Monday, April 20, 2009

Chocolate Mug Cake

This recipe is for all of you chocoholic crazies that get an itch for a piece of Chocolate Cake at the oddest hours. Not a chocoholic? Be creative...omit the cocoa, chocolate pieces...add butterscotch, caramel, coconut, peanut butter, try something else!

4 tbsp Flour
4 tbsp Sugar
2 tbsp Cocoa
1 Egg(s)
3 tbsp Milk
3 tbsp Vegetable Oil
3 tbsp Chocolate Chips (optional)
a small splash of Vanilla
the biggest Mug you can find


1. Add all the dry ingredients to the mug,and mix well.
2. Add the egg and mix thoroughly.
3. Pour in the milk and oil and mix well.
4. Add the chocolate chips and vanilla extract. Mix again.
5. Put your mug in the microwave and cook for 3 minutes at 1000 wats on high.
The cake will rise way over the top of the mug, but worry! It'll go back down in a little bit.
6. Allow it to cool a bit, and tip it out onto a plate if you want.

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!

Sweet Baked Potato Chips

Eat your heart out "Lay's"...this is a super replacement for all of you chip lovers that are watching your weight. Sweet Potatoes are high in fiber and good for you!

1 large sweet potatoes, peeled
Non-fat Olive Oil Cooking Spray
1/8 tsp Kosher salt, or to taste

Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick. The thinner the better (it gives you more chips for the same amount of Weight Watchers Points!!!)
Arrange slices on baking sheets so they don’t overlap. Spray with a bit more oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve. Recipe makes 4 servings.

*TIP: If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up

Spicy Whitey Stew

1 Pound Dried White Beans -- soaked
2 Teaspoons Salt
2 Teaspoons Paprika
2 Teaspoons Thyme
2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Pepper
1 Teaspoon Oregano
1/2 Teaspoon Cayenne
3 Medium Onions -- chopped
1 Large Bell Pepper -- chopped
2 Stalks Celery -- chopped
4 Cups Chicken Stock
2 Cans Tomatoes -- chopped
2 Teaspoons Garlic -- chopped
1 Cup Apple Juice

Combine spices in small bowl. Preheat large pot over high heat 4 minutes.
Add onions, pepper, celery and 2 tabs seasoning mix. Cook 5 minutes. Add half cup stock, cook until liquid evaporates. Add tomatoes and remaining seasoning mix. Cook 5 minutes.
Add drained beans, stock, garlic. Cook 12 minutes. Reduce heat to medium, cook 50 minutes. Stir in apple juice, cook until beans are tender, 50 more minutes.

Voodoo Gumbo

1 Medium Onion -- Chopped
1 Medium Bell Pepper -- Chopped
3 Stalks Celery -- Chopped
4 Tablespoons Olive Oil
1/2 Cup Flour
1 Pound Andouile Sausage -- Sliced
2 Tablespoons Cajun Seasoning
4 Cups Chicken Stock
2 Tablespoons Worcestershire Sauce
1 Can Tomatoes -- Chopped
2 Cans Kidney Beans -- Cooked
1 Pound Chicken Breast -- Cubed
2 Tablespoons Hot Sauce
1 Cup Sour Cream -- Optional
Rice -- Cooked

Saute flour in oil for 8 minutes or until the flour browns. Remove from pan and reserve. Add onions, celery and bell pepper to the same pot. Saute for 5 minutes. Add cajun seasoning and saute for 5 more minutes. Add stock, worcestershire, tomatoes, beans and reserved roux. Bring to a simmer for 5 minutes. Add chicken and simmer for 10 minutes. Add hot sauce, serve over rice, topped with sour cream.

Pickle Soup


5 Dried Mushroom
7 Cups Water
2 Medium Onion -- chopped
1 Clove Garlic -- chopped
1 Medium Carrot -- sliced
1 Bay Leaf
3 Medium Potatoes -- peeled and cubed
Salt And Pepper -- to taste
2 Medium Kosher Pickles -- diced
2 Tablespoons Parsley -- chopped

Directions soak mushrooms in water for 1 hour and drain. place in saucepan with water, onion, garlic, carrot and bay leaf. Bring to boil, then cover and cook over low heat for 1 hour. discard bay leaf. force through sieve. add potatoes, salt, pepper and pickles. cook over low heat for 15 minutes adding water if too thick. correct seasoning add parsley and serve.
Serves 4

Curried Chicken and Potatos


2 Tablespoons Butter
1 Pound Chicken -- chopped
1 Pound New Potatoes -- quartered
5 Medium Green Onions -- sliced
1/4 Teaspoon Pepper
1/4 Teaspoon Salt
1/2 Cup Ranch Salad Dressing
2 Tablespoons Milk
1 1/2 Teaspoons Curry Powder

Melt margarine in skillet cover and cook chicken, potatoes, & 1/2 the onions for 20 minutes. Sprinkle with salt & pepper. Meanwhile, mix dressing, onions, milk & curry powder thoroughly. Toss it in, cook until just heated through.
Serves 4

Cardamom Rice


1 1/2 Cups Rice
2 Teaspoons Cardamom
1 Teaspoon Cumin

Dissolve spices in the water that goes in with the rice, steam as usual.
Serves 5

Mediterranean Lentils


1 Pound Lentils
3 Tablespoons Peanut Oil
1 Teaspoon Ground Cumin
1 Teaspoon Fenugreek Seed
3 Medium Onion -- chopped
3 Cloves Garlic -- mashed
2 Medium Jalapeno -- chopped
1 Medium Bay Leaf
1 Clove
1 Pinch Ground Cardamom
1/4 Cup Cream
Salt And Pepper -- to taste

Directions cook lentils as directed. draining some broth if you like it thicker. saute remaining ingredients except cream until onion is browned. turn up heat and when mixture is very hot pour into lentils. Cook 10 minutes. add cream when lentil are hot but not boiling stir and serve over rice.

Shish Kebob's


2 Pounds Lamb -- or beef cubed
2 Tablespoons Butter
2 Medium Onion -- chopped
Salt And Pepper -- to taste
1/2 Teaspoon Paprika
1/2 Teaspoon Allspice
1/4 Teaspoon Cinnamon
1/4 Cup Tomato Paste
1/2 Cup Water
2 Tablespoons Dry Red Wine

Directions brown lamb or beef in butter until browned. add onions and saute until golden. Add remaining ingredients, cover and simmer for 45 minutes. serve over rice.
Serves 4

Garlic Lover's Scallops Scampi


1 lb. Scallops, small
1 stick real Butter, more if desired
Fresh Garlic, to taste
1 cup Bread Crumbs
Lemon Wedges
4 serving dishes

In fry pan melt butter. Add crushed garlic and sauté. Add bread crumbs and toss till coated with butter. Put scallops into individual buttered serving dishes. Top with bread-crumb mixture. Sprinkle with lemon juice. Sprinkle with pepper and season to taste. Bake at 375 for 15 minutes.

Serve with lemon wedges and mashed potatoes that have been whipped with mixer adding 1/4 cup melted cheddar cheese.