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, until a toothpick comes out mostly clean. While the cake is cooling, mix together powdered sugar and vanilla extract. Slowly add in water (a few drops at a time) to the powdered sugar and vanilla mixture, until you get a clear, sugary glaze. Pour the glaze over top the cooled cake, serve and enjoy!

Preparation Time: 10 minutes Microwave Time: 5 to 10 minutes 1/2 cup all-purpose flour 1/2 cup white granulated sugar  1/4 cup buttermilk  2 teaspoon lemon extract 5  tablespoons applesauce 1 teaspoon baking soda  2  tablespoons poppy seeds  2 egg

In a large mixing bowl, combine the flour, sugar and baking soda.  Next, whisk in the buttermilk, applesauce, eggs and lemon extract until the mixture is no longer lumpy.  Finally, stir in the poppy seeds. 

Spray microwave-safe muffin baking pans lightly with non-stick cooking spray (silicone pans are microwave-safe!) Pour the batter equally into each muffin container (will make 8 to 16 muffins, depending on size).  Bake the muffins in the microwave on high for 5 to 10 minutes* until a toothpick inserted comes out clean in each muffin. Allow to cool slightly before serving! 

*Bake time may be longer depending on microwave strength and size of muffin containers.  Make sure a toothpick comes out clean to avoid eating raw egg!

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!

Put the butter in a large microwave safe bowl, and microwave on high for 1 to 2 minutes until fully melted.  Remove from microwave, and stir in the marshmallows. Return the bowl to the microwave for another 1 to 4 minutes, stirring every 50 seconds, until the marshmallows are fully melted.  Stir the mixture until completely smooth.  Pour in the cereal, and mix well.   

Grease a 9″x13″ baking dish, and put a little butter or kitchen oil on your hands too.  Remove the cereal from the mixing bowl, and using your hands, press evenly into the baking dish to form one even, smooth layer.  Let the treats cool completely, cut and serve!

Preparation Time:

To make the frosting, combine the melted butter, cream, and cocoa powder in a mixing bowl. Then, with a  hand mixer running continuously, slowly add in the powdered sugar, until smooth. Frost the entire cake.

2 quarts strawberries
1 1/4 cups maple syrup

Wash strawberries, and remove stem.  Cut each strawberry in half, and place in a large, microwave-safe mixing bowl.  Mash the strawberries well until they form a very soupy consistency.  In a separate microwave-safe bowl, microwave the maple syrup on high for 1 to 2 minutes, until syrup is heated all the way through.  Slowly pour the syrup into the strawberries, and stir together.  If necessary, add several teaspoons of white granulated sugar to sweeten (only necessary if the berries were on the bitter side).

1 bag pretzel rods
1 1/2 cups chocolate chips
1 cup mini m&m’s candy

To prepare, cover two cookie sheets with 1 sheet of wax or parchment paper each.  Pour the mini m&m’s into a very shallow bowl, pan, or plate, and set aside for now. 

Pour chocolate chips into a large microwave-safe bowl, and microwave on high for 2 to 5 minutes, stirring every minute, until chocolate is fully melted and smooth. 

When fully melted, dip the pretzel rods into the chocolate one at a time, and then immediately roll the chocolate covered rod into the m&m’s.  Place each candy coated rod onto the wax-paper covered pan.  When all the pretzels have been dipped, place the pans into the refridgerator for at least 2 hours, until chocolate is hardened. 

To prepare as a holiday gift, wrap the pretzel rods in festive holiday cellophane bags, and tie with a ribbon.

2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1 c. peanut butter
1 cup chopped walnuts

Combine the chocolate chips and butterscotch chips in a large microwave-safe mixing bowl.  Microwave on medium heat for 4 to 8 minutes, stirring every 1 1/2 minutes, to ensure the chips don’t burn.  When the candy is almost fully melted, stir in the peanut butter, and continue to microwave the mixture until all ingredients are well-combined, fully melted, and smooth. When fully melted, stir in walnuts.  

Grease a 13 x 9 inch baking pan, and spread the melted mixture evenly into the pan.  Refridgerate for 2 to 4 hours, until the fudge is firmly set.  Cut into squares, serve and enjoy!

1 box white cake mix
1 box instant strawberry jello
Homemade whipped topping (see recipe here)

Prepare the cake batter as instructed on the box.  Greas a 9″x9″ square or a 9″ round microwave-safe cake pan.  Pour the batter into the greased pan, and microwave on high for 9 to 13 minutes until cake is fully baked (a toothpick will come out clean). 

Meanwhile, prepare the whipped topping, and set in the fridge to allow to cool. 

Let the cake cool all the way after finished cooking.   When cake is fully cooled, prepare the instant jello mix as instructed on the box.  Using a tootpick or a fork, poke holes all over the fully cooled white cake.  Pour the liquid jello mixture all over the cake.  Place the entire cake in the refridgerator for about 20 minutes to allow the jello to fully set up.  Finally, top the cake with the fresh whipped topping.  Enjoy!

Banana Cake

Preparation Time: 10 minutes
Microwave Time: 9 to 13 minutes

1 box yellow cake mix
2 very ripe bananas
1/2 cup chopped walnuts

Prepare the cake batter as directed on the box.  Mash the two ripe bananas, and add those to the cake mix.  Finally, mix in the chopped walnuts.  Grease a 9″x9″ square or a 9″ round microwave-safe cake dish.  Pour the batter evenly into the pan.  Microwave on high for 9 to 13 minutes, until cake is fully cooked (a toothpick will come out clean).  Frost if desired (recommend cream cheese frosting).