World Best Food Recipes in Microwave: 08/25/16

Thursday, August 25, 2016

Donauwellen

Ingredients

Servings: 20
for the cake:
1 1/8 cups butter, room temperature
1 cup white sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking soda
1/4 cup unsweetened cocoa powder
1 tablespoon milk
1 (20 ounce) can pitted sour cherries
for the custard:
3 tablespoons cornstarch
1/2 cup white sugar
2 cups milk
1 1/2 teaspoons vanilla extract
for the topping:
1 1/3 cups semisweet chocolate chips
2 tablespoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease a 12x18 inch rimmed baking sheet or jelly roll pan or line with parchment paper.
in a large bowl, cream together the butter and 1 cup sugar using an electric mixer. mix in the eggs one at a time, then stir in the vanilla. combine the flour, salt, and baking soda; quickly fold into the egg mixture.
spread 2/3 of the batter in the bottom of the prepared baking sheet. stir the cocoa powder and 1 tablespoon of milk into the remaining batter just until blended. spread evenly over the vanilla layer. pat the cherries dry with paper towels, and sprinkle them evenly over the top of the cake batter.
bake the cake in the preheated oven, until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. let cool.
in a small bowl, whisk together the cornstarch and 1/2 cup sugar. heat the milk in a small saucepan just until hot but not boiling. whisk in the cornstarch mixture, and bring the mixture to a boil. simmer, stirring constantly, until the mixture thickens, about 2 to 3 minutes. remove from heat and stir in the vanilla. spread the thickened custard over the surface of the cake and refrigerate overnight.
for the chocolate topping, place the chocolate chips in a microwave-safe bowl. heat at 30 second intervals, stirring each time, until just melted and smooth. stir in the oil. working quickly, spread the chocolate over the chilled custard layer. if you like, you can use the tines of a fork or a cake comb to make "waves." when the chocolate is set, cut the donauwellen into about 20 squares to serve.

No Bake Apple Spice Cake

Ingredients

Servings: 16
2 (3.4 ounce) packages instant vanilla pudding mix
1 quart milk
1 (8 ounce) container frozen whipped topping, thawed
1 pinch nutmeg
4 individual packages cinnamon graham crackers
2 (21 ounce) cans apple pie filling
1 (16 ounce) can prepared vanilla frosting
1 pinch cinnamon

Recipe

Preparation Time:

Ready Time:

in a bowl, mix the pudding mix, milk, whipped topping, and a pinch of nutmeg.
layer the bottom of a 9x13 inch pan with 1 package cinnamon graham crackers. top with 1/2 the pudding mixture. layer with another package graham crackers. spread the apple pie filling over the crackers. top with another package graham crackers. layer with remaining pudding mixture, and top all with remaining package of graham crackers.
in the microwave, heat the vanilla frosting for about 10 seconds on high, until easily spread. mix in cinnamon. spread over the top layer of graham crackers in the pan. cover, and refrigerate at least 12 hours.

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.

chinese broccoli slaw

Ingredients

Servings: 8
1/4 cup butter
2 (3 ounce) packages oriental-flavor ramen noodle soup, seasoning packet reserved
1/2 cup slivered almonds
1/4 cup sesame seeds
1 (16 ounce) package broccoli coleslaw mix
1/2 cup chopped green onion
1/2 cup salad oil
1/4 cup apple vinegar
1/2 cup white sugar
2 tablespoons soy sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
melt butter in a microwave-safe bowl in the microwave. crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. spread the mixture a baking sheet.
bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.
toss together the coleslaw mix and the green onion in a large bowl.
whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. pour the dressing over the coleslaw mix and toss to coat.

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.

grilled chipotle sweet potatoes

Ingredients

Servings: 8
4 sweet potatoes
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle chile powder
2 tablespoons apple vinegar
1/4 cup olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium heat, and lightly oil the grate.
cook potatoes on high heat in a microwave oven until softened slightly, about 10 minutes. cut potatoes lengthwise into 1/2-inch thick sticks.
combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. place sweet potatoes in spice mixture; cover and shake gently until well coated.
grill over low to medium heat, turning often and basting with any leftover sauce. cook until sweet potatoes are fork-tender, 10 to 15 minutes.

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.

apple and pumpkin dessert

Ingredients

Servings: 1
2 (1 gram) packets sugar substitute
1 teaspoon spice
1 granny smith apple - peeled, cored and chopped
1/4 cup canned pumpkin
2 tablespoons water

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle 1/3 packet of sugar substitute and 1/3 teaspoon spice in the bottom of a microwave-safe bowl. layer 1/4 of the apple pieces into the bowl; repeat. spread the pumpkin over the apples. sprinkle the remaining sugar substitute and spice on the pumpkin. top with the remaining apples. pour the water over the mixture.
cook in microwave on high for 3 1/2 minutes, stirring every minute.

chocolate pudding fudge cake

Ingredients

Servings: 1
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 cups semisweet chocolate chips
6 tablespoons butter
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
in a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. beat for 4 minutes, then mix in 2 cups chocolate chips.
pour batter into prepared pan. bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool 10 minutes in the pan, then turn out a wire rack and cool completely.
to make the glaze: melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. stir until smooth and drizzle over cake.

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.

Microwave Popcorn

Ingredients

Servings: 3
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

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.

Peanut Butter And Jelly Thumbprint Shortbread Cookies

Ingredients

Servings: 36
1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup grape jelly
1/2 cup creamy peanut butter
1 1/2 teaspoons vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c); line a baking sheet with parchment paper.
beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. mix in the flour mixture until just incorporated. roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. be careful not to overheat the peanut butter; do not let it bubble. stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Easy Microwave Chilaquiles

Ingredients

Servings: 4
1 3/4 cups enchilada sauce
1 (7-1/2 ounce) bag corn tortilla chips
2 cups sour cream
12 ounces shredded queso asadero (white mexican cheese)

Recipe

Preparation Time:

Cook Time:

Ready Time:

cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. arrange a layer of tortilla chips on top. follow with another layer of sauce, then a layer of sour cream. sprinkle cheese over the top. repeat layers to use up all ingredients, finishing with cheese on top.
cook in the microwave on high for 2 minutes, or until cheese has melted throughout. serve immediately.

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.

Southwest Squash Casserole

Ingredients

Servings: 8
2 pounds yellow squash, cut in 1/4 inch slices
2 sweet onions, quartered and separated
1 red bell pepper, cut into 1/2 inch pieces
1 pound fresh mushrooms, sliced
1 (4 ounce) can chopped green chile peppers
2 fresh jalapeno peppers, chopped
1 (8 ounce) package shredded monterey jack cheese
1 cup sour cream
3/4 cup crushed tortilla chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

lightly grease a large casserole dish. arrange the squash, onions, and red bell pepper in the dish. place in the microwave, and cook on high 10 minutes, stirring once, until tender.
gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. sprinkle with crushed tortilla chips. cover dish, and cook in the microwave 10 minutes on medium-high power, or until cheese is melted and casserole is heated through.

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.

Rolled Tacos

Ingredients

Servings: 2
5 boneless, skinless chicken breasts
2 (6 ounce) cans black olives, drained
1 (16 ounce) jar salsa
24 (6 inch) flour tortillas
1/4 cup vegetable oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

boil chicken breasts for 20 minutes or until they are thoroughly cooked. drain breasts well and let cool. use an electric food processor or manually shred the chicken and set aside.
use an electric food processor or blender to puree the olives. in a mixing bowl, combine salsa, olives, and chicken. heat tortillas in microwave for about 20 to 30 seconds.
place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
heat oil in skillet over a high heat. when the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. drain on paper towels and serve.

easy masoor daal

Ingredients

Servings: 4
1 cup red lentils
1 slice ginger, 1 inch piece, peeled
1/4 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. cover with about 1 inch of water and bring to a boil. skim off any foam that forms on top of the lentils. reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. stir into lentil mixture.

bangan ka bhurta (indian eggplant)

Ingredients

Servings: 4
1 eggplant
1 teaspoon vegetable oil
1 medium onion, chopped
2 roma (plum) tomatoes, chopped
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
4 sprigs chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven broiler. place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
place eggplant in microwave safe dish. cook 5 minutes on high in the microwave, or until tender. cool enough to handle, and remove skin, leaving some scorched bits. cut into thick slices.
heat oil in a skillet over medium heat, stir in the onion, and cook until tender. mix in eggplant, and tomatoes. season with cayenne pepper, salt, and black pepper. continue to cook and stir until soft. garnish with cilantro to serve.

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.

Jalapeno Popper Spread

Ingredients

Servings: 4
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together cream cheese and mayonnaise in a large bowl until smooth. stir in green chiles and jalapeno peppers. pour mixture into a microwave safe serving dish, and sprinkle with parmesan cheese.
microwave on high until hot, about 3 minutes.

Inside-out Pizza

Ingredients

Servings: 1
2 6-inch flour tortillas
1/4 cup grated cheddar cheese
1/4 cup shredded mozzarella cheese
2 (1 ounce) slices cooked deli turkey breast
1 tablespoon pizza sauce
1 tablespoon chopped tomato (optional)
1 tablespoon sliced black olives (optional)
1 tablespoon chopped green bell pepper (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place one tortilla on a sheet of waxed paper sized to fit in your microwave. spoon 2 tablespoons each of cheddar and mozzarella cheeses over the tortilla. cover the cheese with turkey slices. spread 1 tablespoon of pizza sauce over the turkey, and top with 1 tablespoon each tomatoes, black olives, and green peppers. sprinkle with remaining cheddar and mozzarella cheeses, and place second tortilla on top. place on a microwave-safe plate, and cover with a sheet of waxed paper.
cook on high in microwave until the cheese melts, about 1 1/2 minutes. allow to cool 2 minutes before cutting into wedges.

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.

zucchini dutch cheese casserole

Ingredients

Servings: 4
2 cups egg noodles
4 cups diced zucchini
1/2 cup water
1/4 cup butter or margarine
1 1/2 cups chopped mushrooms
1/2 cup chopped onion
1 clove garlic, chopped
1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon dried basil
1 1/2 cups milk
1 1/2 cups shredded gouda cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil over high heat. add the egg noodles, and cook until al dente, 8 to 10 minutes. drain in a colander, rinse with cold water, and set aside.
meanwhile, place the zucchini and water into a 2 quart, microwave safe casserole dish with lid. cover and cook in the microwave on high for 6 minutes. scrape the zucchini into the colander with the pasta and set aside. place the butter, mushrooms, onion, and garlic into the casserole dish. cook on high for 3 minutes, then stir in the flour, salt, and basil. stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.
stir the zucchini and pasta into the mushroom sauce along with 1 cup of the gouda cheese. cook for 6 more minutes on high, then sprinkle with the remaining cheese, and cook another minute until the cheese has melted.

Orange Pecan Cookies

Ingredients

Servings: 36
1 3/4 cups all-purpose flour
1 cup finely chopped pecans
3/4 cup butter, softened
1/2 cup confectioners' sugar
2 tablespoons grated orange zest, divided
1/2 teaspoon vanilla extract
1/2 teaspoon freshly squeezed orange juice
1/2 cup semi-sweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c). stir together the flour and pecans; set aside.
in a large bowl, cream together the butter and confectioners' sugar until light and fluffy. beat in 1 tablespoon of orange zest, vanilla and orange juice. stir in the flour and nuts until well blended. roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
bake for 20 to 25 minutes, or until the edges are just starting to brown. cool for about 10 minutes, then transfer to wire racks to cool completely.
place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. heat for 1 minute, then stir. continue heating and stirring at 20 second intervals until smooth.
dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

Microwave Popcorn

Ingredients

Servings: 3
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

tyler's raspberry thumbprints with white chocolate glaze

Ingredients

Servings: 4
1/2 cup butter, softened
1/2 cup sour cream
1 cup white sugar
2 tablespoons milk
2 eggs
2 2/3 cups all-purpose flour
2 cups rolled oats
1 teaspoon baking soda
5 ounces white chocolate, chopped
2/3 cup raspberry preserves
1 tablespoon butter
1/2 (1 ounce) square white chocolate
1 cup confectioners' sugar
2 tablespoons milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, cream together the 1/2 cup butter and sugar until smooth. blend in the sour cream, 2 tablespoons of milk and eggs. combine the flour, oats and baking soda, gradually stir into the creamed mixture. finally, stir in the chopped white chocolate. drop by rounded spoonfuls the prepared cookie sheet. using a finger or your thumb, press a dent into the center of each cookie. fill the dent with a 1/2 teaspoon of raspberry preserves.
bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
to make the glaze: combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl. cook on high, stirring every 15 seconds until smooth. gradually beat in the confectioners' sugar and milk until icing is of a drizzling consistency. drizzle over cooled cookies.

easy microwave cashew brittle

Ingredients

Servings: 12
1 tablespoon butter, softened
1 cup white sugar
1/2 cup light corn syrup (such as karo®)
1 3/4 cups cashews
1 teaspoon vanilla extract
1 teaspoon baking soda

Recipe

Preparation Time:

Cook Time:

Ready Time:

spread butter a baking sheet.
combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes. add cashews and heat in microwave for another 3 1/2 minutes. stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes.
stir baking soda into cashew mixture and quickly pour the prepared baking sheet. cool brittle to room temperature and break into pieces.

Chocolate Caramel Brownies

Ingredients

Servings: 15
14 ounces caramels
1/2 cup evaporated milk
1 (18.25 ounce) package german chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

peel caramels and place in a microwave-safe bowl. stir in 1/2 cup evaporated milk. heat and stir until all caramels are melted.
preheat oven to 350 degrees f (175 degrees c) grease a 9x13 inch pan.
in a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. place 1/2 of the batter in prepared baking pan.
bake for 8 minutes.
place the remaining batter into the fridge. remove brownies from oven and sprinkle chocolate chips on top. drizzle caramel sauce over chocolate chips. remove brownie mix from refrigerator. using a teaspoon, make small balls with the batter and smash flat. very carefully, place on top of the caramel sauce until the top is completely covered.
bake for an additional 20 minutes. remove and let cool.

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.

grilled asian chicken

Ingredients

Servings: 4
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. heat in microwave on medium for 1 minute, then stir. heat again for 30 seconds, watching closely to prevent boiling.
place chicken breasts in a shallow dish. pour soy sauce mixture over, and set aside to marinate for 15 minutes.
preheat a grill for medium-high heat. drain marinade from chicken into a small saucepan. bring to a boil, and simmer over medium heat for 5 minutes. set aside for basting.
lightly oil the grill grate. cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. baste frequently with remaining marinade. chicken will turn a beautiful golden brown.

coffee ice cream fudge cake

Ingredients

Servings: 1
1/2 cup light corn syrup
1 cup heavy cream
10 ounces semisweet chocolate, chopped
16 graham crackers, broken into 1/2-inch pieces
1 cup toasted almonds
3 tablespoons white sugar
1/2 cup melted butter
1 1/2 quarts coffee ice cream, softened
1 (7 ounce) jar marshmallow creme
2 cups miniature marshmallows

Recipe

Preparation Time:

Ready Time:

to make fudge sauce, combine heavy cream and corn syrup in heavy saucepan. bring to a boil, remove from heat, add chocolate and whisk until smooth. refrigerate until cool, about 45 minutes.
to make ice cream cake, preheat oven to 350 degrees f (175 degrees c). finely grind graham crackers and almonds in food processor or blender. stir in sugar. add butter and process until moist crumbs form. press mixture into bottom and sides of 9 inch spring form pan. bake until golden, about 12 minutes. allow to cool, then spread 2 cups softened ice cream over crust. spoon 3/4 cup fudge sauce over ice cream. freeze until set, then repeat layering. cover and freeze 8 hours or overnight. refrigerate remaining fudge sauce.
the next day, preheat the oven broiler. warm the remaining fudge sauce in the microwave or a small saucepan. place the cake pan on a cookie sheet. spread the marshmallow creme over cake and sprinkle miniature marshmallows on top. place under broiler until marshmallows are deep brown. loosen cake with knife and remove sides of pan. serve immediately with warmed fudge sauce.

coconut (haupia) and chocolate pie

Ingredients

Servings: 1
1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 cup white sugar
1 cup water
1/2 cup cornstarch
1 1/4 cups semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bake crust for 15 minutes, or until golden brown. set aside to cool.
in a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. in a separate bowl, dissolve the cornstarch in water. bring coconut mixture to a boil. reduce to simmer and slowly whisk in the cornstarch. continue stirring mixture over low heat until thickened, about 3 minutes.
in a glass bowl, microwave chocolate chips for 1 minute or until melted. divide the coconut pudding evenly into two bowls. mix chocolate into one portion. spread on the bottom of the pie crust. pour the remaining portion of pudding on top of the chocolate and spread smooth. refrigerate for about an hour.
whip cream with 1/4 cup sugar until stiff peaks form. layer the cream on pie; if desired garnish with chocolate shavings.

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.

chocolate decadence

Ingredients

Servings: 6
6 ounces semisweet chocolate, chopped
5 tablespoons butter, room temperature
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
butter six ramekins or custard cups. melt chocolate and butter slowly: you can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. stir until completely smooth.
in a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. stir vanilla and salt gently into beaten eggs. fold half of egg mixture into chocolate mixture, mix well. then fold remainder of egg mixture into chocolate mixture. pour chocolate and egg mixture into prepared ramekins.
line a roasting pan with a damp kitchen towel. place ramekins on towel, inside roasting pan. butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. place roasting pan on oven rack. fill roasting pan with boiling water to reach halfway up the sides of the ramekins. bake 5 minutes, then remove foil and bake 10 minutes more. remove ramekins from water carefully. let cool on wire rack for at least 3 hours. cakes will firm up as they cool. unmold each room-temperature ramekin a dessert plate, garnish and serve. refrigerate unused portions.

Quick And Easy Stuffed Peppers

Ingredients

Servings: 4
2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
1/3 cup quick-cooking brown rice
2 tablespoons hot water
2 green onions, thinly sliced
1/2 cup frozen corn kernels, thawed and drained
1/2 (15 ounce) can kidney beans, drained and rinsed
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

arrange pepper halves in a 9 inch square glass baking dish. cover dish with plastic wrap. poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
in a medium bowl, mix tomatoes and their liquid, rice, and water. cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. heat in the microwave for 3 minutes, or until heated through.
spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. remove plastic, sprinkle with mozzarella cheese and parmesan cheese, and allow to stand 1 to 2 minutes before serving.

sweet potato pie iii

Ingredients

Servings: 2
6 sweet potatoes
1 1/2 cups butter
1 1/2 cups white sugar
3 eggs
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon salt
2 (9 inch) unbaked pie crusts

Recipe

boil (or microwave) sweet potatoes in their jackets until cooked (a thin knife should be able to go through easily).
beat the eggs.
put butter and sugar in a large bowl.
peel hot potatoes--with knife, cut top and peel down, removing any stringiness from the potato with the skin, cut bottoms. place hot, peeled potatoes on the butter in the bowl with sugar, crush together. add beaten eggs. stir in spices (to taste). pour into 2 unbaked pie crusts. should be the consistency of mix.
bake at 350 degrees f (175 degrees c), for 45-55 minutes, until brown.

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 Meringue Frosting

Ingredients

Servings: 4
2 cups butter
4 egg whites
1 cup white sugar
1 teaspoon vanilla extract
12 (1 ounce) squares semi-sweet chocolate

Recipe

cream the butter until light and fluffy.
in a large bowl, beat the egg whites to soft peaks. add the sugar gradually to the egg whites, beating all the while. add in the whipped butter. the frosting may clump at this point if the butter is at all chilled. don't worry, it just means that the frosting will require more beating. beat until smooth.
melt the chocolate in a double boiler or the microwave. cool slightly; the chocolate should still be fairly warm. beat into the butter frosting.

whole-wheat couscous with parmesan and peas

Ingredients

Servings: 6
1 (14 ounce) can reduced-sodium chicken broth
1/4 cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 1/2 cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
salt and freshly ground pepper
1/2 cup freshly grated parmesan cheese

Recipe

Ready Time:

combine broth, water and oil in a large saucepan; bring to a boil. stir in couscous and remove from heat. cover and let plump for 5 minutes.
meanwhile, cook peas on the stovetop or in the microwave according to package directions.
add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. serve hot, sprinkled with cheese.

green tea mousse cheesecake

Ingredients

Servings: 1
1 (4.8 ounce) package graham crackers, crushed
2 tablespoons white sugar
3 tablespoons unsalted butter, melted
2 tablespoons green tea powder (matcha)
1/2 cup warm water
2 tablespoons unflavored gelatin
1/2 cup cold water
2 cups whipping cream
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup white sugar
1 teaspoon vanilla extract
1/4 cup honey
2 eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. drizzle in the melted butter and mix until evenly moistened. press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
stir the tea powder into the warm water; set aside. sprinkle the gelatin over the cold water; set aside.
whip the cream to stiff peaks; set aside. beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. beat in the eggs one at a time until evenly blended. cook the gelatin mixture in the microwave until melted, about 45 seconds. beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. pour into the springform pan. refrigerate 7 hours to overnight before unmolding and 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.

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.

rich, easy, old-fashioned chocolate pudding

Ingredients

Servings: 12
2 cups cold fat-free half-and-half
1/4 cup cornstarch
1 (11.5 ounce) package ghirardelli 60% cocoa bittersweet chocolate chips
3 fluid ounces amaretto liqueur (or )

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan, stir together 1 cup half and half and the cornstarch until smooth. add remaining half and half. over low heat, bring mixture to a simmer, stirring constantly to prevent sticking. remove from heat.
put chocolate and amaretto in a small bowl; microwave on high 20 seconds. stir until chips are mostly melted.
return milk to low heat. add chocolate; stir continuously, scraping pan, until thick.
cool. serve chilled or at room temperature.