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Saturday, August 20, 2016

Turtles® Candy

Ingredients

  • Servings: 24
  • 72 pecan halves
  • 24 individually wrapped caramels, unwrapped
  • 1 cup semisweet chocolate chips
  • 2 teaspoons shortening

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs

  • preheat oven to 300 degrees f (150 degrees c). grease baking sheets.
  • place three pecan halves in a y shape on cookie sheet and place caramel in center. repeat with remaining nuts and caramels.
  • place in preheated oven 10 minutes, until caramel is melted.
  • melt chocolate chips with shortening in microwave, or in a small saucepan over low heat; stir until smooth. spoon over candies on sheets. chill 8 hours or overnight, until firm.

Ham Salad Pitas

Ingredients

  • Servings: 4
  • 1 cup reduced fat sour cream
  • 2 tablespoons lemon juice
  • 1 teaspoon yellow mustard
  • 1 cup cooked ham
  • 1 cup mozzarella cheese
  • 1/4 cup blanched slivered almonds
  • 1/2 cup seedless green grapes, halved
  • 3 tablespoons diced green onion
  • 4 pita breads, halved

Recipe

    Preparation Time: 15 mins Cook Time: 4 mins Ready Time: 19 mins

  • combine sour cream, lemon juice and mustard in a bowl. add ham, cheese, almonds, grapes and onions. toss lightly to coat.
  • divide ham mixture evenly between pita pockets. you may eat these as is or heat them briefly. if you choose to heat them, do two halves at a time in the microwave for 1 minute.

Parmesan And Broccoli Stuffed Potatoes

Ingredients

  • Servings: 4
  • 4 large baking potatoes
  • 1 small head broccoli, cut into florets
  • salt and pepper to taste
  • 3 tablespoons roasted garlic and parmesan cheese sauce (such as ragu®)

Recipe

    Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins

  • wash potatoes and pierce with a fork. microwave on high for 15 minutes, or until done.
  • place broccoli in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain.
  • preheat oven to 350 degrees f (175 degrees c).
  • slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. season with salt and pepper to taste. stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. spoon mixture back into the skins, and place on a baking sheet.
  • bake in preheated oven for 30 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: 25 mins Ready Time: 1 hr 25 mins

  • 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: 25 mins Ready Time: 1 hr 25 mins

  • 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.

Canadian Sharp Cheddar Cheese Spread

Ingredients

  • Servings: 12
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container cold pack aged sharp cheddar cheese (such as maclaren's imperial sharp cold pack cheddar cheese product)
  • 1/4 cup finely chopped red onion
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon paprika
  • 1 dash hot sauce, or to taste

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 8 hrs 45 mins

  • place cream cheese and cold pack cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
  • stir red onion, worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
  • remove cheese spread from refrigerator about 30 minutes before serving.

peanut butter bars i

Ingredients

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

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • 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.

Microwave Sponge Pudding

Ingredients

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

Recipe

    Preparation Time: 10 mins Cook Time: 4 mins Ready Time: 14 mins

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

old-fashioned sea foam candy

Ingredients

  • Servings: 2
  • 1 pound white sugar
  • 1/2 pint water
  • 4 tablespoons distilled white vinegar
  • 3 tablespoons light corn syrup
  • 1/2 teaspoon baking soda
  • 12 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening
  • 1 (1 ounce) square unsweetened chocolate

Recipe

  • butter or oil an 8 inch square baking pan; set aside.
  • put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees f (140 degrees c) on a candy thermometer. remove from heat and stir in the baking soda, mixing well to allow to subside a little.
  • pour hot mixture into prepared pan and leave until just beginning to set. mark into squares with a lightly oiled knife. leave to set completely. cut or break into pieces.
  • combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. microwave on high for 2 minutes to melt. stir with a wooden spoon. dip candy pieces into chocolate, covering completely. let cool on waxed paper.
  • wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

Simply Succulent Shrimp

Ingredients

  • Servings: 2
  • 1/4 cup chicken broth
  • 1 pound tiger prawns, peeled and deveined
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup butter
  • 3 cloves garlic, crushed

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins

  • in a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. add red pepper flakes to taste.
  • in a microwave-safe bowl, combine butter and garlic; heat until completely melted.
  • place prawns on a platter with separate cups of garlic butter for dipping; serve.

microwave spiced nuts

Ingredients

  • Servings: 3
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water
  • 3 cups pecan halves

Recipe

    Preparation Time: 5 mins Cook Time: 7 mins Ready Time: 12 mins

  • melt butter in a 4 quart glass casserole dish in the microwave. stir in the brown sugar, nutmeg, cinnamon and water. microwave on high for 1 minute. stir in the nuts so they are well coated. microwave for 4 to 5 additional minutes on high, stirring every minute. spread cooked nuts out parchment or waxed paper to cool.

sugar cookies with caramel pockets and chocolate drizzle

Ingredients

  • Servings: 16
  • 2/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 16 ghirardelli milk & caramel squares™ chocolate
  • 1/4 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
  • 1 teaspoon shortening
  • 1/3 cup ghirardelli unsweetened cocoa* (optional)

Recipe

    Preparation Time: 40 mins Cook Time: 12 mins Ready Time: 1 hr 52 mins

  • in a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. add sugar, baking powder, and salt. beat until combined, scraping bowl occasionally. beat in egg, milk, and vanilla until combined. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon. divide dough in half. cover and chill for 2 hours or until dough is easy to handle.
  • preheat oven to 375 degrees f. line cookie sheets with parchment paper or foil; set aside. on a lightly floured surface, roll half the dough into a 9x8-inch square. with a pastry wheel or pizza cutter, cut into eight 4-1/2x2-inch rectangles. place a ghirardelli milk & caramel squares™ chocolate near one end of each rectangle. bring the dough strip up and over the chocolate square, pinching dough to enclose the chocolate square. place on prepared cookie sheets. repeat with remaining dough and chocolate squares.
  • bake for 12 minutes or until edges are firm and very lightly browned. transfer cookies to a wire rack; cool.
  • meanwhile, for the chocolate drizzle, in a small microwave-safe bowl, combine the ghirardelli® 60% cacao bittersweet chocolate baking chips and shortening. microwave 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.
  • spoon the chocolate drizzle over cookies. let cookies stand in the freezer or at room temperature until the drizzle is set.
  • enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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: 25 mins Ready Time: 1 hr 25 mins

  • 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: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins

  • 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.

Curried Winter Squash

Ingredients

  • Servings: 6
  • 3 cups cooked, mashed winter squash
  • 1 1/2 tablespoons curry powder
  • 2 tablespoons butter or trans fat-free margarine
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 tablespoons sweetened coconut flakes, toasted (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • in a medium bowl, combine first six ingredients. microwave on high until heated through, about 5 minutes. sprinkle on coconut, if desired. serve.

Deluxe Garlic Green Beans

Ingredients

  • Servings: 1
  • 1/2 pound fresh green beans, trimmed
  • 1/4 cup water
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 tablespoon chicken bouillon granules

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins

  • place green beans and water in a microwave-safe bowl; cook in the microwave on high until tender, about 5 minutes. drain.
  • stir butter, garlic, and chicken bouillon into beans until well combined.

eggnog pie

Ingredients

  • Servings: 1
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 cup cold water
  • 1 cup milk
  • 1/2 cup white sugar
  • 2 eggs, lightly beaten
  • 1/4 cup
  • 1 cup whipping cream
  • 1/4 pinch white sugar
  • 1 (9 inch) pie shell, baked
  • 1/2 teaspoon ground nutmeg

Recipe

    Preparation Time: 30 mins Cook Time: 6 mins Ready Time: 4 hrs 36 mins

  • in a small bowl, combine gelatin and cold water; set aside to soften. combine milk and 1/2 cup sugar in a small glass bowl. microwave for 3 minutes or until milk begins to boil.
  • in a steady stream, pour hot milk into beaten eggs, whisking constantly. cook custard in the microwave, whisking after each minute, until it thickens slightly, about 2 minutes. stir in softened gelatin and mix until melted. stir in .
  • let filling cool to room temperature. (if you refrigerate it, stir occasionally to prevent gelatin from setting too soon. see editor's note.)
  • in a medium bowl, whip cream until soft peaks form; beat in 1/4 cup sugar.
  • set aside 1/2 cup of whipped cream for garnish; keep refrigerated. fold remaining whipped cream into eggnog mixture. pour filling into pie crust and refrigerate 4 hours or overnight.
  • garnish with reserved whipped cream and a dusting of nutmeg.

Chicken Stew With Coconut Milk

Ingredients

  • Servings: 6
  • 1 pound skinless, boneless chicken breast, cut into bite-sized chunks
  • 1 medium yellow onion, chopped or sliced
  • 1 cup peeled potatoes, cut in 1-inch chunks
  • 1 cup halved baby carrots
  • 1 (9 ounce) package frozen baby lima beans
  • 1/4 (12 ounce) can diced tomatoes
  • 1 cup canned coconut milk
  • 1 cup fat-free, reduced-sodium chicken broth
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • salt and pepper to taste
  • 1/4 teaspoon hot sauce (such as tabasco), or to taste
  • parsley or cilantro for garnish

Recipe

  • put all ingredients in a large microwave-safe bowl and mix thoroughly. cover tightly and microwave on high for 30-40 minutes.

california black bottom pie

Ingredients

  • Servings: 1
  • 1 cup finely chopped walnuts
  • 1 cup graham cracker crumbs
  • 1/4 cup white sugar
  • 5 tablespoons butter, melted
  • 1/4 cup cold water
  • 1 tablespoon unflavored gelatin
  • 3/4 cup white sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 4 egg yolks, beaten
  • 1 cup semisweet chocolate chips
  • 2 teaspoons instant coffee granules
  • 4 egg whites
  • 1 dash cream of tartar
  • 1/2 cup white sugar
  • 2 tablespoons
  • 1/2 cup heavy cream
  • 8 walnut halves

Recipe

    Preparation Time: 45 mins Cook Time: 8 mins Ready Time: 3 hrs 55 mins

  • preheat oven to 375 degrees f (190 degrees c).
  • in a medium bowl, combine chopped walnuts, graham cracker crumbs, 1/4 cup sugar, and melted butter. mix thoroughly, then press firmly into a 9 inch deep-dish pie pan. bake in preheated oven for 8 minutes. remove and cool.
  • to make chocolate layer: place water in a small bowl and sprinkle gelatin over top. set aside to soften. in a medium saucepan, mix together 3/4 cup sugar, cornstarch, and salt. whisk in milk and cook over low heat, stirring constantly. when mixture comes to a boil, remove from heat.
  • place beaten egg yolks in a small bowl and gradually add 1/2 cup of hot milk mixture, whisking constantly. whisk egg yolk mixture back into hot milk mixture. return pan to heat and allow to boil 3 minutes, stirring constantly. remove from heat and place 1 cup of mixture in a small bowl.
  • place chocolate pieces in a glass bowl and microwave at 30 second intervals, stirring at each interval, until chocolate is melted and smooth. stir chocolate and coffee granules into separated custard. allow this mixture to cool, then spread into bottom of crust. place in refrigerator.
  • to make layer: stir softened gelatin into remaining custard. place a piece of plastic wrap directly on surface of custard and chill until firm.
  • in a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. gradually add 1/2 cup sugar, continuing to beat until whites form stiff peaks. whisk into chilled gelatin mixture, then fold in beaten egg whites. spread mixture on top of chocolate layer. chill pie at least 2 hours, until filling is set.
  • immediately before serving, whip cream until soft peaks form. place whipped cream in a piping bag with a star tip and make 8 decorative swirls around edges of pie. place a walnut half in the middle of each swirl. to cut pie, dip sharp knife in hot water.

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: 25 mins Ready Time: 1 hr 25 mins

  • 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.

Creamy Lemon Pie Ii

Ingredients

  • Servings: 1
  • 1/2 cup water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 lemon, juiced
  • 1 2/3 cups frozen whipped topping, thawed
  • 1 (9 inch) pie shell, baked

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • in a small microwave safe bowl, combine water and gelatin. microwave for 1 minute. stir in the lemon juice. fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. pour into baked pie shell. chill in refrigerator until ready to serve.

Hi-rise Easy Yorkshire Pudding

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 3 eggs
  • 2 egg whites
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 2 tablespoons cold water

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • preheat oven to 450 degrees f (230 degrees c). drop 1 teaspoon olive oil each into 6 muffin cups.
  • beat eggs, egg whites, and milk together in a glass bowl until smooth.
  • heat egg mixture in microwave oven until warmed, about 1 minute.
  • stir flour into the egg mixture until completely incorporated into a batter.
  • heat muffin cups in preheated oven until the oil is smoking, 2 to 3 minutes.
  • stir cold water into batter. pour 1/4 cup batter into each muffin cup.
  • bake in the preheated oven until risen and cooked in their centers, about 25 minutes.

Cherry Dump Pudding

Ingredients

  • Servings: 12
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup white sugar
  • 1/2 cup butter
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4 cups pitted sour cherries
  • 1/2 cup white sugar
  • 1 1/4 cups cherry juice

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c). grease a 10x10-inch baking dish.
  • in large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. pour mixture into pan and cover evenly with cherries.
  • heat cherry juice in microwave or in small saucepan, until just simmering. sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. bake 40 to 45 minutes, or until pick inserted in center comes out clean.

donna's coconut almond cookies

Ingredients

  • Servings: 2
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3/4 cup white sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 cup sweetened flaked coconut
  • 1 cup semisweet chocolate chips

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 5 mins

  • preheat oven to 350 degrees f (175 degrees c). line 2 baking sheets with parchment paper.
  • beat butter, shortening, and sugar in a bowl until creamy. mix almond and vanilla extracts and salt into creamed mixture. gradually beat in flour until smooth. stir coconut into dough.
  • scoop up dough by heaping tablespoonfuls, roll into balls, and arrange about 2 inches apart on prepared baking sheets. dip the bottom of a glass in flour and press cookies 1/4 inch thick.
  • bake in the preheated oven until lightly browned, about 10 minutes. let cool on baking sheets for 2 or 3 minutes before removing cookies.
  • while cookies are baking, heat half the chocolate chips in a small bowl in a microwave oven for 30 seconds; stir. repeat steps, heating and stirring until chocolate chips are melted, smooth, and warm. place remaining chocolate chips into melted chocolate and continue heating and stirring until all chips are melted and just warm. transfer melted chocolate to a resealable plastic sandwich bag. snip a small corner off the bag with a scissors.
  • hold the bag like a pastry bag and squeeze a thin line of melted chocolate warm cookies in a zigzag pattern. transfer cookies to cooling racks to let the chocolate harden, about 30 minutes.

easiest homestyle macaroni and cheese

Ingredients

  • Servings: 20
  • cooking spray
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 (16 ounce) packages elbow macaroni
  • 2 (15 ounce) jars alfredo sauce
  • 1 (1 pound) package processed cheese (such as velveeta®), cubed
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 (16 ounce) package shredded sharp cheddar cheese, divided
  • dry bread crumbs

Recipe

    Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins

  • preheat oven to 350 degrees f (175 degrees c). spray a 10 1/2x13 1/2-inch baking dish with cooking spray.
  • bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. drain well and pour macaroni into prepared baking dish.
  • pour alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. stir sauce mixture and microwave for 5 more minutes on 60 percent power. season with black pepper and paprika. stir 1 cup shredded sharp cheddar cheese into mixture until cheese has melted and sauce is thick and smooth.
  • pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. spread remaining shredded sharp cheddar cheese over macaroni. top casserole with bread crumbs.
  • bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top. let macaroni and cheese stand for 10 minutes before serving.

cassata cake

Ingredients

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

Recipe

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

bacon-garlic green beans

Ingredients

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

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

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

black and whites from ghirardelli®

Ingredients

  • Servings: 45
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 1/2 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
  • 2/3 cup whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup finely chopped pistachios (optional)

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins

  • place egg whites in a medium bowl; let stand at room temperature for 30 minutes. preheat oven to 325 degrees f. line 2 large baking sheets with parchment paper or foil; set aside.
  • add the 1/2 teaspoon vanilla and the 1/8 teaspoon cream of tartar to the egg whites. beat with an electric mixer on medium speed until soft peaks form (tips curl). add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
  • drop egg white mixture by rounded measuring teaspoons 1-1/2 inches apart the prepared baking sheets. use the back of the teaspoon to make a small indentation in the center of each cookie. (moisten the spoon with water between indentations.)
  • bake both sheets on separate racks in the oven for 10 minutes. turn oven off and let cookies dry in the closed oven for 40 minutes. transfer cookies to a wire rack and let cool.*
  • for filling, in a small microwave-safe bowl, combine ghirardelli® 60% cacao bittersweet chocolate baking chips, whipping cream and the 1/4 teaspoon vanilla. microwave on medium power (50 percent) for 1 minute, stirring every 30 seconds. 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. cool slightly. spoon filling into cooled meringues.** if desired, sprinkle with pistachios. enjoy immediately.

corn pudding custard

Ingredients

  • Servings: 8
  • 2 1/2 cups heavy cream
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup butter
  • 3 eggs, beaten
  • 3 tablespoons white sugar
  • 3 cups corn

Recipe

    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 35 mins

  • combine the cream with salt and pepper in a small saucepan and heat until it . stir in butter, eggs, sugar and corn. transfer to a microwave safe dish.
  • microwave on high for 20 minutes. let stand 10 minutes to thicken.

Chocolate Pixies

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 4 (1 ounce) squares unsweetened chocolate
  • 2 cups white sugar
  • 4 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup confectioners' sugar for decoration

Recipe

  • melt butter and chocolate together over low heat or in the microwave.
  • in a medium bowl, mix eggs and sugar with an electric mixer until smooth. stir in melted chocolate mixture. sift together the flour, baking powder, and salt . stir dry ingredients into the egg mixture by hand until well blended. refrigerate for at least 2 hours.
  • preheat oven to 300 degrees (150 degrees c). grease cookie sheets.
  • shape rounded teaspoonfuls into balls and roll in confectioners' sugar. place cookies 2 inches apart on prepared cookie sheets. bake for 12 to 15 minutes or until firm to touch.

cantaloupe cream pie

Ingredients

  • Servings: 1
  • 1 (9 inch) prepared graham cracker crust
  • 2 cups white sugar
  • 6 tablespoons cornstarch
  • 4 egg yolks, beaten
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 1 1/2 cups cantaloupe - peeled, seeded and cubed

Recipe

  • in a large microwave-safe bowl, combine sugar and cornstarch. mix in egg yolks, followed by milk. beat on high speed with hand mixer for 1 minute. microwave 5 minutes. beat with mixer for 1 minute. microwave an additional 5 minutes.
  • stir vanilla extract and butter or margarine into milk mixture. puree the cantaloupe in a blender or food processor and mix into the custard. pour mixture into graham cracker crust. chill at least one hour before serving. garnish with whipped cream.

Caramel Cashew Crunch Bars

Ingredients

  • Servings: 24
  • 1 (14 ounce) bag caramels (wrappers removed)
  • 2 tablespoons margarine
  • 2 tablespoons water
  • 6 cups kellogg's® cocoa krispies® cereal
  • 1 cup cashews
  • 1 cup white chocolate chips, divided

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • in large microwave-safe mixing bowl, microwave caramels, margarine and water at high 3 minutes or until melted and smooth, stirring after each minute.
  • add kellogg's cocoa krispies cereal and cashews. stir until well coated. add 1/2 cup white chocolate chips, stirring until combined.
  • spread mixture into 13 x 9 x 2-inch pan coated with cooking spray. let stand about 2 minutes. sprinkle the remaining white chocolate chips over the mixture and press evenly into the pan. cut into 2-inch squares when cool.

candy bar popcorn

Ingredients

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

Recipe

    Preparation Time: 1 min Cook Time: 5 mins Ready Time: 6 mins

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

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: 15 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • 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.

Chocolate Orange Cookies

Ingredients

  • Servings: 3
  • 1 (1 ounce) square unsweetened chocolate
  • 3/4 cup butter
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon orange zest

Recipe

    Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 50 mins

  • preheat the oven to 350 degrees f (175 degrees c). in a microwave-safe dish, melt the unsweetened chocolate, stirring frequently until smooth. set aside.
  • in a medium bowl, cream together the butter and sugar until smooth. beat in the egg and vanilla. combine the flour, baking powder, and salt; stir into the creamed mixture. divide dough in two. mix orange zest into one half, and melted chocolate into the other half. use a bit of each mixture to form a ball about 1 inch in diameter.
  • bake for 8 to 10 minutes in the preheated oven, or until center is set. cool on wire racks.

Far East Tuna (canapes)

Ingredients

  • Servings: 2
  • 1 (6 ounce) can tuna, drained and flaked
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely chopped pecans
  • 1/4 cup crushed pineapple, drained
  • 1/8 teaspoon curry powder
  • 24 buttery round crackers

Recipe

    Preparation Time: 14 mins Cook Time: 1 min Ready Time: 15 mins

  • in a medium bowl, mix tuna, mayonnaise, pecans, crushed pineapple and curry powder. top buttery round crackers with the mixture, and arrange in a single layer on a large, microwave safe dish.
  • microwave topped crackers on high for approximately 1 minute, until toppings are warm.

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: 30 mins Cook Time: 2 mins Ready Time: 32 mins

  • 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!

Deluxe Garlic Green Beans

Ingredients

  • Servings: 1
  • 1/2 pound fresh green beans, trimmed
  • 1/4 cup water
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 tablespoon chicken bouillon granules

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins

  • place green beans and water in a microwave-safe bowl; cook in the microwave on high until tender, about 5 minutes. drain.
  • stir butter, garlic, and chicken bouillon into beans until well combined.

mini chocolate hazelnut cheesecakes

Ingredients

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

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 3 hrs

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

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: 25 mins Ready Time: 1 hr 25 mins

  • 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.

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: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • 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.

Super Duper Italian Nachos

Ingredients

  • Servings: 4
  • 1 (10 ounce) bag bag tortilla chips
  • 1 pound shredded monterey jack cheese
  • 3/4 cup alfredo sauce
  • 1 small red onion, diced
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/3 cup chopped pepperoncini
  • 1/4 cup pitted kalamata olives, chopped

Recipe

    Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 17 mins

  • arrange the tortilla chips on a large, microwave-safe platter. scatter the cheese over the chips; drizzle with alfredo sauce.
  • heat in microwave until the cheese has melted, 2 to 3 minutes.
  • top nachos with onion, tomato, pepperoncini, and olives to serve.

Chocolate Krisps

Ingredients

  • Servings: 2
  • 2 cups semisweet chocolate chips
  • 1 cup crispy rice cereal (such as rice krispies®)
  • 1/2 cup chopped almonds

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr 15 mins

  • arrange 24 paper candy cups on a tray.
  • place chocolate chips in a microwave-safe bowl; heat in the microwave until melted, about 2 minutes. stir.
  • stir crispy rice cereal and almonds into melted chocolate. drop a spoonful of chocolate mixture into each candy cup. refrigerate until set, 1 to 2 hours.

halloween mummy cookies

Ingredients

  • Servings: 30
  • 2/3 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 (11 ounce) packages white chocolate chips, or as needed
  • 1 1/2 tablespoons solid vegetable shortening, or as needed
  • miniature chocolate chips

Recipe

    Cook Time: 10 mins Ready Time: 1 hr 55 mins

  • beat butter and sugar with electric mixer in a large bowl until smooth. mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. stir in vanilla extract.
  • sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. refrigerate until firm, about 30 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • slice pieces off the log and shape them into narrow wedges about 3 inches long. set cookies on baking tray. cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls wide ends of wedges for the mummies' "heads."
  • bake in preheated until cookies are set and edges are dry, about 8 minutes. let cool in pan for 1 minute; remove to wire rack to cool completely.
  • combine white chocolate chips with vegetable shortening in a microwave-safe bowl. heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. repeat coating remaining cookies with white chocolate.
  • use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.

kanafa

Ingredients

  • Servings: 1
  • 1 (16 ounce) box shredded phyllo dough (kataifi)
  • 1 (15 ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup white sugar
  • 12 ounces unsalted butter
  • for the syrup:
  • 1 cup white sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/8 teaspoon rose water (optional)

Recipe

    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat an oven to 400 degrees f (200 degrees c).
  • use a food processor to finely chop the frozen, shredded phyllo dough. the strands should be about the size of a grain of rice. pour the dough into a large mixing bowl. in a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
  • place the butter in a large liquid measuring cup or bowl with a spout. heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. clarify the butter by using a spoon to skim off the foam.
  • carefully pour the butter into the bowl of phyllo dough. avoid pouring in the white milk solids at the bottom of the clarified butter. use your hands to mix the butter and dough together. make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
  • evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. spread the cheese mixture the dough, avoiding the edges of the pan.
  • bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
  • while the kanafa is baking, prepare the syrup. combine the water and 1/2 cup sugar in a small saucepan. bring the mixture to a boil over medium-high heat. reduce the heat to medium and stir in the lemon juice. simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (do not let the mixture turn golden and caramelize.) remove from heat and add the rose water; set aside.
  • remove the kanafa from the oven. place a large platter or baking sheet over the baking dish. using oven mitts, carefully invert the baking dish the platter so the phyllo is on top. pour the syrup over the kanafa. cut into pieces and serve while hot.

Cranberry Nut Stuffing

Ingredients

  • Servings: 12
  • 1/2 cup butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 (1 pound) loaf french bread, torn into small pieces
  • 1 tablespoon rubbed sage, or to taste
  • 2 egg whites, beaten
  • 1/2 cup frozen cranberries, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped almonds (optional)
  • 1/2 cup chopped pecans (optional)
  • 1 (14.5 ounce) can chicken broth

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • melt butter in a large skillet over medium heat. cook celery in butter until almost tender. add onions, and cook until lightly browned and tender. set aside.
  • place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
  • use this to stuff a turkey, or transfer to a 9x13 inch baking dish.

Chocolate Pineapple Squares

Ingredients

  • Servings: 16
  • 1 cup semisweet chocolate chips
  • 3/4 cup shortening
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 (8 ounce) can crushed pineapple, drained

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x9 inch square pan. in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. set aside.
  • cream together the shortening and sugar until smooth. beat in the eggs one at a time then stir in the vanilla. combine the flour, baking powder, salt and cinnamon; blend into the creamed mixture. divide batter into separate bowls. mix the melted chocolate into one half and the drained crushed pineapple to the other. spread the chocolate batter evenly into the prepared pan, then spread the pineapple batter over the top of that.
  • bake for 30 to 35 minutes in the preheated oven. cool in the pan on a wire rack.

peppermint brittle

Ingredients

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

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins

  • 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.