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.