Ingredients
- Servings: 6
- 6 apples
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons milk
Recipe
Preparation Time: 8 mins
Cook Time: 2 mins
Ready Time: 25 mins
- remove the stem from each apple and press a craft stick into the top. butter a baking sheet.
- place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. allow to cool briefly.
- roll each apple quickly in caramel sauce until well coated. place on prepared sheet to set.
Ingredients
- Servings: 1
- 1 1/2 cups semisweet chocolate chips
- 1 (19 ounce) can garbanzo beans, rinsed and drained
- 4 eggs
- 3/4 cup white sugar
- 1/2 teaspoon baking powder
- 1 tablespoon confectioners' sugar for dusting
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 1 hr 10 mins
- preheat the oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
- place the chocolate chips into a microwave-safe bowl. cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. if you have a powerful microwave, reduce the power to 50 percent.
- combine the beans and eggs in the bowl of a food processor. process until smooth. add the sugar and the baking powder, and pulse to blend. pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. transfer the batter to the prepared cake pan.
- bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. cool in the pan on a wire rack for 10 to 15 minutes before inverting a serving plate. dust with confectioners' sugar just before serving.
Ingredients
- Servings: 4
- 1/4 cup butter or margarine
- 1 tablespoon minced onion
- 2 tablespoons all-purpose flour
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 cup white
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pound bay scallops
- 1 bay leaf
- 2 teaspoons lemon juice
- 1/2 cup milk, light cream, or evaporated milk
- 1 egg yolk
- 1 tablespoon chopped fresh parsley
Recipe
Preparation Time: 20 mins
Cook Time: 13 mins
Ready Time: 33 mins
- combine butter and onion in a 2-quart, microwave-safe casserole. cover, and microwave on high for 2 minutes. stir in flour until well blended, then stir in mushrooms, , salt, pepper, scallops, bay leaf, and lemon juice. recover, and microwave on high for 6 minutes, or until the scallops turn opaque. remove and discard the bay leaf.
- in a small bowl, stir together the milk and egg yolk until combined. stir the hot liquid from the scallops, about 1 tablespoon at a time into the milk mixture. when combined, stir the sauce back into the scallops.
- cover, and microwave on high for 2 minutes, then stir, and microwave for another 3 minutes. sprinkle with parsley before serving.
Ingredients
- Servings: 20
- 16 halloween-colored chocolate sandwich cookies, chopped
- 1 1/2 cups broken small pretzels
- 1/3 cup raisins
- 1 1/2 pounds white chocolate, broken into squares
- 2 cups
- orange and brown sprinkles
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 50 mins
- spread the cookies, pretzels and raisins evenly a lightly greased small baking sheet. melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. remove from the heat while there are still a few chunks, and stir until smooth. white chocolate burns easily.
- drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. top with and sprinkles. let cool until firm. break into pieces and store in an airtight container.
Ingredients
- Servings: 5
- 1/2 (2 pound) loaf cubed processed cheese food
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- place cheese food in a microwave-safe dish. stir in the soup and tomatoes.
- cover the dish and microwave on high for 2 minutes. remove the dish from the microwave and stir well. continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. serve hot or cold.
Ingredients
- Servings: 1
- 1 (9 inch) pie crust, baked
- 1 (20 ounce) can crushed pineapple with juice
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (6 ounce) package pineapple jell-o®
- 1 (12 ounce) container whipped cream cheese
Recipe
- drain juice from pineapple. set the fruit aside. dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
- mix whipped topping and cream cheese until smooth. mix pineapple into creamed cheese mixture. stir in gelatin, and mix thoroughly. pour into pie shell, and refrigerate for 4 to 5 hours.
Ingredients
- Servings: 8
- 12 slices bacon
- 1/4 cup butter, melted
- 3 cups croutons
- 2 cups grated cheddar cheese
- 6 eggs
- 1 3/4 cups milk
- 1 bell pepper (any color), diced
- 1 tablespoon prepared mustard
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
- place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
- preheat oven to 325 degrees f (165 degrees c).
- melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
- crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
- bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.
