Spicy Pumpkin Scones
It's "pumpkin" season so why not enjoy warm scones from your convection or regular oven. The rich pumpkin and spice flavor is accented with the delightful addition of crystalized ginger. Extras freeze well for another time. See Tips for making ahead. SPICY PUMPKIN...
COCONUT-ALMOND BARS
These layered bars are ideal for summer. On hot days, keep the kitchen cool and microwave; on cooler occasions, use the convection-microwave feature to toast and caramelize the yummy ingredients. Either way they will be favorites. Freeze any extras for quick snacks...
BERRY-FILLED WHITE CHOCOLATE BARS
Tasty bars that are easy to make in the convection or regular oven. The filling can be just raspberry or for a delightful change try a combination of half raspberry and half lingonberry preserves. Great for Spring luncheons or with a steaming cup of coffee or glass of...
Bacon-Spinach Souffles
Before the pandemic, Panera Bread served something similar to this. I included this recipe in a couple of classes and they were always popular. It makes an easy brunch or supper dish with lots of possible variations. The egg mixture is perfect for the low-mix...
Roasted Beets with Goat Cheese Salad
Beets are easily roasted using the combination setting. Use the higher 30% power for a larger quantity of beets and the lower 10% power when cooking 2 or 3 beets. Once roasted, combine with fresh greens, crumbled goat cheese and a balsamic dressing for a refreshing...
Moist Pumpkin Bread
This pumpkin bread will be a favorite during the holidays. Make a full loaf, two mini loaves or 6 large Texas-sized muffin shapes. The moist pumpkin keeps fat at a minimum, yet makes for a moist bread. Make extras for gifts. Moist Pumpkin Bread 1/3 cup cooking oil1/3...
Yummy Honey-Corn Muffins
This is my favorite corn muffin recipe. They cook quickly in regular cups with convection-only or a double quantity in the Texas-sized muffin cups using the Low-Mix combination. Recipe can be doubled for larger quantities. Yummy Honey-Corn Muffins 3 tablespoons...
Pumpkin Bars
Fall is the time for pumpkin! These bars will be a favorite. They freeze well so make extras to store for later enjoyment. The low-mix (10% microwave) makes for quick and easy baking with moist and yummy results. Enjoy! Pumpkin Bars Bars: 1/2 cup cooking oil3/4 cup...
SAVORY STUFFING BALLS
Stuffing is often included in menus with poultry. With these easy-to-make stuffing balls, you can enjoy the popular flavors with other meats and fish any time of the year. Shape the balls ahead for baking just before serving. This same idea adapts well to your...
Creamy Cauliflower Soup
Microwave Convection Cooking Cauliflower makes a tasty base for a cheesy soup like this one. Perfect with sandwiches or salad. The processed cheese helps keep it smooth and creamy while the natural veined cheese adds flavor. Leftovers will be good, too. CREAMY...
Crunchy-Topped Sweet Potatoes
This is one of my favorite ways to prepare sweet potatoes. The unique combination of garlic flavored sweet potatoes with a sweet gingery coconut topping will enhance many entrees. Prepare ahead and add topping just before serving. CRUNCHY-TOPPED SWEET POTATOES ...
Penne With Shrimp & Asparagus
Microwave Convection Cooking Use the new microwave pasta cooker to quickly cook the pasta or cook the traditional way. Then, mix with ready prepared seafood and sauce for an easy casserole. A spring-like combination for a cold winter day. PENNE WITH SHRIMP &...
From my Kitchen…
—I recently prepared a double recipe of the Crust-less Quiche recipe in the 9inch square pan. Even with the turntable turned off, it cooked nicely on the Low-Mix combination, rotating the dish once. The Egg Bake cut nicely with the narrow silicone spatula and removed from the dish easily with the wide spatula. A 13×9-inch pan of caramel rolls was prepared in the deep 10.5-inch silicone pan and it baked perfectly on the convection setting. Most things that cook in a 13×9-inch pan can be cooked in the deep round silicone pan and then it turns freely in the ovens with turntables.
—In a recent class, several participants were getting together one evening for dinner and they were each making something from one of the microwave-convection cookbooks that they had just purchased. I was not there long enough to hear about their results, but I thought what a good way to learn together and share cooking experiences. Soups and casseroles are great for winter dining. Make extras and freeze in meal-sized quantities for enjoying at another meal.
For more great recipes, get the popular book On-the-Go Microwave-Convection Cooking!