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.

*I learned about this thanks to Jenn.  Oddly enough, my MIL happened to have the recipe in her recipe file.*

Related posts:

1. Chocolate Cake
2. Dark Chocolate Brownies
3. Mom’s Chocolate Chip Cookies

Chocolate Cake

8 oz dark chocolate pieces
2/3 cup butter
1 cup of sugar
4 eggs
4 heaping tablespoons of flour
4 tablespoons unsweetened cocoa powder
1.5 teaspons baking powder
1 teaspoon vanilla
4 tablespoons of sour cream
2/3 cup heavy whipping cream
9 oz semi sweet chocolate pieces

Line cake tin with grease paper and grease, melt dark chocolate pieces over
water, beat together eggs and sugar, mix in flour, cocoa powder,
baking powder and vanilla extract.  Slowly fold in the melted butter
and chocolate mix with the sour cream.  Bake suggested temp at 350
until toothpick is clean 40 minutes…  Cut cake in half horizontally (I put half the batter into two 9 inch round cake pans and bake for about 25 minutes so I don’t have to deal with that cutting horizontally nonsense!)

Frosting:

Heat heavy cream in sauce pan so that it doesn’t burn and do not boil,
remove from heat, stir in semi sweet pieces, cool until thick. Then frost in between the two layers, and then all over the cake.

Related posts:

1. Chocolate Mug Cake
2. Dark Chocolate Brownies
3. Tahitian Vanilla Bean, White Chocolate, Key Lime Creme Brulee

Layer 2:
1 cup evaporated milk
1 egg
1 teaspoon vanilla extract

Layer 3:
1 8oz package Heath Toffee Bits
1/2 cup Nuts (optional)

Preheat oven to 350*. Spray an 8×8 inch baking pan with non-stick spray. Beat cake mix, egg and butter with an electric mixer for 2 minutes. Spread into prepared baking pan. Mix together evaporated milk, egg and vanilla, and pour over the first layer. Sprinkle toffee bits and nuts (optional). Bake for 30 minutes, checking for doneness with a toothpick. Cool and enjoy!

Related posts:

1. Chocolate Cake
2. Chocolate Mug Cake
3. S’Mores Brownies… mmm

1/2 cup creamy peanut butter
16 slices brioche or any bread will do
4   large eggs, beaten
1/4 cup heavy cream
2  teaspoons pure vanilla extract
4  cup(s) cornflakes, finely crushed
4  tablespoon(s) unsalted butter
Confectioner’s sugar
4  cup(s) mixed berries

Directions
Preheat the oven to 250 degrees. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of bread and cover with the remaining 8 slices, making sandwiches.
In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches (or as many as you can fit) and cook over moderate heat until crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until crisp on the bottom. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Dust finished toast with confectioner’s sugar. Top with berries.

Related posts:

1. French Toast Breakfast Sandwiches
2. Peanut Butter Chocolate Chip Muffins
3. Mom’s Chocolate Chip Cookies

Ingredients

Chicken:

2 Boneless Skinless Chicken Breasts OR 8 Boneless Skinless Chicken Tenders

1/2 Cup Melted Butter

1 1/2 Cups Italian Seasoned Panko Bread Crumbs

1/2 Cup Shredded Parmesan, Romano & Asiago Cheese

Pasta:

16 ounces elbow Macaroni

1/2 Cup Butter

1/2 Cup Milk

1/2 teaspoon Celery Salt*

1/2 teaspoon Seasoned Salt* (I used Jane’s Krazy Mixed-Up Salt)

1/2 teaspoon pepper*

3 Cups Milk (I used Non Fat, because it’s what I had)

1/2 Cup Heavy Cream**

1/2 Cup Grated Swiss Cheese*

1 Cup Grated Extra Sharp Cheddar Cheese*

1 Cup Cubed Velveeta (I used the 2% kind)*

2 Cups Cubed, bite size Ham

Directions

Chicken:

Preheat oven to 350 degrees.

If using full chicken breasts, cut them into strips. I usually get about 4 strips per breast.

Melt butter in a bowl.

Mix breadcrumbs and cheese in a pie plate (or similar dish).

Dip chicken in butter and then in breadcrumb mixture.

Ensure they are well coated in crumbs and place on a baking sheet you’ve coated with cooking spray.

Bake for 20 – 25 minutes.

Cut into bite size pieces.

Pasta:

Cook Macaroni according to package directions.

Melt butter in a large sauce pot.  Add flour and cook, stirring regularly until smooth.  About 5 minutes.

Add salts and pepper.  Cook 1 minute longer.

Slowly whisk milk into the flour mixture.

Bring to a boil, whisking regularly.

Remove from heat and add the cheeses. Stir until melted.

*TASTE IT*  If you want to add more salt, pepper or cheese, do it.  It’s quite possible that I used WAY more cheese than I listed above.  If you like things spicy, add some cayenne pepper.  WHATEVER FLOATS YOUR BOAT*

When the cheese sauce is to your liking, mix in the ham and cooked macaroni.

Spray a 9×13 baking dish with cooking spray and dump the Mac and Cheese in.  Put the Chicken on top.  Cover loosely with foil and bake for 15 minutes at 350.  Remove the foil and cook an additional 5 minutes.

ENJOY!

Related posts:

1. Basil Cream Chicken
2. Booger Chicken
3. Chicken Pasta with Mushroom and White Wine Cream Sauce