.5 cup or larger microwave safe container, combine oats,
shallow 2-quart microwave-safe baking dish. Microwave on High fr about
Grease an 8 inch microwave-safe ring mold and line
then carefully mix in salt, baking soda, baking powder, and sugar. Blend
Combine the flour, baking soda, baking powder and salt in a
Stir sugar and syrup well in casserole dish; microwave 4 minutes.
Take out; stir in peanuts; microwave 4 minutes.
Take out; add vanilla and butter and stir well.
Microwave 1 1/2 minutes.
Take out; add baking soda and stir well until light and foamy.
Pour into greased cookie sheet; let harden in cool place, then break apart.
Makes 1 pound.
nd flour two 9 inch baking pans or three 8 inch
nd soften it in the microwave for 10-15 seconds. Then
In a mixing bowl, cream butter and brown sugar.
Add egg, milk and vanilla; mix well.
Combine flour, baking powder and salt; add to creamed mixture.
Stir in 1/2 cup chocolate chips and walnuts (if using).
Spread into greased 8-inch square microwave-safe dish.
Sprinkle with remaining chocolate chips.
Microwave, uncovered, on high for 5 minutes or until bars test done, rotating a quarter turn each minute.
Cool before cutting.
separate bowl, mix flour, baking soda, salt and cinnamon. Stir
combine first 4 ingredients in a microwave safe mixing bowl -- gradually stir in milk.
microwave on high for 6 minutes.stirring every 2 minutes.
stir in butter and vanilla till smooth.
divide pudding into 4 individual serving dishes; press plastic wrap directly onto pudding surface in each dish.
chill 3-4 hours -- .
Place all ingredients in blender.
Blend until smooth.
Spray a microwaveable coffee mug with nonstick spray.
Pour blender contents into mug.
Microwave for 45 seconds (depends on your microwave).
Enjoy <3.
Butter a large baking sheet or cookie sheet.
In microwave-proof bowl
Line a baking/cookie sheet with foil or
Butter large baking sheet.
In microwave-proof bowl, combine peanuts, sugar,
Microwave Directions:
In large microwave-safe bowl, combine popcorn, cereal and nuts.
In 4-cup microwave-safe measuring cup, combine brown sugar, margarine, corn syrup and salt.
Microwave on High for 1 1/2 minutes; stir.
Microwave on High for 45 seconds to 2 minutes or until mixture comes to a rolling boil.
Stir in vanilla and baking soda.
(Mixture will become foamy.)
Pour over popcorn mixture and toss to coat.
Grease round baking dish.
Microwave unsweetened chocolate in a large
Butter a large baking sheet.
In microwaveproof bowl,
nd add 1/2 teaspoon baking soda.
Stir well, it
Grease microproof baking dish.
Line bottom with plastic wrap. In small, microproof bowl, combine cocoa and 1/3 cup water. Microwave on High 40 to 50 seconds.
In medium bowl, combine flour, sugar, baking soda, baking powder and salt.
Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture. Beat until smooth.
Pour into pan.
Microwave on High 5 to 6 minutes.
Let stand 5 minutes.
Invert onto plate.
Peel off plastic wrap and cool.
Frost.