Whisk Witchery

This week we are going to cater to the large group of the kitchen appliance illiterate, or those people who don’t like to leave their room to make food. Now, what do most college dorm rooms always have? You guessed it, a microwave! Believe it or not, you can make an amazing amount of things that would usually require a stovetop or oven in this compact little appliance, and who doesn’t love that kind of convenience? Snack foods are always a nice treat and always a favorite, so go and venture forth into the new and wonderful world of easy cooking and take a chance with these three tasty recipes! Also, please remember that unless you like fire alarms and fireworks in your microwave, metal and microwaves don’t mix, so check your dishes before popping them in.

Microwave Mini Pizzas

• 1 (6 count) package English muffins
• 1 small jar pizza sauce
• 8 oz. package shredded Mozzarella cheese
• 48 slices pepperoni (optional)
• additional toppings to taste

Directions: Pour sauce on to open-face muffins. Place four slices of pepperoni on each muffin. Top each muffin with a generous amount of cheese. Bake in microwave for two minutes or until cheese is melted. Serves three, or cut into fourths to serve as party food.

Chocolate Microwave Cake

• 1/4 c. Hershey’s cocoa
• 2/3 c. hot water, divided
• 3/4 c. plus 2 tbsp. flour
• 1 c. sugar
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. plus 2 tbsp. vegetable oil
• 1 egg
• 2 tsp. vanilla extract

Directions: Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inch or 8 x 1 1/2 inches, line bottom with plastic wrap. In small microwave-proof bowl, combine cocoa and 1/3 cup water; microwave on high for 40 to 50 seconds. In a medium bowl, combine flour, sugar, baking soda, baking powder, and salt. Add oil, the remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well-blended. Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing).

Let stand 5 minutes, invert onto serving plate. Peel off plastic wrap; let it cool, and frost.

Nuked Nacho Deluxe

• One 16-ounce can refried beans
• 1/2 cup reduced-fat or regular sour cream
• 3/4 cup bottled salsa
• 1 cup shredded Cheddar or Mexican Blend cheese
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• A few big handfuls of yellow corn tortilla chips

Directions: With a large spoon, spread out the beans in a ring on a large microwave-safe dinner plate, leaving clear about 4 inches in the center of the plate. That’s where you’re going to pile the chips. Smear the sour cream and then the salsa over the beans. Sprinkle about half of the cheese and then the cilantro over everything. As you build up the layers, be sure to leave the space in the center of the plate empty.

Microwave on high for 2 minutes. Remove the plate from the microwave, pile the chips in the center of the plate, and sprinkle the remaining cheese over the chips. Return the plate to the microwave and nuke again on high for 1 minute, until the cheese has melted. Use a pot holder to take the plate out; it will be hot. Dash with a couple pinches of chopped cilantro. Serve hot.