Microwave Mug Cake BASICS

Use a cylinder mug that's 14oz if possible. A standard coffee cup is fine but because it rises while in the microwave you will absolutely need a plate underneath!

This base recipe is:

1/4 Cup flour
3 TBSP Sugar
1/2 tsp Baking Powder
Pinch of Salt
1 tsp Vanilla Extract
3 TBSP Milk
1 TBSP Vegetable Oil

~ Variations ~

Birthday Cake -  add 1 TBSP sprinkles and 1 additional tsp vanilla extract (throw sprinkles into the batter of vanilla.)

Cookies and Cream - stir in 2 crushed Oreos

Chocolate with Nutella - add an extra 2 TBSP cocoa powder to mix and then AFTER mixing top it off with 1 TBSP Nutella 

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4-Ingredient Caramel Pretzel Bars

Crunchy pretzels, buttery caramel, and swirls of chocolate make these bars sweet, salty, crisp, and wonderfully chewy.

Ingredients:

3 cups salted pretzels, crushed
1/2 cup light butter, melted
3/4 cup thick caramel sauce
1/2 cup mini semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350°F. Lightly coat a 9x13-inch glass casserole dish with cooking spray.
2. Place the pretzels in a large zip-top bag and crush them with a rolling pin until they are coarse crumbs with a few small crunchy pieces.
3. In a medium bowl, combine the crushed pretzels and melted light butter. Stir until the pretzels are evenly coated.
4. Press the pretzel mixture firmly and evenly into the bottom of the prepared casserole dish to form a compact crust.
5. Bake the pretzel crust for 8 to 10 minutes, until lightly fragrant and starting to set.
6. Pour the caramel sauce* evenly over the warm crust and gently spread it into a thin, even layer without disturbing the pretzels.
7. Return the dish to the oven and bake for 8 to 10 minutes, until the caramel is gently bubbling around the edges.
8. Remove the dish from the oven and immediately sprinkle the mini semi-sweet chocolate chips evenly over the hot caramel.
9. Let the chocolate sit for 3 to 5 minutes, then gently spread or swirl the softened chocolate over the caramel.
10. Cool at room temperature until the dish is no longer hot, then refrigerate for at least 1 to 2 hours, until the caramel and chocolate are fully set.
11. Let the bars sit at room temperature for 10 minutes before cutting into squares. Store covered in the refrigerator.

Erren's Kitchen also has these

  Salted Caramel Pretzel Bars 

with a Shortbread Crust & Caramel sauce.

EXAMPLE: Homemade Caramel Layer

28 oz sweetened condensed milk (two 14 oz/400g cans)
14 tablespoons unsalted butter cubed
½ cup light brown sugar packed
½ cup dark brown sugar packed
⅓ cup golden syrup or light corn syrup
¾ teaspoon table salt
1 teaspoon vanilla extract


Combine the sweetened condensed milk, butter, brown sugars,golden syrup, and salt in a medium-sized heavy-bottomed saucepan over medium-low heat. Stir frequently until the butter is melted and everything is well combined.
Continue to stir constantly as the mixture thickens, turns golden caramel in color, and begins to bubble — this will take about 15 minutes or more, depending on your stove. Do not increase the heat or the mixture may scorch or separate.
Use an instant-read thermometer if you have one — the caramel should reach about 225°F (107°C) and coat the back of a spoon.
Remove from the heat and stir in the vanilla extract.
 

Adapted from: Practical Woman UseFul Tips -  Instagram - 

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Micro Mug Brownie / LavaCake

Instructions:
Mix four tablespoons of flour,

two tablespoons of cocoa powder,

three tablespoons of sugar,

one-third teaspoon of baking powder,

and a pinch of salt in a greased* holiday mug.

Then add and mix four tablespoons of milk, and one and a half tablespoons of vegetable oil.

Put chocolate chips on top. Clean the edges of the mug.

Microwave for 1:30 to 2 minutes. Add any additional toppings of your choice (e.g. red, white, and green sprinkles, candy canes, marshmallows).

Wait for it to cool then enjoy.

* Spray mug with Pam cooking Spray before adding ingredients.




Also see my Single Serving Cake In A Mug Gift using a Cake Mix and Pudding

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9 Mug Cake Recipes

1. Chocolate Mug Cake

Ingredients • 4 tbsp all-purpose flour • 2 tbsp cocoa powder • 2 tbsp sugar • 3 tbsp milk • 2 tbsp vegetable oil • 1/4 tsp baking powder

Instructions 1. Add all dry ingredients to a mug and mix well. 2. Add milk and oil, then stir until smooth. 3. Microwave on high for 60–70 seconds. 4. Let cool slightly before eating.

2. Vanilla Mug Cake

Ingredients • 4 tbsp all-purpose flour • 2 tbsp sugar • 3 tbsp milk • 1/2 tsp vanilla extract • 1 1/2 tbsp vegetable oil • 1/4 tsp baking powder

Instructions 1. Mix flour, sugar, and baking powder in a mug. 2. Add milk, oil, and vanilla extract. 3. Stir until lump-free. 4. Microwave for 60 seconds. 5. Rest for 1 minute before serving.

3. Peanut Butter Mug Cake

Ingredients • 4 tbsp all-purpose flour • 2 tbsp sugar • 3 tbsp milk • 2 tbsp peanut butter • 1/2 tbsp vegetable oil • 1/4 tsp baking powder

Instructions 1. Mix all ingredients in a mug until smooth. 2. Microwave for 60–70 seconds. 3. Let it cool slightly. 4. Enjoy warm.

4. Lemon Mug Cake

Ingredients • 4 tbsp all-purpose flour • 2 tbsp sugar • 3 tbsp milk • 1/2 tbsp vegetable oil • 1/2 tsp lemon juice • Zest of 1/2 lemon • 1/4 tsp baking powder

Instructions 1. Combine dry ingredients in a mug. 2. Add milk, oil, lemon juice, and zest. 3. Mix well. 4. Microwave for 60 seconds. 5. Cool slightly before eating.

5. Nutella Mug Cake

Ingredients • 4 tbsp all-purpose flour • 2 tbsp sugar • 3 tbsp milk • 2 tbsp Nutella • 1/4 tsp baking powder

Instructions 1. Add all ingredients to a mug. 2. Mix until smooth and creamy. 3. Microwave for 60–70 seconds. 4. Let rest for 1 minute before serving.

6. Banana Mug Cake

Ingredients • 4 tbsp all-purpose flour • 2 tbsp sugar • 3 tbsp milk • 1 tbsp mashed banana • 2 tsp vegetable oil • 1/4 tsp baking powder • Pinch of cinnamon (optional)

Instructions 1. Mix all ingredients in a mug. 2. Stir until well combined. 3. Microwave for 60–75 seconds. 4. Let cool slightly and enjoy

7. Red Velvet Mug Cake

Ingredients

• 4 tbsp all-purpose flour

• 1 tbsp cocoa powder

• 2 tbsp sugar

• 3 tbsp milk

• 1 tbsp oil

• 1/4 tsp red food coloring

• 1/4 tsp baking powder

Instructions

1. Combine all ingredients in a mug.

2. Mix until smooth and red in color.

3. Microwave for 1–1¼ minutes.

4. Top with cream cheese if desired.

8. Cookies & Cream Mug Cake

Ingredients

• 4 tbsp all-purpose flour

• 2 tbsp sugar

• 3 tbsp milk

• 1 tbsp oil

• 2 tbsp crushed Oreo cookies

• 1/4 tsp baking powder

Instructions

1. Mix everything in a mug.

2. Microwave for 1–1¼ minutes.

3. Let rest for 30 seconds and enjoy.

9. Coffee Mug Cake

Ingredients

• 4 tbsp all-purpose flour

• 3 tbsp sugar

• 3 tbsp milk

• 1 tbsp oil

• 1 tsp instant coffee

• 1/4 tsp baking powder

Instructions

1. Dissolve coffee in milk, then add all ingredients.

2. Mix until smooth.

3. Microwave for 1–1½ minutes.

4. Perfect for coffee lovers!

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Slow Cooker Thanksgiving Casserole

Potato Layer

3 lbs. russet potatoes, peeled and diced SMALL (or 1.5 lbs. russet and 1.5 lbs. sweet potatoes)
2/3 cup milk
1/2 cup butter, sliced
1 tsp. salt
1/4 tsp. pepper

Chicken Layer

2 lbs. chicken breasts, cubed into 1 inch pieces (can use cubed raw turkey breast or tenderloin)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. parsley

Next layers (in order)

10.5 oz. can cream of mushroom soup
6 oz. turkey stove top stuffing, (or chicken flavor)
1/2 cup salted butter, sliced
1 lb. frozen green beans, (or fresh trimmed green beans)
10.5 oz. can cream of chicken soup
8 oz. shredded mozzarella cheese, (freshly shredded if possible)
1 cup toasted French fried onions

Instructions

1- Before starting the layers, liberally spray the entire inner crock with cooking spray to avoid any possible sticking.
2- Our first layer is the potatoes. Peel and cube them into small pieces (sweet potatoes too if you’re using them.) Add them to the slow cooker and pour the milk over, place the butter slices on top of the potatoes. Sprinkle with the allotted salt and pepper.
3- Cube the chicken and add it to a bowl. Toss the chicken with the salt, pepper, onion powder, garlic powder, and parsley. Stir the chicken until all the pieces are completely coated with the seasonings and then add it to the slow cooker over the potatoes.
4- Next in order add these layers (spread each layer out evenly over the next): cream of mushroom soup, stuffing mix, sliced butter, green beans, cream of chicken soup, then mozzarella cheese.
5- Cover the slow cooker with its lid and cook on LOW for 6-7 hours. Cooking time will vary depending on your actual appliance but the edges should have begun to brown, the top bubbling, and the chicken has reached an internal temperature of 165°F. The potatoes should also be fork tender.
6- Once done, sprinkle the French fried onions over the top. Serve and enjoy.

Recipe for 5-Ingredient Turkey Stuffing Slow Cooker Casserole

Adapted from 101Crockpot Ideas

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Slow Cooker Chicken Stuffing Casserole

Ingredients:

Chicken: Chicken breasts, tender or even thighs, work great.
Herbs and spices: Minced garlic and Italian seasoning
Chicken broth: You can use low-sodium chicken broth or vegetable broth if desired. Either will produce great flavor.
Fresh or frozen green beans: You could swap with mixed vegetables, corn and peas, or broccoli. Whatever frozen veggies you have on hand.
Cream of chicken soup: It can replaced with cream of mushroom soup of cream of celery soup
Stovetop stuffing mix: Or you could use a homemade stuffing recipe
Melted butter: Gives the stuffing that crispy topping.

Directions:

Step 1: Add tender chicken breasts to the bottom of the Slow Cooker insert. Add garlic, Italian seasoning, and chicken broth to the mix.
Step 2: Dump green beans on top of the chicken.
Step 3: Pour the cream of chicken soup on top and spread it over the top.
Step 4: Add the dry stuffing mixture on top and spread it out evenly.
  - Dump melted butter over stuffing mix. Cover and cook.

** Checking the internal temperature of the chicken with a meat thermometer is always a good idea. It should be 165°F.

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Pecan Pie Dump Cake

This Pecan Pie Dump Cake has all the gooey, buttery goodness of classic pecan pie with none of the fuss of making pie crust!

A rich caramel-like pecan filling bakes underneath a golden, buttery cake topping for the ultimate easy Southern dessert. Serve it warm with vanilla ice cream and watch it disappear!

Ingredients

1 cup packed brown sugar

½ cup water

1 tsp vanilla extract

½ tsp ground cinnamon

2 cups pecan halves

1 box (15.25 oz) yellow cake mix

½ cup unsalted butter, melted

½ cup additional butter, cut into small pats

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Mini Muffin Mix Dump Cakes! 🍰

Who knew a box of muffin mix could make such an easy dessert? Just 3 ingredients and a loaf pan!

Here’s what I made:

Cherry Pie Filling + Chocolate Muffin Mix

Strawberry Pie Filling + Banana Nut Muffin Mix

Blueberry Pie Filling + Lemon Poppy Seed Muffin Mix

Lemon Pie Filling + Blueberry Muffin Mix

How to make them:

Spread 1 can of pie filling into a greased loaf pan.

Sprinkle 1 package of muffin mix evenly over the top.

Slice 6 tablespoons of unsalted butter and place it over the muffin mix.

Bake at 350°F for 45–50 minutes, until golden and bubbly.

How to Make 4-Flavor Dump Cakes:
1️⃣ Grab four loaf pans (about 6x8) (or make them one at a time!).
2️⃣ Into each dish, add 1 can of pie filling — I used blackberry, strawberry, cherry and peach
3️⃣ Sprinkle ½ bag of yellow cake mix evenly over the peaches and blackberries.
Sprinkle 1/2 chocolate cake mix over the strawberry and cherry pie filling. (So 1 full mix bag equals 2 pans)
4️⃣ Slice 6 tablespoons of butter into thin pads and place them all over each pan. (3 sticks of butter total) 🧈
5️⃣ Bake at 350°F for 45-50 minutes, until golden, bubbly, and smelling like heaven.
6️⃣ Let cool slightly and serve warm with vanilla ice cream. 🤤

Video by Stephi - https://walmrt.us/3RdfNiy - Instagram

#Dumpcake #dumpcobbler #easydesserts

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Chicken Taco Soup

7 CAN CHICKEN TACO SOUP!

15.5 oz can pinto beans
15.25 oz can southwest corn with juice
15.25 oz can black beans
14.5 oz can chicken broth
14.5 ounce can petite diced tomatoes with juice
12.5 ounce canned chunk chicken breast
10 ounce can mild green enchilada sauce
1 ounce package mild taco seasoning
2 tsp fresh minced garlic
1 tsp onion powder
1½ tsp ground cumin
1½ tsp kosher salt

8-Can Chicken Taco Soup

Ingredients:

1 can pinto beans (drained)
1 can black beans (drained)
1 can sweet corn (drained)
1 can diced tomatoes
1 can Rotel (diced tomatoes with green chilies)
1 can cooked chicken breast (or 1½ cups shredded cooked chicken)
1 can chicken broth
1 packet taco seasoning

Instructions:

Dump all 8 cans (including liquids unless draining is noted) into a large pot.

Stir in taco seasoning.

Simmer over medium heat for 15–20 minutes, stirring occasionally.

Serve hot with toppings like sour cream, shredded cheese, lime, tortilla chips, or cilantro

 

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Crockpot Pizza Casserole Recipe

Ingredients:

1 pound ground beef or ground italian sausage
1 each small yellow onion diced
1 each green pepper diced
3 cloves garlic chopped
1 pound penne or rigatoni pasta uncooked
2 jars marinara sauce  24oz
One 8 oz can of plain tomato sauce
One 14.5 oz can of petite diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup mozzarella cheese shredded
½ cup cheddar cheese shredded
25 slices pizza pepperoni 
½ cup parmesan cheese shredded plus for garnish

Instructions

1 - In a large skillet cook the ground beef or sausage together until browned. Drain any excess fat. Add the onion, pepper and garlic to the cooked meat mixture and cook for about 3 minutes until the onions and peppers start to soften.
2 - Pour this mixture into the crock pot then add the uncooked pasta, marinara, canned tomato sauce, petite tomatoes, dried basil and oregano and mix well to combine.
3 - Be sure to make sure the pasta is covered in the sauce mixture. Cook covered for 1 to 1 1⁄2 hours on high, checking the pasta after 1 hour, then every 15 minutes after that. It should be cooked to Al dente by 1 ½ hours total cooking time.
4 - Once cooked gently stir again to combine. Top with the mozzarella and cheddar cheeses and the sliced pepperoni. Cover and melt for an additional 10 to 12 minutes.

Serve with extra parmesan cheese if desired.

** Note: Check the pasta early: Begin checking the pasta early, after 60-65 minutes, then continue checking every 15 minutes as directed. Slow cookers can vary in temperature, so cooking times may differ slightly.

https://butteryourbiscuit.com/crockpot-pizza-casserole-recipe/

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Slow Cooker Chicken and Noodles

Ingredients:

• 1 1/2- 2 pounds boneless skinless chicken breasts
• 2 cans cream of chicken soup
• 1 tsp dried parsley
• 1/2 tsp seasoned salt
• 1/4 tsp poultry seasoning
• 1 tsp garlic powder
• 3/4 stick butter sliced into pats
• 3 1/2 cups chicken broth
• 8 oz. egg noodles uncooked


Directions:

• :Place the chicken breasts in the bottom of the slow cooker pot.
• Add in the cream of chicken and spices.
• Add the pats of butter to the top, and pour in the chicken broth.
• Cook over low heat for 5-6 hours, or high heat for 3-4 hours.
• Remove the chicken from the pot and shred with two forks.
• Return the shredded chicken back to the slow cooker along with the dry egg noodles and stir.   Continue cooking for 30-45 minutes, until noodles are tender.

Some instant mashed potatoes and a veggie.

https://www.facebook.com/watch/?v=3239562889569492 

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Easy $5 Soda Cake Desserts + Gift Suggestion!

I make soda cakes for just under $5
Old-fashioned cookbooks are filled with soda-meets-cake-mix recipes that were highly fashionable at the time.

Ingredients:

1 (15.25 ounce) package chocolate cake mix
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage (such as Coke®)

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine cake mix and cola in a large bowl. Use a hand whisk to mix ingredients until light and smooth, about 3 minutes. Pour batter into prepared baking dish.

Bake cake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Allow cake to cool before cutting.

Favorite Frostings + Whipped Topping Frosting

- lemon cake with Sprite and lemon pudding in cool whip frosting.
- strawberry cake with Fanta red pop and vanilla pudding in cool whip
- cola and a chocolate cake mix…top with cool whip and Marschino Cherries??? Choc/cherry cake? * You can also do chocolate cake with DR. PEPPER - pineapple cake with pineapple soda and added about 1/2 cup of drained, crushed pineapple to it. I used vanilla icing and put a little bit of pineapple ice cream topping on top.

Note: I just did a recipe using cherry pie filling for the bottom, mix 12 ounces of cherry cola with a chocolate fudge cake mix n spread on cherry pie filling, it was delicious.

Variations:

- Fanta Orange + Vanilla cake mix - Coca Cola + Chocolate Cake Mix - Sprite + Yellow Cake Mix - Dr. Pepper + Red Velvet Cake Mix - A&W Cream Soda + Vanilla Cake Mix - Barq's Root Beer + Spice Cake Mix - Canada Dry Ginger Ale + Carrot Cake Mix - Mountain Dew + Lemon Cake Mix - Fanta Strawberry + Strawberry Cake Mix - Sierra Mist + Butter Pecan Cake Mix - Pibb Xtra + Devil's Food Cake

Simply stir together the soda and cake mix and follow the mix's baking instructions for the size of the pan and cook time. The end result will be a delightfully light and fluffy cake with minimal effort, which we view as a win-win.

Gift Suggestion:

Take the box of cake mix, a can of soda and a can of icing in a throw away foil pan with some birthday plates to local shelters and pantries So children can have a birthday cake (even when there's no oil or eggs available)
They love it!

 

Source: AllRecipes - https://www.facebook.com/reel/1059981510322028 - MommaLew

#recipe #easyrecipe #foodie

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6 Poke Cake Recipes

Ingredients
 Pineapple Poke Cake
Pineapple Cake
15.25 ounces yellow cake mix (your favorite brand)
20 ounces crushed pineapple in 100% juice, divided into ⅔ cup and ⅓ cup of pineapple (drain pineapple and reserve the pineapple juice)
½ cup salted sweet cream butter, melted and cooled
3 large eggs, room temperature
Pudding Layer and Whipped Topping Frosting
6.8 ounces instant vanilla pudding mix
3 cups cold whole milk
8 ounces whipped topping, thawed

 Raspberry Poke Cake
16.25 ounces white cake mix (Betty Crocker Super Moist brand)
1 cup water
½ cup vegetable oil
3 eggs
1 cup seedless raspberry preserves
3 ounces raspberry jello
⅔ cup boiling water
⅓ cup ice water
1 cup whole milk very cold
3.3 ounces instant white chocolate pudding
8 ounces whipped topping, thawed
Garnish
⅓ cup white chocolate curls, from a 4-ounce white chocolate bar
12 fresh raspberries

 Chocolate Mint Poke Cake
15.25 ounces Dark Chocolate Fudge Cake Mix (432-gram box)
1 cup of water
3 large eggs, room temperature
½ cup vegetable oil
14 ounces sweetened condensed milk (396-gram can)
3.1 ounces Hershey’s milk chocolate bars, broken into rectangular pieces (two 1.55-ounce or 43-gram bars)
1¾ cups cold whole milk
3.9 ounces instant chocolate pudding mix (111-gram box)
8 ounces whipped topping, thawed (226-gram container)
1 to 2 drops green gel food coloring
½ teaspoon pure peppermint extract
¾ cup mint chocolate candy, finely chopped (I used Andes Creme De Menthe Thins but you can substitute finely chopped York Peppermint Patties)
Chocolate syrup, optional drizzle garnish

 Strawberry Poke Cake
Vanilla Cake
15.25 ounces vanilla cake mix (or white cake mix)
4 egg whites
1 cup water
½ cup vegetable oil
Strawberry Filling
1 cup white chocolate chips
14 ounces sweetened condensed milk
⅓ cup water, boiling
3 ounces strawberry-flavored gelatin
21 ounces strawberry pie filling
Topping
12 ounces whipped topping, thawed
12 fresh strawberries (washed, capped, and sliced thin)

 Lemon Poke Cake
Cake
1 box yellow cake mix
3.4 ounces lemon pudding (1 box)
1 cup water
⅓ cup vegetable oil
3 eggs
Pudding Topping
6.8 ounces lemon pudding (2 boxes)
4 cups milk
4 cups powdered sugar

 Strawberry Crunch Poke Cake
white sheet cake, baked in a 9×13 dish
12 ounces evaporated milk
3 ounces strawberry jello, divided in half
14 ounces sweetened condensed milk
½ cup whole milk
8 ounce Cool Whip or frozen whipped topping, thawed (plus more for garnish)
25 golden Oreos, about 1 package
¼ cup salted butter, melted
Fresh strawberries, for optional garnish

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