Magic Chef MCO2212ARW Rice Pudding, Toffee Fudge, Chocolate Clusters, squares, dozen clusters

RICE PUDDING

1package (3 oz.) regular vanilla pudding and pie filling (not instant)

2cups milk

1/2 cup instant rice, uncooked 1/3 cup raisins

1/2 teaspoon cinnamon Dash of nutmeg

1.In a 2-quart glass casserole, combine all ingredients.

Cook, uncovered, on P-HI for 6 minutes or until thickened; stir three times during cooking.

2.Cover and let stand 5 minutes. Serve warm or chilled.

4 servings

For a variation, substitute regular banana or coconut cream pudding and pie filling for vanilla.

TOFFEE FUDGE

4cups confectioner’s sugar, sifted 2/3 cup unsweetened cocoa powder 1/4 cup milk

1/2 cup margarine or butter

1teaspoon vanilla

1cup English toffee bits or broken toffee candy

1.In a 1 1/2-quart glass casserole, blend confectioner’s sugar and cocoa. Pour in milk and place margarine on top. Cook, uncovered, on P-HI for 3 minutes or until butter is melted.

2.Stir in vanilla; beat with a wooden spoon until smooth.

Stir in toffee bits.

3.Pour mixture into buttered 8-inch square pan. Refrigerate at least 1 hour. Cut into squares.

16 squares

CHOCOLATE CLUSTERS

2 cups broken pretzels

1cup miniature marshmallows

1cup salted peanuts

1/2 cup raisins 3/4 cup sugar 1/3 cup milk

2 tablespoons margarine or butter

1package (12 oz.) milk chocolate chips (about 2 cups)

1/2 teaspoon vanilla extract

1.In a large bowl, combine pretzels, marshmallows; peanuts and raisins.

2.In a 4-cup glass measure, combine sugar, milk, and margarine. Cook, uncovered, on P-HI for 3 to 4 minutes or until mixture boils; stir once during heating. Stir in chocolate chips and vanilla until chips are melted and mixture is smooth, about 2 minutes.

3.Pour chocolate mixture over pretzel mixture. Stir until well coated. Drop by tablespoonful onto wax paper-lined cookie sheet. Chill until firm.

3 dozen clusters

For a variation, add other types of fruits, nuts or chocolate chips.

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