4 TBS flour
5 TBS sugar
2 TBS cocoa
1 egg
3 TBS milk
3 TBS oil
3 TBS chocolate chips(optional)
a small splash of vanilla extract
1 large coffee mug
add dry ingredients to mug, and mix well. Add egg & mix. Pour in milk & oil & mix add chocolate chips & vanilla extract and mix.
Put your mug in the microwave and cook for 3 min on high
24 square wonton wrappers
1 can (5 oz) chunk white chicken
1/2 c fat-free mayo
1 1/2 tsp Pantry Asian Seasoning Mix (pampered chef)
1 1 in piece of peeled fresh ginger root, pressed
1 can (8oz) sliced water chestnuts
1/4 c grated carrot
1/4 c finely diced red bell pepper
1 TBS snipped fresh cilantro or parsley
Preheat oven 350. Press one wonton wrapper into each cup of mini muffin pan. Lightly spray wontons with pam (vegetable oil); bake for 8-10 min until edges are light golden brown; remove from oven and from muffin pan onto cooling rack; let cool completely
In mixing bowl combine chicken, mayo, seasoning mix, gingerroot (pressed with garlic press); mix well. Chop water chestnuts, snip cilantro; add water chestnuts, carrot, bell pepper, and cilantro to bowl and mix well. Using small scoop fill each wonton cup with chicken mixture; optional-garnish each one with additional cilantro leaves
2 lbs chicken
1/2 small bottle of zesty Italian dressing (I used kraft)
2 cloves of garlic minced
1/2 TBS Chili Powder
1/2 TBS Cumin
1 pkg dry Ranch mix (3 TBS)
1/2 c water
Cook in crockpot on low 4-6 hours; shred and put back In sauce in crockpot; serve (or can simmer in juices for 30 min to an hour for more flavor).
In insta pot add:
4 C. chicken broth
16 oz. pkg, uncooked macaroni or other pasta
2T. Butter
1 tsp hot sauce (opt.)
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp salt
Put lid on insta pot. Cook on manual function high pressure for 5 minutes. Do a quick release
Add 1/2- 1cup milk
Stir in2 c. shredded cheddar cheese
1 cup Shredded mozzarella cheese
1/2 c parmesan cheese
or use equivalent of any kind of cheese. Add cheese by handfuls, stirring in between until smooth and creamy. Season to taste. Enjoy. Serves 8
2 1/4 flour
1 t. Soda
1:2 t. Salt
1cup butter
1/4 c sugar
3/4 c brown sugar
1 pkg small box instant chocolate pudding mix
2 eggs
1t vanilla 1 pkg chocolate chips
1c walnuts chopped (opt)
Put in fridge 2 hour or overnight
375 8min.
Sauté : 1 large onion chopped
2 tsp. minced garlic
1/4 c. butter
Add to in crock pot or large pot with:
4 c shredded or canned chicken (not drained)
3 cans white beans not drained
1 can diced green chilies
3 T. lime juice
1/2 of bunch of cilantro- chopped
pepper to taste
Simmer at least one hour. Serve with tortilla chips and shredded cheese.
3 1/2 c boiling water
1 3 oz pkg rasberry jello
4 1/2 c sugar
Mix above ingredients together until dissolved; then add:
7 c cold water
1 pinch salt
3 lemons, juiced (or lemon juice in bottle)
6 c unsweetened pineapple juice
Freeze; stir every 4-6 hours with whisk (2 times); then every hour until frozen (spoon).
Scoop out with ice cream scoop; mix about 1/3 slush to 2/3 sprite or 7-up
