Chocolate Cake in a Mug

5 MINUTE CHOCOLATE MUG CAKE
1 Coffee Mug

4 tablespoons flour (that's plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

some nuts (optional)

Small splash of vanilla
Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.Pour in the milk and oil and mix well.Add the chocolate chips (if using) and vanilla, and mix again.Put your mug in the microwave and cook for 3 minutes on high.The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT!(this can serve 2 if you want to share!)
And why is this the most dangerous cake recipe in the world?Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Raspberry Snow

Lrg. Raspberry Jello
2 pkg. frozen raspberries
can of applesauce
16 oz sour cream
bag of mini marshmallows

Add 2C hot water to jello and add applesauce. Add frozen raspberries, pour in 9X13 pan and refrigerate. Mix sour cream and marshmallows and top jello with mixture. Refrigerate overnight or with plenty of time to flavor. You can also make a not so tart strawberry version, just chop up some frozen strawberries.*do not cover with tin foil, makes it taste funny
*Haleigh favorite

STICKY BUNS

1 loaf frozen bread, thawed (not raised)
1 small pkg butterscotch pudding mix (1/2 pkg is plenty-not instant)
3/4 stick butter or margarine (melted)
1/2 cup brown sugar
Cinnamon in the utter - sugar if desired.

Cut bread in small pieces and put in bundt pan or 9x13 loaf pan. Sprinkle with pudding mix. Pour butter-sugar mix, drizzle it over pudding mix. Add some nuts (optional). Put heavy plate on top of bundt pan or weighted cookie sheet if using 9x13 pan, to keep from raising. Let stand at room temp over night.
*Next morning* bake at 350*F for 20 mins. Turn upside down onto plate and let caramel drain over rolls.

BEST EVER POPCORN BALLS

1/2 C light corn syrup
1/2 C butter
1C. sugar
1 tsp salt
1 tsp vanilla
food coloring
Combine all ingredients except vanilla. Stir over medium heat until it reaches a good rolling boil. Turn off heat. Cover with lit, let set on burner for 4 minutes. Add vanilla and coloring. Pour over popped corn. Start with a small about of corn, stirring well, adding corn and syrup until each kernel is well coated. Shape into balls, using suckers as the center of the ball, or leave corn in a bowl for snack treats. Wrapping the balls in clear plastic, tied with tie or ribbon.

The Best Chocolate Chip Cookies

1 cup butter flavored Crisco (not butter)
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla
Add 2 eggs, 2 cups flour, 1 tsp baking soda, 1 tsp salt. Mix well.
Add 2 cups chocolate chips.
Bake 350*F for 8-10 mins.

CARROT CAKE BARS

2 cups sugar
4 eggs
1 1/2 cup begetable oil
3 (4oz) jars carrot baby food
1 tsp salt
2 tsp soda
2 cups flour

Mix all ingredients together. Pour in grerased jelly roll pan (13x17 3/4). Bake at 350*F for 35-40 mins.

Frosting:
1 (8oz) pkg cream cheese
1 stick butter/margarine
1 lb powdered sugar (2 1/2 cups)
1/2 tsp vanilla
(top with chopped nuts)

ORANGE ROLLS

1 pkg yeast
1/4 cup warm water
1 tsp salt
1/2 cup (melted) butter
2 eggs
1/2 cup sour cream
2 3/4-3 cups flour
1 cup coconut toasted
2 TBSP grated orange rind

Soften yeast in warm water. Stir in 1/4 cup sugar, salt, 6 TBSP butter, eggs, and sour cream. Mix well. Add flour to form stiff dough, cover, let rise in warm place about 2 hours until doubled.
Combine 3/4 cup sugar, 3/4 cup coconut and orange rind. Knead dough 15 times. Roll out half of dough to a 12 inch circle, brush with 1 TBSP butter. Sprinkle half sugar-coconut mix on. Cut into 12 wedges. Roll up starting w/ wide end of triangle. Place point down on well-greased 13x9 inch pan. Cover, let rise in warm place about 1 hour.
Bake 350*F for 25-30 mins. Pour glaze over and sprinkle with 1/4 cup toasted coconut.
*Glaze*
Comine in sauce pan 3/4 cup sugar, 1/2 cup sour cream, 2 TBSP orange juice and 1/4 cup butter. Boil 3 mins stirring occasionally.

LEMON SQUARES

1/2 cupbutter
1 cup flour
1/2 cup powdered sugar
Mix and pat into 8x8 pan
Bake 350*F for 15 mins

Beat well:
2 eggs
1 cup sugar

Add:
3 TBSP lemon juice
1/4 tsp salt
Fold in 2 TBSP flour

Pour over crust, bake 350*F for 25 mins and sprinkle with powdered sugar.