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Cookbook 5-18

Chocolate Hazelnut Mug Cakes (from

for 2 servings

1 cup chocolate hazelnut spread, divided
2 large eggs
¼ cup all-purpose flour

In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
Fold in the flour.
Evenly distribute into two mugs.
Microwave each mug for 2 minutes.
Cool for 5 minutes.
Frost with remaining chocolate hazelnut spread and serve warm.

How do you cut white button mushroom without frying?

Homemade Tortillas (from Taste of Home)

Total Time
Prep/Total Time: 30 min.
8 tortillas


2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil


In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Baked Cinnamon Banana Chips (from

4 medium ripe bananas (or 3 large)
3 tablespoons orange juice (or juice from 1 large lemon)


Preheat oven to 200°F (warm setting). Line a baking sheet with parchment paper or a Silpat mat.
Peel the bananas and cut into 1/4-inch slices. Dip each slice into the orange juice and place on the pan. Sprinkle with cinnamon.
Bake for 3 to 4 hours, or until your chips are dry and slightly brown, making sure to flip your chips halfway through.
Remove from the oven, and once cool, chips can be stored in an airtight container.

Egg Roll Mozzarella Sticks (from
featured in 3-Ingredient Appetizers

for 10 sticks

5 egg roll wrappers
10 sticks string cheese
oil, for frying
marinara sauce


Slice the egg roll wrappers in half.
Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed.
Repeat with the remaining wrappers and cheese.
Heat oil in a pot.
Fry the sticks until golden brown, then drain on a paper towel.
Serve with marinara.

Dijon Pork Chops (from Taste of Home)
Total Time
Prep/Total Time: 30 min.
6 servings


3 tablespoons Dijon mustard
6 boneless pork loin chops (8 ounces each and 3/4 inch thick)
1/3 cup seasoned bread crumbs
Dash pepper


Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops.
Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Jalapeño Poppers (from

for 8 poppers

4 jalapeñoes
8 slices bacon
8 oz cream cheese, softened


Preheat oven to 400°F (200?C).
Slice the jalapeños in half, then remove the seeds by scraping out the insides.
Spread the cream cheese evenly among the jalapeño shells.
Wrap each jalapeño in bacon.
Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.

Mini Apple Crisp Skillets (from


for 2 servings

1 cup spice cake mix
3 tablespoons unsalted butter, melted, divided
2 apples, peeled, cored, and sliced


Preheat oven to 375?F (190?C).
In a small bowl, mix together the cake mix and 2 tablespoons of melted butter until the mixture is crumbly.
Pour 1 tablespoon of melted butter into the bottom of two small cast-iron skillets.
Arrange the apple slices in each skillet, ensuring the bottom is covered.
Sprinkle cake mixture over the apples.
Bake for 20 minutes, or until top appears crispy and edges are bubbling.
Cool for 10 minutes.

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