World Best Food Recipes in Microwave: 08/14/16

Sunday, August 14, 2016

Shamrock Silk Pie

Ingredients

Servings: 1
1 (15 ounce) package frozen prepared pie crusts, thawed
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
2 eggs
1/4 cup irish mist liqueur
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon irish mist liqueur
3 drops green food coloring

Recipe

preheat oven to 375 degrees f (190 degrees c). prepare pie crust according to package directions for a filled one crust pie. in a microwave-safe bowl, microwave chocolate chips until melted. stir occasionally until chocolate is smooth.
in a large bowl, combine cream cheese, sugar, and flour. mix with an electric mixer at medium speed until well blended. add melted chocolate, eggs, and 1/4 cup liqueur. mix well. fold in 1 cup whipped topping. pour filling into the pie shell.
bake for 30 to 35 minutes, or until knife inserted in center comes out clean. cool.
combine remaining whipped topping, 1 tablespoon liqueur, and the food coloring. spread over pie.

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:

Cook Time:

Ready Time:

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.

mini chocolate hazelnut cheesecakes

Ingredients

Servings: 12
1 1/2 cups crushed chocolate wafers
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1/3 cup sugar
2 tablespoons pillsbury best® all purpose flour
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup jif® mocha cappuccino flavored hazelnut spread, divided
1 tablespoon unsweetened cocoa powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to 325 degrees f. line 12 muffin cups with foil bake cups. stir crushed wafers and melted butter in medium bowl until evenly moistened. spoon 2 tablespoons crumb mixture into each bake cup. press bottoms and 1/2 inch up sides of bake cups. chill 15 minutes.
beat cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. add eggs and vanilla, beating just until blended. remove 2 cups cheesecake filling from bowl; set aside. add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
spoon about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. top evenly with plain cheesecake filling. (bake cups will be very full.) bake 16 to 18 minutes or until filling is set. cool in pan on wire rack 30 minutes. cover and chill 1 hour or overnight.
remove cheesecakes from pan; remove foil bake cups. sprinkle surface of cheesecakes with cocoa powder. place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. microwave on high 10 to 15 seconds to soften slightly. cut very small corner off bottom of bag. drizzle over cheesecakes.

layered peanut butter brownies

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

coffee mug cake

Ingredients

Servings: 1
1 tablespoon butter, softened
2 tablespoons white sugar
1/2 beaten egg
2 tablespoons sour cream
2 drops vanilla extract, or more to taste
1/4 cup all-purpose flour
1/8 teaspoon baking powder
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon cinnamon
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir 1 tablespoon softened butter and white sugar together in a coffee mug until fluffy; stir egg, sour cream, and vanilla extract into the butter mixture. add 1/4 cup flour and baking powder into the mixture; stir until smooth.
mix 2 tablespoons flour, brown sugar, and cinnamon together in a bowl. mash 1 tablespoon butter into the flour mixture with a fork or pastry cutter until mixture is crumbly; sprinkle over the cake batter in the mug.
cook in microwave oven on high for 1 minute. continue cooking in 10-second intervals until a toothpick inserted into the middle comes out clean.

clarke's cheese spread

Ingredients

Servings: 4
1 pound mild cheddar cheese, chopped
1 pound sharp cheddar cheese, chopped
3 tablespoons worcestershire sauce
1 teaspoon dry mustard powder
2 cloves garlic, crushed, or more to taste
1 dash hot pepper sauce (such as tabasco®), or to taste
1 teaspoon salt
1 cup flat , or as needed

Recipe

Preparation Time:

Ready Time:

place the mild and sharp cheddar cheese, worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. slowly pour into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. transfer to a bowl, chill, and serve. the spread will firm up when chilled; if too stiff, mix in more , a teaspoon at a time, to desired consistency.

Cranberry Macadamia Nut Bark

Ingredients

Servings: 1
1 pound white confectioners' coating
1/2 cup dried cranberries
1 (3.5 ounce) package macadamia nuts

Recipe

line one 10x15 inch cookie sheet with aluminum foil.
place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on medium heat until melted. stir in cranberries and nuts.
spread mixture out on foil, cool, and break into 1 1/ 2 inch pieces. store in air tight container.

Brown Sugar And Pineapple Glazed Ham

Ingredients

Servings: 1
1 (6 pound) fully-cooked, bone-in ham
1 fresh pineapple
2 (6 ounce) cans pineapple juice
1 cup brown sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). place the ham, cut side down, into a roasting pan.
cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. slice the pineapple into 1/2-inch slices and cut the cores out of the slices. pin the slices the ham with toothpicks.
bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees f (60 degrees c), 1 1/2 to 2 hours.
while the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. work carefully because the glaze will be sticky and very hot.
pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

pennsylvania snow drops

Ingredients

Servings: 3
1 cup butter
1/2 cup confectioners' sugar
2 teaspoons water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon orange extract (optional)
2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 (16 ounce) package white confectionery candy coating pieces
1 cup flaked coconut
1 teaspoon colored candy sprinkles (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
place butter and confectioners' sugar into a mixing bowl, and beat with an electric mixer until creamy and well combined. stir in the water, salt, vanilla extract, orange extract, flour, and quick rolled oats to form a crumbly, dry dough. pinch off about 1 1/2 tablespoon of dough per cookie, roll into a ball about 1 inch in diameter. place on the prepared baking sheet about 2 inches apart.
bake in the preheated oven until the cookies are lightly browned, about 20 minutes. remove from oven, and cool to a warm temperature.
while cookies are baking, place the confectionery candy pieces into a microwave-safe bowl, and cook in microwave oven with low power for about 10 seconds at a time, stirring once the candy begins to melt, until the coating is liquid, smooth and warm (not hot).
dip the still-warm cookies in the white coating, and place on prepared baking sheet to cool. while coating is still liquid, sprinkle each cookie with flaked coconut. decorate some cookies with candy sprinkles, if desired. you can also spoon the coating over the cookies while still on the baking sheet before decorating with the coconut and sprinkles.

Double Chocolate And Spice Bread Pudding

Ingredients

Servings: 8
6 cups cubed french bread, crusts removed
1/4 cup butter, melted
1 cup white sugar
1/2 cup hershey®'s cocoa powder
1/2 cup hershey®'s cinnamon chips
1 3/4 cups whole milk
1 cup cream
50 hershey®'s kisses® milk chocolates
2 eggs, beaten
1 cup hershey®'s cinnamon chips
1/2 cup cream
1 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the bread cubes in a large bowl, and drizzle with melted butter. toss to coat. mix together the sugar and hershey's cocoa powder, sprinkle evenly over the bread cubes, and toss again. mix in 1/2 cup hershey's cinnamon chips. butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
in a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. remove from heat, add hershey's kisses, and whisk until smooth.
in a medium bowl, beat eggs until frothy. slowly whisk in chocolate mixture. pour over bread cubes in baking dish. cover, and refrigerate for 1 hour.
preheat oven to 350 degrees f (175 degrees c). bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
meanwhile, prepare glaze. place hershey's cinnamon chips and 1/2 cup cream in a microwave-safe measuring cup. microwave, stirring frequently, until the chips are melted. whisk in the confectioners' sugar until the mixture is smooth. drizzle over warm pudding, and serve.

Aloo Gobi Masala (cauliflower And Potato Curry)

Ingredients

Servings: 4
1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the cauliflower in a large, microwave-safe dish; cook in microwave on high for 3 minutes. transfer the cauliflower to a bowl and set aside. put the potatoes in the dish and cook in the microwave on high for 4 minutes. pour into the bowl with the cauliflower.
heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. add the tomatoes and cook and stir another 3 minutes. fold the cauliflower and potatoes into the mixture. season with the curry powder and salt. continue cooking until completely hot, 3 to 5 minutes. serve hot.

sloppy jo-chos

Ingredients

Servings: 10
1 pound ground beef
1 (15 ounce) can sloppy joe sauce
1 (15 ounce) jar nacho cheese dip
1 (13.5 ounce) package corn tortilla chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the ground beef into a skillet over medium heat. cook, stirring to crumble, until no longer pink. drain off fat and stir sloppy joe sauce into the beef. warm the nacho cheese dip in the microwave until liquid.
pile the tortilla chips a serving platter. spoon the ground beef over them and pour the cheese sauce over the top. serve immediately.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

guinness® and chocolate cheesecake

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Easy Chocolate Bundt Cake Glaze

Ingredients

Servings: 1.25
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. cook, stirring constantly, until the chips are melted and the mixture is smooth. do not allow it to bubble. remove from the heat and stir in vanilla. cool slightly before drizzling over a cake. if you want to make this ahead, it can be cooled and reheated in the microwave.

Cinnamon Apples

Ingredients

Servings: 4
2 apples, diced
1 teaspoon white sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

place apples in a microwave-safe bowl; heat in microwave for 30 seconds. sprinkle sugar and cinnamon over apples and stir to coat. heat apples in microwave until soft and warm, about 1 minute more.

Instant Tomato Chutney

Ingredients

Servings: 2
4 large ripe tomatoes, chopped
2 teaspoons dry mustard powder
1 teaspoon ground turmeric
2 cloves garlic, peeled (optional)
1 teaspoon fenugreek seeds
2 dried red chile peppers
2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon chili powder (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe dish, combine the tomatoes, mustard powder, turmeric, garlic, fenugreek, chilies, salt, oil and chili powder. cook on high power for 3 minutes, or until tomatoes are hot and wilted. remove the garlic cloves and dried chilies, mix well and serve.

Sweet And Spicy Edamame

Ingredients

Servings: 2
2 cups shelled frozen edamame
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon sweet thai chile sauce
1 teaspoon sriracha sauce
salt and ground black pepper, to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

microwave edamame in a microwave-safe dish until heated through, about 3 minutes.
whisk soy sauce, sesame oil, sweet thai chile sauce, and sriracha sauce together in a bowl and season with salt and ground black pepper. add edamame to chile mixture and toss to coat.

Super-good Oatmeal

Ingredients

Servings: 1
1/2 cup rolled oats
1 cup water
1 tablespoon honey
1 tablespoon wheat germ
1 teaspoon flaxseed oil
1/4 cup soy milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix the oats and water and microwave on medium power for 5 minutes. stir in the honey, wheat germ, and flax oil. top with the soy milk.

Easy Crab And Horseradish Dip

Ingredients

Servings: 2
1 (6 ounce) can crabmeat, drained and flaked
1 (8 ounce) package cream cheese, softened
1 tablespoon prepared horseradish
1 dash worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix the crabmeat, cream cheese, horseradish and worcestershire sauce.
microwave on high 2 to 3 minutes, until warm and bubbly. stir well and serve.

Easy Spinach Lasagna With White Sauce

Ingredients

Servings: 9
1 (10 ounce) package frozen chopped spinach
29 ounces alfredo-style pasta sauce
1/2 cup skim milk
1 (8 ounce) package lasagna noodles
1 pint part-skim ricotta cheese
1 egg
8 ounces shredded carrots
8 ounces fresh mushrooms, sliced
1/2 cup shredded mozzarella cheese

Recipe

preheat oven to 350 degrees f (175 degrees c). coat a 10x15 inch lasagna pan with cooking spray.
place the spinach in a medium bowl. microwave, uncovered, on high for 4 minutes. mix in ricotta. beat the egg with a wire whisk, and add it to the spinach and ricotta. stir well to blend.
combine pasta sauce with milk in a medium bowl. mix well.
spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. place 3 uncooked noodles over the sauce. spread half of the spinach mixture over the noodles. sprinkle with half of the carrots and half of the mushrooms. place 3 more noodles over the vegetable mixture. pour 1 1/2 cups sauce over the noodles. spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. place 3 more noodles over the vegetables. pour remaining sauce evenly on top. sprinkle with the mozzarella cheese. spray a sheet of aluminum foil with cooking spray. cover the dish tightly with aluminum foil, spray side down.
bake for 50 to 60 minutes. remove from oven, uncover, and spoon some sauce over the exposed top noodles. turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. serve at once, or let rest until ready to serve.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

napoleons

Ingredients

Servings: 20
1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
1/4 cup cornstarch
4 cups milk, divided
1/3 cup cake flour
7/8 cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. prick with a fork, and place on baking sheets.
bake in preheated oven until golden, about 10 minutes.
in a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. stir in cake flour and half the sugar. beat in egg yolks. set aside.
in a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. stir in egg yolk mixture; continue stirring and bring to a boil again. remove from heat and stir in butter and vanilla. let cool.
in a small saucepan or in the microwave, heat the jam until runny.
place one sheet of pastry on a board. spread with cooled pastry cream to a thickness of 1/2 inch. place a second pastry sheet over the cream. brush with fruit glaze. spread remaining pastry cream over glaze. top with final pastry sheet and gently compress layers, using a baking sheet to press.
to make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. working quickly, color a small portion of the frosting with red food coloring. frost the top and sides of the assembled pastry with white icing. pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. let icing set before cutting into bars.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Microwave Ham

Ingredients

Servings: 1
1 (3 pound) boneless ham
1/2 cup packed brown sugar
1/4 cup soy sauce
3 tablespoons dijon mustard

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut the ham in half lengthwise. place into a large pot, and fill with enough water to cover. bring to a boil and cook for 1 hour, replenishing water as needed. drain.
meanwhile, stir together the brown sugar, soy sauce and mustard in a small bowl. set aside until the ham is done.
place the ham halves into a glass or ceramic baking dish with the cut sides facing up. cover the ham with the brown sugar mixture. cook in the microwave for 15 minutes. slice and serve.

Chocolate Peanut Butter Pie

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

Vegan Yogurt Sundae

Ingredients

Servings: 1
1/4 cup frozen berries
1 tablespoon white sugar
2 tablespoons vegan chocolate chips
1 tablespoon vegan margarine
3 tablespoons soy milk or soy creamer
1 (8 ounce) container vanilla soy yogurt
1 tablespoon chopped nuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss berries with sugar in a microwave safe bowl. cook in the microwave for 40 seconds at full power until thawed.
place chocolate chips and margarine in a microwave safe bowl. cook in the microwave at 60% power for 45 seconds until melted. use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
spoon the soy yogurt into a small bowl, then spoon fruit overtop. pour on chocolate sauce and sprinkle with nuts.

Microwave Sponge Pudding

Ingredients

Servings: 4
1/4 cup butter
1/4 cup white sugar
1/2 cup self-rising flour
1 egg, beaten
2 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, cream together the butter and sugar until smooth. mix in the egg and milk gradually, so as not to curdle the butter. sift in the flour, and fold in gently. transfer to a 1 pint microwave-safe bowl.
cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. serve hot.

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

double chocolate cookies

Ingredients

Servings: 4
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1/2 cup margarine, softened
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk

Recipe

preheat oven to 400 degrees f (200 degrees c). in the microwave or over a double boiler, melt chocolate stirring frequently until smooth. remove from heat.
in a medium bowl, cream together the sugar and margarine until smooth. beat in the egg, melted chocolate and vanilla until well blended. combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk. drop batter by heaping teaspoonfuls cookie sheets, about 1 inch apart.
bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. let cool on wire racks.
top cookies with chocolate butter-cream frosting (see recipe) and garnish with pecans.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

fruity tutti turkey brine

Ingredients

Servings: 1
9 (14 ounce) cans vegetable broth
1 1/2 cups chopped candied ginger
1 1/2 cups dried cherries
4 ounces dried pears
4 ounces dried apples
2 1/2 cups brown sugar
1 cup kosher salt
2 tablespoons whole peppercorns
1 teaspoon whole allspice berries
3 cinnamon sticks
5 leaves fresh sage
1 gallon ice water
1 (15 pound) frozen whole turkey, unthawed
1 white onion, quartered
1 red apple, cored and quartered
1 sprig fresh rosemary, or to taste
2 cinnamon sticks
1 leaf fresh sage, or to taste
3 cups water, or amount to cover
1 tablespoon vegetable oil, or as needed

Recipe

Cook Time:

Ready Time:

stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. place the still-frozen turkey into the brine and refrigerate for 3 days. on the second day of brining, turn the turkey over in the brine.
on serving day (the third day of brining), preheat oven to 350 degrees f (175 degrees c). remove the turkey from the brine and place into a roasting pan. discard the brine.
place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. place into microwave oven and cook on high power until hot, about 5 minutes. pour the contents of the cup into the cavity of the turkey. rub the skin of the turkey with the vegetable oil.
roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. an instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees f (75 degrees c).

Spinach-stuffed Pumpkins

Ingredients

Servings: 4
4 small sugar pumpkins
1 (9 ounce) package frozen creamed spinach, thawed
3 ounces cream cheese, softened
4 slices white cheese, such as monterey jack
butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cut off tops and remove seeds from pumpkins. coat the insides with butter, and season with salt and pepper. replace lids. place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
fill pumpkins with spinach mixture, and top each with a slice of cheese. return to the oven for 3 minutes to melt cheese if serving immediately. pumpkins may be covered and refrigerated at this point until ready to serve. may be reheated in the microwave for 2 minutes.

Dan's Meat Wrap

Ingredients

Servings: 1
1 (10 inch) flour tortilla
4 slices roast beef
1/2 cup shredded cheddar-monterey jack cheese blend
1/2 cup shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped onion
4 black olives
2 tablespoons italian-style salad dressing

Recipe

Preparation Time:

Cook Time:

Ready Time:

place tortilla on a plate. cover tortilla with roast beef, then cheese. microwave for 45 seconds, or until cheese is melted. sprinkle with lettuce, tomato, onion and olives. top with 3 or 4 splashes italian dressing. roll up.

Decadent Peanut Butter Pie

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

fish taquitos

Ingredients

Servings: 1
1 pound shark fillets
12 (6 inch) corn tortillas
1/4 cup canola oil
1/4 cup lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon seasoning
1 cup shredded cheddar cheese
2 quarts vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut shark into strips 3/4 inch thick and 3 inches long. mix canola oil, lemon juice, garlic, oregano, and style spice mix in a plastic container. place shark strips in container, and marinate for 1 hour.
warm tortillas in a microwave to make them pliable.
drain marinade, and pat shark dry with paper towels. place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
heat oil in a deep fryer. submerge taquitos in hot oil. fry until golden brown, no more than 3 or 4 minutes each. drain on paper towels.
place taquitos in a baking dish large enough to accommodate all twelve. sprinkle with shredded cheese.
bake at 350 degrees f (175 degrees c) for 5 minutes, or until cheese melts.

Microwave Popcorn

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

florentines ii

Ingredients

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

Recipe

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

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

peppermint brittle

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

cassata cake

Ingredients

Servings: 1
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs
1/2 cup cold water
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2 pounds whole milk ricotta cheese
2 1/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
1/2 cup candied lemon peel
1/3 cup white sugar
1/4 cup water
2 tablespoons light
6 (1 ounce) squares bittersweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons unsalted butter, cubed

Recipe

preheat the oven to 325 degrees f (165 degrees c). grease and line with parchment paper 2 nine inch round layer pans.
sift the flour, baking powder, and salt together.
separate the eggs and set the egg whites aside. beat the egg yolks together on medium-high speed until very thick, about 4 minutes. gradually add the cold water. add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. add 1 teaspoon of the vanilla. sift the flour mixture over the egg yolk mixture and fold in.
beat the egg whites and cream of tartar together until stiff peaks form. fold this into the yolk mixture. divide batter between the pans.
bake at 325 degrees f (165 degrees c) for 25 minutes. cool on rack for 10 minutes and then invert and cool completely.
cut each cake layer in half. place one of the 4 halves on a cake board or plate and sprinkle with a little of the syrup. spread about 1-1/2 cups of the filling over this layer. add a second layer of cake and repeat this procedure. top the cake with the last layer of cake. chill at least 4 hours. spread chocolate glaze over top of cake.
to make ricotta cheese filling: beat the ricotta cheese well and add the confectioner's sugar and cinnamon. add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. stir in the candied lemon peel and mix. chill until ready to use.
to make the syrup: place 1/3 cup of the sugar and the water in a small saucepan. bring to a boil over medium heat, stirring to dissolve sugar. boil 1 minute and then remove from heat and add the . cool to room temperature.
to make the chocolate glaze: melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. add the butter and whisk until dissolved. cool mixture until spreadable. spread over the top of the cake.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

Chinese Microwaved Tofu With Minced Lamb

Ingredients

Servings: 2
3/4 cup ground lamb
1 teaspoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon white sugar
1 teaspoon cornstarch
1 dash ground black pepper
1 dash crushed red pepper flakes
1 (14 ounce) package tofu, drained
1 green onion, chopped
1 tablespoon chopped carrots
1 chile pepper, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a bowl, mix the ground lamb with the soy sauce, sesame oil, sugar, cornstarch, black pepper, and red pepper flakes. marinate at least 10 minutes.
place the tofu in a microwave-safe dish. place the lamb over the tofu. discard any remaining marinade. top with green onion, carrots, and chile pepper. cover with microwave-safe plastic wrap. cut a small slit in the plastic wrap to vent steam.
cook 5 minutes on high in the microwave, or until vegetables are tender and lamb is cooked to desired doneness.

Savory Summer Squash With Bacon

Ingredients

Servings: 4
3 slices bacon, cut into 1/2-inch pieces
1 tablespoon olive oil
1 clove garlic, minced
1 sweet onion, chopped
2 pounds yellow squash, cut into bite-size pieces
4 pickled artichoke hearts, chopped
2 tablespoons capers with liquid, or more to taste
1/2 teaspoon crushed fresh rosemary leaves
salt to taste
ground white pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. cook in microwave on high until some grease is absorbed, about 30 seconds.
transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. add artichoke hearts; cook until heated through, 2 to 3 minutes. add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. season with salt and white pepper.

oreo ultimate turtles® cheesecake

Ingredients

Servings: 16
24 oreo cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (14 ounce) package caramels
1/2 cup milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs
2 ounces semi-sweet baking chocolate

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to 325 degrees f.
mix cookie crumbs and butter; press bottom and 2 inches up side of 9-inch springform pan.
microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. stir in nuts; pour half into crust. refrigerate 10 minutes. refrigerate remaining caramel mixture for later use.
beat cream cheese, sugar and vanilla with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over caramel layer in crust.
bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate 4 hours.
microwave reserved caramel mixture 1 minute; stir. pour over cheesecake. melt chocolate; drizzle over cheesecake.

pumpkin apple pie smoothie

Ingredients

Servings: 1
1 apple - peeled, cored, and chopped
2 tablespoons water, or as needed
2/3 cup unsweetened vanilla-flavored almond milk
1/4 cup pumpkin puree
1 1/2 teaspoons brown sugar, or to taste
1/4 teaspoon spice
2/3 cup crushed ice cubes

Recipe

Preparation Time:

Cook Time:

Ready Time:

place apple in a plastic microwave-safe bowl; pour in enough water to cover 1/4-inch of the bottom of bowl. partially cover bowl with a lid or paper towel. microwave in 1 minute intervals until apple is softened, 2 to 3 minutes. freeze apple in the same container with water until solid, 2 hours to overnight.
blend frozen apple, almond milk, and pumpkin puree in a blender until smooth; add brown sugar and spice. blend until smooth. add ice and blend until smooth.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

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

Carrot Turnip Casserole

Ingredients

Servings: 8
1 (8 ounce) package instant stuffing mix
1 turnip, chopped
2 pounds carrots, chopped
2 tablespoons butter, melted
2 tablespoons brown sugar
1 (8 ounce) package processed cheese food, shredded
2 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
prepare the stuffing according to package directions.
place turnip and carrots in a pot with enough water to cover, and bring to a boil. cook until tender. drain, and mash. mix in butter and brown sugar until melted.
place processed cheese food in a microwave-safe bowl, and melt in the microwave. stir in milk, and mix into the mashed vegetables. transfer to the prepared casserole dish. top with the stuffing.
bake 20 minutes in the preheated oven, until golden brown.