Potato Nachos

Cruisin the internet I found this great little recipe and thought I would pass it on.


Potato Nachos - Microwave
1 lg Fresh Idaho potato cut into 1/4-inch slices-Salt to taste (optional)1/4 c Taco sauce2 tb Chopped green chilies, drainedChopped green onion or sliced pitted ripe olives2/3 c Shredded Cheddar cheese
In microwave-safe pie plate or shallow baking dish arrange potatoes in single layer. Sprinkle lightly with salt; brush with half of the taco sauce. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or until potatoes are tender, rotating dish once.
Brush with remaining taco sauce; sprinkle with green onion and cheese. Re-cover; cook on High l/2 to 1 minute or until cheese is melted.

Shrimp Scampi

Total cooking time: 4 minutes
4 servings

A delicious Seafood recipe, makes a fantastic main course dish, fast and easy to prepare, should take no more than 2 to 4 minutes to cook.

Shrimp Scampi

2 tablespoons butter
1 garlic clove, minced
Dash of crushed red pepper
1 pound medium Shrimp, shelled and deveined
2 tablespoons lemon juice
2 tablespoons white wine
1 tablespoons minced parsley
1/2 teaspoon salt

In 10-inch baking dish, cook butter, garlic and crushed red pepper, covered on high heat for 2 minutes, stirring once. In same dish, arrange Shrimp with tails toward center; stir in lemon juice, wine, parsley, and salt. Cook, covered with waxed paper, on High 2 1/2 to 4 minutes just until Shrimp turn pink. Stir to coat Shrimp with butter mixture.

Micro Sticky Rolls

Total cooking time: 7 minutes
6 servings

Here's a very fast and delicious Sticky Rolls recipe. great for those cool summer nights when you long for some comfort food. You may want to double or even triple this recipe.

Micro Sticky Rolls

1/3 cup firmly packed dark brown sugar
3 tablespoons butter
1/3 cup chopped walnuts
1 can (8 ounces) refrigerated biscuits

First combine the brown sugar, butter, and 1 tablespoon water in an 8 or 9 inch round microproof baking dish. Cook, uncovered, on Medium for 2 minutes, or until butter melts. Stir mixture and spread over bottom of pan. Sprinkle walnuts over top. Place the biscuits on top of mixture. Bake, uncovered, Medium for 4 to 5 minutes, or until the biscuits are firm and no longer doughy. Let stand about 2 minutes. Invert onto a flat serving plate.

Divinity Walnut Fudge

Total cooking time: 11 minutes
36 to 40 pieces

Awesome fudge recipe for you today!

Divinity Walnut Fudge

2 cups sugar
1/3 cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Combine sugar, corn syrup, and 1/2 cup water in 4 cup glass measure. Cook on High for 3 minutes. Stir thoroughly. Cook on High for 6 to 8 minutes, or until a small amount of syrup dropped in cold water forms a hard ball. (250 F on candy thermometer. Do not leave thermometer in oven while cooking.) While syrup is cooking, beat egg whites in a large bowl with electric mixer until stiff peaks form. When syrup is ready, pour in a very thin, slow stream into egg whites. Beat constantly with mixer on high. Add vanilla and beat 6 to 8 minutes, or until mixture is stiff and loses its shine. Fold in nuts and drop mixture by teaspoonfuls on waxed paper. When cool, store in airtight container.

Enjoy

Raisin Spice Cookies

Total cooking time: 4 minutes
4 to 5 dozen

Today feels like a good day for making cookies with the kids...its raining in our neck of the woods and the little ones are bored, so what better why to pass the time than gathering them all together and get them to help make up a batch of cookies.

Raisin Spice Cookies

1/2 cup butter
1 cup brown sugar, firmly packed
1 egg, beaten
1/4 cup cold coffee or milk
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
1/2 cup chopped walnuts

Put butter in microproof mixing bowl. Cook on medium High for 60 seconds, or until melted. Add sugar, egg, and coffee to butter. Blend well. Add remaining ingredients. Mix. Take a piece of cardboard, approximately 11 by 14 inches. Cover with wax paper. Drop 16 rounded teaspoons of batter on waxed paper. Cook on High for 2 1/2 to 3 minutes, or until cookies are done. Rotate cardboard one half turn during cooking time. Remove cookies to cooling rack. Repeat with remaining batter.

With this recipe it is possible to make up extra batter and store it covered in the refrigerator for up to one week.

Classic Apple Pie

Total cooking time: 20 minutes
6 to 8 servings

The good old classic standby Apple Pie....this recipe uses both the microwave and conventional ovens. Basically using the micro speeds up the whole process while at the same time gives you a great tasting pie.

Classic Apple Pie

1 double crust unbaked pastry shell
7 medium cooking apples
3/4 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter Method
Place one crust in bottom of 9 inch glass pie plate. Trim, prick crust, and set aside. Reserve second crust. Pare, core, and slice apples (should make about 6 cups). Put apples in large bowl. Add sugar, flour, salt, cinnamon, and nutmeg. Mix well. Pour apple mixture into unbaked shell. Fit remaining crust over apples. Seal and flute edges; cut slits in top crust. Cook on HI for 10 minutes, or until apples are fork tender. While pie is cooking, preheat conventional oven to 450F When apples are tender, bake pie in conventional oven for 10 minutes, or until crust is golden brown. Serve warm or cold.

I like to serve this with vanilla ice cream, whipped cream or with a slice of cheddar cheese.

Fresh Rhubarb Betty

Total cooking time: 6 minutes
6 to 8 servings

Seeing how its summer and rhubarb is in fresh supply thought I would toss this out your way.

Fresh Rhubarb Betty

6 cups diced fresh rhubarb
1 1/4 cups sugar
2 1/2 tablespoons quick cooking tapioca
1 teaspoon grated lemon peel
1 tablespoon grated orange peel
1/3 cup butter or margarine
2 3/4 cups soft bread cubes
1 teaspoon vanilla extract

Combine rhubarb, sugar, tapioca, lemon peel, and orange peel in a bowl. Set aside. Place butter in a 1 cup glass measure. Cover with waxed paper and cook on High for 60 seconds, or until butter melts. Pour butter over bread cubes in small bowl. Add vanilla and mix lightly. In a 1 1/2 quart microproof casserole, make alternate layers of rhubarb and bread cube mixture, ending with buttered bread cubes. Cover and cook on High for 5 minutes, or until rhubarb is cooked Serve warm or chilled.