1 microwave-safe coffee mug
4 tablespoons flour (that’s plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
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, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
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.
EAT! (This can serve 2 if you want to share!)
1c Cranberries, fresh; chopped (I use my food processor)
1/2c Pears; peeled, chopped (I use one can, drained, save liquid)
1T Dried Currants (can use raisins, or omit
1/4tsp Pumpkin pie spice
3T reserved pear juice
2T Red wine vinegar
2tsp Lemon juice
15oz Brie round (or 2 – 8oz rounds)
1. Combine first 8 ingredients in a heavy saucepan; bring mix to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes, stirring frequently.
2. Uncover and cook an additional 5 minutes or until mix is thickened, stirring frequently. Cool mix to room temperature.
3. Scrape, using a spoon, a circle in the top rind of cheese, leaving an 1/4″ border of rind.
4. Place Brie on an ovenproof serving platter. Spread cranberry mix over top.
5. Bake at 350 for 12-15 minutes or until cheese is bubbly. Serve immediately with melba rounds, crackers, bread, etc.
1 pound Owen’s sausage
2 cups Bisquick
1/2 pound sharp grated cheese
Mix above together REALLY well!
Form into balls.
Place on cookie sheet, and bake at 375 for 8 minutes each side!
2 c. flour
1/2 c. powdered sugar
1 c. melted butter
Mix dry ingredients, then add melted butter. Mix thoroughly then spread in a 9×13 pan and bake at 325 for about 20 minutes.
1/3 c. fresh lemon juice (or not fresh if your mother says she’s not going to make a trip to the grocery store at dinnertime for just a lemon)
2 c. sugar
1/4 c. flour
1/2 tsp baking powder
Beat the eggs and lemon juice and sugar. Add the flour and baking powder, then pour over the bottom and bake at 325 for 20-25 minutes. Sprinkle with powdered sugar, then cool before cutting.
Here’s the recipe:
Preheat oven to 375
Into bowl mix:
1-1/4 c sugar (too much is OK, and I just use the 1 cup measurer for everything)
1/4 c oil
3/4 c milk
Mix it so the sugar dissolves then add:
2 heaping cups flour.
4tsp baking powder
Mix again and pour in 1 cup chocolate chips, or 1 cup blueberries. If the mixture is really runny then you need to be more heaping with your flour. Add some more flour in. Grease 18 muffin tins, (I just spray them with PAM), fill each tin 2/3 of the way to the top, and pop them in the oven for about 18 minutes.
I guarantee that these will be on the breakfast table at our home on this Monday, our first day back to doing school full-time.
Oh, and if you have a chocolate-lover-kid like MK put a Hershey Kiss into the muffin instead of chocolate chips. Those are great too.
melt 1 stick butter with 1/2 cup honey and a touch of cinnamon (to taste). Preheat oven to 400. Add another touch of vanilla to taste.
in a big bowl, toss 4 cups rolled oats, coconut (I used 1/2 cup), raisins, almonds, walnuts, wheat germ, sunflower seeds, sesame seeds, flax seeds, etc.
Spread these on a baking sheet (I covered mine with foil). Pour the honey mixture over the dry mixture.
Bake 10 min. After I pulled them out, I stirred them periodically to get everything coated with honey.
This was so easy!! You can add or delete as much or as little as you want. Next time, I think I will add dried blueberries or cranberries. I also think chocolate chips would be good! I eat it dry like granola. My dd’s poured rice milk over it. My dh drizzled more honey and ate it like that.
Tell me what you think!
Homemade Granola Nutrition Bars
1/4 cup margarine
1/2 cup honey
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 large egg
1 cup whole wheat flour
1 teaspoon EACH cinnamon & baking soda
1/2 teaspoon salt
3 cups dry oatmeal
1 cup Rice Crispies
1 cup Cornflakes
1/2 cup Cherrios
1/2 cup raisins
1/2 cup chocolate chips
First melt the margarine. In a large bowl combine the margarine with the honey, applesauce, sugar, cinnamon and egg. Mix very well. Add the flour, baking soda, salt and oatmeal. The mixture will be very thick but still moist. Now stir in the unsweetened cereal, raisins, and chocolate chips. Stir very well. Press the mixture into a well oiled 9 by 13-inch pan. Bake at 350° for 20 minutes. Cool before cutting into 24 bars.
Nice for breakfast or a snack. Nummy!
Makes 24 bars.
Per Serving (excluding unknown items): 153 Calories; 4g Fat (24.0% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
White Chocolate & Cranberry Bars: Replace the chocolate chips with white chocolate chips and replace the raisins with dried cranberries (Craisins).
Per Serving (excluding unknown items): 157 Calories; 4g Fat (23.8% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Rocky Road Bars: Use the chocolate chips as directed. Omit the Cheerios and raisins. Instead add 1/3-cup chpped pecans or walnuts and 3/4-cup miniature marshmallows.
Per Serving (excluding unknown items): 156 Calories; 5g Fat (29.5% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.