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Mug Lava Cake



1 coffee mug

4 Tbsp. cake flour (plain, not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional

1 teaspoon peanut butter, optional


Add dry ingredients to mug, mix well with a fork.

Add egg, mix throughly.

Pour in milk, oil and vanilla, mix well.

Add chocolate chips if desired. Push a dollop of
peanut butter into the center of the batter if desired.

Put mug into microwave and cook for three minutes on
1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes.


8 -10 chicken breast tenders

1 cup Cheez-It crackers

¼ cup flour

½ cup milk

1 egg

¼ tsp garlic powder




1 Preheat oven to 350 degrees.

2 Take the milk, egg, a little salt and pepper and whisk together in a bowl,
put aside.

3 Crush the cheeze its and flour in a ziploc bag, okay to have small chunks
here and there, pour onto a plate.

4 Take chicken and dip in milk mixture and then roll in cheeze its.

5 Place on another plate and continue until all chicken is coated.

6 I love to run each piece through x2 to get extra coating and use the whole

7 Place on baking sheet and bake 20-30 minutes depending on size.

Mac and Cheese

1 lb elbow pasta cooked

4 strips bacon (cooked and crumbled)

4 T Butter

2 T Flour

2 c Milk

¼ Onion


¼ lb Cheddar grated

¼ lb Swiss cheese grated


1. Preheat
oven to 350 degrees F (175 degrees C).

2. Prepare
the elbow macaroni according to package directions.

3. Meanwhile,
melt the butter in a small saucepan over medium high heat. Stir in the flour
until a cream colored paste forms. Then pour in the milk and stir constantly
until this comes to a hard boil, then stir for 1 more minute. Remove from heat
and set aside.

4. When
the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased
9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and
pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni,
onion, salt and pepper and cheeses, and then pour the reserved white sauce over
all. Top off with small pats of butter to taste.

5. Cover
and bake at 350 degrees F (175 degrees C) for 45 minutes.

Cracker Jack


4 qt Popcorn; popped

4 Tablespoons Butter

1/4 teaspoon Salt

1 cup Peanuts
1/2 cup Light corn syrup

1 cup Brown sugar

1/8 cup Molasses


1. Preheat oven to 250 degrees F.
Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place
in the preheated oven.

2. Combine all the remaining ingredients
in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer
bring the mixture to the hard boil stage. This will take about 20 to 25
minutes. You will notice the mixture turning dark brown.

3. Remove the popcorn and peanuts from
the oven and working quickly, pour the caramel mixture in a fine stream over

4. Place them back in the oven for 15
minutes. Mix well every 5 minutes, so that all the popcorn is coated. Cool and
store in a covered container.

Buffalo Chicken Dip Recipe


8 ounces cream cheese, softened

1/2 cup blue
cheese or ranch salad dressing

1/2 cup any
flavor Frank’s® RedHot® Sauce

1/2 cup crumbled
blue cheese or shredded mozzarella cheese

2 cans (9.75 oz.
each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2
cups shredded cooked chicken


Heat oven to 350 F.
Place cream cheese into deep baking dish. Stir until

Mix in salad dressing, Frank’s® RedHot Sauce® and cheese.
Stir in chicken.

Bake 20 minutes or until mixture is heated through; stir. Garnish as desired.
Serve with crackers or vegetables.

Yield: 3-1/2 cups dip

Microwave Directions: Prepare as above. Place in microwave-safe dish.
Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through



1 vanilla bean

1/2 cup sugar, plus 3 tablespoons

2 tablespoons ground cinnamon

1 stick butter

1/4 teaspoon salt

1 cup water

1 cup all-purpose flour

4 eggs

Olive oil, for frying


Cut open the vanilla
bean lengthwise. Using the back of a knife, scrape along the inside of the
vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar
and cinnamon and stir to combine. Set aside.

In a medium saucepan combine the butter,
salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take
pan off the heat and stir in the flour. Return pan to the heat and stir
continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the
flour mixture to a medium bowl. Using an electric hand mixer
on low speed, add eggs, 1 at a time, incorporating each egg completely before
adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough
oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat
until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of
the dough
into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking
until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with
cinnamon-sugar. Arrange on a platter and serve immediately.