Mix in a pan Chocolate Cake

• 1 1/2 cups flour
• 1 cup sugar
• 1 TBS vinager
• Dash of salt
• 1 tsp baking soda
• 1/2 tsp red food coloring
• 12 TBS olive oil
• 5 tsp cocoa powder
• 1 cup water
• 1/2 tsp vanilla

Directions:

1. Sift flour, sugar and cocoa into a 9x13 pan. Make two holes (not clear to the bottom) in mixture.


2. In one hold put vinager and food coloring, in second hole put olive oil.

3. Sprinkle salt all over

4. Add 1 tsp soda to vinager

5. Mix water and vanilla and pour over all of mixture, stir DON'T BEAT until smooth.

6. Bake @ 350 for 25-30 minutes.

Frosting:

• 1 stick margarine
• 6 TBS milk
• 1 tsp vanilla
• 4 tsp cocoa powder
• 1 box powdered sugar

1. Melt and boil margarine, milk, vanilla and cocoa.

2. Remove from stove and add powdered sugar. Mix well and spread on cake while hot.

Nita's Brownies and Icing

• 2 cups flour
• 2 cups sugar
• 1 stick margarine
• 4 TBS cocoa
• 1/2 cup shorting
• 1 cup cold water
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla
• 1/4 tsp salt
• 3 eggs

Directions:

1. Sift flour with sugar into a large bowl.

2. On stove, melt margarine and cocoa, shorting, and cold water. Bring to boil and pour over flour and sugar. Mix well with beaters and add buttermilk, baking soda, vanilla, salt, and beaten eggs.

3. Mix well pour onto greased cookie sheet (it should be pretty runny). Bake at 400 for 20 minutes.

Icing:

• 1 stick margarine
  
• 3-4 TBSP cocoa
• 5 TBSP milk
• 1 tsp vanilla
• 1 box powdered sugar

Directions:

1. 5 minutes before brownies are done, combine in pan and bring to boil: margarine, cocoa and milk.

2. As soon as it starts to boil take off heat and add vanilla, and powdered sugar.

3. Spread over brownies when removed from oven. Cool before cutting.

Rich, Fudgy Brownies

• 1 cup unsalted butter
• 2/3 cup flour
• 2 cups sugar
• 4 eggs (at room temp)
• 1/2 tsp vanilla extract
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt

1. Melt butter in medium size sauce pan over medium heat. Remove pan from heat whisk in sugar, followed by eggs and vanilla.

2. Stir in flour, cocoa, baking powder, and salt, starting slowly to keep ingredients from flying out of pan.

3. Stir until batter is smooth and uniform, about 1 minute. Spread batter into prepared baking ban (add little bit of melted butter and flour so it doesn't stick), fill pan evenly.

4. Bake until toothpick comes out with a few moist clumps clinging to it (about 40 minutes)

5. Let brownies cool completely in pan on rack. Cut into squares serve and ENJOY!

Cupcakes and Frosting- Chelsea T

Ingredients:

For the cupcakes

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the buttercream frosting

• 3 large egg whites, at room temperature
• 3/4 cup sugar
• Pinch salt
• 8 ounces (2 sticks) unsalted butter at room temperature, cut into 16 pieces
• Seeds from 1/2 vanilla bean
• 1 teaspoon vanilla extract
• Colored decorating sugars or nonpareils, for garnish (optional)

Directions:

For the cupcakes: Position a rack in the middle of the oven; preheat to 350 degrees. Line a standard 12-cup muffin pan with paper or foil cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for 2 to 3 minutes, until light and fluffy.

Reduce the speed to low; add the egg and egg white separately, beating well after each addition. Add the vanilla extract and beat on low speed to incorporate. Stop to scrape down the bowl as needed.

Add the flour mixture in 3 additions, beating on low speed until just combined and alternating with several additions of milk; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat for about 30 seconds or just until no traces of flour remain. Do not overbeat.

Divide the batter evenly among the cupcake liners, filling each about three-fourths full. Bake for 18 to 20 minutes, until they are lightly golden and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes, then transfer the cupcakes to the wire rack and cool for 1 hour.

For the buttercream frosting: Combine the egg whites and sugar in a large heatproof bowl. Set the bowl over (but not touching) an inch or two of water in a large saucepan over medium heat.

Heat the mixture for about 2 minutes, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees on an instant-read thermometer). Remove the bowl from the saucepan.

Transfer to the bowl of a stand mixer or use a hand-held electric mixer to beat the egg white mixture on high speed for 6 minutes, until it is fluffy, has cooled to room temperature and holds stiff peaks. The mixture should not look dry.

Reduce the speed to medium-low; add the salt and then the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, increase the speed to high and beat for 3 to 5 minutes, until the frosting is smooth and creamy. Add the vanilla bean seeds and vanilla extract; beat until combined, scraping down the sides of the bowl as needed. Use right away.

Frost the cupcakes with the buttercream. Garnish the cupcakes with the colored sugars or nonpareils, if using.

ChexMix

6 Rice Chex
6 Corn Chex
1 1/2 cups Nuts
1 1/2 cups coconut
1 1/2 cups karo syrup
1 1/2 cups white sugar
1 1/2 cubes of butter

1. Boil Karo, sugar, and butter together for 2 minutes. Pour over mixture and cool on wax paper.

Fiesta Skillet Spaghetti

• 1/2 tsp olive oil
• 1 lb ground chicken breast, skinless
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 15 ozs tomato sauce
• 4 c water
• 1 env taco seasoning mix
• 8 ozs thin spaghetti, uncooked
• 1/2 c fat-free cheddar cheese, shredded

Directions:

1.Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and veggies are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduced heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.

Summer time salsa

• 3 (15 oz) cans black beans, drained and rinsed
• 1 (11oz) can Mexican-style corn, drained
• 2 (10 oz) cans diced tomatoes with green chile peppers, partially drained
• 2 bunches green onions, chopped

Directions:

1. In a large bowl, mix together black beans, corn, and diced tomatoes with green chile peppers.
2. Add freshly diced tomatoes and onion. Mix gently, cover, and refrigerate for at least 8 hours before serving.

Serving Suggestion: Garnish with cilantro leaves and lemon wedges. Reduced fat or baked chips optional.