5 Minute Chocolate Mug Cake

This was passed on to me and I haven't tried it, but I think it may be very tempting if it's good...

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

a small splash of vanilla extract

1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg, milk & oil 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 1 000 watts. 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). 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!

**The picture came from the e-mail. Incidentally, my mother has those very same Corelle plates

Breaded Pork Chops

The measurements are not important, so for all you control freaks, look out.

Boneless Pork Chops
Ritz or Club crakers-crushed
Egg and milk bath

Preheat oven to 350 degrees

Dip rinsed pork chops in the egg bath, then bread them in the crackers. Repeat if desired.

Place in pan and fry on both sides until golden brown (5 minutes each side).

Put all on cookie sheet and bake for 25-30 mintues.

Enjoy!

Lemonade Stand Pie

Prep Time:15 min
Total Time:4 hr 15 min
Makes:8 servings

1/3 cup COUNTRY TIME Lemonade Drink Mix (I use the reduced sugar)
1/2 cup cold water
2 cups vanilla ice cream, softened
1 tub (8 oz.) COOL WHIP, thawed (I use Cool Whip Free or Lite)
1 HONEY MAID Graham Pie Crust (6 oz.) (or use the Nila Cookie one)

PLACE drink mix in large bowl. Add water; stir until mix is dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze, if necessary, until mixture is thick enough to mound.

SPOON into crust.

FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in freezer.

This is very refreshing in the summertime. Yum!

*Image and recipe courtesy of Kraft Foods