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Recipes
The Ultimate Gooey Caramel Brownie Mug Cake Sundae
By Suzolson
*NOTE: I used a big espresso mug for this cake, but you can use any regular size coffee mug that’s microwave safe
- Cake Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons chocolate chips (half bittersweet and half semisweet)
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 2 tablespoons sugar
- 1 tablespoon unsweetened cocoa powder
- 1 square of your favorite dark chocolate bar
- Topping Ingredients:
- 3 Werther’s Original® Baking Caramels
- 2 teaspoons milk
- melted chocolate chips
- vanilla bean ice cream or gelato
- crushed toasted nuts
- crushed cookie
- whipped cream
Pork Chops for the Slow Cooker
By Suzolson
Place pork chops in slow cooker
- 6 boneless pork chops
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 2 cloves garlic, crushed
- salt and pepper to taste
Stuffed Peppers with Turkey and Vegetables
By Suzolson
Amount Per Serving Calories: 306 | Total Fat: 17
- 4 green bell peppers, tops removed, seeded
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1 cup sliced mushrooms
- 1 zucchini, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 cup fresh spinach
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 tablespoon tomato paste
- Italian seasoning to taste
- garlic powder to taste
- salt and pepper to taste
Spaghetti with Bacon, Brussels Sprouts and Artichokes
By Suzolson
Spaghetti with Bacon, Brussels Sprouts and Artichokes, I don't know about you
- 1/2 pound spaghetti
- 4 slices pepper bacon, thickly sliced
- 1/2 onion, diced
- 2 cloves garlic, finely minced
- 1/2 pound brussels sprouts
- 6 1/2 ounce jar marinated artichoke hearts
- 1/2 cup parmigiano reggiano cheese, grated
- Salt, to taste