World Best Food Recipes in Microwave: 08/17/16

Wednesday, August 17, 2016

gourmet caramel apples

Ingredients

Servings: 5
5 large granny smith apples
wooden craft sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
7 ounces chocolate candy bar, broken into pieces
2 tablespoons shortening, divided
1 cup colored candy coating melts

Recipe

Preparation Time:

Cook Time:

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bring a large pot of water to a boil. dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. wipe dry, and set aside to cool. insert sticks into the apples through the cores.
line a baking sheet with waxed paper and coat with cooking spray. place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
hold apples by the stick, and dip into the caramel to coat. set on waxed paper; refrigerate for about 15 minutes to set.
heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. dip apples into the chocolate to cover the layer of caramel. return to the waxed paper to set.
melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. use a fork or wooden stick to flick colored designs your apples for a finishing touch. refrigerate until set, overnight is even better.

Curried Microwave Popcorn

Ingredients

Servings: 1
1/4 cup unpopped popcorn
brown paper bag
1/2 teaspoon salt, or to taste
1/2 teaspoon curry powder, or more to taste

Recipe

Preparation Time:

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pour popcorn into the paper bag; fold top over several times to seal.
heat in microwave until popping slows, about 2 minutes. season popcorn with salt and curry powder; close bag and shake to evenly coat.

christmas walnut toffee

Ingredients

Servings: 1
1 cup butter
1 cup white sugar
1 tablespoon corn syrup
3 tablespoons water
1 1/2 cups chopped walnuts, divided
1 (6 ounce) package chocolate chips

Recipe

butter a 9 inch square baking dish, and set aside. melt butter in a large saucepan over medium heat. stir in the sugar and corn syrup until smooth; add the water and stir. heat to 290 degrees f (145 degrees c) using a candy thermometer.
when the temperature has been reached, stir in 1 cup of the walnuts, and cook for 3 more minutes, stirring constantly. pour into the prepared pan, and allow to cool. when the toffee is cooled, remove from the pan, and place waxed paper. melt chocolate chips in a metal bowl over a pan of simmering water, or in the microwave, stirring frequently until smooth.
spread half of the melted chocolate one side of the toffee slab, and sprinkle with half of the remaining nuts. allow to cool until set, then repeat with the other side. break into bite size pieces when set.

caramel brownie hearts

Ingredients

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

Recipe

Preparation Time:

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

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.

tandy cake

Ingredients

Servings: 1
4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 1/4 cups peanut butter
2 pounds milk chocolate candy bar, chopped

Recipe

Preparation Time:

Cook Time:

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preheat oven to 350 degrees f (175 degrees c). grease and flour a 10x15 inch pan. sift together the flour and baking powder; set aside.
in a large bowl, combine eggs, sugar and vanilla. beat on high speed of an electric mixer until light and lemon-colored. beat in the flour mixture. microwave milk and margarine about 2 minutes, or until it begins to bubble. stir into batter.
pour batter into 10x15 inch pan. bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
when cake is cool, plop peanut butter all over and spread evenly to the edges. refrigerate to set, about 1 hour.
in a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. refrigerate to allow chocolate to harden.

Cherry Almond Oatmeal

Ingredients

Servings: 4
2 cups rolled oats
3 1/2 cups sweetened vanilla almond milk
1/8 teaspoon salt
1/2 cup dried tart cherries

Recipe

Preparation Time:

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stir together oats, almond milk, and salt in a large microwave-safe bowl. microwave on high for 5 to 6 minutes, stirring every 2 minutes, until oats are soft and most of the liquid has been absorbed. stir in cherries.
spoon into bowls and serve while hot.

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.

Buttery Lemon Spinach

Ingredients

Servings: 6
2 (10 ounce) bags pre-washed fresh spinach
2 tablespoons garlic, minced
5 tablespoons butter
2 tablespoons lemon juice

Recipe

Preparation Time:

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rinse the spinach and place the leaves into a microwavable serving dish. add the butter, garlic and lemon juice. cover with plastic wrap. steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. remove the plastic wrap and toss to distribute seasoning before serving.

Frozen S'mores

Ingredients

Servings: 12
3/4 cup heavy cream
6 ounces bittersweet or semisweet chocolate
14 or so graham crackers
1 pint vanilla ice cream, softened on microwave's defrost setting for 30 seconds
1 pint chocolate ice cream, softened on microwave's defrost setting for 30 seconds
12 large marshmallows

Recipe

microwave cream and chocolate in a 1-quart glass measuring cup on high power until very hot, about 2 minutes. whisk until chocolate melts into a smooth sauce.
line an 8-inch square metal pan with plastic wrap, leaving an overhang. arrange 1/3 of the graham crackers over bottom, cutting the final few with a knife to fit. drizzle 1/3 of the sauce over the crackers; spread evenly. freeze until chocolate is just set, 5 to 10 minutes.
spread vanilla ice cream over the chocolate. top with another cracker layer as before. drizzle another 1/3 of the sauce over the crackers; spread evenly. freeze until just set, 5 to 10 minutes. spread chocolate ice cream over the crackers. arrange a final layer of crackers over the ice cream. spread remaining sauce over crackers.
freeze until set, about 2 hours, or double-wrap in plastic and freeze up to 5 days.
to serve, lift dessert from pan; discard plastic wrap. halve the dessert; cut each half into 6 slices. return to freezer briefly. toast marshmallows over a flame and serve alongside s'mores.

Apricots With Mascarpone Cream

Ingredients

Servings: 16
1 cup whipping cream
3 tablespoons white sugar
4 ounces mascarpone cheese
2 tablespoons apricot nectar
1/2 teaspoon vanilla extract
1 pinch ground cardamom (optional)
3 tablespoons apricot preserves
1/4 cup honey
1 tablespoon balsamic vinegar
8 fresh apricots, pitted and halved

Recipe

Preparation Time:

Ready Time:

beat the cream in a chilled bowl with an electric mixer until soft peaks form. beat in the sugar and set aside. in another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. gently fold the mascarpone mixture into the whipped cream.
place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. mix well and stir the balsamic vinegar into the honey mixture.
stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. drizzle the fruit and plate with balsamic sauce and serve.

Chocolate-banana Enchiladas

Ingredients

Servings: 12
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup white sugar
1 egg
3/4 cup mashed banana
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
12 (6 inch) flour tortillas
1/2 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

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preheat oven to 350 degrees f (175 degrees c). lightly grease a baking dish. in a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
beat butter and sugar until creamy. beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. fold in flour and 1 cup of chocolate chips. place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish.
bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. drizzle over the "enchiladas" as soon as they come out of the oven.

Okra Curry

Ingredients

Servings: 4
1 pound okra, ends trimmed, cut into 1/4-inch rounds
1 tablespoon olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon curry powder
1/2 teaspoon chickpea flour
1/2 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

microwave the okra on high for 3 minutes.
heat olive oil in a large skillet over medium heat. add cumin, once it swells and turns golden brown stir in the okra. cook and stir on medium heat for 5 minutes. gently mix in the curry powder, chickpea flour, and salt; cook 2 minutes more. 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.

shrimp in cream sauce

Ingredients

Servings: 4
1 1/2 cups water
1/2 cup uncooked long-grain white rice
1/4 cup chopped green onions
2 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon ground cayenne pepper
1/2 cup milk
1/4 cup dry
1 (4.5 ounce) can mushrooms, drained
1 pound medium shrimp - peeled and deveined
1 teaspoon minced fresh parsley

Recipe

Preparation Time:

Cook Time:

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in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
combine onions and butter in a 2 quart, microwave safe, casserole dish. microwave, uncovered, on high for 20 seconds or until butter melts.
combine flour, pepper, milk and in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.
arrange shrimp around outer edges of the casserole dish. spoon mushroom mixture into center of casserole. cover with heavy-duty plastic wrap and microwave at high 5 minutes or until mixture is thickened and shrimp are pink. stir shrimp and mushroom mixture together. spoon the mixture over rice. sprinkle with parsley.

Steamy Microwave Zucchini

Ingredients

Servings: 4
2 zucchini, sliced
2 stalks celery, chopped
1 small onion, chopped
4 large fresh mushrooms, sliced
1/2 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

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mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. cover dish with plastic wrap.
cook on high until vegetables are steamed and slightly tender, about 6 minutes.
pull plastic wrap away from dish, stir vegetables, sprinkle cheddar cheese over the vegetables, and replace the plastic to seal tightly. let dish sit until the cheese melts, 2 to 3 minutes. stir vegetables to coat evenly with melted cheese.

Chocolate Truffle Pie

Ingredients

Servings: 10
11 (1 ounce) squares baker's semi-sweet baking chocolate, divided
1/2 cup whipping cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup thawed cool whip whipped topping

Recipe

Preparation Time:

Ready Time:

preheat oven to 325 degrees f. grate 1 square of the chocolate; set aside. place remaining 10 chocolate squares in large microwaveable bowl. add cream. microwave on high 2 min. or until chocolate is almost melted. stir until chocolate is completely melted; cool slightly.
add eggs, sugar and flour; beat with wire whisk until well blended. pour into lightly greased 9-inch pie plate.
bake 35 min. or until outer half of pie is puffed and center is slightly soft; cool. top each slice with a dollop of whipped topping just before serving. sprinkle evenly with the grated chocolate.

easy risotto with squash and bacon

Ingredients

Servings: 4
1 (10 ounce) package frozen pureed winter squash
2 tablespoons pure wesson® canola oil
1 cup medium-grain white rice, uncooked
1/3 cup real bacon bits
1/2 cup frozen chopped onion
1 (14.5 ounce) can hunt's® diced tomatoes with basil, garlic and oregano, undrained
1 (14 ounce) can reduced-sodium chicken broth
1/2 cup kraft® grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f. cook squash in microwave according to package directions.
meanwhile, heat oil in large skillet over medium-high heat. add rice and bacon; cook 3 minutes or until rice is browned lightly, stirring frequently. add onion to skillet; cook 2 minutes more or until onion is tender. transfer rice mixture to a 2-1/2-quart baking dish.
add squash, undrained tomatoes and broth to baking dish; stir to combine. cover; bake 45 minutes or until rice is tender. remove from oven; stir in cheese. cover; let stand 5 minutes before serving.

amazing passover chocolate toffee matzo

Ingredients

Servings: 30
6 whole matzos
1 cup salted butter
1 cup dark brown sugar, packed
20 ounces semisweet chocolate chips
1/2 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). line baking sheets with foil and pinch the edges into a lip to contain drips. grease the foil well with butter. place the matzos the baking sheets, breaking them in half if needed.
melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. simmer the mixture until thickened, about 5 minutes. ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. set aside to cool until the toffee coating is firm, about 15 minutes.
place the semisweet chocolate chips into a microwave-safe bowl and microwave on low until the chips are just melted (do not let the chocolate overheat or scorch). spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.

Fruit Glazed Ham

Ingredients

Servings: 12
4 pounds thick ham slices
1 (8 ounce) can pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
1 (10 ounce) jar crosse & blackwell® premium ham glaze

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to 325 degrees f. place ham slices in shallow baking pan. roast until internal temperature reaches 140 degrees f.
mix pineapple and oranges with ham glaze in medium microwave-safe bowl. microwave on high 2 minutes. spoon half of glaze over top of ham; roast an additional 10 minutes. place ham slices on serving platter. serve with remaining warmed glaze.

chow clusters

Ingredients

Servings: 3
2 cups semisweet chocolate chips
2 cups butterscotch chips
2 (5 ounce) cans chow mein noodles
1/2 cup cashew halves

Recipe

in a heavy saucepan, combine chocolate and butterscotch chips. melt, stirring constantly over low heat.
remove when melted and add chow mein noodles. add cashews or peanuts. mix quickly to coat dip out tablespoons wax paper. cool. (can also melt chips in the microwave.)

Aunt Mary's Chocolate Cake

Ingredients

Servings: 1
1/2 cup margarine
1 cup water
2 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup sour milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch pan. in a microwave-safe bowl, microwave chocolate, margarine and water until melted. stir occasionally until chocolate is smooth. allow to cool to room temperature.
in a large bowl, mix together flour, sugar, salt and soda. pour in milk and eggs. mix the cooled chocolate mixture into the batter. pour into prepared pan.
bake at 350 degrees f (175 degrees c) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. frost with best buttercream frosting.

Microwave Scalloped Potatoes

Ingredients

Servings: 6
4 potatoes, peeled and sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
1 1/2 cups milk
1/2 teaspoon dried parsley, or to taste (optional)
1 pinch ground paprika, or to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes, onion, and butter in a large microwave-safe dish.
mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated.
pour milk over the potatoes.
cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes.
allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.

grandfan's trifle

Ingredients

Servings: 1
1 quart whole milk
4 eggs
1/4 cup white sugar
1 cup whipping cream
2 tablespoons white sugar, or to taste
1 (16 ounce) loaf pound cake, cut into 1/2-inch slices
1/4 cup cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. scrape the custard into a saucepan. cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. line the bottom and sides of a trifle bowl with half of the pound cake slices. drizzle the pound cake slices with half of the . pour 1/3 of the cold custard into the trifle dish and smooth the top. repeat to make two more layers of pound cake, , and custard. top with whipped cream.
cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.

Moist Potato Chocolate Cake

Ingredients

Servings: 1
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 (1 ounce) squares bittersweet chocolate, chopped
1/2 cup butter
1 1/2 cups white sugar
2 eggs, room temperature
3/4 cup mashed potatoes
1/3 cup milk, room temperature

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease and flour two 8-inch round cake pans.
sift together flour, cocoa powder, baking powder, and salt; set aside. melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
beat butter and sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. mix in the mashed potatoes and melted chocolate. pour in the flour mixture alternately with the milk, mixing until just incorporated. pour the batter into prepared pans, smoothing the surface if needed.
bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. cool cakes in pans on a wire rack.

cheesy kale quiche

Ingredients

Servings: 1
1 (9 inch) pie crust pastry
1/2 (8 ounce) package cream cheese
1/2 cup milk
4 eggs, beaten
8 ounces sharp cheddar cheese, shredded
10 ounces chopped kale
4 slices cooked bacon, crumbled

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). press pie crust into a pie plate.
place cream cheese in a microwave-safe bowl; heat in microwave until warmed, about 10 seconds. stir cream cheese and milk together in a bowl; stir into beaten eggs. stir cheddar cheese into egg mixture; add kale and bacon. pour egg mixture into the pie crust.
bake in the preheated oven until top has golden brown spots and a toothpick inserted in the center comes out clean, about 45 minutes.

wilted kale with bacon and tomatoes

Ingredients

Servings: 6
2 tablespoons parkay® original spread-tub
3/4 cup thinly sliced yellow onion
8 ounces fresh pre-chopped kale, large stems removed
1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
1/4 cup water
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 slices fully cooked bacon

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt parkay in large skillet over medium-high heat. add onion; cook 2 to 3 minutes or until tender. add kale; stir to combine. add undrained tomatoes, water, garlic salt and pepper; stir gently. cover; cook 10 to 15 minutes or until kale is tender, stirring occasionally.
meanwhile, heat bacon in microwave according to package directions. cut into bite-size pieces. stir bacon into kale mixture before serving.

indian vegetable bhaji

Ingredients

Servings: 6
4 large potatoes, finely chopped
1 cup cauliflower florets
1 carrot, finely chopped
1/2 cup fresh green peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
2 whole bay leaves
4 green chile peppers, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon chili powder (optional)
cilantro leaves for garnish (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on high until the vegetables are very hot and starting to soften, about 2 minutes. remove the plastic wrap, and drain the vegetables in a colander.
place the vegetable oil in a large skillet, and heat over medium heat. cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. cook and stir until the garlic begins to brown, about 1 minute.
stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. cook and stir until the vegetables are tender and coated with spices, about 30 minutes. sprinkle with cilantro leaves.

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.

Fried Okra Salad

Ingredients

Servings: 6
2 slices bacon (optional)
2 (10 ounce) packages breaded frozen okra
1/3 cup chopped tomato
2 tablespoons chopped green onion
2 tablespoons chopped green bell pepper
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.
cook and stir okra in the same skillet used for bacon until tender and browned, 10 to 15 minutes. remove and drain on paper towels.
combine bacon, okra, tomato, green onion, and green bell pepper in a bowl.
whisk oil, sugar, and vinegar together in a microwave-safe bowl. heat in microwave on high for 1 minute, stirring every 10 seconds, until dressing is boiling and sugar is dissolved. pour over vegetables right before serving; toss to coat.

Sweet Potatoes With Poblano Butter Topping

Ingredients

Servings: 8
1 sweet potato
1 fresh poblano pepper, seeded and finely chopped
1 cup light soy butter, softened
1 teaspoon lime juice
1/4 cup chopped fresh cilantro
1 teaspoon freshly ground black pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). pierce the sweet potato in several places with a fork.
roast the sweet potato in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
meanwhile, place the poblano pepper, soy butter, lime juice, and pepper in the bowl of a food processor. process until well blended, about 1 minute. if not using immediately, place poblano-soy butter in a covered container and refrigerate up to 1 month.
to serve, slice the sweet potato in half and spread with 1 tablespoon poblano butter.

Chocolate Covered Caramels

Ingredients

Servings: 120
caramels
1 cup butter
2 1/4 cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
chocolate
1 pound milk chocolate
1 tablespoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease an 8 x 8 inch square pan.
in a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. stirring constantly, heat to 242 to 248 degrees f (116 to 120 degrees c), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. remove from heat and stir in vanilla extract. pour into prepared pan.
when caramel has cooled and set, cut into 1 inch squares. chill in refrigerator until firm.
melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. stir until smooth.
dip caramel squares in chocolate and place on wax paper to cool.

Angel Food Candy

Ingredients

Servings: 1.5
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating

Recipe

Preparation Time:

Cook Time:

Ready Time:

butter a 9x13 inch baking dish.
in a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. cook, stirring, until sugar dissolves. heat, without stirring, to 300 to 310 degrees f (149 to 154 degrees c), or until a small amount of syrup dropped into cold water forms hard, brittle threads. remove from heat and stir in baking soda. pour into prepared pan; do not spread. mixture will not fill pan. allow to cool completely.
in the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. break cooled candy into bite sized pieces and dip into melted candy coating. let set on waxed paper. store tightly covered.

perfect ten baked cod

Ingredients

Servings: 4
2 tablespoons butter
1/2 sleeve buttery round crackers (such as ritz®), crushed
2 tablespoons butter
1 pound thick-cut cod loin
1/2 lemon, juiced
1/4 cup dry white
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion
1 lemon, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. stir buttery round crackers into melted butter.
place remaining 2 tablespoons butter in a 7x11-inch baking dish. melt in the preheated oven, 1 to 3 minutes. remove dish from oven.
coat both sides of cod in melted butter in the baking dish.
bake cod in the preheated oven for 10 minutes. remove from oven; top with lemon juice, , and cracker mixture. place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
garnish baked cod with parsley and green onion. serve with lemon wedges.

crazy yummy cranberry pecan cookies with orange glaze

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

halloween ghosties

Ingredients

Servings: 24
1 (12 ounce) package white chocolate chips, or as needed
24 peanut-shaped peanut butter sandwich cookies
48 miniature chocolate chips

Recipe

Preparation Time:

Ready Time:

place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. place 2 miniature chocolate chips one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.

Grand Finale Cake

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

microwave sausage and clam soup

Ingredients

Servings: 6
1 1/2 pounds hot italian sausage
1/4 cup olive oil
3 cloves garlic, minced
2 onions, chopped
1 green bell pepper, chopped
1 bunch snipped fresh parsley
1 teaspoon dried basil
1 pound fresh mushrooms, sliced
1 (28 ounce) can whole peeled tomatoes with juice
1 cup dry white
4 (6.5 ounce) cans minced clams, drained with juice reserved
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. remove sausage from dish. stir garlic and olive oil into sausage drippings and microwave 1 minute. stir in onion, bell pepper, parsley and basil and microwave 4 minutes, until just tender.
stir in the mushrooms and cook 2 minutes. then stir in the tomatoes, and reserved clam juice. cover and cook 10 minutes, stirring once.
stir in the sausage and cook 5 minutes more. let stand 5 minutes before stirring in the clams and salt. serve hot.

Aunt Joyce's Chocolate Cake

Ingredients

Servings: 1
3 (1 ounce) squares unsweetened chocolate, chopped
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vanilla extract
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. melt the chocolate in a double boiler or in the microwave.
pour the melted chocolate into a large mixing bowl. blend in the mayonnaise, vinegar and vanilla. combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. slowly stir in the warm water. pour batter into prepared pan.
bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Cake Squares

Ingredients

Servings: 1
for the cake layer:
1/2 cup butter, softened
1 cup white sugar
4 eggs, room temperature
16 ounces chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
2 cups confectioners' sugar, sifted
1/2 cup butter
1/4 cup creme de menthe liqueur
1 cup semisweet chocolate chips
6 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease one 13x 9-inch baking pan.
cream 1/2 cup butter with 1 cup white sugar. beat in the eggs one at a time, mixing after each until fully incorporated. stir in the chocolate syrup and vanilla. mix in the flour and salt; stir until just combined. pour the batter into the prepared pan.
bake in the preheated oven until a tester comes out clean, about 30 minutes. let cake cool completely before frosting.
to make mint layer: combine the confectioners' sugar and 1/2 cup butter; beat with an electric mixer until smooth. pour in the creme de menthe syrup; blend until incorporated. spread over the top of the cooled cake.
to make the chocolate glaze: melt the chocolate chips and 6 tablespoons butter together over low heat or in a microwave, stirring every 30 seconds. let cool slightly, then spread over top of the mint layer. chill cake for at least 3 hours or overnight. cut into small blocks to serve. keep cake refrigerated.

rocky road popcorn truffles

Ingredients

Servings: 12
1 cup plain popped popcorn
1 cup mini marshmallows
1 cup salted peanuts
1 pound semi-sweet chocolate, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

coat a 12 cup mini muffin pan with cooking spray. divide popcorn, marshmallows and peanuts evenly among the cups.
place the chocolate into a microwave-safe container. heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. pour into the muffin cups, filling to the top. gently tap the pan on the counter to release any . refrigerate until chocolate is set. unmold and enjoy!