World Best Food Recipes in Microwave: 07/25/16

Monday, July 25, 2016

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

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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.

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:

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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 delights

Ingredients

Servings: 34
24 ounces chocolate almond bark, broken into pieces
1 cup creamy peanut butter
2 cups crispy rice cereal (such as rice krispies®)
1 cup chopped pecans
2 cups miniature marshmallows
1 1/2 cups chocolate chips

Recipe

Preparation Time:

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put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. fold marshmallows and chocolate chips into the mixture to coat.
spread a sheet of waxed paper a flat surface. drop the mixture by the spoonful the waxed paper and allow to cool completely.

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:

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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.

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:

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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.

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Peanut Buttery Chocolate Pie

Ingredients

Servings: 1
1 cup peanut butter
2 cups confectioners' sugar
1 cup all-purpose flour
1/2 cup packed brown sugar
2/3 cup honey
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1 (9 inch) prepared graham cracker crust

Recipe

combine peanut butter, honey, vanilla extract, and confectioners' sugar in a mixing bowl. mix with an electric mixer thoroughly. combine flour and brown sugar, and fold into the peanut butter mixture. fold peanut butter chips into the pie filling.
in a microwave-safe bowl, microwave chocolate chips until melted. stir occasionally until chocolate is smooth. spread chocolate evenly over the bottom of the graham cracker crust. pour the pie filling into the crust, spreading it evenly. chill and serve.

sweet, sweet potato fries

Ingredients

Servings: 4
cooking spray
3 tablespoons butter
1 tablespoon ground cinnamon
1 tablespoon white sugar
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1 tablespoon salt, or to taste
2 large sweet potatoes, peeled and cut into 1/4-inch thick fries

Recipe

Preparation Time:

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preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
melt butter with cinnamon, white and brown sugar, ginger, and salt in a large microwave-safe glass bowl on high, 1 to 2 minutes; remove from oven and stir until mixture is thoroughly combined.
dredge sweet potato pieces in the butter-brown sugar mixture to coat. arrange fries on the prepared baking sheet.
bake in the preheated oven until fries are tender and coating has baked the fries, 30 to 35 minutes.

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:

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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.

monkey bars

Ingredients

Servings: 1
1/2 cup raisins
1 1/2 tablespoons dark
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 egg whites
1/3 cup chopped walnuts
1 tablespoon powdered sugar

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking pan. place the raisins and in a microwave-safe bowl. place in the microwave and cook on high for 1 minute. set aside until needed.
stir the flour, baking powder, baking soda, and salt together in a mixing bowl. in another mixing bowl, beat the butter and brown sugar together until light and fluffy. beat in the banana, buttermilk, vanilla, and egg whites until well blended. gradually add the flour mixture, beating just until combined. stir in the raisin mixture and walnuts. spread the batter into the prepared pan
bake in preheated oven until the top is golden, about 30 minutes. cool in the pan 10 minutes before cutting into bars and transferring to a rack to cool completely. dust with powdered sugar.

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.

melted snowman cookies

Ingredients

Servings: 2
royal icing:
4 egg whites
8 cups confectioners' sugar, or as needed
1/4 cup lemon juice, or as needed
cookies:
24 sugar cookies
24 large marshmallows
1 (.75 ounce) tube black decorating gel
1 (.75 ounce) tube orange decorating gel
75 silver nonpareils, or as desired (optional)
1 (.75 ounce) tube red decorating gel (optional)
1 (.75 ounce) tube green decorating gel (optional)

Recipe

Ready Time:

beat egg whites lightly in a large bowl using an electric mixer until frothy. slowly beat enough confectioners' sugar into egg whites to make icing that will hold shape; blend in lemon juice until desired consistency is reached.
arrange cookies about 1-inch apart on a large sheet of waxed paper. spread icing each cookie, allowing icing to drip over edges to look like melting snow.
grease a microwave-safe plate. place 1 marshmallow plate.
microwave marshmallow until it starts to puff up, 20 to 30 seconds. immediately place marshmallow on the edge of 1 cookie while the icing is still wet to look like a melted snowman. repeat with remaining marshmallows and iced cookies.
decorate 'melted snowmen' by piping 'twig-like arms' using black decorating gel on the icing. make 'coal eyes' and a 'mouth' on the marshmallow using black decorating gel. make a 'carrot nose' under the 'coal eyes' using orange decorating gel. make 'coat buttons' by arranging silver nonpareils down the middle of the icing. make 'scarves' or 'bow-ties' using red decorating gel or green decorating gel.
allow cookies to fully dry before removing from waxed paper, at least 1 hour.

Dessert Brownies

Ingredients

Servings: 1
1 cup white sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
in a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. beat in eggs one at a time, then stir in the chocolate syrup. stir in the flour until just blended. spread the batter evenly into the prepared pan.
bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. cool completely in the pan.
in a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. spread evenly over the cooled brownies, then chill until set.
in a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. allow to cool slightly, then spread over the top of the mint layer. cover, and chill for at least 1 hour before cutting into squares.

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:

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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.

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.

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.

cherry-pistachio bark

Ingredients

Servings: 3
1 1/4 cups dried cherries
2 tablespoons water
2 (11 ounce) packages white chocolate chips
4 (3 ounce) bars vanilla-flavored candy coating
1 1/4 cups chopped pistachio nuts

Recipe

Preparation Time:

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in a small glass bowl, microwave cherries with water on high for 2 minutes; drain, and set aside.
in a separate microwave-safe bowl, microwave chocolate chips and candy coating together until melted and smooth, stirring occasionally. stir in cherries and chopped pistachios, and spread into a wax paper-lined 15x10 inch pan. chill for 1 hour, or until firm.
cut into 1 inch squares, and enjoy. store unused portion in an air-tight container.

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.

rice krispies® dipper treats™

Ingredients

Servings: 18
3 tablespoons butter or margarine
1 (10 ounce) package jet-puffed marshmallows*
6 cups kellogg's® rice krispies® cereal or kellogg's® cocoa krispies™ cereal
18 wooden ice cream sticks
1 1/2 cups semi-sweet chocolate morsels or white chocolate morsels
1 tablespoon vegetable oil
multi-colored sprinkles (optional)

Recipe

Preparation Time:

Ready Time:

in large saucepan melt butter over low heat. add marshmallows and stir until completely melted. remove from heat. add kellogg's rice krispies cereal. stir until well coated.
using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. cool. cut into eighteen 3 x 2-inch bars. push one stick into the bottom of each bar.
in small microwave-safe bowl combine chocolate morsels and oil. microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. dip bars into chocolate and decorate as you like. place on wax paper lined baking sheet. refrigerate until chocolate is set. best if served the same day.

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.

potato and bacon salad

Ingredients

Servings: 8
5 eggs
4 slices bacon
2 tablespoons dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Recipe

place the potatoes in a pot with enough water to cover, and bring to a boil. cook for about 20 minutes, or until tender. drain and cool.
meanwhile, place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and place in a bowl of cold water to cool.
peel the eggs, and place 3 of them into a large bowl. reserve the rest for later. mash the eggs in the bowl with a fork. stir in the mustard, mayonnaise, celery, salt and pepper. set aside.
cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. crumble 2 of the bacon slices into the mayonnaise mixture. reserve the rest for garnish.
peel and chop the potatoes, and stir into the bowl until evenly coated. slice the 2 remaining eggs, and place on top of the salad. crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Mexican Spinach Dip

Ingredients

Servings: 48
8 ounces cream cheese, softened
8 ounces sour cream
1 (1 pound) loaf processed cheese (i.e. velveeta®), cubed
2 cups shredded mexican cheese blend
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1.25 ounce) package taco seasoning mix
2 tomatoes, chopped
1/2 cup green onions, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. heat in the microwave until ingredients are soft enough to stir together, about 1 minute. stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. spread evenly.
bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. sprinkle tomatoes and green onions on top before serving. this can also be made ahead of time, refrigerated, and baked just before serving.

nutty cinnamon and currant pumpkin rolls

Ingredients

Servings: 12
rolls:
1/3 cup milk
3 tablespoons unsalted butter
1/2 cup solid-pack pumpkin
3 tablespoons white sugar
1/2 teaspoon salt
1 large egg, beaten
1 (.25 ounce) package rapid rise yeast
1 cup unbleached all-purpose flour
1 cup bread flour
3 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
3/4 cup dark brown sugar
1/3 cup finely chopped pecans
1/4 cup dried currants (optional)
icing:
1 (8 ounce) package cream cheese
1/2 cup unsalted butter, softened
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees f/49 degrees c to 130 degrees f/54 degrees c), 30 to 60 seconds.
mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. stir milk mixture into pumpkin mixture until evenly combined.
whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. add remaining flour mixture and beat until dough is very soft.
turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
grease or spray an oblong baking sheet with cooking spray.
punch the risen dough down and turn a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. roll dough into a 10x12-inch rectangle and brush top with melted butter. sprinkle cinnamon, brown sugar, pecans, and currants, respectively, the butter layer. roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side the roll to seal. cut roll into 12 slices.
arrange rolls, cut-side up, on the prepared baking sheet. cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
preheat oven to 350 degrees f (175 degrees c).
remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. spread icing on pumpkin rolls.

Mushroom Matzo Kugel

Ingredients

Servings: 6
2 cups low-sodium chicken broth
4 matzo crackers, broken into small pieces
2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 (8 ounce) package assorted sliced mushrooms
1/4 cup chopped flat-leaf parsley
6 large eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
heat broth in the microwave or on stovetop until hot, but not boiling. pour broth over matzo pieces in a large bowl; let soak until matzo absorbs broth, about 15 minutes.
heat olive oil in a skillet over medium heat until shimmering. cook and stir onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the hot oil until browned, 7 to 8 minutes. add mushrooms and cook, stirring frequently, until wilted and browned, 6 to 8 minutes.
stir mushroom mixture and parsley into matzo mixture. beat eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until blended; stir into matzo mixture and pour into prepared pie plate.
bake in the preheated oven until set, about 30 minutes. cool 5 minutes before serving.

simple flourless apple crisp

Ingredients

Servings: 4
4 apples - peeled, cored, and sliced
2 cups oats
1 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/2 cup honey
1 teaspoon vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
arrange apple slices in 9-inch circular glass pie plate.
stir oats, brown sugar, and ground cinnamon together in a bowl.
microwave butter in short 5-second increments until melted, about 20 seconds. stir honey, melted butter, and oil into oat mixture; crumble over apples.
bake in preheated oven until golden brown, about 35 minutes. cool on a wire cooling rack, about 45 minutes.

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.

Broiled Asparagus Parmesan

Ingredients

Servings: 4
1 pound fresh asparagus, tough ends trimmed
2 tablespoons water
2 tablespoons melted butter
1 lemon wedge
1/4 cup grated parmesan cheese
ground white pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place asparagus and water in 8x8 inch microwave-safe dish and cover.
heat in microwave on high until tender, 6 to 7 minutes.
line a baking sheet with foil.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
remove asparagus from dish and place in a single layer on the prepared baking sheet.
squeeze lemon wedge into melted butter and drizzle over asparagus.
sprinkle parmesan cheese and ground white pepper over asparagus.
place under broiler until lightly browned, about 2 minutes.

spiderweb pumpkin cheesecake

Ingredients

Servings: 12
1 1/4 cups chocolate wafer crumbs
1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
3 eggs
1 1/2 cups canned filling
1 tablespoon cornstarch
1 cup sour cream
2 (1 ounce) squares semisweet chocolate
2 teaspoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix chocolate wafer crumbs and melted butter in a bowl; press the bottom of a 9-inch springform pan.
beat cream cheese and sugar with an electric mixer in a large bowl until smooth. beat in eggs, one at a time, until just blended. stir in filling and cornstarch; pour over chocolate wafer crust.
bake in preheated oven until center is just set, 50 to 55 minutes.
spread sour cream over top of warm cheesecake; let cool.
melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. drizzle chocolate sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. remove side of pan and serve.

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.

peppermint brittle

Ingredients

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

Recipe

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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.

Scottish Pudding

Ingredients

Servings: 8
1 cup water
3/4 cup white sugar
1 tablespoon mixed spice
1 tablespoon cinnamon
1 1/4 cups chopped mixed dried fruit
1 1/4 cups golden raisins
1 cup margarine
2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, beaten

Recipe

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in a saucepan, combine the water, sugar, mixed spice, cinnamon, mixed fruit, golden raisins and margarine. bring to a boil and let simmer for one minute. remove from the heat and stir in the flour, baking soda and eggs. pour into a microwave-safe bowl.
place the bowl into the microwave, uncovered. cook for 10 minutes on full power. let stand for 5 minutes. serve warm with your favorite custard.

Crispy Walnut Maple Waffles

Ingredients

Servings: 6
2 1/2 cups dry pancake mix
1/2 cup whole wheat flour
1/2 cup water
1/3 cup vegetable oil
1/4 cup maple syrup
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts

Recipe

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preheat oven to 250 degrees f (120 degrees c). preheat waffle iron.
in a bowl, mix the pancake mix and whole wheat flour. form a well in the center, and pour in water, oil, and syrup. stir until evenly moist. stir in the milk, vanilla, and cinnamon. fold in walnuts.
pour about 1/3 cup batter per waffle into the waffle iron, and cook 5 minutes, until done. transfer waffles to a baking dish, and place in the preheated oven. cook 5 minutes, or until crisp.

veggie pasta minus the pasta

Ingredients

Servings: 6
1 1/2 cups grape tomatoes, halved
1 large spaghetti squash, halved and seeded
1/3 cup water
salt and ground black pepper to taste
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon italian seasoning
1 red onion, chopped
1 green bell pepper, chopped
1 baby eggplant, halved lengthwise and sliced crosswise
1 carrots, sliced thin
1/3 cup white

Recipe

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preheat an oven to 350 degrees f (175 degrees c). arrange the tomatoes on a baking sheet with the cut sides facing up.
roast the tomatoes in the preheated oven until cooked through and slightly browned on the underside, about 15 minutes.
place squash halves face down in glass baking dish with the water; cover with plastic wrap. microwave on high for 8 minutes. leave covered and set aside. once the squash is cool enough to handle, scrape in strands into a large bowl with a fork; season with salt and pepper and toss with 1 tablespoon olive oil.
heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat; cook and stir the garlic, basil, and italian seasoning in the oil until the garlic is softened, about 10 minutes. add the onion, green bell pepper, eggplant, and carrot to the garlic; increase heat to medium. continue cooking and stirring until the vegetables are nearly tender, 10 to 15 minutes. mix the tomatoes and white into the vegetable mixture; cook another 2 to 3 minutes. transfer the vegetables to the bowl with the spaghetti squash; gently toss together.

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

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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.

pan-fried tilapia with tomatillo red pepper sauce

Ingredients

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

Recipe

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

microwave breakfast ring

Ingredients

Servings: 1
1/3 cup brown sugar
2 tablespoons water
2 tablespoons butter
1 teaspoon ground cinnamon
1 (8 ounce) tube refrigerated biscuit dough, separated and cut into quarters
1/2 cup diced apple (optional)

Recipe

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mix brown sugar, water, butter, and cinnamon together in a microwave-safe bowl; heat in microwave until the butter melts, about 2 minutes.
stir biscuit dough and apple with the sugar mixture to coat dough pieces completely. spread the mixture evenly around the ring of a microwave-safe tube pan (such as bundt®).
cook in microwave oven on high for 3 minutes. let rolls finish cooking as they rest at room temperature for 5 minutes. invert a serving platter.

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

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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.

Heather's Rosemary Citrus Cornish Hens

Ingredients

Servings: 4
4 1/2 cups vegetable broth
4 1/2 cups water
1 tablespoon whole allspice berries
1 tablespoon whole black peppercorns
1 cup kosher salt
4 cornish game hens
1 grapefruit, cut into quarters
1 juicy orange, cut into quarters
1 lemon, cut into quarters
1 lime, cut into quarters
1 sprig fresh rosemary, or to taste, chopped
1 sprig fresh thyme, or to taste, chopped
1/4 cup water
1/4 cup olive oil
salt and ground black pepper to taste

Recipe

Preparation Time:

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bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. remove the brine from the heat, and set aside to cool. when the brine is cool, place the cornish hens into the brine and refrigerate for 2 to 3 hours.
preheat oven to 350 degrees f (175 degrees c). remove the game hens from the brine, and pat dry. discard the brine.
place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on high for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the cornish hens. slather each hen with olive oil, and sprinkle with salt and black pepper. place the stuffed hens into a roasting dish, breast sides up.
roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). for extra-crispy skin, turn the oven heat up to 400 degrees f (205 degrees c) for the last 15 minutes of cooking. allow the hens to rest for 10 minutes before serving.

Cranberry Rice

Ingredients

Servings: 6
2/3 cup uncooked brown rice
1 1/2 cups water
2 tablespoons canned jellied cranberry sauce
1/2 cup dried cranberries
salt and ground black pepper to taste
1/4 cup chopped toasted pecans

Recipe

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bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. cover, and let steam for about 5 minutes.
place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. stir the cranberries into the rice. season to taste with salt and black pepper; serve sprinkled with pecans.

salted a la mode

Ingredients

Servings: 8
crust:
1 3/4 cups all-purpose flour, or more as needed
3/4 cup shortening, chilled and cubed
1 teaspoon diamond crystal® fine sea salt
6 tablespoons ice-cold water, or more as needed
filling:
2/3 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon diamond crystal® fine sea salt
8 red delicious apples, peeled and thinly sliced
1/2 teaspoon lemon extract
2 tablespoons butter, cut in small pieces
topping:
1 (11 ounce) package caramels, unwrapped
1 tablespoon water, or more as needed
vanilla ice cream
diamond crystal® coarse sea salt

Recipe

blend flour and 1 teaspoon diamond crystal® fine sea salt in mixing bowl. cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. sprinkle ice water over the top, 1 tablespoon at a time. mix gently with a fork after each addition until dough holds together. divide the dough into 2 pieces; one a little larger than the other. flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
put apple slices in a large bowl and sprinkle with lemon extract. combine sugar, flour, cinnamon, nutmeg, allspice, ginger, diamond crystal® fine sea salt in a small bowl. sprinkle sugar mixture over apples and mix to distribute evenly.
preheat oven to 425 degrees f (220 degrees c).
lightly flour flat rolling surface. roll out the larger disk until it is 2 inches bigger than the pie plate. carefully place crust into bottom of pie plate, and press evenly into bottom and sides. pierce the botton with a fork several times. fill bottom crust with filling and dot with butter pats.
roll out top crust and carefully place over top. fold bottom crust edge over top and flute. cut 2 to 4 slits in top. cover edges of crust with aluminum foil.
bake for 50 minutes. remove foil for the last 15 minutes. cool on rack. serve warm, if desired.
make topping just before serving. place caramels in a microwave-safe bowl. add 1 tablespoon of water. heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. add additional water, if needed, to get desired consistency.
top slices of pie with your favorite vanilla ice cream. drizzle caramel sauce over ice cream and pie. then sprinkle a pinch of diamond crystal® coarse sea salt over the caramel sauce.

austrian peach cookies ii

Ingredients

Servings: 4
3/4 cup unsalted butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/4 cup semisweet chocolate chips
2/3 cup apricot jam
1/3 cup ground pecans
2 teaspoons
1/4 cup water
1 cup white sugar
2 drops red food coloring
4 drops yellow food coloring

Recipe

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c).
in a large bowl, cream together the butter and 1 cup sugar until smooth. beat in the eggs, one at a time, then stir in the vanilla. combine the flour and baking powder, stir into the creamed mixture alternately with the milk. roll dough into 1 inch balls and place balls 1 inch apart an ungreased cookie sheet.
bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
when cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. save the crumbs. in a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. stir frequently until smooth. in a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, and reserved crumbs until well blended. fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
divide the remaining cup of sugar into two bowls. one bowl should contain 1/4 cup and 3/4 cup in the other. color the small bowl with the red coloring by working it in with your fingers. color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. insert plastic green stems into the top for a realistic effect.

Caron's Kickin' Quinoa Salad

Ingredients

Servings: 2
1/2 cup uncooked quinoa
1 cup water
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup low fat mayonnaise (such as hellman's® light)
1 teaspoon wasabi powder
2 teaspoons lemon juice, or to taste
salt and ground black pepper to taste
1 (6 ounce) can tuna, drained

Recipe

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stir the quinoa and water together in a microwave-safe bowl. cover; cook in the microwave on high until the water has been absorbed and the quinoa is tender, about 9 minutes. uncover and place into the refrigerator to cool.
place the celery, onion, and mayonnaise together in a bowl. season with wasabi, lemon juice, salt, and pepper; stir to mix. fold in the tuna and chilled quinoa until evenly blended.

irish cream chocolate mousse

Ingredients

Servings: 6
6 eggs, separated
1/2 cup white sugar
1 cup chilled heavy cream
3 1/2 tablespoons irish cream liqueur
8 ounces chocolate, chopped

Recipe

Preparation Time:

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in a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
with clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. add the remaining yolk mixture and then the irish cream liqueur, folding just until incorporated.
in a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. very gently fold the chocolate into the irish cream mixture as before, keeping as much fluffy volume as possible. with clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

Acorn Squash With Apple

Ingredients

Servings: 6
1 acorn squash
2 apples, cored and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon finely chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

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to easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. pour off the boiling water and fill with cold water and let sit 5 minutes to cool. when cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. slice the squash in half and remove the seeds and stem. then slice the halves into sections and finally cut into 1 inch chunks.
place the squash chunks into a large microwave-safe bowl along with the apples. dot with pieces of butter. sprinkle the brown sugar, walnuts, salt and cinnamon over the top. cover with plastic wrap, and poke a few holes in it for ventilation.
cook in the microwave for 7 1/2 minutes on full power. remove, uncover, and stir. return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. serve hot.