1. Chocolate Lava Cake- Elizabeth Rinder
1 Devils Food Cake mix
1 container of chocolate frosting
Chocolate Chips
1 jar caramel ice cream topping
1/4 cup chopped pecans (optional)
Make cake mix by box directions...egg, oil, water,etc... Mix in chocolate chips to batter. Put in bottom of greased deep baker dish. Scoop the frosting on top of cake batter, all over. DO NOT MIX IN. pour caramel topping over icing. NO LID. cook in MICROWAVE 10-12 mins (most microwaves 10mins is good). Let sit for 10 more mins. Serve hot with vanilla icecream. Delicious :)
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2. BBQ Pork Tenderloin- Elizabeth Rinder
Pork or Turkey Tenderloin
Veg Oil
BBQ Rub (Preferably smoky bbq rub.)
To every pound of meat use 1 tablespoon of oil and 2 tablespoons of Rub. Can cook 2-3lb tenderloin in microwave, covered, 12 minutes. After cooking let sit in microwave another 12 mins. Serve.
Very juicy and tender. we love this!
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3. Mushroom Porkchops - Elizabeth Rinder
Empty 1 can of cream of mushroom soup into baker. Crush glove of garlic & mix in 1/4 cup white wine. Pour over soup. Place porkchops on top. Cover. Bake at 325 for 45mins
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4. Taco Soup- Elizabeth Rinder
1 lb ground beef
1 small onion, chopped
1 pkg of taco seasoning
1 can whole kernel corn, undrained
1 can beans in chili sauce, undrained
1 can Rotel, undrained
1 can tomato soup
1 can of water
Place burger and chopped onion in Deep Covered Baker. cover and microwave on high 4 mins. Remove and crumble meat. Cover and return to microwave for 2 mins. Drain. Add remaining ingredients. Stir well. Heat 10 mins. Serve w/ cornchips, salsa, sourcream and ched cheese :)
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5. Buffalo Chicken Wings -Elizabeth Rinder
24 chicken wing drumettes (2-3lb)
1 tsp veg oil
2 tbspn Smoky BBQ Rub
1/4 cup buffalo wing sauce
Place wings in baker. Season with Salt. Microwave, covered 8mins. Turn wings over and microwave on high 8-10 more mins. Drain wings in colander.
Move to skillet. Add oil and heat for 1-3 mins. Place wings in oil in skillet. Cook 4-6 mins, turning frequently.
Combine hot sauce & rub and toss wings. Serve. Good w/ celery and veg dip
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6. Cranberry Chicken -Elizabeth Rinder
Mix one can of whole berry cranberries w/can of cream of mushroom soup and 1 pkg of onion soup mix. Pour over chicken breasts. Cover w/lid and bake for 1 hour at 425.
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7. QUICK MOLTEN OREO CAKE- Elizabeth Ergle Rinder
Box of Chocolate cake mix
1can Vanilla icing
Take a chocolate cake mix and put it in the baker and add the ingredients per the box instructions for the cake. Use a whisk to whisk it together. Take a can of Vanilla frosting and scoop it on the top of the cake. Place it in the microwave for 12 minutes.
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8.Quick apple crisp- Elizabeth Ergle Rinder
10 small Granny Smith apples
2 packages (9 oz. each) yellow cake mix or 1 (18 -21 ounce cake mix)
4 tablespoons sugar
2 tablespoons ground cinnamon
1 stick margarine or butter
1 cup walnuts or pecans,chopped
Peel, core, and slice apples. Place apples in Baker. Mix cake mix, sugar, and cinnamon in Bowl. Add chopped nuts to mixture.melt butter And Stir in to dry mixture until crumbly. Sprinkle evenly over apples. Microwave for 12-13 minutes. Serve warm with ice cream, if desired.
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9. Apple dump cake- Elizabeth Ergle Rinder
2 cans apple pie filling
1box white cake mix
2sticks of butter
Cinnamon or caramel sprinkles
In Deep Covered Baker, dump both cans of apple pie filling, next dump on top box of white cake mix (not prepared). Pour 2 sticks of melted butter over cake mix, then sprinkle with cinnamon or caramel sprinkles. (as much or little as you choose.) Microwave with lid off for 9-11 minutes until cake is cooked
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10.Molten lava brownie cake- Elizabeth Ergle Rinder
1 pkg. (19-21 oz) fudge brownie mix (plus ingredients to make cake like brownie)
4 oz chocolate chips
2 cups water
1 jar (12 oz) fudge ice cream topping
1 tsp. vanilla
½ cup sliced almonds, toasted and coarsely chopped ( or walnut or pecans)
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Powdered sugar
Vanilla Ice Cream
Cool whip
Place water and ice cream topping in small batter bowl. Whisk until well
blended. Microwave on high for 2-3 minutes. Stir in vanilla.
In the Deep Covered Baker, prepare brownies according to package directions for cake-like brownies
Spread batter over bottom of baker.
Sprinkle chocolate chips over batter.
Pour fudge mixture over batter in circular pattern.
Microwave, covered, 10-12 minutes. Top of brownie will appear very saucy, but will thickn as it cools.) Carefully remove from microwave to Cooling Rack.
Sprinkle w powdered sugar. Serve w cool whip and icecream
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11.Rocky road brownies in microwave- Elizabeth Ergle Rinder
1box of brownies and ingredients on box
1cup walnut halves
16 large marshmallows, cut in half
20 Hershey kisses,unwrapped
Mix brownie batter with ingredients listed on box.mix 1/2cup walnuts in batter. Microwave,uncovered,5-7mins. Remove and add other 1/2 cup walnuts, marshmallows and Hershey kisses on top. Microwave,uncovered 2 more mins. Let stand 5mins. Serve. Good with vanilla icecream;)
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12.Chicken Parmesan - Elizabeth Ergle Rinder
Cook chicken 11mins in covered dish in microwave. top with spaghetti sauce and mozzarella cheese and cook for 2-3more mins.
Serve with noodles(angel hair pasta) and salad.
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13.Chicken tortilla wraps- Elizabeth Ergle Rinder
Chicken breasts
1/2 onion chopped
1/2 bell pepper chopped
Lipton onion soup mix
Water
1cup salsa
Cook chicken in deep covered dish 12mins. Slice into thin strips, mix with chopped onion and bell pepper, cook 4 mins. then mix in salsa, Lipton onion soup mix and a little water. Cook 1-2mins. serve with flour tortillas.
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14.Chicken and rice- Elizabeth Ergle Rinder
3-4 boneless chicken breasts
1 box rice-a-roni
Put the chicken on the bottom, then rice, then seasoning, then water (amount on the box). Put on the lid and microwave for 25 minutes.
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15.Roast and gravy-in oven- Elizabeth Ergle Rinder
Chuck roast
Lipton onion soup mix
Cream of mushrm soup
Can coke
Mix 1 can cream of mushroom soup with 1 pkg. Onion soup mix and 1 can Coca-Cola. Place roast in DCB. Pour in soup mixture. Cover and Bake at 350°F about 2 hours.
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16.Italian Chicken and Vegetables- Elizabeth Ergle Rinder
Place whole chicken or chicken pieces in the Baker. I like chicken legs and thighs. Chop celery, onions and carrots to place around chicken. Sprinkle with half a package of Italian Dressing Mix. Cover and Bake at 350° For an hr
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17. Porkchops w/gravy-Elizabeth Ergle Rinder
Place pork chops in baker. Mix one can of cream of mushroom soup with ¼ cup white wine and 2 cloves pressed garlic. Cover with soup mixture. Cover & Bake at 375 1-½ hours
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18.Loaded Baked Potato Chowder-Jenny Williams Stearns
Ingredients:
3 Large Baking Potatoes
3 1/2 cups milk, divided
4 oz cream cheese, softened
2 tbsp butter
2-3 green onions with tops
4 oz sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 coarsely ground black pepper
Optional toppings such as chopped cooked bacon or bacon bits, sour cream, or steamed broccoli florets
1. Slice potatoes in half lengthwise and place in deep covered baker. Pout 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes.
2. Meanwhile, whisk cream cheese until smooth in a bowl. Slowly add remaining 3 cups of milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions.
3. Carefully remove baker from microwave. Grate cheddar cheese over chowder. Add green onions, salt, and black pepper until cheese is melted. Serve with toppings, if desired.
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19.Chicken-Jenny Williams Stearns
Ingredients:
1 whole chicken (small enough to fit in deep covered baker :))
salt, pepper, and garlic to taste.
Place whole chicken in deep covered baker. Coat chicken with butter. Rub in salt, pepper, and garlic to taste. Bake in oven at 400 degrees for 1 1/2 hours.
This is so simple and is so delicious. Easy Sunday afternoon meal!
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20.Mexican Chicken "Lasagna"-Jenny Williams Stearns
Ingredients:
1/4 cup lightly packed fresh cilantro leaves
1 pkg cream cheese
2 cups shredded Monterey Jack cheese, divided
1 medium onion
1 can enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken
additional chopped fresh cilantro leaves (optional)
1. Chop cilantro with knife. Place cream cheese in a microwavable bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion and set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into a mixing bowl and set aside.
2. To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares and serve.
This is so good. We do not like onions, so I do not cook it with onions. It makes for good leftovers too! :)
