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Dangerous Chocolate Mug Cake

1 coffee mug

4 Tbsp. all purpose flour

4 Tbsp. sugar

2 Tbsp. baking cocoa

1 egg

3 Tbsp. milk

3 Tbsp. vegetable oil

1 capful of vanilla extract

Add dry ingredients to mug, mix well. Add the egg and mix thoroughly. Pour in milk, oil and vanilla, mix well. Place coffee mug in the microwave and cook for 3 minutes at 1000 watts.

During cooking the cake will expand over top of coffee mug but it won't make a mess and will recede once the cooking stops. It's kind of cool to watch the process ;-)

Allow to cool a tiny bit and tip out onto a plate if desired.

And why is this "Dangerous Chocolate Mug Cake" dangerous? Because now we are all only 10 easy minutes away from a chocolate cake fix ;-)

Pasta Salad

Side Dish

prep time 20-30 minutes

Box of Rotinni noodles (1 lb?)(cooked)

Sauce

1 cup mayonnaise

3 Tbs red wine vinegar

1 Tbs garlic powder

1 Tbs basil (dried)

salt and pepper about 1/4 tsp each

3-4 oz pepperoni chopped up

3-4 oz salami chopped up

1 small package feta cheese (crumbled)

1 cup shredded mozzarella cheese

pepperocinies, sliced (can't spell)

Cook the noodles per package. WHile noodles are boiling mix together the sauce ingredients and chop the meats. Add noodles to sauce and stir. Add the rest of the ingredients and stir.

You can use veggies instead of meats, and olives are good too.

[This message edited by love me or leave at 2:11 PM, September 10th (Wednesday)]

Category- Desserts?

Healthy Banana Cookies

* 3 ripe bananas

* 2 cups rolled oats

* 1 cup dates, pitted and chopped

* 1/3 cup vegetable oil

* 1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Category- Desserts

BLACKBERRY OATMEAL MUFFINS

1 C rolled oats

1 C buttermilk (or 1 C milk + 1 tsp white vinegar)

2 egg whites

1/4 C sugar

1/4 C canola oil

1 C whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/4 tsp nutmeg and/or cinnamon

1 1/4 C fresh blackberries (I used frozen and they worked great. Blueberries would be good, too)

Combine oatmeal, buttermilk, egg whites, oil and sugar in a medium bowl. Beat well and let stand for 5-10 minutes. In a small bowl combine flour, baking powder, baking soda, salt and spice. Mix well then combine with wet ingredients and stir until just moistened -- do not overmix. Gently stir in berries. Spoon batter into a muffin tin lined with either cooking spray or muffin cups. Bake at 400' about 15-20 minutes. Cool for 5 minutes, then serve.

Category- Soups

Chicken Tortilla Soup

* 1 onion, chopped

* 1 (16 ounce) can chili beans

* 1 (15 ounce) can black beans

* 1 small bag frozen white corn

* 1 (32 oz.) can of chicken broth

* 2 (10 ounce) cans diced tomatoes with green chilies, undrained

* 1 (1.25 ounce) package taco seasoning

* 3 whole skinless, boneless chicken breasts

* shredded Cheddar cheese (optional)

* sour cream (optional)

* crushed tortilla chips (optional)

DIRECTIONS:

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, chicken broth and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Side note- I don't usually use taco seasoning. I just add in garlic (sauteed cloves or powder), cumin, and pepper to taste since I'm watching my sodium intake.

Appetizer

Prep Time: less than 5 minutes

Cook Time: 0

Joyce's Mexican Dip

1 can black beans, rinsed

1 can kidney beans, rinsed

1 can chick peas/garbonzo beans, rinsed

1 can yellow corn, rinsed

1 red onion, chopped

2-3 ripe tomatoes, chopped

1 jar of your favorite salsa

1 red bell pepper, chopped

1 bunch of cilantro, rinsed well and chopped

Salt to taste

Mix it all together in a big bowl. Serve with tortilla chips.

Serves a crowd, but is even better the next day!

* you can leave out the red bell pepper and/or cilantro if they are not in season or expensive

[This message edited by Dreamboat at 12:55 PM, September 10th (Wednesday)]

Lucky - any word on a "Breakfasts" category? I have a boatload of breakfast/brunch recipes.

[This message edited by cielo at 10:11 PM, September 8th (Monday)]

INCREDIBLE 12 MINUTE CAKES

Category - Desserts

YOU MUST HAVE A STONE BUNDT PAN FOR THESE RECIPES.

Brush your pan with vegetable oil. Mix eggs and pie filling. Add cake mix and blend well. Pour batter into pan. Microwave on high for 12-13 minutes (10 minutes for chocolate cake). Let cool 10 minutes. Invert onto serving platter. Garnish with icing, whipped topping, more pie filling, nuts, etc. The best results are found with cake mixes containing puddings or the new moist cakes.

Cherry Chocolate

1 chocolate cake mix

1 can cherry pie filling

3 eggs

Top w/fudge frosting, whipped topping, grated chocolate or more cherry filling.

Luscious Lemon

1 lemon or white cake mix

1 can lemon pie filling

3 eggs

Top with lemon glaze and whipped topping.

Pumpkin Caramel

1 spice cake mix

1 can pumpkin (not pie mix)

3 eggs

½ tsp cinnamon, optional

Drizzle w/caramel topping and top with Cool Whip. A sprinkle of cinnamon sugar on cake is nice too.

Apple Cinnamon Spice

1 spice cake mix

1 can applesauce or apple pie filling

3 eggs

Drizzle with caramel. Top with ice cream or whipped topping.

Raging Red Raspberry

1 white or chocolate cake mix

1 can raspberry pie filling

3 eggs

Top with whipped topping and grated chocolate and nuts.

Banana Banana

1 banana cake mix

1 can banana cream pie filling OR 14 oz mashed bananas

3 eggs

Glaze with powdered sugar glaze and chopped walnuts.

Caramel Apple

1 caramel or butter pecan cake mix

1 can apple pie filling

3 eggs

Top with cinnamon ice cream.

Fantastic Quick Chocolate

1 chocolate cake mix

3 eggs

16 oz. sour cream

½ cup chocolate chips

Sprinkle with powdered sugar.

cielo, we have only four recipes in the "Brunch" category.

If you have some to add, please do.

And thank you.

Ricotta Pancakes with Amaretto Peach Syrup

Category - Brunch

Amaretto Peaches

3 ripe peaches

1/4 cup amaretto liqueur

3 Tbsp sugar

1 Tbsp lemon juice

Combine ingredients into a medium saucepan and cook over medium-low heat. The peaches will release their juices and create a syrup. Simmer the mixture until desired thickness is reached.

Ricotta Pancakes

4 large eggs, separated

2 Tbsp half and half

1 1/3 cups ricotta

1 1/2 Tbsp sugar

1/4 tsp salt

1/2 cup all-purpose flour

1 Tbsp freshly grated lemon zest (optional)

Separate eggs, setting aside whites. Whisk together yolks, half and half, ricotta, and sugar until well combined. Stir in flour until just combined. DO NOT OVERMIX. Whip egg whites with mixer with salt just until stiff peaks are formed. Gently fold whites into batter. Again, be careful not to overmix.

Heat a nonstick skillet brushed with melted butter over medium heat. Pour batter (about 1/2 cup per pancake) and cook on one side until bubbles form. Then turn pancake and cook about one minute more.

You can keep pancakes warm in oven (about 200 degrees) until ready to serve.

[This message edited by cielo at 10:06 AM, September 10th (Wednesday)]

Chocolate Oatmeal

Category - Breakfast

Make up regular oatmeal. Instead of addition brown sugar... mix 1-2 tsps of SWEETENED cocoa powder in with the oats. (NOT chocolate drink mix powder. Use actual sweetened cocoa powder like Scharffen Berger brand.) Stir up well. Put a couple slices of banana on top, and voila...

[This message edited by cielo at 11:01 AM, September 10th (Wednesday)]

Warm Berries & Peaches with Shortcake Biscuits & Whipped Cream

Makes: 6 generous servings

Category - Brunch

Ingredients:

For the fruit mixture:

2 cups blueberries

2 tablespoons white sugar

1 tablespoon lemon juice

1/2 teaspoon cornstarch

Pinch of salt

2 small or 1 large peach, peeled, and cut into eighths

3 cups raspberries

2 tablespoons raspberry eau-de-vie (if you don't have any, use 1 Tbsp raspberry syrup and 1 Tbsp water)

For the shortcake biscuits:

2 cups flour

6 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/4 cup unsalted butter, cut into 1-teaspoon-sized pieces, and frozen

2 cups and 2 tablespoons heavy whipping cream, divided

1 egg yolk

1 teaspoon vanilla extract, divided

To prepare the fruit: Combine the blueberries, 2 tablespoons sugar, lemon juice, cornstarch, and salt in a non-aluminum saucepan.

Bring to a boil and reduce the heat, simmering until the mixture thickens and a sauce forms, about 10 minutes. Stir occasionally to prevent sticking. Add the peaches and cook for 1 minute, then remove from heat, and gently fold in the raspberries and eau-de-vie. Set aside.

To prepare the biscuits: Preheat oven to 375 degrees F. In a food processor, place the flour, 2 tablespoons sugar, baking powder, and salt. Blend briefly. Add the butter and pulse until the butter is the size of peas.

Pour mixture into a bowl, add 1 cup of the cream, and combine with a fork until moistened. Immediately turn out onto a lightly floured board and knead about 10 times. Small lumps of butter should be visible.

Roll out to a 3/4-inch thickness. Keep dough in a square shape. Cut into 6 pieces and place on an ungreased cookie sheet.

Mix the egg yolk with 2 tablespoons of cream and 1/2 teaspoon vanilla, and brush on the tops of the biscuits. Sprinkle with 2 tablespoons sugar. Bake 15 to 20 minutes or until golden brown.

To make the whipped cream: Add the remaining 2 tablespoons of sugar to the remaining 1 cup of whipping cream, along with 1/2 teaspoon vanilla extract. Beat until soft peaks form. Refrigerate.

To assemble: When cool, split the biscuits and place the bottom half of each onto a plate or in a bowl. Add one-sixth of the berry mixture, and garnish with a dollop of whipped cream. Place the tops on, slightly off-center, and serve immediately.

If everyone could please list the following, it would be greatly appreciated

1. Serving Suggestion

2. Prep Time

3. Any nutritional information

Buttermilk Cinnamon Coffee Cake

Category - Breakfast/Brunch

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

1/4 teaspoon powdered ginger

1 cup firmly packed light brown sugar

3/4 cup white sugar

3/4 cup olive oil

1 cup chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1 large egg, beaten

1 cup buttermilk

Preheat the oven to 350 degrees F.

In a large bowl combine the flour, salt, 2 teaspoons of cinnamon, ginger and both sugars. Mix, then break apart any clumps of brown sugar with your hands. Add the olive oil and stir to combine. Remove 3/4 cup of the mixture and add it to the nuts along with the remaining 1/2 teaspoon of cinnamon. Stir to coat, then set aside.

Grease a bundt pan with a small amount of olive oil, or with cooking spray.

Add the baking powder, baking soda, egg and buttermilk to the remaining batter. Mix to combine.

Evenly pour the batter into the bundt pan, then sprinkle the nut mixture over the surface. It will look like it’s too much but it’s not. Some of the nuts will sink down into the batter and the others will lightly toast on the top.

Lightly spray the nuts with cooking spray, then place the pan in the oven. Bake for 40 to 45 minutes. It’s done with the top has a light golden brown color and a toothpick inserted into the cake comes out clean. Remove the pan from the oven and allow it to cool for at least 15 minutes.

Using a butter knife, gently trace the edges of the cake to make sure the sides haven’t stuck to the pan. Now place a large plate on top and, holding the plate and pan together, invert the two. You can do this again if you want the nuts to be on top for serving.

Sweet & Spicy Bacon

Category - Breakfast/Brunch

1 1/2 tablespoons packed brown sugar

. 1/4 teaspoon cayenne pepper

. 1/4 teaspoon black pepper

. 1 pound thick cut bacon

Preheat oven to 350 degrees F.

Stir together brown sugar, cayenne, and black pepper in a small bowl.

Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven (or upper third of oven if baking with eggs) 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.

Grilled Lavender Peaches

Category - Breakfast/Brunch

For the peaches:

1 cup sugar

1 cup water

2 Tbsp fresh lavender buds and/or flowers

1 small strip lemon peel

4 peaches, cut in half, pits removed

In a small saucepan over medium heat, boil water and sugar until the sugar dissolves. Remove from heat and stir in lavender and lemon peel. Let the syrup steep for 20 minutes, then strain into glass container. Refrigerate if not using right away, and warm before using.

Place peaches cut side down on the grill, for 1-2 minutes over direct medium heat. To serve, pour lavender syrup over peaches.

We are also really low in the Sandwich category.

Swiss Club Bundles

Category: sandwich

Prep time: 5 minutes

Cooking time: 15 minutes

Serving Size:???????

1 1/2 cups shredded Swiss cheese

1 cup finely chopped cooked turkey or chicken

1 cup finely chopped ham

3/4 cup mayonnaise

1/4 cup chopped mushrooms

1/4 cup green onion slices

1/4 cup finely choped celery

2 tablespoons grated Parmesan cheese

Combine all ingredients and mix lightly. Fill rolls or buns with mixture. Wrap in foil. Bake at 350 degrees for 15 minutes or until thoroughly heated.

Catagory: Dessert

Texas Sheet Cake

2 sticks butter or margarine

1 cup water

4 tsp cocoa

2 cups flour

2 cups sugar

1/2 tsp salt

2 eggs

1/2 pint sour cream

1 tsp baking soda

Directions:

Boil for two minutes:

2 sticks butter or margarine

1 cup water

4 tsp cocoa

Remove from heat and add:

2 cups flour

2 cups sugar

1/2 tsp salt

Mix in two eggs , the sour cream and baking soda.

Pour in a greased jelly roll pan and bake 20-25 minutes at 375.

Icing

Boil 1 minute

1 stick butter or margarine

6 tbsp milk

1 tsp vanilla

4 tsp cocoa

Remove from heat and add 1 box powdered sugar. Spread on cake while still warm.

You can add chopped nut if you like.

Prep time: Approx 1 hour start to finish.

[This message edited by kdny at 5:43 PM, September 10th (Wednesday)]

KD? Is that right? You do the icing twice?