French Buttercream Frosting

Ingredients

• Servings: 2
• 1 cup unsalted butter
• 1/2 cup shortening
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon butter flavored extract
• 1/2 cup heavy whipping cream
• 4 tablespoons all-purpose flour

Recipe

• mix heavy cream and flour in a small bowl. heat the mixure in the microwave for 45 seconds on high. set aside to cool.
• in a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract.
• using and electric mixer, beat on low until combined. then beat on medium speed for 6-8 minutes.
• next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( mixture will appear soupy at first, but will become fluffy.)

oreo spider web cookie pizza

Ingredients

• Servings: 16
• 25 halloween oreo cookies, divided
• 1/4 cup butter or margarine, melted
• 1 ounce semi-sweet baking chocolate
• 2 cups thawed frozen whipped topping
• 1 (3.4 ounce) package vanilla instant pudding mix
• 1 cup cold milk
• 3 pieces black string licorice (10 inch), cut into 1-1/4-inch pieces
• 6 small round candies
• 1 tablespoon ready-to-spread frosting
• 2 tablespoons halloween sprinkles

Recipe

Preparation Time: 45 mins Ready Time: 4 hrs 45 mins


• heat oven to 350 degrees f.
• crush 22 cookies to form fine crumbs; mix with butter. press bottom of 12-inch pizza pan sprayed with cooking spray. bake 4 minutes; cool.
• meanwhile, microwave semi-sweet chocolate and 1/2 cup whipped topping in microwaveable bowl on high 30 to 40 seconds or until chocolate is completely melted and mixture is well blended, stirring after 30 seconds. cool slightly.
• beat pudding mix and milk in medium bowl with whisk 2 minutes (pudding will be thick). stir in remaining whipped topping; spread crust to within 1/2 inch of edge.
• spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. use to drizzle chocolate mixture in spiral motion over pizza. gently drag toothpick through lines to resemble spider's web. refrigerate 1 hour.
• meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
• place decorated cookies on pizza just before serving. garnish with sprinkles.

Chocolate Truffle Pie

Ingredients

• Servings: 10
• 11 (1 ounce) squares baker's semi-sweet baking chocolate, divided
• 1/2 cup whipping cream
• 4 eggs
• 1/2 cup sugar
• 1/4 cup flour
• 1 cup thawed cool whip whipped topping

Recipe

Preparation Time: 10 mins Ready Time: 45 mins


• preheat oven to 325 degrees f. grate 1 square of the chocolate; set aside. place remaining 10 chocolate squares in large microwaveable bowl. add cream. microwave on high 2 min. or until chocolate is almost melted. stir until chocolate is completely melted; cool slightly.
• add eggs, sugar and flour; beat with wire whisk until well blended. pour into lightly greased 9-inch pie plate.
• bake 35 min. or until outer half of pie is puffed and center is slightly soft; cool. top each slice with a dollop of whipped topping just before serving. sprinkle evenly with the grated chocolate.

Chocolate Glaze I

Ingredients

• Servings: 1
• 1/2 cup semisweet chocolate chips
• 2 tablespoons butter
• 1 tablespoon corn syrup

Recipe

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


• in a double boiler, melt together butter, chocolate, and syrup. alternatively, you can melt the chocolate in the microwave, and then blend in the other ingredients.
• pour glaze while still warm over cake.

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.

pan cream puff

Ingredients

• Servings: 1
• 1/2 cup margarine
• 1 cup water
• 1 cup all-purpose flour
• 4 eggs
• 1 (8 ounce) package cream cheese, at room temperature
• 3 cups milk
• 2 (3 ounce) packages instant vanilla pudding mix
• 1 (16 ounce) package frozen whipped topping, thawed
• 1/4 cup chocolate syrup
• 1 cup sliced almonds

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• preheat oven to 400 degrees f (200 degrees c). grease and flour a 9x13-inch pan.
• in a saucepan or in the microwave, bring water and margarine to a boil. mix in the flour, then beat in the eggs, one at a time. spread mixture in the prepared pan; bake in preheated oven until puffed and golden, about 25 minutes. press down any large with a wooden spoon. cool cream puff before filling.
• for the filling: beat the cream cheese until fluffy. stir in the milk and pudding mix. beat until mixture is thick, then spread over cream puff. top with whipped topping, drizzle with chocolate syrup and sprinkle with almonds. refrigerate 24 hours before serving.

Cherry Mash Bars

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1 cup white sugar
• 1/4 teaspoon salt
• 1/3 cup half-and-half cream
• 1 cup miniature marshmallows
• 1 cup cherry baking chips
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1 cup roasted spanish peanuts

Recipe

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


• line an 8x8 or 9x9 inch square pan with waxed paper.
• in a medium saucepan, combine butter, sugar, salt and half and half. heat until boiling, stirring occasionally. boil for 5 minutes, stirring enough to keep from scorching. remove from heat and stir in the marshmallows, and cherry chips. press the mixture into the prepared pan.
• in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. spread over the mixture in the pan. refrigerate for 2 hours before cutting into squares.

Christmas Maple Fudge

Ingredients

• Servings: 64
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup heavy cream
• 1 teaspoon maple flavored extract
• 1 teaspoon butter

Recipe

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


• in a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 - 240 degrees f (112 - 115 degrees c). do not microwave the thermometer.
• while the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. when the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. cut into small squares, and store in the refrigerator.

microwave mochi

Ingredients

• Servings: 25
• 1 1/2 cups mochiko (glutinous rice flour)
• 1 cup white sugar
• 1 1/2 cups water
• 2 drops distilled white vinegar
• 1/2 cup potato starch
• 1/4 cup white sugar
• 1/4 teaspoon salt

Recipe

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


• in a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. mix in the 2 drops of vinegar to soften. pour into a microwave-safe dish, and loosely cover with plastic. microwave for 8 to 10 minutes on high. remove, and let cool until cool enough to handle.
• in a small bowl, combine the potato starch, 1/4 cup sugar, and salt. turn the mochi out the plastic, and cut into pieces using a plastic or wooden knife. metal knives tend to stick too much. roll the pieces in the potato starch mixture.

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.

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.

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.

Mama Moe's Scalloped Potatoes

Ingredients

• Servings: 4
• 10 yukon gold potatoes, thinly sliced
• 1/4 cup chopped white onion
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c).
• stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. heat in the microwave until hot, about 3 minutes. make a layer of potato slices in the bottom of a 9x13 inch baking dish. cover with a layer of the soup mixture and then sprinkle with some of the cheese. repeat layers until ingredients are used up.
• bake for 1 hour in the preheated oven, or until potatoes are fork tender and cheese is browned on top.

meringue mushrooms

Ingredients

• Servings: 36
• 1/2 cup egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 tablespoon unsweetened cocoa powder
• 4 ounces chocolate confectioners' coating

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat the oven to 225 degrees f (110 degrees c). line 2 cookie sheets with parchment paper or aluminum foil.
• in a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. add cream of tartar, salt, and vanilla. continue whipping until the whites hold soft peaks. gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
• place a round tip into a pastry bag, and fill the bag half way with the meringue. to pipe the mushroom caps, squeeze out round mounds of meringue one of the prepared cookie sheets. pull the bag off to the side to avoid making peaks on the top. for the stems, press out a tiny bit of meringue the other sheet, then pull the bag straight up. they should resemble candy kisses. do not worry about making all of the pieces exactly the same. the mushrooms will look more natural if the pieces are different sizes. dust the mushroom caps lightly with cocoa using a small sifter or strainer.
• bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. set aside to cool completely. melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
• poke a small hole in the bottom of a mushroom cap. spread chocolate over the bottom of the cap. dip the tip of a stem in chocolate, and press lightly into the hole. when the chocolate sets, they will hold together. repeat with remaining pieces. store at room temperature in a dry place or tin.

Chocolate Crinkles I

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 cup chopped walnuts
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1/3 cup confectioners' sugar for decoration

Recipe

• melt butter and chocolate either in a microwave or over low heat on the stove. allow to cool slightly.
• stir in remaining ingredients, except powdered sugar. mix well.
• cover dough and chill for 30 minutes.
• preheat oven to 300 degrees f (150 degrees c).
• shape dough into 1 inch balls. roll in powdered sugar to coat heavily. place 2 inches apart on an ungreased cookie sheet. bake for 15 to 18 minutes or until edges are set. remove from cookie sheet and cool on rack.

sweet, sweet potato fries

Ingredients

• Servings: 4
• cooking spray
• 3 tablespoons butter
• 1 tablespoon ground cinnamon
• 1 tablespoon white sugar
• 1 tablespoon brown sugar
• 1/4 teaspoon ground ginger
• 1 tablespoon salt, or to taste
• 2 large sweet potatoes, peeled and cut into 1/4-inch thick fries

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
• melt butter with cinnamon, white and brown sugar, ginger, and salt in a large microwave-safe glass bowl on high, 1 to 2 minutes; remove from oven and stir until mixture is thoroughly combined.
• dredge sweet potato pieces in the butter-brown sugar mixture to coat. arrange fries on the prepared baking sheet.
• bake in the preheated oven until fries are tender and coating has baked the fries, 30 to 35 minutes.

salmon and shrimp cakes

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped green bell pepper
• 2 tablespoons mayonnaise
• 2 tablespoons dijon mustard
• 3 tablespoons worcestershire sauce
• 2 teaspoons seafood seasoning (such as old bay®)
• 4 tablespoons butter, divided
• 1 pound salmon fillets, chopped
• 10 large shrimp - peeled, deveined, and cut into thirds
• 1 cup panko bread crumbs
• 1 1/2 teaspoons garlic salt

Recipe

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


• preheat the oven broiler. line a baking sheet with parchment paper.
• heat 1 teaspoon vegetable oil in a skillet over medium heat. stir in red onion and green bell pepper. cook and stir until tender, 5 to 8 minutes. transfer to a bowl, and mix with mayonnaise, dijon mustard, worcestershire sauce, and seafood seasoning.
• melt 1 tablespoon butter in a skillet over medium heat. place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. transfer to a large bowl.
• place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. cook on high until butter is melted, about 20 seconds. mix crumbs and butter, and season with garlic salt.
• add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. form 6 4-inch cakes, and place on the prepared baking sheet.
• broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.

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.

Blender Hollandaise Sauce

Ingredients

• Servings: 6
• 3 egg yolks
• 1/4 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce (e.g. tabasco™)
• 1/2 cup butter

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. cover, and blend for about 5 seconds.
• place the butter in a glass measuring cup. heat butter in the microwave for about 1 minute, or until completely melted and hot. set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. it should thicken almost immediately. keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Applesauce Walnut Bars

Ingredients

• Servings: 48
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup shortening
• 1 1/4 cups white sugar
• 2 eggs
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 13x9 inch baking pan.
• melt chocolate in the microwave or in a bowl over a pan of simmering water. stir frequently until smooth. remove from heat, and let cool.
• cream together the shortening and sugar until smooth. beat in the eggs one at a time, stirring constantly until well blended. in a separate bowl, mix together applesauce, melted chocolate and vanilla. add to the egg mixture, stirring until smooth.
• combine the flour, baking powder, cinnamon and salt; gradually stir into the batter. fold in chopped walnuts. spread evenly into the prepared pan.
• bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle of cake comes out clean. let cool in pan before cutting.

easy 1000 watt microwave pralines

Ingredients

• Servings: 24
• 1 cup white sugar
• 2 tablespoons butter
• 1 cup milk
• 1 cup light brown sugar
• 2 tablespoons light corn syrup
• 1 pinch salt
• 1 3/4 cups pecan halves

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• butter some waxed paper and lay on a flat surface or cookies sheet. in a 2 1/2 quart microwave dish, stir together sugar, butter, milk, brown sugar, corn syrup, and salt. microwave on high, 4 minutes. stir. microwave another 4 minutes. stir in pecans, and drop by tablespoons buttered paper. let cool.

Cali's Sinful Creme Brulee

Ingredients

• Servings: 4
• 1/2 cup semi-sweet chocolate chips
• 2 cups heavy cream
• 1/4 cup white sugar
• 1 pinch salt
• 2 teaspoons vanilla extract
• 5 egg yolks
• 4 tablespoons white sugar

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 6 hrs 50 mins


• preheat the oven to 300 degrees f (150 degrees c).
• place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. place them in the microwave, and heat on full power for 30 second intervals. stir, and continue heating until chocolate has melted. spread to cover the sides and bottom of each ramekin.
• bring a large pot of water to a boil.
• meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. set over medium heat, and warm until steam rises from the surface. then in a separate bowl, whisk together the egg yolks and vanilla. when the cream is hot, ladle a little bit into the egg yolks while whisking quickly. ladle in a bit more to bring the yolks up to a high temperature without scrambling them. whisk the yolk mixture into the rest of the cream. ladle into the chocolate lined ramekins.
• place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. cover the dish loosely with aluminum foil.
• bake for 35 to 40 minutes in the preheated oven, just until the custard is set. remove ramekins from the dish, and refrigerate for 4 to 6 hours.
• before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. use a kitchen torch or your oven's broiler to caramelize the sugar. it may take 2 to 3 minutes in the broiler. serve immediately.

Microwave Roux

Ingredients

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

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 11 mins


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

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.

Zebra Cake

Ingredients

• Servings: 1
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 16 graham crackers
• 1 cup semisweet chocolate chips

Recipe

• in separate bowls, prepare each pudding mix, using only one cup of milk per box. let stand for about 5 minutes until slightly firm, then fold 1/2 of the whipped topping into each one.
• place a layer of graham crackers in the bottom of an 8x8 inch pan. spread half of the chocolate pudding over them, then layer more graham crackers over the top. spread half of the vanilla pudding over the crackers, then cover with more crackers. repeat, alternating the chocolate and vanilla.
• chill at least 6 hours or overnight. this will cause the graham crackers to fluff up and taste like cake. melt chocolate chips over a double boiler or in the microwave oven, then drizzle over the top. cut into squares and serve.

scrumptious frosted fudgy brownies

Ingredients

• Servings: 1
• 8 (1 ounce) squares unsweetened baking chocolate
• 1 cup butter
• 5 eggs
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 cups chopped walnuts
• 1 1/4 cups white sugar
• 1 cup heavy cream
• 5 (1 ounce) squares unsweetened baking chocolate
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 13x9-inch baking pan. place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on high until the chocolate is soft and the butter has melted, about 2 minutes. stir to mix.
• place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. spread the batter in the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. cool in the pan before frosting.
• to make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. add 1 teaspoon vanilla extract; whisk until smooth. place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. frost the cooled brownies, and cut into squares.

Cali's Sinful Creme Brulee

Ingredients

• Servings: 4
• 1/2 cup semi-sweet chocolate chips
• 2 cups heavy cream
• 1/4 cup white sugar
• 1 pinch salt
• 2 teaspoons vanilla extract
• 5 egg yolks
• 4 tablespoons white sugar

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 6 hrs 50 mins


• preheat the oven to 300 degrees f (150 degrees c).
• place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. place them in the microwave, and heat on full power for 30 second intervals. stir, and continue heating until chocolate has melted. spread to cover the sides and bottom of each ramekin.
• bring a large pot of water to a boil.
• meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. set over medium heat, and warm until steam rises from the surface. then in a separate bowl, whisk together the egg yolks and vanilla. when the cream is hot, ladle a little bit into the egg yolks while whisking quickly. ladle in a bit more to bring the yolks up to a high temperature without scrambling them. whisk the yolk mixture into the rest of the cream. ladle into the chocolate lined ramekins.
• place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. cover the dish loosely with aluminum foil.
• bake for 35 to 40 minutes in the preheated oven, just until the custard is set. remove ramekins from the dish, and refrigerate for 4 to 6 hours.
• before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. use a kitchen torch or your oven's broiler to caramelize the sugar. it may take 2 to 3 minutes in the broiler. serve immediately.

christmas bark candy

Ingredients

• Servings: 1
• 1 (10 ounce) package vanilla baking chips
• 2 teaspoons vegetable oil
• 1 1/2 cups mini candy-coated chocolate pieces

Recipe

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


• line a baking pan with wax paper or foil.
• in a microwave safe bowl combine vanilla chips and vegetable oil; microwave on high until chips are melted. stir until smooth; let cool for 2 minutes. stir in candy-coated chocolate pieces. spread mixture prepared pan; chill for 10 minutes and break into pieces.

fish taquitos

Ingredients

• Servings: 1
• 1 pound shark fillets
• 12 (6 inch) corn tortillas
• 1/4 cup canola oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon seasoning
• 1 cup shredded cheddar cheese
• 2 quarts vegetable oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• cut shark into strips 3/4 inch thick and 3 inches long. mix canola oil, lemon juice, garlic, oregano, and style spice mix in a plastic container. place shark strips in container, and marinate for 1 hour.
• warm tortillas in a microwave to make them pliable.
• drain marinade, and pat shark dry with paper towels. place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
• heat oil in a deep fryer. submerge taquitos in hot oil. fry until golden brown, no more than 3 or 4 minutes each. drain on paper towels.
• place taquitos in a baking dish large enough to accommodate all twelve. sprinkle with shredded cheese.
• bake at 350 degrees f (175 degrees c) for 5 minutes, or until cheese melts.

Citrus Carrot Salad

Ingredients

• Servings: 2
• 1 cup shredded carrots
• 1/4 cup raisins
• 1 teaspoon lemon juice
• 1 teaspoon lime juice
• 1 teaspoon white sugar
• 1 tablespoon miniature marshmallows (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 11 mins


• mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
• heat in the microwave on low for 30 seconds. transfer salad to a glass bowl; sprinkle marshmallows over salad.

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.

original chex® party mix

Ingredients

• Servings: 24
• 3 cups corn chex® cereal
• 3 cups rice chex® cereal
• 3 cups wheat chex® cereal
• 1 cup mixed nuts
• 1 cup bite-size pretzels
• 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
• 6 tablespoons butter or margarine
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. in small microwavable bowl, microwave butter uncovered on high about 40 seconds or until melted. stir in seasonings. pour over cereal mixture; stir until evenly coated.
• microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes. spread on paper towels to cool. store in airtight container.

quick gingerbread latte

Ingredients

• Servings: 1
• 1/2 cup milk
• 1/2 cup water
• 1 tablespoon white sugar
• 1 tablespoon instant coffee
• 1 pinch ground ginger
• 1 pinch ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 tablespoon whipped cream, or more to taste

Recipe

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


• whisk milk, water, sugar, coffee, ginger, cinnamon, cloves, and nutmeg together in a microwave-safe bowl. heat in the microwave until warmed, about 2 minutes. pour latte into a mug; top with whipped cream.

Blender Hollandaise Sauce

Ingredients

• Servings: 6
• 3 egg yolks
• 1/4 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce (e.g. tabasco™)
• 1/2 cup butter

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. cover, and blend for about 5 seconds.
• place the butter in a glass measuring cup. heat butter in the microwave for about 1 minute, or until completely melted and hot. set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. it should thicken almost immediately. keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

cedar planked spuds

Ingredients

• Servings: 12
• 1/2 teaspoon butter
• 5 sweet potatoes
• 2 tablespoons butter
• 2 tablespoons grated parmesan cheese
• 3/4 cup plain yogurt
• 1/2 bulb roasted garlic, minced
• 1 untreated cedar plank, soaked in water for 2 hours
• 1 tablespoon melted butter
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped onion
• 1 pinch paprika
• 2 tablespoons grated parmesan cheese

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). rub the soaked cedar plank with 1/2 teaspoon of butter.
• use a paring knife to pierce the sweet potatoes in several spots to a depth of 1/2-inch. cook the sweet potatoes in a microwave on high until soft, 8 to 10 minutes. peel the potatoes, and place into a mixing bowl. add 2 tablespoons butter, 2 tablespoons parmesan cheese, the yogurt, and roasted garlic. mash until smooth. mound the potatoes the cedar plank.
• bake in the preheated oven until a golden brown crust forms on the potatoes, about 30 minutes. drizzle with 1 tablespoon of melted butter, and season with salt and black pepper to taste. sprinkle with parsley, onion, paprika, and the remaining 2 tablespoons parmesan cheese to serve.

Butternut Soup

Ingredients

• Servings: 6
• 2 pounds butternut squash, cubed
• 2 onions, chopped
• 1 tablespoon butter
• 4 cups vegetable broth
• 1/2 cup heavy cream
• salt and pepper to taste
• 1 dash ground nutmeg
• 1 dash ground cloves
• 1 dash ground cinnamon

Recipe

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


• in a large microwave safe dish combine squash, onions and butter. cover and microwave on high for 4 minutes. peel squash. stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. puree squash, onions and broth in a food processor or blender. add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. flavor with nutmeg, cloves and cinnamon to taste.

Jim's Pineapple Cheese Pie

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 1 (20 ounce) can crushed pineapple with juice
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (6 ounce) package pineapple jell-o®
• 1 (12 ounce) container whipped cream cheese

Recipe

• drain juice from pineapple. set the fruit aside. dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
• mix whipped topping and cream cheese until smooth. mix pineapple into creamed cheese mixture. stir in gelatin, and mix thoroughly. pour into pie shell, and refrigerate for 4 to 5 hours.

Chocolate Malt Bars

Ingredients

• Servings: 1
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1/2 cup shortening
• 3/4 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup chocolate malt powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/4 cup chocolate malt powder
• 1 pinch salt
• 1 cup confectioners' sugar
• 1 1/2 tablespoons heavy cream

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8 inch baking pan. in a bowl over a pan of simmering water, or in the microwave, melt the unsweetened chocolate, stirring occasionally until smooth. set aside to cool.
• in a medium bowl, cream together the shortening and white sugar until light and fluffy. beat in the eggs, one at a time then stir in the vanilla. mix in the melted chocolate combine the flour, 1/2 cup chocolate malt powder, baking powder and salt; stir into the chocolate mixture. spread evenly into the prepared pan.
• bake for 20 to 25 minutes in the preheated oven, until set. let bars cool in the pan before frosting.
• to make frosting, cream together the butter, 1/4 cup of malt powder and salt. gradually beat in the confectioners' sugar and heavy cream until smooth and spreadable. spread over cooled bars before cutting into squares.

fish taquitos

Ingredients

• Servings: 1
• 1 pound shark fillets
• 12 (6 inch) corn tortillas
• 1/4 cup canola oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon seasoning
• 1 cup shredded cheddar cheese
• 2 quarts vegetable oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• cut shark into strips 3/4 inch thick and 3 inches long. mix canola oil, lemon juice, garlic, oregano, and style spice mix in a plastic container. place shark strips in container, and marinate for 1 hour.
• warm tortillas in a microwave to make them pliable.
• drain marinade, and pat shark dry with paper towels. place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
• heat oil in a deep fryer. submerge taquitos in hot oil. fry until golden brown, no more than 3 or 4 minutes each. drain on paper towels.
• place taquitos in a baking dish large enough to accommodate all twelve. sprinkle with shredded cheese.
• bake at 350 degrees f (175 degrees c) for 5 minutes, or until cheese melts.

Quinoa Turkey Stuffing

Ingredients

• Servings: 8
• 1 cup quinoa, rinsed
• 2 cups water
• 1 onion, chopped
• 1 pound fresh mushrooms, sliced
• 2 apples - peeled, cored, and chopped
• 1/4 cup pine nuts
• 1/3 cup raisins
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons poultry seasoning

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• place the quinoa and water in a large, microwave-safe bowl; cover. cook on high for 20 minutes.
• stir the onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper, and poultry seasoning in with the quinoa.
• pack lightly into uncooked turkey. roast turkey as directed.

double caramel-pecan cheesecake bars

Ingredients

• Servings: 32
• 1 1/2 cups nabisco graham cracker crumbs
• 1 cup coarsely chopped planters pecans, divided
• 2 tablespoons granulated sugar
• 1/4 cup butter, melted
• 4 (8 ounce) packages philadelphia cream cheese, softened
• 1 cup firmly packed brown sugar
• 2 tablespoons flour
• 1/2 cup breakstone's or knudsen sour cream
• 1 tablespoon vanilla
• 3 eggs
• 1 (14 ounce) bag kraft caramels, divided
• 2 tablespoons water, divided

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 25 mins


• preheat oven to 350 degrees f. line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly bottom of prepared pan. bake 10 min.
• beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. add sour cream and vanilla; mix well. add eggs, one at a time, mixing on low speed after each addition just until blended. place 36 of the caramels in microwaveable bowl. add 1 tbsp. of the water. microwave on high 1 min. or until caramels are completely melted when stirred. add to cream cheese batter; stir until well blended. pour over crust.
• bake 40 min. or until center is almost set. sprinkle with remaining 1/2 cup pecans. cool completely. refrigerate at least 4 hours.
• place remaining caramels in microwaveable bowl. add remaining 1 tbsp. water. microwave on high 1 min. or until caramels are completely melted when stirred. drizzle over cheesecake; let stand until firm. use foil handles to remove dessert from pan before cutting into bars to serve. store leftovers in refrigerator.

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.

chocolate-covered oreo cookie cake

Ingredients

• Servings: 16
• 1 (18.25 ounce) package devil's food chocolate cake mix
• 4 (1 ounce) squares baker's semi-sweet chocolate
• 1/4 cup butter
• 1 (8 ounce) package philadelphia cream cheese, softened
• 1/2 cup sugar
• 2 cups thawed cool whip whipped topping
• 12 oreo cookies, coarsely crushed

Recipe

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


• heat oven to 350 degrees f.
• prepare cake batter and bake in 2 (9-inch) round pans as directed on package. cool cakes in pans 10 min. invert wire racks; gently remove pans. cool cakes completely.
• microwave chocolate and butter in small microwaveable bowl on high 2 min. or until butter is melted. stir until chocolate is completely melted. cool 5 min. meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. gently stir in cool whip and crushed cookies.
• place 1 cake layer on plate, spread with cream cheese mixture. top with remaining cake layer. spread top with chocolate glaze; let stand 10 min. or until firm. keep refrigerated.