teddy bear hot tub s'mores

Ingredients

• Servings: 36
• 2 (4 ounce) bars dark chocolate, broken into pieces, divided
• 4 fluid ounces heavy whipping cream
• 2 tablespoons bourbon (optional)
• 1 (10 ounce) package regular-size marshmallows
• 2 graham crackers, crushed
• 36 teddy bear-shaped graham snacks

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 55 mins


• place 1/2 of the chocolate pieces in a bowl. line a baking sheet with parchment paper or waxed paper.
• heat cream in a small saucepan just until it boils; pour over chocolate pieces. let mixture stand for 1 to 2 minutes. gently whisk until ganache is smooth; whisk in bourbon, a little at a time, until smooth. the ganache will thicken as it cools.
• insert a fork into 1 end of a marshmallow without pushing it through all the way. toast over a gas or electric burner set to medium-low, rotating until all sides are browned and marshmallow is puffed, about 1 minute per side. hold the marshmallow high enough so the heat causes the marshmallow to puff up without catching on fire. don't brown the top end where the fork is inserted.
• place marshmallow on the prepared baking sheet, using a second fork to help slide the marshmallow off the fork. after a few seconds, the untoasted top will sink down, forming a hollow space in the center of the marshmallow. repeat with the rest of the marshmallows. chill in the refrigerator for 10 minutes.
• melt the remaining chocolate pieces in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. stir chocolate until smooth; cool slightly.
• spread melted chocolate top and bottom of each marshmallow and dip into the crushed graham crackers. chill in refrigerator for 10 minutes.
• whisk the cooled ganache until fluffy; pipe into each marshmallow using a pastry bag or plastic bag with a corner cut off. garnish each "hot tub" with a teddy bear-shaped graham snack.

candied yams casserole with pecans

Ingredients

• Servings: 1
• yams:
• 1 (40 ounce) can cut yams, drained
• 1 cup white sugar
• 1/2 cup whole milk
• 1/2 cup salted butter, softened
• 2 eggs, beaten
• topping:
• 1 1/2 cups brown sugar
• 1 cup chopped pecans
• 1/2 cup salted butter, softened
• 1/2 cup all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish.
• put yams in a microwave safe bowl; heat in the microwave oven until softened, about 75 seconds.
• transfer cooked yams to a large mixing bowl; add white sugar, milk, 1/2 cup butter, and eggs and beat with a hand mixer until smooth. pour the yam mixture into the prepared baking dish.
• mix brown sugar, pecans, 1/2 cup butter, and flour together in a bowl with a wooden spoon until crumbly, sprinkle over the yam mixture to cover.
• bake in preheated oven until golden brown, about 30 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.

preety's chickpea salad

Ingredients

• Servings: 2
• 1 clove garlic, minced
• 2 teaspoons olive oil
• 1 (16 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 tomato, chopped
• 1/3 onion, chopped
• 1 teaspoon vinegar (optional)
• 1/2 teaspoon salt, or to taste
• 1 pinch ground black pepper
• 1/2 lemon, sliced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix the garlic and olive oil in a small microwave-safe bowl. cook 15 seconds in the microwave on high, or just until warm.
• in a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. season with salt and pepper, and garnish with lemon slices. cover and chill until serving.

easy microwave chocolate cake

Ingredients

• Servings: 2
• 3 tablespoons butter, softened
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon baking powder
• 1 pinch salt

Recipe

Preparation Time: 6 mins Cook Time: 2 mins Ready Time: 8 mins


• spray a medium microwave-safe bowl with non-stick spray and set aside. in a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. pour into greased bowl.
• cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. since all microwaves cook differently, adjust the cooking time to accommodate your machine. to serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls the plate.

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.

Candy Pie

Ingredients

• Servings: 1
• brownie crust:
• 1 (13 ounce) package brownie mix
• 2 eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• filling:
• 1 tablespoon hot water
• 1 tablespoon instant coffee powder
• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow cream
• 6 ounces small soft chocolate covered mints
• 1 cup whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
• prepare brownie mix according to package directions (see editor's note) and bake as directed, about 30 minutes. set aside to cool.
• in a large bowl, dissolve the coffee powder in the water. add the cream cheese and beat with an electric mixer until smooth. blend in the marshmallow cream.
• melt the mints by placing them in a microwave-safe bowl. heat on high for 1 1/2 to 2 minutes; stir until smooth. (or place mints in small saucepan and stir over low heat until melted).
• stir the melted mints into the cream cheese mixture. as the chocolate cools, it will form slivers in the filling mixture. whip the cream until medium-stiff peaks form.
• fold the whipped cream into the filling mixture and spread it over the cooled crust. loosely cover, place into the refrigerator and chill for several hours or overnight.

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!

Cream Cheese Pie

Ingredients

• Servings: 1
• 12 ounces cream cheese, softened
• 2/3 cup white sugar
• 2 eggs
• 1/4 cup creme de menthe liqueur
• 2 teaspoons white creme de cacao
• 1 (9 inch) prepared chocolate cookie crumb crust
• 4 ounces semisweet chocolate chips
• 1/2 cup sour cream, room temperature

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 300 degrees f (150 degrees c.)
• in a large bowl, beat cream cheese until smooth. blend in sugar, eggs, creme de menthe, and white creme de cacao. pour into crust.
• bake in the preheated oven for 40 minutes. cool completely.
• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. blend in sour cream. spread over surface of cooled cheese cake. refrigerate 5 hours, or until firm before serving.

Easy Mexi-cheese Dip

Ingredients

• Servings: 5
• 1/2 (2 pound) loaf cubed processed cheese food
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 (14.5 ounce) can diced tomatoes with green chile peppers

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place cheese food in a microwave-safe dish. stir in the soup and tomatoes.
• cover the dish and microwave on high for 2 minutes. remove the dish from the microwave and stir well. continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. serve hot or cold.

Orange Flavored Fudge

Ingredients

• Servings: 3
• 1 1/3 cups white sugar
• 1 (5 ounce) can evaporated milk
• 1/2 cup butter, melted
• 2 1/2 cups miniature marshmallows
• 1 cup semisweet chocolate chips
• 1 cup finely chopped pecans
• 1 teaspoon grated orange peel
• 2 tablespoons orange liqueur

Recipe

Preparation Time: 5 mins Cook Time: 11 mins Ready Time: 2 hrs 16 mins


• in a 2 quart microwave safe dish combine sugar, evaporated milk and butter. microwave on high for 8 minutes.
• stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
• stir in orange peel and liqueur. chill for 2 hours, or until firm, and cut into squares.

peppermint brittle

Ingredients

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

Recipe

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


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

peanut butter bars i

Ingredients

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

Recipe

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


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

spicy spaghetti squash

Ingredients

• Servings: 6
• 1 small spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1/2 cup minced onion
• 3 cloves garlic, minced
• 2 green onions, minced
• 12 ounces ground white meat turkey
• 2 cups crushed tomatoes
• 2 tablespoons red
• 2 teaspoons capers
• 2 teaspoons minced fresh oregano
• 2 teaspoons crushed red pepper flakes
• 2 tablespoons chopped fresh parsley

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. allow to cool and scoop out the strands of squash with a large spoon and set aside.
• heat the oil in a skillet over medium high heat. add the onion, garlic and scallions and saute for 2 minutes. add the turkey and cook for 4 minutes. add the tomatoes and and bring to a boil, lower the heat and simmer for 20 minutes.
• add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. if the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. top the squash with the sauce 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: 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.

chocolate peanut butter bars iv

Ingredients

• Servings: 1
• 2 1/2 cups graham cracker crumbs
• 1 cup peanut butter
• 1 cup butter, melted
• 2 cups semisweet chocolate chips
• 2 3/4 cups confectioners' sugar

Recipe

• in a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. press firmly into the bottom of a 9x13 inch pan. melt chocolate chips over a double boiler or in the microwave, stirring occasionally. spread melted chocolate over the crumb crust. chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Chocolate Brittle Surprise

Ingredients

• Servings: 2
• 35 unsalted soda crackers
• 1 cup butter
• 1 cup packed brown sugar
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans (optional)

Recipe

• preheat oven to 350 degrees f (180 degrees c). cover cookie sheet with foil. spray foil with cooking oil spray.
• place crackers on foil in 5 x 7 inch rows.
• microwave butter on high for 2 minutes. add brown sugar and stir. microwave on high for 2 more minutes, stirring every 30 seconds.
• pour over crackers. bake 17 - 20 minutes (should bubble but not burn).
• sprinkle chocolate chips over hot crackers. spread after 2 minutes (chips have softened). sprinkle nuts on top.
• refrigerate 1 hour. break into pieces. can be frozen.

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


• 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.

s'mores bars

Ingredients

• Servings: 24
• 18 whole graham crackers, crumbled into small pieces
• 2 cups crispy rice cereal
• 1 cup karo® light corn syrup
• 1/3 cup brown sugar
• 2 tablespoons butter or margarine
• 1/2 teaspoon baking soda
• 1/2 teaspoon spice islands® pure vanilla extract
• 6 (1.55 ounce) bars milk chocolate candy
• 1 (10 ounce) package mini marshmallows
• 1/3 cup mini chocolate chips

Recipe

Preparation Time: 35 mins Cook Time: 8 mins Ready Time: 1 hr 43 mins


• combine crackers with cereal in a large mixing bowl; set aside.
• cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. remove from heat; stir in butter, baking soda and vanilla. (or in a 1-quart microwave-safe bowl, microwave on high (100%) for about 2 minutes or until syrup boils.)
• pour syrup over cereal mixture and stir to coat completely. transfer to a greased 13 x 9-inch pan; press firmly to level. place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
• bake in a preheated 400 degrees f oven for 5 to 8 minutes, or until marshmallows are puffed and lightly browned. remove from oven and top with mini chocolate chips.
• refrigerate for 1 hour until firm; cut into squares. store in tightly closed container for up to 2 days.

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: 30 mins Cook Time: 15 mins Ready Time: 9 hrs 30 mins


• 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.

Carrot Cake With Butter Sauce

Ingredients

• Servings: 1
• 1 1/3 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 cup shredded carrots
• 3/4 cup raisins
• 1/2 cup butter
• 1/2 cup orange juice
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1 tablespoon vanilla extract

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. set aside.
• in a large bowl, cream brown sugar and 1/2 cup margarine. add eggs and mix in. add shredded carrots, raisins and orange juice.
• stir in flour mixture, and beat until well combined. pour into ungreased 8x8 inch pan.
• bake at 325 degrees f (165 degrees c) for 35 to 40 minutes.
• butter sauce: in a saucepan over low heat, combine 1/2 cup butter or margarine, sugar, cornstarch, water and vanilla. cook and stir. when mixture comes to a boil, continue to boil for 1 minute. serve warm over carrot cake squares (can be reheated in microwave).

Shrimp Etouffee Ii

Ingredients

• Servings: 6
• 1/4 cup margarine
• 1/2 cup chopped onion
• 1/2 cup chopped green onion
• 1/2 cup chopped green bell pepper
• 4 cloves minced garlic
• 1/2 cup celery, diced
• 1/2 cup chopped fresh parsley
• 3 tablespoons tomato paste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 pound cleaned shrimp
• salt to taste
• 1/4 teaspoon hot pepper sauce to taste
• 1/4 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. heat on high settings for 8 to 9 minutes.
• stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. heat on high setting for 5 minutes. stir and cook for another 5 minutes until mixture thickens. serve over white rice.

Mantecados

Ingredients

• Servings: 60
• 1 cup butter, softened
• 1 cup white sugar
• 2 cups all-purpose flour
• 1/2 cup finely ground blanched almonds
• 1 tablespoon grated lemon zest
• 1 egg, beaten
• 1 teaspoon cold water
• 1 (12 ounce) package semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• in a medium bowl beat butter on high for 30 seconds; add sugar and beat well. stir in flour and beat well. stir in almonds and lemon zest. divide dough into thirds and chill, covered, for 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• on a lightly floured surface, roll the dough out to 1/4 inch in thickness. cut with 2 1/2 inch cookie cutter. place cookies 1 inch apart on a cookie sheet.
• in a small bowl beat egg and water together; brush over cookies.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
• in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. dip half of each cookie into melted chocolate; place on wax paper to cool.

Taco Nachos

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (1 ounce) package taco seasoning mix
• 3/4 cup water
• 3/4 pound processed cheese, cubed
• 1 tablespoon milk
• 1 (12 ounce) package tortilla chips
• 1 (16 ounce) can refried beans
• 1/2 cup chopped fresh tomato
• 1/3 cup chopped green onions

Recipe

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


• place ground beef in a large, deep skillet. cook over medium high heat until evenly brown. drain and mix in taco seasoning mix and water. continue cooking 5 minutes. remove from heat.
• place processed cheese and milk in a small, microwave safe bowl. microwave on high until melted, 1 to 2 minutes. stir until blended and smooth.
• place tortilla chips on a large, microwave safe dish. spread with refried beans. top with beef and cheese and mixtures.
• microwave approximately 2 minutes on high, until the cheese has melted into the beef. top with tomato and green onions. serve warm.

German Sweet Chocolate Cake I

Ingredients

• Servings: 1
• 4 (1 ounce) squares german sweet chocolate
• 1/2 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 egg whites
• 12 fluid ounces evaporated milk
• 1 1/2 cups white sugar
• 3/4 cup butter
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) package flaked coconut
• 1 1/2 cups chopped pecans

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line bottom of 9x13 pan with parchment paper.
• microwave chocolate and water on high for 1 1/2 to 2 minutes. stir halfway through. stir until all is melted and smooth.
• in a medium bowl, mix together flour, soda and salt. set aside.
• in a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. add 4 egg yolks one at a time, beating well after each addition. stir in chocolate and 1 teaspoon vanilla. add flour mixture alternately with buttermilk. beat after each addition until smooth.
• in a separate bowl, beat egg whites on high until soft peaks form. gently fold into batter. pour into 9x13 inch pan.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until toothpick inserted into center of cake comes out clean. cool completely, then frost with coconut-pecan frosting.
• combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. cook and stir on medium heat for about 12 minutes, or until thick and golden brown. remove from heat. stir in coconut and pecans. cool to room temperature, and spreading consistency.

Bark

Ingredients

• Servings: 20
• 16 halloween-colored chocolate sandwich cookies, chopped
• 1 1/2 cups broken small pretzels
• 1/3 cup raisins
• 1 1/2 pounds white chocolate, broken into squares
• 2 cups
• orange and brown sprinkles

Recipe

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


• spread the cookies, pretzels and raisins evenly a lightly greased small baking sheet. melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. remove from the heat while there are still a few chunks, and stir until smooth. white chocolate burns easily.
• drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. top with and sprinkles. let cool until firm. break into pieces and store in an airtight container.

Frosted Cereal Bars

Ingredients

• Servings: 18
• 1 cup light corn syrup
• 1 cup white sugar
• 1/2 cup margarine, softened
• 1 cup creamy peanut butter
• 1 (16 ounce) package miniature marshmallows
• 11 cups crispy rice cereal
• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips

Recipe

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


• over medium high heat in a large heavy kettle, combine the syrup and sugar, bring to a boil and continue to boil for one minute. reduce heat to low and stir in the margarine and peanut butter until melted. add marshmallows and stir until well blended.
• pour the cereal into a large bowl, and stir in the marshmallow mixture so that the cereal is evenly coated. grease an 11x17 inch jellyroll pan and press the cereal into the pan. flatten with the back of a buttered spoon.
• to make the frosting, melt the chocolate chips and butterscotch chips over a double boiler or in the microwave, stirring frequently until smooth. spread evenly over the bars in the pan. let stand until the bars are cool, and topping is set. cut into squares and serve.

College Student's Saucy Chickpeas

Ingredients

• Servings: 2
• 2 cups canned chickpeas, rinsed and drained
• 1 1/2 cups canned crushed tomatoes
• 4 1/2 teaspoons curry powder
• 1 1/2 teaspoons garlic powder
• salt, to taste (optional)

Recipe

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


• in a microwave-safe dish, mix together the chickpeas, crushed tomatoes, curry powder, and garlic. cook in microwave on high for 5 minutes, or until hot.

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.

Lentil Curry Soup

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 cup broccoli florets
• 4 stalks celery, chopped
• 1 baking potato
• 5 cups vegetable broth
• 1 1/2 cups cooked white rice
• 1 1/2 cups uncooked green lentils
• 2 teaspoons curry powder

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• heat the oil in a stock pot over medium heat. add the onion, garlic, broccoli and celery; cook and stir until tender. meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. transfer the potato and vegetables to a food processor and blend until smooth. return to the pot and bring to a boil.
• add the cooked rice, lentils and curry powder. simmer over low heat, covered, until lentils are soft, about 45 minutes.

bacon-garlic green beans

Ingredients

• Servings: 12
• 3 pounds fresh green beans, trimmed
• 4 slices bacon
• 1 cup butter
• 4 cloves garlic, minced
• 1/2 teaspoon lemon zest

Recipe

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


• place green beans in a pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. drain water, leaving beans in the pot.
• place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. cool and crumble bacon.
• stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes. add garlic; cook and stir until fragrant, 3 to 4 minutes. top with lemon zest and stir.

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.

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.

Chinese Microwaved Tofu With Minced Lamb

Ingredients

• Servings: 2
• 3/4 cup ground lamb
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white sugar
• 1 teaspoon cornstarch
• 1 dash ground black pepper
• 1 dash crushed red pepper flakes
• 1 (14 ounce) package tofu, drained
• 1 green onion, chopped
• 1 tablespoon chopped carrots
• 1 chile pepper, chopped

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 30 mins


• in a bowl, mix the ground lamb with the soy sauce, sesame oil, sugar, cornstarch, black pepper, and red pepper flakes. marinate at least 10 minutes.
• place the tofu in a microwave-safe dish. place the lamb over the tofu. discard any remaining marinade. top with green onion, carrots, and chile pepper. cover with microwave-safe plastic wrap. cut a small slit in the plastic wrap to vent steam.
• cook 5 minutes on high in the microwave, or until vegetables are tender and lamb is cooked to desired doneness.

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.

white chocolate snack mix

Ingredients

• Servings: 5
• 1 (10 ounce) package mini twist pretzels
• 5 cups toasted oat cereal
• 5 cups crispy corn cereal squares
• 2 cups salted peanuts
• 1 (14 ounce) package candy-coated milk chocolate pieces
• 2 (11 ounce) packages white chocolate chips
• 3 tablespoons vegetable oil

Recipe

• line 3 baking sheets with waxed paper or parchment. set aside.
• in a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. set aside.
• in a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. microwave on high for 10 seconds; stir until smooth. pour over cereal mixture and mix well.
• spread prepared baking sheets. cool; break apart. store in an airtight container.

vegetable masala

Ingredients

• Servings: 4
• 2 potatoes, peeled and cubed
• 1 carrot, chopped
• 10 french-style green beans, chopped
• 1 quart cold water
• 1/2 cup frozen green peas, thawed
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 tablespoon vegetable oil
• 1 teaspoon mustard seed
• 1 teaspoon ground cumin
• 1 onion, finely chopped
• 2 tomatoes - blanched, peeled and chopped
• 1 teaspoon garam masala
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 sprig cilantro leaves, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place potatoes, carrots and green beans in the cold water. allow to soak while you prepare the rest of the vegetables; drain.
• in a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. cook for 8 minutes.
• heat oil in a large skillet over medium heat. cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. add the cooked vegetables to the tomato mixture and saute 1 minute. garnish with cilantro leaves.

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: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.

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.

easy microwave peanut brittle

Ingredients

• Servings: 6
• cooking spray
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1 1/2 cups peanuts, or more to taste
• 1 tablespoon butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• spray a baking sheet and a wooden spoon with cooking spray.
• mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures.
• heat sugar mixture in microwave on high for 5 minutes.
• stir peanuts and butter into sugar mixture. heat in microwave until mixture becomes a caramel color, 3 to 4 minutes.
• mix baking soda and vanilla extract into syrup until smooth and foam has dissipated. spread candy the prepared baking sheet using the sprayed wooden spoon. work quickly; candy hardens fast. let stand until cool. break into pieces to serve.

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.

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!

Vanilla Honey Simple Syrup

Ingredients

• Servings: 3
• 2 teaspoons milk
• 2 teaspoons vanilla extract
• 1 tablespoon honey
• 2 teaspoons butter

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 11 mins


• combine the milk and vanilla extract in a bowl.
• heat the honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into the milk mixture. allow to cool completely before use. chill in refrigerator if too hot.

Sesame Tuna With Soy Miso Dressing

Ingredients

• Servings: 2
• 3/4 cup sesame seeds, divided
• 1/2 teaspoon seasoning salt
• 1 teaspoon ground white pepper
• 1 teaspoon onion powder
• 1 tablespoon wasabi powder
• 1 teaspoon coarse kosher salt
• 1 cup all-purpose flour
• 2 eggs
• 3 fluid ounces milk
• 2 (4 ounce) tuna steaks (about 3/4 inch thick)
• 2 tablespoons vegetable oil
• 1 (1.12 ounce) package miso soup mix
• 1 tablespoon soy sauce

Recipe

Preparation Time: 20 mins Cook Time: 4 mins Ready Time: 24 mins


• in a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. in a separate bowl, mix together the eggs and milk.
• dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. press on as many extra sesame seeds as possible, so it is well coated. heat the vegetable oil in a large heavy skillet over medium-high heat. fry tuna steaks for 2 minutes per side, and immediately remove from heat. the inside of the fish should still be red.
• to make the soy miso dressing, mix together the miso soup mix and soy sauce. heat in a small saucepan or microwave, and drizzle over steaks.

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: 15 mins Cook Time: 30 mins Ready Time: 1 hr 55 mins


• 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.