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.
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.
Ingredients
- Servings: 36
- 2 (4 ounce) bars dark chocolate, broken into pieces, divided
- 4 fluid ounces heavy whipping cream
- 2 tablespoons bourbon (optional)
- 1 (10 ounce) package regular-size marshmallows
- 2 graham crackers, crushed
- 36 teddy bear-shaped graham snacks
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 55 mins
- place 1/2 of the chocolate pieces in a bowl. line a baking sheet with parchment paper or waxed paper.
- heat cream in a small saucepan just until it boils; pour over chocolate pieces. let mixture stand for 1 to 2 minutes. gently whisk until ganache is smooth; whisk in bourbon, a little at a time, until smooth. the ganache will thicken as it cools.
- insert a fork into 1 end of a marshmallow without pushing it through all the way. toast over a gas or electric burner set to medium-low, rotating until all sides are browned and marshmallow is puffed, about 1 minute per side. hold the marshmallow high enough so the heat causes the marshmallow to puff up without catching on fire. don't brown the top end where the fork is inserted.
- place marshmallow on the prepared baking sheet, using a second fork to help slide the marshmallow off the fork. after a few seconds, the untoasted top will sink down, forming a hollow space in the center of the marshmallow. repeat with the rest of the marshmallows. chill in the refrigerator for 10 minutes.
- melt the remaining chocolate pieces in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. stir chocolate until smooth; cool slightly.
- spread melted chocolate top and bottom of each marshmallow and dip into the crushed graham crackers. chill in refrigerator for 10 minutes.
- whisk the cooled ganache until fluffy; pipe into each marshmallow using a pastry bag or plastic bag with a corner cut off. garnish each "hot tub" with a teddy bear-shaped graham snack.
Ingredients
- Servings: 3
- 1 (20 ounce) package chocolate sandwich cookies with creme filling
- 2 (18.5 ounce) packages white chocolate
Recipe
- line a 10x15 inch jellyroll pan with waxed paper. coat paper with non-stick vegetable spray and set aside.
- in a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
- in a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. remove from microwave and quickly fold in broken cookie pieces. pour mixture into prepared pan and spread to cover half the pan.
- repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. refrigerate until solid, about 1 hour.
- remove bark from the pan and carefully peel off waxed paper. place bark on a large cutting board and cut with a large chef's knife. store in airtight container.
Ingredients
- Servings: 10
- 1 (18.25 ounce) package dark chocolate cake mix
- 4 eggs
- 1 cup sour cream
- 1 cup coffee flavored liqueur
- 3/4 cup vegetable oil
- 1 cup semisweet chocolate chips
- 1 (16 ounce) package prepared chocolate frosting
- 1 1/2 tablespoons coffee-flavored liqueur
Recipe
- in a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. using an electric mixer, beat at low speed to blend. increase speed, and beat 3 to 5 minutes. stir in the chocolate chips. pour batter into greased and floured 10 inch bundt pan.
- bake at 350 degrees f (175 degrees c) for 55 to 60 minutes, or until tester inserted in center comes out clean. cool cake in pan on rack for 30 minutes. remove from pan, and cool completely.
- microwave frosting 15 to 25 seconds, just until soft. stir with spoon, and add 1 1/2 tablespoons coffee liqueur. stir well. drizzle frosting over cooled cake.
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
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 1 hr 10 mins
- 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.
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: 35 mins
Cook Time: 10 mins
Ready Time: 4 hrs 45 mins
- 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.
Ingredients
- Servings: 8
- 2 large fresh beets
- 1/2 cup tarragon vinegar
- 1/4 cup lemon juice (optional)
- 1/2 cup feta cheese
- 1/2 cup chopped walnuts
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. cool, peel, and slice 1/3 inch thick. place slices in a bowl with the tarragon vinegar, and marinate 15 minutes.
- place a few beet slices on a microwave-safe dish, reserving vinegar. sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. repeat, building the stacks as high as you like.
- place stacks in the microwave, and cook 40 to 60 seconds on medium. cool slightly before serving.
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.
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: 20 mins
Ready Time: 1 hr 20 mins
- 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.
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.
Ingredients
- Servings: 10
- 10 kraft caramels
- 1 cup cold milk
- 1 (6 ounce) honey maid graham pie crust
- 1 (6 ounce) ready-to-use graham cracker crumb crust
- 1/2 cup planters chopped pecans, toasted
- 2 (3.4 ounce) packages jell-o vanilla flavor instant pudding
- 1 cup cold eggnog
- 1 (8 ounce) tub cool whip whipped topping, thawed, divided
Recipe
Preparation Time: 15 mins
Ready Time: 3 hrs 15 mins
- microwave caramels and 1 tbsp. of the milk in microwaveable bowl on medium (50%) 30 sec. or until caramels are completely melted when stirred. pour into crust; sprinkle with pecans.
- beat pudding mixes, eggnog and remaining milk with whisk 2 min.; spoon 1-1/2 cups over nuts. stir half the cool whip into remaining pudding; spread over pudding layer in crust. top with remaining cool whip.
- refrigerate 3 hours.
Ingredients
- Servings: 1
- pudding
- 1 (8 ounce) loaf baguette
- 1/2 cup unsalted butter, melted
- 1 cup semisweet chocolate chips
- 3 cups heavy cream
- 1 cup milk
- 2 eggs
- 8 egg yolks, room temperature
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- sauce
- 2 ounces unsweetened chocolate, chopped
- 1 tablespoon butter
- 1/3 cup boiling water
- 1/2 cup white sugar
- 3 tablespoons corn syrup
- 1 teaspoon vanilla extract
Recipe
Cook Time: 1 hr 15 mins
Ready Time: 8 hrs
- preheat oven to 350 degrees f (175 degrees c). grease a 9x13 baking dish.
- slice baguette in 1/4 inch slices and brush one side with melted butter. place on a baking sheet and into preheated oven until golden, about 1 minute.
- melt chocolate chips in microwave or double boiler. set aside.
- in a medium saucepan over low heat, heat cream and milk until warm. do not scald.
- in a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. blend in warm cream mixture a little at a time. whisk egg mixture into melted chocolate until smooth.
- arrange toasted bread slices, buttered side up, in prepared dish until dish is full. pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
- line a roasting pan with a damp kitchen towel. place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the baking dish. bake 40 to 50 minutes, until knife inserted in center comes out clean. let rest 8 hours or overnight.
- to make sauce, melt unsweetened chocolate in small saucepan over low heat. stir in 1 tablespoon butter until melted. stir in boiling water, 1/2 cup sugar and corn syrup until smooth. increase heat to medium and bring to a boil boil gently 3 minutes. remove from heat and stir in 1 teaspoon vanilla.
- to serve: warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding a serving platter. serve with warm chocolate sauce.
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.
Ingredients
- Servings: 4
- 1/2 cup butter
- 2 pounds large shrimp - peeled and deveined
- 1/4 cup old bay seasoning tm
- 2 tablespoons lemon juice
Recipe
Preparation Time: 5 mins
Cook Time: 16 mins
Ready Time: 21 mins
- place butter in microwave safe bowl. place bowl in microwave and melt butter (15 to 30 seconds on high). add old bay seasoning ™ and lemon juice. stir well.
- coat microwave safe pan with non-stick cooking spray. arrange shrimp in a layer in the pan. pour butter mixture evenly over shrimp.
- cook in microwave on high power for 6 minutes. after two minutes have elapsed pause microwave and rearrange shrimp (move shrimp for the center to the outside, from the outside to the center). let the shrimp cook another 2 minutes. when 4 minutes have elapsed pause the microwave again, rearrange the shrimp once more. place shrimp back in the microwave and cook remaining two minutes. cook until shrimp turn pink. serve hot with your favorite cocktail sauce.
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.
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.
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.
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.
Ingredients
- Servings: 8
- 3 cups semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup butter
- 1 cup chopped walnuts (optional)
Recipe
- place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. stir in nuts, if desired.
- pour into well-greased 8x8-inch glass baking dish. refrigerate until set.
Ingredients
- Servings: 4
- 1 pound tilapia fillets
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 teaspoon chopped fresh tarragon
- 1/4 cup apple vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 4 mins
Ready Time: 14 mins
- in a microwavable baking dish, arrange tilapia fillets in a single layer. dot with pieces of butter, and minced garlic. sprinkle over fresh tarragon. cover with waxed paper and microwave on high for 2 minutes.
- turn fillets over, recover, and continue to microwave on high for a further 2 minutes. remove immediately, sprinkle with apple vinegar, and serve.
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.
Ingredients
- Servings: 6
- 6 apples
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons milk
Recipe
Preparation Time: 8 mins
Cook Time: 2 mins
Ready Time: 25 mins
- remove the stem from each apple and press a craft stick into the top. butter a baking sheet.
- place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. allow to cool briefly.
- roll each apple quickly in caramel sauce until well coated. place on prepared sheet to set.
Ingredients
- Servings: 4
- 1 cup semisweet chocolate chips
- 1/2 cup white sugar
- 3 tablespoons corn syrup
- 1/2 cup
- 2 1/2 cups crushed vanilla wafers
- 1 cup chopped walnuts (optional)
- 1/3 cup confectioners' sugar
Recipe
Preparation Time: 10 mins
Cook Time: 2 mins
Ready Time: 12 mins
- place chocolate chips into a microwave-safe medium bowl. heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. stir in sugar and corn syrup. blend in . add crushed vanilla wafers and chopped nuts. mix until evenly distributed. cover and refrigerate until firm.
- roll the chilled chocolate mixture into bite-size balls. roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. store in a covered container for a week before serving to blend the flavors.
Ingredients
- Servings: 4
- 1 head cauliflower, cut into 1-inch florets
- 3 potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 tomatoes, diced
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon curry powder
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- place the cauliflower in a large, microwave-safe dish; cook in microwave on high for 3 minutes. transfer the cauliflower to a bowl and set aside. put the potatoes in the dish and cook in the microwave on high for 4 minutes. pour into the bowl with the cauliflower.
- heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. add the tomatoes and cook and stir another 3 minutes. fold the cauliflower and potatoes into the mixture. season with the curry powder and salt. continue cooking until completely hot, 3 to 5 minutes. serve hot.
Ingredients
- Servings: 6
- 1 (16 ounce) loaf round bread
- 1 (8 ounce) package cream cheese, room temperature
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 1/2 cups cubed fully cooked ham
- 2 tablespoons finely chopped green onion
- 1 tablespoon chopped fresh chives
- 1 loaf italian bread, sliced into bite-size cubes
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c).
- cut a 1-inch thick slice from the top of round bread loaf; hollow out the loaf to use as a bread bowl. slice the cut-off top of the loaf into cubes for dipping.
- combine cream cheese, cheddar cheese, ham, green onion, and chives in a microwave-safe bowl. heat in microwave on high power for about 15 seconds to warm ingredients for easier stirring.
- spoon cheese mixture into prepared bread bowl; place on a baking sheet.
- bake filled bread bowl in the preheated oven, stirring occasionally, until bread bowl is toasted and dip is bubbling, about 30 minutes. serve with italian bread cubes for dipping.
Ingredients
- Servings: 18
- 2 cups butterscotch chips
- 2 tablespoons peanut butter
- 2 cups dry-roasted peanuts
- 1 (9 ounce) can shoestring potatoes
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- in a microwave safe dish, combine the butterscotch chips and peanut butter. cook in the microwave for 1 minute on full power. stir, then continue to cook for 30 second intervals, stirring each time, until melted and smooth. mix in the peanuts and shoestring potatoes. spoon small heaps waxed paper, and let stand until firm.
Ingredients
- Servings: 1
- 1 (21 ounce) can lucky leaf® regular or premium cherry pie filling
- 1 (9 inch) chocolate cookie pie crust
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon almond extract
- 1/2 cup white chocolate chips
- 1 (8 ounce) container frozen whipped topping, thawed
Recipe
- beat cream cheese, sugar and almond extract until smooth in a large bowl.
- melt white chocolate in microwave according to package directions. when melted, pour into cream cheese mixture.
- beat with electric mixer until smooth.
- fold whipped topping into mixture. pour evenly into crust.
- cover and chill for at least 2 hours, or until ready to serve.
- spoon lucky leaf cherry pie filling on top just before serving.
- garnish with white chocolate chips if desired.
Ingredients
- Servings: 6
- 1 (15 ounce) can refried beans
- 6 (7 inch) corn tortillas
- cooking spray
- 1 3/4 cups shredded mexican cheese blend
- 3 roma (plum) tomatoes, seeded and diced
- 2 green onions, sliced
- 1/2 cup chopped fresh cilantro
- 1 (4 ounce) can sliced black olives, well drained
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 30 mins
- heat refried beans in a microwave-safe bowl in the microwave on high until warmed through, about 2 minutes, stirring after 1 minute.
- spray both sides of each corn tortilla with cooking spray and arrange them on a wire rack.
- heat a non-stick skillet over medium-high heat. pan-fry one side of each tortilla until lightly browned, about 3 minutes. return tortillas to wire rack, browned sides up.
- spread a thin layer of refried beans the tortillas, stopping about 1/2 inch from the edge.
- sprinkle mexican cheese blend over refried beans.
- carefully transfer a tortilla pizza back to the skillet, bean side up.
- lightly fry until cheese begins to melt, about 1 minute more; return tortilla pizza to wire rack. repeat with remaining pizzas.
- scatter tomatoes, green onions, cilantro, and olives over melted cheese.
- slice pizzas to serve.
Ingredients
- Servings: 8
- 2 (4 ounce) bars white chocolate (such as baker's®), broken into pieces
- 30 cream-filled chocolate sandwich cookies (such as oreo®), crushed, or more to taste
Recipe
Preparation Time: 10 mins
Cook Time: 1 min
Ready Time: 1 hr 11 mins
- line a baking sheet with waxed paper.
- place white chocolate in a microwave-safe bowl; heat in microwave, stirring occasionally, until smooth, 1 to 3 minutes. mix crushed cookies into melted white chocolate.
- pour white chocolate mixture the prepared baking sheet, about 1/4-inch thick. refrigerate until set, 1 to 2 hours. break into pieces.
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.
Ingredients
- Servings: 3
- 1 1/3 cups white sugar
- 1 (5 ounce) can evaporated milk
- 1/2 cup butter, melted
- 2 1/2 cups miniature marshmallows
- 1 cup semisweet chocolate chips
- 1 cup finely chopped pecans
- 1 teaspoon grated orange peel
- 2 tablespoons orange liqueur
Recipe
Preparation Time: 5 mins
Cook Time: 11 mins
Ready Time: 2 hrs 16 mins
- in a 2 quart microwave safe dish combine sugar, evaporated milk and butter. microwave on high for 8 minutes.
- stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
- stir in orange peel and liqueur. chill for 2 hours, or until firm, and cut into squares.
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.
Ingredients
- Servings: 36
- 1 cup semi-sweet chocolate chips
- 1 tablespoon shortening
- 2 cups fresh blueberries, rinsed and dried
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
- melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. stir frequently until melted and smooth. remove from the heat, and stir in the shortening until melted.
- line a baking sheet with waxed paper. add blueberries to the chocolate, and stir gently to coat. spoon small clumps of blueberries the waxed paper. refrigerate until firm, about 10 minutes. store in a cool place in an airtight container. these will last about 2 days.
Ingredients
- Servings: 5
- 1/4 cup white sugar
- 1/4 cup apple vinegar
- 1/2 teaspoon apple pie spice
- 2 tablespoons cornstarch
- 1 (15 ounce) can sliced beets, drained
- 1 (15 ounce) can mandarin orange segments, drained
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
- whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.
- cook in microwave on high until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. stir the drained beets and mandarin orange segments into the thickened sauce. allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. serve either warm or cold.
Ingredients
- Servings: 4
- 2 pounds white chocolate
- 6 cups crispy rice cereal squares, e.g., rice chex ™
- 3 cups toasted oat cereal
- 2 cups thin pretzel sticks
- 2 cups cashews
- 1 (12 ounce) package mini candy-coated chocolate pieces
Recipe
- melt chocolate in a large saucepan over low heat or in microwave until just until soft. stir until melted. combine all the other ingredients in big roaster pan or bowl. stir chocolate into mixture. turn out on waxed paper. of course anything you like can be added or substituted-but this recipe is a great combination!
- combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. stir chocolate into mixture. turn out on waxed paper and let cool.
Ingredients
- Servings: 2
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 1/2 cup white sugar
- 1/2 cup confectioners' sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup seedless raspberry jam
- 1 cup white chocolate chips
- 2 tablespoons red sugar sprinkles, or as desired
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 3 hrs 30 mins
- beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. beat until just combined. stir in egg and vanilla extract. gradually mix in flour until just combined. cover and refrigerate dough for 3 hours.
- preheat oven to 375 degrees f (190 degrees c).
- roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. press your thumb or end of wooden spoon into the center of each dough ball making an indentation. spoon 1/4 teaspoon jam into each thumbprint.
- bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. cool on a wire rack for 5 minutes.
- place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. spoon melted white chocolate into a disposable decorating or plastic bag. snip off one small corner of bag; drizzle white chocolate over cookies. sprinkle with red sugar.
Ingredients
- Servings: 40
- 1 pound ground lamb
- 1 large onion, chopped
- 1/2 bunch cilantro, chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons red curry paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup all-purpose flour
- 1/4 cup water as needed
- 3 tablespoons peanut butter
- 1/2 teaspoon cayenne pepper
- 1 teaspoon white sugar
- 1 teaspoon vegetable oil
Recipe
Preparation Time: 40 mins
Cook Time: 20 mins
Ready Time: 1 hr
- combine lamb, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. mix well, then set aside. place flour into a separate bowl. slowly stir in the water as needed until a soft dough is achieved. there may be some water left over. roll out walnut-sized balls of dough into thin circles.
- fill each of the wrappers with about 1 tablespoon of the lamb mixture. moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. repeat with the remaining wrappers and filling. place the dumplings in a steamer over 1 inch of boiling water, and cover. steam until the dough becomes glossy, about 10 minutes.
- to make sauce: combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. cook in the microwave on high for 30 seconds and stir. serve with the dumplings.
Ingredients
- Servings: 20
- cooking spray
- 1 (18.25 ounce) package golden butter cake mix
- 1/2 cup margarine, melted
- 1 egg, beaten
- 2 cups miniature marshmallows
- 1/4 cup margarine
- 1/2 cup light corn syrup
- 1 (10 ounce) package peanut butter chips
- 2 cups salted peanuts
- 2 cups crispy rice cereal (such as rice krispies®)
Recipe
Preparation Time: 10 mins
Cook Time: 21 mins
Ready Time: 31 mins
- preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
- mix cake mix, 1/2 cup melted margarine, and egg together in a bowl; press into the bottom of the prepared baking dish.
- bake in the preheated oven for 15 minutes. top cake with marshmallows and return to oven until marshmallows melt, about 5 minutes.
- place 1/4 cup margarine in a large microwave-safe bowl; heat until melted, about 30 seconds. stir corn syrup into melted margarine until smooth. add peanut butter chips and heat in microwave until chips are melted, 30 seconds to 1 minute. stir peanuts and rice cereal into mixture and spread on top of marshmallow layer on cake. cool completely before cutting into bars.
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: 3 hrs
- 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.
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.
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.
Ingredients
- Servings: 18
- 4 tablespoons margarine
- 1 (10.5 ounce) package miniature marshmallows
- 1/2 cup peanut butter
- 5 cups toasted oat cereal
Recipe
Preparation Time: 5 mins
Cook Time: 3 mins
Ready Time: 8 mins
- grease a 9x13 inch baking dish. in a large bowl, microwave margarine for 45 seconds or until melted. add marshmallows and stir to coat. return to the microwave for 1 1/2 more minutes, stirring after 45 seconds. mix in the peanut butter, then immediately stir in the toasted oat cereal. at this time you can add any additional candies. transfer the mixture to the prepared pan and press down with a greased spatula until even. allow to cool before cutting into squares.
