pages

Translate

Wednesday, August 10, 2016

Microwave Corn On The Cob

Ingredients

  • Servings: 1
  • 1 ear corn, husked and cleaned

Recipe

    Cook Time: 5 mins Ready Time: 5 mins

  • 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!

Bark

Ingredients

  • Servings: 20
  • 16 halloween-colored chocolate sandwich cookies, chopped
  • 1 1/2 cups broken small pretzels
  • 1/3 cup raisins
  • 1 1/2 pounds white chocolate, broken into squares
  • 2 cups
  • orange and brown sprinkles

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins

  • spread the cookies, pretzels and raisins evenly a lightly greased small baking sheet. melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. remove from the heat while there are still a few chunks, and stir until smooth. white chocolate burns easily.
  • drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. top with and sprinkles. let cool until firm. break into pieces and store in an airtight container.

Simple Creme Brulee Dessert

Ingredients

  • Servings: 2
  • 3 tablespoons white sugar
  • 1 cup heavy cream
  • 3 egg yolks
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons white sugar, divided

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 3 hrs 15 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. whisk in egg yolks and vanilla extract until smooth.
  • pour cream mixture into 2 ramekins. set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
  • bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
  • sprinkle 1 tablespoon of sugar evenly over the top of each dessert. use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. let the sugar topping cool before serving. to serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.

peanut butter haystacks

Ingredients

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

Recipe

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

Coffee Cake In A Mug

Ingredients

  • Servings: 1
  • 1 tablespoon butter
  • 2 teaspoons white sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon applesauce, or as needed
  • 1/8 teaspoon baking powder
  • 2 drops vanilla extract, or to taste
  • 1 pinch salt
  • 2 teaspoons all-purpose flour
  • 1 teaspoon butter
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground cinnamon

Recipe

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

  • heat 1 tablespoon butter in a microwave-safe mug until softened, about 10 seconds. stir white sugar into butter until dissolved. mix 1/4 cup flour, applesauce, baking powder, vanilla extract, and salt into butter-sugar mixture until batter is smooth.
  • mix 2 teaspoons flour, 1 teaspoon butter, brown sugar, and cinnamon together in a bowl using your hands until the texture of lumpy sand is reached; sprinkle over batter.
  • cook in the microwave until coffeecake appears to be barely set, 50 to 80 seconds. cool before eating.

cheesy acorn squash

Ingredients

  • Servings: 2
  • 1 acorn squash, halved and seeded
  • 3 tablespoons butter
  • 1 cup diced celery
  • 1 cup finely chopped onion
  • 1 cup fresh mushrooms, sliced
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper
  • 1 teaspoon chopped parsley
  • 1/2 cup shredded cheddar cheese

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • place squash cut side down in a glass dish. cook in microwave for 20 minutes on high, until almost tender.
  • in a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. stir in mushrooms; cook 2 to 3 minutes more. sprinkle with salt, pepper, and parsley. divide mixture in half, spoon into the squash and cover.
  • cook 15 minutes in the preheated 350 degrees f (175 degrees c) oven. uncover, sprinkle with cheese and put back in the oven until the cheese .

Microwave Popcorn

Ingredients

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

Recipe

    Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 5 mins

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

Mice

Ingredients

  • Servings: 20
  • 8 ounces chocolate confectioners' coating
  • 20 red maraschino cherries with stems
  • 3 tablespoons blanched slivered almonds
  • 20 milk chocolate candy kisses, unwrapped
  • 40 small red decorating candies (dragees) (optional)

Recipe

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

  • line a baking sheet with parchment paper.
  • chop the confectioners' coating into chunks, and place into a microwave-safe bowl. heat the coating in the microwave oven on high for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. stir well until the chocolate coating is smooth and free of lumps. the coating should be about 95 degrees f (35 degrees c).
  • dry the cherries well with paper towels. holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. carefully lay the cherry on its side, so the stem sticks out the side. this will be the tail. before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. repeat with the rest of the cherries. allow the coating to set until firm and cool, about 30 minutes.

peppermint brittle

Ingredients

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

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins

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

crazy yummy cranberry pecan cookies with orange glaze

Ingredients

  • Servings: 4
  • cookie:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup chopped pecans
  • 1 cup rolled oats
  • 1 cup sweetened dried cranberries (such as ocean spray® craisins®)
  • glaze:
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup freshly squeezed orange juice
  • 1 orange, zested
  • 1 tablespoon butter

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 50 mins

  • preheat an oven to 375 degrees f (190 degrees c). sift the flour, baking soda, and salt together in a bowl.
  • in a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls ungreased baking sheets.
  • bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. glaze cookies while still a little warm.
  • place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. stir the warm glaze until smooth, and drizzle over cookies.

Blender Hollandaise Sauce

Ingredients

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

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

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

Peanut Butter Popcorn

Ingredients

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

Recipe

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

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

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: 15 mins Cook Time: 30 mins Ready Time: 2 hrs 5 mins

  • 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.

Microwave Baked Apples

Ingredients

  • Servings: 2
  • 2 apples
  • 2 tablespoons brown sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 teaspoons butter

Recipe

    Preparation Time: 7 mins Cook Time: 4 mins Ready Time: 11 mins

  • core the apples, leaving the bottom intact.
  • in a bowl, mix the brown sugar, cinnamon and nutmeg. spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. place the apples in a deep casserole dish and cover.
  • microwave for 3 1/2 to 4 minutes or until tender. let the apples sit for a couple minutes before serving.

Peanut Butter Popcorn

Ingredients

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

Recipe

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

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

Cinnamon Caramel Swirl Bars

Ingredients

  • Servings: 24
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons mccormick® cinnamon, ground
  • 1/4 teaspoon salt
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 tablespoon mccormick® pure vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 (14 ounce) package caramels, unwrapped
  • 1/4 cup milk

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f. mix flour, baking powder, cinnamon and salt in medium bowl. set aside. mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. add flour mixture; mix well. reserve 1 cup of the batter. spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. bake 15 minutes or until firm.
  • microwave caramels and milk in microwaveable bowl on high 2 to 3 minutes or until caramels are completely melted, stirring after every minute. cool 5 minutes or until slightly thickened. pour over baked layer in pan, spreading to within 1/2 inch of edges. drop reserved 1 cup batter by spoonfuls over caramel layer. cut through batter with knife several times for marble effect.
  • bake 15 to 20 minutes longer or until center is set. cool in pan on wire rack. lift from pan. cut into bars.

Blender Hollandaise Sauce

Ingredients

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

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

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

Easiest Corn On The Cob

Ingredients

  • Servings: 1
  • 1 ear fresh corn in the husk
  • 1 teaspoon butter, or more to taste
  • salt to taste

Recipe

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

  • heat corn in the microwave until cooked through and tender, about 3 1/2 minutes.
  • hold the tapered end of the corn with a towel over a cutting board. cut the bottom 1-inch off of the thick end of the cob. squeeze tapered end of corn cob out of husk and silk.
  • spread butter over corn and season with salt.

linguini with broccoli and red peppers

Ingredients

  • Servings: 6
  • 1 pound linguini pasta
  • 1 pound fresh broccoli, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 pinch garlic salt
  • 1/4 cup grated parmesan cheese

Recipe

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

  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
  • in 10-inch skillet, heat olive oil and butter over low heat. stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
  • drain broccoli and add to skillet. sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
  • toss vegetable mixture with hot pasta. sprinkle with parmesan cheese.

Third Baby Food: Chicken, Sweet Potato And Spinach

Ingredients

  • Servings: 8
  • 2 cups peeled, cubed sweet potatoes
  • 2 cups packed fresh spinach leaves
  • 1 cup cubed skinless, boneless chicken
  • 1/2 cup breast milk
  • 1/2 cup water

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 40 mins

  • place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil; place sweet potatoes in steamer, cover, and steam until softened, about 8 minutes. add spinach and cook until the sweet potatoes are easily mashed, about 5 minutes more.
  • bring a saucepan of lightly salted water to a boil. add the cubed chicken and cook uncovered until no longer pink inside, about 10 minutes.
  • combine chicken, sweet potatoes, spinach, breast milk, and water in a blender or food processor and blend until creamy.
  • spread sweet potato-chicken mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
  • to serve, heat cubes in the microwave until warm but not hot, about 30 seconds. stir thoroughly.

One Bowl Chocolate Fudge

Ingredients

  • Servings: 1
  • 16 ounces semisweet chocolate
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped walnuts

Recipe

    Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 2 hrs 18 mins

  • line an 8x8 inch square dish with aluminum foil.
  • chop chocolate and place in a large, microwave safe bowl with condensed milk. microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. remove from oven and stir until completely smooth. stir in vanilla and walnuts. spread in prepared pan.
  • refrigerate 2 hours, until firm. cut into squares.

peanut butter bars i

Ingredients

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

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

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

Microwave Popcorn

Ingredients

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

Recipe

    Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 5 mins

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

Cali's Sinful Creme Brulee

Ingredients

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

Recipe

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

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

Pecan Caramel Ice Cream

Ingredients

  • Servings: 2
  • 1 cup caramel ice cream topping
  • 3 1/2 cups milk
  • 1 (14 ounce) can sweetened condensed milk (such as eagle brand®)
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups coarsely chopped pecans, or more to taste

Recipe

    Preparation Time: 30 mins Ready Time: 6 hrs 30 mins

  • place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
  • whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
  • cover bowl and chill batter thoroughly, at least 6 hours to overnight.
  • pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
  • serve soft if desired. if a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

halloween popcorn hands

Ingredients

  • Servings: 5
  • 50 pieces , divided
  • 5 clear plastic latex-free disposable gloves
  • 3 (3.5 ounce) packages butter-flavored microwave popcorn, popped
  • 5 twist ties
  • 10 plastic insects (optional)

Recipe

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

  • push 1 piece of , pointed side forward, into the ends of each finger and thumb of the plastic gloves to make fingernails. mix remaining 25 pieces with popped popcorn in a bowl. fill the remaining space in the fingers and hands of the gloves with the mixture, pushing the popcorn mix into the voids. leave a little space at the wrists. tie each popcorn hand at the wrist with a twist tie. serve on a platter and scatter plastic insects around the hands.

Deep Dish Cookie In A Mug

Ingredients

  • Servings: 1
  • 2 tablespoons melted butter
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup flour
  • 3 pinches salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon chocolate chips

Recipe

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

  • mix melted butter, white sugar, brown sugar, and vanilla together in a microwave-safe mug; add flour, baking powder, and salt and mix thoroughly. stir chocolate chips into the doughy mixture until just combined.
  • cook in microwave oven until cookie-like, about 1 minute.

Cali's Sinful Creme Brulee

Ingredients

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

Recipe

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

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

Microwave Corn On The Cob

Ingredients

  • Servings: 1
  • 1 ear corn, husked and cleaned

Recipe

    Cook Time: 5 mins Ready Time: 5 mins

  • 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!

Cali's Sinful Creme Brulee

Ingredients

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

Recipe

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

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

microwave cake

Ingredients

  • Servings: 12
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1 (21 ounce) can apple pie filling
  • 1/2 cup applesauce

Recipe

  • mix the box of cake mix, eggs, pie filling and applesauce till moist. use a microwave safe bundt pan or substitute a microwave safe bowl that has a microwave safe cup or cone placed in the middle of it (to mimic a bundt pan). pour mixture into the bowl around the cup.
  • bake on high for 6 minutes 30 seconds, turn and bake for another 6 minutes 30 seconds on high. remove from oven and cover bowl with a dish and let stand for 5 minutes (this finishes the cooking process).
  • turn cake over dish and remove cone (cup) for a delicious quick dessert. good hot with vanilla ice cream or whipped topping.

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: 15 mins Cook Time: 30 mins Ready Time: 2 hrs 5 mins

  • 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.

Little French Fudge Cakes

Ingredients

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

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins

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

Easy Brownie In A Mug

Ingredients

  • Servings: 1
  • 1/4 cup all-purpose flour
  • 1/4 cup white sugar
  • 2 tablespoons cocoa powder
  • 1 pinch ground cinnamon
  • 1 pinch salt
  • 1/4 cup water
  • 2 tablespoons canola oil
  • 1 splash vanilla extract

Recipe

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

  • stir flour, sugar, cocoa powder, cinnamon, and salt together in a microwave-safe mug. stir water, oil, and vanilla extract into flour mixture with a fork until smooth.
  • microwave until set, 1 to 5 minutes.

Cheesy Chicken And Rice Casserole

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cut into bite size pieces
  • salt and pepper to taste
  • 2 cups cooked white rice
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 cups shredded cheddar cheese
  • 3 slices soft white bread, cubed

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • to cook chicken: season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. let cool.
  • in a 9x13 inch baking dish, combine chicken, rice and soup and mix well. top with cheese, then with bread cubes.
  • bake at 350 degrees f (175 degrees c) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

peanut butter bars i

Ingredients

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

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

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

Grand Finale Cake

Ingredients

  • Servings: 16
  • 2 pints fresh strawberries, hulled and sliced
  • 1/2 cup white sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 pints fresh blueberries
  • 1/2 cup white sugar
  • 1 (.25 ounce) envelope plain unflavored gelatin
  • 2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
  • 2 (8 ounce) tubs frozen whipped topping, thawed

Recipe

    Preparation Time: 45 mins Ready Time: 8 hrs 45 mins

  • mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. stir to blend in the gelatin and then mix in the remaining strawberries.
  • in a separate bowl, mash 1 cup of the blue berries with the back of a fork. stir in 1/2 cup of sugar, and 1 envelope of gelatin. set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. mix in the remaining blueberries.
  • cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
  • pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. spread 1 container of whipped topping over the first cake layer. make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. finish the dessert with a final layer of angel food cake.
  • the layered cake will be higher than the edges of your pan. carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. invert the cake, press the cake firmly the baking sheet. weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
  • soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. remove the towel. holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. open the springform ring carefully, or pull back the sides of the tube pan. do not force the cake to release. if it continues to stick, repeat the procedure with the hot towel.

Chocolate Cream Cheese Frosting

Ingredients

  • Servings: 3
  • 4 (1 ounce) squares unsweetened chocolate
  • 1 (8 ounce) package cream cheese
  • 4 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons evaporated milk

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • have all ingredients at room temperature. melt the chocolate in a double boiler or microwave oven.
  • in a large bowl, beat cream cheese until fluffy. pour melted chocolate into cream cheese and mix on medium speed until well blended. add vanilla and pinch of salt. slowly mix in the confectioners sugar.
  • scrape the sides of the bowl and increase mixer speed to medium-high. slowly add evaporated milk until the frosting is spreading consistency.

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: 15 mins Cook Time: 30 mins Ready Time: 2 hrs 5 mins

  • 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.

white chocolate amaretto cake

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1 (3.3 ounce) package instant white chocolate pudding mix
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup amaretto liqueur
  • 1/4 teaspoon almond extract
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup amaretto liqueur
  • 1 (16 ounce) package vanilla frosting
  • 1/4 cup blanched slivered almonds

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 3 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly oil a 10 inch non-stick bundt pan.
  • in a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. blend well for approximately 3 minutes.
  • pour batter into prepared 10 inch bundt pan. bake at 350 degrees f (175 degrees c) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  • remove cake from oven, and use an or skewer to make as many holes as possible into the cake. apply glaze while cake is still warm. slowly and patiently drizzle glaze over cake, including the edges and center of bundt pan. allow cake to cool in the pan for at least 2 hours.
  • to make the glaze: combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  • topping: lightly toast slivered almonds in the oven. this will take 5 to 10 minutes. stir frequently and be careful not to burn. heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. scatter toasted almonds over cake before frosting cools.

passover double chocolate almond torte

Ingredients

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

Recipe

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

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

easy microwave chocolate cake

Ingredients

  • Servings: 2
  • 3 tablespoons butter, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • 1 pinch salt

Recipe

    Preparation Time: 6 mins Cook Time: 2 mins Ready Time: 8 mins

  • spray a medium microwave-safe bowl with non-stick spray and set aside. in a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. pour into greased bowl.
  • cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. since all microwaves cook differently, adjust the cooking time to accommodate your machine. to serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls the plate.

Continental Brownies

Ingredients

  • Servings: 2
  • 2 cups white sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/3 cup unsweetened cocoa powder
  • 1 cup hot strongly brewed coffee
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup milk
  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins

  • preheat an oven to 350 degrees f (175 degrees c). grease an 11x17 1/2-inch jelly roll pan. combine white sugar, flour, baking soda, and salt together in a bowl.
  • place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. heat in microwave for three minutes, stirring after each minute, until well blended. whisk together the eggs and buttermilk in a bowl. stir in the flour and cocoa mixtures, mixing until just combined. pour mixture into the prepared pan.
  • bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
  • heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. stir in the confectioners' sugar and vanilla extract until smooth. pour the warm frosting over the hot brownies. allow brownies to cool completely before slicing into bars.

Chili Cheese Dip Iii

Ingredients

  • Servings: 15
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (15 ounce) can chili without beans
  • 16 ounces shredded cheddar cheese
  • 1 (13.5 ounce) package nacho-flavor tortilla chips

Recipe

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

  • spread cream cheese on the bottom of a microwave-safe dish. spread a layer of chili over the cream cheese. finish with a layer of shredded cheddar cheese. microwave for 5 minutes or until the cheese melts. serve with spicy nacho tortilla chips.