Pink Friday and a recipe for you.....

"Easter Memories"......this week's Pink Friday suggests all the fun times of Easters past, present and future. We all have wonderful childhood memories of Easter egg hunts with our friends and Easter dinners where all the relatives show up and wonderful desserts are served. But now we are all grown up and it is our turn to make the memories that our families will enjoy in the future. Please join Cozy Cottage and the other participating boutiques at Make Mine Pink tomorrow as we celebrate Easter Memories......grab your little (or not so little) pink Easter basket and fill it up with beautiful memories for you and your family!

And here is a new recipe for you to enjoy!

Calico Cheese Dip

*This recipe comes from a friend at work, Mrs. Mary Walla.

Ingredients:
1 pkg. Italian Salad Dressing mix, prepared as directed
4 cups shredded mozzarella cheese
2.25 oz can chopped or sliced black olives
4.25 oz. can chopped green chilies
Chopped green onion and tomato, as desired.

Preparation: Mix all ingredients together, cover and let the flavors blend in the refrigerator for a few hours. Serve with toasted bagel chips or your favorite chips or crackers.

Have a wonderful weekend!

Debbie

Recipe of the Week

I know.....the weeks are getting farther and farther apart but I'll try to get back on track and post a recipe every week soon!

This recipe is a quick and easy one....and very appropriate for the upcoming holiday season. Thanks to my nephew, Shane, for sending this to me on email!


DELICIOUS CROCKPOT DRESSING

8 inch pan cornbread
8 slices day-old bread
4 eggs
1 medium onion (chopped)
1/2 cup celery (chopped)
1 1/2 tablespoons sage or poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cans cream of chicken soup
2 cans chicken broth
2 tablespoons margarine

Directions:
Crumble breads; add all other ingredients except margarine. Pour into crock pot. Dot with margarine. Cover and cook on "high" for 2 hours or on "low" for 3-4 hours. Makes 16 servings, about 6 ounces each.

RECIPE OF THE WEEK......and this is a really good one!

~Most Dangerous Cake in the World~ Thanks to my dear sister-in-law Bertha Mae for sharing this recipe with me!

FIVE MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) some nuts (optional)
Small splash of vanilla

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, and mix again.
Put your mug in the microwave and cook for 3 minutes on 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 share!)

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!

NOTE: I made this and placed it in an oversized soup mug and cooked for 3 minutes as directed. It was a little drier than I like my cake so next time I will try cooking it for only 2 minutes and see if it is "gooey". I think using the oversize mug may have been the problem though.

RECIPE OF THE WEEK

This week's recipe is a quick and easy dessert.....I learned how to make this from Mrs. Betty Throckmorten, school cafeteria cook at Samnorwood High School (Texas) in the late 1990s. Anyone reading this who knows Betty or Samnorwood HS please be sure to leave a comment,

SCHOOL LUNCH PEACH COBBLER

1 large can sliced cling peaches with syrup
3/4 c. flour
1 cup white or brown sugar
margarine

Spray 8x11 glass baking pan with non-stick spray. Pour peaches and syrup into prepared pan. Sprinkle flour over top, then sprinkle sugar over top. Dot margarine over top (I like to use lots of margarine). Bake at 350* for about 45 minutes or until top is lightly browned.