Microwave Popcorn

Microwave Popcorn
Mix together:
1 t. oil (Coconut oil works great....butter, or whatever you like)
1/2 c. popcorn kernels
1/2 t. salt
Place in paper bag, fold top twice.  Microwave on high for 2 1/2 to 3 minutes.

Microwave Peanut Brittle

A fast and easy microwave version of a holiday classic.  My Mom made this every year for Christmas....not sure how we missed getting her recipe in the Cookbook!!    She made it on the stovetop.  This is how I do it but you may have to adjust according to the wattage of your microwave.  Regardless it is worth figuring out.  This is so much easier and faster than standing over the stove stirring and stirring.

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• Microwave Peanut Brittle
• 1 c. granulated sugar
• 1/2 c. light corn syrup
• 1 1/2 c. raw or salted peanuts (I use raw peanuts)
• 1 T. butter
• 1 t. baking soda
• 1 t. vanilla extract

1. 1) Spray a wooden spoon with cooking spray (makes stirring easier). Butter  baking sheet, or line it with parchment.
2. 2) Mix together the sugar and corn syrup in a large microwave-safe bowl (I use an 8 cup pyrex measuring bowl) and stir until well combined; the mixture will be stiff and hard to stir. Be sure to use a large enough bowl as this mixture bubbles up during cooking.  
3. 3) Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously.
4. 4) Add the peanuts and butter, and stir well to combine. Speed is key! The cooler the mixture becomes the harder it will be to stir.
5. 5) Microwave on high for 2 to 4 minutes, until the mixture turns to a caramel color. Start watching carefully around the 2 minute mark, and remove when the caramel color is achieved.
6. 6) Add the baking soda and vanilla. Stir quickly. The mixture will bubble furiously when these ingredients are added, giving the candy its airy texture. 
7. 7) Working FAST! Pour the mixture onto your prepared baking sheet and spread it as evenly as possible. Let cool for about 30 minutes and break into pieces. 
8. .

Tips

• Peanuts can be replaced with almost any nut imaginable.  I prefer raw peanuts.  
• If you want to be fancy, drizzle or dip brittle pieces in melted chocolate.
• I often do a double batch, the 8 cup measuring bowl will still be big enough.    However, you have to cook it longer.  For the first cooking in step 3 I cook it for 8 minutes, stirring at 4 minutes.  For the second cooking time in step 5 I cook it for 6 to 7 minutes, I stir it after 3 1/2 minutes and then cook 3 1/2 minutes more or until turns caramel color.  These times may very depending on your microwave wattage.  My microwave is 1000 watts.  

2 Minute Fudge....in the Microwave

2 MINUTE FUDGE
1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped nuts (optional)

Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl. Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes. Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan. Chill about 1 hour or until firm. Cut into pieces.

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs

Spaghetti Squash Au Gratin
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375º for 15 – 20 minutes until golden brown on top.

One Cookie!

FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE.......

ONE COOKIE! 
1 T. butter melted
1 T. sugar
1 T. brown sugar
3 drops of vanilla
 pinch of salt
1 egg yolk
1/4 c. flour
2 T. chocolate chips
MICROWAVE 40-60 seconds in a cup or bowl, for a single serving deep dish chocolate chip cookie!

Caramel Shortbread.....

I found this Caramel Shortbread recipe that looked amazing.  I think it would work great with my Microwave Caramel recipe.  Have I ever mentioned that I love caramels??

Caramel Shortbread
for the shortbread layer:

10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.
Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.
Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

I would top this with my Microwave Caramels....but only cook them 6 minutes instead of 7 minutes so they are a little softer.  Pour caramel mixture over the top of the baked and cooled shortbread.
Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until  serving time.