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Wednesday, July 27, 2016

Mandarin Orange Cake Ii

Ingredients

  • Servings: 1
  • for the cake:
  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1 (11 ounce) can mandarin oranges
  • 1/3 cup vegetable oil
  • for the soaking syrup:
  • 1/3 cup water
  • 1/3 cup white sugar
  • 1/4 cup orange liqueur, such as grand marnier®
  • for decorating:
  • 2 (15 ounce) cans mandarin oranges, drained
  • 1 recipe frosting or whipped cream (see editor's notes)

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs 20 mins

  • preheat oven to 350 degrees f (175 degrees c). line two 8-inch pans with parchment paper.
  • in a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. beat well.
  • divide batter into prepared cake pans. bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. allow to cool.
  • while the cakes are cooling, make the simple syrup. combine 1/3 cup water and 1/2 cup sugar in a glass measuring cup. microwave for 1 minute. stir to dissolve sugar. pour about 1/4 cup orange liqueur into sugar-water mixture.
  • set one cake layer on a serving plate. brush generously with orange syrup. spread cake with frosting and layer drained mandarin oranges on top of filling. carefully set remaining cake layer on base. brush top layer with orange syrup. frost top and sides of cake; decorate top with remaining orange slices, if desired.

Grilled Fruit Skewers

Ingredients

  • Servings: 4
  • fruit skewers:
  • 1 (9 inch) angel food cake, cut into 2-inch cubes
  • 1 pint strawberries, hulled
  • 1 pineapple, cut into 2-inch cubes
  • 1/3 cup dark chocolate chips
  • honey-lime glaze:
  • 1/4 cup honey
  • 1/2 lime, juiced

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • thread a strawberry, pineapple and cake on a skewer, repeating two more times per skewer. heat the honey and lime juice in the microwave for 30 seconds and brush on each skewer.
  • line the foil on the grill, dull side facing the food and punch holes all over to allow the juices to drip through. cook on low, turning the skewers to evenly brown all of the sides.
  • once they are browned, remove them from the grill. melt the chocolate chips in the microwave, for 45 seconds, and drizzle the melted chocolate on the fruit skewers.
  • serve and enjoy some yourself!

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.

easiest creamiest fudge

Ingredients

  • Servings: 1
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (11 ounce) package chocolate chips

Recipe

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

  • line a 9x9-inch baking pan with aluminum foil.
  • combine sweetened condensed milk and chocolate chips together in a microwave-safe bowl; melt in the microwave until smooth, 1 to 3 minutes. stir until smooth. pour mixture into the prepared pan.
  • refrigerate until set, at least 1 hour. lift fudge out of pan by pulling up by the foil. flip fudge a work surface and cut into 12 to 16 pieces.

turtles® fudge chocolate chip cookies

Ingredients

  • Servings: 48
  • crisco® original no-stick cooking spray
  • 5 ounces unsweetened baking chocolate
  • 1/4 cup butter
  • 1 (14 ounce) can eagle brand® sweetened condensed milk
  • 2 (7.4 ounce) packages martha white® chocolate chip muffin mix
  • 2/3 cup chopped pecans
  • 48 foil-wrapped chocolate covered caramel candies, unwrapped

Recipe

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

  • heat oven to 350 degrees f. coat large baking sheet with no-stick cooking spray. microwave chocolate and butter in uncovered large microwave-safe bowl on high for 2 minutes or until butter is melted. stir until chocolate is completely melted and smooth. stir in sweetened condensed milk. stir in muffin mix until completely blended.
  • roll tablespoonfuls of dough into balls. dip bottoms into pecans. place on baking sheet with nut side up, 2 inches apart. bake 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. immediately press a caramel candy into center of each cookie. remove to wire rack. swirl caramel candy gently with knife while candy is warm, if desired. cool completely.

carne asada tacos or al pastor tacos

Ingredients

  • Servings: 6
  • 1/2 onion, chopped
  • 2 cloves garlic
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon anise seed
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground thyme
  • 2 bay leaves
  • 5 whole cloves
  • 1/2 cup soy sauce
  • 1 cup vinegar
  • 1 orange, juiced
  • 1 lime, juiced
  • 2 pounds flank steak
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1/4 (7 ounce) can chipotle peppers in adobo sauce, or to taste
  • 3 cloves garlic
  • 1 tablespoon water, or as needed
  • 24 (5 inch) corn tortillas
  • 1/2 onion, chopped
  • 1/2 bunch cilantro, chopped
  • 1 bunch radishes, halved

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 6 hrs 40 mins

  • place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. spread paste on both sides of the flank steak. wrap steak in plastic and refrigerate at least 6 hours to overnight.
  • preheat an outdoor grill for medium-high heat and lightly oil the grate. remove excess marinade from flank steak.
  • grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  • place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. add water if the salsa becomes too thick. transfer salsa to a bowl.
  • heat tortillas in a microwave safe plate until warm, about 1 minute.
  • serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

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.

corn pudding custard

Ingredients

  • Servings: 8
  • 2 1/2 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup butter
  • 3 eggs, beaten
  • 3 tablespoons white sugar
  • 3 cups corn

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 35 mins

  • combine the cream with salt and pepper in a small saucepan and heat until it . stir in butter, eggs, sugar and corn. transfer to a microwave safe dish.
  • microwave on high for 20 minutes. let stand 10 minutes to thicken.

cambodian tapioca-banana pudding

Ingredients

  • Servings: 6
  • 1/2 cup small pearl tapioca
  • 7 cups water, divided
  • 5 medium ripe bananas, sliced
  • 1/4 teaspoon salt
  • 1/2 cup white sugar
  • 3/4 cup coconut milk

Recipe

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

  • place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. add the tapioca and let stand for 10 minutes. drain in a sieve. you'll have a mushy puddle of tapioca left over.
  • pour the remaining water into a saucepan and add the drained tapioca. bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. stir frequently to avoid sticking.
  • when the tapioca is transparent, stir in the bananas, sugar and salt. simmer for 10 to 15 more minutes, stirring frequently. when the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. the tapioca pearls will become visible and the pudding will be the consistency of thick soup. taste and adjust the sugar if desired.
  • cool to room temperature or slightly warmer. stir again before serving.

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

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

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

Apple Pie Sauce

Ingredients

  • Servings: 1
  • 2/3 cup white sugar
  • 1/3 cup light corn syrup
  • 1/4 cup butter
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves

Recipe

    Preparation Time: 5 mins Cook Time: 4 mins Ready Time: 15 mins

  • in a microwave-safe bowl, combine sugar, corn syrup, butter, cinnamon and cloves. microwave on high in increments of 2 minutes, stirring between each 2 minute period, until the sauce comes to a boil. cool slightly and serve warm.

chocolate truffle cookies

Ingredients

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

Recipe

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

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

easy shrimp vegetable stir fry

Ingredients

  • Servings: 6
  • 2 cups instant brown rice
  • 1 3/4 cups water
  • 6 tablespoons soy sauce
  • 6 tablespoons water
  • 1/4 cup honey
  • 2 tablespoons vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 2 cups broccoli florets
  • 1 cup baby carrots
  • 1 small white onion, chopped
  • 1/2 teaspoon black pepper
  • 1 cup sliced fresh mushrooms
  • 1 1/2 pounds uncooked medium shrimp, peeled and deveined

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • stir the rice and 1 3/4 cup water together in a microwave-safe bowl. cover, and cook in the microwave on high for 8 minutes until the water is fully absorbed. fluff with a fork.
  • whisk together the soy sauce, water, honey, vinegar, and cornstarch in a small bowl. set the sauce aside.
  • heat the olive oil in a non-stick skillet over medium heat. stir in the garlic and cook for 10 seconds. add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. stir in the mushrooms and cook for 2 minutes. remove the vegetables from the skillet and set aside.
  • return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. stir the vegetables back into the pan and serve over the brown rice.

Mexican Chocolate/salted Caramel Cake In A Mug

Ingredients

  • Servings: 1
  • 2 tablespoons all-purpose flour
  • 3 tablespoons white sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons chocolate chips
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 pinch ground cinnamon
  • 3 tablespoons milk
  • 1 tablespoon canola oil
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • 2 individually wrapped caramels, unwrapped and halved
  • 1 pinch kosher salt

Recipe

    Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins

  • mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. lightly press caramels into kosher salt.
  • pour batter into a microwave-safe mug; top with salted caramels.
  • cook in microwave until desired consistency is reached, 75 to 100 seconds.

Cheesy Cauliflower Couscous

Ingredients

  • Servings: 6
  • 2 cups cauliflower florets
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups cooked couscous
  • 1/4 teaspoon ground nutmeg
  • butter to taste (optional)

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c). grease an 8x8 inch baking dish.
  • place the cauliflower into a microwaveable dish, and microwave on high 3 to 4 minutes, until tender. place the cooked cauliflower into the baking dish, sprinkle with cheddar cheese and couscous, and dust the top with nutmeg.
  • bake in the preheated oven for 12 to 15 minutes, until the top of the casserole is golden brown, and the cheese is melted. stir in butter to taste.

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.

Bark

Ingredients

  • Servings: 12
  • 1 (12 ounce) package white chocolate chips (such as nestle®)
  • 3/4 cup candies (such as brach's®)

Recipe

    Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 42 mins

  • place white chocolate chips in a microwave-safe 2-cup measuring cup; heat in microwave until melted, about 2 minutes. stir until smooth.
  • place candies in a resealable plastic bag. place this bag into another resealable bag, creating a double bag so the candies don't puncture the bag. crack candies with rolling pin or mallet until broken into small pieces.
  • stir cracked candies into melted white chocolate. smooth mixture a piece of aluminum foil to about 1/4-inch thickness. chill in refrigerator until set, at least 30 minutes. break bark into small pieces and store in an air-tight container in the refrigerator.

Microwave Sponge Pudding

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 1/4 cup white sugar
  • 1/2 cup self-rising flour
  • 1 egg, beaten
  • 2 tablespoons milk

Recipe

    Preparation Time: 10 mins Cook Time: 4 mins Ready Time: 14 mins

  • in a medium bowl, cream together the butter and sugar until smooth. mix in the egg and milk gradually, so as not to curdle the butter. sift in the flour, and fold in gently. transfer to a 1 pint microwave-safe bowl.
  • cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. serve hot.

Easy Two-ingredient Peanut Butter Fudge

Ingredients

  • Servings: 36
  • 1 (18 ounce) jar peanut butter
  • 1 (12 ounce) container whipped cream cheese frosting

Recipe

    Preparation Time: 5 mins Cook Time: 1 min Ready Time: 1 hr 6 mins

  • line an 8-inch square baking pan with waxed paper.
  • spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
  • pour mixture into the prepared baking pan. refrigerate until chilled, about 1 hour.

Grits With Parmesan And Prosciutto

Ingredients

  • Servings: 4
  • 3 cups water in a microwave-safe measuring cup
  • 1 teaspoon vegetable oil
  • 2 ounces thinly sliced prosciutto, minced
  • 3/4 cup quick grits
  • 1/4 teaspoon salt
  • 1/4 cup grated parmesan cheese, preferably reggiano
  • 1 teaspoon butter
  • black pepper, to taste

Recipe

  • microwave water until very hot, 3 to 4 minutes.
  • meanwhile, heat oil in a large saucepan over medium-high heat. add prosciutto; saute until moisture evaporates and bits start to fry and crisp, about 3 minutes. remove prosciutto; set aside.
  • add the hot water to the empty pan and bring to a boil. whisk in grits and salt. simmer, uncovered, over medium-low heat until thick, about 3 to 5 minutes. stir in prosciutto, cheese, butter and pepper to taste. let stand to cool and allow flavors to blend, 2 to 3 minutes. serve.

Good Chocolate Pie

Ingredients

  • Servings: 2
  • 2 (9 inch) unbaked pie crusts
  • 1/4 cup margarine, melted
  • 3 eggs, beaten
  • 2 1/2 cups white sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 (12 fluid ounce) can evaporated milk

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 4 hrs 50 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place margarine in a small glass bowl and melt in microwave for 45 seconds, or until liquid. set aside to cool. in a large mixing bowl, beat together eggs, sugar, cooled margarine, and vanilla extract.
  • in a small bowl, sift together flour, cornstarch, and cocoa powder. stir into egg mixture until smooth. mix in evaporated milk, stirring until all ingredients are thoroughly combined. pour half of mixture into each pastry shell. sprinkle each with 1 cup chopped walnuts.
  • bake in preheated oven for 40 to 45 minutes, until set in center. allow to cool. chill at least 4 hours before serving.

hotteok

Ingredients

  • Servings: 10
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon instant dry yeast
  • 2 teaspoons white sugar
  • 1 cup milk
  • 1/4 cup water
  • 3/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 cup finely chopped walnuts
  • 1/4 cup black sesame seeds, ground
  • 2 teaspoons ground cinnamon
  • 2 tablespoons margarine, or as needed

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 50 mins

  • combine flour, yeast, and 2 teaspoons white sugar together in a bowl.
  • stir milk and water together in a microwave-safe bowl and heat until lukewarm, about 20 seconds. pour milk mixture into the flour mixture and mix with a fork until dough is evenly combined.
  • turn dough a lightly floured surface and knead for 2 minutes. (dough will be sticky.) add salt to the dough and knead until dough is smooth, 2 minutes more. shape dough into a ball, place on a floured surface, cover with a wet paper towel, and let rise for 10 minutes.
  • mix brown sugar, 1/4 cup white sugar, walnuts, sesame seeds, and cinnamon together in a resealable plastic bag. close bag and shake until filling is evenly combined.
  • roll dough into a cylinder, cut into 10 pieces and form each into a ball. roll each ball into a 5-inch circle using a rolling pin. place dough into the palm of your hand and spoon 2 tablespoons filling into the middle of the dough. wrap dough around filling, forming into a ball by taking 4 corners of dough, pinching together in the middle. take another 4 corners and pinch together, sealing completely. place balls, seam-side down, a floured surface.
  • roll each ball into a 5-inch circle using a rolling pin, making sure filling stays in dough.
  • place margarine in a skillet, spreading around with a paper towel; heat over medium heat. place dough in the melted margarine and cook until golden brown, 5 to 10 minutes per side.

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.

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.

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.

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.

Southwestern Corned Beef Quesadillas!

Ingredients

  • Servings: 2
  • 1/2 cup leftover corned beef brisket, shredded
  • 2 (8 inch) flour tortillas
  • 1/2 cup shredded monterey jack cheese
  • 2 tablespoons diced green chilies

Recipe

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

  • warm corned beef in a small bowl in microwave on high, 30 seconds to 1 minute.
  • heat a skillet over medium heat. place 1 tortilla in the hot skillet. sprinkle with monterey jack cheese, corned beef, and green chilies.
  • top with the other tortilla. heat until bottom tortilla is golden brown, 2 to 4 minutes . carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. cut in half to serve.

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.

Lemon-filled Cupcakes

Ingredients

  • Servings: 2
  • 1 (18.25 ounce) package lemon cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/4 cup vegetable shortening
  • 1/4 cup butter
  • 1/4 cup fresh lemon juice, or to taste
  • 2 cups confectioners' sugar
  • 4 ounces white chocolate, chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 3 tablespoons orange juice
  • 1 tablespoon grated lemon zest, or as needed (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • line 24 muffin cups with paper liners.
  • beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
  • spoon batter into the prepared muffin cups, filling them about 2/3 full.
  • bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. cool cupcakes thoroughly.
  • cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. beat lemon juice into shortening mixture until creamy.
  • stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. set filling aside.
  • place white chocolate into a microwave-safe bowl; heat in microwave on high for 15 seconds and stir chocolate. continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
  • for frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. stir in melted white chocolate and vanilla extract.
  • gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
  • cut holes through the top of each cupcake. holes should be deep enough to put filling inside.
  • spoon lemon filling into the holes.
  • pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

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.

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.

sweet potato black bean roll-ups

Ingredients

  • Servings: 16
  • 1 tablespoon olive oil, or as needed
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/4 cup peanut butter
  • 1 (29 ounce) can sweet potatoes, drained
  • 1 bunch fresh cilantro, chopped
  • 1 (14 ounce) can black beans, rinsed and drained
  • 8 flour tortillas
  • 1/4 cup sour cream, or as needed
  • 1/4 cup salsa, or as needed

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until translucent, 10 to 15 minutes. stir in peanut butter until melted, 2 to 3 minutes. mash sweet potatoes into onion mixture; cook and stir until heated through and creamy, about 5 minutes. fold in cilantro and black beans.
  • stack tortillas on a microwave-safe plate and cover with a paper towel; cook in microwave until just warmed, about 30 seconds. spread sweet potato mixture each tortilla; fold each tortilla around the filling, creating an envelope shape. top each with a dollop of sour cream. cut each roll-up in half; serve with salsa.

fall squash waffles

Ingredients

  • Servings: 4
  • 1 acorn squash, halved and seeded
  • water to cover
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup brown sugar
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 serving cooking spray

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr

  • place acorn squash, cut-side down, in a microwave-safe dish; add enough water to reach a 1-inch depth. cook squash in microwave until tender, about 20 minutes; allow to cool until easily handled. scoop meat out of squash and discard peel.
  • combine flour, baking powder, cinnamon, ginger, salt, and cloves in a bowl. blend squash meat, brown sugar, milk, eggs, and vegetable oil in a food processor until smooth; mix into flour mixture until batter is smooth.
  • preheat a waffle iron according to manufacturer's instructions. spray the inside of the waffle iron with cooking spray.
  • pour 1/4 to 3/4 cup batter (depending on size of waffle iron) into waffle iron and cook according to manufacturer's instructions. repeat with remaining batter.

frosted oatmeal bars

Ingredients

  • Servings: 2
  • 2 cups rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup honey
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup peanut butter

Recipe

  • in medium bowl, combine oats, sugar, butter, and honey. microwave on high for 4 1/2 - 5 1/2 minutes or until bubbly, stirring twice.
  • spread honey mixture in an 8 x 8 inch pan. cool in refrigerator.
  • in small bowl, combine chocolate chips and peanut butter. microwave on high for 1 - 1 1/2 minutes or until chips are soft, stirring once. spread over cookie mixture. refrigerate until chocolate is firm. cut into squares.

snickerdoodle cookie ice cream sandwich

Ingredients

  • Servings: 12
  • snickerdoodle cookies:
  • 1/4 cup butter or margarine
  • 1/4 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • cinnamon sugar:
  • 2 tablespoons white sugar
  • 1/2 tablespoon ground cinnamon
  • ice cream sandwiches:
  • 2 cups lactaid® salted caramel chip ice cream
  • your choice of:
  • sprinkles, crushed pretzels, mini dark chocolate or low-fat milk chocolate chips, toffee bits, mini marshmallows, crushed oreos, crushed graham crackers

Recipe

    Preparation Time: 20 mins Cook Time: 7 mins Ready Time: 58 mins

  • for the snickerdoodle cookies: melt the butter in the microwave in 20-second intervals. allow to cool completely, then whisk in the eggs and vanilla.
  • in a separate bowl, whisk together the sugars, flour, cinnamon, baking soda and salt.
  • stir the wet ingredients into the dry ingredients until just incorporated. refrigerate dough for 30 minutes.
  • preheat oven to 400 degrees f (200 degrees c).
  • mix sugar and cinnamon in a shallow bowl.
  • scoop the dough using a 1/4 cup ice cream scoop or cup measurer. flatten with the palm of your hand, then coat the cookie in cinnamon-sugar.
  • bake for 7 to 8 minutes. allow to cool completely.
  • for ice cream sandwiches: place baking sheet in freezer. bring ice cream out of freezer to soften for 2 minutes.
  • prepare any toppings by placing them in shallow bowls.
  • working quickly: lay one cookie top side down on a baking sheet. using 1/3 cup ice cream scoop, scoop ice cream the cookie. top with second cookie, pushing down lightly until the ice cream reaches the edges. roll in desired toppings. place on baking sheet in the freezer. repeat.
  • serve immediately, or wrap individually in plastic wrap for longer-term storage.

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.

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.

Summer Squash Burritos

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 3 small summer squash, sliced
  • salt to taste
  • 4 (7 inch) flour tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped tomato

Recipe

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

  • heat the olive oil in a skillet over medium-high heat; cook and stir the onion in the hot oil until fragrant, about 3 minutes. add the squash in three batches, making sure the first has softened slightly before adding the next. season with salt.
  • heat the tortillas in the microwave until warm, about 10 seconds. spoon the squash mixture into the center of the tortillas; top with the cheddar cheese and tomato. roll into a burrito 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.