29 melt white microwave Recipes

butter, melted, white sugar, brown sugar, drops vanilla, salt, egg yolk, flour, chocolate chips

white sugar, eggs, fresh lemon juice, lemons , zested, unsalted butter, melted

eggs, cream-style corn, evaporated milk, king arthur unbleached all-purpose flour, sugar, butter, melted, salt, white pepper, paprika

unpopped popcorn , kernals, olive oil, parmesan cheese, garlic salt, melted butter, taco seasoning, cumin, vegetable oil, white sugar, salt

butter, light karo syrup (not dark-doesn tsp set right), light brown sugar, white sugar, sweetened condensed milk, vanilla, sea salt, melted chocolate (optional)

soft brown sugar, cornflour, plain flour, cocoa powder, milk, egg white, egg yolks, butter (melted )

yeast, milk (lukewarm, converted from european measurement 1,5 dl.), ale (danish white , in danish hvidtoel ), butter (melted in microwave), syrup, salt, ground cinnamon, raisins, all-purpose flour

sugar, white corn syrup, whole shelled hazelnuts, butter, vanilla extract, melted white chocolate, for drizzling, melted milk chocolate, for drizzling

low-fat cream cheese, softened to room temperature, low-fat sour cream, vanilla, sugar, egg whites, slightly beaten (egg whites in a carton work fine), lemon juice, cornstarch (prevents liquid from forming), chocolate chip, jam , of choice swirl in (not stir), crushed graham cracker, melted unsalted butter

dried breadcrumbs, sugar, cinnamon, butter, chopped pecans, cream cheese softened, granulated sugar, jumbo eggs shelled and warmed in microwave 2 minutes, white chocolate melted, cornstarch, vanilla, heavy cream, raspberries, cornstarch, sugar, raspberries, water

cake mix (you pick-white/yellow/chocolate/etc.), pie filling (you pick-strawberry/apple/cherry/etc.), lightly beaten eggs, melted butter

white almond bark , melted in microwave, chex cereal, misc cereal, peanuts, pretzel sticks, m & s plain chocolate candy (add last), chopped pecans

margarine melted, cinnamon, brown sugar, white sugar, refrigerated biscuits

premade pizza dough , purchased at grocer store or local pizzaria, whole milk ricotta, superfine sugar, vanilla, bittersweet chocolate , melted in microwave or double boiler, plus 1/2 cup chopped, salt, egg whites , beaten until frothy

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

pizza dough , premade at your grocery store, cartons whole milk ricotta cheese, superfine sugar, vanilla, bittersweet chocolate , melted in microwave (or use double boiler), bittersweet chocolate, chopped, salt, egg whites , beaten until frothy

baked chocolate cake (from mix or scratch), store bought chocolate icing, shredded coconut, white chocolate bar, black icing (can also use semisweet chocolate morsels, melted in microwave)

butter or 1 tbsp margarine, melted, flour, salt (optional), milk, grated cheddar cheese, curry powder, prepared horseradish, prepared mustard, worcestershire sauce