Microwave Corn On The Cob

Ingredients

• Servings: 1
• 1 ear corn, husked and cleaned

Recipe

Cook Time: 5 mins Ready Time: 5 mins


• 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!

Savory Sweet Potato Hash

Ingredients

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

Recipe

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


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

peppermint brittle

Ingredients

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

Recipe

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


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

cake balls

Ingredients

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

Recipe

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


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

chocolate balls ii

Ingredients

• Servings: 3
• 3 (1 ounce) squares unsweetened baking chocolate
• 1 cup almonds
• 1 (3 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 teaspoon instant coffee granules
• 1/4 cup
• 1/2 cup chocolate sprinkles (jimmies)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
• process the almonds in a food processor. transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and . blend in the melted chocolate. if dough is too soft to form balls, chill for 1 hour.
• roll dough into 1 inch balls. roll the balls in the chocolate sprinkles. store in a covered container in the refrigerator until serving time.

chocolate truffle cookies

Ingredients

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

Recipe

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


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

easy taco rolls

Ingredients

• Servings: 8
• 1/2 cup uncooked instant rice
• 1/2 cup water
• 1 1/2 pounds ground beef
• 3/4 (1 ounce) packet taco seasoning mix
• 1/2 (15.25 ounce) can whole kernel corn, drained
• 1/2 (8.75 ounce) can no-salt-added whole-kernel corn, drained
• 1/2 cup water
• 1 1/2 cups shredded cheddar cheese
• 8 (10 inch) flour tortillas
• 1 (16 ounce) jar salsa
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat an oven to 450 degrees f (230 degrees c).
• stir the rice and 1/2 cup water together in a microwave-safe bowl. cover, and cook in the microwave on high for 6 minutes until the water is fully absorbed; set aside. while the rice is cooking, 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.
• reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups cheddar cheese, and the cooked rice. cook and stir until the cheese has melted and the corn is hot. spoon the mixture into the flour tortillas. roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). pour the salsa over top, and sprinkle evenly with 1 1/2 cups cheddar cheese.
• bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.

Cheesy Broccoli Rice Casserole

Ingredients

• Servings: 8
• 1 (8 ounce) package processed cheese, cubed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup cooked wild rice
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 dash hot sauce
• ground black pepper to taste
• 1 (2.8 ounce) can french-fried onions

Recipe

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


• place cheese in a 2-quart microwave-safe casserole dish; cook in microwave until mostly melted, 1 to 2 minutes. stir in chicken soup, wild rice, broccoli, chopped onion, celery, hot sauce, and black pepper.
• microwave until fully cooked and bubbling, 12 to 14 minutes, rotating halfway through cooking. sprinkle french-fried onions over casserole; cook for 1 more minute.

Brown Sugar And Pineapple Glazed Ham

Ingredients

• Servings: 1
• 1 (6 pound) fully-cooked, bone-in ham
• 1 fresh pineapple
• 2 (6 ounce) cans pineapple juice
• 1 cup brown sugar

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 325 degrees f (165 degrees c). place the ham, cut side down, into a roasting pan.
• cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. slice the pineapple into 1/2-inch slices and cut the cores out of the slices. pin the slices the ham with toothpicks.
• bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees f (60 degrees c), 1 1/2 to 2 hours.
• while the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. work carefully because the glaze will be sticky and very hot.
• pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

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


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

Sweet Potatoes With Poblano Butter Topping

Ingredients

• Servings: 8
• 1 sweet potato
• 1 fresh poblano pepper, seeded and finely chopped
• 1 cup light soy butter, softened
• 1 teaspoon lime juice
• 1/4 cup chopped fresh cilantro
• 1 teaspoon freshly ground black pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). pierce the sweet potato in several places with a fork.
• roast the sweet potato in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
• meanwhile, place the poblano pepper, soy butter, lime juice, and pepper in the bowl of a food processor. process until well blended, about 1 minute. if not using immediately, place poblano-soy butter in a covered container and refrigerate up to 1 month.
• to serve, slice the sweet potato in half and spread with 1 tablespoon poblano butter.

peanut butter bars i

Ingredients

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

Recipe

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


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

Chex®icago Party Mix

Ingredients

• Servings: 30
• 3 cups corn chex® cereal
• 3 cups wheat chex® cereal
• 2 cups chocolate chex® cereal
• 2 cups bite-size square cheese crackers
• 3 cups cheese popcorn
• 1/4 cup butter
• 1/3 cup light brown sugar or molasses
• 1/3 cup light corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix cereals, 1 cup of the cheese crackers and 2 cups of the popcorn in large, microwavable bowl. set aside.
• place butter, brown sugar, corn syrup and salt in 2-cup microwavable measuring cup. microwave on high 1 minute 30 seconds. stir; microwave on high until bubbling. remove from microwave; stir in baking soda. mixture will foam up, but keep mixing until baking soda is dissolved. pour over the cereal mixture; stir until fully coated.
• microwave on high 4 to 5 minutes, stirring after every minute. spread on waxed paper-lined baking sheet. let cool for about 5 minutes to let caramel fully harden. stir in remaining 1 cup cheese crackers and 1 cup popcorn.

mexican steak torta

Ingredients

• Servings: 4
• 1 pound sirloin steak
• 1 tablespoon garlic salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ground cayenne pepper to taste
• 4 kaiser rolls, split
• 1/4 cup mayonnaise
• 1/2 cup refried beans
• 1 large avocado, thinly sliced
• 1 large tomato, sliced
• 2 cups shredded lettuce
• crumbled cotija cheese (optional)

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate. season steak with garlic salt, black pepper, cumin, and cayenne pepper.
• grill steak on the preheated grill until medium-rare, about 5 minutes per side. remove from heat to a cutting board and cover with foil.
• set a large skillet over medium-high heat. spread both halves of each roll with mayonnaise. brown the rolls, mayonnaise-side down until golden, about 3 minutes. warm the refried bean in a bowl in the microwave, about 1 minute on high, and slice the sirloin steak into thin strips.
• spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. top with cheese, if desired, and close the sandwich with the top of the roll.

Cake Squares

Ingredients

• Servings: 1
• for the cake layer:
• 1/2 cup butter, softened
• 1 cup white sugar
• 4 eggs, room temperature
• 16 ounces chocolate syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups confectioners' sugar, sifted
• 1/2 cup butter
• 1/4 cup creme de menthe liqueur
• 1 cup semisweet chocolate chips
• 6 tablespoons butter

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• preheat the oven to 350 degrees f (175 degrees c). grease one 13x 9-inch baking pan.
• cream 1/2 cup butter with 1 cup white sugar. beat in the eggs one at a time, mixing after each until fully incorporated. stir in the chocolate syrup and vanilla. mix in the flour and salt; stir until just combined. pour the batter into the prepared pan.
• bake in the preheated oven until a tester comes out clean, about 30 minutes. let cake cool completely before frosting.
• to make mint layer: combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. pour in the creme de menthe syrup; blend until incorporated. spread over the top of the cooled cake.
• to make the chocolate glaze: melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. let cool slightly, then spread over top of the mint layer. chill cake for at least 3 hours or overnight. cut into small blocks to serve. keep cake refrigerated.

chocolate truffle cookies

Ingredients

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

Recipe

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


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

Azucena's Homemade Mocha

Ingredients

• Servings: 2
• 1 1/2 cups milk
• 3 packets granular no-calorie sucralose sweetener (such as splenda®)
• 1 tablespoon cocoa powder
• 4 shots fresh brewed espresso

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• pour milk into a large microwave-safe container; heat in microwave until warmed, 1 to 2 minutes.
• stir sweetener and cocoa powder into the warmed milk to dissolve completely.
• froth the milk according to your espresso machine's directions.
• stir espresso into the frothed milk mixture.

peppermint brittle

Ingredients

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

Recipe

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


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

Mandarin Orange Cake Ii

Ingredients

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

Recipe

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


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

cake balls

Ingredients

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

Recipe

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


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

Chocolate Scotcheroos

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 cup light corn syrup
• 1 cup peanut butter
• 6 cups crispy rice cereal
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 45 mins


• butter a 9x13 inch baking pan.
• in a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. remove from heat, and stir in peanut butter. mix in the rice cereal until evenly coated. press the mixture into the prepared pan.
• in a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. spread over the top of the bars. chill until set, then cut into bars.

Brown Sugar And Pineapple Glazed Ham

Ingredients

• Servings: 1
• 1 (6 pound) fully-cooked, bone-in ham
• 1 fresh pineapple
• 2 (6 ounce) cans pineapple juice
• 1 cup brown sugar

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 325 degrees f (165 degrees c). place the ham, cut side down, into a roasting pan.
• cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. slice the pineapple into 1/2-inch slices and cut the cores out of the slices. pin the slices the ham with toothpicks.
• bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees f (60 degrees c), 1 1/2 to 2 hours.
• while the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. work carefully because the glaze will be sticky and very hot.
• pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

cake balls

Ingredients

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

Recipe

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


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

scrumdiddlyumptious fudgy caramel chews

Ingredients

• Servings: 16
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup instant hot cocoa mix
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 20 chocolate covered caramel candies

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl, blend the butter, vanilla and sugar at medium speed. add eggs one at a time beating at medium speed after each one until well blended.
• sift the flour, hot chocolate mix, baking powder and salt. gradually add this mixture to the egg mixture, mixing at low speed.
• melt the candies in the microwave or oven. stir with a spoon until the caramel and chocolate is blended together. pour into the batter and blend quickly.
• pour batter into a greased 9 inch square baking dish. bake at 350 degrees f (175 degrees c) for 20 to 25 minutes or until the brownies begin to separate from the pan's edges. let cool then store brownies in an airtight container.

Chocolate Caramel Brownies

Ingredients

• Servings: 15
• 14 ounces caramels
• 1/2 cup evaporated milk
• 1 (18.25 ounce) package german chocolate cake mix
• 1/3 cup evaporated milk
• 3/4 cup butter, melted
• 1/4 cup chopped pecans
• 2 cups milk chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• peel caramels and place in a microwave-safe bowl. stir in 1/2 cup evaporated milk. heat and stir until all caramels are melted.
• preheat oven to 350 degrees f (175 degrees c) grease a 9x13 inch pan.
• in a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. place 1/2 of the batter in prepared baking pan.
• bake for 8 minutes.
• place the remaining batter into the fridge. remove brownies from oven and sprinkle chocolate chips on top. drizzle caramel sauce over chocolate chips. remove brownie mix from refrigerator. using a teaspoon, make small balls with the batter and smash flat. very carefully, place on top of the caramel sauce until the top is completely covered.
• bake for an additional 20 minutes. remove and let cool.

Microwave Popcorn

Ingredients

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

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 5 mins


• 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.

garbanzo bean chocolate cake (gluten free!)

Ingredients

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

Recipe

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


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

easy cashew sea salt toffee

Ingredients

• Servings: 1
• 1/2 cup butter or margarine
• 1 1/4 teaspoons diamond crystal® sea salt, divided
• 1 cup sugar
• 1/4 cup water
• 3/4 cup coarsely chopped cashews, divided
• 3/4 cup milk chocolate chips or chopped milk chocolate

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 1 hr


• butter the top edges of a 2-quart microwave-safe casserole. add butter, 1 teaspoon of the diamond crystal® sea salt, sugar, and water to the casserole. do not stir. microwave on high for 6 to 8 minutes. check contents for color change. continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. you need to watch it carefully, and remember: don't stir.
• sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a silpat mat, parchment paper, or on a buttered baking sheet.
• carefully pour the liquid mixture evenly over the top of the cashews. immediately sprinkle on the chocolate chips. allow to sit for 1 minute to melt the chocolate.
• use spatula to smooth out chocolate over the entire sheet of candy.
• sprinkle the remaining cashews and 1/4 teaspoon diamond crystal® sea salt over the top. refrigerate to cool completely. when cool, break into bite-sized pieces. store tightly covered in refrigerator.

nanaimo bars iii

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 egg, beaten
• 1 3/4 cups graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup finely chopped almonds (optional)
• 1/2 cup butter, softened
• 3 tablespoons heavy cream
• 2 tablespoons custard powder
• 2 cups confectioners' sugar
• 4 (1 ounce) squares semisweet baking chocolate
• 2 teaspoons butter

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. stir occasionally until melted and smooth. beat in the egg, stirring until thick, 2 to 3 minutes. remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). press into the bottom of an ungreased 8x8 inch pan.
• for the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. mix in the confectioners' sugar until smooth. spread over the bottom layer in the pan. chill to set.
• while the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. spread over the chilled bars. let the chocolate set before cutting into squares.

ultimate double chocolate cookies

Ingredients

• Servings: 3
• 1 pound semisweet chocolate, chopped
• 2 cups all-purpose flour
• 1/2 cup dutch process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 10 tablespoons unsalted butter
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 4 eggs
• 2 teaspoons instant coffee granules
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. sift together flour, cocoa, baking powder, and salt; set aside.
• in a medium bowl, cream butter with white sugar and brown sugar until smooth. beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. stir in melted chocolate. using a wooden spoon, stir in the dry ingredients just until everything comes together. cover, and let stand for 35 minutes so the chocolate can set up.
• preheat the oven to 350 degrees f (175 degrees c). line two cookie sheets with parchment paper. roll dough into walnut sized balls, or drop by rounded tablespoonfuls the prepared cookie sheets, leaving 2 inches between cookies.
• bake for 8 to 10 minutes in the preheated oven. cookies will be set, but the centers will still be very soft because of the chocolate. allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Fruit Glazed Ham

Ingredients

• Servings: 12
• 4 pounds thick ham slices
• 1 (8 ounce) can pineapple tidbits, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1 (10 ounce) jar crosse & blackwell® premium ham glaze

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oven to 325 degrees f. place ham slices in shallow baking pan. roast until internal temperature reaches 140 degrees f.
• mix pineapple and oranges with ham glaze in medium microwave-safe bowl. microwave on high 2 minutes. spoon half of glaze over top of ham; roast an additional 10 minutes. place ham slices on serving platter. serve with remaining warmed glaze.

amazing peanut butter cup biscotti

Ingredients

• Servings: 30
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup crunchy peanut butter (such as jif® extra crunchy)
• 1/2 cup dark brown sugar
• 1/2 cup white sugar
• 3 eggs
• 1 1/2 cups peanut butter chips
• 1 (12 ounce) bag semisweet chocolate chips

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• line 2 baking sheets with parchment paper.
• mix the milk and vanilla extract together in a small bowl; set aside.
• combine the flour and baking powder in a separate bowl.
• beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
• add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next.
• pour in the flour mixture alternately with the milk, mixing until just incorporated.
• fold in the peanut butter chips; mixing just enough to evenly combine.
• divide the dough into 4 equal parts.
• roll each section into a 4x5-inch rectangle about 1/2-inch thick.
• transfer the dough pieces the prepared baking sheets.
• bake in the preheated oven until firm to the touch, about 25 minutes.
• place biscotti loaves on wire racks to cool.
• reduce oven temperature to 300 degrees f (150 degrees c).
• cut each loaf into 1/2-inch slices.
• return the slices to the baking sheets with the cut sides up.
• bake in the oven until biscotti are dry, about 10 minutes on each side.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
• dip the cooled biscotti into the melted chocolate. set the biscotti parchment paper, and allow to set, about 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: 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.

Chili Cheese Dip From Hormel® Chili

Ingredients

• Servings: 8
• 1 (15 ounce) can hormel® chili no beans
• 1 (16 ounce) package pasteurized prepared cheese product, cut into 1/2-inch cubes

Recipe

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


• in medium microwave-safe bowl, stir together chili and cheese product; cover.
• microwave on high (100%); stirring once, 4 1/2 to 5 minutes or until hot and cheese is melted. serve with corn chips, if desired.

chocolate truffle cookies

Ingredients

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

Recipe

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


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

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.

caramel shortbread squares

Ingredients

• Servings: 1
• 2/3 cup butter, softened
• 1/4 cup white sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup sweetened condensed milk
• 1 1/4 cups milk chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 c).
• in a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. press into a 9 inch square baking pan. bake for 20 minutes.
• in a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. bring to a boil. continue to boil for 5 minutes. remove from heat and beat vigorously with a wooden spoon for about 3 minutes. pour over baked crust (warm or cool). cool until it begins to firm.
• place chocolate in a microwave-safe bowl. heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. pour chocolate over the caramel layer and spread evenly to cover completely. chill. cut into 1 inch squares. these need to be small because they are so rich.

cake balls

Ingredients

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

Recipe

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


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

chocolate pudding fudge cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup milk
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 eggs
• 2 cups semisweet chocolate chips
• 6 tablespoons butter
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. beat for 4 minutes, then mix in 2 cups chocolate chips.
• pour batter into prepared pan. bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool 10 minutes in the pan, then turn out a wire rack and cool completely.
• to make the glaze: melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. stir until smooth and drizzle over cake.

Cranberry Rice

Ingredients

• Servings: 6
• 2/3 cup uncooked brown rice
• 1 1/2 cups water
• 2 tablespoons canned jellied cranberry sauce
• 1/2 cup dried cranberries
• salt and ground black pepper to taste
• 1/4 cup chopped toasted pecans

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. cover, and let steam for about 5 minutes.
• place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. stir the cranberries into the rice. season to taste with salt and black pepper; serve sprinkled with pecans.

Pup-cakes

Ingredients

• Servings: 12
• 1 apple - peeled, cored and shredded
• 1/2 cup shredded cheddar cheese
• 1/2 cup applesauce
• 2 eggs
• 1 tablespoon olive oil
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 tablespoon minced garlic

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). line a 12 cup muffin pan with paper liners.
• in a large bowl, mix together the apple, cheese, applesauce, eggs and olive oil. combine the whole wheat flour, oats, baking powder and minced garlic; stir by hand into the wet ingredients until well blended. spoon into the prepared muffin cups.
• bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. cool completely before serving.

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: 10 mins Ready Time: 2 hrs 10 mins


• 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.