3 2 1 CAKE

1 Box Angel Food Cake Mix

1 Box of Your Favorite Cake Mix
Water

Cup, Mug or Bowl that holds at least 2 cups and is Microwave Safe

Steps:

1) Add both boxes of cake mix in a zip lock bag. Mix together well.

2) Add 3 tablespoons of cake mix to the cup/mug/bowl.

3) Stir in 2 tablespoons of water and mix well.

4) Microwave for 1 minute

5) Top with whip cream or cake icing or fruit

Makes 33 servings, Weight Watcher Points Plus = 3

I learned the “hard” way that sometimes one minute might actually be too long. The first mini cake I made was so hard and crunchy that I had to cut it with a knife. I realized it was over cooked. It finally turned out just right after the 3rd time around with about 40 seconds.

ZUCCHINI CHOCOLATE CHIP MUFFINS

MIX

1½ cups flour

¾ cup sugar

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

ADD IN

1 egg

½ cup veggie oil

¼ cup milk

1 TBL lemon juice

1 tsp vanilla

FOLD IN

1 cup grated zucchini

½ cup mini chocolate chips

Makes 12

Bake 20-25 minutes on 350 degrees.

FETTUCCINI WITH ALFREDO SAUCE

1 pint heavy cream (16oz.)

1 stick (1/2 cup) butter

4oz cream cheese

1 teaspoon garlic powder

salt and pepper, to taste

1 cup fresh Parmesan cheese

1lb. cooked pasta

In a saucepan on medium heat, combine everything except parmesan. Simmer this until all is melted and mixed well. Add the Parmesan. Simmer this for 15-20 minutes on medium-low heat, just until it thickens enough to coat a spoon.

Mix together with cooked pasta.

It's great with grilled chicken or broccoli, too.

CREAMY AND CHEESY CHICKEN AND RICE

4 Tbs butter

2 Tbs minced garlic

4 cups shredded, cooked chicken breast

4 cups steamed rice (2 cup raw)(brown or long grain)

1/4 cup all purpose, unbleached flour

1/2 tsp salt

1 tsp black pepper

2 cups chicken broth

2 cups shredded cheddar cheese

Top with 1 1/2 Cups shredded cheddar cheese (optional)

1/2 tsp dried thyme or 1 Tbs fresh thyme

Preheat oven to 350 degrees F.

Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute.

Whisk in flour, thyme, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted.

Stir in rice and chicken and then transfer to a 9×13 inch baking dish.

Bake 25-30 minutes. Top with additional cheddar cheese, if desired, and return to oven until melted.

BAKED SCRAMBLED EGGS

24 eggs

2 ½ cups milk

½ stick butter (original recipe called for 1 stick of butter)

1 ½ tsp salt

1 ½ tsp pepper

Mix all together. Pour into a 9x13 pan. Bake uncovered in a 350 degree oven. Stir every 10 minutes. Should about 30-45 minutes depending on your oven.

BLUEBERRY PUFF CHEESECAKE BREAKFAST BAKE

1 can of Crescent rolls or 1 sheet of ready rolled puff pastry

4oz cream cheese, room temperature (original recipe called for 8oz)

3 – 4 Tablespoons powdered sugar (I used 2 with 4oz cream cheese)

1 tsp vanilla extract

1/2 cup frozen blueberries

Squeeze of lemon juice

1 Tablespoon Granulated Sugar

2 Tablespoons butter, melted

Cinnamon Sugar for sprinkling

Pre heat oven to 350.

Unroll and spread the crescent rolls or puff pastry sheets flatten then cut in half. Then with one half of the pastry, line the bottom of a greased 8 x 8 baking pan.

Mix cream cheese, powdered sugar, vanilla & lemon. Spread over dough.

Spread blueberries over filling and sprinkle with 1TBL sugar.

Top with remaining dough.

Pour melted butter over top of dough and brush to spread. Sprinkle with cinnamon sugar.

Bake 25-30 minutes. (my oven left it a little doughy at 25 minute)

Double recipe in a 9x13 pan.

PERFECT SUGAR COOKIE (AND COOKIE POP)

6 cups all-purpose flour, sifted

1 teaspoon salt

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 large eggs, cold

1 tablespoon pure vanilla extract

1/4 teaspoon pure lemon extract (almond would be good here also)
(This recipe make 30 4" round cookies)

1. In large bowl, sift together flour and salt. Set aside.

2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.

3. Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.

4. Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.

5. Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.

6. Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.

7. Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

8. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown. 12 minutes was perfect on my air-bake pans.

9. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

*May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.


**To make into pops, press sucker stick until flush with the top of the dough.  Take a small piece of scrap dough and cover the stick.