Stir Crazy Cake

Stir Crazy Cake

2 1/2  c.  all-purpose flour
1 1/2  c. sugar
1/2 c. cocoa
2 tsp. baking soda
1/2  tsp. salt
2/3  c.  cooking oil
2 T. vinegar
1 T. vanilla
2 c. cold water or coffee
1/4 c. sugar
1/2 tsp. cinnamon

Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan. Stir with a fork to mix;form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon; sprinkle over batter.
Bake in 350 deg. oven for 35-40 mins.

Crusted Honey Mustard Chicken

Crusted Honey Mustard Chicken
Servings - 4
Preparation Time - 12 min
Cooking Time – 15 min

“We added a twist to these baked – not fried – chicken breasts by coating them with honey mustard before dipping them into cereal crumbs. They’re so crisp and tasty, they’ll easily become a family favorite!”

Ingredients    2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Preheat oven to 425°F.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place corn flake crumbs in a shallow bowl. Dip chicken breasts into dressing mixture, then corn flake crumbs. Place into shallow baking pan coated with cooking spray.

Bake until chicken is golden and no longer pink, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Chocolate Crinkles

Chocolate Crinkles
This is a great long time recipe, easy to make and the kids will just love it.

Ingredients:
1/2 c. plus 4 T. vegetable oil
12 T. baking cocoa
2 c. sugar
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. confectioners’ sugar

Directions:
Mix all of the oil, cocoa, and sugar together in large bowl. Add one egg at a time, stirring well after each is added. Add vanilla and stir.

In separate bowl, whisk together the flour, baking powder, and salt. Add to the cocoa mixture, stir. Cover and chill several hours or overnight.

Preheat oven to 350 degrees. Roll dough into 1-inch balls and roll in confectioners’ sugar, coating each ball heavily. Place on cookie sheet covered with parchment paper. Bake 10-12 minutes. Cool 2 -3 minutes before removing from cookie sheet.

Chili-Pasta Skillet

Chili-Pasta Skillet
 
Ingredients
1  pound lean ground beef
3/4  cup chopped onion
1  15- or 15.5-ounce can red kidney beans, black beans, or red beans, rinsed and drained
1  14.5-ounce can diced tomatoes, undrained
1  8-ounce can tomato sauce
1/2  cup dried elbow macaroni (2 ounces)
1  4-ounce can diced green chili peppers, drained
2  to 3 teaspoons chili powder
1/2  teaspoon garlic salt
1/2  cup shredded Monterey Jack or cheddar cheese (2 ounces)

Directions
1. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. 

2. Stir in beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili peppers, chili powder, and garlic salt. Bring to boil; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender,
stirring often.

SKIP THIS STEP TO MAKE DAIRY FREE – Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted. 
Makes 6 servings. 
Nutrition facts per serving: calories: 289
total fat: 11g
saturated fat: 5g
monounsaturated fat: 4g
polyunsaturated fat: 0g
cholesterol: 56mg
sodium: 622mg
carbohydrate: 27g
total sugar: 4g
fiber: 5g
protein: 23g
vitamin C: 27%
calcium: 15%
iron: 18%
starch: 1.5diabetic exchange
vegetables: 1diabetic exchange
medium-fat meat: 2diabetic exchange

Chapatis

CHAPATIS

People in India use chapatis, a flatbread, to scoop up food from their plates. To make it, they roll the dough into pancakes with special wooden dowels, but you can roll out the dough using a regular rolling pin.

2 cups whole-wheat flour
2/3 cup warm water
2 teaspoons vegetable oil
Pinch of salt

Place the flour in a large mixing bowl. Add the water, oil and salt. Mix with a fork and then with your hands. Keep mixing until you can make a ball.

Knead the dough for about 10 minutes. Let it rise for 30 minutes in the bowl, covered with a damp cloth.

Roll the ball into a 12-inch log and cut it into six chunks. Roll each chunk into a very thin pancake, about 7 inches in diameter. Don’t worry about making the dough into a perfect circle – just try to get it as thin as you can.

Heat a cast-iron skillet on medium-high. Place one chapati on the skillet and cook for 30 seconds. Use a spatula to peek under it. When the chapati gets brown spots and bubbles, flip it over and cook for another 30 seconds.

Wrap the cooked chapati in a cloth napkin while you cook the rest of them. Eat them right away with a little butter or margarine, or use as scoops for chicken curry. (The preschoolers ate them with jelly.)

Makes 6 chapatis.

Blue Slime Sipper

Blue Slime Sipper

Ingredients
1 6-ounce package blueberry-flavored gelatin
3 cups lemonade, chilled
3 cups lemon-lime carbonated beverage, chilled
2 cups boiling water
4 cups cold water
Directions
1. In a large mixing bowl, combine gelatin and two cups of boiling water; stir until dissolved. Stir in 4 cups of cold water. Cover and chill at least 4 hours. Gelatin will be partially set.

2. To serve, stir gelatin with a large spoon, fork, or wire whisk until gelatin is broken into small pieces. Place 1/4 cup of the lemonade in a large, clear glass or plastic tumbler. Add 1/2 cup of the gelatin to the lemonade, then add 1/4 cup of the carbonated beverage.

3. Stir slightly and you’re ready to slurp some slime. Makes 12 servings.

Apple Dumpling Cake

Apple Dumpling Cake

3 pounds apples, peeled, cored and sliced
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 eggs, beaten
1 cup vegetable oil
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish. Place sliced apples in baking dish.

Mix together flour, sugar, eggs, oil, salt and baking powder. Pack mixture on top of apples. Sprinkle top with cinnamon and bake for 40 to 45 minutes.