March 1st- Jill Wright and aunt Sallie- Microwave “Baked” Apples
- 1 apple
- 1 tablespoon raisins
- Sprinkle of cinnamon
- 1 teaspoon butter (optional)
Items you will need to make this dish:
- Sharp knife to cut apple – may require assistance
- Teaspoon to remove apple seeds
- Butterknife or table knife to cut butter
- Microwave safe dish large enough to hold 2 apple halves
- Pot holder to remove possibly hot dish from microwave
- Tongs – if you will be moving cooked apples to serving dishes
- Rinse and dry apples.
- Cut apple in half from stem to blossom end.
- Using a teaspoon, scoop out seeds from each apple half. This should leave a bowl shape in the center of the apple half.
- Place the apple halves, cut side up, in a microwave dish.
- Fill each apple center “bowl” with raisins.
- Lightly sprinkle the apple and raisins with cinnamon.
- If using butter, divide the butter pat and place on top of the raisins.
- Place the dish with apples in the microwave.
- Microwave at high power for 4 minutes.
- Remove from microwave and allow apples to cool slightly.
- Place apples in serving dishes; drizzle the syrupy juice that remains in cooking dish over the apples.
MARCH 8th- YOGA with Charnette
March 15th- Megan Goodman- Breakfast Bowls
- Breakfast Gravy (Megan buys pre-made like this )
- Sausage (Megan gets the pre-cooked like this)
- Have this done before class if you will be cooking yourself!
- Eggs (we will scramble these together in class)
- Your favorite bread for toast
- Shredded cheese of your choice
Scramble the eggs, toast your bread, prepare the gravy and sausage (ours will be in the microwave) and put all of the ingredients into a bowl and enjoy.
March 22- Katie Croom- Mango Smoothie
- 1 cup ice cubes
- 2 cups frozen mango chunks
- ½ cup banana slices, or 1 medium banana
- ½ cup plain greek yogurt
- ¾ cup orange juice
- Honey- to taste
- Add ice cubes, frozen mango, banana, yogurt, orange juice, and honey (if using) to a blender
- Blend until smooth.
- Add more orange juice if it is too thick.
- Taste it and add honey if it is too tart.
March 29th- Lauren and Bailee Adams- pizza roll ups
- 1 can crescent rolls
- String cheese
- Turkey pepperoni
- Pizza sauce for dipping
- Optional: melted butter to brush on top and Italian seasoning or garlic
*This does require oven use
April 12th- Jack Chady Microwave Mug Omelets
APRIL 5th- YOGA with Charnette
April 19th- Megan Mudd: F*R*I*E*N*D*S Trifle
- 1 cup whipped cream
- 2 cups instant vanilla pudding (half of a box prepared, or several single serving cups Chef Megan will be using pre-made pudding)
- 1 1/2 cups unsweetened coconut
- 6 tablespoons chocolate hazelnut spread
- 24 oz. pound cake
- 1/2 cup seedless raspberry jam
- 24 oz. fresh raspberries, washed and dried
- fresh mint (optional)
- If you need to make your pudding, do so first. Follow the instructions on the box.
- Cut your pound cake into cubes
- In a small bowl, stir the coconut and the hazelnut spread together
- Place about a half of the pound cake in a clear bowl or trifle dish.
- Spoon about half of the raspberry jam on top of the pound cake and spread
- Spoon half of the pudding on top of the jam, then a layer of the hazelnut/coconut mixture.
- Spoon about half of the whipped cream.
- Repeat steps 4-7 again.
- Let chill in the fridge
- If you wish, top with mint before serving.