Now I can go with this!

1-2-3 Cake. I love this idea!!!

1 box ANY flavor cake mix
1 box (MUST BE) angel food cake mix.

Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert.

Spoon 3 Tbsp of the dry mixture in a big coffee mug.
Stir in 2 Tbsp of water and mix well.
Microwave for 1 minute (you may need to experiment with the time some depending on your microwave).

You'll wind up with a single serving of cake!

Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now and then without making an entire cake!!!

Slow Cooker Bacon-Wrapped Apple Chicken


Ingredients

4 boneless skinless chicken breasts
1 cup BBQ sauce, I LOVE Sweet Baby Rays
¼ cup brown sugar
⅛ cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon

Instructions

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
Wrap each chicken breast with two slices of bacon and place in a greased slow cooker.
Pour BBQ-apple mixture over chicken and cook on low for 6-8 hours or until chicken is done.

This came from a girl I work with.

Cauliflower Salad!!!

I love potato salad...but I hate all those carbs...so I made a low carb potato salad / with cauliflower instead .... It was SOOOO good.


1 head of cauliflower steamed or boiled until tender in bite size pieces.

6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend together.

1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)

3 tbs of mustard
3 tbs of pickle relish

1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste.

Mix it all together and you can garnish with egg slices and parsley and chill over night. ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!

2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Low-Carb Stuffed Cheesy Peppers!
Exactly what they sound like, Meat, Cheese, and Peppers.... done in 30 minutes

In a skillet cook Onions, Garlic, and Diced Tomatoes for a few minutes. Then stir in ground beef (or turkey) and cook until done. Hollow out the Peppers (simmer for a few minutes in boiling water) and stuff the mixture inside. Bake at 350 for 15 minutes, then top with Cheese and bake for another 5. DONE!

Here's a good one from Cooking with ISIS

Bacon Wrapped Cream Cheese Stuffed Chicken Breast
Ingredients

2 Boneless skinless chicken breast
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.

Creamy Burrito Casserole

Ingredients
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Directions
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

PINEAPPLE UPSIDE DOWN CUPCAKES!

Ingredients

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
Directions

1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.

2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

Now this sounds good.

Granny Cake

1 1/2 cup sugar
2 cup flour
1/2 tsp. salt (omit if using self-rising flour)
1 tsp. baking soda (omit if using self-rising flour)
2 eggs
1 (20 oz.) can crushed pineapple in its own juice (including juice)
1 cup brown sugar
1 cup chopped pecans

1 cup evaporated milk
1/2 cup sugar
1 stick margarine
1 tsp. vanilla

Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.

Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil.

AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake.

Outback Steakhouse Alice Springs Chicken

Recipe:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness.
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside.
***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

just in time for Superbowl Sunday!

Jambalaya Dip
Served right in the skillet
Details
Cooking Time: 30
Recipes Makes: 8
Calories: 316
Carbs: 3.2
Fat: 25.4
Protein: 18.6

Ingredients:
12 oz shrimp, peeled, cleaned and chopped into 1/2 inch pieces (you can use mini shrimp if you want to keep them whole)
8 oz fully cooked smoked sausage, sliced
1 onion, chopped
1 bell pepper, red or green, chopped
2 ribs celery, chopped
1 Tbsp olive oil
2 tsp Tabasco Original Red sauce
12 oz cream cheese, cubed
8 oz Colby-Jack cheese, grated
1 tsp salt
1/2 tsp ground pepper
1 tsp thyme
1 tsp dried parsley for garnish

Directions

In a large skillet, heat olive oil over medium high heat.
Cook onion, pepper and celery until softened.
Add shrimp and cook another few minutes until it is pink.
Add the smoked sausage and Tabasco Original Red sauce and heat through.
Turn off heat, add the cheeses, and seasonings
Toss to distribute ingredients evenly.
Transfer to an oven proof casserole dish or cast iron skillet.
Sprinkle with parsley and bake for 20 minutes in a preheated 400 degree oven.
Serve warm with chips, crackers or slices of baguette.

More Superbowl Munchies! (Actually 10)

http://ftw.usatoday.com/2015/01/the-only-10-super-bowl-recipes-you-will-ever-need