Emergency Chocolate Cake

Thanks Angie!

Single serving of chocolate cake in less than 3 minutes.

Emergency Chocolate Cake

2 Tbs cake flour (or regular...)
2 Tbs sugar
2 rounded tsp cocoa powder
1/4 tsp baking powder
a pinch of salt
2 Tbs milk
2 tsp oil
1/2 tsp vanilla

Coat the inside of a mug with nonstick cooking spray. Put all ingredients in mug and stir with a fork until smooth. You can also stir in chocolate chips, nuts or anything else your heart desires. Microwave for 1 minute. Allow to cool a little before eating!

**Make sure you use a bigger mug. It will overflow if you use a small one. I learned this the hard way.

Oatmeal Chocolate Breakfast Cookies

I haven't tried this yet, but it looks delicious.

Oatmeal Chocolate Breakfast Cookies

From The Tasty Kitchen

• ½ cups Egg Whites
• ½ whole Banana, Smashed
• 5 ounces, weight Plain Nonfat Yogurt
• 1 Tablespoon Unsweetened Apple Sauce
• 2 Tablespoons Water
• 2 cups Old Fashioned Rolled Oats
• 1 cup Whole Wheat Flour
• 1 cup Chocolate Protein Powder
• 1 cup Sugar Or Sugar Substitute (like Splenda)
• ½ teaspoons Salt
• ½ Tablespoons Baking Soda
• 1 Tablespoon Baking Powder
• 2 Tablespoons Unsweetened Cocoa Powder
• ¼ cups Unsweetened Flaked Coconut
• ¼ cups Flaxseed (optional)

Preheat oven to 375 degrees and spray cookie sheet with nonstick cooking spray.

Mix wet ingredients (egg whites, banana, yogurt, applesauce, and water) with a spoon in a large bowl. No mixer required for this recipe!

Mix the rest of the ingredients together in a separate bowl and then add the dry mixture into the wet mixture. Mix with a spoon until combined.

Drop very large spoonfuls onto the cookie sheet and bake 8 minutes. I make mine about the size of my hand so that they’re perfect “meal” size cookies.

Let the cookies set on the cookie sheet for a minute and then transfer to a cooling rack.

Note: After the cookies cool, you can individually wrap the cookies in plastic wrap and stick them in the freezer. Then pull one out in the evening and grab it on your way out the door the next morning. These are the perfect grab-and-go healthy breakfast!

Salsa

It never turns out the same because I don't use any standard measurements, but here's the basic outline for my salsa.

4 Whole, fresh tomatoes
1-2 cloves garlic
Half an onion
4-8 Peppers (Jalapeno, Serrano, Habanero, whatever sounds good)
Salt

Usually I use one or two peppers for every tomato, but you can change it depending on how hot you want it and what kind of pepper you're using. I like to use 3 or 4 Jalapenos and 2 or 3 Serranos.

• Rip the stems off the peppers and cut the stem base out of the tomatoes
• Put the peppers and tomatoes in a pot of water, and place on the stove on High
• Remove from heat after the water starts to boil and the skin starts to fall off the tomatoes
• Peel the skin off the tomatoes (I usually run then under cold water while doing this to keep from burning myself) and put the tomatoes and peppers in the blender
• Add the onion and garlic to the blender along with about half to one cup of water from the pot (amount of water changes the thickness of the salsa)
• Blend everything together, at least until there are no big chunks of anything
• Add salt to taste (usually 1/4 to 1/2 tsp.)
• Serve with chips or over anything you want!
  

No Bake Chewy Granola Bars

No Bake Chewy Granola Bars

4 tablespoons (1/2 stick) unsalted butter
1/2 cup packed light brown sugar
1/4 cup honey (or corn syrup or molasses etc)
2 cups granola*
1 cup rice cereal*
1/2 cup raisins*
1/2 cup thin pretzel sticks*
1/2 cup semisweet chocolate chips*

*You can basically put whatever you want in here. I put in some oatmeal, granola, rice cereal, ground fiber one, and peanut butter. I left out the raisins, pretzels and chocolate chips.

1. In a medium saucepan, combine the brown sugar with the honey and butter. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.

2. Add the granola, rice cereal, raisins and pretzels to the saucepan and fold the ingredients to evenly coat with the sauce. Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill. Gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into 2 1/4-by 3-inch bars.

From Rachel Ray Magazine

Brown Sugar Cake

Brown Sugar Cake
from chelsea mahuika

2 cups packed brown sugar
1 cup butter/margarine, soft
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 egg
1 cup buttermilk (or any milk with juice of half a lemon)
splash of vanilla

Cut brown sugar, butter flour and salt together like pie dough, until pea sized crumbs. Set aside one cup.
With the rest of the mixture add soda, egg, milk and vanilla mixing well. Spread in 10×15 jelly pan. Sprinkle with rest of the crumb mixture. Bake 25 - 30 minutes in preheated 350 degree oven.

Chicken Enchiladas

2 boneless, skinless chicken breasts- cubed
1/2 onion, chopped
1/2 c sour cream
1/2 c shredded cheddar cheese
1 1/2 t parsley
1/4 t each black pepper, salt, oregano
1 can enchilada sauce
1 1/2 t chili powder
1 t garlic powder
1/2 c shredded cheddar

Preheat oven to 350
Cook chicken on medium-high heat until juices run clear. Drain excess fat. Add the onion, sour cream, spices and cheese. Stir until cheese is melted. Stir in 1/2-3/4 can enchilada sauce, chili powder and garlic.
Roll into tortillas and place in 13 x 9. Cover with remaining enchilada sauce and cheese. Bake uncovered for 20 minutes.

Easy Cuban Black Beans

• 1 onion, diced
  
• 1 green bell pepper, diced
  
• 2 cloves garlic, minced
• 1 bay leaf
• Butter
• 2 tbsps. sugar
• 3 tbsps. white vinegar
• 1 small can tomato sauce
  
• 4 cans black beans

This is a one-pot recipe.
Saute the onion, bell pepper, garlic, and bay leaf in a couple tbsps. butter until the onion is golden.
Add the sugar, vinegar, and tomato sauce and simmer for a few minutes.
Add the black beans (do not strain them) and simmer for 15 mins.
Serve over rice. Goes great with this pork recipe.
Easily serves 6-8.