Minute Chocolate Mug Cake

I have not made this yet, but it looks like it could be a dangerous thing to be able to have chocolate cake in 5 minutes.

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The
cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because
now we are all only 5 minutes away from chocolate cake at any time of
the day or night!

Playdough

This isn't necessarily a cheaper way to get playdough, but I love that my Mom made playdough for me and now I can make it for my kids.

4 Cups flour

1 Cup Salt

2 Tbsp. Alum

2 3/4 Cups Water

1 Tbsp. Cooking Oil

Scented oil, optional

Mix all ingredients in a 4 quart pan. cook over the lowest heat stiring constantly until dough is too thick to stir. (About 10-15 min)

Knead until smooth. Divide into 4 parts and color if desired. Keep in an airtight container and it can keep for 6 months.

Also, I halved this recipe and colored it as I cooked it just because Lauren loves pink. This is a nice soft dough--especially if your kids love to play with dough accessories.

Taco Soup

1 lb. hamburger, browned and seasoned
1(28 oz. can tomatoes)
1 Tbsp. chili powder
1 pkg. taco seasoning
1/2 c. salsa
2 (10 oz.) can corn
1/2 c. onion
1 can black beans

Brown meat and onions. Add rest of ingredients; simmer for at least 30 minutes. (I like to simmer or about 2 hours). Top with grated cheese, sour cream and frito lay chips.

Potato Cheese Soup

Now that the weather is turning colder, soup has sounded really good.

2 cups chicken broth
1/4 cup butter
1/4 cup flour (if wanting a GF recipe use sweet rice flour)
2 Cups milk
1/8 tsp. salt
dash pepper
2 cups monteray cheese
4 - 5 medium potatoes (cubed and boiled)

In a medium saucepan melt butter, stir in flour, salt and pepper. Add milk slowly so there are no lumps. Cook and stir till slightly thickened and bubbly. Stir in broth. Bring to a boil over medium heat and add cheese slowly to melt evenly. Add boiled potatoes.

This goes very well with rolls, or sour dough bread.

Pork in Agrodolce

This is kind of a fun different way to use up pork. (since we have TONS of it since it's cheap at Costco)

4 Tbsp. Extra virgin olive oil
4 Marinated artichoke hearts, thinly sliced
1 Shallot
4 Pork Medallions
1 Tbsp. Sugar
4 Tbsp. white wine vinegar
4 Tbsp. dry white wine (I use apple juice)

In skillet warm olive oil. Add artichoke hearts and fry till crunchy and golden (8 minutes--be very careful when adding artichoke hearts---the oil will spatter!) When crunchy, remove hearts from skillet. Add shallots to skillet and saute 3 minutes. Season pork with salt and pepper and add to skillet. Cook pork 2 minutes on each side. Remove from skillet and keep warm. Add the sugar, vinegar, and wine (apple juice) to skillet and deglaze, scraping the browned bits from the bottom of the skillet. Return pork to skillet and cook an additional 4-5 minutes. Remove pork and garnish with artichoke pieces.

I like to serve these with baked yams topped with cinnamon and brown sugar or maple glazed carrots. It's a little fancier than plain old pork and mashed potatoes.

Orange Jello Pudding

I'm finally contributing! This is really easy and tasty!

1 large box orange jello
1 large box vanilla pudding (cook kind)
3 cups water
12 oz. cool whip
1 can pineapple
2 cans mandarin oranges

Boil 3 cups water. Take off heat and add the jello and pudding. Stir well and set up in fridge. When set, use an electric mixer to beat the jello till light and fluffy - lump free! (I use my kitchen aid but a hand mixer would work) Then add the cool whip and continue to mix until really smooth. Drain your fruit. (I like to spin mine in the salad spinner as well so there is no extra juice.) Fold it in. I like to let this sit in the fridge for about an hour afterwards, but it's not necessary. Enjoy!

Mexican Pasta Salad

This salad is delicious. Every time I make it, someone always asks for the recipe.

12 Oz. twisted pasta cooked and drained
1 can chopped olives drained
1 can garbanzo beans drained
1 can corn drained
1 can black beans drained
1 small onion, chopped
red or green pepper chopped
1 package fiesta ranch dip
2 cups mayonnaise
2 cups buttermilk
1 cup cheese
chopped tomato

Mix the 1st seven ingredients together. Mix fiesta ranch dip,mayonnaise, and buttermilk together and pour over pasta mixture. Add cheese and tomato. ENJOY!

Oven-Fried French Fries

1 1/2 lb baking potatoes (about 3 medium)
1/4 cup Italian dressing (already mixed, not dry)
1/4 cup Parmesan Cheese

Preheat oven 425

Wash and pat dry potatoes- Cut in to 1/4 inch strips-
In a large bowl mix potatoes, dressing and cheese-
Spray cooking sheet with cooking spray-
Place potatoes in a single layer on sheet-
Spray potatoes with cooking spray-

Bake for 12 min. -
Turn potatoes and cook for 10- 12 minutes, until golden brown-


I like to eat these with chili on top-

Joe's favorite Spaghetti

Brown 1 lb hamburger (I use 1/2 lb.)
Drain


Blend together
1/3 C flour
1 large can (~28oz) diced or crushed tomatoes
2 (8 oz) cans tomato sauce

Combine with hamburger and heat to boil

Add
1 tsp garlic (minced)
1 tsp salt (optional)
1 TBS Italian Seasoning

Simmer


Pretty easy- I add the garlic and seasoning to taste

Chocolate Cream Cheese Frosting

6 oz. Cream cheese
1/2 cup butter or margarine
2 tsp. vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar (??Who does that anymore?!?)
1/4 cup unsweetened cocoa powder

Beat together cream cheese, butter and vanilla til light and fluffy.
Gradually add 2 cups powdered sugar ; beating well.
Beat in enough powdered sugar to make frosting of spreading consistency.

Zucchini Chocolate Cake

Lovely moist chocolate cake!

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk ( I used regular!)
1 tsp. vanilla
1/4 cup cocoa
2 1/2 cup flour
1 tsp. baking soda
1 tsp. salt
2 cups grated zucchini
3/4 cups choc. chips ( I omit- think they're overkill)
1/2 cup walnuts

1. Cream butter then add oil and sugar; mix.
2. Add next 8 ingredients; mix well.
3. Fold in the chips and nuts by hand.
4. Put in a greased and floured 9x13 pan.
5. Bake at 325 for 1 hour or until done.

I like to frost with Cream Cheese Frosting.

Chicken casserole (with zucchini)

4-5 chicken breasts cut into strips
16 oz. sour cream
2 cans cream of chicken
1 cup cheese
1/2 cup milk
1/2 onion chopped
1-2 cups diced zucchini (optional)
salt/pepper to taste
1 box stuffing mix

Put chicken strips in the bottom of 9X13 pan. Mix sour cream, cream of chicken, cheese, milk, onion, zucchini, salt, and pepper together. Pour mixture on chicken. Top with dry stuffing. Bake at 350 for 45-55 minutes. We like to put it over rice.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing (8 oz.)
1 Tblsp. Chili Powder
1 Tblsp. Cumin
3 cloves minced garlic or 3/8 tsp. garlic powder
5 lbs. chicken

Cook chicken in crock pot in water for 4 to 6 hours until done. Drain water. Mix the dressing, chili powder, cumin and minced garlic together. Shred chicken and put back in crock pot and add dressing mixture and cook for 1 more hour. Serve with rice and tortilla chips.

Cafe Rio Rice
3 cups water
4 tsp. chicken bullion
4 tsp. minced garlic
1/2 bunch cilantro
1 small can green chilies
3 cups rice
3/4 tsp. salt
1 tblsp. butter
1/2 onion

Blend cilantro, green chilies and onion in food processor. Bring water to a boil and add all ingredients. Simmer covered for 30 minutes.

Cafe Rio Dressing
1 buttermilk ranch packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalepeno, seeded

Make ranch packet according to directions. Chop tomatillos, and jalapeno in food processor. Add garlic and lime juice. Blend well.

Impressed Myself Chicken

This is so yummy, all my family loves it!

1/2 pound bacon, cooked and crumbled
1 -8 ounce package dry bread stuffing mix
6 skinless, boneless chicken breasts

1. Preheat the oven to 375 degrees. Cook bacon and crumble

2. Prepare the stuffing mix according to package directions. Mix bacon and stuffing together.

3. Place chicken in baking dish and cover with stuffing mix.

4. Bake for 30 minutes covered. Remove covering and cook for 10 more minutes.

Italian Style Pork Chops

1 1/2 cups bread crumbs
1 cup grated Parmesan cheese
1 tblsp. Italian seasoning
1/4 tsp. garlic powder
1/2 cups butter, melted or 1 beaten egg
6 pork chops

1. Preheat oven to 425 degrees F

2. In a medium bowl, combine the bread crumbs, Parmesan cheese, Italian seasoning and garlic powder and mix together well.

3. Dip the chops in the melted butter or egg and then dredge each chop in the bread crumb mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.

4. Bake at 425 degrees for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F.

Zucchini Apple Pie

For all of you who have tons of Zucchini and don't know what to do with it, here's a fun alternative. Zucchini Apple Pie. I have tasted someone else's recipe for this and it was yummy. I found this recipe on allrecipes.com. I can't vouch for it, but I think it's worth a try. Please let me know how it turns out if you make it.

SUBMITTED BY: Elizabeth Wood "I'm an RN and a patient's family shared this recipe with me when I was complaining about having too much zucchini. It tastes surprisingly like apple, most people don't realize it's not apple until you tell them. Make sure the zucchini used in recipe has skin soft enough that your thumbnail can pierce it."

INGREDIENTS (Nutrition)
1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1 pinch ground nutmeg
3 tablespoons all-purpose flour


DIRECTIONS
Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Chili

Since the weather has turned cooler, I thought it would be fun to give you our favorite chili recipe. Here goes:

1 1/2 lbs. ground beef
2 Cups Onion, Chopped
1 Cup Green Pepper, Chopped
4 Cloves Garlic, Minced

2 (15-16 oz.) Cans Kidney, pinto, and or black beans, rinsed and drained
2 (14.5 oz) Cans Diced Tomatoes, undrained
1 (15 oz.) Can Tomato Sauce
1 Cup Water

2 Tbsp. Chili Powder
1 tsp. Dried basil, crushed
1/2 tsp. Black Pepper

1. In a 4-quart Dutch oven cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender. Drain fat. Stir in kidney beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and black pepper.

2. Bring to boiling then reduce heat. Simmer covered for 20 minutes, stirring occasionally. (I have also made it by browning the meat, onions, peppers, and garlic, then throwing it into the crockpot with all the other ingredients and cooked in on low for several hours--works great!)

Is great to eat plain, or with cheese and/or sour cream. Make a one-dish meal by adding fritos, cheese, lettuce, and sour cream.