Simple life...

  How to ? Cover 2-qt. microwave-safe dish, cook bacon on high for 4-5 minutes or until crisp. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings. Stir in potatoes and onion. Cover and cook on high for 8-10 minutes or until potatoes are tender, stirring once or twice. Stir flour into ¼ cup of milk; add to potato mixture. Stir in salt, pepper and remaining milk. Cover and cook on medium for 6 minutes, stirring once or twice. Let stand for 3-5 minutes. Stir in clams and butter. Garnish with bacon and parsley.

  How to ? Place 24 small foil candy cups in miniature muffin cups or on a baking sheet. Spoon ½ teaspoon pecans into each; set cups and remaining pecans aside. In a 2-qt. microwave-safe bowl, combine chocolate and butter. Microwave at 50% power for 1-½ to 2 minutes or until melted. Stir in cream and extract. Beat with an electric mixer until slightly thickened, scraping sides of bowl occasionally. Immediately pour into prepared cups. Top with remaining pecans. Refrigerate until set.

How to ? In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. Cook in the microwave at full power for 2 ½ to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

How to ? Peel potatoes only if the skin is tough, otherwise, just scrub and rinse them. Cut potatoes vertically, into thin slices, but not all the way through. Lay a spoon next to the potato to prevent knife from cutting all the way through. A wooden spoon works great. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt, and drizzle with the melted butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside. Check for doneness with a fork. To microwave: Prepare potatoes as above, and place in a microwave safe dish or pan. Sprinkle with melted butter and herbs. Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes if your microwave does not have an automatic turn table. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. ...

Mississippi Mud Cake Preparation Time: 20 minutes Microwave Time:  10 to 15 minutes   Cake 1 1/4 cups all-purpose flour 1 1/2 cups white granulated sugar 1/2 cup unsweetened cocoa powder 1 stick butter or margerine, melted 4 eggs 1 tablespoon vanilla extract 1/2 cup miniature marshmallows Frosting 1/2 stick butter, melted 1/4 whipping cream 1/4 cup unsweetened cocoa powder 4 cups powered sugar Place the stick of butter in a large, microwave-safe bowl, and microwave on high for about 30 seconds until melted.  Mix in the sugar, cocoa, eggs and vanilla.  Beat the mixture together until thoroughly mixed.  Finally, stir in the flour.    Pour the batter into greased, microwave-safe, square baking dish. Place in the microwave and cook on high for 10 to 13 minutes, until a toothpick comes out clean.  Sprinkle the marshmallows over the cooked cake as soon as...

Mini-Microwave Vanilla Cake Preparation Time:  10 minutes Microwave Time:  2 to 4 minutes 1/4 cup all-purpose flour 1/4 cup white sugar 2 tablespoons milk 1 tablespoon white vinegar 3 tablespoons applesauce 1/2 teaspoon baking soda 1 tablespoon vanilla extract 1 egg Cobmine the flour, sugar, milk, vinegar, applesauce, baking soda, and vanilla extract together by whisking vigorously, until smooth. Next, beat in the egg. Spray a large cereal bowl with non-stick cooking spray, and pour  the smooth batter into the cereal bowl (may fill more than one bowl, just pour into multiple bowls until mix is gone). Baking one bowl at a time, place it in the microwave on high for 2 to 4 minutes, until a toothpick comes out clean.  Let cool before serving or frosting!

Berry Delicious Coffee Cake Preparation Time: 25 minutes Microwave Time: 11 to 15 minutes 1/4 cup graham cracker crumbs 1/2 cup butter 1 1/2 cups all purpose flour 1 cup granulated sugar 1 tbsp cinnamon 2 1/2 tsp baking powder 1/3 cup butter 1 cup milk 1 egg 1 cup frozen blueberries, thawed and drained 1 cup frozen strawberries, thawed, drained, and chopped 1 cup powdered sugar 1 tbps vanilla extract 1 tbsp water Begin by greasing a 9×9″ glass (microwave-safe) cake dish. Combine the graham cracker crumbs with 1/2 cup of melted butter, and press into the greased dish to form a crust along the bottom. Mix together flour, granulated sugar, cinnamon, baking powder, 1/3 cup melted butter, milk and egg in a large bowl, until fully mixed. Pour half of the batter over top the crust, and then layer half of the blueberries and chopped strawberries onto the batter. Then repeat with another layer of batter and berries. Microwave the cake, uncovered on high, for 11 to 15 minutes, ...