World Best Food Recipes in Microwave: 08/12/16

Friday, August 12, 2016

new orleans stew with smoked andouille chicken sausage

Ingredients

Servings: 6
1 (12 ounce) package al fresco® smoked andouille chicken sausage
2 tablespoons extra virgin olive oil
3/4 cup fresh white onion, chopped
2 cloves fresh garlic, minced
2 tablespoons chopped fresh thyme
1 1/2 teaspoons dried, ground cayenne pepper
1 medium fresh sweet potato, cubed 1/2*
1 1/2 cups frozen, cut okra
1 cup frozen corn
3 cups low fat, unsalted chicken broth
3/4 pound raw shrimp, deveined
1/4 teaspoon salt

Recipe

Ready Time:

place a large sauce pan over medium heat and coat with the olive oil. saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes.
meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
add the okra and corn to the onion mixture, and saute for 3 - 4 minutes. stir in the smoked andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. bring to a boil and reduce to a simmer for 5 minutes.
add the shrimp. cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.

Cake In A Mug

Ingredients

Servings: 8
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 2/3 cups confectioners' sugar
1/4 cup powdered lemonade mix

Recipe

check your coffee mugs to make sure each one holds 1 1/2 cups water.
place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. this will be about 4 to 4 1/2 cups of dry mix and will make 8 coffee cup cake mixes. divide mix into 8 small plastic bags (about 1/2 cup each). place mix into a corner of each bag and tie it there with a twist tie.
make glaze mix: in a medium bowl, combine confectioners sugar with powdered flavoring mix. divide into 8 small plastic bags and close bag with a twist tie. attach each glaze mix to the cake mix bags with a twist tie. place one of each bag into each cup.
attach the following instructions to each cup: generously spray inside of cup with cooking spray. empty contents of cake mix packet in cup. add 1 egg, 1 tablespoon of oil, 1 tablespoon water to dry mix. mix 15 seconds, carefully mixing in all dry mix. microwave on full power for 2 minutes. while cake is cooking, place ingredients from glaze mix into a very small container and add 1 1/2 teaspoon water. mix well. when cake is done, pour glaze over cake in cup. enjoy while warm.

cherry bourbon balls

Ingredients

Servings: 4
1 cup semisweet chocolate chips
1/2 cup bourbon
1/4 cup corn syrup
3 cups crushed vanilla wafers
1 1/2 cups ground walnuts
24 candied cherries, halved
1/2 cup confectioners' sugar

Recipe

Preparation Time:

Ready Time:

in the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. remove from heat and stir in the bourbon and corn syrup.
in a medium bowl, toss together the crushed vanilla wafers and ground walnuts. pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. shape into 1 inch balls and press a cherry half into the center of each one. roll each cookie in confectioners' sugar to coat.
store in an airtight tin for at least a week before serving.

bearnaise sauce ii

Ingredients

Servings: 0.5
1/4 cup butter
1 teaspoon minced onion
1 tablespoon white vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on high. whisk in the onion, white vinegar, egg yolks, heavy cream and lemon juice. season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

streusel topped blueberry muffins

Ingredients

Servings: 1
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. in a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (this simple trick will keep you from having "purple" batter)
in a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. beat in eggs, and stir in vanilla and lemon zest. fold in dry ingredients alternately with milk. fold in blueberries. remember, fold gently, don't stir. spoon batter into prepared cups.
combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. sprinkle over batter in muffin cups.
bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. cool in pans on wire rack. these muffins freeze really well, and re-heat in the microwave successfully. hope you enjoy!!

Honey-curry Sauce

Ingredients

Servings: 4
1/3 cup melted butter
1/3 cup honey
1/4 cup yellow mustard
fresh lemon juice
4 teaspoons yellow curry powder
freshly ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir the butter, honey, mustard, lemon juice, curry powder, and pepper together in a glass bowl; heat in microwave on high until hot, about 1 minute.

Dessert Brownies

Ingredients

Servings: 1
1 cup white sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
in a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. beat in eggs one at a time, then stir in the chocolate syrup. stir in the flour until just blended. spread the batter evenly into the prepared pan.
bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. cool completely in the pan.
in a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. spread evenly over the cooled brownies, then chill until set.
in a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. allow to cool slightly, then spread over the top of the mint layer. cover, and chill for at least 1 hour before cutting into squares.

Chef John's Chocolate Lava Cake

Ingredients

Servings: 4
butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 1/2 ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
1/8 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

generously butter the inside of 4 (5 1/2 ounce) ramekins. place them in a casserole dish.
whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
stir melted chocolate mixture into egg and sugar mixture until combined.
sift cocoa powder into the mixture; stir to combine.
sift flour and salt into the mixture; stir to combine into a batter.
stir vanilla extract into the batter.
transfer batter to a resealable plastic bag. snip one corner of the bag with scissors to create a tip.
divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air .
refrigerate 30 minutes.
preheat an oven to 425 degrees f (220 degrees c).
arrange the ramekins in a casserole dish. pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
bake in the preheated over for 15-18 minutes. set aside to cool for 15 minutes.
loosen the edges from the ramekin with a knife. invert each cake a plate and dust with powdered sugar.

Rocky Road Peanut Butter Brownies

Ingredients

Servings: 1
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
2 large eggs
1 cup peanut butter
1 cup semisweet chocolate chips
2 cups crispy rice cereal (such as rice krispies®)
2 cups miniature marshmallows

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
sift flour, cocoa powder, baking powder, and salt together in a large bowl. beat sugar, butter, and vanilla extract together in a separate bowl; beat in eggs, one at a time, until sugar mixture is smooth. stir flour mixture into sugar mixture until incorporated. spread batter into the prepared baking pan.
bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 20 minutes.
mix peanut butter and chocolate chips together in a microwave-safe bowl; heat in microwave until chocolate chips are melted, stirring every 30 seconds, 1 to 2 minutes. fold crispy rice cereal into peanut butter mixture; heat in microwave until mixture smooth and spreadable, about 30 seconds.
sprinkle brownies with marshmallows and bake until marshmallows are slightly cooked, 2 minutes. pour chocolate mixture evenly over marshmallows. allow to cool completely before cutting into squares.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

peppermint brittle

Ingredients

Servings: 2
2 pounds white chocolate
30 small peppermint candy canes

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a large jellyroll pan with heavy-duty foil.
place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

microwave divinity

Ingredients

Servings: 2
2 cups white sugar
1/3 cup light corn syrup (such as karo®)
1/2 cup water
2 egg whites
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix sugar, corn syrup, and water together in a microwave-safe bowl.
cook sugar mixture in the microwave until mixture is 250 degrees f (120 degrees c), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
beat egg whites in a glass or metal bowl until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
stir sugar mixture into egg whites until no longer glossy, about 7 minutes. stir in vanilla extract.
drop candy by teaspoonfuls a sheet of waxed paper. let stand until cooled, 15 minutes.

Microwave Popcorn

Ingredients

Servings: 3
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

Thanksgiving Sandwich

Ingredients

Servings: 2
8 slices ham
2 thick slices leftover roast turkey
1/2 cup mashed potatoes, or as needed
4 slices bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ham, turkey, and mashed potatoes on a microwave-safe plate and cook in the microwave until heated through, about 2 minutes.
lay out two slices of bread; place 4 slices of ham on each slice of bread.
lay out remaining two slices of bread; place 1 slice of turkey on each slice of bread. spread 1/2 the potatoes on top of each turkey slice. place turkey slice of bread together with ham slice of bread to form sandwiches.

Chocolate Cookie Cake

Ingredients

Servings: 1
1/2 cup butter
2 tablespoons molasses
2 tablespoons white sugar
4 (1 ounce) squares semisweet chocolate
1 1/2 cups roughly broken vanilla wafers
1/4 cup raisins
1/4 cup sliced almonds
1/2 cup candied cherries

Recipe

put the butter or margarine, molasses, sugar, and chocolate into a 1-1/2 quart oven-proof glass bowl and microwave on high for two minutes or until fat and chocolate have melted. stir well. add the broken cookies or wafers, raisins, almonds, and cherries. mix well to coat them with the chocolate mixture.
place a 7 inch plain flan ring on a flat serving plate. spoon in the cookie mixture. press down evenly. chill in refrigerator for about 8 hours or overnight. remove flan ring and serve.

Gluten-free Chocolate Cake With Semi-sweet Chocolate Icing

Ingredients

Servings: 12
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa powder, sifted
1 1/2 tablespoons xanthan gum
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter at room temperature
3/4 cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/2 cups buttermilk
5 ounces chocolate chips
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan and set aside.
in a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
in a large mixer bowl, cream the butter until light and fluffy. slowly beat in the brown and white sugars; whip until fluffy. beat in the eggs and egg yolks one at a time. add the vanilla. on low speed, alternately combine the buttermilk with the flour mixture. pour batter into prepared pan.
bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool in pan.
to make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). remove from heat and cool until warm. stir in the sour cream and vanilla; add heavy cream. stir in additional heavy cream to make desired consistency. once the cake is thoroughly cool, spread a thin layer of frosting over the top.

s'mores bars

Ingredients

Servings: 24
18 whole graham crackers, crumbled into small pieces
2 cups crispy rice cereal
1 cup karo® light corn syrup
1/3 cup brown sugar
2 tablespoons butter or margarine
1/2 teaspoon baking soda
1/2 teaspoon spice islands® pure vanilla extract
6 (1.55 ounce) bars milk chocolate candy
1 (10 ounce) package mini marshmallows
1/3 cup mini chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine crackers with cereal in a large mixing bowl; set aside.
cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. remove from heat; stir in butter, baking soda and vanilla. (or in a 1-quart microwave-safe bowl, microwave on high (100%) for about 2 minutes or until syrup boils.)
pour syrup over cereal mixture and stir to coat completely. transfer to a greased 13 x 9-inch pan; press firmly to level. place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
bake in a preheated 400 degrees f oven for 5 to 8 minutes, or until marshmallows are puffed and lightly browned. remove from oven and top with mini chocolate chips.
refrigerate for 1 hour until firm; cut into squares. store in tightly closed container for up to 2 days.

Pink Ladies

Ingredients

Servings: 25
1 cup all-purpose flour
3 tablespoons white sugar
1 tablespoon unsweetened cocoa powder
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
2 cups chocolate chips
1 1/2 cups confectioners' sugar
3 tablespoons butter
3 tablespoons maraschino cherry juice
1 (1 ounce) square semisweet chocolate, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). grease an 8 inch square baking pan. in a medium bowl, stir together flour, white sugar, and cocoa powder. cut in butter until the texture is mealy. pat into the bottom of the prepared pan.
bake for 10 minutes in the preheated oven. in a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. cook, stirring frequently until chips are melted and the mixture is smooth. pour over the baked crust.
return to the oven, and bake for 15 minutes. remove, and cool in the pan over a wire rack.
in a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. spread over the cooled filling in the pan. melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes. cool completely before cutting into squares.

caramel nougat cake

Ingredients

Servings: 1
7 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
1/2 cup butter
2 cups white sugar
1/2 cup butter, softened
3 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
6 tablespoons butter
1/2 cup chopped walnuts (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch bundt pan to within an inch of the top of the pan. it is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall.. mix together the flour and baking soda. set aside.
in microwave or double boiler, melt 7 milk chocolate covered caramel and nougat candy bars with 1/2 cup butter. stir until smooth, and set aside to cool.
in a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the buttermilk. stir in the melted candy mixture. pour batter into prepared pan.
bake at 325 degrees f (165 degrees c) for about 60 minutes, or until toothpick inserted in cake comes out dry.
to make the glaze: melt 3 milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. pour glaze over top of the cake, and let it run down the sides. sprinkle with chopped nuts if desired.

dark chocolate peppermint fudge

Ingredients

Servings: 16
3 cups semisweet chocolate chips (such as hershey's® special dark)
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 1/2 teaspoons pure peppermint extract
1 pinch salt
1/2 cup crushed peppermint candies, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. lightly press candies, using the back of a spoon, into chocolate mixture. refrigerate until set, 1 hour.

Chicken Ranch Tacos

Ingredients

Servings: 10
1 (4.7 ounce) box old el paso® stand 'n stuff® taco shells
3 cups cut-up deli rotisserie chicken
1 (1 ounce) package old el paso® taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped
1 cup shredded cheddar cheese
1/4 cup sliced green onions (optional)
old el paso(r) thick 'n chunky salsa (optional)
additional ranch dressing (optional)

Recipe

Preparation Time:

Ready Time:

heat oven to 325 degrees f. heat taco shells in oven as directed on box.
meanwhile, in medium microwaveable bowl, place chicken. sprinkle with taco seasoning mix; toss gently to coat. microwave uncovered on high 2 to 3 minutes or until hot. stir in 1/2 cup dressing.
spoon warm chicken mixture into heated taco shells. top with lettuce, tomato, cheese and onions. drizzle with salsa and additional dressing.

Hot Chocolate

Ingredients

Servings: 3
3 cups milk
1/3 cup semisweet chocolate, grated
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1 egg

Recipe

Preparation Time:

Cook Time:

Ready Time:

put milk into a microwave-safe container and cook on high in microwave for 2 minutes. mix in chocolate, sugar, and cinnamon. in a small bowl, whisk an egg until smooth, then mix it into the chocolate mixture.
return to microwave and cook on high for 3 to 4 minutes or until foamy (be careful not to let it boil.) whisk until smooth and pour into 3 mugs. garnish with a sprinkle of cinnamon if desired.

Dessert Brownies

Ingredients

Servings: 1
1 cup white sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
in a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. beat in eggs one at a time, then stir in the chocolate syrup. stir in the flour until just blended. spread the batter evenly into the prepared pan.
bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. cool completely in the pan.
in a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. spread evenly over the cooled brownies, then chill until set.
in a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. allow to cool slightly, then spread over the top of the mint layer. cover, and chill for at least 1 hour before cutting into squares.

Microwave Popcorn

Ingredients

Servings: 3
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

twice baked potato casserole

Ingredients

Servings: 1
1 1/2 pounds red potatoes
1 pound bacon
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, sliced

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
cook potatoes in the microwave until tender, 4 to 5 minutes. cut into 1-inch cubes.
place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble.
arrange half the potatoes in the prepared baking dish; top with half the bacon, sour cream, mozzarella cheese, cheddar cheese, salt, and black pepper. repeat layering with remaining ingredients.
bake in the preheated oven until casserole is bubbling and cheese is melted, 20 to 25 minutes.

Microwave Popcorn

Ingredients

Servings: 3
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.

Dessert Brownies

Ingredients

Servings: 1
1 cup white sugar
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
in a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. beat in eggs one at a time, then stir in the chocolate syrup. stir in the flour until just blended. spread the batter evenly into the prepared pan.
bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. cool completely in the pan.
in a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. spread evenly over the cooled brownies, then chill until set.
in a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. allow to cool slightly, then spread over the top of the mint layer. cover, and chill for at least 1 hour before cutting into squares.

Easy Mexi-cheese Dip

Ingredients

Servings: 5
1/2 (2 pound) loaf cubed processed cheese food
1 (10.75 ounce) can condensed golden mushroom soup
1 (14.5 ounce) can diced tomatoes with green chile peppers

Recipe

Preparation Time:

Ready Time:

place cheese food in a microwave-safe dish. stir in the soup and tomatoes.
cover the dish and microwave on high for 2 minutes. remove the dish from the microwave and stir well. continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. serve hot or cold.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

napoleons

Ingredients

Servings: 20
1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
1/4 cup cornstarch
4 cups milk, divided
1/3 cup cake flour
7/8 cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. prick with a fork, and place on baking sheets.
bake in preheated oven until golden, about 10 minutes.
in a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. stir in cake flour and half the sugar. beat in egg yolks. set aside.
in a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. stir in egg yolk mixture; continue stirring and bring to a boil again. remove from heat and stir in butter and vanilla. let cool.
in a small saucepan or in the microwave, heat the jam until runny.
place one sheet of pastry on a board. spread with cooled pastry cream to a thickness of 1/2 inch. place a second pastry sheet over the cream. brush with fruit glaze. spread remaining pastry cream over glaze. top with final pastry sheet and gently compress layers, using a baking sheet to press.
to make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. working quickly, color a small portion of the frosting with red food coloring. frost the top and sides of the assembled pastry with white icing. pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. let icing set before cutting into bars.

chocolate cheesecake iv

Ingredients

Servings: 1
1 (9 inch) graham cracker crust
2 (8 ounce) packages cream cheese
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
in a medium bowl, mix the cream cheese until smooth and creamy. gradually add the sweetened condensed milk, then beat in the eggs and vanilla. finally, stir in the melted chocolate. pour into the prepared crust.
bake for 1 hour in the preheated oven, until the center is set. allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.

Cookie Balls

Ingredients

Servings: 4
1 cup semisweet chocolate chips
1/4 cup corn syrup
1/2 cup
2 2/3 cups crushed vanilla wafers
1/2 cup confectioners' sugar
1 cup chopped pecans

Recipe

Preparation Time:

Ready Time:

in the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. remove from heat and stir in corn syrup and . combine the vanilla wafer crumbs, confectioners' sugar and pecans; stir into the chocolate mixture until well blended. chill until firm, about 1 hour.
roll dough into 1 inch balls. refrigerate in an airtight container until serving.

golf balls

Ingredients

Servings: 6
1 pound confectioners' sugar
1 1/2 cups chunky peanut butter
1 cup butter
2 cups flaked coconut
1 cup chopped walnuts
1 cup graham cracker crumbs
1 1/2 pounds semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix sugar, peanut butter, butter, coconut, walnuts, and graham cracker crumbs in a large bowl using hands until thoroughly blended. roll 1 inch balls and place on a baking sheet. chill for 1 hour in the refrigerator.
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 peanut butter balls into the chocolate until they are completely coated. allow chocolate to harden before serving.

Microwave Corn On The Cob

Ingredients

Servings: 1
1 ear corn, husked and cleaned

Recipe

Cook Time:

Ready Time:

wet a paper towel, and wring out. wrap the ear of corn in the moist towel, and place on a dinner plate. cook in the microwave for 5 minutes. carefully remove paper towel, and enjoy!

Easy Microwave Chilaquiles

Ingredients

Servings: 4
1 3/4 cups enchilada sauce
1 (7-1/2 ounce) bag corn tortilla chips
2 cups sour cream
12 ounces shredded queso asadero (white mexican cheese)

Recipe

Preparation Time:

Cook Time:

Ready Time:

cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. arrange a layer of tortilla chips on top. follow with another layer of sauce, then a layer of sour cream. sprinkle cheese over the top. repeat layers to use up all ingredients, finishing with cheese on top.
cook in the microwave on high for 2 minutes, or until cheese has melted throughout. serve immediately.

peppermint brittle

Ingredients

Servings: 2
2 pounds white chocolate
30 small peppermint candy canes

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a large jellyroll pan with heavy-duty foil.
place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

Nutella® Roll Up

Ingredients

Servings: 2
1 tortilla
1/4 cup chocolate-hazelnut spread (such as nutella®)
1 small banana

Recipe

Preparation Time:

Ready Time:

put tortilla on plate and warm in microwave for about 10 seconds.
thinly spread chocolate hazelnut to all edges of the tortilla, covering completely. place banana near an edge of the tortilla and roll tortilla around the banana. cut into halves.

rhubarb rumble pie or bars

Ingredients

Servings: 1
3 cups chopped rhubarb
1 (3 ounce) package strawberry-flavored jell-o® mix
1 1/2 cups cold skim milk
1 (3.4 ounce) package instant vanilla pudding mix
2 cups sliced fresh strawberries (optional)
1 prepared graham cracker crust

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine rhubarb and strawberry gelatin mix in a large microwave-safe glass bowl. cover bowl and cook rhubarb mixture on high until rhubarb is very soft and has cooked down into threads, 6 to 8 minutes. stir every 2 minutes. let mixture cool.
stir skim milk and vanilla pudding mix in a bowl until moistened. beat with an electric mixer on low speed until thickened, about 2 minutes; stir cooled rhubarb mixture into pudding mixture.
spread strawberry slices into the bottom of prepared graham cracker crust. spoon rhubarb pudding mixture over strawberries and refrigerate dessert until firm, about 1 hour.

microwave pralines

Ingredients

Servings: 3
1 1/2 cups brown sugar
2/3 cup heavy cream
1/8 teaspoon salt
2 tablespoons margarine
1 1/2 cups pecan halves
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large, microwave safe bowl, combine sugar, cream, salt, margarine and pecans. microwave 9 minutes on high, stirring once. let rest 1 minute. stir in vanilla and continue to stir 3 minutes more. drop by teaspoonfuls buttered waxed paper. (if mixture is runny, allow to cool 30 seconds more and try again.)

5-minute Microwave Nutella® Cake

Ingredients

Servings: 2
1/4 cup self-rising flour
1/4 cup white sugar
1 egg
3 tablespoons vegetable oil
3 tablespoons milk
2 tablespoons unsweetened cocoa powder, or more to taste
2 tablespoons chocolate-hazelnut spread (such as nutella®), or more to taste
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth.
cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.

Rhubarb Pie - Single Crust

Ingredients

Servings: 1
1 tablespoon butter
2 eggs
1 cup white sugar
3 tablespoons all-purpose flour
3 cups diced rhubarb
1 (9 inch) prepared 9-inch single pie crust

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. beat eggs, sugar, and flour into butter with a fork until smooth. spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

amy's marvelous marbled cheesecake

Ingredients

Servings: 1
1 1/2 cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). in a medium bowl, combine graham cracker crumbs and butter. mix well and press into the bottom of a 9 inch springform pan. bake in preheated oven for 10 minutes. in a microwave-safe bowl, microwave chocolate until melted. stir occasionally until chocolate is smooth.
in a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. blend in the eggs one at a time. remove 1 cup of cream cheese mixture and combine with melted chocolate.
spread plain batter into the crust. drop the chocolate mixture randomly over the top. with the tip of a knife, swirl the batter to create a marble effect.
bake in the preheated oven for 30 to 35 minutes, or until center is set. cool to room temperature, then refrigerate for 3 hours or overnight before serving.