World Best Food Recipes in Microwave: 07/29/16

Friday, July 29, 2016

Almond Brownie Bread Pudding

Ingredients

Servings: 8
4 (1 ounce) squares semisweet chocolate, chopped
2 cups prepared brownies, cubed
1 1/2 cups milk
1/3 cup brown sugar
1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup chopped almonds, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 325 degrees f (165 degrees c). lightly butter one 2 quart baking dish.
melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. set aside.
place brownie chunks into prepared baking dish. beat the eggs in a large bowl. whisk in melted chocolate, milk, brown sugar, white sugar, eggs, vanilla extract, and half of the almonds. pour milk mixture over brownie cubes and sprinkle with the remaining almonds. bake until a knife inserted into the center comes out clean, about 45 minutes.

Dorm Room Cheesy Tuna And Noodles

Ingredients

Servings: 2
1 cup boiling water
1 (3 ounce) package any flavor ramen noodles
1 (3 ounce) can water-packed tuna, drained
2 slices american cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. add ramen noodles, and microwave 2 minutes more to cook.
drain and discard water from noodles, then stir in seasoning packet, tuna, and american cheese. place back into microwave, and cook until hot, 1 to 2 minutes more. stir before serving.

cake balls

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Chocolate-dipped Peppermint Bark

Ingredients

Servings: 8
1 (6 ounce) package white chocolate, chopped
1/3 cup crushed peppermint candies
1 cup semisweet chocolate chips
1 tablespoon shortening

Recipe

Preparation Time:

Cook Time:

Ready Time:

line an 8x8 inch baking pan with foil and spray with cooking spray. line a baking sheet with waxed paper.
melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth; 1 to 2 minutes (depending on your microwave). stir in crushed peppermint candy. spread evenly in prepared 8x8 pan; refrigerate until firm, about 10 minutes. break the bark into bite size pieces.
melt the semisweet chocolate with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 2 minutes. dip bark pieces 3/4 of the way into melted chocolate; shake off excess chocolate. place on prepared baking sheet; refrigerate until set.

Microwave Scalloped Potatoes

Ingredients

Servings: 6
4 potatoes, peeled and sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
1 1/2 cups milk
1/2 teaspoon dried parsley, or to taste (optional)
1 pinch ground paprika, or to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes, onion, and butter in a large microwave-safe dish.
mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated.
pour milk over the potatoes.
cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes.
allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.

triple bypass

Ingredients

Servings: 12
1 pound ground beef
2 (15 ounce) cans chili with beans
1 (32 ounce) package extra crispy frozen potato rounds (such as tater tots®)
4 slices bacon (optional)
1 (8 ounce) package processed cheese food (such as velveeta®)
4 green onions, chopped (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 450 degrees f (230 degrees c).
heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the chili and mix thoroughly. spread the chili mixture into a 9x13-inch baking pan then top with a single layer of the frozen potato rounds.
bake in the preheated oven until heated through and potato rounds are crisp, 18 to 22 minutes. meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble bacon and set aside.
melt the processed cheese food in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). pour melted cheese food over the potato rounds and top with bacon and chopped green onions.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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.

my favorite sesame noodles

Ingredients

Servings: 1
1/2 (8 ounce) package spaghetti
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons tamari
1 teaspoon thai chili sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
1 clove garlic, minced
1 green onion, chopped
2 teaspoons sesame seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. mix in the garlic and green onions and toss with the spaghetti. top with the sesame seeds.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

potato soup with bacon and asparagus

Ingredients

Servings: 6
4 slices of thickly-cut bacon
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 pounds russet potatoes, peeled and quartered
2 cups low-fat milk
1 teaspoon ground black pepper
1/4 cup chopped fresh chives (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. transfer bacon to a plate lined with paper towels to drain.
stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. remove from heat.
bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. drain asparagus and set aside.
place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.
transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. pour hot milk into the potatoes and stir to combine.
place soup over medium-low heat. crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
sprinkle soup with chives to serve.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

monkey bars

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

cake balls

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

chocolate fun clay

Ingredients

Servings: 1
1 cup semisweet chocolate chips
1/4 cup light corn syrup
1 tablespoon candy sprinkles

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. stir in the corn syrup until smooth. scrape the mixture a plate; cover with wax paper. allow the clay to rest overnight at room temperature.
roll or shape the clay; decorate with candy sprinkles.

Easy Glazed Carrots

Ingredients

Servings: 4
1 (16 ounce) can sliced carrots, drained
2/3 cup brown sugar
1/4 cup butter
2 tablespoons orange marmalade

Recipe

Preparation Time:

Cook Time:

Ready Time:

place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. if butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.

Bearnaise Sauce I

Ingredients

Servings: 10
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave safe dish combine vinegar, shallots and tarragon. microwave on high until boiling. allow to cool.
stir in egg yolks and butter. microwave until thickened, about 1 minute.

Hasty Chocolate Pudding

Ingredients

Servings: 4
1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. whisk in milk a little at a time so the mixture does not have any dry lumps.
place in the microwave, and cook for 3 minutes on high. stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. stir in vanilla.
place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. serve cold.

pomegranate sweet potatoes

Ingredients

Servings: 4
2 sweet potatoes
1/2 cup pomegranate juice
1/4 cup water
2 tablespoons apple vinegar
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cut into tablespoon-sized pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

wrap the sweet potatoes with plastic wrap, and place into the microwave. cook on high until the sweet potatoes are tender, about 4 minutes, depending on the microwave. unwrap the potatoes, and refrigerate until cool enough to handle.
preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
bring the pomegranate juice, water, vinegar, sugar, and cinnamon to a simmer in a small saucepan. reduce heat to medium-low, and simmer gently for 15 minutes. meanwhile, peel the potatoes and cut into large cubes; place into the prepared baking dish, and dot with the cubed butter. pour the pomegranate sauce evenly overtop.
bake in preheated oven 30 minutes until the pomegranate sauce has thickened into a glaze. gently stir the potatoes occasionally as they bake to coat them in the glaze.

Microwave Roux

Ingredients

Servings: 1
1 cup vegetable oil
2/3 cup all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour the vegetable oil into a microwave-safe glass bowl. whisk in the flour until no lumps remain.
cook in the microwave at 70% power for 6 minutes. this will create white roux. if you would like a darker roux, carefully stir, and return to the microwave. cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved.

grilled italian zucchini

Ingredients

Servings: 12
2 zucchini, cut lengthwise into 1/4 inch slices
1 (8 ounce) bottle italian-style salad dressing
3 ounces shredded cheddar cheese
3 ounces shredded pepper jack cheese
1/8 teaspoon italian-style seasoning
1 tablespoon freshly grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

place zucchini in a medium bowl with italian-style salad dressing. cover, and marinate in the refrigerator approximately 6 hours.
preheat an outdoor grill for high heat, and lightly oil grate.
grill zucchini slices about 2 minutes per side, until browned and tender.
arrange grilled zucchini slices on a medium serving platter. sprinkle with cheddar cheese, pepper jack cheese and italian-style seasoning. microwave on high 90 seconds, or until cheeses are melted. sprinkle with parmesan cheese, and serve hot.

kitty litter cake

Ingredients

Servings: 20
1 (18.25 ounce) package german chocolate cake mix
1 (18.25 ounce) package white cake mix
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) package vanilla sandwich cookies
3 drops green food coloring
1 (12 ounce) package tootsie rolls

Recipe

prepare cake mixes and bake according to package directions (any size pan).
prepare pudding according to package directions and chill until ready to assemble.
crumble sandwich cookies in small batches in a food processor, scraping often. set aside all but 1/4 cup. to the 1/4 cup add a few drops of green food coloring and mix.
when cakes are cooled to room temperature, crumble them into a large bowl. toss with 1/2 of the remaining cookie crumbs, and the chilled pudding. you probably won't need all of the pudding, you want the cake to be just moist, not soggy.
line kitty litter box with the kitty litter liner. put cake mixture into box.
put half of the unwrapped tootsie rolls in a microwave safe dish and heat until softened. shape the ends so that they are no longer blunt, and curve the tootsie rolls slightly. bury tootsie rolls randomly in the cake and sprinkle with half of the remaining cookie crumbs. sprinkle a small amount of the green colored cookie crumbs lightly over the top.
heat 3 or 4 of the tootsie rolls in the microwave until almost melted. scrape them on top of the cake and sprinkle lightly with some of the green cookie crumbs. heat the remaining tootsie rolls until pliable and shape as before. spread all but one randomly over top of cake mixture. sprinkle with any remaining cookie crumbs. hang the remaining over side of litter box and sprinkle with a few green cookie crumbs. serve with the pooper scooper for a gross halloween dessert.

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

baked rosa maria fries

Ingredients

Servings: 4
olive oil cooking spray
4 russet potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon cracked black pepper
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 425 degrees f (220 degrees c). spray a large baking sheet with cooking spray.
place whole potatoes into a covered dish; cook in microwave on high for 4 minutes. allow to cool slightly before cutting each potato into 8 to 10 wedges.
place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. spread the wedges in a single layer the prepared baking sheet.
bake the potatoes in the preheated oven for 10 minutes. spray the wedges with the cooking spray, turn, and spray again with the cooking spray. continue baking until golden brown, about 12 minutes more.
stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. serve hot.

rich danish waffles

Ingredients

Servings: 14
4 cups all-purpose flour
1 cup white sugar
4 teaspoons baking powder
4 teaspoons baking soda
9 eggs, separated
1 1/2 cups buttermilk
1 1/2 cups milk
3 tablespoons vanilla extract
1/4 cup butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together flour, sugar, baking powder, and baking soda in a bowl until well combined. whisk together egg yolks, buttermilk, milk, vanilla extract, and butter in a large bowl until smooth. whip egg whites in a clean bowl to soft peaks. fold the flour mixture into the egg yolk mixture until blended, then fold in the whipped egg whites.
preheat a belgian waffle iron and coat with cooking spray. spoon about 1/2 cup of batter per waffle, depending on the size of your waffle iron, the center of the hot iron. close the lid and cook until steam stops coming out and the waffle is golden brown, about 90 seconds.

Bbq Nachos

Ingredients

Servings: 2
20 tortilla chips
1/4 pound smoked beef sausage
1/2 cup cheddar cheese
1/4 cup barbeque sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

arrange the tortilla chips on a microwave-safe platter. shred the sausage with a cheese grater; scatter evenly over the chips; top with cheddar cheese. drizzle the barbeque sauce over the nachos.
heat in the microwave until the cheese melts, 15 to 30 seconds.

Vegetable Cheese Soup Ii

Ingredients

Servings: 6
1 (16 ounce) package frozen mixed vegetables
2 (10.75 ounce) cans condensed cream of chicken soup
2 1/2 cups water
1 tablespoon minced onion
1/4 tablespoon garlic powder
salt to taste
ground black pepper to taste
32 ounces processed cheese food, cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large microwave bowl, cook vegetables in microwave for 10 minutes on high. stir and rotate midway.
on a large slow cooker, mix soup and water. add onions, vegetables, and garlic, salt, and pepper to taste, and mix. add cheese and mix. simmer approximately 2 hours or until soup is creamy and cheese is melted.

cake balls

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Savory Summer Squash With Bacon

Ingredients

Servings: 4
3 slices bacon, cut into 1/2-inch pieces
1 tablespoon olive oil
1 clove garlic, minced
1 sweet onion, chopped
2 pounds yellow squash, cut into bite-size pieces
4 pickled artichoke hearts, chopped
2 tablespoons capers with liquid, or more to taste
1/2 teaspoon crushed fresh rosemary leaves
salt to taste
ground white pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. cook in microwave on high until some grease is absorbed, about 30 seconds.
transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. add artichoke hearts; cook until heated through, 2 to 3 minutes. add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. season with salt and white pepper.

grilled italian zucchini

Ingredients

Servings: 12
2 zucchini, cut lengthwise into 1/4 inch slices
1 (8 ounce) bottle italian-style salad dressing
3 ounces shredded cheddar cheese
3 ounces shredded pepper jack cheese
1/8 teaspoon italian-style seasoning
1 tablespoon freshly grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

place zucchini in a medium bowl with italian-style salad dressing. cover, and marinate in the refrigerator approximately 6 hours.
preheat an outdoor grill for high heat, and lightly oil grate.
grill zucchini slices about 2 minutes per side, until browned and tender.
arrange grilled zucchini slices on a medium serving platter. sprinkle with cheddar cheese, pepper jack cheese and italian-style seasoning. microwave on high 90 seconds, or until cheeses are melted. sprinkle with parmesan cheese, and serve hot.

raspberry tart

Ingredients

Servings: 1
1 cup all-purpose flour
1/2 cup butter
2 tablespoons confectioners' sugar
4 cups fresh raspberries
1 (8 ounce) jar raspberry jam

Recipe

Preparation Time:

Ready Time:

in a medium bowl, blend together the flour, butter and sugar. chill mixture for 1 hour.
preheat oven to 375 degrees f (190 degrees c).
pat chilled mixture into a 9 inch tart pan.
bake in preheated oven for 10 minutes. once out of the oven, allow to cool.
arrange raspberries in crust. heat jar of jam in microwave until it begins to boil. pour jam over fruit. cover and refrigerate tart for about 1 hour.

baked miniature pumpkins

Ingredients

Servings: 1
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 pinches ground cinnamon

Recipe

preheat oven to 350 degrees f (175 degrees c).
cut off the top of the pumpkin and scrape out all the seeds. place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
bake at 350 degrees f (175 degrees c) for about 30 minutes or until tender. these can also be baked in the microwave on high for about 10 to 15 minutes.

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

chocolate truffle cookies

Ingredients

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

Recipe

Preparation Time:

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

b.l.a.t. wraps

Ingredients

Servings: 4
8 slices bacon
4 (10 inch) flour tortillas
4 tablespoons ranch-style salad dressing
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 cup shredded lettuce

Recipe

Preparation Time:

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place bacon in a large, deep skillet. cook over medium heat for 10 to 15 minutes, or until crisp. drain, crumble, and set aside.
warm tortillas in microwave oven for 30 to 45 seconds, or until soft. spread 1 tablespoon ranch dressing down the center of each tortilla. layer crumbled bacon, avocado, tomato and lettuce over the dressing. roll the tortilla around the other ingredients.

Festive Jell-o Popcorn Balls

Ingredients

Servings: 16
1/4 cup butter or margarine
1 (10.5 ounce) bag jet-puffed miniature marshmallows
1 (3 ounce) package jell-o gelatin, any flavor
12 cups plain popped popcorn

Recipe

Preparation Time:

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microwave butter and marshmallows in large microwaveable bowl on high 1-1/2 to 2 min. or until marshmallows are puffed. stir in gelatin mix until well blended.
add to popcorn in large bowl; toss to coat.
shape into 16 balls with greased or moistened hands.

irish cream chocolate mousse

Ingredients

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

Recipe

Preparation Time:

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

orange cardamom krumkake

Ingredients

Servings: 30
1 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup white sugar
1/8 teaspoon salt
2 teaspoons grated orange zest
1/3 cup butter, softened
2/3 cup half-and-half
2 eggs

Recipe

Preparation Time:

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grease the krumkake iron with oil or vegetable spray. heat iron over medium low heat. you should only need to grease the iron once. if using an electric krumkake iron, follow manufacturer's directions for preheating.
sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
place the butter and half-and-half into a microwavable bowl. cover and cook in microwave until warm, about 25 seconds. cool slightly. whisk the eggs, one at a time, into to the half-and-half mixture. stir the cream mixture into the flour mixture until well blended.
using preheated krumkake iron, place 1 tablespoon of batter each krumkake mold, using a second spoon to scrape off the batter. close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. hold in place until set, about 10 seconds, remove and cool completely on waxed paper. repeat with remaining batter.

flourless chocolate cake i

Ingredients

Servings: 1
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

Recipe

preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

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