Chocolate peanut butter mug cake

My youngest wanted me to make him something in a mug. He loves that he can pretty much make it himself and clean up is super easy. I like the fact that there isn't so much left over (although my hubby would love for there to be. 

My kids are on sugar restriction (one is allergic to sugar, the other well just to make my life easier only gets it every 5 days like the other). So I try to make it special when it does come to sugar day. Now they do have a choice of what they want, one wants candy the other cookies or whatever that is cool with me. Hence why I like the single serve mug things.

Chocolate Peanut Butter Mug Cake

Ingredients

Dry:
1/4 cup AP Flour
2 tbls sugar
2 tbls unsweetened cocoa
1/4 tsp baking powder

Wet:
1/4 cup milk
1/4 tsp vanilla
2 tbls butter melted and cooled

Extras:
1 tbls peanut butter (can use creamy or crunchy)
1 tbls chocolate chips (mini or standard)

Directions

1. Put the dry ingredients into a small bowl, whisk until all combined.
2. Add wet ingredients and mix until fully combined.
3. Scrap the bowl and put it into a mug (we used a 12 oz mug with a napkin under it in case it overflowed, it didn't though).
4. Mix the extras together until combined and then drop it into the center of the mug, push it down until it is level or covered by the chocolate cake.
5. Microwave for 1 minute, allow to cool for a couple minutes. Enjoy!

Crock Pot Chicken Enchiladas

My family loves enchiladas...me I love my crock pot! So for me this is a win-win!!

Crock Pot Chicken Enchiladas

Ingredients:

4 Chicken Breast (cooked and shredded
1 cup chopped onions
½ cup chopped green pepper
16 ounce can red kidney beans, drained
15 ounce can black beans, drained
15 ounce can corn, drained
1 - 14 ounce can Enchilada sauce
10 ounces cream of anything soup (not in powdered form)
¼ teaspoon black pepper
½ teaspoon cumin
1-1/2 teaspoon chili powder
3 cups shredded Mexican blend cheese/ shredded cheddar cheese (1 cup kept out separate)
6 Large flour tortillas


Directions:

Mix together the enchilada sauce, cream of anything soup (not powdered form), chili powder, cumin, and black pepper. Set aside. Mix together the black beans, kidney beans, corn, chopped onions and chopped peppers. Set it aside also.

1. Layer ½ of the chicken in the bottom of the crock pot.
2. Put 2 tortillas on top of the shredded chicken.
3. Put ½ of the bean, corn, onion and pepper mixture on the chicken. 
4. Pour ½ of the enchilada sauce and seasoning mixture on top.
5. Sprinkle half of the 1 cup cheese set aside on top.
6.Repeat the layering again (chicken, tortillas, beans & corn mixture, enchilada sauce mixture and remaining 1/2 cup cheese).
7. Place remaining 2 tortillas on top.
8. Top with shredded Mexican Blend cheese/cheddar cheese.
9. Cook on high 3-1/2 hours or low 6 hours. 

Serve with your choice of toppings. We like sour cream, black olives and sliced avocado.