World Best Food Recipes in Microwave: 08/07/16

Sunday, August 7, 2016

Raspberry Truffle Fudge

Ingredients

Servings: 2
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste
1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
in a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. heat in microwave until chocolate melts, stirring occasionally. be careful not to let it scorch. stir in the vanilla and salt. spread into pan, and cool to room temperature.
in a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. heat in microwave until the chocolate melts; stir until smooth. cool to lukewarm, then pour over the fudge layer. refrigerate until both layers are completely set, about 1 hour. cut into 1 inch pieces.

luck o' the irish brownie

Ingredients

Servings: 1
4 (1 ounce) squares unsweetened chocolate
1 cup margarine, softened
2 cups white sugar
3 eggs
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1 1/2 teaspoons peppermint extract
6 drops green food coloring
1 1/3 cups semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
melt the unsweetened chocolate in a cup or small bowl in the microwave. stir at 15 second intervals until chocolate is smooth. allow to cool slightly. transfer to a large bowl, and stir in the margarine and sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. stir in the flour just until blended. pour the batter into the prepared dish and spread evenly.
bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. the brownies may look more like cake and may jiggle slightly in the center- this is normal. remove from the oven and cool in the pan set over a wire rack.
to make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. add milk as needed to get a spreadable consistency. stir in the peppermint extract and green food coloring. spread this over the cooled pan of brownies. refrigerate for 30 minutes
in a microwave-safe bowl, microwave chocolate chips with the butter until melted. stir every 20 seconds until chocolate is smooth. stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. cool again until firm, about 10 minutes, then cut into squares and serve.

florentines ii

Ingredients

Servings: 5
1/4 cup white sugar
3/4 cup heavy whipping cream
1/4 cup all-purpose flour
1/2 cup finely chopped almonds
8 ounces chopped candied orange peel
8 (1 ounce) squares semisweet chocolate

Recipe

preheat oven to 350 degrees f (175 degrees c).
blend the sugar and the cream. stir in the flour, almonds and orange peel. drop by teaspoonfuls a heavily creased and floured cookie sheet. spread mixture into thin circles with a spatula.
bake at 350 degrees f (175 degrees c) just until the edges are light brown about 10 to 12 minutes. let cool a few minutes before removing from the cookie sheet, cool.
chop the chocolate up into small pieces. melt chocolate over low heat or in the microwave on medium for about 3 minutes. turn the cooled cookies upside down and spread the bottoms with the melted chocolate. let cookies stand at room temperature until chocolate is firm, at least 3 hours. store in a covered container at room temperature or refrigerate.

Or Bourbon Balls

Ingredients

Servings: 4
1 cup semisweet chocolate chips
1/2 cup white sugar
3 tablespoons corn syrup
1/2 cup
2 1/2 cups crushed vanilla wafers
1 cup chopped walnuts (optional)
1/3 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chocolate chips into a microwave-safe medium bowl. heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. stir in sugar and corn syrup. blend in . add crushed vanilla wafers and chopped nuts. mix until evenly distributed. cover and refrigerate until firm.
roll the chilled chocolate mixture into bite-size balls. roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. store in a covered container for a week before serving to blend the flavors.

Arkansas Green Beans

Ingredients

Servings: 10
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). place the drained green beans in a 9x13 inch baking pan.
cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. lay the bacon on top of the green beans.
combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. pour the butter mixture over the green beans and bacon. bake uncovered in the preheated oven for 40 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:

Ready Time:

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

Caramel Apples

Ingredients

Servings: 6
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

remove the stem from each apple and press a craft stick into the top. butter a baking sheet.
place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. allow to cool briefly.
roll each apple quickly in caramel sauce until well coated. place on prepared sheet to set.

potato and bacon salad

Ingredients

Servings: 8
5 eggs
4 slices bacon
2 tablespoons dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Recipe

place the potatoes in a pot with enough water to cover, and bring to a boil. cook for about 20 minutes, or until tender. drain and cool.
meanwhile, place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and place in a bowl of cold water to cool.
peel the eggs, and place 3 of them into a large bowl. reserve the rest for later. mash the eggs in the bowl with a fork. stir in the mustard, mayonnaise, celery, salt and pepper. set aside.
cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. crumble 2 of the bacon slices into the mayonnaise mixture. reserve the rest for garnish.
peel and chop the potatoes, and stir into the bowl until evenly coated. slice the 2 remaining eggs, and place on top of the salad. crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

mashed sweet potatoes by jean carper

Ingredients

Servings: 6
2 1/2 pounds sweet potatoes
3 tablespoons amaretto (almond liqueur) or maple syrup
cinnamon, to taste
ginger, to taste
1/4 cup toasted almonds

Recipe

microwave whole potatoes until done. cool to touch. remove pulp. mash with liqueur and spices. top with almonds. reheat in microwave.

Southwestern Corned Beef Quesadillas!

Ingredients

Servings: 2
1/2 cup leftover corned beef brisket, shredded
2 (8 inch) flour tortillas
1/2 cup shredded monterey jack cheese
2 tablespoons diced green chilies

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm corned beef in a small bowl in microwave on high, 30 seconds to 1 minute.
heat a skillet over medium heat. place 1 tortilla in the hot skillet. sprinkle with monterey jack cheese, corned beef, and green chilies.
top with the other tortilla. heat until bottom tortilla is golden brown, 2 to 4 minutes . carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. cut in half to serve.

Semi-indulgent Easy Brown Rice

Ingredients

Servings: 4
1 cup instant brown rice (such as minute®)
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper (optional)
1 tablespoon unsalted butter
1/2 teaspoon lemon juice
7 fluid ounces low-sodium chicken broth, or more if needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
place butter and lemon juice in a measuring cup.
pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
stir chicken broth mixture into rice mixture until all ingredients are moistened. cover with microwave-safe lid.
heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
remove and let stand for 5 minutes. fluff with fork before serving.

Country House Bed And Breakfast Casserole

Ingredients

Servings: 4
1/4 cup butter
1/2 cup croutons
1/2 cup shredded cheddar cheese
4 eggs
3/4 cup milk
1 teaspoon dry mustard
1 cup cooked ham, cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in an 8x8 inch glass baking dish or small casserole dish. add croutons and toss to coat. sprinkle cheese on top of croutons. in a large bowl, beat together eggs, milk and dry mustard. pour egg mixture over croutons and cheese. sprinkle on cubed ham. cover with plastic wrap, and refrigerate overnight.
preheat oven to 375 degrees f (190 degrees c). let casserole stand at room temperature while oven heats.
bake in preheated oven for 40 minutes, until eggs are set. let sit for 5 minutes before cutting. can also be frozen and microwaved later.

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:

Ready Time:

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.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

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

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:

Ready Time:

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.

Little French Fudge Cakes

Ingredients

Servings: 6
1 (4 ounce) bittersweet chocolate bar, chopped
1 1/2 (1 ounce) squares unsweetened chocolate, chopped
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 eggs
1 egg yolk
3/4 cup white sugar
1/8 teaspoon salt
3 tablespoons organic all-purpose flour
1/2 (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease 6 cupcake cups, preferably in a dark-colored metal pan.
place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. check and stir often to avoid burning the chocolate. stir until smooth.
in a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. spoon batter into the prepared cupcake cups, filling them about 3/4 full.
bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. the tops of the cakes should be almost firm. allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

Dessert Brownies

Ingredients

Servings: 1
1 cup white sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
in a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. beat in eggs one at a time, then stir in the chocolate syrup. stir in the flour until just blended. spread the batter evenly into the prepared pan.
bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. cool completely in the pan.
in a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. spread evenly over the cooled brownies, then chill until set.
in a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. allow to cool slightly, then spread over the top of the mint layer. cover, and chill for at least 1 hour before cutting into squares.

The Wessel Cake

Ingredients

Servings: 1
1 3/4 cups finely ground almonds
1 1/2 cups white sugar
8 egg whites
5 1/2 ounces bittersweet chocolate, chopped
1 teaspoon instant coffee granules
1/4 cup boiling water
2/3 cup butter, room temperature
2/3 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
stir together the almond meal and white sugar; set aside. in a large clean glass or metal bowl, whip the egg whites to stiff peaks. fold in the sugar and nuts. pour into a 10-inch springform pan.
bake for 45 minutes, or until golden brown. cool over a wire rack, and remove from pan.
microwave the chocolate in a small bowl, stirring every 30 seconds until melted and smooth. stir together the instant coffee and hot water, then stir them into the melted chocolate; set aside to cool slightly.
in a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. gradually blend the chocolate mixture into the creamed mixture until fluffy and spreadable. spread over the cooled cake.

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:

Cook Time:

Ready Time:

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.

Spooky Halloween Eyeballs

Ingredients

Servings: 30
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners' sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
1/2 cup miniature semisweet chocolate chips
red food coloring (optional)

Recipe

Preparation Time:

Ready Time:

beat the peanut butter and butter with an electric mixer in a large bowl until smooth. beat in the sugar and vanilla. cover and refrigerate for 30 minutes. roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. refrigerate for another 30 minutes.
melt the white chocolate and shortening 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. dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. you can chill them in the refrigerator.
stir a few drops of blue food coloring into the remaining melted white chocolate. make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." for an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

shrimp in cream sauce

Ingredients

Servings: 4
1 1/2 cups water
1/2 cup uncooked long-grain white rice
1/4 cup chopped green onions
2 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon ground cayenne pepper
1/2 cup milk
1/4 cup dry
1 (4.5 ounce) can mushrooms, drained
1 pound medium shrimp - peeled and deveined
1 teaspoon minced fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
combine onions and butter in a 2 quart, microwave safe, casserole dish. microwave, uncovered, on high for 20 seconds or until butter melts.
combine flour, pepper, milk and in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.
arrange shrimp around outer edges of the casserole dish. spoon mushroom mixture into center of casserole. cover with heavy-duty plastic wrap and microwave at high 5 minutes or until mixture is thickened and shrimp are pink. stir shrimp and mushroom mixture together. spoon the mixture over rice. sprinkle with parsley.

baja style fish tacos

Ingredients

Servings: 12
6 tomatoes, diced
1 small onion, diced
1/2 cup chopped fresh cilantro
2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
1/2 teaspoon garlic salt
1/2 lime, juiced
3 cups coleslaw mix
3 tablespoons ranch dressing
2 cups vegetable oil for frying
1 (9 ounce) box batter mix (such as shore lunch®)
1 (12 fluid ounce) can or bottle mexican
24 corn tortillas
1 pound cod fillets, cut into 2-inch chunks
2 cups shredded mexican cheese blend
2 limes, sliced into wedges
1 dash chile-garlic sauce (such as sriracha®) (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. cover bowl with plastic wrap and refrigerate while preparing fish.
toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
stir batter mix and together in a bowl. wrap corn tortillas in wet paper towels and set aside.
dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. remove cod with a slotted spoon and drain on a paper towel-lined plate.
microwave corn tortillas on high until warmed, about 1 minute.
stack two tortillas on a plate; top with fish, a sprinkle of mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. drizzle with chile-garlic sauce. repeat with remaining ingredients.

Microwave Popcorn

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

Ready Time:

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.

3-minute fudge

Ingredients

Servings: 35
1 cup sweetened condensed milk
1 (12 ounce) bag semisweet chocolate chips
1 (1 ounce) square semisweet baking chocolate, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease an 8x8-inch square baking dish with butter.
place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. beat with an electric mixer until smooth, about 1 minute.
pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. cut into squares to serve.

Cranberry Nut Stuffing

Ingredients

Servings: 12
1/2 cup butter
1 cup chopped celery
1 cup chopped onion
1 (1 pound) loaf french bread, torn into small pieces
1 tablespoon rubbed sage, or to taste
2 egg whites, beaten
1/2 cup frozen cranberries, chopped
1/2 cup chopped walnuts
1/2 cup chopped almonds (optional)
1/2 cup chopped pecans (optional)
1 (14.5 ounce) can chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large skillet over medium heat. cook celery in butter until almost tender. add onions, and cook until lightly browned and tender. set aside.
place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
use this to stuff a turkey, or transfer to a 9x13 inch baking dish.

Broiled Asparagus Parmesan

Ingredients

Servings: 4
1 pound fresh asparagus, tough ends trimmed
2 tablespoons water
2 tablespoons melted butter
1 lemon wedge
1/4 cup grated parmesan cheese
ground white pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place asparagus and water in 8x8 inch microwave-safe dish and cover.
heat in microwave on high until tender, 6 to 7 minutes.
line a baking sheet with foil.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
remove asparagus from dish and place in a single layer on the prepared baking sheet.
squeeze lemon wedge into melted butter and drizzle over asparagus.
sprinkle parmesan cheese and ground white pepper over asparagus.
place under broiler until lightly browned, about 2 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:

Ready Time:

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

garlic string beans

Ingredients

Servings: 4
1 (14.5 ounce) can green beans, with liquid
1/4 cup white
1/2 cup shredded cheddar cheese
1 teaspoon minced garlic

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan over medium heat, place the green beans with liquid and . cook until heated through; drain.
place the cheese in a microwave-safe bowl. heat in the microwave on low or medium power in 1 minute intervals, until melted.
scoop the melted cheese over the heated green beans, and season with minced garlic to serve.

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:

Cook Time:

Ready Time:

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.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Carrots And Cranberries

Ingredients

Servings: 6
2 (8 ounce) packages carrots, peeled and cut into chunks
1 cup dried cranberries, or more to taste
1/4 cup chicken broth
1/4 cup butter, melted
1/4 cup dark brown sugar
1 pinch ground cinnamon, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

put carrots and cranberries into a microwave-safe dish. mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
cook in microwave on high for 4 minutes.
continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

Shorecook's Cashew Brittle

Ingredients

Servings: 15
1 tablespoon butter
1 1/2 cups salted cashews
1 cup white sugar
1/2 cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease a baking sheet with 1 tablespoon butter.
combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
stir 1 tablespoon butter and vanilla extract into cashew mixture. microwave until hot, about 2 1/2 minutes more. stir baking soda into cashew mixture until light and foamy. spread mixture on prepared baking sheet. cool completely and break into pieces.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

peanut butter haystacks

Ingredients

Servings: 2
1 cup butterscotch chips
1/2 cup peanut butter
1/2 cup salted peanuts
2 cups chow mein noodles

Recipe

melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. blend together.
stir peanuts and noodles gently into the melted peanut butter mixture.
drop dough by forkfuls waxed paper. cool until set.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

Twice-baked Ranch Potatoes

Ingredients

Servings: 5
5 (5 ounce) baking potatoes
4 ounces neufchatel cheese, softened
2 tablespoons milk
1 (1 ounce) package ranch salad dressing mix
1/2 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

scrub and dry potatoes, then prick several times with a fork and place on a microwave-safe plate. heat in microwave on high until tender, 18 to 20 minutes; remove and allow to cool for 10 minutes.
combine neufchatel cheese and milk in a small bowl; beat in salad dressing mix.
cut potatoes in half lengthwise; remove pulp, leaving a thin potato skin shell. mix pulp into cheese mixture and mash. spoon mixture into potato shells; sprinkle with cheddar cheese.
place two potatoes on a microwave-safe plate. heat in microwave on high until heated through and cheese is melted, 3 1/2 to 4 1/2 minutes.

Confetti White Puppy Chow

Ingredients

Servings: 5
5 ounces vanilla-flavored candy coating (almond bark), chopped
2 tablespoons shortening
5 cups crispy corn and rice cereal (such as crispix®)
1 1/2 cups white cake mix with colored sprinkles
1/2 cup confectioners' sugar
2 tablespoons colored sprinkles, or more to taste

Recipe

Preparation Time:

Ready Time:

combine vanilla almond bark and shortening in a microwave-safe bowl. melt in microwave stirring every 30 seconds until mixture is smooth, about 90 seconds total.
place corn and rice cereal in a large bowl. slowly pour the almond bark mixture over the cereal, stirring often to completely coat. add cake mix and confectioners' sugar to cereal mixture; toss to coat. shake sprinkles over the puppy chow.

black and white pinwheels

Ingredients

Servings: 4
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg yolk
3 tablespoons milk
1/2 teaspoon vanilla extract
6 ounces semisweet chocolate chips

Recipe

sift together the flour, baking powder and salt; set aside.
blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. add the flour mixture. mix to combine.
divide dough into two parts. leave one part buttery and yellow, the other half is to have melted chocolate chips added to it. (melt in microwave or over boiling water in double boiler being very careful not to scorch or burn). chill both halves of the dough.
roll out the black and white sections separately, each between two sheets of waxed paper. roll into rectangles with 1/4 inch thickness. place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go. shape into uniform roll, chill dough for up to one hour.
preheat oven to 400 degrees f (205 degrees c).
slice chilled dough into 1/8 inch thick slices. bake on ungreased cookie sheets at 400 degrees f (205 degrees c) for 5 to 7 minutes.

good cookies ii

Ingredients

Servings: 4
5 (1 ounce) squares semisweet chocolate, chopped
1 cup butter, softened
1 1/2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1/2 cup peanut butter
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 (3.9 ounce) package instant chocolate pudding mix
2 cups rolled oats
2 cups chopped peanut butter cups

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. in the microwave or in a metal bowl over a pan of simmering water, melt the semisweet chocolate, stirring frequently until smooth. remove from heat and set aside to cool slightly.
in a large bowl, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. mix in the melted chocolate and peanut butter. sift together the flour, baking soda, baking powder, salt and instant pudding mix; gradually blend into the peanut butter mixture. stir in the oats and chopped peanut butter cups. drop by heaping spoonfuls the prepared cookie sheets.
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.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

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

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:

Ready Time:

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.

Peanut Butter Popcorn

Ingredients

Servings: 8
2 (3.5 ounce) packages microwave popcorn, popped
1/2 cup margarine
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour popcorn into a large bowl. in a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. stir in the peanut butter until well blended. pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

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:

Cook Time:

Ready Time:

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.

Microwave Bread And Butter Pickles

Ingredients

Servings: 3
1 large cucumber, sliced
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
transfer to sterile containers. seal and chill in the refrigerator until serving.

Microwave Roux

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.