World Best Food Recipes in Microwave: 08/23/16

Tuesday, August 23, 2016

Chocolate Covered Caramels

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Mom's Baby Berry Pies

Ingredients

Servings: 4
1 1/4 cups white sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided
5 cups frozen mixed berries
1 1/2 tablespoons lemon juice
1 (15 ounce) package pastry for a 9-inch pie crust
2 tablespoons butter, softened, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 425 degrees f (220 degrees c). set out four ramekins measuring 4 inches across the tops.
combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. place the mixed berries in a bowl. sprinkle the mixture over the berries and toss gently to coat. sprinkle lemon juice over the berries.
cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. cut out four 4-inch circles of dough using the ramekins as a guide.
pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. reserve the remaining berry mixture.
dot each filled ramekin with butter, and top with the pie crusts. cut four slits in each crust. place the ramekins on a baking sheet.
bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. microwave for 1 minute to make a berry sauce; stir. serve the pies with the berry sauce.

Nuclear-era Fudge

Ingredients

Servings: 1
2 tablespoons butter, or as needed
2 cups white sugar
1 cup milk
2 (1 ounce) squares unsweetened chocolate
1 tablespoon light corn syrup
1/8 teaspoon salt
2 tablespoons butter, cut into pieces
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

grease a loaf pan and a deep 3-quart microwave-safe casserole dish with the 2 tablespoons butter.
combine sugar, milk, chocolate, syrup and salt in the casserole dish. cover dish with plastic wrap.
heat sugar mixture in the microwave oven on high for 5 minutes; stir well. remove plastic and continue to cook in the microwave until the chocolate mixture reaches soft-ball stage, about 235 degrees (113 degrees f), 4 to 7 minutes. stir again thoroughly and continue cooking on high for 6 to 7 minutes. lie butter atop the chocolate mixture and set aside to let it melt as the chocolate mixture cools.
stir vanilla into the cooled chocolate mixture; beat continuously with a wooden spoon until the fudge is thick and starts to lose its shine. fold nuts through the fudge; spread quickly into the prepared loaf pan.
let fudge sit until set, 30 to 40 minutes. cut while still slightly warm.

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.

loga's microwave chicken

Ingredients

Servings: 4
1 cup ketchup
5 tablespoons curry powder
1 teaspoon cayenne pepper
8 chicken legs

Recipe

in a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. add chicken pieces and turn to coat. arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

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.

Sweet Potatoes And Apples

Ingredients

Servings: 6
1 (29 ounce) can sweet potatoes
1 (21 ounce) can apple pie filling
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together sweet potatoes, apple pie filling, brown sugar and cinnamon. transfer to a medium microwave-safe dish.
microwave on high 5 minutes, or until the mixture is hot and bubbly.

Scottish Pudding

Ingredients

Servings: 8
1 cup water
3/4 cup white sugar
1 tablespoon mixed spice
1 tablespoon cinnamon
1 1/4 cups chopped mixed dried fruit
1 1/4 cups golden raisins
1 cup margarine
2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a saucepan, combine the water, sugar, mixed spice, cinnamon, mixed fruit, golden raisins and margarine. bring to a boil and let simmer for one minute. remove from the heat and stir in the flour, baking soda and eggs. pour into a microwave-safe bowl.
place the bowl into the microwave, uncovered. cook for 10 minutes on full power. let stand for 5 minutes. serve warm with your favorite custard.

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.

Second Baby Food: Carrots And Broccoli

Ingredients

Servings: 12
2 cups chopped carrots
2 cups broccoli florets
1/2 cup breast milk
1/2 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add carrots and broccoli, cover, and steam until tender, about 20 minutes.
place carrots, broccoli, breast milk, and water in a blender or food processor and blend until creamy. strain the mixture through a fine-mesh sieve to remove any lumps.
spread carrot-broccoli mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
to serve, heat cubes in the microwave until warm but not hot, about 30 seconds. stir thoroughly.

High Altitude Meringue For Pie

Ingredients

Servings: 8
1 tablespoon cornstarch
6 tablespoons white sugar
1 pinch salt
1/2 cup water
3 egg whites

Recipe

Preparation Time:

Ready Time:

in a glass or ceramic bowl, stir together the cornstarch, sugar and salt. mix in the water. heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. set aside to cool slightly.
beat egg whites in a large glass or metal bowl until foamy. gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. cover pie filling completely with meringue, sealing to the edges. bake as directed in the recipe, or in a preheated 450 degrees f (220 degrees c) oven until golden brown, 7 to 8 minutes.

Chocolate Poke Cake

Ingredients

Servings: 1
2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
5 (1 ounce) squares unsweetened chocolate, melted
1 cup strong brewed coffee
3/4 cup sour cream
1/4 cup vegetable oil
1 (14 ounce) package individually wrapped caramels, unwrapped
4 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch springform pan.
in a large bowl, combine flour, sugar, baking soda, and baking powder. make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. mix well, and spread into prepared pan.
bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool for 10 minutes, then remove from pan.
in a microwave-safe bowl, combine caramels and milk. heat in microwave until melted. stir until smooth. with a wooden spoon, poke holes into the cake. pour caramel mixture into holes.

Vanilla Glazed Carrots

Ingredients

Servings: 4
20 baby carrots
3 tablespoons honey
2 tablespoons butter
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add baby carrots, cover, and steam until tender, 3 to 6 minutes. transfer to a serving dish.
place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. pour glaze over carrots; season with salt and black pepper.

Montreal Smoked Meat Flat Wrap

Ingredients

Servings: 1
1 (12 inch) flour tortilla
2 tablespoons mayonnaise
1 tablespoon prepared yellow mustard, or to taste
2 ounces thinly sliced montreal smoked meat
1/4 cup shredded mexican cheese blend
1/4 cup vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

warm tortilla in microwave on high until soft, about 20 seconds. stir together mayonnaise and mustard in a small bowl. spread mayonnaise mixture in the center of the tortilla to within 1 inch of edges.
place montreal smoked meat along the center of the tortilla, 2 inches from top and bottom and 4 inches from sides. sprinkle mexican cheese blend over meat. fold in bottom and top of tortilla, then fold in sides.
heat oil in a frying pan over medium heat; cook wrap, seam side down, until golden brown, about 2 minutes per side. press wrap with a spatula to flatten while cooking. remove from pan and cut in half.

Snow Peak Frosting

Ingredients

Servings: 1
3 egg whites
1 pinch salt
1 1/4 cups light corn syrup
1 teaspoon vanilla extract

Recipe

Preparation Time:

Ready Time:

beat egg whites until soft peaks are formed, then add a dash of salt and beat until firm peaks are formed. in a sauce pan or microwave, heat corn syrup until boiling. slowly drizzle the corn syrup into the egg whites while beating at high speed. once entirely incorporated, continue beating at high speed for approximately 6 to 7 minutes. beat in vanilla.

Apple Pie Sauce

Ingredients

Servings: 1
2/3 cup white sugar
1/3 cup light corn syrup
1/4 cup butter
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a microwave-safe bowl, combine sugar, corn syrup, butter, cinnamon and cloves. microwave on high in increments of 2 minutes, stirring between each 2 minute period, until the sauce comes to a boil. cool slightly and serve warm.

Blt Wraps

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

chocolate leaf cookies

Ingredients

Servings: 25
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 1/2 cups icing sugar, divided
3/4 cup butter
6 ounces baker's semi-sweet chocolate
1/2 (250 g) package philadelphia brick cream cheese
1/4 cup light corn syrup
2 tablespoons water
2/3 cup multi-colored nonpareils (orange, red and yellow)

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix flour, baking soda and 1-1/2 cups sugar until blended. microwave butter and 3 oz. chocolate in large microwaveable bowl on high 2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. add cream cheese; mix well. gradually beat in flour mixture until blended. refrigerate 30 minutes.
meanwhile, melt remaining chocolate as directed on package. beat corn syrup, water and remaining sugar in medium bowl until blended. add chocolate; mix well. spoon into resealable plastic bag; seal bag.
heat oven to 375 degrees f (190 degrees c). roll dough to 1/8-inch thickness on lightly floured surface. use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. place, 2 inches apart, on parchment-covered baking sheets.
bake 12 minutes or until edges are lightly browned. cool on baking sheet 3 minutes. remove to wire racks; cool completely.
cut small piece off one bottom corner of icing bag; use to pipe icing cookies, then gently shake cookies to form even layer of icing. sprinkle with nonpareils. let stand until firm.

Super Easy Rocky Road Candy

Ingredients

Servings: 24
3 (7 ounce) bars milk chocolate with almonds candy (such as hershey's® milk chocolate with almonds)
1 cup miniature marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the candy bars in a microwave safe bowl, and cook in the microwave on low until melted, approximately 5 minutes. stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. refrigerate until firm, about 2 hours. break into pieces to serve.

Pumpkin Smoothie

Ingredients

Servings: 4
1 (16 ounce) can pumpkin puree
2 cups milk
1/4 cup brown sugar
2 teaspoons ground cinnamon

Recipe

Preparation Time:

Ready Time:

place the pumpkin puree in a freezer bag; store in freezer for at least 24 hours.
heat the bag of pumpkin puree in the microwave on high to soften, 1 to 2 minutes.
pour the milk into a blender. add the brown sugar, cinnamon, and pumpkin; blend until smooth.

Tuna Pita Melt

Ingredients

Servings: 1
1/2 pita bread round
1/4 cup tuna, drained
1/2 dill pickle spear, diced
1 1/2 teaspoons mayonnaise
1 1/2 teaspoons olive oil
1/2 teaspoon garlic powder
1 pinch dried rosemary
1 slice swiss cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

lightly toast pita bread.
break tuna chunks into small pieces in a bowl; stir in pickle, mayonnaise, olive oil, garlic powder, and rosemary until evenly blended.
place swiss cheese into the pocket of the toasted pita bread and spoon in tuna mixture.
heat pita sandwich in the microwave on a microwave-safe dish until cheese is melted, 15 to 20 seconds.

mocha chocolate cookies

Ingredients

Servings: 4
2 cups semisweet chocolate chips, divided
2 tablespoons boiling water
2 tablespoons instant coffee powder
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). melt 1/2 cup chocolate chips in microwave or double-boiler, stirring occasionally until smooth. cool to room temperature. in a small bowl, dissolve instant coffee in boiling water; set aside.
in a large bowl, cream together the butter, white sugar, and brown sugar until smooth. beat in egg, coffee, and melted chocolate. combine flour, baking soda, and salt; mix into batter. stir in the remaining chocolate chips and walnuts. drop dough by heaping teaspoons ungreased cookie sheets.
bake for 10 to 12 minutes in preheated oven. allow to stand 2 to 3 minutes on the cookie sheets before transferring to wire racks to cool completely.

sweet sierra truffles

Ingredients

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

Recipe

Preparation Time:

Ready Time:

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

Angel Food Candy

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

5 Minute Microwave Cornbread

Ingredients

Servings: 6
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

easy butter cookies ii

Ingredients

Servings: 2
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup confectioners' sugar for dusting
1 cup chocolate flavored confectioners coating

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. stir in the vanilla and then the flour to form a soft dough. roll the dough into walnut sized balls. place the cookies 2 inches apart the cookie sheet. flatten each cookie to 1/4 inch thick using the bottom of a glass dipped in confectioners' sugar.
bake for 8 to 10 minutes in the preheated oven, until the edges are just beginning to brown. do not over cook. remove from cookie sheets to cool on wire racks.
melt the coating chocolate over a double boiler or in the microwave, stirring frequently until smooth. spread chocolate the bottom of each cookie. place cookies chocolate side down waxed paper until set.

two minute peanut brittle

Ingredients

Servings: 1
24 individually wrapped caramels, unwrapped
1 cup unsalted dry roasted peanuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

coat a cookie sheet with nonstick cooking spray. set aside.
place the caramels in a bowl, and heat in the microwave for about 2 minutes, or until melted and bubbly. some microwaves may take longer. stir in the peanuts, and pour out the prepared baking sheet. press as thinly as you can. cool completely, then break into pieces.

caramel apple cookie dessert

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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.

Nuclear Fudge

Ingredients

Servings: 64
1 (16 ounce) package confectioners' sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup margarine, cut into four pieces
3/4 cup chopped nuts (optional)
1 teaspoon vanilla extract
1 tablespoon butter, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix sugar, cocoa powder, and salt in a microwave-safe mixing bowl. pour milk over the sugar mixture. arrange margarine pieces atop the mixture, but do not mix into it.
heat in microwave for 2 minutes. stir the mixture thoroughly and heat for 1 minute more; stir again.
fold nuts into the chocolate mixture; add vanilla and stir.
grease an 8-inch glass baking dish with butter. pour batter into the prepared dish.
freeze batter until set, about 20 minutes.

cheese and sausage stuffed zucchini

Ingredients

Servings: 5
12 ounces lamb sausage
1 large zucchini
3 eggs, beaten
1 cup shredded colby cheese
2 cups cottage cheese
1 1/2 cups shredded italian cheese blend
1/2 cup chopped onion
2 tablespoons italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch garlic salt
1/2 cup chopped tomatoes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). butter a baking dish (size is dependent on the size of your zucchini).
place crumbled sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
partially cook zucchini in the microwave on high for 5 minutes. remove from the microwave and let cool for about 10 minutes. meanwhile, in a medium bowl combine eggs, colby cheese, cottage cheese, italian blend cheese, onion, italian seasoning, salt and pepper.
slice the zucchini in half lengthwise, remove the seeds and rinse. place both halves in prepared baking dish and sprinkle with garlic salt. layer the sausage, tomatoes and cheese mixture in each half.
bake in preheated oven for 40 minutes. then broil for 5 minutes to brown the cheese.

Marble Nut Clusters

Ingredients

Servings: 2
2 cups semisweet chocolate chips
1 1/2 cups chopped nuts
1 ounce white chocolate, melted

Recipe

line 2 mini muffin pans with liners.
melt chocolate chips in microwave on high for 3 to 4 minutes. stir in nuts.
drop chocolate nut mixture by teaspoonfuls into the muffin cups. drip just a little melted white chocolate into the center of the cup. using a toothpick, swirl the white chocolate through the chocolate. cool, keep in fridge in air tight container.

tip top toffee ice cream pie

Ingredients

Servings: 1
5 cups sliced almonds
21 chocolate sandwich cookies with creme filling
1 cup all-purpose flour
1/2 cup butter, melted
1 1/3 cups butter
1 1/2 cups white sugar
1/3 cup cold water
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 (1 ounce) squares semi-sweet chocolate
1 quart chocolate ice cream, softened

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). scatter the almonds in a jelly roll pan, and toast until golden, about 10 minutes. set almonds aside, but leave the oven on.
in a food processor, grind the cookies until they are coarse crumbs. transfer crumbs to a bowl, and stir in the flour. stir in the 1/2 cup melted butter, and toss to moisten. butter the bottom of a 10-inch springform pan, leaving the sides unbuttered. press the mixture the bottom of the pan.
bake until set, about 12 to 15 minutes. transfer to a rack to cool. when crust has cooled, place it in the freezer for at least 30 minutes.
butter a 9x13-inch pan; you'll need this for the toffee filling. set aside 3 cups of the toasted sliced almonds.
in a large saucepan, combine the 1 1/3 cups butter, sugar, water, lemon juice, and salt. bring to a boil, stirring to dissolve the sugar. cook uncovered, without stirring, over medium heat until it caramelizes, about 8 minutes. remove the caramel from the heat, and stir in the vanilla, almond extract, and 3 cups of the almonds. pour the mixture into the buttered pan, and set aside to cool.
in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth. spread melted chocolate over the cooled toffee. immediately sprinkle with about 1 cup of the remaining sliced almonds. freeze for 1 hour, or until firm. turn the toffee out a work surface, and break it into 1/2 inch pieces.
let the ice cream soften very slightly in a large bowl. stir briefly, just until malleable. fold in the toffee pieces. with a large rubber spatula, spread the ice cream into the crust. top with the remaining almonds. place the pie in the freezer. when it has firmed up slightly, cover the top with plastic. freeze until firm, about 6 hours.
place the pie in the refrigerator to soften about 20 minutes before serving. run the tip of a knife around the sides of the pie to loosen. carefully remove the sides of the springform pan. cut into wedges with a knife dipped 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:

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.

mummy toes

Ingredients

Servings: 48
1 (16 ounce) package cocktail sausages
12 (6 inch) flour tortillas
toothpicks
1/4 cup ketchup, for garnish
1/4 cup mustard, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
make a small slit into one end of each cocktail wiener to resemble a toenail. cut the tortillas into strips 4 inches long by 1 inch wide, and place a microwave safe plate. cook the tortillas in the microwave a few seconds until pliable. wrap each sausage with a strip of tortilla, and secure with a toothpick. make sure the toenail side is sticking out. place the mummy toes the prepared baking sheet.
bake in the preheated oven for 10 minutes. remove from the oven, and allow to cool slightly. place a squirt of ketchup or mustard where the wedge is to resemble a bloody toenail, or of course an infected toenail. serve to unsuspecting guests.

Sweet Potatoes And Apples

Ingredients

Servings: 6
1 (29 ounce) can sweet potatoes
1 (21 ounce) can apple pie filling
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together sweet potatoes, apple pie filling, brown sugar and cinnamon. transfer to a medium microwave-safe dish.
microwave on high 5 minutes, or until the mixture is hot and bubbly.

Cream Puffs Ii

Ingredients

Servings: 12
1 cup water
1/2 cup butter
1 cup sifted all-purpose flour
1/4 teaspoon salt
4 eggs
1 pint heavy cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
in medium saucepan, bring water to a boil. add butter and stir as it melts, then return to a boil. add flour and salt all at once and stir vigorously until mixture forms a ball. remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. drop by heaping tablespoons, 3 inches apart, on a cookie sheet.
bake 15 minutes in the preheated oven then reduce heat to 325 degrees f (165 degrees c) and bake 25 minutes more. remove puffs from oven, split and remove soft dough from center. turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. cool completely on wire rack.
in medium bowl, whip cream with electric mixer until stiff peaks form. stir in vanilla and sugar. fill puffs with whipped cream. melt chocolate chips in microwave or slowly over low heat. drizzle melted chocolate over tops of cream puffs. serve immediately.

Doreen's Ham Slices On The Grill

Ingredients

Servings: 4
1 cup packed brown sugar
1/4 cup lemon juice
1/3 cup prepared horseradish
2 slices ham

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat and lightly oil grate.
in a small bowl, mix brown sugar, lemon juice and prepared horseradish.
heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
score both sides of ham slices. place on the prepared grill. baste continuously with the brown sugar mixture while grilling. grill 6 to 8 minutes per side, or to desired doneness.

ghirardelli chocolate raspberry cheesecake hearts

Ingredients

Servings: 12
crust:
1 1/2 cups chocolate graham cracker crumbs
1/2 cup ground almonds
4 tablespoons white sugar
3/4 cup butter, melted
cheesecake:
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs
raspberry puree (recipe below)
2 cups ghirardelli® 60% cacao bittersweet chocolate chips
1/2 cup heavy cream
raspberry puree:
1 (10 ounce) package frozen raspberries
4 tablespoons white sugar
chocolate ganache (optional):
8 ounces ghirardelli® 60% cacao bittersweet chocolate chips
1/2 cup heavy cream
additional garnishes (optional):
fresh raspberries
8 ounces white chocolate, melted for drizzling

Recipe

preheat over to 325 degrees f (165 degrees c).
crust: in a microwave safe bowl, melt the butter. add the chocolate graham crackers, ground almonds, and sugar and mix until combined. press mixture into the bottom of a 9-inch springform pan and set aside.
puree: in a saucepan, combine raspberries and sugar. bring to boil, and continue boiling 3-5 minutes, or until sauce is thick. strain sauce through a mesh strainer to remove seeds and set aside.
cheesecake: in a small pot over low heat, bring the whipping cream to just boiling. remove from heat and add the chocolate chips. set aside for 5 minutes and then stir until smooth.
in a large bowl, mix together cream cheese and 3/4 cup sugar until smooth. beat in eggs, one at a time. remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree. blend until combined. add the melted chocolate to the remaining batter and mix until combined. pour the chocolate cheesecake batter into the pan. very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture. bake for 60 to 75 minutes, or until filling is set. cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.

meringue mushrooms

Ingredients

Servings: 36
1/2 cup egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup white sugar
1 tablespoon unsweetened cocoa powder
4 ounces chocolate confectioners' coating

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 225 degrees f (110 degrees c). line 2 cookie sheets with parchment paper or aluminum foil.
in a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. add cream of tartar, salt, and vanilla. continue whipping until the whites hold soft peaks. gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
place a round tip into a pastry bag, and fill the bag half way with the meringue. to pipe the mushroom caps, squeeze out round mounds of meringue one of the prepared cookie sheets. pull the bag off to the side to avoid making peaks on the top. for the stems, press out a tiny bit of meringue the other sheet, then pull the bag straight up. they should resemble candy kisses. do not worry about making all of the pieces exactly the same. the mushrooms will look more natural if the pieces are different sizes. dust the mushroom caps lightly with cocoa using a small sifter or strainer.
bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. set aside to cool completely. melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
poke a small hole in the bottom of a mushroom cap. spread chocolate over the bottom of the cap. dip the tip of a stem in chocolate, and press lightly into the hole. when the chocolate sets, they will hold together. repeat with remaining pieces. store at room temperature in a dry place or tin.

microwave pecan brittle

Ingredients

Servings: 10
1 cup chopped pecans
1 cup white sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

butter a baking sheet.
combine pecans, sugar, corn syrup, and salt in a glass 4-cup measuring cup.
heat in microwave for 3 1/2 minutes; stir and heat for 3 1/2 more minutes. stir butter into pecan mixture and heat in microwave for 2 more minutes.
stir baking soda and vanilla extract into pecan mixture until foamy; pour the prepared baking sheet. allow to cool completely before breaking brittle into pieces. store in an airtight container.

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.

cookie that thinks it's a brownie

Ingredients

Servings: 4
4 tablespoons butter
12 (1 ounce) squares semisweet chocolate, chopped
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts

Recipe

in a double boiler or microwave oven (on low), melt the chocolate and butter and stir together; set aside to cool.
preheat the oven to 350 degrees f (175 degrees c). grease and flour 2 cookie sheets.
in a large bowl, mix the eggs and sugar on high speed of an electric mixer for 2 to 3 minutes. on low speed, add the melted chocolate mixture and vanilla while mixing. sift together the flour, baking powder, and salt; fold into the egg mixture with a large spoon. stir in the nuts, and let the batter rest for 5 minutes.
drop dough by tablespoonfuls the prepared cookie sheets. bake for 8 to 10 minutes. cookies should spring back to touch. remove cookies to wire rack to cool.

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.