pages

Translate

Thursday, August 11, 2016

Cranberry Sauce Ii

Ingredients

  • Servings: 6
  • 1/2 pound fresh cranberries
  • 1 cup white sugar
  • 1/2 cup water

Recipe

    Preparation Time: 3 mins Cook Time: 7 mins Ready Time: 40 mins

  • in a microwave safe bowl, mix together cranberries, sugar and water. cover the mixture with wax paper and microwave on high power until the cranberries pop (about 7 minutes). chill before serving.

easy rice breakfast treat

Ingredients

  • Servings: 4
  • 1 1/2 cups uncooked white rice
  • 3 cups water
  • 2 cups milk
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Recipe

    Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 8 hrs 35 mins

  • bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. spread rice a platter and allow to cool in refrigerator 8 hours or overnight.
  • stir together 2 cups of the rice and 1 cup milk in each of two microwave-safe bowls. cook in microwave on high until hot but not boiling, about 5 minutes.
  • combine the sugar, cinnamon, nutmeg, and cloves in a sealable bag; shake to mix. divide the mixture between the two bowls of rice; stir through.

prawn biryani

Ingredients

  • Servings: 2
  • 1 1/3 cups uncooked white rice
  • 9 ounces peeled and deveined tiger prawns
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground black pepper
  • 4 whole cloves
  • 4 whole cardamom seeds
  • 2 cinnamon sticks
  • salt to taste
  • 1/2 cup plain yogurt
  • 1/4 cup vegetable oil
  • 1 cup water
  • 2 cubes chicken bouillon

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 2 hrs 35 mins

  • place rice with enough water to cover in a small bowl. soak rice for 2 hours; drain.
  • stir together the prawns, ginger garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt, and oil in a microwave safe bowl until well mixed. cook in microwave on high until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes. remove the prawns from the curry and set aside.
  • stir the rice, water, and chicken bouillon into the curry and mix well. cook in the microwave on high until rice is tender, about 10 minutes. mix in the prawns; return to the microwave and cook on high until heated through, about 5 minutes. discard cinnamon stick, cloves, and cardamom seeds before serving.

corn pudding custard

Ingredients

  • Servings: 8
  • 2 1/2 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup butter
  • 3 eggs, beaten
  • 3 tablespoons white sugar
  • 3 cups corn

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 35 mins

  • combine the cream with salt and pepper in a small saucepan and heat until it . stir in butter, eggs, sugar and corn. transfer to a microwave safe dish.
  • microwave on high for 20 minutes. let stand 10 minutes to thicken.

cornmeal bacon waffles with cheese sauce

Ingredients

  • Servings: 6
  • 2 eggs
  • 1 3/4 cups milk
  • 1/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 pound thinly sliced bacon
  • 1 (1 pound) loaf processed cheese, cubed
  • 1/4 cup milk, or as needed

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • preheat your waffle iron.
  • in a small bowl, mix together the eggs, milk and oil. in a larger bowl, stir together the flour, cornmeal, baking powder, sugar and salt. make a well in the center, and pour in the milk mixture. stir until well blended.
  • pour 1/4 cup batter the heated waffle iron. amount may be different for different irons. place a strip of raw bacon over the batter across each section of the waffle iron. close the lid, and cook until steam is no longer coming out, and the waffle is golden brown.
  • for the cheese sauce, melt processed cheese in a bowl in the microwave. gradually stir in milk until you reach your desired thickness. drizzle cheese sauce over waffles before serving.

moist caramel apple cake by jell-o

Ingredients

  • Servings: 16
  • 1 package (2-layer size) yellow cake mix
  • 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
  • 1 cup water
  • 4 eggs
  • 1/3 cup oil
  • 1/4 cup milk
  • 3 granny smith apples, peeled, coarsely chopped
  • 20 kraft caramels
  • 3 tablespoons milk

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 15 mins

  • heat oven to 350 degrees f.
  • beat first 6 ingredients in large bowl with mixer until blended. stir in apples. pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. cool cake in pan 15 min. loosen cake from sides of pan; invert wire rack. gently remove pan. cool cake completely. transfer to plate.
  • microwave caramels and milk in microwaveable bowl on high 1-1/2 min. or until caramels are completely melted and sauce is smooth, stirring every 30 sec. cool 10 min. or until slightly thickened. drizzle over cake just before serving.

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.

Chocolate Zucchini Bread I

Ingredients

  • Servings: 2
  • 2 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c). lightly grease two 9x5 inch loaf pans. in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth.
  • in a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. stir in the flour baking soda, salt and cinnamon. fold in the chocolate chips. pour batter into prepared loaf pans.
  • bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Frosted Cereal Bars

Ingredients

  • Servings: 18
  • 1 cup light corn syrup
  • 1 cup white sugar
  • 1/2 cup margarine, softened
  • 1 cup creamy peanut butter
  • 1 (16 ounce) package miniature marshmallows
  • 11 cups crispy rice cereal
  • 2 cups semisweet chocolate chips
  • 2 cups butterscotch chips

Recipe

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

  • over medium high heat in a large heavy kettle, combine the syrup and sugar, bring to a boil and continue to boil for one minute. reduce heat to low and stir in the margarine and peanut butter until melted. add marshmallows and stir until well blended.
  • pour the cereal into a large bowl, and stir in the marshmallow mixture so that the cereal is evenly coated. grease an 11x17 inch jellyroll pan and press the cereal into the pan. flatten with the back of a buttered spoon.
  • to make the frosting, melt the chocolate chips and butterscotch chips over a double boiler or in the microwave, stirring frequently until smooth. spread evenly over the bars in the pan. let stand until the bars are cool, and topping is set. cut into squares and serve.

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.

Mom's Warm Milk

Ingredients

  • Servings: 1
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons white sugar
  • 1/4 teaspoon ground nutmeg

Recipe

    Preparation Time: 1 min Cook Time: 2 mins Ready Time: 3 mins

  • in a large mug, stir together the milk, vanilla and sugar. heat in the microwave on full power for 1 minute and 30 seconds. stir in nutmeg, and serve hot.

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.

Pretzel Chicken Dippers

Ingredients

  • Servings: 12
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-1/2 to 2-inch pieces
  • 1 packet shake 'n bake crunchy pretzel flavor seasoned coating mix
  • 1/4 pound velveeta®, cut into 1/2-inch cubes
  • 3 tablespoons milk
  • 1 teaspoon grey poupon dijon mustard

Recipe

    Preparation Time: 10 mins Ready Time: 30 mins

  • heat oven to 400 degrees f.
  • coat chicken with coating mix and bake as directed on package.
  • microwave remaining ingredients in microwaveable bowl on high 1 to 1-1/2 min. or until velveeta is completely melted and sauce is well blended, stirring after 1 min.
  • serve chicken with sauce.

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.

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.

Shrimp Dip I

Ingredients

  • Servings: 6
  • 1 (10.75 ounce) can condensed cream of shrimp soup
  • 1 (8 ounce) package cream cheese, softened
  • 1 (4 ounce) can small shrimp, drained
  • 1 tablespoon chopped green onion

Recipe

    Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 17 mins

  • in a medium bowl, beat softened cream cheese and undiluted cream of shrimp soup together until fluffy. stir in shrimp.
  • microwave for about 2 minutes, or until warm. sprinkle chopped green onion on top.

eggnog pie

Ingredients

  • Servings: 1
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 1 cup milk
  • 1/2 cup white sugar
  • 2 eggs, lightly beaten
  • 1/4 cup
  • 1 cup whipping cream
  • 1/4 pinch white sugar
  • 1 (9 inch) pie shell, baked
  • 1/2 teaspoon ground nutmeg

Recipe

    Preparation Time: 30 mins Cook Time: 6 mins Ready Time: 4 hrs 36 mins

  • in a small bowl, combine gelatin and cold water; set aside to soften. combine milk and 1/2 cup sugar in a small glass bowl. microwave for 3 minutes or until milk begins to boil.
  • in a steady stream, pour hot milk into beaten eggs, whisking constantly. cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. stir in softened gelatin and mix until melted. stir in .
  • let filling cool to room temperature. (if you refrigerate it, stir occasionally to prevent gelatin from setting too soon. see editor's note.)
  • in a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.
  • set aside 1/2 cup of whipped cream for garnish; keep refrigerated. fold remaining whipped cream into eggnog mixture. pour filling into pie crust and refrigerate 4 hours or overnight.
  • garnish with reserved whipped cream and a dusting of nutmeg.

Jif® Buckeyes

Ingredients

  • Servings: 5
  • 1 1/2 cups smucker's® creamy natural peanut butter, stirred or jif® creamy peanut butter
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups powdered sugar, or as needed
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 2 tablespoons crisco® all-vegetable shortening

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • combine peanut butter, butter, vanilla and salt in large bowl. beat with an electric mixer on low until blended. add 2 cups powdered sugar, beating until blended. beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. shape into 1-inch balls. refrigerate.
  • place chocolate chips and shortening in microwave-safe bowl. microwave on medium for 30 seconds. stir. repeat until mixture is smooth. reheat as needed while coating peanut butter balls.
  • insert toothpick in peanut butter ball. dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. remove excess. place on wax paper-lined tray. remove toothpick. smooth over holes. refrigerate until firm.

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.

chocolate peanut butter pie iv

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared chocolate cookie crumb crust
  • 2/3 cup smooth peanut butter
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/3 cup crushed chocolate sandwich cookies

Recipe

  • place peanut butter in a microwave-safe bowl. microwave on high for 30 seconds. spread warm peanut butter into bottom of pie crust.
  • in a medium bowl, whisk together pudding mix and milk until smooth. pour pudding over peanut butter layer. chill before serving. top with whipped topping and crushed cookies.

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.

Homemade Coffee Creamer ()

Ingredients

  • Servings: 28
  • 14 ounces heavy whipping cream, divided
  • 1/4 cup maple syrup
  • 3 tablespoons pumpkin puree
  • 1 teaspoon spice
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk

Recipe

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

  • whisk 4 ounces cream, maple syrup, pumpkin puree, spice, and vanilla extract together in a microwave-safe bowl. heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
  • pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. store in the refrigerator.

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!

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.

Marble Nut Clusters

Ingredients

  • Servings: 2
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups chopped nuts
  • 1 ounce white chocolate, melted

Recipe

  • line 2 mini muffin pans with liners.
  • melt chocolate chips in microwave on high for 3 to 4 minutes. stir in nuts.
  • drop chocolate nut mixture by teaspoonfuls into the muffin cups. drip just a little melted white chocolate into the center of the cup. using a toothpick, swirl the white chocolate through the chocolate. cool, keep in fridge in air tight container.

Tuna, Avocado And Bacon Sandwich

Ingredients

  • Servings: 2
  • 4 slices bacon
  • 1 (6 ounce) can solid white tuna packed in water
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon prepared horseradish
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon minced red onion
  • 1/4 teaspoon paprika
  • black pepper to taste
  • 2 hoagie buns, split
  • 1 avocado - peeled, pitted and sliced
  • 1 tomato, sliced
  • 2 slices provolone cheese
  • 2 lettuce leaves

Recipe

    Preparation Time: 6 mins Cook Time: 4 mins Ready Time: 10 mins

  • cook bacon in the microwave on a paper towel-lined microwave safe plate until crispy, about 4 minutes.
  • meanwhile, stir together tuna, dijon mustard, horseradish, relish, and red onion. season with paprika and pepper. divide this mixture between the hoagie buns. on each sandwich, place 1/2 an avocado, 1/2 a tomato, 1 slice provolone cheese, 1 lettuce leaf, and 2 slices bacon.

Protein No Bake Drops

Ingredients

  • Servings: 20
  • 1 cup crunchy peanut butter
  • 1 cup honey
  • 1 cup oats
  • 1 cup chopped dried mixed fruit
  • 3/4 cup sliced almonds
  • 3 scoops chocolate-flavored whey protein powder
  • 1/2 teaspoon ground cinnamon, or as desired (optional)

Recipe

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

  • place peanut butter and honey in a microwave-safe bowl; heat in microwave on high until melted enough to stir, about 30 seconds. add oats, dried fruit, almonds, whey protein powder, and cinnamon; stir to combine. form into balls and place on a plate. chill in refrigerator, about 1 hour.

Holiday Pumpkin Cake With -cream Cheese Glaze

Ingredients

  • Servings: 12
  • cake:
  • 2 cups self-rising flour
  • 3 teaspoons spice
  • 1 1/2 cups white sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup vegetable oil
  • 1/4 cup melted butter
  • 1/2 cup unsweetened applesauce
  • 1 1/2 teaspoons vanilla extract
  • 3 cups unsweetened canned pumpkin puree
  • 4 eggs, lightly beaten
  • glaze:
  • 1 (4 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon extract
  • 1 tablespoon milk

Recipe

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

    Ready Time: 2 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a bundt pan.
  • sift the self-rising flour and spice together into a bowl. in another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth.
  • gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. pour the batter into the prepared bundt pan.
  • bake in preheated oven for 60 minutes. cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. cool the cake in the pan on a wire rack for about half an hour.
  • to unmold the cake, tap the bottom of the bundt pan on the counter or work surface to help release it. invert the cake on a serving plate and allow it to cool completely before glazing.
  • to make the glaze, mix the cream cheese with the butter, confectioners' sugar, extract, and milk in a bowl. heat in a microwave oven for 15 seconds. drizzle spoonfuls over the cooled cake. keep cake refrigerated after serving.

Best Moist Apple Cake

Ingredients

  • Servings: 1
  • cake:
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/4 cups vegetable oil
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 4 apples, thinly sliced
  • 1 1/2 cups finely chopped walnuts
  • topping:
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1/2 cup finely chopped walnuts

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr

    Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • whisk all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon together in a bowl. whisk oil, white sugar, 1/2 cup brown sugar, eggs, and vanilla together in a separate bowl. stir flour mixture into sugar mixture; fold apples and 1 1/2 cups walnuts into batter. pour batter into a 10x13-inch baking dish.
  • bake in the preheated oven until cake is set, about 1 hour. pierce surface of cake in several places with a large fork.
  • stir brown sugar, butter, and milk together in a large microwave-safe bowl. microwave on high until sugar is dissolved and mixture boils, about 2 1/2 minutes. sprinkle 1/2 cup walnuts over hot cake and pour brown sugar mixture over the top.

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.

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.

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.

grandma irena's palacsinta (hungarian crepes)

Ingredients

  • Servings: 12
  • pancakes:
  • 2 cups all-purpose flour
  • 2 eggs
  • 1 cup milk
  • 1 cup soda water
  • 1/2 cup vegetable oil
  • 1 pinch salt
  • almond filling:
  • 1 cup chopped almonds
  • 1/2 cup white sugar
  • 1/4 cup milk
  • 1/4 teaspoon vanilla extract
  • 1 1/2 teaspoons (optional)
  • chocolate topping:
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup chopped bittersweet chocolate
  • 2 tablespoons margarine

Recipe

    Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 9 hrs 10 mins

  • combine the flour and eggs and mix until smooth. add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
  • to make the pancakes, heat a lightly greased frying pan over medium heat. remove the batter from the refrigerator and mix well. pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. flip it over and cook for another minute, or until golden brown. remove the pancake from the pan and place it on waxed paper. repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
  • to make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and (if desired) in a saucepan. cook and stir over low heat until the sugar is dissolved and the mixture is creamy. allow it to cool slightly before filling the pancakes.
  • for the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. remove the pan from the heat and add the margarine, stirring until melted and combined.
  • spread 1 heaping tablespoon of almond filling each pancake, rolling them up and placing them on a platter. (you will have 10 to 15 total, depending on their size.) pour the chocolate topping over the platter of rolled pancakes. if desired, warm the platter in a microwave for about 30 seconds before serving.

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.

blueberry egg and cheese bagel

Ingredients

  • Servings: 1
  • 1 blueberry bagel, split
  • 1 teaspoon butter
  • 1 egg
  • salt and pepper to taste
  • 1 slice american cheese

Recipe

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

  • toast bagel to desired doneness. spread with butter.
  • meanwhile, cook egg to desired doneness on a hotplate or in a microwave; salt and pepper to taste.
  • to assemble, place the slice of american cheese the cut side of the bottom half of the bagel. place the cooked egg on top of the cheese, and top with the remaining half of bagel.

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!

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.

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.

Pecan Turtles® Pie Bars

Ingredients

  • Servings: 36
  • cooking spray
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract, divided
  • 1 pinch salt
  • 1 1/2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/2 cup semisweet chocolate chips, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs 30 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish with cooking spray.
  • beat white sugar, butter, 1 teaspoon vanilla extract, and pinch of salt together in a bowl until smooth; add flour and stir until dough forms. press dough into the bottom of the prepared baking dish.
  • bake in the preheated oven until edges are lightly brown, 15 to 17 minutes. cool crust completely.
  • whisk brown sugar, corn syrup, eggs, remaining vanilla extract, and 1/4 teaspoon salt together in a bowl; add pecans and stir to combine. pour brown sugar mixture over cooled crust.
  • bake in the oven until golden brown and filling is set, 25 to 30 minutes. cool to room temperature; cut into 36 bars. place bars in refrigerator until cold, about 1 hour.
  • melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). set cold bars on waxed paper and drizzle melted chocolate over the top.

beets with mandarin oranges

Ingredients

  • Servings: 5
  • 1/4 cup white sugar
  • 1/4 cup apple vinegar
  • 1/2 teaspoon apple pie spice
  • 2 tablespoons cornstarch
  • 1 (15 ounce) can sliced beets, drained
  • 1 (15 ounce) can mandarin orange segments, drained

Recipe

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

  • whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.
  • cook in microwave on high until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. stir the drained beets and mandarin orange segments into the thickened sauce. allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. serve either warm or cold.

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 .

Gaye's Microwave Fudge

Ingredients

  • Servings: 1
  • 4 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1/2 cup butter
  • 2 teaspoons vanilla extract

Recipe

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

  • grease a 9x9 inch dish.
  • in a microwave safe bowl, stir together confectioners' sugar and cocoa. pour milk over mixture and place butter in bowl. do not mix. microwave until butter is melted, 2 minutes. stir in vanilla and stir vigorously until smooth. pour into prepared dish.
  • chill in freezer 10 minutes before cutting into squares.

caramel brownie hearts

Ingredients

  • Servings: 6
  • 1 (19.8 ounce) package fudge brownie mix, batter prepared as directed on box
  • 1 (14 ounce) package caramels, unwrapped
  • 3 tablespoons whipping cream
  • 1/2 cup chopped pecans (optional)

Recipe

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

  • preheat an oven to 350 degrees f (175 degrees c). line an 8x8 inch baking pan with foil. pour prepared brownie batter into foil-lined pan, and bake until brownies begin to pull away from the sides, 25 to 30 minutes. cool completely.
  • lift brownies from pan in one piece. use a 3 inch heart-shaped cookie cutter to cut 6 brownie hearts.
  • combine caramels and whipping cream in a large bowl. microwave on high for 1 to 3 minutes, stirring every 30 seconds, until caramels are melted and cream is incorporated. drizzle caramel sauce decoratively on brownie hearts. sprinkle with chopped pecans, if desired.

sushi party

Ingredients

  • Servings: 12
  • rice:
  • 9 3/4 cups water
  • 5 1/2 cups japanese sushi-style white rice
  • 5 1/2 tablespoons rice vinegar
  • 5 1/2 tablespoons white sugar
  • 2 3/4 tablespoons kosher salt
  • filling:
  • 1 teaspoon vegetable oil
  • 2 eggs, beaten
  • 1 tablespoon vegetable oil
  • 1 tablespoon
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 eggplant, sliced lengthwise into strips
  • 1 carrot, sliced into thin strips
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 8 spears fresh asparagus
  • 1 avocado
  • 1 tablespoon lemon juice, or as needed
  • 12 sheets nori (dry seaweed)
  • 1 (8 ounce) package imitation crabmeat strips, halved lengthwise
  • 1 cucumber, seeded and sliced lengthwise into strips
  • 1 (4 ounce) jar pesto
  • 8 large cooked shrimp, coarsely chopped

Recipe

    Cook Time: 30 mins Ready Time: 3 hrs 30 mins

  • bring water and rice to a boil in a large pot. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes. remove pot from heat and keep covered for 10 minutes.
  • stir 5 1/2 tablespoons rice vinegar, sugar, and salt together in a microwave-safe bowl; microwave until vinegar mixture is warmed, 30 to 45 seconds. stir well. add vinegar mixture to rice and toss thoroughly to coat each grain of rice; cool completely.
  • heat 1 teaspoon vegetable oil in a small skillet over medium heat; cook eggs in hot oil until firm, 3 to 5 minutes. transfer eggs to a plate and cut into strips.
  • heat 1 tablespoon vegetable oil, , 1 tablespoon soy sauce, and sesame oil in a skillet over medium heat; fry eggplant in oil mixture until softened and lightly charred, 5 to 10 minutes. transfer eggplant to a paper towel-lined plate.
  • mix carrot, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce together in a microwave-safe bowl; microwave until carrot is softened, 1 to 2 minutes. drain.
  • bring a large pot of lightly salted water to a boil; add asparagus and cook until bright green, 2 to 3 minutes. drain and immediately immerse asparagus in ice water for several minutes to stop the cooking process. drain.
  • cut avocado into 8 slices and drizzle lemon juice over slices in a bowl.
  • lay nori sheets on a flat work surface, wet hands, and spread 3/4 to 1 cup rice each sheet. press rice into a thin layer, leaving 1/2-inch exposed nori on 1 long side.
  • for california rolls, layer crabmeat, avocado, cucumber, and carrot atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
  • for eggplant and avocado rolls, layer eggplant and avocado atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
  • for pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
  • for shrimp and asparagus rolls, layer shrimp and asparagus atop one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
  • transfer 1 prepared nori to a bamboo sushi mat. use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. wet the exposed nori edge and seal the roll. slice each roll into 8 pieces. repeat with remaining prepared nori.

Festive Oreo Whoopie Pies

Ingredients

  • Servings: 30
  • 30 oreo cookies
  • 1 package (2-layer size) white cake mix with colored sprinkles
  • 1 cup marshmallow creme
  • 1 1/2 cups thawed frozen whipped topping

Recipe

    Preparation Time: 10 mins Cook Time: 14 mins Ready Time: 1 hr 5 mins

  • place 1 cookie in each of 30 paper-lined muffin cups. prepare cake batter as directed on package; spoon 1 heaping tablespoon over each cookie. (all batter will not be used.)
  • bake 14 minutes or until toothpick inserted in centers comes out clean. cool in pans 5 minutes; remove to wire racks. cool completely.
  • microwave marshmallow creme in medium microwaveable bowl on high for 15 seconds. gradually stir in whipped topping until blended.
  • remove liners from cupcakes; cut cupcakes horizontally in half. fill with whipped topping mixture. serve upside-down.

one-skillet 'blt' pasta

Ingredients

  • Servings: 6
  • 2 tablespoons wesson® canola oil
  • 1/2 cup chopped yellow onion
  • 1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
  • 1 1/4 cups water
  • 1 cup hunt's® tomato sauce
  • 8 ounces dry rotini pasta, uncooked
  • 1/2 teaspoon garlic salt
  • 6 slices fully cooked bacon
  • 1 (6 ounce) package baby spinach leaves
  • kraft(r) grated parmesan cheese (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins

  • heat oil in large skillet over medium-high heat. add onion; cook 3 to 5 minutes or until tender. add undrained tomatoes, water, tomato sauce, pasta and garlic salt; stir to combine. bring to a boil. cover; reduce heat and cook 12 minutes or until pasta is almost tender.
  • meanwhile, heat bacon in microwave according to package directions. chop bacon; set aside.
  • place spinach on top of pasta mixture. cover; cook 2 to 3 minutes more or until spinach wilts and pasta is tender. add bacon; stir to combine. serve with parmesan cheese, if desired.

Rosemary, Bacon, And Tomato Frittata

Ingredients

  • Servings: 6
  • 1 pound red potatoes, diced
  • 12 eggs
  • 1 cup grated parmesan cheese
  • 3/4 cup milk
  • 1 tablespoon minced fresh rosemary, divided
  • salt and ground black pepper to taste
  • 6 ounces bacon, cut crosswise into 1/2-inch pieces
  • 1 large tomato, diced

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
  • whisk eggs, parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
  • saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
  • saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. remove skillet from heat. gently stir tomato and egg mixture into the potatoes. sprinkle reserved bacon and remaining rosemary over egg mixture.
  • bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. cut frittata into wedges.

Caramel Pretzel Brownies

Ingredients

  • Servings: 18
  • 1 (14 ounce) bag individually wrapped caramels, unwrapped, divided
  • 1 (19.8 ounce) package fudge brownie mix (such as betty crocker®)
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 eggs
  • 1/4 cup butter
  • 1 tablespoon milk
  • 1 cup chopped pretzels
  • 3/4 cup chocolate chips
  • 1/3 cup chocolate-covered toffee bits

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish. cut 9 caramels in half.
  • beat brownie mix, vegetable oil, water, and eggs together in a bowl until batter is well-combined. pour batter into prepared baking dish. place caramel halves in 3 rows of 6 in the brownie batter so that there will be a caramel half in the center of each brownie.
  • bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 25 to 30 minutes.
  • melt remaining caramels, butter, and milk together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). pour caramel mixture over warm brownies and top with pretzels, chocolate chips, and toffee bits. cool completely before cutting into squares.