Makes: 4 dozen
1 pkg. (12 oz.) milk chocolate chips
1 pkg. (12 oz.) butterscotch chips
1 jar (16-20 oz.) dry-roasted peanuts
Aluminum foil
In a microwave-safe bowl, combine both bags of chips. Microwave at 50% power for 2 minutes; stir well. Microwave on high for an additional two minute. Stir until mixture is smooth; microwave for an additional 20 seconds if needed. Pour peanuts into chocolate mixture and stir until peanuts are well coated. Spread 2-3 feet of foil on table or kitchen counter. Drop by tablespoonfuls onto foil and allow to harden for several hours.
Click here to see if there are any coupons available to go with this recipe!
Tips: This is such an easy candy/sweet treat recipe that can be made for any occasion. I always include these nut clusters in my plates of Christmas goodies. If you are making these in the summer or if your house is extremely warm it may take longer for the clusters to set. If you are in a hurry, you can drop them onto a foil covered cookie sheet and put them in the refrigerator. I often turn them over after a few hours to make sure the bottoms harden as well. I couldn't remember the exact size of the jar of peanuts so I gave it my best guess. I'll check for sure the next time I'm at the store. I also shared this recipe at Life as MOM's Recipe Swap & We Are THAT Family's Works-For-Me Wednesday.
Recipe from my mom, Kay.
Showing posts with label microwave. Show all posts
Showing posts with label microwave. Show all posts
Thursday, July 30, 2009
Tuesday, April 7, 2009
Barbecued Chicken Quesadillas
Serves: 2-3
1 large boneless, skinless chicken breast
1/3 c. barbecue sauce
1/3 c. tomato, chopped
1/4 c. onion, chopped
1/4 c. fresh cilantro, chopped
4 flour tortillas, burrito size
1/2 c. Cheddar cheese, shredded
Place chicken breast on a microwave-safe plate. Cover and microwave on high for 4-5 minute or until fully cooked. Using two forks, shred the chicken breast. Mix in barbecue sauce. In a separate bowl, combine tomatoes, onion and cilantro. Place two tortillas on a baking sheet. Spread half the chicken on each tortilla. Top with tomato mixture then with cheese. Place the other tortilla on top. Bake at 400 degrees for 5-7 minutes or until cheese melts and tortillas are crispy. Cut in fourths and serve.
Click here to see if there are any coupons available to go with this recipe!
Tips: These quesadillas were a nice change from the original and easy to put together. If you have never tried this method for making shredded chicken it is super easy and quick. Just use one fork to hold the chicken and rake it against the grain with the other. You could also cut out a step by choosing to use canned chicken. I did pick out the onions for my daughter or just make part of one quesadilla without the ingredients your kids don't like. I also shared this recipe at Life as MOM's Recipe Swap & Momtrends' Friday Food.
Recipe adapted from Eating Better: Recipes and Tips from Home Economics Teachers
Sunday, February 22, 2009
Twice-Baked Potatoes
Makes: 4 potatoes
4 medium baking potatoes
1/4 c. ranch dressing
1/4 c. sour cream
2 T. chopped green onion
1 c. (4 oz.) cheddar cheese, shredded
Wash potatoes and prick several times with a fork. Bake in the microwave until soft (if cooking all 4 potatoes together, approximately 10 minutes on high). Cut off a thin slice from the top of each potato. Discard tops; scoop out centers and place in a medium bowl, leaving 1/8-inch thick shells. Add dressing, sour cream and green onion to the bowl and mash until fluffy. Spoon into shells. Place in a greased shallow baking dish. Bake at 400 degrees for 15 minute. Top with cheese and bake 5 minutes more or until heated through.
Click here to see if there are any coupons available to go with this recipe!
Tips: These were a great twist on a traditional baked potatoes, especially with steak. Make sure your potatoes are fully cooked and soft before you try to scoop out the insides. If you don't, the potato will be very hard and you will most likely rip the skin. If this does happen just place the skin in the baking dish and put the mashed part on top. I also shared this recipe at Ann Kroeker's Food on Friday.
Recipe adapted from Kraft Food & Family, Winter 2008
4 medium baking potatoes
1/4 c. ranch dressing
1/4 c. sour cream
2 T. chopped green onion
1 c. (4 oz.) cheddar cheese, shredded
Wash potatoes and prick several times with a fork. Bake in the microwave until soft (if cooking all 4 potatoes together, approximately 10 minutes on high). Cut off a thin slice from the top of each potato. Discard tops; scoop out centers and place in a medium bowl, leaving 1/8-inch thick shells. Add dressing, sour cream and green onion to the bowl and mash until fluffy. Spoon into shells. Place in a greased shallow baking dish. Bake at 400 degrees for 15 minute. Top with cheese and bake 5 minutes more or until heated through.
Click here to see if there are any coupons available to go with this recipe!
Tips: These were a great twist on a traditional baked potatoes, especially with steak. Make sure your potatoes are fully cooked and soft before you try to scoop out the insides. If you don't, the potato will be very hard and you will most likely rip the skin. If this does happen just place the skin in the baking dish and put the mashed part on top. I also shared this recipe at Ann Kroeker's Food on Friday.
Recipe adapted from Kraft Food & Family, Winter 2008
Wednesday, February 4, 2009
Apple Crisp
Serves: 6-8
4-6 medium Granny Smith apples, peeled & sliced thin
8 graham crackers, crushed
3/4 c. brown sugar
1/2 c. quick or old-fashioned oats
1/2 c. flour
1 1/2 t. cinnamon
5 T. butter, melted
In a small bowl, combine graham crackers, brown sugar, oats, flour and cinnamon. Add butter; mix well. Place apples in a greased 2-quart casserole dish. Spoon graham cracker mixture over apples. Microwave on high for 11-14 minutes or until apples are tender; turning dish after 6 minutes. Serve with ice cream or whipped cream if desired.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a yummy, easy way to make apple crisp and cheap if you get a bag of apples when they go on sale. This could be a great summer dessert also since you don't have to heat up the oven. The topping was a little hard once we ate it (which was several hours after I made it). It is probably best to microwave it right before you're ready to serve it. Another option is to sprinkle any leftovers with a little bit of water, cover with plastic wrap and warm in the microwave. To make the apples go faster, I use the Pampered Chef Apple Peeler/Corer/Slicer. If you enjoy recipes with apples, this gadget is a must. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe from Pampered Chef.
4-6 medium Granny Smith apples, peeled & sliced thin
8 graham crackers, crushed
3/4 c. brown sugar
1/2 c. quick or old-fashioned oats
1/2 c. flour
1 1/2 t. cinnamon
5 T. butter, melted
In a small bowl, combine graham crackers, brown sugar, oats, flour and cinnamon. Add butter; mix well. Place apples in a greased 2-quart casserole dish. Spoon graham cracker mixture over apples. Microwave on high for 11-14 minutes or until apples are tender; turning dish after 6 minutes. Serve with ice cream or whipped cream if desired.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a yummy, easy way to make apple crisp and cheap if you get a bag of apples when they go on sale. This could be a great summer dessert also since you don't have to heat up the oven. The topping was a little hard once we ate it (which was several hours after I made it). It is probably best to microwave it right before you're ready to serve it. Another option is to sprinkle any leftovers with a little bit of water, cover with plastic wrap and warm in the microwave. To make the apples go faster, I use the Pampered Chef Apple Peeler/Corer/Slicer. If you enjoy recipes with apples, this gadget is a must. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe from Pampered Chef.
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