Super Moist Chocolate Cake

1 package chocolate cake mix
1 c. mayonnaise
1 c. water
1 tsp. cinnamon (or cardamon would be good too)
3 eggs

Stir cinnamon or cardamon  into cake mix.  Add mayonnaise, water & eggs.  With low speed, beat for 30 seconds.  Beat at medium-low speed 2 more minutes.  Pour into 9" cake pans.  Bake 30-35 minutes at 350 degrees.  Cool for 10 minutes in pans on wire racks.  Loosen from pans place on wire racks until barely warm.  Frost with chocolate-cream cheese  frosting while barely warm.

Ham and Cheese Cannelloni

I saw this in a magazine on Sunday and I knew right away I wanted to make it for dinner this week. It did not disappoint! It was probably one of the best things I've made in months! One thing I liked about it was how light it was. You use egg roll wrappers instead of pasta, so it's not as heavy. You could totally play around with it and substitute some of the ingredients, like thinly sliced chicken for the ham. I also think it would be delicious with spinach added.

Ham and Cheese Cannelloni

Servings: 4

Cook Time: 20 Minutes

Prep Time: 15 Minutes

Ingredients

1 jar (15 oz.) Light Creamy Alfredo Pasta Sauce

1 cup(s) whole-milk ricotta cheese

1 cup(s) shredded mozzarella cheese (I used Italian cheese blend)

1 large egg 8 egg-roll wrappers (available in refrigerated section)

8 slices deli ham (We used regular, chopped ham instead)

1 cup(s) freshly grated Parmigiano-Reggiano cheese (I used Italian cheese blend)

Directions

1. Preheat the oven to 400°.

2. In a medium bowl, combine the ricotta and mozzarella and the egg.

3. Reserve ¾ cup of the alfredo and spread the remaining sauce in the bottom of a 9-by-13-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.

4. Spoon the reserved cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

Asian Lettuce Wraps

I made these for dinner last night and boy were they delicious. Then, I warmed up the leftover chicken for lunch today, put it on top of spinach, then added cherry tomatoes and rice noodles and I think it was one of the most amazing salads I've ever had. The juice from the teriyaki sauce made it so you didn't even need dressing. Yum. Make these. Your taste buds will thank you.

Asian Lettuce Wraps: (Just as good if not better than P.F. Changs)
¼ c. water
1 T. cornstarch
½ c. teriyaki sauce
1 – 1½ lb. chicken breast slices
1 can water chestnuts, coarsely chopped
2 T. vegetable oil
Iceberg lettuce leaves
Shredded carrots to taste
Sliced green onions to taste
Rice noodles for garnish

View full recipeWhisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. Add chicken and water chestnuts; stir to coat. Marinate for 30 minutes. cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.