5 Minute Chocolate Mug Cake

from the kitchen of Kae


A RECIPE EVERYONE SHOULD KNOW
The most dangerous cake recipe
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
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 extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
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 feel slightly more virtuous).
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!
You are going to print this out straight away, aren't you?

Favorite & Easy Banana Bread

from the kitchen of Stephanie & Michelle

 1 c sugar
4 T butter
1 egg
1 c mashed bananas
1 1/2 c flour
1/2 tsp soda

Cream butter, sugar and egg.  Beat in the rest of the ingredients and mix well.  Bake in a greased and floured loaf pan.  Bake for 50-60 minutes at 350.

*I always double this recipe to take one loaf to a neighbor.

Easy Gingerbread Cookies

from the kitchen of Stephanie

1 spice cake mix
2 c flour
1/3 c oil
1/2 c molasses
2 eggs
2 tsp ginger

Beat all ingredients together for 2 minutes.  Chill dough.  Roll out and cut out in desired shapes.  Bake at 375 for 12-16 minutes.

Meatloaf in a Crockpot

from the kitchen of Stephanie

2 beaten eggs
3/4 c milk
2/3 c bread crumbs
1 1/2 lbs lean ground beef (or mixture of ground beef and ground pork)
2 T onion
1/2 tsp ground sage

Combine eggs, milk, crumbs, onion, salt and pepper to taste, and meat.  Mix well.  Shape into round loaf to fit crock pot.  Cook covered for 5-6 hours on low.

Sauce
1/4 c catsup
2 T brown sugar
1 tsp dry mustard
1/4 tsp nutmeg

Combine all ingredients for sauce and mix.  Pour sauce over meat.  Cook on high for 15 minutes and serve hot.

Easy Cream Pie Recipe

 from the kitchen of Jewal

1 lg pkg of instant vanilla pudding (for banana or coconut cream)
Or
1 lg pkg of instant chocolate pudding (for chocolate cream)
2 c milk
1 c whipping cream (whipped with ¼ c powdered sugar and 1 tsp of vanilla)-
or can use cool whip- may need more than 1 cup

Combine pudding and milk- stir until thickened. Fold in whipped cream.
Pour into pie shell. Chill for 3-4 hours then top with whipped cream.

Jewal’s Easy Pie Crust

 from the kitchen of Jewal

4 ¼ c flour
2 tsp salt
1 1/3 c oil
½ c water

Combine flour and salt; then stir in oil just
to cover flour. Add the water. Do not over
stir. Divide dough into 4 balls and roll out
between 2 sheets of plastic wrap. Place
dough into pie dish and poke holes with
fork into the bottom of the crust. Bake
pie shell on 450 degrees for 10 minutes
or until lightly brown.

Print Shop Cheese Soup

from the kitchen of Susan G.

2 carrots - chopped
2 stalks celery - sliced
1/2 onion chopped
1/2 package frozen peas

Cook in a small amount of water (just enough to cover vegetables) until just tender.

Melt one 8 oz bottle Cheeze Whiz in microwave or in boiling water bath.
In 4 - 6 quart pot, Make a roux: blend 1 1/2 cup flour and 3 sticks melted butter. When bubbly and mixed, slowly add approx 3 quarts water.
To this mixture add the melted cheeze, the vegetables, 2 chicken bouillon cubes, salt and pepper to taste and a couple of drops of yellow food coloring. Delicious and easy!

(Many of you will remember the old Print Shop Restaurant in SLC with fond memories).
My children still love this soup!

Easy Potato Cheese Soup

from the kitchen of Jewal

8-10 potatoes peeled and cubed
1 can of cream of chicken soup
1/3 of a block of Velveeta cheese
1-2 t. chicken bouillon granules
salt & pepper to taste

Peel and cube potatoes. Cover potatoes with water and boil until potatoes are very tender. Drain a small amount of water so the liquid is a little below the potatoes and add the rest of the ingredients. Easy, yummy & creamy!

Crock pot cream cheese chicken

from the kitchen of Melanie

1 (8oz) cream cheese
1 pkg. dry itialian dressing
1 cube butter
1 can cream of chicken soup
4 chicken breasts cut

Add everything but chicken to melt. Stir. Add chicken, cook until chicken falls apart. Can serve over rice.
Yummy!

15 Bean Soup

from the kitchen of Jen

15 Bean Soup mix and packet
1 pkg. hamhock or hamshanks
2 cans stewed tomatoes
2 T. crushed garlic
3-4 chopped carrots
1 chopped onion
1 t. chili powder
1/2 t. chili pepper

Put in all ingredients. Fill with 3-4 cups water. Cook on low for 24 hrs. 3 hrs before serving shred hamhock. Can add 1 or 2 cups water for more soupy taste. I serve in bread bowls. Easy and yummy.

Taco Soup

from the kitchen of Christine
This soup is so easy and has amazing great flavor:

1 lb ground beef
1 onion, chopped well
1 (15 oz ) can of black beans
1 (15 oz ) can of pinto beans
1 (15 oz ) can of kidney beans
1 (15 oz ) can of chili beans
1 (28 oz ) can of peeled, diced tomatoes
2 (15 oz ) soup cans of water
1 (16 oz ) jar of mild salsa (choose a salsa that has great taste to your liking; it adds a lot of flavor)
1 (16 oz) can of Italian seasoned tomato sauce
1/2 cup fresh, chopped cilantro leaves (or more to your liking)

Brown ground beef and onion in a LARGE pot (this makes a ton so be prepared to share with a neighbor or freeze some leftovers for a busy day!). Drain fat. Add the rest of the ingredients (liquids and all) to the pot. Heat through. In a bowl layer shredded lettuce, sour cream, grated cheese, crushed tortilla chips, olives, etc. Pour soup over the top and Enjoy!

Paula Dean's Pumpkin Gooey Butter Cakes

from the kitchen of Christine

So easy and YUMMY!

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Pumpkin Cookies

from the kitchen of Jen

1 pkg Spice Cake Mix
1 can Pumpkin
Semi-sweet Chocolate Chips (almost whole bag)

Mix ingredients. Spray pan. Form onto pan.
Bake 350. 10 mins. Makes 28 cookies

May look funky, but taste so yummy!

Well here it is...The first recipe! YEA! that was quick..Pumpkin Cake -

from the kitchen of Sharron

1 Yellow cake mix
1/8 tsp cloves
¾ C water
¼ tsp soda
2 eggs
2 tsp grated orange rind
1 C Pumpkin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger

Combine all ingredients and beat for 4 minutes. Pour into 9 x 13 greased
and floured pan. Bake at 350º for 30-35 minutes or until cake tests done.

CAKE TOPPING – 1 pint whipping cream and ¾ C brown sugar.
Whip cream until fluffy and add brown sugar.