This is a thread for snacks you can make in the microwave in a mug.

You will need:

A recipe
The ingridents for the recipe
A mug
A microwave
A working electrical outlet to plug in the microwave

Qoffe Qup Quiche (Coffee Cup Quiche)

Ingredients:
1 egg
1 1/2 tablespoons of milk
Salt
Ground black pepper
1/4 of a bagel or similar bread (such as French bread)
2 teaspoons cream cheese
1/2 slice of ham (prosciutto highly recommended)
Fresh thyme leaves
Fresh chopped chives
Dijon mustard

Directions:

1.Beat the egg and the milk together with a fork in a coffee cup; add salt and pepper for taste.

2. Tear bread into dime-size pieces; stir it in.

3. Stir in cream cheese.

4. Tear or cut prosciutto into small pieces, then add to the mixture.

5. Sprinkle in some thyme.

6. Microwave on high/max/full power until done. (It usually takes one (1) minute and ten (10) seconds, though times may vary.)

7. Garnish with Dijon mustard and fresh thyme and/or chives.

Cup of Cin (Cinnamon Roll in a Cup)

Ingredients:

2 tablespoons of applesauce
1 tablespoon of vegetable oil
1 tablespoon of buttermilk
1/4 teaspoon of vanilla extract
1/4 cup + 1 tablespoon of all-purpose flour
2 1/2 tablespoon of light-brown sugar
3/4 teaspoon of ground cinnamon
1 dash of ground nutmeg (optional)
1/4 teaspoon of baking powder
1/8 tsp salt
Cream cheese icing (see below for ingredients to make this)

Directions:

1. Prepare cream cheese icing and set aside.

2. Combine all ingredients (minus the cream cheese icing) in a mug.

3. Whisk the mix together with a fork until everything is combined and nearly smooth.

4. Microwave the cup on high/full/max power for about one (1) minute. Check the roll cake to see if it is cooked. If the roll is not fully cooked, microwave for an additional fifteen (15) seconds. (Microwave times may vary.)

5. Top off the roll with the cream cheese icing.
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Cream cheese icing ingredients:

1 tablespoon of cream cheese or softened Neufchatel cheese
2 tablespoons of powdered sugar
1 teaspoon of milk

uwaa!! sugoi!!!
look really delicious!!

>>4 Weaboo.

How is this thread not popular yet?! Do you guys know how awesome/horrible microwave recipes are?! YOU CAN MAKE A FRICKIN' CHOCOLATE CAKE IN 5 MINUTES! Seriously guys how are you not into this yet? Lol whatever I'm bringing this thread back. Anyways here's my recipe, I've made it like 10+ times and it's awesome.

Nutella Mug Cake:

Ingredients:
4 Tbls Self Rising Flour
4 Tbls Sugar
3 Tbls Milk
3 Tbls Cocoa Powder
3 Tbls Oil
3 Tbls Nutella (i've also used Peanut butter and it was also awesome but if you do this add a bit more sugar)
1 egg
2-4 Tbls milk choco chips (optional)

Directions:

Mix together everything except choco chips in a large soup mug or 2 coffee mugs(i think; i've only used the soup mug and it fills it to the top so it should fit in 2 regular mugs but idk use your judgement). Add choco chips. Microwave on high for 3 minutes (or until a toothpick comes out clean. Beware, it will go from undercooked to dry pretty quickly). Squirt some whip cream on top and enjoy while watching anime! :)

brownie in a mug:

1/4 cup sugar
1/4 cup flour (any kind)
2 tbsp cocoa powder
pinch of salt
2 tbsp oil
3 tbsp water
ice cream (optional)

add dry ingridients the oil and watr then mixand put in microwave 4 1 min and 40 sec

and walaa it done

im gonna try these new recipes out!

This thread looks so good, gotta try out the recipes on it soon.

gunna try this later... thanks for sharing. ^__^

>>7 Tried the brownie in a mug the other day, and I have to admit that it works better if you add an egg. Good recipe otherwise.

Can't remember the exact recipe but I made a cake in a mug last year in my dorm room

recycling because it's back-to-school season and a broke college student might need this

that looks delicious

i have to try some of these.

Minute Microwave Cheesecake

2 ounces cream cheese, softened
2 Tbsp sour cream
1 egg
½ tsp lemon juice
¼ tsp vanilla
2-4 Tbsp sugar replacement sub (taste as you go)

Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving.

Optional: Top with fresh fruit, whipped cream and nut meal.

Makes one, one-cup serving.

Red Velvet Cookie in a Cup
created by Melissa at No. 2 Pencil

1 Tablespoon Butter

1 Tablespoon Granulated White Sugar

1 Tablespoon of firmly packed Dark Brown Sugar

3 Drops of Vanilla Extract

Small Pinch of Kosher Salt

1 Egg Yolk (discard the egg white)

2 Tablespoons of flour

2 Tablespoons of Red Velvet Cake Mix (I used Duncan Hines Premium Red Velvet Mix)

Start by melting your butter in the microwave. Add sugars, vanilla and salt. Stir to combine. Separate your egg and add the yolk only to your cup. Stir to combine. Add flour and cake mix, then stir again. Cook in microwave about 60 seconds. Let cool a minute or two. Cookie will be soft at first and will become chewier as it cools.

Sprinkle a little bit of powdered sugar on top to make it pretty. Serve it warm and enjoy.

Chocolate Espresso Mug Cake

Ingredients:

1.All purpose flour 3 tbsp
2.Instant coffee powder 1 tsp
3.Drinking chocolate powder or sweetened cocoa powder 2 tbsp
4.Sugar 2 1/2 to 3 tbsp
5.Baking powder 1/4 tsp
6.Milk 2tbsp
7.Egg 1
8.Oil 2 tbsp
9.Vanilla extract 1/2 tsp

In a mixing bowl combine all purpose flour,coffee powder,sugar and baking powder. Mix well.
Add milk,egg,oil and vanilla extract,stir with a fork,just until combined.
Pour this into a greased mug and microwave on high for 90 seconds(or a few seconds more) until cooked through.(DO NOT OVER COOK)
Serve with a scoop of vanilla ice cream or simply dust with powdered sugar.

Optional: you can use cocoa powder instead of drinking chocolate mix,in that case add 1 or 2 tsp more sugar according to your taste.

Enjoy!

Cookies and Cream Mug Cake

Ingredients:

For the cake:
5 1/2 tbsp flour
4 tbsp sugar
1/8 tsp baking powder
1 egg
3 tbsp milk
3 tbsp oil
2 oreos

For the frosting:
1 cup of heavy whipped cream
2 1/2 tbsp sugar
3 oreos, crushed into fine pieces (I ran mine through a food processor. the cookie must be crushed enough so that it fits through the piping tip)

1. Mix all ingredients for the cake in an oversized mug except the oreos. After batter is smooth, add in the oreos and crush oreos into batter with a metal spoon. Cook for approximately 1 1/2 minutes in microwave. Check on middle of cake. If not done, cook for about 20 more seconds. Careful not to overcook or cake becomes rubbery. Mine was done at 1 1/2 minutes.

2. While cake is cooling, making the frosting. Whip the heavy cream and sugar on high speed. Crush oreos separately in a food processor. Oreo crumbs must be fine enough that they fit through piping tip if you are piping the frosting. After the heavy cream becomes thick and forms peaks, gently fold in the crushed oreos before placing frosting into piping bag. The recipe makes more frosting than needed for one serving but it's hard to make a one serving frosting.

Enjoy!

Chocolate Chip Cookie in a Cup

Ingredients:

1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Kosher Salt
1 Egg Yolk (discard the egg white or save for different recipe)
Scant ¼ of All Purpose Flour (slightly less than ¼ of a cup)
2 heaping tablespoons of Semi Sweet Chocolate Chips

Start by melting your butter in the microwave. Butter should just be melted, not boiling.
Add sugars, vanilla and salt. Stir to combine.
Separate your egg and add the yolk only to your cup. Stir to combine.
Add flour, then stir again. Measure a scant, slightly less than full, ¼ cup of all-purpose flour.
Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough.
Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds. Do not cook past one minute, just like a regular cookie, this will continue cooking as it cools. If the cookie is dry or cake like, try less time.
Serve warm and Enjoy!

Coffee Cup Chilaquiles

Ingredients:
1 egg
1 tablespoon milk
Salt
Ground black pepper
1 tablespoon sharp cheddar cheese
5 tortilla chips, divided
1 tablespoon salsa
Sour cream
Queso fresco
Chopped green onion

1. Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar; stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup; stir into the mixture. Add salsa.

2. Microwave on high until done, about 1 minute, 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco and green onion.

Enjoy!

Blueberry Flax Microwave Muffin

Ingredients:
1 ounce frozen blueberries
1/4 cup ground flaxseed
1/2 tsp baking powder
2 Tbsp sugar-free pancake syrup
1/2 tsp orange zest
1 egg white
1/2 tsp nutmeg

Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking. Enjoy.

Instant Mug o’ Mac & Cheese in the Microwave

Ingredients:
1/3 cup pasta
1/2 cup water
1/4 cup 1% milk
1/2 cup shredded cheddar cheese

Directions:
1. Combine the pasta and water in a large mug or bowl.
2. Microwave on high for two minutes, then stir. A lot of times the water will overflow while it heats up. It is OK if this happens. If you don’t want it to overflow just make this in a very large microwaveable bowl.
3. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute it is okay to add one more teaspoon of water and microwave for another minute.
4. Remove it from the microwave and stir in the milk and cheese. Microwave for another minute. Stir the cheese thoroughly into the pasta and eat up!

Microwave French Toast Mug

Ingredients:
1½ to 2 slices bread
1 egg
3 tablespoons milk
Dash of cinnamon

Directions:
1. Cube slices of bread.
2. Place bread cubes in mug.
3. Combine egg, milk and cinnamon in a separate small bowl.
4. Pour egg mixture into mug.
5. Press bread down so it can fully absorb liquid.
6. Microwave for one minute, and then ten seconds at a time until fully cooked.

Two Minute Scrambled Eggs

Ingredients:
2 eggs
2 tablespoons milk
2 tablespoons shredded cheese
salt, pepper, and any other herbs you choose to use

Coat a 12 oz. microwave safe coffee mug or other dish with cooking spray. Add eggs and milk and beat till blended.
Microwave on HIGH for 45 seconds; stir.
Microwave until eggs are almost set, 30 to 45 seconds longer.
Top with cheese and season with salt, pepper, and herbs.

Sweet Potato & Parsnip Chips – Microwave Style

Ingredients:
1 medium sweet potato, very thinly sliced
1 medium parsnip, very thinly sliced
2 teaspoons extra-virgin olive oil
1/2 teaspoon granulated garlic
1 teaspoon Herbes de Provence
½ teaspoon sea salt

Directions:
1. Slice sweet potatoes and turnips into thin (1/8-inch) rounds. (I used a mandolin but you could use a sharp knife or even a vegetable peeler.)
2. Toss the slices in a medium bowl with oil, seasonings and salt – to coat evenly.
3. Coat a large microwavable plate with cooking spray or place a piece of parchment paper on microwave plate. Arrange veggie slices in a single layer on the plate or parchment paper.
4. Microwave, uncovered, on high until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching.
5. Transfer the chips to another plate and allow to cool completely. (Chips will crisp more as they cool.) Repeat with the remaining veggie slices.

Huevos Rancheros Egg Whites Mug

Ingredients:
1/2 cup AllWhites® egg whites*
2 Tbsp. Crystal Farms®
Reduced-Fat Shredded
Mexican 4-Cheese Blend
or Monterey Jack Cheese
1 Tbsp. ready-to-serve real bacon pieces
1/8 tsp. chili powder if desired
1 Tbsp. spicy black bean & corn
tomato salsa or green taco sauce

Instructions:
Spray inside of a large microwave-safe mug** with nonstick cooking spray. Stir together eggs, 1 tablespoon cheese, bacon, and chili powder in mug with a fork.

Microwave mug on HIGH 1 minute. Stir; microwave 30 seconds longer or until eggs are set. Sprinkle with remaining 1 tablespoon cheese; top with salsa.

Microwaved Sausage and Cheese Spaghetti
Makes: 2 small servings
Ingredients:

1 1/2 cup (180 grams) of spaghetti, broken into short segments
1 1/2 cup (355 grams) of water
1/4 tsp of salt
1 cup (240 gram)of half and half
1/8 tsp of freshly grated nutmeg
1/2 heaping cup (45 grams/1.6 oz) of shredded fontina cheese
1/2 heaping cup (45 grams/1.6 oz) of shredded sharp cheddar, plus more for topping
1/3 cup (20 grams/0.7 oz) of grated Parmigiano cheese, plus more for topping
Salt and freshly ground black pepper to taste
4.2 oz (120 grams) of sweet Italian sausage meat
1 clove of garlic, finely minced
2 sprigs of fresh thyme
1 tsp of unsalted butter

Break the spaghetti up into short segments with your hands into a microwave-proof bowl. Add water and salt, then stir to combine. Cover the bowl and microwave on high for 4 min, then stir again with a fork. Cover and microwave on high again for 3 ~ 4 min (depending on the thickness of the spaghetti) until the pasta is al-dente and the water’s mostly absorbed. Add the half and half, grated nutmeg, shredded fontina and cheddar, and grated Parmigiano cheese. Mix evenly and season with salt and black pepper. Set aside.

Divide the Italian sausage, minced garlic, fresh thyme and unsalted butter into 2 mugs. Use a fork to mix them slightly, then microwave on high for 1 min. Break up the sausage meat with a fork (which shouldn’t be completely cooked yet) and return to the microwave for another 1:30 min. Divide the spaghetti and cheese mixture into the mugs and mix with the sausage on the bottom. Top with more shredded cheddar, Parmigiano cheese and freshly ground black pepper. Microwave on high for another 3:30 min until hot and bubbly (you might want to place a sheet of parchment on the bottom in case it over-spills).

Serve immediately.

Omelette in a Mug

Ingredients:
1. 2 large eggs
2. 1 tbsp flour
3. 1 tbsp skim milk
4. 1 tbsp low-fat grated cheese (I used Sargento's Reduced Fat 4-Cheese Mexican blend)
5. 2 tbsp diced green bell pepper
6. 2 tbsp diced onion
7. ½ a Perfect Portions Boneless Skinless Chicken Breast fillet (I baked mine the night before at 425 for 20 minutes)
8. Salt/pepper

Directions:
In a small bowl (or directly in your mug), crack and beat your eggs with a fork.
Stir in the flour, milk, cheese, and diced vegetables.
Chop your chicken breast half into small pieces. Add to your egg mixture.
Season with salt and pepper to taste.
Pour mixture into your mug.
Microwave for 1-1/2 min to 2 min. (I microwaved for 1 min first, then kept microwaving in 15 second intervals, checking the mug after each interval, until my omelette was cooked to my liking.)
Enjoy immediately!

Meatloaf in a Mug
Ingredients(for 1 serving):
2 tablespoons 2% milk
1 tablespoon ketchup
2 tablespoons quick-cooking oats
1 teaspoon onion soup mix
1/4 pound lean ground beef
Additional ketchup, optional

Directions:
1.In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
2.Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain.
3.Let stand for 3 minutes. Serve with additional ketchup if desired.

One Pot Greek Chicken with Kritharaki (Orzo) and Tomato

INGREDIENTS

1 to 1 1/2 pound boneless, skinless chicken thighs
2/3 cup dry (uncooked) kritharaki (orzo)
2-3 tablespoons olive oil
1 to 1-1/2 cup tomato + 1/2 cup water
1 cinnamon stick
1 teaspoon paprika
salt/pepper to taste
2 garlic cloves
DIRECTIONS
1. Rinse the chicken with some wine or water and dry with a paper towel.

2. In a deep pan (3 inches deep) or pot, brown the chicken in the olive oil, at medium heat for about 2-3 minutes on each side.

3. If you are also adding onion, remove at this point the chicken from the pot and place it on a plate covered. Saute the onion until soft.

4. Put the chicken back in the pan, add about 1- 1/2 cup tomato sauce mixed with 1/2 cup water (the chicken should be covered-almost). Add 2 garlic cloves cut in half, a teaspoon of paprika, the cinnamon stick and salt and pepper to taste. You can use less tomato, but I like my chicken quite red.

5. Let the chicken cook in the tomato sauce for about 20 minutes, so that the chicken is done.

6. Remove chicken from sauce and cover to keep warm and add the orzo to the pot.

7. Cook/simmer for about 15 minutes until orzo is cooked and almost all the sauce is absorbed. Note, Greeks do not eat their pasta al dente but well cooked, but not overcooked and mush either, so check on it often. When it is done it should have smooth feeling in the mouth but withut bite. Add back the chicken and simmer for another 1-2 minutes warming through.

8. Remove the cinnamon stick and garlic and serve.

9. Serve with grated cheese. Traditionally grated hard mitzithra is used on this dish, but you can use any hard cheese. (I’ll be sharing a vegetarian orzo dish with feta soon).

* For more flavor you can also add whole cloves and allspice

Serves 2-3

thx u !