World Best Food Recipes in Microwave: 08/15/16

Monday, August 15, 2016

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.

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.

Pup-cakes

Ingredients

Servings: 12
1 apple - peeled, cored and shredded
1/2 cup shredded cheddar cheese
1/2 cup applesauce
2 eggs
1 tablespoon olive oil
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1 tablespoon minced garlic

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). line a 12 cup muffin pan with paper liners.
in a large bowl, mix together the apple, cheese, applesauce, eggs and olive oil. combine the whole wheat flour, oats, baking powder and minced garlic; stir by hand into the wet ingredients until well blended. spoon into the prepared muffin cups.
bake for 15 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed. cool completely before serving.

Mocha Cake I

Ingredients

Servings: 10
1 (18.25 ounce) package dark chocolate cake mix
4 eggs
1 cup sour cream
1 cup coffee flavored liqueur
3/4 cup vegetable oil
1 cup semisweet chocolate chips
1 (16 ounce) package prepared chocolate frosting
1 1/2 tablespoons coffee-flavored liqueur

Recipe

in a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. using an electric mixer, beat at low speed to blend. increase speed, and beat 3 to 5 minutes. stir in the chocolate chips. pour batter into greased and floured 10 inch bundt pan.
bake at 350 degrees f (175 degrees c) for 55 to 60 minutes, or until tester inserted in center comes out clean. cool cake in pan on rack for 30 minutes. remove from pan, and cool completely.
microwave frosting 15 to 25 seconds, just until soft. stir with spoon, and add 1 1/2 tablespoons coffee liqueur. stir well. drizzle frosting over cooled cake.

Oreo™ Cookie Bark

Ingredients

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

Recipe

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

Easy Garlic Broiled Chicken

Ingredients

Servings: 6
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven broiler. lightly grease a baking pan.
in a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. cook 2 minutes on high in the microwave, or until butter is melted.
arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. sprinkle with parsley to serve.

erin's year round party dip

Ingredients

Servings: 1
1 pound ground buffalo meat
1 cup water
1 (1 ounce) package taco seasoning mix
1 1/2 (8 ounce) packages cream cheese
1/4 cup water
1 (8 ounce) jar medium salsa (such as tostito's®)
1 pound extra sharp cheddar cheese, grated

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a large skillet over medium-high heat. cook and stir the ground buffalo until the meat is crumbly, evenly browned, and no longer pink, about 5 minutes. stir in 1 cup water and taco seasoning. reduce heat to low and simmer until reduced, about 10 minutes. remove from heat and set aside.
preheat an oven to 350 degrees f (175 degrees c).
place the cream cheese and 1/4 cup water in a microwave-safe glass or ceramic bowl; heat in the microwave, stirring occasionally, until softened and easily spread, 1 to 2 minutes.
spread the cooled buffalo meat on the bottom of a 9-inch round cake pan or baking dish, then spread the cream cheese mixture over the meat. pour the salsa in an even layer over the cream cheese, and top with the cheddar cheese.
bake in the preheated oven until the cheese melts and is bubbly, about 15 minutes.

Banana Nut Oatmeal

Ingredients

Servings: 1
1/4 cup quick cooking oats
1/2 cup skim milk
1 teaspoon flax seeds
2 tablespoons chopped walnuts
3 tablespoons honey
1 banana, peeled

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. cook in microwave on high for 2 minutes. mash the banana with a fork and stir into the mixture. serve hot.

Rocky Road Candies

Ingredients

Servings: 24
1 (12 ounce) package semisweet chocolate chips
1/8 cup butter
1 (14 ounce) can sweetened condensed milk
2 1/2 cups dry-roasted peanuts
1 (16 ounce) package miniature marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a 9 x 13 inch pan with wax paper.
in a microwave-safe bowl, microwave chocolate and butter until melted. stir occasionally until chocolate is smooth. stir in condensed milk. combine peanuts and marshmallows; stir into chocolate mixture. pour into prepared pan and chill until firm. cut into squares.

Loaded Potato Soup I

Ingredients

Servings: 12
8 potatoes, peeled and cubed
1/2 cup butter
1/2 cup all-purpose flour
8 cups milk
1/4 cup chopped onion
1 (8 ounce) container sour cream
1/2 cup shredded cheddar cheese
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
while the potatoes are cooking, melt the butter in a large pot over medium-high heat. whisk in flour until smooth, then gradually stir in the milk. bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
stir in the potatoes and onion, and cook for 5 more minutes. stir in the sour cream and cheddar cheese until melted and well blended. season with salt and pepper.

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.

petey's squares

Ingredients

Servings: 30
1 cup graham cracker crumbs
4 cups confectioners' sugar
1 1/2 cups peanut butter
2 cups semisweet chocolate chips
1/4 cup chopped walnuts (optional)

Recipe

in a medium bowl, mix together the graham cracker crumbs, confectioners' sugar and peanut butter. press into the bottom of a 9x13 inch baking pan. melt chocolate chips in the microwave or over a double boiler. spread over the bottom layer and sprinkle with chopped nuts (if desired). chill for 20 to 30 minutes, then cut into squares. do not chill for too long or the top will crack when cutting which is not as attractive.

swirled pumpkin and cream cheese cheesecake

Ingredients

Servings: 8
1 1/2 cups gingersnap cookie crumbs
1/4 cup butter, softened
24 large marshmallows
1/2 (14 ounce) can sweetened condensed milk
1/2 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
salt to taste
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
3 caramels
1/4 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
prepare the crust by combining the cookie crumbs and margarine. press into a 9 inch pie plate and bake at 350 degrees f (175 degrees c) for 10 minutes.
prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
melt caramel in microwave and drizzle 2 tablespoons over crust. pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. drizzle remaining caramel over top. refrigerate for 8 hours or until chilled.

mocha truffles

Ingredients

Servings: 5
truffle:
1 (24 ounce) bag semi-sweet chocolate chips
8 ounces cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
coating:
6 ounces semi-sweet chocolate chips
1 tablespoon shortening

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a baking sheet with waxed paper.
melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. mix cream cheese, coffee granules, and water into melted chocolate until smooth. chill chocolate mixture until firm enough to shape, about 30 minutes.
shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. chill truffles until firm, at least 1 to 2 hours.
melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
dip truffles in the melted chocolate mixture and return to the waxed paper. set aside until firm, at least 30 minutes.

middle eastern kibbeh

Ingredients

Servings: 12
2/3 cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean ground lamb
3 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. place in the microwave and cook on high 1 to 2 minutes until bulgur is swollen and the water is absorbed. toss briefly and allow to stand until cool.
place the mint leaves in the bowl of a food processor. process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. stir the bulgur mixture into the ground lamb and mix thoroughly. using damp hands, shape the lamb mixture into small, palm-sized patties.
place the olive oil in a skillet and heat over medium heat. add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

easy salmon acqua pazza

Ingredients

Servings: 4
1 pound salmon fillets, skin removed
1/2 white onion, thinly sliced
1/2 tomato, diced
1 tablespoon garlic powder, or to taste
1 tablespoon onion powder, or to taste
2 tablespoons white
2 tablespoons extra-virgin olive oil
sea salt and fresh black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the salmon fillets in an 8x8-inch microwave-safe baking dish, and place the onion and tomato on the fillets. sprinkle with garlic powder and onion powder, drizzle with white and olive oil, and wrap the dish with plastic wrap.
microwave on high power setting until the salmon is opaque, about 6 minutes. carefully peel off the plastic wrap to avoid steam, and season with salt and pepper to taste.

roxie's bran muffins

Ingredients

Servings: 12
1/2 cup raisins
1 egg
3/4 cup milk
1 1/2 cups bran cereal (such as kellogg's all-bran® original cereal)
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 apple, cored and shredded
1 ripe banana, mashed
1/2 cup honey

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 400 degrees f (200 degrees c). grease 12 muffin cups, or line with paper cupcake liners.
cover raisins with water in a microwave-safe bowl, and microwave on high for 1 minute to plump. drain the raisins, and set aside.
beat the egg with milk in a bowl, and mix in the bran cereal. let the mixture stand until the cereal absorbs the liquid, about 5 minutes. gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

breakfast sandwich heaven

Ingredients

Servings: 1
1/4 cup milk
1 egg, beaten
1 slice cooked bacon, crumbled
1 pinch dried chives
1 breakfast sausage patty
1 glazed donut, halved
1 slice american cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir milk, egg, crumbled bacon, and chives together in a 2-cup glass measuring cup.
cook in microwave oven until the egg mixture is solid in the center, 90 seconds to 2 minutes.
heat a small skillet over medium heat; cook sausage patty in hot skillet until hot in the center, 2 to 3 minutes per side. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
sandwich the cooked egg, sausage, and cheese between the donut halves.

bacon-garlic green beans

Ingredients

Servings: 12
3 pounds fresh green beans, trimmed
4 slices bacon
1 cup butter
4 cloves garlic, minced
1/2 teaspoon lemon zest

Recipe

Preparation Time:

Cook Time:

Ready Time:

place green beans in a pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. drain water, leaving beans in the pot.
place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. cool and crumble bacon.
stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes. add garlic; cook and stir until fragrant, 3 to 4 minutes. top with lemon zest and stir.

plum pudding

Ingredients

Servings: 1
12 plums, pitted and halved
1 cup white sugar
1/2 cup water
2 tablespoons tapioca
1/2 teaspoon ground cinnamon
2 1/4 cups all-purpose baking mix
3 tablespoons white sugar
2/3 cup milk
3 tablespoons margarine, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a 2 quart baking dish, stir together plums, 1 cup sugar, water, tapioca and cinnamon. bake in preheated oven for 25 minutes. (or 15 minutes in microwave.)
preheat oven to 450 degrees f (230 degrees c).
in a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and melted margarine to form a shortcake dough. drop dough by spoonfuls baked plum mixture. bake in preheated oven 10 minutes, until golden brown. let cool slightly before serving.

the truly most fantastic chocolate brownies

Ingredients

Servings: 1
5 (1 ounce) squares unsweetened chocolate
2/3 cup butter
4 teaspoons hot water
2 teaspoons instant coffee granules
3 egg yolks
3 egg
1 cup white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
1/2 cup walnuts, toasted and chopped
3 (1 ounce) squares unsweetened chocolate, chopped
1/3 cup sour milk
1 tablespoon white sugar
1 teaspoon (optional)
1 cup walnuts, toasted and chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch square pan.
in a double boiler, or in the microwave, melt 5 squares of unsweetened chocolate with 2/3 cup butter. combine hot water and instant coffee, stir into the melted chocolate. set aside to cool.
in a medium bowl, beat in eggs, egg yolks, and 1 cup sugar until smooth. stir in vanilla. sift together flour, baking powder, and cocoa; mix into the egg mixture. next, mix in the cooled chocolate mixture. stir in 1/2 cup walnuts. spread the batter into the prepared pan.
bake for 30 to 35 minutes in the preheated oven. cool completely before frosting.
to make the frosting, melt the remaining 3 squares of unsweetened chocolate in a double boiler. stir in sour milk, and 1 tablespoon sugar; stir until smooth. remove from heat, and stir in the . spread over the cooled brownies, and sprinkle with remaining walnuts. allow the frosting to set before cutting into bars.

finnish carrot rolls

Ingredients

Servings: 36
2 cups milk
4 3/4 cups all-purpose flour, divided
1 (.25 ounce) package active dry yeast
4 carrots, grated
2 tablespoons honey
1 teaspoon salt
3 1/2 tablespoons butter, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. add 1/2 cup flour and yeast to warm milk. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
stir carrots, honey, and salt into yeast mixture. mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. mix butter into dough until thoroughly integrated using your hands. cover bowl with a damp, clean towel.
preheat oven to 450 degrees f (230 degrees c). place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes.
form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes.
bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.

pomegranate sweet potatoes

Ingredients

Servings: 4
2 sweet potatoes
1/2 cup pomegranate juice
1/4 cup water
2 tablespoons apple vinegar
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cut into tablespoon-sized pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

wrap the sweet potatoes with plastic wrap, and place into the microwave. cook on high until the sweet potatoes are tender, about 4 minutes, depending on the microwave. unwrap the potatoes, and refrigerate until cool enough to handle.
preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
bring the pomegranate juice, water, vinegar, sugar, and cinnamon to a simmer in a small saucepan. reduce heat to medium-low, and simmer gently for 15 minutes. meanwhile, peel the potatoes and cut into large cubes; place into the prepared baking dish, and dot with the cubed butter. pour the pomegranate sauce evenly overtop.
bake in preheated oven 30 minutes until the pomegranate sauce has thickened into a glaze. gently stir the potatoes occasionally as they bake to coat them in the glaze.

swirled pumpkin and cream cheese cheesecake

Ingredients

Servings: 8
1 1/2 cups gingersnap cookie crumbs
1/4 cup butter, softened
24 large marshmallows
1/2 (14 ounce) can sweetened condensed milk
1/2 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
salt to taste
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
3 caramels
1/4 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
prepare the crust by combining the cookie crumbs and margarine. press into a 9 inch pie plate and bake at 350 degrees f (175 degrees c) for 10 minutes.
prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
melt caramel in microwave and drizzle 2 tablespoons over crust. pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. drizzle remaining caramel over top. refrigerate for 8 hours or until chilled.

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.

High Altitude Meringue For Pie

Ingredients

Servings: 8
1 tablespoon cornstarch
6 tablespoons white sugar
1 pinch salt
1/2 cup water
3 egg whites

Recipe

Preparation Time:

Ready Time:

in a glass or ceramic bowl, stir together the cornstarch, sugar and salt. mix in the water. heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. set aside to cool slightly.
beat egg whites in a large glass or metal bowl until foamy. gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. cover pie filling completely with meringue, sealing to the edges. bake as directed in the recipe, or in a preheated 450 degrees f (220 degrees c) oven until golden brown, 7 to 8 minutes.

kelly's pan fried tilapia

Ingredients

Servings: 5
1 1/2 cups italian-seasoned bread crumbs
5 tilapia fillets
1/4 cup extra-virgin olive oil
1/4 cup hot salsa

Recipe

Preparation Time:

Cook Time:

Ready Time:

put bread crumbs into a shallow dish.
gently press tilapia fillets into bread crumbs to coat. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded tilapia a plate while breading the rest; do not stack.
heat olive oil in a skillet over medium-high heat.
cook tilapia in hot oil until golden brown, about 4 minutes per side. transfer cooked fillets to a plate.
top each fillet with salsa; cook in microwave to get the salsa hot, about 15 seconds.

Orange Pecan Cookies

Ingredients

Servings: 36
1 3/4 cups all-purpose flour
1 cup finely chopped pecans
3/4 cup butter, softened
1/2 cup confectioners' sugar
2 tablespoons grated orange zest, divided
1/2 teaspoon vanilla extract
1/2 teaspoon freshly squeezed orange juice
1/2 cup semi-sweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c). stir together the flour and pecans; set aside.
in a large bowl, cream together the butter and confectioners' sugar until light and fluffy. beat in 1 tablespoon of orange zest, vanilla and orange juice. stir in the flour and nuts until well blended. roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
bake for 20 to 25 minutes, or until the edges are just starting to brown. cool for about 10 minutes, then transfer to wire racks to cool completely.
place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. heat for 1 minute, then stir. continue heating and stirring at 20 second intervals until smooth.
dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

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.

pumpkin bread pudding with caramel sauce

Ingredients

Servings: 10
2 eggs
1 1/2 cups half-and-half
1/4 cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
2/3 cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). prepare a 9-inch pie pan with cooking spray.
whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. arrange the cubed pumpkin bread in the pie pan. pour the egg mixture over the bread cubes.
bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
combine the caramel sauce, heavy cream, and in a medium microwave-safe bowl. heat on high in microwave for 45 seconds; whisk. drizzle sauce over bread pudding to serve.

Baked Potato Soup V

Ingredients

Servings: 3
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded cheddar cheese
1 (8 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
in a large saucepan over medium heat, melt butter. stir in flour and cook about a minute. whisk in milk, a little at a time, stirring constantly until thickened. stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. cook until thoroughly heated. stir in sour cream and heat through. serve topped with remaining bacon, onions and cheese.

cedar planked spuds

Ingredients

Servings: 12
1/2 teaspoon butter
5 sweet potatoes
2 tablespoons butter
2 tablespoons grated parmesan cheese
3/4 cup plain yogurt
1/2 bulb roasted garlic, minced
1 untreated cedar plank, soaked in water for 2 hours
1 tablespoon melted butter
salt and black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped onion
1 pinch paprika
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). rub the soaked cedar plank with 1/2 teaspoon of butter.
use a paring knife to pierce the sweet potatoes in several spots to a depth of 1/2-inch. cook the sweet potatoes in a microwave on high until soft, 8 to 10 minutes. peel the potatoes, and place into a mixing bowl. add 2 tablespoons butter, 2 tablespoons parmesan cheese, the yogurt, and roasted garlic. mash until smooth. mound the potatoes the cedar plank.
bake in the preheated oven until a golden brown crust forms on the potatoes, about 30 minutes. drizzle with 1 tablespoon of melted butter, and season with salt and black pepper to taste. sprinkle with parsley, onion, paprika, and the remaining 2 tablespoons parmesan cheese to serve.

cinnamon roll apple crisp

Ingredients

Servings: 1
1 (12.4 ounce) package refrigerated cinnamon roll dough with icing
1 cup rolled oats
1 cup brown sugar
1/2 cup all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 cup margarine, softened
8 granny smith apples, peeled and sliced, or more to taste
1/4 cup white sugar
1 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
roll cinnamon rolls a work surface to desired thickness; press into the bottom of a 9x13-inch baking dish.
mix oats, brown sugar, flour, 1 tablespoon cinnamon, and salt on a bowl; add margarine and mix until crumbly.
spread apples over cinnamon roll crust. mix white sugar and 1 teaspoon cinnamon together in a bowl and sprinkle over apples; top with oat mixture.
bake in the preheated oven until apples are tender, 40 to 50 minutes.
place icing in a microwave-safe bowl; heat in microwave until warmed, 20 to 30 seconds. pour icing over crisp.

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

wonderful almond fingers

Ingredients

Servings: 5
1 cup unsalted butter, softened
1 cup white sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons butter
1 tablespoon milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a large bowl, cream together unsalted butter and sugar. beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. fill a large pastry bag fitted with a 3/4 inch round tip. a large freezer storage bag with one of the corners snipped off will also work.
pipe dough into 2 inch long logs using a side to side squiggle motion. space cookies at least 2 inches apart. place cookie sheets with cookies into the freezer for a couple of minutes to harden.
bake for 15 minutes in the preheated oven, or until cookies are lightly browned. cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
in the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. remove from heat and stir in the milk. dip both ends of the cooled cookies into the chocolate and place them waxed paper to set.

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.

mel's best ever chocolate pie

Ingredients

Servings: 1
1 (9 inch) prepared chocolate cookie crumb crust
5 large marshmallows
4 (1.55 ounce) bars aerated milk chocolate candy bar
2 (1.6 ounce) bars caramel milk chocolate candy bar
1 cup heavy cream

Recipe

Preparation Time:

Ready Time:

in a microwave safe bowl, combine marshmallows, chocolate bars and 1/3 cup of cream. microwave on high, stirring occasionally, until everything is melted and smooth.
in a medium bowl, whip remaining cream until it is light and fluffy. fold into chocolate mixture. spread entire mixture into graham cracker crust; cover and refrigerate for 2 to 3 hours.

Cheesy Baked Cauliflower Ii

Ingredients

Servings: 8
1 large head cauliflower, cut into florets
salt and pepper to taste
2 medium tomatoes, sliced
1/2 cup butter, melted
8 ounces swiss cheese, shredded

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. cook in the microwave on high for 5 minutes, or until slightly tender. drain, and season with salt and pepper. arrange tomato slices around the cauliflower. drizzle cauliflower and tomatoes evenly with melted butter, and top with cheese.
bake 40 minutes in the preheated oven, until cheese is bubbly.

Donauwellen

Ingredients

Servings: 20
for the cake:
1 1/8 cups butter, room temperature
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking soda
1/4 cup unsweetened cocoa powder
1 tablespoon milk
1 (20 ounce) can pitted sour cherries
for the custard:
3 tablespoons cornstarch
1/2 cup white sugar
2 cups milk
1 1/2 teaspoons vanilla extract
for the topping:
1 1/3 cups semisweet chocolate chips
2 tablespoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
in a large bowl, cream together the butter and 1 cup sugar using an electric mixer. mix in the eggs one at a time, then stir in the vanilla. combine the flour, salt, and baking soda; quickly fold into the egg mixture.
spread 2/3 of the batter in the bottom of the prepared baking sheet. stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. spread evenly over the vanilla layer. pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. let cool.
in a small bowl, whisk together the cornstarch and 1/2 cup sugar. heat the milk in a small saucepan just until hot but not boiling. whisk in the cornstarch mixture, and bring the mixture to a boil. simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. remove from heat and stir in the vanilla. spread the thickened custard over the surface of the cake and refrigerate overnight.
for the chocolate topping, place the chocolate chips in a microwave-safe bowl. heat at 30 second intervals, stirring each time, until just melted and smooth. stir in the oil. working quickly, spread the chocolate over the chilled custard layer. if you like, you can use the tines of a fork or a cake comb to make "waves." when the chocolate is set, cut the donauwellen into about 20 squares to serve.

spiced cauliflower

Ingredients

Servings: 4
2 teaspoons oil
1/2 teaspoon black mustard seeds
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon slivered fresh ginger
1/2 teaspoon ground turmeric
1/2 teaspoon chile powder (optional)
salt to taste
2 cups cauliflower florets
1/2 teaspoon lemon juice (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. cook until seeds stop popping, 2 to 3 minutes. add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. add cauliflower; cook and stir for 1 minute. transfer cauliflower to a microwave-safe bowl and cover bowl.
cook cauliflower in microwave until tender, about 3 minutes. drizzle lemon juice over cauliflower.

garlic string beans

Ingredients

Servings: 4
1 (14.5 ounce) can green beans, with liquid
1/4 cup white
1/2 cup shredded cheddar cheese
1 teaspoon minced garlic

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan over medium heat, place the green beans with liquid and . cook until heated through; drain.
place the cheese in a microwave-safe bowl. heat in the microwave on low or medium power in 1 minute intervals, until melted.
scoop the melted cheese over the heated green beans, and season with minced garlic to serve.

frozen tiramisu

Ingredients

Servings: 14
1/2 cup strong coffee (made from instant is fine)
3 tablespoons (dark or light)
2 (3 ounce) packages ladyfingers
1/2 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
4 ounces bittersweet chocolate, coarsely grated
1 (8 ounce) container mascarpone cheese
3 tablespoons coffee flavored liqueur
1 tablespoon sugar
1/3 cup half-and-half

Recipe

mix coffee and . line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. use a pastry brush to paint the spiked coffee the ladyfingers. then line the bottom and sides of the pan with ladyfingers, rounded side out.
reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
when ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. slice loaf, drizzle with sauce and sprinkle with chocolate.

Snow Peak Frosting

Ingredients

Servings: 1
3 egg whites
1 pinch salt
1 1/4 cups light corn syrup
1 teaspoon vanilla extract

Recipe

Preparation Time:

Ready Time:

beat egg whites until soft peaks are formed, then add a dash of salt and beat until firm peaks are formed. in a sauce pan or microwave, heat corn syrup until boiling. slowly drizzle the corn syrup into the egg whites while beating at high speed. once entirely incorporated, continue beating at high speed for approximately 6 to 7 minutes. beat in vanilla.

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.

Cherry Mash Candy

Ingredients

Servings: 1
2 cups white sugar
2/3 cup evaporated milk
1 1/4 cups miniature marshmallows
1/2 cup butter
1 dash salt
1 cup cherry baking chips
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
3/4 cup chunky peanut butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. simmer for 5 minutes. add cherry chips and vanilla; stir until melted.
pour mixture into a well greased 9x13 inch pan, and let cool until hard.
in a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. pour over cherry mixture and spread evenly. allow to cool before cutting.

Aunt Fanny's Squash

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Easy Glazed Carrots

Ingredients

Servings: 4
1 (16 ounce) can sliced carrots, drained
2/3 cup brown sugar
1/4 cup butter
2 tablespoons orange marmalade

Recipe

Preparation Time:

Cook Time:

Ready Time:

place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. if butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.

indian lentils and spinach

Ingredients

Servings: 8
1 tablespoon vegetable oil
1 white onion, halved and sliced into 1/2-inch rings
3 cloves garlic, minced
2 cups chicken broth
1 cup lentils
1/2 cup water
2 cloves garlic, crushed
1 1/2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1 bay leaf
1 (10 ounce) package frozen chopped spinach
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a heavy pan over medium heat. cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. stir spinach and continue cooking in microwave until heated through, about 5 minutes more. let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

Green Beans With Hazelnuts And Lemon

Ingredients

Servings: 8
1 1/2 pounds fresh green beans, washed and trimmed
2 tablespoons olive oil
1 1/2 teaspoons lemon zest
1/3 cup chopped toasted hazelnuts
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. drain and place in a large bowl.
add olive oil, lemon zest, hazelnuts, salt and pepper. beans may be made 1 day ahead, chilled and covered. reheat beans, preferably in a microwave.