One Pot

Pastas in one pot
http://www.delish.com/cooking/g4396/one-pot-pasta/

Easy Skillet Chicken Dinners
http://www.delish.com/cooking/recipe-ideas/g3290/skillet-chicken-dinners/

One Pot Spaghetti
  BY KARLY CAMPBELL
Found http://www.delish.com/cooking/recipe-ideas/recipes/a53058/one-pot-spaghetti-recipe/
The less dishes to wash, the better.

TOTAL TIME: 0:25
PREP: 0:25
LEVEL: EASY
SERVES: 4

INGREDIENTS
1 lb. lean ground beef
1 sweet onion, diced
4 cloves garlic, minced
2 3/4 c. water
15 oz. canned tomato sauce
15 oz. canned diced tomatoes, drained
1 tbsp. dried Italian seasoning
1 tsp. kosher salt
1 tsp. Freshly ground black pepper
1/2 tsp. sugar
12 oz. spaghetti
1/2 c. freshly grated Parmesan
2 tbsp. chopped parsley

DIRECTIONS
In a Dutch oven over medium-high heat, add beef, onion, and garlic and cook until beef is cooked through. Drain fat.
Add water, tomato sauce, diced tomatoes, Italian seasoning, salt, pepper, and sugar. Bring to a boil over high heat. Break spaghetti noodles in half and add to pan. Reduce heat to a simmer and cover. Cook, stirring often, until noodles are cooked through, 12 to 15 minutes.
Stir in the Parmesan and parsley just before serving.

Karly Campbell creates approachable recipes for busy moms and dads to share with their families on her blog, Buns In My Oven.

Don't Feel Like Making Dinner?

Try these quick ideas
http://www.tablespoon.com/collections/16/07/dinners-for-when-you-feel-like-making-dinner
https://mom.me/food/6609-ten-minute-dinners/item/heart-italian-soup/

Mug Cakes

Grab a cup and make a cake in just a few minutes. Plenty of recipes to try here:

Andes Mint Mug Cake
http://kirbiecravings.com/2013/04/andes-chocolate-mints-mug-cake.html#.UoRMGPcceHk.facebook

INGREDIENTS:

6 Andes Mints
4 tablespoons milk
scant 4 tbsp all purpose flour
1/4 tsp baking powder

DIRECTIONS:

1. In an oversized microwaveable mug, place in unwrapped chocolates and 3 tbsp of milk (reserve 1 tsbp). Microwave for about 20 seconds. Using a fork, stir to melt chocolate. Chocolate should melt and mix with the milk, though the milk will likely have little chocolate flecks still. Microwave again for another 20 seconds. Stir again with fork until melted chocolate is uniform.
2. Add in the flour and baking powder. Stir with a small whisk. Batter will be thick. Add in remaining 1 tsbp of milk and stir again. Batter should become more liquidy. Make sure no flour lumps remain.
3. Cook in microwave for 1 minute. Cake surface should be dry. Let cake cool to completely set before digging in (about 30 minutes). You can eat the cake warm too, but the crumbs will still be loose.

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http://www.thekitchn.com/13-easy-mug-cakes-that-are-all-grown-up-195159

10 Best Mug Cakes
http://www.babble.com/best-recipes/10-tasty-mug-cakes-that-you-can-make-in-just-minutes/#nutella-mug-cake

1. Nutella Mug Cake

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

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2. CHOCOLATE CHIP COOKIE DOUGH MUG CAKE

Crack an egg into your mug. Add 3 Tablespoons of brown sugar. Toss in 1/3 cup of flour and a tablespoon of softened butter. 3-4 tablespoons of mini chocolate chips top it all off. Mix your cake together with a spoon.

Microwave your cake for 1 1/2-2 minutes, or just until the top center of the cake has set. Serve with a dollop of ice cream and enjoy!

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3. Chocolate Fluffernutter Mug Cake

Chocolate Fluffernutter Mug Cake

Ingredients

4 tablespoons white sugar
4 tablespoons self-rising flour
3 tablespoons cocoa powder
3 tablespoons melted butter
3 tablespoons peanut butter
3 tablespoons milk
1 egg
marshmallow fluff for topping

Method

1. Add all ingredients into a LARGE MUG. Mix very well with a fork. Microwave on high for 1 1/2 to 3 minutes. Cooking time will vary depending on your microwave wattage.

2. The way I can tell if mine is done is because it rises alot then settles a bit. Right after it starts to settle, I know it’s done. Check with a toothpick for doneness. Cake is suppose to be ooey and gooey, just not runny.

3. Top with a heaping tablespoon of marshmallow fluff.

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4. Easy Pumpkin Cake in a Mug

What you’ll need:
1 egg
2 tablespoons skim milk
1/4 teaspoon pure vanilla extract
1/4 cup pumpkin puree
7 tablespoons all purpose flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon kosher salt

What to do:
1. Place all ingredients into a medium bowl. Mix together.

2. Pour mixture into a regular sized coffee mug. Microwave on high for 1 minute 30 seconds. If there is any spillage at this point, wipe off side of mug. Continue cooking for an additional 1 minute 30 seconds.

Garnish with whipped cream and nuts if desired.

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5. Gooey Chocolate Mug Cake

1 egg
1/4 c. powdered sugar
1-2 Tbsp. cocoa powder (depending on how chocolatey you want your cake)
1 standard-sized mug

In mug, crack egg, add powdered sugar and cocoa powder.  Whisk together with a small whisk until well mixed.  Microwave for 50-60 seconds, until the cake is cooked through (but not overcooked!)  Top immediately with a handful of milk chocolate chips, hot fudge, whipped cream, or ice cream.  For PURE BLISS, my kids and I particularly love to pour several tablespoons of heavy whipping cream over the cake, then eat it with a spoon.  Divine!

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6. Strawberries and Cream Mug Cake

1 egg

2 tablespoons strawberry yogurt, well stirred

1 tablespoon vegetable oil

1/8 teaspoon baking powder

1/8 teaspoon vanilla extract

4 tablespoons granulated sugar

5 tablespoons all-purpose flour

1/4 cup fresh sliced strawberries and whipped cream for serving

1. Coat the inside of the mug lightly with cooking spray and set aside.

2. Mix the egg, yogurt, vegetable oil, baking powder, extract, sugar and flour in a small bowl until completely smooth.

3. Fill the mug to halfway full and place it in the microwave. Bake it for 3 to 4 minutes, or until a cake tester comes out clean. Top with strawberries and whipped cream and serve.

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7. Chocolate Peanut Butter Mug Cake

1 egg
1 Tbsp brown sugar
2 Tbsp peanut butter
1 Tbsp flour
1 Tbsp cocoa
1/4 tsp baking powder
a small handful of chocolate chips

In a small bowl, stir the egg, brown sugar, peanut butter, flour, cocoa and baking powder with a fork. Stir in the chocolate chips and pour batter into a greased ramekin or mug. Microwave for 1 minute. Eat straight from the ramekin or mug, or invert onto a plate. Serves 1.

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8. Chocolate Salted Caramel Mug Cake

What you’ll need: {makes 1 mug cake}
4 tablespoons all purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels

What to do:
1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.

3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

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9.

Moist Chocolate Mug Cake
http://www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/

The Moistest Chocolate Mug Cake
Author: Julie Wampler
Recipe type: Dessert
Serves: 1

Ingredients:
¼ cup all-purpose flour
2 tbsp. unsweetened cocoa powder
¼ tsp. baking powder
2 tbsp. granulated sugar (you can add 1 tbsp. more if you like
it a bit sweeter)
⅛ tsp. salt
¼ cup + 1 tbsp. milk
2 tbsp. vegetable oil
1 tbsp. hazelnut chocolate spread

Instructions:
1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no
clumps.
3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough
head space for the cake to rise without pouring over.
4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the
middle, no need to push it down and sink it in the batter.
5. Place a paper towel into the microwave and set the mug on top (this is to catch any
batter if your mug cake overflows).
6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY
BELOW)
7. Carefully remove from microwave and enjoy

Notes:
Please note that ALL microwaves are different therefore can yield different results and can
overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on
100% power for 70 seconds. Knowing this information, it may help you better judge how long
to cook yours for and at what power.
You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different
spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more
moist but the cake itself is moist enough without it!
**This recipe is specifically made for the microwave. I developed it for the microwave. I don't
know cook time or temperature for an oven...I'd imagine it'd be a very quick cook time at a low
temp., but since I didn't test the recipe for an oven, I cannot give specifics. Sorry!
No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug
cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2
eggs...for a mug cake to use 1 egg is A LOT!

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If you're looking for a VANILLA version, here is the link to The Moistest Vanilla Mug Cake
recipe! http://www.tablefortwoblog.com/the-moistest-very-vanilla-mug-cake/
The Moistest Very Vanilla Mug Cake
Author: Julie Wampler
Recipe type: Dessert, Cake
Serves: 1

Ingredients:
¼ cup + 2 tbsp. all-purpose flour
2 tbsp. granulated sugar
¼ tsp. baking powder
⅛ tsp. salt
¼ cup + 2 tbsp. milk
1 tsp. vanilla bean paste
½ tbsp. vanilla extract
2 tbsp. butter, melted

Instructions:
1. In a medium bowl, whisk together dry ingredients.
2. In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.
3. Make a well in the center of the dry ingredients then pour the milk mixture into the
center, followed by the melted butter.
4. Whisk until no lumps remain and batter is smooth and well combined.
5. Pour into a 16-ounce microwave-safe mug.
6. Microwave on high for 130 seconds or 2 minutes and 10 seconds.
7. Carefully remove and enjoy!
Notes:
Please note that ALL microwaves are different therefore can yield different results and can
overcook this mug cake if you aren’t careful. My microwave is 950 watts and I cooked mine on
100% power for 130 seconds. Knowing this information, it may help you better judge how long
to cook yours for and at what power.
Remember, 130 seconds is 2 minutes and 10 seconds. It is quite long if your microwave is a
higher wattage than mine; therefore, could OVERCOOK your mug cake. To play it safe, if
your microwave wattage is higher than mine, I would try 100 seconds first and then increment
it by 10 seconds until it's fully cooked through.
Note about the vanilla bean paste: if you do not have vanilla bean paste on hand, that is ok.
You just won't have the vanilla bean specks in your cake. If you're omitting the vanilla bean
paste (ONLY if you're omitting the vanilla bean paste), use 1 tbsp. of vanilla extract instead of
½ tbsp. I do highly suggest the vanilla bean paste, though, because it gives it a deeper vanilla
fragrance and taste!

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Basic Mug Cakes
http://www.foodnetwork.com/recipes/food-network-kitchens/basic-mug-cakes.html

Total Time: 5 min
Cook: 5 min
Yield: 4 servings
Level: Easy

Directions
Lightly butter 4 small microwave-safe mugs.
Whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth, about 2 minutes.
Whisk in 1/2 cup flour, 1/8 teaspoon baking soda and a pinch of salt until just combined.
Pour 1/3 cup batter into each mug.
Microwave, one at a time, until puffed and a toothpick inserted into the center comes out clean, about 2 minutes.
(Continue microwaving in 15-second intervals, if needed.)
Let cool slightly. Top as desired.

Variations

Confetti: Make Basic Mug Cakes, adding 2 teaspoons rainbow sprinkles to each mug before adding the batter; stir. Top with whipped cream and more sprinkles.

Strawberry Shortcake: Make Basic Mug Cakes, adding 1 chopped strawberry and 1 tablespoon white chocolate chips to each mug before adding the batter; stir. Top with more chopped strawberries.

Triple Chocolate: Make Basic Mug Cakes, using only 1/3 cup flour; add 2 tablespoons Dutch-process cocoa powder with the flour. Top with chocolate ice cream and chocolate sprinkles.

Chocolate Chip: Make Basic Mug Cakes, using dark brown sugar instead of granulated. Add 1 tablespoon mini chocolate chips to each mug before adding the batter; stir. Top with vanilla ice cream and more mini chocolate chips.

Gluten-Free Blueberry Cheesecake: Lightly butter 4 small microwave-safe mugs. Microwave 8 ounces cream cheese in a large microwave-safe bowl until soft, about 30 seconds. Whisk in 1 large egg, 1/4 cup confectioners' sugar (make sure your brand is gluten-free), 2 tablespoons cornstarch, 1 teaspoon each lemon juice and vanilla, and a pinch of salt. Pour 1/4 cup batter into each mug; stir 1 teaspoon dried blueberries into each. Microwave, one at a time, until puffed, about 2 minutes. (Continue microwaving in 15-second intervals, if needed.) Let cool slightly. Top with blueberry preserves.

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14 Healthy Mug Cakes
http://dailyburn.com/life/recipes/healthy-mug-cake-recipes/

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13 Easy Mug Cakes
http://www.thekitchn.com/13-easy-mug-cakes-that-are-all-grown-up-195159

Healthier Spinach Artichoke Dip

From http://www.cherylstyle.com/showcase/easy-party-recipes-simple-spinach-artichoke-dip-recipe/

1 package of frozen spinach-artichoke dip (we love Trader Joe’s)
1/4 cup frozen chopped spinach (defrosted)
1 clove fresh garlic, crushed
1/4 cup shaved Parmesan cheese
Salt, to taste
Celery, bell pepper strips, tortilla or pita chips (optional)

Prepare frozen spinach-artichoke dip as instructed on the package, and then transfer to a microwave-safe mixing bowl.  Add spinach, garlic and salt (to taste), and stir together.  Heat in microwave for 30 seconds Top with Parmesan cheese shavings, and serve with celery, bell pepper strips and tortilla chips.

Gong Bao Chicken - Chinese

I think they mean Kung Pao Chicken
 YIELD: serves 4
ACTIVE TIME: 10 minutes
TOTAL TIME: 15 minutes

 Ingredients
1/3 cup unsalted peanuts
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon cornstarch
4 tablespoons light soy sauce
2 tablespoons unroasted peanut oil or other neutral oil
1 teaspoon Sichuan peppercorns
2 dried red chiles, roughly chopped or crushed
2 garlic cloves, peeled and very thinly sliced
1-inch knob ginger root, peeled and very thinly sliced
4 scallions, trimmed and roughly chopped
Cooked white rice, for serving

 Procedures
1 Combine the chicken, corn starch, and half the soy sauce in a small bowl. Toss the chicken until it's well-coated in the mixture, and set aside.
 2 Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until they're golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.
 3 Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chiles and cook, stirring continuously, until the chiles turn a light brown in color.
 4 Turn the heat to high and add the marinated chicken. Cook for 2-3 minutes, until starting to turn golden, then add the garlic, ginger, scallions, and peanuts. Continue cooking until the chicken is cooked through, 1-2 minutes more.
 5 Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.

20 minute Salsa Chicken and Rice

20 minute Salsa Chicken and Rice

Ingredients
1 pound boneless, skinless Chicken breasts
2 cups instant brown or white rice
1 1/2 cups salsa
1 teaspoon garlic powder
1 cup fat free chicken broth

Preparation
Cut the chicken into bite sized pieces, sprinkle with garlic powder.

Coat large pan or pot with cooking spray, add chicken cook over
medium heat, turning the pieces occasionally for about 5 minutes,
or until chicken is no longer pink when cut with a knife.
Put the chicken in a bowl.

Place the rice, salsa and broth into the pot and stir to mix.
Increase the heat to high bring to a boil.

Return the chicken to the pot, cover the pot, reduce heat to
low and simmer for 5-10 minutes.
Or until the liquid is absorbed and the rice is tender.
Serve and enjoy!!

From The Yum Yum Shop

WHIMPEY

WHIMPEY[Gen's] from Grandma Stadelbauer's old ledger/handwritten cookbook

Chop and fry:
1 onion
1 green pepper
4-5 stalks [ribs] celery

Take [vegetables] out of pan and fry:
1 # hamburger

Add back the vegetables, salt, pepper and
1 can 10½ oz Campbell's tomato soup*
Cook and serve as a meat dish or sandwich spread.**

*the kind of soup you have to dilute with water, not
the heat and serve.

This soup is not the same as it was in Gram's day.
It seems less thick. Also, I think, here in the north-
country where Hank and Gram lived, that our peppers
and celery are larger now. And I use very lean meat.

Next time I make it, I am going to use a large onion
and green pepper and the 4 ribs of celery with
1 ½ # of lean ground meat [not ground round -
actually I used venison or buffalo and it is leaner]
and 2 cans of the soup. The vegetables should be
chopped quite small.

**On hamburger or hot dog bun? Maybe put on cold
and heat the whole thing in an oven. Ok in Pita Bread
and probably will make a good tortilla roll-up. I use
all whole wheat bread products. I put the following
recipe in because it is on the same page but I think
it would make a nice plate with the Whimpey.

PAPANASHI
A Gypsy Cheese Dish [same page]
Put a pound of cream or curd cheese in a bowl and
rub briskly till smooth
[I'm thinking they might have meant cottage cheese?]
Add salt to taste and 3 eggs and beat till thoroughly mixed.

Sift and stir in enough flour to make a soft dough,
keeping free of lumps.

Form into balls about 1"diameter, flatten a little and
poke a dent in the center with your finger.

Drop balls into a large pan of boiling salt water and
boil gently for ½ hour.

Drain well, pour plenty of melted butter over and
shake thoroughly.

Serve very hot with more melted butter.

Honey Nut Chicken-BBQ Succotash-Mini Mud Pie

Honey Nut Chicken

This recipe comes from Rachael Ray and her show:
30 Minute Meals Episode: Cultivating the Cook in You
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28737,00.html

I just love the idea that everything including dessert is done
in 30 minutes, unfortunately she relies on bagged lettuce and
spinach so some of my prep time will run longer.
For more great recipes:
http://web.foodnetwork.com


4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk 2 teaspoons
hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows

Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor
and pulse grind to combine the nuts into bread crumbs.
Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour.
Dip the chicken into the egg mixture and then coat with the
nutty-breading.

Preheat a nonstick skillet over medium high heat.
Add vegetable oil to coat the bottom of the pan with a thin layer,
2 or 3 turns of the pan.

Brown chicken pieces 2 minutes on each side in hot oil or until
evenly light golden in color.

Transfer to a baking sheet and cook in oven until juices run
clear and breasts are cooked through, about 10 to 12 minutes.

Serve with Barbecued Succotash.

Barbecued Succotash:
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Heat a medium skillet over medium high heat.
Add onions and peppers and saute 5 minutes.
Add beans and corn and season with salt and pepper.
When corn heats through, add barbecue sauce.
Stir to combine and serve succotash with chopped chives,
parsley or cilantro to garnish.

Yield: 4 servings - Prep Time: 5 minutes
Cook Time: 10 minutes - Ease of preparation: easy

Dessert is Mini Mud Sandwiches
(Like Mud Pie, but smaller...)
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28739,00.html
16 chocolate covered graham cracker cookies
1 pint coffee ice cream, softened in microwave for 15 to 20
seconds on high

Set 8 cookies on a plate.
Top with 8 small scoops coffee ice cream.
Set another cookie in place on top of each scoop.
Lightly press down to set mini sandwiches.
Serve or individually wrap and freeze.