Microwave Caramels. 1 cup sugar ½ tsp. vanilla. Carmel Haystacks

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1 Microwave Caramels 1 cup sugar ½ tsp. vanilla ½ cup butter ½ cup sweetened condensed milk ½ cup corn syrup Combine sugar, butter and corn syrup in a glass casserole dish. Microwave uncovered on HIGH for 3 minutes. Gradually blend in sweetened condensed milk. Cook on HIGH, uncovered 7-8 minutes, stirring every 2 minutes. Stir in vanilla. Pour into a buttered pan. Cool and cut into squares. Carmel Haystacks ¼ lb. caramels 1/3 cup sweetened condensed milk 3 tbsp. margarine Marshmallows Rice Crispy Cereal Mix together ingredients in a glass casserole dish. Microwave on high for 1 ½ minutes. Stir after 1 minute. Dip large marshmallow in caramel and then

2 Broccoli Dip 1 (10 oz.) pkg. frozen chopped broccoli ½ cup chopped onion ½ cup butter or margarine 1 can cream of mushroom soup ½ cup chopped celery 1 (8 oz.) pkg. Velvetta Cheese cut into cubes Cook broccoli on HIGH for 8 min. in covered 2-quart casserole dish. Combine butter, celery and onion in another 2-quart casserole dish. Cook on HIGH for 3 min. Add soup, cheese and broccoli to onion and celery mixture. Cook on 70% power for 4 min. Stir and cook for about 1 more min. Serve warm and use as a dip for crackers or chips. Yield: 4 cups Championship Bean Dip 1 can (16 oz.) refried beans ¾ cup sour cream 1 cup picante sauce 3 oz. cream cheese, softened 1 cup Monterey Jack cheese, grated 1 tbsp. chili powder 1 cup cheddar cheese, grated ¼ tsp. ground cumin In a 2-quart casserole dish, combine all of the ingredients. Cook on HIGH for 3-4 minutes stirring after the first minute and then after ever 30 sec. until cheese is melted. Serve with tortilla or corn chips. Yield: 4 ½ cups (approx)

3 Microwave Fudge 4 cups milk chocolate chips 1 can sweetened condensed milk 3 tbsp. butter/margarine ¼ tsp. salt 1 tsp. vanilla ½ cup chopped nuts (optional) Cook first four ingredients on high for 3 minutes. Remove from microwave and add vanilla and stir until creamy smooth. Add nuts and stir in. Spread in a buttered 9x13 pan. Cool and cut into squares. Yield: 2 dozen 1 squares Microwave Peanut Brittle 1 cup raw peanuts 1 tbsp. margarine 1 cup sugar 1 tsp. baking soda ½ cup corn syrup 1 tsp. vanilla 1/8 tsp. salt Combine sugar, corn syrup, peanuts and salt in a 2-quart glass casserole dish and microwave 7-8 minutes on full power. Stirring well after half the cooking time. Add margarine and microwave 1 ½ -2 minutes, stopping every 20 seconds to stir. Stir in vanilla and baking soda. Quickly pour out on greased cookie sheet. Spread as thin as possible. Two forks can be used to pull it thin. After it cools slightly, flip candy over using a spatula. Then use the back of the butter knife to break into pieces. Yield: approximately 1 ½ cups of varied pieces

4 Chocolate Nuker Cake 1 cup dry cake mix 1 egg 1/3 cup water 3 tbsp. oil Combine all ingredients in the mixer. Beat for 2-3 minutes until light and fluffy (scrape sides if needed). Pour into a greased glass pie pan. Place in the center of the microwave and cook for 5 minutes. Check with a toothpick, if it comes out clean, the cake is ready. Frost and serve warm. Chocolate Frosting: ¼ cup margarine 1 tbsp. cocoa powder 1 tbsp. + 1 ½ tsp. milk 1 cup powdered sugar ½ tsp. vanilla Melt the margarine in a medium sauce pan and add the cocoa powder and milk. Bring to a boil. Remove from heat and then whisk in the powdered sugar and vanilla. Spread on top of the cake while it is still hot. Chewy Microwave Brownies 2/3 cup butter or margarine ¼ cup cocoa powder 1 cup sugar ¼ cup presweetened cocoa mix 2 eggs, slightly beaten ½ tsp. baking powder 1 tsp. vanilla ½ cup chopped walnuts (optional) 1 cup sifted flour In a 2 quart mixing bowl melt butter on HIGH for 1 minute. Cover bowl with paper towel to avoid splatters. Add sugar; cool. Add eggs and vanilla. Mix well and set

5 Moist Microwave Cornbread 1 pkg. yellow cake mix prepared with eggs, oil and water 1 cup yellow cornmeal 1 tsp. salt 1 cup flour 1/3 cup shortening 3 tbsp. sugar 1 egg 1 tbsp. baking powder 1 cup milk Prepare cake mix according to package directions. Reserve 2 cups of batter for cornbread. Refrigerate remaining batter for another use. In a medium bowl combine cornmeal, flour, sugar, baking powder and salt. Cut in shortening until well blended. Beat egg and milk together; add to cornmeal mixture and blend slightly. Add cake batter and blend thoroughly. Pour mixture into a greased microwaveable bundt pan. Microwave on 50% power for 10 minutes. Microwave on HIGH 3-5 min. or until toothpick inserted comes out clean. Yield: 12 servings Microwave Zucchini Bread ½ cup vegetable oil 1½ tsp. cinnamon 2 eggs, well-beaten ½ tsp. allspice 1 tsp. vanilla ½ tsp. nutmeg 1 cup brown sugar ½ tsp. cloves 1½ cups flour 1 cup zucchini, grated ½ tsp. baking soda 1 cup nuts, chopped 1/8 tsp. baking powder Combine oil, eggs, vanilla and brown sugar in large mixing bowl. Add dry ingredients and mix well. Add zucchini and nuts and mix well. Pour into greased microwaveable bundt baking dish. Microwave on 75% power for 9 minutes. Microwave on HIGH 1-2 minutes or until done. The top will appear slightly moist. Invert on a cooling rack. Yield: 1 loaf

6 Chewy Microwave Caramel Rolls 1 cup brown sugar ½ cup butter 1 tsp. cinnamon 3 cans (8 oz.) refrigerated biscuits Combine brown sugar, cinnamon and butter in glass bowl. Cover with paper towel. Cook on high for 1 minute or until butter melts. Spray microwave bundt pan (or round, glass casserole bowl with drinking glass in middle) with Pam spray. Stir mixture and spread half over the bottom of the microwave bundt pan. Place half (1 ½ cans) of the biscuits on top of the mixture. Then layer again with the rest of the butter/brown sugar mixture and top with the remaining biscuits. Bake, uncovered on 70% power (medium-high) for approximately 5 minutes, or until biscuits are firm and no longer doughy. If doughy, put back in the microwave for 1-2 minutes on high power. Remove from microwave. Let stand about 2 minutes and invert on to a flat serving plate. Moist Microwave Banana Bread 1 ¾ cup flour 2 ripe bananas ¾ tsp. baking soda ¾ cup sugar ½ tsp. salt 2 tbsp. brown sugar 1 ¼ tsp. cream of tartar 1 tsp. cinnamon ½ cup oil ¼ cup sugar 3 eggs 1 cup nuts, finely chopped Combine flour, baking soda, cream of tartar and salt in mixing bowl. Combine eggs, oil, bananas and ¾ cup sugar in blender jar and mix until smooth. Pour over dry ingredients; mix to combine. Combine sugars, cinnamon and nuts; sprinkle to coat with half the nut mixture two greased loaf baking dishes. Pour batter into greased and coated baking dishes. Top with remaining nut mixture. Microwave medium (50%) 6-7 minutes. Microwave high 1 minute for each loaf. Yield: 2 loaves

7 Raspberry-Glazed Cheesecake Squares 6 tbsp. butter or margarine 2/3 cup sugar 1 ½ cups graham cracker crumbs (about 18 squares) 3 tbsp. sugar 2 eggs 2 (8oz.) pkg. cream cheese 1 tbsp. lemon juice Glaze: 10 oz. pkg. frozen sweetened raspberries 2 tbsp. sugar 2 tbsp. cornstarch 2 tbsp. water Place butter in glass mixing bowl, microwave high ½ to 1 minute or until melted. Stir in crumbs and 3 tbsp. sugar. Press into bottom of 8x12-inch glass pan. Soften cream cheese in glass mixing bowl. Microwave high ¾ to 1 minute or until it s softened. Blend in 2/3 cup sugar. Beat in eggs one at a time. Blend in lemon juice. Pour over graham cracker crust; spread evenly. Microwave high 5 ½ to 6 ½ minutes or until center is just about set. Cool. Thaw berries by microwave high 2-3 minutes or until thawed, stirring carefully once or twice. Combine cornstarch, sugar and water for glaze in glass mixing bowl. Add syrup from berries; mix well. Microwave high 2-2 ½ minutes or until mixture boils, stirring once. Cool slightly. Stir in berries; spoon over cooled cheesecake, spreading to cover. Refrigerate until served. If desire, serve with whipped cream Yield: 10 to 15 servings Something-Special Microwave Cheesecake 9-inch cooked crumb crust ½ cup sugar 2 eggs 1 tsp. vanilla 12 oz. soft cream cheese 1/3 cup chocolate chips Beat eggs, cream cheese, sugar and vanilla with mixer until smooth and creamy. Pour into crumb crust. In a small glass dish, melt chocolate. Microwave high 1-2 minutes.

8 Spoon in drops over pie. Swirl with a fork. Microwave high 4-5 minutes. When pie has cooled to room temperature, chill until served. Yield: 8 servings Cake Pineapple Upside- down ½ cup melted butter 1 yellow cake mix plus needed 1 can ring pineapple ingredients (eggs, oil and milk 1 cup light brown sugar instead of water) Prepare the cake mix as directed using milk instead of water. Melt the butter and place in two deep glass pie dishes. Sprinkle the brown sugar on top of the melted butter. Arrange the pineapple pieces on the bottom of the dishes. Pour half of the batter into each pan. Cook one pan at a time in the microwave for about 5 minutes and let stand in microwave for about 5-7 minutes. Turn out onto serving dish. Slightly cool and serve with whipped cream. Yield: servings