Microwave Apple Crisp

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eugenie apple crisp

Since Thanksgiving is around the corner, I thought I’d introduce the microwave version of my favorite Thanksgiving dessert.  All you need is six ingredients and about fifteen minutes.  It’s easy, delicious, and fast, and it makes just enough for one satisfying serving, unless you want seconds.

Ingredients:

1 apple

2 tablespoons quick oats

2 tablespoons all-purpose flour

1 tablespoon brown sugar

1 tablespoon melted, unsalted butter

1/8 teaspoon ground cinnamon

Optional: A nice heaping of whipped cream or ice cream!  It tastes so much better with cream!

Instructions:

1. Peel the apple.  Core it, then slice it thinly. This will be your filling!

2. Mix the rest of your ingredients (quick oats, brown sugar, flour, cinnamon, and butter) in a mixing bowl.

3. Put your apple slices in a microwave-safe mug.  Make sure your mug is big enough that the apples fill less than half-way.  A bowl works too!  (The apple slices will have shrunk by the end, but you don’t want them to go over the edge of the cup while they’re cooking.)  Cover it, and microwave for 30 seconds.

4. Spoon your oat mixture over the top.  Try to make it even.  Now microwave for a full minute.

5. Let it sit for a few seconds so it doesn’t bubble over the edge of the mug, then microwave for another 30 seconds.  Repeat once more.  Now you’re done!  Once it’s cooled, you can dig in!  Doesn’t that smell delicious?

Credit: http://eugeniekitchen.com/apple-crisp/

Microwave Potato Chips

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I made these in the microwave. Really!

Yes, I know.  Microwave potato chips.  They do come out of a microwave, but trust me.  Unlike most nuked food, these are actually crispy.  They’re also healthier than the normal potato chip, because they use much less oil. I’ve tried making these before, but foodgal’s tips made my chips better, so I’m sharing a mashup of our recipes.  Depending on how thinly you slice your potatoes, the amount of each ingredient will change.

Ingredients:

1-2 pounds of potatoes (foodgal said Yukon Gold or red, I say whatever you have in the kitchen)

1-3 tablespoons of oil (if you cut your potatoes super thin, you may need more)

1 teaspoon salt (add to taste- I like my salt)

Something to grease your plate with- oil, butter, or cooking spray

Optional: onion powder, chili powder, garlic salt, be creative!

Directions:

1. Grease your microwave-safe plate, just well enough to cover the whole surface

2. Slice your potatoes.  This may take a while, if you want thinner (and crispier!) chips.  But if you’re impatient and hungry, like me, mangled chips or thicker chips in the style of kettle chips still taste great.

3. Toss your potato slices in a bowl with your oil and salt.  Try to get a bit of oil and salt on every slice.  Feel free to add a little more salt and oil if you need to.

4. Arrange your slices on the greased microwave-safe plate in one layer.  Overlapping chips in multiple layers means they won’t be crispy.  I like to form spirals.

5. Microwave uncovered for 2-3 minutes, or until it starts to turn brown (may be 30 seconds if you sliced your potatoes really thinly).  Thinner slices brown faster.  Turn your slices over (I use a fork or chopsticks because they are HOT) and repeat.

6. Once both sides have been microwaved, take them out!  Wait for them to cool and turn crispy.  This shouldn’t take too long, unless your slices are on the thicker side. And even then, potato slices taste great!  Now distribute your chips among your friends (but only if you want to) and enjoy!

Credit: http://www.foodgal.com/2010/01/microwave-potato-chips-really/

Microwave Mac & Cheese

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Who doesn’t like mac and cheese?  I love it, but I find that a whole bowl of it can be too much.  This recipe is perfect for a small, but filling snack, and the most you’ll have to wash is a mug and a spoon!  Honestly, that’s the best part.  Easy cooking and easy cleaning.  (Wash as soon as you’re done eating, or soak your mug in hot water to get rid of the cheese and make for easier clean up.)

 

Ingredients:

1/3 cup macaroni/ any small pasta you have on hand

1/2 cup water

1/4 cup milk (whatever kind you have)

1/2 cup shredded cheese (cheddar probably works best, but feel free to mix in your favorites)

Optional: teaspoon of butter/ ground pepper

 

Directions:

1. “Boil” your pasta by combining the pasta and the water in a large mug.  Microwave on high for 2 minutes, then stir.  I recommend doing this on 20 second intervals, so the water doesn’t spill over.  That should be 6, 20 second intervals.

2. Check the pasta.  Repeat until desired firmness.  For me, this usually takes another 2 minutes, but I have a strong microwave.  If you like your pasta softer than al dente, you might want to cook for 4 extra minutes instead of 2.  Stir at every interval.  (All the water should be absorbed.  If the pasta isn’t cooked yet, add another spoonful of water, and cook for another few intervals of 20 seconds.)

3. You’re almost done now!  Remove your mug from the microwave, and stir in the milk and cheese!  (Add the butter and pepper here too if you want.)  Be careful with the hot mug, but everything should eventually melt into gooey goodness as you stir.

4. Enjoy!  You can always make another mug for yourself, or share with a friend!

Credit:

I’ve seen this recipe more than once, and I’ve added butter and pepper to mine, but here’s the most recent one I’ve seen: http://www.babble.com/best-recipes/instant-mug-o-mac-cheese-in-the-microwave/

The picture is also from babble.com

One Minute Cheesecake

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fastcheesecake2

Are you ever craving something just a little unhealthy after dinner, or at three in the morning? We are.  But we’re usually too busy, or too lazy to put anything together.  This recipe from yourlighterside.com solves that problem with a few ingredients, some creativity, and a microwave.

Serving size: one cup’s worth of cheesecake

Ingredients:

  • 2 oz. cream cheese, softened
  • 2 tablespoons sour cream
  • 1 egg
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon vanilla/ vanilla extract
  • 2-4 tablespoons sugar/ sugar substitute

Optional:

  • Fresh fruit for toppings, or to be swirled into the cheesecake
  • 1 graham cracker to crumble and press into a crust under the filling)

Instructions:

  1. Mix everything together in a microwave-safe bowl.
  2. Place in microwave on high heat for 90 seconds.  Stir every 30 seconds. Keep in the refrigerator until you serve it.
  3. If you’re so inclined, go for whatever berry is in season, smash a couple, and fold them into the cheesecake filling.
  4. Smash a graham cracker into crumbs.
  5. In a ramekin, cup, or small bowl, mash the crumbled graham cracker into the sides of your container until it takes the shape of a crust.
  6. Spoon in the filling.
  7. Top with fruits and your choice of whipped cream, Nutella, caramel, or whatever you have on hand.  Or all of the above.

Enjoy!

Source: yourlighterside.com