SPIRIT WEEK DIY RECIPES
Chocolate Mug Cake
Ingredients
¼ cup all-purpose flour
¼ cup white sugar
2 tablespoons unsweetened cocoa powder
⅛ teaspoon baking soda
⅛ teaspoon salt
3 tablespoons milk
2 tablespoons canola oil
1 tablespoon water
¼ teaspoon vanilla extract
Directions
Mix flour, sugar, cocoa powder, baking soda, and salt together in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
Cook in the microwave until cake is done in the middle, about 1 minute 45 seconds.
Grilled Cheese Sandwhich
Ingredients
4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese
Directions
Preheat a nonstick skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side down in the hot skillet; add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side up on top of cheese.
Cook until lightly browned on one side; flip over and continue cooking until cheese is melted. Repeat with remaining 2 slices of bread, butter, and slice of cheese.
Taco in a Bowl
Ingredients
1 pound lean ground beef
3/4 cup water
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 chopped fresh tomato
½ cup sour cream
⅓ cup salsa
Directions
Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain excess oil. Mix in water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Gently crush corn chips in the sealed bags. Snip one top and one bottom corner off each bag, then cut open along the side edge. Spoon equal amounts of beef, lettuce, Cheddar, tomato, sour cream, and salsa into each bag on top of crushed chips. Serve in the bag and eat using a fork.