Buttery Microwave Scrambled Eggs for Two

Buttery Microwave Scrambled Eggs for Two

INGREDIENTS

1 tablespoon whipped butter

4 eggs

1 green onion, chopped (white only)

1 tablespoon parmesan cheese

2 teaspoons fresh parsley, chopped

1 dash pepper

DIRECTIONS

1. In 2 1/2-cup bowl, melt butter in microwave on high for 30 seconds.

2. Whisk eggs with remaining ingredients in a separate bowl until well blended.

3. Add egg mixture to the melted butter. Cover with vented plastic wrap.

4. Cook on medium-high for 2 1/2 minutes, stirring halfway through cooking.

5. Cook on low 30 seconds.

6. Let stand 1 minute before serving.

Microwave Blueberry Jam

Microwave Blueberry Jam

INGREDIENTS

3 cups fresh blueberries or 3 cups frozen blueberries, unsweetened

1⁄2 cup sugar

1⁄2 teaspoon ground cinnamon

DIRECTIONS

1. Puree blueberries in blender or food processor.

2. Place in a 12-cup microwave-safe dish with sugar and cinnamon.

3. Stir.

4. Microwave on High, uncovered, for 8-10 minutes -- until mixture comes to a full roiling boil and 

5. boils for one full minute.

6. Stir well once during cooking.

7. Remove from microwave and pour into sterilized jars.

8. Cover and refrigerate.

9. Keeps well for at least two weeks.

Easy Microwave Rice Pilaf

Easy Microwave Rice Pilaf

INGREDIENTS

1⁄4 cup chopped onion

1⁄4 cup chopped celery

1⁄4 cup chopped green pepper

1 -2 tablespoon margarine

1 cup hot water

1⁄3 cup uncooked rice

1 tablespoon chicken bouillon

1 dash garlic powder

DIRECTIONS

1. Combine onion, celery, green pepper, and margarine in 1 quart casserole dish. Sprinkle with garlic

 powder, cover, and microwave on high 3 to 5 minutes.

2. Stir in hot water, uncooked rice, and bouillon.

3. Microwave 5 minutes on high, then 10 to 12 minutes on 50 % power. Let stand 5 minutes, fluff 

with 

fork.

Easy Microwave Alfredo Sauce

Easy Microwave Alfredo Sauce

INGREDIENTS

1⁄2 cup butter (no subs!)

1 -2 teaspoon minced garlic (can use a bit more only if you like extreme garlic taste!)

1 cup whipping cream (unwhipped)

1 pinch nutmeg (optional)

1⁄8 teaspoon basil (rubbed between fingers to release the flavor)

1 -1 1⁄4 cup grated parmesan cheese

salt & freshly ground black pepper (to taste)

DIRECTIONS

1. Place butter and garlic in a 4-cup Pyrex measuring cup.

2. Microwave uncovered in HIGH for 2 minutes.

3. Remove and stir in whipping cream, nutmeg (if using) basil and black pepper.

4. Return to the microwave uncovered on HIGH for another 2-3 minutes, until bubbling.

5. Remove and stir in Parmesan cheese, return to the microwave for 2-3 minutes longer until thick

 and smooth.

6. Season with salt and black pepper to taste.

Creamy Rice Pudding (Microwave)

Creamy Rice Pudding (Microwave)

INGREDIENTS

1 cup water

1⁄2 cup raw long grain rice

1 dash salt

3 tablespoons butter

2⁄3 cup sugar

3 cups milk

2 large eggs

1 teaspoon vanilla extract

cinnamon (optional)

DIRECTIONS

1. Combine water, rice and salt in a 2 to 2 1/2 cup microwave-safe bowl. Cover. 

2. Microwave on HIGH for 5-6 minutes or until mixture boils. Let stand, covered, for 10 minutes. 

3. Microwave on HIGH for an additional 4-5 minutes, or until rice is tender. 

4. Transfer to a large (12 cup) microwave-safe container.

5. Stir in the butter, sugar and milk. Cover. Microwave on HIGH for 8-10 minutes or until mixture 

boils. 

6. Beat the eggs and blend in a small amount of the hot mixture into the eggs, beating well. (This will 

prevent the eggs from curdling). Return to the large container, blending in well.

7. Microwave on HIGH, uncovered, 1 to 1/2 minutes, or until mixture bubbles around the edge, 

stirring  once.

8. Stir in vanilla and transfer to serving dish; sprinkle with cinnamon, if desired. Cool - pudding will 

thicken as it cools. Serve warm or chilled.

Note1: Microwave ovens vary considerably in power. Watch carefully the first time you make this 

and note the times needed in your microwave oven.

Note2: I use a microwave popcorn popper to cook this - it works beautifully. Be sure your container 

is big - you don't want this boiling over in your microwave!

Really Good Microwave Veggies

Really Good Microwave Veggies

INGREDIENTS

1 (20 ounce) package frozen vegetables (peas, broccoli, carrots or whatever)

1⁄2 cup powdered coffee creamer

3 tablespoons flour

1⁄3 cup parmesan cheese, grated

1 dash pepper

1⁄2 teaspoon salt

1 teaspoon chicken bouillon granule

1 cup hot water

DIRECTIONS

1. Mix dry ingredients.

2. Sprinkle over veggies.

3. Add hot water.

4. Stir well and cook for 8 minutes on Full Power.

5. Stir halfway through.

Parslied New Potatoes (Microwave)

Parslied New Potatoes (Microwave)

INGREDIENTS

1 lb new potato (washed and scrubbed)

1 tablespoon butter

1 teaspoon olive oil

1 tablespoon dried Italian seasoning

1⁄2 teaspoon season salt

1⁄2 teaspoon cracked black pepper

DIRECTIONS

1. Dice potatoes into 1 inch pieces. I leave the skin on, but you can remove if you like.

2. Place potatoes and 1/4 cup water in microwave safe dish with lid. Vent lid, microwave on high 

about 5 minutes.

3. Potatoes should be soft, but not mushy.

4. Drain off water, add other ingredients and mix until butter melts.

5. Put back in microwave for about 2 minutes.

Microwave Chinese Chews

Microwave Chinese Chews

INGREDIENTS

1 (10 ounce) bagof crispy chow mein noodles

1 (16 ounce) bag semi-sweet chocolate chips

1 (16 ounce) bag butterscotch chips or 1 (16 ounce) 

bag peanut butter chips (my variation)

DIRECTIONS

1. Make a clear space on your counter or table.

2. Using clean newspaper, cover the space with paper.

3. Melt chocolate and butterscotch (or peanutbutter) chips in a microwave safe bowl in the 

microwave  for about 2 minutes, until smooth.

4. Check and stir the chips about every 30 seconds, as needed.

5. While the chips are melting, dump the whole bag of chowmein noodles into a large mixing bowl.

6. When the chips are ready, quickly mix them into the chowmein noodles.

7. Working quickly, place teaspoon fulls of the mixture onto newspaper to dry.

8. Cookies are ready when they are dry and set.

Enjoy.

Microwave Corn on the Cob

Microwave Corn on the Cob

INGREDIENTS

1 ear of corn, not shucked

salt, to taste

melted butter

DIRECTIONS

1. Snip the silk from the top of the ear.

2. For one unshucked ear, place in the microwave for 2 minutes on high.

3. Rotate the cob one quarter turn and microwave for 2 more minutes.

4. Turn the cob again and microwave for 2 more minutes.

5. Remove from the microwave and run briefly under cool water.

6.  Shuck the ear (the silk comes off easily now).

7. The time will have to be increased for more than one ear.

8. If making the corn ahead of time, store the cooked unshucked ears in a brown bag until ready to serve.

9. Serve with salt and melted butter or compound butters made with butter, garlic and herbs.

S'Mores (Microwave)

S'Mores (Microwave)

INGREDIENTS

2 graham cracker squares

1/2 plain chocolate bar

1 large marshmallows

DIRECTIONS

1. On paper towel place 1 cracker square.

2. Top with chocolate and marshmallow.

3. Micro on high 15 seconds or until marshmallow puffs.

4. Remove from oven and cover with other cracker.

Eat like a sandwich.

Microwave Scalloped Apples

Microwave Scalloped Apples

INGREDIENTS

8 medium apples, peeled and sliced

1/3 cup sugar

2 tablespoons cornstarch

3/4 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons butter, cubed

DIRECTIONS

1. Place apples in a 2 1/2 quart microwave safe bowl.

2. Combine the sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples and toss to coat.

3. Dot with butter.

4. Cover and microwave on high for 5-10 minutes or until apples are tender, stirring occasionally.

Microwave Fried Rice

Microwave Fried Rice

INGREDIENTS

1 cup rice (I use long grain, Jasmine or Basmati)

1 1/2 cups water

1 cup chopped vegetables (fresh or frozen)

1 medium chopped onion

2 slices bacon, chopped

1 tablespoon oil

1 tablespoon tomato sauce (ketchup)

1 tablespoon soy sauce

DIRECTIONS

1. put all ingredients into a microwave safe container. Stir and Cover.

2. Microwave on high for twenty minutes.

3. Leave for about 5 minutes.

4. Stir, and serve.

Microwave polenta

Microwave Polenta

INGREDIENTS

4 cups water

3/4 cup cornmeal

2 teaspoons kosher salt

3 tablespoons butter

pepper

1/4 cup gorgonzola

DIRECTIONS

in 2 quart souffle dish combine water, 

salt, and cornmeal, cook on hi for 6 minutes stir, 

cover with paper towel and cook on hi for 6 minutes.

stir in butter, pepper, cheese.

Microwave Caramels

Microwave Caramels

INGREDIENTS

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

DIRECTIONS

1. Combine all ingredients.

2. Cook 6 minutes, stirring every two minutes.

3. Stir and pour into lightly greased dish.

4. Let cool.

5. Cut, wrap in wax paper & store in air tight container.

Microwave Cheese Sauce

Microwave Cheese Sauce

INGREDIENTS

2 tablespoons butter

2 tablespoons flour

1 cup warm milk

1 cup shredded cheddar cheese

1/2 teaspoon salt 

DIRECTIONS

1. In a large micro-wave safe glass bowl, heat butter for 50 seconds on high or until the butter is

 melted.

2. Whisk together the butter, flour and milk.

3. Add 1 cup shredded cheddar cheese.

4. Place bowl in microwave and cook on high for 1 1/2-2 minutes, whisking every 30 seconds or 

so, until sauce is thick and heated through.

5. Season with salt, if desired, and whisk until blended.

Magic Chocolate Mug Cake (Microwave)

Magic Chocolate Mug Cake (Microwave)

INGREDIENTS

4 tablespoons flour (cake flour)

4 tablespoons sugar

2 tablespoons cocoa powder

1/8 teaspoon baking powder 

1/8 teaspoon salt 

1 egg

3 tablespoons milk

3 tablespoons oil

2 - 3 drops vanilla 

DIRECTIONS

1. In a small bowl, mix the flour, sugar, cocoa, tiny pinch baking powder and tiny pinch salt. (This

 can also be mixed directly into a large mug).

2. Add egg and mix into dry mixture.

3. Add oil and milk and mix well.

4. Grease a tall, large mug, and pour in this mixture, scraping out with a spatula.

5. Place in microwave on High for 2 1/2 - 3 minutes.

(Best slightly undercooked, so be careful).

Microwave Poached Egg on Toast

Microwave Poached Egg on Toast

INGREDIENTS

1 slice bread, toasted

1 large egg

butter

salt

pepper

DIRECTIONS

1. Place the toast on a plate, butter it, flatten the middle down with the back of a fork.

2. Crack and carefully pour the egg into the flattened middle of the toast, not allowing it to spill

 over into the plate.

3. Prick the yolk quickly and carefully with the tines of the fork and bake in the microwave on 

a turntable for about 1 minute on 60-70% power, until the white is cooked through or desired 

doneness is achieved.

Rosemary Potatoes - Microwave

Rosemary Potatoes - Microwave

INGREDIENTS

1 tablespoon butter

2 cloves garlic, smashed

1 teaspoon dried rosemary

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 lbs red potatoes, quartered,about 4 cups

DIRECTIONS

1. Place the butter and garlic in an 8 inch square baking dish.

2. Microwave at medium high (70%) 45 seconds or until butter melts.

3. Add rosemary, salt, 1/4 teaspoon black pepper and potatoes, toss well.

4. Cover and microwave at high 15 minutes or until potatoes are tender.

Microwave Lemon Garlic Broccoli

Microwave Lemon Garlic Broccoli

INGREDIENTS

1 (14 ounce) bag frozen broccoli florets or 2 heads fresh broccoli, cleaned and cut into florets

1⁄4 cup water

2 tablespoons olive oil

1 tablespoon lemon juice, bottled is fine

2 garlic cloves, minced or 1 teaspoon garlic powder

1 teaspoon red pepper flakes (optional)

1 teaspoon salt, adjust to your liking

DIRECTIONS

1. Microwave broccoli and water in covered bowl on high for 6 minutes or til crisp tender.

2. While it is cooking mix the rest of the ingredients together.

3. Drain cooked broccoli.

4. Pour lemon garlic mixture over broccoli and mix to coat.

5. If using fresh garlic cover the dish and let sit for about 2 minutes to allow heat from broccoli to 

"cook" and remove the raw taste from the garlic.

6. If using garlic powder you are ready to serve.

Homemade Microwave Popcorn

Homemade Microwave Popcorn

Ingredients

1/3 popcorn

2 - 3 tablespoons melted butter

salt

DIRECTIONS

 1. Pour kernels into a small paper bag (standard lunch size is fine) and fold the top of the 

bag over twice to close (each fold should be 1/2 inch deep; remember the kernals need

 room to pop).

2. Seal the bag with 2 staples placed 2 to 3 inches apart. (Editor's Note: Using metal

staples in a microwave can be hazardous, please consider an alternate method).

3. Place bag in microwave on carousel. Cook on high 2-3 minutes, or until the pops are 5 

seconds apart. Pour in melted butter and salt and shake the bag to distribute.

Microwave Brownies

Microwave Brownies

INGREDIENTS

2 eggs

1/2 teaspoon salt

1/2 cup butter

1/2 cup cocoa

1 cup sugar

3/4 cup unsifted flour

1 teaspoon vanilla

1 cup nuts (optional)

DIRECTIONS

1. beat eggs, sugar, salt, and vanilla.

2. Add butter, flour, and cocoa.

3. Fold in nuts.

4. Put in 8" microwave safe pan.

5. High power for 6 -7 minutes rotate every 1 - 1/2 minutes.

Hot Fudge Sauce - Microwave

Hot Fudge Sauce - Microwave

Ingredients

2 tablespoons margarine, melted

1/3 cup cocoa (Hershey's)

1 (14 ounce) can sweetened condensed milk

2 tablespoons water

1 teaspoon vanilla

Directions

1. In a microwave proof bowl, combine margarine, water and cocoa.

2. With wire whisk, blend in condensed milk.

3. Microwave on high 1 minute then whisk to blend.

4. Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.

5. Serve over your favorite ice cream.

6. Store in 1 pint canning jar, cool and refrigerate.

7. Can be rewarmed in jar (lid removed) in microwave--add a bit of water if it thickens too 

much.

Microwave Peanut Brittle

Microwave Peanut Brittle

1 cup sugar

1/2 cup white Karo

1 dash salt

1 cup shelled raw peanuts (pecans, walnuts, sunflower seed, etc.)

1 tablespoon margarine

1 1/2 teaspoons baking soda

1 teaspoon vanilla

Directions

1. Line baking sheet with wax paper.

2. Spray wax paper with Pam.

3. Combine sugar, salt and Karo in a 3 quart microwave safe glass bowl.

4. Stir in peanuts.

5. Microwave on high until light brown (8 to 10 minutes) stirring at least 2 times during cooking.

6. Remove from microwave and stir in remaining ingredients adding baking soda last (mix will 

be foamy).

7. Stir quickly and pour onto wax paper.

8. Spread thin for brittle candy.

Note: You can use any type nuts you prefer or even sunflower seeds (which is my favorite).