatulas. working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. sprinkle with 1 cup cheese and 2 tablespoons basil. close the lid, and cook until the cheese melts. remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

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.