1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork. Add egg, mix thoroughly. Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Place mug in microwave, and cook for three minutes on 1000 watts. Cake will rise over top of mug--do not be alarmed! Allow to cool a little; tip onto a plate if desired. Eat! (This can serve two if you want to feel slightly more virtuous.)
Sunday, September 7, 2008
Saturday, September 6, 2008
Thursday, September 4, 2008
Taffy Apple Salad
Yet another recipe for all those yummy apples you'll pick this fall.
2-cups diced apples
1 large can pineapple tidbits (save juice)
2 cups mini marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg; beaten
1 1/2 tablespoons of vinegar
12 ounces Cool Whip
1 1/2 cups peanuts without skins
Mix pineapple and marshmallows in a large bowl and refrigerate.
In a saucepan, mix juice, flour, sugar, egg, and vinegar. Cook until thick and let cool.
Mix cooked mixture with cool whip, add to large bowl and stir in apples and nuts.
Refrigerate several hours to combine flavors.
YES, this really does taste like Taffy Apples.
2-cups diced apples
1 large can pineapple tidbits (save juice)
2 cups mini marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg; beaten
1 1/2 tablespoons of vinegar
12 ounces Cool Whip
1 1/2 cups peanuts without skins
Mix pineapple and marshmallows in a large bowl and refrigerate.
In a saucepan, mix juice, flour, sugar, egg, and vinegar. Cook until thick and let cool.
Mix cooked mixture with cool whip, add to large bowl and stir in apples and nuts.
Refrigerate several hours to combine flavors.
YES, this really does taste like Taffy Apples.
White Chip Pumpkin Spice Cake
1-Package Spice Cake Mix
3-Large Eggs
1-Cup Libby's 100% pure Pumpkin (remember that the can holds more than one cup)
2/3 cup (5-fl. oz. can) Nestle Carnation Evaporated Milk
1/3 cup Vegetable Oil
1 cup (6-ounces) Nestle Toll House Premier White Morsels
Preheat oven to 375 degrees. Grease and flour a 12-cup Bundt Pan.
Combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in morsels. Pour into prepared bundt pan.
Bake for 40-45 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 25-minutes; invert onto wire rack or cake plate to cool completely. Drizzle half of glaze over the cake; serve with remaining glaze.
White Chip Cinnamon Glaze:
heat 3 Tablespoons nestle evaporated milk in a small, heavy-duty saucepan over medium heat, just to a boil; remove from heat. Add 1-cup (6-ounces) nestle tollhouse premier white morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.
3-Large Eggs
1-Cup Libby's 100% pure Pumpkin (remember that the can holds more than one cup)
2/3 cup (5-fl. oz. can) Nestle Carnation Evaporated Milk
1/3 cup Vegetable Oil
1 cup (6-ounces) Nestle Toll House Premier White Morsels
Preheat oven to 375 degrees. Grease and flour a 12-cup Bundt Pan.
Combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in morsels. Pour into prepared bundt pan.
Bake for 40-45 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 25-minutes; invert onto wire rack or cake plate to cool completely. Drizzle half of glaze over the cake; serve with remaining glaze.
White Chip Cinnamon Glaze:
heat 3 Tablespoons nestle evaporated milk in a small, heavy-duty saucepan over medium heat, just to a boil; remove from heat. Add 1-cup (6-ounces) nestle tollhouse premier white morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.
Roasted Brussels Sprouts
1-1/2 pounds of Brussels Sprouts
3-Tablespoons good olive oil
3/4-teaspoons kosher salt
1/2-teaspoon freshly ground black pepper
Preheat oven to 400 degrees.
Cut off the ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the brussels sprouts evenly. Sprinkle with more kosher salt and serve hot.
3-Tablespoons good olive oil
3/4-teaspoons kosher salt
1/2-teaspoon freshly ground black pepper
Preheat oven to 400 degrees.
Cut off the ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the brussels sprouts evenly. Sprinkle with more kosher salt and serve hot.
Maple Glazed Pork Chops
Ingredients:
Chops:
4 (3/4-inch thick) bone in pork loin chops
1/4-teaspoon salt
1/4-teaspoon course ground black pepper
Maple Glaze:
3/4-cup maple syrup
2-Tablespoons Brown Sugar
2-Tablespoons Ketchup
2-Tablespoons Prepared Mustard
1-Tablespoon Worcestershire
Grilling Directions:
Rub both sides of pork chops with salt and pepper.
In a small saucepan, combine all glaze ingredients; mix well.
Bring glaze ingredients to a boil, stirring constantly; set aside.
When ready to grill, place pork chops on gas grill over medium heat. Cook 15 minutes; turning once.
Brush pork chops with glaze. Cook an additional 10-minutes or until pork chops are no longer pink in center, turning once and brushing frequently with glaze.
Bring any remaining glaze to a boil; serve with pork chops.
Chops:
4 (3/4-inch thick) bone in pork loin chops
1/4-teaspoon salt
1/4-teaspoon course ground black pepper
Maple Glaze:
3/4-cup maple syrup
2-Tablespoons Brown Sugar
2-Tablespoons Ketchup
2-Tablespoons Prepared Mustard
1-Tablespoon Worcestershire
Grilling Directions:
Rub both sides of pork chops with salt and pepper.
In a small saucepan, combine all glaze ingredients; mix well.
Bring glaze ingredients to a boil, stirring constantly; set aside.
When ready to grill, place pork chops on gas grill over medium heat. Cook 15 minutes; turning once.
Brush pork chops with glaze. Cook an additional 10-minutes or until pork chops are no longer pink in center, turning once and brushing frequently with glaze.
Bring any remaining glaze to a boil; serve with pork chops.
Peppered Ribeye Steaks
Ingredients:
2-Tablespoon Oil
1/2-teaspoon Paprika
1/2-teaspoon pepper
1/4-teaspoon salt
1/4-teaspoon garlic powder
1/4-teaspoon lemon pepper seasoning
1/8-teaspoon dried oregano
1/8-teaspoon crushed red pepper flakes
1/8-teaspoon ground cumin
1/8-teaspoon cayenne pepper
Mix all the ingredients and brush on the steaks. I like to let marinade 24 hours in the fridge. Grill and enjoy.
These are super yummy and full of flavor!
2-Tablespoon Oil
1/2-teaspoon Paprika
1/2-teaspoon pepper
1/4-teaspoon salt
1/4-teaspoon garlic powder
1/4-teaspoon lemon pepper seasoning
1/8-teaspoon dried oregano
1/8-teaspoon crushed red pepper flakes
1/8-teaspoon ground cumin
1/8-teaspoon cayenne pepper
Mix all the ingredients and brush on the steaks. I like to let marinade 24 hours in the fridge. Grill and enjoy.
These are super yummy and full of flavor!
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