My mother shared this recipe with me. She said she has tried it and it works very well. It’s great for when you don’t want to bake a whole cake, but you are craving something baked and sweet.
1 box Angel Food Cake Mix
1 box Cake Mix (any flavor)
In a gallon zip-lock bag, combine the two cake mixes together and mix well.
Directions for One Serving Cake:
For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container (I use a coffee cup). Microwave on high fo 1 minute and you have your own instant individual little cake.
You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Try various flavors of cake mix – like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to the angel food mix. The flavor possibilities are endless!
The best thing is you open both cake mixes into a gallon storage bag, one that zip-locks or self seals, or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of the mix is simple – put on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the egg whites in it.
1 can (15 ounces) chili with or without beans
2 individual packages (1-1/2 ounces each) Fritos corn chips
1/2 cup shredded cheddar cheese
1-1/2 cups chopped lettuce
1 small tomato, chopped
1/2 cup salsa
2 tablespoons sliced ripe olives
2 tablespoons sour cream
Heat chili – either on the stove or in the microwave. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.
8 medium Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 1/2 cups milk
Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.
6 oz. semi-sweet chocolate chips
1 Tablespoon vegetable oil
1 cup of chopped walnuts, peanuts, or sprinkles of your choice.
Cut bananas in half; insert popsicle stick in end that was cut. Place on tray lined with wax paper, and put in freezer for about 30 minutes – just to make them cold.
Melt chocolate with vegetable oil in microwave for 2 minutes. Dip banana halves in chocolate, spooning chocolate over the bananas to coat. Roll in chopped nuts.
Place the chocolate bananas on the same tray and refrigerate for at least 20 minutes.
1 chocolate cake mix
1 small package instant chocolate pudding mix
1 1/2 cup milk
1 package of chocolate chips
Blend all ingredients together. Pour into a 3 qt. microwavable container with cone or glass in the middle. Microwave at 100% for 11-14* minutes uncovered. Allow cake to cool for 5-10 minutes. Invert onto a serving plate.
*or 70% for 14-18 minutes
2 medium sweet potatoes (about 1lb)
3 tablespoons milk
2 tablespoons brown sugar, divided
1/8 teaspoon salt
1 tablespoon butter, softened
1 tablespoon chopped pecans, toasted
1/8 teaspoon ground cinnamon
Pierce potatoes with a fork; arrange on paper towels in microwave oven.
Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes.
Wrap potatoes in a towel; let stand for 5 minutes.
Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.
Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.
Yield: 2 servings (serving size: 3/4 cup potatoes)
1 egg, beaten
1 8oz. can crushed pineapple, drained
1/2 cup sugar
2 Tbsp flour
2 Tbsp vinegar
Cook the above ingredients in the microwave on high for 3 minutes. Stir. Cook on high for another 3 minutes. It will be thick. Let this cool.
After that cools, fold in:
8oz. Cool Whip
4 cups chopped apples
1/2 cup salted peanuts
Chill until ready to serve.
1 cup raw peanuts or pecans
1 cup sugar
½ c light syrup (Karo)
1/8 tsp. salt
1 tsp. margarine
1 tsp. vanilla
1 tsp. baking powder
1 tsp. vinegar
Butter the pan you will be using. Combine nuts, syrup, sugar and salt in microwave dish (I use Corning Ware). Stir together well with a wooden spoon. Cook 4 minutes on high. Remove and stir well – cook 4 more minutes. Remove and stir in margarine and vanilla. Cook 2 minutes. Remove and stir (quickly) in baking soda and vinegar. Pour quickly onto a buttered cookie sheet (I use a round pizza pan). Cool, break and serve!
(HINT: I enjoy making peanut brittle when it’s really cold outside. When I pour the candy onto the buttered pan, I set it outside where it will cool quickly.)
(ANOTHER HINT: Have all your ingredients measured ahead of time. You’ll be moving really quickly at the end!)
Recipe submitted by Cande.
4 Large Apples or 6 small apples, peeled and sliced
2 Tablespoons Granulated Sugar
2 teaspoons Ground Cinnamon
6 ounces Butter, melted
1 Cup Brown Sugar
1 Cup Chopped Pecans
1 Cup All-purpose Flour
2 Eggs, beaten
Layer apples in a lightly greased microwave-safe pie dish or plate. Sprinkle with sugar and cinnamon. Cover with microwave-safe lid or plastic wrap. Microwave at High power for 2 minutes. Remove from oven. For topping, combine cooled melted butter, brown sugar, chopped nuts and flour in a bowl. Add beaten eggs, stir to blend well. Pour mixture over apples evenly. Microwave, uncovered, at High power for about 7 minutes. Turn the dish at least once during cooking if your oven is not a rotating one. Shield outer edges of pie with foil to insure even cooking.* Center of pie should be exposed. Microwave at High power for 3 to 4 minutes longer or until apples are soft and center of pie is cooked.
REMEMBER: Topping does not get crunchy when cooking in the microwave oven.
*CHECK YOUR MICROWAVE OVEN MANUAL TO DETERMINE IF USING FOIL IN YOUR OVEN IS ACCEPTABLE.