Microwave recipes

A  philosophy in life is --- if it can't be cooked in the microwave it isn't worth cooking. This page is a collection of simple and easy to prepare recipes I have collected over the years from friends, microwave cooking classes, and magazines.

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Nancy’s Kitchen and Recipe Exchange is a free daily newsletter that includes recipes submitted by members of the group, thought for the day and several simple and easy to prepare recipes.


SWEET-SOUR MEATBALLS

1 1/2 lb. lean ground beef
1 egg
1/2 c. water
1/2 c. fine dry bread crumbs
1 bottle chili sauce
6 oz. grape jelly
2 tbsp. lemon juice

Mix hamburger, egg, bread crumbs and water until well blended. In deep 3-quart casserole, combine chili sauce, grape jelly and lemon juice. Shape meat mixture into small meatballs and place in sauce mixture. Heat 12 minutes on full power, skim off fat, stir. Heat 8 minutes on full power until sauce bubbles and meatballs are cooked.


STUFFED MUSHROOMS

1/2 lb. med. size mushrooms
4 tbsp. butter or margarine
1/2 c. finely chopped green onion
3 tbsp. bread crumbs
1 tbsp. dried parsley flakes
Clean mushrooms and separate caps and stems. Arrange caps hollow-side-up in a single layer in a 9x13x2 inch oblong baking dish. Set aside. Dice mushroom stems finely. Combine with butter and green onion in a 1-quart glass casserole. Microwave, uncovered, for 3 to 4 minutes, or until onion is tender, stirring twice. Add bread crumbs and parsley flakes. Set aside. Cover mushroom caps and microwave for 2 to 3 minutes, or until nearly cooked, rotating the dish half turn after the first minute. Stuff each cap with some of the bread crumb mixture. Cover and microwave for 2 minutes, or until hot.


MICROWAVE TEA

4 c. water
8 sm. tea bags or 2 qt. size bags

In large microwave-proof bowl, combine the above and place in microwave for 8 minutes on high, turning bowl 1/2 turn at 4 minutes time. Remove from oven. Remove tea bags and add sugar to taste (same as regular tea). Put in one gallon container and add warm water. Makes one gallon. 


MICROWAVE CARAMEL CORN

6 qts. of popped corn in brown paper bag (use hot air popper)
2 c. brown sugar
1 tsp. salt
2 sticks margarine
1/2 c. corn syrup

Boil this 5 minutes and remove from heat. Add 1 teaspoon baking soda. Stir. Pour mixture over and stir in bag. Bake 3 minutes on full power, stirring frequently. Pour out on wax paper or heavy aluminum foil and crumble. Store in air-tight container.

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BACON POLES

10 strips bacon
20 long thin bread sticks

With scissors cut bacon strips in half lengthwise, making 2 long strips from each slice. Wrap 1 strip in a spiral "barber pole" fashion. Place 2 paper towels in a microwave dish (9 x 13 inch). Distribute bread sticks so they don't touch each other. Cover with paper towel.

Microwave on high 7-8 minutes.

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MEXICAN BEAN DIP

1 (16 oz.) can refried beans
1 (8 oz.) can tomato sauce
1 (1 1/4 oz.) pkg. taco seasoning mix
1 sm. onion, chopped
3 drops hot sauce

Place all ingredients in a medium Mixrowave-safe bowl. Mix well. Cover with plastic wrap. Microwave on High 6 minutes. Stir at 3 minutes. Serve with corn chips.

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CREAMY CRAB DIP

6 tbsp. butter
1/4 c. chopped onion
1 clove garlic, minced
2 tbsp. chopped fresh parsley
2 (3 oz.) pkgs. cream cheese, cut into cubes
1 to 2 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/8 tsp. salt

2 (6 oz.) pkgs. frozen crabmeat, thawed, drained, and flaked Place butter in 2 quart casserole. Microwave at high for 45 seconds or until butter melts. Add onion, garlic, and parsley; cover with heavy duty plastic wrap. Microwave at high for 2 1/2 to 3 1/2 minutes or until onion is tender. Add cream cheese; cover and microwave at high for 1/2 to 1 minute stirring once. Stir in Worcestershire sauce, hot sauce, and salt; mix well. Gently stir in crabmeat. Microwave at high for 1 1/2 to 2 1/2 minutes or until thoroughly heated. Serve on crackers. Yield: 2 cups. Dip may be made ahead and chilled. Serve hot or cold.


NACHOS

1 bag tortilla chips
1 lb. ground beef
1 lb. grated cheese

Brown ground beef in skillet. Divide chips into single serving bowls. Put ground beef over chips. Top with grated cheese. Place in microwave and cook on high for 1 minute. If desired, top with sour cream.


CARAMEL CORN CHEX

2 sticks oleo
2 c. brown sugar
1/2 c. Karo light corn syrup

Boil together for 1 1/2 minutes. Add 1/2 teaspoon soda. Pour over 16 ounces Corn Chex in brown bag. Microwave for 4 minutes, shaking after each minute. Spread on wax paper to cool.


PARTY MIX

1 stick butter or margarine
1 tbsp. Italian seasoning
1 tbsp. Lawry's seasoned salt
3 tbsp. Worcestershire sauce
7 shakes hot sauce3 c. Corn Chex
3 c. Rice Chex
2 c. Wheat Chex
2 c. small pretzels
2 c. cheese square crackers
1 can mixed nuts

In small bowl combine: Cover with wax paper and microwave on High until melted (2 to 2 1/2 minutes). In large mixing bowl combine: Pour liquid mixture over cereal mixture and stir well. Microwave 2 minutes on High. Stir mixture. Microwave 2 minutes on High. Stir mixture. Microwave 2 minutes on High. Remove from microwave and pour onto paper towels. Let cool.


PARTY FRANKS

1 lb. frankfurters
1 (10 oz.) jar hot picante sauce
2 tbsp. mustard
1 tsp. sugar

Cut frankfurters into small bite size pieces. Mix picante sauce, mustard and sugar into a micro-proof casserole. Add frankfurters. Cook 10 minutes. Let stand 3 minutes. Serve with cocktail picks.


CHEESE SAUCE

2 tbsp. oleo
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1 c. grated cheese
Dash cayenne pepper

In quart glass bowl place butter, flour, salt and pepper. Microwave at 100% power for 1 minute. Stir and add milk. Cook 2 minutes more stirring after each minute. Add cheese and cook 2 minutes longer or until cheese is melted. Pour over cauliflower, broccoli or green beans.

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HORS D'OEUVRES

2 med. zucchini (about 5 oz. each), cut into 1/4" thick slices
2 tbsp. plus 2 tsp. reduced-calorie margarine (tub)
2 tbsp. grated Parmesan cheese
2 tbsp. chopped scallion (green onion)
1/4 tsp. oregano leaves
Dash garlic powder
Dash pepper
1 tbsp. seasoned dried bread crumbs
1/4 tsp. paprika

On large microwave-safe serving plate arrange zucchini slices in a single layer; cover with plastic wrap and microwave on high until tender-crisp, 1-2 minutes. Remove plate from oven and set aside. In small bowl combine remaining ingredients except bread crumbs and paprika. Spread an equal amount of mixture over each zucchini slice; sprinkle each slice with an equal amount of bread crumbs, then paprika; microwave on high until hot, 30 seconds to 1 minute.

Let stand for 1 minute before serving. Makes 8 servings.


NACHOS

16 large tortilla chips
3/4 c. shredded Monterey Jack cheese (about 3 oz.)
1/4 c. shredded Cheddar cheese (about 1 oz.)

Spread tortilla chips on a 10 inch wax coated paper plate. Sprinkle with cheese. Microwave at medium (50% power) 1 1/2 to 2  1/2 minutes. Microwave just until cheese softens. It will finish by internal heat. A lower power setting helps prevent overheating, which can make cheese tough and stringy. Prepare and serve on a plastic or wax coated paper plate.


HAM ROLL-UPS

15 frozen Tater Tots
4 slices Swiss cheese
4 slices boiled ham
1/2 c. sour cream

NEVER PUT METAL OR ALUMINUM FOIL IN THE MICROWAVE OVEN.

Place Tater Tots in microwave oven on paper plate or towel. Microwave on high for 2 minutes or until thawed. Place 1 cheese slice on each ham slice. Spread each cheese slice with small amount of sour cream. Place 3 Tater Tots inside each ham-cheese slice; roll-up fastening with a toothpick. Place on serving platter. Microwave on high for 2 1/2 minutes or until hot.


MUSHROOM & BACON DIP

6 slices bacon
1/2 lb. mushrooms, sliced thin
2 med. cloves garlic, finely chopped
1 env. onion soup mix
1/8 tsp. pepper
1 (8 oz.) cream cheese, softened
1/2 pt. (8 oz.) sour cream
Crackers or sm. rye bread

In 2 quart microwave safe casserole, arrange bacon, loosely cover with paper towel. Microwave at high 6 minutes until crisp. Remove bacon and crumble. Reserve 2 1/2 tablespoons drippings. Add mushrooms and garlic to reserved drippings, microwave uncovered 2 minutes or until mushrooms are tender, stirring once. Add soup mix and pepper, and cream cheese, combine thoroughly. Decrease heat to med. and microwave uncovered, stirring frequently, 3 minutes or until cheese melts. Stir in sour cream and bacon. Microwave uncovered at medium 3 minutes or until heated through, stir once Garnish with additional mushrooms and bacon. Makes about 2 cups dip.

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HOT KIELBASA DIP

1 (8 oz.) pkg. cream cheese
1/3 c. sour cream
1/3 c. milk
1 tbsp. mayonnaise or salad dressing
1/2 tsp. Worcestershire sauce
8 oz. kielbasa, finely chopped
1/2 c. green onions, sliced
1/4 c. grated Parmesan cheese

In 1 1/2 quart micro-safe casserole, cook cream cheese on HIGH about 1 minute or until soft. Stir in sour cream, milk, mayonnaise, and Worcestershire sauce. Add the kielbasa, half of the onion and Parmesan cheese; stir. Cook, uncovered on HIGH 3 to 4 minutes or until heated through, stirring once. Sprinkle with remaining onion. Serve with crackers, vegetables or rye bread. Makes 2 1/2 cups.


SOUTHWEST NACHOS

1 (7 1/2 oz.) box Old El Paso Nacohips Tortilla Chips"
1 (16 oz.) can Old El Paso Refried Beans
2 (4 oz.) cans Old El Paso Chopped Green chilies or 1 (11 1/4 oz.)
jar Old El Paso Sliced Jalapenos
4 c. (16 oz.) shredded cheddar or Monterey Jack cheese

Spread Nachips tortilla chips with 1/2 tablespoon refried beans and place on a large microwave safe plate. Top each Nachip with chopped green chilies or sliced jalapenos. Sprinkle Nachips with cheese. For a plate of 15 nachos, microwave on High 1 to 2 minutes or until cheese is melted. Serve immediately.


PARTY NIBBLERS

2 c. thin pretzels
1 (6 oz.) can salted nuts (1 1/2 c.)
2 c. crisp rice squares
2 c. crisp wheat squares
2 c. crisp oat circles
7 tbsp. butter or margarine
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery salt
1 tsp. Worcestershire sauce

Total Cooking Time: 6 1/2 to 7 1/2 minutes. Mix pretzels, nuts and cereal in large (12"x8") baking dish. Melt butter on Hi (maximum power) 1 1/2 minutes. Stir in seasonings and Worcestershire sauce. Drizzle over cereal; mix thoroughly. Cook on Hi (maximum power) 5 to 6 minutes, stirring after 3 minutes, or until evenly toasted. Cool and store in air tight container. 2 1/2 quarts. Change combinations or add seasonings according to your taste.

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HAM AND NOODLE CASSEROLE

1 c. uncooked fine egg noodles
1 1/2 c. diced, cooked ham
2 tbsp. chopped onion
1/8 tsp. tarragon
2 tbsp. butter or margarine
1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted
1/2 c. French style green beans, precooked & drained
1/2 c. water
2 tbsp. bread crumbs
Total Cooking Time: 17 to 20 minutes. Cook egg noodles; set aside. In 1 1/2 quart micro proof  casserole, combine ham, onion, tarragon and butter. Cook, covered, on Hi (maximum power) 3 minutes. Add chicken soup, egg noodles, green beans and water. Stir. Cook, covered, on Hi (maximum power) 5 minutes or until hot, stirring once during cooking time. Top with bread crumbs. Let stand, covered, 2 to 3 minutes before serving. 4 servings. Fresh, frozen or canned green beans may be used. The canned beans need not be precooked, simple drain.


KRISPIE MARSHMALLOW TREATS

1/2 c. butter or margarine
5 c. miniature or 40 lg. marshmallows
5 c. crispy rice cereal

Place butter or margarine in 12 x 7 inch glass baking dish. Microwave 1-1 1/2 minutes on medium high or until melted. Stir in marshmallows. Microwave 1 minute on medium high. Stir and continue cooking for about 1 1/2 to 2 minutes on medium high or until marshmallows are softened. Stir until smooth. Mix in cereal. Press into baking dish. Cool until set. Cut into squares. 24-30


PEANUT BRITTLE

1 c. sugar
1 c. raw peanuts
1/2 c. white syrup
1/4 tsp. salt

Mix and microwave on high for 4 minutes uncovered. Stir and microwave 3 1/2 minutes more on high. Add 1 tablespoon vanilla and 1 tablespoon butter. Stir and microwave 1 minute more. Add 1/2 teaspoon baking soda. Stir well. Spread on foil on cookie sheet.

Do not smooth.


CARAMEL DIP

1 stick oleo
1 can Eagle Brand condensed milk
1 bag Kraft caramels

Combine ingredients and microwave on medium for 6-7 minutes, stirring occasionally until it is completely done and stirred well. It will look like there is too much oleo and very greasy, but don't give up. Can also be done in a double boiler. Use as dip for apples cut into bite size pieces.


COCKTAIL WIENERS

1 lb. wieners
1 1/2 c. barbecue sauce
2 tbsp. brown sugar
1/8 - 1/4 tsp. dry mustard
1/2 tsp. ginger

Cut wieners into 3/4 inch pieces. Set aside. Combine sauce, sugar and seasonings in a 1 1/2 quart casserole or serving bowl. Cover. Microwave at High 1 1/2 to 2 1/2 minutes until hot.


CHIPPED BEEF DIP

1/4 c. chopped green onion
1 clove garlic, minced
1 tbsp. butter or margarine
8 oz. cream cheese
1/2 c. sour cream
4 oz. dried beef, chopped
2 tbsp. minced parsley
1 tbsp. prepared horseradish
1 tbsp. lemon juice

Place onion, garlic and butter in a one quart casserole and microwave on high 30-45 seconds or until butter melts. Add cream cheese and microwave on high 45- 70 seconds or until cream cheese softens. Remove from oven and add remaining ingredients. mix well. Chill at least 2 hours. Use as dip for vegetables or chips or as cracker spread.

Yields 2 cups.


ORIENTAL CHICKEN WINGS

8-10 chicken wings
1/3 c. soy sauce
1 c. fine cracker crumbs
1/2 tsp. garlic powder
1 tsp. paprika
1/4 tsp. ginger
1/8 tsp. ground pepper

Cut wings in half, discard tips. Rinse; pat dry with paper towels. Pour soy sauce into shallow bowl, set aside. In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce; roll in seasoned crumbs, coating evenly. Arrange chicken wings, skin side up in spoke pattern in 9 inch round glass pie plate, placing thickest portion toward outside of plate. Cover with paper towels. Use high-cycle and cook 13-15 minutes, or until chicken is tender. Serve hot.


BUTTERFLIED PARTY FRANKS

1 1/2 lbs. frankfurters
1 (10 oz.) jar cranberry jelly
4 tbsp. prepared mustard or Dijon mustard

Cut each frank crosswise into 4 sections. Cut each section in half lengthwise to make 8 pieces. Split ends of each piece within a 1/4 inch of the center; set aside. Combine jelly and mustard in 2-quart micro-type casserole. Use half- power cycle and cook 4 minutes, or until jelly is melted, stirring after 2 minutes. Add franks, stir to coat. Cover with waxed paper. Use high-cycle and cook 4 minutes, or until hot. Stir and let stand, covered, 3 minutes.


MICROWAVE MINI PIZZAS

1 (6 count) pkg. English muffins
1 sm. jar pizza sauce (any flavor)
8 oz. pkg. shredded Mozzarella cheese
48 slices pepperoni (optional)

Pour sauce on to open-face muffins. Place 4 slices of pepperoni on each muffin. Top each muffin with a generous amount of cheese. Bake in microwave for 2 minutes or until cheese is melted. Serves 3 or cut into fourths to serve as party food.


NACHO ROUNDS

1 pkg. (8 oz.) tortilla chips
2 c. shredded Cheddar cheese
1 c. diced green chilies, drained

1 c. (2 1/4 oz.) chopped black olives, drained Arrange chips on 2 (10 inch) microproof serving plates. Cover each with cheese chilies and olive. Cook on plate until cheese is melted. 4 to 6 servings. Cooking time 6 to 8 minutes.


FRANK RUEBEN

Butter or margarine
4 slices dark rye bread, toasted
6 frankfurters sliced lengthwise
1 can (8 oz.) sauerkraut, drained
4 tbsp. Thousand Island Dressing
4 slices Swiss cheese

Lightly butter toast. Arrange 3 frankfurter halves on each toast slice. Divide sauerkraut among sandwiches. Spoon 1 tablespoon dressing on each . Top with 1 slice Swiss cheese. Wrap each sandwich in paper towel. Place 2 sandwiches on microproof plate. Cook on high 2 1/2 minutes or until cheese is melted and sandwich is hot. Repeat with remaining sandwiches. 4 servings. Cooking time is 5 minutes.


MICROWAVE BEEF JERKY

2 lbs. beef (can use flank steak, chuck roast, brisket, sirloin tip or steak)
1/2 tsp. seasoned salt
1/3 tsp. garlic powder
1/3 tsp. pepper
1 tsp. onion powder
1/2 c. Worcestershire sauce
1/2 c. soy sauce
2 tbsp. liquid smoke

Trim off excess fat. Semi freeze meat for easier slicing. Cut across grain into 1/8 inch strips. Place meat in shallow pan. Combine all ingredients and pour over meat slices. Let set overnight in the refrigerator. To cook: Lay out strips on microwave bacon rack. Cover with paper towel. Cook on high power for 2 1/2 minutes. Turn strips. Cook 1 1/2 minutes. Turn strips.

Cook 1 1/2 minutes. Let stand 5 minutes before eating. Cooking time may vary with thickness of meat. Store in airtight container.


MICROWAVE SHRIMP IN GARLIC BUTTER

1/4 c. butter or margarine
1/2 tsp. garlic powder
2 tsp. parsley flakes
1 pkg. (12 oz.) frozen, peeled deviened quick-cooking shrimp

Makes 1 1/2 to 2 cups. Microwave butter 30 to 45 seconds on high until melted. Add garlic powder and parsley flakes. Separate shrimp: Place in 9 or 10 inch diameter dish (glass pie dish works well). Pour butter mixture over shrimp. Cover tightly. Microwave 5 to 8 minutes, until shrimp are opaque. Stir every 2 minutes. Let stand covered 1 1/2 to 2 minutes. Serve with toothpicks.


MICROWAVE COCKTAIL WIENERS

1 pkg. (1 lb.) wieners
1 1/2 c. barbecue sauce
2 tbsp. brown sugar
1/8 to 1/4 tsp. dry mustard
1/2 tsp. ginger

SAUCE:
1 c. ketchup
1/4 c. packed brown sugar
1/4 c. vinegar
1 1/2 tsp. celery seed
Dash of garlic powder
1/4 tsp. salt
Dash of pepper
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. horseradish
1 med. onion, chopped
1/4 c. water

Makes about 1 1/2 cups. Cut wieners into 3/4 inch pieces. Set aside. Combine sauce, sugar and seasonings in a 1 1/2-quart casserole or serving bowl. Cover microwave at high 1 1/2 to 2 1/2 minutes until hot. Stir in wieners. Cover microwave 4 to 6 minutes, stirring once. When hot, serve with cocktail picks. Barbecue Sauce - Microwave Instruction: Combine all ingredients in 2 quart glass casserole. Cover with wax paper. Cook in microwave 3 minutes at high or until hot: stir occasionally. Or can use boiled barbecue sauce.


RICE `N CHEESE ZUCCHINI BOATS

3 sm. (6" long) zucchini, halved lengthwise
1 tbsp. water
10 oz. pkg. Green Giant frozen Garden Gourmet asparagus pilaf
1/2 c. shredded Swiss cheese
2 tbsp. crushed herb flavored croutons

Microwave Directions: In 9 inch microwave-safe dish, combine zucchini and water; cover with microwave-safe plastic wrap. Microwave on high for 4-6 minutes or until crisp-tender; drain. Remove and discard seeds and pulp, leaving a 1/4 inch shell.

Microwave Garden Gourmet according to package directions. Stir rice mixture; spoon into zucchini shells. Sprinkle with cheese.

Microwave on high for 1-1 1/2 minutes or until cheese is melted.

Top with crushed croutons. 6 servings.


BASIC MEAT LOAF

1 slice bread, torn in sm. pieces
1/4 c. chopped celery
1 egg, slightly beaten
1 clove garlic, minced
1 sm. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef
1/4 c. catsup

Mix bread, celery, egg, garlic, onion, salt and pepper. Crumble ground beef into mixture; blend thoroughly. Press into 9"x5" loaf pan (microwaveable). Microwave on high until internal temperature reaches 150 degrees, 13 to 15 minutes. If using oven other than carousel, rotate meat loaf once or twice during cooking. Spread with catsup. Microwave at medium until catsup is heated, 2 to 3 minutes. Let stand 3 to 5 minutes.


HAM ROLL-UPS

1 (3 oz.) pkg. cream cheese
1/2 c. shredded cheddar cheese (2 oz.)
1 tbsp. chopped green onion
1/2 tsp. prepared mustard
4 slices fully cooked ham

Microwave cream cheese in small bowl at high until softened, 10 to 15 seconds. Stir in cheddar cheese, green onions and mustard. Spread cheese mixture on ham slices. Roll ham from narrow end. Cut each roll into 4 pieces; secure with wooden pick. Place on paper toweling on carousel on large dinner plate. Microwave on high (100%) 45 seconds to 1 minute 30 seconds. If using oven other than carousel, rotate plate one half turn after half the time.


CARAMEL PEANUT PUFFS

1 (14 oz.) pkg. caramels
3 tbsp. water
30 lg. marshmallows
1 1/2 c. chopped salted Spanish peanuts

Place caramels and water in 1 quart glass measure or casserole. Heat on full power for 2 1/2 to 4 minutes or until melted. Stir half way through, melting. Dip marshmallows into caramel syrup, using toothpicks and roll to coat completely. Roll in peanuts. Place on waxed paper. Let dry at room temperature. If syrup gets thick add 1/2 teaspoon water, stir in and heat for 30 seconds or until softened.


CALICO BEANS

8 slices bacon
1 (1 lb.) can green beans, drained
1 (1 lb. 15 oz.) can pork & beans, drained
3/4 c. dark brown sugar
1/2 tsp. dry mustard
1 c. chopped onion
1 (1 lb.) can lima beans, drained
1 (1 lb.) can kidney beans, drained
1/2 c. vinegar
1/2 tsp. garlic salt
1/8 tsp. pepper

Cook bacon in microwave oven until crisp; drain, reserving drippings. Crumble bacon. Saute onion in bacon fat for 3 minutes. Stir once. Combine all ingredients mixing lightly. Turn into 3 quart casserole and bake 20 minutes. Stir and turn dish twice during cooking time. Makes 16 servings. NOTE: Divide mixture between   1 1/2 quart casserole and freeze one for later use. Cooking time for 1 1/2 quart casserole will be 13 to 15 minutes.


MICROWAVE ORANGE CRUMB CAKE

2 c. flour

1 c. sugar

1/2 c. margarine

2 tsp. cinnamon

2 tsp. baking powder

2 eggs

1 c. orange juice

Combine flour, sugar and margarine with pastry blender until mixture is like cornmeal. Combine 1 cup of crumb mixture with cinnamon; reserve for topping. Add baking powder to remaining mixture; blend well. Beat eggs with orange juice. Mix lightly into crumb mixture. Pour into lightly greased 9 inch square baking dish. Sprinkle top with cinnamon crumbs. Bake in microwave, full power, for 4 minutes. Turn half way around. Bake four more minutes.

Serve warm or cool. (This coffee cake can be frozen).


BLUEBERRY COFFEE CAKE

1/4 c. graham cracker crumbs

2 c. all purpose flour

1 c. sugar

3 tsp. baking powder

1 tsp. salt

1/3 c. butter or margarine, softened

1 c. milk

1 egg

2 c. fresh or frozen (defrosted & drained) blueberries

Lemon Glaze (below)

--LEMON GLAZE:--

1 c. powdered sugar

1/4 tsp. grated lemon peel

1 tbsp. lemon juice

1. Generously grease a 12-cup bundt cake dish (microwave safe); coat with graham cracker crumbs.

2. Beat remaining ingredients in large bowl on low speed 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread 1/2 of batter in prepared pan. Sprinkle 1/2 of blueberries over batter. Spread with remaining batter and sprinkle remaining blueberries on top. Microwave uncovered on high, rotating dish 1/4 turn every 4 minutes until top springs back when lightly touched, 12 to 14 minutes. Let cool on heat proof surface 10 minutes (do not use rack). 3. Invert coffee cake onto serving plate. Drizzle with lemon glaze if desired. Mix powdered sugar, lemon peel and lemon juice until smooth. Add a few drops additional lemon juice if necessary, until glaze is of desired consistency.


SWEETENED CONDENSED MILK

1/2 c. cold water

1 1/4 c. nonfat dry milk

3/4 c. sugar

Measure water into 2 cup glass container. Gradually stir in milk powder until smooth. Microwave on high 3/4-1 minute until milk is steaming hot. Stir in sugar until dissolved. Allow to cool before using. Substitutes for 1 (14 ounce) can of sweetened condensed milk.


STRAWBERRY LIQUEURS

2 lbs. frozen strawberries

1 c. sugar

3 whole cloves

3 cinnamon sticks

2 c. vodka

In large microwave bowl add strawberries with juice, sugar, cloves, cinnamon sticks (broken). Heat power level medium high 10 minutes, until sugar is dissolved, stirring once. Continue cooking on warm for 30 minutes, stirring twice. Add vodka, cover and let stand 3 to 4 days. Strain before serving or pour in bottles.

Refrigerate.


TEA RING

1 (10 oz.) pkg. refrigerated biscuits

1/4 c. brown sugar, packed

4 tbsp. butter

1/2 tsp. cinnamon

1/4 c. finely chopped walnuts

Place butter in 8 inch round cake dish. Heat on High power 45 seconds or until melted. Add brown sugar, cinnamon and walnuts. Cut biscuits in quarters. Add biscuit quarters and stir until biscuits are coated. Evenly distribute the biscuits around the dish. Bake 4 minutes on High power. Touch several of the biscuits with your finger. They are done when fingerprint disappears when you lift your finger. If more time is needed, cook an additional 30 seconds and recheck. Some firming will occur during standing time.


BREAD CUSTARD

2 c. shredded French bread (app. 1/2 loaf or 8 oz.), pack in cup to measure

3 1/2 c. warm water

3 eggs, room temperature

1 (14 oz.) can sweetened condensed milk (not evaporated milk)

1/3 c. melted margarine

1/4 tsp. coconut extract

1/4 tsp. lemon extract

1/4 tsp. rum extract

Cinnamon, optional

In large mixing bowl put bread and water. Let soak for about 15 minutes. When bread has absorbed the water and is mushy, add rest of ingredients except cinnamon. Mix well so as to break up any large pieces of bread. Pour into generously buttered Pyrex pan (11 3/4 x 1 3/4 inch). Microwave on high speed using a turntable. Cook 6 minutes. Stir and cook another 6 minutes. Let stand 5 minutes.


ZUCCHINI NUT BREAD

1 c. sugar, divided

2 tsp. cinnamon

2 eggs

1/2 c. cooking oil

1/2 c. yogurt

1 c. zucchini, grated

1 3/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

2/3 c. walnuts, chopped

1 tsp. vanilla

Grease 6 cup micro-proof ring mold. Sprinkle mixture of 2 teaspoons of sugar and cinnamon over greased surface. Shake to spread evenly discarding excess. Beat together eggs, remaining sugar, oil, yogurt, vanilla and zucchini. Stir in remaining ingredients and mix well. Pour into prepared mold. Cook on 70 (roast) 15 minutes or until toothpick inserted near center comes out clean. Rotate dish if bread appears to rise unevenly. Let stand 10 minutes before removing from pan. Cook completely before slicing.

Makes 12 to 18 servings.


SPICY PUMPKIN MUFFINS

2 c. flour

2 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/2 tsp. salt

1/3 c. margarine

1/3 c. brown sugar

2 lg. eggs

1 c. pumpkin

1/3 c. milk

1/3 c. honey

1/2 c. pecans or walnuts

Mix together dry ingredients. Beat margarine and sugar. Add remaining ingredients. Scoop 3 tablespoons into microwave muffin cups lined with papers. Microwave uncovered at medium-high for 4-5 minutes, rotating 1/2 turn once until tops spring back. The moist top will dry. Discard liners and cool on wire racks. Refrigerate batter up to 3 days. Makes 18 muffins.


ENGLISH MUFFIN BREAD

2 pkg. yeast

5 c. flour, divided

1 tbsp. sugar

2 tsp. salt

2 c. milk

1/4 tsp. baking soda

1/2 c. water

Cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm. Add to dry mix; beat well. Stir in 2 cups flour to make stiff batter. Spoon into two 8 x 1/2 x 4 1/2 inch bread pans that are greased and sprinkled with cornmeal. Cover; let rise in warm place 45 minutes. Microwave each loaf on high power for 6 minutes, 30 seconds. Surface of loaf will be flat and pale in color. Allow to rest 5 minutes before removing from pans. Slice.

Makes delicious toast.


BREAD STICKS

10 thin bread sticks, can use any flavor

5 slices bacon

1/2 c. grated Parmesan cheese

Cut bacon slices in half - lengthwise, dredge one side of bacon strip in cheese; roll it against a bread stick diagonally. (Like a red stripe is around a barber pole.) Place sticks on baking sheet; dish or paper plate lined with paper towel. Microwave at High 4 1/2 to 6 minutes; roll in cheese as soon as removed from microwave.

Serves 10. (These will stay crisp for hours after microwaving.)


CHOCOLATE-CINNAMON ROLLS

1/2 c. chocolate morsels

1/4 c. chopped nuts

2 tbsp. honey

1 (9.5 oz.) can refrigerated cinnamon rolls

1. Mix together chocolate morsels, nuts and honey. Place one tablespoon mixture into 8 individual custard cups.

2. Place one cinnamon roll, cut into fourths, over chocolate chip mixture.

3.  Microwave, four at a time, on medium high (70%) for 2 to 3 minutes, or until surface springs back when lightly touched. Re-arrange halfway through cooking. 4. Invert custard cups immediately onto a serving dish. Leave cups over rolls about 3 minutes, then remove. Serve warm. Yield: 8 rolls. Drink with milk or coffee.


APPLE BRAN MUFFINS

2/3 c. milk

2 tsp. vinegar

1 c. shreds of wheat bran cereal

2 eggs, beaten

2 tbsp. vegetable oil

1/4 c. sugar

1/2 c. all-purpose flour

3/4 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 c. peeled, finely chopped apple

1 tbsp. wheat germ, toasted

Combine milk and vinegar in a mixing bowl; let stand 1 minute. Add cereal; let stand 5 minutes. Beat in egg and oil; stir in sugar. Combine flour, cinnamon and soda; add to cereal mixture, stir just until moistened. Fold in apple. For Microwave: Spoon batter into paper-lined microwave muffin cups, filling 2/3 full. Sprinkle with 1/4 teaspoon wheat germ. Microwave high, 2-3 minutes, rotating once. Let muffins cool in pan 1 minute; serve immediately. Repeat procedure with remaining batter.


APRICOT NUT BREAD

3/4 c. water

3/4 c. chopped dried apricots

1/3 c. raisins

3/4 c. brown sugar

3 tbsp. cooking oil

1 egg, slightly beaten

1/2 c. chopped nuts

1 1/2 c. unsifted flour

1 tsp. soda

1 tsp. salt

1. Combine water, apricots and raisins in 2 cup glass measure.

2. Microwave for about 2 minutes on High or until boiling.

3. Combine brown sugar, oil and egg; mix well. Stir in fruit mixture and nuts. Add remaining ingredients; stir. Pour into (9 x 5 inch) glass loaf dish.

4. Microwave for 6-8 minutes on half power (5).

5. Microwave for 3-3 1/2 minutes on High or until toothpick inserted near center comes out clean.


REFRIGERATOR-MICROWAVE BRAN MUFFINS

1 c. water (boiled)

3 c. bran cereal (mix brands for different tastes)

1/2 c. butter or margarine

1 c. sugar

2 eggs

2 1/2 c. flour

2 tsp. soda

2 c. buttermilk or sour milk

Place bran cereal in large mixing bowl and stir in boiling water until moistened. Add butter and let stand until softened. Stir in sugar, eggs and beat well. Blend in flour, soda and milk. Stores in refrigerator 6 weeks. To cook, spoon batter into paper lined custard cups -

12 muffins - 1 minute medium, 30 seconds high.

4 muffins - 2 minutes medium, 1 - 1 1/2 minutes high.

6 muffins - 4 1/2 minutes medium, 1 1/2 - 2 minutes high.


EASY MICROWAVE BROCCOLI (OR SPINACH) BRUNCH

1 (10 oz.) pkg. frozen chopped broccoli (or spinach)

4 eggs (minus 2 yolks), or equivalent egg substitute

1/4 c. shredded (low-fat) Cheddar cheese

2 tbsp. onion, finely chopped

1 tbsp. milk or 1/2 tsp. butter plus water (from drained vegetables)

1/8 tsp. dried tarragon leaves, (optional)

1/2 tsp. salt

1/8 tsp. pepper

Place broccoli in a 9-inch round baking dish. Cover. Microwave on high power until crisp-tender, about 2 to 3 minutes, stirring once. Drain. Beat all remaining ingredients together, then pour over broccoli. Elevate baking dish in the oven by placing it on an inverted saucer. Cover with wax paper. Microwave on 70% power for 4 to 5 minutes, or until center is almost set, stirring 2 or 3 times. Let stand, covered, 3 to 5 minutes before serving. Makes 2 to 3 servings.


BRUNCH EGGS

6 slices bacon, diced

4 green onions, sliced

6 mushrooms, sliced

6 eggs

1/4 c. heavy cream*

1/4 c. shredded Swiss cheese

*May substitute with light cream, milk or skim milk. (Microwave: Power level 10, 100%, high) In 1 quart casserole place bacon. Microwave at high 2 minutes. Add onion and mushrooms. Microwave at high 2 minutes, stir. Add eggs and cream, beat with wire whisk or fork until slightly frothy. Microwave at high 2 minutes. Stir, bring coagulated portion to center and runny part to edges.

Microwave 2 minutes. If still runny, microwave 30 seconds more.

Remove. Top with cheese. Let stand 2 minutes. Serves 4-6.


FARMER'S BREAKFAST PIE

4 eggs

3 c. frozen hashbrowns

1/2 green or red bell pepper, chopped

1/2 lb. crisp fried bacon (broken)

1/4 c. milk

1 c. grated Cheddar cheese and Mozzarella cheese (mixed to

proportions of taste to equal 1 c.)

Salt and pepper to taste

Lightly brown hash browns and pepper in bacon grease. Place hash browns on a 2 quart casserole dish and sprinkle with 1/2 of cheese and 1/2 of bacon. Mix egg and milk together and pour over cheese and bacon. Sprinkle with remaining cheese and bacon. Cover with waxed paper and microwave high 3 1/2 to 4 minutes or until eggs are nearly set rotating dish 1/2 turn after 2 minutes. Let stand 2 to 3 minutes or until set. Cut and serve. (About 6 servings.)


WALKING BANANA BREAKFAST

8 inch flour tortilla

2 - 3 tbsp. peanut butter

2 - 3 jam or jelly

1 sm. banana, peeled

Place tortilla on a paper towel, microwave on high for 10 to 20 seconds until tortilla is soft and warm. Spread with peanut butter, then top with jelly or jam. Place banana near the right edge of the tortilla. Fold up the bottom 1/4 of tortilla. Bring right edge over the banana and roll up.


CHOCOLATE MICROWAVE CAKE

1/4 c. Hershey's cocoa

2/3 c. hot water, divided

3/4 c. plus 2 tbsp. flour

1 c. sugar

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/4 c. plus 2 tbsp. vegetable oil

1 egg

2 tsp. vanilla extract

Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inch or 8 x 1 1/2 inches, line bottom with plastic wrap. In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high (full power) for 40 to 50 seconds. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing).

Let stand 5 minutes, invert onto serving plate. Peel off plastic wrap; cool, frost.


BLACK WALNUT APPLE CAKE

1/4 c. butter

1/2 c. oil

3/4 c. sugar

2 eggs

1 3/4 c. flour

1 tsp. baking powder

1 tsp. cinnamon

2 c. chopped apples

1/2 c. chopped black walnuts

1/2 tsp. vanilla

Stir all ingredients in an ungreased glass baking dish. Bake in microwave on high for 15 minutes, turning 1/4 turn every 5 minutes.

Glaze while hot with powdered sugar and water glaze.


CHOCOLATE OATRAGE CAKE

1 c. margarine, softened

1 1/3 c. Quaker oats, uncooked

1/2 c. flour

1 c. firmly packed brown sugar

1/2 c. chopped walnuts

2 eggs

1 tsp. vanilla

1 (12 oz.) pkg. Nestle's semi-sweet morsels, divided

Combine all ingredients except chocolate morsels. Beat 3 minutes at medium speed of electric mixer until creamy. Stir in 1 cup chocolate morsels. Spread batter into 8 inch microwavable dish; cover with waxed paper. Microwave at High 4 minutes; rotate dish 1/4 turn. Microwave at High an additional 4 to 5 minutes or until top appears dry. Sprinkle remaining chocolate morsels over top of warm cake. Let stand 10 minutes. Spread over cake. Cool. Cut into squares. Makes 12 squares.


TWO LAYER PINEAPPLE UPSIDE DOWN CAKE

4 tbsp. butter or margarine

1 c. firmly packed brown sugar

2 (15 1/4 oz.) cans sliced pineapple

22 maraschino cherries

1 (18 1/2 oz.) pkg. yellow cake mix

Divide the butter and place in 2 (8") round microwave safe cake pans. Microwave one pan at a time on high until butter melts.

Blend half of the brown sugar with the butter in each pan. Spread mixture evenly over bottom. Drain pineapple into measuring cup.

Reserve juice. Arrange pineapple slices and cherries over the brown sugar mixture. Prepare cake mix according to package directions using pineapple juice as part of liquid. Add water to bring level up to the amount called for on package. Pour half of the batter over pineapple slices in one pan; repeat with other half of batter in other pan. Microwave one pan at a time on high for 8 to 10 minutes, turning pan after 2 minutes. Invert 1 layer onto serving plate. Invert the second layer on top of the first. Serve warm.

Can be used as 2 (1 layer) cakes.


MICROWAVE CHOCOLATE CAKE

1/4 c. Hershey's cocoa

2/3 c. hot water, divided

3/4 c. plus 2 tbsp. all-purpose flour

1 c. sugar

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/4 c. plus 2 tbsp. vegetable oil

1 egg

2 tsp. vanilla extract

Easy Cocoa Frosting

Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inches or 8 x 1 1/2 inches; line bottom with plastic wrap. In small micro-proof bowl, combine cocoa and 1/3 cup water; microwave on high (full power) 40 to 50 seconds or until very hot and slightly thickened. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended.

Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let stand 5 minutes; invert onto serving plate. Peel off plastic wrap; cool.

Frost. About 8 servings. *Time is for 600-700 watt microwave ovens.


CHEESECAKE

Prepared graham cracker crust

2 (8 oz.) pkgs. cream cheese, softened

1 (14 oz.) can of sweetened condensed milk (not evaporated milk)

1/4 c. lemon juice from concentrate

3 eggs

1 (8 oz.) container of sour cream at room temperature

Any type of fruit topping if desired

In 2 quart glass bowl or dish measure, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs then lemon juice, mix well. Cook on medium high in microwave for 6 to 8 minutes, or until hot, stirring every 2 minutes. Pour into prepared crust. Cook on 50% power (medium) 6 to 8 minutes more until center is set. Cool. Chill.


CARROT CAKE

2 c. raw, shredded carrots

1 1/2 c. sugar

1 c. vegetable oil

1/4 c. orange juice

1 1/4 tsp. baking soda

1 tsp. salt

3 eggs

1 tsp. vanilla

1 1/2 c. flour

1/2 c. chopped nuts

2 tsp. cinnamon

1/2 tsp. nutmeg

--CREAM CHEESE FROSTING:--

Mix together carrots, sugar, orange juice, eggs, and vanilla until well blended. Combine remaining ingredients and stir into carrot mixture. Pour into a 12 cup fluted microwavable pan. Microwave 10 to 12 minutes on high power, turning once or twice. Let cake stand 10 minutes before removing from pan. When cake cools, remove from pan and top with Cream Frosting. Microwave a 3 oz. package cream cheese for 2 minutes on high. Add 2 cups powdered sugar and 1 tablespoon orange juice.

Mix well. 18 servings.


TUPPERWARE MICROWAVE CHOCOLATE CAKE

Super moist chocolate cake mix (follow directions for a super moist

chocolate cake)

8 oz. Philadelphia cream cheese

1/4 c. sugar

1 tsp. vanilla

1 egg

1 (12 oz.) bag chocolate chips (fold in last)

Pour 3/4 of cake batter in 3/4 quart Tupperware casserole. Mix: Spread cream cheese mixture over batter in Tupperware casserole. Spread evenly. Pour remaining cake batter into 3/4 quart casserole. Cook uncovered in microwave 15 minutes. Need to rotate cake while cooking. Watch closely so cake will cook evenly. Let cool 5 or 10 minutes. Flip cake onto plate. (I use Tupperware microwavable dish with a cone in the middle.)


CHERRY DELIGHT CAKE

1 box yellow cake mix

1 can crushed pineapple

1 can "light" cherry pie filling

1-2 sticks butter or margarine

2-4 c. pecans, chopped

Pour cherry pie filling in bottom of 12 x 8 inch microwaveable dish. Pour pineapple on top of pie filling. Slowly sprinkle all of dry cake mix evenly on top of pineapple. Add pecans. Pour melted butter on top of all. Microwave 17 minutes on ROAST, then 6 minutes on HIGH or bake 1 hour and 15 minutes at 350 degrees in conventional oven. *(Be sure to spread the mixture until it is level in dish before microwaving).


MISSISSIPPI MUD CAKE

1 c. butter

1/2 c. cocoa

4 eggs

2 c. sugar

1 1/2 c. unsifted flour

15 lg. marshmallows

--PECAN FUDGE FROSTING:--

1/2 c. butter

3 tbsp. cocoa

2 tbsp. white corn syrup

2 c. confectioners' sugar

3 tbsp. milk

1/2 c. chopped pecans

In an 8x12 inch glass dish, place butter and cocoa. Heat on high 2 minutes or until melted. In large mixer bowl, place eggs. Beat slightly. Add sugar, four and butter-cocoa mixture; beat on medium speed until thoroughly blended. Pour mixture back into glass dish and heat in microwave 7 to 9 minutes on high, rotating dish half turn after 4 minutes. Distribute marshmallows over top of hot cake and heat on high 2 to 3 minutes, until marshmallows have melted.

Let cake stand 30 minutes before frosting. Cool completely before serving.

FROSTING:

In small bowl, microwave butter and cocoa at high 1 to 1 1/2 minutes until melted. Add corn syrup and sugar and stir well. Gradually add milk to make smooth spreading consistency. Stir in 1/2 cup chopped pecans.


COCA COLA CAKE

CAKE:

2 c. all purpose flour

2 c. sugar

1 c. miniature marshmallows

1/2 c. butter flavored Crisco

3/4 c. Coke

3 tbsp. cocoa

1/2 c. buttermilk

1 tsp. soda

2 eggs, beaten

ICING:

6 tbsp. butter flavor Crisco

3 tbsp. cocoa

6 tbsp. coke

2/3 box powdered sugar

3/4 c. pecan pieces

In bowl, sift flour and sugar together. Stir in marshmallows. Put Crisco, coke and cocoa in a 2 cup glass measure. Heat in microwave until Crisco melts, 2 minutes. Pour over flour mixture. Stir in buttermilk, soda and eggs. Pour into greased 11"x7" glass dish. Cook on high for 11 minutes. Turn dish 1/4 every 3 minutes. ICING: Mix margarine, cocoa and coke in 4 cup measure. Bring to a boil in microwave about 1 1/2 minutes. Pour cocoa mixture over powdered sugar. Add pecans and mix well. Ice while cake is hot.

Cooking time, 14 1/2 minutes.


CINNAMON CHOCOLATE CUPCAKES

3/4 c. flour

1/2 c. sugar

2 tbsp. cocoa

1/2 tsp. soda

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 c. water

1/4 c. vegetable oil

1 1/2 tsp. vinegar

1/2 tsp. vanilla

ICING:

3 tbsp. butter or margarine

1 1/2 c. sifted powdered sugar

1/4 tsp. cinnamon

Pinch of salt

1 tbsp. milk

1/2 tsp. vanilla

Cupcakes: Combine first 6 ingredients; mix well. Add water, oil, vinegar and vanilla. Stir until smooth. Place paper liners in microwaveable cupcake pan or custard cups. Fill cups half full with batter. Microwave on high for 2-3 minutes or until surface is almost dry, giving plate a half turn at 1 minute intervals.

Yield 10 cupcakes.

Icing: Microwave butter on low for 30-45 seconds in a glass mixing bowl. Add 1/2 cup powdered sugar, cinnamon and salt.

Beat until light and fluffy. Add remaining sugar alternately with milk, beating until smooth. Add vanilla and stir. Yield enough for 10 cupcakes.


CRUMB COFFEE CAKE

1/4 c. butter

1 c. cake or all-purpose flour

1 tsp. baking powder

1/2 c. sugar

1 egg

1/2 c. sour cream (may substitute plain yogurt)

1 tsp. vanilla

CRUMB TOPPING:

1/4 c. butter or margarine, softened

1/2 c. cake or all-purpose flour

1/3 c. brown sugar

1/2 tsp. ground cinnamon

1/4 c. chopped nuts (optional)

Place butter in a large microwave-proof bowl. Heat on defrost for 30 to 40 seconds to soften; do not melt. Meanwhile, sift the flour and baking powder; set aside. Beat the sugar into the butter until fluffy. Beat in the egg. Beat in the sour cream and vanilla.

Fold in the flour until well blended. Spread the batter evenly into an 8 1/2 inch round cake dish. Place the cake on a microwave-proof cereal bowl in the oven. Cook on medium for 6 minutes. Meanwhile, make the topping by placing the butter in a medium mixing or food processor bowl. With a pastry blender, 2 knives, or processor, cut in the flour, brown sugar and cinnamon.

Stir in the nuts.


CHERRY UPSIDE DOWN CAKE

1 can cherry pie filling

1 cake mix

Divide pie filling and heat in 2 pans. Prepare cake mix as directed on package. Put it on top of cherries in both pans. Put in microwave for 4 minutes; then turn and cover with wax paper. Do this for 3 more minutes. If on a carousel, microwave for 7 minutes but still cover it after 4 minutes.


BERRY CHEESECAKE

1/4 c. butter or margarine

1 c. graham cracker crumbs

2 tbsp. sugar

FILLING:

2 pkg. (8 oz. each) cream cheese

2/3 c. sugar

1/4 tsp. salt

1/3 c. milk

2 tbsp. lemon juice

4 eggs

1 c. cherry pie filling

Microwave butter in 9 inch round baking dish 45-60 seconds, or until melted. Stir in crumbs and 2 tablespoons sugar. Press firmly in bottom of dish. Microwave at high 1 1/2 minutes, rotating after 1 minute. Place cream cheese in bowl. Microwave at 50 percent (medium) 1 minute, or until softened. Add sugar, salt and milk; beat well. Blend in juice and eggs. Microwave at high 4-7 minutes, or until very hot, stirring well every 2 minutes. Pour over crust.

Microwave at 50 percent (medium) 7-15 minutes, or until almost set in the center; rotate 1/4 turn every 3 minutes. Mixture firms up as it chills. Let cool, spread cherry filling over cheesecake. Refrigerate at least 8 hours or overnight. Or serve with one of the toppings, below.

Makes 8 servings.

Sour Cream: Cool cheesecake 20-30 minutes, then spread 1 cup dairy sour cream.

Fresh Fruit: After chilled, top cheesecake with 1 to 2 fresh strawberries, raspberries, blueberries or sliced peaches.

Glaze:Combine 1/3 cup apricot, raspberry, or other preserves and 1 tablespoon lemon juice.

Drizzle over cheesecake before chilling.


MAYONNAISE CHOCOLATE CAKE

2 c. unsifted all-purpose flour

1 c. sugar

1 tsp. soda

1/4 c. cocoa

1/8 tsp. salt

1 c. mayonnaise

1 c. water

Stir together flour, sugar, cocoa and salt in large mixing bowl. Add mayonnaise and water. Beat at low speed until all ingredients are moistened. Beat at high speed 2 minutes. Pour batter into 12"x8"x2" dish which has been greased on bottom only. Place dish in microwave oven on high power level and cook 9 to 11 minutes, giving dish 1/4 turn after 5 minutes.


COCONUT PECAN FROSTING

1 c. evaporated milk

3 eggs

1 c. sugar

1/2 c. butter or margarine

1 tsp. vanilla

1 1/3 c. flaked coconut

1 c. chopped pecans or almonds

In a 4 cup measure, measure milk. Beat in eggs until well combined. Stir in sugar and add butter. Cook, uncovered, for 4 minutes and 30 seconds, stirring occasionally until mixture thickens and boils. Stir in vanilla, coconut and pecans. If necessary, cool slightlyuntil of spreading consistency. Use to frost 3 layers of German Chocolate Cake.


CHERRY CROWN CHOCOLATE CAKE

Softened margarine

Sugar

1 (21 oz.) can cherry pie filling

1 (18 1/2 oz.) box devil's food chocolate cake mix

3 eggs

1/2 c. water

1/4 c. oil

2 tsp. almond extract

Generously butter a 12-cup microwavable fluted tube pan. Sprinkle about 2 tablespoons sugar to coat. Evenly spoon half the cherries into the bottom of pan. In large bowl, place remaining pie filling, cake mix, eggs, water, oil and almond extract. Beat at low speed until moist. Beat on medium for 3 minutes. Pour into tube pan. Microwave, uncovered at 50% power (350 watts) for 12 minutes, rotating 1/4 turn every 3 minutes. Microwave at 100% power (700 watts) for 7 to 8 minutes, or until top of cake springs back.

Remove from oven. Cover tightly with foil and let stand 10 minutes on heat-proof surface. Invert cake onto serving plate. Let stand 1 minute before lifting off tube pan. Cool completely.


ORANGE SPICE CAKE

1 c. unsifted flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/8 tsp. salt

1/3 c. Promise spread

2/3 c. sugar

1 egg

1/3 c. low-fat milk

3 tbsp. orange juice

1 tsp. vanilla

Stir together flour, spices and salt; set aside. In small bowl with mixer at medium speed, beat Promise spread until soft. Gradually add sugar; beat until fluffy. Add egg; beat until smooth.  

Beat in milk, orange juice and vanilla. Add flour mixture; beat until well blended. Turn into microwave-safe pan. Cook uncovered on medium (50%) 3 minutes. Rotate pan 1/4 turn. Cook 3 minutes.

Rotate pan 1/4 turn. Cook on high (100%) 1 minute or until surface is dry. Let cake stand 10 minutes. Remove from pan and cool.

Decorate as desired. Makes 6 servings.


CARROT SPICE CAKE

1 1/4 c. all-purpose flour

1 c. brown sugar (packed)

1 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. salt

1 1/4 c. shredded carrots

2/3 c. oil

2 eggs

1 can (8 oz.) crushed pineapple (drained)

1 tsp. vanilla

1/2 c. chopped nuts

1/4 c. raisins

ICING:

8 oz. cream cheese, softened

1 stick margarine, room temp.

1 box confectioners' sugar

1 c. chopped nuts

2 tsp. almond flavoring

In large bowl, with electric mixer, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, salt and carrots. Stir in oil, eggs, pineapple and vanilla; beat 2 minutes at medium speed. Stir in nuts and raisins. Pour batter into a pregreased 10-12 cup tube pan (microwave safe). Cover with waxed paper. Elevate pan in oven on inverted pie plate. Cook at MEDIUM 10 to 12 minutes, or until toothpick inserted near center comes out clean. Beat all together well and ice cooled cake. Note: The icing recipe is enough to frost 2 cakes. I freeze the other half and use it for the next time.


GLAZES FOR PORK ROASTS

WINEBERRY GLAZE:

1 (8 oz.) can whole cranberry sauce

1/2 c. vermouth

1 tbsp. cornstarch

1 tbsp. steak sauce

APRICOT PRESERVES GLAZE:

1 (12 oz.) jar apricot preserves

1/2 tsp. ground ginger

1 tbsp. lemon juice

CHERRY ALMOND GLAZE:

1 tsp. butter

1/4 c. slivered almonds

1 (12 oz.) jar cherry preserves

2 tbsp. white corn syrup

1/4 c. red wine vinegar

1/4 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

In 1 quart casserole, mix together cranberry sauce, vermouth, cornstarch and steak sauce. Microwave at High 5 to 7 minutes, stirring after 3 minutes, until thickened and clear. Makes about 1 1/2 cups. In 1 quart casserole stir together preserves, ginger and lemon juice. Microwave at High 3 to 4 minutes, until warm and well blended. Makes about 1 1/4 cups. In 8" or 9" pie plate place butter and almonds. Microwave at High 3 to 5 minutes, stirring every 2 minutes, until toasted. Set aside. In 1 1/2 quart casserole stir together preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves. Cover. Microwave at High 5 to 7 minutes, stirring very well after 4 minutes. Mixture should be well blended. Stir in toasted almonds just before glazing. Makes about 1 3/4 cups.


FUDGE

4 c. sugar
1 c. margarine
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 c. chopped nuts

In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix. Pour into buttered 9 inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Cool and cut.


MICROWAVE CHOCOLATE FUDGE

12 oz. semi-sweet chocolate chips

1 can Eagle Brand milk

2 heaping tbsp. peanut butter

Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.


MICROWAVE CARAMELS

1 c. butter or margarine, melted

1 (14 oz.) can sweetened condensed milk

1 c. light corn syrup

1 (1 lb.) pkg. light brown sugar

1 tsp. vanilla extract

2 c. semisweet chocolate chips, melted

*Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 17 minutes, stirring every 3 minutes, mix in vanilla. *Pour into buttered 9x13" pan. Chill in refrigerator overnight.

*Pour melted chocolate over caramels. Cut into 1-inch squares.

*May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides.

*Yield: 10 dozen.


ROCKY ROAD CANDY

1 (12 oz.) pkg. semi-sweet chocolate chips

1 (12 oz.) pkg. butterscotch chips

1/2 c. butter

1 (10 1/2 oz.) pkg. miniature marshmallows

1 c. peanuts

In 4-quart microproof mixing bowl combine chocolate, butterscotch, and butter. Cook on 70% (Roast) 5 minutes or until melted. Stir. fold in marhsmallows and nuts. Spread on buttered 13 x 9 inch pan.

Refrigerate until set (about 2 hours). Cut into squares.


PECAN BRITTLE

1 c. sugar

1 c. pecans

1/2 c. white syrup

1/4 tsp. salt

1 tsp. butter

1 tsp. vanilla

Put ingredients in glass dish. Cook for 4 minutes, then stir it. Cook for another 3 minutes. Take out. Add 1 teaspoon butter, 1 teaspoon vanilla. Cook for 1 minute. Take out and add 1 teaspoon baking soda. Stir. Pour into buttered tin foil. Let set up, crack in pieces.


DIVINITY

3 c. sugar

1/2 c. light corn syrup

2/3 c. water

1/4 tsp. salt

2 egg whites

1/4 tsp. vanilla

1 c. chopped nuts

In a 3 quart bowl cook sugar, syrup and water on high for 12-13 minutes. Add salt to egg whites and beat on high speed until stiff. Slowly pour mixture into egg whites, beating constantly until mixture loses its shine. Stir in vanilla and nuts. Drop by teaspoon on wax paper.


TURTLES

10 oz. pkg. miniature marshmallows

6 oz. pkg. chocolate chips

6 oz. pkg. butterscotch chips

5 tbsp. oleo

Use a large mixing bowl: Melt the above for 3 minutes. Add 1 3/4 cups Rice Krispies and 8 ounce bag peanuts (or 6 1/2 ounce can). Stir and dip fast onto waxed paper or saran wrap.


PRALINES

1/4 c. water

1 c. brown sugar

1 c. white sugar

1/4 c. light karo syrup

2 tbsp. butter

1 dash salt

Mix the above ingredients together. Cover and cook on high for 4 minutes. Stir. Cover and cook another 4 minutes. Stir in 1 1/2 cups pecans, 1 teaspoon vanilla, 1/2 cup powdered sugar. When mixture becomes thick spoon drop quickly on wax paper.


TOFFEE

1 c. butter

1 c. sugar

3-4 Hershey bars

Chopped walnuts

In the microwave melt 1 cup butter in a 2 quart glass bowl 2 minutes on high. Remove from microwave and add 1 cup of sugar. Mix. Microwave 3 minutes on high. Remove and stir. Return to microwave for 3 additional minutes on high. Pour into a 9 x 13 inch rectangular pan. Pour off extra butter (after cooling 2-3 minutes).

Top with 3-4 Hershey bars and walnuts.


LECHE QUEMADA

2 c. pecans (sm. or broken pieces)

1/2 c. sweet butter

2/3 c. brown sugar, firmly packed

1 can (14 oz.) sweetened condensed milk

1 tsp. vanilla

Place pecans on large glass plate and microwave on high for 8 minutes, stirring at 2 minute intervals. Set aside. In an 8 cup measure, microwave butter on high for 1 minute. Stir in brown sugar and milk until blended. Microwave on high for 7 minutes, stirring at 2 minute intervals. Beat with a wooden spoon until stiff, about 5 minutes. Stir in vanilla and roasted pecans. Spread in lightly buttered 8 inch square glass dish. Chill until firm. Cut in squares.

Yield: 1 1/2 pounds.


TOFFEE GRAHAM CONFECTIONS

1 stick butter

3/4 c. firmly packed brown sugar

9 squares graham crackers

1/4 c. chopped pecans

Put 1 tablespoon butter in 8" square microwave dish and microwave at high for 1 minute. Tilt dish to distribute butter evenly. Place graham crackers over bottom of dish, cutting to fit if necessary. Put remaining butter and brown sugar in 1 quart microwave bowl and microwave at high for 45 seconds to 1 minute just until mixture can be stirred together. Spoon mixture over crackers, and sprinkle with peanuts. Microwave at high for 3 1/2 to 5 minutes rotating dish every 1/2 minute if necessary, until all areas of the top are boiling. Watch bars carefully during approximately the last minute of microwaving to be sure they don't burn (depending on your oven, bars can brown quickly in spots). Re-distribute nuts if necessary, cut in squares, cool. Makes about 16 squares.


CASHEW BRITTLE

1 c. sugar

1/2 c. white corn syrup

1 1/2 c. dry roasted cashews

1 tsp. vanilla

1/2 - 1 c. shredded coconut

1 tsp. baking soda

Combine sugar and corn syrup in 8 to 12 cup measure cup with handle and microwave on high for 3 to 5 minutes. Stir one time. Add butter, vanilla and coconut. Microwave on high for 1 to 2 minutes. Stir in baking soda, mix until blended. Quickly spread on greased cookie sheet. Rest 30 to 40 minutes, break into pieces.


NEVER FAIL DIVINITY

4 c. sugar

1 c. light corn syrup

Dash of salt

3 egg whites

1 tsp. vanilla extract

1/2 c. chopped pecans

Combine sugar, corn syrup, 3/4 cup water and salt in a 2 quart glass dish. Microwave on High for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and pecans. Drop by spoonful onto waxed paper.


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