This is a Pampered Chef recipe.

MUG CAKE
Cake Mix
1 box cake mix, flavor of your choice
1 small instant pudding mix (not sugar free), flavor of your choice
Combine cake mix ingredients and blend well. Measure 1 cup of mix into a sandwich bag. Label this bag "Cake Mix."

Glaze Mix
2/3 C confectioner's sugar
3 tsp. dry flavoring such as lemonade mix, orange breakfast drink mix, cocoa or Vanilla Powder, instant flavored coffee or cappuccino. (I used instant espresso.)
Place the glaze mix ingredients into a sandwich bag. Label this bag "glaze mix" and attach it to the other bag with a twist tie.

Place one bag cake mix and one bag glaze mix in each coffee cup and attach these baking instructions:

Instructions:
Mist inside of coffee mug with cooking spray. Mix 2 egg whites, 2 tablespoons oil and 2 tablespoons water. Mix well. Empty cake mix into the cup. (Mix cake mix in a bowl and then add to mug.)
Yummy tip: Scoop ½ the batter into mug and then a peanut butter cup then cover with rest of batter.
Microwave on full power 2 minutes.
Empty Glaze Mix into a small bowl and add 2 teaspoon water. Mix well. Pour glaze over baked cake.

Flavor Options
Lemon cake mix-lemon pudding
Yellow mix-chocolate pudding
Devils food mix-chocolate pudding
Pineapple mix-coconut pudding
Butterscotch mix-butterscotch pudding

Here is a great recipe for Easy Chocolate Dream Pie. I got this from an Occupational Therapist named Rachel. I got to taste it first hand. Yummy!

Ingredients:
2 squares of un-sweet bakers chocolate
1 cup sugar
1 tsp. vanilla
2 eggs
2-3 T flour
1 stick butter
pie shell

Directions:
Melt butter and chocolate in microwave for 2 minutes. Stir. Add sugar and vanilla. Then add eggs. Once all is mixed, add the flour. Put all in pie shell and bake at 325 for 25-30 minutes.

Easy Fudge Pie
(from: OVBC Cookbook; June Goodwin)

1 C sugar
1/4 C flour
1/4 C cocoa
1 stick melted butter
1 tsp. vanilla
2 eggs

Preheat oven to 325. While melting butter, combine dry ingredients into a bowl Slightly beat eggs and pour all ingredients together. Pour into unbaked pie shell and bake 40 minutes.

Blueberry or Raspberry Scones
(from: Pamela Lanier's Bed and Breakfast, Inns and Guest houses International)
Ingredients:
1 Tbsp baking powder
5 cups flour
1 cup sugar
1 1\2 tsp soda
3/4 tsp salt
2 sticks (half pound) butter cut into small squares
2 cups milk
3 cups frozen berries (half a bag), dusted with
1 cup flour

Instructions:

Mix all dry ingredients. Add the butter and mix into the flour using your fingers to blend. Add floured berries and mix quickly. Add milk and mix with wooden spoon. Flour your hands. Take a big round spoon and spoon the dough into your hand and pat it into a scone shape, not too big. Line a baking pan with parchment paper. Arrange scones on the pan so they are not touching each other and bake at 425 degrees for 15 to 20 minutes.

OR

ANN T.’S RASPBERRY (OR BLUEBERRY) SCONES

2-1/4 cups all-purpose flour
1/2 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
6 Tblsp. cold butter
1 cup heavy cream
3/4 cup frozen raspberries OR blueberries
Extra cream and sugar

Preheat oven to 425° F. Combine flour, sugar, baking powder, and
Salt. Cut butter into mixture with pastry blender until it resembles a
coarse meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

**Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit

Poppy Seed Chicken Bake
8-10 chicken breasts, cooked and diced
1 can (10 3/4 oz.) cream of chicken soup
2 cups sour cream
1 1/2 cups shredded Swiss cheese
1/4 cup chopped green onion
2 cups butter flavored crackers, crushed (like Ritz brand)
5 tablespoons butter, melted
1 tablespoon poppy seeds

Mix together cream of chicken soup and sour cream. Pour over chicken and mix well. Stir in shredded Swiss cheese and chopped onion. Pour chicken mixture into a greased 9x13-inch baking dish. In a separate bowl, mix together the crushed crackers, melted butter, and the poppy seeds. Spread the cracker mixture over the chicken mixture. Bake at 350 degrees for 25-30 minutes or until heated through. Serves 8.

HONEY GLAZED CHICKEN
1/2 c. flour
1 t. salt
1/2 t. cayenne pepper
1 chicken, cut-up (about 3 lbs.)
1/2 c. butter, melted, divided
1/4 c. brown sugar
1/4 c. honey
1/4 c. lemon juice
1 T. soy sauce
1-1/2 t. curry powder

In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 T. butter into a 13x9 baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350 degrees for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan dripping.

Raspberry Crush
1 cup raspberry juice 1 cup fresh raspberries, frozen ½ cup sliced fresh banana, frozen 1 cup raspberry sherbet ½ cup chopped ice cubes
Combine all ingredients in a blender. Process until smooth