World Best Food Recipes in Microwave: 08/22/16

Monday, August 22, 2016

peanut butter bars i

Ingredients

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

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

Restaurant-style Potato Skins

Ingredients

Servings: 6
6 potatoes
1 cup vegetable oil
8 ounces shredded cheddar cheese
1/8 cup bacon bits
1 (16 ounce) container sour cream

Recipe

Preparation Time:

Cook Time:

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preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking pan.
pierce potatoes with a fork. microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
cut the potatoes in half vertically. scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
heat oil to 365 degrees f (180 degrees c) in a deep fryer or a deep saucepan. place the potatoes in hot oil, fry for 5 minutes. drain potatoes on paper towels.
fill the potato shells with cheese and bacon bits. arrange them in the prepared baking pan.
bake for 7 minutes, or until the cheese is melted. serve hot with sour cream.

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.

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.

Chocolate Peanut Butter Cups

Ingredients

Servings: 12
1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners' sugar

Recipe

Ready Time:

trim 12 paper muffin cup liners to half of their height.
place 1/2 chocolate chips in a microwave safe container. microwave for 2 minutes, stirring after each minute. spoon melted chocolate into muffin cups, filling halfway. with a spoon, draw the chocolate up the sides of the cups until evenly coated. cool in the refrigerator until firm.
in a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. melt the remaining chocolate, and spoon over peanut butter. spread chocolate to edges of cups.

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:

Cook Time:

Ready Time:

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.

Spicy Tomato Chicken Casserole

Ingredients

Servings: 6
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of celery soup
1 (10 ounce) package nacho-flavor tortilla chips
4 skinless, boneless, chicken breast halves, cooked
1 pound processed cheese food (eg. velveeta), sliced

Recipe

in a medium bowl combine the tomatoes and soup and mix together. set aside.
in a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. repeat layers, then top with the remaining tortilla chips and cheese.
microwave: cover dish with lid or wax paper. microwave for 7 minutes. remove lid long enough to release steam, then microwave for another 4 minutes.
conventional oven: preheat oven to 400 degrees f (200 degrees c). cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

cherry-almond icebox cookies

Ingredients

Servings: 24
1 cup butter, softened
1 cup brown sugar
2 cups all-purpose flour
1/2 cup sliced blanched almonds
1/2 cup chopped red candied cherries
2 ounces white chocolate (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.
beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. stir flour into butter mixture until crumbly; stir in almonds and cherries. press mixture evenly into the bottom of prepared pan.
bake in the preheated oven until lightly golden at edges, about 20 minutes. score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. lift cookies from pan and slice to separate along scored marks.
melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. drizzle melted white chocolate over cookies or dip half of each cookie into melted white chocolate.

snowman cookie pops

Ingredients

Servings: 12
1 (14 ounce) package chocolate sandwich cookies (such as oreo®), crushed
1 (8 ounce) package cream cheese, softened
12 popsicle sticks
1 (14 ounce) bag white almond bark, cut into small chunks
24 miniature chocolate chips, or as needed
1/4 cup small round candies (for decoration), or as needed
1 orange slice candy, cut into pieces to resemble a carrot

Recipe

Preparation Time:

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Ready Time:

mix crushed cookies and cream cheese together in a large bowl. divide and shape mixture into 24 balls, making 12 of them slightly larger than the other 12.
slide one larger ball and then one smaller ball each popsicle stick so they resemble snowballs stacked atop one another.
freeze pops until set, at least 1 hour.
put almond bark into a microwave-safe bowl; heat in microwave for 30 seconds, stir, and continue to heat in 15-second increments, stirring in between, until melted completely and smooth, 15 to 30 seconds more.
roll pops in melted almond bark to coat. decorate the pops to resemble snowmen by using miniature chocolate chips for eyes, small round candies for shirt buttons, and pieces of orange candy for the nose.
refrigerate "snowmen" until set, at least 30 minutes.

baileys® balls

Ingredients

Servings: 180
1 cup semisweet chocolate chips
3/4 cup butter
4 cups vanilla wafer crumbs (such as nilla®)
1 1/2 cups confectioners' sugar
1 cup finely chopped pecans
1/3 cup unsweetened cocoa powder
1/4 cup ground almonds
3/4 cup irish cream liqueur (such as baileys®)
1/2 cup sour cream
4 ounces dark chocolate, chopped, or as needed

Recipe

Cook Time:

Ready Time:

place chocolate chips and butter in a saucepan over medium-low heat; stir until melted and smooth, about 5 minutes. remove from heat to cool slightly.
whisk vanilla wafer crumbs, confectioner's sugar, pecans, cocoa powder, and almonds together in a large bowl; stir in irish cream liqueur, sour cream, and chocolate mixture to form a soft dough. cover mixture with plastic wrap and refrigerate overnight.
form mixture into 1/2 tablespoon balls with a small scoop; place on a baking sheet. place baking sheet in freezer until firm, about 30 minutes.
melt dark chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. using a toothpick, dip each ball into melted chocolate to coat; place on waxed paper until chocolate is firm, about 10 minutes.
place balls in candy cups; store in an airtight container in the refrigerator for up to 6 weeks.

peanut clusters ii

Ingredients

Servings: 3
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 cup roasted peanuts
2 cups crispy rice cereal

Recipe

Preparation Time:

Ready Time:

in a medium heat-proof bowl, melt together the chocolate chips and condensed milk in the microwave. if you do not have a microwave, use a metal bowl over the top of a pan of simmering water. stir frequently until melted and smooth. stir in the peanuts and rice cereal until well blended. drop by rounded spoonfuls waxed paper. chill 2 hours to set.

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.

middle eastern kibbeh

Ingredients

Servings: 12
2/3 cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean ground lamb
3 tablespoons olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. place in the microwave and cook on high 1 to 2 minutes until bulgur is swollen and the water is absorbed. toss briefly and allow to stand until cool.
place the mint leaves in the bowl of a food processor. process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. stir the bulgur mixture into the ground lamb and mix thoroughly. using damp hands, shape the lamb mixture into small, palm-sized patties.
place the olive oil in a skillet and heat over medium heat. add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Rye Bread Party Pizzas

Ingredients

Servings: 15
1 pound ground beef
1 pound ground lamb sausage
1 pound processed cheese food
1 teaspoon worcestershire sauce
1 tablespoon ketchup
1 (1 pound) loaf cocktail rye bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a medium baking sheet with aluminum foil.
place ground beef and ground lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
place processed cheese food in a large, microwave safe bowl. microwave on high 3 to 4 minutes, or until processed cheese food is melted.
into the bowl with melted processed cheese food, mix worcestershire sauce and ketchup. when thoroughly blended, mix in beef and lamb.
place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
arrange cocktail rye bread slices in a single layer on the prepared baking sheet. bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp.

grandma irena's palacsinta (hungarian crepes)

Ingredients

Servings: 12
pancakes:
2 cups all-purpose flour
2 eggs
1 cup milk
1 cup soda water
1/2 cup vegetable oil
1 pinch salt
almond filling:
1 cup chopped almonds
1/2 cup white sugar
1/4 cup milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons (optional)
chocolate topping:
1/4 cup water
1/2 cup white sugar
1/2 cup chopped bittersweet chocolate
2 tablespoons margarine

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the flour and eggs and mix until smooth. add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
to make the pancakes, heat a lightly greased frying pan over medium heat. remove the batter from the refrigerator and mix well. pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. flip it over and cook for another minute, or until golden brown. remove the pancake from the pan and place it on waxed paper. repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
to make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and (if desired) in a saucepan. cook and stir over low heat until the sugar is dissolved and the mixture is creamy. allow it to cool slightly before filling the pancakes.
for the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. remove the pan from the heat and add the margarine, stirring until melted and combined.
spread 1 heaping tablespoon of almond filling each pancake, rolling them up and placing them on a platter. (you will have 10 to 15 total, depending on their size.) pour the chocolate topping over the platter of rolled pancakes. if desired, warm the platter in a microwave for about 30 seconds before serving.

Rocky Road Candies

Ingredients

Servings: 24
1 (12 ounce) package semisweet chocolate chips
1/8 cup butter
1 (14 ounce) can sweetened condensed milk
2 1/2 cups dry-roasted peanuts
1 (16 ounce) package miniature marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a 9 x 13 inch pan with wax paper.
in a microwave-safe bowl, microwave chocolate and butter until melted. stir occasionally until chocolate is smooth. stir in condensed milk. combine peanuts and marshmallows; stir into chocolate mixture. pour into prepared pan and chill until firm. cut into squares.

fudgy bon bons

Ingredients

Servings: 60
2 cups semisweet chocolate chips
1/4 cup butter
1 (14 ounce) can sweetened condensed milk
2 cups all-purpose flour
1 teaspoon vanilla extract
60 chocolate candy kisses with white stripes
2 ounces white chocolate
1 teaspoon shortening

Recipe

preheat oven to 350 degrees f (175 degrees c).
in a medium saucepan, combine chocolate chips and butter. cook over low heat, stirring occasionally, until melted. remove from heat and stir in the condensed milk. add the flour and vanilla, stir until well blended. use about one tablespoon of dough to completely cover each hug ™. place on unprepared baking sheet 1 inch apart.
bake for 6 to 8 minutes in the preheated oven.
using the top of a double boiler or microwave, melt the white chocolate and shortening together. stir to blend, then drop a thumbnail sized portion on the top of each cookie.

creamed spinach with onions and bacon

Ingredients

Servings: 6
4 slices bacon (optional)
4 tablespoons butter, divided
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

wrap bacon in a paper towel, and set on a plate. cook the bacon in the microwave oven until crisp, about 1 minute per slice.
melt 1 tablespoon of butter in a large skillet over medium heat. add the onion; cook and stir until transparent. add the spinach and cook, stirring frequently, until most of the liquid has evaporated.
in a separate skillet, melt the remaining butter over medium heat. sprinkle the flour over the butter and whisk in using a fork until smooth. season with garlic powder, salt and pepper; cook and stir until thick. gradually stir in the milk so that no lumps form, and simmer until thickened. add the spinach mixture to the cream sauce, and mix until coated. crumble bacon over the top and serve.

chocolate-covered oreo cookie cake

Ingredients

Servings: 16
1 package (2-layer size) devil's food cake mix
4 ounces semi-sweet baking chocolate
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 cups thawed frozen whipped topping
12 oreo cookies, coarsely crushed

Recipe

Preparation Time:

Cook 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 minutes. invert wire racks; gently remove pans. cool cakes completely.
microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. stir until chocolate is completely melted. cool 5 minutes. meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. gently stir in whipped topping and crushed cookies.
stack cake layers on plate, filling with cream cheese mixture. spread top with chocolate glaze; let stand 10 minutes or until firm. keep refrigerated.

microwave apple kugel

Ingredients

Servings: 1
1 (8 ounce) package egg noodles
3 eggs
1/3 cup white sugar
2 apples - peeled, cored and finely chopped
1/2 cup sour cream
1/2 cup cottage cheese
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup raisins
2 tablespoons brown sugar
2 tablespoons chopped walnuts
2 tablespoons butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
grease an 8-inch square microwave-safe glass baking dish. beat the eggs together in a mixing bowl. stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. pour the mixture into the prepared dish.
microwave on medium high (70% power) for 7 minutes.
combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. sprinkle the topping over the pudding. return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

peanut butter clusters

Ingredients

Servings: 3
1 (10 ounce) package reese's peanut butter chips
1/2 cup dry-roasted unsalted peanuts
1/2 cup regular oats, uncooked
1/2 cup raisins
1 teaspoon cinnamon

Recipe

microwave chips in a bowl on high power until melted, about 1 1/2 minutes. stir. add remaining ingredients; mix thoroughly. using your hands, firmly roll into 1-inch balls. cool.

oreo ultimate turtles® cheesecake

Ingredients

Servings: 16
24 oreo cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (14 ounce) package caramels
1/2 cup milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs
2 ounces semi-sweet baking chocolate

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to 325 degrees f.
mix cookie crumbs and butter; press bottom and 2 inches up side of 9-inch springform pan.
microwave caramels and milk in a microwaveable bowl on high for 3 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute. stir in nuts; pour half into crust. refrigerate 10 minutes. refrigerate remaining caramel mixture for later use.
beat cream cheese, sugar and vanilla with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over caramel layer in crust.
bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate 4 hours.
microwave reserved caramel mixture 1 minute; stir. pour over cheesecake. melt chocolate; drizzle over cheesecake.

baked miniature pumpkins

Ingredients

Servings: 1
1 small sugar pumpkin
1 teaspoon brown sugar
1/2 teaspoon butter
2 pinches ground cinnamon

Recipe

preheat oven to 350 degrees f (175 degrees c).
cut off the top of the pumpkin and scrape out all the seeds. place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
bake at 350 degrees f (175 degrees c) for about 30 minutes or until tender. these can also be baked in the microwave on high for about 10 to 15 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.

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.

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.

black forest brownies

Ingredients

Servings: 24
cooking spray
4 (1 ounce) squares semi-sweet baking chocolate
3/4 cup butter
1 1/2 cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 cup packed all-purpose flour
1/2 cup pecans
1/2 cup dried cherries
1/2 cup chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. spray the foil with cooking spray.
melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. stir sugar into chocolate mixture until dissolved. cool mixture slightly.
mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. stir flour into chocolate mixture just until batter is moistened.
process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. spread batter into the prepared baking pan.
bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.

swirled pumpkin and cream cheese cheesecake

Ingredients

Servings: 8
1 1/2 cups gingersnap cookie crumbs
1/4 cup butter, softened
24 large marshmallows
1/2 (14 ounce) can sweetened condensed milk
1/2 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
salt to taste
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
3 caramels
1/4 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
prepare the crust by combining the cookie crumbs and margarine. press into a 9 inch pie plate and bake at 350 degrees f (175 degrees c) for 10 minutes.
prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
melt caramel in microwave and drizzle 2 tablespoons over crust. pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. drizzle remaining caramel over top. refrigerate for 8 hours or until chilled.

Fantastic Crab Dip

Ingredients

Servings: 4
1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
1 teaspoon worcestershire sauce
2 cloves garlic, minced
2 green onions, chopped
6 ounces imitation crabmeat, diced
1 pinch salt
1 pinch ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix cream cheese until soft and smooth. blend in lemon juice, worcestershire sauce, and salt and pepper. mix in garlic, onions, and crab meat. store, covered, in refrigerator until ready to use.
to serve warm, heat in microwave for 3 to 4 minutes.

Caramel Crispy Treats Ii

Ingredients

Servings: 1
4 (2.05 ounce) bars milk chocolate covered caramel and nougat candy
3/4 cup butter or margarine, divided
3 cups crispy rice cereal
1 cup milk chocolate chips

Recipe

Preparation Time:

Ready Time:

in the microwave, or in the top of a double boiler, melt candy bars and 1/2 cup of butter, stirring occasionally until smooth. stir in cereal until well blended. press into a greased 11x7 inch pan.
melt chocolate chips and remaining 1/4 cup butter or margarine, stirring until smooth. remove from heat, and spread over the top of bars. refrigerate for 1 hour, or until firm; cut into squares.

Salted Peanut Rolls

Ingredients

Servings: 1
24 ounces salted peanuts
2 cups peanut butter chips
1 (7 ounce) jar marshmallow creme
1 (14 ounce) can sweetened condensed milk

Recipe

Preparation Time:

Ready Time:

spread 3 cups of the chopped peanuts into the bottom of a glass 9x13 inch pan. melt peanut butter chips in the microwave or in a saucepan over low heat. remove from heat and stir in the marshmallow cream and condensed milk. pour over layer of peanuts, then sprinkle the remaining 1 cup peanuts over top. chill until set, then cut into bars.

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.

super bowl® crunch

Ingredients

Servings: 10
1 cup brown sugar
1/2 cup butter
1/4 cup white corn syrup
1 teaspoon baking soda
1/2 teaspoon vanilla extract
6 cups crispy wheat cereal squares (such as wheat chex®)
2 cups pretzel sticks
1 1/2 cups peanuts

Recipe

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mix brown sugar, butter, and corn syrup together in a large microwave-safe bowl. microwave on high until bubbling, 3 1/2 minutes. stir and microwave for 2 more minutes. stir baking soda and vanilla extract into brown sugar mixture.
fold cereal squares, pretzel sticks, and peanuts into brown sugar mixture until well coated. microwave for 2 minutes. stir and microwave again for 1 minute; stir well. spread mixture waxed paper and cool completely; break into small pieces.

Hazelnut Melting Moments

Ingredients

Servings: 4
1 cup butter, softened
2/3 cup white sugar
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon lemon zest
2 1/4 cups all-purpose flour
1 1/2 cups ground hazelnuts
6 ounces semisweet chocolate chips
1 tablespoon confectioners' sugar

Recipe

preheat oven to 325 degrees f (165 degrees c ).
in a large bowl, cream butter and sugar. gradually beat in the egg yolk, vanilla, and lemon zest. stir in the flour and ground hazelnuts with a large spoon.
shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. make an indentation in the center of each ball with your finger. bake for 10 to 15 minutes in the preheated oven.
while the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. stir chips until smooth. when cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. when cookies are completely cool, dust lightly with confectioners' sugar.

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

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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.

Seattle Caramel Apples

Ingredients

Servings: 6
6 granny smith apples
6 wooden sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
3 cups trail mix
1 cup semisweet chocolate chips

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.
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.
spread the trail mix out on a dinner plate. roll the apples in the mixture to coat. place on the aluminum foil and chill.
put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.

microwave peanut brittle

Ingredients

Servings: 2
1 cup light corn syrup
2 cups white sugar
2/3 cup peanuts
2 tablespoons butter
2 teaspoons vanilla extract
2 teaspoons baking soda

Recipe

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in a 3 quart casserole dish, combine the corn syrup, sugar and peanuts. microwave on high for 12 minutes. stir in butter and vanilla, cook on high for 4 minutes. stir in baking soda.
pour buttered cookie sheet; cool and break into pieces.

chocolate chip cookie ice cream cake

Ingredients

Servings: 1
1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries

Recipe

Preparation Time:

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crush half the cookies (about 20) to make crumbs. combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. stand remaining cookies around edge of pan. spread 3/4 cup fudge topping over crust. freeze 15 minutes.
meanwhile, soften 1 quart of ice cream in microwave or on countertop. after crust has chilled, spread softened ice cream over fudge layer. freeze 30 minutes.
scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. freeze until firm, 4 hours or overnight. to serve, garnish with remainder of fudge topping, whipped cream and cherries.

chocolate mums

Ingredients

Servings: 3
1/2 cup butter, melted
1/4 cup brown sugar
1/4 cup white sugar
1/2 (14 ounce) can sweetened condensed milk
1 cup semi-sweet chocolate chips
2 tablespoons butter
1/4 cup heavy whipping cream
1/2 cup vanilla yogurt
2 cups all-purpose flour
2 teaspoons baking powder
36 pecan halves (optional)
2 tablespoons chocolate syrup, or to taste (optional)

Recipe

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preheat oven to 350 degrees f (175 degrees c). grease two baking sheets.
stir 1/2 cup melted butter, brown sugar, and white sugar together in a large bowl; add sweetened condensed milk and stir.
place chocolate chips in a microwave-safe bowl; melt in microwave on high for 90 seconds. stir and continue melting in microwave in 30-second increments until smooth. stir 2 tablespoons butter into melted chocolate until melted into the chocolate. stir heavy whipping cream into chocolate.
pour chocolate mixture into sugar mixture; stir yogurt into the resulting mixture. add flour and baking powder and stir to incorporate. drop about a tablespoon of batter per cookie the prepared baking sheet, leaving about 1 inch between each cookie.
bake in the preheated oven until edges are crispy, 15 to 17 minutes. garnish each cookie with a pecan half and a drizzle of chocolate syrup.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

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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!

mushroom gizzards

Ingredients

Servings: 4
2 pounds chicken gizzards
1/2 cup all-purpose flour
1/4 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can water

Recipe

Preparation Time:

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clean and rinse gizzards, being sure to trim off any green material. place cleaned gizzards in a large bowl. mix flour, paprika, salt and pepper together in a small bowl; pour mixture gizzards and toss well to coat.
heat oil in a large skillet over medium high heat. brown coated gizzards in oil; drain and place in a microwave safe dish.
in a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes.
stir, replace cover and cook for another 10 minutes. check for tenderness; if still too firm, cook in microwave for another 5 minutes. let sit and set for 5 minutes after cooking, before serving.