3, 2, 1 CAKE

These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!

INGREDIENTS:

• 1 box Angel Food Cake Mix
• 1 box Cake Mix – Any Flavor
• Makes 1 serving.

(Keep reading)

DIRECTIONS:

In a zip-loc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake!

KEEP remaining cake mixture stored in the zip-loc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.

Helpful Tips:

This recipe is called 3, 2, 1 Cake because all you need to remember is:
• “3 tablespoons mix,
• 2 tablespoons water,
• 1 minute in the microwave!”

TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!

NOTES:

The best thing is, you open both cake mixes into a gallon storage bag, one that ‘zip locks’ or ‘self-seals’, or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of mix is simple, put it on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the eggs whites in it.

SLOPPY JOES

• 1 pound lean ground beef
• 1/4 cup chopped onion (add more if you like onion)
• 1/4 cup chopped green bell pepper (optional, Chris did not use bell peppers)
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 1/2 teaspoon garlic powder
• 3 teaspoons brown sugar
• salt and pepper

Over medium heat, brown the ground beef, onion, and green pepper. As the beef browns, break it into small bits. Once browned, drain off the grease leaving the meat mixture in the skillet. Next stir in the garlic powder, mustard, ketchup, and brown sugar. Mix together well and reduce the heat. Simmer uncovered for 30 minutes. Season with salt and pepper to taste.

Serve on buns with cheese slices and pickles! Yummy!!

Chicken Bundles from Dorothy Dale

Excellent luncheon dish. Serves 8

• 3 oz. cream cheese
• 2 T melted butter
• 2 cups cubed, cooked chicken
• 2 T milk
• 1 T chopped onion
• Salt and pepper to taste
• a little lemon juice
• one-half cup chopped mushrooms (optional)
• 1 can (tube) Pillsbury Crescent Rolls
• Three-fourths cup crushed seasoned croutons (like Pepperidge Farm herb seasoned dressing)
• 1 can cream of chicken or mushroom soup

Blend cream cheese and butter until smooth. Add chicken, milk, onion, salt, pepper, lemon juice and mushrooms. Stir. Separate rolls into the 8 triangles, roll with rolling pin. Spoon equal amounts of mixture onto each. Pull corners around and seal. Brush tops with butter and roll in crushed croutons. Bake on cookie sheet for 20-25 minutes at 350°. Heat the chicken or mushroom soup with a little milk. After Bundles are baked, drizzle with the soup. Ready to serve. These can be made the night before and refrigerated.

Dorothy served these along with caramel rolls and a frozen fruit salad.

Praline Cookies. (AKA Christmas Crack)

• 1 box graham crackers (regular flavor, NOT cinnamon)
• 2 sticks margarine
• 2 sticks butter
• 1 cup sugar
• 4 cups pecans, chopped

Preheat oven to 350 degrees. Line a large cookie sheet (or two smaller ones) completely with tinfoil. Break graham crackers into individual “fingers” and arrange in bottom of lined pans. Completely cover pan, breaking crackers into smaller pieces to fit all the way up to the edges. Spread pecans over top of crackers, taking care to distribute evenly. Set pan aside. On stovetop, in a nonstick saucepan, combine butter and margarine over medium high heat. Once mostly melted, add in sugar and whisk together. Bring to a low boil. Take care not to burn! Boil for 3 minutes, and remove from heat. This will make a thick syrup. Ladle syrup over pecan-covered crackers, distributing evenly. Try to cover as much as possible.

Bake in preheated oven for 12 minutes. (Check once around ten minutes to make sure cookies aren’t burning.) Remove from oven, set aside for 1 hour to cool. When cool to the touch, remove from pan. Peel tinfoil off of back and discard. Break into individual cookies and box or bag as you wish. Refrigerate. Cookies taste best when refrigerated overnight.

Egg Bake

• 3 cups milk
• 2 T parsley
• three-fourths tsp. dry mustard
• one-fourth tsp. salt
• 6 eggs, beaten
• 10 slices white or whole wheat bread, crusts removed and cubed
• 2 cups American cheese, cubed or shredded
• 2 cups meat of your choice; chopped ham, pork sausage fried and crumbled or bacon fried and crumbled

(Note from Roz: I would personally add chopped green pepper, onions and mushrooms.)

Beat eggs and add milk and seasonings. Stir in the bread cubes, cheese and meat and any extra ingredients you want. Pour into a greased 9" x 13" casserole dish. Refrigerate overnight or if you assemble it in the morning, bake at 325 degrees for one hour or until middle is firm.

Caramel Marshmallow Balls

• 1 package Kraft Caramels
• 1 can Sweetened condensed milk
• 1 bag regular sized marshmallows
• Rice Krispie cereal poured into a medium size bowl

Remove wrappers from caramels. Place caramels in a saucepan along with the sweetened condensed milk and melt together over low heat, stirring constantly. Use a wooden skewer to spear a marshmallow and dip it into the melted caramel mixture. Use a spoon to help cover the entire surface of the marshmallow. Immediately dip into the Rice Krispies, rolling it around until it is covered with the cereal. Place on wax paper surface until cool. Store in a container in the refrigerator.