1 box Angel Food Cake Mix
1 box Cake Mix (any flavor)
In a gallon zip-lock bag, combine the two cake mixes together and mix well.

Directions for One Serving Cake:
For each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container (I use a coffee cup). Microwave on high fo 1 minute and you have your own instant individual little cake.

You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit. Try various flavors of cake mix – like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to the angel food mix. The flavor possibilities are endless!

The best thing is you open both cake mixes into a gallon storage bag, one that zip-locks or self seals, or a container that seals tightly, shake the two cake mixes to blend and then make the recipe. Storage of the mix is simple – put on a shelf. No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the egg whites in it.

Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).

1. Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan.
2. On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
3. Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough. Refrigerate 1 1/2 to 2 hours or until firm.
4. Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
5. Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.
Makes About 9 1/2 dozen cookies

Soften cream cheese and blend in the brown sugar and vanilla until creamy. You can use a fork to blend the ingredients, but using a mixer will help to prevent lumps in your dip.

Serve with apple slices. Other fruit slices, such as pears, also work well with this dip.

In a large bowl, beat the egg. Add the next six ingredients and blend well with your hands. Form four patties. Place them on a grill and cook for 6 minutes on each side or to your desired level of doneness.

Place the burgers on buns and top with tomato and avocado slices.

Place the peach, mustard and honey in a blender; cover and process until blended. Set aside.

In a large resealable plastic bag, combine the brown sugar, salt, pepper and cayenne. Add the pork tenerloin and shake to coat.

Moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Serve with peach sauce. Yield: 2 servings.

Combine the first five ingredients; rub over chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

To test for doneness, pierce one of the chicken breasts in the thinkest part. If juice runs clear, it is done. If the juice has any pink in it, cook a little longer.

Yield: 6 servings.

Heat chili – either on the stove or in the microwave. Divide corn chips between two plates; top with chili. Layer with cheese, lettuce, tomato, salsa, olives and sour cream. Serve immediately. Yield: 2 servings.

Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.

Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.