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

Tuesday, August 16, 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.

Or Bourbon Balls

Ingredients

Servings: 4
1 cup semisweet chocolate chips
1/2 cup white sugar
3 tablespoons corn syrup
1/2 cup
2 1/2 cups crushed vanilla wafers
1 cup chopped walnuts (optional)
1/3 cup confectioners' sugar

Recipe

Preparation Time:

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place chocolate chips into a microwave-safe medium bowl. heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. stir in sugar and corn syrup. blend in . add crushed vanilla wafers and chopped nuts. mix until evenly distributed. cover and refrigerate until firm.
roll the chilled chocolate mixture into bite-size balls. roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. store in a covered container for a week before serving to blend the flavors.

Easy Cheesecake Pie

Ingredients

Servings: 1
1 (12 ounce) container frozen whipped topping, thawed
1/3 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 (9 inch) pie shell, baked

Recipe

take cream cheese out of package, and place in microwave for 30 seconds to soften. in a large bowl mix cream cheese, whipped topping, vanilla, and sugar until smooth.
pour filling into pie crust. refrigerate for 3 hours.

Southwestern Corned Beef Quesadillas!

Ingredients

Servings: 2
1/2 cup leftover corned beef brisket, shredded
2 (8 inch) flour tortillas
1/2 cup shredded monterey jack cheese
2 tablespoons diced green chilies

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm corned beef in a small bowl in microwave on high, 30 seconds to 1 minute.
heat a skillet over medium heat. place 1 tortilla in the hot skillet. sprinkle with monterey jack cheese, corned beef, and green chilies.
top with the other tortilla. heat until bottom tortilla is golden brown, 2 to 4 minutes . carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. cut in half to serve.

charleston breakfast casserole

Ingredients

Servings: 8
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 eggs
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
preheat oven to 325 degrees f (165 degrees c).
melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

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.

Avocado Irish Cream Fudge

Ingredients

Servings: 28
2 avocados, peeled and pitted
1/2 cup butter, melted
1/2 cup irish cream liqueur
2 cups unsweetened cocoa powder
6 cups confectioners' sugar
1 1/2 cups semisweet chocolate chips
1/2 cup white chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the avocados and melted butter in a mixing bowl. blend with an immersion blender until the mixture is smooth and creamy. scrape the mixture into a saucepan and stir over low heat.
pour in the irish cream and stir. add the cocoa powder and stir until completely incorporated. stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.
melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. pour the melted chocolate into the sauce pan and mix thoroughly. remove from the heat.
line a 9x11-inch pan with wax paper or foil sprayed with cooking spray. pour the fudge mixture into the prepared pan. chill in the refrigerator for at least 1 hour.

crispy peanut butter chocolate log

Ingredients

Servings: 12
1 (10 ounce) package large marshmallows
1/4 cup butter
1/4 cup peanut butter
5 1/2 cups crispy rice cereal (such as rice krispies®)
1 1/3 cups semi-sweet chocolate chips
3/4 cup butterscotch chips

Recipe

Preparation Time:

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Ready Time:

line a 15x10x1-inch pan with waxed paper. grease the waxed paper.
combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. stir well.
stir rice cereal into marshmallow mixture until well coated; spread the prepared pan.
combine chocolate chips and butterscotch chips in a microwave-safe bowl. heat mixture in microwave until melted, about 2 minutes. stir well.
spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. peel waxed paper away while rolling. place roll, seam-side down, on a serving platter. refrigerate until set, about 1 hour. cut into narrow slices.

double caramel-pecan cheesecake bars

Ingredients

Servings: 32
1 1/2 cups nabisco graham cracker crumbs
1 cup coarsely chopped planters pecans, divided
2 tablespoons granulated sugar
1/4 cup butter, melted
4 (8 ounce) packages philadelphia cream cheese, softened
1 cup firmly packed brown sugar
2 tablespoons flour
1/2 cup breakstone's or knudsen sour cream
1 tablespoon vanilla
3 eggs
1 (14 ounce) bag kraft caramels, divided
2 tablespoons water, divided

Recipe

Preparation Time:

Ready Time:

preheat oven to 350 degrees f. line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly bottom of prepared pan. bake 10 min.
beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. add sour cream and vanilla; mix well. add eggs, one at a time, mixing on low speed after each addition just until blended. place 36 of the caramels in microwaveable bowl. add 1 tbsp. of the water. microwave on high 1 min. or until caramels are completely melted when stirred. add to cream cheese batter; stir until well blended. pour over crust.
bake 40 min. or until center is almost set. sprinkle with remaining 1/2 cup pecans. cool completely. refrigerate at least 4 hours.
place remaining caramels in microwaveable bowl. add remaining 1 tbsp. water. microwave on high 1 min. or until caramels are completely melted when stirred. drizzle over cheesecake; let stand until firm. use foil handles to remove dessert from pan before cutting into bars to serve. store leftovers in refrigerator.

Peppermint Rice Crispies Squares

Ingredients

Servings: 1
24 large marshmallows
1/4 cup butter
1 teaspoon vanilla extract
1/2 cup crushed peppermint candies
5 1/2 cups crispy rice cereal (such as rice krispies®)
1 tablespoon crushed peppermint candies, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine marshmallows, butter, and vanilla extract in a large microwave-safe bowl; cook in microwave until melted, about 50 seconds; stir.
mix 1/2 cup peppermint candies into marshmallow mixture; add rice cereal and stir until evenly combined.
press mixture into a 9x13-inch dish. sprinkle 1 tablespoon peppermint candies over the top.

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.

brownie cheesecake hearts

Ingredients

Servings: 15
15 small heart-shaped baking molds
2 teaspoons butter
1 (19.8 ounce) package chocolate chunk brownie mix
1/3 cup vegetable oil
3 tablespoons water
1 egg
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 egg
1/4 cup heavy cream
3/4 cup chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
butter the heart-shaped molds.
beat brownie mix, vegetable oil, water, and 1 egg together in a bowl until smooth and well mixed.
pour the batter into the prepared heart molds.
beat cream cheese, sugar, and vanilla extract together with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. beat in 1 egg until smooth.
spoon a dollop of the cream cheese mixture into each heart mold and mix slightly with a knife to make decorative swirls of cream cheese filling in the brownie batter.
bake in the preheated oven for 25 minutes.
while brownies are baking, place chocolate chips into a microwave-safe bowl and microwave for 30-second intervals, stirring after each time, until the chocolate is warm, smooth, and melted.
stir heavy cream into the chocolate. mixture will be clumpy.
remove hearts from oven, and immediately spread about 1 tablespoon of chocolate mixture over each heart.
return the hearts to the oven and bake until the chocolate topping spreads out, about 5 minutes. cool before serving.

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.

Saskatoon (serviceberry) Rhubarb Pie

Ingredients

Servings: 2
2 (15 ounce) packages refrigerated pie crusts
2 cups chopped rhubarb
1/2 cup white sugar
1/4 cup cornstarch
2 tablespoons lemon juice
1 cup white sugar
4 cups fresh serviceberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
in a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. drain off the juice into a measuring cup and add enough water to make 2 cups. dissolve the cornstarch in the liquid.
in a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. pour into the two pie crusts. top with the remaining crusts and cut holes in the top to vent steam. pinch the edges together to seal.
bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees f (175 degrees c). bake until crust is golden brown and filling is bubbling, about 30 more minutes.

Frosted Strawberries

Ingredients

Servings: 24
2 pints whole fresh strawberries
1 cup roasted peanuts, finely chopped
1 (16 ounce) container cream cheese frosting

Recipe

Preparation Time:

Ready Time:

wash and pat dry the strawberries with paper towels, leaving the green caps and stems intact.
line a baking sheet with parchment or waxed paper, and set aside. place the finely chopped peanuts in a bowl, and set aside.
heat the frosting in the microwave until warm and melted, 20 to 40 seconds. hold each strawberry by the green top, and dip it straight down into the warm frosting, coating about 3/4 of the berry.
gently roll the dipped strawberry in chopped peanuts, and place on the lined baking sheet to set up. serve as soon as they have set.

The Best Ever Chocolate Mousse Recipe Ever

Ingredients

Servings: 4
9 ounces bittersweet chocolate, chopped
3/4 cup miniature marshmallows
4 eggs, separated
1/2 pint heavy cream
1 dash peppermint extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. stir marshmallows into hot chocolate until melted. set aside.
whip egg whites until stiff peaks form. whip cream until soft peaks form. stir egg yolks into slightly cooled chocolate mixture. fold in egg whites and whipped cream. stir in peppermint extract. chill 2 to 3 hours before serving.

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.

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.

Turtles® Cake I

Ingredients

Servings: 1
1 (18.25 ounce) package german chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
3/4 cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips

Recipe

preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch pan.
mix cake mix according to package directions. pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees f (175 degrees c) remove from oven.
melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. or alternately melt in a sauce pan over medium low heat. pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
bake at 350 degrees f (175 degrees c) for 20 to 35 minutes.

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, spinach, and feta frittata

Ingredients

Servings: 4
4 cups cubed fresh pumpkin
1 (10 ounce) potato, peeled and coarsely chopped
4 1/2 ounces fresh spinach, chopped
7 ounces crumbled feta cheese
3/4 cup shredded cheddar cheese
8 eggs, lightly beaten
1 small red onion, thinly sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a 10-inch square baking dish and line it with parchment paper.
place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
combine the pumpkin and potato in a large bowl. add the spinach, feta cheese, cheddar cheese, and eggs; stir. transfer mixture to prepared dish; top with sliced onion.
bake in preheated oven until firm, about 25 minutes. allow to rest 5 minutes before serving.

twice baked potato casserole

Ingredients

Servings: 1
1 1/2 pounds red potatoes
1 pound bacon
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
cook potatoes in the microwave until tender, 4 to 5 minutes. cut into 1-inch cubes.
place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble.
arrange half the potatoes in the prepared baking dish; top with half the bacon, sour cream, mozzarella cheese, cheddar cheese, salt, and black pepper. repeat layering with remaining ingredients.
bake in the preheated oven until casserole is bubbling and cheese is melted, 20 to 25 minutes.

cornbread salad

Ingredients

Servings: 12
1 (7.5 ounce) package corn bread/muffin mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) package dry ranch-style dressing mix
10 slices bacon
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 cups shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. spread into a greased 8 inch square pan.
bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. set aside to cool completely.
in a small bowl, stir together the mayonnaise, sour cream, and ranch dressing mix. set aside. wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. crumble, and set aside.
crumble half of the cornbread into the bottom of a 9x13 inch baking dish. pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. repeat the layers ending with cheese on top. the dish will be very full. cover and refrigerate for 2 hours before serving.

the america sandwich

Ingredients

Servings: 4
1 pound bacon
4 (1 pound) loaves sourdough bread
8 ounces processed cheese, sliced
1 pound sliced cooked roast beef
1 pound sliced smoked ham
8 ounces sliced american cheese
2 sticks butter, sliced
1 cup dijon mustard
1 cup mayonnaise
4 cups canned gravy, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
cut a slit down the center of a loaf of bread, and use a spoon to scoop out the interior, leaving a pocket in the loaf. line the pocket with 2 slices of processed cheese food. divide the cooked bacon slices in 4, and stuff each bread loaf with 1/4 of the bacon.
place sliced roast beef and ham microwave-safe plates, and top slices with a pat of butter. cook in microwave oven set on high until the butter has melted, about 30 seconds. lightly stuff each loaf with 1/4 of the buttered meat slices. top with sliced american cheese, and stuff a couple of pats of butter into the top of each loaf.
use remaining butter to spread over the outside of each loaf. generously drizzle dollops of dijon mustard and mayonnaise over the top of the stuffing.
place loaves on a baking sheet, and bake in the preheated oven until the bread is toasted and the filling is hot and melted, about 30 minutes. watch carefully to avoid burning bread.
heat the gravy to a simmer over low heat; remove sandwiches from oven, slice into serving portions, and top each serving with a generous helping of hot gravy.

cantaloupe bread with praline glaze

Ingredients

Servings: 2
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups cantaloupe - peeled, seeded and pureed
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). lightly grease and flour two 9x5 inch loaf pans.
in a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. in a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. stir flour mixture into cantaloupe mixture; stir to combine. pour batter into prepared pans.
bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. meanwhile, combine margarine and brown sugar. microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. pour sauce over warm bread. let cool for 1 hour before serving.

Mint Pie

Ingredients

Servings: 8
12 cream-filled chocolate sandwich cookies (such as oreo®), crushed
3 tablespoons butter, softened
2 cups marshmallows
3/4 cup milk
1/3 cup mint liqueur
1 cup whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the crushed sandwich cookies and the softened butter in a large bowl; mix well. press cookie mixture into the bottom of a 9 inch pie pan.
place the marshmallows and milk in a large, microwave safe bowl. microwave on high for 3 minutes. stir to combine. allow marshmallow mixture to cool for 10 minutes. stir in mint liqueur; cool completely, about 20 minutes.
use an electric mixer to beat cream until lightly whipped. stir into cooled marshmallow mixture. pour into prepared pie pan and refrigerate until firm, 3 to 4 hours.

cat poop cookies iii

Ingredients

Servings: 1
1/2 cup honey
2/3 cup butter
1 egg
1 teaspoon vanilla extract
2 cups whole wheat flour
1/3 cup unsweetened cocoa powder
1 (32 ounce) package wheat and barley nugget cereal (e.g. grape-nuts™)

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, heat honey in the microwave until bubbly, about 1 minute. stir in the butter until melted. beat in the egg and vanilla. combine the wheat flour and cocoa; stir into the batter until well blended. cover dough and chill in the freezer for 1 hour or several hours in the refrigerator.
preheat oven to 350 degrees f (175 degrees c). roll dough into small logs of random length and shape like poops. roll the poops in the nugget cereal and place them 1 inch apart ungreased cookie sheets.
bake for 15 to 20 minutes in the preheated oven, until firm. serve in a disposable cat litter box on a bed of nugget cereal, with a cat litter scoop. i hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding

Tuna And Vegetable Casserole

Ingredients

Servings: 1
1/2 (12 ounce) package egg noodles
1 cup 1-inch pieces fresh-cut green beans
1 cup bite-size summer squash pieces
1 cup frozen peas
1 cup sliced carrots
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup 2% milk
1 (7 ounce) can albacore tuna, drained and broken into chunks
1/2 onion, chopped
1/2 cup shredded cheddar cheese
1 tablespoon worcestershire sauce
salt and ground black pepper to taste
1 cup french-fried onions (such as french's®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
preheat oven to 425 degrees f (220 degrees c).
combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. rinse vegetables with cold water and drain.
heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and cheddar cheese. mix in worcestershire sauce, salt, and black pepper. pour mixture into a casserole dish and top with french fried onions.
bake in the preheated oven until bubbling, about 20 minutes.

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.

Twice Baked Cauliflower With Bacon

Ingredients

Servings: 4
cooking spray
2 (20 ounce) bags frozen cauliflower
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon salted butter, softened
1 cup shredded cheddar cheese, divided
2 tablespoons bacon bits
1 tablespoon chopped fresh chives
1 teaspoon minced garlic
1/2 teaspoon black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). grease a large, square baking dish with cooking spray.
put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
mix blended cauliflower mixture in a bowl with 3/4 cup cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining cheddar cheese.
bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

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.

cake pops

Ingredients

Servings: 24
1 (12 ounce) package colored candy coating melts, divided
24 plain doughnut holes
24 lollipop sticks
1 tablespoon multicolored candy sprinkles (jimmies), as desired

Recipe

Preparation Time:

Cook Time:

Ready Time:

place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. this holds the doughnut hole firmly on the stick. stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
when pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. dip the doughnut hole into the coating, covering it completely. hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. return the decorated pops to the plastic foam block to set.

candy bar popcorn

Ingredients

Servings: 4
1 (3.5 ounce) package microwave popcorn
1 king size bar chocolate-coated caramel-peanut nougat candy

Recipe

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pop the popcorn according to the package directions. while the corn pops, cut the candy bar into 1/2 inch pieces. spread the popped corn a microwave-safe platter (i like to use paper plates for easy clean up). top with candy bar pieces. heat on full power in the microwave at 30 second intervals, or until candy is melted.

chicken asparagus roll-ups

Ingredients

Servings: 4
1/2 cup mayonnaise
3 tablespoons dijon mustard
1 lemon, juiced and zested
2 teaspoons dried tarragon
1 teaspoon ground black pepper
1/2 teaspoon salt
16 spears fresh asparagus, trimmed
4 skinless, boneless chicken breast halves
4 slices provolone cheese
1 cup panko bread crumbs

Recipe

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preheat oven to 475 degrees f (245 degrees c). grease a baking dish. in a bowl, mix together the mayonnaise, dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. set aside.
cook asparagus in the microwave on high until bright green and just tender, 1 to 1 1/2 minutes. set the asparagus spears aside. place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. repeat with the rest of the chicken breasts.
place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. with a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

Rocky Road No-bake Cheesecake

Ingredients

Servings: 10
3 squares baker's semi-sweet chocolate, divided
2 (8 ounce) packages philadelphia cream cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed cool whip whipped topping
3/4 cup jet-puffed miniature marshmallows
1/3 cup chopped planters cocktail peanuts
1 (6 ounce) oreo pie crust

Recipe

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microwave 1 of the chocolate squares in small microwaveable bowl on high 1 minute; stir until chocolate is completely melted. set aside.
beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. add melted chocolate; mix well. gently stir in whipped topping, marshmallows and peanuts. coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. spoon into crust.
refrigerate 4 hours or until set. store leftover pie in refrigerator.

Bread Pudding

Ingredients

Servings: 12
1 loaf french bread, cut into cubes
1/2 cup raisins, or more to taste
1 teaspoon maple-flavored extract
1 teaspoon -flavored extract
1/4 cup water, or as needed
3 cups milk
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk (such as eagle brand®)
3 large eggs
1/3 cup brown sugar
1/3 cup butter, melted
2 tablespoons molasses
2 teaspoons vanilla extract
2 teaspoons spice
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger

Recipe

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grease a 9x13-inch baking dish.
spread bread cubes into the prepared baking dish.
mix raisins, maple-flavored extract, and -flavored extract together in a bowl; pour in enough water to almost cover raisins. heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes; set aside to cool slightly.
beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. set mixture aside until bread has absorbed the liquid, about 1 hour.
preheat oven to 350 degrees f (175 degrees c).
bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.

Applesauce Brownies Ii

Ingredients

Servings: 1
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar
2 eggs, beaten
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Recipe

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preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x9 inch pan. in a microwave oven or over a double boiler, melt shortening and chocolate together, stirring frequently until smooth. set aside to cool.
in a medium bowl, blend together the sugar, eggs, applesauce and vanilla until smooth. stir in the chocolate mixture. combine the flour, baking powder, baking soda and salt, gradually stir into the chocolate mixture. spread evenly into the prepared pan.
bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. cool in pan before cutting into squares.

easy shrimp vegetable stir fry

Ingredients

Servings: 6
2 cups instant brown rice
1 3/4 cups water
6 tablespoons soy sauce
6 tablespoons water
1/4 cup honey
2 tablespoons vinegar
2 tablespoons cornstarch
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups broccoli florets
1 cup baby carrots
1 small white onion, chopped
1/2 teaspoon black pepper
1 cup sliced fresh mushrooms
1 1/2 pounds uncooked medium shrimp, peeled and deveined

Recipe

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stir the rice and 1 3/4 cup water together in a microwave-safe bowl. cover, and cook in the microwave on high for 8 minutes until the water is fully absorbed. fluff with a fork.
whisk together the soy sauce, water, honey, vinegar, and cornstarch in a small bowl. set the sauce aside.
heat the olive oil in a non-stick skillet over medium heat. stir in the garlic and cook for 10 seconds. add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. stir in the mushrooms and cook for 2 minutes. remove the vegetables from the skillet and set aside.
return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. stir the vegetables back into the pan and serve over the brown rice.

peppermint brittle

Ingredients

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

Recipe

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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.

Caramel Apples

Ingredients

Servings: 6
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

Recipe

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remove the stem from each apple and press a craft stick into the top. butter a baking sheet.
place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. allow to cool briefly.
roll each apple quickly in caramel sauce until well coated. place on prepared sheet to set.

chocolate cherry pie

Ingredients

Servings: 1
1 1/3 cups vanilla wafer crumbs
1/4 cup butter, softened
1 (1 ounce) square unsweetened chocolate, chopped
1/2 cup butter, softened
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 tablespoons chopped maraschino cherries
2 cups whipped cream, garnish
8 maraschino cherries, garnish

Recipe

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preheat oven to 375 degrees f (190 degrees c.) in a medium bowl, combine crumbs, and 1/4 cup softened butter. press the bottom and sides of an 8 inch pie pan. bake in preheated oven for 8 minutes. cool.
in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. set aside. in a large bowl, cream 1/2 cup butter and sugar until light and fluffy. blend in melted chocolate, salt and vanilla. add eggs, one at a time, beating 5 minutes for each egg. stir in chopped cherries. spread into cooled crust. chill 4 hours.
before serving, garnish pie with whipped cream and maraschino cherries.

italian special sweet fried ravioli cookies

Ingredients

Servings: 36
4 (1 ounce) squares semisweet chocolate
1 (1 ounce) square unsweetened chocolate
2 cups shortening for frying
1 cup garbanzo beans, drained and pureed
1 cup white sugar
1 teaspoon ground cinnamon
1/4 cup pureed dates
3/4 cup ground walnuts
3 eggs
1/4 cup melted shortening
2 1/2 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
1/3 cup confectioners' sugar for dusting

Recipe

Preparation Time:

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melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. stir until smooth. set aside to cool. heat the 2 cups shortening in a large, heavy skillet or deep fryer.
in a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. stir in the dates and nuts. blend with the cooled chocolate. chill while you make the dough.
in a medium bowl, beat the eggs until fluffy. stir in the 1/4 cup melted shortening. sift together the flour, sugar, and salt, and fold into the egg mixture. add extra flour if necessary to make the dough easy to handle.
on a lightly floured surface, roll the dough out to 1/8 inch thickness. cut into 3 inch circles using a cookie cutter or a large drinking glass. place 1 teaspoon of the chocolate filling mixture the center of each cookie, fold over into a half circle, and pinch to seal.
fry cookies in 1 1/2 inches of hot oil, turning once. cookies should be light brown. remove with a slotted spoon and drain on paper towels. refrigerate when cool. sprinkle with confectioners' sugar before serving.

caramel apple eclair cake

Ingredients

Servings: 24
5 pounds apples - peeled, cored and chopped
1 teaspoon ground cinnamon
1 cup white sugar
1 teaspoon all-purpose flour, or as needed (optional)
2 (3.5 ounce) packages instant french vanilla pudding
3 cups milk
1 cup sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (14.4 ounce) box cinnamon graham crackers
1 (18 ounce) container caramel apple dip
1 tablespoon all-purpose flour (optional)

Recipe

Preparation Time:

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combine the apples, cinnamon and sugar in a saucepan and set over medium heat. cook, stirring occasionally, until the apples are tender. if the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. remove from the heat and allow to cool to room temperature.
in a large bowl, whisk together the instant pudding and milk until smooth. stir in the sour cream and fold in the whipped topping.
to assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. use a slotted spoon to make a thin layer of the apple mixture. top with a generous layer of the pudding, about 1/3. repeat layers until you have three layers of apples and pudding and four layers of crackers.
warm the caramel apple dip in the microwave oven until it can be easily poured. pour this over the top layer of graham crackers. refrigerate for at least overnight, but up to 24 hours before serving.