World Best Food Recipes in Microwave: 08/09/16

Tuesday, August 9, 2016

Chocolate Pixies

Ingredients

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

Recipe

melt butter and chocolate together over low heat or in the microwave.
in a medium bowl, mix eggs and sugar with an electric mixer until smooth. stir in melted chocolate mixture. sift together the flour, baking powder, and salt . stir dry ingredients into the egg mixture by hand until well blended. refrigerate for at least 2 hours.
preheat oven to 300 degrees (150 degrees c). grease cookie sheets.
shape rounded teaspoonfuls into balls and roll in confectioners' sugar. place cookies 2 inches apart on prepared cookie sheets. bake for 12 to 15 minutes or until firm to touch.

grilled beef sirloin & farmer's market skewers

Ingredients

Servings: 4
1 (1 1/4 pound) beef top sirloin steak boneless, cut 1 inch thick
1 medium yellow squash, sliced (1/2-inch)
1 medium zucchini, sliced (1/2-inch)
1 small red onion, cut into 1/2-inch thick wedges
8 medium mushrooms
1 tablespoon dijon-style mustard
1 tablespoon olive oil
mustard-thyme glaze:
2 tablespoons dijon-style mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper

Recipe

Ready Time:

combine glaze ingredients in 1-cup glass measure. microwave on high 45 seconds, stirring once. brush on beef steak.
alternately thread vegetables four 12-inch metal skewers. combine mustard and oil; brush on vegetables.
place steak and skewers on grid over medium, ash-covered coals. grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees f) to medium (160 degrees f) doneness, turning occasionally. grill vegetables 6 to 10 minutes or until tender, turning occasionally.
carve steak; season with salt. serve with vegetables.

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.

chocolate babka

Ingredients

Servings: 2
babka dough
3/4 cup milk
1/4 cup butter
2 cups bread flour
2 cups all-purpose flour
2 teaspoons active dry yeast
1/4 cup white sugar
1/4 cup water
1 egg
3/4 teaspoon salt
chocolate filling
5 (1 ounce) squares semisweet chocolate, finely chopped
1 1/2 teaspoons ground cinnamon
1/3 cup white sugar
1/4 cup butter, chilled
streusel
1/4 cup confectioners' sugar
1/4 cup all-purpose flour
1/4 cup butter, chilled
1 egg beaten with
1 tablespoon water for glaze (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. if the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
make the chocolate filling and the streusel while the dough is rising. for the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. cut in 1/4 cup chilled butter with a fork. to make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
when the dough has doubled, punch the dough down and cut it into two equal pieces. loosely shape each piece into a ball. cover the dough with a damp cloth and let it rest for 10 minutes.
roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. repeat with the second piece of dough. use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
preheat an oven to 350 degrees f (175 degrees c).
brush the loaves with the egg wash, if desired. sprinkle streusel on top. bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

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.

Mushroom Matzo Kugel

Ingredients

Servings: 6
2 cups low-sodium chicken broth
4 matzo crackers, broken into small pieces
2 tablespoons olive oil
1 cup chopped onion
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 (8 ounce) package assorted sliced mushrooms
1/4 cup chopped flat-leaf parsley
6 large eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease a 9 1/2-inch deep-dish pie plate or 2-quart casserole dish.
heat broth in the microwave or on stovetop until hot, but not boiling. pour broth over matzo pieces in a large bowl; let soak until matzo absorbs broth, about 15 minutes.
heat olive oil in a skillet over medium heat until shimmering. cook and stir onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the hot oil until browned, 7 to 8 minutes. add mushrooms and cook, stirring frequently, until wilted and browned, 6 to 8 minutes.
stir mushroom mixture and parsley into matzo mixture. beat eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl until blended; stir into matzo mixture and pour into prepared pie plate.
bake in the preheated oven until set, about 30 minutes. cool 5 minutes before serving.

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.

mexican brownies

Ingredients

Servings: 30
1 1/2 cups unsalted butter
3 cups white sugar
6 eggs
1 tablespoon vanilla extract
1 1/4 cups unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 3/4 teaspoons ground mexican cinnamon (canela)
1/2 teaspoon ground pequin chile pepper
3/4 teaspoon kosher salt
3/4 teaspoon baking powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
place the butter in a microwave-safe bowl, and cook on medium until the butter is about half melted, about 1 minute. mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. mix in vanilla extract.
sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. sprinkle in any salt caught in the sifter. mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.
bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. let cool in the pan, and use parchment paper handles to remove the brownies for slicing.

british hot cross buns

Ingredients

Servings: 12
1/2 cup milk
1/2 cup all-purpose flour
2 1/2 teaspoons active dry yeast
1 2/3 cups all-purpose flour
1/3 cup white sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, softened, cut into pieces
1 egg
2/3 cup dried currants
1/4 cup diced candied citron
glaze:
2 tablespoons white sugar
1 tablespoon water
icing:
2/3 cup confectioners' sugar
2 teaspoons water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat milk in a small saucepan to 110 degrees f (43 degrees c); pour milk into a bowl. whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes.
place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. place butter into flour mixture; mix on low speed until incorporated, about 2 minutes.
place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. at slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute.
butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour.
line a baking sheet with parchment. turn dough out a lightly floured surface. pat dough into a rough square, and cut into 12 equal pieces. form each piece into a round bun; place on prepared baking sheet. press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes.
preheat oven to 375 degrees f (190 degrees c).
bake buns in the preheated oven until deep golden brown, about 15 minutes.
bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. remove buns from oven; lift parchment and transfer buns to a wire rack. brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes.
stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.

chinese broccoli slaw

Ingredients

Servings: 8
1/4 cup butter
2 (3 ounce) packages oriental-flavor ramen noodle soup, seasoning packet reserved
1/2 cup slivered almonds
1/4 cup sesame seeds
1 (16 ounce) package broccoli coleslaw mix
1/2 cup chopped green onion
1/2 cup salad oil
1/4 cup apple vinegar
1/2 cup white sugar
2 tablespoons soy sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
melt butter in a microwave-safe bowl in the microwave. crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. spread the mixture a baking sheet.
bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
toss together the coleslaw mix and the green onion in a large bowl.
whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. pour the dressing over the coleslaw mix and toss to coat.

Muesli

Ingredients

Servings: 8
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds

Recipe

Preparation Time:

Ready Time:

in a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. mix well. store muesli in an airtight container. it keeps for 2 months at room temperature.

microwave banana cake in a bowl

Ingredients

Servings: 2
6 tablespoons whole wheat flour
4 1/2 tablespoons white sugar
1/8 teaspoon baking powder
1/2 banana, mashed
3 tablespoons milk
3 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
2 tablespoons chocolate-hazelnut spread (such as nutella®), or to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix flour, sugar, and baking powder together in a bowl. stir banana, milk, oil, and vanilla extract together in a microwave-safe bowl; stir in flour mixture until batter is smooth.
cook in microwave until cake is cooked through, about 2 minutes. cool slightly and spread chocolate-hazelnut spread cake.

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!

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.

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!

Baked Potato With Mushrooms

Ingredients

Servings: 1
1 large baking potato
1 tablespoon unsalted butter
1/4 cup chopped onions
1/2 cup chopped mushrooms
salt to taste
2 tablespoons nonfat plain yogurt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 450 degrees f (230 degrees c).
pierce potato a few times with a fork. place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
melt butter in a saucepan over medium heat. mix in onion. cook and stir until tender. mix in mushrooms. season with salt. reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. serve potato topped with the mushrooms and yogurt.

basic microwave risotto

Ingredients

Servings: 4
3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 1/2 cups vegetable broth
1 cup uncooked arborio rice
3/4 cup white
1/4 cup grated parmesan cheese

Recipe

in a 3 quart, microwave safe casserole dish combine butter, garlic and onion. place dish in microwave and cook on high for 3 minutes.
place vegetable broth in a microwave safe dish. heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. cover the dish tightly and cook on high for 6 minutes.
stir into the rice. cook on high for 10 minutes more. most of the liquid should boil off. stir the cheese into the rice and serve.

Salted Nut Roll Squares

Ingredients

Servings: 12
1 (16 ounce) jar salted peanuts, divided
1 (10 ounce) package peanut butter chips (such as reese's®)
3 tablespoons butter
1 (14 ounce) can sweetened condensed milk
2 1/2 cups marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish.
melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
stir marshmallows into butter mixture until completely incorporated and melted. pour marshmallow mixture over peanuts into the baking dish. sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. remove wax paper and cool completely before cutting into squares.

Chocolate Butter Tarts

Ingredients

Servings: 12
12 (3 inch) unbaked tart shells
4 (1 ounce) squares unsweetened baking chocolate (such as baker's®), divided
3/4 cup lightly packed brown sugar
1/4 cup corn syrup
1 egg
2 tablespoons butter, softened
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c). place tart shells on a baking sheet.
chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. remove from the oven to cool.
melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). drizzle chocolate over cooled tarts.

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-dipped pistachio biscotti

Ingredients

Servings: 60
3/4 cup granulated sugar
5 tablespoons butter, melted and cooled
1 tablespoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 egg whites
1 cup snipped dried apricots
1 3/4 cups dry-roasted pistachio nuts, chopped and divided
2 cups all-purpose flour
1/2 cup cornmeal
12 ounces bittersweet chocolate, chopped
1 tablespoon shortening

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f. line a large baking sheet with reynolds® parchment paper; set aside.
stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). let dough stand for 5 minutes to firm up.
divide the dough in half. using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. pat each loaf to an even thickness.
bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. remove from oven. set aside; cool completely. transfer to a cutting board. using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. place slices, cut side down, on parchment-paper-lined baking sheets.
return one baking sheet to the oven. bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. slide the parchment paper with baked cookies on it to a wire rack and let cool. repeat with remaining slices.
microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
dip one half of each cookie crosswise into melted chocolate. allow excess chocolate to drip off and place on clean parchment paper. sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

old-fashioned sea foam candy

Ingredients

Servings: 2
1 pound white sugar
1/2 pint water
4 tablespoons distilled white vinegar
3 tablespoons light corn syrup
1/2 teaspoon baking soda
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
1 (1 ounce) square unsweetened chocolate

Recipe

butter or oil an 8 inch square baking pan; set aside.
put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees f (140 degrees c) on a candy thermometer. remove from heat and stir in the baking soda, mixing well to allow to subside a little.
pour hot mixture into prepared pan and leave until just beginning to set. mark into squares with a lightly oiled knife. leave to set completely. cut or break into pieces.
combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. microwave on high for 2 minutes to melt. stir with a wooden spoon. dip candy pieces into chocolate, covering completely. let cool on waxed paper.
wrap individually in waxed paper, twisting the ends together, 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.

layered peanut butter brownies

Ingredients

Servings: 20
1 cup butter
1/3 cup unsweetened cocoa powder
2 cups white sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla extract
1 (18 ounce) jar peanut butter
1/2 cup butter
1/3 cup milk
10 large marshmallows
1/4 cup unsweetened cocoa powder
1 (16 ounce) package confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 10x15-inch jellyroll pan.
melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. remove from heat and cool slightly.
combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. beat with an electric mixer on medium speed until blended, 1 to 2 minutes. add eggs and vanilla extract; stir until combined. pour batter into prepared jellyroll pan.
bake in the preheated oven until edges begin to become crisp, about 20 minutes.
warm peanut butter in microwave for about 2 minutes, stirring once. spread over warm brownies. chill brownies in refrigerator for 30 minutes.
heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. remove from heat; whisk in 1/4 cup cocoa. gradually stir confectioners' sugar into marshmallow mixture until smooth. spread frosting over peanut butter layer of brownies. chill in refrigerator until set, about 20 minutes.

caramel apple crunch bars

Ingredients

Servings: 24
1 (16 ounce) tub marzetti's® old fashioned caramel dip
1 1/2 cups all-purpose flour
1 3/4 cups quick cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/4 cup shortening
1/2 cup packed brown sugar
4 1/2 cups peeled and chopped favorite apples

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f.
in a mixing bowl, combine flour, oats, salt and baking soda.
in a large mixing bowl, blend together butter, shortening and sugar with an electric mixer on medium speed until smooth. add dry mixture and blend to form a crumbly mixture.
measure and set aside 2 cups crumbs. press remaining crumbs into a 9x13 inch pan. spread apples into an even layer over crust.
transfer marzetti old fashioned caramel dip to a microwave safe bowl and microwave for 30 to 40 seconds or until warm. stir until smooth. pour over apples and sprinkle remaining crumbs over all.
bake on middle rack of oven for 25 to 30 minutes or until top is golden brown and apples are tender. cut into desired size bars while slightly warm and serve.
store remaining bars covered in refrigerator.

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.

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.

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.

make-ahead all-dressed baked potatoes

Ingredients

Servings: 4
4 (4 ounce) baking potatoes
1/4 cup philadelphia dill cream cheese product
1/4 cup milk
1/4 cup kraft double cheddar shredded cheese
2 tablespoons oscar mayer real bacon bits

Recipe

Preparation Time:

Cook Time:

Ready Time:

prick potatoes in several places. microwave on high 6 to 8 minutes or until tender, turning over and rearranging after 3 minutes. cool 5 minutes.
cut thin slice off top of each potato. discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. mash potato flesh. add cream cheese product, milk, cheese and bacon; mix well. spoon into potato shells; wrap individually in foil. refrigerate up to 24 hours.
heat barbecue to medium heat. unwrap potatoes; place on barbecue grate. grill 15 minutes or until heated through.

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.

Boston Cream Cake

Ingredients

Servings: 1
1 (18.25 ounce) package yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared chocolate frosting

Recipe

Preparation Time:

Cook Time:

Ready Time:

make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
mix pudding according to package directions, spread between layers.
place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. refrigerate for 1 hour.

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.

best mud pie

Ingredients

Servings: 1
1 (6 ounce) chocolate sandwich cookie crumb crust (such as an oreo® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping
1/2 (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
3/4 cup chocolate syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

freeze the crust until firm, about 30 minutes. place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. return remaining ice cream to the freezer. mix softened ice cream with the mini chocolate chips. spread the ice cream and chips in an even layer over the frozen crust. cover with plastic wrap, and freeze for 2 hours.
heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). pour into a bowl. set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. cover with plastic wrap, and return to freezer for 2 hours.
take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. layer the ice cream over the layer of cookie crumbs and fudge topping. cover with plastic wrap, and return to freezer for 2 more hours.
remove pie, and frost the top of the pie with the whipped topping. top with the reserved cookie crumbs. cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

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.

Nana's Acorn Squash

Ingredients

Servings: 2
1 acorn squash, halved and seeded
salt and pepper to taste
4 tablespoons butter, divided
4 tablespoons brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. place the squash halves cut side down in the water, and pierce the skin with a fork a few times. microwave on high for 15 to 20 minutes. drain.
sprinkle each half with salt and pepper to taste. place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
broil 5 minutes, or until butter is melted. mix the melted butter and sugar into the flesh, and serve.

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.

Festive Jell-o Popcorn Balls

Ingredients

Servings: 16
1/4 cup butter or margarine
1 (10.5 ounce) bag jet-puffed miniature marshmallows
1 (3 ounce) package jell-o gelatin, any flavor
12 cups plain popped popcorn

Recipe

Preparation Time:

Ready Time:

microwave butter and marshmallows in large microwaveable bowl on high 1-1/2 to 2 min. or until marshmallows are puffed. stir in gelatin mix until well blended.
add to popcorn in large bowl; toss to coat.
shape into 16 balls with greased or moistened hands.

grilled chile rellenos

Ingredients

Servings: 4
4 poblano peppers
3 medium potatoes, chopped
1 large sweet onion, chopped
1 (14.5 ounce) can crushed tomatoes
1/4 cup peanut butter
1 clove garlic, minced (optional)
1/2 teaspoon ground cumin (optional)
1 pinch dried oregano
1/2 cup shredded monterey jack cheese
2 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.

Mint Buttercream Frosting With Dark Chocolate Glaze

Ingredients

Servings: 3
4 cups confectioners' sugar
1/2 cup butter, softened
1/8 teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter

Recipe

in a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. blend extract, 2 tablespoons milk, and remaining sugar into mixture. gradually stir remaining milk into frosting until desired spreading consistency is reached.
melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. double this glaze if desired.
frost cake. pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. pour the glaze over the top of the cake. chill until glaze has set.

peanut butter and chocolate peanut butter cup cookies

Ingredients

Servings: 3
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
1 cup peanut butter chips
1 cup semisweet chocolate chips
3 eggs
2 tablespoons vanilla extract
1 cup chopped peanut butter cups

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. sift together the flour, baking soda and salt; set aside. in the microwave or in a bowl over a pan of simmering water, melt the chocolate and peanut butter chips, stirring occasionally until smooth. set aside.
in a large bowl, cream together the butter, white sugar and brown sugar. beat in the eggs one at a time then stir in the vanilla. stir in the melted chips until well blended then stir in the sifted dry ingredients. finally, fold in the chopped peanut butter cups. drop by tablespoonfuls the prepared cookie sheets.
bake for 10 to 15 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Muddy Hearts

Ingredients

Servings: 12
1 egg
1 cup crunchy peanut butter
1 cup white sugar
1 (12 ounce) package milk chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
line a baking sheet with parchment paper.
combine egg, peanut butter and sugar in a bowl. the dough should be slightly dry; add small amounts of sugar if it seems too wet.
place dough between two sheets of wax paper and roll to 1/2 inch thickness.
cut the dough with a heart-shaped cookie cutter.
place the hearts on the prepared baking sheet.
bake in the preheated oven until the edges are golden, 7 to 10 minutes.
cool completely on the baking sheet.
melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals.
dip the bottom and sides of each cookie in the melted chocolate.
place cookies on wax paper to dry.

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.