Thought I’d come at you this week with two very simple recipes. This past week our former blacksmith, at Silver Dollar City, came in to see me at work. He was asking me if I ever made 3-2-1 cake. I had never heard of it before. Further research shows that it may have started with weight watchers ‘way’ back in the early days. You may also hear it referred to as ‘cake in a cup’. When the cake is done the simple way with just the cake and additions, it’s around 100 calories. It’s when you add chocolate syrups, whipped cream, icing, ice cream and chocolate chips that the calorie count begins to soar.
How does this easy peezy cake work? Well it is simple as pie, so let me set it in this paragraph so it’s easy to understand.
3 – 2- 1 Cake
1 box of angel food cake
1 box any flavor cake mix
Ziploc bag or sealed container
Tablespoon
Water
Coffee Cup
Mix the two cake mixes together inside a plastic bag or covered container.
3—(Place 3 tablespoons of the dry mix inside a coffee cup
2— (Place 2 tablespoons of water in the mix and stir well.)
1— (Place in microwave and cook on high for (1) minute.)
Spray the inside of the coffee cup with vegetable spray, if you desire. Drop in a few chocolate chips, fruit, etc. into the wet mix. When it’s done cooking you can eat it right from the mug or invert it onto a plate. A little sauce or ice cream and it’s a nice quick-fix dessert.
You know how you’re sitting there in the easy chair in the evening and you’d just love to have some sort of dessert, well this is it. It’s also something that wouldn’t be too terribly bad for the kids for an after school snack. Just don’t put the sauce and extras on all the time!
This is also something that would be fun to have at Grandma and Grandpa’s house when the little ones come to visit. They can stir it up themselves and you could send a bag home with them!
So I stated I was hitting you with a couple of recipes this week. This next one is a very very simple dry ingredient recipe for chive dip. Recently at a dinner event we placed sample bags of this recipe at each place setting. The recipe card was attached and of course they also were served the dip.
If you have lots of fresh chives in your garden I would certainly suggest using fresh if you don’t mind doing all the chopping. Be sure and let this set overnight or at least 8 hours so the flavors have the opportunity to mingle throughout the sour cream.
There is one ingredient that I use, in the recipe, referred to as ‘Black Kettle’. This is a marvelous multi use seasoning salt. You could use something like Lawry’s as a substitute. However there is one drawback; Lawry’s contains a great deal more sodium than the Black Kettle. If you need to make your own blend just grab a few things like: pepper, paprika, onion powder and garlic powder. There also won’t be any msg if you prepare a mix yourselves. Thankfully Black Kettle contains no msg.
With Mother’s Day this coming weekend and graduation parties you’ll find the simplicity of this dip pleasing to many palates. Grab the fresh vegetables and away we go.
Happy Mother’s Day to all my readers. Keep the kitchen busy friends and enjoy your special day! Simply Yours, The Covered Dish. www.thecovereddish.com
Chive Dip
1 teaspoon onion powder
1 teaspoon Black Kettle Seasoning salt
1/4 cup salt free Herb Ox Chicken Bouillon
(This product does contain msg but no salt)
1 tablespoon garlic powder
1/2 cup dry chives, (heaping 1/2 cup)
Yield: Approximately 6 tablespoons
Mix 2 teaspoons dry mix to 1 cup sour cream. Allow to sit overnight. Serve with fresh garden vegetables.
