World's Most Dangerous Chocolate Cake

This just in from a friend... beware, it's dangerous!










5 MINUTE CHOCOLATE MUG CAKE
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 (MicroSafe)

Add dry ingredients to 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.

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!

Easy Oven / Crockpot Stew for Beef or Chicken

Even if you're working at home all day, sometimes it feels good to reach the dinner hour and have nothing to do but toss a salad or warm some biscuits.

If you like that feeling as much as I do, try this easy stew. If you're going to be home to keep an eye on things, you can put it in the oven with a tight lid. Otherwise, use the crock pot.

Measurements for meat and vegetables depend upon how many you'll have for dinner, and how much you know you can eat. It also depends on what vegetables you like best - no rules here!

So here goes:

Beef stew meat or boneless chicken - cut into cubes about 1" across - sprinkle with garlic if you like it. (I do)
Potatoes - cut them up into 1" pieces if you like them soft, larger if you like them firmer
Carrots - same thing. If you have frozen carrots, go ahead and use them.
Onions - I like to chop them up small, but always leave about a half an onion in one piece for my husband.
Frozen peas - if you like them good and soft, put them in with the rest. If you like them firmer, toss in a handful when you get home and let them get hot while you do the salad and set the table.
Frozen corn - I like to add them in the morning. But again, if you like them crispy, wait until you get home in the evening.
If you're fond of mushrooms, drain a small can of stems and pieces and add them.

Finally, add 1 can of tomato soup and about 1/2 - 3/4 can of water. Of course, this depends upon how much meat and vegetables you're covering. If you've made a big pot full - use 2 cans.

Another tasty variation is to use mushroom soup, or one can of each. This should not look as thin as soup, but needs to be "soupy" enough so that it won't turn hard when it cooks down a bit during the day.

Now, just let it cook all day while you do things that are more fun than standing around the kitchen.

How to Bake Lake Trout / Mackinaw

Ever come back from a fishing trip not knowing what to do with the catch?

Around here the smaller fish get fried. I know - grease is terrible - but they sure taste good fried until the skins are crispy. We use safflower oil to keep it on the healthy side.

But what about the bigger fish? We bake them.

First, determine what kind of fish you have. A Mackinaw has a LOT of fat, and if you don't remove it, I guarantee your house will stink for a few days. You won't even want to eat the fish because you'll feel queasy from the smell.

The fat is located along the belly... you can see the whitish part that you need to remove. Then another layer rests along the top of the back. Carve that out too before you start to cook.

Next, soak the fish in milk for a few hours before baking. I don't know why that matters, but it does.

When you're ready to put it in the oven, pat it dry. Then salt and pepper the inside and add some goodies. A couple of strips of bacon, some chopped onion, and - if you like it - some chopped green pepper. You can also squirt in a bit of lemon juice.

Wrap the whole thing in foil and put it in the oven for about an hour at 360 degrees. If you want the skin to appear browned, remove the foil after about 45 minutes.

Since I don't know the size of your fish, I can't tell you if it will be done in an hour - so take a fork and test it after an hour. If it doesn't look done, leave it another 10-15 minutes and check again. The fish should flake away from the fork when you "pry."

Serve baked fish with lemon juice and/or tartar sauce.