Magic Mug Cakes

Ingredients:

1 box angel food cake mix
1 box cake mix any flavor (ex. chocolate, spice, etc.)
Add-ins: Anything! Chocolate chips, peanut butter, Nutella, nuts, fruit, pretty much anything!

 Directions for mix:

Combine the angel food cake mix and other flavored cake mix in a bowl. Whisk together well (the whisk allows you to break up the big chunks in the cake mix.). Store in a zip-lock bag or container!

Directions for cake:

Mix 1/4 cup mix and 2 TBS water in a mug or small bowl. Add in any of the add-ins you desire. (if you use chocolate cake mix, adding reeces peanut butter cups is a yummy example!) Microwave for 30 to 35 seconds. You may need to adjust the time accordingly to your microwave. Let stand to cool, it will be very hot! Attention: If marshmallows are desired it is recommended that they are put on AFTER the cake is cooked but before cooling! Enjoy!

Southwest Chicken Wraps

Ingredients:

Flour Tortillas
1 can corn (drained)
1 can black beans (drained and rinsed)
1 can chunk chicken breast, drained (or you can cook and shred your own chicken)
1 tomato cut into chunk pieces (can add more tomato if desired)
1 c. cheddar cheese (or whatever kind of cheese you like)
1 1/2 c. shredded lettuce
1 c. southwest ranch dressing
(you can add more of the cheese, lettuce, and dressing as you desire)

Directions:

Put the corn, black bean, tomato, and chicken in a bowl; mix well. Add the cheese and lettuce; mix well. Add your dressing; mix well. Spoon desired amount into a tortilla, roll it up and enjoy!

Killer Bread sticks - Ree Ann Olson, Trish Allen

Ingredients:

Dissolve together:
1 1/2 c. very warm water
2 T. sugar
1 T. yeast

Add:
3 c. flour (maybe more if still too sticky to handle)
1 1/2 tsp. salt

Directions:

Knead for 3 minutes. Let rest for 10 minutes. Roll out onto greased cookie sheet, and cut with a pizza cutter in strips. Melt 1/4 to 1/2 c butter. Add Parmesan cheese, garlic, and other spices you feel necessary. Brush onto bread sticks with a pastry brush. These are also yummy with cinnamon and sugar sprinkled on top. Let rise 30 - 40 minutes. Bake 350 degrees for 15 - 20 minutes. Makes 1 cookie sheet - about 1 dozen long bread sticks.

Pumpkin Chocolate Chip Cookies

Ingredients:

1 29 oz can pumpkin
1 box yellow cake mix
1 box spice or carrot cake mix
2 cups chocolate chips
1 tbs pumpkin pie spice (you can decrease the amount if you use spice cake, we used carrot)

Directions:

Pour cake mixes and pumpkin pie spice into bowl. Add pumpkin; mix well. Add chocolate chips; mix well. Scoop about a tablespoon onto cookie sheet. Bake at 350 degrees for 10 to 15 minutes or until bottoms and edges are golden brown. Enjoy!

Mint-Chip Brownie Ice Cream Squares (Our Best Bites)

Ingredients:

1 (19-23 ounce) box brownie mix
1 (1/1/2-quart) mint chocolate chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream
1/2 teaspoon peppermint extract
15-20 Oreo cookies crushed
1 (8-ounce) container whipped topping
Green food coloring, optional
Shaved or curled chocolate or sprinkles, optional

Directions:

1. Line a 9 x 13 inch pan with foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill.
2. Soften ice cream either by letting it set at room temperature and stirring every 10 minutes or by heating at half power in the microwave until you can stir it easily with a spoon. It should be the consistency of frosting. Gently spread evenly over brownies. Place Pan in freezer to chill while you prepare the next step.
3. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour cream over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth Whisk in the peppermint extract and let chocolate mixture cool almost to room temperature. Drizzle evenly over ice cream in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hand. Spread whipped topping in an even layer over all. If desired sprinkle shaved or curled chocolate or sprinkles on top.
4. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve let sit at room temperature to soften. Remove entire dessert from pan by picking up foil edges. Cut into squares and serve.

Susie's Chocolate Waffle Cookies

Ingredients:

1/2 cup cocoa
1 cup margarine melted
1 1/2 cups sugar
4 eggs
2 cups flour
1 tsp baking soda
2 tsp vanilla
Dash of salt

Directions:

Mix cocoa and melted margarine together. Beat sugar, eggs, flour, etc., until well blended. Stir in chocolate and margarine; mix well. Drop by teaspoon 3 inches apart on waffle iron that has been seasoned and heated to medium. Bake 1 to 1 1/2 minutes.

Banana Waffle Cookies

Ingredients:

2 eggs, beaten
2/3 c. sugar
1 c mashed banana
1/2 c shortening or margarine
1 tsp maple extract (or vanilla)
2 1/4 c flour
1/2 c oatmeal
3/4 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ginger
1 tsp salt
2 tsp baking powder

Directions:

Cream sugar and shortening/margarine. Add eggs, banana, and maple (or vanilla). Stir in remaining dry ingredients. Drop by tablespoons on hot waffle iron. Cook 30 seconds to 1 minute. Can frost with cream cheese frosting.

Ice Cream Tacos

Preheat oven to 375 degrees F. Brush each side of six 6-in. flour tortillas with canola oil and sprinkle with 1/2 tsp. cinnamon sugar (mix 2 Tbs. sugar and 1/4 tsp. cinnamon.) Drape each tortilla over two bars of the oven rack. (Place a baking sheet lined with foil below them to catch any oil.) Bake for 7 to 9 minutes. Remove; place crumpled foil inside to hold them open as they cool. Gently spoon 3 Tbs. dulce de leche ice cream (or any flavor you prefer) into each tortilla; top with chopped fruit or any other toppings desired. Serve immediately.

Chubby Hubby Buckeye Truffles Six Sisters Stuff

Ingredients

1 1/2 cups pretzel pieces
1/2 cup creamy peanut butter
1 tablespoon unsalted butter, room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon shortening
Additional peanut butter, melted, for garnish
Additional pretzel pieces, for garnish

Directions

Line a baking sheet with parchment paper or waxed paper. Put the pretzel pieces into a resealable gallon-sized plastic bag and crush into very small bits (a rolling pin works great for this).
In a small bowl combine peanut butter, butter brown sugar, and salt. Stir until all of the ingredients are completely blended and smooth. Add pretzel bits to the peanut butter mixture and mix thoroughly. Add powdered sugar and mix until completely combined.
Shape dough into 1-inch balls and place on prepared baking sheet. Place baking sheet in refrigerator and chill for at least 30 minutes.
When ready to dip the truffles, microwave the chocolate chips and shortening together in a small bowl at 50 percent power in 30-second increments, stirring after each, until completely melted and smooth.
Working one at a time, dip one peanut butter ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any excess chocolate drip off and place back on the waxed paper. Repeat until each peanut butter ball has been dipped.
Return the baking sheet to the refrigerator and chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.
Makes about 18 truffles

Jello Surprise

Ingredients:

2 boxes of cherry jello
1 8 oz block of cream cheese
strawberries
water

Directions:

Cut cream cheese into cubes. Prepare jello according to instructions on the box; adding cream cheese after the boiling water. Finish according to directions on box. Refrigerate to set. Wash and cut  strawberries into chunks. Fold into jello mixture once set. Enjoy!

Baked Chicken Bacon Ranch Taquitos - Six Sister's Stuff

Ingredients:

1 (8-ounce) package cream cheese softened
4 cups cooked shredded chicken
12 slices bacon cooked and crumbled (We did not use bacon but they still tasted great!)
2 cups shredded Monterrey Jack cheese (We used cheddar and it was fine)
3 to 4 tablespoons chopped green onion
1 (1-ounce) packet dry ranch dressing mix

20 (6-inch) flour tortillas (We also did some with wheat and corn tortillas and it added good flavor to them)
Salt

Directions:

Preheat oven to 425 degrees F. Cover a large baking sheet with aluminum foil and coat lightly with nonstick cooking spray.
Mix together cream cheese, chicken, shredded cheese and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch flavor. Mix well. Spoon 2 to 3 tablespoons of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished spray the tops of the taquitos with nonstick cooking spray (or lightly brush olive oil on them) and sprinkle with salt. (I like to use sea salt.)
Place pan in oven and bake 10 to 15 minutes or until edges and tops are golden. Let cool for 2 to 3 minutes. Serve with ranch dressing or bleu cheese dressing for dipping.
Makes 16 taquitos

D's Pancakes

Ingredients:

2 cups Flour
2 tablespoons Sugar
4 teaspoons Baking Powder
1/2 teaspoon salt
2 eggs beaten
2 cups milk
4 tablespoons oil

Directions:

Mix together all dry ingredients. In a separate bowl mix all wet ingredients; pour into dry ingredients. Stir until moistened; should be lumpy. Pour desired pancake size onto skillet or griddle and cook. (You can add things like fruit to your mix, we added bananas to some of the mix. If you wish to do so then just add the fruit, or any other desired item, into the mix after you have mixed together the wet and dry ingredients.)