Saw this in the local paper this morning.   I'm so making this today.

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

Small splash of vanilla extract

Add dry ingredients to a large coffee 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 extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (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 feel slightly more virtuous).

• 2 tablespoons butter, plus more for dish
• 1 small onion, minced
• Pinch cayenne pepper
• 1 package frozen spinach, thawed, drained and chopped
• 1 cup milk
• 2 eggs
• 2 cups shredded sharp Cheddar, plus extra for top
• 4 cups cooked rice
• 1 teaspoon freshly chopped parsley leaves
• 1 teaspoon freshly chopped thyme leaves
• 1 teaspoon chopped basil leaves
• Salt and freshly ground black pepper

Directions

Recipe courtesy The Neelys

Show: Down Home with the NeelysEpisode: Memphis or Bust

• DRESSING:
• 3/4 cup mayonnaise
• 1/4 cup finely chopped fresh Thai basil
• 1/4 cup finely chopped fresh cilantro leaves
• 2 green onions, finely chopped
• 2 tablespoons fresh lime juice
• BURGERS:
• 1/4 cup Vietnamese fish sauce (nuoc nam)
• 4 teaspoons jaggery (palm sugar) or brown sugar
• 1 teaspoon sriracha or other Asian hot chile sauce
• 2 pounds freshly ground pork
• 1/4 cup chunky peanut butter
• 2 teaspoons grated fresh ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon ground star anise
• Vegetable oil, for brushing the grill rack
• 6 French rolls, split
• 6 interior butter lettuce leaves

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To make the dressing, combine the mayonnaise, basil, cilantro, green onions and lime juice in a bowl. Cover and refrigerate.

To make the patties, place the fish sauce, jaggery, and chile sauce in a medium bowl and combine well. Add the pork, peanut butter, ginger, garlic and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.

Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees (about 4 minutes longer).

During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.

To assemble the burgers, spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.

Ingredients

• 1 can pop biscuits, recommended brand Pillsbury
• Cooking spray, for the muffin tin
• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 1/4 pound bulk Italian sausage
• 1 cup mozzarella cheese, shredded
• 1 small onion, chopped
• 1 cup mushrooms, chopped
• 1/4 cup pepperoni, chopped
• 1 cup tomato sauce
• 1/4 cup roasted red peppers from a jar, chopped

Yields: 6 mini pizzas

Preparation

Cut the biscuits into three equal discs. Press them into the cups of a sprayed muffin tin, pushing in on the corners and making sure they go all the way up the sides. Place in the oven and bake until golden brown, about 8-10 minutes.

While the biscuits are baking, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the sausage and cook until golden brown, about 5 minutes. Add in the onions and mushrooms, and cook until tender, about 4-5 minutes. Add the pepperoni and roasted red peppers and mix to warm through.

Take muffin tin out of the oven and fill each pizza crust with about a tablespoon of sauce, a tablespoon of sausage-onion-pepper-mushroom mixture and a sprinkle of cheese. Place under the broiler until light brown and bubbling.

I bet Emily would love this!  I could use turkey bacon, 2% milk, low fat cheese

Ingredients

• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 4 strips bacon, chopped
• 5 eggs, divided
• Salt and ground black pepper
• 2 1/4 cups baking mix, such as Bisquick
• 1 cup milk for mix
• 1 cups shredded yellow cheddar cheese

Preparation

In a medium mixing bowl, combine the baking mix, milk and remaining egg to make the batter. Gently stir in the crispy bacon, reserved scrambled eggs and shredded cheese.

Deposit dollops of the batter onto a greased baking sheet and bake until golden brown, 10-12 minutes.

Where is your mobile phone? here

Where is your significant other? there

Your hair colour? brown
Your mother?crazy

Your father? psycho

Your favourite thing? internet

Your dream last night? weird

Your dream goal? thin

The room you're in? loud

Your hobby? random

Your fear? snakes!

Where do you want to be in 6 years? alive

Where were you last night? home

What you're not? sane

One of your wish-list items? house

Where you grew up? texas

The last thing you did? walked

What are you wearing? pj's

Your TV? love

Your pets? loving

Your computer? sexy

Your mood? cranky

Missing someone? yes
Your car? zippy
Something you're not wearing? bra
Favourite shop? goodwill

Your summer? hot

Love someone? always

Your favourite colour? red

When is the last time you laughed? tonight

When is the last time you cried? forever

1 pound ground beef or turkey

1 (1.5-ounce) package taco-seasoning mix (preferably low-sodium)

1 (1-ounce) package ranch-dressing mix

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes with green chiles

11/2 cups frozen corn kernels

4 cups water

Tortilla chips, for garnish (optional)

Shredded Cheddar cheese, for garnish (optional)

Brown the meat in a Dutch oven or medium stockpot over medium heat, breaking up chunks with the back of a spoon. When the meat is no longer pink, drain off and discard the fat. Add the taco mix and ranch dressing mix, then the kidney and pinto beans, the tomatoes, the corn and the water. Bring to a boil, reduce heat and simmer for 5 minutes.

Serve with tortilla chips and cheese, if desired.

Makes 6 servings, each 412 calories (27.8 percent from fat), 33.3 grams protein, 12.7 grams fat (4.7 grams saturated), 68 milligrams cholesterol, 1,542 milligrams sodium, 43.6 grams carbohydrates, 10.2 grams fiber.

BEST CHEESE BALLS

Prep time: 30 minutes

Total time: 1 hour 20 minutes

1 cup neufchatel cheese, softened

1/2 cup goat cheese, softened

6 tablespoons butter, softened (divided use)

1 cup shredded sharp Cheddar cheese

2 garlic cloves, minced

1 teaspoon minced horseradish or horseradish mayonnaise

3/4 cup walnut halves

1 teaspoon sea or kosher salt

1/2 tablespoon ground cumin

1/4 cup finely chopped fresh parsley

Heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine the neufchatel and goat cheeses and 4 tablespoons of the butter. Use a rubber spatula to mix until well-combined. Mix in the Cheddar, garlic and horseradish. Cover and refrigerate for 1 hour.

While the mixture chills, melt the remaining 2 tablespoons butter. In a small bowl, combine the butter and walnut halves; toss to coat evenly. Sprinkle in the salt and cumin, then toss again.

Spread the walnuts over the prepared baking sheet and toast for 7 to 10 minutes, or until lightly browned and aromatic. Remove the nuts from the oven and transfer to a plate to cool.

When the nuts are cool, use a knife to finely chop them. The pieces should be small but not pulverized.

In a wide, shallow bowl or baking pan, mix the chopped walnuts and parsley.

Once the cheese has chilled, put on latex gloves and use a measuring spoon or scoop to form 1-tablespoon balls. Gently roll the balls between your hands to smooth, then roll each through the nut and parsley mixture. Arrange on a serving platter.

Makes 20 to 25 cheese balls.

Time: About 1 hour, plus 4 1/2 hours' resting

3 cups bread flour

1 ( 1/4 -ounce) packet instant yeast

1 1/2 teaspoons salt

Oil as needed

Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.