World Best Food Recipes in Microwave: 07/30/16

Saturday, July 30, 2016

Sweet Potatoes And Apples

Ingredients

Servings: 6
1 (29 ounce) can sweet potatoes
1 (21 ounce) can apple pie filling
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together sweet potatoes, apple pie filling, brown sugar and cinnamon. transfer to a medium microwave-safe dish.
microwave on high 5 minutes, or until the mixture is hot and bubbly.

Daddy's Popcorn

Ingredients

Servings: 4
1/4 cup vegetable oil
3 tablespoons margarine
1/2 cup unpopped popcorn
1/2 teaspoon seasoned salt, or to taste

Recipe

Preparation Time:

Cook Time:

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start by cutting a paper grocery sack in half. this will serve as a makeshift serving bowl and it will absorb excess oil.
in a 2 quart pot, combine the oil, margarine and popcorn. set over high heat, and constantly shake the pan back and forth. after the first kernel of corn pops, place the lid on the pot, and continue shaking. when the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
pour into the paper sack and season with half of the seasoned salt. shake the paper sack to distribute the salt. taste before adding more so you don't make it too salty. you can always add more salt.

Caroline's Chocolate Fudge Frosting

Ingredients

Servings: 1
1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt chocolate and butter in the microwave, or in the top of a double boiler. in a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. blend in the melted chocolate mixture. add remaining milk, a little at a time, until desired consistency is achieved.
let stand until spreadable (frosting will thicken as it cools).

Microwave Popcorn

Ingredients

Servings: 3
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

sesame udon noodles

Ingredients

Servings: 4
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup peanut oil
3 tablespoons sesame oil
1 dash hot pepper sauce
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
4 green onions, minced
2 cups diagonally sliced snap peas
2 tablespoons sesame seeds, toasted
1 (7 ounce) package fresh udon noodles

Recipe

Preparation Time:

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in a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. close the lid, and shake vigorously to blend. set aside to let the flavors blend.
bring a large pot of water to a boil. add udon noodles, and cook until tender, about 3 minutes. drain, and place in a serving bowl.
in a microwave-safe bowl, combine the green, red, and yellow peppers with green onion and peas. heat in the microwave until warm, but still crisp. add to the noodles in the bowl, and pour the dressing over all. toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

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.

Mexican Spinach Dip

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

Microwave Popcorn

Ingredients

Servings: 3
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

shrimp with broccoli in garlic sauce

Ingredients

Servings: 4
2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup canned water chestnuts, drained
2 tablespoons cornstarch

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
heat peanut oil in a large skillet or wok over medium-high heat. cook garlic in hot oil until fragrant, about 1 minute. reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

Steamy Microwave Zucchini

Ingredients

Servings: 4
2 zucchini, sliced
2 stalks celery, chopped
1 small onion, chopped
4 large fresh mushrooms, sliced
1/2 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. cover dish with plastic wrap.
cook on high until vegetables are steamed and slightly tender, about 6 minutes.
pull plastic wrap away from dish, stir vegetables, sprinkle cheddar cheese over the vegetables, and replace the plastic to seal tightly. let dish sit until the cheese melts, 2 to 3 minutes. stir vegetables to coat evenly with melted cheese.

Caroline's Chocolate Fudge Frosting

Ingredients

Servings: 1
1/2 cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
1/2 teaspoon vanilla extract
3/4 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt chocolate and butter in the microwave, or in the top of a double boiler. in a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. blend in the melted chocolate mixture. add remaining milk, a little at a time, until desired consistency is achieved.
let stand until spreadable (frosting will thicken as it cools).

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.

dark chocolate chipotle cookies

Ingredients

Servings: 3
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
8 ounces semi-sweet chocolate, chopped
2 cups butter, softened
2 cups brown sugar
1 1/2 cups white sugar
1/2 cup cocoa powder, sifted
2 teaspoons finely chopped chipotle peppers in adobo sauce
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
1 1/2 cups chocolate chips
1/2 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together flour, baking soda, and salt in a bowl.
place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. allow to cool slightly.
in a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. add the eggs one at a time, beating each egg into the mixture before adding the next. beat in the vanilla extract and water.
mix the melted chocolate into the butter mixture. gently stir in the flour mixture until incorporated. mix in the chocolate chips. cover bowl, and refrigerate dough for 1 hour.
preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
place 1/2 cup sugar in a small bowl. roll dough into small balls. roll balls in sugar to coat. place the cookies the prepared baking sheets, about 2 inches apart.
bake in the preheated oven until cookies are set, 12 to 14 minutes. allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

Dressed Up Brussels Sprouts

Ingredients

Servings: 4
2 (10 ounce) packages frozen brussel sprouts
6 ounces diced kielbasa sausage
1 cup tomato-vegetable juice cocktail
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

place brussels sprouts in a 2 quart microwave safe casserole dish, cover, and cook 8 minutes.
stir in kielbasa, tomato juice, pepper, salt, garlic powder, butter and oregano. cover and return to microwave and cook for 8 minutes more.

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.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

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.

chocolate truffle cookies

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

shorecook's chocolate peppermint biscotti

Ingredients

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

Recipe

Cook Time:

Ready Time:

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

caramel apple eclair cake

Ingredients

Servings: 24
5 pounds apples - peeled, cored and chopped
1 teaspoon ground cinnamon
1 cup white sugar
1 teaspoon all-purpose flour, or as needed (optional)
2 (3.5 ounce) packages instant french vanilla pudding
3 cups milk
1 cup sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (14.4 ounce) box cinnamon graham crackers
1 (18 ounce) container caramel apple dip
1 tablespoon all-purpose flour (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the apples, cinnamon and sugar in a saucepan and set over medium heat. cook, stirring occasionally, until the apples are tender. if the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. remove from the heat and allow to cool to room temperature.
in a large bowl, whisk together the instant pudding and milk until smooth. stir in the sour cream and fold in the whipped topping.
to assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. use a slotted spoon to make a thin layer of the apple mixture. top with a generous layer of the pudding, about 1/3. repeat layers until you have three layers of apples and pudding and four layers of crackers.
warm the caramel apple dip in the microwave oven until it can be easily poured. pour this over the top layer of graham crackers. refrigerate for at least overnight, but up to 24 hours before serving.

mashed kohlrabi and red potato bake

Ingredients

Servings: 6
1 large kohlrabi bulb, peeled and cut into cubes
6 small red potatoes
2 teaspoons grated garlic scape
1/2 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
bring a small pot of lightly salted water to a boil; cook kohlrabi cubes in boiling water until soft, about 15 minutes; drain.
cook red potatoes in microwave oven until soft, about 10 minutes.
beat kohlrabi, potatoes, and garlic scape together in a bowl with an electric hand mixer until smooth; transfer to a 1-quart casserole dish and top with mozzarella cheese.
bake in the preheated oven until the cheese begins to brown, about 30 minutes.

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.

veggie pasta minus the pasta

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

Fruit, Veggie, And Tuna Salad Wrap

Ingredients

Servings: 4
1 (6 ounce) can tuna, drained
2 tablespoons mayonnaise
4 cups chopped fresh spinach
1 large carrot, shredded
1 apple, cored and diced
1/2 cup shredded mozzarella cheese
1/4 cup fresh blueberries
4 (10 inch) flour tortillas

Recipe

Preparation Time:

Ready Time:

combine the tuna with the mayonnaise in a bowl, and mix until well combined.
mix together the spinach, carrot, apple, mozzarella cheese, and blueberries in a bowl, and gently fold in the tuna salad, making sure not to crush the blueberries.
microwave the flour tortillas for about 10 seconds, until slightly warmed and pliable. scoop about 1 1/2 cups of the spinach-tuna mixture into the center of each tortilla, fold up the bottom 2 inches to enclose the filling, wrap, and serve.

Chocolate Hockey Pucks

Ingredients

Servings: 16
16 chocolate sandwich cookies (such as oreo®)
16 chocolate-covered peanut butter cups (such as reese's®)
1 (12 ounce) bag semi-sweet chocolate chips
2 tablespoons shortening

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a baking sheet with waxed paper.
split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. arrange cookies on a microwave-safe plate. place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
place chocolate chips and shortening in a microwave-safe bowl. microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. allow excess to drip off before placing on waxed paper-lined baking sheet. hide any finger prints on the cookies with extra melted chocolate. freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

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.

Cat Poop Cookies I

Ingredients

Servings: 2
1/2 cup honey
2 cups all-purpose flour
2/3 cup butter
1/2 cup unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
1 cup wheat and barley nugget cereal (e.g. grape-nuts™)

Recipe

microwave honey on high until bubbly (about 1 minute). stir in the margarine. add the egg and mix well. stir in the flour, cocoa and vanilla. mix well and chill dough for several hours in the refrigerator.
preheat oven to 350 degrees f (175 degrees c).
roll chunks of the chilled dough into cylindrical shapes in order to resemble cat poop. roll cookies in cereal and place on ungreased baking sheet.
bake at 350 degrees f (175 degrees c) for 10 to 15 minutes. serve cookies in a new litter box on a bed of malted barley cereal. use a new litter scoop to remove cookies.

Twice Microwaved Potatoes

Ingredients

Servings: 12
6 medium russet potatoes
4 green onions, chopped
1 cup sour cream
1/2 cup cubed processed cheese
1/4 cup shredded cheddar cheese
garlic powder to taste
seasoned salt to taste
ground black pepper to taste
1 tablespoon chopped green onion (optional)
1/4 cup shredded cheddar cheese (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

poke potatoes with the tines of a fork, and place them in the microwave oven. the more holes, the better. cook on high power for about 4 minutes per potato. check about halfway through, and turn potatoes over for even cooking. potatoes are done when they can be easily poked with a fork.
remove potatoes from the microwave, and cut each one in half lengthwise. use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. place the scoopings into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and 1/4 cup cheddar cheese. season with garlic powder, seasoned salt, and black pepper; mix well.
place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. scoop the mixture back into the potato skins to serve, or serve from the bowl. garnish with additional green onion and shredded cheese if desired.

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:

Cook Time:

Ready Time:

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.

spiced nuts i

Ingredients

Servings: 2
1/2 cup unsalted butter
4 cups pecans
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic powder

Recipe

in a 2-quart microwave safe pan, melt the butter and stir in nuts.
add the worcestershire sauce, soy sauce, salt, cinnamon, allspice, cloves and garlic powder. mix well and microwave on high for 6 to 8 minutes, stirring every 3 minutes.
serve warm or at room temperature; store in a tightly sealed container.

spiced cauliflower

Ingredients

Servings: 4
2 teaspoons oil
1/2 teaspoon black mustard seeds
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon slivered fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon chile powder (optional)
salt to taste
2 cups cauliflower florets
1/2 teaspoon lemon juice (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. cook until seeds stop popping, 2 to 3 minutes. add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. add cauliflower; cook and stir for 1 minute. transfer cauliflower to a microwave-safe bowl and cover bowl.
cook cauliflower in microwave until tender, about 3 minutes. drizzle lemon juice over cauliflower.

Cookies

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

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.

javanese lamb tenderloin

Ingredients

Servings: 8
brine:
1/4 cup kosher salt
1/4 cup brown sugar
3 cups warm water
2 (3/4 pound) lamb tenderloins
marinade:
1/2 cup chunky peanut butter
1/4 cup
2 tablespoons soy sauce
2 tablespoons white vinegar
2 tablespoons honey
2 tablespoons peanut oil
2 tablespoons thai chili paste
2 tablespoons sriracha chili sauce
4 cloves garlic, finely minced
2 tablespoons fresh ginger root, finely chopped
1/4 cup finely chopped green onions
1/4 cup minced fresh cilantro (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

dissolve the salt and brown sugar in 1/4 cup warm water. pour into a large resealable plastic bag with remaining 2 3/4 cups water. place lamb in bag, seal, and refrigerate overnight.
in a small, microwavable bowl, combine peanut butter, , soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. pour remaining sauce into a resealable plastic bag. remove lamb from brine; discard brine. rinse lamb, pat dry, and place in the bag with the peanut sauce marinade. refrigerate for 8 hours, or overnight.
preheat grill for medium heat. take lamb out of peanut sauce marinade; let sit at room temperature for about 20 minutes. pour marinade in small saucepan. heat to a boil, and boil for 3 minutes. if marinade gets too thick, add a little milk to thin.
lightly oil grill grate, and arrange tenderloins on grill. when lamb reaches 125 degrees f (50 degrees c), baste with the boiled marinade. watch lamb carefully after basting so that it doesn't burn. use a bbq spatula to roll the lamb around while cooking. grill lamb tenderloins until internal temperature reaches 145 degrees f (63 degrees c); this should take about 15 minutes. pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. place lamb slices on top of sauce 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.

S'mores Apples

Ingredients

Servings: 6
6 granny smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 1/2 cups crushed graham crackers
1 cup semi-sweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
combine the miniature marshmallows and graham crackers on a dinner plate. roll the apples in the mixture to coat. place on the aluminum foil and chill.
put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.

spiderweb pumpkin cheesecake

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

chocolate truffle cookies

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Hot Buttered

Ingredients

Servings: 100
2 cups butter
2 cups white sugar
2 cups brown sugar
1 teaspoon vanilla extract
1 quart vanilla ice cream, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe bowl, combine butter, sugar, brown sugar and vanilla. microwave until smooth. mix in the ice cream. place in a sealable container and freeze.
when ready to use, spoon 1 1/2 tablespoons of the base into a mug. pour in 1 shot of dark and 1 cup of hot water for each 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:

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:

Cook Time:

Ready Time:

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

oven fried okra

Ingredients

Servings: 4
1 (16 ounce) package frozen cut okra
butter flavored cooking spray
1/4 cup yellow cornmeal
1/4 cup panko bread crumbs
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). place a baking rack on top of a baking sheet or sheet pan.
cook the frozen okra in the microwave using your microwave's frozen vegetable setting, or on high for 8 minutes. drain and cool on paper towels, about 5 to 10 minutes. spray generously with butter flavored cooking spray. add the cornmeal, panko bread crumbs, garlic salt, and pepper to a plastic food storage bag. place the okra into the bag and shake to coat the okra with the cornmeal mixture.
remove the okra from the bag and spread it on the prepared baking rack. bake in the preheated oven until golden brown and crispy, about 15 to 20 minutes.

chocolate truffle cookies

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

creamy curried scrambled eggs

Ingredients

Servings: 2
2 teaspoons ghee (clarified butter)
2 shallots, thinly sliced
1 teaspoon curry powder
1 tablespoon water (optional)
4 ounces cream cheese
4 eggs
1 teaspoon dijon mustard
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the ghee in a skillet over medium-low heat. stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. season with the curry powder, and cook 5 minutes more. add the tablespoon of water if needed to keep the shallots from burning.
meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on high. whisk in the eggs and dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. they will still be softer than normal scrambled eggs because of the cream cheese. season to taste with salt and pepper just as the eggs are ready to come out of the pan.

flourless chocolate cake ii

Ingredients

Servings: 1
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c). grease an 8 inch round cake pan, and dust with cocoa powder.
in the top of a double boiler over lightly simmering water, melt chocolate and butter. remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. pour into prepared pan.
bake in preheated oven for 30 minutes. let cool in pan for 10 minutes, then turn out a wire rack and cool completely. slices can also be reheated for 20 to 30 seconds in the microwave before serving.

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.