Super easy Super fast yummy and kids might even have fun helping with this.
You will need:
1 LARGE coffee mug (this is extremely important otherwise the cake will make a big mess)
4 tb flour
4 tb sugar
2 tb cocoa
3 tb milk
3 tb oil
3tb chocolate chips (I've made this with peppermint chips from walmart in the baking aisle)
1 egg
cooking spray
Instructions:
◦Mix flour, sugar and cocoa:
◦Spoon in 1 egg
◦Pour in milk and oil, and mix well
◦Put in microwave for 3 minutes on maximum power (1000watt)
◦Wait until it stops rising and sets in the mug
◦Tip contents out of mug onto saucer and enjoy!
It's also easier to get the cake out of the mug if you grease the mug before preparing the cake.
Serves 2
I've heard of some mixing this up and taking it to work with them its easy and yummy
Tuesday, September 6, 2011
Tuesday, December 28, 2010
elisabeth's chilli
I came up with this recipe when I was at the grocery store... and it comes together just as quickly
you will need:
2 cans navy or northern beans, drained
1 can black beans, drained
1 can kidney beans, drained
2 cans corn,drained
2 cans of rotel diced tomatoes lime and cilantro flavor, undrained
1 envelope of chilli mix (I use hot and it's surprisingly not that hot)
1-4 green onions chopped
2 tubes of ground turkey (taco flavor) (this can be found in the turkey section at walmart)
1 container of sour cream
1 package of shreaded cheese (I use cheddar)
1. brown the meat.
2. open all the cans drain the beans and corn add to the chilli pot. add tomatoes undrained.
3. add chilli envelope and stir to mix
4 add onions and stir
5. drain the meat and
you will need:
2 cans navy or northern beans, drained
1 can black beans, drained
1 can kidney beans, drained
2 cans corn,drained
2 cans of rotel diced tomatoes lime and cilantro flavor, undrained
1 envelope of chilli mix (I use hot and it's surprisingly not that hot)
1-4 green onions chopped
2 tubes of ground turkey (taco flavor) (this can be found in the turkey section at walmart)
1 container of sour cream
1 package of shreaded cheese (I use cheddar)
1. brown the meat.
2. open all the cans drain the beans and corn add to the chilli pot. add tomatoes undrained.
3. add chilli envelope and stir to mix
4 add onions and stir
5. drain the meat and
Chicken pot pie soup
This time of year I'm always making something hot and something that can warm us up because it gets so very cold out side and are winters can be harsh.
Makes 8 cups serves 6
active 15 total 48 min
1 tbsp butter
1 leek, white and light green part only, halved lengthwise and sliced
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced sodium chicken broth
1 1/2 lb boneless chicken
2 tsp fresh thyme leaves
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper
1 sheet frozen puff pastry (from a 17.3 box of 2), thawed as directed on package
4oz fresh green beans trimmed and cut into 1 inch pieces
Recipe Preparation
1. Heat oven to 400ºF.
2. Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
3. Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
4. Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.
5. Bake 12 minutes or until puffed and golden brown. Let cool.
6. Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
7. As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.
Makes 8 cups serves 6
active 15 total 48 min
1 tbsp butter
1 leek, white and light green part only, halved lengthwise and sliced
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced sodium chicken broth
1 1/2 lb boneless chicken
2 tsp fresh thyme leaves
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper
1 sheet frozen puff pastry (from a 17.3 box of 2), thawed as directed on package
4oz fresh green beans trimmed and cut into 1 inch pieces
Recipe Preparation
1. Heat oven to 400ºF.
2. Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
3. Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
4. Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.
5. Bake 12 minutes or until puffed and golden brown. Let cool.
6. Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
7. As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.
Monday, November 22, 2010
Carmel pecan cheesecake
6-8 ServingsPrep: 15 min. Bake: 35 min. + chillingIngredients
1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Directions
Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.
1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Directions
Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.
Sunday, November 14, 2010
Cherry mash cake
Beat 4 eggs until light and fluffy.
Beat in 1 Cherry Chip cake mix.
Mix in 1 can cherry pie filling.
Pour in a greased and floured 9x13 pan.
Bake at 350 for 40 minutes.
Let cool.
FROSTING
1 package chocolate fudge frosting mix according to directions.
Add 1 T peanut butter. Blend.
Add 1 cup chopped salted peanuts.
Frost when cool.
Beat in 1 Cherry Chip cake mix.
Mix in 1 can cherry pie filling.
Pour in a greased and floured 9x13 pan.
Bake at 350 for 40 minutes.
Let cool.
FROSTING
1 package chocolate fudge frosting mix according to directions.
Add 1 T peanut butter. Blend.
Add 1 cup chopped salted peanuts.
Frost when cool.
Saturday, November 6, 2010
Mom's chocolate banana desert
Directions
2 cups whipping cream
2 tablespoons sugar, or a little more if you like it sweeter
4 bananas, sliced
Chocolate syrup
15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed
1/4 cup chopped pecans, toasted
Whip the cream with the sugar until peaks form.
Fill a large glass bowl or small parfait glasses with half the banana slices and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining bananas, cookies, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve.
2 cups whipping cream
2 tablespoons sugar, or a little more if you like it sweeter
4 bananas, sliced
Chocolate syrup
15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed
1/4 cup chopped pecans, toasted
Whip the cream with the sugar until peaks form.
Fill a large glass bowl or small parfait glasses with half the banana slices and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining bananas, cookies, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve.
Chocolate Banana Ravioli
Ingredients
* 1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup
* 1/4 packed cup light brown sugar
* 1/3 cup finely chopped walnuts
* 16 won ton wrappers
* 1 egg, beaten
* 1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter
* Vegetable oil, for frying
Directions
In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.
* 1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup
* 1/4 packed cup light brown sugar
* 1/3 cup finely chopped walnuts
* 16 won ton wrappers
* 1 egg, beaten
* 1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter
* Vegetable oil, for frying
Directions
In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.
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