Microwave treats - perfect for family or company, summer or winter. They are perfect for inexpensive and easy gift giving.
For: 5 cups popped popcorn
3 Tsp butter or margarine
3/4 cup packed brown sugar
1/3 cup shelled raw peanuts
3 Tbs dark corn syrup
1/2 tsp vanilla
1/4 tsp baking soda
Put popped popcorn into large bowl.
Place butter in large (8 cup) microwave safe bowl. Microwave at High for 30 to 45 seconds, until melted.
Stir in brown sugar, peanuts and corn syrup. Insert microwave candy thermometer.
Microwave at High for 3 to 4 minutes, until mixture reaches 280 F (soft crack stage: syrup separates into hard but not brittle threads when dropped into cold water)
Mix in vanilla, baking soda and salt.
Pour hot mixture quickly over popcorn stirring to coat.
Microwave at High for 2 minutes, stirring after half the time.
Stir again. Cool about 30 minutes, stir occasionally to break apart.
1 cup butterscotch chips
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup peanut butter
4 cups corn flakes
1/2 cup chocolate chips
In large bowl combine butterscotch chips, sugar, corn syrup and peanut butter.
Microwave on High for 1 to 1 1/2 minutes until mixture can be stirred smooth.
Stir in corn flakes.
Press into lightly greased 10 x 6 inch or 8 x 8 inch baking dish or pan.
Place 1/2 cup chocolate chips into a 2 cup measure or bowl.
Microwave at Medium (50%) for 1 1/2 to 2 minutes until chips are glossy and can be stirred smooth.
Spread melted chips on bars. Cool before serving.
Makes 10 bars.
1/3 cup butter or margarine
1/4 cup fruit-flavoured gelatin ( approximately 1/2 small (3 oz) package)
1 package ( 10 1/2 oz) mini marshmallows
8 cups crisp rice cereal
Grease 12 x 8 inch baking dish or pan.
Place butter in large bowl.
Microwave at High for 45 to 60 seconds until melted.
Stir in gelatin.
Stir in marshmallows tossing to coat.
Microwave at High for 1 1/2 to 2 minutes until marshmallows melt, stirring after half time.
Immediately stir in cereal until well coated and press into prepared dish with lightly buttered large spoon.
Cut into 2 inch squares.
Makes 24 squares.
3 large firm bananas
6 wooden popsicle sticks
1 cup semi-sweet chocolate chips
2 Tbs shortening
1/2 cup chopped peanuts or other nuts
Peel bananas and cut in half crosswise.
Insert wooden sticks.
Place on wax paper lined plate or cookie sheet.
Place chocolate chips and shortening in 2 cup bowl or measure.
Microwave at Medium (50%) for 2 1/2 to 4 minutes until chips are glossy and can be stirred smooth.
Spoon melted chocolate over each banana piece until completed.coated.
Sprinkle bananas with chopped nuts.
Place on wax paper covered plate,
Freeze until firm.
Wrap in wax paper, then in freezer bag, label and freeze no longer than 2 weeks.
Makes 6 servings.
1 1/2 cup water
3 envelopes unflavoured gelatin
1 can frozen grape concentrate
Place water in a 4 cup measure. Cover.
Microwave on High for 3 to 5 minutes, until boiling.
Add gelatin, stirring to dissolve.
Add grape juice concentrate.
Pour mixture into an 8 x 8 inch baking dish.
Refrigerate until firm, about 1 hour.
Cut into bite-size pieces.
Graham Cracker squares
1 square of a milk chocolate candy bar or 6 chocolate chips per every 2 crackers
3 miniature marshmallows per every 2 crackers
Place 1 cracker on paper plate.
Top with chocolate square (or chips) and 3 mini marshmallows.
Microwave at High for 15 to 30 seconds until marshmallows just start to puff.
Top with second cookie.
4 saltine crackers, or your choice
1 slice mozzarella cheese, cut in 4
4 thin slices pepperoni
Spread pizza sauce on each cracker.
Top each with a cheese quarter and a slice of pepperoni.
Place on paper plate.
Microwave at Medium (50 %) for 30 to 60 seconds or until cheese melts.