Comfort food at is best! This meal is cheap and filling. I don't remember where I came across this lentil and brown rice base originally, but I've been playing around with it for a while and this is definitely my favorite version!

 I have realized since I started blogging that a lot of my recipes are just really not pretty... But I promise they are tasty! 

I have seen and tried lots of mug cake recipes over the years with varying degrees of success and failure... you probably know what I'm talking about. They generally include cake like ingredients and are microwaved for a minute or so in your favorite coffee mug. My last attempt a month or so ago was an utter failure. No, thats a half lie... it was a little number including nutella and it tasted GREAT, but it exploded all over my microwave and was a pain to clean out. It was like cement in there (and on the outside of the mug), but gooey deliciousness inside the mug. 

But the other night....

 My. Mind. Was. Blown.

This is SO simple, SO good, and Makes SO much mix.

(I can hear my dad mocking me as he reads this. I tend to overuse "so," and he's really good at making fun of me...)

1 box angle food cake mix

1 box any other cake mix (I recommend something chocolaty)

Mix the two together in a large ziplock or container. 

In a mug, mix 3 tbsp. mix and 2 tbsp. water. Microwave for one minute. 

Top with a big dallop of cool whip right from the tub.

Now, go lay on the couch, turn on biggest loser (that's what I did anyway) and enjoy this lazy, lazy desert. And think about how many more cakes you can make -or mason jars full you could give as gifts- with that huge bag of mix! 

(also, these are ~200 calories without the cool whip, so don't feel guilty!)

Today is Scout's first birthday!

 We found Scout on craigslist last spring. Some guy in Jacksonville, FL (where we are from) had two Black Mouth Curs (we had never heard of the breed, but we found our it's what Old Yeller was) and they "accidently" had puppies. But I'm pretty sure it wasn't really an accident, he told me the accident story once and he told me he wanted his dogs to have puppies once. 

Either way, we were living in Virginia at the time and decided one night we wouldn't get a second dog until we got settled in to KC's first duty station, which could be up to a year later (Marlin, our other dog, was about a year old at this time). Well, the next day we continued looking at craigslist puppies that needed homes anyway and saw him. And I was going to be heading to Jacksonville very soon because my dad was having surgery.  So, we caved. I had my father in law go pick him up... he paid a whopping $20 for him... and I got him about a week later when I went home. The two in the picture were the only 2 left, and they were living under the guys back porch. The man sprayed them with a hose until they came out. My father in law said Scout was the more friendly and outgoing of the two, and the family with two little girls that were also there wanted the other one because he was sweet and shy. 

KC has been in and out of the field and on a super weird schedule for a couple weeks... He's only off on fridays, goes to his office for the day occasionally so we meet for lunch, and sometimes comes home for a couple hours in the evening with no notice. So... I have been making  dinners for one, but that are also easily multiplied, quick, and hearty enough to fill him too if he happens to come home. 

These were total winners. Too bad he didn't get to enjoy them! 

They reminded me of Chili's southwest egg rolls.

1 c. shredded cheese

1 c. black beans

1 c. corn

chopped pickled jalapeno to taste (I used 4 slices)

(you could easily add a meat in place of or in addition to the beans and corn)

Mix all ingredients (minus the  tortillas, obviously.) If you have time, put the mixture in the fridge to let the flavors blend for a few hours. Spoon about 1/4 cup into a shell, roll up, and place an inch or so apart on lightly greased cookie sheet. bake at 350 for 20-25 minutes or until slightly crisp.

I used sour cream with a little ranch dressing mix, salt, and pepper for the dip. It probably would have been even better with a little taco seasoning mixed in. 

We eat a lot of chicken tortilla soup around here, it's one of my favorite meals (after buffalo chicken sandwiches)! I usually just make it up as I go, but yesterday I wanted a little change. I stumbled upon  "Easy Three Ingredient McAllisters Chicken Tortilla Soup," and immediately thought of my dad. McAllister's was  a frequent after church stop for my parents (until it closed with no warning a few months ago), and dad always ordered this soup! 

The recipe called for: 

1 24 oz. jar of salsa

 1 8 oz. package of cream cheese

16 oz. chicken stock

optional: beans, chicken, shredded cheddar, etc

Sounds pretty good, but I knew I wanted to pep it up a little. KC told me he liked this more than my usual, and it comes together pretty quickly!

3 cloves garlic, minced

1/2 small onion, chopped

~1 c. bell pepper, chopped (I used frozen)

~1 c. corn (frozen or drained can)

16 oz. chicken stock

12 oz. salsa verde

12 oz. red salsa 

1 can beans, black or cannelloni (drained and rinsed)

 1c. cooked brown rice (I used an Uncle Ben's ready rice package, there have been lots of coupons for them lately. You could skip the rice, but I wouldn't!)

chicken (I used 2 breasts, well seasoned with taco seasoning, baked and chopped)

8 oz. package cream cheese

Saute garlic, onion and peppers with a little olive oil in large pot. Add corn, chicken stock, salsa, beans and rice and bring to a simmer. Cube the cream cheese and stir in until melted. Season as needed and serve. Serves 2 (me and a very hungry Marine) with leftovers for my lunch the next day.  You could easily serve this with quesadillas to feed for 4 or so.