5 Minute Chocolate Mug Cake

Earlier this month I found this recipe over at"Days at Buttermilk Cottage". As she wrote....Something Fun to Try! So I did and it was great!

5 Minute Chocolate Mug Cake

Start by combining in a bowl

4 tablespoons flour
4 tablespoons sugar
2 tablespoons Hershey's cocoa
add 1 egg and mix thoroughly
pour in 3 tablespoons milk
add 3 tablespoons oil and mix well
add a splash of vanilla extract
mix again
pour into a microwave safe mug

Place mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but that's ok....it's supposed to do that. Allow to cool a little, and tip out onto a place. My cake served 3 and I added whip cream.

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"Designs by Gollum"
Visit her site for more fabulous recipes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sweet Tooth Friday is presented by
"AlliNSon"
Visit her site for lots of sweets

Happy Easter to you all:)

Strawberry Pie and "gone with a handsomer man"

Last week at Foodie Friday I discovered this fabulous Strawberry Pie made by Lorraine from "With a Grateful and a Thankful Heart"Strawberry Pie

3 tablespoons cornstarch

1 1/2 cups sugar

1 1/2 cups water

1 small box strawberry Jello-O (I used sugar-free)

2 cups sliced strawberries

Pre-bake a 10" pie shell

Line bottom with the sliced strawberries

Combine cornstarch, sugar, and water in a small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jello-O and stir until dissolved. Pour over the strawberries and refrigerate until set.

Serve with whipped cream.

Thanks Lorraine, this pie was great:) Guess what I am reading. Thank you Michael Lee. Your book is fabulous!

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

~~~~~~~~~~~~

Sweet Tooth Friday is present by

"AlliNSon"

Visit her site for lots of sweets

I Got Mail!!!

Several packages came in the mail last week.

I just love to receive mail! It was fun:)First came the Beach Basket I feel so pampered!

Can't wait to read "Some Like it Hot"

and Lori Wilde book, "The Welcome Home Garden Club"

Thanks Michael Lee from "Designs by Gollum".

Lasagna

Mom gave me this recipe many years ago. Actually, she helped me make it my very first time:)Recipe:

Meat Mixture: Brown 2 pounds ground beef in 1 tablespoon salad oil. Add 2 cloves garlic; minced, 2 tablespoons parsley flakes, 2 tablespoons basil, 2 teaspoons salt, 2 1-pound cans tomatoes, and 2 6-oz cans tomato paste. Simmer uncovered till thick, about 1 hour.

Cheese Mixture: Combine 2 12-oz cartons (or 1 23-oz carton) cottage cheese, 2 beaten eggs, 2 teaspoons salt, 1/2 teaspoon pepper, 2 tablespoons parsley flakes and 1/2 cup grated parmesan cheese.

Noodles: Cook 1 1-lb package wide lasagna noodles in boiling water - salted and add oil. Cook till tender. Drain, rinse in cold water. Have 1 lb mozzarella, scamorze, or provolone cheese sliced very thin. Place thin layer of sauce in bottom of 13"x9"x2" baking pan. Place 1/2 the noodles, 1/2 the cheese mixture over, add 1/2 the sliced cheese and 11/2 the meat. Repeat layers. Bake in a 375 degrees oven for 30 minutes.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Carrot-Sweet Potato Soup

Ingredients:

1 pound sweet potatoes, peeled and cut into large pieces

1 1/2 pounds carrots, peeled and cut into chunks

1 medium sweet onion, peeled and sliced

3 cups low-sodium chicken broth

2 cups water

1 teaspoon kosher salt

1 tablespoon honey

4 cloves fresh garlic, sliced

cayenne pepper to taste

1 bay leaf

1/4 teaspoon black pepper

Combine all the ingredients (except black pepper) in slow cooker. Cover, cook on low 6-8 hours.

Remove bay leaf and put in a blender. Puree the soup in batches. Stir in ground pepper and serve. I added a dollop of sour cream.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Fresh Spinach Toss

Ingredients:

1 pound fresh spinach

1 can water chestnuts, sliced (I didn't use this time)

3 hard cooked eggs, chilled

1/2 pound bacon, diced

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons sugar

1/2 teaspoon dry mustard

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon fresh ground pepper

(I added fresh strawberries and walnuts)

Clean and drain spinach - wrap in paper towels - chill to crisp. Finely dice egg. Thinly slice water chestnuts. Cook diced bacon in skillet till crisp, drain. Put oil, vinegar, sugar, salt, mustard, pepper and garlic in blender. (I put in a jar and shake) Toss spinach lightly with dressing. Turn into large bowl and top with egg, bacon and water chestnuts. toss lightly before serving.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Butternut Squash Fries

This recipe comes to you from my sister Kendra over at "Haden News". She made these Butternut Squash Fries and I couldn't wait to try them. Honestly, they are better than fried french fries. Put these on your list to try:)Butternut Squash Fries

Olive oil cooking spray

1 lb butternut squash, peeled, seeded, long "neck" cut into sixteen 3/4 inch-thick sticks

1 teaspoon table salt

1/2 teaspoon chili powder

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 18 minutes.

Note: Start with a large squash. You will end up using about 1 pound of squash and have the "bulb" of squash left over.

Pork chops done on the grill with the "Neelys" Bar-B-Que sauce.
Ranch dressing for dipping the fries:)
Almost forgot the best news.........the fries are only 1 point per serving on Weight Watchers!!!!