3 MINUTE CHOCOLATE MUG CAKE

Ingredients:

1 Coffee Mug (LARGE)
4 tablespoons regular flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional ... yeah, right!)
Small splash of vanilla

Directions:

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add chocolate chips and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(We cooked it 3 minutes total - 2 minutes, then 30 seconds, then 30 more seconds, to be careful) at 1200 watts, and the cake was still really soft/wet in the center. Yummy that way ... with melted chocolate chips at the bottom.

Allow to cool a little and tip it out onto a plate, if desired.

We ate straight out of the mugs. The cake contracts as it cools, and it's moist enough that it doesn't stick to the mug lining.

YUMMMMMMMMMMY! And almost too much for one person. Although, if you really FORCE yourself, you can finish it.

We also thought of ways to adapt/alter the recipe - like substitute a tablespoon of instant coffee for 1 tablespoon of cocoa, or add other flavorings/ingredients. Mint chocolate chips. Raspberry flavoring, etc.

Thanks to Michelle Levigne!

Chocolate Peanut Butter Squares (taste like Reese's PB Cups)

Ingredients:

3/4c melted butter
2c icing sugar
1c smooth peanut butter
1&1/2c graham cracker crumbs
1&1/2c-2c chocolate chips

Directions:

Mix first four ingredients together and press into 9X13 pan.
Melt chocolate chips and spread evenly on top.
Refrigerate until chocolate is hard.

Thanks to Lisa W!

Banana Pudding

You take vanilla instant pudding, make like normal

On a separate bowl I use see through cause its pretty looking

Line it with vanilla cookies ( nillas)

Then add the pudding and put fresh sliced bananas in layers in it.
Looks pretty when its done.

Thanks to Tina!

Strawberry Chiffon

Total time: 3 hours 15 minutes
Hands-on time: 10 minutes

Ingredients:

2 envelopes (1/4 ounce each) unflavored gelatin
1/4 cup cold water
2 pints (2 pounds) strawberries, hulled
3/4 cup seedless raspberry jam
2 tablespoons sugar
1 tablespoon lemon juice
1 cup sour cream

Directions:

1. In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to soften.
2. Set aside 6 whole strawberries for garnish. In a food processor, puree the remaining strawberries, the jam, sugar and lemon juice until smooth.
3. Measure out 1 cup of the strawberry puree, place in a small saucepan and bring to a boil over medium heat. Stir in the softened
gelatin and cook, stirring, until dissolved, about 3 minutes.
*4. Transfer the strawberry-gelatin mixture to a large bowl and stir in the remaining strawberry puree. Let cool to room temperature, then refrigerate until thick enough to mound slightly on a spoon, about 3 hours.
5. In a small bowl, whisk the sour cream to loosen it, then gently fold into the strawberry mixture. Spoon into 6 serving glasses or bowls and garnish with reserved whole berries.

Makes 6 servings

Note:
*To short-circuit the time it takes to get the gelatin to set (see step 4), you can quick-chill it in an ice water bath. Fill a large bowl with ice and water and set the bowl with the strawberry-gelatin
mixture in it into the ice bath. Stir occasionally until the mixture s thick enough to mound on a spoon, 20 to 30 minutes.

Thanks to Pamela K. Kinney!

Amanda Young's Quick and Easy Cheesecake

Ingredients:

3 blocks of cream cheese
1 box cinnamon graham crackers
1 cup butter
1 cup sugar
1/2 tub of vanilla whipped cream
2 cans cherry topping

Directions:

Crust:

1. Smash graham crackers into itty bitty pieces
2. Mix with sugar and butter
3. pat down inside deep 13x9 pan to form your crust
4. Cool in freezer while you work on the cream cheese

Filling:

1. Chop cream cheese into blocks and then put it in the microwave until it's soft
2. Stir in 1/2 tub of whip cream until the consistency is smooth
3. Spoon over graham crackers and smooth out level
4. Pour cherries over top

Cover and refrigerate until cold.

Thanks to Amanda Young!

Lemony Marinade for Grilled Chicken

Ingredients:

This only takes about 15 minutes to mix up (if that), but you want to time it so the chicken doesn't "soak" for more than 4 hours before you grill it.


2/3 cup olive oil
almost 2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons spicy brown mustard (or a little more)
2 tablespoons liquid smoke flavoring
2 teaspoons ground black pepper
2 teaspoons garlic powder (or a little more)
8 to 10 chicken tenders

Directions:

1. Mix all the ingredients in a large bowl and place the chicken in so that all the pieces are covered. Cover the bowl and let the chicken marinate no more than 4 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Oil the grill grate because the tenders are likely to stick. Discard the marinade and place the chicken pieces on the preheated grate. Cook 6 to 8 minutes on each side, until juices run clear.

I tend to get migraines if I'm not careful, so I usually leave the liquid smoke flavoring out, and the marinade is still yummy. I still use the soy sauce (I'm on a great preventive medication), but I don't use the full amount called for.

Thanks to Sandy Lender!

Deborah's Lime Jello Salad

Ingredients:

3 small pkg lime Jello 1 small can crushed pineapple
1 pt sour cream miniature marshmallows
½ C chopped walnuts 4 C boiling water

Directions:

Put Jello in bowl. Add boiling water and stir until Jello dissolves. Stir in sour cream. Add
chopped nuts and pineapple, including the juice. Stir well. Pour into oblong Pyrex glass
pan. Chill until well set. Put marshmallows on top before you put it in refrigerator. Serves
6-8

Thanks to Barbara Aka April Reid!

Easy Fudge (Microwave Version)

Ingredients:

1 can sweet an condensed milk
3 cups nestles chocolate morsels
1/4 stick butter
1 cup chopped walnuts (optional)

Directions:

Put everything but the nuts in a bowl and microwave on high 3-5 minutes, stirring occasionally. Take it out when its all melted, blend it good and add the nuts. Pour it immediately into a buttered square 8x8 baking dish. Put it into the fridge until it sets. You
can't go wrong!

You can substitute chocolate morsels for peanut butter.

Thanks to Debbie!

Cheesecake Without Cheating

Ingredients:

2 pkg light cream cheese

1 cup fat-free sour cream

1 cut fat-free milk

1 large box (1.5 oz) Jello sugar-free instant vanilla pudding

Directions:

Get out the electric mixer and toss everything into the bowl EXCEPT the pudding. I like to blend it well for a couple of minutes. Then while it's still mixing, gradually sprinkle in the pudding mix.

Put it into the container of your choice and refrigerate. This sets up in five minutes, but it tastes better if chilled for at least an hour or more. I like to serve this with a can of light or sugar-free cherry pie filling poured over it, but it's also good with dark semi-sweet chocolate chips sprinkled on top. Or just plain!

Thanks to Dani Harper!

Mud Pie

This one is quick and easy and always popular. I buy a pre-made
chocolate cookie crust, a jar of hot fudge sauce, a quart of coffee
flavored ice cream, and some whipped cream for the top.

Put the jar of hot fudge in the micro and nuke it for about a minute
so it gets loose enough to pour. Pour a layer onto the cookie crust
and put it into the freezer to harden.

Soften the ice cream and spread it over the crust with the fudge. pour
fudge over the top and spread it as evenly as you can, then spread
whipped cream over the top of that and you're done.

You can add nuts if you want but in our house we don't care for
crunchies in our creamy. #:0)

Thanks to Sam Cheever!

Yogurt Parfait

One single serving of your flavored yogurt of choice.
2 tablespoons of cottage cheese
1/4 cup of NOT SWEETENED fruit.
2 tablespoons of light whipped cream.

For a banana pudding style, I just add a banana to the banana-cream yogurt and top with whipped cream!

Thanks to Buffi BeCraft-Woodall!

Paige's Baked Potato Dip

Description:
A friend of mine has brought this to every gathering in the past 6 months and I am still not tired of it, so I have to post. So easy!

Ingredients:
16 oz light sour cream
3/4 jar Real Bacon Bits 50% Less fat
1 cup finely shredded cheddar cheese
1 pkg light or regular Ranch Dip

Directions:

Mix & Serve with Triscuits. (I just made it to serve with the rosemary olive oil triscuits. Very yum!)

Thanks to Pauline Baird Jones!

Spiced Chocolate

Ingredients & Directions:

Mix together in a large bowl --
1 8-qt box powdered milk
1/2 box powdered sugar
1 lb box Nestle's Quik
1 tablespoon cinnamon
1 medium jar Coffeemate
1/2 teaspoon nutmeg
Store in sealed container until ready to use. To enjoy, put a teaspoon in your coffee or 1/3 cup of spiced chocolate in one cup of boiling water.

Thanks to Caitlyn Willows!

Banana Cheesecake Dessert

Ingredients:

2 pkgs (21.4 oz) strawberry no-bake cheesecake mix
3/4 C butter, melted
1/4 cup sugar
3C cold milk
1 can (8oz) crushed pineapple, well drained
3 medium firm bananas, sliced
1/2 C chocolate ice cream topping, warmed
1/2 C caramel ice cream topping
1 carton (8oz) frozen whipped topping, thawed
1/3 C chopped pecans
Maraschino cherries with stems

Directions:

1 - Set aside filling and strawberry topping packets from cheesecake mixes. Place the contents of the crust mix packets in a large bowl; add butter and sugar. Press into an ungreased 13x9x2 baking dish. In a large mixing bowl, combine the milk and contents of filling packets. Beat on low speed until blended. Beat on high for 3 minutes or until slightly thickened. Spread over the crust. Refrigerate for 1 hour.

2 - Spread contents of strawberry topping packets over cheesecake. Top with pineapple and bananas. Drizzle 1/4 cup of chocolate and caramel topping. Spread with whipped topping (dish will be full).
Refrigerate for 2 hours. Before serving, drizzle with remaining chocolate and caramel topping. Top with pecans and cherries.

Thanks to Billie Jo!

Graham Cracker Eclair "Cake"

Ingredients:

One Square ea Honey Maid Honey Grahams, broken in half (30 squares), divided
1 1/2 C milk
1 pkg (4-serving size) JELL-O Vanilla Flavored Instant Pudding & Pie Filling
1 tub (8oz) COOL WHIP Whipped Topping, thawed
1 C chocolate ready-to-spread frosting

Directions:

Arrange 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes until thickened. Gently stir in whipped topping with wire whisk until well blended.

Spread half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining graham squares.

Refrigerate at least 3 hours. Spread with chocolate frosting before serving and ENJOY!

Thanks to Jennifer Y

Easy Turtle Pumpkin Pie

Prep: 15 minutes plus refrigeration

Ingredients:

1/4 cup plus 2 tbsp caramel topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1/2 cup plus 2 tbsp Planters Pecan pieces, divided
1 cup cold milk
2 pkg (4-serving size each) Jell-o Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Coll Whip Whipped Topping, thawed, divided

Directions:

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.

Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork.
Store leftovers in the refrigerator.

Thanks to Pam3!

Easy Peanut Butter Fudge

Ingredients:

1 C Natural Peanut Butter (not the hydrogenated sort)
1 C Honey
1 C Dried Milk

Directions:

Have all at room temperature. Mix well and place in a 8" square pan. Pat down pretty firmly.

Refrigerate overnight and cut into squares. Keep refrigerated.

Thanks to Rosemary Laurey!

Reeses Haystacks

Ingredients:

1 2/3 cups (10-ounce package) Resse's Peanut Butter Chips
1 TBS Shortening (Do not use butter, marg, spread, or oil)
2 1/2 cups (5-ounce can) Chow Mein Noodles

Directions:

1 - Line tray with wax paper.

2 - Place peanut butter chips and shortening in medium microwave-safe bowl.

3 - Microwave on HIGH 1 minute; stir. If necessary, microwave on HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.

4 - Add chow mein noodles; stir to coat.

5 - Drop mixture by heaping teaspoons onto prepared tray. Let stand until firm. If necessary, cover and refrigerate several minutes until firm.

Store in tightly covered container.

Makes about 2 dozen treat.

Thanks to Jennifer Y!