Chocolate Peanut Butter Cups

Ingredients

• Servings: 12
• 1 (11.5 ounce) package milk chocolate chips, divided
• 1 cup peanut butter
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar

Recipe

Ready Time: 2 hrs


• trim 12 paper muffin cup liners to half of their height.
• place 1/2 chocolate chips in a microwave safe container. microwave for 2 minutes, stirring after each minute. spoon melted chocolate into muffin cups, filling halfway. with a spoon, draw the chocolate up the sides of the cups until evenly coated. cool in the refrigerator until firm.
• in a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. melt the remaining chocolate, and spoon over peanut butter. spread chocolate to edges of cups.

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.

carne asada tacos or al pastor tacos

Ingredients

• Servings: 6
• 1/2 onion, chopped
• 2 cloves garlic
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon anise seed
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground thyme
• 2 bay leaves
• 5 whole cloves
• 1/2 cup soy sauce
• 1 cup vinegar
• 1 orange, juiced
• 1 lime, juiced
• 2 pounds flank steak
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/4 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 3 cloves garlic
• 1 tablespoon water, or as needed
• 24 (5 inch) corn tortillas
• 1/2 onion, chopped
• 1/2 bunch cilantro, chopped
• 1 bunch radishes, halved

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 6 hrs 40 mins


• place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. spread paste on both sides of the flank steak. wrap steak in plastic and refrigerate at least 6 hours to overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. remove excess marinade from flank steak.
• grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
• place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. add water if the salsa becomes too thick. transfer salsa to a bowl.
• heat tortillas in a microwave safe plate until warm, about 1 minute.
• serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

microwave chicken teriyaki

Ingredients

• Servings: 1
• 1/4 cup soy sauce
• 2 packets ketchup
• 2 tablespoons garlic powder
• 3 individual packets white sugar
• 1 skinless, boneless chicken breast half - cut into strips

Recipe

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


• stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. toss chicken in sauce to coat, and place a microwave safe plate.
• cover with plastic wrap and cook in the microwave on high for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.

Never Kiss A Yammy

Ingredients

• Servings: 4
• 4 sweet potatoes
• 1/2 cup orange juice
• 2/3 cup light brown sugar
• 1/4 cup margarine, softened
• 1/2 teaspoon freshly grated orange peel
• 1/4 teaspoon ground cinnamon

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c). cover a cookie sheet with aluminum foil.
• scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
• bake the potatoes in the preheated oven until tender, about 45 minutes. allow them to cool until they can be handled, about 15 minutes. scoop out the sweet potato flesh into a large bowl and mash well. stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. if you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. spread the potatoes in a microwave-safe dish.
• microwave on high until heated through, about 5 minutes.

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.

chocolate peanut butter pie iv

Ingredients

• Servings: 1
• 1 (9 inch) prepared chocolate cookie crumb crust
• 2/3 cup smooth peanut butter
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups cold milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/3 cup crushed chocolate sandwich cookies

Recipe

• place peanut butter in a microwave-safe bowl. microwave on high for 30 seconds. spread warm peanut butter into bottom of pie crust.
• in a medium bowl, whisk together pudding mix and milk until smooth. pour pudding over peanut butter layer. chill before serving. top with whipped topping and crushed cookies.

Watermelon Ice

Ingredients

• Servings: 4
• 2 tablespoons water
• 1 teaspoon unflavored gelatin
• 4 cups cubed seedless watermelon
• 2 tablespoons lime juice
• 2 tablespoons honey

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 3 hrs 20 mins


• pour water into a small, microwave-safe bowl. sprinkle gelatin over the water and allow to soften for 2 minutes. microwave on high for 40 seconds, then stir. let stand again for 2 more minutes, and stir until smooth.
• place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey. pour in the melted gelatin, and process until smooth. add the watermelon a cup at a time, processing until smooth after each addition.
• pour the mixture into an 8x8 inch square dish. place into the freezer and freeze until almost firm. transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink. scoop into serving dishes, then return to the freezer and freeze until firm. remove from the freezer 15-20 minutes before serving.

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.

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.

Buttery And Savory Acorn Squash

Ingredients

• Servings: 4
• 2 small acorn squashes - peeled, seeded, and cut into 1-inch cubes
• 6 fresh sage leaves, shredded
• 1/2 cup butter, cut in small pieces
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 17 mins


• put squash in a microwave-safe bowl; add sage. dot squash with butter pieces; season with salt and pepper. cover bowl tightly with plastic wrap.
• cook in microwave oven set on high for 5 minutes. stir squash to coat in melted butter while checking cubes for softness. replace plastic and continue to cook until completely tender, 2 to 4 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.

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.

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.

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.

Sauceless Spaghetti

Ingredients

• Servings: 8
• 2 (8 ounce) packages angel hair pasta
• 2 tablespoons olive oil
• 2 cups chopped green bell pepper
• 2 cups chopped onion
• 16 ounces sliced pepperoni sausage
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese

Recipe

• in a large pot with boiling salted water cook angel hair pasta until al dente. drain well.
• in a large skillet over medium heat saute the chopped green bell peppers and onion in olive oil until tender. stir in pepperoni slices until soft and heated through.
• in a large bowl combine the drained pasta, sauteed vegetables ,and grated mozzarella and parmesan cheese. stir to evenly distribute ingredients. pour out into a 2 quart microwave and oven safe dish.
• bake at 350 degrees c (175 degrees c) for 20 minutes. if using microwave, cook for 2 to 3 minutes.

Spaghetti Tacos

Ingredients

• Servings: 12
• 1 (16 ounce) package angel hair pasta
• 1 (28 ounce) jar spaghetti sauce
• 1 (5.8 ounce) package crisp taco shells
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink.
• return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. cook on high until warmed and crisp, 30 to 45 seconds. fill the warm taco shells with the pasta mixture. sprinkle pasta filling of each shell with about 1 teaspoon of parmesan cheese 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: 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.

Wild And Brown Rice

Ingredients

• Servings: 12
• 1 1/2 cups uncooked wild rice
• 3 cups boiling water
• 1 cup uncooked brown rice
• 1 cup diced onion
• 1 cup diced carrots
• 3/4 cup diced celery
• 3 (14.5 ounce) cans chicken broth
• 1/2 teaspoon ground thyme
• 1/4 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• in heavy saucepan, soak wild rice in boiling water for 30 minutes. drain; rinse thoroughly.
• in large skillet or dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. bring to a boil over high heat.
• reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

passover double chocolate almond torte

Ingredients

• Servings: 1
• 1/2 teaspoon unsweetened cocoa powder for dusting, or as needed
• 2 (8 ounce) packages semi-sweet chocolate squares, coarsely chopped
• 1/2 cup butter
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 1/4 cup white sugar
• 1/4 cup chocolate chips
• 1/4 cup crushed almonds
• 1 teaspoon confectioners' sugar for dusting, or as needed
• 1/2 teaspoon unsweetened cocoa powder for dusting, or as needed

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
• melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
• whisk egg yolks and vanilla extract together in a large bowl.
• gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
• beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
• fold 1/3 of the egg white mixture into chocolate mixture. gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
• spread batter evenly into prepared springform pan.
• bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
• let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
• place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. stir the chips. continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. do not overheat.
• drizzle melted chocolate chips torte. sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, the torte before serving..

Cookies Ii

Ingredients

• Servings: 3
• 1 (18.25 ounce) package devil's food cake mix
• 2 eggs
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1/2 cup unsweetened cocoa powder
• 2 cups semisweet chocolate chips
• 3 drops peppermint oil

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 25 mins


• in a large bowl, combine the cake mix, eggs, water, oil and cocoa; mix until smooth, about 3 minutes. let stand for 15 to 20 minutes to set up.
• preheat the oven to 400 degrees f (200 degrees c). grease cookie sheets. roll the dough into very small balls, about 1/2 inch. place the prepared cookie sheet, 2 inches apart and smash down flat.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. melt chocolate chips in a microwave oven or in a bowl over a pan of simmering water. stir in the peppermint oil. dip the cookies into the chocolate, or spread it on. set on parchment lined sheets and chill to set.

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.

pumpkin cake extraordinaire

Ingredients

• Servings: 1
• 1 cup vegetable oil
• 4 eggs
• 1 1/2 cups pumpkin puree
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 teaspoons ground nutmeg
• 5 teaspoons ground cinnamon
• 3 tablespoons honey
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 10 inch regular or fluted tube pan.
• in a large bowl, beat together oil, eggs, pumpkin and vanilla. in a separate bowl, mix flour, baking powder, baking soda, salt, nutmeg and cinnamon. fold flour mixture into pumpkin mixture. pour into prepared pan.
• bake in preheated oven 60 minutes; reduce heat to 350 degrees f (175 degrees c) and bake 15 minutes more, until cake springs back when lightly touched in center. let cool in pan 10 minutes before removing to wire rack to cool completely.
• to make the honey glaze: warm honey in microwave or small saucepan until runny. place confectioners sugar in small bowl and pour runny honey and lemon juice over sugar. mix well and brush cooled cake.

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.

takeout burritos

Ingredients

• Servings: 8
• 1/2 cup uncooked regular white rice
• juice of 1 medium lime
• 1/3 cup chopped fresh cilantro leaves
• 2 cups shredded deli rotisserie chicken
• 1 (8 ounce) package old el paso® seasoned black beans
• 1 (11 ounce) package old el paso® flour tortillas for burritos
• 1 cup pico de gallo salsa
• 1 cup shredded romaine lettuce (optional)
• 1/2 cup mexican sour cream or sour cream

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• cook rice as directed on package. stir in lime juice, cilantro and chicken, fluffing with fork. meanwhile, heat beans as directed on package.
• wrap tortillas between two paper towels. microwave on high 30 seconds. place 1 tortilla on work surface. place 1/4 cup chicken mixture on middle of tortilla. top with beans, salsa and lettuce. add sour cream on top.
• fold edge of tortilla closest to you toward middle of mixture, repeat with edge farthest away. starting with right side, begin to fold tortilla up slowly, ensuring that folded sides remain intact. continue until burrito is completely enclosed. cut in half before serving, wrapping in foil if desired.

spinach and artichoke casserole

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen chopped spinach
• 1/2 cup water
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) can sliced water chestnuts, drained
• garlic powder, or to taste
• 1 (14 ounce) can artichoke hearts, drained and halved
• 1/2 cup bread crumbs
• 2 tablespoons butter, cut into small pieces

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• put spinach into a microwave-safe bowl. pour water over the spinach. cover bowl tightly with plastic wrap.
• cook in microwave oven on high, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
• melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. cook and stir until the cheese melts, 5 to 7 minutes.
• spread artichoke hearts into the bottom of a baking dish. spread spinach mixture over the artichoke hearts. sprinkle bread crumbs over the spinach mixture. dot top of casserole with butter pieces.
• bake in preheated oven until heated through, 20 to 25 minutes.

Caramel Snack Mix

Ingredients

• Servings: 15
• 1/2 cup butter
• 3/4 cup white corn syrup
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1 cup almonds
• 1 (12 ounce) package crispy corn and rice cereal

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 275 degrees f (135 degrees c). spray a large roasting pan with non-stick cooking spray.
• in a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. place the mixture in the microwave and cook 2 minutes, or until butter melts.
• place the cereal, pecans and almonds into the prepared roasting pan. pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
• bake for 1 hour, stirring every 15 minutes.
• as the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.

Broiled Sweet Potatoes

Ingredients

• Servings: 4
• 4 sweet potatoes
• 1/2 teaspoon butter
• 1/4 cup white sugar

Recipe

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


• preheat oven to broil.
• line a 10x15 inch cookie sheet with aluminum foil.
• cook the sweet potatoes in the microwave until done, about 4 minutes per potato. when the potatoes are cool, peel, cut in half lengthwise and slice about 1/4 inch.
• place the potato slices in a single layer on prepared cookie sheet. slice the butter into about 1/8 inch pats and place all over the sweet potatoes. sprinkle the sugar on the potatoes and butter. place under broiler until golden and bubbly, about 5 to 8 minutes.

Chocolate Pecan Tassies

Ingredients

• Servings: 3
• crust:
• 1/2 cup butter
• 1 (3 ounce) package cream cheese
• 1 cup all-purpose flour
• filling:
• 1 tablespoon margarine
• 1 (1 ounce) square unsweetened chocolate
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 tablespoons confectioners' sugar (optional)

Recipe

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


• in a medium bowl, cream together the butter and cream cheese. stir in the flour until well blended. wrap dough in plastic wrap and refrigerate for at least one hour.
• preheat oven to 350 degrees f (175 degrees c). melt chocolate and margarine together in the microwave, stirring frequently until smooth. beat in the brown sugar, egg and vanilla until well blended. stir in the pecans.
• roll the chilled dough into 1 inch balls and press them into the bottom and up the sides of ungreased mini muffin tins. spoon about 1 teaspoon of filling into each cup.
• bake for 20 minutes in the preheated oven, until edges are browned. cool in pans on wire racks for 15 minutes before removing from muffin tins.

Sweet Pea Autumn Casserole From Country Crock®

Ingredients

• Servings: 6
• 1/2 cup hellmann's® or best foods® real mayonnaise
• 1 (4.5 ounce) jar sliced mushrooms, drained and patted dry
• 1/4 cup dried cranberries
• 2 tablespoons 2% milk
• 1 (12 ounce) package frozen green peas, prepared according to package directions
• 1 1/4 cups seasoned cube stuffing mix, crushed
• 3 tablespoons country crock® spread, melted

Recipe

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


• combine hellmann's® or best foods® real mayonnaise, mushrooms, cranberries and milk in large microwave-safe bowl. microwave at high 45 seconds; stir. stir in hot peas, then turn into greased 1-quart shallow casserole.
• combine stuffing mix with country crock® spread in a small bowl, then sprinkle over pea mixture. bake 10 minutes or until golden brown.

chocolate fun clay

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 8 hrs 15 mins


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

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.

microwave caramel popcorn

Ingredients

• Servings: 4
• 4 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup margarine
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place the popped popcorn into a large brown paper bag. set aside.
• in a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. heat for 3 minutes in the microwave, then take out and stir until well blended. return to the microwave, and cook for 1 1/2 minutes. remove from microwave, and stir in the baking soda.
• pour syrup over the popcorn in the bag. roll down the top once or twice to close the bag, and shake to coat the corn. place bag into the microwave, and cook for 1 minute and 10 seconds. remove, shake, flip the bag over, and return it to the microwave. cook for another 1 minute and 10 seconds. dump the popcorn out waxed paper, and let cool until coating is set. store in an airtight container.

planet mars almond bars

Ingredients

• Servings: 14
• 2 cups white sugar
• 1/4 cup light corn syrup
• 1/2 cup water
• 1 pinch salt
• 2 egg whites
• 2/3 cup almonds
• 35 caramels
• 2 tablespoons water
• 24 ounces milk chocolate chips

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 3 hrs 10 mins


• in a medium saucepan, combine sugar, corn syrup and 1/2 cup water. bring to a boil and add salt. heat to 270 to 290 degrees f (132 to 143 degrees c), or until a small amount of syrup dropped into cold water forms hard but pliable threads.
• while the syrup is cooking, beat the egg whites in the metal bowl of an electric mixer until stiff peaks form. when the syrup is ready, set the mixer to low speed, remove the syrup from the heat, and pour it into the egg whites in a thin stream, blending continuously. continue to mix until the nougat begins to thicken to the consistency of a soft dough, about 20 minutes. lightly grease a 9x9 inch baking dish. mix in almonds and press nougat into prepared dish and chill in refrigerator until firm, about 30 minutes.
• in a small saucepan over low heat, melt the caramels with 2 tablespoons water. pour melted caramel over nougat. chill in refrigerator 30 minutes.
• cut the chilled candy into 14 oblong bars with a sharp knife. in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. dip bars into melted chocolate, let cool 2 hours on wire rack or waxed paper.

microwave pralines

Ingredients

• Servings: 3
• 1 1/2 cups brown sugar
• 2/3 cup heavy cream
• 1/8 teaspoon salt
• 2 tablespoons margarine
• 1 1/2 cups pecan halves
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 9 mins Cook Time: 9 mins Ready Time: 18 mins


• in a large, microwave safe bowl, combine sugar, cream, salt, margarine and pecans. microwave 9 minutes on high, stirring once. let rest 1 minute. stir in vanilla and continue to stir 3 minutes more. drop by teaspoonfuls buttered waxed paper. (if mixture is runny, allow to cool 30 seconds more and try again.)

honey almond asparagus with feta cheese course

Ingredients

• Servings: 4
• 4 sheets (12x18-inches each) reynolds wrap® heavy duty aluminum foil
• 1 pound asparagus, ends trimmed
• 1/4 cup honey
• 1 tablespoon fresh minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup sliced almonds
• 1/2 cup crumbled feta cheese

Recipe

Cook Time: 5 mins Ready Time: 5 mins


• preheat grill to medium-high or oven to 450 degrees f.
• center one-fourth of asparagus on each sheet of foil.
• place honey and garlic into a small heatproof bowl and stir to combine. warm honey in microwave for 10 to 15 seconds to thin. spoon 1 tablespoon of the honey over each asparagus packet. season with salt and pepper then top with sliced almonds.
• bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make four packets. place packets on a cookie sheet.
• grill until asparagus is fork tender, 5 to 8 minutes. sprinkle with feta cheese before serving.

Bbq Nachos

Ingredients

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

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


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

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.