SINFUL 3 MINUTE CHOCOLATE MUG CAKE

1 coffee mug (microwave safe)
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) mini chips would be best
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 in the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts
(a bit less time if your microwave is stronger)
The cake will rise over the top mug, but don?t be alarmed!

Allow to cool little and tip out onto a plate if desired.
EAT!! (this can serve two if you want to share!

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

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Sinful 3 Minute Chocolate Mug Cake Yum

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CHEESY SALSA APPETIZERS

1 tub (5 oz.) Shredded cheese (4-Cheese, or Parmesan and Romano, etc.) BelGioioso brand is best
2 teaspoons Garlic & Parsley powder (found in the McCormick brand group) (this is a combined product)
2 Tbl. Extra virgin olive oil (best grade) I used Carapelli brand for salads adn seasonings
1/2 tub            Salsa ? “mild” from produce dept in your store – you can use hotter if prefered
French bread, sliced or Chicago Flats crackers or sliced baguettes

Mix the cheese with the garlic powder with the cheese.  Add the oil and mix well.  Add salsa and mix.  Spread on crackers or bread.  This can also be broiled or heated on a griddle until cheese melts or it is slightly toasted or warmed in a slow cooker for serving.

This can also be used in a lunch sandwich, adding your choice of meat if desired.

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
 

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Cheesy Salsa Appetizers Yum

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BREAD STUFFING AND VARIATIONS

BASIC

? RECIPE RECIPE (9 cups for 12 pound turkey)
6 Tbl. 3/4 cup Minced onion
3/4 cup 1 1/2 cups Chopped celery (stalks and leaves)
1/2 cup 1 cup Butter or margarine
4 1/2 cups 9 cups Soft bread cubes
1 tsp. 2 tsp. Salt
3/4 tsp. 1 1/2 tsp. Crushed sage leaves
1/2 tsp. 1 tsp. Thyme leaves
1/4 tsp. 1/2 tsp. Pepper

In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting, or bake stuffing in casserole (covered 3/4 of the time and uncover the last 1/4 of the baking time).  Baking time is about 45 minutes to 1 hour for full recipe of stuffing baked in a casserole at 325? to 350?.

APPLE-RAISIN STUFFING
Decrease bread cubes to 7 cups and increase salt to 1 tablespoon; add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients.
CORNBREAD STUFFING
Omit soft bread cubes and substitute corn bread cubes.

GIBLET STUFFING
Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1 to 2 hours or until tender.  Add the liver the last 5 to 15 minutes of cooking.  Drain giblets; chop and add with the remaining ingredients.

OYSTER STUFFING
Decrease bread cubes to 8 cups and add 2 cans (8 oz. each) oysters, drained and chopped, with the remaining ingredients.

PECAN STUFFING
Decrease bread cubes to 8 cups and butter to 3/4 cup; add 2 cups coarsely chopped pecans with the remaining ingredients.

SAUSAGE STUFFING
Decrease bread cubes to 8 cups and omit salt.  Add 1 pound bulk pork sausage (I recommend Jimmy Dean Regular), crumbled and browned, with the remaining ingredients.  Substitute sausage fat for part of the butter.

STUFFING BALLS
Shape stuffing (packed) by 1/2 cupfuls into balls; place in greased baking dish, 11 1/2″x7 1/2″x1 1/2″.  Cover; bake in 325? oven 30 minutes.  Uncover; bake an additional 15 minutes.  Yield: 10 balls with full recipe.

QUANTITY REQUIREMENTS PER MEAT QUANTITY
Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or turkey.  A 1 to 1/4 pound Rock Cornish hen requires about 1 cup stuffing.  Allow 1/4 to 1/3 cup stuffing for each rib pork chop and about 1/2 cup per pound of dressed fish.

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creativecook@sbcglobal.net

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Stuffing and variations Yum

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QUICK PEACH CRISP

6 SERVINGS 2 SERVINGS
3 cans 1 (16-oz.) can Sliced peaches in juice, drained
6 Tbl. 2 Tbl. Sugar
3 tsp. 1 tsp. Cornstarch
As needed As needed Vegetable cooking spray
3/4 cup 1/4 cup Low-fat granola without raisins
8×8? pan 2 (10 oz.) Custard cups

Combine first 3 ingredients in a small bowl. Spoon peach mixture evenly into (class 8×8? pan) 2 (10 oz.) custard cups coated with cooking spray.

Place cups on a baking sheet (class place baking pan on oven rack); top each with 2 tablespoons granola.  Bake, uncovered, at 400?F for 20 to 25 minutes or until peach mixture is thoroughly heated and topping is crisp.

Yield: 6 servings or 2 servings

Nutritional information per serving:
Calories 143; Calories from Fat 5%; Fat 0.9g; Saturated Fat 0g; Carbohydrate 34.0g; Protein 1.9g; Cholesterol 0mg; Sodium 23mg

Exchanges: 1/2 Starch and 1 1/2 Fruit
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Quick Peach Crisp Yum

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3 Boiler-fryers (about 1 1/2 pounds each) that have been cut/split in half lengthwise
1 Small onoin, chopped (1/4 cup)
1/4 cup Soy Sauce
1 1/2 cups Water
6 slices Pineapple in pineapple juice (from a 1-pound, 4-ounce can or similar size)
2 Tablespoons Chopped parsley

Arrange split chickens, skin side down, in a large shallow bakikng pan.  Mix onion, soy sauce and water in a small bowl; pour over chicken.

Bake in moderate (350 degree) oven for 30 minutes; turn chicken; bake, basting several times with soy mixture in pan, bake 30 minutes longer, or until tender.

Drain pineapple slices well on paper towel; roll edge of each in chopped parsley.

Serve with chicken as a garnish around the platter.

Yield 6 servings at 287 calories each

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Dieter's Hawaiian Chicken - simple for children to make Yum

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SPINACH STUFFED CHICKEN BREASTS   

2 tbsp. Butter
1/4 c. Chopped onion
1 clove Garlic, crushed
1 (11 oz.) pkg. Frozen spinach, thawed and well-drained
1/2 c. Ricotta cheese
1 tsp. Dried basil leaves or 3 teaspoons fresh basil
2 Whole chicken breasts, split and boned
1 (8 oz.) Stewed tomatoes, chopped and heated

In medium skillet (frying pan), over medium-high heat, melt butter. Add onions and garlic; cook, stirring until tender (will look relatively clear). Add spinach; cook 2-3 minutes. Remove from heat; stir in cheese and basil.

Loosen skin on each breast, leaving skin attached on one side.

Fill each “pocket” with 1/4 of the cheese mixture.

Place breasts skin-side up in a baking pan that has been sprayed with vegetable/olive oil.

Bake at 375 degrees for 25 minutes, or until chicken is cooked thoroughly.

Yield: 4 servings.

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
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Spinach and Ricotta Stuffed Chicken Breasts Yum

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HAM STUFFED POTATOES

2 SERVINGS        4 SERVINGS
2                      4             Large baking potatoes
1 cup                2 cups Ground fully cooked ham
1/2 cup             1 cup Mayonnaise or salad dressing
1 oz.                 2 oz. *Process Swiss cheese, shredded (1/2 cup)
1 Tbl.                2 Tbl. Chopped green pepper
1 Tbl.                2 Tbl. Chopped canned pimento
1 1/2 tsp.          1 Tbl. Instant minced onion
2 Tbl.                1 oz. *Process American cheese, shredded (1/4 cup) or real Cheddar or real Swiss

Scrub potatoes.  Bake at 425? for 45 to 60 minutes or till done.  Cut slice form top of each.  Scoop out inside and cube.  Toss with ham and next 5 ingredients; spoon into potato shells.

Bake at 425? for 15 minutes.  Sprinkle American cheese on the top.  Heat 1 to 2 minutes more or till cheese melts.

Yield: 2 or 4 servings
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Ham Stuffed Potatoes Yum

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HAMBURGER VEGETABLE SOUP
3 servings 6 servings
1/2 med. 1 med. Onion, diced
1/2 lb. 1 lb. Hamburger
1 cup 2 cups Tomatoes
1 cup 2 cups Potatoes, diced
1/4 cup 1/2 cup Celery, diced
2 Tbl. 1/4 cup Uncooked rice
Smidgen Dash (1/8 tsp.) Pepper
1 tsp. 2 tsp. Salt
12 Tbl. 3/4 cup Carrots, diced
3 cups 1 1/2 qt. (6 cups) Water

Add onion to hamburger; lightly brown.  Combine with remaining ingredients; place in large covered pot. Simmer 45-60 minutes. (Will cook quicker with 3 proportions.)

Yield:   3 servings    6 servings
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Hamburger Vegetable Soup for 3 or 6 People Yum

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