chicken murphy

Ingredients

• Servings: 8
• 1 pound skinless, boneless chicken breast halves - cut into cubes
• 1 cup all-purpose flour
• 4 tablespoons olive oil
• 1 large onion, diced
• 1 pound italian sausage, cut into 1/2 inch pieces
• 4 large potatoes
• 1 cup white
• 1 teaspoon distilled white vinegar
• 1 cup water
• 1 cup sliced hot cherry peppers
• 1 pound angel hair pasta

Recipe

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


• dredge cubed chicken in flour. heat 2 tablespoons olive oil in a large skillet over medium heat. saute chicken in oil until golden. set aside.
• in a dutch oven, saute diced onion and italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. stir in chicken.
• meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). stir into chicken and sausage mixture.
• in a medium bowl, combine white , vinegar, and water. pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
• meanwhile, cook pasta in a large pot of boiling water until al dente. drain. serve chicken and sausage over pasta.

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: 15 mins Cook Time: 15 mins Ready Time: 50 mins


• 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.

Berry Breakfast Cobbler

Ingredients

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

Recipe

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


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

holiday honey ham glaze

Ingredients

• Servings: 15
• 1/4 cup unsalted butter
• 1/2 cup light corn syrup
• 1/2 cup honey
• 1/4 cup molasses
• 1 (7 pound) fully-cooked, bone-in ham

Recipe

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

Ready Time: 1 hr 45 mins


• preheat an oven to 325 degrees f (165 degrees c).
• place butter in a microwave-safe bowl, and microwave on low power until the butter is very soft and slightly melted. pour in the corn syrup, honey, and molasses, and mix to a smooth, light brown mixture.
• score the ham in a diamond pattern about 1/4 inch deep with a sharp knife. with a pastry brush, coat the ham generously with the glaze. place the ham into a roasting pan, and cover with aluminum foil, taking care not to touch the ham with the foil.
• bake the ham for 1 hour and 10 minutes (10 minutes per pound), removing the foil tent every 20 minutes to recoat the ham with glaze.
• remove the foil tent, and turn on the oven's broiler. broil the ham until the glaze is slightly darkened, about 10 minutes. remove ham from oven, let stand about 10 minutes, then carve and serve.

Easy Turkish Delight

Ingredients

• Servings: 35
• 3 cups water
• 2 cups white sugar
• 1/4 cup unflavored gelatin
• 1 1/2 cups confectioners' sugar, sifted
• 2/3 cup corn flour
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon rose water
• 3 drops pink food coloring, or as desired
• 3/4 cup confectioners' sugar, sifted

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. stir sugar mixture and cook in microwave for 7 minutes more.
• mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. heat mixture in microwave on high for 6 minutes more. stir rose water and food coloring into mixture.
• lightly grease a 7x11-inch baking dish. pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
• cut turkish delight into small squares using a wet knife.
• place 3/4 cup confectioners' sugar in a bowl. roll turkish delight in the confectioners' sugar until evenly coated. store in an airtight container in the refrigerator.

Peanut Butter Bars Ii

Ingredients

• Servings: 2
• 1/4 teaspoon salt
• 1 cup light brown sugar
• 1/2 cup white sugar
• 1/2 cup unsalted butter
• 1/2 cup creamy peanut butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1 (13 ounce) package miniature chocolate covered peanut butter cups, halved
• 2 cups semisweet chocolate chips
• 1/2 cup unsalted butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder

Recipe

• preheat oven to 350 degrees f (175 degrees c). coat a 13 x 9 x 2 inch pan with nonstick cooking spray.
• stir together flour, baking powder, and salt in small bowl. beat together sugars, 1/2 cup butter and peanut butter in a large bowl with electric mixer until smooth. add eggs one at a time, beating well after each addition. beat in vanilla. stir in flour mixture to blend. fold in chopped nuts.
• pour batter into prepared pan. press the peanut butter cups lightly into the batter.
• bake at 350 for 20-25 minutes. cool in pan.
• to make topping: melt chocolate and 1/2 cup butter in a small bowl in the microwave in 30 second intervals, stirring after each interval, until smooth. drizzle the chocolate in pan. cut into bars.

Savory Sweet Potato Hash

Ingredients

• Servings: 2
• 1 large sweet potato, diced
• 1 tablespoon water, or as needed
• salt to taste
• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 cup diced ham steak
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon brown sugar, or to taste

Recipe

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


• place sweet potato in a microwave-safe bowl; add water and salt. microwave until partially softened, 2 to 3 minutes; drain.
• heat olive oil in skillet over medium heat; cook and stir onion in the hot oil until slightly softened, 3 to 4 minutes. stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

Blueberry Brie

Ingredients

• Servings: 32
• 1 (2.2 pound) wheel brie cheese
• 1 (16 ounce) can blueberry pie filling

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place brie cheese in a baking dish. pour blueberry pie filling over the top.
• bake until hot, about 10 to 15 minutes.

garlic string beans

Ingredients

• Servings: 4
• 1 (14.5 ounce) can green beans, with liquid
• 1/4 cup white
• 1/2 cup shredded cheddar cheese
• 1 teaspoon minced garlic

Recipe

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


• in a medium saucepan over medium heat, place the green beans with liquid and . cook until heated through; drain.
• place the cheese in a microwave-safe bowl. heat in the microwave on low or medium power in 1 minute intervals, until melted.
• scoop the melted cheese over the heated green beans, and season with minced garlic to serve.

chocolate truffle cookies

Ingredients

• Servings: 3
• 4 (1 ounce) squares unsweetened chocolate, chopped
• 1 cup semisweet chocolate chips
• 6 tablespoons butter
• 3 eggs
• 1 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
• preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
• bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Fudge-bottom Candy Crunch Pie

Ingredients

• Servings: 8
• 2 cups cold milk
• 2 (3.9 ounce) packages jell-o chocolate instant pudding
• 3 (1 ounce) squares baker's semi-sweet chocolate, divided
• 1 oreo pie crust
• 1 (8 ounce) tub cool whip whipped topping, thawed, divided
• 2 (1.4 ounce) bars milk chocolate english toffee candy, chopped, divided

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• beat milk and pudding mixes with whisk 2 min. microwave 2 chocolate squares on high 1 min. or until melted when stirred. stir in 1 cup pudding; pour into crust.
• add half the cool whip and all but 3 tbsp. candy to remaining pudding. spoon over layer in crust.
• top with remaining cool whip and candy. melt remaining chocolate square; drizzle over pie. refrigerate 1 hour.

peppermint brittle

Ingredients

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

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


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

cheesy acorn squash

Ingredients

• Servings: 2
• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1 cup diced celery
• 1 cup finely chopped onion
• 1 cup fresh mushrooms, sliced
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1 teaspoon chopped parsley
• 1/2 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place squash cut side down in a glass dish. cook in microwave for 20 minutes on high, until almost tender.
• in a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. stir in mushrooms; cook 2 to 3 minutes more. sprinkle with salt, pepper, and parsley. divide mixture in half, spoon into the squash and cover.
• cook 15 minutes in the preheated 350 degrees f (175 degrees c) oven. uncover, sprinkle with cheese and put back in the oven until the cheese .

Microwave Corn-on-the-cob In The Husk

Ingredients

• Servings: 1
• 1 ear fresh corn in the husk

Recipe

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


• rinse entire ear of corn under water briefly. wrap corn in a paper towel and place on a microwave-safe plate.
• cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. remove from microwave and let rest for 2 minutes. remove corn husk.

easy chocolate cheesecake peanut butter pie

Ingredients

• Servings: 12
• crust:
• 3/4 cup creamy peanut butter
• 1/4 cup butter, melted
• 1/4 cup light brown sugar
• 8 graham cracker rectangles, finely crushed
• filling:
• 1 (14 ounce) can sweetened condensed milk
• 10 ounces cream cheese, softened
• 1/4 cup light chocolate syrup (such as hershey's®)
• 3/4 cup dark chocolate chips
• 3/4 cup milk chocolate chips
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 2 hrs 17 mins


• combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. add graham cracker crumbs into a pie plate. pour peanut butter mixture over graham cracker crumbs and stir. flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
• mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
• combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. pour filling into crust and refrigerate until completely chilled, at least 2 hours.

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


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

Shorecook's Cashew Brittle

Ingredients

• Servings: 15
• 1 tablespoon butter
• 1 1/2 cups salted cashews
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Recipe

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


• grease a baking sheet with 1 tablespoon butter.
• combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
• stir 1 tablespoon butter and vanilla extract into cashew mixture. microwave until hot, about 2 1/2 minutes more. stir baking soda into cashew mixture until light and foamy. spread mixture on prepared baking sheet. cool completely and break into pieces.

jicama zebra fries

Ingredients

• Servings: 2
• cooking spray
• 1 cup french fry-sized pieces of jicama

Recipe

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


• spray a microwave-safe plate with cooking spray. arrange jicama pieces on plate.
• cook in the microwave on high until small brown stripes begin to form on the fries, 9 to 11 minutes. check on the fries every few minutes to avoid burning. remove plate from microwave with an oven mitt because plate will be hot.

cake balls

Ingredients

• Servings: 3
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 3 hrs 10 mins


• prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.

cake balls

Ingredients

• Servings: 3
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 3 hrs 10 mins


• prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.

Cookies

Ingredients

• Servings: 5
• 2 cups butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1/3 cup crushed hard peppermint candies, or more as needed
• 8 ounces white confectioners' coating, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 4 hrs 10 mins


• beat butter and confectioners' sugar in a bowl until creamy; stir vanilla extract into butter mixture. gradually beat flour into mixture to make a smooth dough. stir pecans into dough; refrigerate until thoroughly chilled, 3 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• roll dough into 1-inch balls and place 2 inches apart on ungreased baking sheets.
• bake cookies in the preheated oven until lightly browned, 18 to 20 minutes. remove to cool on wire racks.
• place crushed peppermints into a shallow bowl. microwave confectioners' coating in a microwave-safe bowl for 30 seconds; stir. continue heating in 15-second intervals, stirring after each interval, until coating is warm and smooth. dip tops of cooled cookies in coating, then press into crushed candy. set cookies aside to let coating set.

shorecook's chocolate peppermint biscotti

Ingredients

• Servings: 32
• 2 cups white sugar
• 1 cup butter, softened
• 1 cup unsweetened cocoa powder
• 4 eggs
• 1/3 cup chocolate liqueur (such as godiva®)
• 2 teaspoons peppermint extract
• 4 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 2/3 cups mint chocolate chips (such as hershey's®)
• 2 (14 ounce) packages white candy melts (confectioners' coating)
• 6 large peppermint candy canes, crushed

Recipe

Cook Time: 50 mins Ready Time: 2 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c). line two baking sheets with parchment paper.
• beat white sugar, butter, and cocoa powder together with an electric mixer in a large bowl until creamy and smooth. add eggs, one at a time, beating well after each addition. mix chocolate liqueur and peppermint extract into the sugar-egg mixture.
• combine flour, baking powder, and salt in a separate bowl. slowly mix flour mixture into sugar-egg mixture until fully incorporated; fold mint chocolate chips into the dough.
• divide dough into 4 equal parts and shape into logs. arrange the logs on the prepared baking sheets.
• dip a spatula in water and use it to smooth surface of the logs.
• bake biscotti logs in the preheated oven until firm to the touch, 30 to 35 minutes. cool biscotti logs completely on wire racks.
• reduce oven temperature to 300 degrees f (150 degrees c).
• cut biscotti logs into 3/4-inch slices and arrange on baking sheets.
• bake in the oven until biscotti are dry, about 10 minutes per side. cool completely on wire racks.
• place candy melts in a wide microwave-safe bowl; heat in microwave until melted, about 2 1/2 minutes, stirring every 30 seconds.
• dip cooled biscotti in the melted white candy; sprinkle with crushed candy canes.

peanut butter bars i

Ingredients

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

Recipe

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


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

Easiest Corn On The Cob

Ingredients

• Servings: 1
• 1 ear fresh corn in the husk
• 1 teaspoon butter, or more to taste
• salt to taste

Recipe

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


• heat corn in the microwave until cooked through and tender, about 3 1/2 minutes.
• hold the tapered end of the corn with a towel over a cutting board. cut the bottom 1-inch off of the thick end of the cob. squeeze tapered end of corn cob out of husk and silk.
• spread butter over corn and season with salt.

One Bowl Microwave Fudge

Ingredients

• Servings: 24
• 2 (14 ounce) cans sweetened condensed milk
• 1 (24 ounce) bag semisweet chocolate chips
• 1 (1 ounce) square unsweetened chocolate
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 4 hrs 18 mins


• line a 10x13-inch baking dish with parchment paper.
• mix sweetened condensed milk, chocolate chips, and unsweetened chocolate together in a microwave-safe bowl. cook in the microwave on high for 30 seconds; stir. continue cooking in microwave, stirring every 30 seconds, until chocolate is melted and smooth, 1 to 2 minutes. stir.
• cook melted chocolate mixture in the microwave on high, stirring every 2 minutes, for 6 minutes. stir vanilla extract and salt into fudge. beat fudge with an electric mixer for 2 minutes; pour into the prepared baking dish.
• refrigerate fudge until solid, at least 4 hours.

Super Easy Rocky Road Candy

Ingredients

• Servings: 24
• 3 (7 ounce) bars milk chocolate with almonds candy (such as hershey's® milk chocolate with almonds)
• 1 cup miniature marshmallows

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• place the candy bars in a microwave safe bowl, and cook in the microwave on low until melted, approximately 5 minutes. stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. refrigerate until firm, about 2 hours. break into pieces to serve.

peppermint brittle

Ingredients

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

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


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

coffee mug cake

Ingredients

• Servings: 1
• 1 tablespoon butter, softened
• 2 tablespoons white sugar
• 1/2 beaten egg
• 2 tablespoons sour cream
• 2 drops vanilla extract, or more to taste
• 1/4 cup all-purpose flour
• 1/8 teaspoon baking powder
• 2 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 11 mins


• stir 1 tablespoon softened butter and white sugar together in a coffee mug until fluffy; stir egg, sour cream, and vanilla extract into the butter mixture. add 1/4 cup flour and baking powder into the mixture; stir until smooth.
• mix 2 tablespoons flour, brown sugar, and cinnamon together in a bowl. mash 1 tablespoon butter into the flour mixture with a fork or pastry cutter until mixture is crumbly; sprinkle over the cake batter in the mug.
• cook in microwave oven on high for 1 minute. continue cooking in 10-second intervals until a toothpick inserted into the middle comes out clean.

peanut butter bars i

Ingredients

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

Recipe

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


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

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


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

toffee caramel bars

Ingredients

• Servings: 24
• cooking spray
• 1 (18.25 ounce) box yellow cake mix
• 1/2 cup butter, melted
• 1 (12 fluid ounce) can evaporated milk, divided
• 1 cup toffee baking bits
• 1 (14 ounce) package individually wrapped caramels, unwrapped

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat an oven to 350 degrees f (175 degrees c). coat a 9x13 inch baking pan with cooking spray.
• mix the cake mix, melted butter, and half of the evaporated milk in a large bowl. pat half of the mixture into the bottom of the prepared pan, reserve the remaining half for later use. bake for 6 to 8 minutes. remove baking pan from the oven; immediately sprinkle with toffee chips.
• place the caramels and the remaining half of the evaporated milk in a microwave safe bowl. microwave on high in 1 minute intervals, stirring after each minute, until caramels are melted. top the toffee chips with the melted caramel. crumble the reserved cake mixture over caramel layer.
• return the baking pan to the oven; bake for 15 minutes. allow to cool completely before cutting into 24 bars.

chocolate hazelnut pizza with strawberries and bananas

Ingredients

• Servings: 8
• 1 1/2 pounds refrigerated pizza crust
• 2 tablespoons gay lea salted butter, melted
• 4 teaspoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 canister gay lea real whipped cream, or as needed
• 1 cup gay lea gold 18% sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups strawberries, hulled and sliced
• 1 large banana, sliced
• 1/4 cup chocolate hazelnut spread

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (230 degrees c). roll pizza dough out on a lightly floured surface. transfer to greased 12-inch (30 cm) round pizza pan. brush butter over dough. combine sugar with cinnamon and sprinkle evenly over pizza.
• bake for 15 to 18 minutes or until golden and puffed. cool for 15 minutes.
• meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 ml); stir into sour cream until smooth. stir in vanilla. spread cream mixture over pizza base and top with bananas and strawberries.
• warm hazelnut spread in the microwave on high for 30 seconds or until pourable. drizzle spread over the fruit. cut into wedges and serve immediately with additional whipped cream (if desired).

Carrots And Cranberries

Ingredients

• Servings: 6
• 2 (8 ounce) packages carrots, peeled and cut into chunks
• 1 cup dried cranberries, or more to taste
• 1/4 cup chicken broth
• 1/4 cup butter, melted
• 1/4 cup dark brown sugar
• 1 pinch ground cinnamon, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 27 mins


• put carrots and cranberries into a microwave-safe dish. mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
• cook in microwave on high for 4 minutes.
• continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

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: 15 mins Cook Time: 15 mins Ready Time: 50 mins


• 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.

blueberry white chocolate macadamia muffins

Ingredients

• Servings: 12
• crisco® original no-stick cooking spray
• 2 (7 ounce) packages martha white® blueberry flavored muffin mix
• 1 cup milk
• 1/2 cup white baking chips
• 3/4 cup chopped salted macadamia nuts
• topping:
• 1/3 cup white baking chips
• 1 teaspoon milk

Recipe

Preparation Time: 8 mins Cook Time: 16 mins Ready Time: 25 mins


• heat oven to 425 degrees f. spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
• stir together muffin mix and 1 cup milk in large bowl just until moistened. fold in 1/2 cup baking chips and 1/2 cup macadamia nuts. fill muffin cups about 3/4 full. sprinkle 1/4 cup macadamia nuts over batter. bake 13 to 16 minutes or until light golden brown. cool 2 to 3 minutes in pan. if not using liners, loosen sides of muffins with knife. remove from pan.
• microwave 1/3 cup baking chips and 1 teaspoon milk in uncovered microwave safe bowl on medium-high power for 45 seconds. stir until smooth. if necessary, microwave in 15 second intervals until chocolate is melted. drizzle over muffins.

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: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• 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.

savory halibut enchiladas

Ingredients

• Servings: 8
• 2 pounds skinless halibut fillets, cut into large pieces
• 1 pinch garlic powder
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 green bell pepper, finely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded cheddar cheese
• 2 (10 ounce) cans enchilada sauce
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 2 avocados - peeled, pitted, and sliced

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 47 mins

Ready Time: 2 hrs 12 mins


• preheat oven to 375 degrees f (190 degrees c).
• season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup cheddar cheese in a bowl. gently fold the halibut into the mixture.
• prepare a 9x13 baking dish with cooking spray. pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
• pour 1 can of enchilada sauce into a bowl. dip the tortillas, one at a time, into the sauce to lightly coat. spoon the halibut in equal portions into the center of each tortilla. make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. pour the remaining enchilada sauce over top of the enchiladas. sprinkle with 1 cup cheddar cheese. cover the dish with aluminum foil
• bake in preheated oven for 45 minutes. top with avocado slices to serve.

peppermint brittle

Ingredients

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

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


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

Lemon Asparagus

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• 2 tablespoons vegetable oil
• salt and ground black pepper to taste
• 1/2 cup lemon juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon butter

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• coat asparagus with vegetable and arrange on a baking sheet. season with salt and black pepper to taste.
• roast in preheated oven until lightly browned at the tips, about 15 minutes.
• meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. pour butter mixture over roasted asparagus and toss to coat.

cake balls

Ingredients

• Servings: 3
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 3 hrs 10 mins


• prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.

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: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 5 hrs 20 mins


• 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.

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: 20 mins Cook Time: 15 mins Ready Time: 8 hrs 35 mins


• 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.