Ingredients
- Servings: 4
- 1 pound salmon fillets, skin removed
- 1/2 white onion, thinly sliced
- 1/2 tomato, diced
- 1 tablespoon garlic powder, or to taste
- 1 tablespoon onion powder, or to taste
- 2 tablespoons white
- 2 tablespoons extra-virgin olive oil
- sea salt and fresh black pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 6 mins
Ready Time: 16 mins
- place the salmon fillets in an 8x8-inch microwave-safe baking dish, and place the onion and tomato on the fillets. sprinkle with garlic powder and onion powder, drizzle with white and olive oil, and wrap the dish with plastic wrap.
- microwave on high power setting until the salmon is opaque, about 6 minutes. carefully peel off the plastic wrap to avoid steam, and season with salt and pepper to taste.
Ingredients
- Servings: 8
- 8 slices bacon
- 1/2 cup milk chocolate chips
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- cut bacon in half. place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
- melt the chocolate in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. dip all but the last inch of each strip of bacon in the melted chocolate. place bacon on waxed paper and allow to cool and harden before serving.
Ingredients
- Servings: 8
- 8 granny smith apples
- 2 tablespoons white sugar
- 1 teaspoon lemon juice
- 1/4 cup cinnamon red hot candies
Recipe
- peel, core, and slice apples.
- place all ingredients in microwave-safe bowl. microwave on high for 15 minutes, stirring each 5 minutes.
- cover with plastic wrap and let cool or serve warm.
Ingredients
- Servings: 1
- 3 tablespoons butter
- 3 tablespoons corn syrup
- 2 tablespoons brown sugar
- 2 1/2 cups crispy rice cereal (such as rice krispies®)
- 1/4 cup peanut butter, slightly melted
- 1 (12 ounce) jar chocolate fudge sauce, divided
- 1 teaspoon corn syrup, or to taste
- 2 quarts vanilla ice cream
Recipe
Preparation Time: 10 mins
Ready Time: 55 mins
- mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. remove from heat and stir in rice cereal. transfer and press mixture into a 9-inch pie pan. freeze until firm, 15 to 20 minutes.
- stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. spread half the peanut butter mixture the crust. return to freezer until set, 10 to 15 minutes.
- pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
- spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
- pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. serve alongside pie.
Ingredients
- Servings: 4
- 1 (5 ounce) can chicken chunks, drained
- 1 (4 ounce) can diced green chiles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups shredded cheddar cheese
- 2 tablespoons dried minced onion
- salt and pepper to taste
- 1 1/4 cups water
- 2 cups instant rice
Recipe
- in a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
- add the rice. the mixture should be the consistency of soupy pancake batter.
- cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). serve with mexicorn and green salad if desired.
Ingredients
- Servings: 10
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1 cup graham cracker crumbs
- 1/3 cup brown sugar
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 5 (8 ounce) packages cream cheese, softened
- 1 1/4 cups white sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 (16 ounce) jar maraschino cherries - drained, chopped, and juices reserved
- 2 teaspoons cornstarch
- 1/2 (16 ounce) jar maraschino cherries, halved
- 3 tablespoons semisweet chocolate chips
Recipe
Cook Time: 1 hr 30 mins
Ready Time: 9 hrs
- preheat an oven to 500 degrees f (260 degrees c). place a roasting pan filled halfway with water on the bottom rack of the oven. grease a 10-inch pie pan.
- heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. stir to combine. stir in the graham cracker crumbs, brown sugar, water, and cinnamon. press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. set aside.
- beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. beat in the vanilla with the last egg. reserve 1/3 of the cream cheese mixture in a bowl. pour the remaining 2/3 batter into the prepared crust.
- melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. stir in the reserved cream cheese batter. pour the chocolate mixture into the pan over the white filling. run a knife through the filling decoratively to create a marble look. sprinkle the chopped maraschino cherries on top. place the pie pan on a baking sheet.
- bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees f (95 degrees c). continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
- heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. cook and stir until the sauce has thickened, 5 to 7 minutes. set aside to cool completely. pour the cooked sauce over the cheesecake. sprinkle the halved cherries on top. melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. drizzle chocolate over the cheesecake. refrigerate at least 2 more hours before serving.
Ingredients
- Servings: 24
- 1 pound
- 1 (18 ounce) jar crunchy peanut butter
- 1 (6 ounce) bag semisweet chocolate chips
- 1 tablespoon vegetable shortening, or more if needed
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 45 mins
- line a 9x13-inch pan with parchment paper.
- place in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until is warm, melted, and smooth.
- stir peanut butter into melted until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
- place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. heat the chocolate, stirring constantly, until just warm, melted, and smooth. spread warm chocolate over the peanut candy. chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.
Ingredients
- Servings: 6
- 1 apple - peeled, cored, and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 3 teaspoons curry powder
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup heavy cream
- salt and pepper to taste
- 8 chicken thighs, cut into bite size pieces
- 3/4 cup fresh sliced mushrooms
- 1 teaspoon paprika
Recipe
- in a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. stir in the soup, cream and salt and pepper.
- place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce. sprinkle the top with paprika.
- cover with wax paper and microwave on at full power for 30 minutes. test to see if chicken is done and tender. if not microwave at full power for another 15 to 20 minutes. checking every 5 minutes or so.
