Decadent Chocolate Caramel Cupcakes

Ingredients:

1 package (7 oz.) chocolate cake or muffin mix

½ cup milk

1 egg

1 cup water

16 caramel chocolate candy pieces

Your favorite frosting or caramel topping, optional

1.  In mixing bowl combine cake mix, milk and egg; mix well. Set aside.

2.  Place 1 cup water in Microhearth Pan. Insert Muffin Pan over water. Place paper liners in pan; fill each cavity ¾ full with batter. Place 2 chocolate candies in center of each cake; push down slightly. Place Lid over unit; microwave 8-9 minutes.

3. Carefully remove Lid; allow cupcakes to rest 3 minutes. Remove from Pan; repeat with remaining batter. Allow cupcakes to cool; frost with favorite frosting or drizzle with caramel topping, if desired. 

Makes 8

Cook's Tip: Substitute your favorite candy; try chocolate kisses or mini peanut butter cups for the caramel candies.

Ribeye Steaks with Grilled Onions & Mushrooms

Ingredients:

2 tablespoons canola oil

2 ribeye steaks, ¾-inch thick

3/4 teaspoon sea salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

1 cup sliced mushrooms

1 medium onion, sliced

1. Drizzle oil over bottom of Microhearth Pan. Season steak with salt, pepper and garlic powder. Place steaks on bottom of Pan.

2. Place mushrooms over steak. Arrange onion slices along side meat. Place Lid over unit; microwave 4-5 minutes. Carefully remove Lid; turn meat over and stir vegetables. Cook 2-3 additional minutes or until steak is medium rare (145°F) to medium (160°F) doneness. Serve with grilled vegetables.

Makes 2 servings

Cook's Tip: Adjust the cooking time depending on preferred doneness; lower time for medium rare; higher time for medium doneness.

Poached Tilapia with Steamed Asparagus

Ingredients:

1 tablespoon butter, melted

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1 cup white wine or water

2 tilapia filets (4 oz. each)

10 asparagus spears, end trimmed

Fresh dill and lemon slices, optional

1. In small mixing bowl combine butter, lemon juice and mustard, set aside. Add 1 cup liquid (wine or water) to Microhearth Pan. Insert Steam Pan over liquid. Place tilapia on Pan center; brush with butter mixture. Add asparagus spears along outer perimeter. Place Lid on unit; microwave 11-12 minutes or until fish flakes easily with fork.

2. Carefully remove Lid; garnish with slice of lemon and dill, if desired. Serve with rice.

Makes 2 servings

Breakfast AM Sandwich

Ingredients:

1 tablespoon butter, softened

1 English muffin

1 slice Canadian bacon

¼ teaspoon fresh chopped chive

Sea salt to taste

1 large egg

3/4 cup water

1 slice American cheese, or your favorite

1. Butter insides of two English muffin halves; place butter side down on bottom of Microhearth Pan. Add bacon. Place Lid on unit; microwave 3 minutes, or until lightly browned.

2.  Meanwhile spray Muffin Pan with no-stick cooking spray. Place chive and sea salt in Muffin Pan. Break egg over seasonings.

3. When muffin and bacon are done; carefully remove Lid. Transfer muffin and bacon to a plate; keep warm. Add ¾ cup water to bottom of Microhearth Pan; insert Muffin Pan over water. Place Lid on, microwave 6 minutes. Carefully remove Lid; push egg out of Muffin Pan over bacon, add slice of cheese and top with remaining muffin half. Serve immediately.

Makes 1 sandwich

Cook's Tip: You can easily double the recipe and prepare 2 sandwiches at once in the Microhearth.

Chicken Nuggets

Ingredients:

1 tablespoon vegetable oil

6-12 frozen chicken nuggets

Barbecue, apple, or your favorite dipping sauce

1. Brush oil over bottom of Microhearth Pan. Place chicken nuggets flat in pan; do not overlap. Place Lid on unit; microwave 3 minutes.

2.  Carefully remove Lid; turn each nugget over. Cook additional 3 minutes. Serve with favorite dipping sauce. 

Makes 1-2 servings

Cook's Tip: Using the Microhearth enhances the taste of already prepared frozen food without drying it out.

Vegetable Medley

Ingredients:

1 cup water, white wine or vegetable broth, your choice

1 cup fresh broccoli florets

1 cup fresh cauliflower pieces

1 cup petite carrots

Salt and ground black pepper, to taste

1. Add 1 cup liquid (water, wine or broth) to Microhearth Pan. Insert Steam Pan over liquid. Add broccoli, cauliflower and carrots. Place Lid on unit; microwave 10-11 for crisp-tender. 

2. Carefully remove Lid; season to taste. Transfer to a serving bowl and serve immediately.  

Serves 4

Cook's Tip: Try any vegetable combination such as asparagus, zucchini, onion, peppers, or celery for an ideal steamed medley.