Hot Buttered Rum

Servings: 2
Ingredients:

2 T  Brown Sugar
4 t  Butter Or Margarine,Softened
1 x  Dash Ground Cinnamon
1 x  Dash Ground Nutmeg
1 1/2 c  Warm Water
1/2 c  Rum
1 x  Lemon Slices (Opt.)

In a 2-cup measure stir together the brown sugar, butter or margarine,
cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on
100% power for 3 to 4 minutes or till steaming hot. Stir in the rum.
Serve in mugs. Garnish with lemon slices, if desired.

Hot Chocolate Float

Servings: 2
Ingredients:

2 c  Warm Water
2 ea Env. Instant Cocoa Mix
1 x  Ice Cream *

* Ice cream should be one of the following: Chocolate-chip Mint or
Peppermint.
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In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5
minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs.
Top the hot chocolate mixture in each mug with a small scoop of ice cream.
Serve immediately.

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Glogg

Servings: 2
Ingredients:

1 t  Finely Shredded Orange Peel
1 ea Inch Stick Cinnamon, Broken
1 ea Whole Clove
1 ea Cardamom Pod, Opened
1 3/4 c  Sweet Red Wine
1/4 c  Whiskey
2 t  Raisins
1 t  Honey
4 ea Whole, Blanched Almonds

For spice bag, tie orange peel, stick cinnamon, whole clove and opened
cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey,
raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6
minutes or till heated through, but not boiling. If desired, cover and
let stand at room temperature for 2 to 3 hours to develop more flavor. If
wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power
about 6 minutes more or till heated through, but not boiling. Remove
spice bag. Serve in mugs. Add some almonds to each mug.

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Cider Snap

Servings: 2
Ingredients:

2 c  Apple Cider Or Juice
4 t  Red Cinnamon Candies
4 ea Thin Apple Slices (Opt.)

In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook,
uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and
the cider is steaming hot, stirring once. Serve in mugs. Garnish with
apple slices, if desired.

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Lemon Spice Tea

Servings: 2
Ingredients:

2 c  Warm Water
1 T  Honey
2 ea Slices Lemon
2 ea Inches Stick Cinnamon *
2 ea Tea Bags
1 x  Lemon Slices (Opt.)

* Stick cinnamon sould be broken up into small pieces.
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In a 2-cup measure combine water, honey, lemon slices and cinnamon.
Micro-cook, uncovered, on 100% power for about 4 minutes or just till
steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove
tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with
additional lemon slices, if desired.

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Amaretto Coffee

Servings: 2
Ingredients:

1 1/2 c  Warm Water
1 T  Instant Coffee Crystals
1/3 c  Amaretto
1 x  Dessert Topping *

* Dessert topping should be in a pressurized can.
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In a 2-cup measure stir together water and instant coffee crystals.
Micro-cook, uncovered, on 100% power for about 4 minutes or just till
steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee
mixture with some dessert topping.

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Irish Coffee

Servings: 2
Ingredients:

1 1/2 c  Warm Water
1 T  Instant Coffee Crystals
1/4 c  Irish Whiskey
1 x  Brown Sugar To Taste
1 x  Dessert Topping *

* Dessert topping should be in a pressurized can.
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In a 2-cup measure combine water and instant coffee crystals. Micro-cook,
uncovered, on 100% power about 4 minutes or just till steaming hot. Stir
in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee
mixture with some pressurized dessert topping.

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Nutty Cheese Brulee

Servings: 2
Ingredients:

4 oz Brie Cheese, Rind Removed OR
5 1/2 oz Camembert CheeseRind Removed
1 T  Ice Cream Topping *
2 T  Broken Pecans Or Walnuts
----------------------------------DIPPERS----------------------------------
1 x  Flat Bread
1 x  Unsalted Crackers
1 x  Apple or Pear Slices

* Ice cream toppings can be one of the following: Strawberry,
Pineapple, or Chocolate.
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Place the Brie or Camembert cheese in the center of a nonmetal plate or
small shallow baking dish. Spoon the ice cream topping over the cheese.
Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power
about 30 seconds or till the cheese begins to melt and lose its shape.
Serve immediately with flat pread or unsalted crackers and apple or pear
slices.

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Chili Con Queso

Servings: 2
Ingredients:

1/4 c  Chopped Onion
1 t  Butter Or Margarine
1/2 c  American Cheese Spread
1 ea Med. Tomato *
2 T  Chili Peppers **
1 x  Dash Hot Pepper Sauce (Opt.)
1 x  Tortilla Or Corn Chips

* Tomato should be peeled, ceeded, and chopped.
** Chili Peppers should be canned, chopped, green chili peppers.
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In a small nonmetal bowl micro-cook the chopped onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
onion is tender but not brown. Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
spread is melted, stirring occasionally. Stir in chopped tomato, green
chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the
cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more
or till the cheese mixture is heated through. Serve immediately with
tortilla or corn chips. Makes about 1 cup of dip.

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Pecan Pudding

Servings: 2
Ingredients:

1 T  Butter Or Margarine
1 ea Large Beaten Egg
1/3 c  Dark Corn Syrup
1/4 t  Vanilla
2 T  Unbleached Flour
1/8 t  Baking Powder
1/4 c  Chopped Pecans
1 x  Powdered Sugar

In a 15-ounce custard cup micro-cook the butter or margarine, uncovered,
on 100% power for 30 to 40 seconds or just till melted. Swirl the butter
in the custard cup, coating sides and bottom. Pour the excess butter from
the custard cup into the beaten egg. Stir in the dark corn syrup and
vanilla. Stir together flour and baking powder. Stir flour mixture into
egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into
the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power
for 3 to 4 minutes or till the pecan mixture is just set, rotating the
custard cup a half-turn every minute. Sift a little powdered sugar atop.
Serve warm with light cream, if desired.

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