World Best Food Recipes in Microwave: 08/19/16

Friday, August 19, 2016

Chili Cheese Potato Skins

Ingredients

Servings: 20
10 medium baking potatoes
2 cups oil for frying, or as needed
1/4 cup margarine
salt to taste
1 pound ground beef
1 (1.25 ounce) package chili seasoning mix
1 pound processed cheese food, cubed
chili powder to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave, cook potatoes on high heat until soft, 15 to 20 minutes. turn and rearrange potatoes for even cooking every few minutes.
heat oil in a large, heavy skillet or deep-fryer to 375 degrees f (190 degrees c). cut potatoes in half lengthwise, and scoop out center of potatoes, leaving about 1/4 inch on the skins. place scooped out potato in a medium bowl, and mash together with margarine and salt. set aside.
fry skins in the hot oil, turning occasionally until golden brown, about 5 minutes. drain on paper towels.
preheat oven to 350 degrees f (175 degrees c). place ground beef in a large skillet, and cook over medium-high heat until evenly brown; drain. mix in chili seasoning and processed cheese. cook and stir until cheese is melted.
stuff potato skins with the ground beef mixture, and top with mashed potato mixture. sprinkle the tops with chili powder. arrange stuffed skins in a single layer on a large baking sheet, and bake in the preheated oven 15 minutes, or until mashed potatoes are lightly browned.

white christmas candy

Ingredients

Servings: 25
1 (12 ounce) package white chocolate chips
2 tablespoons creamy peanut butter
2 cups crispy rice cereal (such as rice krispies®)
1 cup mini marshmallows
1 cup lightly salted peanuts
1 tablespoon multi-colored sprinkles, or more to taste (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix white chocolate chips and peanut butter together in a large microwave-safe bowl.
microwave on high for 1 minute; stir with a spatula. continue cooking in microwave in 30 second intervals; stir until smooth. fold in rice cereal, marshmallows, and peanuts.
drop white chocolate mixture by spoonfuls a sheet of waxed paper. sprinkle each mound with sprinkles. set aside to cool for 30 minutes.

sweet sierra truffles

Ingredients

Servings: 200
6 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese, room temperature
6 cups confectioners' sugar
1 tablespoon sweet red

Recipe

Preparation Time:

Ready Time:

melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. if you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. stir occasionally until melted and smooth. remove from the heat.
in a large bowl, beat cream cheese with an electric mixer until soft and fluffy. gradually mix in the confectioners' sugar until completely incorporated. stir in the melted chocolate and . cover and refrigerate the dough for 1 hour, or until firm.
shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. use a fork to drizzle chocolate over the truffles for decoration.

easy butter fingers candy

Ingredients

Servings: 24
1 pound
1 (18 ounce) jar crunchy peanut butter
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable shortening, or more if needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a 9x13-inch pan with parchment paper.
place in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until is warm, melted, and smooth.
stir peanut butter into melted until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. heat the chocolate, stirring constantly, until just warm, melted, and smooth. spread warm chocolate over the peanut candy. chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

caramel apple cookie dessert

Ingredients

Servings: 10
3 red delicious apples - peeled, cored and sliced
2 cups apple juice
1 (18 ounce) package refrigerated dough
3 tablespoons white sugar
1 (18 ounce) container caramel dip

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a cookie sheet.
place apple slices in a bowl and cover with apple juice.
roll out cookie dough prepared sheet. sprinkle with sugar.
bake in preheated oven 5 to 7 minutes, until set.
warm the caramel dip in the microwave, and spread most of it over the cooled cookie. remove the apple slices from the juice and arrange in rows over the caramel. drizzle remaining caramel over apples. cut into squares to serve.

triple chocolate cake pops

Ingredients

Servings: 58
grand fudge cake:
3/4 cup ghirardelli unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 large eggs
1 1/3 cups milk
ghirardelli buttercream frosting:
6 tablespoons butter, softened
2 2/3 cups powdered sugar
1/2 cup ghirardelli unsweetened cocoa
1/3 cup milk
1/2 teaspoon vanilla extract
for the cake pops:
5 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
2 tablespoons shortening
58 round paper lollipop or wooden craft sticks
2/3 cup ghirardelli classic white baking chips

Recipe

to make the grand fudge cake: preheat oven to 350 degrees f. grease and lightly flour two 9-inch round cake pans. in a medium bowl, combine cocoa, flour, baking powder, baking soda, and salt; set aside. in a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. continue to mix until smooth. pour into prepared pans. bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.
to make the ghirardelli buttercream frosting: in bowl, beat butter until light and fluffy. in a separate bowl, mix powdered sugar with cocoa. blend sugar mixture with butter alternately with milk, beat well after each addition. beat until smooth. blend in vanilla.
to make the triple chocolate cake pops: crumble the grand fudge cake into a very large bowl. add the ghirardelli buttercream frosting. beat with an electric mixer on low speed until combined. using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds waxed paper-lined baking sheets. roll mounds into balls and freeze for 30 minutes.
in a small microwave-safe bowl, combine 1/4 cup of the ghirardelli® 60% cacao bittersweet chocolate baking chips and 1/4 teaspoon of the shortening. cook on medium power (50 percent) for 1 minute. remove and stir until smooth. dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). freeze for 30 to 60 minutes or until balls are firm.
in a small microwave-safe bowl, heat the ghirardelli classic white chocolate baking chips on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. set aside.
meanwhile, in a large microwave-safe bowl, combine the remaining ghirardelli 60% cacao bittersweet chocolate baking chips and the remaining shortening. microwave on medium power (50 percent) for 2 minutes. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. working in batches, dip the frozen balls into the melted bittersweet chocolate. allow excess to drip off. when the bittersweet chocolate is just set, drizzle the pops with the melted white chocolate. place on prepared baking sheets.* let stand for 30 minutes or until chocolate is set. after chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. let stand at room temperature for at least 30 minutes before serving.

Caramel Cups

Ingredients

Servings: 48
6 ounces cream cheese
2 cups all-purpose flour
1 cup butter
1 (14 ounce) package individually wrapped caramels
1/2 cup evaporated milk
1/2 cup white sugar
1 cup shortening
1/3 cup evaporated milk
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
combine the cream cheese, butter or margarine and flour. mix to form a dough. pinch off 48 equal pieces and press into mini tassie pans.
bake at 350 degrees f (175 degrees c) for 15 minutes or until lightly brown. cool slightly. be careful taking out of pans, they break easily.
in the microwave on medium high heat. melt the caramels and 1/2 cup evaporated milk. stir until creamy. pour into melted caramel into shells and top with frosting.
to make frosting: beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

garbanzo bean chocolate cake (gluten free!)

Ingredients

Servings: 1
1 1/2 cups semisweet chocolate chips
1 (19 ounce) can garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.

irish cream chocolate mousse

Ingredients

Servings: 6
6 eggs, separated
1/2 cup white sugar
1 cup chilled heavy cream
3 1/2 tablespoons irish cream liqueur
8 ounces chocolate, chopped

Recipe

Preparation Time:

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in a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
with clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. add the remaining yolk mixture and then the irish cream liqueur, folding just until incorporated.
in a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. very gently fold the chocolate into the irish cream mixture as before, keeping as much fluffy volume as possible. with clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

potato and bacon salad

Ingredients

Servings: 8
5 eggs
4 slices bacon
2 tablespoons dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Recipe

place the potatoes in a pot with enough water to cover, and bring to a boil. cook for about 20 minutes, or until tender. drain and cool.
meanwhile, place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, and place in a bowl of cold water to cool.
peel the eggs, and place 3 of them into a large bowl. reserve the rest for later. mash the eggs in the bowl with a fork. stir in the mustard, mayonnaise, celery, salt and pepper. set aside.
cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. crumble 2 of the bacon slices into the mayonnaise mixture. reserve the rest for garnish.
peel and chop the potatoes, and stir into the bowl until evenly coated. slice the 2 remaining eggs, and place on top of the salad. crumble the remaining bacon over the eggs, then sprinkle parsley 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.

Easy Broccoli And Ham Quiche

Ingredients

Servings: 1
1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen broccoli florets
2 tablespoons butter
1 onion, minced
1 teaspoon garlic, minced
1 1/2 cups diced cooked ham
1 1/2 cups shredded cheddar cheese
1 cup milk
4 eggs, beaten
1/2 teaspoon ground black pepper
1 teaspoon smoked paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
press the pie crust ito a 9-inch pie plate; set aside.
place broccoli in a glass bowl. cover bowl with plastic wrap. cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside.
melt butter in a large saucepan over medium heat. saute onion and garlic in melted butter until slightly translucent, about 5 minutes.
stir ham and broccoli into the onion mixture and transfer to the pie crust.
beat cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture. sprinkle paprika over the entire quiche.
bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.

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.

Blt Wraps

Ingredients

Servings: 4
1 pound thick sliced bacon, cut into 1 inch pieces
4 (12 inch) flour tortillas
1 cup shredded cheddar cheese
1/2 head iceberg lettuce, shredded
1 tomato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and set aside.
place 1 tortilla on a microwave-safe plate. sprinkle tortilla with 1/4 cup cheese. cook in microwave 1 to 2 minutes, or until cheese is melted. immediately top with 1/4 of the bacon, lettuce, and tomato. fold sides of tortilla over, then roll up. repeat with remaining ingredients. cut each wrap in half before serving.

Four Seasons Enchiladas

Ingredients

Servings: 8
1 (4 ounce) can chopped green chile peppers, drained
4 ounces cream cheese, softened
1/2 teaspoon ground cumin
2 cups chopped cooked turkey
8 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (16 ounce) can chili beans, undrained
1 cup shredded monterey jack cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
in a medium bowl, mix chile peppers, cream cheese, and cumin. stir in chopped turkey.
place the tortillas in a microwave oven. heat for 1 minute, or until the tortillas are softened. spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
in a medium bowl, combine the salsa and beans. spoon the mixture over the enchiladas. sprinkle the top with cheese.
bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

California Club Chicken Wraps

Ingredients

Servings: 2
chipotle mayonnaise:
1/2 cup mayonnaise
1/2 cup plain yogurt
2 chipotle chiles in adobo sauce, finely chopped
wraps:
2 large spinach tortillas
1/2 cup shredded lettuce, or to taste
1 1/2 cups shredded monterey jack cheese
1 haas avocado - peeled, pitted, and diced
4 slices cooked bacon, chopped
1 red onion, finely chopped
1 tomato, chopped
2 cooked chicken breasts, cut into chunks

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
cook tortillas in the microwave until warm and pliable, about 30 seconds.
spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. spread 1/2 the lettuce, 1/2 the monterey jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. fold opposing edges of the tortilla to overlap the filling. roll 1 of the opposing edges around the filling into a wrap.

microwave peanut patties

Ingredients

Servings: 2
1/2 cup water
2 cups white sugar
1/2 cup light corn syrup
1 1/2 cups peanuts
2 tablespoons butter
1 teaspoon vanilla extract
3 drops red food coloring

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease a cookie sheet or other flat surface.
in a 2 quart glass measuring cup combine water, sugar and corn syrup. microwave on high until boiling. stir in peanuts.
microwave on medium to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
stir in butter, vanilla and food coloring. beat until creamy and cool. drop by teaspoonfuls prepared pan.

Coffee Cake In A Mug

Ingredients

Servings: 1
1 tablespoon butter
2 teaspoons white sugar
1/4 cup all-purpose flour
1 tablespoon applesauce, or as needed
1/8 teaspoon baking powder
2 drops vanilla extract, or to taste
1 pinch salt
2 teaspoons all-purpose flour
1 teaspoon butter
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon butter in a microwave-safe mug until softened, about 10 seconds. stir white sugar into butter until dissolved. mix 1/4 cup flour, applesauce, baking powder, vanilla extract, and salt into butter-sugar mixture until batter is smooth.
mix 2 teaspoons flour, 1 teaspoon butter, brown sugar, and cinnamon together in a bowl using your hands until the texture of lumpy sand is reached; sprinkle over batter.
cook in the microwave until coffeecake appears to be barely set, 50 to 80 seconds. cool before eating.

Chocolaty Caramel-nut Popcorn

Ingredients

Servings: 4
2 (3.5 ounce) packages microwave popcorn
1/2 cup butter
1 cup brown sugar
1 teaspoon salt
1/4 cup corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup chocolate chips
1 cup sliced almonds
1/2 cup shredded coconut

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 250 degrees f (120 degrees c).
cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. melt butter in a saucepan over medium heat. stir in the brown sugar, salt, and corn syrup. bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
pour the caramel over the popcorn and stir well. add the chocolate chips and almonds, then stir until thoroughly mixed. pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
bake in preheated oven for 1 hour, stirring every 15 minutes.

Red And White Fudge

Ingredients

Servings: 15
2 cups white chocolate chips
1/2 cup confectioners' sugar
1 (3 ounce) package cream cheese
1 (16 ounce) package vanilla frosting
3/4 cup chopped walnuts
2/3 cup sweetened-dried cranberries
1 teaspoon orange zest

Recipe

Preparation Time:

Ready Time:

line a 9x9 inch pan with aluminum foil and spray lightly with non-stick coating. melt chips in microwave, stir until smooth.
in a mixing bowl, combine confectioners' sugar, cream cheese and frosting; blend well. stir in melted chips, walnuts, cranberries and orange peel. stir well and spread mixture into the prepared pan. refrigerate 1 hour or until firm. cut into 1 inch squares 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.

Mock Oatmeal

Ingredients

Servings: 1
1/2 cup ricotta cheese
1 tablespoon granular sucrolose sweetener (such as splenda®)
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a cereal bowl, stir together the ricotta cheese, sweetener and vanilla. cover with plastic wrap, and poke a hole to vent steam. heat in the microwave oven for 2 to 3 minutes, until hot. remove plastic wrap, stir and enjoy.

beef tamales

Ingredients

Servings: 6
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina

Recipe

Preparation Time:

Cook Time:

Ready Time:

place beef and garlic in a large pot. cover with cold water and bring to a boil over high heat. as soon as water boils, reduce heat to a simmer and cover pot. let simmer for 3 1/2 hours, until beef is tender and shreds easily. when beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. allow meat to cool slightly, and shred finely with forks.
meanwhile, place corn husks in a large container and cover with warm water. allow to soak for 3 hours, until soft and pliable. may need to weight down with an inverted plate and a heavy can.
toast ancho chiles in a cast iron skillet, making sure not to burn them. allow to cool and then remove stems and seeds. crumble and grind in a clean coffee grinder or with a mortar and pestle.
heat oil in a large skillet. mix in flour and allow to brown slightly. pour in 1 cup beef broth and stir until smooth. mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. stir shredded beef into skillet and cover. let simmer 45 minutes.
place lard and salt in a large mixing bowl. whip with an electric mixer on high speed until fluffy. add masa harina and beat at low speed until well mixed. pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
drain water from corn husks. one at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture the top 2/3 of the husk. spread about 1 tablespoon of meat mixture down the middle of the masa. roll up the corn husk starting at one of the long sides. fold the narrow end of the husk the rolled tamale and tie with a piece of butchers' twine.
place tamales in a steamer basket. steam over boiling water for approximately one hour, until masa is firm and holds its shape. make sure steamer does not run out of water. serve immediately, allowing each person to unwrap their own tamales. allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

chocolate covered gingersnaps

Ingredients

Servings: 48
1 pound chocolate almond bark
2 (16 ounce) packages gingersnap cookies

Recipe

Preparation Time:

Ready Time:

place a baking sheet in the refrigerator to chill.
melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. dip cookies in the melted chocolate and place on the chilled baking sheet. return baking sheet to refrigerator until chocolate is set, at least 30 seconds.

to die for no-bake cake pops

Ingredients

Servings: 30
1 (14 ounce) package chocolate sandwich cookies (such as oreo®)
1 (8 ounce) package cream cheese, softened
1/2 (7 ounce) jar marshmallow creme
1 (14 ounce) package vanilla almond bark, or as needed
1 tablespoon shortening
lollipop sticks

Recipe

Preparation Time:

Ready Time:

line a sheet pan with parchment paper. the pan must be able to fit in the freezer.
place sandwich cookies into the bowl of a food processor and pulse until they resemble fine breadcrumbs.
stir crushed cookies, cream cheese, and marshmallow creme together in a bowl. roll cookie mixture into walnut-sized balls, place them on the prepared pan, and freeze for 5 minutes.
melt 1/4 cup bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. remove cake pops from the freezer.
dip each lollipop stick into the melted bark, and push a stick halfway through each cake pop. place on the sheet pan and return cake pops to the freezer for 5 minutes.
melt remaining bark in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. pour coating into a large coffee mug, deep enough to make it easy to immerse the cake pops.
remove cake pops from the freezer, and dip each prepared pop into the melted bark, coating completely. place the pops back the sheet pan. refrigerate until firm, about 10 minutes.

2 Minute Cheese Quesadillas

Ingredients

Servings: 2
2 (10 inch) flour tortillas
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

place 1 flour tortilla on a large microwave-safe plate; sprinkle with cheddar cheese. place the second flour tortilla atop the cheddar layer.
cook on high in the microwave until cheese is melted, about 1 minute.

b.l.a.t. wraps

Ingredients

Servings: 4
8 slices bacon
4 (10 inch) flour tortillas
4 tablespoons ranch-style salad dressing
1 avocado - peeled, pitted and diced
1 tomato, chopped
1 cup shredded lettuce

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium heat for 10 to 15 minutes, or until crisp. drain, crumble, and set aside.
warm tortillas in microwave oven for 30 to 45 seconds, or until soft. spread 1 tablespoon ranch dressing down the center of each tortilla. layer crumbled bacon, avocado, tomato and lettuce over the dressing. roll the tortilla around the other ingredients.

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.

Alberta Beef Barley Stew

Ingredients

Servings: 8
6 cups hot water, divided
2 beef bouillon cubes
1 (1 ounce) package dry onion soup mix
1 pound beef stew meat, cut into 1-inch cubes
3 large potatoes, peeled and cut into 1-inch cubes
1/2 large onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons minced garlic
1 1/2 cups pearl barley

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on high. stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

Chocolate Eclair Cake

Ingredients

Servings: 1
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Recipe

Preparation Time:

Cook Time:

Ready Time:

line the bottom of a 9x13 inch baking pan with graham crackers. in a large bowl, combine the milk and vanilla pudding according to directions on box. fold in the whipped topping. spread a layer of the pudding mixture over the graham crackers. alternate the graham cracker and pudding layers up to the top of the pan. cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. pour over the top of the cake. refrigerate for at least 12 hours before serving.

easy fudgy cake pops

Ingredients

Servings: 50
2 (18.25 ounce) packages devil's food cake mix
2 cups water
2/3 cup vegetable oil
6 eggs
1 (6 ounce) bag semisweet chocolate chips
1 (16 ounce) package prepared chocolate frosting
2 (14 ounce) bags chocolate confectioners' coating
50 lollipop sticks
2 (14 ounce) bags white confectioners' coating
1 (1.75 ounce) package multicolored candy sprinkles, or as needed (optional)
1/2 cup chopped nuts, or as needed (optional)
styrofoam blocks

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
blend cake mix, water, oil, and eggs in a large bowl at low speed with an electric mixer until moistened. beat at medium speed for 2 minutes. pour batter into the prepared pan.
bake in the preheated oven until a toothpick inserted into the center comes out clean, about 26 minutes. cool in pan for 10 minutes. crumble cake while still warm into a large bowl and stir in chocolate chips. once chocolate chips have melted, stir in frosting. mix by hand until the mixture has a dough-like consistency.
scoop cake mixture with a melon baller or small scoop, round each scoop into a ball using your hands, and place on a baking sheet. freeze cake balls for 10 minutes.
melt about 1/4 the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
remove cake balls from freezer. dip each stick into melted chocolate and insert all the way through cake balls. the melted chocolate will harden and hold cake on the stick. return to the freezer for 10 minutes.
melt remaining chocolate coating and white chocolate coating in separate microwave-safe bowls in 30-second intervals, stirring after each melting, for 1 to 3 minutes. remove cake pops from freezer; dip each cake pop in either melted white chocolate or chocolate. spoon sprinkles or chopped nuts over cake pops before the coating hardens. stick each cake pop upright into the styrofoam blocks until candy shell hardens. refrigerate cake pops until ready to serve.

peanut butter cup chocolate cupcakes with toasted peanut butter meringue frosting

Ingredients

Servings: 14
1 cup all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 egg
1/2 teaspoon vanilla extract
1/2 cup boiling water
14 miniature peanut butter cup candies
4 egg whites
1 cup white sugar
1 tablespoon peanut butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). line 14 muffin cups with paper muffin liners.
whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. increase speed to medium and mix well.
reduce mixer speed to low and slowly pour boiling water into flour mixture. increase speed to medium and beat for 1 minute.
fill each muffin cup halfway and place a peanut butter cup in the center of each.
bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. remove from oven and cool in pan for 5 to 10 minutes. cool completely on a cooling rack before frosting.
set oven rack about 6 inches from the heat source and preheat the oven's broiler.
whisk egg whites and sugar together in a bowl until just combined. pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. return egg mixture to bowl. whisk egg mixture on high speed until still peaks form.
place peanut butter in a microwave-safe bowl. heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. gently fold melted peanut butter into egg whites. transfer peanut butter frosting to a piping bag.
pipe frosting cooled cupcakes.
toast cupcakes under preheated broiler until lightly browned, about 1 minute.

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.

white chocolate bubbling cauldrons

Ingredients

Servings: 6
1 pound bittersweet chocolate, chopped
1 (12 ounce) package black confectioners' coating (such as black wilton candy melts®)
1 cup unsalted butter, softened
1/2 cup white sugar
3 eggs, room temperature
3 egg yolks, room temperature
1 cup all-purpose flour
1 cup ground toasted pecans
1 teaspoon vanilla extract
1 (12 ounce) package green confectioners' coating (such as green wilton candy melts®)
1 (12 ounce) package white confectioners' coating (such as white wilton candy melts®)
3/4 cup heavy whipping cream
2 ounces bittersweet chocolate, grated
6 chocolate-covered pretzel sticks

Recipe

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). generously butter six 8-ounce ramekins and place on baking sheet.
melt 1 pound chopped bittersweet chocolate in a plastic or glass bowl in microwave oven on low, stirring every 30 seconds, or in the top of a double-boiler over gently simmering water. remove melted chocolate from heat and set aside to cool. it should be room temperature but still fluid.
melt black confectioners' coating in a separate large plastic or glass bowl in microwave oven on low, stirring every 30 seconds, until coating is melted, warm, and smooth. keep candy warm.
beat butter and sugar in a bowl using an electric mixer fitted with a whisk attachment on high speed until mixture is light and fluffy, about 5 minutes. add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in egg yolks one at a time. continue mixing until batter is thick and lemon-colored, about 3 minutes.
pour cooled melted chocolate into butter mixture and mix on low speed, stopping to scrape down sides of bowl, until fully combined. beat flour, ground pecans, and vanilla extract into chocolate mixture and continue to mix just until batter comes together. divide batter among prepared ramekins.
bake in preheated oven for 15 minutes. remove tray from oven. carefully place 2 or 3 green candy pieces and 1 white candy piece (or more white than green, if desired) in the center of each half-baked cake. return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean (do not pierce the centers). let cakes cool in ramekins for 10 minutes.
melt 2 or 3 pieces of the green candy in a small microwave-safe bowl in microwave set on low, stirring every 30 seconds, until green candy is warm and smooth. let cool until room temperature but still fluid. whip the heavy cream in a bowl and gently fold cooled green candy melts into the whipped cream.
gently unmold cakes baking sheet. carefully dip cakes into black candy coating, or pour it over the cakes to coat. sprinkle grated chocolate a serving platter and place cakes the grated chocolate. spoon a dollop of green whipped cream on top of each cake. pierce each cake with a chocolate-covered pretzel stick, allowing the bubbling cauldrons to ooze their green and white candy filling. serve immediately.

Nuclear Chocolate Ice Cream

Ingredients

Servings: 10
2 cups milk
2/3 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 pinch salt
4 egg yolks
3 1/2 ounces dark chocolate
2 cups heavy whipping cream
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat milk, sugar, cocoa powder, espresso powder, and salt in a saucepan over medium heat, stirring often, until milk is barely simmering.
beat egg yolks in a bowl; gradually stir in about 1/2 cup hot milk mixture. beat until smooth. transfer egg yolk mixture back to the saucepan and continue cooking and stirring until thickened, about 5 minutes.
meanwhile, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
remove saucepan from heat and stir melted chocolate into milk-egg mixture; transfer mixture to a large bowl, cover, and refrigerate until well-chilled, 4 hours to overnight.
stir cream and vanilla extract into chilled chocolate mixture and pour into an ice cream maker. freeze according to manufacturer's directions until it reaches "soft-serve" consistency. transfer ice cream to a lidded container; cover surface with plastic wrap and seal. for best results, ice cream should be placed in the freezer at least 2 hours or overnight.

Dim Sum Asian Dumplings

Ingredients

Servings: 40
1 pound ground lamb
1 large onion, chopped
1/2 bunch cilantro, chopped
1/2 teaspoon crushed red pepper flakes
2 teaspoons red curry paste
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup all-purpose flour
1/4 cup water as needed
3 tablespoons peanut butter
1/2 teaspoon cayenne pepper
1 teaspoon white sugar
1 teaspoon vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine lamb, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. mix well, then set aside. place flour into a separate bowl. slowly stir in the water as needed until a soft dough is achieved. there may be some water left over. roll out walnut-sized balls of dough into thin circles.
fill each of the wrappers with about 1 tablespoon of the lamb mixture. moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. repeat with the remaining wrappers and filling. place the dumplings in a steamer over 1 inch of boiling water, and cover. steam until the dough becomes glossy, about 10 minutes.
to make sauce: combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. cook in the microwave on high for 30 seconds and stir. serve with the dumplings.

chili cheese dip iv

Ingredients

Servings: 4
1 (15 ounce) can chili without beans
1 cup shredded cheddar cheese
1 (8 ounce) jar chunky salsa
1 (2.25 ounce) can chopped black olives, drained
1 (18 ounce) package tortilla chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium microwave safe bowl, mix chili without beans, cheddar cheese, chunky salsa, and black olives.
microwave the mixture on high approximately 3 minutes, until cheese begins to melt. stir the mixture, and return to microwave. continue cooking in microwave in 1 to 3 minute intervals, until thoroughly blended and hot. serve with tortilla chips.

Passover Chocolate Cheesecake

Ingredients

Servings: 16
2 1/2 cups crushed chocolate macaroon cookies
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 teaspoons matzo meal
1/4 cup milk
1/2 teaspoon vanilla extract
3 eggs
1 cup semisweet chocolate chips
1 teaspoon butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c). in a small bowl, stir together the crushed macaroons and butter. press into the bottom of a 9 inch springform pan. bake for 15 minutes in the preheated oven; remove and cool.
in a medium bowl, stir cream cheese and sugar together until well blended. stir in matzo meal, milk and vanilla until smooth. mix in the eggs one at a time.
combine the chocolate chips and butter in a small microwave-safe dish. heat at 30 second intervals until melted, stirring at each interval. stir into the cream cheese batter. pour the batter over the cooled crust and smooth the top.
bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.

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.

Kitchenless Pizza-tato

Ingredients

Servings: 1
1 large baking potato
1 teaspoon vegetable oil
1/2 teaspoon salt
1 teaspoon butter
3 tablespoons canned pizza sauce
1/2 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

poke the potato a few times with a fork. place the potato on a plate in the microwave. cook at full power for 6 minutes, then let rest for 2 minutes.
while the potato is cooking, preheat a toaster oven to 400 degrees f (200 degrees c). coat the potato with oil and sprinkle with salt. place the potato into the toaster oven so that it is sitting directly on the rack.
bake for 10 minutes in the preheated toaster oven. remove the potato and place it on the tray that comes with the toaster oven. make a cut lengthwise that is about 1/4 of the way through the potato. it should pop open without splitting in half. press the ends together slightly to open it up more and use a fork to fluff the interior while mixing in the butter. spoon pizza sauce over the potato and top with mozzarella cheese.
return the potato (on the tray) to the toaster oven and cook for 10 more minutes, or until cheese is golden brown.

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.

butterscotch breakfast ring

Ingredients

Servings: 8
1 (6 ounce) package butterscotch chips, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup chopped pecans
1 (10 ounce) can refrigerated crescent roll dough
7 teaspoons corn syrup

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. stir until smooth. remove from heat and whisk in flour, salt and pecans. set aside.
separate crescent roll triangles. on greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. long pointed ends of each roll should point outwards. spread 2 rounded teaspoons of butterscotch mixture on each triangle. roll up triangles, beginning with pointed end of roll. slash inside half of each roll.
bake in preheated oven for 15 minutes, until golden. remove from oven and let cool.
while rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. drizzle over cooled rolls.

erin's irish creme liqueur

Ingredients

Servings: 3
1/4 cup milk chocolate chips
2 teaspoons butter
3 1/2 fluid ounces , or more to taste
1/4 teaspoon instant coffee granules
1 teaspoon hot water
1 (14 ounce) can sweetened condensed milk
1 1/2 cups heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

put chocolate chips and butter in a glass bowl; heat in microwave on high until chips are softened, about 30 seconds. stir chocolate mixture until smooth, cooking in microwave another 15 seconds to assure chocolate is soft enough, if needed. add and stir until smooth.
dissolve coffee granules in hot water in a small pitcher. pour the chocolate mixture, sweetened condensed milk, and cream into the pitcher and stir until smooth.
refrigerate mixture until completely chilled, at least 20 minutes.

chocolate-covered oreo cookie cake

Ingredients

Servings: 16
1 (18.25 ounce) package devil's food chocolate cake mix
4 (1 ounce) squares baker's semi-sweet chocolate
1/4 cup butter
1 (8 ounce) package philadelphia cream cheese, softened
1/2 cup sugar
2 cups thawed cool whip whipped topping
12 oreo cookies, coarsely crushed

Recipe

Preparation Time:

Ready Time:

heat oven to 350 degrees f.
prepare cake batter and bake in 2 (9-inch) round pans as directed on package. cool cakes in pans 10 min. invert wire racks; gently remove pans. cool cakes completely.
microwave chocolate and butter in small microwaveable bowl on high 2 min. or until butter is melted. stir until chocolate is completely melted. cool 5 min. meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. gently stir in cool whip and crushed cookies.
place 1 cake layer on plate, spread with cream cheese mixture. top with remaining cake layer. spread top with chocolate glaze; let stand 10 min. or until firm. keep refrigerated.

Tilapia Scampi

Ingredients

Servings: 4
3/4 cup butter
1 1/2 teaspoons lemon juice
8 cloves garlic, halved
4 (6 ounce) tilapia fillets, rinsed and patted dry
1 tablespoon dried parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c); prepare a baking dish with cooking spray.
combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. sprinkle the parsley over the tilapia.
bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

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.

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.