Egg McMoms
8 eggs
8 slices of ham or sausage patties cooked
8 slices of cheese (optional)
8 hamburger buns
Fry the eggs one at a time and break the yolk in each so the egg cooks hard. Place egg on the bottom of
the hamburger bun, add ham or sausage, top with cheese and remaining bun half
To Freeze: Wrap in foil and bag together in a labeled Ziploc bag.
To serve: Remove from foil, wrap in paper towel and microwave until heated through ( about 1.5 min)
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.
Magic Brew Yogurt Refreshers Source: Better Homes and Gardens
1 8-ounce carton vanilla yogurt
1 cup orange juice
4 cups orange soda
Directions
1. Put the vanilla yogurt, orange juice, and 2 cups of the orange soda in the blender container. Cover blender with lid. Blend on high speed until combined. Turn off blender.
2. Pour the mixture into 2 ice cube trays. Cover the ice cube trays with plastic wrap. Put the ice cube trays in the freezer. Freeze for 6 hours or overnight.
3. Just before serving, remove the frozen cubes from 1 of the ice cube trays. Put the cubes in the blender container. Add 1 cup of the orange soda. Cover and blend on high speed until slushy. Turn off the blender. Pour into 6 glasses. Repeat with remaining frozen cubes and orange soda. Makes 12 servings.
Make-Ahead Tip: Prepare the fruit mixture. Pour into ice cube trays. Cover and freeze up to 24 hours.
Instant Oatmeal Packets
3 Cups Quick-Cooking Oats
Salt
8 Plastic Sandwich Bags
Put 1/2 cup oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 cup oats. If you’re using a food processor, powder the 1 cup of oats in one motion. Into each sandwich bag put 1/4 cup unpowdered oats, 2 tablespoon powdered oats, and a scant 1/4 teaspoon salt. Store in a box or airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water.
Apple-Cinnamon Oatmeal: To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2 tablespoon chopped dried apples.
Sweetened Oatmeal: To each packet add 1 tablespoon sugar.
Cinnamon-Spice Oatmeal: To each packet add 1 tablespoon sugar, 1/4teaspoon cinnamon, and a scant 1/8 teaspoon nutmeg.
Fruit and Cream: To each packet add 1 tablespoon dry milk or 1 tablespoon non-dairy coffee creamer and 2 tablespoons dried fruit or fresh fruit after cooking or 2 Tablespoons jam.
Brown Sugar/Cinnamon Oatmeal: To each packet add 1 tablespoon brown sugar & 1/4 teaspoon cinnamon
Fun Fruit Oatmeal: To each packet, add 6 or 7 pieces of ‘fruit snack’ type dehydrated fruit.
Confetti Oatmeal: To each packet, add 1 teaspoon decorative cake or cookie sprinkles.
S’More Oatmeal: Add 6 miniature marshmallows and 1 tablespoon Milk Chocolate Chips to each packet
Cookies & Cream Oatmeal: Add 1 crushed Oreo cookie and 1 tablespoon non-dairy coffee creamer to each packet
Exploding Oatmeal: Add 1 teaspoon sugar, and 1/2 teaspoon ‘Pop Rocks’ candy to each packet. This one is fun for celebration days, such as birthdays
Diarrhea Delights
Makes about 2 pounds of dandy doo-doo
3 pk (6-oz) semi-sweet chocolate -chips
1 cn (14-oz) sweetened condensed -milk
1 ds Salt
2 ts Vanilla extract
1 1/2 c Chopped, dried mixed fruit -(the type used for fruit cake)
Line the bottom of a 9-inch square pan with waxed paper and set aside.
Pour chocolate chips, sweetened condensed milk and salt into large heavy saucepan. Melt mixture over low heat, stirring constantly with a whisk. When mixture is completely melted, remove saucepan from heat. Pour in vanilla and dried mixed fruit. Use a wooden spoon to thoroughly blend fruit into chocolate mixture.
Pour chocolate mixture into lined pan and spread it evenly with your rubber spatula. Place pan in the refrigerator and chill for at least two hours.
When thoroughly chilled, invert chocolate mixture onto cutting board and cut into one inch squares.
Create loads of uniquely shaped diarrhea dumps by rolling each square between the palms of your clean, dry hands. Make some flat, round disks, some short, thick poops, and some long, skinny ones!
Makes about 2 pounds of dandy doo-doo.
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.
CrockPot Triple Chocolate Mess
1 package chocolate cake mix
1 pint sour cream
1 small package instant chocolate pudding (4 serving size)
1 small bag chocolate chips (6oz, but I have used up to 12 oz and it works)
3/4 cup oil
4 eggs
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot.
Cook on low for 4-5 hours.
Serve in a bowl with ice cream, or eat straight out of pot!
Crockpot Fresh Apple Coffee Cake
2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
1/4 cup biscuit mix
1/4 cup brown sugar
2 tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired
Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.
CRISPY FRIED CHICKEN (WITH MUSTARD SAUCE)
MAKES: 8 SERVINGS
SAUCE
3 tbs honey
2 tbs Dijon mustard
1 tbs white wine vinegar
CHICKEN
2 cups buttermilk
2 tbs hot pepper sauce
2 tbs Dijon mustard
1 egg
1 1/2 tsp oregano
8 thin sliced chicken breast cutlets
2 cups panko (Japanese bread crumbs)
1/2 tsp salt
1/2 tsp pepper
1 1/2 quarts vegetable oil
SAUCE: In bowl, whisk honey, mustard and vinegar until smooth, set aside.
CHICKEN: In bowl, whisk buttermilk, pepper sauce, mustard, egg, and 1 tsp oregano. Add cutlets, turn to coat with marinade. Cover with plastic wrap, refrigerate 2 hours.
In dish, toss together bread crumbs, remaining oregano, salt and pepper. Set mixture aside. In pot, heat oil. Remove cutlets from marinade. Coat each with bread crumb mixture. Add 3 cutlets to hot oil. Fry 3 min. or until lightly browned. Transfer to paper towel lined platter, keep warm. Repeat with remaining cutlets. SERVE WARM WITH HONEY MUSTARD SAUCE.*
CREAM PUFFS (WITH COFFEE AND CHOCOLATE)
MAKES: 12 CREAM PUFFS
1 cup milk
1 stick unsalted butter
1/2 tsp sugar
1/4 tsp salt
1 cup flour
4 eggs
1 cup heavy cream
2 tsp freeze dried coffee
6 tbs chocolate sauce
1 tbs confectioners sugar
HEAT OVEN TO 400 DEGREES. In saucepan, bring first 4 ingredients to a boil. Add flour, stir until ball forms, cook 1 min. Remove from heat, transfer to bowl. Let cool 5 min. Add eggs, beat well until mixture is shiny and smooth. Spoon into pastry bag without a tip. Pipe 12 puffs, 3 inches in diameter, onto ungreased baking sheet.
BAKE 15 MIN. REDUCE OVEN HEAT TO 350 DEGREES and bake 15 min. or until puffed and golden.
Remove puffs from sheet, poke a hole in the bottom of each puff. Place upside down on baking sheet, return to oven and let sit 10 min. with door ajar then cool.
In bowl, combine heavy cream and coffee, let sit 5 min. Add 2 tbs chocolate sauce. Beat until stiff peaks form. Cut puffs in half horizontally, spoon whipped cream into puffs. Replace top of cream puffs. Drizzle plates with remaining chocolate sauce, place puffs on top. DUST WITH CONFECTIONERS SUGAR. Serve immediately WITH A GLASS OF COLD MILK.
