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

Monday, August 8, 2016

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.

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.

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.

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.

cinnamon chocolate chip cookies from ghirardelli®

Ingredients

Servings: 72
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 1/2 cups ghirardelli 60% cacao bittersweet chocolate baking chips, divided
1 teaspoon shortening

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f. in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. add brown sugar, granulated sugar, baking soda, salt, and cinnamon. beat until combined, scraping bowl occasionally. beat in eggs and vanilla until combined. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon. stir in the 2 cups ghirardelli® 60% cacao bittersweet chocolate baking chips.
shape dough into 1-inch balls and place 2 inches apart an ungreased baking sheet. bake for 6 to 8 minutes or just until edges are lightly browned. cool on cookie sheet for 2 minutes. transfer to wire racks; cool completely.
for chocolate drizzle, in a small microwave-safe bowl, combine the 1/2 cup ghirardelli 60% cacao bittersweet chocolate baking chips and the shortening. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. drizzle over cookies.
enjoy immediately, store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

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.

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.

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.

cinnabun cookies

Ingredients

Servings: 3
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar
1/4 cup butter
2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. beat in the eggs one at a time then stir in the vanilla. combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. cover and refrigerate dough for at least 1 hour.
preheat the oven to 375 degrees f (190 degrees c). in a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. stir frequently until butter is melted and the mixture is well blended.
on a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. spread 1/3 of the cinnamon mixture over each rectangle. roll each one lengthwise into a log. cut into 1 inch segments. use remaining filling to place a small dollop of the mixture the cookie sheet where each cookie will be placed, about every 3 inches. place 1 cookie each dollop with the cut side down.
bake for 8 to 10 minutes in the preheated oven. flip cookie sheet over a tray to remove cookies while they are still very hot. if the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

White Chocolate Pound Cake

Ingredients

Servings: 1
2 tablespoons white sugar
8 (1 ounce) squares white chocolate
1 cup butter
2 cups white sugar
5 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 (1 ounce) square semisweet chocolate
4 (1 ounce) squares white chocolate, melted

Recipe

preheat oven to 350 degrees (175 degrees c). grease one 10 inch bundt pan. sprinkle 2 tablespoons of white sugar in the bundt pan.
chop four squares of the white chocolate and melted 4 of the others. set aside.
in a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. add eggs, one at a time, beating well after each addition. stir in extracts and the melted white chocolate.
combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. beat just until combined.
pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. repeat. pour remaining batter on top.
bake at 350 degrees f (175 degrees c) for 55 to 60 minutes or until a knife inserted near the center comes out clean. melt chocolate in the top of two double boilers or in bowls in the microwave. stir until smooth. set aside to cool.
let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. garnish with strawberries, if desired.

easy microwave maple fudge

Ingredients

Servings: 64
1 (16 ounce) package confectioners' sugar
3 tablespoons milk
1 tablespoon maple extract
1/2 cup butter
3/4 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a baking dish with plastic wrap.
sift the confectioners' sugar into a large, microwave-safe bowl. add the milk, maple extract, and butter to the bowl, but do not stir.
heat in microwave on full power for 3 minutes.
stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. smooth the top of the fudge with a spatula. refrigerate until firm, about 15 minutes. remove the fudge from the pan using the plastic wrap as a handle. cut into small squares and store in an airtight container.

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.

Mediterranean Pasta With Greens

Ingredients

Servings: 8
1 (16 ounce) package dry fusilli pasta
1 bunch swiss chard, stems removed
2 tablespoons olive oil
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup pitted, chopped kalamata olives
1/2 cup pitted, chopped green olives
1 clove garlic, minced
1/4 cup fresh grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
place chard in a microwave safe bowl. fill bowl about 1/2 full with water. cook on high in the microwave 5 minutes, until limp; drain.
heat the oil in a skillet over medium heat. stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. mix in the chard. cook and stir until tender. toss with pasta and sprinkle with parmesan cheese to serve.

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 In The Husk

Ingredients

Servings: 1
1 ear fresh corn in the husk

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse entire ear of corn under water briefly. wrap corn in a paper towel and place on a microwave-safe plate.
cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. remove from microwave and let rest for 2 minutes. remove corn husk.

jicama zebra fries

Ingredients

Servings: 2
cooking spray
1 cup french fry-sized pieces of jicama

Recipe

Preparation Time:

Cook Time:

Ready Time:

spray a microwave-safe plate with cooking spray. arrange jicama pieces on plate.
cook in the microwave on high until small brown stripes begin to form on the fries, 9 to 11 minutes. check on the fries every few minutes to avoid burning. remove plate from microwave with an oven mitt because plate will be hot.

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!

turtles® cheesecake from karo®

Ingredients

Servings: 16
5 tablespoons butter, divided
1 1/4 cups chocolate graham cracker crumbs
1 (9 ounce) package werther's® original caramels, divided
1/4 cup karo® light corn syrup
2 (8 ounce) packages cream cheese, softened
1 teaspoon spice islands® pure vanilla extract
2 eggs
1/4 cup semi-sweet chocolate chips
1 teaspoon mazola® corn oil
1 tablespoon cream or milk
1/4 cup finely chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f.
melt 3 tablespoons butter; combine with graham crackers crumbs. press evenly into bottom of 8 x 8-inch baking pan. set aside.
reserve 10 caramels. microwave remaining caramels, corn syrup and 2 tablespoons butter in a microwave-safe bowl for 1 to 2 minutes, stirring frequently until melted. remove and let cool 5 minutes.
beat cream cheese and vanilla in a large bowl with an electric mixer until creamy. add eggs one at a time until well blended. gradually beat in melted caramel mixture. the caramel will cool and streak throughout.
pour filling over crust. bake for 32 to 38 minutes until just set. remove from oven and let cool on rack 10 minutes. chill for at least 4 hours or overnight. melt chocolate chips and oil in a microwave-safe bowl for 30 seconds or until melted. drizzle over cheesecake.
microwave reserved caramels and cream in a microwave-safe bowl for 1 minute; stir. continue to microwave in 15 second increments until sauce is creamy. drizzle over cheesecake and sprinkle with pecans.
great caramel flavor in a creamy cheesecake.

Peanut Butter Cups

Ingredients

Servings: 12
1 cup semisweet chocolate chips
1/4 cup butter
1 tablespoon vegetable oil
1/4 cup peanut butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

coat a small cup muffin tin with cooking spray. in a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. pour about a tablespoon of the chocolate mixture into each muffin cup.
melt peanut butter in microwave, 30 to 40 seconds. spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. top with another tablespoon of chocolate.
chill in refrigerator 30 minutes, until set.

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.

Frosted Strawberries

Ingredients

Servings: 24
2 pints whole fresh strawberries
1 cup roasted peanuts, finely chopped
1 (16 ounce) container cream cheese frosting

Recipe

Preparation Time:

Ready Time:

wash and pat dry the strawberries with paper towels, leaving the green caps and stems intact.
line a baking sheet with parchment or waxed paper, and set aside. place the finely chopped peanuts in a bowl, and set aside.
heat the frosting in the microwave until warm and melted, 20 to 40 seconds. hold each strawberry by the green top, and dip it straight down into the warm frosting, coating about 3/4 of the berry.
gently roll the dipped strawberry in chopped peanuts, and place on the lined baking sheet to set up. serve as soon as they have set.

mamita's scallop kabobs with stuffed tomatoes

Ingredients

Servings: 2
marinade
1 cup orange juice
1/2 cup lemon juice
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon white sugar
8 large large scallops
2 yellow squash, cut into 4 large chunks
2 zucchinis, cut into 4 large chunks
1 (8 ounce) package portobello mushroom caps, cut into large chunks
4 bamboo skewers, soaked in water for 60 minutes
1/2 cup fresh basil
stuffed tomatoes
2 large tomatoes, cored
1 (12 ounce) package microwaveable broccoli in cheese sauce
1 1/2 cups cooked brown rice
1 slice american cheese, cut into 4 strips

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. add scallops, yellow squash, zucchinis, and portobello mushroom to the marinade; toss to coat.
cover bowl with plastic wrap and refrigerate 8 hours to overnight.
preheat oven to 400 degrees f (200 degrees c).
thread a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. repeat so there are two of each item on the skewer; repeat with remaining skewers. sprinkle fresh basil evenly over the skewers.
carefully remove tomato insides with a spoon; discard tomato insides.
pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. place 2 strips american cheese atop the mixture in a crossing pattern.
cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. remove from oven to a plate; cover with aluminum foil to keep warm.
reduce oven heat to 350 degrees f (175 degrees c).
bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. serve with the skewers.

Chocolate Peanut Butter Pie

Ingredients

Servings: 2
1 cup peanut butter
3/4 cup butter
3 cups confectioners' sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time:

Ready Time:

in a medium, microwave-safe bowl, combine butter and peanut butter. heat in the microwave until soft; mix well. gradually stir in confectioners' sugar until the mixture resembles a soft dough. spread mixture into 2 pie crusts.
in a small bowl, mix the milk with the instant pudding. pour over the peanut butter mixture in each crust. chill until firm.
top pies with whipped topping when ready to serve.

Chocolate Eclair Cake

Ingredients

Servings: 1
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Recipe

Preparation Time:

Cook Time:

Ready Time:

line the bottom of a 9x13 inch baking pan with graham crackers. in a large bowl, combine the milk and vanilla pudding according to directions on box. fold in the whipped topping. spread a layer of the pudding mixture over the graham crackers. alternate the graham cracker and pudding layers up to the top of the pan. cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. pour over the top of the cake. refrigerate for at least 12 hours before serving.

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!

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.

Aunt Fanny's Squash

Ingredients

Servings: 6
2 pounds yellow squash, thinly sliced
1 sweet onion, thinly sliced
1/4 cup butter, cut into small chunks
3/4 cup milk
1 tablespoon cornstarch
2 eggs, beaten
salt and pepper to taste
1/4 cup butter
2 cups corn flakes cereal, coarsely crushed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 2 quart microwave-safe baking dish with a cover.
spread the squash and onion slices in the baking dish, dot with 1/4 cup of butter cut into chunks, cover the dish, and microwave on high 5 to 7 minutes, or until the vegetables are steaming hot and tender.
in a bowl, whisk together milk and cornstarch until smooth, and stir in the beaten eggs, salt, and pepper. pour the milk mixture over the squash and onions.
melt 1/4 cup butter.
sprinkle the corn flakes cereal evenly over the top of the casserole, drizzle with the melted butter, and bake in preheated oven for 25 to 30 minutes, until the cereal topping is golden and crisp.

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.

Sue's Baba Ghanoush

Ingredients

Servings: 2
1 large eggplant
2 tablespoons tahini
1/4 cup lemon juice
1 tablespoon minced garlic
1/3 cup olive oil
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pierce the eggplant 4 or 5 times with the tip of a paring knife. microwave on high for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.
peel off the skin and stem, discard. roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. puree until smooth, adding water if needed to make a thick paste; season to taste with salt.

Bites

Ingredients

Servings: 12
1 (8 ounce) package cream cheese
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
12 large fresh strawberries, hulled
2 tablespoons graham cracker crumbs
2 (1 ounce) squares semisweet chocolate chips (optional)
1 teaspoon canola oil (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a baking sheet with waxed paper.
beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth.
spoon the mixture into a piping bag fitted with a large round tip.
with a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
place the graham cracker crumbs into a shallow bowl. dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.

char siu lamb

Ingredients

Servings: 3
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
1 whole star anise pod, crushed
1 pinch chinese five-spice powder
1 tablespoon aji mirin (sweet rice cooking ), or more to taste
1 (1 pound) boneless lamb loin roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine honey, hoisin sauce, dark soy sauce, star anise, five-spice powder, and aji mirin in a glass measuring cup. set microwave oven for 60 percent power and heat in microwave oven for 22 seconds. stir mixture and pour into a large resealable plastic bag. add lamb loin to the bag, knead to coat meat with marinade, and refrigerate at least 4 hours or up to two days.
preheat grill for medium heat and lightly oil the grate.
remove lamb roast from bag and wrap meat tightly in aluminum foil. discard used marinade.
cook on the preheated grill until an instant-read meat thermometer inserted into the thickest part of the roast reads 155 degrees f (70 degrees c), about 50 minutes. let meat stand for 10 minutes before slicing.

Mexican Corn Casserole

Ingredients

Servings: 12
1 (8 ounce) package cream cheese, cut into cubes
1/2 cup butter
1 (15 ounce) can black beans, drained
1 (8 ounce) can diced italian-style tomatoes, drained
1 (11 ounce) can mexican-style corn with red and green peppers, drained
1 (10 ounce) can white shoepeg corn, drained
1 cup shredded cheddar cheese, divided
1/2 cup diced jalapeno peppers (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
place cream cheese and butter in a 8x8-inch casserole dish. heat in microwave in 2-minute intervals until melted; stir until smooth.
mix black beans, tomatoes, mexican-style corn, and white corn into the cream cheese mixture.
bake casserole in the preheated oven until bubbling, about 20 minutes. stir 1/2 cup cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup cheddar cheese.
bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

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.

"zuccotto" Cupcakes

Ingredients

Servings: 2
for cupcakes:
1 (18.25 ounce) package white cake mix with pudding
1/3 cup vegetable oil
3 egg whites
1 1/4 cups water
6 ounces bittersweet chocolate, chopped fine
for filling:
1 cup cold heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup frozen unsweetened raspberries
1/4 cup chocolate-coated toffee bits
1/2 cup finely chopped toasted hazelnuts, skins removed
for ganache:
1/2 cup heavy cream
6 ounces semisweet chocolate, chopped
for frosting:
1 (12 ounce) package white chocolate chips
1 cup unsalted butter, at room temperature
2 (8 ounce) packages cream cheese, softened
2 teaspoons vanilla extract
food coloring, if desired (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). line muffin tins with 24 cupcake liners.
combine the cake mix, oil, egg whites, and water in a mixing bowl. beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. a toothpick inserted into the center of a cupcake should come out clean. remove the cupcakes from the pans and cool completely on wire racks.
beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. add confectioners' sugar and beat until stiff peaks form. stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. spoon or pipe the filling into the cupcakes. refrigerate the cupcakes while you prepare the ganache.
place the semisweet chocolate pieces in a heat-safe bowl. bring 1/2 cup heavy cream to a boil. pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. spread a spoonful of ganache evenly over each cupcake. refrigerate the cupcakes while you prepare the frosting.
melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. allow the white chocolate to cool until almost room temperature but still fluid. cream the butter and cream cheese together. blend in the melted white chocolate, vanilla extract, and food coloring (if using). spread the frosting on the cupcakes. serve immediately, or refrigerate until serving.

guinness® and chocolate cheesecake

Ingredients

Servings: 1
1 cup crushed chocolate cookies
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon unsweetened cocoa powder
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1/2 pound semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
3/4 cup irish (e.g. guinness®)
2 teaspoons vanilla extract
1 (1 ounce) square semisweet chocolate

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). prepare a 9 inch springform pan with butter.
combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. while beating, slowly add 1 cup sugar and then the eggs, one at a time. continue beating until smooth.
combine the chocolate chips and heavy cream in a microwave-safe bowl. heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. beat the chocolate into the cream cheese mixture. add the sour cream, salt, , and vanilla; blend until smooth. pour the mixture over the crust. place the pan into a large, deep baking dish. fill the dish with water to cover the bottom half of the springform pan.
bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. run a knife along the edge of the cheesecake to loosen from pan. chill in refrigerator at least 4 hours.
melt the semisweet chocolate in a small bowl using the microwave. make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. drag a toothpick from between two dots outward to make the stem; chill until hardened. arrange the chocolate clovers on top of the chilled cheesecake for decoration.

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.

Chili Cheese Potato Skins

Ingredients

Servings: 20
10 medium baking potatoes
2 cups oil for frying, or as needed
1/4 cup margarine
salt to taste
1 pound ground beef
1 (1.25 ounce) package chili seasoning mix
1 pound processed cheese food, cubed
chili powder to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave, cook potatoes on high heat until soft, 15 to 20 minutes. turn and rearrange potatoes for even cooking every few minutes.
heat oil in a large, heavy skillet or deep-fryer to 375 degrees f (190 degrees c). cut potatoes in half lengthwise, and scoop out center of potatoes, leaving about 1/4 inch on the skins. place scooped out potato in a medium bowl, and mash together with margarine and salt. set aside.
fry skins in the hot oil, turning occasionally until golden brown, about 5 minutes. drain on paper towels.
preheat oven to 350 degrees f (175 degrees c). place ground beef in a large skillet, and cook over medium-high heat until evenly brown; drain. mix in chili seasoning and processed cheese. cook and stir until cheese is melted.
stuff potato skins with the ground beef mixture, and top with mashed potato mixture. sprinkle the tops with chili powder. arrange stuffed skins in a single layer on a large baking sheet, and bake in the preheated oven 15 minutes, or until mashed potatoes are lightly browned.

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:

Ready Time:

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.

plantains in butter sauce

Ingredients

Servings: 6
1 tablespoon sliced almonds, or to taste
1/2 cup white sugar
1/4 cup
1/4 cup butter
2 plantains, peeled and sliced
1 pinch ground cinnamon, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
stir sugar, , and butter together in a microwave-safe bowl. cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
place plantain slices in sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. top with toasted almonds.

Oreo™ Cookie Bark

Ingredients

Servings: 3
1 (20 ounce) package chocolate sandwich cookies with creme filling
2 (18.5 ounce) packages white chocolate

Recipe

line a 10x15 inch jellyroll pan with waxed paper. coat paper with non-stick vegetable spray and set aside.
in a large mixing bowl, break half of the cookies into coarse pieces with fingers or the back of a wooden spoon.
in a microwave safe glass or ceramic mixing bowl, melt one package of the white chocolate according to package directions. remove from microwave and quickly fold in broken cookie pieces. pour mixture into prepared pan and spread to cover half the pan.
repeat process with remaining chocolate and cookies, spreading mixture into the other half of pan. refrigerate until solid, about 1 hour.
remove bark from the pan and carefully peel off waxed paper. place bark on a large cutting board and cut with a large chef's knife. store in airtight container.

Lemon Asparagus

Ingredients

Servings: 4
1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

set oven rack about 6 inches from the heat source and preheat the oven's broiler.
coat asparagus with vegetable and arrange on a baking sheet. season with salt and black pepper to taste.
roast in preheated oven until lightly browned at the tips, about 15 minutes.
meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. pour butter mixture over roasted asparagus and toss to coat.

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.

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.

Decadent Peanut Butter Pie

Ingredients

Servings: 1
1 cup jif® creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (12 ounce) container frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 ounce) jar smucker's® hot fudge microwaveable ice cream topping, divided
2 tablespoons jif® creamy peanut butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. gently mix in 3 cups whipped topping until thoroughly combined. spoon mixture into pie shell. using a spatula, smooth mixture to edges of pie.
reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. microwave remaining topping, on high (100% topping), for 1 minute. stir. spread topping over pie, covering entire peanut butter layer. refrigerate until set. spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
cut a small corner from bag containing topping. squeeze bag to drizzle topping over pie. place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. refrigerate until ready to serve.

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!

deep chocolate raspberry cake

Ingredients

Servings: 1
6 (1 ounce) squares semi-sweet chocolate
6 (1 ounce) squares unsweetened chocolate
7 eggs, separated
1 cup all-purpose flour
1 cup butter, room temperature
2 cups white sugar
1 1/2 teaspoons vanilla extract
6 (1 ounce) squares semisweet chocolate
3/4 cup heavy whipping cream
1 (4 ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c). line bottoms of two 9-inch cake pans with parchment or waxed paper.
to make cake: melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. cool, and beat in egg yolks.
in a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. add chocolate mixture, and continue beating until smooth. stir in flour until just combined.
in another bowl, beat egg whites until foamy. gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. fold whites into chocolate batter, in three additions. pour batter into prepared pans, and smooth tops.
bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. cool in pans.
to make frosting: in a saucepan, bring cream just to a boil. chop 6 ounces semisweet chocolate, and stir into the cream. remove saucepan from heat, and continue stirring until smooth. pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. refrigerate until thick enough to spread.
to make filling: drain the thawed raspberries, if necessary, and combine with the jam. sandwich the cake layers with raspberry filling. spread top and sides with chocolate frosting.

Bhindi Masala (spicy Okra Curry)

Ingredients

Servings: 4
4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the okra in a large, microwave-safe dish; cook in microwave on high for 6 minutes.
heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. fry the onions in the heated oil for 3 minutes. add the tomatoes to the mixture and cook another 3 minutes. stir the okra into the mixture; season with the curry powder and salt. cook and stir the mixture until hot, about 3 minutes more. serve hot.

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.

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.

Chocolate Peanut Butter Marble Cake

Ingredients

Servings: 1
1/4 cup unsweetened cocoa powder
2 tablespoons confectioners' sugar
2 tablespoons butter, softened
2 tablespoons hot water
1 cup peanut butter chips
1 tablespoon shortening
1 (18.25 ounce) package white cake mix
1/2 cup packed brown sugar
1 1/4 cups water
3 eggs

Recipe

preheat oven to 350 degrees f (175 degrees c). with a non-stick cooking spray, coat a 13x9x2 inch baking pan. dust with flour and set aside.
in a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
in microwavable bowl, place peanut butter chips and shortening. microwave on high for 1 minute, or until chips are melted and smooth when stirred.
in large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. increase speed to medium, beat 2 minutes until smooth. remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
pour the peanut butter flavored batter into the prepared pan. drop spoonfuls of the chocolate batter on top. swirl with a knife or spatula for a marbled effect.
bake at 350 degree f (175 degrees c) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. cool and frost as desired.

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!

Healthier Jalapeno Popper Spread

Ingredients

Servings: 4
2 (8 ounce) packages reduced-fat cream cheese, softened
1 cup light mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1/4 cup chopped cilantro
1/2 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir cream cheese and mayonnaise in a large bowl until smooth. stir in green chilies, jalapeno peppers, and cilantro. pour mixture into a microwave safe serving dish and sprinkle with parmesan cheese.
microwave on high until hot, about 3 minutes.

Carrot Cake With Butter Sauce

Ingredients

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

Recipe

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