Good-for-you apples and oat-filled granola bars create a homey dessert. The microwave makes it extra-easy.

2 large crisp apples (such as Braeburn, Gala or Fuji)

2 tablespoons raisins or sweetened dried cranberries

2 tablespoons packed brown sugar

4 teaspoons butter or margarine, softened

4 Nature Valley® crunchy granola bars (2 pouches from 8.9-oz box (any flavor), crushed

Milk

cream or fruit flavored yogurt, if desired

1. Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping.

2. Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.

3. Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.

Depending on time available, you can bake or microwave your spuds!

Baking potato

Butter or margarine

Sour cream if desired

Chopped fresh chives, if desired

• Scrub potatoes but do not peel. Pierce potatoes to allow steam to escape. Cook potatoes as desired; top with butter, sour cream and chives.

To Microwave: Arrange about 1 inch apart in circle on paper towel in microwave. Microwave uncovered (12 to 14 minutes for 6 medium potatoes) or until tender.

To Bake: Rub potatoes with shortening, if desired, for softer skins. Bake 1 to 1 1/4 hours in 375°F oven, 1 1/4 to 1 1/2 hours in 350°F oven or 1 1/2 hours in 325°F oven or until tender.

Wrap these bars individually in plastic wrap, and pack them to take to a sporting event. You’ll be ready when the munchies hit!

1 bag Pop•Secret® microwave popcorn (any variety), popped

1 cup coarsely crushed peanut brittle (6 ounces)

1 bag (14 ounces) caramels1tablespoon water1/4teaspoon vanilla

1. Butter rectangular pan, 13x9x2 inches. Remove and discard unpopped kernels from popped popcorn.

2. Mix popcorn and peanut brittle in large bowl Place caramels and water in 4-cup microwavable measuring cup. Microwave uncovered on High 2 to 4 minutes, stirring every minute, until smooth; stir in vanilla.

3. Pour over popcorn mixture; toss until evenly coated. Press in pan with buttered hands. Let stand about 30 minutes or until set. For 24 bars, cut into 6 rows by 4 rows with wet knife.

Microwave cooking makes this chicken salad a really cool choice; croissants offer a fancy wrapper.

2 boneless skinless chicken breast halves (1/2 pound)

1/4 cup creamy ranch dressing

1/2 teaspoon yellow mustard

1/4 cup chopped cucumber

1/4 cup chopped tomato

2 tablespoons chopped cashews

2 croissants, split

1 tablespoon butter, margarine, mayonnaise or salad dressing

Lettuce, if desired

1. Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut. Uncover and refrigerate about 10 minutes or until cool enough to handle .

2. Cut chicken into 1/4-inch pieces. Toss chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1 hour or until chilled.

3. Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants; top with lettuce and tops of croissants.

Grill, microwave or steam your corn to perfection with this handy cooking guide.

Corn on the cobButter or margarineSalt

Husk corn. Cook corn as desired.

Spread with butter or margarine; sprinkle with salt.

Corn Cooking Guide To Grill: Wrap each ear in aluminumfoil. Grill 4 to 5 inches from medium heat about 20 minutes or until tender.

To Microwave: Place corn in microwavable dish with water (1/4 cup per 4 ears). Cover and microwave on High 6 to 8 minutes for 4 ears or until tender. Let stand 2 minutes; drain. Or wrap each ear in waxed paper, place on paper towel and microwave 2 to 3 minutes per ear. Corn can be microwaved without husking; be very careful when removing husk to avoid steam burns.

To Steam: Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place ears in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 5 to 7 minutes for 4 ears or until tender.

Dress up ordinary sandwich cookies into special chocolate-dipped cookies. The microwave makes it easy, and you make it fun.

1 package (10 ounces) white baking chips

4 teaspoons shortening

1 package (16 ounces) chocolate sandwich cookies

1 package (10 ounces) mint-chocolate chips

1. Line cookie sheet with waxed paper. Place white chips and 2 teaspoons of the shortening in microwavable bowl Microwave uncovered on medium (50%) 4 to 5 minutes or until mixture can be stirred smooth.

2. Dip 21 of the cookies, one at a time, into white mixture; place on waxed paper on cookie sheet. Refrigerate 5 to 10 minutes or until coating is set.

3. Place chocolate chips and remaining 2 teaspoons shortening in microwavable bowl. Microwave uncovered on medium (50%) 4 to 5 minutes or until mixture can be stirred smooth.

4. Dip remaining cookies into chocolate mixture; place on waxed paper on cookie sheet. Refrigerate 5 to 10 minutes or until coating in set.

5. Drizzle remaining chocolate mixture (reheat if mixture has hardened) over tops of white-coated cookies; let stand until set. Drizzle remaining white mixture (reheat if mixture has hardened) over tops of chocolate-coated cookies; let stand until set.

The microwave makes burgers for two super easy.

1/2 pound lean ground beef

2 tablespoons Progresso® dry bread crumbs (any flavor)

1 teaspoon lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon dried basil leaves

2 medium green onions, chopped (2 tablespoons)

1 small garlic clove, finely chopped

2 slices bacon

1. Mix all ingredients except bacon. Shape mixture into 2 patties, about 3/4 inch thick. Place on microwavable rack in rectangular microwavable dish , 11x7x1 1/2 inches. Cover with waxed paper and microwave on High 2 minutes 45 seconds to 4 minutes or until just slightly pink in center. Remove from rack; let stand about 3 minutes or until burgers are no longer pink in center and juice is clear.

2. While burgers are standing, place bacon on rack in same dish. Cover with waxed paper and microwave on High 1 minute 30 seconds to 2 minutes 30 seconds or until almost crisp; drain on paper towel. Cut bacon slices in half; place on patties.

2 pieces (3 ounces each) fresh or frozen (thawed) haddock

1/8 teaspoon salt

1/8 teaspoon pepper

2 slices medium onion, (1/8 inch thick), separated into rings

1 small tomato, cut into 8 wedges

2 teaspoons lime juice

2 teaspoons olive or vegetable oil

4 pitted green olives, sliced

4 slices avocado

2 lime wedges

1. Place haddock pieces, thickest parts to outside edge, in 24-ounce shallow microwavable casserole. Sprinkle with salt and pepper. Place onion and tomato on haddock. Sprinkle with lime juice and oil. Top with olives.

2. Cover loosely and microwave on High 4 to 5 minutes or until fish flakes easily with fork. Serve with avocado and lime

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Satisfy the heartiest of appetites with real potatoes that you cook fast in the microwave and stuff with tasty ham and cheese.

PotatoFully cooked

fully cooked smoked boneless ham, chopped

Shredded Cheddar cheese

Sour cream if desired

• Pierce potatoes with fork to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel Microwave uncovered on High until tender (12 to 14 minutes for 5 medium potatoes). • Split potatoes. Place split potatoes on microwavable plates; top with ham and cheese. Microwave on high (100%) until cheese is melted.

Cornmeal Quiche Shells (See Below)

1/3 cup shredded mozzarella cheese

1 medium green onion, finely chopped (1 tablespoon)

2 eggs

1/3 cup milk

1/4 teaspoon salt

6 drops red pepper sauce

2 tablespoons finely chopped fully cooked ham

1. Microwave Cormeal Quiche Shells. Sprinkle cheese and onion in shells.

2. Beat eggs, milk, salt and pepper sauce with fork in 2-cup microwavable measuring cup. Stir in ham. Microwave uncovered on Medium-High (70%) 3 to 4 minutes, stirring after 1 minute, until warm. Stir; pour into shells. Place shells on upside-down microwavable saucers in microwave oven.

3. Microwave uncovered on Medium-High 4 to 5 minutes, rotating dishes 1/2 turn after 2 minutes, until center is almost set. Cover loosely and let stand on flat, heatproof surface 3 minutes.

Kids' treats rule when peanut butter is combined with classic s'mores. These microwave treats are so easy, they'll plead, "S'more, please!"

1/2 cup peanut butter

18 graham cracker squares, 2 1/2 inches each

1 1/2 cups miniature marshmallows

1/2 cup chopped salted peanuts

1/2 cup semisweet chocolate chips

1. Spread peanut butter over 1 side of each graham cracker. Place 9 of the graham crackers, peanut butter sides up, in square microwavable dish , 8x8x2 inches. Sprinkle marshmallows evenly over crackers. Sprinkle peanuts and chocolate chips over marshmallows. Top with remaining graham crackers, peanut butter sides down.

2. Microwave uncovered on High 1 to 2 minutes or until marshmallows are very soft. Cool at least 15 minutes. Cut each square in half.

A citrus twist of lemon and quick microwave cooking make this a honey of a pork chop recipe.

2 pork loin chops, 1/2 inch thick (1/2 pound)

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons water

2 tablespoons honey

1/4 teaspoon grated lemon peel

1 tablespoon lemon juice

1/2 teaspoon parsley flakes

1 small garlic clove, finely chopped

1 teaspoon cornstarch

1 tablespoon cold water

2 thin slices lemon

1. Arrange pork chops, narrow ends toward center, in square microwavable dish 8x8x2 inches. Sprinkle with salt and pepper. Mix 2 tablespoons water, the honey, lemon peel, lemon juice, parsley and garlic; pour over pork.

2. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on Medium (50%) 5 minutes; rotate dish 1/4 turn. Microwave 12 to 15 minutes longer, rotating casserole 1/4 turn every 3 minutes, until slightly pink when cut near bone. Remove pork to warm plates.3. 3. Mix cornstarch and 1 tablespoon water; stir into mixture in dish. Cover tightly and microwave on High 1 to 2 minutes or until mixture thickens and boils. Spoon sauce over pork. Garnish with lemon slices.

The secret to moist, flavorful lemon poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.

1 package Betty Crocker® SuperMoist® lemon cake mix

1 cup water

1/2 cup vegetable oil

3 eggs

2 tablespoons poppy seed

1/2 cup Betty Crocker® Rich & Creamy lemon ready-to-spread frosting

1. Heat oven to 350ºF. Grease and flour 12-cup bundt cake pan.

2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seed into batter. Pour into pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.

4. Microwave frosting uncovered in microwavable bowl on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.

High Altitude (3500-6500 ft) Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 1 1/4 cups water, 2 tablespoons oil and 3 eggs. Bake 40 to 45 minutes.

Have a crowd of munchers to satisfy? Make this festive snack mix in minutes for a fiesta with no baking required!

8 cups Corn Chex® cereal

4 cups corn chips

2 cups bite-size cheese crackers

1 bag (3.5 ounces) Pop•Secret® butter-flavor microwave popcorn, popped

3 tablespoons butter or margarine, melted

1/3 cup grated Parmesan cheese

1 envelope (1 1/4 ounces) Old El Paso® taco seasoning mix

1. Mix cereal, corn chips, crackers and popcorn in 2-gallon-size resealable plastic food-storage bag. Drizzle with butter.

2. Seal bag; shake until mixture is evenly coated. Add cheese and taco seasoning mix. Seal bag; shake until mixture is evenly coated

Quick! This four-ingredient Italian main dish goes together in under 20 minutes. Add some steamed broccoli and a loaf of garlic bread, and dinner is on the table in no time.

1 pound lean ground beef

1 small onion, chopped (1/4 cup )

2 cans (15 ounces each) beef ravioli

1 cup shredded mozzarella or Cheddar cheese (4 ounces)

1. Crumble beef into 2-quart microwavable casserole. Add onion. Cover loosely and microwave on High 5 to 6 minutes, stirring after 3 minutes, until beef is no longer pink; drain.

2. Stir in ravioli. Cover tightly and microwave 5 to 7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and let stand until cheese is melted.

Regular popcorn will never taste the same after you’ve tried this spicy spin on a movie theater classic.

2 bags Pop•Secret® microwave popcorn (butter or natural flavor), popped

Chili powder

1/2 cup well-drained sliced ripe olives

1/4 cup well drained Old El Paso® chopped green chiles

2 cups shredded sharp Cheddar cheese (8 ounces)

1. Remove and discard unpopped kernels from popped popcorn. Divide popcorn among four 10-inch microwavable dinner plates. Sprinkle each with desired amount of chili powder and equal amounts of olives, chilies and cheese.

2. Microwave 1 plate at a time uncovered on High about 1 minute or until cheese is melted. (If cheese melts unevenly, rotate plate 1/2 turn after 30 seconds.) Serve warm.

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If you don’t have leftover baked potatoes on hand, let your microwave oven speed you toward this fiesta-topped main dish .

Potato

Cut-up cooked chicken or turkey

Green Giant® Mexicorn® whole kernel corn with red and green peppers

Shredded Colby-Monterey Jack cheese

Old El Paso® salsa (any variety)

Sour cream , if desired

• Scrub potatoes but do not peel. Pierce potatoes to allow steam to escape. Arrange about 1 inch apart in circle on paper towel in microwave. Microwave uncovered (12 to 14 minutes for 6 medium potatoes) or until tender. • Cut potatoes lengthwise on top; carefully press open. Top with chicken and corn; Sprinkle with cheese. Cover loosely and microwave until cheese is melted. Top with salsa and sour cream.

It's a quick, tasty bite! Whip up a batch of crispy-coated chicken chunks in your microwave. They're perfect for dipping.

1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)

1/2 cup Original Bisquick® mix

3/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound boneless skinless chicken breast cut into 1-inch pieces

1 tablespoon vegetable oil

1. Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.

2. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish .

3. Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.