Cranberry Pecan Brown Rice Stuffing

Ingredients

• Servings: 8
• 2 cups minute® brown rice, uncooked
• 1/2 cup dried cranberries
• 1 teaspoon dried orange peel
• 1/2 cup chicken stock
• 1 tablespoon margarine
• 1/2 cup celery, finely chopped
• 2 tablespoons shallots, finely chopped
• 1 teaspoon poultry seasoning
• 1/2 cup pecans, chopped and toasted
• 1/4 cup fresh parsley, chopped
• salt and ground black pepper, to taste

Recipe

• prepare rice according to package directions.
• in a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. set aside. heat a large sauce pan over high heat and add margarine.
• stir in celery, shallot and poultry seasoning and saute 3 minutes. stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

veal oscar

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 cup milk
• 1 pound shredded cheddar cheese
• 2 pounds veal cutlets
• 1 cup all-purpose flour for coating
• 1 tablespoon butter
• 16 spears fresh asparagus
• 8 ounces crabmeat

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• to make cheese sauce: melt 2 tablespoons butter in a medium saucepan over medium-low heat. stir in milk, and cook just until begin to form at the edges. whisk in the shredded cheese until fully melted and smooth. remove from heat, cover and set aside to keep warm.
• pound the veal thinly using a mallet or the side of a moistened cleaver. dredge cutlets in flour, shaking off the excess. melt 2 tablespoons butter in a large skillet over medium heat. cook cutlets in butter, 1 to 2 minutes a side, until browned. set aside and keep warm.
• bring a large pot of water to a boil. trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.
• heat the cooked crabmeat in the microwave or by steaming over the asparagus water.
• to assemble: plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. serve extra sauce on the side.

best green bean casserole

Ingredients

• Servings: 6
• 2 (14.5 ounce) cans green beans, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (6 ounce) can french fried onions
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• place green beans and soup in a large microwave-safe bowl. mix well and heat in the microwave on high until warm (3 to 5 minutes). stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. transfer green bean mixture to a casserole dish and sprinkle with french fried onions and remaining cheese.
• bake in a preheated 350 degrees f (175 degrees c) oven until the cheese melts and the onions just begin to brown.

Cherry Almond Caramel Apple Explosion

Ingredients

• Servings: 6
• 6 granny smith apples
• 6 wooden sticks
• 1 cup semisweet chocolate chips
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups dried cherries
• 1 cup sliced almonds

Recipe

• insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil. place the chocolate chips into a microwave-safe bowl. heat in the microwave at 30 second intervals, stirring between each until chocolate is melted and smooth. set aside.
• combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan.
• roll apples in mixture of cherries and almonds. place on the aluminum foil. use a spoon to drizzle chocolate over the apples. if the chocolate is too thick, thin by mixing with a little vegetable oil. chill until ready to serve.

Oven Fries Ii

Ingredients

• Servings: 4
• 3 medium russet potatoes
• 1/4 cup olive oil
• salt to taste
• 1/2 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• microwave the potatoes on high power for 5 minutes. cool slightly and cut potatoes in half lengthwise, then cut each half into 4 wedges.
• drizzle potatoes with oil; sprinkle with paprika and salt. arrange in a single layer on a baking sheet.
• bake in preheated oven for 40 to 45 minutes, until crispy and browned.

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: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.

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.

Cherries And Chocolate Fudge

Ingredients

• Servings: 60
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) package semisweet chocolate chips
• 1/2 cup chopped almonds
• 1/2 cup chopped candied cherries
• 1 teaspoon almond extract
• 1/4 cup pecan halves
• 1/4 cup candied cherries, halved

Recipe

Preparation Time: 10 mins Cook Time: 3 mins Ready Time: 2 hrs 13 mins


• line an 8 x 8 inch square pan with aluminum foil.
• in a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1 1/2 minutes, or until chocolate is melted. stir until smooth. stir in chopped almonds, chopped cherries and almond extract. pour into prepared pan and spread evenly. place pecan halves and cherry halves on top.
• cover and refrigerate for 2 hours, or until firm. cut into 1 inch squares. store, covered, in refrigerator.

peanut butter fudge bites

Ingredients

• Servings: 2
• 6 ounces baker's white chocolate
• 1/2 cup planters creamy peanut butter
• 1/3 cup water
• 1 (3.4 ounce) package jell-o butterscotch instant pudding
• 3 cups powdered sugar
• 6 tablespoons chopped planters dry roasted peanuts

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• line 8-inch square pan with foil, with ends of foil extending over sides. microwave first 3 ingredients in large microwaveable bowl on high 2 min.; stir until chocolate is completely melted and mixture is well blended.
• add dry pudding mix; stir with whisk 2 min. gradually stir in sugar; press bottom of prepared pan. top with nuts; press gently into fudge to secure.
• refrigerate 2 hours or until firm. use foil handles to lift fudge from pan before cutting into pieces.

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.

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.

apple upside-down cakes

Ingredients

• Servings: 12
• 1 cup marzetti's® old fashioned caramel dip
• 4 apples, peeled, cored, and sliced into 1/2-inch pieces
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water
• 1 (18.25 ounce) package spice cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1/4 cup vegetable oil
• 1/4 cup sour cream
• 4 large eggs

Recipe

Preparation Time: 12 mins Cook Time: 22 mins Ready Time: 34 mins


• preheat oven to 350 degrees f. grease two large six-cup muffin tins.
• in a microwave safe bowl, combine apples, cinnamon and water and microwave for 3-4 minutes. the apples should be slightly tender. drain apples and toss with 1 cup marzetti old fashioned caramel dip.
• divide the apples evenly into each cup.
• in a large bowl, combine cake mix, pudding, oil, sour cream and eggs and mix on medium speed until smooth. spoon the batter evenly over apples.
• baked 15-18 minutes or until a toothpick inserted into the center of each cake comes out clean.
• cool 8 minutes. invert pan. a few apple pieces may need to be put back into place. allow cakes to cool.
• in a microwave safe container, microwave the remaining marzetti old fashioned caramel dip for 10-30 seconds, stirring every 10 seconds. spoon warm caramel over cakes. serve with whipped cream or ice cream.

coffee liqueur raisin cookies

Ingredients

• Servings: 7
• 1 1/2 cups raisins
• 1/2 cup coffee flavored liqueur
• 1 cup shortening
• 2 cups packed brown sugar
• 3 eggs
• 1/2 cup milk
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups rolled oats
• 1 cup chopped walnuts (optional)
• 1 cup white chocolate chips (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• place raisins in a small bowl, and add coffee flavored liqueur. heat in the microwave for approximately 2 minutes, or until hot. set aside to cool (overnight is great). drain, and reserve liquid.
• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together shortening and brown sugar. beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. stir in oats. mix in the walnuts and white chocolate chips, if desired. drop by rounded spoonfuls prepared cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Dum-dum Pie

Ingredients

• Servings: 1
• 1 (9 inch) prepared graham cracker crust
• 7 ounces milk chocolate with almonds candy
• 2 (16 ounce) packages frozen whipped topping, thawed
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup chopped walnuts

Recipe

• break up candy bar and place in a glass bowl. microwave on high at 30 second intervals, stirring after each interval. continue just until chocolate is melted.
• empty one tub of whipped topping into a medium bowl. fold in melted chocolate. spoon mixture into prepared pie shell. top with remaining tub of whipped topping and sprinkle with chocolate chips and nuts. chill before serving.

Delmonico Potatoes

Ingredients

• Servings: 8
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 (8 ounce) package processed cheese
• 2 cups half-and-half
• 1/2 cup butter

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place frozen potatoes in a 13 x 9 inch baking dish.
• in a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. when melted, blend in the cream. pour mixture over frozen potatoes, and cover pan with foil.
• bake for 1 hour. remove foil, and bake 15 minutes more.

caribbean fudge pie iii

Ingredients

• Servings: 1
• 1/4 cup butter, softened
• 3/4 cup packed brown sugar
• 3 eggs
• 8 (1 ounce) squares semisweet chocolate
• 2 teaspoons instant coffee granules
• 1 teaspoon flavored extract
• 1/4 cup all-purpose flour
• 1 cup chopped walnuts
• 1/2 cup walnut halves
• 1 (9 inch) pie shell

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth.
• cream butter or margarine and sugar till fluffy. beat in eggs, one at a time. add melted chocolate, coffee, and ; mix well. stir in flour and chopped nuts. pour filling into pie shell, and decorate with walnut halves.
• bake for 25 minutes. remove pie from oven, and cool completely. refrigerate 1 hour before serving.

Mama Moe's Scalloped Potatoes

Ingredients

• Servings: 4
• 10 yukon gold potatoes, thinly sliced
• 1/4 cup chopped white onion
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c).
• stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. heat in the microwave until hot, about 3 minutes. make a layer of potato slices in the bottom of a 9x13 inch baking dish. cover with a layer of the soup mixture and then sprinkle with some of the cheese. repeat layers until ingredients are used up.
• bake for 1 hour in the preheated oven, or until potatoes are fork tender and cheese is browned on 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: 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.

tex-mex migas

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 (4 ounce) can chopped green chiles
• 1/2 tomato, chopped
• 6 large eggs
• 1/4 cup crushed tortilla chips, or to taste
• 1/4 cup shredded sharp cheddar cheese
• 6 (8 inch) flour tortillas
• 6 tablespoons taco sauce, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a large skillet over medium heat; cook and stir green chiles and tomato in the melted butter until tomato is softened, about 5 minutes. crack eggs directly into the skillet and stir until yolks break; cook until eggs are scrambled and slightly set, 2 to 3 minutes.
• sprinkle tortilla chips over eggs; mix chips into eggs. move egg mixture to the side of the skillet, turn off heat, and sprinkle egg mixture with cheddar cheese. cover skillet and set aside until cheese is melted and eggs are cooked through, about 5 minutes.
• stack flour tortillas on a microwave-safe plate; microwave until tortillas are warmed, about 30 seconds.
• spoon egg mixture each tortilla and top with about 1 tablespoon taco sauce.

Chocolate Chocolate Cake

Ingredients

• Servings: 1
• 1 (12 ounce) package semisweet chocolate chips
• 2 tablespoons instant coffee granules
• 5 tablespoons water
• 1/2 cup butter
• 1/2 cup margarine
• 2 cups white sugar
• 6 egg yolks
• 1 cup all-purpose flour
• 6 egg whites
• 1 tablespoon confectioners' sugar, for dusting

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 4 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch springform pan with 3-inch high sides. wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. set aside.
• melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. set aside to cool.
• beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. pour in the flour gradually, mixing until just incorporated. fold in the melted chocolate; mixing just enough to evenly combine.
• beat egg whites until foamy in a large glass or metal mixing bowl. continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. pour the batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. sift confectioners' sugar over the top of the cake before serving.

White Chocolate Raspberry Thumbprint Cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 1/2 cup white sugar
• 1/2 cup confectioners' sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/3 cup seedless raspberry jam
• 1 cup white chocolate chips
• 2 tablespoons red sugar sprinkles, or as desired

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 3 hrs 30 mins


• beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. beat until just combined. stir in egg and vanilla extract. gradually mix in flour until just combined. cover and refrigerate dough for 3 hours.
• preheat oven to 375 degrees f (190 degrees c).
• roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. press your thumb or end of wooden spoon into the center of each dough ball making an indentation. spoon 1/4 teaspoon jam into each thumbprint.
• bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. cool on a wire rack for 5 minutes.
• place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. spoon melted white chocolate into a disposable decorating or plastic bag. snip off one small corner of bag; drizzle white chocolate over cookies. sprinkle with red sugar.

peanut butter-pretzel bonbons

Ingredients

• Servings: 36
• 1 cup creamy peanut butter
• 4 ounces cream cheese
• 1 cup powdered sugar
• 1 cup crushed pretzels
• 1 (12 ounce) package ghirardelli® dark melting wafers

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 15 mins


• line a baking sheet or tray with waxed paper. in a large microwave-safe bowl, combine peanut butter and cream cheese. microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once. stir in powdered sugar and pretzels. shape the peanut butter mixture into 1-inch balls. place balls on the prepared baking sheet. cover and freeze for 15 minutes or until firm.
• place ghirardelli® dark melting wafers in a microwave-safe container. microwave at half power or defrost setting for 30 seconds. stir thoroughly (product keeps its original shape until stirred). if not completely melted, continue to microwave at 15 second intervals and stir until smooth. overheating will cause wafers to burn.
• using a fork, dip balls into melted mixture, allowing excess to drip back into bowl. place dipped balls back on baking sheet. chill for 30 minutes or until firm.

the best steamed asparagus

Ingredients

• Servings: 4
• 1 pound fresh asparagus spears, trimmed
• 1/4 cup white
• 2 tablespoons butter

Recipe

Preparation Time: 3 mins Cook Time: 3 mins Ready Time: 11 mins


• place asparagus in a microwave-safe dish. pour in , and dot with pieces of butter.
• cover loosely, and cook in the microwave on high for 3 minutes, or until bright green and tender. allow the dish to stand 5 minutes before serving.

Dan's Old Fashioned White Bread

Ingredients

• Servings: 2
• 2 cups milk
• 1/3 cup white sugar
• 1/3 cup honey
• 2 teaspoons active dry yeast
• 6 cups bread flour, or as needed - divided
• 1 teaspoon salt
• 1/4 cup butter, softened

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 3 hrs 35 mins


• pour milk in a heatproof bowl, and gently warm in a microwave oven set on low until milk is about 100 degrees f (38 degrees c), about 15 seconds. mix in the sugar and honey, and stir to dissolve. mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
• place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet. add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball. change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
• transfer the dough a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading. roll dough into a ball, and place into a lightly floured large bowl. cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
• spray 2 9x5-inch loaf pans with cooking spray.
• punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife. form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans. cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
• preheat oven to 400 degrees f (200 degrees c).
• place the bread loaves into the preheated oven, and turn the heat down to 350 degrees f (175 degrees c). bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes. cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks. cover the loaves with a kitchen towel as they cool.

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.

Microwave Corn On The Cob

Ingredients

• Servings: 1
• 1 ear corn, husked and cleaned

Recipe

Cook Time: 5 mins Ready Time: 5 mins


• wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

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.

Mushroom Chicken Tetrazzini

Ingredients

• Servings: 4
• 1/2 (8 ounce) package spaghetti
• 3 skinless, boneless chicken breast halves
• 1 onion, chopped
• 8 ounces fresh mushrooms, quartered
• 1 cube chicken bouillon
• water to cover
• salt and pepper to taste
• 4 cups heavy cream
• 1/4 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
• preheat oven to 325 degrees f (165 degrees c).
• saute onion and mushrooms in a medium saucepan until soft. add chicken, bouillon and water to cover. simmer over medium low heat, seasoning with salt and pepper to taste. add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
• bake in preheated oven for 20 to 30 minutes, or until cooked through. halfway through cooking, check dish and add more parmesan cheese if desired, to taste.

Cereal Treats I

Ingredients

• Servings: 2
• 3 tablespoons butter
• 6 cups miniature marshmallows
• 1/2 cup peanut butter
• 5 cups toasted oat cereal

Recipe

• spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• in a large bowl in microwave, melt margarine. add marshmallows, stir to coat. microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. stir in peanut butter.
• add cereal all at once and stir quickly to coat. with buttered spatula, press into prepared pan. cool and cut into squares.

Horseradish Crab Dip

Ingredients

• Servings: 2
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon prepared horseradish
• 1 teaspoon worcestershire sauce

Recipe

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


• in a medium bowl, mix together crabmeat, cream cheese, horseradish and worcestershire sauce.
• microwave the mixture on high 3 to 5 minutes, or until warm and bubbly. stir well before serving.

Dan's Meat Wrap

Ingredients

• Servings: 1
• 1 (10 inch) flour tortilla
• 4 slices roast beef
• 1/2 cup shredded cheddar-monterey jack cheese blend
• 1/2 cup shredded lettuce
• 1/2 cup chopped tomato
• 1/4 cup chopped onion
• 4 black olives
• 2 tablespoons italian-style salad dressing

Recipe

Preparation Time: 9 mins Cook Time: 1 min Ready Time: 10 mins


• place tortilla on a plate. cover tortilla with roast beef, then cheese. microwave for 45 seconds, or until cheese is melted. sprinkle with lettuce, tomato, onion and olives. top with 3 or 4 splashes italian dressing. roll up.

Peanut Butter Cup Bars

Ingredients

• Servings: 4
• 10 graham crackers
• 2/3 cup butter, melted
• 2 cups confectioners' sugar
• 1 cup crunchy peanut butter
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 45 mins


• line the bottom of a 10x15 inch jellyroll pan with graham crackers. in a medium bowl, cream together the butter, confectioners' sugar and peanut butter until smooth. spread over the graham crackers, and chill until firm, about 15 minutes.
• melt chocolate chips in a bowl over simmering water or in the microwave oven, stirring frequently. spread over the layer of chilled peanut butter mixture. refrigerate until firm, then cut into squares. these keep well placed between sheets of waxed paper in an air-tight container in the fridge.

beets with mandarin oranges

Ingredients

• Servings: 5
• 1/4 cup white sugar
• 1/4 cup apple vinegar
• 1/2 teaspoon apple pie spice
• 2 tablespoons cornstarch
• 1 (15 ounce) can sliced beets, drained
• 1 (15 ounce) can mandarin orange segments, drained

Recipe

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


• whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.
• cook in microwave on high until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. stir the drained beets and mandarin orange segments into the thickened sauce. allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. serve either warm or cold.

Sweet And Spicy Edamame

Ingredients

• Servings: 2
• 2 cups shelled frozen edamame
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon sweet thai chile sauce
• 1 teaspoon sriracha sauce
• salt and ground black pepper, to taste

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• microwave edamame in a microwave-safe dish until heated through, about 3 minutes.
• whisk soy sauce, sesame oil, sweet thai chile sauce, and sriracha sauce together in a bowl and season with salt and ground black pepper. add edamame to chile mixture and toss to coat.

Bearnaise Sauce I

Ingredients

• Servings: 10
• 1/3 cup white vinegar
• 1/4 cup minced shallots
• 2 teaspoons dried tarragon
• 4 egg yolks, beaten
• 1/2 cup butter

Recipe

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


• in a microwave safe dish combine vinegar, shallots and tarragon. microwave on high until boiling. allow to cool.
• stir in egg yolks and butter. microwave until thickened, about 1 minute.

grilled chile rellenos

Ingredients

• Servings: 4
• 4 poblano peppers
• 3 medium potatoes, chopped
• 1 large sweet onion, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1/4 cup peanut butter
• 1 clove garlic, minced (optional)
• 1/2 teaspoon ground cumin (optional)
• 1 pinch dried oregano
• 1/2 cup shredded monterey jack cheese
• 2 tablespoons olive oil

Recipe

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


• place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
• place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
• in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
• preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
• grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.

Sweet And Spicy Edamame

Ingredients

• Servings: 2
• 2 cups shelled frozen edamame
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon sweet thai chile sauce
• 1 teaspoon sriracha sauce
• salt and ground black pepper, to taste

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• microwave edamame in a microwave-safe dish until heated through, about 3 minutes.
• whisk soy sauce, sesame oil, sweet thai chile sauce, and sriracha sauce together in a bowl and season with salt and ground black pepper. add edamame to chile mixture and toss to coat.

Green Beans In

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen green beans
• 1/2 cup apple
• 1/2 teaspoon olive oil
• 2 tablespoons real bacon bits
• 1/2 cup chopped onion
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• combine green beans and in a microwave-safe bowl; cover with plastic wrap. cook in microwave on high for 5 minutes; stir beans. return to oven and cook until tender, 5 more minutes. remove beans with a slotted spoon and transfer to a serving bowl; reserve .
• heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. pour from green beans into the skillet; simmer until liquid is reduced, 5 minutes.
• spoon bacon mixture over green beans. season with salt and black pepper.

make-it-yours sweet and salty bark

Ingredients

• Servings: 6
• 1 (12 ounce) package ghirardelli® dark melting wafers
• 1/2 cup sweet toppings such as ghirardelli® classic white chips*
• 1/2 cup salty toppings, such as chopped toasted** nuts (pecans, walnuts, hazelnuts, or almonds)***

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 55 mins


• line a large baking sheet with heavy foil; set aside. place ghirardelli® dark melting wafers in a microwave-safe container. microwave at half power or defrost setting for 30 seconds. stir thoroughly (product keeps its original shape until stirred). if not completely melted, continue to microwave at 15 second intervals and stir until smooth. overheating will cause wafers to burn. spread melted wafers on prepared baking sheet in a 10x8-inch rectangle, about 1/4-inch thick.
• immediately sprinkle with desired sweet and salty toppings; press toppings lightly into bark. chill for 30 minutes or until firm. carefully break candy into pieces.

gingered sweet potatoes with orange juice

Ingredients

• Servings: 8
• 2 1/2 pounds sweet potatoes
• cooking spray
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup orange juice
• 3 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr


• pierce skin of sweet potatoes in several spots with a fork.
• cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. refrigerate sweet potatoes until cooled completely, at least 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). prepare a shallow 1 1/2-quart baking dish with cooking spray.
• peel sweet potatoes and cut into cubes; spread into prepared baking dish.
• mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
• heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. pour the liquid over the sweet potatoes.
• bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

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.