Easy Microwave Baked Apples

Yield: 4 Servings

4 lg Cooking apples
1/4 c Brown sugar; firmly packed
? 1 ts Ground cinnamon
1 ts Ground nutmeg
2 tb Butter or margarine
1/3 c Water

Core apples, and slice a thin circle of peel from top of each. Place apples in a 9" pie-plate. Combine sugar, cinnamon, and nutmeg; spoon mixture into cavities of apples. Top each with 1/2 tablespoon butter.

Pour water into pieplate; cover with heavy-duty plastic wrap. Microwave at HIGH for 6 to 8 minutes or until apples are crisp- tender, giving dish a half-turn after 3 minutes. Let stand 5 minutes before serving.

Easy Microwave Shepherd's Pie for One

1 large potato
1 tsp butter
2 tbsp milk
1/4 lb lean ground beef
1 tbsp ketchup
1/2 cup frozen corn

Cook potato in microwave until done, about 5 minutes. Cut in half and scoop out potato from skin. Mash potato with butter and milk. In a 9 x 5 glass loaf pan, stir beef with ketchup. Microwave on high, uncovered, for 1 minute. Stir and break up any lumps, then microwave 1 more minute. Finely chop corn and stir into meat. Smooth into an even layer. Top with potatoes, covering evenly. Microwave, uncovered, 2 minutes.

Microwave Caramel Dip

1 stick butter
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 butter 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.

Microwave 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.

Microwave Cheese Sauce

2 tbsp. butter
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.

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 Mini Pizzas

1 package of 6 English muffins
1 small jar pizza sauce
8 ounce package shredded Mozzarella cheese
sliced pepperoni

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.

Microwave Rice Krispies Squares

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

Microwave 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 Vegetable Quiche

Yield: 4 Servings

1 Zucchini, sliced
12 Mushroom, sliced
1 c Peppers, sliced
1 lb Spinach, cooked and Chopped
4 Eggs, beaten
3/4 c Cheddar cheese, grated
1 c Mozzarella cheese, grated
1/2 c Cream
1 tb Flour
1 tb Oil
2 ts Dill, chopped
1/4 c Butter
Paprika

In 8 cup casserole, combine veggies and butter. Cover and cook at 100% (High) for 5-7 minutes, stirring once midway. Add spinach and set aside. In another bowl, mix egg, flour, cream,oil, salt, pepper and cheddar cheese. Pour over veggis, cover with mozzarella, sprinkle with paprica. Put on a raised rack and cook at 70% (Med - High) for 15-17 minutes. Let stand 5 minutes.

Quick and Easy Microwave Caramel Corn

Yield: 4 Quarts

1/4 c Corn syrup
1/4 c Margarine
1/2 c Brown sugar
1/4 ts Baking soda
4 qt Popcorn, popped

Cook corn syrup, margarine, and brown sugar on high for 3 minutes. Stir and add baking soda. Stir until smooth. Cook 30 seconds more on high, stir. Pour over popcorn and mix until well coated.