Compiled Recipe – One Minute Chocolate Peanut Butter Mug Cake

One-Minute Chocolate Peanut  Butter Mug Cake

* ¼ cup all-purpose flour
* 2 tbsp. unsweetened cocoa powder
* 2 tbsp. sugar
* ¼ tsp. baking powder
* ¼ cup milk (at room temperature)
* 2 tbsp. butter (melted and cooled)
* ¼ tsp. pure vanilla extract
* 1 tbsp. creamy peanut butter
* 1 tbsp. mini chocolate chips

1) In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.

2) Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.




Compiled Recipe – Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake With Peanut Butter Frosting

* 2 ¼ cups all-purpose flour
* 2 cups light brown sugar
* 1 cup peanut butter
* ½ cup butter (room temperature)
* 1 tsp. baking powder
* ½ tsp. baking soda
* 1 ¼ cup milk
* 2 tsp. vanilla extract
* 3 eggs
* ½ cup peanut butter
* 2 tbsp. honey
* 1 tsp. vanilla extract
* 2 cups powdered sugar
* 5 tbsp. milk
* 1 cup chocolate chips (mini)

1) Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

2) Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

3) Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

4) FROSTING DIRECTIONS: Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips. NOTE: You might like to double the frosting — but still only use one cup of mini-chocolate chips.



Compiled Recipe – Mushroom Florentine Pasta

Mushroom Florentine Pasta


* 8 ounces linguine pasta (uncooked, same amount of other pasta may be substituted)
* 3 tbsp. all-purpose flour
* 1 cup chicken broth
* 1 cup whole milk
* ½ tsp. salt
* ½ tsp. black pepper
* 3 tbsp. olive oil
* 8 ounces sliced mushrooms
* 2 garlic cloves (minced)
* 3 ounces Gruyere cheese (or Gouda, shredded)
* 2 cups baby spinach leaves

1) Begin cooking pasta according to package instructions.

2) Whisk together flour, chicken broth, milk, salt and pepper. Set aside.

3) While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.

4) Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.

5) Add shredded cheese, stir until cheese has melted.

6) Mix in spinach, allow to wilt.

7) Add drained pasta to skillet, toss to coat.

Note: A classic and easy creamy pasta dish made with mushroom, garlic, cheese and spinach.





Compiled Recipe – Garlic Parmesan Mashed Potato Cakes

Garlic Parmesan Mashed Potato Cakes

* 2 cups mashed potatoes
* 1 egg
* 4 garlic cloves (finely minced)
* 3 tbsp. all purpose flour
* 1 cup parmesan
* 1 tsp. Italian seasoning
* salt
* pepper
* chopped parsley (fresh, for garnish)

1) In a large bowl add the mashed potatoes, egg, parmesan cheese, Italian seasoning, and 3 tablespoons all-purpose flour; mix until combined and smooth.

2) Place parmesan in a shallow dish. Divide the potato mixture into eight equal portions and form 8 patties (you can use a ring mold to shape the patties). Roll the patties in the parmesan to coat.

3) In a large skillet over medium heat, using cooking oil or butter, cook patties until golden on both sides. Season with salt and pepper to taste, garnish with fresh chopped parsley and more parmesan; serve hot. Enjoy!



Compiled Recipe – Chicken and Rice Casserole

Chicken and Rice Casserole

* 2 ½ cups cooked chicken (diced)
* 2 cups cooked rice
* 2 carrots (peeled and finely chopped)
* 1 ½ cup whole milk
* 1 cup chicken broth
* ½ cup parmesan cheese
* ½ cup breadcrumbs
* ¾ cup frozen peas (thawed)
* ¼ cup all-purpose flour
* 6 tbsp unsalted butter (divided)
* kosher salt
* freshly ground pepper

1) Preheat oven to 400º F and lightly grease a 9×13-inch baking dish.

2) In a large saucepan over medium heat, melt 4 tablespoons butter, then whisk in flour and cook for 1-2 minutes, or until smooth.

3) While whisking continuously, gradually pour in milk and chicken broth and stir until totally incorporated.

4) Add chicken, rice, and veggies to the broth mixture and season with salt and pepper.

5) Transfer chicken and rice mixture to baking dish and sprinkle parmesan and breadcrumbs evenly over the top.

6) Cut up remaining butter into small pieces and dot those over the breadcrumbs.

7) Place baking dish in oven and bake for 20-25 minutes, or until bubbly and golden brown.

8) Remove from oven and serve hot.




Compiled Recipe – Reese’s Spread Mug Cake

Reese’s Spread Mug Cake

* 4 tbsp. all-purpose flour
* ¼ tsp. baking powder
* 3 tbsp. peanut butter cup (Reese’s chocolate, spread)
* 2 tsp. granulated white sugar
* 4 tbsp. milk

1) Combine all ingredients in a microwave-safe mug. Mix with a small whisk until batter is smooth.

2) Cook in microwave for approximately 1 minute 20 seconds. Top of cake should look done/be dry. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.


Compiled Recipe – Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies

* ½ cup all purpose flour
* ¼ cup unsweetened cocoa powder
* 1 tsp. baking soda
* ¼ tsp. salt
* ½ cup unsalted butter (softened to room temperature)
* ¾ cup light brown sugar (or dark brown)
* ¼ cup granulated sugar
* 1 egg (at room temperature)
* 1 tbsp. milk
* 2 tsps. vanilla extract
* 1 ½ tbsp. red food coloring (liquid, gel or 2 tsp. beet powder alternative)
* 1 cup semi-sweet chocolate morsels (plus a few extra or after baking)

1) Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

2) Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.

3) Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 3 days– see make ahead tip). Chilling is mandatory.

4) Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5) Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 11-12 minutes. The cookies may have only spread slightly, that’s ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post above) – that’s optional and only for looks.

6) Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.



Compiled Recipe – Hot Chocolate Mug Cake

Hot Chocolate Mug Cake

* 3 tbsp. all-purpose flour
* 1 tbsp. hot cocoa mix (Swiss Miss Milk Chocolate with Mini Marshmallows)
* 2 tsp. granulated sugar
* ¼ tsp. baking powder
* 3 tbsp. milk
* ½ tbsp.. vegetable oil
* 5 mini marshmallows

1) Add all ingredients except mini marshmallows into a microwave-safe mug. Mix with a small whisk until batter is smooth. Add in mini marshmallows. If you want them on the top, leave them as is. If you want them mixed into the batter, stir them into the batter.

2) Microwave for about 1 minute, or until cake is cooked. Top of cake should be dry to the touch. Cake is best consumed warm.


Compiled Recipe – Queso De Bola Dip With Toasted Ensaymada

Queso De Bola Dip With Toasted Ensaymada

* 2 tbsp. unsalted butter
* 2 tbsp. all-purpose flour
* 1 ½ cup fresh milk
* 2 ½ cups queso de bola, grated, plus more to top
* 8 to 10 ensaymada, store-bought, cut into cubes

1) Melt butter in a saucepan over medium heat. Sprinkle flour and cook for 1 minute. Slowly add milk and bring to a simmer.

2) Add queso de bola and stir continuously until completely melted.

3) Meanwhile, place ensaymada cubes on a parchment lined baking sheet. Toast in a toaster oven or in an oven pre-heated to 350◦F until golden, about 5 minutes. Set aside.

4) Pour queso de bola dip into a serving bowl. Top with grated queso de bola. Serve with ensaymada cubes on the side.


Compiled Recipe – Cocoa Pudding Cake

Cocoa Pudding Cake

* 1 cup Ultragrain All-Purpose Flour
* ½ cup granulated sugar
* 1/3 cup unsweetened cocoa powder
* 1 ½ tsp. baking powder
* ¼ tsp. salt
* ¾ cup reduced fat (2%) milk
* 2 tbsp. Pure Wesson Canola Oil
* 1 tsp. vanilla extract
* 3 envelopes (0.55 oz. each) Swiss Miss Sensible Sweet Trade ; No Sugar Added Hot Cocoa Mix
* 1 ¼ cup boiling water
* Reddi-wip Fat Free Dairy Whipped Topping

1) Preheat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, oil and vanilla; mix until blended and smooth.

2) Spoon batter into un-greased 8×8-inch glass baking dish. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes or until wooden pick inserted near center comes out clean.

3) Cool cake 10 minutes. Serve warm with Reddi-wip.