Ingredients
- Servings: 18
- 2 cups butterscotch chips
- 2 tablespoons peanut butter
- 2 cups dry-roasted peanuts
- 1 (9 ounce) can shoestring potatoes
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- in a microwave safe dish, combine the butterscotch chips and peanut butter. cook in the microwave for 1 minute on full power. stir, then continue to cook for 30 second intervals, stirring each time, until melted and smooth. mix in the peanuts and shoestring potatoes. spoon small heaps waxed paper, and let stand until firm.
Ingredients
- Servings: 10
- 4 tablespoons butter
- 1 (16 ounce) package frozen pearl onions or small whole white onions
- 2 pounds green beans, trimmed and snapped into 2-inch pieces
- salt
- 1 1/2 cups milk
- 1/2 cup chicken broth
- 1/4 cup dijon mustard
- 3 tablespoons flour
- freshly ground black pepper
- 1/2 cup slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)
Recipe
- heat 2 tbs. of butter in a large, deep skillet over medium-high heat. add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
- dump onions a large cookie sheet. add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. turn heat to high; cover and cook until wisps of steam escape around the lid. set timer for 5 minutes; cook until bright green but tender.
- drain beans; transfer to cookie sheet with onions and spread out to cool. (cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
- microwave milk, chicken broth and mustard in a 1-quart pyrex-type measuring cup until steamy. heat remaining 2 tbs. of butter in the skillet. whisk in flour, then hot milk mixture, until smooth and simmering. (sauce can be made up to 4 hours ahead: cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
- add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. season with salt and pepper to taste. transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.
Ingredients
- Servings: 60
- 1 (24 ounce) package white almond bark, broken in half
- 12 ounces peanut butter, or more to taste
- 3 (1.5 ounce) bars milk chocolate candy bars (such as hershey's®)
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 1 hr 15 mins
- line an 8-inch square pan with waxed paper or spray with cooking spray.
- place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. add peanut butter to melted almond bark and mix well. add the remaining almond bark to the bowl and push to the bottom of the bowl.
- heat mixture in the microwave for 1 minute; stir to break up any large pieces. continue heating in microwave, in 30 second intervals, until completely melted. pour fudge mixture into the prepared square pan.
- melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. drizzle melted chocolate over fudge. swirl the chocolate into the fudge using a knife.
- refrigerate fudge until solid, about 1 hour.
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: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
- 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.
Ingredients
- Servings: 42
- 1 cup butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 65 chocolate-mint layer candies (such as andes®), unwrapped, divided
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 2 hrs 30 mins
- preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
- beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. add eggs one at a time, beating well after each addition. beat in vanilla extract.
- whisk flour, baking powder, and salt together in a bowl. gradually add flour mixture to butter mixture until dough is just-combined. transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. refrigerate until dough firms, at least 2 hours.
- divide dough into 42 portions and wrap 1 dough portion around 1 mint. repeat with remaining dough portions. place dough 2-inches apart on prepared baking sheets.
- bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
- melt remaining candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. drizzle melted mint chocolate over cookies.
Ingredients
- Servings: 4
- 1 (10 ounce) package frozen broccoli florets, thawed
- 3 tablespoons butter, melted
- salt and pepper to taste
- 1/2 cup shredded cheddar cheese
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- place broccoli in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain and transfer to a microwave safe casserole dish.
- pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.
Ingredients
- Servings: 8
- 2 cups cold milk
- 2 (3.9 ounce) packages jell-o chocolate instant pudding
- 3 (1 ounce) squares baker's semi-sweet chocolate, divided
- 1 oreo pie crust
- 1 (8 ounce) tub cool whip whipped topping, thawed, divided
- 2 (1.4 ounce) bars milk chocolate english toffee candy, chopped, divided
Recipe
Preparation Time: 20 mins
Ready Time: 1 hr 20 mins
- beat milk and pudding mixes with whisk 2 min. microwave 2 chocolate squares on high 1 min. or until melted when stirred. stir in 1 cup pudding; pour into crust.
- add half the cool whip and all but 3 tbsp. candy to remaining pudding. spoon over layer in crust.
- top with remaining cool whip and candy. melt remaining chocolate square; drizzle over pie. refrigerate 1 hour.
